basil potato gnocchi, baby spinach, onion, tomato, romesco sauce

PLANT BASED MEATBALLS

oyster mushroom, kale, cherry tomatoes, roasted shallots, zaffron curry sauce

PUMPKIN RAVIOLI

FRENCH BUTTER ASPARAGUS

ROASTED BRUSSELS SPROUTS

GARLIC SPINACH

TRUFFLE PARMESAN FRENCH FRIES

TRUFFLED WILD MUSHROOMS

NATURAL SEA SALT FRENCH FRIES

CRISPY LYONNAISE POTATOES

VEGETABLE STIR FRIED RICE

AGNÈS DAUVISSAT Chardonnay

SIDES

MASHED YUKON POTATOES

carrots, daikon-watermelon radish slaw, seaweed salad

CRISPY EDAMAME DUMPLINGS

caramelized onions, roasted tomato brava sauce

SWEET POTATO CROQUETTES

mesclun greens, mandarin, shaved cucumber, pearl onion, basil, lychee vinaigrette

GREEK FETA & DRAGON FRUIT SALAD

baby arugula, strawberry, walnuts, red onion, peach, mint, cottage cheese

HEIRLOOM BEET & GOAT CHEESE SALAD

includes: one entree & two mimosas, bellinis or bloody marys

prix-fixe

food specials

ROEDERER ESTATE Brut

THE PRISONER Red Blend

CHRISTIAN MOREAU Chablis Grand Cru

wine by the glass

create your own

Combine ground flaxseed and warm water in a small bowl, stir and let sit for 5–10 minutes until slightly gelled (flax 'egg').

Prepare flax binder

In a food processor, add drained chickpeas, rolled oats, chopped onion, minced garlic, tomato paste, soy sauce, smoked paprika, dried oregano, black pepper and sea salt. Pulse until mixture forms a coarse, slightly sticky but moldable texture. Scrape down sides as needed. Add the flax egg and pulse until incorporated. If too wet, add up to 1 tablespoon more oats; if too dry, add 1 teaspoon water.

Process mixture

Scoop about 1.5 tablespoons of mixture per meatball (roughly golf-ball size) and roll between your palms to form smooth balls. Arrange on a tray lined with parchment. This recipe yields about 12–14 meatballs.

Form meatballs

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, not overcrowding the pan. Cook for 3–4 minutes per side, turning gently, until all sides are golden brown and interior is heated through (about 10–12 minutes total). Transfer to a paper towel-lined plate.

Cook meatballs

Prick whole potatoes with a fork and roast at 400°F (200°C) for 45–60 minutes until tender, or boil whole potatoes in salted water until fork-tender (20–30 minutes). When cool enough to handle, halve or peel and pass through a ricer or mash finely. Spread the warm mashed potato on a work surface to let steam off for a few minutes.

Prepare potatoes

Measure the mashed potato (should be about 1.2 cups). Mix in chopped basil, salt and pepper. Sprinkle 3/4 cup of the flour over the potato and gently fold with a bench scraper or hands until a soft dough forms. Add more flour (up to the total 1 cup) only as needed to prevent stickiness; do not overwork.

Make dough

Divide dough into 4 pieces. Roll each into a 3/4-inch (2 cm) rope. Cut into 3/4-inch pieces. If desired, press each piece lightly with a fork to create ridges. Place on a lightly floured tray.

Shape gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into water. When they float to the surface (about 1–2 minutes), let them cook an additional 30–45 seconds, then remove with a slotted spoon and drain. Keep warm in a single layer on a tray.

Cook gnocchi

For lightly crisped edges, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add cooked gnocchi in a single layer and sauté 2–3 minutes until golden on one side, then flip briefly to crisp the other side.

Optional pan-sauté

In a blender or food processor, combine roasted red peppers, blanched almonds, stale bread, garlic clove, sherry vinegar, smoked paprika, lemon juice and 2 tablespoons of olive oil. Pulse until smooth but still slightly textured. With the motor running, stream in the remaining 1 tablespoon olive oil to emulsify. Taste and season with 1/2 teaspoon salt and additional lemon or vinegar if needed. If too thick, add 1–2 teaspoons water to reach a spoonable sauce consistency.

