Chef's Choice Dessert

Honey Dijon Vinaigrette, Sherry Bacon Lardons, Dill Yogurt, Herbs

Brussels Sprouts

Crescenza Cheese, Garlic Honey, Whipped Lemon Creme Fraiche

Roasted Sweet Potato

Three Cheese Truffle Mac and Cheese

Homestyle Stuffing

Whipped Potatoes

Stuffed with Confit, Cranberry Chutney, Turkey Gravy

Turkey Breast

Parmigiano Reggiano, Black Pepper & Lemon.

Caesar

Garlic Butter, Parmesan Garlic Crust, Chives, Lemon Zest

Broiled Mer Blu Oysters

honeydew-infused vodka, fresh honeydew, aperol, graden of eden cordial, yuzu, sparkling grapefruit

The Transformation

Roasted Garlic Puree, Smoked Maldon, Chives

House Feuillete

vodka, kiwi, pineapple, lemongrass ginger cordial, quinquina, lime, house tepache, bitter blend

Bandersnatch

choice of tequila or mezcal, house verdita, chili pepper blend agave, lime

The Duchess

plantation 3 star rum, fresh mint, fruit cart demerara, lime juice, soda

Mulugeta Mojito

finished tableside | flamed with a calabrian chili

FLAMING BURRATA

seaweed salt | grilled scallion oil | and a spicy ponzu

TABLESIDE WAGYU

date vinaigrette | roasted corn | pumpkin seeds | manchego

CHOPPED SALAD

Lobster Fra Diavolo Rigatoni

fresh herbs | crispy garlic | cherry tomatoes

Shrimp Garlic Toast

THE BURGER

BEET TARTARE

SPICY SALMON TARTARE house chili sauce | kewpie | calamansi

NEW STYLE CRISPY RICE

OYSTERS

CHARRED BRUSSELS

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line with parchment with an overhang for easy removal. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt. Add 1/2 cup cold unsalted butter cut into cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-size pieces. Add 1/2 tsp vanilla extract and 1 tablespoon ice water; toss briefly and press together just until dough holds when squeezed. If too dry, add up to 1 teaspoon more ice water. Press the dough evenly into the prepared pan, smoothing the top. Dock lightly with a fork to prevent bubbling. Bake 18–22 minutes, or until edges are light golden. Remove from oven and allow to cool 10 minutes while you prepare the curd. Reduce oven temperature to 325°F (165°C) if you will return assembled tart to oven briefly.

Prepare and bake crust

In a medium heatproof bowl, whisk together 3 egg yolks and 1 whole egg with 1/2 cup granulated sugar until pale and slightly thickened. Add 1/2 cup fresh lemon juice and 1 tablespoon lemon zest and whisk to combine. Place the bowl over a saucepan of gently simmering water (double boiler) ensuring the bowl bottom does not touch the water. Cook, whisking constantly, until the mixture thickens and registers 170–175°F (77–80°C) on an instant-read thermometer, about 8–10 minutes. Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked bits and zest for a silky texture. While still warm, whisk in 4 tablespoons cold unsalted butter, a few cubes at a time, until fully incorporated and the curd is glossy. Stir in 1/8 tsp fine sea salt. Taste and adjust: if curd is too tart, whisk in 1–2 tsp granulated sugar. Let the curd cool slightly (5–10 minutes) but not set firm—pourable but thick.

Make lemon curd

Pour the warm lemon curd over the warm shortbread base and gently spread into an even layer. Refrigerate the assembled tart for at least 2 hours (preferably 3–4 hours) until the curd sets and the crust firms. If you prefer a slightly softer set, 1 hour may suffice, but chilling improves sliceability.

Assemble and chill

About 20–30 minutes before serving, combine 1 cup blueberries, 2 tablespoons granulated sugar, 1 tablespoon water, and 1 teaspoon fresh lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to break down and the mixture thickens, about 6–8 minutes. If you want a thicker, glossy compote, stir 1/2 teaspoon cornstarch into 1 teaspoon cold water to make a slurry and whisk it into the simmering berries; cook 1 minute more until glossy. Remove from heat and let cool to warm or room temperature.

Make blueberry compote

Remove the chilled tart from the pan using the parchment overhang and transfer to a serving plate. Spoon the blueberry compote over the lemon curd in a single layer or artistically as desired. Dust lightly with 1 tablespoon powdered sugar if using and garnish with fresh mint leaves. Using a sharp knife warmed in hot water and wiped dry between cuts, slice the tart into 8 square portions. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator up to 3 days; blueberry compote may be kept separate and spooned on when serving.

