POMMES FRITES

CRISPY CHICKEN SANDWICH

SHRIMP COCKTAIL

ROYAL WITH CHEESE

Your choice of TINY TINI or ZERO PROOF and a BURGER & FRIES, choose one below

PALACE HAPPY MEAL

CHICKEN LIVER MOUSSE

smoked green chile, aged cheddar, breadcrumbs

MAC CHEESE

chef selection, no substitutions, mezcal mignonette, cocktail sauce, horseradish

HAPPY HOUR OYSTERS

yellow coconut curry | broccolini | cilantro

ROAST SALMON

SORBET

VANILLA FLAN

CHOCOLATE BUDINO

MUSHROOM RISOTTO

skirt steak | parmesan fries | chimichurri

STEAK FRITES

DUCK CONFIT

GARLIC SHRIMP

green onion caesar | crispy sourdough | parmesan | spanish white anchovies

LITTLE GEM

queso oaxaca espuma | mixed mushrooms | salsa macha | pickled onions

HUITLACOCHE TAMAL

ARTFUL TEA

ICONIK COFFEE

AMARI FLIGHTS

CHÂTEAU LARIBOTTE

KOPKE 10yr TAWNY

KOPKE RUBY PORT

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4-inch (6 mm) sticks for classic pommes frites. Keep cut fries submerged in a large bowl of cold water as you work to prevent browning.

Prepare potatoes

Place the cut potatoes into a bowl and cover with 6 cups cold water. Stir in 1 tablespoon granulated salt. Refrigerate or let sit for at least 30 minutes, ideally 1 hour. This removes excess starch and helps achieve crispness.

Soak

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil splatter and prevent proper browning. Let air-dry for 10 minutes after towel-drying.

Heat 2 to 3 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, the oil should shimmer but not smoke. Fry the potatoes in batches, about 3–4 minutes per batch, until pale, soft, and just beginning to take on color. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow fries to cool for 10–15 minutes.

First fry (blanch)

Increase oil temperature to 375–390°F (190–200°C). Return cooled fries to the hot oil in batches and fry 2–3 minutes until golden-brown and crisp. Do not overcrowd the pot. Transfer to a wire rack or paper towels to drain briefly.

Second fry (crisp)

While still hot, sprinkle the fries with 1 teaspoon kosher salt and toss gently to distribute.

Season

Immediately after salting, sprinkle the hot fries with 1 cup freshly grated Parmigiano-Reggiano. Toss gently so the cheese adheres to the hot fries and melts slightly. For best coverage, work in two batches so fries stay hot when cheese is added.

Add Parmesan

Finish with 1 teaspoon freshly ground black pepper and, if using, 2 tablespoons minced parsley for color and freshness. Serve with lemon wedges on the side for diners who like a bright squeeze.

Season & Garnish

Serve immediately: Pommes Frites are best eaten right away while hot and crisp.

russet potatoes

cold water

granulated salt (for soaking)

vegetable oil (for frying)

kosher salt (to finish)

freshly grated Parmigiano-Reggiano

freshly ground black pepper

fresh flat-leaf parsley, minced (optional)

lemon wedges (optional)

Trim any fat from the chicken breasts. If breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap using a meat mallet. This yields 2 sandwich-sized cutlets.

Prepare chicken

Place the flattened chicken in a shallow dish. Combine 1 cup buttermilk and 1 tablespoon hot sauce; pour over chicken to fully coat. Optionally add 2 tablespoons pickle juice for extra tang. Cover and refrigerate for at least 1 hour or up to 4 hours.

Marinate

In a wide shallow bowl or pie plate, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Set aside.

Make breading mix

Remove chicken from buttermilk letting excess drip off. Working one piece at a time, press each cutlet firmly into the flour mixture to form a thick coating. For extra-crispy results, dip the floured cutlet briefly back into the reserved buttermilk and then press into the flour mixture again for a double-coat. Place on a rack while you heat the oil.

Dredge chicken

Pour 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles immediately but not burn.

Heat oil

Carefully add breaded cutlets (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F; lower heat slightly if browning too fast. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while frying remaining pieces.

Fry chicken

While chicken marinates or fries, combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1/4 cup buttermilk, 1 teaspoon ranch seasoning, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until assembly.

Make spicy ranch

Spread about 1 teaspoon softened butter on each bun cut side. Toast cut-sides in a skillet over medium heat, buttered side down, until golden and just crisp, about 1–2 minutes. Keep warm.

Toast buns

Pat lettuce leaves dry and season lightly with a pinch of salt (about 1/8 tsp divided). Have 4 pickle slices ready per sandwich.

Prep lettuce and pickles

Spread about 1.5 tablespoons of the spicy ranch on the bottom half of each toasted bun. Place 1 lettuce leaf (or two small leaves) on the sauce, then set a fried chicken cutlet on top. Add 4 pickle slices over the chicken, and spread another 1 tablespoon spicy ranch on the top bun. Close sandwich and press gently.

Assemble sandwiches

Serve immediately while chicken is hot and crispy. Optionally serve with extra spicy ranch for dipping and a side of fries or coleslaw.

