caper aioli, preserved lemon, arugula pesto

Cacio e Pepe Arancini

wild mushroom farro, pomegranate glazed sweet potato, natural jus

Niman Ranch Herb-Crusted Rack of Lamb

piquillo pepper aioli, preserved lemon gel, saffron oil

Chorizo Croquetta

Lobster 24 Caviar 18 Winter Truffle 28 Foie Gras 26

upgrade any course

raspberry sorbet, honeycomb, sable cookie crumb

Honey-Rose Panna Cotta

Red Velvet Lava Cake

tomato seafood broth, creamy fregola sarda, bok choy

Five-Spice Asian Sea Bass

tomato coulis, eggplant, zucchini, celeriac, mushroom, whipped truffle ricotta

Vegetable "No Noodle" Lasagna

hatch chile bourbon demi-glace, charred broccolini, whipped potato

Zabuton Wagyu Steak*

Deviled Eggs

black truffle, chive crème fraîche, croutons

Potato Leek Soup

Fruit Salad

winter citrus, yuzu & wasabi aioli, olive, aleppo pepper

Torched Sablefish Crudo*

crispy fried calabrese, pecorino, black garlic dressing, anchovy breadcrumbs

Winter Kale Caesar

Shrimp Cocktail

Charcuterie Platters

avocado, everything furikake spice, chive cream cheese

Smoked Salmon Toast

Greek Yogurt Parfaits

tuscan lettuces, roasted beets, dried cherries, radish, snap peas, feta, quinoa, avocado ranch dressing

Spring Salad

Scrambled Eggs

Spiced Tofu Scramble

Grilled Asparagus & Goat Cheese Tarts

Strawberry Banana French Toast

Maple Pecan Buttermilk Pancakes

If risotto is freshly made, spread it on a tray and chill until cold (at least 1 hour) so it firms up. In a large bowl, fold 1 cup grated Pecorino Romano, 2 tablespoons freshly ground black pepper, 3 egg yolks, and 1 teaspoon salt into 6 cups cooled risotto until evenly combined. Taste and adjust pepper/salt — cacio e pepe should be pepper-forward.

Prepare filling and mixture

With slightly oiled or wet hands, scoop about 2 tablespoons of risotto and shape into 1.75–2 inch balls (about golf-ball size). Place formed balls on a lined tray and chill for 20–30 minutes to set; this helps them hold shape during frying.

Form balls

Set up a dredging station: 1 cup flour; 2 beaten eggs; a mixture of 2 cups panko and 1 cup fine breadcrumbs. Lightly coat each chilled risotto ball in flour (shake off excess), dip into beaten eggs, then press into breadcrumb mixture to fully coat. For an extra-crispy shell, double-dip: return to egg and breadcrumbs quickly and recoat. Place finished balls on a tray and refrigerate 10 minutes.

Bread the arancini

Heat neutral oil in a deep pot or heavy pan to 175°C (350°F). Fry arancini in batches without crowding for 3–4 minutes, turning occasionally, until deep golden and crisp. Internal temperature should be hot and cheese melted (if you embedded any). Transfer to a paper towel-lined rack and drain briefly. Keep warm in a low oven (90–100°C / 200–210°F) while finishing remaining batches.

Fry until golden

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons chopped capers, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1 teaspoon black pepper and 1/4 teaspoon salt. Whisk until smooth and taste; adjust lemon, salt or capers for brightness and brininess. Chill until ready to serve. Keep refrigerated up to several hours.

Mix 2 tablespoons finely chopped preserved lemon rind with 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon black pepper. Adjust balance — preserved lemon is salty and pungent, so use more olive oil if too intense. Reserve at room temperature for plating.

In a food processor, pulse 2 cups packed arugula, 3 tablespoons toasted pine nuts, 1/2 cup grated Pecorino Romano, 1 garlic clove and 1 teaspoon lemon juice until finely chopped. With the processor running, pour in 1/2 cup olive oil in a steady stream until a loose pesto forms. Scrape down, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If too thick, thin with a teaspoon or two of warm water or more oil to reach a spoonable consistency. Taste and adjust salt/lemon.

