Cucumber. Sumac. Sesame. Zhug. Hummus. Frites

CHICKEN SCHNITZEL PITA

Prime Skirt. Au Poivre Jus. Herbs. Greens (Truffle +30)

STEAK FRITES

KING SALMON

CAULIFLOWER

DRY AGED BURGER

Pomegranate, Serrano, Strawberry, Pepper Oil

TORO HAMACHI

MICHIGAN CHERRY

Braised Greens, Sausage, Ricotta Verde, Fontina

CRISPY LASAGNA

Heirloom Tomatoes, Cucamelon Honeydew, Almonds

CUCUMBER

HEIRLOOM TOMATO

ESPRESSO DRINKS

ORA KING SALMON

Miyazaki A5, Shallot Rings, Grilled Chicory, Umami

WAGYU

SPINALIS

ICE BOX

BLACK BASS

JULIA

Corn, Buttermilk, Onion Escabeche, Candy Stripe Beets

SALMON

CHOCOLATE WHISKEY TORTA

TUNA CONSERVA

Tito’s, Green Chartreuse, Cucumber Juice, Lemon Juice, Simple Syrup, Ginger Beer

HITS DIFFERENT

CROWN TORO HAMACHI

Espresso, Mint, Vanilla, Soda, Lime Coriander Bitters

JULET

CAMPANELLE

Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet. Season the chicken with salt, black pepper, and sumac.

Prepare the Chicken

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with sesame seeds. Dredge each chicken piece in flour, dip in egg, and coat with breadcrumbs.

Breading Process

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken schnitzels for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Warm the pita bread in a dry skillet or microwave. Spread a generous amount of hummus inside each pita.

Prepare the Pita

Place the fried chicken schnitzel inside the pita, add sliced cucumber, drizzle with zhug, and sprinkle with additional sumac if desired.

Assemble the Pita

Serve the chicken schnitzel pita with a side of frites.

Serve with Frites

Chicken breast

Pita bread

Cucumber

Sumac

Sesame seeds

Zhug (spicy herb sauce)

Hummus

Frites (French fries)

Flour

Eggs

Breadcrumbs

Salt

Black pepper

Vegetable oil

Peel and cut the potatoes into thin strips. Rinse in cold water and dry thoroughly.

Prepare the Frites

Heat oil in a deep fryer or large pot. Fry the potatoes until golden brown and crispy, about 4-6 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

Season the skirt steak with salt and black pepper. Heat olive oil and 1 tablespoon of butter in a skillet over high heat. Sear the steak for 3-4 minutes on each side for medium-rare. Add garlic and fresh herbs during the last minute.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

In the same skillet, add the Au Poivre sauce and bring to a simmer, scraping up any bits from the bottom of the pan.

Prepare the Au Poivre Sauce

Slice the steak against the grain and serve with frites, drizzled with truffle oil if desired, and a side of mixed greens dressed lightly.

Plate the Dish

Prime Skirt Steak

Black Pepper

Olive Oil

Butter

Garlic Cloves

Fresh Herbs (Thyme, Rosemary)

Potatoes (for frites)

Truffle Oil (optional)

Mixed Greens

Au Poivre Sauce

In a small bowl, mix the ground coffee, silan, shoyu, salt, and black pepper to create a marinade.

Prepare the Marinade

Coat the king salmon fillets with the marinade and let them sit for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat a skillet over medium-high heat and add olive oil. Once hot, place the marinated salmon fillets in the skillet and cook for about 4-5 minutes on each side, or until the salmon is cooked to your desired doneness.

Cook the Salmon

While the salmon is cooking, separate the egg yolks from the whites and set aside.

Prepare the Egg Yolk

Plate the cooked salmon, top each piece with a spoonful of ikura and a drizzle of shoyu. Serve with the egg yolk on the side for dipping.

Serve

King Salmon fillet

Coffee (ground)

Silan (date syrup)

Shoyu (Japanese soy sauce)

Egg yolk

Ikura (salmon roe)

Olive oil

Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into florets.

Prepare the Cauliflower

In a large bowl, toss the cauliflower florets with olive oil, garlic (minced), red chili flakes, salt, and black pepper until evenly coated.

Season the Cauliflower

Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, tossing halfway through.

