Shoestring French Fries

Corn Cremé Brulee

Petite Filet Mignon (6oz.)

Untraditional Caesar Salad

Blackened Cajun Rib Eye (14oz.)

Warm Bacon Spinach Salad

Three Cheese Ravioli

Seared Scallop Risotto

Duck Fat Fried Potatoes

Salt and Pepper Fried Calamari

Jumbo Lump Crab Cake

Goat Cheese, Tomato & Spinach Turnover

A delightful selection of our best appetizers, perfect for sharing.

Appetizer Platter

Fried Onion Crisps

Sautéed Green Beans

Asparagus with Béarnaise

Braised Mushrooms

Bacon Wrapped Jumbo Shrimp

Wash and peel the Russet potatoes. Cut them into thin strips, about 1/8 inch thick, to create shoestring fries.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch.

Soak the Potatoes

Drain the soaked potatoes and pat them dry with a clean kitchen towel. This step is crucial to achieve crispy fries.

Dry the Potatoes

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

Heat the Oil

Carefully add a handful of the dried potato strips to the hot oil, avoiding overcrowding. Fry for about 3-5 minutes, or until golden brown and crispy.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and let them drain on a plate lined with paper towels. Immediately season with salt, pepper, and paprika to taste.

Drain and Season

Serve the shoestring fries hot as a side dish or snack.

Serve

Russet potatoes

Vegetable oil

Salt

Pepper

Paprika

In a blender, combine the fresh corn kernels, heavy cream, milk, granulated sugar, egg yolks, vanilla extract, and a pinch of salt. Blend until smooth.

Prepare the Corn Mixture

Pour the blended mixture through a fine-mesh sieve into a bowl to remove any solids. Use a spatula to press the mixture through for maximum yield.

Strain the Mixture

Preheat the Oven

Grease 4 ramekins with butter and place them in a baking dish.

Prepare Ramekins

Divide the strained corn mixture evenly among the prepared ramekins.

Fill Ramekins

Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake in a Water Bath

Remove the ramekins from the water bath and let them cool. Then, refrigerate for at least 2 hours, or until completely chilled.

Cool and Chill

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until bubbly and golden. If you don't have a torch, broil in the oven for a few minutes, watching closely to avoid burning.

Caramelize the Top

Let the caramelized tops cool slightly before serving. Enjoy your Corn Cremé Brulee!

Fresh corn kernels

Heavy cream

Milk

Granulated sugar

Egg yolks

Vanilla extract

Brown sugar

Butter (for greasing)

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

Prepare the Steak

Rub the steak with olive oil and season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Heat a heavy skillet over medium-high heat until it's very hot. You can use cast iron for the best results.

Heat the Skillet

Place the filet mignon in the hot skillet. Cook for about 3-4 minutes on one side without moving it, until a nice crust forms.

Cook the Steak

Flip the steak and add butter and fresh rosemary to the skillet. Cook for another 3-4 minutes for medium-rare, basting the steak with the melted butter.

Flip and Add Butter

Remove the steak from the skillet and let it rest for 5 minutes. This allows the juices to redistribute.

Rest the Steak

Slice and serve the filet mignon with your choice of sides.

Petite Filet Mignon

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

Butter

Wash and chop the Romaine lettuce, slice the cherry tomatoes in halves, and dice the cucumber and avocado.

Prepare the Ingredients

Season the chicken breast with salt and pepper, grill it until cooked through, then slice it into strips.

Grill the Chicken

In a large bowl, combine the chopped Romaine lettuce, cherry tomatoes, cucumber, avocado, and grilled chicken.

Assemble the Salad

Drizzle your favorite Caesar dressing over the salad and toss gently to combine.

Add Dressing

Sprinkle Parmesan cheese and add croutons on top before serving.

Top with Toppings

Romaine lettuce

Cherry tomatoes

Cucumber

Avocado

Grilled chicken breast

Parmesan cheese

Croutons

Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

Preparation of the Steak

In a small bowl, mix Cajun seasoning, salt, black pepper, garlic powder, onion powder, and paprika together. Rub this spice mixture all over the ribeye steak, ensuring it is evenly coated.

