Blue corn & duck fat-infused tortilla, verde mole, pickled chayote slaw

Chili-Spiced Duck Breast

Smoked-tomato purée, cured egg yolk, green onion

BBQ Short Rib Raviolo

Confit turnips, candied figs, Brussels chips, dark chocolate ganache, venison jus

The Venison

Fig sponge cake, mascarpone icing, black mission fig jam

Hazelnut Fig Cake

Cilantro-lime aioli, candied orange, micro herb salad

Shrimp & Rock Crab Cake

Spiced huckleberry jam, glass noodles, pea tendrils

Braised Duck Spring Roll

Cannellini beans, tear drop peppers, English cucumbers, black plum dressing

Herb-Crusted Lamb Loin

White bean purée, habanero slaw, avocado mousse, sope, ranchero chipotle

Oaxacan Braised Beef

Spiced Tequila-Lime Shrimp Skewers

Braised Rabbit Roulade

Scallop Ceviche

Crispy tortilla, smoked corn, heirloom tomato, micro cilantro, avocado purée, sour cream

Grilled Lobster Taco

FRENCH FRIES, DAILY VEGETABLES, TARTAR SAUCE

PAN-SEARED BLACK COD

Tequila marshmallow, marranitos, dulce de leche conchas

Spiced Mexican Hot Chocolate

ROASTED POTATOES, DEMI-GLACE SAUTÉED SEASONAL VEGETABLES

YOUNG PATRON PRIME FILET OF BEEF

CHICKEN AU GRILLÉ

CHEDDAR CHEESE, PICKLES, GARDEN PRODUCE CHOICE OF SALAD, FRESH FRUIT, OR FRIES

CHEESEBURGER

SUN-DRIED TOMATOES, BASIL PESTO, ASIAGO CHEESE

PESTO TORTELLINI

Double-butter mashed potatoes, french beans, sage cornbread, cranberry relish, giblet gravy

Young Patrons Menu - Roast Turkey

Cornbread dressing, merlot-cranberry relish, mashed potatoes, french beans, giblet gravy

Roasted Breast of Free-Range Turkey

Double-butter mashed potatoes, honey-infused brown butter heirloom carrots, demi-glace

Young Patrons Menu - Filet Mignon

Carrot-butternut squash-caramelized onion pavé, parsnip & cauliflower purée, herbed beurre monté

Pan-Roasted Alaskan Halibut

Butternut squash, heirloom cherry tomatoes, feta cheese, basil vinaigrette

Bloomsdale Spinach Salad

Pancetta lardons, crispy sage, candied-walnut gremolata

Roasted-Garlic Carbonara

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt, chili powder, and cumin.

Prepare the Duck Breast

In a skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.

Cook the Duck Breast

In a bowl, mix blue corn masa harina with duck fat and chicken broth to form a dough. Divide into small balls and flatten into tortillas. Cook on a hot skillet for about 1-2 minutes on each side until cooked through.

Make Blue Corn Tortillas

Julienne the chayote and red onion. In a bowl, mix with apple cider vinegar, salt, and pepper. Let sit for at least 10 minutes to pickle.

Prepare Pickled Chayote Slaw

Slice the duck breast and serve on blue corn tortillas topped with verde mole sauce and pickled chayote slaw.

Assemble the Dish

Duck breasts

Blue corn masa harina

Duck fat

Chicken broth

Verde mole sauce

Chayote squash

Red onion

Apple cider vinegar

Salt

Chili powder

Cumin

Pepper

Season the short ribs with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the ribs until browned on all sides. Remove from heat.

Prepare the Short Ribs

In a slow cooker, combine the seared ribs, minced garlic, and diced tomatoes. Cook on low for 6-8 hours until the ribs are tender. Once cooked, shred the meat and set aside.

Cook the Ribs

Blend the cooked tomatoes and garlic from the slow cooker until smooth. Stir in balsamic vinegar and season with salt and pepper to taste. Set aside.

Make the Smoked Tomato Purée

Cure the egg yolks by placing them in a bowl of salt for 24 hours. Rinse them gently and allow them to dry.

Prepare the Egg Yolks

Roll out the pasta dough and cut into squares. Place a spoonful of the shredded short rib mixture in the center of each square. Top with another square of dough, seal the edges with water, and cut into circles.

Assemble the Raviolo

Bring a pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the top. Remove and drain.

Cook the Raviolo

Serve the raviolo on a plate, drizzle with smoked tomato purée, and top with cured egg yolk and chopped green onions.

Plate the Dish

Short ribs

Black pepper

Olive oil

Garlic cloves, minced

Smoked paprika

Tomatoes, diced

Balsamic vinegar

Egg yolks

Pasta dough

Green onions, chopped

Season the venison loin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, sear the venison on all sides until browned (about 4 minutes). Add butter and thyme, baste the loin, and cook until medium-rare (135°F). Let rest before slicing.

