sweet potato rangoons, ginger apple salad, soy caramel, wasabi pepitas

blackened tuna

roasted garlic, chickpea tabouleh, red beet yogurt, mint gremolata

tahini crusted lamb rack

whipped potatoes, roasted cauliflower, black truffle vinaigrette

bread & butter crusted seabass

3 onion butter, truffle parmesan fries, cheesy baked cauliflower, with 36 st steak sauce...

steak frites

butternut risotto, roasted acorn & spaghetti squash, bacon soubise

scallops deluxe

crab cake, shrimp salad, lettuce, tomato, bacon, potato bread, handcut fries

the baltimore club

sliced breast, confit leg, pan seared spaetzle, corn pudding, black berry syrup, pecans

duck parts

baked ‘til it’s bubbly, tomato gravy, bacony bread crumbs

cheeseburger stuffed shells

seared shrimp, andouille sausage, cheddar grits, cajun thyme cream

shrimp dinner

shrimp, clams, mussels, snap peas, crispy rice, thai basil

coconut green curry

Tender, smoky carrots are grilled to perfection and tossed in a fiery BBQ sauce, then garnished with fresh cilantro and toasted sesame seeds for a vibrant and flavorful side dish.

spicy bbq'd carrots with sesame & cilantro

lobster mac & cheese, charred broccolini with sun dried tomato gremolata, tartar

crab cake

chipotle honey, cotija cheese, tortilla crumble, chili lime mayo, cilantro

crazy corn wings

braised pork, raw corn salad, whipped avocado, good salsa

street tacos

potato leek hash, wilted spinach, smoked mozzarella, marsala cream, pancetta cracklins

chicken medallions

hydro greens, coriander chutney, masala honey, golden raisins

turmeric roasted cauliflower

crab ball steam bun

funfetti cobbler

Creamy and rich butternut squash grits are a comforting dish that blends sweet roasted squash with buttery corn grits, finished with a sprinkle of herbs for a savory touch.

butternut squash grits

beef broth, gruyere, asiago, black pepper, chives

french onion rings

whipped potatoes, carrots, wet gouda, hickory jus, crispy onion ring

roasted beef short rib

sherry fra diavolo, basil, all covered in cheese

spaghetti & crab meatballs

baby kale, parmesan, red onion, bacon, crispy chick peas

roasted brussel caesar

baby bok choy, water chestnuts, bean sprouts, crushed peanuts, scallions, black sesame oil

cauliflower lo mein

In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the spice mix evenly over the tuna steaks.

Prepare the Spice Mix

Heat olive oil in a skillet over high heat. Add the tuna steaks and cook for about 2-3 minutes on each side for medium-rare, or longer to your desired doneness.

Cook the Tuna

Boil sweet potatoes until tender, then mash them. Mix with cream cheese, chopped green onions, salt, and pepper.

Prepare Sweet Potato Filling

Place a spoonful of filling on each wonton wrapper, fold and seal with water.

Assemble Rangoons

Heat oil in a frying pan and fry the rangoons until golden brown. Drain on paper towels.

Fry the Rangoons

In a bowl, combine mixed greens, sliced apple, and grated ginger.

Mix Salad Ingredients

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

Dress the Salad

In a saucepan, combine soy sauce, brown sugar, and water. Bring to a boil and then simmer until thickened.

Make the Caramel

In a bowl, toss pumpkin seeds with wasabi powder, salt, and olive oil. Spread on a baking sheet and roast in the oven at 350°F (175°C) for 10-12 minutes.

Prepare Pepitas

Tuna steaks

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried thyme

Olive oil

Salt

Black pepper

Sweet potatoes

Cream cheese

Wonton wrappers

Green onions

Pepper

Oil for frying

Mixed greens

Apple, thinly sliced

Ginger, grated

Lemon juice

Soy sauce

Brown sugar

Water

Pumpkin seeds (pepitas)

Wasabi powder

In a bowl, combine tahini, minced garlic, olive oil, salt, pepper, and paprika. Rub this mixture all over the rack of lamb. Let it marinate for at least 30 minutes.

Marinate the Lamb

Preheat the oven to 400°F (200°C). Place the marinated lamb on a roasting pan and roast for 25-30 minutes or until it reaches your desired doneness. Remove from oven and let rest for 10 minutes before slicing.

Roast the Lamb

In a large bowl, combine cooked chickpeas, bulgur wheat, parsley, tomato, cucumber, lemon juice, olive oil, and salt. Mix well and let it sit for 10 minutes to allow the flavors to meld.

Mix Ingredients

In a bowl, mix Greek yogurt, pureed beet, lemon juice, and salt until smooth. Adjust seasoning to taste.

Combine Ingredients

In a small bowl, combine chopped mint, lemon zest, minced garlic, olive oil, and salt. Stir well to combine.

Mix Gremolata

On a serving platter, place slices of the roasted lamb rack, spoon the chickpea tabbouleh on the side, drizzle with red beet yogurt, and sprinkle with mint gremolata.

Plate the Dish

Rack of lamb

Tahini

Garlic cloves

Cooked chickpeas

Bulgar wheat

Fresh parsley, chopped

Tomato, diced

Cucumber, diced

Plain Greek yogurt

Cooked beet, pureed

Fresh mint, chopped

Lemon zest

Garlic, minced

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add heavy cream and a tablespoon of butter, then mash until smooth. Season with salt to taste.