Make quick romesco

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onion and sauté 3–4 minutes until translucent. Add diced tomatoes and cook 2–3 minutes until softened. Add baby spinach in batches, stirring until wilted. Season with salt and pepper to taste. Remove from heat and keep warm.

Sauté onions and tomatoes

Place a portion of basil potato gnocchi on each plate (about 1 cup cooked gnocchi per serving). Spoon wilted spinach, onion and tomatoes alongside or over the gnocchi.

Arrange 3–4 plant-based meatballs on top of each portion of gnocchi and vegetables.

Drizzle romesco sauce generously over meatballs and gnocchi (about 2 tablespoons per serving). Garnish with a few torn basil leaves or a light grind of black pepper, if desired, and serve immediately.

canned chickpeas (drained and rinsed)

rolled oats (old-fashioned)

finely chopped yellow onion

minced garlic

ground flaxseed

warm water (for flax egg)

tomato paste

soy sauce or tamari

smoked paprika

dried oregano

ground black pepper

fine sea salt

olive oil (for frying)

russet or Yukon Gold potatoes (about 1.2 lb / 550 g)

all-purpose flour

packed fresh basil leaves (finely chopped)

black pepper

baby spinach (trimmed)

reducing yellow onion (sliced)

roma or vine tomatoes (diced)

roasted red bell peppers (jarred, drained)

blanched almonds (or roasted almonds)

stale bread (crust removed) or breadcrumbs

sherry vinegar or red wine vinegar

smoked paprika (for romesco)

garlic clove (for romesco, peeled)

extra-virgin olive oil (for romesco)

salt (for romesco)

fresh lemon juice

olive oil (for sautéing vegetables)

salt (to taste)

black pepper (to taste)

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead until smooth and elastic, about 8–10 minutes. If dough is sticky, sprinkle with small amounts of flour; if too dry, wet hands with a teaspoon of water. Wrap in plastic and rest at room temperature for 30 minutes.

In a medium bowl combine pumpkin purée, ricotta, grated Parmesan, nutmeg, black pepper, salt and optional brown sugar/maple syrup. Stir until smooth and homogeneous. Taste and adjust seasoning; set aside chilled while preparing the mushroom-kale mix.

Prepare pumpkin base

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds. Add chopped oyster mushrooms and sauté until they release moisture and begin to brown, about 4–5 minutes. Add chopped kale, salt and pepper and cook until kale wilts, 2–3 minutes. Remove from heat and let cool slightly. Finely chop the cooled mixture (or pulse briefly in a food processor) and fold into the pumpkin filling until evenly distributed. Chill the combined filling 10–15 minutes to firm up for easier handling.

Preheat oven to 400°F (200°C). On a rimmed baking sheet toss halved shallots and cherry tomatoes with 1 tablespoon olive oil, salt and pepper. Spread into a single layer and roast until shallots are caramelized and tomatoes blister, about 18–22 minutes. Remove from oven and let cool. Reserve some roasted tomato juices to add to the sauce if desired. Keep roasted shallots and tomatoes warm or at room temperature to serve with ravioli.

Steep saffron threads: place saffron in 1 tablespoon warm water and let bloom 5–10 minutes. In a saucepan, melt 2 tablespoons butter over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add minced garlic and cook 30 seconds. Stir in curry powder and cook 30 seconds to bloom spices. Pour in stock, scraping up browned bits, and simmer 2–3 minutes. Add the saffron with its soaking liquid. Reduce heat and stir in heavy cream. Simmer gently until sauce thickens slightly, about 4–6 minutes. Finish with lemon juice, salt and pepper. Keep warm on very low heat; whisk in 1 tablespoon butter just before serving for shine, if desired.

Roll out pasta dough into thin sheets using a pasta machine or rolling pin, to about 1.5–2 mm thickness. Dust sheets with flour to prevent sticking. Place teaspoon-sized dollops (about 1 tsp) of chilled pumpkin-mushroom filling spaced 1½–2 inches apart on one sheet. Brush around each mound with egg wash. Lay a second sheet over the top, pressing gently around mounds to seal and expel air. Use a ravioli cutter or knife to cut into individual ravioli, pressing edges firmly to seal. Crimp edges with tines of a fork if needed. Transfer finished ravioli to a floured tray, not touching.

Bring a large pot of salted water to a gentle boil. In batches, cook ravioli 3–4 minutes or until they float and the pasta is al dente. Remove with a slotted spoon and transfer to a warm skillet with 1 tablespoon butter. Gently toss ravioli in butter for 30–45 seconds to finish and lightly coat.

