12 OZ N.Z. LAMB RACK

Brown Butter Bay Beurre Blanc

Fresno Chili Chimichurri

Brandy Peppercorn Jus

Peninsula Grill Steak Sauce

Classic Béarnaise

BLUE CHEESE CRUST

CRAB CRUST

FOIE GRAS TORCHON

OSCAR STYLE

TOMAHAWK FOR TWO

16 OZ BROILED HALF LOBSTER

28 OZ PORTERHOUSE

10 OZ NORTH CAROLINA TROUT

16 OZ RIBEYE

8 oz GRILLED SALMON

16 oz NEW YORK STRIP

12 N.Z. LAMB RACK

12 oz BONE – IN FILET

18 oz DOUBLE CUT PORK CHOP

8 oz PETIT FILET

sweet corn saffron puree, seared breast, confit leg & thigh, field pickled fennel, corn & tomato relish, pea succotash, squash, tomato tarragon gelee wilted greens, lemon thyme jus

GUINEA HEN

CRACKLING CRUSTED SCALLOPS

pickled fennel, watercress, white anchovy, mimolette, Marcona almonds, garlic breadcrumbs, local spiced honey crispy capers

Gem & Endive Caesar

Remove the 12 oz New Zealand lamb rack from refrigerator 30–45 minutes before cooking to come to room temperature. This ensures even cooking. Meanwhile preheat the oven to 400°F (200°C).

Bring to room temperature and preheat

Pat the lamb rack dry with paper towels. Rub 1 tablespoon olive oil evenly over the meat side, then season both the meat and exposed bone edges with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

Season

Heat an ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add a light film of oil. Place the lamb rack, meat side down, and sear without moving for 2–3 minutes until deeply browned. Flip and sear the other meat side 1–2 minutes to color. Sear the fat cap briefly (30–60 seconds) to render some fat. Remove from heat.

Sear

In a small bowl combine 2 tablespoons finely chopped parsley, 1 tablespoon chopped rosemary, 1 teaspoon chopped thyme, 1 minced garlic clove, 2 tablespoons panko, 1 tablespoon grated Parmesan, 1 tablespoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined — the mustard and oil should bind the herbs and crumbs into a spreadable paste.

Prepare crust

Using a spoon or offset spatula, spread the herb-parmesan mixture evenly over the top (fat cap/meat side) of the seared lamb rack, pressing gently so it adheres.

Apply crust

Transfer the skillet with the crusted rack to the preheated oven. Roast at 400°F (200°C) until the internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a 12 oz rack that is about 8 bones, expect 12–18 minutes depending on oven and rack thickness. Begin checking at 10 minutes with an instant-read thermometer inserted into the thickest part, not touching bone.

Roast

Remove the rack from the oven when it reaches 5°F (3°C) below your target temperature (carryover will raise it). Transfer to a cutting board, tent loosely with foil and rest for 8–10 minutes. During resting, if desired, place 1 teaspoon butter on top to melt into the crust for shine and extra flavor.

Rest

While the lamb rests, place the ovenproof skillet on medium heat (use caution — handle will be hot). Add 1 tablespoon minced shallot and sauté 30 seconds until fragrant. Pour in 3 tablespoons red wine or dry port to deglaze, scraping browned bits from the pan.

Deglaze skillet

Add 1/2 cup beef or lamb stock and 1 sprig fresh thyme. Simmer until the liquid reduces by about half (3–5 minutes) and slightly thickens. Remove thyme. Whisk in 1 tablespoon cold unsalted butter off-heat to glossy-emulsify the sauce. Season to taste with salt and pepper. Strain if you prefer a smooth sauce.

Reduce and finish

Spoon a small amount of sauce onto the platter or underside of sliced lamb as desired.

Serve with lamb

Place the rested rack bone-side down and slice between the bones into individual chops or double chops (two-bone) depending on presentation preference. Use a sharp carving knife and a steady sawing motion.

Carve

Arrange 3–4 chops per plate (depending on appetite) or present the whole frenched rack. Spoon pan sauce sparingly, garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.

Plate and garnish

New Zealand lamb rack (Frenched), 8 bone (about 12 oz)

Kosher salt

Freshly ground black pepper

Olive oil

Fresh flat-leaf parsley, finely chopped

Fresh rosemary, finely chopped

Fresh thyme leaves, stripped and chopped

Garlic, minced

Dijon mustard

Panko breadcrumbs

Grated Parmesan cheese

Lemon zest

Extra-virgin olive oil

Salt (for crust)

Black pepper (for crust)

Shallot, finely minced

Red wine or dry port

Beef or lamb stock

Unsalted butter

Fresh thyme sprig

Salt and pepper

Resting butter (optional)

Microgreens or chopped parsley

Lemon wedge

Place 1 cup unsalted butter (cut into even pieces) in a light-colored, medium saucepan over medium heat. Allow butter to melt slowly, stirring occasionally. The butter will foam, then subside; keep cooking while watching closely. Once the milk solids sink and begin to turn golden brown and you smell a nutty aroma (about 6–8 minutes), remove the pan from heat immediately to prevent burning.

