French Onion Soup

Caprese Salad

Apples Spinach, goat Salad cheese, apple cider dressing

Porterhouse for Two

Rib Eye Steak, 18 ounce

Filet Mignon, 12 ounce

Filet Mignon, 8 ounce

Prosciutto Wrapped Mozzarella

HOT GRUYERE CORNED BEEF SANDWICH

Shrimp Remoulade / Shrimp Cocktail

Seared Ahi Tuna

Baked Escargot

Spicy Lobster

buffalo bill burger

soup of the week

baked whole grain pepper jack with black bean puree and roasted olives

pizza

goat cheese

WITH MASHED POTATOES, DRIZZLED WITH CHEESECAKE

WILD PRIME BEEF SHORT RIBS

BRAISED GUINNESS BEEF

HOUSE GROUND SHEPHERDS PIE

CAB IRISH STEAK

SERVED W/ CHIPS, TARTAR SAUCE & GUINNESS...

GUINNESS BATTERED FISH & CHIPS

BRAISED HEIRLOOM VEAL RAGOUT

NORWEGIAN SALMON CAPONATA

Peel and thinly slice 2 lb of yellow onions into half-moon slices about 1/8-inch thick. Aim for uniform slices so they caramelize evenly.

Prepare onions

In a large heavy-bottomed pot or Dutch oven, heat 4 tbsp unsalted butter and 1 tbsp olive oil over medium heat until butter melts and begins to foam. Add the sliced onions, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp granulated sugar (the sugar helps with even caramelization). Stir to coat the onions in fat.

Cook onions

Reduce heat to medium-low. Cook the onions, stirring every 5 minutes, scraping the browned bits from the bottom of the pot with a wooden spoon. Continue for 35–50 minutes until the onions are deeply golden-brown and very soft. If the pan dries out or starts to scorch, add a tablespoon or two of water and continue cooking. Adjust heat as needed to prevent burning.

Caramelize

Once the onions are richly caramelized, increase heat to medium-high and sprinkle 1 tbsp all-purpose flour over the onions. Cook for 1–2 minutes, stirring, to remove raw flour taste. Pour in 3/4 cup dry white wine to deglaze, scraping up all browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Deglaze

Add 6 cups beef stock, 2 tbsp dry sherry or brandy (if using), 2 bay leaves, and 2 sprigs fresh thyme. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, for 20–30 minutes to let flavors meld. Taste and season with additional salt and pepper as needed. Remove and discard thyme sprigs and bay leaves before serving.

Add stock and aromatics

Preheat oven to 400°F (200°C) or set broiler to medium-high. Brush both sides of 8 baguette slices with 1 tbsp olive oil and place on a baking sheet. Toast in the oven for 5–8 minutes or under the broiler for 1–2 minutes per side until golden and crisp. Remove and rub the warm toasts with the cut side of 1 garlic clove for a subtle garlic flavor.

Toast baguette slices

Ladle the hot soup into oven-safe bowls (leave about 1/2-inch headspace). Place one or two toasted baguette slices on top of each bowl of soup. Top generously with grated Gruyère (about 1/4 cup to 1/2 cup per bowl) and a light sprinkle of Parmesan if using. Place the bowls on a baking sheet and put under the broiler until the cheese is melted, bubbling, and golden brown, about 2–4 minutes. Watch closely to avoid burning.

Assemble and melt cheese

Carefully remove hot bowls from oven (use oven mitts). Let cool for 1–2 minutes, garnish with a small thyme leaf if desired, and serve immediately.

Serve

yellow onions, thinly sliced

unsalted butter

olive oil

Kosher salt

granulated sugar

freshly ground black pepper

all-purpose flour

dry white wine

beef stock (or beef + chicken blend for milder flavor)

dry sherry or brandy (optional)

bay leaves

fresh thyme sprigs

baguette slices (½-inch thick)

olive oil (for toasting bread)

garlic clove, halved

Gruyère cheese, grated

Parmesan cheese, finely grated (optional)

Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch (6 mm) thick rounds. If tomatoes are very juicy, remove seeds from center of a few slices by gently pressing with a spoon and discard excess liquid to avoid watering down the salad.

