Sea Bass

Local Certified Angus Beef, Maître d'Hôtel Butter, Arugula Salad, Handcut French Fries

Côte de Beouf

Arugula & Parmigiano Salad // Handcut French Fries

Pommes Purée

Royale Onion & Pancetta Jam, Ballard Cheddar, Fries

The Gibbon Burger

Kraut, Gruyère Cheese, Thousand Island Dressing, Fries

SRF Pastrami on Rye

Duck Fat Potato & Braised Onion, Charred Shishito Pepper

Denver Steak

Shiitake Mushroom, Pommes Purée, Sherry Vinegar

1/2 Roasted Chicken

Spinach Pasta, Bechamel, Classic Meat Ragú

Lasagna Verdi Bolognese

Guanciale, Tomato, Calabrian Chile Smoked Pecorino Romano

Bucatini All'amatriciana

Tuscan White Bean & Kale Minestrone, Parmesan Reggiano, ACME Crouton

La Ribolitta

Red Onion, Slab Bacon, Hard Boiled Egg, Blue Cheese, Green Goddess Dressing

Little Gem Wedge Salad

Garlic Crouton, Radish, Champagne Vinaigrette

Boise Vertical Field Greens

Hokkaido Milk Bread

Gremolata, Pecorino, Extra Virgin Olive Oil

Nonna Anna's Meatballs

Spanish Octopus

Ganache Spiced Apple Butter, Shaved Fennel Salad, Crostini

Foie Gras

Yuzu Miso, Charred Serrano Salsa, Cilantro

Hamachi

CHARLES LE BEL, INSPIRATION 1818 ' CHAMPAGNE

BLOODROOT, PINOT NOIR

MARIE – PIERRE MANCAT, CREMANT

CRANBERRY, APPLE, LEMON, ORANGE ATHLETIC, ' RUN WILD ' IPA SAGE, TÖST N / A SPARKLING ROSÉ ATHLETIC, ' UPSIDE DAWN ' GOLDEN ALE

TEA THYME SPRITZ N / A BEER & WINE 7

FIG BUTTER, HONEY, CINNAMON, LEMON ROSEMARY PLUM SYRUP, GRAPEFRUIT, POMEGRANATE ORANGE, SODA FRESH GINGER, MAPLE SOFT TOP

FIGGY PUDDING FROSTED SUGAR PLUM

POMEGRANATE, SPICED – HUCKLEBERRY SHRUB PEAR, ORANGE, APPLE, LEMON, MINT PINEAPPLE, MINT, BASIL, THYME GINGER BEER, FRESH JALAPEÑO

PROFIT & LOSS ZERO PROOF FIRE

RYE, BANANA LIQUEUR, CINNAMON, VANILLA VODKA, AMARO NONINO, LEMON, EUCALYPTUS BLACK WALNUT BITTERS, EGG WHITE TIKI & ANGOSTURA BITTERS, SPARKLING CIDER

CHALLA BACK BREAD ABOREAL THEORY

Pat the sea bass fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust the skin side with the 2 tbs of flour and shake off any excess—this helps crisp the skin.

Prepare Fillets

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until butter foams and the oil shimmers but before the butter browns (about 1–2 minutes).

Heat Pan

Gently place the fillets in the pan skin-side down, pressing once with a spatula for 10 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–5 minutes, until the skin is deep golden-brown and crisp and the fish is cooked about two-thirds of the way up the fillet.

Cook Skin Side

Flip the fillets carefully and add the remaining 1 tablespoon butter to the pan. Spoon the melted butter over the tops of the fillets (baste) while cooking for 1–2 minutes more, until the fish reaches 125–130°F (52–54°C) for medium-rare to medium (cooks carryover will raise temperature slightly). Remove the fillets to a warm plate and tent loosely with foil to rest for 3 minutes.

Finish Flesh Side

After removing the fish, keep the pan over medium heat and add the juice of half the lemon (about 1 tbs) to deglaze, scraping up browned bits. Swirl in the remaining tablespoon of butter off the heat until melted and emulsified into a glossy sauce. Taste and adjust with a pinch of salt or a few drops more lemon if needed. Spoon sauce over the rested fillets.

Quick Lemon Pan Sauce

Make the vinaigrette: In a small bowl or jar combine 1.5 tablespoons fresh lemon juice, 0.5 teaspoon Dijon mustard, 0.5 teaspoon white wine vinegar, 0.5 teaspoon honey, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Whisk or shake until combined. While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to form a smooth emulsion. Taste and adjust seasoning.

Assemble the herb mix: In a medium bowl combine the chopped flat-leaf parsley, chives, tarragon, and chervil (if using). Add the baby arugula or mixed greens and toss gently to combine with the herbs.