Serve

boneless skinless chicken breasts

buttermilk

hot sauce (e.g., Frank's)

all-purpose flour

cornstarch

smoked paprika

granulated garlic (or garlic powder)

onion powder

cayenne pepper

salt (for breading)

black pepper (for breading)

mayonnaise

buttermilk (or milk)

sour cream

ranch seasoning mix

hot sauce

fresh lemon juice

salt (for sauce)

black pepper (for sauce)

burger buns (potato or brioche)

butter (softened, for toasting buns)

iceberg or romaine lettuce leaves

dill pickle slices

pickle juice (optional, for marinade)

salt (for lettuce/buns)

In a medium saucepan combine 3 cups water, 1 tablespoon kosher salt, the juice of one lemon half (squeeze the other half for garnish), 1 bay leaf, and 6 black peppercorns. Bring to a gentle simmer over medium heat — do not boil vigorously.

Prepare poaching liquid

Add the peeled and deveined shrimp to the simmering liquid in a single layer. Cook until the shrimp turn opaque, curl into a loose C shape, and register 120–125°F (49–52°C) internally, about 2–3 minutes depending on size. Do not overcook.

Poach shrimp

Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop cooking. Leave for 3–5 minutes until completely chilled. Drain and pat dry with paper towels. Refrigerate until ready to serve.

Shock and chill

In a medium bowl combine 1 cup ketchup and 3 tablespoons prepared horseradish. Whisk until smooth.

Combine base ingredients

Add 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 dashes Tabasco (adjust to heat preference), 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk thoroughly and taste. Adjust horseradish for heat, lemon for brightness, or hot sauce for spice. Chill at least 15 minutes to let flavors meld.

Season and balance

Prepare serving platter by spreading 4 cups crushed or cubed ice on a large platter or individual serving plates.

Mound a small bowl of chilled cocktail sauce in the center of the ice. Arrange the chilled shrimp around the bowl, tails out, in an even circle or fan.

Garnish with lemon wedges and sprinkle 2 tablespoons chopped parsley over the ice (avoid parsley directly on shrimp if you prefer it separate). Add extra dashes of Tabasco at the table for guests who want more heat.

Serve immediately, or keep chilled on ice and serve within 2 hours for best texture. Serves with small forks or toothpicks for easy dipping.

large raw shrimp (16/20), peeled and deveined, tails on

water

kosher salt

lemons (halved)

bay leaf

black peppercorns

ketchup

prepared horseradish (preferably Creole-style)

Worcestershire sauce

prepared hot sauce (e.g., Tabasco)

salt

black pepper (freshly ground)

lemons (cut into wedges)

fresh parsley (chopped)

ice (for serving bed)

Make the fancy sauce first so flavors can meld. In a small bowl combine 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/2 tsp vinegar, 1 tsp very finely minced onion, 1/4 tsp grated garlic, 1/4 tsp paprika, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the burger.

Lightly form ground beef into a 4 oz patty about 3.5–4 inches across and about 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center with your thumb to reduce puffing. Season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper just before cooking.

Form and season patty

Preheat a cast-iron skillet or flat griddle over medium-high heat until hot (about 3–5 minutes). If using a grill, preheat to medium-high. Place the seasoned patty on the hot surface. Cook for 3 minutes without moving to develop a crust. Flip and cook for another 2–3 minutes for medium (internal temperature ~140–145°F / 60–63°C). During the last 30–45 seconds of cooking, place the cheddar slice on the patty, cover the pan briefly or place a lid to help the cheese melt.

Cook patty

While the patty rests for 1–2 minutes, butter the cut sides of the bun with about 1 tsp softened butter and toast them on the skillet or griddle until golden, about 30–60 seconds. Keep warm.

Toast bun

Spread a generous layer (about 1–1.5 tbs) of the prepared fancy sauce on the bottom bun. Place lettuce (leaf or shredded) on the sauce, then the rested patty with melted cheddar. Top the patty with tomato slice, red onion slices and pickles if using. Spread a light smear (about 1/2 tsp) of sauce on the top bun and place on top. Serve immediately.

Assemble burger

ground beef (80/20), formed into 4 oz patty

black pepper, freshly ground

cheddar cheese slice

burger bun (sesame or brioche), split

butter (softened) for toasting bun

yellow mustard

sweet pickle relish

white wine vinegar or distilled vinegar

onion, very finely minced

garlic, very finely minced or grated

paprika

black pepper

lettuce (iceberg or romaine), leaf or shredded

tomato, 1/4-inch slice

red onion, thin slice (optional)

dill pickle slices (optional)

Divide the ground beef into one 6-oz portion. Gently form into a patty about 3/4 inch thick and slightly wider than the bun (it will shrink while cooking). Press a shallow dimple in the center with your thumb to help it cook flat. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Form & Season

Heat a skillet or griddle over medium heat. Spread 1/2 tbsp softened butter on the cut sides of the bun. Toast buttered sides on the hot skillet for about 60–90 seconds until golden and lightly crisp. Remove and set aside.