Spoon a dollop (about 1 tablespoon) of arugula pesto onto each serving plate and spread slightly to create a base.

Place 2–3 warm arancini on top of the pesto smear per serving (depending on size).

Drizzle or dot about 1 tablespoon caper aioli across the arancini (or serve aioli on the side).

Top each arancino with a small pinch (about 1 teaspoon) of preserved lemon relish to add bright, saline contrast.

Finish with a light sprinkle of 1 tablespoon freshly grated Pecorino Romano divided among plates and a crack of extra black pepper. Garnish with microgreens or small arugula leaves as desired.

Serve immediately while arancini are hot and crisp.

cooked risotto (cooled; preferably made with Parmesan and butter)

grated Pecorino Romano

freshly ground black pepper

egg yolks

all-purpose flour (for dredging)

eggs (beaten, for dredging)

panko breadcrumbs

fine dry breadcrumbs (optional, mix with panko for crispness)

neutral frying oil (vegetable or canola)

salt

mayonnaise (preferably high quality)

capers (rinsed and roughly chopped)

garlic (minced)

fresh lemon juice

olive oil

black pepper

preserved lemon (rind only, finely chopped)

finely chopped parsley

finely chopped chives

extra-virgin olive oil

lemon juice (fresh)

packed arugula (stems removed)

toasted pine nuts (or toasted walnuts)

garlic clove

lemon juice

freshly grated Pecorino Romano (for finishing)

extra black pepper (cracked)

microgreens or small arugula leaves (optional)

Remove racks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season meat side generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare and season

Preheat oven to 425°F (220°C). Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place racks, fat side down, and sear 2–3 minutes until browned. Turn and brown the other side briefly (1 minute). Remove skillet from heat.

Sear

In a bowl combine 3 tbs Dijon mustard and 2 minced garlic cloves. Brush mustard mixture evenly over the meat (not the exposed ribs). In a separate bowl mix 1 cup panko, 1 tbs grated Parmesan, 2 tbs chopped rosemary and 2 tbs chopped thyme. Press breadcrumb-herb mixture onto the mustard-coated racks to form an even crust.

Herb crust

Transfer racks (bone side down, crust up) to the ovenproof skillet or a roasting pan. Roast at 425°F (220°C) for 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 18–22 minutes. Remove from oven and tent loosely with foil; rest 10 minutes before slicing.

Roast

Rinse 1 cup pearled farro under cold water. In a medium saucepan, combine farro and 3 cups stock. Bring to a simmer over medium-high heat, reduce to a low simmer, cover and cook 20–25 minutes until tender but still slightly chewy. Drain any excess liquid and keep warm.

While farro cooks, heat 1 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat. Add 1 diced shallot and sauté 2 minutes until translucent. Add 10 oz sliced wild mushrooms and 1 clove minced garlic; sauté 5–7 minutes until mushrooms release liquid and begin to brown.

Stir in 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Add cooked farro to the mushroom pan and toss to combine over low heat for 1–2 minutes. Stir in 1/4 cup grated Pecorino or Parmesan and 2 tbs chopped parsley. Adjust seasoning to taste and keep warm until plating.

Preheat oven to 400°F (200°C) (can be done simultaneously with lamb if timing allows). Toss 2 cups cubed sweet potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp ground cinnamon on a baking sheet in a single layer.

Roast sweet potatoes 20–25 minutes, turning once, until tender and edges caramelize.

In a small bowl whisk 2 tbs pomegranate molasses, 1 tbs honey and 1 tsp fresh lemon juice. When sweet potatoes are done, transfer to a mixing bowl; drizzle glaze over hot potatoes and toss to coat. Return to the baking sheet and roast 2–3 more minutes to set the glaze. Scatter 2 tbs pomegranate arils over finished potatoes.

While racks roast, make the jus. In a small saucepan melt 1 tbs unsalted butter over medium heat. Add 1 small minced shallot and 1 crushed garlic clove; sauté 1–2 minutes until fragrant but not browned.

Add 1 cup lamb bones (or substitute) and brown lightly for 2–3 minutes, then deglaze pan with 1/2 cup red wine, scraping any browned bits. Reduce wine by half over medium heat.