Dress the salad: Add the vinaigrette to the greens and fines herbes and toss lightly just before serving so leaves remain vibrant and not soggy. Reserve a few herb sprigs or chopped chives for garnish.

Plate: Place a small bed of the dressed fines herbes salad on each plate. Lay a sea bass fillet on top, skin side up so the crisp skin is visible. Spoon a little of the lemon pan sauce around the fish (not over the skin, to keep it crisp).

Finish: Garnish with microgreens or small herb sprigs and a lemon wedge on the side. Serve immediately.

sea bass fillets (skin-on, about 6–7 oz / 170–200 g each)

kosher salt

freshly ground black pepper

all‑purpose flour (for light dusting)

unsalted butter

olive oil

lemon (for pan sauce and finishing)

flat-leaf parsley (finely chopped)

chives (finely sliced)

tarragon leaves (finely chopped)

chervil or substitute (optional, finely chopped)

baby arugula or mixed baby greens

extra-virgin olive oil

fresh lemon juice

Dijon mustard

white wine vinegar

honey (or a pinch of sugar)

salt

black pepper

microgreens or small herb sprigs (optional)

lemon wedges

Remove the Côte de Boeuf from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels. Generously rub the steak all over with the neutral oil, then season liberally with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.

Temper and season

Preheat oven to 375°F (190°C). Heat a large cast-iron skillet or heavy ovenproof pan over high heat until smoking. Add the steak and sear, undisturbed, 3–4 minutes per side until a deep brown crust forms; also sear the fat cap for 1–2 minutes to render some fat. If the steak is very thick, sear the edges briefly with tongs. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare (about 10–20 minutes depending on thickness). For medium, roast to 130°F (54°C).

Sear and roast

Remove the steak from the oven, transfer to a cutting board with a rack, and tent loosely with foil. Rest 10–15 minutes; carryover will bring temperature up ~5°F. During resting, finish the maître d'hôtel butter if you haven't prepared it yet.

Rest

Slice the Côte de Boeuf against the grain into thick slices and arrange on a warmed platter. Place a generous slice of maître d'hôtel butter on top of the hot steak so it melts. Sprinkle with flaky sea salt and serve with arugula salad and handcut fries.

Slice and serve

While the steak is coming to room temperature or while it rests, prepare the butter. In a bowl, combine the softened unsalted butter, finely chopped parsley, very finely minced shallot, lemon zest, lemon juice, Dijon mustard, sea salt, and freshly ground black pepper. Mix thoroughly until evenly combined. Taste and adjust salt/acid. Transfer to plastic wrap or parchment and shape into a log if desired; chill until firm (10–20 minutes) or keep at room temperature briefly to let it soften before serving. Slice into rounds for placing atop the steak.

Make the herb vinaigrette: Whisk together the sherry or red wine vinegar, Dijon mustard, honey, lemon juice, salt, and pepper until combined. Gradually whisk in the extra-virgin olive oil until emulsified. Stir in the finely chopped parsley. Taste and adjust seasoning.

Toss the baby arugula lightly with the vinaigrette—use just enough to coat the leaves (about 3–4 tablespoons). Season with a pinch of sea salt and freshly ground black pepper. Finish with shaved Parmesan and set aside until ready to plate so the leaves remain crisp.

Peel the potatoes if you prefer, or leave skins on for a rustic fry. Cut into 1/3–1/2-inch batons for classic fries. Rinse the cut potatoes thoroughly under cold running water until the rinse runs clear to remove surface starch. Pat dry with clean kitchen towels or paper towels.

Prep potatoes

For extra-crisp fries, soak the cut potatoes in cold water for 30 minutes to 1 hour, then drain and dry completely. If using cornstarch, toss the dried fries with 1 teaspoon cornstarch to lightly coat; this helps a crisp exterior.

Optional soak and dust

Pour oil into a deep pot or heavy-bottomed pan to a depth of 2–3 inches and heat to 325°F (163°C). Working in batches so as not to crowd, fry the potatoes for 3–5 minutes until softened and pale (not browned). Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Fry — first cook

Increase oil temperature to 375°F (190°C). Return par-cooked fries in small batches and fry 2–4 minutes until golden brown and crisp. Drain on paper towels or a rack. Immediately season with fine sea salt and a little freshly ground black pepper while still hot.

Fry — second cook

Place slices of rested Côte de Boeuf on a warm platter. Top each slice or the whole roast with a medallion of maître d'hôtel butter so it melts over the meat. Sprinkle flaky sea salt lightly over the steak. Arrange a portion of the arugula salad alongside and a generous handful of handcut fries. Serve lemon wedges on the side for diners who want a touch of brightness. Enjoy immediately.

bone-in ribeye (Côte de Boeuf), about 2–2.5 lb (900–1150 g)

neutral oil (canola or grapeseed)

unsalted butter, softened

flat-leaf parsley, finely chopped

shallot, very finely minced

lemon zest

lemon juice

fine sea salt

fresh baby arugula

herb vinaigrette (see components)

parmesan, shaved

sea salt

sherry vinegar or red wine vinegar

honey

russet potatoes (medium)

neutral oil for frying (peanut or canola)

cornstarch (optional, for extra-crisp)

flaky sea salt (for finishing steak)

lemon wedges (optional)

Peel the potatoes and cut into even 1–1.5 inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on size.