Clarify and Brown

Pour the browned butter through a fine-mesh sieve or cheesecloth into a heatproof bowl to remove browned solids. Stir in 1 tsp salt. Allow the browned butter to cool until slightly warm but still liquid (about 5–10 minutes). Measure out 6 tablespoons for the beurre blanc and reserve remaining brown butter for another use or to drizzle.

Strain and Season

Combine 1 cup dry white wine, 2 tbsp white wine vinegar, and 3 tbsp minced shallot in a small saucepan over medium-high heat. Bring to a brisk simmer and reduce until about 2–3 tablespoons of liquid remain (roughly 8–12 minutes). This reduction concentrates flavor and mellows acidity.

Reduce Aromatics

If using, whisk in 2 tbsp heavy cream to the reduced wine and heat gently until it just comes back to a simmer. This step increases emulsion stability but is optional; for a classic beurre blanc skip the cream.

Add Cream (Optional Stabilizer)

Reduce heat to low (sauce should be barely simmering or warm). Whisk in the 10 tablespoons of cold, diced unsalted butter a few pieces at a time, allowing each addition to emulsify before adding more. Continue whisking steadily until the sauce is smooth and slightly thickened. If the sauce is too hot and separates, remove from heat and whisk in a few ice cubes briefly, then discard them. If it is too cool, warm gently while whisking.

Mount with Cold Butter

Whisk in the 6 tablespoons of the warm (not hot) strained brown butter a little at a time to integrate the nutty flavor into the emulsion. Taste and adjust seasoning with 1 tbsp fresh lemon juice, 1 tsp fine sea salt, and 1 tsp white pepper. Keep sauce warm (set over a pan of barely warm water) until serving; do not boil.

Incorporate Browned Butter

Just before serving, stir in 1 tbsp minced chives and (optional) 2 tbsp sliced green olives for a briny contrast. Spoon the brown butter bay beurre blanc over fish (cod, halibut, or sea bass), shellfish, or vegetables. The recipe yields about 1 1/4 to 1 1/2 cups of sauce — enough for 4 servings. Rewarm gently if needed; avoid reheating above very low heat to prevent breaking.

unsalted butter

salt

dry white wine (e.g., Sauvignon Blanc)

white wine vinegar

shallots, finely minced

heavy cream (optional, for stability)

cold unsalted butter, cut into 1/2-tablespoon pieces

cold browned butter (from Brown Butter Base), strained and cooled slightly

fresh lemon juice

fine sea salt

white pepper (or black), freshly ground

fresh chives, minced

castelvetrano or green olive slices (optional)

Wash the parsley and cilantro, shake off excess water, then pat dry with paper towels. Remove any large stems. Roughly chop the parsley and cilantro so they fit easily into your food processor or blender. Slice the Fresno chiles in half lengthwise, remove stems, and optionally remove seeds if you prefer milder heat. Roughly chop the chiles.

Prepare herbs and chiles

Place the chopped parsley, cilantro, Fresno chiles, and garlic cloves in a small food processor or sturdy blender. Pulse 6–8 times until the herbs are finely chopped but still have texture. Avoid pureeing into a paste; aim for a slightly coarse, spoonable consistency.

Pulse ingredients

Transfer the chopped herb mixture to a mixing bowl if desired. Add the red wine vinegar, lemon juice, smoked paprika, dried oregano, red pepper flakes, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until the mixture comes together into a loose, oily sauce. Taste and adjust salt, acidity (more vinegar or lemon), or heat (more Fresno or red pepper flakes) as needed.

Emulsify and season

Let the chimichurri rest at room temperature for at least 15–20 minutes to allow the flavors to marry. For best results, refrigerate for 1–2 hours; bring back to room temperature before serving and whisk again to re-emulsify if oil has solidified.

Rest to develop flavors

If using, thinly slice the additional 1/2 Fresno and arrange over the chimichurri as a garnish. Spoon the chimichurri over toasted bread, grilled steak, chicken, shrimp, or vegetables. Finish with a sprinkle of flaky sea salt and serve lemon wedges alongside to brighten the sauce at the table.

fresh flat-leaf parsley

fresh cilantro

Fresno chiles, stems removed (seeds optional)

garlic cloves, peeled

red wine vinegar

extra-virgin olive oil

smoked paprika

dried oregano

red pepper flakes

kosher salt

freshly ground black pepper

extra Fresno slices for garnish

lemon wedges

flaky sea salt

toasted bread or grilled protein for serving

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the finely minced shallot and sauté until translucent and just beginning to color, about 2–3 minutes. Add the crushed and minced garlic and cook 30 seconds more until fragrant; do not brown.

