Pacific white shrimp / bay scallops / Ocean Wise certified salmon / saffron arborio rice / brown butter + lobster stock / parmesan cheese (GF)

Coastal Risotto

Braised lamb shoulder / pappardelle / basil pesto / ricotta / pomodoro sauce / kale / fresh herbs

Lamb Ragu Pappardelle

Sourdough bread / smashed avocado / chilli flakes / two poached eggs / signature seasoned potatoes / fresh fruit cup

Avacado Toast

Pastries + Muffins

Local Guernsey beef / wild mushroom duxelles / Mountainoak truffle gouda / crispy onion strings / roasted garlic aioli / brioche bun / fresh cut fries

Steak + Truffle Burger

Vegan salmon / coconut rice / kimchi / spicy pickled cucumber / radish / sesame seed / spiced vegan aioli

Vegan Salmon Bowl

Falafel fritter / local greens / corn / grape tomatoes / avocado / cucumber / feta / basil / tzatziki (Vegetarian, Gluten Free)

Falafel Fritter Salad

Mild fragrant tomato cream sauce / coconut rice pilaf / mango chutney / butter garlic naan

Butter Chicken Curry

Assorted / freshly baked

Sapsucker Local Sparkling Water

Blueberry Tea

Starbucks Frappuccino

B52 Coffee

Naked Smoothies

Spanish Coffee

Irish Coffee

Monte Cristo

Baileys Coffee

House made pastrami / sauerkraut / Gruyère cheese / Russian aioli / pickle / rye bread

Proof’s Reuben

Spicy Gochujang BBQ sauce / crispy chicken thigh / kimchi slaw / pickled onion / bao burger bun

Korean Fried Chicken Sandwich

Mornay sauce / Gruyère cheese / Herbes de Provence / caramelized onions / vegetable stock / thyme / casarecce noodle

Petite French Onion Mac + Cheese

Chai / mint / chamomile / earl grey / English breakfast / green zen

Tazo Tea

Espresso

Starbucks Pike Place Coffee

Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, sear the shrimp 45–60 seconds per side until just opaque. Remove shrimp to a plate and cover loosely with foil; reserve juices in pan.

Season and sear shrimp

Dry the scallops and season with a pinch of salt and pepper. In the same skillet over medium-high heat, add a tiny splash of oil if needed. Sear bay scallops 30–45 seconds per side until golden; remove and keep warm. Quickly sear salmon cubes 1–2 minutes, turning to get color but keeping centers slightly pink; remove and keep warm. Set all seafood aside — it will finish in the risotto near the end so it remains tender.

Cook scallops and salmon

Place saffron threads in 2 tablespoons of the hot lobster stock and let bloom for 5 minutes to release color and aroma.

Bloom saffron and prep

In a heavy-bottomed wide saucepan or sauté pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add the minced shallot and cook gently 3–4 minutes until softened and translucent but not browned. Stir in the garlic and cook 30 seconds until fragrant.

Sweat aromatics

Add the arborio rice to the pan and stir to coat each grain for 1–2 minutes until the edges start to look translucent and there's a faint nutty aroma. This toasting step helps the rice hold texture.

Toast rice

Pour in the dry white wine and stir constantly until almost fully absorbed by the rice, about 1–2 minutes.

Deglaze with wine

Reduce heat to medium-low. Add a ladle (about 1/2 cup) of hot lobster stock (including the saffron-infused stock) to the rice and stir gently until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 18–22 minutes. Taste after 16 minutes for doneness — the rice should be creamy and al dente (slightly firm to the bite). Reserve any unused hot stock.

Ladle in stock gradually

While the risotto cooks, melt 3 tbsp unsalted butter in a small skillet over medium heat. Swirl occasionally until the butter foams and turns golden brown with a nutty aroma, about 3–4 minutes. Remove from heat and stir in the lemon zest. Set aside.

Make brown butter

When the rice is creamy and nearly done, remove the pan from the heat. Stir in the remaining 2 tbsp unsalted butter and 3 tbsp grated Parmesan until melted and emulsified into the risotto. If you prefer a silkier finish, stir in 2 tbsp heavy cream. Adjust seasoning with remaining 1/2 tsp salt and up to 1/2 tsp black pepper to taste.

Finish risotto with butter and cheese

Gently fold the seared shrimp, scallops, and salmon cubes into the risotto. Add the browned lemon butter in a slow stream while folding to coat seafood and rice without breaking pieces. Return the pan to very low heat for 1 minute just to bring everything together (do not boil).

Fold in seafood and brown butter

Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped flat-leaf parsley. Taste and adjust seasoning. If the risotto is too thick, add up to 1/4 cup reserved hot lobster stock to loosen to a creamy consistency.

