GF 7 oz bacon wrapped, twice baked potato, seasonal vegetables

FILET MIGNON

grilled jumbo shrimp, mushroom rice, broccoli

SALMON + SHRIMP

bone in 20 oz twice baked potato, sauteed mushrooms, seasonal vegetables

RIB STEAK

10 oz grilled jumbo shrimp, garlic mashed potato, horseradish, red wine herb au jus

PRIME RIB + SHRIMP

8oz grilled top sirloin, atlantic lobster tail, baked potato, seasonal vegetables

STEAK + LOBSTER

GF confit garlic butter, hot honey, garlic mashed potato, grilled jumbo shrimp, seasonal vegetables

BLACKENED CHICKEN WITH SHRIMP SKEWER

BILLY MINER COFFEE

mocha ice cream, chocolate crust, hot fudge, caramel, almonds

BILLY MINER PIE

CHEESECAKE

10 oz garlic mashed potato, horseradish, red wine herb jus

PRIME RIB

BAKED SALMON

GF confit garlic butter, hot honey, garlic mashed potato, seasonal vegetables

BLACKENED CHICKEN

GF 8 oz baked potato, seasonal vegetables

TOP SIRLOIN

GF tomatoes, crispy smoked bacon, dill ranch or blue cheese dressing

ICEBERG WEDGE

romaine, creamy dressing, grana padano, toasted panko

KEG CAESAR

Chilean Sea Bass

haut de surlonge, crevettes, beurre au maïs de rue et légumes de saison SG

SURLONGE AVEC CREVETTES NOIRCIES

huîtres cuites au four (3), fenouil, épinards, crème, Pernod et parmesan

HUÎTRES ROCKEFELLER

agave Seedlip, lime, crème de noix de coco, sirop de noix de coco et givrage salé à la menthe

Margarita Noix De Coco-Menthe (sans alcool)

agave Seedlip, lime, fraise, vanille et givrage chili-agrume

Margarita Fraise-Vanille (sans alcool)

1,5 oz d'El Jimador, lime, crème de noix de coco, sirop de noix de coco et givrage salé à la menthe

Margarita Noix De Coco-Menthe

1,5 oz d'El Jimador, lime, fraise, vanille et givrage chili-agrume

Margarita Fraise-Vanille

top sirloin, shrimp, street corn butter, seasonal vegetables GF

Blackened Shrimp Sirloin*

baked oysters (3), fennel, spinach, cream, pernod, parmesan

OYSTERS ROCKEFELLER

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking to allow it to come closer to room temperature. Pat dry with paper towels. Season all over with 1 1/4 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Bring meat to temperature & season

Wrap the filet with 2 slices of streaky bacon, overlapping slightly and securing the ends underside with a toothpick if necessary so the bacon stays in place during searing and roasting.

Wrap with bacon

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs neutral oil. When the oil is shimmering, add the bacon-wrapped filet and sear 1.5–2 minutes per side until a deep golden-brown crust forms (sear all sides including the bacon ends).

Sear the filet

Add 1 tbs unsalted butter, 2 thyme sprigs and 1 smashed garlic clove to the skillet. Spoon the melted butter over the filet for 30 seconds, then transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125–127°F (52–53°C) for medium-rare, about 6–8 minutes depending on thickness. For medium, roast to 135°F (57°C). Remove skillet from oven and transfer filet to a plate; tent loosely with foil and rest 5–7 minutes (carryover will raise temperature ~3–5°F). Discard thyme and garlic.

Finish in oven with butter baste

If desired, top the rested filet with 1 tsp compound or herb butter to melt before serving.

Optional finish

Preheat oven (or use same 400°F if timing with steak) to 400°F (205°C). Scrub the russet potato and pat dry. Rub skin with 1/2 tsp olive oil and prick a few times with a fork. Place directly on oven rack or on a baking sheet and bake until tender when pierced, about 50–60 minutes depending on size.

Bake the potato

When potato is cool enough to handle (10 minutes), slice the potato lengthwise and carefully scoop out the flesh into a bowl, leaving a 1/4" shell. Add 2 tbs softened butter, 3 tbs whole milk, 2 tbs sour cream, 1/4 cup grated cheddar, 1 tbs grated Parmesan, 1 tbsp chopped chives, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mash until smooth and creamy; adjust seasoning to taste.

Scoop and prepare filling

Pile the potato mixture back into the skins, mounding slightly. Place on a baking sheet and return to the 400°F oven for 12–15 minutes until heated through and lightly golden on top. For a crispier top, finish under the broiler 1–2 minutes, watching closely to avoid burning.

