Recipes from L'Auberge Restraunt on Oak Creek

HAWAIIAN AHI TUNA

Season Hawaiian Ahi Tuna with sea salt and cracked pepper. Sear in very hot skillet, cook for 1 minute and turn over. Cook another minute and remove from pan. Meanwhile, sauté in butter, fingerling potatoes, trumpet mushrooms and haricot verts. On a warm plate, drizzle syrup in a semi-circle pattern, place sliced Ahi Tuna on one end of the syrup. Arrange potatoes and haricot verts on opposite end of plate. Drizzle Ahi with remaining syrup, top with micro chives and sprinkle with lemon citrus dust.

COCONUT RISOTTO
ON MACADAMIA NUT SHORTBREAD WITH PINEAPPLE COULIS

In a mixing bowl with a paddle attachment, cream butter and sugar until light and fluffy. While mixing, add both flours. Mix until dough consistency. Roll out on floured marble slab to 1/8" thickness, cut into 3" circles. Bake at 325° for 12 minutes.

Coconut Risotto:
600 grams coconut puree
700 grams whole milk
100 grams sugar
2 Tahitian vanilla pods
200 grams arborio rice

In a heavy bottom skillet, mix all ingredients. Bring to a boil, turn heat to low. Cook until most of the liquid has been absorbed, remove from heat, transfer to a shallow pan and place in refrigerator.

Assembly:
6 ounces coconut risotto
2 macadamia nut shortbread cookies
2 t pineapple sauce
4 slices kiwi
4 slices pineapple
4 slices starfruit
4 slices wild strawberries
1 pinch micro spearmint
1 pinch coconut dust
2 chocolate cigarettes

Spoon chilled risotto onto one of the shortbread cookies, layer with a slice of each fruit, and top with remaining cookie. Layer another spoonful of the risotto with more fruit slices and place on top of first one. On a chilled plate, drizzle pineapple sauce and place assembled cookies in a decorative manner. Top with micro spearmint and sprinkle with coconut dust.