double fried chicken thigh skewers glazed in a spicy gochujang honey sauce, garnished with sesame seeds and scallions, served with pickled daikon

KOREAN FRIED CHICKEN SKEWERS

Field greens and spring mix, accompanied with roasted corn and diced tomatoes

Farmers Market Salad

Blend of tomatoes, cucumbers, and grilled asparagus spears

Greek Salad

With goat cheese and drizzled with honey yogurt reduction

Roasted Beet Salad

Romaine lettuce, garlic croutons, dressed with signature Caesar dressing

Caesar Salad

Cream Ravioli

Your choice of sauce served with roasted sides

Pan-Seared Salmon

Braised in spicy sauce, accompanied with fresh herbs, parmesan cheese, and garlic bread

Spicy Braised Meatballs

Grilled to smoky finish, glazed with savory sweet soy sauce

Steak Yakitori Skewers

Chicken Yakitori Skewers

Baked to perfection with a rich blend of spinach, butter, and breadcrumbs

Oysters Rockefeller

SPICY SEAFOOD PASTA

YAKITORI STEAK SKEWERS

PAN – SEARED SALMON

HOUSE MADE CHARCUTERIE BOARD

SEARED CITRUS SCALLOPS

WAGYU BEEF SLIDERS

ROASTED BONE MARROW

OVEN BRAISED SPICY MEATBALLS

YAKITORI CHICKEN SKEWERS

BAKED ROCKEFELLER OYSTERS

crispy brussels sprouts tossed with a balsamic glaze and pancetta

CRISPY BRUSSELS SPROUTS

crisp golden bites filled with rich, truffle infused mac and cheese

TRUFFLE MAC & CHEESE BITES

perfectly cooked pasta tossed in rich garlic butter, topped with freshly grated parmesan cheese

GARLIC NOODLES

Combine rice vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve. Add the daikon matchsticks, press down so they’re submerged, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 days). Drain before serving.

Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes. Place cubes in a bowl.

Add soy sauce, mirin, minced garlic, grated ginger, kosher salt, and black pepper to the chicken. Toss to coat evenly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors penetrate.

After marinating, lightly pat the chicken pieces dry with paper towels to remove excess surface moisture. Toss with 2 teaspoons neutral oil to help the batter adhere.

In a medium bowl, whisk together all-purpose flour, cornstarch, and baking powder until combined.

Gradually whisk in cold water until you have a slightly thick, smooth batter (it should coat the back of a spoon). If desired, add a couple of ice cubes to the batter bowl to keep it cold while frying—this helps make a crisp crust.

Place extra cornstarch in a shallow dish. Working in batches, dredge the marinated, patted-dry chicken pieces lightly in cornstarch, shaking off excess, then dip into the cold batter to coat completely.

Thread 4–5 battered chicken pieces onto each skewer, keeping them snug but not overcrowded so hot oil can circulate.

Pour oil into a heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (roughly 1.5 cups). Heat oil to 325°F (163°C). Use a thermometer for accuracy.

Fry skewers in small batches for the first fry: about 3–4 minutes, until the coating is set and pale golden but chicken isn’t fully crisped. Remove to a wire rack or paper towel-lined tray to drain and rest for 5 minutes.

Increase oil temperature to 375°F (190°C). Return skewers in batches and fry for an additional 1.5–2.5 minutes until deep golden-brown and very crisp. Transfer to a wire rack.

If you prefer, you can remove chicken from skewers for frying and re-thread after frying; ensure safe handling and that skewers are heatproof if left in oil.

While the second fry is happening, make the glaze: in a small saucepan over low heat combine gochujang, honey, rice vinegar, soy sauce, sesame oil, water, and minced garlic.

Warm gently, stirring constantly, until the honey is liquefied and the sauce comes to a simmer. Cook 1–2 minutes to meld flavors and slightly thicken; do not overcook (gochujang intensity increases with heat). Taste and adjust: add a touch more honey for sweetness or a splash more rice vinegar for brightness.

Remove from heat and stir in toasted sesame seeds.

Brush or toss the hot fried chicken skewers in the warm glaze until evenly coated. Work quickly so the glaze adheres but doesn’t over-sweeten by heating too long.

Place glazed skewers on a serving platter. Spoon or tuck some pickled daikon alongside each skewer.

