Classic Caesar

brown butter carrot puree, brussels, mushrooms, pomegranate, crispy leeks

Green Goddess Salmon*

aged cod in corona and tequila batter, lemon pepper wedges, comeback sauce

Coronarita Fish 'N' Chips

mozzarella, aged provolone, fresh basil, sullivan street mezzo doppio

Spicy Vodka Chicken Parm

Strawberry

Original

Yuengling

Wicked Weed Pernicious

Stella Artois

Samuel Adams Seasonal

Lagunitas IPA

Modelo

Guinness

Blue Moon

Angry Orchard

American Social Light

Cabernet Sauvignon

Pinot Noir

Rosé

Sauvignon Blanc

Pinot Grigio

Chardonnay

Moka-Spresso Martini

Smoked Old Fashioned

Preheat oven to 375°F (190°C). Spread 4 cups of 1/2-inch bread cubes in a single layer on a baking sheet.

Prep bread

In a small bowl combine 3 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried parsley and 1 tsp salt. Drizzle mixture over bread cubes and toss with a spatula until evenly coated.

Bake coated bread cubes for 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove from oven and let cool on the sheet — croutons will continue to crisp as they cool.

In a medium bowl, whisk together 1 egg yolk, 1 minced garlic clove, 2 minced anchovy fillets, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice and 1 tsp Worcestershire sauce until smooth.

Slowly stream in 6 tbs olive oil while whisking continuously to emulsify the dressing. Alternatively, use a blender or immersion blender: combine ingredients and blend while slowly adding oil until thickened.

Stir in 2 tbs grated Parmesan. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency.

Wash and dry 2 romaine heads thoroughly. Trim core, then tear or chop leaves into bite-sized pieces. Place lettuce in a large salad bowl.

Add cooled herb croutons to the bowl (use amount to taste, about all or 1–2 cups). Spoon dressing over lettuce starting with about 3–4 tbs and toss gently to coat evenly. Add more dressing as needed to your preference.

Sprinkle 3 tbs freshly grated Parmesan over the dressed salad and toss lightly to combine. Season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste.

Serve immediately with additional lemon wedges and extra grated Parmesan on the side.

Romaine lettuce

Parmesan cheese, freshly grated

Lemon wedges (for serving)

Salt

Freshly ground black pepper

Egg yolk (pasteurized if preferred)

Garlic, minced

Anchovy fillets, minced

Dijon mustard

Fresh lemon juice

Worcestershire sauce

Olive oil

Grated Parmesan (for dressing)

Day-old country or baguette bread, cut into 1/2-inch cubes

Garlic powder

Dried oregano

Dried parsley

In a blender or food processor combine Greek yogurt, mayonnaise, parsley, cilantro, chives, tarragon (if using), garlic clove, capers, olive oil (2 tbs), lemon juice and a pinch of salt and pepper. Blitz until smooth but still green flecks remain. Taste and adjust seasoning. Transfer to refrigerator to chill while you prepare other components.

Make the Green Goddess

Pat salmon dry with paper towels. Rub each fillet with 1/2 tbs olive oil, then season both sides with salt and pepper. Let sit at room temperature for 10 minutes while oven and pans preheat.

Season Salmon

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place salmon skin-side down and sear without moving for 2.5–3 minutes until skin is crisp and releases easily. Flip and sear the flesh side 30–45 seconds. Transfer skillet to oven and roast 4–6 minutes (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Remove and rest 3 minutes. Squeeze a little lemon over before plating if desired.

Cook Salmon

Place carrots in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook until very tender, about 12–15 minutes. Drain, reserving 2–3 tbs of cooking liquid.

Simmer

Meanwhile, melt butter in a small skillet over medium heat. Continue cooking, swirling pan occasionally, until butter foams, the milk solids turn golden-brown and a nutty aroma develops, about 3–4 minutes. Remove from heat to avoid burning.

Brown the Butter

Put drained carrots in a blender or food processor with browned butter (reserve a teaspoon for finishing if desired), stock (start with 1/4 cup), and heavy cream. Purée until very smooth, adding reserved cooking liquid or more stock by teaspoons to reach a silky spoonable texture. Season with 3/4 tsp salt, 1/4 tsp pepper and lemon zest. Keep warm; reheat gently before plating if needed.

