cauliflower purée / scallion / red wine reduction

Grilled Lamb Chops (2)

Wild Boar Lasagna

Steak Tartare

Hamachi Crispy Rice

Blue Crab Tostada (2)

crispy/seaweed / ponzu or apple celery mignonette / ikura

Beau Soleil Oysters (4)

1/2 Off All Bottles of Wine Wednesday

Happy Hour

Oyster Special

Burger Monday

Bottomless Brunch

24 oz Dry Aged Rib Eye

grilled asparagus / pea puree / bordelaise

Grilled Petite Filet

Pan Seared Branzino

Brick Chicken

dry aged blend / onion jam / frisee / choice of cheddar / gruyere / or roquefort - add bacon  $2.00

The Warren Burger

harissa / chorizo chimichurri / olives / potatoes

Grilled Octopus

Shallots / white wine / garlic / grilled bread

PEI Mussels

Spaghetti Carbonara

wild mushrooms / truffle oil / herbs - add egg $2.00

Mushroom Flatbread

Honey butter / cabbage slaw / spicy aioli

Twice Fried Chicken

Garlic Shrimp

mixed greens/goat cheese / sherry vinaigrette

Honey Crisp & Pomegranate Salad

crouton / reggiano - add: chicken $7.00 / shrimp $9.00

Black Kale Caesar

Pat lamb chops dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, coarse salt and 1/2 tsp black pepper. Rub marinade evenly over both sides of each chop. Let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours covered).

Marinate

Preheat grill or grill pan to high heat (around 230–260°C / 450–500°F). Brush grill grates with oil. Sear lamb chops 2–3 minutes per side for medium-rare depending on thickness (internal temperature 57–60°C / 135–140°F). For medium cook 3–4 minutes per side. After grilling transfer chops to a plate, tent with foil and rest 5–7 minutes before serving so juices redistribute.

Grill

Bring a medium saucepan of salted water to a simmer. Add cauliflower florets and simmer until very tender, about 12–15 minutes. Drain well, returning cauliflower to the hot pot for 1 minute to evaporate excess moisture.

Cook Cauliflower

Transfer hot cauliflower to a blender or use an immersion blender. Add butter, 60 ml cream and 60 ml stock. Purée until very smooth, adding additional stock or cream 1 tbsp at a time if needed to reach a silky consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm until serving.

Blend Purée

Trim scallions, keeping white and green parts. Cut into 4–5 cm lengths or thin diagonal slices per preference. Toss with 1 tsp olive oil and a pinch (1/8 tsp) salt. Optionally char the scallions quickly on the hot grill 30–45 seconds per side until lightly marked, then set aside as garnish.

In a small saucepan over medium heat, add a teaspoon of oil (from pantry) and sauté the finely chopped shallot until translucent, about 2–3 minutes—do not brown.

Sauté Shallot

Add 200 ml dry red wine and one sprig thyme to the pan. Increase heat to medium-high and boil until liquid reduces by about two-thirds (to roughly 60–80 ml), about 8–12 minutes.

Deglaze & Reduce

Add 120 ml beef or veal stock and continue to reduce until the sauce coats the back of a spoon (about 6–8 more minutes). Remove thyme sprig. Off the heat, swirl in 15 g cold butter piece by piece to mount and slightly thicken the sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste. Keep warm.

Finish Sauce

Spoon a generous portion of cauliflower purée onto each plate. Place two rested lamb chops on top or beside the purée. Arrange charred or dressed scallions alongside or over the chops. Drizzle 1–2 tbs (approximately 15–30 ml) of the red wine reduction over the chops and around the plate. Serve immediately.

lamb rib chops

olive oil

fresh garlic, minced

fresh rosemary, chopped

fresh thyme, leaves

coarse salt

black pepper, freshly ground

cauliflower florets

unsalted butter

heavy cream

vegetable or chicken stock

salt

white pepper or black pepper

scallions (green onions)

dry red wine

beef or veal stock

shallot, finely chopped

fresh thyme (sprig)

unsalted butter (cold, for mounting)

black pepper

Pat the wild boar cubes dry with paper towels and season lightly with 1 tsp of salt and 1/2 tsp of black pepper.

Prepare the meat

Heat 2 tbsp olive oil and 1 tbsp butter in a heavy-bottomed Dutch oven over medium-high heat. Working in batches so as not to steam the meat, brown the boar cubes on all sides until deeply browned (3–4 minutes per side). Transfer browned pieces to a plate and set aside.

