House-made Meatballs, Marinara Sauce, Parmesan

Meatballs

Brussel Sprouts

Served with mashed potatoes and seasonal vegetables

Ribeye Steak

Ahi Tuna Tacos

Crispy Brussels Sprouts

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Classic cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Crisp romaine with Caesar dressing, croutons, and parmesan.

Caesar Salad

Grilled bread topped with fresh diced tomatoes and basil.

Bruschetta

Fresh salmon filet, grilled and served with seasonal vegetables.

Grilled Salmon

Herb marinated half chicken, roasted to golden brown.

Roasted Chicken

Filet Mignon

Beef Ribeye ' King Charles Cut '

Beef Rib Chop ' The Gladiator Cut '

Vegetable Cous Cous

Imperial Bone – In Filet

Idaho Baked Potato

Mann's Farm Broccolini

Smoked Gouda Mac & Cheese

Roasted Asparagus

BEEF RIBEYE ' KING CHARLES CUT'

Creamed Spinach

Bone-in Filet Mignon

In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, and black pepper. Mix until well combined.

Prepare the Meatball Mixture

Using your hands, shape the mixture into meatballs about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they are cooked through and browned.

Bake the Meatballs

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Sauté the Vegetables

Pour in the canned crushed tomatoes, and add chopped fresh basil, salt, black pepper, and sugar. Stir to combine.

Add Tomatoes and Season

Reduce the heat and let the sauce simmer for 15-20 minutes, allowing the flavors to meld.

Simmer the Sauce

Once the meatballs are done baking, add them to the marinara sauce and let them simmer together for an additional 5 minutes.

Combine Meatballs and Sauce

Serve the meatballs in marinara sauce, garnished with additional grated Parmesan cheese and fresh basil leaves, to taste.

Serve the Dish

ground beef

ground pork

breadcrumbs

grated Parmesan cheese

fresh parsley, chopped

garlic, minced

salt

black pepper

olive oil

onion, chopped

canned crushed tomatoes

fresh basil, chopped

sugar

fresh basil leaves

Rinse the brussel sprouts under cold water. Trim the ends and remove any yellow or damaged leaves. Cut each brussel sprout in half lengthwise.

Trim and Halve

In a large skillet or frying pan, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Add the halved brussel sprouts to the skillet. Season with salt and black pepper. Fry for about 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the edges.

Season and Fry

In a small bowl, combine the sweet chili sauce, rice vinegar, sesame oil, minced garlic, and red chili flakes. Stir until well blended.

Mix Ingredients

If desired, you can warm the sauce slightly in a small saucepan over low heat, stirring gently for a few minutes.

Heat the Sauce (Optional)

Once the brussel sprouts are fried to a golden brown, remove them from the heat and transfer them to a serving platter.

Plate the Dish

Drizzle the sweet chili sauce over the fried brussel sprouts or serve it on the side for dipping.

Drizzle the Sauce

You can garnish with sesame seeds or chopped green onions if desired.

Garnish (Optional)

Brussel sprouts

Olive oil

Salt

Black pepper

Sweet chili sauce

Rice vinegar

Sesame oil

Garlic, minced

Red chili flakes

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Generously season both sides of the steaks with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Add the steaks to the hot skillet and sear for 4-5 minutes on one side without moving them.

Sear the Steaks

Flip the steaks and add the garlic cloves and rosemary to the skillet. Cook for an additional 4-5 minutes for medium-rare, adjusting time to your preferred doneness.

Add Aromatics

Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before slicing.

Rest the Steaks

Peel and chop the potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until creamy and smooth.

Drain and Mash

Preheat the oven to 400°F (200°C). In a large bowl, toss the mixed seasonal vegetables with olive oil, salt, black pepper, and garlic powder.

Toss and Roast Vegetables

Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

Bake the Vegetables

Ribeye steak

Garlic cloves

Fresh rosemary

Potatoes

Butter

Milk

Mixed seasonal vegetables (e.g., carrots, zucchini, bell peppers)

Garlic powder

Pat the Ahi Tuna dry with paper towels. Season both sides with salt and black pepper.

Seasoning the Tuna

Heat the olive oil in a skillet over medium-high heat. Add the seasoned Ahi Tuna and sear for about 1-2 minutes on each side, until the outside is golden and the inside is rare to medium-rare. Remove from the heat and let it rest for a few minutes before slicing.

Searing the Tuna

In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Mix well until fully combined. Adjust the spiciness by adding more Sriracha if desired.

Mixing the Aioli

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

Warming the Tortillas

Slice the seared Ahi Tuna into thin strips. Place a few strips on each tortilla, drizzle with Sriracha aioli, and top with fresh cilantro and pickled ginger.

Building the Tacos

Ahi Tuna

Black Pepper

Olive Oil

Corn Tortillas

Mayonnaise

Sriracha Sauce

Lime Juice

Cilantro

Pickled Ginger

Preheat your oven to 425°F (220°C). This high temperature will help the Brussels sprouts become crispy.

Preheat the Oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half from top to bottom.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.

Season the Brussels Sprouts

Spread the Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.

Roast the Brussels Sprouts

In a small bowl, combine the mayonnaise, minced garlic, Sriracha sauce, and lemon juice. Stir until well blended. Add salt to taste.

Mix the Aioli

Once the Brussels sprouts are roasted, remove them from the oven and let them cool slightly. Serve them on a platter with the spicy aioli on the side.

Garnish with lemon wedges and chopped parsley for added flavor and presentation.

Garnish

Brussels sprouts

Garlic cloves, minced

Sriracha sauce

Lemon juice

Lemon wedges

Chopped parsley

In a large pot, bring 4 cups of water to a boil. Add the halved lemon and Old Bay seasoning to the water.

Boil the Shrimp

Once the water is boiling, add the large shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and immediately place them in a bowl of ice water to stop the cooking process. Let them chill for about 5 minutes.

Chill the Shrimp

Once chilled, drain the shrimp and pat them dry with paper towels.

Drain the Shrimp

In a mixing bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, and 2 dashes of hot sauce (if using).

Combine the Ingredients

Stir all the ingredients together until well blended. Adjust the horseradish and hot sauce to taste.

Mix Well

Arrange the chilled shrimp on a serving platter.

Plate the Shrimp

Serve with the prepared cocktail sauce on the side for dipping.

Add the Cocktail Sauce

Large shrimp (peeled and deveined)

Water

Lemon, halved

Old Bay seasoning

Ketchup

Horseradish

Worcestershire sauce

Hot sauce (optional)

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Prepare the crust

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.

Form the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare the filling

Gradually add the sugar, mixing well until fully incorporated. Then add the sour cream, vanilla extract, and lemon juice, mixing until smooth.

Add sugar and sour cream

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to over-mix.

Incorporate eggs

Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.

Pour into crust

Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.

Bake the cheesecake

Remove from the oven and refrigerate for at least 4 hours or overnight before serving to ensure a firm texture.