Half Dozen / Baker's Dozen, cocktail sauce, champagne mignonette

CHEF'S SELECT RAW OYSTERS

WEST LAKE SOUP

Veal "Wienerschnitzel"

Smoked Salmon Pizza

Sweet Corn Agnolotti

Risotto ai Funghi

Crudo di Pesce

The Mayfair Roll

Prime Rib

Chilean Sea Bass

Imperial Peking Duck

Lobster Pot Pie

sweet purple potato, pearl onions, grilled trumpet mushrooms, gochujang glaze

IBÉRICO PORK 'SECRETO'

(served medium rare) chimichurri, crispy shallot

HANGER STEAK

porcini & chive compound butter, choice of sauces: red wine, bourbon, béarnaise, ADD HALF LOBSTER

GRILLED RIBEYE STEAK

roasted garlic & herb compound butter, choice of sauces: red wine, bourbon, béarnaise, ADD HALF LOBSTER

8 OZ. PRIME FILET MIGNON

poblano chili, basil, parmesan, brown butter

SWEET CORN PASTA

prosciutto, brie, almonds, seasonal fruit

FLATBREAD

four selections of artisanal cheese, seasonal preserves, cranberry bread

ARTISANAL CHEESE BOARD

jumbo gulf shrimp, lemongrass, remoulade, sriracha cocktail sauce

SHRIMP COCKTAIL

charred onion purée, olive gremolata, cucumber, yuzu

GRILLED OCTOPUS

crispy skin, pickled radishes, lemongrass sambal

PORK BELLY LETTUCE WRAPS

avocado purée, cucumber, crispy quinoa, chili oil, soy-ginger lime dressing

HAMACHI TARTARE

jalapeño, garlic crunch, chile-lime mayo

SALT & PEPPER FRIED SHRIMP

Place crushed ice in a shallow serving platter or on individual plates to create a cold bed for the oysters. Arrange lemon wedges around the edge and keep the platter in the refrigerator while you prepare sauces.

Chill and prepare bed

If oysters are not already shucked, scrub shells under cold water. Using an oyster knife and protective glove or towel, insert the tip at the hinge, twist to open, run the knife under the top shell to free muscle and discard top shell. Loosen the oyster from the bottom shell, keeping the liquor (briny liquid) in the shell. Arrange each oyster on the chilled crushed-ice bed, keeping them level so the liquor remains.

Shuck oysters

Serve immediately with lemon wedges and the prepared Cocktail Sauce and Champagne Mignonette on the side. Provide small forks and napkins.

In a small bowl, combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, sea salt, and black pepper. Stir until smooth and taste; adjust horseradish for heat, lemon for brightness, or salt as needed. Chill the sauce at least 10 minutes to allow flavors to meld before serving alongside oysters.

In a small bowl, whisk together champagne, red wine vinegar, minced shallot, granulated sugar, sea salt, and black pepper until sugar and salt dissolve. Let the mignonette sit for at least 10–15 minutes at refrigerator temperature to mellow the raw shallot flavor and allow the vinegar and champagne to marry. Just before serving, stir in chopped chives if using.

fresh shucked oysters (on the half shell)

crushed ice (to bed oysters)

lemon wedges

ketchup

prepared horseradish

fresh lemon juice

Worcestershire sauce

hot sauce

sea salt

freshly ground black pepper

champagne or dry sparkling wine

red wine vinegar

shallot, very finely minced

granulated sugar

chopped fresh chives (optional garnish)

Peel and julienne the ginger into matchsticks (about 1 tablespoon). Mince the garlic. Slice the scallions: separate whites from greens and thinly slice both, keeping them separate.

Prepare aromatics

Heat a medium pot over medium-high heat. Add 1 teaspoon neutral oil (or use a splash of sesame oil) and add the ground beef. Break the beef into small pieces with a spoon and cook until just browned and no longer pink, about 4–5 minutes. Season lightly with 1/4 teaspoon salt while cooking. Remove excess fat if there is more than 1 tablespoon in the pot.

Bloom and brown beef

Return the pot to medium heat (if removed) and add the minced garlic, ginger, and the white parts of the scallions. Sauté for 30–45 seconds until fragrant but not browned. Pour in 6 cups of beef broth and bring to a gentle boil. Reduce heat to a simmer.

