Add Applewood Smoked Bacon

Add Avocado

Tavern Burger on Acme Bun with All the Fixins

Grilled Asparagus Sandwich

Today's Soup

Emmentaler Cheese, Dijon-Horseradish Dressing, La Farine Baguette

Hot Pastrami Sandwich

Pork Rillettes

House Made Charcuterie

COFFEE

Today's Ice Cream: Mint-Cocoa Nib w/ Chocolate Cookie. Today's Sorbet: Market Cherry w/ Vanilla Almond Cookie

2 SCOOPS OF HOUSE MADE ICE CREAM OR SORBET

Vanilla Ice Cream, Mocha Chocolate Sauce, Almond Praline

PROFITEROLES

Passionfruit Caramel, Vanilla Chantilly, Cocoa Nibs

VALRHONA FLOURLESS CHOCOLATE CAKE

Brown Butter Orange Cream Cheese Frosting, Candied Carrot

CARROT CAKE

Asparagus, Mixed Mushrooms, Melted Leeks, Meyer Lemon Pan Sauce, Grana Padano

SEARED DAYBOAT SCALLOP RISOTTO

Add Cheddar, Emmentaler, or Blue Cheese Add Applewood Smoked Bacon, Avocado

TAVERN BURGER WITH FRENCH FRIES ON ACME SOFT BUN WITH ALL THE FIXIN'S

Fingerling Potatoes, Grilled Radicchio, Spinach, Garlic Confit, Lemon-Rosemary Jus, Breadcrumbs

PAN ROASTED HALF CHICKEN

Italian Sausage, Yukon Potatoes, Carrots, Snap Peas, Favas, Escarole, Fresno Chili, Marsala Cream Sauce

GRILLED DOUBLE CUT PORK CHOP

Grana Padano Mashed Potatoes, Herbed Compound Butter, Grilled Asparagus with Lemon & Aleppo

GRILLED RIBEYE STEAK

Fuji Apples, Bacon, Apple Cider Vinaigrette, Grana Padano

FRIED BRUSSEL SPROUTS

Pancetta, Morel Mushrooms, Brentwood Corn, Piquillo Peppers, White Wine, Shallots, Garlic, Grana Padano

RUSSET POTATO GNOCCHI

ROASTED CAULIFLOWER SOUP

Fresno Chili Mignionette, Cocktail Sauce, Wakame Salad

1/2 DOZEN HUMBOLDT GOLD KUMAMOTO OYSTERS ON THE HALF SHELL

Navarro Spritz

Separate bacon slices so they are not overlapping. Place a large skillet (preferably cast iron or heavy-bottomed) on the stove over medium heat. Lay bacon slices in a single layer. Cook undisturbed for 3–5 minutes until the edges begin to brown and the fat starts to render.

Stovetop (recommended for quick crisp)

Flip each slice with tongs and continue cooking, adjusting heat to maintain a steady sizzle but avoid burning. Cook another 3–5 minutes for medium crispness, or 6–8 minutes for very crisp. Total cooking time will be 6–12 minutes depending on thickness and stove.

If bacon is sticking or rendering a lot of fat, carefully tilt the pan and spoon off excess fat into a heatproof container, leaving a thin layer to fry the bacon. Continue turning occasionally until desired crispness is reached.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you want extra-crisp and drip-away fat. Arrange bacon slices in a single layer on the rack or directly on the foil without overlapping. Bake for 12–18 minutes, checking at 10 minutes for thin bacon and at 12 minutes for thicker slices. Remove when edges are browned and bacon reaches desired crispness.

Oven (recommended for evenly cooked batches)

For extra-chewy (less crisp) bacon, reduce oven time by 2–4 minutes; for extra-crispy, add 2–4 minutes but watch closely to prevent burning.

When bacon is done (from stove or oven), transfer slices to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes.

If using maple syrup: very lightly brush warm bacon with 1 tablespoon maple syrup for a glossy sweet finish. The syrup will caramelize slightly—do this right before serving to avoid sogginess.

Season with freshly ground black pepper to taste (about 1 teaspoon recommended for 8 slices) immediately after transferring to the paper towels or after brushing with syrup.

