SCALLOP ALIBET

SYSTER

ALBACURE

S_CALL

HALIBUT

Cinnamon Rolls

Fruit Danish

Pain au Suisse

Cheese Croissant

Pain au Chocolat

Includes mini versions of the following: pain au chocolat, pain suisse, cheese danish, fruit danish, oat coconut bars & pumpkin seed power bites

Mini-Size Pastry Selection

All Butter Croissant

Standard versions of our classic pastries includes: all-butter croissants, pain au chocolat, cheese croissant, pain au suisse, fruit danish & cinnamon rolls

Classic Pastry Selection

Wine BTG

Oysters

san marzano tomato sauce, hot soppressata, buffalo mozzarella, herb honey

SOPRESSATA

selection of local and imported cheeses, cured meats, house-made pickles, fruit preserve, candied

MEAT & CHEESE ON A WOODEN BOARD

san marzano tomato sauce, pepperoni, pineapple, fresh jalapeño, mozzarella

PINEAPPLE

san marzano tomato sauce, coppa, castelvetrano olives, artichoke hearts, red onion, buffalo mozzarella

CAPICOLA

san marzano tomato sauce, pepperoni, house mozzarella, basil pesto

PEPPERONI

san marzano tomato sauce, fior di latte, basil pesto

MARGHERITA

green pea cream, blistered tomatoes, asparagus, aged asiago, crispy coppa

GNOCCHI

gruyère & parsnip stuffed hat shaped pasta

CAPPELLACCI

with brisket ragu, maitake mushrooms, charred shallots & manchego cheese

SPAGHETTI

Pat the scallops very dry with paper towels. Remove and discard any side muscle if present. Place scallops on a plate and let them come to room temperature for about 10 minutes.

Prepare scallops

Season both sides of the scallops with the kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each scallop in the 2 tbsp all-purpose flour, shaking off excess so there's only a thin coating.

Season and dust

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and just begins to brown, add scallops spaced apart (work in batches if necessary). Sear without moving for 1.5–2 minutes until a deep golden crust forms, then flip and cook the other side 1–1.5 minutes until opaque and just firm. Transfer scallops to a warm plate and tent with foil.

Sear scallops

Reduce heat to medium. Add remaining 3 tablespoons butter to the skillet. Add the minced shallot and cook, stirring, until translucent, about 1–1.5 minutes. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Make the sauce

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer briskly 1–2 minutes to reduce slightly.

Deglaze

Stir in 2 tbsp fresh lemon juice, 1 tbsp chopped capers, and 30 ml heavy cream (optional). Simmer gently 1–2 minutes until sauce slightly thickens. Whisk in 2 tbsp chopped parsley and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or lemon as desired.

Finish the sauce

Return the seared scallops to the skillet for 30 seconds to warm and coat them lightly with the sauce — do not simmer or the scallops will overcook. Plate scallops (3 per serving if serving 4) and spoon sauce over them.

Finish each plate with a sprinkle of lemon zest (1 tsp total) and scatter microgreens or chopped chives. Serve immediately with crusty bread, buttered potatoes, or a simple green salad.

sea scallops (dry-packed)

kosher salt

freshly ground black pepper

all-purpose flour

unsalted butter

extra-virgin olive oil

shallot, finely minced

garlic, finely minced

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

fresh lemon juice

capers, drained and roughly chopped

fresh flat-leaf parsley, chopped

heavy cream (optional for richer sauce)

sea salt

lemon zest (optional)

microgreens or chopped chives

Chill a coupe or highball glass in the freezer for at least 5 minutes. Thinly slice a cucumber and set aside one long ribbon for garnish. If using fresh lemon, juice and measure 0.75 oz.

Prep

In a cocktail shaker, place 3 fresh cucumber slices and 0.5 oz simple syrup. Gently muddle (2–4 presses) to release cucumber juice and aroma without pulverizing into mush.

Muddle

Add 2 oz gin, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice, and 0.5 of an egg white (if using) to the shaker. Add a handful of ice (about 1 cup).

Combine

If you included egg white, first shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Dry Shake (if using egg white)

Add ice (if you dry-shook) or proceed directly and shake the shaker vigorously for 10–15 seconds until well chilled (metal shaker will frost).

Shake

Double-strain the cocktail into the chilled glass (use a Hawthorne strainer and a fine mesh strainer) to remove cucumber solids and small ice shards, preserving a silky texture.

Double Strain

Top the cocktail with about 1.5 oz club soda to add lift. If desired, add 1–2 drops (about 2 tsp) of Angostura bitters on the foam for aroma and a touch of color; gently swirl with a toothpick for a subtle pattern.

Top and Finish

Thread the cucumber ribbon onto a pick or lay it inside the glass, and add a lemon twist on the rim. Serve immediately.

