Braised & fork tender, parmesan mashed potatoes, brussels, cherry pepper mostarda

Beef Short Rib (GF)

calamari, fennel, celery, citrus aioli, avocado

Fried Calamari (gfo)

asparagus, spicy ketchup, baby sweet potato or Robuchon potatoes

Mary's Vegan Meatloaf

spicy mushroom & chickpea tomato sauce, cilantro, olive, purgatory eggs, naan

Shakshuka Lamb

smoked golden beet, hazelnut, dried figs, prosciutto, greens, orange poppy citronette

Crispy Goat Cheese (VGO)

poached pear, pomegranate caramel, salted caramel gelato, chantilly

Dark Chocolate Layer Cake

char sui plantains, peanut slaw, spicy Jackson sauce

14 Hour Brisket

chocolate shortbread, hazelnut caramel, whipped cream, berries

Turtle Cheesecake

brown butter poached lobster tail, littleneck clams, gulf shrimp, spaghetti, spicy tomato sauce (gfa)

Lobster Fra Diavolo

Catalan Crème Brûlée

GF Breads from O'Malleys oven in Troy, NY

Gluten Free Basket

signature smoked tomato hummus, Castelvetrano olives, Marcona almonds, feta, za'atar

Shareable Hummus & Naan (vgo/vo)

Chicken Satay

parmesan, mozzarella, ricotta, basil pomodoro

Three Cheese Eggplant Rollatini (gf/vg)

Crispy Pork Belly (gf)

caramelized onion beef broth, Gruyere, crouton

Old School French Onion Soup (GFO)

Sticky Toffee Pudding

Mascarpone creamed spinach, parmesan, lardons

Oysters Rockefeller

Spaghetti & Eggplant Meatballs

mint chutney, green mango slaw, curry fries

Sri Lanka Fish Fry

Pan roasted shrimp, scampi sauce, grilled bread

Shrimp Toast (GFO)

Bread Basket

crab, pork belly & cabbage stuffing, bitter greens, XO remoulade

Crab Louis Springrolls

Crispy Gochujang Cauliflower

Preheat the oven to 325°F (163°C). Season the beef short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove ribs and set aside.

Sear the Ribs

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Add red wine, scraping the bottom of the pot. Let it reduce for 2-3 minutes. Add beef broth, thyme, and bay leaf. Return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours or until tender.

Deglaze and Braise

In a large pot, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.

Cook Potatoes

Add butter, heavy cream, grated parmesan, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Mash and Mix

Toss the halved brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (204°C) for 20-25 minutes until crispy and caramelized.

Roast Brussels Sprouts

In a saucepan, combine cherry peppers, mustard seeds, apple cider vinegar, and sugar. Simmer for 10-15 minutes until thickened. Season with salt to taste.

Make Mostarda

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

beef broth

red wine

thyme

bay leaf

potatoes, peeled and cubed

butter

heavy cream

parmesan cheese, grated

brussels sprouts, trimmed and halved

cherry peppers, chopped

mustard seeds

apple cider vinegar

sugar

In a bowl, mix together mayonnaise, minced garlic, lemon juice, chopped parsley, and lemon zest until well combined. Set aside in the refrigerator.

Prepare the Citrus Aioli

Rinse the calamari rings under cold water and pat them dry with paper towels. In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.

Prepare the Calamari

Dredge the calamari rings in the flour mixture until evenly coated. Shake off any excess flour.

Coat the Calamari

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Fry the calamari in batches, being careful not to overcrowd the pan, for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Fry the Calamari

In a serving bowl, combine the sliced fennel and celery. Season with a pinch of salt and toss lightly.

Prepare the Fennel and Celery

Plate the fried calamari on top of the fennel and celery mixture, garnish with sliced avocado, and serve with the citrus aioli on the side.