Serve hot. Use paper towels to blot any remaining excess fat before plating.

applewood smoked bacon slices

black pepper

maple syrup

paper towels

Select 2 ripe Hass avocados — they should yield slightly when gently squeezed. Rinse the avocados under cool water and pat dry.

Choose and prepare avocados

Place an avocado on a cutting board. Carefully slice lengthwise around the pit, twist the halves apart, remove the pit with a spoon or gently tap with a knife and twist out, then scoop the flesh into a bowl. Repeat with the second avocado.

Halve, pit and scoop

For a spreadable topping: mash the avocado flesh with a fork until slightly chunky. For slices: cut the scooped flesh into 1/4-inch slices on the cutting board. Choose the method that fits your base (toast usually works well with mashed or sliced).

Mash or cut to desired texture

Add 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 3 pinches sea salt, and 1 pinch freshly ground black pepper to the mashed or sliced avocado. Stir gently to combine. Taste and adjust salt or lime as needed.

Season

If using optional ingredients, fold in 1 tablespoon finely chopped cilantro, 2 tablespoons finely diced red onion, and 1 teaspoon minced jalapeño now. Mix gently so the avocado holds some texture.

Optional mix-ins

If using bread, lightly brush the 4 slices with 1 teaspoon olive oil (optional) and toast or grill until golden and crisp. If using another prepared dish (salad, bowl, etc.), have it ready on plates.

Divide the prepared avocado topping evenly among the 4 base pieces. For mashed avocado, spread in an even layer; for slices, fan them attractively on top.

Garnish as desired with an extra sprinkle of salt, a drizzle of olive oil, a few cilantro leaves, or a squeeze of lime. Serve immediately to enjoy the avocado at its best texture and color.

ripe Hass avocados

fresh lime juice

extra-virgin olive oil

sea salt

freshly ground black pepper

finely chopped cilantro (optional)

finely diced red onion (optional)

minced jalapeño (optional)

toasted bread slices or prepared dish

olive oil for brushing (optional)

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Do not overwork the meat.

Form patties

Place patties on a plate and season both sides evenly with salt, black pepper, and a light sprinkle of Worcestershire sauce. Let rest at room temperature for 10 minutes while you prepare other components.

Season patties

Heat a skillet or griddle over medium heat. Butter the cut sides of the Acme buns with the softened unsalted butter. Place buns buttered-side down on the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Toast buns

When cooking the burgers (next section), add the chosen cheese during the final 1–2 minutes of cooking so it melts over the patty. For cheddar or Emmentaler, place a slice directly on each patty and cover the pan briefly to trap heat. For blue cheese, crumble the blue onto the patties after flipping and allow it to soften and warm (it will not fully melt like cheddar).

While patties rest, wash lettuce leaves and pat dry. Slice the tomato into 4 even slices and set aside. Separate thin red onion slices into rings. Arrange pickle slices. In a small bowl, mix the mayonnaise, ketchup, and mustard to make a quick burger spread; taste and adjust proportions if desired.

Prepare vegetables and sauces

Spread about 1 tablespoon of the burger spread onto the bottom half of each toasted bun. Place a lettuce leaf on the spread, then add the hot cheesed patty. Top with tomato slice, a few onion rings, and 2 pickle slices. Spread a thin layer of mustard or extra mayo on the top bun if desired, then close the burger.

Assemble burger

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until hot. Add the neutral oil and swirl to coat the surface.

Preheat skillet or grill

Place patties in the hot pan leaving space between them. For medium doneness: cook about 3–4 minutes on the first side without pressing. Flip once and cook another 3 minutes. In the final 1–2 minutes, place your chosen cheese on each patty and cover the pan for 30–60 seconds to help melt. Adjust cooking time +/- 1 minute per side for rarer or more well-done preferences.

Cook patties

Remove patties to a tray and let them rest 2 minutes so juices redistribute before assembling. This also helps the cheese set slightly.

Rest patties briefly

ground beef (80/20)

salt

Worcestershire sauce

Acme-style burger buns (or soft brioche)

unsalted butter (softened)

sharp cheddar, sliced

Emmentaler (Swiss), sliced

blue cheese (crumbled)

red leaf lettuce (or iceberg), leaves

ripe tomato, sliced

red onion, thinly sliced

dill pickle slices

yellow mustard

mayonnaise

ketchup

neutral oil (canola or vegetable)

Wash the asparagus and snap or trim off the tough woody ends (about 1–1.5 inches). Thinly slice the red onion into rings and slice the tomato into 6 even slices. If bread slices are thick, halve them horizontally to make single-layer sandwiches if desired.

