Grilled ribeye with French fries and garlic butter.

Steak Frites

Jalapeño Bacon Brussel Sprouts

Jumbo Asparagus

Asparagus Risotto

Burgundy Mushrooms

Boursin Whipped Potato

Loaded Baked Potato

brioche bun, burgundy mushrooms, caramelized onions, Swiss, mayo

Swiss Mushroom Chicken Sandwich

3 tacos topped with pickled onions, queso fresco, salsa verde, consomme, and fresh lime

Birria Style Brisket Tacos

boursin whipped potatoes, baby vegetables, capers, tomatoes, lemon vin blanc

Parmesan Crusted Chicken

IPA battered haddock, house made tartar sauce, hand cut fries

Fish and Chips

Bone In Filet Medallions

4 oz or 8 oz, served over asparagus risotto with jumbo asparagus, lemon vin blanc, roasted red bell pepper relish

Hand Cut Canadian Salmon

andouille sausage, blackened tail-on shrimp, roasted chicken, caramelized peppers and onions, Cajun alfredo penne pasta

Mardi Gras Pasta

80z, lemon vin blanc sauce, baby vegetables, and boursin whipped potatoes

Seared Chilean Sea Bass

Bone In Ribeye

Strip

Center Cut Ribeye

Filet Mignon

8oz Wagyu Hanging Tenderloin

mixed greens, fresh seasonal berries, candied pecans, crumbled bleu cheese, balsamic vinaigrette

Berry and Bleu Salad

cheddar, pickles, house made steak and bbq sauce

Wagyu Beef Sliders

queso sauce, pico de gallo, pickled jalapenos, guacamole, sour cream, salsa roja, shredded lettuce, corn, black beans

Birria Beef Brisket Nachos

heirloom tomato, balsamic glaze, mozzarella, basil

Margherita Flatbread

Rub the ribeye steaks with olive oil, salt, black pepper, and garlic powder on both sides. Let them sit at room temperature for 30 minutes.

Season the Steak

Preheat the grill to high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

Grill the Steak

Peel the russet potatoes and cut them into thin strips. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Heat the vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Drain and pat dry the soaked potato strips. Fry them in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Sprinkle with salt immediately.

Fry the Potatoes

Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in chopped parsley and salt. Remove from heat.

Make the Garlic Butter

Ribeye steak

Olive oil

Salt

Black pepper

Garlic powder

Russet potatoes

Vegetable oil

Unsalted butter

Garlic cloves

Parsley

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

Slice the jalapeños in half lengthwise. Remove the seeds and membranes for less heat, or leave them if you prefer a spicier dish.

Prepare the Jalapeños

In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

In the same skillet with the remaining bacon fat, add olive oil and heat over medium-high heat. Add the halved Brussels sprouts and season with salt, black pepper, garlic powder, and paprika. Sauté for about 8-10 minutes until they are golden brown and tender.

Sauté the Brussels Sprouts

Add the prepared jalapeños to the skillet with the Brussels sprouts. Cook for an additional 3-4 minutes until the jalapeños are tender.

Add Jalapeños

Stir in the crumbled bacon into the skillet with the Brussels sprouts and jalapeños. Mix well to combine and heat through for another 1-2 minutes.

Combine with Bacon

Transfer the Jalapeño Bacon Brussels sprouts to a serving dish and serve warm. Enjoy!

Serve

Brussels sprouts

Jalapeños

Bacon

Paprika

Rinse the jumbo asparagus spears under cool running water to remove any dirt or grit. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife.

Prepare the Asparagus

Preheat your oven to 400°F (200°C). This will ensure that the asparagus cooks evenly and achieves a nice roasted flavor.

Preheat the Oven

In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, salt, and black pepper. Add the trimmed asparagus spears to the bowl and toss them well to ensure they are evenly coated with the seasoning mixture.

Season the Asparagus

Spread the seasoned asparagus evenly on a baking sheet in a single layer. Roast them in the preheated oven for 15-20 minutes, or until they are tender and slightly crispy at the tips.

Roast the Asparagus

Remove the asparagus from the oven and immediately sprinkle the grated Parmesan cheese over the hot spears. Return the baking sheet to the oven for an additional 2-3 minutes, just until the cheese melts and becomes slightly golden.

Add Parmesan

Transfer the roasted jumbo asparagus to a serving platter. You can garnish with additional lemon zest or fresh herbs if desired. Serve hot as a side dish or appetizer.

Plate and Serve

Jumbo asparagus spears

Garlic cloves, minced

Lemon juice

Parmesan cheese, grated

Wash the asparagus, snap off the woody ends, and cut the spears into 1-inch pieces.

Prep the Asparagus

Chop the Aromatics

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Heat the Broth

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

Sauté the Aromatics

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in 1 cup of warm vegetable broth to the rice, stirring continuously until the liquid is absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Add the Broth Gradually

When you have about 5 minutes left of cooking time, stir in the asparagus pieces to the risotto.