Place 3–4 ravioli per serving on warm plates. Spoon 2–3 tablespoons of the zaffron curry sauce around and over the ravioli. Arrange roasted shallots and cherry tomatoes alongside or on top. Garnish with shaved Parmesan and fresh sage leaves or microgreens. Serve immediately.

semolina flour

large eggs

olive oil

sea salt

canned pumpkin purée (or roasted pumpkin mashed)

ricotta cheese

Parmesan cheese, finely grated

finely grated nutmeg

brown sugar or maple syrup (optional, to taste)

oyster mushrooms, cleaned and roughly chopped

kale, stems removed and finely chopped

shallot, finely minced

garlic clove, minced

salt

shallots, halved lengthwise

cherry tomatoes

unsalted butter

mild curry powder

saffron threads (zaffron), lightly crushed and steeped in warm water

vegetable or chicken stock

heavy cream

lemon juice

all-purpose flour for dusting

1 large egg beaten with 1 tbs water (egg wash)

unsalted butter (for finishing)

fresh sage leaves or microgreens (optional, garnish)

Parmesan, shaved (for serving)

Rinse the asparagus under cool running water. Snap or trim off the woody ends: hold a spear near the middle and bend until it naturally breaks, or line up and trim about 1 to 1½ inches from the base. If spears are very thick, use a vegetable peeler to peel the bottom 2–3 inches to ensure tender bites.

Prep asparagus

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add the asparagus spears and cook until bright green and just tender-crisp: 2–4 minutes depending on thickness (thin 2 min, medium 3 min, thick 4 min).

Blanch

Immediately transfer asparagus to a bowl of ice water to stop cooking and preserve color; chill for 1–2 minutes. Drain and pat dry thoroughly on clean kitchen towels or paper towels. Keep warm if serving immediately by placing on a warm serving platter or briefly reheating in the pan with sauce (see below).

Shock and drain

Finely mince the shallot. In a skillet over medium heat, add 1 tablespoon of the butter and melt. Add the minced shallot and sauté gently for 1–2 minutes until translucent but not browned. Add the white wine or vermouth and increase heat slightly to reduce by about half, 1–2 minutes, scraping up any browned bits.

Mince shallot and reduce

Reduce heat to low. Cut the remaining butter into pieces and add them a few pieces at a time, whisking or swirling the pan to emulsify into a smooth glossy sauce. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning. If sauce appears separated, lower heat and whisk until smooth.

Finish with butter and lemon

Stir in the chopped parsley and remove from heat. Keep warm.

Add herbs

Arrange the drained asparagus on a warmed serving platter or divide among plates. Spoon the warm butter sauce evenly over the spears, making sure each spear gets some shallot and butter. If desired, sprinkle the lemon zest and a pinch of flaky sea salt on top for brightness and texture. Serve immediately while warm.

fresh asparagus

coarse salt (for blanching water)

dry white wine or dry vermouth

freshly ground black pepper

fresh parsley, finely chopped

grated lemon zest

flaky sea salt

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. If sprouts are large, halve or quarter them so pieces are roughly 1 to 1-1/2 inches.

Prep

In a large bowl, toss the prepared Brussels sprouts and sliced shallot with the olive oil, kosher salt, and black pepper until evenly coated.

Spread the sprouts and shallot in a single layer on a rimmed baking sheet (lined with foil or parchment for easier cleanup), cut side down if halved. Roast on the middle rack 18–22 minutes, stirring or shaking the pan once about halfway through, until edges are deeply browned and centers are tender.

While sprouts roast, melt the butter in a large skillet over medium heat. Add the diced apples and a pinch of sea salt; cook 4–5 minutes, stirring occasionally, until apples begin to soften.

Stir in the brown sugar and cinnamon and cook 1–2 minutes until the sugar dissolves and apples are glazed.

Carefully add the bourbon and apple cider (or water). If you wish, tilt the pan briefly and ignite the bourbon to flambé, or simply simmer to cook off the alcohol. Cook 2–3 minutes, stirring, until liquid reduces to a glossy sauce and apples are tender but still hold shape.

Remove from heat and stir in the lemon juice. Taste and adjust seasoning with an additional pinch of salt if needed. Keep warm until ready to serve.

