Toasted brioche topped with ricotta and Custom Culinary® Seeded Hot Honey, a buckwheat honey studded with poppy seeds, sunflower seeds, flax, sesame seeds and cayenne pepper.
Branzino with Green Harissa
A citrus-stuffed whole branzino brushed with Custom Culinary® Green Chile Harissa, charred over an open flame and served over preserved lemon couscous, with tabbouleh, fresh mint and tahini vinaigrette.
Yemenite Spiced Rack of Lamb
Custom Culinary® Red Pepper Zhug and aromatics brushed over a frenched rack of lamb, seared over an open flame and served with fenugreek rice, golden raisins and pickled radishes.
Smoked Tallow Flank Steak
Seared flank steak, sliced and topped with a smoked tallow and herbaceous Custom Culinary® Chilean Pebre Sauce vinaigrette, served with roasted potatoes and charred broccolini.
Shrimp and Sambal Grits
Grilled shrimp doused in nam prik pao, served over creamy grits folded with Custom Culinary® Charred Scallion Sambal and finished with fresh herbs and a drizzle of toasted sesame oil.