Sprinkle with extra toasted sesame seeds and sliced scallions. Serve with lemon or lime wedges if desired for a bright squeeze.

boneless skinless chicken thighs

low-sodium soy sauce

mirin (or dry sherry)

minced garlic

grated fresh ginger

kosher salt

freshly ground black pepper

neutral oil (for coating before dredge)

all-purpose flour

cornstarch

baking powder

cold water

ice cubes (optional, to keep batter cold)

extra cornstarch (for final dusting)

neutral high-smoke oil (vegetable, canola, peanut)

gochujang (Korean red chili paste)

honey

rice vinegar

soy sauce

sesame oil

water

minced garlic (for sauce)

toasted sesame seeds

daikon radish, peeled and cut into 1/4-inch matchsticks

water (for pickling)

granulated sugar

thinly sliced scallions

extra toasted sesame seeds

lemon or lime wedges (optional)

bamboo or metal skewers (6-8 inches)

If using fresh corn: remove kernels from 2 ears with a sharp knife. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter (optional). When hot, add the corn kernels in a single layer. Let them cook, undisturbed, 2-3 minutes to develop color, then stir and cook 2-3 more minutes until slightly charred and tender. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and let cool slightly. If using frozen corn, thaw and pat dry, then follow the same searing step to get some browning.

Cook the corn

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons fresh lemon juice, 1 teaspoon honey (or maple syrup), 1/2 tsp Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 tsp minced garlic, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or sweetness as desired.

Make the dressing

Prepare the produce: rinse and spin dry the field greens and spring mix. Halve the cherry tomatoes, seed (if desired) and dice the cucumber, and thinly slice the red onion. If using basil, tear the leaves into bite-sized pieces.

Combine salad components: place 6 cups of the mixed greens in a large bowl. Add 1.5 cups halved tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, and the warm roasted corn (1 cup). Toss gently to combine so the warm corn slightly wilts the greens and melds flavors.

Dress and finish: drizzle about two-thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing if needed. Sprinkle 1/2 cup crumbled feta or goat cheese (optional), 2 tablespoons toasted pepitas or chopped toasted almonds, and 1/4 cup torn fresh basil if using. Finish with an extra pinch of salt and a grind of pepper if desired.

Serve: transfer to a serving platter or individual bowls and serve immediately so the greens remain crisp and the roasted corn stays slightly warm.

field greens and spring mix

cherry or grape tomatoes, halved

fresh corn kernels (from about 2 ears) or frozen/thawed

cucumber, seeded and diced

red onion, thinly sliced

crumbled feta or goat cheese (optional)

fresh basil leaves, torn (optional)

olive oil (for corn)

unsalted butter (optional, for corn)

extra-virgin olive oil

fresh lemon juice

honey or maple syrup

Dijon mustard

apple cider vinegar

garlic, minced

kosher salt (for dressing)

freshly ground black pepper (for dressing)

toasted pepitas or chopped toasted almonds

Wash tomatoes and cut into bite-sized wedges or 1-inch chunks. Place in a large mixing bowl.

Tomatoes

Peel if desired, halve lengthwise and scoop out large seeds if present. Slice crosswise into 1/2-inch thick half-moons. Add to the bowl with tomatoes.

Cucumber

Peel and thinly slice the red onion into half-moons. Separate layers and add 1/4 cup to the bowl (reserve extra if you like stronger onion flavor).

Red onion

Roughly chop the flat-leaf parsley and set aside to add just before serving.

Parsley

Trim the woody ends from 12 asparagus spears (about 1–2 inches). Toss spears with 1 tablespoon olive oil and a pinch of salt and pepper.

Heat a grill pan or outdoor grill over medium-high heat. When hot, place asparagus perpendicular to grates and grill 2–4 minutes, turning occasionally, until charred in spots and tender-crisp.

Remove asparagus to a cutting board and cut each spear into 1½–2 inch pieces. Add to the bowl with tomatoes and cucumbers.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if you prefer slightly sweeter balance.

Pour the dressing over the bowl with tomatoes, cucumbers, red onion, and grilled asparagus. Toss gently to combine and coat all vegetables evenly.

Add 1/2 cup of the crumbled feta and the Kalamata olives to the bowl; toss once more to distribute. Reserve the remaining feta for garnish if desired.

Taste and adjust: add more salt, pepper, or a squeeze of lemon juice if needed.

Transfer salad to a serving platter or bowls. Sprinkle remaining 1/4 cup feta on top, scatter chopped parsley, and optionally grate 1/2 teaspoon lemon zest over the salad for brightness.

ripe tomatoes (Roma or vine)

English cucumber

grilled asparagus spears

red onion

Kalamata olives, pitted

crumbled feta cheese

fresh flat-leaf parsley

red wine vinegar

dried oregano

garlic (minced)

olive oil (for asparagus)

lemon zest (optional)

Preheat oven to 400°F (200°C). Trim the beet greens, leaving about 1/2 inch of stem to prevent bleeding, then scrub beets thoroughly to remove dirt. Pat dry.

Preheat and prepare beets

Rub the beets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Wrap each beet individually in aluminum foil (or place in a covered baking dish) to retain moisture.