Sauté aromatics

Pour in the beef or veal stock and add the bay leaf. Increase heat to bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer and cook uncovered for 10–12 minutes to concentrate flavor slightly.

While the stock is simmering, place the mixed peppercorns in a mortar and pestle or between two sheets of parchment and crush coarsely. You want a mix of coarse and fine pieces for texture and punch.

Crush peppercorns

When the stock has reduced slightly (after about 10 minutes), remove the pan from heat briefly and carefully add the brandy. Return the pan to the stovetop over medium-high and ignite the brandy with a long lighter or spoon a flamed spoon over the surface to flambé (optional) to burn off alcohol and concentrate flavor. If you prefer not to flambé, simmer the brandy vigorously for 2–3 minutes to reduce and cook off alcohol.

Add the crushed peppercorns, Dijon mustard, and thyme sprigs to the pan. Taste after 2 minutes of simmering and add the freshly ground black pepper. Continue to simmer gently for another 3–5 minutes so the peppercorns infuse the jus.

Remove the pan from heat. Strain the jus through a fine-mesh sieve lined with cheesecloth into a clean saucepan or bowl, pressing on solids to extract flavor. Discard solids (shallot, bay leaf, thyme stems, and peppercorn pieces left in the sieve).

Return the strained jus to low heat. Whisk in the cold cubed butter, a few pieces at a time, to mount the sauce and give it sheen and body. If you want a silkier, slightly creamier finish, whisk in 2 teaspoons heavy cream now.

Adjust seasoning: taste and add fine sea salt as needed and more freshly ground black pepper if desired. Keep the jus warm gently (very low heat) until ready to serve. If too thin, simmer very gently to reduce to desired consistency; if too thick, thin with a tablespoon or two of warm stock.

beef or veal stock (low-sodium)

shallot, finely minced

garlic clove, crushed and minced

bay leaf

mixed peppercorns (black, green, white), crushed

brandy (cognac or good brandy)

fresh thyme sprigs

cold unsalted butter, cubed

heavy cream (optional, for silkier finish)

fine sea salt, to taste

Heat a small saucepan over medium heat. Add 1 teaspoon neutral oil (not listed; use a splash) and when shimmering, add the minced onion, shallot, and garlic. Sauté, stirring frequently, until softened and fragrant, about 3–4 minutes. Do not brown aggressively—reduce heat if needed.

sauté aromatics

Add the ketchup to the pan with the softened aromatics and stir to combine.

Pour in the beef stock, Worcestershire sauce (3 tbs), soy sauce, apple cider vinegar, and red wine vinegar. Stir well to loosen any browned bits and create a uniform mixture.

Whisk in the brown sugar and Dijon mustard until dissolved and the sauce begins to come together.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 12–15 minutes. The volume should reduce by roughly 15–25% and the sauce should coat the back of a spoon.

If a smoother texture is desired, use an immersion blender directly in the pan or transfer the sauce to a blender and puree until smooth. Return to the pan after blending.

Off the heat, whisk in the unsalted butter to give the sauce a glossy finish. Add smoked paprika, Worcestershire powder (or extra Worcestershire sauce), freshly ground black pepper, and salt. Taste and adjust — add hot sauce if you want heat, and more brown sugar or vinegar to balance sweetness and acidity.

If using, stir in the finely chopped fresh parsley for brightness. Let the sauce cool slightly; it will thicken further as it cools.

Use warm or room temperature over grilled or pan-seared steaks. Store leftover sauce in an airtight container in the refrigerator for up to 10 days. Reheat gently on the stovetop and whisk before serving.

ketchup

Worcestershire sauce

beef stock (low-sodium)

yellow onion, finely minced

garlic, minced

apple cider vinegar

brown sugar, packed

soy sauce (or tamari)

Worcestershire powder (or extra Worcestershire liquid)

fresh parsley, finely chopped (optional)

hot sauce (optional, to taste)

Combine the minced shallot, white wine vinegar, dry white wine, and 1 tablespoon of chopped tarragon in a small saucepan. Bring to a gentle simmer over medium heat and reduce until about 2 tablespoons of liquid remain (approximately 6–8 minutes). Strain the solids through a fine-mesh sieve into a heatproof bowl, pressing to extract the liquid. Discard solids and let the reduction cool slightly.

Make shallot-tarragon reduction

Melt the 1 cup butter (and extra 2 tbsp if using) gently in a small saucepan over low heat until fully melted. Skim and discard any foam on the surface, and carefully pour the clear yellow butterfat into a measuring cup, leaving the opaque milk solids behind. Keep warm but not hot (around 120–140°F / 50–60°C). If you don't clarify, melted butter can be used but the sauce will be less stable.