Refill and brown

While the steak rests and potato finishes, trim and clean 1 cup seasonal vegetables (asparagus trimmed to even lengths, carrots peeled and halved lengthwise, or broccolini trimmed).

Prepare vegetables

Option A — Roast: Toss vegetables with 1 tbs olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet and roast in the 400°F oven for 8–12 minutes until tender-crisp and slightly caramelized. Option B — Sauté: Heat a skillet over medium-high heat, add 1 tbs olive oil, add vegetables and cook 4–6 minutes, stirring frequently, until tender-crisp. Finish with 1 tsp unsalted butter, swirling to glaze and season to taste.

Roast or sauté

Place the rested bacon-wrapped filet mignon in the center of the plate. Arrange the twice-baked potato to one side and the seasonal vegetables to the other. Spoon any resting juices or a small knob of compound butter over the steak. Serve immediately.

beef filet mignon (7 oz each)

streaky bacon (slices, about 1 oz per filet)

kosher salt

freshly ground black pepper

neutral oil (canola or vegetable)

unsalted butter

fresh thyme sprigs

garlic (peeled, smashed)

russet potato (medium-large, about 10–12 oz)

unsalted butter (softened)

whole milk

sour cream

grated cheddar cheese

grated Parmesan cheese

chives (finely chopped)

black pepper

olive oil (for rubbing potato skin)

seasonal vegetables (e.g., asparagus, baby carrots, broccolini)

olive oil

unsalted butter (optional, to finish)

compound or herb butter (optional, for serving)

Pat the salmon fillets and shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic (2 tsp), juice of 1/2 lemon, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Reserve a small teaspoon of marinade for brushing after cooking. Toss shrimp and salmon separately in the marinade to coat. Let rest at room temperature for 10–15 minutes while you start the rice and broccoli.

Marinate shrimp and salmon

Heat a grill or heavy skillet (cast iron) over medium-high heat and oil the grates or pan lightly. For salmon: place fillets skin-side down and cook 4–5 minutes without moving until crisp; flip and cook 2–3 more minutes for medium (internal ~125–130°F/52–54°C). For jumbo shrimp: grill or sear 1.5–2 minutes per side until opaque and just curled. Brush shrimp lightly with reserved marinade in the last 30 seconds. Remove seafood to a warm plate and let rest 2–3 minutes. Squeeze remaining lemon half over both before serving.

Grill or pan-sear seafood

Heat 1 tbs olive oil and 2 tbs butter in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add 1 tsp minced garlic and the sliced mushrooms and cook another 4–6 minutes until mushrooms release their moisture and begin to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Sauté aromatics and mushrooms

Stir in 1 cup uncooked rice and cook, stirring, 1–2 minutes to lightly toast. Add 2 cups chicken or vegetable stock and bring to a simmer. Reduce heat to low, cover tightly, and cook 15–18 minutes until liquid is absorbed and rice is tender.

Toast rice and simmer

Remove from heat and let rest, covered, 5 minutes. Stir in 1 tbs chopped parsley and 1 tbs butter (optional) to make the rice glossy and flavorful. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish rice

While rice simmers, toss 12 oz broccoli florets with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon zest. Spread on a sheet pan and roast in a 425°F (220°C) oven for 10–12 minutes until edges are slightly charred and tender-crisp. Alternatively, steam 4–6 minutes then quickly sauté in a hot skillet 1–2 minutes to finish.

Cook broccoli

When done, transfer broccoli to a bowl and squeeze a little lemon if desired. Sprinkle a small pinch of extra salt if needed.

Finish broccoli

Divide mushroom rice between 2 plates (about 1/2 cup cooked rice per serving as a base). Arrange one salmon fillet and 4 jumbo shrimp per plate over or beside the rice. Add a portion of roasted broccoli (about half the broccoli per plate). Garnish with chopped parsley and lemon wedges. Serve immediately.

jumbo shrimp (peeled, deveined, tails on)

salmon fillet (skin-on or skinless, about 6 oz each)

lemon

garlic (minced)

smoked paprika

black pepper (freshly ground)

long-grain rice (uncooked)

chicken or vegetable stock

cremini or button mushrooms (sliced)

yellow onion (small, finely chopped)

fresh parsley (chopped)

salt

broccoli florets

lemon (zest)

butter (optional, for finishing rice)

fresh parsley (for garnish)

lemon wedges

Preheat oven to 400°F (200°C). Scrub the russet potato, pat dry, prick several times with a fork, rub with a little oil and a pinch of salt. Place directly on the oven rack and bake 45–60 minutes until fork-tender. Alternatively, microwave 8–12 minutes turning halfway, then crisp in oven 10 minutes.