Garnish

Adjust sweetness with simple syrup to taste. If you prefer a lighter cocktail, reduce gin to 1.5 oz and increase soda to 2.5 oz. Use pasteurized liquid egg white if concerned about raw egg.

Notes

gin (London dry)

elderflower liqueur (e.g., St-Germain)

simple syrup (1:1)

fresh cucumber slices

egg white (optional for foam)

club soda (to top)

ice (for shaking and serving)

cucumber ribbon (garnish)

lemon twist (garnish)

angostura bitters (optional, 1–2 drops)

Pat the 1 lb albacore dry with paper towels. Trim any silver skin or connective tissue and portion into 4 equal steaks or 8 small medallions (about 3–4 oz each). Drying the surface helps the cure adhere and gives a better sear.

Prepare fish

In a small bowl combine 2 tbs kosher salt and 1 tbs granulated sugar. Stir until evenly blended. This dry mix will start a mild cure and draw out excess surface moisture.

Mix cure

Lightly and evenly coat each piece of albacore on all sides with the salt-sugar mix. Place the coated pieces on a wire rack set over a sheet tray, cover loosely with plastic wrap, and refrigerate for 20–30 minutes. This step firms the flesh and concentrates flavor but is short to keep the center raw/rare.

Apply cure

After 20–30 minutes, quickly rinse the salt-sugar from the fish under cold running water and pat completely dry with paper towels. Return to the sheet tray; the surface should feel slightly tacky but not wet.

Rinse and dry

In a small bowl whisk together 2 tbs white miso paste, 2 tbs light soy sauce, 1 tbs rice wine or sake, 1 tsp sesame oil, 1 tsp grated ginger, 1 grated garlic clove, 1 tsp lemon zest, and 1 tsp freshly ground black pepper until smooth. Taste and adjust balance—miso and soy provide saltiness; add a little water (½–1 tsp) if the mixture is too thick to spread.

Make marinade

Spread a thin layer of the miso-soy marinade over the top and sides of each piece of albacore (reserve any excess). Place the fish back on the wire rack, cover loosely, and refrigerate 30–60 minutes. This imparts umami and a subtle glaze while still leaving most of the interior uncooked.

Marinate briefly

Remove the fish from the refrigerator 15 minutes before searing to take off the chill; this helps produce an even crust.

Bring to cool room temp

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add 1 tbs neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Heat pan

Place the albacore pieces in the hot pan, spaced so they don’t crowd. Sear 30–45 seconds per side for thin medallions, or 45–60 seconds per side for thicker steaks, pressing gently to ensure even contact. You want a golden-brown, slightly caramelized exterior while keeping the center rare to medium-rare. If using reserved marinade, spoon a small amount into the pan edges while searing to glaze the fish (avoid adding too much to prevent burning).

Sear the albacore

Transfer the seared albacore to a clean plate and let rest 2–3 minutes to allow juices to settle. Resting also brings the interior temperature up slightly.

Rest

If you seared steaks, slice against the grain into ¼–½-inch slices. Arrange slices or medallions on plates. Drizzle with any loose juices from the resting plate and sprinkle with 1 tsp toasted sesame seeds and the microgreens or scallions.

Slice and plate

Serve immediately with lemon wedges to squeeze over the fish and optional soy-sesame dipping sauce on the side. The dish pairs well with steamed rice, pickled vegetables, or a light salad.

Serve

If you included the optional sauce ingredient: whisk together 3 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey or mirin, and a pinch of chili flakes. Adjust to taste and serve in a small bowl alongside the albacore.

fresh albacore tuna (sushi-grade, long loin or steaks)

granulated sugar

white miso paste

light soy sauce

rice wine or sake

sesame oil

freshly grated ginger

garlic, finely grated

lemon zest

neutral oil (vegetable or grapeseed), for searing

microgreens or thinly sliced scallions

toasted sesame seeds

lemon wedges

optional: soy-sesame dipping sauce (see note)

Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare chicken

Place 1/2 cup flour on a shallow plate. Lightly dredge each thigh in the flour, shaking off excess. This will help brown the chicken and thicken the sauce.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter is foaming and oil is shimmering, add the chicken thighs in a single layer (work in two batches if needed). Cook until golden brown and cooked through, about 4–5 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil.

Reduce heat to medium. If the pan is dry, add a splash (about 1 tbs) of olive oil. Add 1/2 cup thinly sliced yellow onion and sauté until softened and translucent, about 3–4 minutes.

Add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in 1/4 cup dry white wine (or substitute 1/4 cup chicken broth). Use a wooden spoon to scrape up browned bits from the bottom of the pan (fond). Cook until the wine reduces by about half, about 1–2 minutes.

Stir in 1 cup low-sodium chicken broth and 1 tsp Dijon mustard, whisking to incorporate any remaining flour from the pan and to loosen browned bits. Bring the mixture to a gentle simmer.