Brown the boar

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add diced pancetta and cook until translucent and slightly crisp, about 4 minutes. Add onion, carrot, and celery and sweat until softened and beginning to color, about 8 minutes. Add minced garlic and cook 1 more minute.

Render pancetta and vegetables

Stir in 2 tbsp tomato paste and cook 1–2 minutes until it darkens. Pour in 300 ml red wine to deglaze, scraping up browned bits; simmer until mostly reduced, about 6–8 minutes. Return browned boar to the pot and add crushed tomatoes, 400 ml stock, bay leaves, thyme, rosemary, remaining 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar (if using). Bring to a gentle simmer.

Deglaze and braise

Reduce heat to low, partially cover, and simmer very gently for 2.5–3 hours, stirring occasionally, until the boar is fork-tender and sauce is thick. Alternatively, cover and transfer to a 150°C (300°F) oven for 2.5–3 hours. If sauce becomes too dry, add up to 100 ml stock or water. Remove bay leaves and thyme sprigs; adjust seasoning to taste.

Slow-cook the ragù

Using two forks or tongs, shred the braised boar into bite-sized pieces within the sauce (leave some texture). If the sauce is very chunky, mash some pieces with the back of a spoon to create a cohesive ragù. Keep warm while assembling lasagna.

Shred and finish

Make the ricotta mixture: In a bowl, stir together 700 g ricotta, 1 large egg, 100 g grated Pecorino/Parmesan, 12 chopped basil leaves, 1/2 tsp salt, and 1/2 tsp black pepper until smooth and homogenous. Taste and adjust seasoning. This will be the creamy layer between ragù and pasta.

Prepare mozzarella: Shred or thinly slice 300 g mozzarella and set aside in a small bowl for layering.

Preheat oven and prepare dish: Preheat oven to 180°C (350°F). Lightly oil a 23 x 33 cm (9 x 13 in) baking dish with 1 tbsp extra virgin olive oil.

If using no-boil lasagna sheets: ensure you have 12 sheets and proceed. If using fresh pasta, blanch sheets in salted boiling water for 20–30 seconds, then transfer to an even layer on a towel to stop cooking.

Assemble first layer: Spread a thin layer (about 1/2 cup / 120 ml) of ragù across the bottom of the prepared dish to prevent sticking.

Layering (repeat to build 3–4 layers): Place 3 lasagna sheets in the bottom. Spoon and spread about 1.5–2 cups (350–450 g) of wild boar ragù evenly over the pasta. Dollop and spread about 1/3 of the ricotta mixture over the ragù (use a spatula to distribute). Sprinkle about 75 g of shredded mozzarella and 2 tbsp grated Pecorino over the ricotta. Repeat: pasta, ragù, ricotta, mozzarella, until you have 3–4 layers and use remaining ragù on the topmost pasta.

Top and finish: For the final top layer, place remaining lasagna sheets, spread remaining ragù to cover, sprinkle remaining mozzarella and remaining grated Pecorino. Dot the top with 2 tbsp butter cut into small pieces to encourage browning.

Bake: Cover the dish tightly with foil (sprayed or tented so it doesn't touch cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbling.

Rest and garnish: Let the lasagna rest 15 minutes before slicing to set. Garnish with whole fresh basil leaves and a drizzle of extra virgin olive oil if desired. Serve warm.

wild boar shoulder or leg, trimmed and cut into 1" cubes

yellow onion, finely diced

carrot, finely diced

celery stalk, finely diced

garlic cloves, minced

pancetta, finely diced

tomato paste

crushed tomatoes (canned)

low-sodium chicken or beef stock

bay leaves

fresh thyme sprigs

sugar (optional, to balance acidity)

whole milk ricotta

egg, large

freshly grated Pecorino Romano or Parmesan

fresh basil leaves, finely chopped

mozzarella, shredded (or sliced)

lasagna sheets, no-boil or fresh

extra virgin olive oil

fresh basil leaves, whole for garnish

butter, for dotting top

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to slice cleanly.

Chill and trim

Using a sharp knife, cut the chilled beef into very small dice (brunoise) — aim for pieces roughly 2–3 mm. Transfer to a mixing bowl and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; set aside in the refrigerator while you prepare other components.

In a small bowl combine the finely minced shallot, diced cornichons, chopped capers, chopped parsley, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp extra-virgin olive oil, 1/2 tsp fresh lemon juice and 1/8 tsp sugar (if using). Stir to blend thoroughly.

