Lobster 24 Caviar 18 Winter Truffle 28 Foie Gras 26

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raspberry sorbet, honeycomb, sable cookie crumb

Honey-Rose Panna Cotta

Red Velvet Lava Cake

tomato seafood broth, creamy fregola sarda, bok choy

Five-Spice Asian Sea Bass

tomato coulis, eggplant, zucchini, celeriac, mushroom, whipped truffle ricotta

Vegetable "No Noodle" Lasagna

hatch chile bourbon demi-glace, charred broccolini, whipped potato

Zabuton Wagyu Steak*

Deviled Eggs

black truffle, chive crème fraîche, croutons

Potato Leek Soup

caper aioli, preserved lemon, arugula pesto

Cacio e Pepe Arancini

Fruit Salad

winter citrus, yuzu & wasabi aioli, olive, aleppo pepper

Torched Sablefish Crudo*

crispy fried calabrese, pecorino, black garlic dressing, anchovy breadcrumbs

Winter Kale Caesar

Shrimp Cocktail

Charcuterie Platters

avocado, everything furikake spice, chive cream cheese

Smoked Salmon Toast

Greek Yogurt Parfaits

tuscan lettuces, roasted beets, dried cherries, radish, snap peas, feta, quinoa, avocado ranch dressing

Spring Salad

Scrambled Eggs

Spiced Tofu Scramble

Grilled Asparagus & Goat Cheese Tarts

Strawberry Banana French Toast

Maple Pecan Buttermilk Pancakes

Urban Hill Parker House Rolls

Roasted Rustic Potatoes

Lightly toast brioche or buttered rounds until golden and crisp. Spread a thin layer of softened butter while still warm. Arrange 8 pieces on a serving platter.

Prepare toasts

Season each toast very lightly with flaky sea salt and a small crack of black pepper; set aside to finish.

Warm a small sauté pan over medium-low heat and add 1 tablespoon butter. When butter foams, add the picked lobster meat and gently toss 30–60 seconds just to heat through (do not overcook). Remove from heat, add 1 teaspoon lemon juice, 1 teaspoon finely chopped chive, and season with a pinch of fine sea salt. Toss gently and keep warm but not hot.

Warm and dress lobster

Spoon approximately 1.5 ounces (about 42 g) of dressed lobster onto four of the prepared toasts when ready to serve.

Place a small dollop (about 1/2 teaspoon) of chilled crème fraîche on top of the lobster portion on each of the four toasts. This creates a cool cushion for the caviar and balances salinity.

Assemble crème fraîche base

Using a mother-of-pearl spoon (or other non-metal spoon), gently place roughly 4.5 grams of caviar onto each crème fraîche-dressed toast. Keep caviar chilled until the final moment and do not press it down — let it sit as a delicate mound.

Add the caviar

Using a microplane or fine truffle slicer, grate a very thin amount (about 1 gram) of winter truffle over each of the four caviar-topped toasts. Drizzle each with a hair of neutral oil (about 1/8 teaspoon) to help lift aromatics. The truffle should be a whisper, not overpowering.

Grate truffle

For guests receiving the foie upgrade, place a 26 g slice of prepared foie gras torchon or a seared slice on the remaining four toasts (or replace the lobster portion on selected toasts). Brush the foie lightly with 1 teaspoon sweet wine reduction or dot with a small smear of fig jam to add acidity and counterpoint to richness.

Place foie and balance

If serving both foie and lobster on the same course, arrange alternating toasts on the platter so guests can sample both styles.

Garnish each toast with a small microgreen or herb sprig. Serve immediately so crisps remain crisp and caviar is cold. Provide small plates and a non-metal spoon for any leftover caviar.

Timing notes: Keep caviar refrigerated until the moment of service; keep foie chilled if torchon, or warm briefly if seared, but serve slightly cool to room temperature to preserve texture and flavor.

Neutral toasted brioche or small buttered toast rounds

Unsalted butter (softened)

Microgreens or small herb sprigs (for garnish)

Freshly cracked black pepper

Flaky sea salt

Cooked lobster meat (picked, sweet claw/tail)

Unsalted butter

Lemon juice

Finely chopped chive

Fine sea salt

Quality cured fish roe (caviar)

Crème fraîche (chilled)

Fresh winter truffle or high-quality preserved truffle

Neutral-flavored oil (grapeseed or light olive)

Prepared foie gras torchon or seared foie slices

Sweet wine reduction or fig jam (for balance)

Sprinkle the 1.25 tablespoons powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until swollen and gelatin has absorbed the water.

