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Appetizers

Appetizers set the tone for everything that follows. Get the first bite right and the whole night tastes better. Start with the Snapper Crudo with Mirin, Red Chili & Yuzu Kosho or the Deviled Eggs with Bacon.

  • A bowl of creamy orange soup topped with a dollop of white cream, a small pile of black caviar, and a scattering of sunflower seeds.
    Butternut Squash Soup w Roe Caviar
  • Two plates of food on a dark surface. One plate has stuffed pasta topped with grated cheese and herbs; the other has six round bread rolls, also sprinkled with grated cheese and herbs.
    Pecorino Romano PDO Gougères + Gnocchi
  • Sun-dried tomato hummus with handmade pita
    Sun-Dried Tomato Hummus with Handmade Pita
  • A dark plate with roasted Brussels sprouts arranged around a small bowl of creamy dipping sauce. The Brussels sprouts are golden brown and sprinkled with coarse salt. The plate is set on a light-textured surface.
    Air Fried Baby Artichokes w/ Black Garlic Mayo
  • A round serving of beef tartare garnished with chopped herbs and lemon zest, presented on a rustic beige plate with additional zest sprinkled around the dish.
    Bison Tartare
  • Four pieces of seared salmon with golden, crispy skin are arranged on a black plate over a creamy green sauce, garnished with chopped herbs and pistachios.
    Mediterranean Zucchini
  • Sliced heirloom tomatoes topped with crumbled white cheese sit on a bed of green pesto sauce, arranged on a light-colored plate.
    Marinated Heirloom Tomatoes with Pesto & Feta
  • A black bowl filled with roasted radishes, showing a mix of red, pink, and golden brown pieces, glistening with seasoning and slightly caramelized edges.
    Brown Butter Glazed Radishes
  • A close-up of blistered shishito peppers garnished with sesame seeds and bonito flakes, served on a yellow plate.
    Charred Shishito Peppers w/ Truff Spicy Mayo, Bonito Flakes, and Sesame Seeds
  • A bowl of creamy orange-brown curry with visible chunks of shrimp and a rich, spiced sauce, set on a dark wooden surface.
    Fire-Roasted Poblano & Charred Tomato Salsa
  • A white bowl filled with thin, crispy, golden-brown root vegetable chips, likely made from parsnips or carrots, on a light textured surface.
    Sunchoke Chips
  • A close-up of crispy, glazed chicken wings garnished with herbs, served on a speckled beige plate.
    Air Fried Chicken Wings w/ Octo Vinaigrette
  • Top-down view of a glass jar filled with smooth, bright green sauce or dip, set on a light, textured surface.
    Avocado Mousse
  • Two golden brown crab cakes topped with black caviar sit on a plate, partially resting on a creamy, herb-speckled sauce.
    Crab Cake w Remoulade & Caviar
  • Snapper Crudo with Mirin, Red Chili & Yuzu Kosho
  • A black plate holds three seaweed-wrapped sushi rolls next to a small bowl of soy sauce. The plate is set on a light-colored surface with sunlight casting shadows.
    Spicy Scallop Hand Roll
  • Close-up of several pieces of crispy, golden-brown fried shrimp garnished with finely chopped green herbs. The shrimp have their tails on and a crunchy, textured coating.
    Air Fryer Coconut Shrimp w/ Sweet Chili Sauce
  • A gourmet dish featuring thinly sliced fish topped with fresh parsley and carrot ribbons, artfully plated with five small dots of dark sauce on a white plate.
    Balsamic Cured Snapper Crudo
  • A round serving of beef tartare topped with whole grain mustard seeds, surrounded by crispy chips on a plate. The tartare is finely chopped and mixed with herbs and seasonings.
    Beef Tartare w/ Sunchoke Chips
  • Two halved Scotch eggs with runny yolks, wrapped in seasoned meat, drizzled with creamy sauce and chili oil, served on a bed of shredded cabbage with extra sauce on top.
    Cumin Lamb Scotch Egg
  • A close-up of a colorful salad with mixed greens, red beet strips, yellow bell pepper slices, and white beans.
    Greens w/ Carrot Ginger Sesame Vinaigrette
  • Six Belgian endive leaves arranged in a circle on a plate, each filled with crumbled blue cheese, walnuts, and a savory mixture, drizzled with balsamic glaze.
    Endive w/ Bacon Onion Jam, Blue Cheese & Candied Walnuts
  • Close-up of a vibrant vegetable dish featuring roasted zucchini slices, yellow cherry tomatoes, leafy greens, and a sprinkle of mixed seeds and herbs on top. The food looks fresh and coated in a flavorful sauce.
    Grilled Summer Squash, Za’atar & Cherry Tomato Confit
  • Four deviled egg halves topped with creamy yellow filling, diced bacon, chopped green onions, and a sprinkle of paprika, served in a black bowl on a light surface.
    Deviled Eggs w/ Bacon
  • A bowl of roasted cauliflower florets topped with a creamy orange sauce and golden raisins, served in a light brown ceramic dish.
    Roasted Cauliflower w/ Spicy Tahini Sauce
  • A bowl of grilled zucchini slices topped with crumbled feta cheese and chopped fresh herbs, served on a speckled ceramic plate.
    Pan Roasted Zucchini w Feta & Dill
  • Close-up of roasted Brussels sprouts with caramelized, crispy edges and a glossy, dark glaze, mixed with small pieces of bacon or pancetta. The vegetables appear richly browned and flavorful.
    Balsamic Glazed Brussel Sprouts w/ Pancetta
  • A bowl of cooked mussels in a savory broth, garnished with chopped herbs and onions. A bottle with a yellow label is partially visible in the background.
    Preserved Lemon & Saffron Mussels with White Wine & Grilled Bread
  • A close-up of a gourmet dish featuring beef tartare, topped with black caviar and garnished with microgreens and finely grated cheese, served in a white bowl.
    Beef Tartare with Caviar
  • Close-up of several raw scallop slices arranged on a dark surface, drizzled with olive oil and sprinkled with coarse salt and crushed spices.
    Scallop Crudo with Espelette Pepper
  • A plate of crispy, saucy fried shrimp garnished with chopped chives and sprinkled with black sesame seeds on a speckled beige dish.
    Air Fried Rock Shrimp
  • Close-up of crispy, breaded fried chicken pieces on a plate next to a small glass bowl of creamy orange dipping sauce.
    Chicken Tenders with Truff Spicy Mayo
  • Close-up of roasted asparagus topped with charred lemon slices, grated cheese, chopped nuts, and herbs, with dramatic lighting casting shadows and highlighting the textures.
    Broccolini with Parmesan, Charred Lemon & Hazelnuts
  • Close-up of vibrant beet hummus topped with toasted pine nuts, chopped herbs, and spices, creating a colorful and textured dish.
    Roasted Beet Hummus
  • Six browned meatballs are arranged on a plate of creamy white sauce, garnished with chopped green herbs, in bright natural lighting.
    Lamb Meatballs with Garlic Labneh
  • A gourmet stack of diced salmon and avocado, garnished with chopped herbs and topped with a generous mound of black caviar, served in a white dish.
    Salmon Tartare with Caviar
  • A round serving of spicy tuna tartare topped with chopped green onions, black sesame seeds, and a drizzle of sauce, presented on a dark surface.
    Spicy Salmon Tartare
  • A small bowl of creamy dip topped with black caviar and garnished with three potato chips. A black and gold Vandy Classic Potato Chips bag is visible beside the bowl on a wooden surface.
    Truffle-Infused Custard with Caviar & Vandy Crisps
  • A close-up of a coarse, chunky olive tapenade spread, showing a mix of finely chopped olives, capers, herbs, and olive oil, with a glossy texture and a mix of green and purple hues.
    Olive Tapenade
  • Close-up of roasted broccolini topped with a creamy sauce and crispy, golden breadcrumbs on a white plate.
    Charred Broccolini with Trout “Tonnato”
  • Two gourmet appetizers on a plate: one topped with red caviar, crème fraîche, and fresh dill, the other with black caviar, microgreens, and a creamy yellow sauce, both served on crispy, golden-brown bread squares.
    Focaccia Toast with Caviar & Trout Roe
  • A creamy dip with chopped herbs, onions, and possibly sun-dried tomatoes, garnished with microgreens, served in a light-colored bowl.
    Smoked Rainbow Trout Dip

