pan seared scallops with fried brussle sprouts, iverico ham, enoki mushrooms, cabbage flower & truffle oil

Pan Seared Scallops

Braised Brussle Sprouts with Crispy Iverico Ham

Fried Enoki Mushroom

Cabbage Flower Garnish, White Truffle Oil

honey-sriracha glazed mahi-mahi, quinoa bleu cheese salad, wilted kale &espellete yogurt sauce

Honey-Sriracha Glazed Mahi-Mahi

Quinoa-Macadamia Nut-Blue Cheese-Tomato Salad

Marinated Kale

Espellete Pepper-Yogurt Sauce

.....Honey-Sriracha Sauce: easiest, most delicious way to prepare fish or poultry. Combine half a stick of melted butter, honey, and sriracha until the spice-sweetness ratio is to your liking. Brush it onto roasted or grilled proteins for a pretty dope little glaze.

roasted artichoke with apricot-thyme aioli

Artichokes Slow Roasted in Herbed White Wine Sauce

Apricot Thyme Aioli

artichoke&cobia stew with carrots, blue potatoes, red onions&braised artichoke hearts

Slow Braised Artichoke Hearts & Pan Seared Cobia

Shaved Blue Potatoes, Carrots, and Red Onions

Creamed Artichoke Broth

Fine Herbs and Micro Flowers

steamed mussles in rosemary-lemon beurre blanc, with vegetables and crostini

PEI Mussles Steamed in Rosemary-Lemon Beurre Blanc

Sauteed Carrots, Fennel, Red Onion

Grilled Bread, Cabbage Flower Garnish

truffled scallop bake

I kinda stole this idea from "Lazy Mans Lobster,"a dish I used to get at a divey Italian restaurant near my house when I was a little kid. Ive made it a million times with lobster, but I had Cassoulet on the mind that day too, so I sorta combined the too ideas. Note: we didn't have any beans on hand at work that day, but white beans would be a GREAT addition to this dish.

Roasted Brussle Sprouts, Heirloom Carrots & Oyster Mushrooms

Pan Seared Scallops

Buttery Breadcrumb Crust

Fine Herbs and Truffle Oil