Taste the dressing and adjust seasoning: add a pinch more salt or lemon if needed. The mixture should be bright, slightly tangy, and well balanced to complement the raw beef.

Fold the prepared tartare mix gently into the diced beef, combining thoroughly but without mashing; use a light hand to keep texture. Return to the refrigerator briefly (5 minutes) if mixture warmed during handling.

Heat neutral oil in a small skillet or deep saucepan to 325°F (160°C) — oil should shimmer but not smoke. Add the thinly sliced shallots in a single layer and fry, stirring frequently, until they turn golden brown and crispy, about 3–5 minutes. Remove with a slotted spoon to a paper towel-lined tray and season lightly with a pinch of sea salt. Let cool; they will crisp further.

Crispy shallots

Bring a small pot of water to a gentle boil. Carefully add quail eggs and simmer for 2 minutes for soft-set yolks. Immediately transfer eggs to an ice bath to stop cooking. When cool, gently crack and peel each quail egg. Keep refrigerated until plating.

Quail eggs

Toast the baguette slices or prepare crispbreads. Arrange microgreens if using.

Portioning and plating: Use a ring mold (or freeform) to place 2–3 oz (approximately 60–90 g) of the prepared tartare per serving on chilled plates. Make a small shallow well on top of each mound and gently place one peeled quail egg in the well (for larger servings use two eggs per plate, as desired). Sprinkle reserved crispy shallots over the top and around the tartare. Finish with a light pinch of sea salt and a grind of black pepper. Drizzle a few drops of extra-virgin olive oil around the plate and add microgreens and toasted bread on the side.

Serve immediately so the beef remains chilled and the shallots stay crisp. Provide small spoons or knives for spreading on toast.

beef tenderloin (very fresh, trimmed)

freshly ground black pepper

shallot (finely minced)

cornichons (finely diced)

flat-leaf parsley (finely chopped)

capers (rinsed, chopped)

Dijon mustard

Worcestershire sauce

extra-virgin olive oil

lemon juice (fresh)

fine granulated sugar (optional, to balance acidity)

quail eggs

shallots (thinly sliced for frying)

neutral oil (for frying, e.g., vegetable or canola)

microgreens or small salad leaves (optional)

toasted baguette slices or crispbread

sea salt (for finishing)

Rinse the short-grain rice under cold water until the rinse runs mostly clear (about 6–8 rinses). Drain and combine with 480 ml water in a heavy pot or rice cooker. If using stovetop: bring to a boil, reduce heat to low, cover and cook 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Cook rice

While rice rests, warm 3 tbs rice vinegar and 1 tbs sugar in a small pan or microwave until sugar dissolves. Stir in 3 tsp fine sea salt until dissolved. Gently fold the seasoning into the hot rice with a rice paddle or spatula using cutting and folding motions to avoid smashing the grains. Spread rice in an even layer on a rimmed sheet tray to cool to room temperature (about 20–25 minutes).

Season rice

Lightly wet your hands with water mixed with 1 tsp rice wine vinegar. Press cooled rice into a small square or rectangular mold (or form by hand) to make 1" x 2" x 1/2" blocks (approximately 12–16 pieces depending on desired size). Press firmly so the rice holds together but avoid over-compressing.

Form rice blocks

Place rice blocks on a sheet tray lined with parchment and refrigerate 15–30 minutes to firm up. This helps them hold their shape during frying or searing.

Compress and chill

Pan-sear method: In a nonstick or stainless skillet, heat 1 cup neutral oil over medium-high until shimmering. Add rice blocks, pressing slightly to increase contact, and cook without moving until deeply golden and crisp on the bottom, about 3–4 minutes. Flip and crisp the other side 2–3 minutes. Drain on paper towels and season lightly with 1/2 tsp kosher salt while hot. Deep-fry option: Heat vegetable oil to 350°F (175°C) and fry blocks 2–3 minutes until golden and drain and season immediately.

Pan-sear (preferred) or deep-fry

Soften cream cheese in a bowl until smooth. Whisk in prepared wasabi paste, 2 tbs Japanese mayonnaise and 1 tsp lemon juice until homogeneous. In a separate small bowl, whip 3 tbs cold heavy cream to soft peaks and fold into the cream cheese mixture to lighten. Adjust seasoning with a pinch of salt and additional wasabi to taste for heat. Transfer to a piping bag or squeeze bottle and chill until assembly.