Add finishing touches

Spoon the coastal risotto into warm shallow bowls, placing pieces of salmon, shrimp, and scallops evenly. Drizzle any remaining brown butter from the skillet over the top. Sprinkle with flaky sea salt, extra grated Parmesan if desired, and microgreens or chopped chives. Serve immediately so the risotto retains its creamy texture.

Pacific white shrimp (peeled, deveined, tails removed)

Bay scallops

Ocean Wise certified salmon (skin removed, cut into 1/2" cubes)

Salt

Freshly ground black pepper

Extra-virgin olive oil

Arborio rice

Saffron threads

Dry white wine

Shallot (finely minced)

Garlic (minced)

Unsalted butter

Olive oil

Finely grated Parmesan cheese

Lobster stock (or rich seafood stock), hot

Heavy cream (optional, for silkier finish)

Fresh lemon juice

Fresh flat-leaf parsley (chopped)

Unsalted butter (for browning)

Fresh lemon zest

Flaky sea salt

Microgreens or chives (optional)

Pat lamb pieces dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large heavy Dutch oven or wide pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear lamb pieces until deeply browned on all sides, about 4–5 minutes per batch. Transfer browned lamb to a plate and set aside.

Season and brown lamb

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.

Stir in 3 tbsp tomato paste and cook 2 minutes, stirring, to deepen the flavor. Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, about 4–5 minutes.

Build the sauce

Return browned lamb to the pot. Add crushed tomatoes, 2 cups stock, bay leaves, chopped rosemary, thyme, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers. Partially cover and braise gently until lamb is very tender and falling apart, 2 to 2 1/2 hours. Check every 30 minutes and add a splash of stock or water if the sauce becomes too thick. Taste after 90 minutes and add 1 tsp brown sugar or honey if the tomatoes are too acidic; adjust salt and pepper.

Braise

When lamb is tender, remove from heat. Using tongs or a slotted spoon, transfer lamb to a cutting board. Discard bay leaves. Using two forks, shred lamb into bite-sized pieces, removing any large bits of fat or bone. Return shredded meat to the pot and stir to incorporate into the sauce. Simmer gently uncovered for 10–15 minutes to allow flavors to meld and sauce to thicken. If sauce is too loose, simmer a bit longer; if too thick, add up to 1/2 cup stock or reserved pasta water later when combining.

Shred ragu

In a food processor, combine 2 cups packed basil, toasted pine nuts, grated Parmesan, and 1 garlic clove. Pulse until roughly chopped. With the motor running, stream in 1 cup olive oil until the mixture becomes a smooth emulsion. Add 1 tsp lemon juice, 1 tsp kosher salt, and 1/2 tsp black pepper; pulse to combine. Taste and adjust seasoning. Transfer pesto to a bowl and set aside. (If making ahead, press a thin film of olive oil on top and refrigerate up to 24 hours.)

Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add 450 g dried pappardelle and cook until al dente according to package instructions, usually 7–10 minutes. Reserve 1 cup pasta cooking water before draining.

While pasta cooks, heat 1 tbsp olive oil in a large sauté pan over medium heat. Add chopped kale and sauté until wilted and bright green, about 3–4 minutes. Season lightly with a pinch of salt. If kale is tough, add 2–3 tbsp pasta cooking water to help steam and tenderize. Remove from heat.

Drain pappardelle and add directly to the pan with the kale. Add 2–3 ladlefuls of lamb ragu (adjust to preference) and 2–3 tbsp basil pesto. Toss gently over medium-low heat, adding reserved pasta water a few tablespoons at a time to create a silky sauce that coats the pasta, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, divide pappardelle among 6 warm plates. Spoon additional lamb ragu on top if needed. Place small dollops (about 1 tbsp each) of ricotta across the plates and sprinkle with 1/2 cup grated Pecorino. Tear remaining fresh basil and scatter over the dish. Finish with a light drizzle of extra-virgin olive oil and a crack of black pepper to taste.

Optional plating note: For contrast, add a spoonful of pesto at the edge of each plate or a few extra microgreens. Leftover ragu keeps refrigerated for up to 3 days or freezes for up to 3 months.

bone-in lamb shoulder, trimmed and cut into 2-inch pieces

kosher salt

freshly ground black pepper

extra-virgin olive oil

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic cloves, minced

tomato paste

dry red wine

canned crushed tomatoes (28 oz / 796 ml)

low-sodium chicken or beef stock

bay leaves

fresh rosemary, chopped

fresh thyme leaves

red pepper flakes

brown sugar or honey (optional, to balance acidity)

dried pappardelle pasta

kale, stems removed and chopped

pasta cooking water (reserved)

kosher salt (for pasta water)

fresh basil leaves, packed

toasted pine nuts (or walnuts)

grated Parmesan cheese

garlic clove

fresh lemon juice

whole-milk ricotta

fresh basil leaves, small torn for garnish

grated Pecorino or extra Parmesan

extra-virgin olive oil (drizzle)

freshly ground black pepper (to taste)

Preheat a grill pan or toaster. Lightly brush both sides of the sourdough slices with 0.5 tsp olive oil. Toast on medium-high heat until golden and crisp, about 2–3 minutes per side (or use a toaster until edges are browned). Set aside on a plate.

