AHI TUNA TARTARE

COCKTAILS

STEAKS

SEAFOOD

SORBET OR ICE CREAM

Roasted Tomatoes, Braised Fennel, Leeks, Sherry Reduction

SADDLEBERK FARMS PORK

ORA KING SALMON

CHATEAU D'YQUEM 2005

VEUVE CLICQUOT Yellow Label

INNISKILLIN Riesling Icewine

FONSECA 20 Year Tawny

CHEF'S SELECTION OF ICE CREAM OR SORBET

TAYLOR FLADGATE 1ST ESTATE

SIDECAR

Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic

FREEBIRD FARMS CHICKEN

CORONA

HEINEKEN 0.0

HEINEKEN

YUENGLING LAGER

YARDS PALE ALE

ALLAGASH WHITE

YARDS IPA

GUINNESS DRAUGHT

FOUNDERS PORTER

Keep tuna cold until ready. Trim any sinew and pat dry with paper towel. Using a very sharp knife, dice the ahi tuna into small uniform 1/4-inch cubes. Transfer to a chilled bowl.

Prepare tuna

Finely mince the shallot and the white parts of the scallions. Reserve the green parts of the scallions for garnish. Grate 1 teaspoon fresh ginger and add to minced shallot and scallion whites.

Mince aromatics

Add minced shallot/ginger mixture to the diced tuna. Drizzle in 1 teaspoon toasted sesame oil, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Gently toss to combine, taking care not to mash the cubes.

Season tuna

Reserve about 1 tablespoon of the ginger ponzu dressing for finishing (see dressing section). Pour the remaining dressing over the seasoned tuna and gently fold until evenly coated. Taste and adjust seasoning if needed (add a touch more salt or lime if desired). Chill briefly (5–10 minutes) to allow flavors to marry.

Fold in dressing

Make dressing: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 teaspoon mirin, and 1 teaspoon freshly grated ginger. If using, stir in 1 teaspoon bonito flakes and let sit 5 minutes, then strain out flakes if you prefer a clear dressing.

Peel and pit the avocado. Dice into 1/2-inch cubes. Toss gently with juice from 1/2 lime to prevent browning and to add brightness.

Prepare avocado

To plate, place a ring mold or small ramekin in the center of each plate. Layer half of the diced avocado into the mold and press lightly. Spoon an even portion of the tuna tartare mixture on top of the avocado, pressing gently to compact. Remove the mold carefully.

Assemble

Drizzle the reserved 1 tablespoon of ginger ponzu over the assembled tartare. Sprinkle 1 tablespoon toasted sesame seeds across servings and garnish with chopped green scallion tops and microgreens or cilantro. Serve immediately with crispy wonton chips or sesame crackers and optional thin cucumber slices.

Finish & garnish

sushi-grade ahi tuna

shallot

scallions (green parts only)

fresh ginger

micro cilantro or cilantro leaves (optional)

sesame oil

toasted sesame seeds (black or mixed)

kosher salt

freshly ground black pepper

soy sauce (low sodium preferred)

fresh lime juice

rice vinegar

mirin

fresh grated ginger

optional bonito flakes (for extra umami)

ripe avocado

lime (for finishing)

thinly sliced cucumber (optional, for serving)

crispy wonton chips or sesame crackers (for serving)

microgreens or extra scallions (for garnish)

Place a highball or tiki-style glass in the freezer for 5–10 minutes, or fill it with ice water while preparing the cocktail to chill.

Chill glass

In a cocktail shaker, combine the light rum, fresh lime juice, fresh lemon juice, simple syrup, orange curaçao, pineapple juice, and 2 dashes of Angostura bitters. Add a handful of ice (enough to fill the shaker about halfway).

Combine ingredients

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and well-chilled.

Shake

Discard the ice water from the chilled glass (if used) and add about 3/4 cup crushed ice to the glass.

Prepare glass

Double-strain the shaken cocktail into the glass over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove any small ice shards and pulp.