Finish and serve

all-purpose flour

finely ground almond flour

unsalted butter, cold and cubed

granulated sugar

fine sea salt

vanilla extract

ice water

large egg yolks

whole eggs

fresh lemon juice

lemon zest

unsalted butter, cut into cubes

fresh or frozen blueberries

water

cornstarch (optional, for thickening)

cold water (for cornstarch slurry)

powdered sugar (for dusting, optional)

fresh mint leaves (garnish, optional)

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half lengthwise so all are roughly uniform in size.

Prepare vegetables and bacon

Heat a large skillet over medium heat. Add the bacon lardons and cook, stirring occasionally, until the fat renders and the bacon is crisp and golden, about 6–8 minutes.

Using a slotted spoon, transfer most of the crisped bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. (Reserve the drained bacon for finishing.)

Add 2 tablespoons olive oil to the skillet with the bacon fat and increase heat to medium-high. Add the halved Brussels sprouts cut-side down in a single layer. Let them sear undisturbed for 4–5 minutes until the cut sides are deeply golden-brown.

Toss or flip the sprouts, add minced shallot, season with 1 tsp kosher salt and 1 tsp black pepper, and continue to cook, stirring occasionally, until the sprouts are tender and browned all over, 5–7 more minutes.

Return the reserved crisp bacon to the pan. Pour 2 tablespoons dry sherry into the skillet to deglaze, scraping up browned bits with a wooden spoon; let the sherry reduce for 1–2 minutes until most of the liquid evaporates. Remove from heat and keep warm.

In a small bowl or jar combine 2 tsp Dijon mustard, 1 tbsp honey and 1.5 tbsp sherry vinegar. Whisk to combine.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing emulsifies and becomes glossy. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity to preference.

Reserve about 1 tablespoon of the vinaigrette to toss with the warm sprouts and most for serving.

In a small bowl mix 1/2 cup Greek yogurt with 2 tbsp chopped fresh dill, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Refrigerate until ready to serve.

Finely chop 2 tbsp combined fresh herbs (parsley and chives) for garnish and set aside.

Place the warm Brussels sprouts and bacon back on medium-low heat. Drizzle about 1 tablespoon of the Honey Dijon Vinaigrette over the pan and gently toss to coat, cooking 1 minute to marry flavors.

Transfer the dressed sprouts to a serving platter. Dollop or pipe the dill yogurt around or over the sprouts in small spoonfuls so each portion gets a bit of cool tang.

Scatter the reserved crisp bacon lardons on top, then finish with the chopped fresh herb garnish and an extra grind of black pepper. Serve warm.

Brussels sprouts

bacon (cut into 1/4" lardons)

extra-virgin olive oil

kosher salt

freshly ground black pepper

Dijon mustard

honey

sherry vinegar (or red wine vinegar)

dry sherry (for deglazing)

shallot (finely minced)

Greek yogurt (plain, full-fat)

fresh dill (finely chopped)

lemon juice

garlic (minced)

salt

fresh herbs for garnish (parsley, chives), finely chopped

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Preheat and prepare

Wash and dry the sweet potatoes. Leave skin on. Cut into 1/2-inch thick rounds or 3/4-inch thick planks for a slightly heartier bite.

Place the cut sweet potatoes in a bowl. Toss with 2 tbsp olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Arrange the sweet potato pieces in a single layer on the prepared sheet, leaving a small gap between pieces for even roasting.

Roast for 20–25 minutes, flipping once halfway through, until edges are caramelized and centers are tender when pierced with a fork. Remove from oven and let cool slightly on the sheet for 5 minutes.

While potatoes roast, prepare the Crescenza. In a small bowl, stir 6 oz Crescenza with 2 tbsp whole milk until smooth and spreadable. Mix in 1 tsp lemon zest and a pinch of salt. Adjust milk 1 tsp at a time if needed to reach a spreadable consistency.

Taste and adjust seasoning; Crescenza should be creamy, slightly tangy and easily spreadable over warm sweet potato rounds.

In a chilled small bowl, whisk 3 oz crème fraîche with 2 tbsp heavy cream to loosen. Add 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp honey and a pinch of salt.

