Manila Clams, Cuscus, Garlic, Tomatoes, Piquillo Peppers, Saffron Aioli

Roasted Halibut

Gulf Shrimp, Galic Breadcrumbs, Serrano chile, Cherry Tomatoes

Squid Ink Linguine

Potato Gratin, Glaze Carrots, Shallots Puree, Red Wine Jus

Grilled NY Strip

Parsnip Puree, Porcini Mushrooms, Glazed Carrots, Barolo

Tender Braised Short Ribs

Tomato Confit, Salsa Verde, Hazelnuts, Balsamic Reduction

Winter Burrata Salad

Crispy Hand cut Fries

Celery Root Puree, Shave Brussels Sprouts, Glazed Turnips,

Crescent Farm Duck Breast

Porcini Mushrooms, Vegetablels, Black Truffle Butter, Parmesan

Braised Duck Pappardelle

Salmon Tartare

Roasted Farm Chicken

poached eggs, smoked salmon, hollandaise, Mixed Greens

Eggs Norwegian

Black Truffle Coulis, Peas, Creamy Truffled Mushrooms

Ricotta Gnocchi

poached eggs, heirloom carrots, hollandaise, lemon

Crispy Brussels Sprouts

Root Vegetable Julienne, Trout Roe, horseradish Verjus Beurre Blanc,

Pan Sear Salmon

grilled country bread, radishes, Mix Green, lemon vinaigrette

Avocado Toast

celery root, parsnips, beetroot puree, horseradish dill chantilly, crispy beets

Ōra King Salmon

Buttermilk Waffle

White Bean Puree, Tomatoes, Crab Meat, Lobster Broth, Chipotle Aioli

Pan Seared Chatham Cod

Asparagus, English Peas, Fava Beans, Parmigiano

Creamy Risotto

Fingerling potatoes, Yuzu Aioli, Mandarin Reduction, Balsamic

Grilled Octopus

Grilled Chicken Sandwich

Panna Cotta

Flourless Chocolate Molten Cake

Season Vegetable, Potatoes, Poached Egg hollandaise

Veggie Hash

Preheat your oven to 400°F (200°C). Rinse the Manila clams under cold water and set aside. Mince the garlic cloves and halve the cherry tomatoes.

Prepare the Ingredients

In a medium saucepan, bring 1.5 cups of water to a boil. Add the couscous and a pinch of salt. Cover and remove from heat, letting it sit for 5 minutes. Fluff with a fork and set aside.

Cook the Couscous

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the Manila clams and cherry tomatoes, then cover the skillet. Cook for about 5-7 minutes, or until the clams open.

Sauté the Clams

Season the halibut fillets with salt and black pepper. Push the clams and tomatoes to the side of the skillet and place the halibut fillets in the center. Drizzle with remaining olive oil and sprinkle saffron on top. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the fish is cooked through and flakes easily.

Roast the Halibut

While the halibut is roasting, drain the piquillo peppers and slice them into strips.

Prepare the Piquillo Peppers

Once the halibut is cooked, remove the skillet from the oven. Serve the roasted halibut over the couscous, topped with clams, tomatoes, and piquillo pepper strips. Drizzle with saffron aioli if desired.

Serve the Dish

Halibut fillets

Manila clams

Couscous

Garlic cloves

Cherry tomatoes

Piquillo peppers

Saffron threads

Olive oil

Salt

Black pepper

In a large pot of salted boiling water, cook the squid ink linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.

Cook the Linguine

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Prepare the Shrimp

Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 2 more minutes.

Add Shrimp and Tomatoes

Add the cooked linguine to the skillet, along with the reserved pasta water, and toss everything together. Season with salt, black pepper, and minced serrano chile to taste.

Mix Ingredients

In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy.

Prepare Breadcrumbs

Plate the linguine and shrimp mixture, then top with the crispy garlic breadcrumbs and chopped parsley.

Serve

Gulf Shrimp, peeled and deveined

Garlic, minced

Breadcrumbs

Serrano chile, minced

Cherry tomatoes, halved

Fresh parsley, chopped

Rub the NY strip steak with olive oil, salt, and black pepper. Let it rest at room temperature for 30 minutes.

Prepare the Steak

Preheat the grill to high heat. Grill the steak for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest.

