Fig sponge cake, mascarpone icing, black mission fig jam

Hazelnut Fig Cake

Blue corn & duck fat-infused tortilla, verde mole, pickled chayote slaw

Chili-Spiced Duck Breast

Braised Rabbit Roulade

Confit turnips, candied figs, Brussels chips, dark chocolate ganache, venison jus

The Venison

White bean purée, habanero slaw, avocado mousse, sope, ranchero chipotle

Oaxacan Braised Beef

Cannellini beans, tear drop peppers, English cucumbers, black plum dressing

Herb-Crusted Lamb Loin

Cilantro-lime aioli, candied orange, micro herb salad

Shrimp & Rock Crab Cake

FRENCH FRIES, DAILY VEGETABLES, TARTAR SAUCE

PAN-SEARED BLACK COD

Scallop Ceviche

Tequila marshmallow, marranitos, dulce de leche conchas

Spiced Mexican Hot Chocolate

Spiced huckleberry jam, glass noodles, pea tendrils

Braised Duck Spring Roll

Smoked-tomato purée, cured egg yolk, green onion

BBQ Short Rib Raviolo

Crispy tortilla, smoked corn, heirloom tomato, micro cilantro, avocado purée, sour cream

Grilled Lobster Taco

Blueberry jam, coconut flakes, coconut whipped cream

Vegan Blueberry Tart

Cornbread dressing, merlot-cranberry relish, mashed potatoes, french beans, giblet gravy

Roasted Breast of Free-Range Turkey

Pancetta lardons, crispy sage, candied-walnut gremolata

Roasted-Garlic Carbonara

Double-butter mashed potatoes, honey-infused brown butter heirloom carrots, demi-glace

Young Patrons Menu - Filet Mignon

Butternut squash, heirloom cherry tomatoes, feta cheese, basil vinaigrette

Young Patrons Menu - Bloomsdale Spinach Salad

Double-butter mashed potatoes, french beans, sage cornbread, cranberry relish, giblet gravy

Young Patrons Menu - Roast Turkey

CHICKEN AU GRILLÉ

Spiced Tequila-Lime Shrimp Skewers

Carrot-butternut squash-caramelized onion pavé, parsnip & cauliflower purée, herbed beurre monté

Pan-Roasted Alaskan Halibut

SUN-DRIED TOMATOES, BASIL PESTO, ASIAGO CHEESE

PESTO TORTELLINI

Maple whipped cream, bourbon glaze, gold leaf

Pumpkin-Praline Upside-Down Cake

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

Preheat the Oven

In a large bowl, sift together the all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Cream Butter and Sugar

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the ground hazelnuts and chopped dried figs.

Combine Mixtures

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cake

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Make the Mascarpone Icing

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of black mission fig jam over the top, then spread a layer of mascarpone icing. Place the second cake layer on top and repeat the process, topping with the remaining mascarpone icing.

Assemble the Cake

Slice and serve the Hazelnut Fig Cake. Enjoy!

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Finely ground hazelnuts

Dried figs, chopped

Mascarpone cheese

Heavy cream

Powdered sugar

Black mission fig jam

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt, chili powder, and cumin.

Prepare the Duck Breast

In a skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.

Cook the Duck Breast

In a bowl, mix blue corn masa harina with duck fat and chicken broth to form a dough. Divide into small balls and flatten into tortillas. Cook on a hot skillet for about 1-2 minutes on each side until cooked through.

Make Blue Corn Tortillas

Julienne the chayote and red onion. In a bowl, mix with apple cider vinegar, salt, and pepper. Let sit for at least 10 minutes to pickle.

Prepare Pickled Chayote Slaw

Slice the duck breast and serve on blue corn tortillas topped with verde mole sauce and pickled chayote slaw.

Assemble the Dish

Duck breasts

Blue corn masa harina

Duck fat

Chicken broth

Verde mole sauce

Chayote squash

Red onion

Apple cider vinegar

Chili powder

Cumin

Pepper

Preheat your oven to 325°F (160°C). Season the boned rabbit legs with salt, pepper, and minced garlic. Roll each leg tightly and secure with kitchen twine.

Prepare the Rabbit

In a large oven-safe pot, heat olive oil over medium-high heat. Sear the rabbit roulades until browned on all sides. Remove from pot and set aside.

Sear the Rabbit

Add white wine to the pot to deglaze, scraping up any browned bits. Add chicken broth and fresh thyme. Return the rabbit roulades to the pot, cover, and place in the oven. Braise for about 2 hours until tender.

Braise the Rabbit

While the rabbit is braising, cook 1 cup of rice according to package instructions. In a separate pan, blend 2 smoked tomatoes with 1 cup of broth and add to the rice during the last 5 minutes of cooking.