Return the browned chicken thighs and any accumulated juices to the skillet, nestling them into the simmering liquid. Simmer gently for 4–5 minutes to allow flavors to meld and to finish cooking the chicken if needed.

Remove the chicken to a plate again. Stir 1/2 cup heavy cream and 1 tbsp fresh lemon juice into the sauce. Simmer the sauce over medium-low heat until slightly thickened, about 2–3 minutes.

Stir in 1 tbsp drained capers and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.

Return the chicken to the skillet and spoon the sauce over each piece to warm through, about 1–2 minutes.

Divide cooked rice or mashed potatoes among plates (about 1/2 cup per serving if serving 4). Place chicken on top and spoon generous amounts of the creamy mustard-caper sauce over the chicken.

Garnish with additional chopped parsley if desired and serve with steamed green beans or a simple salad on the side.

boneless skinless chicken thighs

black pepper, freshly ground

olive oil

yellow onion, thinly sliced

garlic cloves, minced

low-sodium chicken broth

dry white wine (or extra broth)

Dijon mustard

heavy cream

capers, drained

fresh parsley, chopped

cooked rice or mashed potatoes

steamed green beans or salad

Pat halibut fillets dry with paper towels. Trim any ragged edges. Place fillets on a rimmed tray or plate, spaced so marinade covers evenly.

Prep fish

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped thyme, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp kosher salt and 1 tsp black pepper until emulsified.

Brush or spoon half of the marinade over both sides of the fillets. Reserve the remaining half for basting and flavoring the sauce. Let fish sit at room temperature 10–15 minutes (or refrigerate up to 30 minutes).

Marinate

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat.

Preheat skillet

When oil is shimmering, place fillets presentation-side down (skin side if present down or up depending on preference) in the pan without crowding. Sear 3–4 minutes until a golden crust forms and fish releases easily.

Sear fillets

Flip fillets gently and add 1 tbs olive oil to the pan if needed. Spoon reserved marinade over the tops and continue to cook 3–5 minutes more, basting occasionally, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Thicker fillets may need a minute or two more. Remove fish to a warm plate and tent loosely with foil to rest while you make the sauce.

Flip and finish

Reduce heat to medium. Add 2 tbs butter to the same skillet. When butter melts add the minced shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan.

Sauté shallot

Pour in 1/4 cup dry white wine (or fish stock) to deglaze the pan, scraping the bottom to release fond. Let the liquid reduce by about half, 2–3 minutes.

Stir in 1 tbs lemon juice, capers (if using) and the remaining reserved marinade. Simmer 30–60 seconds, then swirl in the remaining 1 tbs butter until the sauce is glossy. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley.

Finish sauce

Spoon the pan sauce over each halibut fillet. Garnish with lemon wedges and additional parsley. Serve immediately with suggested sides (potatoes and steamed asparagus) if desired.

If serving with baby potatoes: boil potatoes until tender, toss with butter, a pinch of salt and chopped parsley. If serving with asparagus: steam or blanch asparagus 2–3 minutes until bright green and tender-crisp, then toss with a little butter and lemon juice. Plate vegetables alongside halibut and spoon extra sauce over everything.

halibut fillets (skin on or off)

fresh thyme leaves, chopped

honey or maple syrup

dry white wine (or fish stock)

fresh lemon juice (for sauce)

capers, rinsed (optional)

flat-leaf parsley, chopped

lemon wedges (for serving)

baby potatoes or mashed potatoes

steamed asparagus or green beans

Gently warm the milk to 105–115°F (warm to the touch). Add 1 tablespoon granulated sugar and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

Warm milk and bloom yeast

Melt 4 tablespoons butter and whisk it into the warmed milk and yeast mixture. Whisk in the large egg and 1 teaspoon vanilla extract until combined.

Add butter and egg

In a large bowl (or stand mixer bowl), whisk together 3 cups all-purpose flour and 1/2 teaspoon fine sea salt. Make a well in the center.

Mix dry ingredients

Pour the wet mixture into the flour. Using a dough hook on low (or wooden spoon then by hand), mix until incorporated. Knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. Add up to 2–4 tablespoons additional flour if dough is too sticky.

Combine and knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 hour 15 minutes.

First rise

While the dough rises, combine 6 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Mix until smooth and spreadable. If using nuts or raisins, stir them in.

Prepare filling

After dough has doubled, turn it out onto a lightly floured surface and gently deflate. Roll into a rectangle about 16 x 12 inches and roughly 1/4 inch thick.

Scallop Alibet

Syster

Albacure

S_call

Halibut

Cinnamon Rolls

Fruit Danish

Pain Au Suisse

Cheese Croissant

Pain Au Chocolat

Mini-size Pastry Selection

All Butter Croissant

Classic Pastry Selection

Wine Btg

Oysters

Sopressata

Meat & Cheese On A Wooden Board

Pineapple

Capicola

Pepperoni

Margherita

Gnocchi

Cappellacci

Spaghetti