Prepare tomatoes

Slice the fresh mozzarella into rounds about the same thickness as the tomato slices (about 1/4 inch). If using a ball of mozzarella, gently press slices between paper towels to remove excess moisture so they don't make the salad soggy.

Prepare mozzarella

On a serving plate or platter, arrange alternating slices of tomato and mozzarella, slightly overlapping (tomato → mozzarella → tomato) around the plate. Tuck whole basil leaves between some of the cheese and tomato slices so they are visible and evenly distributed across the platter.

Assemble

In a small bowl or jar, whisk together the extra-virgin olive oil and balsamic vinegar until combined. Add sea salt and freshly ground black pepper and whisk again. Taste and adjust seasoning — the dressing should be balanced with a mild tang from the vinegar and a silky oil mouthfeel.

Drizzle the dressing evenly over the arranged tomato, mozzarella, and basil. Use about two-thirds of the dressing first, then add more as desired.

If desired, finish with a light drizzle of balsamic glaze for sweetness and visual contrast, and sprinkle lemon zest over the salad for a bright aroma. Serve immediately at room temperature.

ripe tomatoes

fresh mozzarella

fresh basil leaves

extra-virgin olive oil

balsamic vinegar (or aged balsamic glaze)

sea salt

balsamic glaze (for drizzling)

lemon zest

Wash apples, core them, and thinly slice (about 1/8" thick). To prevent browning if not assembling immediately, toss slices in a small bowl with 1 teaspoon lemon juice and set aside.

Prepare apples

In a small dry skillet over medium heat, add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool. Roughly chop once cool.

Toast walnuts

Place baby spinach in a large salad bowl. Add thinly sliced red onion and chopped parsley (if using). Season lightly with a pinch of kosher salt and a few grinds of black pepper.

Assemble greens and aromatics

Scatter the sliced apples over the spinach, sprinkle the toasted walnuts, and crumble the goat cheese evenly on top. Hold dressing until just before serving.

Add apples, nuts, and cheese

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, minced shallot, grated garlic, and lemon juice. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking (or close jar and shake vigorously) to emulsify the dressing. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust honey or salt to balance acidity if needed.

Let dressing sit for 5 minutes at room temperature to allow flavors to meld. Give a final whisk or shake before using.

When ready to serve, drizzle about 2–3 tablespoons dressing over the salad and gently toss to coat evenly. Add more dressing if desired. Finish with additional crumbled goat cheese, a few whole toasted walnut pieces for garnish, and a final crack of black pepper. Serve immediately.

baby spinach

apples (medium), cored and thinly sliced

soft goat cheese (chèvre), crumbled

toasted walnuts, roughly chopped

red onion, very thinly sliced

fresh flat-leaf parsley, chopped (optional)

kosher salt

apple cider vinegar

Dijon mustard

honey

lemon juice (fresh)

shallot, minced

garlic, grated or minced

salt

Remove porterhouse from the refrigerator 45–60 minutes before cooking and leave wrapped loosely on a plate at room temperature. This ensures even cooking and better sear.

Bring to room temperature

Pat the steak thoroughly dry with paper towels. Trim any large exterior fat pockets if desired, but keep most of the fat for flavor and moisture.

Pat dry and trim

Generously season both sides and the edges of the steak with kosher salt and coarsely ground black pepper. If using garlic powder, sprinkle it lightly on both sides. Press the seasoning gently into the meat.

Season

Preheat your oven to 400°F (200°C). Place a large heavy skillet (preferably cast iron) over high heat for 5 minutes so it is very hot.

Preheat pan and oven

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the porterhouse in the pan, laying it away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 2.5–3 minutes.

Sear steak

Hold the steak on its edges with tongs and sear the fat cap and around the bone for about 30–60 seconds per side to render fat and develop color.