Blend Purée

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts and mushrooms with 2 tbs olive oil, 3/4 tsp salt and 1/4 tsp pepper on a rimmed baking sheet in a single layer. Roast until caramelized and tender, 18–22 minutes, stirring once halfway. Remove from oven and toss with 1 tsp sherry vinegar or balsamic to brighten the flavors. Keep warm.

Wash julienned leeks thoroughly to remove grit, then dry thoroughly in a towel or salad spinner. Toss the leeks with 1/4 cup flour and 1/2 tsp salt until lightly coated.

Prepare Leeks

Heat neutral oil in a small heavy saucepan to 350°F (175°C) or until a small piece of bread sizzles and browns in about 20 seconds. Fry the leeks in batches for 30–60 seconds until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. Let cool — they will crisp further.

Fry Leeks

Place about 3–4 tbs brown butter carrot purée on each plate and spread into an oval. Arrange a portion of roasted Brussels and mushrooms alongside. Place a salmon fillet on top or beside the purée, skin-side up. Spoon 1 1/2–2 tbs Green Goddess sauce over the salmon or pool to the side. Scatter 1–2 tbs pomegranate arils and a small handful (about 1 tbs) of crispy leeks over the dish. Garnish with microgreens if using. Serve immediately.

Finish & Plate

salmon fillets, skin-on

olive oil

salt

black pepper, freshly ground

lemon juice

Greek yogurt

mayonnaise

packed fresh parsley

packed fresh cilantro

packed fresh chives

packed fresh tarragon or basil (optional)

garlic cloves

capers, drained

olive oil (for sauce)

salt (for sauce)

black pepper (for sauce)

carrots, peeled and cut into 1-inch pieces

unsalted butter

vegetable or chicken stock

heavy cream

salt (for purée)

black pepper (for purée)

lemon zest

Brussels sprouts, trimmed and halved

cremini or baby bella mushrooms, halved or quartered

olive oil (for veg)

salt (for veg)

black pepper (for veg)

sherry vinegar or balsamic

leek (white and light green only), julienned thin

all-purpose flour

salt (for leeks)

neutral oil for frying (canola, vegetable)

pomegranate arils

microgreens or small herb sprigs (optional)

Pat the cod fillets dry with paper towels. Cut into 6–8 even pieces about 120–150 g each and lightly season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare fish

Place 1/2 cup flour (from Finishing section use 1/4 cup separately) on a plate. Lightly coat each seasoned fillet in the flour and shake off excess—this helps the batter adhere.

Dredge

In a chilled mixing bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp smoked paprika, and 1 tsp black pepper. In a separate cup combine chilled Corona (350 ml), 30 ml blanco tequila, 60 ml ice water, and 1 large egg; whisk lightly to combine. Pour the wet mix into the dry ingredients and whisk until just combined — batter should be thick enough to coat the back of a spoon but still bubbly. Keep the batter chilled over an ice bath if possible.

Make the Coronarita batter

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 180°C (350°F). Use a thermometer to monitor temperature; maintain around 175–180°C while frying.

Heat oil

Working in batches to avoid crowding, dip each floured fillet into the chilled Coronarita batter, letting excess drip off. Gently lower into hot oil and fry 4–5 minutes until golden brown and the internal temperature reaches 60–63°C (140–145°F) and batter is crisp. Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Keep warm in a low oven (100°C/210°F) while you finish remaining fillets.

Fry fish

Wash the russets well (peel optional). Cut into classic chips/wedges about 1–1.5 cm thick. Rinse cut potatoes under cold water to remove surface starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with towels.

Prepare potatoes

Heat oil in a deep fryer or heavy pot to 160°C (320°F). Fry potato wedges in batches for 3–4 minutes until just tender and pale; remove and drain on paper towels.

Par-fry (optional for extra crispness)

Increase oil temperature to 180°C (350°F). Fry wedges again, in batches, until golden and crisp, about 3–4 minutes. Drain on a wire rack and immediately season with 1 tsp kosher salt, 1 tsp black pepper, lemon zest, and 30 ml fresh lemon juice; toss gently to coat. Keep warm and crisp until serving.