Roast the Cauliflower

Remove the cauliflower from the oven and immediately top with white anchovy fillets. Return to the oven for an additional 5 minutes to warm the anchovies.

Add Anchovies

Remove from the oven, sprinkle with fresh parsley, and serve hot.

Garnish and Serve

Cauliflower

White anchovy fillets

Garlic cloves

Red chili flakes

Parsley (fresh, chopped)

In a large bowl, gently mix the dry aged ground beef with salt and black pepper. Form the mixture into 4 equal patties, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

Spread mayonnaise, ketchup, and mustard on the bottom half of each toasted bun. Add a lettuce leaf, the cooked patty with melted cheese, a slice of tomato, and onion rings. Top with the other half of the bun.

Assemble the Burger

Serve the burgers hot with a side of fresh cut fries.

dry aged ground beef

salt

black pepper

burger buns

cheddar cheese

lettuce

tomato

onion

mayonnaise

ketchup

mustard

Thinly slice the hamachi into bite-sized pieces and arrange them neatly on a serving plate.

Prepare the Hamachi

In a mixing bowl, combine the pomegranate seeds, sliced serrano pepper, and sliced strawberries. Toss gently.

Prepare the Salad

Drizzle the pepper oil and lime juice over the salad mixture. Add sea salt to taste and toss again to combine.

Dress the Salad

Top the sliced hamachi with the pomegranate-strawberry salad. Garnish with chopped cilantro.

Assemble the Dish

Serve immediately as a fresh and vibrant appetizer.

Hamachi (Yellowtail)

Pomegranate seeds

Serrano pepper, thinly sliced

Strawberries, sliced

Pepper oil

Sea salt

Fresh lime juice

Fresh cilantro, chopped

Soak the gelatin sheets in cold water for about 5 minutes until softened, then squeeze out excess water.

Prepare the Gelatin

In a saucepan, combine the Morello cherries and sugar. Cook over medium heat until the cherries have released their juices, about 5-7 minutes.

Cook the Cherries

Blend the cherry mixture until smooth and strain through a fine sieve to remove solids.

Blend and Strain

Return the cherry puree to the saucepan and heat gently. Stir in the softened gelatin until fully dissolved. Remove from heat and let cool slightly.

Combine with Gelatin

In a separate bowl, whip the heavy cream until soft peaks form.

Whip Cream

Gently fold the whipped cream into the cherry mixture until well combined. Refrigerate for at least 2 hours to set.

Fold Mixture

Preheat the oven to 180°C (350°F) and grease a cake pan.

Preheat Oven

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.

Add Eggs and Extracts

In another bowl, mix the almond flour, all-purpose flour, and baking powder.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

Bake

Morello cherries, pitted

Sugar

Heavy cream

Gelatin sheets

Vanilla extract

Almond flour

All-purpose flour

Unsalted butter, softened

Baking powder

Milk

Almond extract

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Italian sausage, breaking it apart with a spatula, and cook until browned and fully cooked, about 5-7 minutes. Season with salt, black pepper, and red pepper flakes to taste.

Cook the Sausage

Once the sausage is cooked, add the braised greens to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the greens are tender. Remove from heat and let cool slightly.

Prepare the Braised Greens

In a bowl, combine the ricotta cheese, chopped parsley, and a pinch of salt and pepper. Mix until well combined.

Mix the Ricotta Verde

Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the sausage and greens mixture on the bottom. Layer 3 lasagna noodles over the mixture, then spread half of the ricotta verde over the noodles. Top with half of the Fontina cheese. Repeat the layers (sausage mixture, noodles, ricotta, and Fontina) until all ingredients are used, finishing with a layer of noodles topped with the remaining Fontina cheese and grated Parmesan.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

Bake the Lasagna

Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy your crispy lasagna!

Chicken Schnitzel Pita

Steak Frites

King Salmon

Cauliflower

Dry Aged Burger

Toro Hamachi

Michigan Cherry

Crispy Lasagna

Cucumber

Heirloom Tomato

Espresso Drinks

Ora King Salmon

Wagyu

Spinalis

Ice Box

Black Bass

Julia

Salmon

Chocolate Whiskey Torta

Tuna Conserva

Hits Different

Crown Toro Hamachi

Julet

Campanelle