Whisk together 3 tbs light soy sauce, 2 tbs yuzu juice (or lemon), 1 tbs mirin, 1 tsp rice vinegar and 2 tbs cold dashi. If using, dissolve 1/2 tsp white miso in a little of the mixture first then whisk back in for extra body. Taste and adjust balance—ponzu should be bright and slightly salty. Chill until ready to use.

Using a very sharp knife, slice the sashimi-grade hamachi into thin rectangles or bias slices about 1/8"–3/16" thick and roughly the same length as the rice blocks. Pat dry on paper towel to remove surface moisture.

Prepare hamachi

Thinly slice the Serrano chile into rounds. If you want less heat, remove seeds and ribs before slicing. Toast sesame seeds in a dry pan over medium heat until fragrant, 1–2 minutes. Thinly slice scallion and measure out microgreens.

Prepare serrano and other garnishes

Place warm crispy rice on a serving board or platter. Pipe or spoon a small quenelle of wasabi mousse (about 1/2 tsp) onto each rice block.

Gently drape a slice of hamachi over each mousse-topped rice, pressing lightly so the fish adheres to the mousse and rice.

Drizzle a few drops of white ponzu around each piece and a scant 1/4 tsp directly on top of the hamachi to taste. Garnish each piece with a thin slice of Serrano (or half-slice), a few microgreens or scallion threads, and a sprinkle of toasted sesame seeds.

Serve immediately so the rice remains crisp. Offer extra white ponzu and wasabi mousse on the side.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

neutral oil (vegetable or canola)

vegetable oil (for deep frying, optional)

prepared wasabi paste (or wasabi powder rehydrated)

cream cheese, room temperature

Japanese mayonnaise (or Kewpie)

lemon juice

cold heavy cream

fine salt

fresh hamachi (yellowtail) loin, sashimi grade

Serrano chile

microgreens (optional)

thinly sliced scallion (white and green parts separated)

toasted sesame seeds (white or black)

light soy sauce (low-sodium)

yuzu juice (or fresh lemon juice if unavailable)

mirin

dashi stock (cold)

white miso (shiro miso), optional for body

kosher salt

rice wine vinegar (for cooling rice blocks)

Drain and inspect the crab meat for shells or cartilage. In a bowl, gently fold the crab with 1 teaspoon lime juice, 1 teaspoon olive oil, 1/8 tsp kosher salt, and a pinch of black pepper. Set aside in the refrigerator while you prepare the other components.

Prepare crab

Halve and pit the avocado. Scoop the flesh into a small bowl and mash lightly with a fork. Add 1/2 tablespoon lime juice and a pinch (about 1/8 tsp) of salt; stir to a chunky spread. Keep covered to prevent browning.

Prepare avocado

Preheat oven to 350°F (175°C). Lightly brush both sides of the two tostada shells with the remaining olive oil (about 1 tbs divided) and bake on a sheet for 5–7 minutes until crisp and warm. Alternatively, warm on a skillet over medium heat for 1–2 minutes per side.

Warm tostadas

Spread half of the mashed avocado on each warm tostada. Spoon the dressed crab evenly over the avocado (about 4 oz crab per tostada). Top each with 1–2 tablespoons of the red pepper relish, a small handful (about 2 tablespoons) of microgreens or chopped cilantro, and a light drizzle of guajillo aioli. Finish with a grind of black pepper and an optional tiny pinch of flaky sea salt.

Assemble tostadas

Bring 3 tablespoons of water to a simmer. Remove stems and seeds from the guajillo chiles, then add the chiles to the hot water and let steep for 8–10 minutes until softened.

Rehydrate chiles

Drain the chiles (reserve 1 tablespoon of the soaking liquid). In a blender or food processor, combine the softened guajillos, mayonnaise, Greek yogurt, garlic clove, lime juice (1 tbs), sherry vinegar (1 tsp), smoked paprika, salt, the reserved tablespoon of soaking liquid, and 1 teaspoon neutral oil. Blend until smooth and creamy. If too thick, add up to 1 tablespoon additional warm water to reach a pipe-able consistency. Taste and adjust salt or lime as needed. Chill until ready to use.

Blend aioli

If using raw red pepper, finely dice 1/2 pepper. For a mellower flavor, char the pepper over a gas flame or under a broiler until blackened, place in a bowl covered with plastic for 5 minutes, then peel, remove seeds, and finely chop.