Sahlab Rice Pudding

with merguez butter, stone ground polenta and soft egg

grilled shrimp

confit chicken, snail boudin blanc, shrimp, almond aioli

Wood Oven Roasted Paella

Bacon Wrapped Chorizo Stuffed Dates

with satsuma orange, gordal olives, garbanzo beans, black garlic romesco

Marinated Kale Salad

Fig and Walnut Baklava

Citrus Earl Grey Snickerdoodle

Salad with parmesan yogurt, orange stuffed gordal olives, roasted garlic and crushed pistachio

Endive and Apple

Gordal olives, garbanzo beans, black garlic romesco

Marinated Kale Salad with Satsuma Orange

Baby kale, chopped romaine, anchovy, seeded crackers, and aged parmesan

Avec Caesar

Tartine with cucumbers, snap peas and garlic aioli served with falafel fried chips or lentil salad

Smoked Salmon Eschabeche Tartine

Fermented chili sauce, garlic toum and bread and butter pickles served with falafel fried chips or lentil salad

Yogurt Marinated Chicken on Pita

Chorizo – Stuffed Date Red Lentil Soup

with jalapeno whipped feta, cashew dukkah and fried egg

roasted sweet potato and spinach cocotte

with berbere spiced tomato jam, tahini yogurt, cucumber and mint

lamb burger

with whipped ricotta, apple preserves, almonds and maple syrup

wood oven baked french toast

multigrain toast with avocado

smoked almond harissa, pickled red onions and hearth baked pita

chickpea hummus with soft egg

raspberry rose brioche bun

bloody mary

mimosa

[four small plates] [three large plates] [one dessert]

Deluxe Family-Style Dinner

black citron iced tea, lavender lemonade or soft drink

coffee by Big Shoulders

PANCETTA & PECORINO SCRAMBLE

Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Prepare the Rice

In a medium saucepan, combine the soaked rice with 2 cups of milk. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens, about 15-20 minutes.

Cook the Rice

In another saucepan, whisk together the remaining 2 cups of milk, sugar, cornstarch, vanilla extract, ground cinnamon, and a pinch of salt. Cook over medium heat until the mixture starts to thicken, stirring constantly.

Prepare the Pudding Base

Once the rice is cooked and the pudding base is thickened, combine the two mixtures. Stir well and continue to cook for an additional 5 minutes, allowing the flavors to meld.

Combine Rice and Pudding Base

Remove the pudding from the heat and stir in the orange and lemon zest. Let it cool for a few minutes.

Add Citrus Zest

Spoon the sahlab rice pudding into serving bowls. Garnish with finely chopped pistachios on top before serving. You can also sprinkle additional cinnamon if desired.

Serve the Pudding

Rice

Milk

Sugar

Cornstarch

Vanilla extract

Ground cinnamon

Pistachios, finely chopped

Orange zest

Lemon zest

Salt

In a bowl, combine the olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Add the shrimp and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.

Marinate the Shrimp

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.

Grill the Shrimp

In a skillet over medium heat, crumble the merguez sausage and cook until browned, about 5-7 minutes. Drain excess fat.

Cook the Merguez

In a bowl, mix together the softened butter, cooked merguez, chopped parsley, minced garlic, cumin, and salt. Blend until well combined and set aside.

Make the Butter

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Boil the Water

Slowly whisk in the stone ground polenta. Reduce heat to low and cook, stirring frequently, for about 30 minutes until thickened and creamy.

Cook the Polenta

Stir in the grated Parmesan cheese and unsalted butter until melted and well combined. Keep warm.

Finish the Polenta

In a pot of simmering water, gently lower the eggs and cook for about 6-7 minutes for a soft center.

Prepare the Eggs

Remove the eggs and place them in an ice bath for a few minutes. Once cooled, gently peel the eggs.

Cool and Peel

Sprinkle the peeled soft eggs with salt and black pepper to taste.

Season the Eggs

Shrimp (peeled and deveined)

Olive oil

Garlic (minced)

Lemon juice

Black pepper

Paprika

Merguez sausage (casing removed)

Unsalted butter (softened)

Fresh parsley (chopped)

Cumin

Stone ground polenta

Water

Parmesan cheese (grated)

Unsalted butter

Eggs

In a large bowl, soak the bomba rice in water for about 30 minutes, then drain and set aside.

Prepare the Bomba Rice

In a large, oven-safe skillet or paella pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 5 minutes.

Cook the Aromatics

Stir in the diced red bell pepper, salt, and black pepper. Add the confit chicken thighs and cook for another 5 minutes, stirring occasionally.

Add Vegetables and Chicken

Add the drained bomba rice to the skillet, stirring to combine. Pour in the chicken stock and add the saffron threads. Bring to a gentle boil.

Add Rice and Stock

Once boiling, reduce the heat to low and add the shrimp and green peas. Stir gently, then allow the mixture to simmer uncovered for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Add Shrimp and Cook

Preheat the wood oven to 450°F (232°C). Once the paella has cooked on the stovetop, transfer it to the wood oven and roast for an additional 10 minutes to achieve a crispy bottom.