Bloom gelatin

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon mild honey, 2 teaspoons granulated sugar, and 1/4 teaspoon fine salt. Warm over medium heat, stirring, until the mixture is steaming and steam appears at the edges but not boiling (about 5–7 minutes).

Heat cream mixture

Remove the pan from heat. Add the bloomed gelatin and stir until completely dissolved (about 1–2 minutes). If needed, return to very low heat briefly—do not boil—just to fully melt the gelatin.

Dissolve gelatin

Stir in 1/2 teaspoon vanilla extract and 1 teaspoon rose water (start with 3/4 tsp if you prefer a subtler rose note). Taste and adjust sweetness with the optional 1 teaspoon liquid honey if desired. Strain the panna cotta base through a fine-mesh sieve into a pouring jug to remove any undissolved bits and foam.

Flavor and strain

Pour the mixture into four 6-oz ramekins or molds, filling evenly. Let cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours until set.

Chill

In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat gently, stirring, until sugar dissolves to make a simple syrup. Cool to room temperature. In a blender, combine 3 cups frozen raspberries, the cooled simple syrup, and 1 tablespoon fresh lemon juice. Blend until smooth.

Make simple puree

For a seed-free sorbet, pass the raspberry purée through a fine-mesh sieve, pressing with the back of a spoon. Chill the purée thoroughly (at least 30 minutes). Process in an ice cream maker according to manufacturer's instructions until firm — typically 20–30 minutes. If you don't have an ice cream maker, spread the purée in a shallow container and freeze, stirring vigorously every 30 minutes until evenly frozen and scoopable (about 2–3 hours).

Strain and churn

Transfer sorbet to an airtight container and freeze until ready to serve. Soften at room temperature for 5–10 minutes before plating for easiest scooping.

Store

Line a small rimmed baking sheet or loaf pan (about 8x4 inches) with parchment paper and lightly oil the paper so the honeycomb releases easily.

Prepare pan

In a heavy-bottomed saucepan combine 3/4 cup granulated sugar, 2 tablespoons light corn syrup, and 1 teaspoon water. Stir over medium heat until sugar dissolves, then stop stirring and let the mixture come to a boil. Using a candy thermometer, cook without stirring until it reaches 300°F (hard crack stage) — about 6–8 minutes. Watch closely to prevent burning.

Cook sugar

Remove from heat immediately. Quickly stir in 1 teaspoon sifted baking soda and 1 teaspoon honey. The mixture will foam vigorously and expand. Stir just enough to combine.

Add baking soda

Immediately pour the foaming mixture onto the prepared pan and tilt to spread quickly into an even layer. Let cool completely (10–20 minutes) until hard. Break into shards just before plating.

In a medium bowl, combine 3/4 cup all-purpose flour, 2 tablespoons powdered sugar, 1 tablespoon almond flour (optional) and 1/8 teaspoon fine salt. Cut in 4 tablespoons cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-size pieces.

Make dough

Press the crumb mixture into a compact disk on a small baking sheet lined with parchment (or form into small cookies). For crumbs: bake at 325°F (160°C) for 12–15 minutes until pale golden at the edges. If you formed cookies, bake 12–14 minutes. Let cool fully on a rack.

Form and bake

Once cool, break or pulse the baked sablé in a food processor or place in a zip-top bag and crush with a rolling pin into fine crumbs. Reserve in an airtight container until plating.

Make crumbs

To unmold, run a thin knife around the edge of each ramekin and dip the base of each ramekin briefly (5–7 seconds) into hot water to loosen. Invert onto a chilled dessert plate and lift off ramekin. If preferred, serve panna cotta in ramekins without unmolding.

Unmold panna cotta

Spoon about 1–2 tablespoons sablé cookie crumb onto the plate beside or under the panna cotta. Place a small scoop (about 2–3 tablespoons) of raspberry sorbet next to the panna cotta. Add broken shards of honeycomb artfully leaning against the panna cotta or sorbet (1–2 shards per plate).

