Linguica Sausage Roll

Fishing with Dynamite

Housemade lemon curd, graham-cracker streusel, Italian meringue

Lemon Meringue

Vanilla-bean custard, demerara, passionfruit glaze

Passionfruit Crème Brûlée

Chocolate Mousse

Daily selection, horseradish, cocktail sauce & mignonette half/full dozen

Oysters

Butter, garlic, lemon, anchovy, capers, bruschetta

Brussels Sprouts

Heirloom tomato jam, cilantro basmati & wild rice, lemon beurre blanc

Alaskan Halibut

Prime NY strip, housemade steak sauce, béarnaise, bistro fries

Steak Frites

Moroccan-spiced airline chicken, green chermoula, apricot couscous salad, lemon vinaigrette

Mediterranean Chicken

Your choice of Pepe, White Margarita, or the M.S.G.

Woodfire Pizza

Creamy scrambled eggs, bacon, country potatoes, chives, toast, jam

Big Breakfast

Asparagus, zucchini, heirloom tomato, three-cheese, crispy shallot, green jalapeño sauce

Spring Veggie Frittata

Certified Angus, pretzel bun, balsamic mushrooms, Hook's 5-yr cheddar, candied bacon, onion rings, special sauce, fries

Bistro Burger

Brown-sugar-glazed Granny Smith apples, candied walnuts, cinnamon whipped cream

Caramel Apple French Toast

Bloody Mary Deviled Eggs

Romaine, herb croutons, American Grana Padano, our 'take no prisoners' Caesar dressing

Fearless Caesar Salad

Arugula, melon, cucumber, red onion, caper-herb vinaigrette

Watermelon & Feta

Fig, Pistachio & Cottage Cheese Toast

Buttery Danish dough, citrus honey glaze, cinnamon.

Warm Fresh-Baked Honeybuns

Handkerchief pasta, spinach, roasted red peppers, eggplant, mozzarella, marinara.

Homemade Thin-Noodle Lasagna

Certified Angus beef, pretzel bun, balsamic mushrooms, pickled peppers and onions, Hook’s 5-year cheddar, candied bacon, onion rings, special sauce, bistro fries.

The Bistro Burger*

Chicken, celery, red onion, pecans, grapes, apples, arugula, pickles, toasted pumpernickel, bistro fries.

Curried Chicken Salad Sandwich

Braised beef, chow chow onions, garlic aioli, horseradish, Swiss, beef jus, toasted sourdough, bistro fries.

Red Wine-Braised Short Rib Sandwich

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. If using frozen puff pastry, transfer sheets to the refrigerator to thaw for about 30–40 minutes, or leave at room temperature for 15–20 minutes until pliable but still cool.

Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash; set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add the removed linguiça meat (chopped) to the skillet. Break up the meat with a spatula and cook until no longer pink, about 6–8 minutes. Drain any excess fat if the pan becomes very greasy, leaving a couple teaspoons for flavor.

Stir in the tomato paste, smoked paprika, dried oregano, black pepper and kosher salt. Cook 1–2 minutes to bloom the spices and incorporate the tomato paste.

Remove the pan from heat and stir in the breadcrumbs, chopped parsley and grated cheddar (if using). Taste and adjust seasoning — add a pinch more salt or pepper if needed. Let the mixture cool 8–10 minutes so it won’t steam the pastry when assembled.

Lightly dust a work surface with flour. Unfold a puff pastry sheet and, with the longer edge facing you, roll gently with a rolling pin to smooth seams and reach roughly a 12 x 9 inch rectangle (don’t overwork the pastry).

Spoon half of the cooled linguiça filling down the center third of the pastry lengthwise, forming a log about 2–2.5 inches wide and leaving a 1/2-inch border along long edges.

Brush the exposed long edges of the pastry with egg wash. Fold one long side over the filling, then fold the opposite side over and press to seal. Use a little water on your fingertip if needed to secure the seam.

Place the seam side down on the prepared baking sheet. Use a sharp knife or bench scraper to trim the ends and, if desired, cut the roll into 6–8 equal pieces. Repeat with the second pastry sheet and remaining filling.

If making individual pieces, place them cut-side down and tuck ends under slightly to form neat rounds. Brush the tops of each roll generously with egg wash. Using a small paring knife, make 1–2 small diagonal slits in the top of each roll to vent steam. Optionally, sprinkle a few pinches of flaky sea salt on top.