Prep and cook potatoes

While the potatoes cook, warm the milk, cream, and 4 tablespoons of butter together in a small saucepan over low heat until the butter has melted and the mixture is hot but not boiling. Keeping the dairy warm prevents cold liquid from chilling the potatoes and ensures a silky texture.

Drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess moisture, then return them to the still-warm pot set over very low heat for 30–60 seconds, tossing gently to evaporate remaining steam. This step helps keep the purée from becoming watery.

Pass the drained potatoes through a potato ricer or food mill back into the warm pot or a large mixing bowl. If you don't have a ricer, mash with a hand masher until very smooth but avoid overworking (to prevent gluey texture).

Gradually add the warm milk/cream/butter mixture to the riced potatoes, stirring gently with a wooden spoon or flexible spatula until incorporated and silky. Add the remaining 2 tablespoons butter and continue to fold in until melted and smooth. Taste and season with the remaining 1 teaspoon salt, white or black pepper, and optional nutmeg. Adjust seasoning and consistency — add a splash more warm milk or cream if you prefer looser purée.

Keep warm until serving. If necessary, rewarm gently over very low heat, stirring frequently so the purée stays creamy.

Make the dressing: whisk together the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl until emulsified. Taste and adjust acidity or salt as needed.

Place the arugula in a large bowl. Add the dressing and toss just until leaves are lightly coated. Add the shaved Parmigiano-Reggiano and gently toss once to combine. Taste and adjust seasoning; serve immediately alongside the pommes purée and fries.

Prep potatoes: scrub the russets clean (peel optional). Cut the potatoes into ¼–½ inch sticks for classic handcut fries. Rinse the cut fries in a bowl of cold water, then drain and repeat until the rinse water runs clear to remove excess surface starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This firms the fries and removes more starch for crispier results. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use a deep-fry thermometer to maintain temperature. Fry the potatoes in batches (do not crowd) for the first cook until they are soft and pale golden, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a rack or paper towels.

Increase the oil temperature to 375°F (190°C). Return the par-cooked fries in batches and fry until golden brown and crisp, about 2–3 minutes. Remove and drain. Immediately season with kosher salt and, if using, smoked paprika or garlic powder while the fries are hot so seasonings adhere.

Serve hot alongside the pommes purée and salad. For timing: do the first fry while potatoes for purée are cooking or ahead of time; finish the second fry just before serving so fries are crisp.

Yukon Gold or russet potatoes

Unsalted butter

Whole milk

Heavy cream

Salt

White pepper (or black pepper)

Nutmeg, freshly grated (optional)

Chives or finely chopped parsley (optional, for garnish)

Fresh arugula

Parmigiano-Reggiano, shaved

Extra-virgin olive oil

Fresh lemon juice

Freshly ground black pepper

Russet potatoes

Vegetable oil or peanut oil (for deep-frying)

Kosher salt

Optional: smoked paprika or garlic powder

Heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is golden and crisp at the edges, about 6–8 minutes. Use a slotted spoon to remove most of the pancetta pieces to a small bowl, leaving about 1–2 tablespoons of fat in the pan.

Render pancetta

Add the butter and olive oil to the pan with the pancetta fat. Add the sliced yellow and red onions, toss to coat, and cook over medium-low heat. Stir occasionally until the onions soften and begin to caramelize, about 20–25 minutes. If the pan dries out or onions stick, add 1–2 tablespoons water to deglaze and loosen browned bits.

Sweat onions

When the onions are deeply golden and jammy, sprinkle in the brown sugar and stir to combine. Add the balsamic vinegar, Worcestershire, thyme, and black pepper. Stir and let the mixture bubble gently for 2–3 minutes so the vinegar reduces slightly. Return the reserved pancetta to the pan and stir. If the jam looks too thick, add up to 2 tablespoons water to reach a spreadable jam consistency. Taste and adjust seasoning. Remove from heat and set aside; keep warm or refrigerate if making ahead.

Caramelize and finish jam

Cut the potatoes into 1/4–1/2-inch sticks. Place them in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Prep and soak potatoes

If you want extra-crispy fries, toss the dried potato sticks with 1 teaspoon cornstarch until evenly coated and shake off any excess.