Plate components

Top the panna cotta with a light drizzle (about 1/2 teaspoon) of extra honey and garnish with 2 fresh raspberries and 2 mint leaves per plate. Optionally sprinkle a pinch of extra sablé crumbs over the sorbet for texture.

Finish

Serve immediately so the sorbet stays firm and the honeycomb stays crisp. If making ahead, refrigerate assembled panna cotta and keep sorbet frozen until ready to plate; add honeycomb at last minute to keep it crunchy.

Serve

heavy cream

whole milk

honey (mild, runny)

liquid honey (for extra flavor, optional)

granulated sugar

rose water (use sparingly)

powdered gelatin

cold water (for blooming gelatin)

vanilla extract

fine salt

frozen raspberries

water

fresh lemon juice

light corn syrup

baking soda (sifted)

honey (for flavoring)

all-purpose flour

unsalted butter (cold, cubed)

powdered sugar

almond flour (optional, for texture)

fresh raspberries

mint leaves

extra honey (for drizzling)

Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins with the melted butter, then dust inside with the cocoa powder, tapping out excess. Place ramekins on a baking sheet.

Prepare ramekins

In a light-colored saucepan, melt 8 tbsp unsalted butter over medium heat. Cook, swirling often, until butter foams, then solids turn deep golden brown and smell nutty (about 4–6 minutes). Remove from heat immediately and let cool 2 minutes.

Brown the butter

Add chopped bittersweet chocolate to the warm brown butter and stir until fully melted and glossy. If needed, warm gently over a double boiler but do not overheat. Stir in 1 tablespoon flour and 2 tablespoons cocoa powder until smooth.

Melt chocolate

In a medium bowl, whisk together granulated sugar and brown sugar with the eggs and extra yolk until smooth and slightly pale (about 1 minute). Whisk in vanilla, vinegar, red food coloring, and a pinch of salt. Fold the chocolate-butter mixture into the egg mixture until homogenous. The batter will be thick but pourable.

Make batter

Divide batter evenly among the prepared ramekins (about 3.5–4 oz batter each). Place the baking sheet in the preheated oven and bake 10–12 minutes, until the edges are set but centers still look slightly jiggly. Do not overbake — you want a molten center.

Fill ramekins & bake

Let cakes rest 1 minute after removing from oven. Run a small knife around the edge of each ramekin to loosen, then invert onto plates. If they resist, warm the bottom of ramekin briefly or tap the rim gently. Dust with confectioners' sugar and sprinkle a few cocoa nibs.

Unmold

In a small skillet, melt 6 tbsp butter over medium heat until solids brown and aroma is nutty, about 4–6 minutes. Immediately remove from heat and pour into a bowl to cool slightly.

Brown butter

In a saucepan, warm the milk and cream together over medium heat until just steaming (do not boil). Remove from heat.

Warm dairy

In a bowl, whisk the 4 egg yolks with the granulated and brown sugars until smooth. Slowly ladle about 1/3 of the warm milk mixture into the yolks, whisking constantly to temper. Repeat with another 1/3, then pour the yolk mixture back into the saucepan with the remaining milk mixture.

Temper yolks

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens slightly and coats the back of the spatula (170–175°F / 77–80°C). Do not let it boil. Remove from heat.

Cook custard

Stir the browned butter into the hot custard, then whisk in vanilla and a pinch of salt. Strain through a fine-mesh sieve into a bowl to remove any solids. Cool to room temperature, then cover and chill thoroughly (2–4 hours or overnight). Freeze in an ice cream maker according to manufacturer instructions until firm. Transfer to a container and harden in the freezer at least 2 hours before serving.

Finish and chill

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a small bowl, whisk together melted butter, powdered sugar, flour, beaten egg white, vanilla extract, and a pinch of sea salt until smooth. Fold in the chopped cocoa nibs.

Make tuile batter

Spoon 1 tablespoon portions of batter onto the prepared sheet, spacing at least 3 inches apart, and spread each into a thin circle (~3 inches diameter) with the back of a spoon. Bake 6–8 minutes until edges are set and surface looks matte. Working quickly while warm, use a thin spatula to lift each tuile and drape over a rolling pin or bottle to shape into a curved tuile. If crisping is needed, return shaped tuiles to the oven 1–2 minutes. Let cool to set.

Bake and shape

Scoop a generous portion of chilled brown butter ice cream and place beside each warm red velvet lava cake on a serving plate.

