seared tuna, kalamata olives, cherry tomatoes, green beans, baby potatoes, herbs, greens, lemon honey vinaigrette

TUNA NICOISE

marinated yellowfin, wakame, jasmine rice, avocado, edamame, sesame

TUNA POKÉ BOWL

slow braised beef, queso, adobo dipping broth

BIRRIA BEEF TACO

GLUTEN FREE CHOCOLATE TORTE

Weekly ice cream, fruit, whipped cream, housemade chocolate sauce

BROWNIE ICE CREAM SANDWICH

spicy green curry, peppers, onions, scallions, naan bread, jasmine rice

GREEN THAI CURRY

eye of round steak, sweet cherry bbq, chipotle slaw, sweet pickles, crispy onions, on sourdough

SPICY STEAK SANDWICH

10 wings, sriracha lime or honey garlic, or lemon pepper, or sweet chili

CRISPY BAKED WINGS

torn crusty bread, greens, buffalo mozzarella, cherry tomatoes, citrus vinaigrette

PANZANELLA

romaine, red onion, feta, kalamata olives, cucumber, greek dressing

ORZO SALAD

HUMMUS

CHIPS AND CHEESE

7oz steak, served with seasonal vegetables, pommes purée, & hunter sauce

bistro filet

house-made Lindt triple chocolate cookies paired with a signature cocktail of Bumbu rum, hazelnut liqueur, brown sugar and cream

MILK & COOKIES

STRAWBERRY SHORTCAKE

spinache & sweet pea risotto

picaroons dooryard bbq chicken leg and thigh, mac & cheese, slaw, pickles, street corn

back patio bbq chicken

CHEESECAKE

BLUEBERRY TART

sesame, baby cilantro, green onion, wonton crisps

korean bbq baby back ribs

oysters, togarashi seared yellowfin tuna, marinated mussels, poached shrimp, scallop ceviche

seafood cold plate

dredged haddock, duck fat fingerling potatoes, remoulade, slaw, seared lemon

PANFRIED HADDOCK

maple hoisin glaze, pommes purée, bok choy, corn

scallops and pork belly

arugula, romain, red onion, roasted red pepper, mustard & parmesan dressing substitute chicken, shrimp, or tofu

STEAK SALAD

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then cut in half.

Prepare the Baby Potatoes

In a separate pot, bring water to a boil and add the green beans. Blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking.

Blanch the Green Beans

Heat a skillet over high heat with a little olive oil. Season the tuna steaks with salt and pepper, then sear each side for about 1-2 minutes for rare, or longer for desired doneness. Remove from heat and let rest before slicing.

Sear the Tuna

In a small bowl, whisk together 2 tablespoons of honey, the juice of 1 lemon, 1/4 cup of olive oil, salt, and pepper to taste.

Prepare the Lemon Honey Vinaigrette

In a large bowl, combine mixed greens, halved cherry tomatoes, Kalamata olives, baby potatoes, and blanched green beans. Drizzle with lemon honey vinaigrette and toss gently.

Assemble the Salad

Plate the salad and top with sliced seared tuna. Garnish with fresh herbs and serve immediately.

Serve

Tuna steaks

Kalamata olives

Cherry tomatoes

Green beans

Baby potatoes

Mixed greens

Fresh herbs (basil, parsley, etc.)

In a bowl, combine soy sauce, sesame oil, rice vinegar, and chopped scallions. Cut the yellowfin tuna into bite-sized cubes and add to the marinade. Let it marinate in the refrigerator for at least 15 minutes.

Marinate the Tuna

In a small pan, toast the sesame seeds over medium heat until golden brown, stirring frequently. Set aside.

Toast the Sesame Seeds

Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, using water or broth for added flavor. Once cooked, fluff with a fork and let cool slightly.

Cook the Jasmine Rice

Soak the wakame seaweed in warm water for about 10 minutes until rehydrated, then drain and set aside.

Prepare the Wakame

Cut the avocado in half, remove the pit, and slice it into thin pieces.

Prepare the Avocado

In a bowl, start with a base of jasmine rice, then add marinated tuna, wakame, avocado slices, and edamame. Sprinkle toasted sesame seeds on top and serve immediately.

Assemble Your Poké Bowl

yellowfin tuna

soy sauce

sesame oil

rice vinegar

scallions

sesame seeds

jasmine rice

wakame seaweed

avocado

edamame (shelled)

Remove the stems and seeds from the guajillo and ancho chiles. In a saucepan, boil the chiles for about 10 minutes until softened. Drain and place in a blender with garlic, cumin, oregano, black pepper, and salt. Blend until smooth, adding a bit of beef broth if necessary.

