St. Pierre Steak & Seafood

Foie gras is poached then blended with butter, clove, nutmeg, ground ginger, salt and pepper. To order: a piece of bread is grilled, the foie gras mix is then spread over the bread and escargot that's been sauteed in butter, garlic, parsley and lemon is placed on top.

Sliced King Oyster mushrooms cooked slowly in EVO, red wine vin, chili flake, garlic & thyme for 1 ½ hours in the oven. Once cooled the slices are laid on a plate then topped with artichokes, and a taleggio sauce drizzle over the top. Garnished with fried leeks

Bread is grilled, then warmed to order, spread with goat butter and topped with grana padano, black sea salt and Sicilian oregano

Pockets are filled with buffalo mozzarella. Fried to order. All purpose flour, canola oil, water, salt, equal parts lard and butter are kneaded into dough and rolled into thin sheets and layered with lard and butter mixture.

Gougères are small, baked, bread-like cheese puffs. They are crispy on the outside and soft on the inside. Served with a fontina fondue.

Blanched & shocked Seabeans, Endive (bitter, crunchy leaf veg), Snow Crab & lemon vinaigrette tossed together. Topped with fried garlic chips. Garlic Chips: buttermilk soaked garlic, fried. Lemon Vin: lemon juice, lemon zest, evoo, shallots, champagne vinegar

Baby red, Gem lettuce & Frisee tossed with Pedro Ximenez Sweet Sherry vinegar & olive oil

Cauliflower florets seasoned with salt & olive oil are roasted until brown then cooled. Cauliflower is then sliced then picked with champagne vinegar, sugar, green onion, coriander seed, fennel seed, bay leaf. Tossed together with olive oil, curly endive, and manchego cheese

Badger Flame beets are roasted with garlic, thyme, EVO, apple cider vinegar, orange, coriander, black pepper. Beets are served at room temp spiced creme fraiche, toasted walnuts, pickled shallots, basil and salt. Spiced Creme Fraiche: Creme Fraiche & Gochujang (contains wheat flour, corn syrup, soy, hot peppers)

Spinach is tossed in a red wine vinaigrette, and parmesan. Topped with pancetta, bread crumbs, and oven roasted grape tomatoes. Gorgonzola sauce drizzled over top. Gorgonzola Sauce: Butter, flour, milk, salt, gorgonzola. Red Wine Vinaigrette: Evoo, red wine vinegar, agave, salt

A large ravioli filled with Brie de Meaux is pan fried in brown butter with thai chili powder, oregano and lemon.

2 per order. Creme fraiche is spread on the base of the plate with the pierogi placed on top, finished with a dill walnut vinaigrette. A pierogi is like a large ravioli. Filling: potatoes (yukon boiled, strained & riced) cheddar cheese, sour cream, nutmeg. Dough: flour, salt, melted butter, sour cream, oil, eggs. Dill Vinaigrette: dijon, red wine vinegar, lemon juice, shallot, dill, EVO, walnuts

Plain pici noodles tossed in butter

Dough of semolina, all purpose flour, olive oil, salt and water rolled into long ropes. Sauteed with brown butter, garlic, orange juice and chili flake. Topped with chopped pistachios, lemon ricotta & orange zest. Lemon Ricotta: Ricotta, Lemon Juice, Lemon Zest. Pici Noodle: Rustic hand rolled noodle or dumpling that has a chewy, al dente texture

German potato noodles (potato, egg, flour, salt) sauteed in butter with shallots until golden. Cream is then added and reduced with gorgonzola folded in at the end. Finished with chives and grated walnuts.

Sourdough pasta cooked in lamb braise then tossed in a pan with poppy seed and pecorino romano. Brine: Water, salt, brown sugar, chili flake, garlic, fennel, oregano, thyme & parsley. Braise: lamb, salt, white pepper, oil, fennel, onion, garlic, goat milk & cream

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Chicken, Pork, Foie Gras, Cream and bread crumbs Served with Rancho Gordo gigante beans cooked with pancetta, leeks, garlic, carrots, thyme, sage, white wine, chicken stock, chili flake, salt. Picked up in the pan with the Aigo Boulido (leeks, garlic, butter, shallots, clove bay leaf are boiled together and strained), butter parsley and truffle oil.

