shaved asparagus, sweet peas, radish, grated pecorino, mint, pine nuts, lemon parmesan dressing

Asparagus and Sugar Snap Pea Salad

New Seaside interiors

Rich chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

smashed avocado, blistered heirloom tomatoes, toasted multigrain, balsamic glaze, pickled red onions, green salad, sherry vinaigrette

Burrata Avocado Toast & Salad

Carafe of Hot Tea (in room dining only)

Carafe of Coffee (in room dining only)

Hot Chocolate

Carafe of Hot Tea

Carafe of Coffee

multigrain, rye, sourdough, English muffin, plain bagel, pumpernickel bagel

Toast

Potato Hash

Smoked Salmon

Country Sausage

Applewood Smoked Bacon

Single New York Egg Benedict

Single Egg Benedict

Burattta Avocado Toast & Salad

apple, cranberry, grapefruit, pineapple, orange, tomato, v8

Juice

marinated grilled petite beef tenderloin, roasted red peppers, arugula, sauce béarnaise, toasted baguette, choice of side

Grilled Steak Sandwich

Hot Tea

Cold Brew Coffee

Iced Coffee

Coffee

Roasted chicken, spinach, house made pesto, mozzarella, provolone, and parmesan cheeses, herb bread crumbs

Pesto Chicken Flatbread

Trim the woody ends from the asparagus (about 1-1.5 inches). Using a vegetable peeler, shave each asparagus spear lengthwise into long thin ribbons. Collect ribbons in a large bowl as you go.

Prepare asparagus

Snap off the stem ends and remove the string if present. If pods are large, slice each pod diagonally in half or thinly on the bias; otherwise leave whole. Blanch only if you prefer warmer peas: plunge into boiling water for 20 seconds then shock in ice water and drain. For a crisp cold salad, use raw peas.

Prep sugar snap peas

Thinly slice radishes crosswise (use a mandoline or sharp knife) into very thin rounds. If preferred, cut into matchsticks for texture contrast.

Slice radishes

Stack the mint leaves, roll into a tight cigar, and thinly slice (chiffonade). Reserve some small whole leaves for garnish if desired.

Prepare mint

In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until fragrant and just golden (2–4 minutes). Watch closely to avoid burning. Remove from heat and cool.

Toast pine nuts

Combine the shaved asparagus, prepared sugar snap peas, sliced radishes, and chiffonaded mint in the large bowl. Add 1/2 cup of the grated Pecorino and gently toss to distribute. Season lightly with the coarse salt and black pepper.

Assemble salad

Add the toasted pine nuts to the bowl and toss gently again. Leave a small sprinkle of Pecorino and a few pine nuts reserved for finishing the plated salad.

Finish

In a small bowl or jar, combine the lemon juice, grated Parmesan, Dijon mustard, honey, minced garlic, and fine sea salt. Whisk (or shake) until the cheese is incorporated and slightly thickened.

Slowly drizzle in the extra-virgin olive oil while whisking steadily to emulsify the dressing. Taste and adjust seasoning with additional salt, pepper, or a touch more honey if too tart. The dressing should be bright, creamy from the cheese, and pourable.

Just before serving, pour about 2–3 tablespoons of dressing over the assembled salad and toss gently to coat. Add more dressing (up to the remaining amount) as needed to lightly dress all components without making the salad soggy.

Transfer the dressed salad to a serving platter or individual plates. Finish with the reserved grated Pecorino, remaining pine nuts, a few whole mint leaves for color, and a final crack of black pepper.

Serve immediately. Any leftover salad can be kept chilled in an airtight container and dressed just before serving the next day (up to 24 hours).

asparagus (medium stalks)

sugar snap peas

radishes

fresh mint leaves

grated Pecorino Romano

pine nuts (toasted)

coarse salt

freshly ground black pepper

extra-virgin olive oil

fresh lemon juice

finely grated Parmesan (or Pecorino for more bite)

Dijon mustard

honey

minced garlic (about 1 small clove)

fine sea salt

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely chop the red onion.

Prepare the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Combine Ingredients

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Dress the Salad

Sprinkle fresh herbs over the top and serve immediately.

