on sriracha rice cracker with lemon and ginger

tuna tataki

celeriac purée, Brussels sprouts, orange, berry sauce

Pan-seared Duck Breast

Grilled Vegetable Terrine

colcannon, glacéd heirloom carrots, apple jus

24-hour Braised Pork Belly

maple, creamed corn, pickled shimeji mushrooms

Braised Short Rib

porcini, oyster, truffle oil, Parmesan milk foam, Parmesan straw

Cappuccino of Mushroom Soup

Cheese Board

gluten-free chocolate cake, coffee ice cream, cherry coulis, cherry crumble

Cherries & Chocolate

dill-cured Arctic char, pretzel crumble, pickled red onions, horseradish & crème fraîche panna cotta

Cold Smoked Arctic Char

asparagus, avocado, ginger, lime, quail egg, baby arugula

Crab Cake

chillies, pineapple fried rice, fish sauce, bok choy

Thai Pork Loin

Chocolate Lava Cake

Lemon Tart

house-brined turkey, carrots, celery, peas, cream, puff pastry

Turkey Pot Pie

Peach Cobbler

roasted garlic mash, grilled broccolini, creamy mushroom pan jus, thyme

Pan-seared Chicken Breast

Blistered Shishito Peppers

red wine, pearl onions, carrot, potatoes, pancetta crisps, fresh herbs, Dutch baby

Bœuf Bourguignon

steelhead trout, potato, fennel, dill, shallot, butter, lemon

Trout en Papillote

French Onion Soup

chocolate brownie, housemade ice cream, salted caramel

Ice Cream Sandwich

toasted black pepper, truffle aïoli, charred and pickled cipollini, Grana Padano

Beef Carpaccio

frisée, orange, grapefruit, cilantro, chive, toast points

Salmon Mousse

anchovy aïoli, pulled pork, pickled vegetables, cilantro

Bánh Mì Pizza

In a bowl, mix soy sauce, sesame oil, and rice vinegar. Add the fresh tuna steak and marinate for about 30 minutes in the refrigerator.

Marinate the Tuna

In a small bowl, whisk together grated ginger, lemon juice, olive oil, salt, and pepper. Set aside.

Prepare the Dressing

Heat a non-stick skillet over high heat. Sear the marinated tuna steak for about 30 seconds on each side, just until the outside is slightly cooked but the inside remains rare. Remove from heat and let rest.

Cook the Tuna

Once rested, slice the tuna against the grain into thin pieces.

Slice the Tuna

Brush the rice crackers lightly with sriracha sauce.

Prepare the Rice Crackers

Place the sriracha rice crackers on a serving platter. Top each cracker with a slice of tuna tataki and drizzle with the ginger lemon dressing. Serve immediately.

Plate the Dish

Fresh tuna steak

Soy sauce

Sesame oil

Rice vinegar

Black sesame seeds

White sesame seeds

Rice crackers

Sriracha sauce

Fresh ginger, grated

Lemon juice

Olive oil

Salt

Pepper

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

Prepare Duck Breasts

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes for medium rare. Remove from skillet and let rest.

Sear Duck

In a pot, cover diced celeriac with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain.

Cook Celeriac

In a blender, combine cooked celeriac, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Blend Purée

In a skillet, heat olive oil over medium heat. Add Brussels sprouts and garlic, cooking until sprouts are golden and tender, about 8-10 minutes. Season with salt and black pepper.

Sauté Brussels Sprouts

In a small saucepan, combine orange juice, mixed berries, honey, and water. Bring to a simmer. Mix cornstarch with a little water to create a slurry. Add to the saucepan and stir until thickened, about 2-3 minutes.

Make Sauce

Duck breasts

Black pepper

Celeriac (celery root), peeled and diced

Butter

Heavy cream

White pepper

Brussels sprouts, trimmed and halved

Garlic, minced

Orange juice

Mixed berries (fresh or frozen)

Honey

Cornstarch

Water

Slice the zucchini, bell peppers, and eggplant into even strips. Toss them in a bowl with olive oil, salt, black pepper, and fresh basil.

Prepare the Vegetables

Preheat the grill to medium-high heat. Grill the vegetables for about 5-7 minutes per side or until they are tender and have grill marks. Remove from heat and let cool.

