chinese garlic sauce, spicy mayo, spicy peanuts

Chicken & Quinoa Meatballs

tom kha coconut sauce, maitake mushrooms, snap peas, crispy shallot

Thai Octopus

amazonia chocolate cremeux, honey-pistachio ice cream, mulberry swirl, chocolate tahini cookie, crème de violette

La Bête Noire

dulcey chocolate-chunk ice cream, orange blossom, red currant jam, candied pecans, chocolate dipping sauce

Cinnamon Babka Bites

cinnamon spice cake, cream cheese frosting, pineapple butter-pecan ice cream, ginger snap crumble

Carrot Cake

spiced pumpkin ice cream, salted almond crumb

Macaron Ice Cream Sandwich

(32 oz) smoked mushroom gravy, horseradish-onion jam, fines herbes butter, yv steak fries

Prime Rib Chop*

beet whipped feta, habibi hummus, baby artichokes, red and gold beets, crispy pumpkin, spiced pepitas

Autumn Mezze

harissa fennel, charred tomato taktouka, spiced honey, crispy lentils

Moroccan Lamb Belly

chocolate cake, vanilla semifreddo, "candy bar" nougat, pistachios, chocolate almonds, salted caramel, meringue & fire

Baked Alaska

salted caramel corn custard, dark chocolate caramel popcorn

Crème Brulée

sheep’s milk cream cheese, habanero apple glaze, honey-urfa walnut crumb

Sugar Pumpkin Fritters

fried cauliflower, paneer, kashmiri mozzarella, manchurian chili sauce

Gobi Manchurian

sumac yogurt, crispy cauliflower, pickled turnip

Seared King Trumpet Mushrooms

white anchovy butter, caramelized green olive, marrow toast

Bavette Steak “Mirabeau”*

rock shrimp, charred tomato sauce, manchego, roast garlic crema

Garlic Shrimp

charred eggplant, orange blossom honey, crispy chickpeas

Seared Halloumi Cheese

(2) duxbury oysters, lobster porcini cream, parmesan

Baked Oysters “Savannah”

spicy chicken, harissa, green olive, dates, mozzarella, garlic sauce

Tunisian Chicken

jalapeno vinaigrette, pickled mango, black bean crema

“Tico” Tuna Crudo*

spiced beef sausage, mozzarella, basil, marrow butter, onion & parsley

Sujuk

pickled charred cabbage, feta, pomegranate, toasted benne, lime leaf, benne-tahini vinaigrette

Boston Bibb Salad

ricotta dumplings, black truffle butter, onion crunch, lemon crema

Lazy Lobster Dumplings

(8 chops) australian lamb, cilantro, zhoug, muhummarra, pomegranates, baharat carrots, candied walnuts

Za'atar Rack Of Lamb*

Rinse quinoa under cold water. Cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let it cool.

Prepare Quinoa

In a large bowl, combine ground chicken, cooked quinoa, minced garlic, chopped green onion, egg, soy sauce, salt, and black pepper. Mix until combined.

Make Meatballs

Preheat oven to 400°F (200°C). Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form Meatballs

Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until cooked through.

Bake Meatballs

In a saucepan, combine soy sauce, minced garlic, honey, rice vinegar, cornstarch, and water. Bring to a simmer until thickened, about 5-7 minutes.

Prepare Chinese Garlic Sauce

In a bowl, mix together mayonnaise, sriracha sauce, and lime juice until well combined.

Make Spicy Mayo

In a skillet, heat olive oil over medium heat. Add peanuts, chili powder, and salt. Cook for about 5 minutes, stirring frequently, until peanuts are toasted and fragrant.

Prepare Spicy Peanuts

Ground chicken

Quinoa

Garlic, minced

Green onion, chopped

Soy sauce

Salt

Black pepper

Olive oil

In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced shallots and cook until they are golden brown and crispy. Remove them from the oil and drain on paper towels. Set aside.

Prepare the Shallots

In a large pot, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the octopus pieces and sauté for about 5-7 minutes until they start to turn slightly golden.

Cook the Octopus

Reduce heat to medium and add the tom kha paste, stirring well to coat the octopus. Pour in the coconut milk and bring to a gentle simmer.

Add the Sauce

Once the mixture is simmering, add the maitake mushrooms and snap peas. Cook for an additional 5-10 minutes until the vegetables are tender and the octopus is cooked through.

Add the Vegetables

Season the dish with salt to taste. Serve hot, garnished with crispy shallots, lime wedges, and fresh cilantro.