Deboned butterflied game hen (just has drummy bones). Pan roasted, sliced and then placed on top a bed of salsa verde. Charred lemon as garnish. Salsa Verde: Parsley, mint, lemon, orange, serrano chili, fennel seed, garlic, fish sauce, star anise

Cut from the cows lower belly. Also known as the 'flapsteak'. Similar to a flank steak but slightly more tender. Served with bearnaise, pickled beech mushrooms & house steak sauce

Cut from the beef tenderloin which comes from the middle of the steers back. This muscle spans into two beef primal cuts, the short loin & sirloin. Served with bearnaise, pickled beech mushrooms & house steak sauce

Cut that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender. Served with bearnaise, pickled beech mushrooms & house steak sauce

Flavorful, flat, v-shaped cut of beef from the upper belly of a cow. It's also known as 'butchers steak'. Served with bearnaise, pickled beech mushrooms & house steak sauce

Served with bearnaise, pickled beech mushrooms & house steak sauce

5-6 ounces of hanger cut grilled to guests specification, sliced and placed on a plate over a good amount of our Brown Butter Anchovy sauce. Served with a small side of sea beans and a lime. Brown Butter Anchovy sauce: Butter, anchovy, garlic, chili flake, lime juice, parsley

Curly endive is cooked in Bagna Cada (Anchovies, garlic, EVO). Plated with Mascarpone cream (mascarpone, heavy cream, egg yolks), calabrian chili, lemon. Topped with bread crumbs (bread, butter, parsley)

Japanese eggplant is sliced into ½ inch discs. It is then marinated in whole milk and buttermilk. To order the eggplant is dredged in flour and deep-fried until golden brown. Honey infused with Rosemary is then drizzled over the top. Small rosemary as garnish.

Parsnips are roasted with EVO, sumac, cinnamon, cloves, ginger, cardamom, nutmeg, & salt. Served over carrot ginger puree (carrots, vegetable stock, ginger, brown butter & lemon juice) topped with balsamic soaked currants, basil and toasted black walnuts.

Brioche doughnut tossed in vanilla sugar, bruleed to order, filled with an almond and vanilla bean diplomat cream (whipped cream mixed with pastry cream)

Equal parts Crab, Shrimp, and Scallops ground and blended with onion, butter, celery, mayo, parsley, chives, fennel, egg, salt and bread crumbs made into 6 ½ oz cake, pan fried and served over lemongrass aioli topped with parsley fennel salad (fennel, parsley, EVO, breadcrumbs) and a few drops of chili oil. Lemongrass Aioli: Egg yolk, ginger, mirin, rice vinegar, lemongrass.

Octopus is poached in water, champagne vinegar, lemon juice and whole lemons until tender. It is then chopped into ½ inch pieces & sauteed in olive oil with fried garlic chips. The dish is finished with chili flakes, cilantro, and lemon juice. Garlic Chips: garlic soaked in milk, fried

4 head on shrimp (size: 20/30) marinated in lime zest, EVOO and parsley. Grilled and plated over a smear of black mayo. Topped w/ Gremolata. Gremolata: Parsley, mint, evoo, lemon, orange, serrano pepper, fennel, garlic, fish sauce, star anise. Black Mayo: Garlic, white wine vinegar, egg, dijon, oil, fish sauce, squid ink

Whole Lobster tail poached in butter and salt and cut into 8 pieces and combined with risotto (arborio rice, shellfish stock, white wine, garlic, brandy, onion, tomatoes, butter). Picked up in the pan with cherry tomatoes, garlic, tarragon, chives, aleppo pepper, lemon juice and zest

Zarzuela is a Spanish seafood stew. Ours is ONLY served with halibut. White wine, brandy, lemon juice, saffron, parsley, ground almonds, onion, red bell pepper, garlic, paprika, tomato and smoked paprika are all cooked in a fish fume. The halibut is then pan roasted to order and served with the Zarzuela sauce. Finished with a yellow curry butter shaved over the fish. Fish Fume: fish stock. Halibut bones, carrots, onion, fennel bulb, garlic, thyme, and peppercorns are simmered in a white wine and water for one hour.

Three U-10 Scallops are seasoned with salt and pan roasted. Served atop a creamed hominy (corn, milk) topped with Almond chili crisp (Cascabel chilis, arbol chilis, coconut oil, garlic, onion, cinnamon, chili powder, salt, marcona almonds, rice vinegar, honey, black sesame seeds)