Whisk vigorously until slightly aerated and creamy. You want a light, spoonable crème fraîche — not stiff peaks. Taste and adjust lemon or honey for brightness or sweetness.

In a small bowl combine 3 tbsp mild honey with 1 finely grated garlic clove. Stir to incorporate; allow to rest 5–10 minutes so garlic mellows into the honey.

If you prefer a touch of acidity to balance the honey, stir in 1 tsp apple cider vinegar. Add a pinch of salt and taste; adjust to balance sweet, savory and bright.

If the honey is too thick for drizzling, warm the bowl briefly in a pan of warm water or microwave 5–8 seconds, then stir and test viscosity.

On a serving platter or individual plates, place warm roasted sweet potato rounds. While still warm, spread about 1 tbsp of the Crescenza mixture onto each potato piece (adjust to preference).

Dot or lightly spoon 1 tsp of the whipped lemon crème fraîche on top of the Crescenza layer (or pipe for a refined look).

Drizzle garlic honey over each assembled piece — about 1 tsp per potato — so you get sweet-savory notes without overpowering the cheese.

Finish with a light drizzle (1 tsp) of extra-virgin olive oil, a sprinkle of flaky sea salt to taste, and scatter fresh thyme leaves and microgreens or chopped chives over the top for color and herbal lift.

Serve warm or at room temperature. These are best eaten within 30 minutes of assembly so the textures remain distinct: warm roasted potato, creamy Crescenza, cool whipped crème fraîche and sticky garlic honey.

sweet potatoes (medium)

olive oil

Crescenza (or soft cream cheese if unavailable)

whole milk

crème fraîche

heavy cream

mild honey

garlic clove (finely grated)

apple cider vinegar (optional, to taste)

fresh thyme leaves (optional)

microgreens or chopped chives

flaky sea salt

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt. Add 1½ cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes, check package directions). Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

In the same pot or a separate medium saucepan, melt 3 tablespoons unsalted butter over medium heat. When butter is foaming but not browned, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour scent cooks off and the mixture is pale golden.

Make a roux

Gradually whisk in 2 cups whole milk and ½ cup heavy cream, adding a small splash at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking. Cook 3–4 minutes until it thickens enough to coat the back of a spoon.

Add milk and cream

Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning carefully; cheeses will add salt.

Season the béchamel

Lower heat to low. Add 1 cup shredded Gruyère, 1 cup shredded white cheddar, and ½ cup finely grated Parmigiano-Reggiano in small handfuls, stirring after each addition until fully melted and the sauce is smooth. If the sauce seems too thick, whisk in 1–3 tablespoons reserved pasta water until desired consistency is reached.

Add cheeses

Remove sauce from heat and stir in 1 teaspoon white truffle oil. Mix well to distribute the truffle aroma through the sauce.

Finish with truffle oil

Add the drained pasta to the sauce and toss gently to coat, ensuring all pasta is evenly covered. If needed, add another tablespoon or two of the reserved pasta water to reach a creamy texture.

Preheat the broiler (or oven to 400°F / 200°C if you prefer baking). In a small bowl, combine ½ cup panko breadcrumbs, 1 tablespoon melted butter, 1 teaspoon chopped parsley, and 2 tablespoons extra grated Parmigiano-Reggiano. Toss until crumbs are evenly coated.

Prepare topping

Transfer the mac and cheese to an ovenproof dish if not already in one. Sprinkle the breadcrumb mixture evenly over the top. Broil on the top rack for 1–3 minutes, watching closely, until the crumbs are golden brown. Alternatively, bake at 400°F (200°C) for 8–10 minutes.

Finish under broiler

Remove from oven or pan. Drizzle ½ teaspoon extra white truffle oil over the top for enhanced aroma. Grind additional black pepper to taste and sprinkle 1 teaspoon chopped chives or parsley if using.

Let rest 2–3 minutes so the sauce settles, then serve warm. Store leftovers covered in refrigerator for up to 3 days; reheat gently with a splash of milk.

elbow macaroni

salt (for pasta water)

unsalted butter

granulated garlic or garlic powder

freshly grated nutmeg

Gruyère cheese, shredded

white cheddar cheese, shredded

Parmigiano-Reggiano (Parmesan), finely grated

white truffle oil

Panko breadcrumbs

unsalted butter, melted

fresh parsley, finely chopped

extra grated Parmigiano-Reggiano

extra white truffle oil (for finishing)

freshly ground black pepper (to taste)

chopped chives or parsley (optional)

Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a rimmed baking sheet. Bake 10–15 minutes, stirring once, until dry but not browned. Remove and cool. This step ensures the bread soaks up flavors without becoming gummy.