Bake in the preheated 200°C (400°F) oven for 20–25 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown and the filling is hot (internal temperature of sausage should reach 74°C / 165°F).

Remove from oven and let rest on the baking sheet for 5 minutes to set. Transfer to a wire rack for another 2–3 minutes before serving.

Serve warm with mustard, chimichurri, or pickles on the side as preferred.

frozen puff pastry sheets

large egg

water

all-purpose flour (for dusting)

linguiça sausage (raw, mild or spicy), casings removed and chopped

yellow onion, finely diced

garlic cloves, minced

bell pepper (red or green), finely diced

fresh parsley, finely chopped

smoked paprika

dried oregano

ground black pepper

kosher salt

tomato paste

breadcrumbs (plain or panko)

grated sharp cheddar cheese (optional)

olive oil

yellow mustard or chimichurri

pickles or pickled jalapeños

Chill a lowball or rocks glass in the freezer for 5–10 minutes or fill it with ice and set aside while you build the drink.

Prepare the glass

If using smoked salt, pour it onto a small plate. Moisten the edge of the chilled glass with a lime wedge and dip the rim into the smoked salt so a light coating adheres. If you prefer less salt flavor, simply brush a small amount of salt across one side of the glass rim as a single accent.

Rim with smoked salt

In a cocktail shaker, add 2 oz vodka, 1 oz spiced rum, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz orange liqueur. Fill the shaker with ice to about 3/4 full.

Combine spirits and modifiers

Secure the shaker top and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and the mixture is well-chilled and slightly diluted.

Shake

Discard the ice from the chilled glass if you used it to chill. Place one large ice cube (or 3–4 regular cubes) into the glass. Double-strain the shaken mixture into the prepared glass to remove any small ice shards and pulp.

Strain and top

Gently top the drink with about 2 oz club soda. Pour slowly over the back of a spoon if you want a layered effect. The soda adds a lively fizz that balances the spirit blend.

If you used smoked paprika instead of salt on the rim, sprinkle a very light pinch (about 1/8 to 1/4 tsp) on top of the foam or soda for a smoky aroma. If using smoked salt rim, no additional sprinkling is necessary.

Garnish the drink with a lime wheel on the rim. For a spicy-sweet contrast, add a candied jalapeño slice laid on top of the ice or floated in the drink. This gives the cocktail the 'dynamite' pop.

Serve immediately with a short straw or stirrer so the drinker can mix in the soda and adjust the smoke/salt level to taste.

vodka

spiced rum

fresh lime juice

agave syrup

orange liqueur (triple sec or Cointreau)

club soda

smoked salt (or smoked paprika for a pinch)

lime wheel

candied jalapeño slice (optional)

large ice cube(s)

Preheat oven to 350°F (175°C). Line a 9-inch tart pan with removable bottom or a 9-inch pie dish.

Combine graham cracker crumbs, granulated sugar, toasted pecans (if using), and sea salt in a mixing bowl.

Pour the melted butter over the crumb mixture and toss with a fork until evenly moistened and resembling damp sand.

Press crumbs firmly and evenly into the bottom and slightly up the sides of the tart pan, using the base of a measuring cup or glass to compact the crust.

Bake the crust for 10–12 minutes until set and fragrant. Remove from oven and cool slightly while preparing the curd. Leave oven on for briefly browning the meringue later if needed.

In a medium heatproof saucepan, whisk together the egg yolks, whole egg, and granulated sugar until smooth and pale.

Stir in the fresh lemon juice and lemon zest. Set the pan over low–medium heat.

Cook the mixture, stirring constantly with a heatproof spatula, making sure to scrape the bottom and sides, until it thickens enough to coat the spatula and reaches about 170–175°F (77–80°C). Do not boil — if it starts to bubble vigorously, remove from heat briefly and continue stirring off heat.

Remove the pan from heat. Immediately strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any coagulated bits for a silky texture.

Add the cold cubed butter and salt to the hot curd and whisk until butter is fully incorporated and the curd is glossy and smooth.

Pour the hot lemon curd into the warm baked graham-cracker crust, smoothing the top with an offset spatula. Tap gently to remove air bubbles. Chill in the refrigerator for at least 2 hours (preferably 3–4 hours) until fully set and cool to the touch.

