Belgian endive

tagliatelle (or any other pasta) • (cooked) ham strips • Belgian endives • (chestnut) mushrooms • peas • shallot • cream • egg yolk • Pecorino or Parmesan cheese • Olive Oil (infused with garlic) • Chilli powder (to taste) • Pepper and salt (to taste) •

A) For crab claw and leg dinner for two: • Claws and legs from 2 whole crabs • homemade mayo • french bread sour dough baguette • B) For crab salad for two: • body meat of 1 crab • chopped shallot • homemade mayo • raw apple cider vinegar • olive oil • Chopped celery • belgian endive julienne •

endive shoots, bottom trimmed • thin prosciutto ham for wrapping • milk • butter • flour • garlic • grated aged white cheddar cheese

Crusty bread, I make my own baguettes • Roasted red peppers, Belgian endive, mixed greens, red onion • Mayonnaise mixed with hot smoked paprika • Thinly sliced turkey cutlets

Medium Raw Shrimp • Belgian Endive • Mango • Fresh Grated Ginger • Cilantro • Olive Oil • Lime Juice • Black Pepper • Chili Powder • Sea Salt

curly endive, roughly chopped • red Belgian endive, stems removed and roughly chopped • white Belgian endive, stems removed and roughly chopped • medium shiitake mushroom • pecans • red seedless grapes, cut in half • aged goat cheese, crumbled • 3 ounces baguette • unsalted butter, room temperature • honey • Dijon mustard • sherry vinegar •

skin-on, bone-in chicken breasts • salt and pepper • and 1 T vegetable oil • sherry vinegar or red wine vinegar • and 1 tsp Dijon mustard • honey • Gala apples, thinly sliced • chopped walnuts • small head escarole, torn in pieces • Belgian endive, trimmed and sliced • shredded cheddar cheese

radicchio • Belgian endives • granny Smith apples, unpeeled • bleu cheese • caramelized walnuts • white wine vinegar • Dijon mustard • olive oil • salt • pepper

15 oz garbanzo beans drained and rinsed • piiited black olives - kalamata work well • extra virgin olive oil • chopped fresh flat leaf parsley leaves • honey • lemon zest • chopped fresh rosemary leaves • kosher salt • Belgian endive leaves and crudites for serving • fresh lemon juice from 1/2 large lemon