Toast Bun

Raise heat to medium-high and add 1 tbsp vegetable oil to the skillet. When shimmering, add the patty. Cook undisturbed for 3–4 minutes to develop a crust. Flip and cook 2–3 minutes more for medium (adjust 1–2 minutes for desired doneness). During the last 30–45 seconds, place 1 slice American cheese on the patty and cover the pan briefly or spoon hot oil over the cheese so it melts.

Cook Patty

Place the bottom bun on a plate. Add shredded lettuce (about 1/4 cup), the cheesy patty, tomato slice, and pickles. Add 1 tsp ketchup and 1/2 tsp mustard to the top bun, then close. Serve immediately.

Assemble

Wash and peel the potatoes if you prefer (skin-on is fine). Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Rinse the cut fries in cold water until the water runs clear (removes excess starch). Pat completely dry with a clean towel or paper towels.

Prep Potatoes

In a deep skillet or heavy pot, add up to 2 cups vegetable oil and heat to 325°F (160°C) for the first blanch/fry. If you don’t have a thermometer, heat until a small piece of potato sizzles gently when added. Fry in batches (do not overcrowd) for 3–4 minutes until pale, slightly tender but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on fresh paper towels.

While still hot, sprinkle fries with 1 tsp salt and 1/4 tsp black pepper (optional). Toss gently to distribute. Serve alongside the burger.

If you prefer baking: toss dried cut fries with 1–2 tbsp oil and spread on a rimmed baking sheet in a single layer. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season as above.

Quick Oven Option

Choose either a Tiny Tini (alcoholic pre-made cocktail) or a zero-proof sparkling beverage. If chilled service is desired, fill a small glass with 4 ice cubes, pour the chosen drink over the ice, and garnish with a lemon or lime wedge. Serve immediately with the burger & fries.

ground beef (80/20)

vegetable oil (for cooking)

American cheese slices

burger bun (soft, 3.5–4 in)

butter (softened, for toasting bun)

lettuce (iceberg or butter), shredded or leaf

pickles, dill sliced

russet potatoes, medium

vegetable oil (for frying or shallow-frying)

salt (to finish)

black pepper (optional)

Tiny Tini (pre-made cocktail) or zero-proof sparkling beverage

ice (if serving chilled)

lemon or lime wedge (garnish)

Trim any connective tissue, greenish bits or large blood vessels from the chicken livers. Pat them dry with paper towels. Removing excess moisture ensures a smooth, not watery mousse.

Prepare and clean livers

In a large sauté pan over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and cook gently for 4–6 minutes until translucent and soft but not browned. Add the minced garlic and cook another 30–45 seconds until fragrant. Remove pan from heat and let cool slightly.

Sweat shallot & garlic

Increase the heat to medium-high and add 2 tablespoons of butter to the same pan. When the butter is hot and foaming, add the trimmed livers in a single layer (do not overcrowd; cook in batches if needed). Sear for about 1½–2 minutes per side until browned on the outside but still slightly pink inside. Overcooking makes the mousse grainy. Transfer livers to a plate and allow to rest briefly.

Cook livers

Return the shallot mixture to medium heat. Add the brandy or cognac, carefully ignite (optional) to flambé and burn off the alcohol, or simmer for 1 minute to reduce slightly. Scrape any browned bits from the pan into the shallot mixture.

Flambé or deglaze

In a food processor or blender, add the seared livers, shallot-brandy mixture, egg yolks, thyme leaves, allspice, salt and pepper. Pulse until coarsely combined. With the motor running, slowly stream in the heavy cream, then add remaining 0 tbs (see note) of softened butter (reserve 2 tbs for sealing) until mixture is completely smooth and silky. If needed, pass the mixture through a fine-mesh sieve into a bowl to remove any connective bits for extra smoothness.

Blend base

Taste and adjust seasoning. Transfer the puréed mousse into ramekins or a terrine, smoothing the surface. Tap gently to remove air pockets. Place ramekins in a baking pan and add hot water to come halfway up the sides (bain-marie). Bake in a preheated oven at 300°F (150°C) for 25–30 minutes, or until edges are set and center still slightly jiggly when nudged.

Temper and set

Remove ramekins from the water bath and let cool to room temperature. Skim any fat from the surface. Pour the 2 tablespoons of melted butter evenly over each mousse to create an airtight seal. Chill in the refrigerator for at least 4 hours or overnight to fully set and develop flavor.

Cool and seal

To serve, run a thin knife around the ramekin edge and invert onto a plate or serve straight from ramekin. Garnish with chopped parsley or chives and serve with cornichons/pickled shallots and toasted baguette or crackers. Provide salt and pepper at the table for final adjustment.

Pommes Frites

Crispy Chicken Sandwich

Shrimp Cocktail

Royal With Cheese

Palace Happy Meal

Chicken Liver Mousse

Mac Cheese

Happy Hour Oysters

Roast Salmon

Sorbet

Vanilla Flan

Chocolate Budino

Mushroom Risotto

Steak Frites

Duck Confit

Garlic Shrimp

Little Gem

Huitlacoche Tamal

Artful Tea

Iconik Coffee

Amari Flights

Château Laribotte

Kopke 10yr Tawny

Kopke Ruby Port