Prepare the Whipped Potatoes

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Roast the Cauliflower

In a small bowl, melt 3 tablespoons of butter. Mix in bread crumbs, salt, and pepper. Preheat a skillet over medium-high heat and add remaining butter. Place seabass fillets skin-side down and cook for 3-4 minutes. Flip and spread the bread crumb mixture over the top. Cook for an additional 3-4 minutes or until the fish is cooked through and the crust is golden.

Prepare the Seabass

In a small bowl, whisk together truffle oil, lemon juice, salt, and pepper to taste.

Make the Black Truffle Vinaigrette

Plate the whipped potatoes and roasted cauliflower. Top the seabass with the black truffle vinaigrette before serving.

Serve

seabass fillets

butter

bread crumbs

olive oil

salt

black pepper

potatoes

heavy cream

cauliflower florets

truffle oil

lemon juice

Season the ribeye steak with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for about 4-5 minutes on each side for medium-rare. Adjust the cooking time according to your preference. Let it rest for 5 minutes before slicing.

Cook the Steak

In a saucepan, melt the butter over medium heat. Add the yellow onion, red onion, and garlic. Cook until the onions are translucent. Stir in the green onions and remove from heat. Let it cool slightly before serving.

Make the Three Onion Butter

Preheat the oven to 425°F (220°C). Toss the cut potatoes with truffle oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Bake for 25-30 minutes or until golden and crispy. Remove from oven and sprinkle with grated Parmesan cheese.

Prepare the Fries

Preheat the oven to 375°F (190°C). In a bowl, mix cauliflower florets with cream cheese, garlic powder, salt, and black pepper until well combined. Transfer to a baking dish, top with shredded cheddar cheese, and bake for 20-25 minutes or until the cauliflower is tender and cheese is bubbly.

Bake the Cauliflower

Ribeye steak

Butter

Yellow onion, finely chopped

Red onion, finely chopped

Green onion, finely chopped

Potatoes, cut into fries

Truffle oil

Parmesan cheese, grated

Cauliflower florets

Cheddar cheese, shredded

In a saucepan, heat vegetable broth and keep warm. In a separate pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic; sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente, about 18-20 minutes. Fold in roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.

Prepare the Butternut Risotto

Preheat the oven to 400°F (200°C). Cut the acorn squash and spaghetti squash in half. Remove seeds and brush with olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes or until tender. Once done, scoop out the spaghetti squash strands and set aside.

Roast the Squash

In a skillet, cook the bacon slices until crispy. Remove bacon and drain on paper towels, reserving about 2 tablespoons of bacon fat. In the same skillet, add the heavy cream and bring to a simmer. Stir in the crumbled bacon and season with salt and pepper. Blend until smooth, if desired.

Prepare the Bacon Soubise

Pat the scallops dry and season with salt and pepper. In a skillet, heat olive oil over high heat. Sear the scallops for about 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.

Cook the Scallops

On each plate, create a bed of butternut risotto. Arrange the roasted acorn and spaghetti squash alongside. Top with seared scallops and drizzle with bacon soubise. Garnish with fresh parsley.

Sea scallops

Butternut squash

Arborio rice

Vegetable broth

Onion

Garlic

Parmesan cheese

Acorn squash

Spaghetti squash

Bacon

Heavy cream

Fresh parsley

In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, beaten egg, salt, and black pepper. Mix gently to combine.

Prepare the Crab Cake

Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Heat olive oil in a skillet over medium heat. Cook crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

Cook the Crab Cakes

In another bowl, combine cooked shrimp, a little mayonnaise, and seasoning to taste. Mix well.

Prepare the Shrimp Salad

Toast the potato bread slices if desired. On the bottom slice, layer lettuce, crab cake, shrimp salad, tomato slice, and crumbled bacon. Top with another slice of potato bread.

Assemble the Club

Serve the Baltimore Club with handcut fries on the side.

Serve with Fries

Lump crab meat

Shrimp, peeled and deveined

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Bread crumbs

Egg, beaten

Potato bread, sliced

Bacon, cooked and crumbled

Lettuce leaves

Tomato, sliced

Handcut fries

Season the duck breast and legs with salt and pepper. For the confit, submerge the duck legs in duck fat and slow-cook at low heat (around 200°F/93°C) for about 2-3 hours until tender.

Prepare the Duck

Heat a skillet over medium heat and sear the duck breast skin-side down for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes. Let rest before slicing.

Blackened Tuna

Tahini Crusted Lamb Rack

Bread & Butter Crusted Seabass

Steak Frites

Scallops Deluxe

The Baltimore Club

Duck Parts

Cheeseburger Stuffed Shells

Shrimp Dinner

Coconut Green Curry

Spicy Bbq'd Carrots With Sesame & Cilantro

Crab Cake

Crazy Corn Wings

Street Tacos

Chicken Medallions

Turmeric Roasted Cauliflower

Crab Ball Steam Bun

Funfetti Cobbler

Butternut Squash Grits

French Onion Rings

Roasted Beef Short Rib

Spaghetti & Crab Meatballs

Roasted Brussel Caesar

Cauliflower Lo Mein