Serve

calamari rings

fennel bulb, thinly sliced

celery stalks, thinly sliced

all-purpose flour

cornstarch

cayenne pepper

vegetable oil for frying

avocado, sliced

lemon juice

mayonnaise

fresh parsley, chopped

zest of 1 lemon

Preheat your oven to 350°F (175°C). Wash and trim the asparagus, and set aside. Peel and cube the baby sweet potatoes, then boil them until tender, about 15 minutes. Drain and mash them.

Prep the Ingredients

In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft. Add the grated carrot and cook for an additional 5 minutes.

Cook the Vegetables

In a large bowl, combine the mashed sweet potatoes, cooked lentils, oats, sautéed vegetables, spicy ketchup, oregano, thyme, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Combine the Mixture

Transfer the mixture into a loaf pan lined with parchment paper. Smooth the top and drizzle a little extra spicy ketchup on top if desired. Bake for 45-55 minutes, or until firm and golden on top.

Shape and Bake

While the meatloaf is baking, steam or roast the asparagus until tender, about 8-10 minutes.

Prepare the Asparagus

Once the meatloaf is done, let it cool for 10 minutes before slicing. Serve with the steamed or roasted asparagus on the side.

asparagus

baby sweet potatoes

cooked lentils

oats

onion, finely chopped

carrot, grated

spicy ketchup

dried oregano

dried thyme

In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent.

Prepare the Base

Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Cook the Lamb

Stir in the sliced mushrooms, chickpeas, diced tomatoes, cumin, smoked paprika, cayenne, salt, and black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.

Add Vegetables and Spices

Using a spoon, create small wells in the sauce and crack an egg into each well.

Create Wells for Eggs

Cover the skillet and let it cook for about 5-7 minutes, until the eggs are set to your liking.

Cook the Eggs

Once the eggs are cooked, remove from heat and sprinkle with chopped cilantro and sliced olives.

Garnish

Serve the shakshuka with warm naan bread on the side for dipping.

bell pepper, chopped

mushrooms, sliced

canned chickpeas, drained and rinsed

canned diced tomatoes

ground lamb

cumin

smoked paprika

eggs

fresh cilantro, chopped

black olives, sliced

naan bread

Preheat your oven to 400°F (200°C). Wrap the smoked golden beets in foil and roast for 30-40 minutes until tender. Let cool, then peel and slice thinly.

Prepare the Beets

Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, or until they're golden brown. Allow to cool, then chop roughly.

Toast the Hazelnuts

Form the goat cheese into small patties (about 1 oz each).

Prepare the Goat Cheese

Roll each goat cheese patty in the chopped hazelnuts, pressing lightly to adhere.

Coat the Goat Cheese

In a skillet over medium heat, add a little olive oil and fry the hazelnut-coated goat cheese patties for about 2-3 minutes on each side until golden brown and crispy. Remove and set aside.

Fry the Goat Cheese

On a serving plate, arrange the mixed greens, sliced smoked golden beets, and pieces of prosciutto. Top with the crispy goat cheese patties and dried figs.

Assemble the Salad

In a small bowl, whisk together the orange juice, olive oil, poppy seeds, honey, salt, and pepper until well combined.

Make the Citronette

Drizzle the orange poppy citronette over the salad before serving.

Dress the Salad

Goat cheese

Smoked golden beets

Hazelnuts

Dried figs

Prosciutto

Mixed greens

Fresh orange juice

Olive oil

Poppy seeds

Honey

Salt

Black pepper

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients.

Combine Wet Ingredients

Stir in the boiling water until the batter is smooth (the batter will be thin).

Add Boiling Water

Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cakes

In a saucepan, add the sugar and pomegranate juice over medium heat. Cook until the sugar dissolves and turns a deep amber color. Remove from heat and let cool.

Make Pomegranate Caramel

In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Prepare Chantilly Cream

Place one cake layer on a serving plate, top with poached pears, drizzle with pomegranate caramel, and add another layer of cake. Frost the top and sides with the chantilly cream.

Assemble the Cake

Serve slices of the cake with salted caramel gelato and extra pomegranate caramel if desired.

Beef Short Rib (gf)