cheese grits, wilted greens, applewood smoked bacon, cider-honey vinaigrette, natural jus

Cola-Braised Short Ribs

spice-rubbed, crispy potato crab hash cake, sweet corn bisque, balsamic reduction

Seared Halibut

16oz grilled, cabernet-onion marmalade, béarnaise butter; crispy fingerling potatoes

USDA Prime Ribeye

french cut pork chop, bourbon peach chutney, roasted poblano and yucca mash, white balsamic gastrique

Pork Chop

local cornmeal, fresh corn, buttermilk, chives, jalapeño, whiskey-maple butter

Buttermilk-Jalapeño Skillet Cornbread

grilled u-10 scallops, carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, crispy kale, parmesan, parsley

Scallop & Wild Mushroom Risotto

bacon, sliced chilies, fresh ginger, bourbon honey

Roasted Glazed Brussels Sprouts

smoked shrimp, andouille sausage, applewood smoked bacon, cheese grits, creole sauce

Shrimp & Grits

smoked glazed pork belly, wilted greens, smoked blackberry, whole grain dijonnaise sauce

Pork Belly Burnt Ends

mexican-inspired spiced halibut, crab hash cake, roasted pumpkin and habanero bisque, lime cream, chili-roasted pepitas, cilantro

Calabaza Halibut

cavatappi, gruyère and white cheddar mornay, truffle oil, panko parmesan breadcrumbs, shaved black truffle

Truffle Mac ’n Cheese

griddle-seared atlantic salmon, organic arugula, citrus vinaigrette, lemon-tabasco aioli, microgreens, parmesan crisp

Potato-Horseradish Crusted Salmon

carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, parmesan, parsley

Wild Mushroom Risotto

Braised Kale

cola-braised, salsa verde, pico de gallo, kale-jicama slaw, horseradish crema, flour tortillas

Short Rib Tacos

premium american wagyu beef and pastured pork, house-made marinara; crusty baguette

Wagyu Meatballs

sautéed cutlet, marinara ragout, heirloom tomatoes, fresh mozzarella, basil, sherry vinaigrette, parmesan shavings

Parmesan Chicken Caprese

wood-grilled aged filet mignon, béarnaise butter, lump maryland crab cake, remoulade

Steak & Cake

Mashed Yukon Gold Potatoes

local potato dumplings, sweet shrimp, roasted garlic, wilted spinach, lobster-lemon butter

Shrimp Gnocchi

smashed and fried, herbed butter, maldon sea salt, parmesan cheese

Crispy Fingerling Potatoes

crisp-fried, cilantro, fresno chili peppers, carrots, scallion, thai sauce

Thai-Spiced Calamari

chargrilled naan bread, labneh cheese, pickled bruschetta, aleppo pepper oil, pickled mustard seed

Bruschetta Flatbread

lemon pepper linguini, walnut basil pesto, pickled bruschetta, aleppo pepper oil, herbed gremolata

Walnut Basil Pesto Linguini

In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.

Sear the Short Ribs

In the same pot, add chopped onion and minced garlic. Sauté until translucent.

Sauté Aromatics

Add cola and beef broth to the pot along with the short ribs. Bring to a boil, then cover and reduce heat to low. Let simmer for 2.5 to 3 hours until tender.

Braise the Ribs

In a pot, bring water to a boil. Add grits and salt, reduce heat and simmer, stirring often, until thickened (about 20 minutes).

Cook the Grits

Stir in cheddar cheese and butter until melted and creamy.

Add Cheese and Butter

In a skillet, cook bacon until crispy. Remove and chop, leaving the drippings in the pan.

Cook Bacon

Add minced garlic and olive oil to the drippings. Add greens and sauté until wilted. Season with salt and stir in the chopped bacon.

Sauté Greens

In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until emulsified.

Mix Vinaigrette

beef short ribs

cola

beef broth

onion

garlic cloves

salt

black pepper

olive oil

grits

cheddar cheese

water

butter

kale or spinach

applewood smoked bacon

garlic

apple cider vinegar

honey

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.

