Executive Chef Saudi Arabia

Bio:

Chef Richard Calton, a New Jersey Native. Finding his way through the

Epicurean dining scene of New York City, Chef Calton started his career at the famed River Cafe under the guidance of Chef David Burke. Chef Calton worked under Chef Burke for many years as Burke’s right hand man, opening Park Ave Cafe, which was awarded three stars by the NY Times in 1995. In 1998 Chef Calton opened the first and only Scottish restaurant in NYC, which was his first Executive chef position - the restaurant received rave reviews from locals coming far and wide to enjoy Chef Calton’s creations.

Chef Calton went on to cook at several other establishments throughout New York City’s vibrant dining scene. From time to time Calton would be called upon to return to working with his mentor, Chef David Burke, to help with openings. One of which was The Breckenridge Distillery in Colorado - which was awarded Best New Restaurant, and Best Restaurant two consecutive years. From there he went off to Saudi Arabia to open two more David Burke properties. Under Chef Calton’s leadership both restaurants were awarded Best New Restaurant of Saudi Arabia. Chef Calton is known to his peers as a leader, a mentor and an artist of his craft, with hospitality pulsing through his veins, providing world class cuisine in any setting.

Raw & Chilled

Clams Oysters Ceviche Crab

legs

Seasonal mignonette

Lobster Avocado “guactail”

Uni toast lardo jalapeno

Cavatelli

Lamb sausage broccoli rabe

roasted garlic

Garganelli

asparagus mushrooms

ricotta salata

Whole Wheat Farfalle

Wild boar ragu

Spaghetti NERO

Fra Diavolo shrimp

Spinach Pappardelle

Crab jalapeno

PASTA

Margarita

smoked mozzarella

Chorizo & Octopus

Olives peppadews scallions

angry oil

Spicy Lobster

basil preserved lemon

Crackling Pig Pie

Pulled pork jalapeno manchego

cheese

Green square

Pesto chilies shaved parmesan

Field

charred asparagus

Angry broccoli Cashews

Hipster Style Potatoes

Bloody Mary Onion Rings

Spinach & Peaches

Miso ginger mushrooms

Hot honey glazed carrots

Minted Peas & Pancetta

Everything Bagel spiced Kale chips

Roasted Squash “pocono style”

Avocado Fries

Large Format:

Rack of lamb

Chateaubriand

Octopus & Chorizo

“Sofrito”

Tomahawk ribeye

Snapper

1st Course:

Torchon Foie Gras

Apple Variations, Green Peppercorn

Brioche

2nd Course:

Sheep’s Milk Ricotta Gnocchi

Artichokes Barigoule, Bottarga, Parsley

Pistou

3rd Course:

Millbrook Venison au Poivre

Parsnip Pain Perdu, Huckleberry Jam

Dessert:

Passion Fruit “Cannoli”

Coconut Tapioca, Exotic Fruit Soup

Sea urchin panna cotta

Chilled ocean consommé, caviar

Or

Sea bass Cru

Hazelnut gremolata, olive oil crumble

Sauté Foie Gras

Beet textures

Or

Shabu shabu

Sweet and sour consommé

Robiola Tortellini

Swiss Chard, Crisp prosciutto

Or

Ditalini Pasta risotto style

Vacherin, wild mushrooms

Heritage pork belly “presse”

Celeriac, Gooseberry musardo

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