Place a medium heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Keep water at a low simmer to provide gentle, consistent heat.

Set up double boiler

Add the 4 egg yolks and the strained shallot-tarragon reduction to the bowl. Whisk continuously until the yolks become thick, pale, and slightly increased in volume — this takes about 3–5 minutes. The mixture should reach a custard-like consistency and be warm to the touch but not scrambled (temperature roughly 140–150°F / 60–65°C).

Whisk yolks with reduction

Remove the bowl from the heat if the double boiler is too hot. Begin adding the warm clarified butter in a very slow, steady stream while whisking vigorously to create an emulsion. For the first tablespoon or two, add drop by drop; once the emulsion is stable, you can add the butter in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 teaspoon cold water to loosen.

Incorporate butter

Stir in the remaining 1 tablespoon chopped tarragon, chopped chives, lemon juice, salt, and white pepper (or a pinch of cayenne). Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Keep sauce warm (not hot) until serving. If the sauce cools and thickens too much, whisk gently over the warm double boiler for a moment to loosen.

Season and finish

Serve immediately spooned over steak, fish, or vegetables. Béarnaise does not reheat well; to maintain texture keep it warm in a thermos or over barely warm water. If the sauce breaks (separates), start with a tablespoon of warm water in a clean bowl and whisk in the broken sauce a little at a time to re-emulsify.

egg yolks

dry white wine

fresh tarragon leaves, chopped

fresh chives, finely chopped

white pepper or cayenne, ground

cold water (optional, to thin)

unsalted butter (extra for clarifying)

Place the cold butter and cream cheese in the refrigerator until just before using. Measure and crumble the blue cheese; return to refrigerator. Line a baking sheet or plate with parchment and place a small bowl of ice water nearby.

Prep and chill

In a large bowl, whisk together the all-purpose flour and kosher salt until evenly mixed.

Combine dry ingredients

Remove the butter and cream cheese from the fridge. Cut the cold butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 6–8 turns with a cutter). Small flecks of butter and cream cheese will create a flaky crust.

Cut in fats

Fold the crumbled blue cheese into the flour-butter mixture so it is evenly distributed. Leave some small chunks for pockets of flavor in the finished crust.

Add blue cheese

In a small bowl, combine the cold water and apple cider vinegar. Sprinkle about half of the liquid over the flour mixture and gently fold with a rubber spatula until the dough begins to come together. Add more water, a tablespoon at a time, only until the dough holds together when pressed. Do not overwork; the dough should be shaggy but cohesive. Season with freshly ground black pepper and adjust salt only if needed (blue cheese is already salty).

Add liquid

Turn the dough out onto a lightly floured surface and press it together into a rough disk about 1-inch thick. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 days. Chilling relaxes gluten and firms the fats for a flakier crust.

Form and chill dough

When ready to use, remove the dough from the refrigerator and let it sit 5–10 minutes to take the chill off (but keep it cold). Lightly flour your work surface and rolling pin. Roll the dough from the center outward into an even circle or shape about 1/8- to 1/4-inch thick, large enough for your tart pan, pie plate, or pizza stone, rotating the dough a quarter turn every few rolls to prevent sticking. If the dough cracks, press it gently to mend; avoid overworking.

Roll out

Transfer the rolled dough to your prepared pan (tart pan, pie dish, or pizza pan). Ease it into the corners without stretching. Trim any excess, leaving a 1/2-inch overhang if you plan to crimp the edge. For best results, chill the fitted crust in the refrigerator for 15–20 minutes before baking; this helps reduce shrinkage.

Fit into pan and chill again

For a fully baked crust (for savory tarts or as a base): Preheat oven to 375°F (190°C). If blind-baking, line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then brush with egg wash (optional) and return to the oven for 8–12 minutes more until golden and cooked through. For a partially baked crust (to finish baking with a wet filling), bake with weights for 12–15 minutes, remove weights, then cool slightly before adding filling and finishing in the oven as recipe requires.

12 Oz N.z. Lamb Rack

Brown Butter Bay Beurre Blanc

Fresno Chili Chimichurri

Brandy Peppercorn Jus

Peninsula Grill Steak Sauce

Classic Béarnaise

Blue Cheese Crust

Crab Crust

Foie Gras Torchon

Oscar Style

Tomahawk For Two

16 Oz Broiled Half Lobster

28 Oz Porterhouse

10 Oz North Carolina Trout

16 Oz Ribeye

8 Oz Grilled Salmon

16 Oz New York Strip

12 N.z. Lamb Rack

12 Oz Bone – In Filet

18 Oz Double Cut Pork Chop

8 Oz Petit Filet

Guinea Hen

Crackling Crusted Scallops

Gem & Endive Caesar