Prepare the Balsamic Reduction

In a pot, melt butter over medium heat. Add onion and garlic, sauté until translucent. Add sweet corn and vegetable broth, bring to a boil. Simmer for 15 minutes then blend until smooth. Stir in heavy cream, salt, and pepper, and heat through. Set aside.

Make the Sweet Corn Bisque

Boil the diced potatoes until tender, then drain and mash. In a bowl, mix mashed potatoes, crab meat, green onions, beaten egg, breadcrumbs, salt, and pepper. Form into patties. Heat oil in a skillet over medium heat and fry the patties until golden brown on both sides. Drain on paper towels.

Prepare the Potato Crab Hash Cake

Rub the halibut fillets with olive oil, paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the fillets for about 4-5 minutes on each side until golden and cooked through.

Cook the Halibut

On a plate, place a hash cake, top with a seared halibut fillet, drizzle with sweet corn bisque, and finish with balsamic reduction.

Serve the Dish

Halibut fillets

Olive oil

Paprika

Garlic powder

Salt

Black pepper

Potatoes, peeled and diced

Crab meat, cooked

Green onions, chopped

Egg, beaten

Breadcrumbs

Olive oil (for frying)

Sweet corn kernels

Vegetable broth

Onion, chopped

Garlic, minced

Heavy cream

Butter

Balsamic vinegar

Honey

Preheat your grill to high heat. Season the ribeye steak generously with salt and black pepper. Drizzle olive oil on the steak and rub it in. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Grill the Ribeye

In a saucepan over medium heat, melt the butter and add the sliced onions. Cook until softened and translucent, about 10 minutes. Add the brown sugar and cook for an additional 2 minutes. Pour in the Cabernet Sauvignon and balsamic vinegar, then reduce heat and simmer until the mixture thickens, about 15-20 minutes. Set aside.

Make the Marmalade

In a bowl, mix the softened butter with chopped tarragon, shallots, and lemon juice. Combine well and set aside.

Prepare the Béarnaise Butter

Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes in olive oil, salt, pepper, and chopped rosemary. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy.

Roast the Potatoes

USDA Prime Ribeye Steak

Black Pepper

Olive Oil

Red Onions, thinly sliced

Cabernet Sauvignon

Brown Sugar

Balsamic Vinegar

Unsalted Butter, softened

Fresh Tarragon, chopped

Shallots, finely chopped

Lemon Juice

Fingerling Potatoes, halved

Fresh Rosemary, chopped

Pat pork chops dry with paper towels. Season both sides and the exposed bone with kosher salt (2 tsp total) and freshly ground black pepper (1 tsp). Let sit at room temperature while other components are prepared, about 15–20 minutes.

Prep and Season

Preheat oven to 400°F (200°C). Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat until shimmering. Place pork chops presentation-side down (fat/browned edge) and sear 2–3 minutes until golden, then flip and sear the other side 2 minutes. Add 2 tablespoons butter, thyme sprigs, and smashed garlic to the pan. Baste chops with melted butter for 30–45 seconds. Transfer skillet to preheated oven and roast until internal temperature reaches 140–145°F (60–63°C), about 6–10 minutes depending on thickness. Remove from oven, tent loosely with foil and rest 6–8 minutes (carryover will rise to 145–150°F).

Sear and Roast

After resting, if desired, quickly return chops to hot skillet and baste briefly in pan juices to re-warm and glaze. Keep warm until plating.

Finish

In a medium saucepan over medium heat combine 1 tablespoon olive oil (or use the pan drippings reserved), finely chopped shallot, and grated ginger. Cook, stirring, until fragrant and shallot is translucent, about 2–3 minutes.

Add diced peaches (3 cups), brown sugar (1 tbs), apple cider vinegar (2 tbs), bourbon (2 tbs), red pepper flakes (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Stir to combine and bring to a gentle simmer.