When potato is cool enough to handle, cut the top third off lengthwise and scoop out the flesh into a bowl, leaving a 1/4" shell. Mash the potato flesh with 2 tbsp softened butter, 3 tbsp sour cream, 2 tbsp milk, 1/2 cup shredded cheddar, 2 tbsp grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped chives until smooth and creamy. Adjust seasoning to taste.

Prepare filling

Spoon the filling back into the potato shell, piling slightly. Place on a baking sheet and bake at 375°F (190°C) for 12–15 minutes until heated through and cheese is melted and top is lightly browned. If desired, broil 1–2 minutes to brown the top—watch carefully.

Stuff and bake

At least 30 minutes before cooking, remove the rib steak from the refrigerator and pat dry with paper towels. Season both sides generously with 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder, pressing the seasoning into the meat.

Bring steak to room temperature & season

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet or ovenproof pan over high heat until nearly smoking. Add 2 tbsp neutral oil and swirl. Add the steak, fat-side down if applicable, and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat slightly, add 2 tbsp butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steak (baste) for 30–60 seconds. For a medium-rare finish, transfer the pan to the preheated oven and roast 5–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C). For medium, roast to 135°F (57°C).

Sear and roast (pan-to-oven method)

Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute. Reserve pan juices for a spoon of flavor over the steak when serving.

Rest the steak

While the steak rests (or just before), heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium-high heat until hot. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 2–3 minutes. Stir and continue to cook until most moisture has evaporated and mushrooms are golden, about 4–6 minutes total.

Cook mushrooms

Add 1 tbsp minced shallot and cook 30–45 seconds until fragrant. Sprinkle 1/2 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Deglaze the pan with 2 tbsp dry sherry or beef broth, scraping up browned bits. Cook until liquid reduces and coats the mushrooms, about 1–2 minutes. Taste and adjust seasoning. Keep warm until plating.

Finish mushrooms

Trim and prepare chosen seasonal vegetables (e.g., peel baby carrots, trim asparagus). Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add firmer vegetables first (carrots) and sauté 3–4 minutes, then add quicker-cooking items (asparagus, broccolini) and cook until crisp-tender, 3–5 more minutes total depending on veg. Stir frequently.

Cook vegetables

Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and finish with 1/2 tbsp fresh lemon juice and 1 tbsp chopped parsley or chives. Toss and keep warm for plating.

Season & finish

Slice the rested rib steak against the grain into 3/4" thick slices or leave whole per preference. Sprinkle a pinch (about 1/4 tsp) of coarse finishing salt over the steak slices. Place the twice-baked potato to one side, add a generous scoop of sautéed mushrooms over or beside the steak, and arrange seasonal vegetables on the plate.

If desired, spoon 1–2 tbsp of the reserved pan juices (from the skillet used to sear the steak) over the sliced steak for extra flavor. Garnish potato and vegetables with remaining chopped chives or parsley. Serve immediately.

bone-in rib steak (about 20 oz / 560 g, 1.5-2" thick)

garlic powder

neutral oil (canola, grapeseed, or vegetable)

garlic cloves, lightly crushed

large russet potato (baked, about 10–12 oz each)

shredded sharp cheddar cheese

grated parmesan cheese

chives, thinly sliced

mixed mushrooms (cremini, shiitake, button), sliced

shallot, minced

fresh thyme leaves, chopped

dry sherry or reduced-sodium beef broth

seasonal vegetables (example: baby carrots, asparagus tips, broccolini)

fresh lemon juice

coarse sea salt or finishing salt

fresh parsley or chives, chopped

Remove prime rib from refrigerator 2 hours before cooking to come to room temperature. Pat dry. Combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub roast all over with olive oil, then coat evenly with the seasoning mixture and place on a rack set in a roasting pan. Let rest uncovered for 1.5–2 hours.

Season and Rest

Preheat oven to 475°F (245°C). Place roast in oven and roast at 475°F for 20 minutes to develop a crust. Then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F (49°C) for medium-rare (about additional 60–80 minutes for a 5–6 lb roast; use an instant-read thermometer).

Roast

Remove roast from oven, tent loosely with foil, and let rest 20–30 minutes. During this time the carryover heat will bring internal temp to about 125–130°F for medium-rare. Slice into portion-sized cuts (1-inch thick). Reserve pan drippings for au jus.

Rest and Slice

In a bowl combine olive oil, minced garlic, lemon juice, smoked paprika, salt and black pepper. Toss the peeled and deveined jumbo shrimp in the marinade and let sit 10–15 minutes (do not exceed 30 minutes to avoid breakdown).