Garnish and Serve

Mixed greens

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olive oil

Lemon juice

Salt

Black pepper

Fresh herbs (such as parsley or dill)

Preheat your oven to 220°C (425°F). Grease four ramekins with butter and dust with flour.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, eggs, egg yolks, vanilla extract, and a pinch of salt until well combined. Add the melted chocolate mixture and stir until fully incorporated.

Mix Ingredients

Gently fold in the all-purpose flour until just combined. Do not overmix.

Add Flour

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, until the edges are set but the center is still soft.

Bake

Let the cakes cool for 1 minute, then carefully invert onto plates. Serve immediately with a scoop of vanilla ice cream.

Serve

dark chocolate

unsalted butter

granulated sugar

eggs

egg yolks

all-purpose flour

vanilla extract

salt

vanilla ice cream

Preheat oven to 400°F (200°C). Toss heirloom tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until blistered.

Blister the Tomatoes

While the tomatoes are roasting, scoop out the ripe avocados into a bowl and mash with a fork. Season with salt and pepper.

Prepare the Avocado

Toast the slices of multigrain bread until golden brown.

Toast the Bread

Spread the mashed avocado over the toasted bread. Top with blistered tomatoes, pieces of burrata cheese, pickled red onions, and drizzle with balsamic glaze.

Assemble the Toast

In a small bowl, whisk together sherry vinegar, olive oil, salt, and black pepper.

Make the Salad Dressing

In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber.

Combine Salad Ingredients

Pour the dressing over the salad and toss to combine. Serve alongside the burrata avocado toast.

multigrain bread

ripe avocados

heirloom tomatoes

burrata cheese

balsamic glaze

pickled red onions

mixed greens

cherry tomatoes

cucumber

sherry vinegar

olive oil

black pepper

In a kettle, bring 4 cups of fresh water to a rolling boil.

Boil the Water

Once the water is boiling, remove it from heat and add the loose leaf tea or tea bags. Let it steep for 5-7 minutes, depending on your desired strength.

Steep the Tea

If using loose leaf tea, strain the leaves out using a fine mesh strainer or remove the tea bags.

Strain the Tea

If desired, stir in honey for sweetness and garnish with lemon slices.

Add Sweetener and Lemon (Optional)

Pour the tea into a carafe and serve hot.

Water

Loose leaf tea (or tea bags)

Honey (optional)

Lemon slices (optional)

Grind the coffee beans to a medium-coarse consistency.

Prepare Coffee Beans

Bring 4 cups of water to a boil in a kettle or pot.

Boil Water

In a coffee maker or French press, combine the ground coffee and boiling water. Let it steep for about 4-5 minutes.

Brew Coffee

If using a French press, slowly press down the plunger to separate the grounds from the brewed coffee. If using a coffee maker, the coffee will be ready to serve.

Strain the Coffee

Pour the brewed coffee into a carafe. Add sugar and milk or cream to taste before serving.

Coffee Beans

Sugar

Milk or Cream

In a small saucepan, heat the milk over medium heat until it is warm but not boiling.

Heat the Milk

In a small bowl, combine the cocoa powder, sugar, and salt.

Mix Dry Ingredients

Once the milk is warm, whisk in the dry mixture until fully dissolved.

Combine Mixtures

Remove the saucepan from heat and stir in the vanilla extract.

Add Vanilla

Pour the hot chocolate into mugs, top with whipped cream and chocolate shavings if desired, and serve immediately.

Milk

Cocoa powder

Vanilla extract

Whipped cream

Chocolate shavings

In a pot, bring 4 cups of water to a rolling boil.

Once boiling, remove the pot from heat and add the loose leaf tea or tea bags.

Add Tea

Allow the tea to steep for 5-7 minutes, depending on your desired strength.

Steep Tea

If using loose leaf tea, strain the mixture into a carafe. If using tea bags, simply remove them.

Strain Tea

Add honey or sugar to taste and garnish with lemon slices and fresh mint leaves.

Sweeten and Garnish

Honey or sugar

Lemon slices

Fresh mint leaves

Bring 4 cups of water to a boil in a kettle.

Once the water is boiling, remove it from heat and add 0.5 cups of coarsely ground coffee.

Asparagus And Sugar Snap Pea Salad

New Seaside Interiors