Simmer uncovered over medium-low heat, stirring occasionally, until peaches break down and mixture thickens to a chutney consistency, about 12–18 minutes. If you want a silkier chutney, mash lightly with a fork or use an immersion blender for one or two quick pulses—leave some texture. Stir in 1 tablespoon lemon juice at the end to brighten. Taste and adjust salt, sugar, or heat.

If using for tableside flair, you may add the extra tablespoon bourbon at the end and carefully flame to burn off alcohol (optional). Keep warm until plating.

Preheat broiler or gas flame. Place poblanos on a baking sheet and roast under broiler or directly over a burner, turning occasionally, until skin is blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap or a sealed container to steam for 10 minutes—this loosens the skin.

Roast Poblanos

Once cool enough to handle, peel off blistered skin, remove stems and seeds, and roughly chop the roasted poblano. Set aside.

Peel and Seed Poblanos

While poblanos roast, place peeled and cut yucca pieces in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender and a fork slides easily through, about 20–25 minutes (timing varies with size). Drain well.

Cook Yucca

Return drained yucca to the pot or a mixing bowl. Remove any tough fibrous core pieces before mashing. Add 2 tablespoons butter, 1/2 cup milk (or half-and-half) warmed, and 2 tablespoons crema or sour cream. Mash with a potato masher or use a ricer for a smoother texture. Fold in the chopped roasted poblano. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If mash is too stiff, add a little more warm milk 1 tablespoon at a time until desired texture. Keep warm.

Mash

In a small saucepan, combine 3/4 cup white balsamic vinegar and 1/4 cup granulated sugar over medium heat. Stir until sugar dissolves, then bring to a gentle boil.

Reduce heat and simmer gently until liquid has reduced by about half and coats the back of a spoon, about 8–12 minutes. Watch carefully to avoid burning. Remove from heat and whisk in 1 tablespoon cold butter (optional) and a pinch of salt to add gloss and round the flavor. Taste and adjust—if too sharp, a tiny pinch more sugar; if too sweet, a few drops of vinegar. Keep warm or at room temperature for drizzling.

Spoon a generous portion of roasted poblano & yucca mash onto each plate and smooth into a small mound.

Place one rested french-cut pork chop standing or laid slightly over the mash. Spoon 2–3 tablespoons of warm bourbon peach chutney over the top or alongside the chop.

Drizzle 1–2 tablespoons of white balsamic gastrique around the plate for brightness and visual contrast. If you reserved pan juices from the pork, spoon a little around the meat for extra flavor.

Garnish with microgreens or chopped parsley and serve immediately.

french cut bone-in pork chops (about 1.25–1.5 inch thick)

kosher salt

freshly ground black pepper

unsalted butter

fresh thyme sprigs

garlic cloves, smashed

ripe peaches, peeled and diced (about 1/2–3/4 inch)

shallot, finely chopped

ginger, finely grated

brown sugar (light or dark)

bourbon

red pepper flakes

lemon juice

fresh yucca (cassava), peeled and cut into 1–2 inch pieces

poblano peppers

whole milk or half-and-half

crema or sour cream

white balsamic vinegar

granulated sugar

cold unsalted butter (optional, for gloss)

pinch salt

microgreens or chopped parsley

extra bourbon (for flaming, optional)

Preheat the Oven

In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Mix well.

Mix Dry Ingredients

In another bowl, whisk together buttermilk, eggs, vegetable oil, chives, and diced jalapeño.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fresh corn kernels.

Combine Mixtures

Heat a cast-iron skillet over medium heat and add a bit of oil. Once hot, pour in the batter.

Prepare Skillet

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Bake the Cornbread

Let the cornbread cool slightly. Serve warm with whiskey-maple butter on top.

Serve

cornmeal

all-purpose flour

baking powder

fresh corn kernels

buttermilk

eggs

chives, chopped

jalapeño, diced

whiskey-maple butter

vegetable oil

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender. Season with salt and pepper. Remove from pan and set aside.

Cola-braised Short Ribs