Perfect for sharing during Monday through Friday 5-8pm and weekend 6-8pm periods.

Smaller Portion Sizes

utilize specialized pastry techniques to create memorable meal conclusions that complement preceding courses.

Dessert preparations

Avocado Toast

Huevos Estrellados

Belgian Waffles

Maine lobster, king crab, poached eggs, hollandaise

Lobster & Crab Benedict

Start by trimming any excess fat from the boneless chicken breast.

Prepare the Chicken

In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Marinate the Chicken

Place the chicken breast in a shallow dish and pour the marinade over it. Ensure that the chicken is well coated. Cover and refrigerate for at least 30 minutes.

Coat the Chicken

While the chicken is marinating, wash and chop the mixed vegetables into bite-sized pieces.

Prepare the Vegetables

Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-7 minutes on each side, or until fully cooked and juices run clear.

Cook the Chicken

In the same pan, add a little more olive oil if necessary, and sauté the mixed vegetables for about 4-5 minutes, or until they are tender but still crisp.

Sauté the Vegetables

Slice the grilled chicken and serve it alongside the sautéed vegetables for a perfect smaller portion meal.

Serve

Boneless Chicken Breast

Olive Oil

Garlic Cloves

Fresh Rosemary

Salt

Black Pepper

Lemon Juice

Mixed Vegetables (Carrots, Bell Peppers, Zucchini)

In a large bowl, combine the flour, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

Prepare the Dough

Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Avoid overworking the dough. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Form the Crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan, trim excess, and pierce the bottom with a fork. Bake for 20-25 minutes or until golden brown. Let cool.

Bake the Crust

In a saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat.

Heat the Milk

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Mix the Egg Yolks

Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.

Combine and Cook

Remove from heat and stir in the vanilla extract and butter until melted and smooth. Let cool, covering with plastic wrap directly on the surface to prevent a skin from forming.

Add Flavor

Wash and slice strawberries. In a bowl, combine strawberries and blueberries.

Prepare the Fruit

Sprinkle sugar and lemon juice over the mixed berries. Toss gently to coat and let sit for about 15 minutes to macerate.

Sweeten the Fruit

all-purpose flour

unsalted butter

sugar

salt

cold water

milk

egg yolks

cornstarch

vanilla extract

strawberries

blueberries

lemon juice

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocados

Add lemon juice, salt, and black pepper to the bowl with avocados. Using a fork, mash the avocados until desired consistency is reached (smooth or chunky).

Mash the Avocados

While mashing the avocados, toast the slices of whole grain bread until golden brown and crispy.

Prepare the Bread

Prepare the Radishes

Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Poach the Eggs

Spread the mashed avocado evenly over each slice of toasted bread. Top with sliced radishes and a poached egg on each toast.

Assemble the Toast

Drizzle with olive oil and sprinkle fresh herbs on top. Add more black pepper if desired. Serve immediately.

Garnish and Serve

Ripe avocados

Radishes

Eggs

Whole grain bread

Lemon juice

Black pepper

Olive oil

Fresh herbs (e.g., cilantro or parsley)

Peel the potatoes and cut them into small cubes. Rinse the cubes under cold water to remove excess starch, then drain well.

Prepare the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the potato cubes and sprinkle with salt. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from the skillet and drain on paper towels.

Fry the Potatoes

In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the chorizo sausage, casings removed and crumbled, and cook for about 5-7 minutes, stirring frequently, until browned and slightly crispy.

Cook the Chorizo

In a separate non-stick frying pan, heat a little olive oil over medium heat. Crack the eggs into the pan one at a time. Cook for 2-3 minutes until the whites are set but the yolks are still runny. Season with salt and black pepper.

Fry the Eggs

On a large plate, layer the crispy potatoes and top with the cooked chorizo. Gently place the fried eggs on top of the chorizo and potatoes. Serve immediately with additional salt and pepper to taste.

Assemble the Dish

potatoes

chorizo sausage

eggs

olive oil

black pepper

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Prepare the Dry Ingredients

In another bowl, beat the eggs. Then add the milk, melted unsalted butter, and vanilla extract. Mix until fully combined.

Mix the Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined (the batter may be slightly lumpy, and do not overmix).

Combine Wet and Dry Ingredients

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

Pour a ladleful of batter onto the preheated waffle iron and close the lid. Cook until the waffles are golden brown and crispy, typically about 5 minutes.

Cook the Waffles

Carefully remove the waffles from the waffle iron and serve immediately with fresh strawberries and whipped cream on top.

Serve the Waffles

baking powder

In a medium bowl, combine the Maine lobster meat and king crab meat. Gently mix to combine and set aside.

Prepare the Lobster and Crab

In a double boiler, whisk together the egg yolks, lemon juice, cayenne pepper, and a pinch of salt. Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened and smooth. Season with additional salt and black pepper to taste. Keep warm.

Make the Hollandaise Sauce

Slice the English muffins in half and toast them until golden brown. Set aside.

Toast the English Muffins

In a large pot, bring 1 quart of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.

On each toasted English muffin half, place a generous portion of the lobster and crab mixture. Top each with a poached egg. Spoon the warm hollandaise sauce over the eggs and sprinkle with fresh parsley.

Smaller Portion Sizes

Dessert Preparations

Avocado Toast

Huevos Estrellados

Belgian Waffles

Lobster & Crab Benedict