Seasoning

Heat a cast-iron skillet over medium-high heat and add olive oil. Once the oil is shimmering, place the seasoned ribeye in the skillet. Cook for about 4-5 minutes on one side until a dark crust forms, then flip and cook for another 4-5 minutes for medium-rare. Adjust cooking time depending on your desired doneness.

Cooking the Steak

Once cooked, remove the steak from the skillet and let it rest for 5-10 minutes to allow the juices to redistribute.

Resting

Slice the steak against the grain and serve with lemon wedges for squeezing over the top.

Serving

Rib Eye Steak

Cajun seasoning

Olive oil

Black pepper

Garlic powder

Onion powder

Lemon wedges

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into pieces.

Cook the Bacon

In the same skillet, remove excess bacon grease leaving about 1 tablespoon. Add olive oil, balsamic vinegar, salt, and pepper to create a warm dressing. Stir well to combine.

Prepare the Dressing

Add the fresh spinach to the skillet with the warm dressing. Sauté for 2-3 minutes until the spinach is wilted.

Sauté the Spinach

In a large salad bowl, combine the sautéed spinach, crumbled bacon, sliced red onion, halved cherry tomatoes, and chopped hard-boiled eggs.

Combine Ingredients

Top the salad with feta cheese. Drizzle any remaining warm dressing over the salad and serve immediately.

Add Feta and Serve

bacon

fresh spinach

red onion

hard-boiled eggs

cherry tomatoes

feta cheese

olive oil

balsamic vinegar

salt

pepper

In a mixing bowl, combine ricotta, mozzarella, parmesan, basil, minced garlic, salt, and black pepper. Mix until well combined. Set aside.

Make the Filling

On a clean surface, make a mound with flour and create a well in the center. Add eggs and a pinch of salt into the well. Gradually incorporate flour into the eggs using a fork until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Dough

Divide the dough into four parts. Roll out each part into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Place a teaspoon of filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then fold the dough over to create a pocket. Press to seal and cut out the ravioli using a pasta cutter.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.

Cook the Ravioli

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil, chopped

Garlic, minced

In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

Prepare the Broth

In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and garlic, sautéing until they are translucent and fragrant.

Sauté Aromatics

Add the Arborio rice to the pan, stirring to coat it with the oil and butter. Toast the rice for about 2 minutes until slightly translucent. Pour in the white wine and cook until it has mostly evaporated.

Cook the Rice

Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

Stir in the grated Parmesan cheese and remaining butter. Season with salt and black pepper to taste. Keep warm while you sear the scallops.

Finish the Risotto

In a separate skillet, heat the remaining olive oil over high heat. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

Plate the risotto and top with seared scallops. Garnish with fresh parsley and enjoy!

Arborio rice

Vegetable broth

Dry white wine

Shallots

Garlic

Scallops

Fresh parsley

Wash and peel the potatoes, then cut them into even-sized chunks or wedges.

In a large pot, bring salted water to a boil. Add the potato chunks and cook for about 5-7 minutes until slightly tender but not fully cooked. Drain and let them steam dry for a few minutes.

Parboil the Potatoes

In a large skillet or frying pan, heat the duck fat over medium-high heat until it shimmers.

Heat the Duck Fat

Carefully add the parboiled potatoes to the hot duck fat. Fry them for about 15-20 minutes, turning occasionally, until they are golden brown and crispy.

Remove the potatoes from the skillet and drain on paper towels. Season with salt, black pepper, and fresh rosemary if desired. Serve hot.

Season and Serve

Potatoes

Duck fat

Fresh rosemary (optional)

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well.

Make the Coating

Dredge the calamari rings in the flour mixture, ensuring they are evenly coated.

Coat the Calamari

In a deep frying pan or pot, heat the oil to 180°C (350°F).

Carefully add the coated calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden and crispy.

Fry the Calamari

Once cooked, remove the calamari from the oil and drain on paper towels. Serve hot with your choice of dipping sauce.

Drain and Serve

Calamari rings

All-purpose flour

Cornstarch

Oil for frying

In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, and chopped parsley. Season with salt and black pepper to taste.

Prepare the Mixture

Carefully form the mixture into patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.