Incorporate the Asparagus

Once the rice is cooked and the asparagus is tender, remove the skillet from heat. Stir in the Parmesan cheese, and season with salt and black pepper to taste. If desired, add lemon juice and fresh parsley.

Finish the Risotto

Arborio rice

Asparagus

Vegetable broth

Onion

Garlic

Parmesan cheese

Fresh parsley

Wipe the fresh mushrooms with a damp cloth to remove any dirt. Avoid washing them under water as they can absorb moisture.

Clean the Mushrooms

Finely chop the garlic cloves and shallots. Set aside.

Chop Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and garlic, and sauté until they are translucent and fragrant, about 3-4 minutes.

Sauté Aromatics

Add the cleaned mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened.

Cook Mushrooms

Pour in the Burgundy wine and add the fresh thyme, salt, and black pepper. Stir well to combine all ingredients.

Add Wine and Seasoning

Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the sauce has reduced and thickened slightly.

Simmer

Fresh mushrooms

Burgundy wine

Shallots

Fresh thyme

Peel the Russet potatoes and cut them into even-sized chunks, approximately 1-2 inches.

Peel and Cut Potatoes

In a large pot, add the cut potatoes and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Cook Potatoes

Once cooked, drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.

Drain Potatoes

In a mixing bowl, add the drained potatoes, Boursin cheese, butter, and heavy cream.

Combine Ingredients

Using a hand mixer or a potato masher, whip the mixture until smooth and creamy. Adjust the texture with additional heavy cream if needed.

Whip the Potatoes

Taste the whipped potatoes and adjust the seasoning with additional salt if necessary.

Season to Taste

Spoon the whipped potato mixture into a serving dish.

Transfer to Serving Dish

Sprinkle the chopped chives and black pepper on top for garnish.

Garnish

Boursin cheese (garlic & herbs)

Butter

Heavy cream

Chives (chopped)

Wash the Russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.

Rub each potato with olive oil and sprinkle with salt. This will help the skin become crispy.

Season the Potatoes

Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and the skin is crispy. You can check for doneness by inserting a fork; it should slide in easily.

Bake the Potatoes

While the potatoes are baking, prepare your toppings: shred the cheddar cheese, chop the green onions, and if using, cook the bacon until crispy and crumble it.

Prepare Toppings

Once the potatoes are done, remove them from the oven. Let them cool for a few minutes, then slice them open lengthwise. Fluff the insides with a fork, then layer on cheddar cheese, sour cream, green onions, bacon bits, and sprinkle with black pepper to taste.

Assemble the Loaded Potatoes

Cheddar cheese, shredded

Sour cream

Green onions, chopped

Bacon bits

Preheat a skillet over medium heat. Slice the brioche buns in half and place them cut-side down on the skillet. Toast for about 2-3 minutes until golden brown. Remove from skillet and set aside.

Toast the Brioche Buns

In the same skillet, add 1 tablespoon of olive oil. Slice the onion thinly and add it to the skillet. Cook on medium heat, stirring occasionally, for about 5-7 minutes until the onions are caramelized and golden brown.

Cook the Onions

Add the sliced burgundy mushrooms to the skillet with the caramelized onions. Season with salt and black pepper. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their juices.

Cook the Mushrooms

Spread 1 tablespoon of mayonnaise on the bottom half of each toasted brioche bun. Place a generous portion of the mushroom and onion mixture on top. Add 1 slice of Swiss cheese on each sandwich. Top with the other half of the bun.

Assemble the Sandwich

Cut the sandwich in half if desired, and serve immediately while warm.

Brioche buns

Burgundy mushrooms

Swiss cheese slices

Mayonnaise

Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until they soften.

Soak the Chilies

In a blender, combine the softened chilies, cumin seeds, oregano, garlic cloves, onion, salt, and black pepper with a cup of chicken broth. Blend until smooth.

Make the Marinade

Rub the brisket with the marinade and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Brisket

In a large pot, heat vegetable oil over medium-high heat. Sear the marinated brisket on all sides until browned, about 4-5 minutes per side.

Sear the Brisket

Add the remaining chicken broth to the pot, bring to a simmer, cover, and cook on low heat for about 3 hours or until the brisket is tender.

Cook the Brisket

Once cooked, remove the brisket from the pot and shred it using two forks. Reserve the cooking liquid (consomme) for serving.

Shred the Brisket

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

Warm the Tortillas

Place a generous amount of shredded brisket onto each tortilla.

Fill the Tacos

Top each taco with pickled onions, crumbled queso fresco, and a drizzle of salsa verde.

Add Toppings

Serve the tacos with a small bowl of the reserved consomme for dipping and wedges of fresh lime on the side.