Truffled Asparagus Sauce, Dunks Mushroom, Parmesan, Slow Roasted Onion

Braised Chicken Fettuccine

Tempura Fried Cauliflower, House Tso’s Sauce. Broccolini, Toasted Sesame

General Tso’s Cauliflower

Dunks Mushroom Fried Rice, Nori, Green Onion, Crispy Garlic

Korean BBQ Pork Belly

Creamed Corn Sauce, Confit Leeks, Tarragon, Crunchy Potato Dust

Creamed Corn Gnudi

Confit Chicken Wings, Curry Yogurt Sauce, Toasted Peanut, Chopped Cilantro

Tikka Masala Chicken Wings

Brown Butter Béchamel, Onion Ring, Sherry Vinegar

Pan Roasted Asparagus

Japanese Potato Salad, Kewpie Mayo, Furikake, Roasted Shishito

Griddled Octopus

Lemon Curd, Macerated Berries, Vanilla Semi Fredo

Lemon Berry Tart

Thrice Cooked Potato, Truffle Aioli, Parmesan, Chive

Truffle Fries

Street Corn

Corn Soubise, Fresh Strawberry, Balsamic Vinaigrette, Toasted Almond

Burrata

Cauliflower Puree, Dill, Braised Peppers, Shaved Pistachio

Lamb Tart

Cornmeal Crusted House Pickles, Miso Ranch Dressing, Scallion

Fried Pickles

Slow Braised Beef Tongue, Pickled Cabbage, House 1000 Island, Bruleed Swiss

Beef Tongue Reuben

Whipped Honey Butter, House Pickles, Maldon Salt

Birch Naan Bread

House Piri Piri Hot Sauce, Honey Glazed Roasted Red Pepper, Basil Pesto

Piri Piri Hot Chicken

Chorizo Sweet Potato Romesco, Celery Apple Slaw, Caramelized Shallot

Octopus Nuggets

Roasted Garlic hummus, Crumbled Feta, Olive Oil

Seared Shishito Peppers

Banana Caramel, Whipped Marshmallow, Pretzel Crunch

Pot de Creme

In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pot and brown on both sides, about 5-7 minutes each side. Remove the chicken and set aside.

Prepare the Chicken

In the same pot, add the sliced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Then add the sliced Dunks mushrooms and asparagus pieces, and cook until tender, about 5 minutes.

Sauté the Vegetables

Return the browned chicken to the pot. Pour in the chicken broth and truffle oil, stirring to combine. Bring to a simmer, cover, and let it braise for about 30 minutes, or until the chicken is cooked through and tender.

Combine Ingredients

While the chicken is braising, cook the fettuccine pasta according to package instructions. Drain and set aside.

Cook the Fettuccine

Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the cooked fettuccine and grated Parmesan cheese. Mix well and adjust seasoning with salt and pepper to taste.

Finish the Dish

Serve the braised chicken fettuccine hot, garnished with additional Parmesan cheese if desired.

Serve

Fettuccine pasta

Boneless chicken thighs

Olive oil

Truffle oil

Asparagus, trimmed and cut into pieces

Dunks mushrooms, sliced

Onion, sliced

Parmesan cheese, grated

Garlic, minced

Chicken broth

Salt

Black pepper

Cut the cauliflower into bite-sized florets and set aside.

Prepare the Cauliflower

In a bowl, whisk together the flour, cornstarch, baking powder, and gradually add ice water until a smooth batter forms.

Make the Tempura Batter

Heat vegetable oil in a deep pan over medium-high heat. Dip cauliflower florets into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Fry the Cauliflower

In a saucepan over medium heat, combine soy sauce, rice vinegar, brown sugar, garlic, ginger, Sriracha, cornstarch, and water. Stir until the mixture thickens, about 3-4 minutes.

Prepare the Tso’s Sauce

In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green. Drain and set aside.

Blanch the Broccolini

In a large bowl, toss the fried cauliflower with the Tso’s sauce. Serve immediately garnished with broccolini and toasted sesame seeds.

Combine and Serve

Cauliflower florets

All-purpose flour

Cornstarch

Baking powder

Ice water

Vegetable oil

In a bowl, combine soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and grated ginger. Mix well. Add the pork belly and coat it thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Pork Belly

In a large skillet, heat vegetable oil over medium heat. Add sliced mushrooms and sauté until golden brown. Add cooked rice and stir-fry for about 5 minutes. Season with salt and pepper. Stir in chopped green onions, and cook for an additional minute. Remove from heat.

Prepare Mushroom Fried Rice

Preheat the grill or a skillet over medium-high heat. Remove the pork belly from the marinade and grill or pan-fry until crispy and cooked through, about 5-7 minutes on each side. Let it rest for a few minutes before slicing.

Cook the Pork Belly

On a serving plate, place a scoop of mushroom fried rice. Top with sliced pork belly, sprinkle with crispy garlic, and garnish with additional chopped green onions. Serve with nori sheets on the side for wrapping.

Assemble the Dish

Pork belly

Soy sauce

Brown sugar

Sesame oil

Gochujang (Korean chili paste)

Ginger, grated

Green onions, chopped

Nori sheets

Mushrooms, sliced

Cooked rice

Crispy garlic

Salt and pepper

Crush the potato chips into fine crumbs. Season with salt to taste.

Make the Crunchy Potato Dust

Potato chips

In a large pot, heat vegetable oil over medium heat. Add chicken wings, salt, and pepper. Cook gently for about 30-40 minutes, ensuring the wings are submerged in oil until they are tender and fully cooked.

Confit the Chicken Wings

In a bowl, combine yogurt, curry powder, minced garlic, grated ginger, lemon juice, and salt. Mix well until smooth and set aside.

