Confit sweet potato, lobster roe velouté, prawn chip, charred white asparagus

Alaskan Halibut

Green tomatoes, peach sorbet, baby sorrel, water cress, strawberry chip, and yuzu vinaigrette

Peach and Tomato Salad

Tender short rib paired with stuffed crab and ricotta squash blossom.

Slow Braised Short Rib with Stuffed Crab and Ricotta Squash Blossom

WATERMELON DORADO

Yellow corn leche cake, lemon verbena meringue, horchata gelato, burnt corn husk

Leche Cake

Third course paired with Gin Barrel Aged Sour Wench and R&D Witbier.

Wilted Watercress, Pickled Pears, Plums, Creamed Almond Dressing, Foie Gras

Classic red velvet sponge cake, cheesecake mousse, red chocolate glaze, and chocolate crumble

Red Velvet Mousse Cake

Toasted Swiss meringue, blood orange sorbet, lychee gel, rhubarb crust

Yuzu Lemon Tart

Tamarindo glazed octopus, passion fruit salsa, compressed radish, fried plantain

Pulpo Tatemado

SWINGIN’ FRIAR ALE

BLOOD ORANGE IPA

With Pomme Anna, Roasted Black Trumpet Mushrooms, Glazed Spring Vegetables, and Black Garlic Jus

Colorado Lamb Chops

Served with foeder kumquat glaze and dirty rice

Rosemary Smoked Quail

A refreshing salad featuring grilled melon and surf and turf.

Grilled Melon Surf and Turf Salad

Grilled Mexican white shrimp, black mussels, house-made crema, ancho powder

Sopa Tarasca

A decadent dessert featuring brûléed figs and vanilla ice cream.

Brûléed Figs, Blackberry Compote, Tahitian Vanilla Ice Cream, Toasted Pistachio, Sea Salt, Extra Virgin Olive Oil

Poached in creole butter, Parmesan Reggiano creamed corn, fried wild onion, and smoked pepper oil

Creole Langoustine

Spiced celeriac puree, brown butter fennel, pomegranate, baby leek, tapioca crisp

Korobuta Pork Belly

GRAPEFRUIT SCULPIN

Crispy purple yam nest, baby herbs, persimmon, gingerbread crumb, pickled cranberry vinaigrette

Smoked Duck

SCULPIN IPA

Served with jerk marinade, pumpkin tapioca, pomegranate, pumpkin greens and Victory at Sea balsamic drizzle

Sous Vide Pork Belly

With Savory Sweet Potato Cake, Onion and Wine Marmalade, Figs, and Blood Orange foam smoke screen

Smoked Duck Breast

Heirloom corn sopesitos, smoked brisket in miltomate salsa, requeson, aerated avocado

Sopesitos

Peel and cube the sweet potatoes. In a saucepan, combine sweet potatoes, olive oil, salt, and pepper. Cook on low heat for about 1 hour until tender.

Cook Sweet Potatoes

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add fish stock while whisking until smooth. Add heavy cream and lobster roe, then season with salt and white pepper. Simmer for 10 minutes.

Prepare the Velouté

Season the halibut fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the halibut for 3-4 minutes on each side until cooked through.

Sear the Fish

Toss white asparagus with olive oil, salt, and pepper. Grill or char on a grill pan for about 5-7 minutes until tender and slightly charred.

Char Asparagus

On a plate, place a scoop of confit sweet potatoes, top with seared halibut, drizzle with lobster roe velouté, and garnish with prawn chips and charred asparagus.

Plate the Dish

Alaskan halibut fillet

Sweet potatoes

Olive oil

Salt

Pepper

Lobster roe

Butter

Flour

Fish stock

Heavy cream

White pepper

Prawn chips

White asparagus

Wash and slice the green tomatoes into wedges. In a large mixing bowl, combine the green tomatoes, baby sorrel, and watercress.

Prepare the Salad Base

Scoop the peach sorbet in dollops over the mixed greens and tomatoes, allowing it to melt slightly.

Add the Peach Sorbet

Sprinkle the strawberry chips over the top for added crunch and flavor.

Garnish with Strawberry Chips

Drizzle the salad with yuzu vinaigrette to taste and toss gently to combine all ingredients.

Drizzle with Yuzu Vinaigrette

Serve immediately as a refreshing side salad or light main dish.

Serve

Green tomatoes

Peach sorbet

Baby sorrel

Watercress

Strawberry chips

Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

Searing the Ribs

In the same pot, add onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Sautéing Vegetables

Add the beef broth, red wine, thyme, and bay leaf to the pot. Return the short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for about 3 hours or until the meat is tender.

Slow Braising

In a bowl, combine crab meat, ricotta cheese, parsley, lemon zest, salt, and black pepper. Mix until well combined.

Making the Filling

Gently fill each squash blossom with the crab and ricotta mixture. Be careful not to overstuff.

