Lazy Acre Beef Patties, Brioche Bun, American Cheese, Hush Hush Sauce, Benton's Bacon & Red Onion

EDGE Smash Burger* (Local)

Lemon Aioli, Bibb Lettuce, Tomato, Prosciutto & Provolone

Grilled Chicken Sandwich

French Fries, A5 Tallow Chimichurri, Watercress Salad

Steak Frites*

Mixed Greens, Local Apple, Almonds, Parmesan

Tamari Salmon*

Rice, Lemon Soy Marinade, Yuzu Sambal, Chili Aioli, Ahi Tuna, Avocado & Scallions

Poke Bowl*

Pickled Pepperoncini, Peppers, Mystic Mushrooms, Red Rock Cheese Wiz, Onion

Philly Cheesesteak

Gochujang, Sriracha Aioli, Thai Basil, Peanut Gremolata, Cilantro & Mint

Korean BBQ Glazed Cauliflower

Phyllo Crusted Cod, Dill Remoulade & Malt Vinegar Aioli

Fish and Chips

Sourdough Croutons, Heirloom Romaine & 24-month Parmigiano-Reggiano

Classic Caesar

Lobster, Crab, Shrimp, Egg, Tomato, Cucumber, Avocado, Basil-Ranch & Focaccia Crouton

Seafood Cobb*

Chicken, Bacon, Point Reyes Blue Cheese, Cucumber, Tomato, Avocado, Egg & Ranch

Cobb Salad*

Esoterra Greens, Shaved Vegetables, Pickled Meyer Lemon, Valbresso Feta & Champagne Vinaigrette

Edge Salad

Fire Roasted Tomato Soup

Lazy Acre Sirloin, Smoked Bacon, Onion, Cilantro, Spicy Salsa Roja & Salsa Verde

Marcos Tacos* (Local)

Mint Chocolate Chip Gelato

Giardiniera, Dried Fruit, Nuts, Bjorn's Honey, Grilled Bread

Cheese and Charcuterie

Shrimp Cocktail*

EDGE Bread

Calamansi Creamsicle

Strawberry Margarita

Ice Cream Flight

Pineapple Mango

Blackberry Lemon

Cinnamon Gelato

In a large bowl, combine the Lazy Acre ground beef with salt and black pepper. Mix gently until just combined; avoid overworking the meat.

Mix Beef

Divide the mixture into two equal portions and shape them into patties, making a small indentation in the center of each to help them cook evenly.

Form Patties

Preheat a grill or skillet over medium-high heat. Once hot, add the beef patties and cook for about 3-4 minutes on one side.

Cook First Side

Flip the patties and place a slice of American cheese on each patty. Cook for an additional 3-4 minutes or until the cheese is melted and the patties are cooked to your desired doneness.

Cook Second Side

In a separate skillet, cook the Benton’s bacon over medium heat until crispy. Remove from heat and place on a paper towel to drain excess grease.

Cook Bacon

Toast the brioche buns on the grill or in a toaster until golden brown.

Toast Buns

Spread Hush Hush sauce on the bottom half of each toasted brioche bun.

Add Sauce

Place the cooked beef patty with melted cheese on top of the sauce, followed by two slices of crispy bacon and a generous amount of red onion.

Assemble Burger

Top with the other half of the toasted brioche bun and serve immediately.

Finish Assembly

Lazy Acre ground beef

Salt

Black pepper

Brioche buns

American cheese slices

Hush Hush sauce

Benton's bacon

Red onion

In a bowl, mix olive oil, salt, black pepper, garlic powder, and lemon juice. Add the chicken breasts and coat evenly with the marinade. Let them marinate for at least 30 minutes.

Prepare the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until they are cooked through and juices run clear. Remove from grill and let rest for a few minutes.

Grill the Chicken

In a small bowl, mix together mayonnaise and lemon juice until well combined. This will be used as the lemon aioli spread.

Make the Lemon Aioli

Wash the Bibb lettuce leaves and slice the tomato into rounds.

Prepare the Vegetables

Slice the ciabatta rolls in half. Spread a generous amount of lemon aioli on both halves. Place the grilled chicken breast on the bottom half, followed by the Bibb lettuce, tomato slices, prosciutto, and provolone cheese. Top with the other half of the ciabatta roll.

Assemble the Sandwich

Optionally, you can grill the assembled sandwich for an additional 2-3 minutes to melt the cheese slightly. Cut in half and serve immediately.

Serve

boneless, skinless chicken breasts

olive oil

salt

black pepper

garlic powder

lemon juice

mayonnaise

Bibb lettuce

tomato

prosciutto

provolone cheese

ciabatta rolls

Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) to create fries.

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with paper towels.

Soak the Potatoes

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While still hot, sprinkle the fries with salt to taste and keep warm until serving.

Season the Fries

In a bowl, mix together A5 beef tallow, chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper.