Build the soup

Stir in 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper, and the remaining 3/4 teaspoon salt (adjust to taste). Simmer gently for 6–8 minutes to allow flavors to meld.

Season the broth

Combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. While stirring the simmering broth in a steady motion, slowly pour in the slurry. Continue stirring and simmer for 1–2 minutes until the broth slightly thickens and becomes glossy.

Thicken slightly

Return the cooked ground beef to the simmering broth. Break any larger pieces so the meat is evenly distributed. Keep the soup at a gentle simmer (do not boil vigorously).

Add beef

Separate 3 egg whites into a small bowl and whisk lightly to loosen. Set aside.

Prepare the egg white

With the soup at a gentle simmer, use a fork or chopstick to stir the broth in one direction to create a vortex. Slowly pour the whisked egg whites in a thin stream into the vortex while continuing to stir gently. The egg whites will set into delicate ribbons/threads. Allow them to cook undisturbed for 30–45 seconds, then stir once to distribute.

Create the egg ribbons

Turn off the heat. Stir in 1 cup of roughly chopped cilantro leaves and 2 tablespoons of thinly sliced scallion greens. Cover the pot for 1 minute to wilt the cilantro lightly.

Add cilantro and scallion greens

Taste and adjust seasoning with additional salt, white pepper, or a splash of soy if needed. Ladle the soup into bowls and garnish each serving with extra cilantro (about 1 tablespoon per bowl), a sprinkle of scallion greens, and an optional 1/2 teaspoon drizzle of toasted sesame oil.

Adjust seasoning and serve

beef broth (low-sodium)

lean ground beef

egg whites

cornstarch

cold water (for cornstarch slurry)

fresh cilantro leaves

ginger

garlic

scallion (white and green parts separated)

light soy sauce

rice vinegar

sesame oil

white pepper

salt

extra cilantro leaves

thinly sliced scallion greens

toasted sesame oil (optional drizzle)

If the cutlets are thicker than 1/4 inch, lay each between two sheets of plastic wrap or parchment and gently pound with a meat mallet or rolling pin to an even thickness of about 1/8–1/4 inch. Trim any excess fat or silver skin. Pat dry thoroughly with paper towels.

Prepare the veal

Season both sides of each veal cutlet lightly with 1 tsp of the salt and a light dusting of the black pepper. Reserve remaining salt for breadcrumbs (see below).

Season veal

Place the flour in a shallow wide dish. In a second shallow bowl, whisk together the eggs and milk until blended. In a third shallow dish combine the breadcrumbs, remaining 1/2 tsp salt, paprika (if using), and a pinch more black pepper; mix to combine.

Set up breading station

Working with one cutlet at a time, dredge it in flour and shake off excess, dip into the egg mixture letting excess drip off, then press into breadcrumbs, coating thoroughly but without compacting (the crumbs should adhere loosely for a light, crisp crust). Place breaded cutlets on a wire rack (not on a plate) to rest for 10–15 minutes — this helps the crumb adhere and prevents them from becoming soggy.

Bread the cutlets

In a large skillet (preferably stainless steel or cast iron) add the clarified butter or oil to a depth of about 1/4–1/3 inch. Heat over medium-high until the fat reaches about 325–350°F (use a thermometer) or when a small breadcrumb sizzles immediately but does not burn. Adjust heat to maintain temperature; it should be hot enough for a lively sizzle but not smoking.

Heat fat

Working in batches (do not crowd the pan), gently lay each breaded veal cutlet into the hot fat. Fry 1–2 minutes per side until golden brown and crisp — because the cutlets are thin this is quick. Use tongs to hold and adjust as needed. If the crust browns too fast, lower the heat slightly. Aim for an internal temperature of 145°F if you want to check doneness; traditionally veal wienerschnitzel is cooked quickly to a tender finish.

Fry the cutlets

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels for a minute to drain. For extra flavor, add the 2 tbsp unsalted butter to the hot frying fat at the end, swirl to brown slightly, then spoon the nutty butter over each cutlet once plated.