Prepare the Curry Yogurt Sauce

Preheat your oven's broiler. Remove the chicken wings from the oil and place them on a baking sheet. Broil for about 5-7 minutes on each side until crispy and golden brown.

Broil the Wings

Transfer the crispy chicken wings to a serving platter. Drizzle with the curry yogurt sauce and sprinkle with toasted peanuts and chopped cilantro.

Chicken wings

Preheat the oven to 425°F (220°C). Trim the tough ends off the asparagus and place them on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.

Prepare the Asparagus

Roast the asparagus in the preheated oven for about 15-20 minutes, or until tender and slightly browned, tossing halfway through.

Roast the Asparagus

In a saucepan over medium heat, melt the butter until it starts to brown. Add the chopped shallots and sauté until translucent. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, cooking until thickened. Season with salt and pepper.

Make Brown Butter Béchamel

In a frying pan, heat oil over medium-high heat. Dip onion rings in batter and fry until golden brown. Drain on paper towels.

Fry Onion Rings

Place roasted asparagus on a plate, drizzle with brown butter béchamel, top with crispy onion rings, and finish with a splash of sherry vinegar.

Plate and Serve

Asparagus

Unsalted butter

Milk

Shallot, finely chopped

Onion rings

Sherry vinegar

Boil the potatoes in salted water until fork-tender. Drain, let cool, and then peel and chop into small cubes.

Prepare the Potatoes

In a large bowl, combine the chopped potatoes, Kewpie mayo, rice vinegar, sugar, salt, and black pepper. Mix gently until well combined.

Make the Potato Salad

If using frozen octopus, thaw it first. In a large pot, bring water to a boil and add the octopus. Boil for about 30 minutes until tender. Remove and let cool.

Prepare the Octopus

Heat a griddle pan over medium-high heat and brush it with olive oil. Cut the cooled octopus into manageable pieces and grill for about 3-4 minutes on each side until charred.

Grill the Octopus

In the same griddle pan, add the shishito peppers and grill for about 5-7 minutes until blistered and tender. Season with salt.

Roast the Shishito Peppers

Plate the griddled octopus alongside the potato salad and roasted shishito peppers. Sprinkle furikake over the potato salad for garnish.

octopus tentacles

olive oil

salt

shishito peppers

potatoes

Kewpie mayo

furikake

rice vinegar

sugar

black pepper

Preheat the oven to 350°F (175°C). Bake the crust for 20-25 minutes or until lightly golden. Allow to cool.

Prepare the Tart Crust

In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and add butter, stirring until melted. Pour the lemon curd into the cooled tart shell and refrigerate until set (about 2 hours).

Make the Lemon Curd

In a bowl, combine mixed berries with granulated sugar. Toss gently and let sit for at least 30 minutes to allow the berries to release their juices.

Macerate the Berries

In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together egg yolks and sugar until pale. Gradually fold the whipped cream into the egg mixture along with vanilla extract. Pour into a loaf pan and freeze for at least 4 hours.

Prepare the Vanilla Semi Freddo

Once the lemon curd has set, top with macerated berries and serve slices with a scoop of vanilla semi freddo on the side.

Assemble the Tart

Granulated Sugar

All-Purpose Flour

Unsalted Butter, softened

Eggs

Fresh Lemon Juice

Lemon Zest

Mixed Berries (strawberries, blueberries, raspberries)

Granulated Sugar (for macerating berries)

Heavy Cream

Vanilla Extract

Peel the russet potatoes and cut them into thick fries. Soak the fries in cold water for at least 30 minutes to remove excess starch.

Drain the fries and pat them dry. Heat vegetable oil in a large pot to 300°F (150°C). Fry the potatoes in batches for about 5-7 minutes until they are soft but not browned. Remove and drain on paper towels.

First Cook

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for about 3-5 minutes until they are golden brown and crispy. Remove and drain on paper towels. Season with salt.

Second Cook

In a bowl, combine mayonnaise, truffle oil, minced garlic, lemon juice, and salt to taste. Mix well until smooth.

Make the Truffle Aioli

Place the fries on a serving plate, drizzle with truffle aioli, sprinkle with grated Parmesan cheese and chopped chives. Serve immediately.

Russet potatoes

In a saucepan, cook the bacon slices over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pan. Add water and dashi powder to the pan, stirring to combine. Simmer for 5 minutes and then strain to remove solids.

Prepare the Bacon Dashi

Preheat the grill to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.

Grill the Corn

In a bowl, mix together mayonnaise, lime juice, salt, and pepper to create a creamy lime aioli.

Make the Lime Aioli

Once the corn is grilled, brush it with the bacon dashi, then drizzle the lime aioli over the corn. Sprinkle generously with crumbled cotija cheese and tajin seasoning. Finish with chopped fresh cilantro on top.

Assemble the Street Corn

Serve the street corn warm, garnished with extra lime wedges if desired.

Fresh Corn on the Cob

Bacon

Dashi Powder

Water

Mayonnaise

Lime Juice

Cotija Cheese

Tajin Seasoning

Fresh Cilantro

Pepper

In a medium saucepan, melt the butter over medium heat. Add the corn kernels and cook for about 5 minutes until tender. Add the heavy cream and a pinch of salt. Simmer for another 5 minutes. Blend the mixture until smooth and creamy, then adjust seasoning with salt and pepper. Set aside.

Prepare Corn Soubise

In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until well combined.

Make Balsamic Vinaigrette

On a serving plate, spoon a generous amount of corn soubise. Place the burrata cheese in the center and arrange the sliced strawberries around it. Drizzle the balsamic vinaigrette over the dish and sprinkle with toasted almonds.