ANGUS PRIME RIB ROAST 

Take rib roast out of the fridge about 30 minutes before reheating to bring it to room temperature. Do not open the vacuum sealed bag.  Preheat oven to the lowest setting.  

RIB ROAST

Remove roast from plastic bag and place it on an oven safe plate or bowl.  Put roast in the oven.  Check in 5 minute to see whether the prime rib is warm.  Turn the rib over and leave in the oven with 3 minute increment to desired doneness.  

POMME PUREE & CREAMY SPINACH

Bring a pot of water to a full boil.  Place and submerge the sealed bag of mashed potato & spinach in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ROASTED BROCCOLI DI CICCIO

Bring a pot of water to a full boil.  Place and submerge the sealed bag of broccoli in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

TO PLATE

Place the mashed potato & creamy spinach in the middle of a dinner plate, place the prime rib in the middle and put the broccoli di ciccio randomly on the plate.  Serve the horseradish cream on the side.  Drizzle the au jus around the plate.  

TRUFFLE ROASTED CHICKEN 

Take chicken out of the fridge about 30 minutes before reheating to bring it to room temperature. Do not open the vacuum sealed bag.

REHEATING WITH OVEN 

Preheat oven to 350F.  Open vacuum sealed bag.  Take the chicken out and reserve the juice in the bag.  Place the cut chicken in the preheated oven for 8 mins or until warm.  

BRAISED GIGANTI BEANS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of beans in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ROASTED BRUSSELS SPROUT

Bring a pot of water to a full boil.  Place and submerge the sealed bag of brussels sprout in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

TO PLATE

Place the beans in the middle of a shallow bowl, place the chicken in the middle and put the brussels sprout randomly on the plate.  Drizzle the buttermilk gravy around the plate.  

ANGUS BEEF SHORT RIBS 

BRAISED SHORT RIBS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of short ribs in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bag with tongs.  Reserve the jus.  Cut open the bag and serve.

POMME PUREE & CREAMY SPINACH

Bring a pot of water to a full boil.  Place and submerge the sealed bag of mashed potato & spinach in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ROASTED BROCCOLI DI CICCIO

Bring a pot of water to a full boil.  Place and submerge the sealed bag of broccoli in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

TO PLATE

Place the mashed potato & creamy spinach in the middle of a shallow bowl, place the short ribs in the middle and put the broccoli di ciccio randomly on the plate.  Serve the horseradish cream on the side.  Drizzle the au jus around the plate.  

DUNGENESS CRAB SALAD

Keep chilled until serving.

TO PLATE

Mount the little gem lettuce on a chilled salad plate.  Slot the watermelon radish in between the lettuces.  Drizzle the green goddess dressing on the lettuces and around the plate.  Place the Dungeness crab mixture on top of the salad.  

SEA SCALLOP CRUDO

Keep chilled until serving.

TO PLATE

Place the sliced scallops on a chilled salad plate.  Place the orange, olive and vinaigrette mixture randomly on the scallop and on the plate.  Tear the seaweed into bite size and slot them in between the orange and scallops.  Mount desired amount of caviar on the scallops.  

GREEN GARLIC SOUP

REHEAT

Bring the soup to a full boil  

TO PLATE

Ladle the soup in a soup bowl and put the chives and drizzle the crème fraîche as garnish.  

CAESAR SALAD

Keep chilled until serving.

TO PLATE

Mount the little gem lettuces on a chilled salad plate.  Drizzle the dressing on the lettuces and around the plate.  Place the croutons randomly on the plate.