Prepare the Marinade

Rub the marinade all over the chuck roast. Place it in a large bowl, cover, and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Beef

In a slow cooker, add the marinated beef, bay leaves, and remaining beef broth. Cook on low for 6-8 hours, or until the beef is tender and easily shredded.

Slow Cook the Beef

Once the beef is cooked, shred it with two forks. Warm the corn tortillas on a skillet for about 30 seconds on each side.

Prepare the Tacos

Place a generous amount of shredded beef on each tortilla, sprinkle with queso fresco, chopped onion, and cilantro. Serve with lime wedges on the side.

Assemble the Tacos

Chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin

Oregano

Black pepper

Salt

Bay leaves

Beef broth

Corn tortillas

Queso fresco

Chopped onion

Chopped cilantro

Lime wedges

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat Oven

In a large bowl, whisk together the almond flour, cocoa powder, granulated sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs and then mix in the vanilla extract and melted coconut oil.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until well combined.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool

Scoop the solidified coconut cream from the chilled cans of coconut milk into a mixing bowl. Discard the liquid or save for another use.

Whip Coconut Milk

Add the powdered sugar and vanilla extract to the coconut cream.

Add Sugar and Vanilla

Using a hand mixer, whip the mixture until light and fluffy, about 2-3 minutes.

Whip Cream

Slice the torte and serve with a generous dollop of coconut whipped cream on top.

Plate the Torte

Garnish

almond flour

cocoa powder

granulated sugar

baking powder

salt

eggs

vanilla extract

melted coconut oil

canned coconut milk (chilled)

powdered sugar

fresh berries (strawberries, raspberries, blueberries)

fresh mint leaves

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar, brown sugar, and vanilla extract until well combined.

Melt Butter and Mix Sugars

Add eggs one at a time, mixing well after each addition.

Add Eggs

Sift together flour, cocoa powder, and salt in a separate bowl. Gradually fold into the butter-sugar mixture, mixing until just combined. Stir in chocolate chips.

Combine Dry Ingredients

Pour the brownie batter into the prepared pan and smooth the top. Bake in preheated oven for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

Bake the Brownies

Allow brownies to cool completely in the pan before cutting into squares.

Cool and Cut

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Heat Cream

Remove from heat, add chocolate chips and corn syrup, and stir until smooth. Stir in vanilla extract.

Melt Chocolate

Let the sauce cool slightly before using.

Cool Slightly

Take one brownie square, place a scoop of ice cream on top, add another brownie square to form a sandwich. Repeat with remaining brownies and ice cream.

Assemble Sandwiches

Top each sandwich with whipped cream, fresh fruit, and drizzle with housemade chocolate sauce before serving.

Top and Serve

unsalted butter

brown sugar

large eggs

all-purpose flour

unsweetened cocoa powder

chocolate chips

heavy cream

semi-sweet chocolate chips

light corn syrup

ice cream (your choice)

whipped cream

fresh fruit (e.g., strawberries, bananas)

In a large pan, heat the vegetable oil over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes.

Cook Aromatics

Stir in the green curry paste and cook for another 2 minutes until fragrant.

Add Curry Paste

Add the cubed tofu or chicken, vegetable broth, coconut milk, soy sauce, and lime juice. Stir well to combine.

Combine Ingredients

Bring the mixture to a simmer and cook for 10-15 minutes, until the protein is cooked through and the sauce thickens slightly.

Simmer

Stir in the chopped scallions and remove from heat. Garnish with fresh basil before serving.

Finish with Scallions and Basil

In a pot, bring water to a boil. Add the jasmine rice, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit covered for an additional 5 minutes.

Cook the Rice

While the rice is resting, warm the naan bread in a skillet or oven as per package instructions.

Warm the Naan

coconut milk

green curry paste

vegetable oil

bell pepper (sliced)

onion (sliced)

scallions (chopped)

tofu or chicken (cubed)

vegetable broth

lime juice

fresh basil (for garnish)

water

naan bread

Preheat a grill or skillet over medium-high heat. Season the eye of round steak with salt and black pepper on both sides.

Tuna Nicoise

Tuna Poké Bowl

Birria Beef Taco

Gluten Free Chocolate Torte

Brownie Ice Cream Sandwich

Green Thai Curry

Spicy Steak Sandwich

Crispy Baked Wings

Panzanella

Orzo Salad

Hummus

Chips And Cheese

Bistro Filet

Milk & Cookies

Strawberry Shortcake

Spinache & Sweet Pea Risotto

Back Patio Bbq Chicken

Cheesecake

Blueberry Tart

Korean Bbq Baby Back Ribs

Seafood Cold Plate

Panfried Haddock

Scallops And Pork Belly

Steak Salad