Prepare the Smoked Tomato Rice

In a saucepan, combine 1 cup of mole paste with 1 cup of water. Heat until warmed through. Adjust seasoning as needed.

Make the Mole Sauce

Once the rabbit is done, remove from the oven. Slice roulades and serve over smoked tomato rice, drizzled with mole sauce.

Rabbit legs, boned

Garlic, minced

Fresh thyme, chopped

Olive oil

Black pepper

White wine

Season the venison loin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, sear the venison on all sides until browned (about 4 minutes). Add butter and thyme, baste the loin, and cook until medium-rare (135°F). Let rest before slicing.

Prepare the Venison

In a saucepan, combine duck fat, turnips, garlic, salt, and thyme. Cook on low heat for about 1 to 1.5 hours until turnips are tender and infused with flavor. Drain and set aside.

Confit the Turnips

In a saucepan, combine chopped figs, brown sugar, and water. Simmer on low until figs are soft and syrupy, about 20-25 minutes. Allow to cool.

Candy the Figs

Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil and salt. Spread on a baking sheet and roast until crispy, about 20-25 minutes.

Prepare Brussels Chips

Heat heavy cream until just boiling. Pour over chopped dark chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Let cool to thicken.

Make the Ganache

In a large pot, roast venison bones until browned. Add carrots, celery, onion, red wine, and water. Simmer for 3-4 hours until reduced. Strain and season with salt and pepper.

Prepare the Jus

Venison loin

Butter

Thyme

Turnips, peeled and quartered

Garlic cloves, crushed

Brown sugar

Water

Brussels sprouts, halved

Dark chocolate, chopped

Venison bones

Carrots, chopped

Celery, chopped

Onion, chopped

Red wine

In a large pot, heat some oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove and set aside.

Sear the Beef

In the same pot, add the onion and garlic. Sauté until the onion is translucent.

Sauté Vegetables

Stir in cumin, oregano, and bay leaves. Cook for another 2 minutes.

Add Seasonings

Return the beef to the pot, add the beef broth, and bring to a simmer. Cover and cook on low heat for about 3 hours, until the beef is tender.

Braise the Beef

In a food processor, combine the white beans, olive oil, lemon juice, and salt. Blend until smooth and creamy.

Blend Ingredients

In a bowl, combine the cabbage, carrots, habanero, lime juice, and salt. Toss to mix well.

Mix Slaw Ingredients

In a bowl, mash the avocados with lime juice and salt until smooth.

Mash Avocados

In a bowl, mix corn masa with water and salt until a dough forms. Divide into small balls and flatten them into discs.

Make the Sope Dough

Cook the discs on a hot griddle or skillet for about 2-3 minutes on each side until lightly browned.

Cook the Sopes

In a small saucepan, combine chipotle peppers, tomato sauce, garlic, and onion. Simmer for 10-15 minutes.

Combine Sauce Ingredients

Beef chuck roast

Oregano

Bay leaves

Beef broth

Canned white beans, drained

Lemon juice

Cabbage, shredded

Carrots, grated

Habanero pepper, minced

Lime juice

Ripe avocados

Corn masa

Chipotle peppers in adobo sauce

Tomato sauce

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Rub the mixture all over the lamb loin and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Lamb

In a hot skillet, sear the marinated lamb loin on all sides until browned (about 3-4 minutes per side).

Sear the Lamb

Transfer the seared lamb loin to a baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Rest and Slice

Lamb loin

Fresh rosemary, chopped

In a large bowl, combine the shrimp, rock crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Prepare the Crab Cakes

Shape the mixture into patties, about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.

Form the Cakes

Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and drain on paper towels.

Cook the Cakes

In a small bowl, combine mayonnaise, lime juice, cilantro, salt, and pepper to taste. Mix until smooth.

Prepare the Aioli

Place the crab cakes on a plate, drizzle with cilantro-lime aioli, and garnish with candied orange and micro herb salad.

Hazelnut Fig Cake

Chili-spiced Duck Breast

Braised Rabbit Roulade

The Venison

Oaxacan Braised Beef

Herb-crusted Lamb Loin

Shrimp & Rock Crab Cake

Pan-seared Black Cod

Scallop Ceviche

Spiced Mexican Hot Chocolate

Braised Duck Spring Roll

Bbq Short Rib Raviolo

Grilled Lobster Taco

Vegan Blueberry Tart

Roasted Breast Of Free-range Turkey

Roasted-garlic Carbonara

Young Patrons Menu - Filet Mignon

Young Patrons Menu - Bloomsdale Spinach Salad

Young Patrons Menu - Roast Turkey

Chicken Au Grillé

Spiced Tequila-lime Shrimp Skewers

Pan-roasted Alaskan Halibut

Pesto Tortellini

Pumpkin-praline Upside-down Cake