Strain

Gently pour the 1/4 oz dark rum over the back of a bar spoon so it floats on top of the drink, creating a layered look and deeper rum aroma.

Float dark rum

Top with 2 additional dashes of Angostura bitters, letting them settle on the foam/ice for aroma and visual contrast.

Add bitters

Garnish with a sprig of mint (slap the mint between your palms to release the oils), a lime wheel or wedge, and an optional pineapple wedge on the rim.

Garnish

Serve immediately with a short straw and enjoy.

Serve

light rum

dark rum (for float)

fresh lemon juice

simple syrup (1:1 sugar to water)

orange curaçao (or triple sec)

pineapple juice

angostura bitters

crushed ice

mint sprig

lime wheel or wedge

pineapple wedge (optional)

Remove steaks from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat each steak dry very thoroughly with paper towels — dryness is essential to get a good sear.

Bring to room temperature

Evenly sprinkle the top and bottom of each steak with kosher salt (about 1/2 tbs per side total across steaks) and then the black pepper, garlic powder, and onion powder. Pat the seasonings gently into the meat so they adhere.

Season

Place a heavy skillet (cast iron preferred) over high heat and let it heat until very hot, about 5 minutes. The pan should be smoking slightly when ready. Meanwhile, add the oil to a small bowl and have the butter and aromatics ready.

Preheat pan

Add 2 tbs of the high-heat oil to the hot pan and swirl to coat. Carefully lay steaks in the pan, spaced so they do not touch. Sear without moving: 3–4 minutes on the first side for medium-rare on 1–1¼ inch steaks (adjust time for thickness). When a deep brown crust forms, flip the steaks.

Sear steaks

Reduce heat to medium-high. Add the remaining 1 tbs oil, then add butter, crushed garlic cloves, rosemary and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously spoon the butter and aromatics over the top of each steak for 1½–3 minutes, until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare or 135°F for medium.

Baste with butter and aromatics

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 7–10 minutes; carryover cooking will raise the temperature a few degrees and the juices will redistribute.

Rest

If desired, spoon any flavored butter from the pan over each steak. Sprinkle the chopped parsley on top and serve with lemon wedges on the side for a bright finish.

Finish

Slice steaks against the grain if serving sliced, or serve whole. Recommend serving immediately with your choice of sides.

beef ribeye or strip steaks

coarsely ground black pepper

garlic powder

onion powder

neutral high-heat oil (canola, vegetable, or grapeseed)

unsalted butter

fresh rosemary sprigs

fresh thyme sprigs

garlic cloves, crushed but whole

fresh parsley, finely chopped

optional lemon wedges

Rinse all seafood under cold water. Pat shrimp, scallops, and calamari dry with paper towels. Scrub mussels, discard any with broken shells or that don’t close when tapped. Set everything on a tray and refrigerate briefly while you make the marinade.

Clean and dry

In a large bowl, whisk together 3 tbs olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, 1.5 tsp salt, 1 tsp pepper, 0.5 tsp smoked paprika and 0.25 tsp red pepper flakes (if using). Add the shrimp, scallops, and calamari to the bowl and toss to coat evenly. Cover and refrigerate for 15–20 minutes—longer will begin to cure the seafood.

In a large wide skillet or sauté pan, heat 1 tbs olive oil over medium-high heat. Add the cleaned mussels and pour in 60 ml white wine or stock. Cover and steam for 4–6 minutes, shaking the pan occasionally, until mussels open. Remove opened mussels to a bowl, discard any that remain closed, and reserve the cooking liquid by straining it into a small bowl. Keep mussels warm.

Wipe the skillet dry and return to high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams and the pan is very hot, add scallops spaced apart. Sear 1.5–2 minutes per side until golden crust forms; remove to a warm plate. Add another small knob of butter if needed, then add shrimp and cook 1.5–2 minutes per side until opaque and pink; remove. Finally, quickly sear calamari rings 45–60 seconds—too long makes them rubbery; remove.