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Popular Recipes

  • A plated dish featuring a piece of glazed meat with a creamy white sauce artistically swirled on a beige plate, drizzled with brown sauce, with a jar of seasoning partially visible in the corner.
    Pork Coppa: What the Cut Is and How to Cook It
  • A bowl of casarecce in tomato sauce beside a bottle of Bona Furtuna passata.
    Two-Ingredient Passata Sauce
  • A plate with sliced cooked duck breast, arugula, and a grilled half peach, with bottles of balsamic glaze and sherry cooking wine nearby on a dark surface.
    Cast Iron Pork Chops, Sherry Pan Sauce, Balsamic-Lacquered Peaches
  • Six dishes finished with beurre blanc: halibut with caviar, seared scallops, roasted asparagus, a potato rosti, salmon with dill beurre blanc, and shaved asparagus with caviar.
    Beurre Blanc
  • Sun-dried tomato hummus with handmade pita
    Sun-Dried Tomato Hummus with Handmade Pita
  • Avocado toast with tomato confit, a crispy fried egg, and a raw drizzle of Bona Furtuna Everyday olive oil
    Bona Furtuna EVOO Avocado Toast, Five Ways

Seasonal Recipes

  • Grilled shrimp glazed in Roland Foods Salsa Macha, served with grilled corn brushed in macha mayo
    Salsa Macha Grilled Shrimp with Grilled Corn & Macha Mayo
  • Overhead of a sliced bone-in chuletón ribeye on a white plate, fanned and topped with peach-and-shallot sauce, held over a wood board.
    Beef Chuletón with Peach Sauce
  • A whole roasted fish topped with green herbs sits on a platter with roasted red potatoes, sliced fennel, and greens, drizzled with herb sauce. The food is arranged on an oval dish on a wooden table.
    Whole Roasted Branzino with Pesto Potatoes & Herb Fennel Salad
  • A glass of chocolate protein shake sits in front of containers labeled Momentous Whey Protein Isolate and Momentous Creatine on a wooden surface.
    Peanut Butter Espresso Creatine Smoothie
  • A bowl of noodle soup with scallions and a boiled egg sits on a wooden surface next to a carton of miso ginger beef bone broth.
    5-Ingredient Miso Ginger Ramen
  • A bowl of fish fillet in broth is garnished with asparagus spears and green peas. A box labeled Bone Broth is partially visible in the upper right corner on a dark surface.
    Spring Brodo with Cod, Asparagus, and Peas

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