Lean a cocoa nib tuile against the ice cream for height and texture. Dust the cake lightly with confectioners' sugar and sprinkle extra cocoa nibs around the plate for garnish.

Serve immediately while cakes are warm and ice cream is cold. Makes 4 servings.

bittersweet chocolate (60-70% cacao), chopped

unsalted butter

cocoa powder (Dutch-processed or natural)

brown sugar, packed

large eggs

egg yolk

distilled white vinegar

red food coloring (liquid or gel)

coarse salt

unsalted butter (for ramekins, melted)

cocoa powder (for dusting ramekins)

egg yolks

unsalted butter, melted and slightly cooled

cocoa nibs (coarsely chopped)

egg white (lightly beaten)

fine sea salt

confectioners' sugar (for dusting)

extra cocoa nibs (for garnish)

Pat the sea bass fillets dry with paper towels. In a small bowl, combine Chinese five-spice powder, kosher salt, and black pepper. Rub the spice mix evenly onto both sides of each fillet, pressing gently so the spices adhere. Let sit at room temperature while you prepare other components (10–15 minutes).

Season fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 tbs neutral oil. When oil shimmers, place fillets skin-side down and press gently for 20 seconds to ensure good skin contact. Cook skin-side down until skin is crisp and browned, about 3–4 minutes depending on thickness. Flip and cook the flesh side for 1–2 minutes until just opaque and an instant-read thermometer reads 125–130°F (52–54°C) for medium; remove from pan and tent loosely with foil to rest while finishing broth and bok choy. Keep warm.

Sear fish

In a medium saucepan or shallow pot, heat 1 tbs extra-virgin olive oil over medium heat. Add minced garlic, chopped shallot, and julienned ginger; cook, stirring, until fragrant and softened, about 2–3 minutes, taking care not to brown the garlic.

Sauté aromatics

Stir in 1 tbs tomato paste and cook 1 minute to remove raw taste. Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.

Build flavor

Add the 14 oz crushed tomatoes and 2 cups fish or seafood stock. Stir to combine. Add 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp dried red pepper flakes (if using), and 1 tsp fish sauce (if using). Toss in the tied cilantro stems or bay leaves. Bring to a gentle simmer, then reduce heat and simmer gently for 10 minutes to meld flavors.

Add liquids & simmer

Remove cilantro stems or bay leaves. Stir in 1 tbs freshly squeezed lime juice and taste; adjust seasoning with salt as needed (start with 1/4 tsp and increase to taste). Keep the broth hot and at a low simmer until ready to serve.

Finish broth

In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add 1 cup fregola sarda and toast, stirring, for 1–2 minutes to warm and coat the grains. Pour in 2 cups cold water or low-sodium stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer until tender (about 10–12 minutes), stirring occasionally so fregola doesn’t stick. If it absorbs too quickly, add a splash more water (up to 1/4 cup).

Toast & simmer

When fregola is tender and mostly absorbed, remove from heat. Stir in 1 tbs grated Parmesan, 2 tbs heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and let sit 2 minutes, then fluff with a fork. Adjust seasoning to taste and keep warm.

Finish creamy texture

In the same skillet you used for the fish (wipe out excess oil leaving fond), add 1 tsp sesame oil over medium heat. Add halved baby bok choy, cut side down, and sear for 2–3 minutes until tender and lightly charred. Flip and cook the other side 1 minute until just tender-crisp. Season lightly with a pinch of salt. Remove and keep warm.

Cook bok choy

Thinly slice scallion whites and greens. Reserve whites for sprinkling into the broth and greens for finishing. Have cilantro leaves, toasted sesame seeds, and lime wedges ready.

Slice scallions & assemble garnish

To assemble, spoon a generous ladle (about 3/4 cup) of creamy fregola sarda into the center of each shallow bowl. Arrange 1–2 pieces of bok choy beside the fregola. Place a sea bass fillet on top or leaning against the fregola (skin side up for presentation). Ladle hot tomato seafood broth around the fregola and fish (about 3/4–1 cup per bowl) so the fregola stays creamy but is moistened by the broth. Scatter sliced scallion whites, scallion greens, cilantro leaves, and toasted sesame seeds over the fish and broth. Serve with a lime wedge on the side for squeezing.

Upgrade Any Course

Honey-rose Panna Cotta