spicy black-eyed pea salad, yellow corn purée, allium butter, salsa macha

CEDAR RIVER PRIME NY STRIP

wood roasted lobster, lemongrass emulsion, thai chili, basil, cashew, lime

OCEANCRAB FRIED RICE

pine nuts, carrots, oxtail jus, horseradish, whipped ricotta

BRAISED OXTAIL RAVIOLINI

white soy onions, date purée, cucumber, butter lettuce, jeow som

KUROBUTA PORK CHOP

house-made ham, cultured honey butter, sea salt

HUSH PUPPIES

raisins, mint, serrano aioli, black lentils, cilantro, curry vinaigrette

WOOD GRILLED CAULIFLOWER

RANCHCHICKEN LIVER TOAST

yu choy, white curry, cashews, chili garlic crunch, green onion

CHAR SIU GLAZED BRISKET

black garlic streusel, black truffle, panna, basil

RICOTTA AGNOLOTTI

‘nduja salumi, fennel, wine, herb butter, grilled bread

STEAMED CLAMS

pickled strawberries, golden raisin, pecans, croutons, beemster, green garlic ranch

FARMLITTLE GEMS

pickled carrot, chimichurri, frijoles con veneno, mizuna, cheddar foam

OAK FIRED POTATOES

sungold tomatoes, salsa borracha, pearl onion, epazote

BRANZINO ZARANDEADO

chef’s selection, seasonal accoutrements

CHARCUTERIE BOARD

andouille, garbanzo beans, tomato, wine herb butter, grilled bread

SHRIMP + SAUSAGE

castelvetrano olives, salsa verde, fresh pepperoni, chilled legumes

WOOD GRILLED OCTOPUS

caviar beurre blanc, asparagus, spring peas

PAN SEARED HALIBUT

smoky baba ghanoush, sumac onions, toum, crispy lentils, dill

BROKEN CUCUMBER SALAD

apricot, sea beans, peanut crumble, thai basil, melon water

HAMACHI CRUDO

ramp sausage, lobster mushrooms, peas, pickled long hots, caciocavallo

POTATO GNOCCHI

black sesame, cilantro, avocado, sprouts, cucumber, trout roe, taro root chips

ALBACORE TARTARE

In a bowl, combine black-eyed peas, diced red bell pepper, sliced green onion, chopped cilantro, lime juice, olive oil, cumin, salt, and black pepper. Toss well and set aside.

Prepare the Salad

In a saucepan, combine sweet corn, butter, and heavy cream. Cook over medium heat until the corn is tender. Blend until smooth and season with salt. Keep warm.

Make the Corn Purée

In a skillet, melt butter over medium heat. Add shallots and garlic, cooking until soft. Stir in thyme and season with salt. Remove from heat.

Prepare the Allium Butter

In a dry skillet, toast dried chilis and garlic until fragrant. Add vegetable oil and sesame seeds, cooking until seeds are golden. Blend everything until smooth and season with salt.

Make Salsa Macha

Season the NY Strip steaks with salt and black pepper. Heat olive oil in a skillet over high heat. Cook steaks to desired doneness, about 4-5 minutes per side for medium rare. Let rest before slicing.

Cook the Steak

To serve, spread corn purée on a plate, top with sliced steak, and spoon on allium butter and salsa macha. Serve the black-eyed pea salad on the side.

Black-eyed peas

Red bell pepper, diced

Green onion, sliced

Cilantro, chopped

Lime juice

Olive oil

Cumin

Salt

Black pepper

Sweet corn kernels (fresh or frozen)

Butter

Heavy cream

Shallots, finely chopped

Garlic, minced

Thyme leaves

Dried chilis (such as guajillo or ancho)

Garlic, whole

Vegetable oil

Sesame seeds

NY Strip Steak

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the Thai chili and green onions, and sauté for 1-2 minutes until fragrant.

Cook the Fried Rice

Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir-fry for about 5 minutes until the rice is heated through.

Add the Rice

Stir in the chopped wood roasted lobster meat, basil, and cashews. Drizzle the soy sauce over the mixture and stir well to combine. Season with salt and pepper to taste.

Incorporate Lobster and Nuts

Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.

Finish Cooking

In a blender, combine the minced lemongrass, lime juice, olive oil, and salt. Blend until smooth and well combined. Adjust seasoning if necessary.

Prepare the Emulsion

Serve the fried rice in bowls, drizzling the lemongrass emulsion over the top. Garnish with extra basil leaves and lime wedges.

Plate and Serve

cooked jasmine rice

wood roasted lobster meat, chopped

Thai chili, finely chopped

fresh basil leaves, chopped

cashews, roughly chopped

green onions, sliced

soy sauce

vegetable oil

salt

pepper

lemongrass, finely minced

lime juice

olive oil

lime wedges

extra basil leaves

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a shaggy dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

In a bowl, combine the braised oxtail, whipped ricotta, diced carrots, toasted pine nuts, salt, and pepper. Mix until well blended.

Prepare the Filling

Roll out the dough into thin sheets. Cut into squares or circles. Place a teaspoon of filling in the center of each piece, fold over, and seal the edges by pressing firmly with a fork.