Bring the water and 1 cup granulated sugar to a rolling boil in a small saucepan over medium heat. Clip a candy thermometer to the side and cook without stirring until the syrup reaches 238–240°F (114–116°C) — soft-ball stage.

While the syrup cooks, place the room-temperature egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment (or use a large clean mixing bowl and hand mixer). Whip on medium speed until soft peaks form.

When the syrup reaches 238–240°F, immediately reduce mixer speed to low and very slowly pour the hot syrup down the side of the mixing bowl into the whipping whites in a thin, steady stream. Avoid pouring directly onto the whisk to prevent splattering.

Once all syrup is added, increase mixer speed to high and whip until the bowl is cool to the touch and the meringue holds stiff, glossy peaks, about 5–7 minutes. Add vanilla extract during the last 30 seconds and whip to combine.

Spoon or pipe the Italian meringue onto the chilled lemon curd, spreading it to the edge to seal the filling. Create decorative peaks or swirls with the back of a spoon or a piping bag tipped with a star nozzle.

Optional - Brown the meringue: Use a kitchen blowtorch to gently brown the meringue peaks until evenly golden. Hold the torch 2–3 inches away and move continuously to avoid burning. Alternatively, place the tart under a preheated broiler for 20–60 seconds, watching closely to avoid over-browning.

After browning (or leaving unbrowned), chill the tart for 15–20 minutes to let the meringue set slightly. Serve within 1–2 hours for best texture; keep refrigerated and consume within 24–48 hours.

graham cracker crumbs

granulated sugar

finely ground toasted pecans (optional)

unsalted butter, melted

fine sea salt

large egg yolks

whole large eggs

fresh lemon juice

lemon zest (finely grated)

unsalted butter, cold and cubed

large egg whites (room temperature)

cream of tartar

vanilla extract (optional)

Preheat oven to 325°F (160°C). Place six 6-oz (175 ml) ramekins in a large roasting pan.

Preheat and prepare ramekins

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod as well. Pour in heavy cream and whole milk. Warm over medium heat until just simmering (small bubbles form at the edge), then remove from heat. Cover and let steep 15 minutes to infuse vanilla.

Infuse cream

While cream is infusing, whisk the egg yolks, granulated sugar, and fine sea salt in a bowl until the mixture is paler and slightly thickened (about 1–2 minutes).

Mix yolks and sugar

Remove the vanilla pod from the cream. Slowly pour about one-quarter of the hot cream into the yolk mixture in a thin stream, whisking constantly to temper. Continue adding the remaining cream slowly while whisking until fully combined.

Temper eggs

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and vanilla pod pieces. Divide the custard evenly among the six prepared ramekins.

Strain and portion

Pour hot water into the roasting pan around the ramekins until it reaches halfway up their sides (be careful not to get water into the custard). Carefully transfer the pan to the oven and bake for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center. Start checking at 25 minutes if your ramekins are smaller or oven runs hot.

Bake in a water bath

Remove ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, refrigerate uncovered for at least 4 hours and up to 2 days to fully set.

Cool

If using whole passionfruit, cut fruits in half and scoop pulp into a small sieve set over a bowl. Press with a spoon to extract juice; reserve seeds if desired for garnish or strain fully for smooth glaze. You should end up with about 3 fl oz (90 ml) pulp/juice.

Prepare pulp

In a small saucepan, combine the passionfruit pulp, caster sugar, and water. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer for 2–3 minutes to slightly reduce and thicken. Stir in the butter and optional lemon juice, then remove from heat. Allow to cool to room temperature (it will thicken slightly more as it cools).

Make glaze

Place glaze in the refrigerator to chill for at least 30 minutes if you prefer a firmer glaze. For a looser glaze to spoon over the brûlée after torching, use at room temperature.

Chill glaze

If you prefer the passionfruit flavor under the caramelized sugar, spoon about 1 to 1½ tsp of the cooled passionfruit glaze evenly onto the surface of each chilled custard and gently spread into a thin layer. If you prefer glaze only as a garnish, skip this step and reserve glaze to spoon over after brûléeing.

Top with glaze

Evenly sprinkle about 1 tablespoon of demerara sugar over each custard (or more for thicker caramel). Using a kitchen torch, hold the flame 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber (about 30–60 seconds). If you don’t have a torch, place ramekins under a very hot broiler on a baker’s sheet for 2–4 minutes, watching constantly to avoid burning.