Toast bread

Cut the avocado in half, remove the pit and scoop flesh into a bowl. Add 1 tbs lemon juice, 1 tsp extra-virgin olive oil, 1 tsp sea salt, 0.5 tsp black pepper and 0.5 tsp red chilli flakes. Mash with a fork to a chunky paste (leave some texture). Taste and adjust seasoning. Keep warm or at room temperature until assembly.

Prepare smashed avocado

Fill a medium saucepan with ~1 liter water and bring to a gentle simmer (small bubbles). Add 1 tsp white vinegar. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then slide one egg into the center. Poach for 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Use a slotted spoon to lift the egg, drain briefly on paper towel. Repeat for second egg. Keep eggs warm in a bowl of warm water if necessary. Finish with a light sprinkle of 0.25 tsp coarse salt.

Poach eggs

Preheat oven to 220°C (425°F). Toss 400 g halved baby potatoes with 1.5 tbs olive oil, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.75 tsp salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast 20–25 minutes, turning once halfway, until golden and crisp on edges and tender inside.

Cook potatoes

Remove potatoes from oven, toss with 1 tbs chopped fresh parsley and adjust seasoning if needed. Keep warm for plating.

Finish potatoes

Combine 4 hulled halved strawberries, 0.5 cups blueberries and 0.5 cups diced pineapple in a small bowl. Drizzle with 1 tsp honey and sprinkle 1 tsp chopped fresh mint if using. Gently toss and chill briefly or serve immediately at cool room temperature.

Spread a generous layer of the smashed avocado evenly across the two toasted sourdough slices.

Carefully place one poached egg on each avocado-covered toast. If desired, gently press the back of a spoon to slightly nestle the egg into the avocado so it sits securely.

Arrange the signature seasoned potatoes on the side of the plate and add the fresh fruit cup in a small ramekin or space on the plate.

Finish the toasts with a light drizzle of 0.5 tsp olive oil, a pinch (0.25 tsp) extra chilli flakes if you like more heat, and 0.25 cups microgreens or baby arugula on the side or atop the eggs. Serve immediately so eggs remain warm and yolks runny.

sourdough bread slices

ripe avocado

sea salt

black pepper

red chilli flakes

large eggs

white vinegar

water (for poaching)

coarse salt (for finishing)

baby potatoes (or Yukon gold), halved

olive oil

smoked paprika

garlic powder

dried oregano

salt

fresh parsley, chopped

strawberries, hulled and halved

blueberries

pineapple, diced

honey (optional)

fresh mint, chopped (optional)

microgreens or baby arugula

extra chilli flakes (optional)

olive oil for drizzle

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease each cup.

Preheat and prepare

In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.

Mix dry ingredients

In a separate bowl, whisk 1 cup milk, 1 large egg, 1 tablespoon melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine wet ingredients

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until the flour is incorporated—do not overmix; a few lumps are fine. The batter should be thick but scoopable.

Combine wet and dry

If using blueberries, gently fold in 1 cup fresh blueberries. If using chocolate chips, fold in 3 tablespoons chocolate chips. If using chopped apple, toss 1 cup chopped apple with 1 teaspoon ground cinnamon (and 1 tablespoon lemon zest if using) before folding into batter. Fold add-ins briefly to avoid breaking delicate fruit and to prevent the batter from turning color.

Prepare add-ins

Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Use an ice cream scoop or large spoon for even portions.

Portion batter

In a small bowl, combine 1 tablespoon flour, 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon cold cubed unsalted butter. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Make streusel

Sprinkle the streusel evenly over the filled muffin cups before baking.

Top muffins

Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) (if your oven allows) and continue baking for 12–16 minutes more, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. (If you do not reduce temperature, bake 18–22 minutes total.)

Bake

Remove muffins from the oven and let them rest in the pan for 5 minutes. Transfer muffins to a wire rack to cool for at least 10 minutes before serving.

Cool

all-purpose flour

granulated sugar

baking powder

milk

large egg

unsalted butter, melted

vanilla extract

fresh blueberries

chocolate chips

chopped apple

ground cinnamon

lemon zest

light brown sugar, packed

cold unsalted butter, cubed

muffin liners or butter for greasing

Divide the 1.25 lb ground Guernsey beef into two equal portions (about 10 oz each). Gently form into loose patties about 3/4-inch thick and slightly larger than the buns. Do not overwork the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.