Finish Cooking

In a food processor, combine the blanched almonds, minced garlic, egg yolk, lemon juice, and salt. Blend until smooth.

Make the Aioli

With the food processor running, slowly drizzle in the olive oil until the mixture is creamy and well combined. Adjust seasoning with additional salt or lemon juice to taste.

Emulsify

Confit Chicken Thighs

Snail Boudin Blanc

Bomba Rice

Chicken Stock

Saffron Threads

Olive Oil

Onion (chopped)

Red Bell Pepper (diced)

Green Peas (frozen)

Black Pepper

Almonds (blanched)

Egg Yolk

Lemon Juice

Start by preheating your oven to 400°F (200°C). Slice the Medjool dates lengthwise on one side to create an opening. Remove the pits and set the dates aside.

Prepare the Ingredients

In a mixing bowl, combine the chorizo sausage (remove the casing if using links), cream cheese, finely chopped piquillo peppers, and chopped fresh parsley. Mix well until all ingredients are thoroughly combined.

Make the Filling

Using a small spoon or your fingers, carefully stuff each date with the chorizo and cream cheese filling, ensuring they are filled to the top.

Stuff the Dates

Cut the bacon strips in half and wrap each stuffed date with a half strip of bacon. Secure with a toothpick if necessary.

Wrap with Bacon

Place the wrapped dates on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and golden brown.

Bake the Dates

Remove from the oven and let cool slightly. Serve warm as an appetizer or snack.

Serve

Medjool dates

Chorizo sausage

Cream cheese

Piquillo peppers

Fresh parsley

Wash the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces.

Prepare the Kale

Carefully peel the satsuma oranges and segment them by removing the membranes. Set aside the segments.

Segment the Satsuma Oranges

If the gordal olives are whole, slice them in half or leave them whole as desired.

Prepare the Gordal Olives

If using canned garbanzo beans, rinse and drain them. Add them to the kale.

Add Garbanzo Beans

In a small bowl, mash the black garlic cloves with a fork. Add olive oil, red wine vinegar, honey, salt, and black pepper. Whisk until well combined.

Make the Dressing

In a large salad bowl, combine the prepared kale, satsuma orange segments, gordal olives, and garbanzo beans.

Combine Ingredients

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

Dress the Salad

Serve immediately or let the salad marinate for 15-30 minutes in the refrigerator before serving for enhanced flavors.

Kale

Satsuma oranges

Gordal olives

Garbanzo beans (cooked)

Black garlic

Red wine vinegar

Honey

Chop the figs and walnuts into small pieces using a knife or food processor. In a mixing bowl, combine the chopped figs, walnuts, sugar, and cinnamon, and mix well until all ingredients are evenly distributed.

Prepare the Nut Filling

Thaw the phyllo dough according to package instructions. Preheat your oven to 350°F (175°C). Melt the unsalted butter in a small saucepan over low heat.

Prepare the Phyllo Dough

In a greased 9x13 inch baking dish, lay down one sheet of phyllo dough and brush it with melted butter. Repeat this process, layering and buttering each sheet for about 8 sheets. After the 8 layers, spread a portion of the nut filling evenly over the dough. Continue layering 4 more sheets of phyllo, buttering each one, then add more nut filling. Repeat this process until all of the filling is used, finishing with at least 8 layers of phyllo on top.

Layer the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes. Be sure to cut through all the layers of phyllo.

Cut the Baklava

Bake the baklava in the preheated oven for about 45-50 minutes, or until the top is golden brown and crispy.

Bake the Baklava

While the baklava is baking, combine honey and water in a saucepan and bring to a boil. Reduce heat and let simmer for about 10 minutes, then remove from heat and allow to cool.

Prepare the Syrup

Once the baklava is done baking, immediately pour the cooled syrup over the hot baklava, ensuring even coverage. Allow the baklava to cool completely before serving.

Finish the Baklava

Phyllo Dough

Unsalted Butter

Figs

Walnuts

Ground Cinnamon

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, Earl Grey tea leaves, ground cinnamon, and salt until well combined.

Mix Dry Ingredients

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.

Mix Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Combine Mixtures

In a small bowl, mix together the granulated sugar, ground cinnamon, and lemon zest for the coating.

Prepare Coating

Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the coating mixture until fully coated.

Shape Cookies

Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Bake

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sahlab Rice Pudding

Grilled Shrimp

Wood Oven Roasted Paella

Bacon Wrapped Chorizo Stuffed Dates

Marinated Kale Salad

Fig And Walnut Baklava

Citrus Earl Grey Snickerdoodle

Endive And Apple

Marinated Kale Salad With Satsuma Orange

Avec Caesar

Smoked Salmon Eschabeche Tartine

Yogurt Marinated Chicken On Pita

Chorizo – Stuffed Date Red Lentil Soup

Roasted Sweet Potato And Spinach Cocotte

Lamb Burger

Wood Oven Baked French Toast

Multigrain Toast With Avocado

Chickpea Hummus With Soft Egg

Raspberry Rose Brioche Bun

Bloody Mary

Mimosa

Deluxe Family-style Dinner

Coffee By Big Shoulders

Pancetta & Pecorino Scramble