Sear edges

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. When the butter foams, tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices for 30–45 seconds.

Add butter and aromatics

Transfer the skillet to the preheated oven (use an oven mitt). Roast until the internal temperature reaches your desired doneness: about 6–10 minutes for medium-rare (125–130°F / 52–54°C after resting), longer for medium. Use an instant-read thermometer inserted into the thickest part of the strip (not touching bone) to check temperature.

Finish in oven

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute and internal temperature rises a few degrees.

Rest

If desired, sprinkle coarse finishing salt over the top and scatter chopped parsley. Slice the porterhouse by cutting the T-bone to separate the strip and the tenderloin if you want to plate them separately; then slice each section across the grain into 1/2-inch thick slices. Serve with lemon wedges if using.

Finish and slice

Target internal temperatures before resting: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember the temperature will rise ~3–7°F while resting.

Notes on doneness

porterhouse steak (about 2.5–3 lb / 1.1–1.4 kg)

coarsely ground black pepper

garlic powder (optional)

neutral high-heat oil (canola, grapeseed, or vegetable)

fresh garlic cloves, smashed

fresh rosemary sprig

coarse finishing salt (like flaky sea salt)

freshly chopped parsley (optional)

lemon wedges (optional)

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (this promotes even cooking). Pat the steak dry on all sides with paper towels.

Bring to temperature

Generously season both sides and the edges with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Place a heavy‑bottomed skillet (cast iron preferred) over high heat. Heat until very hot, about 5 minutes; the skillet should smoke slightly when a drop of water sizzles and evaporates on contact.

Preheat pan

Brush or rub the steak lightly with 1 tbs olive oil. Carefully place the steak in the hot skillet. Sear without moving for 2 1/2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 1/2–3 minutes.

Sear the steak

If the steak has a fat cap, use tongs to hold the steak on its side and press the fat edge to the pan for 30–60 seconds to render and crisp. Continue until edges are browned.

Render fat and sear edges

Reduce heat to medium. Add the butter and aromatics (see next section) and tilt the pan slightly to pool melted butter. Using a large spoon, baste the steak continuously for 1–3 minutes while cooking until it reaches target internal temperature: 120–125°F for rare, 125–130°F for medium‑rare, 135°F for medium. For an 18‑oz, 1 1/2–2" bone‑in rib eye, expect about medium‑rare after an additional 2–4 minutes of basting depending on thickness. Use an instant‑read thermometer inserted into the thickest part without touching bone to check temperature.

Finish to desired doneness

When you flip the steak for the first time (after the initial sear), reduce the heat to medium and add 3 tbs unsalted butter, 2 lightly crushed garlic cloves, 2 thyme sprigs and the optional rosemary to the pan. Let the butter melt and foam.

Tilt the pan so the melted butter pools at one side and use a spoon to continuously baste the top of the steak with the butter and aromatics. Baste for 1–3 minutes while cooking to finish and build flavor and color.

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (this redistributes juices and finishes carryover cooking).

Slice the steak against the grain into 1/2‑inch slices (leave bone whole if serving on the bone). Sprinkle lightly with flaky sea salt to taste and serve with a lemon wedge on the side if desired.

Slice and season

If you want a quick pan sauce: pour off excess fat, deglaze the hot pan with 1/4 cup red wine or beef stock, scrape up browned bits, simmer 1–2 minutes, swirl in 1 tbs cold butter, and spoon over the sliced steak.

bone-in rib eye steak (about 18 oz / 510 g), 1 1/2–2 inches thick

olive oil (or high‑heat neutral oil)

garlic cloves, lightly crushed

fresh rosemary sprig (optional)

flaky sea salt (Maldon or similar)

lemon wedge

Remove the 12-ounce filet mignon from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes so it cooks more evenly.

About 10 minutes before cooking, season the steak generously on all sides with kosher salt (about 1.5 tbs total), freshly ground black pepper (about 1 tbs) and 1/2 tsp garlic powder. Press the seasoning lightly so it adheres to the surface.