Add demerara and torch

Let the caramelized sugar cool and harden for 2–3 minutes. If you did not add glaze under the sugar, spoon about 1 tsp of passionfruit glaze on top or alongside each brûlée just before serving. Optionally garnish with a small spoonful of reserved seeds or a thin slice of passionfruit. Serve immediately.

Rest and serve

heavy cream

whole milk

vanilla bean (or pure vanilla extract)

demerara sugar (for brûlée top)

passionfruit pulp (fresh or frozen, strained seeds optional)

caster sugar (or superfine sugar)

unsalted butter

lemon juice (optional, for brightness)

Chop the bittersweet chocolate into small even pieces. Place chocolate and 2 tbs unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir gently until melted and smooth. Remove from heat and let cool slightly (about 5 minutes).

Melt chocolate

Separate the 4 large eggs while the chocolate cools. Place yolks in one medium bowl and whites in a clean, dry bowl suitable for whipping. Ensure no yolk gets into whites.

Separate eggs

Whisk the egg yolks with 3 tbs granulated sugar and 1 tsp vanilla extract until pale and slightly thickened (about 2–3 minutes). Temper the yolks by adding one tablespoon of the warm melted chocolate while whisking, then gradually whisk in another tablespoon until mixture is smooth. Fold the tempered yolk mixture into the remaining melted chocolate until homogeneous.

Whisk yolks

Add the pinch of fine sea salt to the egg whites. Using a hand or stand mixer, beat the egg whites to soft peaks. Gradually add a tablespoon of granulated sugar if you want a glossier finish (optional). Continue to beat to medium peaks — soft but holding shape.

Beat egg whites

Whip 300 ml heavy cream to soft peaks (still slightly droopy). Do not overwhip.

Whip cream for mousse

Fold one-third of the whipped egg whites into the chocolate-yolk mixture to loosen it (use a spatula and cut-and-fold motions). Next fold in half of the whipped cream until mostly incorporated. Fold in the remaining egg whites, then fold in the remaining whipped cream, working gently to preserve airiness and avoid deflating the mixture. Stop when uniformly combined and no large streaks remain.

Fold components

Divide the mousse into serving glasses or bowls, smooth the tops, cover with plastic wrap (touching the surface to prevent skin), and refrigerate at least 3 hours, preferably 4–6 hours, to set and develop flavor.

Chill

Shortly before serving, chill a mixing bowl and whisk. Pour the 200 ml cold heavy cream into the bowl, add 2 tbs powdered sugar and 1 tsp vanilla extract. Whip to medium-stiff peaks. Taste and adjust sweetness. Dollop or pipe onto each chilled mousse just before adding brittle.

Line a baking sheet with parchment paper or a silicone mat and set near the stove. Measure ingredients and have a heatproof spatula ready. Beads of sugar cook at high temperatures, so work carefully.

Prepare equipment

In a medium heavy-bottomed saucepan, combine 120 g granulated sugar, 2 tbs water, and 1 tbs light corn syrup. Stir gently over medium heat until sugar dissolves. Stop stirring and let syrup come to a boil. Swirl the pan occasionally until the syrup turns an amber color (around 170–175°C / 338–347°F, or watch for a deep golden hue) — this takes about 6–8 minutes. Watch closely to avoid burning.

Cook sugar

When the syrup reaches a deep golden amber, remove from heat and quickly stir in 30 g unsalted butter until melted, then stir in 100 g pecan halves and 1 tsp sea salt until evenly coated.

Add butter and pecans

Pour the hot pecan mixture onto the prepared baking sheet and spread into a thin layer with a spatula. Allow to cool completely at room temperature until firm (about 20–30 minutes). Once set, break into small shards suitable for garnish. Store in an airtight container if not using immediately.

Cool and break

Just before serving, top each chilled chocolate mousse with a dollop or swirl of the prepared whipped cream and sprinkle pieces of pecan brittle on top. Optionally shave a little extra chocolate over the top. Serve immediately.

Garnish mousse

bittersweet chocolate

large eggs

pure vanilla extract

heavy cream (cold)

powdered sugar

vanilla extract

light corn syrup (or glucose)

sea salt

pecans (halves)

Purchase the freshest oysters you can (look for tightly closed shells). Keep them cold on ice from the point of purchase and refrigerate promptly. Count 12 oysters for a full dozen; for a half dozen use 6 and scale sauces accordingly.