Grill the Vegetables

Once cooled, layer the grilled vegetables in a terrine mold or a loaf pan, pressing down slightly to compact.

Layer the Vegetables

In a saucepan, heat the olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.

Sauté the Onions and Garlic

Add the canned tomatoes (crushed), salt, black pepper, and sugar. Simmer for about 20 minutes until slightly thickened.

Add Tomatoes and Season

Stir in the fresh basil and remove from heat.

Finish the Sauce

Pour some pomodoro sauce over the layered vegetables in the terrine mold. Repeat layers until all vegetables are used, finishing with sauce on top.

Combine the Terrine

Refrigerate the terrine for at least 2 hours. To serve, slice the terrine and plate it with additional pomodoro sauce on the side.

Chill and Serve

Zucchini

Red Bell Pepper

Yellow Bell Pepper

Eggplant

Olive Oil

Black Pepper

Fresh Basil

Canned Whole Tomatoes

Garlic

Onion

Sugar

Season the pork belly with salt and black pepper. In a large skillet, sear the pork belly on all sides until browned. Remove from heat.

Season and Sear

In a large pot, add garlic, onion, soy sauce, brown sugar, chicken stock, bay leaves, star anise, and ginger. Bring to a simmer.

Braising Liquid

Add the seared pork belly to the pot. Cover and braise in the oven at 300°F (150°C) for 24 hours.

Braise

In a pot, bring water to a boil. Add chopped cabbage and cook until tender, about 5 minutes. Drain and set aside.

Cook Cabbage

In a large bowl, combine mashed potatoes, cooked cabbage, green onions, butter, milk, salt, and pepper. Mix until smooth.

Combine

In a skillet, melt butter over medium heat. Add sliced heirloom carrots and cook for 3 minutes.

Cook Carrots

Add honey, salt, pepper, and water. Cover and cook until the carrots are tender and glazed, about 10 minutes.

Glaze

In a saucepan, bring apple cider and chicken stock to a boil. Reduce heat and simmer until reduced by half, about 15 minutes.

Reduce

Whisk in butter, salt, and pepper. Serve warm.

Finish

pork belly

salt

black pepper

garlic cloves

onion

soy sauce

brown sugar

chicken stock

bay leaves

star anise

fresh ginger

mashed potatoes

cabbage, chopped

green onions, chopped

butter

milk

heirloom carrots, sliced

honey

water

apple cider

Preheat the oven to 325°F (160°C). Season the short ribs with salt and pepper. In a heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

Sauté the Vegetables

Return the short ribs to the pot. Pour in the beef broth, add maple syrup, thyme, and bay leaf. Bring to a simmer.

Add Liquid and Herbs

Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

In a saucepan over medium heat, melt the butter. Add corn kernels and cook for about 5 minutes.

Cook the Corn

Pour in the heavy cream, add salt and pepper. Let simmer for 10 minutes until thickened.

Add Cream and Seasoning

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves.

Prepare the Pickling Solution

Pour the pickling solution over the shimeji mushrooms in a jar. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Pickle the Mushrooms

Beef short ribs

Onion, chopped

Carrot, chopped

Celery, chopped

Beef broth

Maple syrup

Thyme, fresh

Bay leaf

Corn kernels (fresh or frozen)

Shimeji mushrooms

Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop finely.

Soak Porcini

In a large pot, sauté the chopped onion and minced garlic in a little oil until translucent. Add the oyster mushrooms and chopped porcini, and cook until softened.

Cook the Base

Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. Let it cook for about 15 minutes.

Add Broth

Remove from heat and blend the soup until smooth. Return to heat, stir in the heavy cream and truffle oil, and adjust seasoning as needed.

Blend and Add Cream

In a saucepan, heat the milk gently but do not boil. Stir in the grated Parmesan until melted and well combined.

Heat Milk

Using a milk frother or whisk, froth the milk until light and airy. Set aside.

Froth Milk

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Place small piles of grated Parmesan on the sheet and flatten them slightly. Bake for about 5-7 minutes until golden and crispy. Let cool.

Bake Parmesan Straws

In a bowl, pour the mushroom soup and top with the Parmesan milk foam. Garnish with the Parmesan straw and a drizzle of truffle oil.

Tuna Tataki