Finish frying

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp gochujang (or sweet chile paste), 1/2 tsp smoked paprika, 1 tsp hot sauce, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1 tbsp minced shallot, 1 tbsp finely chopped cornichon, 10 ml lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk until smooth, taste and adjust seasoning (more vinegar for tang, more hot sauce for heat). Refrigerate at least 15 minutes to let flavors meld.

Mix sauce

If any batter absorbed oil or looks wet, give a light dredge in the 1/4 cup flour (the 'all-purpose flour for final dusting') and shake off excess—this step is optional and mainly for presentation/crispness. Sprinkle chopped parsley and a pinch (1/4 tsp) extra kosher salt over the fish if desired.

Final dust and garnish

Arrange lemon pepper wedges alongside two pieces of battered cod per serving. Serve the comeback sauce in a ramekin and provide fresh lemon wedges. Offer extra Corona or tequila-lime wedges if serving family-style.

Plate

Make batter just before frying and keep it cold. Maintain oil temperature between 175–180°C for best texture. Leftover sauce keeps refrigerated up to 4 days.

Notes

aged cod fillets (skinless, boneless)

all-purpose flour (for dredging)

cornstarch

baking powder

kosher salt

freshly ground black pepper

ground smoked paprika

Corona (beer), chilled

blanco tequila

ice water

large egg

russet potatoes

vegetable oil (for frying)

fresh lemon juice

Korean gochujang (or sweet chile paste)

smoked paprika

hot sauce (like Tabasco)

white wine vinegar

finely minced shallot

finely chopped cornichon or dill pickle

all-purpose flour (for final dusting)

chopped fresh parsley

fresh lemon wedges

extra kosher salt

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound) to about 1/2-inch thickness. Season both sides with kosher salt and black pepper.

Prep and Pound

Place flour in a shallow dish. In a second dish, whisk the eggs until combined. In a third dish, combine panko, grated Parmesan, dried oregano, and crushed red pepper flakes.

Set up Breading Station

Working one piece at a time: dredge chicken in flour, shaking off excess; dip into beaten eggs; press into panko mixture to coat both sides, pressing to adhere.

Dredge and Bread

Heat 4 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add cutlets (do not overcrowd) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate and keep warm.

Pan-Fry

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic, crushed red pepper, and paprika; cook 30-45 seconds until fragrant.

Sweat Aromatics

Carefully add vodka and simmer 2-3 minutes to reduce by about half and cook off alcohol.

Deglaze and Reduce

Stir in tomato purée (or crushed tomatoes), bring to a gentle simmer, reduce heat to low, and simmer 8-10 minutes to meld flavors.

Add Tomatoes and Simmer

Stir in heavy cream, season with salt and black pepper, and simmer 2-3 more minutes until sauce is pinkish and slightly thickened. Taste and adjust seasoning or heat (add more red pepper flakes if you want it spicier). Keep warm.

Finish with Cream

Preheat oven to 425°F (220°C). Split the Sullivan Street Mezzo Doppio loaf (or bread of choice) lengthwise. Brush cut sides lightly with melted butter and place on a baking sheet, cut side up. Toast in the oven 5-7 minutes until lightly golden.

Prepare Bread

Lower oven temperature to 400°F (200°C). Spread a thin layer of warm spicy vodka sauce on each chicken cutlet. Place cutlets in a single layer on a baking sheet or oven-safe skillet. Spoon additional sauce over each piece (about 2-3 tablespoons each). Top evenly with shredded mozzarella and slices of aged provolone.

Assemble Chicken Parm

Bake assembled cutlets 8-10 minutes, or until cheese is melted and bubbly and edges lightly browned. If you want more browning, finish 1-2 minutes under the broiler — watch carefully.

Bake to Melt

Place toasted mezzo doppio slices on serving plates. Put chicken parm cutlets atop the bread or alongside, spoon extra warmed vodka sauce over the chicken and bread as desired.

Plate with Bread

Scatter fresh basil chiffonade and grated Parmesan over the chicken. Serve immediately with remaining warm sauce on the side. Recommend pairing with a simple salad or roasted vegetables.