fruity pebbles pancake

6oz tenderloin, picked crab, hollandaise, asparagus, fingerlings

‘steak and eggs’

shallot, anchovy, quail egg, crispy truffle brioche

beef tartar

30g petrossian biaka caviar, gribiche, vol-au-vent, pringles

caviar service

smash burger, gruyere, arugula, bacon jam, aioli, brioche bun, battered fries

cheeseburger*

roasted chicken thigh, bacon and chive waffle, maple syrup

chicken and waffle

potato leek soup

fried egg, house potato, sourdough toast, maple bacon

standard american*

buttermilk biscuits, redneck sausage gravy

biscuits and gravy

maple sausage link, coffee créme anglaise

sausage corn dogs

bavette pinwheel, caramelized onions, gruyere, arugula, fingerlings

‘french onion steak’*

duck confit, sausage gravy, battered fries, cheese curds, sunny egg

poutine*

butter poached lobster, bacon, poached egg, lemon hollandaise, biscuit~choice of house potatoes or hashbrown patty

Lobster benny*

arugula, poached egg, pickled radish, hollandaise

chilled asparagus

coddled eggs, caramelized onion, wild mushrooms, trout roe, herb butter, bourisin cheese, sourdough

oeufs en cocotte*

gruyere, ementhaler, sourdough, andouille, fresh fruit

fondue

mojo pork, pickles, poached egg, mustard hollandaise, biscuit~choice of house potatoes or hashbrown patty

‘cuban’ benny*

fresh sourdough, avocado, cherry tomatoes, balsamic redux, chili flakes, maldon salt

avocado toast

quiche

truffle fries

chai

lemon ricotta pancake

fruit bowl

solaris

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the batter

In another bowl, combine the milk, egg, and melted butter. Mix well.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine wet and dry ingredients

Gently fold in the Fruity Pebbles cereal into the batter.

Add Fruity Pebbles

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Cook the pancakes

Serve the pancakes warm with maple syrup and a drizzle of white icing.

Serve

all-purpose flour

baking powder

sugar

salt

milk

butter, melted

Fruity Pebbles cereal

Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the potatoes

Season the tenderloin steak with salt and pepper. Heat a skillet over medium-high heat and add a little oil. Cook the steak for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Let it rest before slicing.

Cook the steak

In the same skillet, add the asparagus and sauté for 3-4 minutes until tender but still crisp. Season with salt and pepper.

Sauté the asparagus

In a separate pan, poach or fry the eggs to your liking.

Prepare the eggs

In a bowl, combine 3 egg yolks, 1 tablespoon of lemon juice, and whisk until thick. Gradually add melted butter while whisking until smooth. Season with salt and cayenne pepper to taste.

Make the hollandaise

On a plate, arrange the sliced steak, sautéed asparagus, and fingerling potatoes. Top with picked crab meat and the poached or fried eggs. Drizzle with hollandaise sauce before serving.

Assemble the dish

Tenderloin steak

Picked crab meat

Asparagus

Fingerling potatoes

Eggs

Finely chop the beef tenderloin and place it in a mixing bowl.

Prepare the Beef

Finely mince the shallots and anchovy fillets, then add them to the bowl with the chopped beef. Mix well.

Add Flavorings

Drizzle the truffle oil and olive oil over the mixture. Season with salt and black pepper to taste. Mix until well combined.

Season

Toast the brioche slices until golden brown and crispy. Cut into small squares.

Prepare the Brioche

Plate the beef tartar mixture and create small wells in the center. Carefully place a quail egg in each well. Garnish with chopped parsley and serve with crispy brioche on the side.

beef tenderloin

shallots

anchovy fillets

quail eggs

truffle oil

brioche bread

olive oil

black pepper

fresh parsley

In a bowl, combine finely chopped hard-boiled eggs, Dijon mustard, white wine vinegar, and olive oil. Stir in chopped cornichons, capers, and fresh herbs (like parsley and chives). Season with salt and pepper to taste.

Prepare the Gribiche Sauce

Preheat the oven to 350°F (175°C). Place the vol-au-vent shells on a baking tray and warm in the oven for about 5-7 minutes until heated through and slightly crispy.

Warm the Vol-au-Vent Shells

Place a small spoonful of gribiche sauce into each warmed vol-au-vent shell. Top each shell with a generous dollop of Petrossian Biaka caviar. Arrange the Pringles chips around the plate for added crunch and serve.