Drain and finish

To serve, place each schnitzel on a warmed plate, sprinkle lightly with chopped parsley, and place a lemon wedge alongside. Squeeze lemon over the schnitzel just before eating. Serve immediately with potato salad, parsley potatoes, or a simple green salad.

veal cutlets (top round or veal scaloppine)

all-purpose flour

large eggs

whole milk

plain dry breadcrumbs (fine)

fine dry sea salt

paprika (optional, for breadcrumbs)

clarified butter (ghee) or neutral oil (canola/peanut) or a mix

unsalted butter (for finishing, optional)

fresh flat-leaf parsley (finely chopped)

potato salad or parsley potatoes (recommended side)

Place an oven rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the all-purpose flour. Roll or stretch the 400 g pizza dough into a 12-inch (30 cm) round or desired shape, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a pizza peel dusted with flour/cornmeal. Brush the dough lightly with 1 tablespoon extra-virgin olive oil to help brown the crust and to act as a moisture barrier for the creamy base.

Preheat and prepare dough

In a small bowl, combine 3 tablespoons ricotta, 60 g softened cream cheese, and 2 tablespoons Greek yogurt. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon finely chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning — the base should be bright and slightly tangy to complement the smoked salmon.

Make the lemon-dill spread

Spread the lemon-dill mixture evenly over the oiled dough, leaving a 1/2-inch border for the crust. Sprinkle 100 g shredded low-moisture mozzarella lightly and evenly over the cream base — use just enough to help bind toppings and give a bit of melty texture without overpowering the salmon.

Assemble base on dough

Slide the pizza (on parchment or peel) onto the preheated stone or a hot baking sheet. Bake at 500°F (260°C) for 8–10 minutes, until crust is golden and cheese is just melted. If your oven is less hot, bake 10–12 minutes, watching for even browning. Remove the pizza from the oven and transfer to a cutting board.

Bake the pizza

Allow the pizza to rest 1–2 minutes so the creamy base sets slightly. Arrange 150 g thinly sliced smoked salmon across the warm pizza in even pieces. Scatter 1/4 cup very thinly sliced red onion and 1 tablespoon drained capers over the salmon. Top with 1 cup baby arugula (tossed lightly with the 1 teaspoon finishing olive oil if desired). Tear or lay 4 sprigs of fresh dill as garnish. If using, sprinkle 2 tablespoons finely grated Parmesan and 1 tablespoon snipped chives across the top.

Add smoked salmon and fresh toppings

Finish with a squeeze of fresh lemon over the assembled pizza and grind black pepper to taste. Cut into 6 slices and serve immediately with lemon wedges on the side for additional brightness.

Season and serve

store-bought or homemade pizza dough

extra-virgin olive oil

all-purpose flour (for dusting)

whole-milk ricotta

cream cheese, softened

Greek yogurt (plain, full-fat)

lemon zest

lemon juice

fresh dill, finely chopped

black pepper

smoked salmon (thinly sliced)

mozzarella, shredded (low-moisture)

red onion, very thinly sliced

capers, drained

baby arugula

lemon, cut into wedges (for serving)

extra-virgin olive oil (finish)

fresh dill sprigs (garnish)

freshly ground black pepper (to taste)

finely grated Parmesan

chives, snipped

On a clean work surface or in a large bowl, combine all-purpose and semolina flours with sea salt. Make a well in the center. Crack eggs into the well and add olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then bring together with your hands.

Make the dough

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little extra flour; if too dry, add a drop of water. Shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds. Add corn kernels and sauté until tender and starting to brown, about 4–5 minutes. Remove about 1/4 cup of whole kernels and set aside for texture/garnish.

Cook and reduce corn

Transfer remaining corn mixture to a blender or food processor. Add ricotta, grated Parmesan, heavy cream, chives, lemon zest, salt, pepper and optional smoked paprika. Pulse until mostly smooth but still slightly textured (you want a spreadable, slightly coarse purée). Taste and adjust seasoning.

Fold in reserved whole kernels for bite. Chill filling for 15–20 minutes to firm up slightly before assembling (makes piping easier).

Divide chilled dough into 4 pieces. Working with one piece at a time, flatten and run through a pasta machine beginning on the widest setting or roll with a rolling pin to a thin sheet about 1.5–2 mm thick. Lightly dust with flour as needed. Keep other dough covered to prevent drying.

Lay one sheet on the work surface. Spoon or pipe small mounds of filling about 1 tsp each, spaced 1½–2 inches apart in rows. Brush a thin film of water or beaten egg around each mound to help seal. Place a second pasta sheet over the first and gently press around each mound to remove air pockets and seal edges.

