Classic tropical cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Garlic Bread

Juicy ribeye steak grilled to your liking, served with mashed potatoes.

Ribeye Steak

Lightly battered and fried calamari served with marinara sauce.

Fried Calamari

Chocolate Mousse

Classic cheesecake with a graham cracker crust.

Cheesecake

Steak Frites

Fried calamari served with marinara sauce.

Calamari

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Juicy beef patty with lettuce, tomato, and cheese.

Cheeseburger

Served with seasonal vegetables and rice.

Grilled Salmon

Spicy buffalo wings served with ranch dressing.

Chicken Wings

French Fries

Classic cocktail with tequila, lime juice, and orange liqueur.

Margarita

Refreshing cocktail made with mint, lime, and rum.

Mojito

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

House-made black bean burger with avocado and spicy aioli.

Veggie Burger

Marinated grilled chicken breast with lettuce, tomato, and mayo on a brioche bun.

Grilled Chicken Sandwich

Toasted bread topped with tomato, basil, and balsamic glaze.

Bruschetta

Crispy cauliflower tossed in buffalo sauce, served with ranch dip.

Buffalo Cauliflower

In a blender, combine the white rum, coconut cream, and pineapple juice.

Combine Ingredients

Add Ice

Blend on high speed until the mixture is smooth and creamy.

Blend

Pour the blended mixture into a chilled glass.

Pour into Glass

Garnish with a fresh slice of pineapple, a maraschino cherry, and sprinkle with shredded coconut on top.

Garnish

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Slice

Maraschino Cherry

Shredded Coconut

Crushed Ice

Preheat the oven

In a small bowl, soften the unsalted butter at room temperature until it is spreadable. Mince the garlic cloves finely and add them to the softened butter.

Prepare the garlic butter

Chop the parsley finely and add it to the butter mixture along with the salt and black pepper. Mix everything together until well combined.

Add seasoning

Using a serrated knife, slice the French bread in half lengthwise to create two long pieces.

Slice the bread

Generously spread the garlic butter mixture over the cut sides of the bread, ensuring even coverage.

Spread the garlic butter

Place the prepared bread on a baking sheet and put it in the preheated oven. Bake for about 10-12 minutes or until the edges are golden brown.

Bake the bread

Remove the garlic bread from the oven, let it cool for a minute, then slice into individual pieces and serve warm.

Serve

French Bread

Unsalted Butter

Garlic Cloves

Parsley

Salt

Black Pepper

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Rub both sides of the ribeye steaks with olive oil, followed by a generous sprinkle of salt, black pepper, and garlic powder. Add fresh rosemary on top and massage the seasonings into the meat.

Season the Steak

Preheat your grill to high heat, around 450°F (232°C).

Preheat the Grill

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F or 54°C for medium-rare).

Grill the Steak

Remove the steaks from the grill and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Peel the potatoes and cut them into quarters. This will help them cook faster and more evenly.

Prepare the Potatoes

Place the cut potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Boil the Potatoes

Once tender, drain the potatoes in a colander and return them to the pot.

Drain the Potatoes

Add butter, milk, salt, and black pepper to the drained potatoes. Use a potato masher or a hand mixer to mash until smooth and creamy.

Mash the Potatoes

Spoon the mashed potatoes onto plates and serve alongside the grilled ribeye steaks.

Ribeye steak

Olive oil

Black pepper

Garlic powder

Fresh rosemary

Potatoes

Butter

Milk

Rinse the calamari under cold water and pat dry with paper towels. Cut the calamari into rings about 1/2 inch thick.

Prepare Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another bowl, whisk together the eggs and milk.

Make the Batter

Dip the calamari rings into the egg mixture first, allowing excess to drip off, then dredge them in the flour mixture, making sure they are evenly coated.

Coat Calamari

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Working in batches, carefully add the coated calamari to the hot oil and fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, salt, sugar, and black pepper to the saucepan. Stir to combine.

Add Tomatoes

Bring the sauce to a gentle simmer and cook for about 15-20 minutes, stirring occasionally. Add the fresh basil leaves towards the end of cooking.

Simmer Sauce

Fresh calamari

All-purpose flour

Cornstarch

Paprika

Eggs

Vegetable oil

Garlic cloves

Canned crushed tomatoes

Dried oregano

Sugar

Fresh basil leaves

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a saucepan of simmering water to create a double boiler. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

In a large mixing bowl, pour the heavy cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overwhip. Set aside.

Whip the Cream

Carefully separate the egg yolks from the egg whites. Place the egg whites in a clean mixing bowl and the yolks in another bowl.

Separate the Eggs

Add the granulated sugar and vanilla extract to the egg yolks. Using an electric mixer, beat on high speed until the mixture is pale and thick.

Beat the Egg Yolks

Slowly pour the melted chocolate into the egg yolk mixture, stirring gently to combine.

Combine Chocolate and Egg Yolks

In the bowl with the egg whites, add a pinch of salt. Beat the egg whites on high speed until stiff peaks form.

Whip the Egg Whites

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture. Then fold in the whipped cream until fully combined.

Fold Ingredients Together

Spoon the chocolate mousse into serving dishes or glasses. Cover and refrigerate for at least 2 hours or until set.

Chill the Mousse

Dark chocolate

Heavy cream

Granulated sugar

Vanilla extract

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Make the Crust

Press the mixture into the bottom of a 9-inch springform pan evenly and firmly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Prepare the Filling

Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until fully incorporated and smooth.

Add Sugar and Sour Cream

Add eggs one at a time, mixing well after each addition. Be careful not to overmix.

Incorporate Eggs

Finally, add all-purpose flour and mix gently until just combined.

Add Flour

Pour the cheesecake filling into the cooled crust in the springform pan. Smooth the top with a spatula.

Combine and Bake

Bake in the preheated oven at 325°F (163°C) for about 55-60 minutes, or until the center is set but slightly jiggly.

Bake

Turn off the oven and leave the cheesecake inside for another hour. Then remove from the oven and let it cool completely at room temperature.

Cool Down

Refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.

Chill

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Sour cream

In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture onto both sides of the ribeye steaks and let them marinate at room temperature for about 30 minutes.

Marinate the Steak

Once the grill is hot, place the marinated ribeye steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Grill the Steaks

Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Rest the Steaks

Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Drain and dry the soaked potatoes thoroughly. Fry them in the hot oil in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt to taste.

Season the Fries

Russet potatoes

Rinse the fresh calamari under cold water. Remove the head and innards, if not already done. Cut the calamari into rings about 1/2 inch thick.

Prepare the Squid

In a shallow bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. In a separate bowl, whisk together the eggs and milk.

Create the Breading Station

Dredge the calamari rings first in the flour mixture, then dip them in the egg mixture, and finally coat them again in the flour mixture.

Bread the Calamari

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the breaded calamari rings to the hot oil in batches, frying until golden brown (about 2-3 minutes). Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the canned crushed tomatoes, oregano, basil, salt, black pepper, and sugar. Stir to combine and bring to a simmer.

Make the Sauce

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Fresh calamari (squid)

Dried basil

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.