Add 1 cup low-sodium beef or veal stock, 1 thyme sprig and 1 bay leaf. Simmer gently 10–12 minutes to concentrate flavors. Strain jus through a fine mesh sieve into a clean saucepan, press solids to extract liquid, discard solids. Return jus to low heat, whisk in 1/2 tsp salt and 1/4 tsp black pepper, and finish with 1 tsp olive oil for shine. Keep warm until serving.

Slice each rested rack into individual chops (between the bones). Place a portion of wild mushroom farro on each plate, top with 2–3 lamb chops arranged on the farro, and spoon natural jus around the meat.

Add a generous spoonful of pomegranate-glazed sweet potato beside the farro. Drizzle a small amount of finishing olive oil over the lamb and finish with microgreens or chopped parsley and a few extra pomegranate arils for color. Serve immediately.

Niman Ranch rack of lamb (trimmed, 8 ribs)

Kosher salt

Freshly ground black pepper

Olive oil

Dijon mustard

Fresh rosemary, finely chopped

Fresh thyme, leaves only, finely chopped

Panko breadcrumbs

Grated Parmesan cheese

Garlic, minced

Pearled farro

Low-sodium chicken or vegetable stock

Assorted wild mushrooms (shiitake, cremini, oyster), sliced

Unsalted butter

Shallot, finely diced

Fresh thyme leaves

Salt

Grated Pecorino or Parmesan

Chopped parsley

Sweet potatoes, peeled and cut into 1-inch cubes

Ground cinnamon

Pomegranate molasses

Honey

Fresh lemon juice

Pomegranate seeds (arils)

Lamb bones trimmed from racks (or beef veal bones)

Shallot, minced

Garlic, crushed

Red wine

Low-sodium beef or veal stock

Fresh thyme sprig

Bay leaf

Black pepper

Olive oil (for finishing)

Microgreens or chopped parsley

Place potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until tender, about 15–18 minutes. Drain well and return to pot; mash until smooth. Let cool slightly.

Cook potatoes

Remove chorizo casing and finely dice. In a medium skillet over medium heat, cook chorizo until it releases fat and is slightly crisp, about 6–8 minutes. Transfer cooked chorizo to a paper towel to drain and reserve about 1 tbsp of the rendered fat. Discard excess fat, keeping enough to cook onion and flour.

Prepare chorizo

In the same skillet, add butter plus reserved fat over medium heat. Add minced onion and sweat until translucent, about 4 minutes. Sprinkle 25 g flour over onions and stir to form a light roux, cook 1 minute. Gradually whisk in milk and cream until smooth and thickened, about 2–3 minutes. Remove from heat and stir in smoked paprika, chopped parsley, salt, and pepper. Fold in the cooked chorizo and the mashed potatoes until evenly combined. Taste and adjust seasoning. Chill mixture in refrigerator for at least 1 hour (or until firm enough to shape).

Make base

When chilled, shape the mixture into 24 small logs or oval croquettes (about 24–28 g each). Place on a tray and refrigerate 15 minutes to firm before breading.

Shape croquetas

Place flour in a shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl. Season flour and breadcrumbs lightly with a pinch of salt.

Prepare breading station

Dredge each croqueta in flour (shake off excess), dip in beaten egg, then press into panko to coat completely. Place on a tray and chill 10–15 minutes to help coating adhere.

Bread croquetas

Heat neutral oil in a deep pan to 175°C (350°F). Fry croquetas in batches (do not overcrowd) until golden brown and heated through, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a rack or paper towel-lined plate; keep warm in a low oven (100°C / 210°F) while frying remaining batches.

Fry croquetas

In a blender or using an immersion blender, combine drained piquillo peppers, mayonnaise, garlic, lemon juice, smoked paprika, and salt. Blend until completely smooth. Taste and adjust salt or lemon as needed. Chill until ready to plate.