Assemble the Raviolini

Bring a large pot of salted water to a boil. Cook the raviolini for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Cook the Raviolini

In a small saucepan, heat the oxtail jus over medium heat. Stir in the prepared horseradish and allow to simmer for a few minutes.

Prepare the Sauce

Plate the cooked raviolini and drizzle with oxtail jus. Garnish with additional toasted pine nuts and serve immediately.

Serve the Dish

All-purpose flour

Eggs

Braised oxtail

Whipped ricotta

Carrots, finely diced

Pine nuts, toasted

Salt and pepper

Oxtail jus

Horseradish, prepared

In a saucepan, combine the pitted dates and water. Bring to a boil, then reduce heat and simmer until dates are soft, about 10 minutes. Blend until smooth and set aside.

Make the Date Purée

Season the Kurobuta pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for about 5-7 minutes on each side until they are cooked through and have a nice sear. Remove from heat and let rest.

Cook the Pork Chops

In a bowl, combine the thinly sliced onions, white soy sauce, and sugar. Mix well and let it marinate for at least 10 minutes.

Prepare the Relish

On a plate, lay down butter lettuce leaves, place the cooked pork chop on top, spoon over the date purée, and garnish with the white soy onion relish and cucumber slices. Serve with jeow som on the side.

Serve

Kurobuta pork chops

Pitted dates

Water

White soy sauce

Onion, thinly sliced

Sugar

Cucumber, sliced

Butter lettuce leaves

Jeow som (spicy dipping sauce)

In a large bowl, mix together cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined. In another bowl, whisk together buttermilk, egg, and chopped green onions.

Prepare the Hush Puppies

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the finely chopped ham.

Combine Mixtures

In a deep skillet or pot, heat vegetable oil to 350°F (175°C).

Heat Oil

Using a spoon or small ice cream scoop, drop batter into the hot oil and fry in batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Hush Puppies

In a small bowl, mix cultured honey with softened butter until smooth and well combined.

Make the Honey Butter

Serve hush puppies warm with cultured honey butter and sprinkle with sea salt to taste.

cornmeal

all-purpose flour

baking powder

sugar

buttermilk

green onions

ham, finely chopped

cultured honey

sea salt

Preheat the grill to medium-high heat. Cut the cauliflower into thick steaks and brush with olive oil, salt, and pepper.

Prepare the Cauliflower

In a pot, combine the black lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender. Drain and set aside.

Cook the Lentils

In a bowl, mix together mayonnaise, finely chopped serrano chili, and a pinch of salt. Adjust the heat to your liking.

Make the Serrano Aioli

In a small bowl, whisk together olive oil, apple cider vinegar, honey, curry powder, and salt to taste.

Prepare the Curry Vinaigrette

Place the cauliflower steaks on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.

Grill the Cauliflower

On a serving platter, arrange the grilled cauliflower steaks. Top with black lentils, raisins, and fresh herbs. Drizzle with curry vinaigrette and serve with serrano aioli on the side.

Plate the Dish

Cauliflower

Black lentils

Fresh mint

Cilantro

Curry powder

Raisins

Serrano chili

Mayonnaise

Apple cider vinegar

Honey

In a skillet, melt the butter over medium heat. Add the chicken livers, season with salt and black pepper, and sauté for about 5-7 minutes until they are browned on the outside and slightly pink on the inside. Remove from heat and let cool slightly.

Prepare the Chicken Livers

While the livers are cooking, toast the sourdough slices until golden brown and crispy.

Toast the Sourdough

Thinly slice the radishes and roughly chop the chervil leaves.

Prepare the Radish and Chervil

Spread the sautéed chicken livers onto the toasted sourdough. Top with a generous dollop of mostarda, sliced radishes, and garnished with chervil.

Assemble the Toast

chicken liver

sourdough bread

mostarda

radish

chervil

butter

black pepper

In a large bowl, combine char siu sauce, soy sauce, honey, minced garlic, and grated ginger. Add the brisket and ensure it is well-coated. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results.

Marinate the Brisket

Preheat the oven to 300°F (150°C). Place the marinated brisket in a roasting pan and cover with foil. Roast for about 3 hours, or until tender. Remove the foil for the last 30 minutes to allow the glaze to caramelize.

Cook the Brisket

Heat oil in a large skillet over medium-high heat. Add the yu choy and stir-fry for about 4 minutes until bright and tender-crisp.

Stir-fry the Yu Choy

Stir in the chili garlic crunch and curry powder. Mix well and cook for an additional 2 minutes.

Cedar River Prime Ny Strip

Oceancrab Fried Rice

Braised Oxtail Raviolini

Kurobuta Pork Chop

Hush Puppies

Wood Grilled Cauliflower

Ranchchicken Liver Toast

Char Siu Glazed Brisket

Ricotta Agnolotti

Steamed Clams

Farmlittle Gems

Oak Fired Potatoes

Branzino Zarandeado

Charcuterie Board

Shrimp + Sausage

Wood Grilled Octopus

Pan Seared Halibut

Broken Cucumber Salad

Hamachi Crudo

Potato Gnocchi

Albacore Tartare