Using a sharp knife, pizza cutter or agnolotti stamp, cut between mounds into individual pillows. Press edges firmly to ensure seal. Toss cut agnolotti lightly in a bit of semolina or flour to prevent sticking and place on a lightly floured tray until ready to cook.

Bring a large pot of salted water to a rolling boil. Meanwhile, in a large skillet over medium heat, melt 6 tablespoons butter. Swirl butter until it foams and turns a nutty brown color (watch closely to avoid burning), about 3–4 minutes.

Add sage leaves to the brown butter and crisp them for 30–45 seconds. Remove half the sage leaves to a paper towel for garnish if desired. Stir in lemon juice, salt and pepper, then reduce heat to very low to keep warm.

Cook the agnolotti in the boiling salted water in batches for 2–3 minutes or until they float and the pasta is al dente (fresh pasta cooks quickly). Reserve 1/2 cup of pasta cooking water before draining.

Using a slotted spoon, transfer cooked agnolotti to the skillet with brown butter. Toss gently, adding small amounts of reserved pasta water as needed to create a silky sauce that coats the pasta. Add toasted hazelnuts or pine nuts and most of the grated Parmesan, reserving a little for finishing.

Adjust seasoning with additional salt and pepper to taste.

Divide agnolotti among warmed plates. Spoon any remaining brown butter and nuts over top. Garnish with crisped sage leaves, reserved whole corn kernels, a sprinkle of grated Parmesan and chopped chives.

semolina flour

fine sea salt

fresh sweet corn kernels (about 3-4 ears) or frozen, thawed

unsalted butter

shallot, finely minced

garlic clove, minced

fresh ricotta (drained if wet)

Parmesan cheese, finely grated

heavy cream

fresh chives, finely chopped

optional: pinch of smoked paprika or cayenne

fresh sage leaves

toasted hazelnuts or pine nuts, chopped

grated Parmesan for finishing

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When foaming subsides, add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes.

Sear mushrooms

Stir the mushrooms and continue cooking until deeply golden, about 4–5 more minutes. Add the chopped shallot and cook 1 minute until fragrant.

Add thyme, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, stir to combine, then remove mushrooms from the pan to a bowl and set aside.

Keep the chicken or vegetable stock simmering gently in a saucepan next to your risotto pan so it's hot and ready to ladle.

Prepare stock

In a heavy-bottomed wide saucepan or sauté pan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter melts, add the chopped onion and a pinch of salt; cook stirring occasionally until translucent and soft, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant but not browned.

Add the Arborio rice and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges become translucent, stirring constantly.

Pour in the 1/2 cup white wine and stir until mostly absorbed. This should take about 1–2 minutes.

Deglaze

Begin adding hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes total, tasting after 15 minutes for doneness — rice should be creamy and al dente (slightly firm to the bite).

About 3–4 minutes before the rice is done, stir half of the cooked mushrooms into the risotto so their flavor infuses the rice.

When the rice is cooked to your liking and the texture is creamy, remove the pan from heat. Stir in remaining 1 tablespoon butter and 3/4 cup grated Parmigiano-Reggiano until melted and glossy. Adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Fold in the reserved mushrooms and chopped parsley, then sprinkle lemon zest if using. Let the risotto rest 1 minute to marry flavors; do not let it sit long or it will thicken too much.

Serve immediately in shallow bowls. Top each portion with extra grated Parmigiano-Reggiano and an extra grind of black pepper.

Chef's Select Raw Oysters

West Lake Soup

Veal "wienerschnitzel"

Smoked Salmon Pizza

Sweet Corn Agnolotti

Risotto Ai Funghi

Crudo Di Pesce

The Mayfair Roll

Prime Rib

Chilean Sea Bass

Imperial Peking Duck

Lobster Pot Pie

Ibérico Pork 'secreto'

Hanger Steak

Grilled Ribeye Steak

8 Oz. Prime Filet Mignon

Sweet Corn Pasta

Flatbread

Artisanal Cheese Board

Shrimp Cocktail

Grilled Octopus

Pork Belly Lettuce Wraps

Hamachi Tartare

Salt & Pepper Fried Shrimp