Grill the Steak

Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a baking dish. Add minced garlic, salt, and pepper.

Prepare the Potatoes

Pour heavy cream over the potatoes and top with Gruyere cheese. Bake for 45-50 minutes until golden and bubbly.

Make the Gratin

Peel and slice the carrots. In a skillet, melt butter, add carrots, brown sugar, and salt. Cook over medium heat until carrots are tender and glazed.

Prepare the Carrots

In a saucepan, melt butter and sauté chopped shallots until soft. Add vegetable stock and simmer for 10 minutes.

Cook the Shallots

Blend the mixture until smooth and season with salt.

Puree the Mixture

In a saucepan, combine red wine and beef stock. Simmer until reduced by half. Whisk in butter and season with salt.

Make the Jus

NY Strip Steak

Olive Oil

Black Pepper

Potatoes

Heavy Cream

Garlic

Gruyere Cheese

Carrots

Butter

Brown Sugar

Shallots

Vegetable Stock

Red Wine

Beef Stock

Preheat the oven to 325°F (163°C). Season the 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 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.

Sauté Vegetables

Pour in Barolo wine to deglaze the pot, scraping any browned bits. Add beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and braise in the oven for about 3 hours, until tender.

Deglaze and Braise

In a pot, add chopped parsnips and cover with water. Bring to a boil and simmer until tender, about 15 minutes.

Cook Parsnips

Drain the parsnips and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth.

Blend

In a saucepan, melt butter over medium heat. Add sliced carrots, honey, and water. Season with salt and pepper. Cover and cook until the carrots are tender, about 15 minutes.

Cook Carrots

In a bowl, soak dried porcini mushrooms in water for 30 minutes. Drain and chop.

Rehydrate Mushrooms

In a skillet, heat olive oil over medium heat. Add chopped mushrooms, season with salt and pepper, and sauté for about 5 minutes.

Sauté

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

Barolo wine

beef broth

bay leaf

fresh thyme

parsnips, peeled and chopped

butter

heavy cream

carrots, sliced

honey

water

dried porcini mushrooms

Preheat the oven to 300°F (150°C). In a baking dish, combine the cherry tomatoes, olive oil, garlic cloves, thyme, and salt. Toss to coat the tomatoes evenly.

Prepare the Tomatoes

Bake the tomatoes in the preheated oven for about 1 hour, or until they are soft and bursting. Allow to cool.

Bake the Tomatoes

In a food processor, combine parsley, basil, capers, garlic, olive oil, lemon juice, and salt. Pulse until the mixture is smooth but still slightly chunky. Adjust seasoning as necessary.

Blend the Ingredients

On a serving plate, place a bed of fresh arugula. Tear the burrata and place it on top. Add spoonfuls of tomato confit and drizzle with salsa verde.

Assemble the Salad

Sprinkle toasted hazelnuts over the salad and drizzle with balsamic reduction to taste.

Add Crunch

Cherry Tomatoes

Garlic Cloves

Fresh Thyme

Fresh Parsley

Fresh Basil

Capers

Lemon Juice

Burrata Cheese

Hazelnuts

Balsamic Reduction

Fresh Arugula

Wash and peel the russet potatoes. Cut them into thick strips (about 1/4 inch thick) to create hand-cut fries.

Cutting the Potatoes

Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Soaking the Fries

Drain the fries and pat them dry with paper towels to ensure they are as dry as possible.

Drying the Fries

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

Frying the Fries

Immediately sprinkle the fries with salt while they are still hot.

Seasoning

In a bowl, combine the mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well until smooth.

Mixing the Ingredients

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.

Chilling the Aioli

Russet potatoes

Vegetable oil

Mayonnaise

Garlic cloves, minced

Lemon juice

Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Score the Duck Breasts

Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.

Cook the Duck Breasts

In a pot, cover the diced celery root with water and add a pinch of salt. Bring to a boil and simmer until tender, about 20 minutes.

Prepare the Celery Root

Drain the celery root and transfer to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

Blend the Puree

In a skillet, heat olive oil over medium heat. Add the shaved Brussels sprouts and sauté for about 3-4 minutes until tender. Add lemon juice, salt, and pepper to taste.

Sauté the Brussels Sprouts

In a saucepan, combine turnips, butter, honey, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer until turnips are tender and glazed, about 15 minutes.