Trim and slice

Pat asparagus dry with a towel so they will char evenly when grilled.

In a small bowl combine olive oil (2 tbs), lemon juice (1 tbs), minced garlic (1/2 tsp), Dijon (1 tsp), mayonnaise (2 tsp), salt (3/4 tsp), black pepper (1/2 tsp) and red pepper flakes if using (1/8 tsp). Whisk until emulsified. Reserve about 1 tablespoon of the mixture to brush on the asparagus and the remaining to spread on the bread and dress the greens.

Whisk dressing

Preheat a heavy skillet or grill pan over medium-high heat (or preheat outdoor grill to medium-high). Brush the asparagus with the reserved tablespoon of dressing so each spear is lightly coated in oil and seasoning.

Preheat grill or pan

Place asparagus perpendicular to the grill grates or directly in the skillet. Cook, turning occasionally, until charred in spots and tender-crisp, about 6–8 minutes depending on thickness. Remove from heat and immediately season with a small pinch of additional salt if desired. If using parmesan, sprinkle 2 tbs grated parmesan over hot asparagus so it adheres slightly.

Spread butter or brush 1 tbs olive oil on one side of each bread slice. Toast buttered side down in a skillet set to medium or under a broiler until golden and crisp, about 1–2 minutes per side in skillet (broiler: 1–2 minutes watching closely).

Toast bread

Spread about 1/2 tbs of the remaining dressing on the untoasted side of each bread slice (the inside). On three bottom slices layer as follows: a handful (about 1/3 cup) of baby spinach or arugula, two slices of fresh mozzarella, two tomato slices (season tomato with a light pinch of salt and pepper), a few rings of red onion, and 4 grilled asparagus spears laid side-by-side. Top with the other bread slice, toasted side out.

Assemble sandwiches

Press sandwiches lightly in the pan for 30–60 seconds if you like them compacted and to warm the cheese slightly. Remove to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal.

Serve warm or at room temperature. Offer extra lemon wedges, red pepper flakes, or remaining dressing on the side. Leftovers can be wrapped and refrigerated for up to 24 hours; reheat briefly in a skillet to revive toastiness.

asparagus spears

country-style or sourdough bread slices

fresh mozzarella

ripe tomato

baby spinach or arugula

red onion

olive oil

lemon juice

Dijon mustard

garlic (minced)

red pepper flakes (optional)

butter or olive oil (for toasting)

parmesan (optional)

In a large heavy-bottomed pot over medium heat, add olive oil and butter. When butter melts and foam subsides, add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Sweat aromatics

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sprinkle the flour over the vegetables and stir to combine. Cook 1–2 minutes, stirring constantly, to cook off the raw flour taste and form a light roux.

If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for 1–2 minutes.

Slowly add the chicken or vegetable stock while stirring to prevent lumps, then add the water, bay leaf, dried thyme, kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Add the diced potato to the simmering stock first (it takes longest). Simmer gently for 8–10 minutes, until the potato begins to become tender.

Add the mushrooms and zucchini to the pot. Continue simmering 6–8 minutes until all vegetables are tender.

Stir in the drained cannellini beans and chopped spinach. Simmer 2–3 minutes more, just until the spinach wilts and beans are heated through.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

If you prefer a creamier soup, remove about 2 cups of the soup (liquid and solids) to a blender, puree until smooth, and return to the pot. Alternatively, stir in the heavy cream or yogurt directly and warm gently—do not boil after dairy is added to prevent splitting.

Stir in the lemon juice and most of the chopped parsley, reserving a little parsley for garnish. Adjust seasoning again.