Optional toss with cornstarch

For frying: heat 2 cups neutral oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches until tender but not browned, about 4–5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with kosher salt and black pepper.
For oven method: preheat oven to 450°F (230°C). Toss oiled fries on a rimmed baking sheet in a single layer. Roast 18–25 minutes, flipping once, until golden and crisp. Season with salt and pepper.

Fry or roast

Divide the ground beef into four equal portions (about 5 oz each). Lightly form into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to reduce domeing during cooking. Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Form patties

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add patties (do not overcrowd — cook in two batches if needed). Cook without moving until a deep brown crust forms, about 3–4 minutes. Flip and cook the second side about 3 minutes for medium doneness (adjust time for preferred doneness). In the last 60–90 seconds of cooking, place 1 oz of Ballard cheddar on each patty, cover the pan with a lid briefly to melt the cheese.

Cook patties

While patties rest (2–3 minutes), spread softened butter on cut sides of buns. Toast buttered buns in a hot skillet or on the griddle until golden and crisp, about 1–2 minutes.

Toast buns

Place a lettuce leaf or a pickle round and a slice of tomato on the bottom bun (optional order). Add the cheddar-topped patty. Spoon 1–2 tablespoons of Royale Onion & Pancetta Jam over the melted cheese. Finish with remaining lettuce/tomato if desired and cap with the top bun. Serve immediately with fries on the side.

Assemble the Gibbon Burger

ground beef (80/20 blend)

neutral oil (vegetable or canola)

burger buns (brioche or potato), split

unsalted butter (softened) for toasting buns

pancetta, diced small

yellow onions, thinly sliced

red onion, thinly sliced

brown sugar (light or dark)

balsamic vinegar

Worcestershire sauce

fresh thyme leaves (or 1/2 tsp dried)

water (to deglaze and adjust consistency)

Ballard cheddar (or sharp cheddar), sliced

butter lettuce leaves or pickle slices

tomato, sliced

russet potatoes, peeled (or scrubbed) and cut into 1/4–1/2" fries

cold water (for soaking)

cornstarch (optional for extra crispness)

neutral oil for frying (or high-heat oven roasting)

kosher salt (for seasoning fries)

freshly ground black pepper (for fries)

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, horseradish (if using), apple cider vinegar, Worcestershire sauce, salt and black pepper. Whisk until smooth and taste; adjust salt, pepper or relish sweetness as needed. Chill in refrigerator while preparing the rest. Makes about 1 cup.

Cut potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear, then dry thoroughly with a clean towel. Heat oil in a heavy pot or deep fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not colored; remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately season with kosher salt, pepper and paprika. Toss with chopped parsley if desired.

Hand-cut and fry (preferred)

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp oil (reserve remaining oil measurement for ingredient consistency), spread on a rimmed sheet pan in a single layer and bake 20–30 minutes, flipping halfway, until golden and crisp. Season with salt, pepper and paprika immediately after baking.

Oven-baked alternative

Warm the pastrami: place slices in a skillet over medium heat with a tablespoon of water or steam briefly until heated through and pliable (about 2–3 minutes). Alternatively, warm in oven at 300°F (150°C) for 6–8 minutes.

Spread about 1 to 1 1/2 tablespoons Thousand Island dressing on the inside of each slice of rye bread (both top and bottom if desired).

Build each sandwich: On the bottom slice layer half the warmed pastrami (about 6 oz), a generous 1/2 cup drained sauerkraut (press lightly to remove excess moisture), and half of the Gruyère slices (2 oz). Top with the second slice of bread (dressing side down).

Butter the outside of each sandwich evenly with softened butter (about 1 tablespoon per outer face). Heat a large skillet or griddle over medium heat. Grill the sandwich, pressing gently with a spatula, until bread is golden brown and cheese is melted, about 3–4 minutes per side. If cheese is slow to melt, cover the pan for 1–2 minutes to trap heat.

Remove sandwiches from pan and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve with fries and a dill pickle spear on the side. Serve extra Thousand Island dressing on the plate for dipping if desired.

Sea Bass

Côte De Beouf

Pommes Purée

The Gibbon Burger

Srf Pastrami On Rye

Denver Steak

1/2 Roasted Chicken

Lasagna Verdi Bolognese

Bucatini All'amatriciana

La Ribolitta

Little Gem Wedge Salad

Boise Vertical Field Greens

Hokkaido Milk Bread

Nonna Anna's Meatballs

Spanish Octopus

Foie Gras

Hamachi

Charles Le Bel, Inspiration 1818 ' Champagne

Bloodroot, Pinot Noir

Marie – Pierre Mancat, Cremant

Tea Thyme Spritz N / A Beer & Wine 7

Figgy Pudding Frosted Sugar Plum

Profit & Loss Zero Proof Fire

Challa Back Bread Aboreal Theory