Season and Serve

Octopus (cleaned and cut into bite-sized pieces)

Coconut milk

Tom kha paste

Maitake mushrooms (roughly chopped)

Snap peas

Shallots (thinly sliced)

Vegetable oil

Lime (for garnish)

Fresh cilantro (for garnish)

Salt (to taste)

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth.

Melt the Chocolate

In a separate bowl, whisk the egg yolks and sugar until pale. Heat the heavy cream until just boiling, then slowly pour it into the egg mixture while whisking continuously.

Prepare the Custard

Pour the egg mixture back into the saucepan and cook over low heat until thickened. Stir in the melted chocolate and vanilla extract. Pour into molds and chill until set.

Combine and Set

In a blender, combine the pistachios, honey, heavy cream, milk, sugar, vanilla extract, and salt. Blend until smooth.

Blend Ingredients

Chill the mixture in the refrigerator for at least 1 hour, then churn it in an ice cream maker according to the manufacturer's instructions.

Chill and Churn

In a saucepan, combine mulberries, sugar, and lemon juice. Cook over medium heat until the mulberries break down and the mixture thickens.

Cook Mulberries

Allow the mulberry mixture to cool before swirling it into the chocolate crèmeux and honey-pistachio ice cream.

Cool Down

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

Mix Dry Ingredients

In another bowl, cream together brown sugar, granulated sugar, and tahini until smooth. Beat in the egg and vanilla extract.

Cream the Sugars and Tahini

Gradually add the dry ingredients to the wet mixture. Scoop onto a baking sheet and bake at 180°C (350°F) for 12-15 minutes.

Combine and Bake

On a dessert plate, layer the chocolate crèmeux, a scoop of honey-pistachio ice cream, and a swirl of mulberry sauce. Crumble chocolate tahini cookie on top and drizzle with Crème de Violette.

Plate the Dessert

dark chocolate

heavy cream

egg yolks

sugar

vanilla extract

pistachios (shelled)

honey

milk

salt

mulberries (fresh or frozen)

lemon juice

all-purpose flour

cocoa powder

baking soda

brown sugar

granulated sugar

tahini

Crème de Violette liqueur

In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for about 5-10 minutes until frothy.

Prepare the Yeast

In a large bowl, combine flour, salt, and cinnamon. Make a well in the center and add eggs, melted butter, vanilla extract, and the yeast mixture. Mix until a dough forms.

Mix the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

In a bowl, mix together brown sugar, cocoa powder, and dulcey chocolate chunks.

Mix the Filling

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Roll the Dough

Spread the filling evenly over the dough, then roll it tightly into a log.

Add the Filling

Cut the log into small pieces (about 2 inches each) and place them in a greased baking dish.

Cut the Rolls

Cover the dish and let the pieces rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

Bake

Drizzle with chocolate sauce, serve with red currant jam, candied pecans, and a splash of orange blossom water.

Serve with Toppings

active dry yeast

unsalted butter

eggs

ground cinnamon

chocolate chunks (dulcey)

candied pecans

red currant jam

chocolate sauce

orange blossom water

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

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

In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and walnuts.

Combine Mixtures

Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.

Bake the Cake

In a medium bowl, beat together the cream cheese and butter until creamy. Gradually add in the powdered sugar and mix until smooth.

Prepare the Frosting

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

Assemble the Cake

Scoop the pineapple butter-pecan ice cream onto each serving plate alongside a slice of carrot cake. Sprinkle with crushed ginger snap cookies for added crunch.

Serve with Ice Cream

baking powder

ground nutmeg

vegetable oil

grated carrots

chopped walnuts

cream cheese

butter

powdered sugar

pineapple (crushed, drained)

butter pecan ice cream

ginger snap cookies

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

Prepare the Macarons

In a bowl, sift together almond flour and powdered sugar. Set aside.

In a separate bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar and whisk until stiff peaks form.

Gently fold the almond flour mixture into the egg whites in three additions until just combined.

Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.

Let the macarons sit at room temperature for about 30 minutes until a skin forms.

Bake for 15-20 minutes, then let cool completely before removing from the sheet.

In a large bowl, whisk together pumpkin puree, heavy cream, vanilla extract, salt, cinnamon, and nutmeg until well combined.

Make the Pumpkin Ice Cream

Chill the mixture in the refrigerator for at least 2 hours.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

In a skillet over medium heat, toast the chopped almonds until golden brown. Season with sea salt to taste.