Little Gem, White Anchovy, Parmigiano Reggiano

A’S CAESAR SALAD, TRUFFLE FRIES & CLASSIC MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Peel the Russet potatoes and cut them into quarters. Place them in a large pot and cover with cold water. Add 1 tsp of salt and bring to a boil over high heat. Once boiling, reduce heat to medium and let simmer until potatoes are fork-tender, about 15-20 minutes.

Boil the Potatoes

Once the potatoes are cooked, drain them in a colander and let them steam for a couple of minutes to remove excess moisture.

Drain the Potatoes

In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once cooked, remove from heat and set aside.

Sauté the Pancetta

Return the drained potatoes to the pot. Add the unsalted butter and heavy cream. Using a potato masher, mash the potatoes until smooth and creamy.

Mash the Potatoes

Stir in the shredded aged cheddar cheese, cooked pancetta, black pepper, garlic powder, and chopped chives. Mix until the cheese has melted and all ingredients are well combined. Adjust seasoning to taste.

Mix in Cheese and Seasonings

Transfer the mashed potatoes to a serving bowl and garnish with additional chives if desired. Serve warm.

Plate the Mashed Potatoes

Russet potatoes

Salt

Aged cheddar cheese, shredded

Heavy cream

Unsalted butter

Pancetta, diced

Black pepper

Garlic powder

Chives, chopped