Season and wrap

Place wrapped beets on a rimmed baking sheet and roast in the preheated oven until tender when pierced with a knife, about 45–60 minutes depending on size. Check at 45 minutes; large beets may take up to 60 minutes.

Roast

Remove beets from oven and let cool until you can handle them (20–30 minutes). Unwrap and rub skins off with a paper towel or use a small paring knife — skins should slip off easily. Slice beets into 1/4-inch rounds or wedges and set aside to cool to warm/room temperature.

Cool and peel

In a small saucepan, whisk together 3 tablespoons honey, 3/4 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, and 2 tablespoons water until smooth and lump-free.

Combine ingredients

Place the saucepan over medium-low heat. Cook, stirring constantly, until the mixture gently simmers and thickens slightly, about 4–6 minutes. Do not boil vigorously — you want a glossy, pourable glaze that will coat the back of a spoon. If it becomes too thick, stir in up to 1 tablespoon more water.

Reduce

Remove from heat, stir in 1/4 teaspoon fine sea salt, and taste — add a touch more honey or lemon if you prefer sweeter or tangier. Transfer to a small bowl and let cool; the dressing will thicken further as it cools but should remain drizzleable.

Season and cool

In a large bowl, toss 5 cups mixed salad greens with 1 tablespoon white balsamic (or sherry) vinegar and 1 tablespoon extra-virgin olive oil. Season lightly with salt and freshly ground black pepper to taste. Toss gently to coat.

Dress greens

Spread the dressed greens on a serving platter or divide among 4 plates. Arrange the sliced roasted beets over the greens. Sprinkle 4 oz crumbled goat cheese evenly over the salad, followed by 1/2 cup toasted chopped walnuts and 2 tablespoons thinly sliced chives.

Arrange beets and toppings

Using a spoon or small squeeze bottle, drizzle the cooled honey-yogurt reduction over the plated salads in a thin stream. Aim for about 1 to 1 1/2 tablespoons of the reduction per serving (reserve any extra in the refrigerator for up to 3 days).

Finish with honey-yogurt drizzle

Serve immediately at room temperature so the flavors are vibrant. Optionally add a final crack of black pepper or a small sprinkle of flaky sea salt over the goat cheese for contrast.

Serve

beets (medium, red or golden)

plain Greek yogurt (full-fat)

mild honey

lemon juice (fresh)

fine sea salt

mixed salad greens (baby arugula + baby spinach or mesclun)

goat cheese (chevre), crumbled

toasted walnuts (or pecans), roughly chopped

fresh chives, thinly sliced

white balsamic vinegar or sherry vinegar

extra-virgin olive oil (for dressing)

salt (to taste) for greens

freshly ground black pepper (to taste) for greens

Wash romaine heads thoroughly under cold water. Shake off excess water and spin in a salad spinner until mostly dry. Trim core, separate leaves and tear leaves into bite-sized pieces. Chill in refrigerator while preparing other components.

Prepare lettuce

Just before serving, transfer lettuce to a large mixing bowl, season lightly with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for croutons/dressing adjustments).

When dressed, toss lettuce with dressing and croutons, then finish with shaved or grated Parmesan and an extra grind of black pepper. Serve immediately with lemon wedges on the side if desired.

Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet in a single layer.

Make the croutons

In a small bowl, whisk together 3 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Pour evenly over the bread cubes and toss with your hands or a spatula until well coated.

Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Taste and adjust salt if needed; set aside until ready to dress the salad.

In a medium bowl, mash anchovy fillets and garlic together into a coarse paste using the back of a spoon or a small whisk. This step mellows and integrates their flavor.

Assemble dressing

Add mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and slightly emulsified.

Slowly drizzle in 2 tbs olive oil while whisking to incorporate and slightly loosen the dressing. Stir in 1/2 cup grated Parmesan, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 tbs warm water until desired consistency is reached. Chill in refrigerator for 10–15 minutes for flavors to meld, or use immediately.

Reserve 2–3 tbs of dressing to toss the salad lightly at first and keep the remainder to serve at the table for guests who want extra.

Korean Fried Chicken Skewers

Farmers Market Salad

Greek Salad

Roasted Beet Salad

Caesar Salad

Cream Ravioli

Pan-seared Salmon

Spicy Braised Meatballs

Steak Yakitori Skewers

Chicken Yakitori Skewers

Oysters Rockefeller

Spicy Seafood Pasta

Yakitori Steak Skewers

Pan – Seared Salmon

House Made Charcuterie Board

Seared Citrus Scallops

Wagyu Beef Sliders

Roasted Bone Marrow

Oven Braised Spicy Meatballs

Yakitori Chicken Skewers

Baked Rockefeller Oysters

Crispy Brussels Sprouts

Truffle Mac & Cheese Bites

Garlic Noodles