Prepare the Venison

In a saucepan, combine duck fat, turnips, garlic, salt, and thyme. Cook on low heat for about 1 to 1.5 hours until turnips are tender and infused with flavor. Drain and set aside.

Confit the Turnips

In a saucepan, combine chopped figs, brown sugar, and water. Simmer on low until figs are soft and syrupy, about 20-25 minutes. Allow to cool.

Candy the Figs

Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil and salt. Spread on a baking sheet and roast until crispy, about 20-25 minutes.

Prepare Brussels Chips

Heat heavy cream until just boiling. Pour over chopped dark chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Let cool to thicken.

Make the Ganache

In a large pot, roast venison bones until browned. Add carrots, celery, onion, red wine, and water. Simmer for 3-4 hours until reduced. Strain and season with salt and pepper.

Prepare the Jus

Venison loin

Butter

Thyme

Turnips, peeled and quartered

Garlic cloves, crushed

Dried figs, chopped

Brown sugar

Water

Brussels sprouts, halved

Dark chocolate, chopped

Heavy cream

Venison bones

Carrots, chopped

Celery, chopped

Onion, chopped

Red wine

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Cream Butter and Sugar

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the ground hazelnuts and chopped dried figs.

Combine Mixtures

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cake

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Make the Mascarpone Icing

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of black mission fig jam over the top, then spread a layer of mascarpone icing. Place the second cake layer on top and repeat the process, topping with the remaining mascarpone icing.

Assemble the Cake

Slice and serve the Hazelnut Fig Cake. Enjoy!

Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Finely ground hazelnuts

Mascarpone cheese

Powdered sugar

Black mission fig jam

In a large bowl, combine the shrimp, rock crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Prepare the Crab Cakes

Shape the mixture into patties, about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.

Form the Cakes

Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and drain on paper towels.

Cook the Cakes

In a small bowl, combine mayonnaise, lime juice, cilantro, salt, and pepper to taste. Mix until smooth.

Prepare the Aioli

Place the crab cakes on a plate, drizzle with cilantro-lime aioli, and garnish with candied orange and micro herb salad.

shrimp, peeled and deveined

rock crab meat

breadcrumbs

mayonnaise

Dijon mustard

green onions, chopped

parsley, chopped

Old Bay seasoning

salt

black pepper

oil for frying

In a large pot, combine duck legs, soy sauce, rice vinegar, ginger, garlic, star anise, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours or until the duck is tender.

Braised Duck Preparation

While the duck is braising, soak the glass noodles in warm water for about 20 minutes until softened. Drain and set aside.

Prepare Glass Noodles

Once the duck is cooked, remove the legs from the pot and let cool slightly. Shred the meat, discarding the bones and skin. Mix the shredded duck with some of the braising liquid for added flavor.

Shred Duck Meat

Lay a spring roll wrapper on a clean surface. Place a small amount of shredded duck, a few glass noodles, and a handful of pea tendrils in the center. Roll tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.

Assemble Spring Rolls

In a large skillet or deep fryer, heat cooking oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry Spring Rolls

Serve the braised duck spring rolls warm with spiced huckleberry jam on the side for dipping.

Duck legs

Huckleberry jam

Glass noodles

Pea tendrils

Soy sauce

Rice vinegar

Ginger (grated)

Garlic (minced)

Star anise

Spring roll wrappers

Cooking oil (for frying)

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Rub the mixture all over the lamb loin and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Lamb

In a hot skillet, sear the marinated lamb loin on all sides until browned (about 3-4 minutes per side).

Sear the Lamb

Transfer the seared lamb loin to a baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Rest and Slice

Lamb loin

Fresh rosemary, chopped

Fresh thyme, chopped

Garlic, minced

In a large pot, heat some oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove and set aside.

Chili-spiced Duck Breast

Bbq Short Rib Raviolo

The Venison

Hazelnut Fig Cake

Shrimp & Rock Crab Cake

Braised Duck Spring Roll

Herb-crusted Lamb Loin

Oaxacan Braised Beef

Spiced Tequila-lime Shrimp Skewers

Braised Rabbit Roulade

Scallop Ceviche

Grilled Lobster Taco

Pan-seared Black Cod

Spiced Mexican Hot Chocolate

Young Patron Prime Filet Of Beef

Chicken Au Grillé

Cheeseburger

Pesto Tortellini

Young Patrons Menu - Roast Turkey

Roasted Breast Of Free-range Turkey

Young Patrons Menu - Filet Mignon

Pan-roasted Alaskan Halibut

Bloomsdale Spinach Salad

Roasted-garlic Carbonara