When Brussels sprouts are roasted, transfer them hot to the skillet with the bourbon-braised apples (or combine both in a serving bowl). Gently toss to distribute apples and shallot through the sprouts, taking care not to break up the apples.

Taste and adjust seasoning. Scatter toasted sliced almonds (or pecans) and chopped parsley over the top. If desired, drizzle a small amount of sherry or balsamic glaze for brightness and shine.

Brussels sprouts

Extra-virgin olive oil

Kosher salt

Black pepper, freshly ground

Shallot, thinly sliced

Baking apple (e.g., Granny Smith or Honeycrisp), peeled, cored, cut into 1/2-inch pieces

Unsalted butter

Brown sugar, packed

Bourbon

Apple cider (or water)

Fresh lemon juice

Ground cinnamon

Fine sea salt

Toasted sliced almonds (or chopped pecans)

Fresh parsley, chopped

Sherry or balsamic glaze (optional)

Place a large wide skillet or sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Heat until the butter melts and begins to foam but does not brown (about 1 minute).

Heat fat

If using the shallot, add the finely chopped shallot to the pan and cook, stirring occasionally, until softened and translucent, about 1–2 minutes.

Cook shallot (optional)

Add the sliced or minced garlic and cook, stirring constantly, until fragrant and lightly golden at the edges, about 30–45 seconds (do not let it burn).

Add garlic

Add the fresh baby spinach to the pan in batches, letting each addition wilt slightly before adding more so it fits and cooks evenly. Use tongs to toss and fold the leaves as they wilt. Total spinach wilting time should be about 3–5 minutes.

Add spinach in batches

Once all the spinach is wilted, sprinkle 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper over the leaves. Toss thoroughly to distribute seasoning and continue cooking 30–60 seconds so the flavors meld.

Remove the pan from heat. Drizzle 1 tablespoon fresh lemon juice over the spinach and, if using, sprinkle 1 teaspoon red pepper flakes. Toss to combine.

Brighten and spice

If desired, stir in 2 tablespoons grated Parmesan cheese while still warm so it melts slightly, and sprinkle 2 tablespoons toasted pine nuts or slivered almonds for crunch.

Add optional garnishes

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve immediately while warm.

extra-virgin olive oil

garlic cloves, thinly sliced or minced

shallot, finely chopped (optional)

fresh baby spinach (packed)

coarse salt

red pepper flakes (optional)

grated Parmesan cheese (optional)

toasted pine nuts or slivered almonds (optional)

Peel (optional) and cut each russet potato into 1/4-inch to 1/3-inch batons (classic fry shape). Aim for uniform pieces for even cooking.

Prep potatoes

Place cut potatoes in a large bowl and rinse under cold running water until water runs clear to remove surface starch. Fill the bowl with 1200 ml cold water and add 6 ice cubes. Soak at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

Rinse and soak

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dried fries with 2 tbs cornstarch and 1/2 tsp of the salt until lightly coated. The cornstarch creates an extra-crisp crust when fried.

Dry and toss with cornstarch

Heat 600 ml of oil in a deep heavy pot or Dutch oven to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Working in batches (do not overcrowd), fry the coated fries for 4–5 minutes until softened and just beginning to turn very light golden — they should not be deeply browned. Remove with a spider or slotted spoon and drain on a wire rack set over a sheet pan. Let rest 10–15 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches for 2–3 minutes, or until golden-brown and crisp. Remove and drain on a wire rack. Immediately sprinkle with the remaining 1 tsp salt while hot so it adheres.

Plant Based Meatballs

Pumpkin Ravioli

French Butter Asparagus

Roasted Brussels Sprouts

Garlic Spinach

Truffle Parmesan French Fries

Truffled Wild Mushrooms

Natural Sea Salt French Fries

Crispy Lyonnaise Potatoes

Vegetable Stir Fried Rice

Agnès Dauvissat Chardonnay

Sides

Mashed Yukon Potatoes

Crispy Edamame Dumplings

Sweet Potato Croquettes

Greek Feta & Dragon Fruit Salad

Heirloom Beet & Goat Cheese Salad

Prix-fixe

Food Specials

Roederer Estate Brut

The Prisoner Red Blend

Christian Moreau Chablis Grand Cru

Wine By The Glass

Create Your Own