Blend aioli

In a small saucepan, combine lemon juice, rinsed & finely chopped preserved lemon rind, and simple syrup. Sprinkle agar-agar over the mixture and let hydrate 2 minutes. Bring to a gentle boil, whisking, then simmer 1 minute to fully dissolve agar. Remove from heat and strain through a fine mesh to remove solids if you want a clear gel (optional). Pour into a shallow container and chill until set, about 30–45 minutes. Once set, blitz with an immersion blender until smooth to create a spoonable gel. Transfer to a squeeze bottle or piping bag for plating.

Make gel

Place saffron threads in warm water and let bloom 5–10 minutes. Warm the olive oil very gently (do not boil) to about 40–45°C (104–113°F), then add bloomed saffron and salt. Let steep for at least 30 minutes for color and flavor to infuse. Strain into a small bottle. Keep at room temperature; shake before using.

Bloom saffron

On each plate, smear or dot 1–1.5 tbsp of piquillo aioli. Arrange 3–4 warm chorizo croquetas per serving on the aioli. Using the squeeze bottle, place small dots or a few short lines of preserved lemon gel around the croquetas. Drizzle a few drops of saffron oil over the croquetas and around the plate. Finish with microgreens or parsley and a light dusting of lemon zest. Serve immediately.

Spanish chorizo (firm, not too greasy)

Russet potatoes (peeled, cut into chunks)

Yellow onion (finely minced)

All-purpose flour

Whole milk

Heavy cream

Smoked paprika (preferably pimentón dulce)

Fresh parsley (finely chopped)

All-purpose flour (for dredging)

Large eggs (beaten)

Neutral oil for frying (vegetable or canola)

Roasted piquillo peppers (jarred, drained)

Mayonnaise

Garlic (one small clove)

Smoked paprika

Preserved lemon (rind only, rinsed, finely chopped)

Lemon juice (fresh)

Simple syrup (1:1 sugar:water)

Agar-agar powder

Extra-virgin olive oil

Saffron threads

Warm water

Lemon zest

Lightly toast brioche or buttered rounds until golden and crisp. Spread a thin layer of softened butter while still warm. Arrange 8 pieces on a serving platter.

Prepare toasts

Season each toast very lightly with flaky sea salt and a small crack of black pepper; set aside to finish.

Warm a small sauté pan over medium-low heat and add 1 tablespoon butter. When butter foams, add the picked lobster meat and gently toss 30–60 seconds just to heat through (do not overcook). Remove from heat, add 1 teaspoon lemon juice, 1 teaspoon finely chopped chive, and season with a pinch of fine sea salt. Toss gently and keep warm but not hot.

Warm and dress lobster

Spoon approximately 1.5 ounces (about 42 g) of dressed lobster onto four of the prepared toasts when ready to serve.

Place a small dollop (about 1/2 teaspoon) of chilled crème fraîche on top of the lobster portion on each of the four toasts. This creates a cool cushion for the caviar and balances salinity.

Assemble crème fraîche base

Using a mother-of-pearl spoon (or other non-metal spoon), gently place roughly 4.5 grams of caviar onto each crème fraîche-dressed toast. Keep caviar chilled until the final moment and do not press it down — let it sit as a delicate mound.

Add the caviar

Using a microplane or fine truffle slicer, grate a very thin amount (about 1 gram) of winter truffle over each of the four caviar-topped toasts. Drizzle each with a hair of neutral oil (about 1/8 teaspoon) to help lift aromatics. The truffle should be a whisper, not overpowering.

Grate truffle

For guests receiving the foie upgrade, place a 26 g slice of prepared foie gras torchon or a seared slice on the remaining four toasts (or replace the lobster portion on selected toasts). Brush the foie lightly with 1 teaspoon sweet wine reduction or dot with a small smear of fig jam to add acidity and counterpoint to richness.

Place foie and balance

If serving both foie and lobster on the same course, arrange alternating toasts on the platter so guests can sample both styles.

Garnish each toast with a small microgreen or herb sprig. Serve immediately so crisps remain crisp and caviar is cold. Provide small plates and a non-metal spoon for any leftover caviar.

Timing notes: Keep caviar refrigerated until the moment of service; keep foie chilled if torchon, or warm briefly if seared, but serve slightly cool to room temperature to preserve texture and flavor.

Cacio E Pepe Arancini

Niman Ranch Herb-crusted Rack Of Lamb