Assemble the Caviar Service

Petrossian Biaka Caviar

Gribiche Sauce

Vol-au-Vent Pastry Shells

Pringles Chips

Divide the ground beef into two equal portions and form into loose balls. Do not overwork the meat.

Prepare the Patties

Heat a skillet or griddle over high heat. Once hot, add the beef balls and immediately smash them down with a spatula to create thin patties. Season generously with salt and pepper.

Smash Cooking

Cook for about 2-3 minutes on one side, then flip and place a slice of Gruyere cheese on each patty. Cook for an additional 1-2 minutes until the cheese is melted.

Add Cheese

Toast the brioche buns. Spread aioli on the bottom bun, add the cheese-topped patty, then top with arugula and a generous spoonful of bacon jam. Place the top bun on and serve.

Assemble the Burger

Peel and cut the potatoes into fries. Soak in cold water for at least 30 minutes, then drain and dry thoroughly.

Prepare the Potatoes

In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the ice water until the batter is smooth and slightly thick.

Make the Batter

Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Dip the dried potato fries into the batter, then carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes.

Fry the Fries

Remove the fries with a slotted spoon and drain on paper towels. Season immediately with salt to taste.

Drain and Season

Ground beef (80/20)

Gruyere cheese

Arugula

Bacon jam

Aioli

Brioche buns

Potatoes (Russet or Yukon Gold)

All-purpose flour

Cornstarch

Baking powder

Ice water

Vegetable oil (for frying)

Salt

Preheat the oven to 400°F (200°C). Season the chicken thighs with salt and pepper. Place them on a baking sheet and drizzle with olive oil. Roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Prepare the Chicken

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and let drain on paper towels.

Cook the Bacon

In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and pepper. In another bowl, whisk together the milk, eggs, and chopped chives. Pour the wet ingredients into the dry ingredients and mix until just combined.

Make the Waffle Batter

Preheat a waffle iron according to the manufacturer’s instructions. Lightly grease with cooking spray or olive oil. Pour the batter into the waffle iron and cook until golden brown and crispy, about 5 minutes.

Cook the Waffles

Place a waffle on a plate, top it with roasted chicken thigh, and crispy bacon. Drizzle generously with maple syrup before serving.

Assemble the Dish

Chicken thighs

Bacon

Chives

Cornmeal

Milk

Pepper

Maple syrup

Olive oil

In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and minced garlic, sauté until softened, about 5 minutes.

Prepare the Soup Base

Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20 minutes.

Add Potatoes and Broth

Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and adjust seasoning to taste.

Blend the Soup

Potatoes, peeled and diced

Leeks, white and light green parts only, sliced

Vegetable broth

Heavy cream

Garlic, minced

Black pepper

Chives, finely chopped

In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set and the yolks are to your desired doneness.

Cook the Eggs

Dice the russet potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper.

In a skillet, heat over medium heat. Add the seasoned potatoes and cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes.

Cook the Potatoes

Spread butter on both sides of the sourdough slices. Toast in a skillet or toaster until golden brown.

Toast the Bread

In a skillet, cook the bacon over medium heat until crispy. Drizzle maple syrup over the bacon and cook for an additional minute, allowing the syrup to caramelize slightly.

Butter

Black Pepper

Russet Potatoes

Olive Oil

Paprika

Garlic Powder

Sourdough Bread

Maple Syrup

Preheat Oven

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry Ingredients

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Cut in Butter

Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined.

Add Buttermilk

Turn the dough onto a floured surface and gently knead a few times. Pat or roll out to about 1 inch thick. Cut out biscuits with a round cutter.

Shape Biscuits

Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.

Bake

In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon until browned and cooked through.

Cook Sausage

Sprinkle the flour over the cooked sausage and stir to combine, cooking for about 2 minutes.

Make Roux

Gradually add the milk, stirring constantly until the gravy thickens, about 5-7 minutes.

Fruity Pebbles Pancake

‘steak And Eggs’

Beef Tartar

Caviar Service

Cheeseburger*

Chicken And Waffle

Potato Leek Soup

Standard American*

Biscuits And Gravy

Sausage Corn Dogs

‘french Onion Steak’*

Poutine*

Lobster Benny*

Chilled Asparagus

Oeufs En Cocotte*

Fondue

‘cuban’ Benny*

Avocado Toast

Quiche

Truffle Fries

Chai

Lemon Ricotta Pancake

Fruit Bowl

Solaris