Lower heat to medium and add remaining 1 tbs butter to the pan. Pour in the reserved mussel cooking liquid plus the remaining 60 ml white wine or stock; scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly. Return mussels, scallops, shrimp and calamari to the pan to warm and coat in sauce for 1 minute. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon juice as needed.

Turn off the heat and stir in chopped basil or extra parsley. Transfer seafood to a warm serving platter. Serve immediately with lemon wedges and crusty bread or over pasta/rice to soak up the sauce.

large shrimp (peeled, deveined, tails optional)

medium sea scallops (side muscle removed)

calamari rings

fresh mussels (cleaned, debearded)

extra-virgin olive oil

garlic (minced)

fresh parsley (finely chopped)

sea salt

smoked paprika

red pepper flakes (optional)

dry white wine or fish/vegetable stock

lemon wedges (for serving)

fresh basil or additional parsley (chiffonade)

crusty bread or cooked pasta/rice

Combine 2 cups water, 1 cup granulated sugar and 2 tbsp glucose syrup in a saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 2 tbsp lemon juice and 1 tsp lemon zest. Cool to room temperature (about 20 minutes).

Make simple syrup

Place 3 cups prepared fruit in a blender or food processor and purée until very smooth. If you prefer an ultra-silky sorbet, press purée through a fine-mesh sieve to remove seeds or fibers. Measure purée; you should have about 2 to 2 1/2 cups. If the flavor is light, stir in the optional 1 tbsp extra fruit purée or concentrate.

Prepare fruit purée

Stir the cooled simple syrup into the fruit purée until homogenous. Taste and adjust acidity or sweetness: add up to 1 tbsp more lemon juice for brightness or up to 2 tbsp more sugar dissolved in warm water if needed. Chill the mixture thoroughly in the refrigerator until cold, at least 2 hours or overnight for best texture.

Combine and chill

Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve/sorbet consistency.

Churn

Transfer the churned sorbet to a shallow, airtight container. Cover with plastic wrap pressed onto the surface to prevent ice crystals and freeze for at least 2–4 hours until firm.

Harden

Preheat oven to 350°F (175°C). In a bowl, whisk together 1 cup all-purpose flour, 1 cup ground almonds and 1 tsp salt. In a separate bowl, beat 6 tbsp cold cubed unsalted butter with 1 cup powdered sugar until crumbly. Add 1 egg white and 1 tsp vanilla extract and mix briefly until combined but not overworked. Fold in the dry ingredients until a cohesive dough forms.

Prepare dough

On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness. Cut into rounds or desired shapes (to pair with scoops). Place on a parchment-lined baking sheet and chill 10 minutes to firm. Bake 10–12 minutes until edges are lightly golden. Let cookies cool completely on a rack — they will crisp as they cool.

Shape and bake

If you prefer a crumble garnish rather than whole cookies, pulse a baked cookie or two in a food processor to coarse crumbs to sprinkle on the plated sorbet.

Optional crumble

Spoon or scoop the firmed sorbet into chilled bowls or glasses. Garnish each serving with an almond cookie (or a sprinkle of cookie crumbs), 1/2 tbsp toasted sliced almonds, and a mint leaf. Let sit 1–2 minutes before serving so the sorbet softens slightly for best texture.

Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks. To serve again, let sit at room temperature 5–10 minutes for scoopable texture.

water

granulated sugar

glucose syrup (or light corn syrup)

finely grated lemon zest

ripe fruit (e.g., strawberries, mango, or mixed berries), hulled/chopped

fruit purée optional extra (to intensify flavor)

all-purpose flour

ground almonds (almond meal)

unsalted butter, cold, cubed

powdered sugar

egg white

vanilla extract

salt

toasted sliced almonds

fresh mint leaves

Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper. Preheat oven to 400°F (205°C). In a large ovenproof skillet or roasting pan, heat 2 tbs olive oil over medium-high heat until shimmering. Add pork, fat side down, and sear without moving 3–4 minutes until deeply browned. Turn and sear remaining sides 2–3 minutes. Add 2 tbs butter, thyme sprigs, and smashed garlic to the pan and spoon melted butter over the pork for 1 minute.