Cube and dry the bread

In a large sauté pan or straight-sided skillet over medium heat, add the butter and olive oil. When butter melts and begins to foam, add the sliced leeks, diced fennel, diced onion, and diced celery. Stir to coat in fat.

Sweat aromatics

Season the vegetables with 1/2 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to medium-low and cook, stirring occasionally, until very soft and translucent, about 12–15 minutes. The goal is to 'melt' the leeks and fennel so they become sweet and silky — do not brown them. If the pan dries, add 1–2 tablespoons of warm stock to deglaze and maintain moisture.

Add the minced garlic, chopped thyme, and ground sage and cook 1–2 minutes more until aromatic. Taste and adjust salt and pepper. Remove from heat and stir in chopped parsley and reserved fennel fronds. Allow mixture to cool slightly, 5 minutes.

Place the dried bread cubes in a very large mixing bowl. Pour the slightly cooled vegetable mixture over the bread. Toss gently with a large spoon or your hands to distribute vegetables evenly through the cubes.

In a separate bowl, whisk together the warmed chicken/vegetable stock, heavy cream (if using), beaten eggs, remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and optional poultry seasoning. Gradually pour the liquid over the bread and vegetable mixture, tossing gently as you go. The bread should be moist but not soupy — aim for the mixture to hold together when squeezed (use a little more stock if it feels dry, up to 1/2 cup).

If using add-ins (cranberries, nuts), fold them in now.

Preheat oven to 350°F (175°C) if it’s not already heated. Butter a 9x13-inch baking dish (or equivalent) or a deep baking pan. Transfer the stuffing mixture to the dish and spread into an even layer. Dot the top with 1 tablespoon of butter cut into small pieces for added richness.

Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and edges are crisp. Total bake time ~40–45 minutes.

If you prefer a very crisp top, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 10 minutes. Gently fluff with a fork and garnish with additional chopped parsley and fennel fronds. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

leeks (white and light green parts only), cleaned and thinly sliced

fennel bulb, trimmed and finely diced (reserve fronds)

yellow onion, finely diced

celery stalks, finely diced

garlic cloves, minced

fresh parsley, chopped

fresh thyme leaves, chopped (or 1 tsp dried)

reserved fennel fronds, chopped

black pepper, freshly ground

ground sage

ground poultry seasoning (optional)

day-old country-style bread, cut into 3/4-inch cubes (can use sourdough or white)

low-sodium chicken or vegetable stock, warmed

heavy cream (optional, for extra richness)

large eggs, beaten

dried cranberries or golden raisins

toasted pecans or walnuts, chopped

Place peeled and evenly cut potato chunks into a large saucepan or pot. Cover with cold water by about 1 inch.

Prepare potatoes

Add kosher salt to the water (about 1 tablespoon). If using garlic, add the smashed clove to the pot now to gently infuse flavor. Bring to a boil over high heat, then reduce to a simmer.

Season water and start cooking

Simmer potatoes until they are very tender and easily pierced with a fork, about 15–20 minutes depending on chunk size. Test several pieces to ensure even doneness.

Cook until tender

While the potatoes cook, combine whole milk and unsalted butter in a small saucepan and warm over low heat until butter is melted and mixture is hot but not boiling. Keep warm.

Heat dairy

Drain potatoes in a colander, discard the garlic clove. Return potatoes to the still-warm pot off the heat and shake over low heat for 30–60 seconds to evaporate excess moisture. This step helps keep the whipped potatoes creamy rather than watery.

Chef's Choice Dessert

Brussels Sprouts

Roasted Sweet Potato

Three Cheese Truffle Mac And Cheese

Homestyle Stuffing

Whipped Potatoes

Turkey Breast

Caesar

Broiled Mer Blu Oysters

The Transformation

House Feuillete

Bandersnatch

The Duchess

Mulugeta Mojito

Flaming Burrata

Tableside Wagyu

Chopped Salad

Lobster Fra Diavolo Rigatoni

Shrimp Garlic Toast

The Burger

Beet Tartare

New Style Crispy Rice

Oysters

Charred Brussels