Marinate Shrimp

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Thread shrimp onto skewers (optional) or place directly on the grill. Grill shrimp 2–3 minutes per side until pink, opaque and lightly charred. Remove from heat and keep warm.

Grill

Place potatoes and whole garlic cloves in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes. Drain well, return to pot and let sit briefly to steam off excess moisture.

Cook Potatoes and Garlic

Warm the milk. Mash potatoes and garlic together until smooth or slightly textured to preference. Add butter, warmed milk, sour cream (if using), salt and pepper. Mix until creamy. Keep warm until plating.

Mash and Finish

In a small bowl mix prepared horseradish, sour cream, mayonnaise and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to serve. Adjust heat by adding more horseradish if desired.

After removing roast from the roasting pan, place pan over medium heat on the stovetop (or pour drippings into a skillet). Add the minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Pour in red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Deglaze Pan

Add beef stock or reserved drippings and fresh thyme and rosemary. Simmer gently 5–7 minutes to meld flavors. Strain sauce into a small saucepan, return to low heat and whisk in cold butter to finish and slightly thicken. Season with salt and pepper to taste. Keep warm.

Finish Sauce

For each serving plate: spoon a portion of garlic mashed potatoes (about 3/4 cup) onto the plate. Arrange sliced prime rib (about 8–10 oz per serving) alongside or slightly atop the potatoes. Place 10 grilled jumbo shrimp next to the meat. Spoon a generous 2–3 tbs of red wine herb au jus over the prime rib or serve on the side. Add a dollop (about 1 tbs) of horseradish sauce beside the meat. Garnish with chopped parsley and a lemon wedge for the shrimp.

bone-in prime rib roast (about 5-6 lbs)

black pepper, freshly ground

fresh rosemary, chopped

jumbo shrimp, peeled and deveined (16-20 count), tail-on

garlic, minced

lemon juice

russet potatoes, peeled and cut into 1-inch cubes

garlic cloves

whole milk, warmed

sour cream (optional for tang and creaminess)

prepared horseradish (jarred)

mayonnaise

beef drippings or beef stock

dry red wine (cabernet or merlot)

fresh thyme

unsalted butter, cold

fresh parsley, chopped

Preheat oven to 425°F (220°C). Scrub the russet potato and dry thoroughly. Pierce potato 4–6 times with a fork. Rub the skin with 1 tsp olive oil and 0.5 tsp kosher salt. Place on a baking sheet and bake directly on the oven rack or on the sheet for 45–60 minutes, until a skewer or fork slides in easily and the skin is crisp.

Prepare and Bake

When done, remove potato from oven and let rest 5 minutes. Slice open, fluff the interior with a fork, and top with 1 tbsp butter, 1 tbsp sour cream (optional), and 1 tsp chopped chives.

If frozen, fully thaw the lobster tail under refrigeration. Using kitchen shears, cut down the top of the shell lengthwise to the tail fan, stopping at the fan. Gently pry the shell open and lift the meat, keeping it attached at the base, and rest the meat on top of the shell (butterfly).

Prepare Lobster Tail

Preheat a grill or broiler to medium-high (around 425–450°F / 220–230°C). In a small bowl, whisk together 2 tbsp melted butter, 1 tsp lemon juice, 1 tsp paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Brush the lobster meat with half the butter mixture. Place lobster tail meat-side up on the grill or on a foil-lined baking sheet under the broiler. Grill or broil for 6–10 minutes, depending on tail size, until the meat is opaque and registers 135–140°F (57–60°C). Baste with remaining butter once during cooking.

Season and Cook

Remove from heat and rest 2–3 minutes. Spoon any remaining melted butter and sprinkle 1 tsp chopped parsley over the lobster before serving.

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper and 1 tbs olive oil; let rest briefly.

Filet Mignon

Salmon + Shrimp

Rib Steak

Prime Rib + Shrimp

Steak + Lobster

Blackened Chicken With Shrimp Skewer

Billy Miner Coffee

Billy Miner Pie

Cheesecake

Prime Rib

Baked Salmon

Blackened Chicken

Top Sirloin

Iceberg Wedge

Keg Caesar

Chilean Sea Bass

Surlonge Avec Crevettes Noircies

Huîtres Rockefeller

Margarita Noix De Coco-menthe (sans Alcool)

Margarita Fraise-vanille (sans Alcool)

Margarita Noix De Coco-menthe

Margarita Fraise-vanille

Blackened Shrimp Sirloin*

Oysters Rockefeller