Ladle the soup into bowls, finish each with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan (if using), and the reserved parsley.

unsalted butter

yellow onion, finely diced

carrot, peeled and small dice

celery stalks, small dice

garlic, minced

all-purpose flour

dry white wine (optional)

low-sodium chicken or vegetable stock

water

bay leaf

dried thyme

kosher salt

black pepper, freshly ground

potato, peeled and small dice

zucchini, small dice

mushrooms, sliced

canned cannellini beans, drained and rinsed

baby spinach, roughly chopped

heavy cream or plain yogurt (optional)

fresh parsley, chopped

grated Parmesan cheese (optional)

extra-virgin olive oil (for finishing)

In a small bowl, combine 3 tbsp Dijon mustard, 1 tbsp prepared horseradish, 3 tbsp mayonnaise, 1 tsp fresh lemon juice and 1 tsp honey.

Whisk until smooth and homogenous. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper; taste and adjust honey, lemon or horseradish to balance heat and acidity.

Cover and refrigerate while you assemble the sandwich. Dressing can be made up to 3 days ahead.

Preheat a skillet or griddle over medium heat (or preheat oven to 375°F / 190°C if using oven). Cut the baguette lengthwise, leaving a hinge if desired, to make two long halves. Lightly butter the cut faces with 2 tbsp softened butter (spread evenly).

Prepare the baguette

Spread about 2–3 tbsp of the Dijon-horseradish dressing on the bottom half of the baguette and reserve 1–2 tbsp for serving. On the top half, spread a thin layer of any remaining butter to help toasting and flavor.

Dress the bread

Pile the thinly sliced hot pastrami evenly onto the bottom half of the baguette (about 12 oz total). Distribute 6 oz sliced Emmentaler cheese over the pastrami in an even layer. Season lightly with 1 tsp freshly cracked black pepper. If using, add sliced gherkins or dill pickles in a single layer over the cheese or on the side.

Assemble with pastrami and cheese

Option A — Stovetop/griddle: Place the sandwich on the preheated skillet, press gently with a heavy pan or a sandwich press, and cover with a lid. Toast for 3–5 minutes until the buttered bread is golden and cheese is melted, flipping once if necessary. Option B — Oven: Place the assembled sandwich on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, then switch to broil for 1–2 minutes if you want a crisper top—watch closely to avoid burning.

Heat and melt

Transfer the sandwich to a cutting board. Let rest 1 minute, then slice into 4 equal portions. Serve immediately with any reserved Dijon-horseradish dressing on the side for dipping and pickle slices alongside.

Finish and serve

La Farine baguette (or other crusty French baguette)

Hot pastrami, thinly sliced

Emmentaler cheese, sliced

Unsalted butter, room temperature

Dijon-horseradish dressing

Gherkins or dill pickles, sliced (optional)

Fresh black pepper

Prepared horseradish (creamed)

Mayonnaise

Lemon juice, fresh

Honey

Kosher salt

Black pepper, freshly ground

Preheat oven to 300°F (150°C). Pat the pork shoulder cubes dry with paper towels. Season the pork evenly with 1 1/4 tsp of the kosher salt (reserve the rest) and 1/4 tsp of the freshly ground black pepper.

Preheat and season

In a heavy ovenproof Dutch oven or deep skillet over medium heat, add the diced pork fat or pork belly. Cook until the fat renders and pieces are lightly golden, about 6–8 minutes. Remove and reserve rendered fat, leaving about 1–2 tablespoons in the pan.

Render pork fat

Increase heat to medium-high. Working in batches if needed, add the seasoned pork shoulder cubes to the pot and brown lightly on all sides, 3–5 minutes per batch. You are not trying to fully sear, just develop color. Remove browned pork to a plate.

Add Applewood Smoked Bacon

Add Avocado

Tavern Burger On Acme Bun With All The Fixins

Grilled Asparagus Sandwich

Today's Soup

Hot Pastrami Sandwich

Pork Rillettes

House Made Charcuterie

Tea

Coffee

2 Scoops Of House Made Ice Cream Or Sorbet

Profiteroles

Valrhona Flourless Chocolate Cake

Carrot Cake

Seared Dayboat Scallop Risotto

Tavern Burger With French Fries On Acme Soft Bun With All The Fixin's

Pan Roasted Half Chicken

Grilled Double Cut Pork Chop

Grilled Ribeye Steak

Fried Brussel Sprouts

Russet Potato Gnocchi

Roasted Cauliflower Soup

1/2 Dozen Humboldt Gold Kumamoto Oysters On The Half Shell

Navarro Spritz