Prep and sear pork

Transfer skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium (about 18–28 minutes, depending on thickness). Remove pork to a cutting board, tent loosely with foil and rest 10–12 minutes (temperature will rise a few degrees). Reserve pan drippings for the sauce.

Roast pork

While pork roasts, toss halved tomatoes with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp sherry vinegar on a rimmed baking sheet cut-side up. Roast in the 400°F oven alongside the pork for 18–22 minutes until edges caramelize and they are slightly collapsed. Remove and finish with chopped parsley. Keep warm.

About 15 minutes before the pork is done, heat 1 tbs olive oil and 1 tbs butter in a wide sauté pan over medium heat. Add sliced fennel and leeks, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and sauté 4–5 minutes until they begin to soften and edges color.

Deglaze the pan with 1 tbs dry white wine or sherry, scraping any browned bits, then add 1/2 cup chicken stock. Reduce heat to low, cover partially, and braise gently 8–10 minutes until vegetables are tender but still hold shape. Stir in 1 tsp lemon juice, adjust seasoning to taste, and keep warm until plating.

While pork rests, make the sauce: place the skillet with reserved pan drippings over medium heat (use a separate saucepan if drippings are scant). Add the chopped shallot and sauté 1–2 minutes until translucent.

Carefully pour in 1 cup dry sherry and bring to a simmer, scraping up browned bits from the pan. Reduce by about half (6–10 minutes) until slightly syrupy. Add 1/2 cup chicken stock and simmer another 3–5 minutes to concentrate flavor.

Off the heat, whisk in the 2 tbs cold cubed butter, 1 tsp thyme leaves, and season with 1/4 tsp salt and 1/8 tsp black pepper to finish the sauce. Strain through a fine mesh sieve into a warm vessel if you prefer a smooth sauce. Taste and adjust seasoning.

Slice the rested pork into 1/2" to 3/4" thick slices. Spoon a little sherry reduction onto each plate, arrange a portion of braised fennel and leeks alongside, and top with 2–3 roasted tomato halves. Fan pork slices over the vegetables, and finish with an extra drizzle of sauce and a small sprinkle of chopped parsley if desired.

bone-in pork loin (or pork saddle), trimmed

olive oil

garlic cloves, smashed

roma or plum tomatoes, halved

black pepper

sherry vinegar

fresh parsley, chopped

fennel bulb, trimmed and sliced 1/4"

leek (white and light green only), halved lengthwise and sliced 1/4"

dry white wine or dry sherry

chicken or vegetable stock

lemon juice

dry sherry

chicken stock

shallot, finely chopped

fresh thyme leaves

Pat salmon fillets dry with paper towels. Season both sides lightly with sea salt and freshly ground black pepper. Allow to sit at room temperature for 10–15 minutes while you prepare other components.

Prep salmon

Heat a large skillet over medium-high heat. Add 2 tbs neutral oil and warm until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Sear skin-side down for 3–4 minutes without moving until skin is crisp and browned. Flip carefully and add 2 tbs unsalted butter to the pan. Spoon melted butter over the top while cooking for another 1.5–2 minutes for medium doneness (internal temp ~50–52°C / 122–126°F). Remove salmon to a warm place, spoon 1 tsp lemon zest over each fillet.

Ahi Tuna Tartare

Cocktails

Steaks

Seafood

Sorbet Or Ice Cream

Saddleberk Farms Pork

Ora King Salmon

Chateau D'yquem 2005

Veuve Clicquot Yellow Label

Inniskillin Riesling Icewine

Fonseca 20 Year Tawny

Chef's Selection Of Ice Cream Or Sorbet

Taylor Fladgate 1st Estate

Sidecar

Freebird Farms Chicken

Corona

Heineken 0.0

Heineken

Yuengling Lager

Yards Pale Ale

Allagash White

Yards Ipa

Guinness Draught

Founders Porter