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so the pan is hot when you start searing.

Preheat

Remove the hot skillet from the oven carefully and place it on the stovetop over medium-high heat. Add 2 tbs neutral oil and heat until shimmering and just beginning to smoke. Place the seasoned filet mignon in the pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes. Also quickly sear the edges by holding the steak with tongs for 20–30 seconds per edge to render fat and brown.

Sear

Reduce heat slightly to medium. Add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steak with melted butter and pan juices for 30–45 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 12-ounce filet about 6–8 minutes in the oven typically reaches medium-rare (use an instant-read thermometer inserted into the center to check).

Baste and finish in oven

Remove the steak from the skillet onto a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; carryover will raise the temperature a few degrees. While resting, proceed to make the pan jus if using.

After removing the steak, place the skillet over medium heat. If there are excessive burnt bits, deglaze with 1/4 cup red wine, scraping the bottom with a wooden spoon to loosen fond. Let wine reduce by half (about 1–2 minutes). Add 1/2 cup beef stock and simmer 2–3 minutes until slightly reduced. Turn off heat and swirl in 1 tbs cold butter pieces one at a time to emulsify and thicken the sauce. Taste and season with a pinch of salt and pepper if needed. Spoon the jus over sliced steak or serve on the side.

Slice the rested filet against the grain if desired, or serve whole. Spoon pan jus over the steak or serve it alongside. Garnish with the thyme sprigs if desired.

filet mignon (beef tenderloin), 12-ounce

garlic powder

neutral oil with high smoke point (canola, grapeseed, or vegetable)

garlic cloves, smashed

beef stock or low-sodium beef broth

red wine (optional)

cold unsalted butter (for mounting sauce), cut into 1/2-tbs pieces

Remove the 8 oz filet mignon from the refrigerator and let it sit on a plate, loosely covered, for 30–45 minutes until it reaches near room temperature. Pat the steak dry thoroughly with paper towels.

Bring steak to temperature

Season all sides of the steak evenly with the kosher salt and freshly ground black pepper. Press seasoning lightly so it adheres.

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Carefully place the filet in the hot skillet. Sear without moving for 2.5–3 minutes to form a deep brown crust.

Sear first side

Flip the steak with tongs and sear the second side for 2–3 minutes to brown.

Sear second side

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme or rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish cooking.

Baste and flavor

For an 8 oz (approximately 1.5–2 inch) filet, target internal temperatures: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. Insert an instant-read thermometer into the thickest part of the steak to confirm desired doneness. If the steak needs more cooking, reduce heat and continue basting, or transfer the pan to a preheated 400°F (200°C) oven for 2–5 minutes until temperature is reached.

Check doneness

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Rest time depends on final doneness reached (longer rest for higher temps).

Optionally spread the softened finishing butter over the top of the warm steak and sprinkle a small pinch of flaky sea salt. Serve whole or sliced against the grain.

Finish and serve

8 oz filet mignon (center-cut)

neutral oil with a high smoke point (canola, grapeseed, or vegetable)

garlic cloves (lightly crushed)

fresh thyme or rosemary sprigs

finishing butter (softened, optional)

flaky sea salt (optional)

Remove mozzarella balls from their liquid and place them on paper towels. Pat gently to remove excess moisture so the prosciutto will adhere and the bites won't be watery. About 1–2 minutes.

Drain and pat mozzarella

Lay out prosciutto slices on a clean surface. If slices are large, cut each in half lengthwise to create 12 pieces that will wrap snugly around each mozzarella ball. Place one fresh basil leaf on top of each mozzarella ball.

Prep prosciutto and basil

Place a mozzarella ball with basil near the end of a prosciutto slice. Wrap the prosciutto around the mozzarella so the seam is on the bottom. Secure each piece with a toothpick inserted through the prosciutto and mozzarella (and basil) to hold it together.

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Filet Mignon, 8 Ounce

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