Stuffing the Blossoms

In a skillet, heat olive oil over medium heat. Cook the stuffed blossoms for about 3-4 minutes on each side, until golden and crispy.

Cooking the Blossoms

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

beef broth

red wine

fresh thyme

bay leaf

squash blossoms

crab meat, cooked

ricotta cheese

fresh parsley, chopped

lemon zest

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). Add the Pale Malt and Crystal Malt and mash for 60 minutes, maintaining the temperature around 150-155°F (65-68°C).

Mashing

After mashing, sparge the grains with hot water to collect the wort. Aim for a total of 6-7 gallons of wort.

Sparging

Bring the wort to a boil. Once boiling, add 1 oz of Citra hops and boil for 60 minutes. Add the remaining 1 oz of Citra hops and 1 oz of Simcoe hops in the last 10 minutes of the boil.

Boiling

Cool the wort rapidly to around 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a fermentation vessel and add the yeast. Seal the vessel and allow it to ferment for about 1-2 weeks at room temperature.

Fermentation

After fermentation is complete, gently add the watermelon puree to the beer and let it sit for an additional week.

Watermelon Addition

After the additional week, dissolve the priming sugar in a small amount of water and add it to the beer before bottling. Bottle and cap the beer, then let it carbonate for another 1-2 weeks.

Bottling

Chill the bottles and enjoy your refreshing Watermelon Dorado IPA!

Enjoy

Watermelon Puree

Pale Malt

Crystal Malt

Hops (Citra)

Hops (Simcoe)

Yeast (American Ale)

Water

Priming Sugar

Preheat the oven to 350°F (175°C). In a bowl, whisk together yellow cornmeal, flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, milk, and vanilla, mixing until combined. Gradually add the dry ingredients, mixing until just incorporated. Pour the batter into a greased cake pan.

Prepare the Cake Batter

Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before serving.

Bake the Cake

In a clean bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form. Gently fold in the lemon verbena and lemon juice. Spread or pipe the meringue over the cooled leche cake.

Make the Meringue

Use a kitchen torch or broiler to lightly toast the meringue until golden brown. Be careful not to burn it.

Toast the Meringue

Soak the rice and cinnamon stick in water overnight. Drain and blend with milk until smooth. Strain the mixture into a saucepan, add sugar, and cook over medium heat until sugar dissolves. Stir in heavy cream and vanilla, then chill in the refrigerator.

Make the Horchata Base

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Churn the Gelato

Lightly char the corn husks over an open flame until burnt and crispy. Allow to cool before using as a garnish.

Prepare the Corn Husk

Yellow cornmeal

All-purpose flour

Baking powder

Unsalted butter, softened

Granulated sugar

Large eggs

Whole milk

Vanilla extract

Egg whites

Lemon verbena leaves, finely chopped

Lemon juice

Long-grain rice

Cinnamon stick

Sugar

Corn husks

In a saucepan, combine apple cider vinegar, sugar, water, cinnamon stick, and cloves. Bring to a boil, stirring until the sugar dissolves.

Prepare the Pickling Liquid

Peel and slice the pears and plums. Once the liquid is boiling, add the fruits and remove from heat. Let it cool, then refrigerate for at least 2 hours before serving.

Pickle the Fruits

In a blender, combine blanched almonds, heavy cream, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Dressing

In a large bowl, drizzle olive oil over watercress and sprinkle with salt and pepper. Toss gently to combine, allowing the watercress to wilt slightly.

Wilt the Watercress

Heat a skillet over medium-high heat. Season the foie gras with salt and pepper, then sear in the skillet for about 30 seconds on each side until golden.

Sear the Foie Gras

On a plate, arrange wilted watercress, top with pickled pears and plums, drizzle creamed almond dressing, and place seared foie gras on top.

Olive Oil

Black Pepper

Pears

Plums

Apple Cider Vinegar

Cinnamon Stick

Cloves

Almonds (blanched)

Heavy Cream

Lemon Juice

Foie Gras

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Combine the wet and dry ingredients, mixing until just combined. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool completely.

Make the Red Velvet Cake

In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Chill in the refrigerator.

Make the Cheesecake Mousse

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add chopped dark chocolate and red food coloring. Stir until smooth and glossy. Let it cool slightly.

Prepare the Red Chocolate Glaze

Preheat the oven to 350°F (175°C). In a bowl, mix together flour, cocoa powder, sugar, and melted butter until crumbly. Spread on a baking sheet and bake for 10-12 minutes until crisp. Let cool.

Make the Chocolate Crumble

Once the cake layers are completely cooled, place one layer on a serving dish. Spread half of the cheesecake mousse over the first layer, then top with the second cake layer. Spread the remaining mousse on top. Drizzle the red chocolate glaze over the mousse. Finish by sprinkling chocolate crumble on top. Chill in the refrigerator for at least 2 hours before serving.

Alaskan Halibut

Peach And Tomato Salad

Slow Braised Short Rib With Stuffed Crab And Ricotta Squash Blossom

Watermelon Dorado