Combine the Ingredients

Taste the chimichurri and adjust the seasoning if necessary, adding more salt or pepper to taste.

Adjust the Seasoning

Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together before serving.

Let it Rest

In a large bowl, combine the watercress, halved cherry tomatoes, and thinly sliced cucumber.

Prepare the Salad Ingredients

In a small bowl, whisk together the olive oil, lemon juice, and salt. Drizzle this dressing over the salad and toss gently to combine.

Dress the Salad

Serve the watercress salad alongside the steak frites and chimichurri.

Russet potatoes

Vegetable oil

A5 beef tallow

Fresh parsley, chopped

Fresh oregano, chopped

Garlic, minced

Red wine vinegar

Red pepper flakes

Watercress

Cherry tomatoes, halved

Cucumber, thinly sliced

Olive oil

Lemon juice

In a small bowl, whisk together the tamari sauce, olive oil, minced garlic, and black pepper. Place the salmon fillet in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes.

Marinate the Salmon

While the salmon is marinating, prepare the mixed greens salad. In a large bowl, combine the mixed greens, sliced local apple, sliced almonds, and grated Parmesan cheese. Toss gently to combine.

Prepare the Salad

Preheat your grill or skillet over medium-high heat. Remove the salmon from the marinade and cook it for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Plate the mixed greens salad and top it with the cooked tamari salmon. Drizzle any remaining marinade over the salmon if desired. Enjoy your meal!

salmon fillet

tamari sauce

garlic clove, minced

mixed greens

local apple, thinly sliced

almonds, sliced

Parmesan cheese, grated

Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

Rinse and Cook Rice

In a bowl, whisk together soy sauce, lemon juice, sesame oil, honey, minced garlic, and minced ginger until well combined. Set aside.

Make Lemon Soy Marinade

In a small bowl, mix together mayonnaise, sriracha sauce, and lemon juice until smooth. Adjust spice level according to taste.

Prepare Spicy Chili Aioli

In a mixing bowl, combine the diced Ahi tuna with the lemon soy marinade. Let it marinate for at least 10 minutes.

Combine Ahi Tuna with Marinade

In a serving bowl, place a portion of the cooked sushi rice as the base. Top with marinated Ahi tuna, sliced avocado, chopped scallions, and a dollop of yuzu sambal. Drizzle spicy chili aioli over the top before serving.

Assemble the Bowl

Sushi Rice

Water

Soy Sauce

Fresh Lemon Juice

Sesame Oil

Honey

Ginger, minced

Mayonnaise

Sriracha Sauce

Lemon Juice

Ahi Tuna, diced

Avocado, sliced

Scallions, chopped

Yuzu Sambal

Thinly slice the ribeye steak against the grain into strips, aiming for about 1/4 inch thickness. Season the slices with salt and black pepper.

Prepare the Steak

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and mixed bell peppers. Sauté for about 5-7 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes until they are tender. Remove the vegetables from the skillet and set them aside.

Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil and increase the heat to high. Add the seasoned ribeye steak slices to the skillet in a single layer. Cook for about 2-3 minutes without stirring to get a good sear, then stir and continue to cook for another 2-3 minutes until the steak is fully cooked.

Cook the Steak

Once the steak is cooked, return the sautéed vegetables to the skillet. Mix everything together and let it cook for an additional minute to combine the flavors.

Combine Ingredients

Pour the Red Rock Cheese Wiz over the steak and vegetable mixture. Stir well to coat everything with the cheese sauce. Remove from heat.

Add Cheese Wiz

Slice the hoagie rolls open and fill each roll with the Philly cheesesteak mixture. Top with pickled pepperoncini to add a tangy flavor.

Serve the cheesesteaks hot with a side of your choice. Enjoy your delicious Philly cheesesteak!

Ribeye Steak

Pickled Pepperoncini

Bell Peppers (mixed colors)

Mystic Mushrooms (sliced)

Red Rock Cheese Wiz

Onion (sliced)

Hoagie Rolls

Olive Oil

Black Pepper

Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.

Prepare the Cauliflower

In a separate bowl, whisk together the gochujang, soy sauce, honey, vegetable oil, sriracha, minced garlic cloves, and lime juice until smooth.

Make the Glaze

Pour the glaze over the cauliflower florets and toss until they are evenly coated.

Coat the Cauliflower

Spread the coated cauliflower on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the cauliflower is tender and caramelized, flipping halfway through.

Bake the Cauliflower

While the cauliflower is baking, finely chop the peanuts, Thai basil, cilantro, and mint. Mix them together in a small bowl and add lemon zest, garlic powder, salt, and pepper to taste.

Prepare the Gremolata

Once the cauliflower is done, remove it from the oven and let it cool slightly. Serve warm, topped with the peanut gremolata.

Edge Smash Burger* (local)