Herb Roasted Mushroom Risotto, Garlic Broccolini, Marsala Demi-Glace

Duck Breast and Confit Leg (AGF)

Marinated Flank Steak, Corn Risotto, Blackened Peppers and Onions, Grilled Avocado, Salsa Verde

Carne Asada (AGF)

Choice of: Truffled Mushroom Cream Sauce & Parmesan Cheese OR Cognac Lobster Sauce & Parmesan Cheese

Potato & Ricotta Gnocchi (AGF, AVeg)

Bistro steak, petite tomato & arugula salad, parmesan truffle fries, smoked tomato chimichurri

Steak Frites (AGF)

Jasmine rice, with sunny side eggs, vegetables, bacon, stir-fry sauce, herb crema

Breakfast Stir-Fry (AGF)

Potato & ricotta gnocchi, truffled mushroom cream sauce, roasted brussel sprouts

Braised Short Ribs (AGF)

2 eggs any style, challah toast, chimichurri, home fries

Short Rib Hash (AGF)

Hard taco shells, soft flour tortillas, sauteed mushrooms & vegetables, avocado, pico de gallo, pepper jack cheese, sweet potato strands

Veggie Crunch Wrap Tacos (AGF, Veg)

Braised short ribs, caramelized onions, bread crumbs

Short Rib Mac N' Cheese (AGF)

Veal, pork, pancetta, fettuccine, fresh basil, parmesan

Pasta Bolognese (AGF)

Spinach, feta cheese, zucchini, cherry tomatoes, garlic, basil, home fries

Vegetable Medley Omelet (AGF)

Seasoned corn, pico de gallo, avocado, beans, pickled onion, shredded lettuce, queso fresco, cilantro aioli, lime

Street Corn Bowl (AGF, Veg)

Shrimp, scallop, mussels, clams, chicken, chorizo, vegetables, saffron rice

Skillet Paella (AGF)

Steak Bomb Spring Rolls

Cognac lobster cream sauce, grilled bread

Tiny Clams (AGF)

Cauliflower & Tarragon Risotto, Garlic Broccolini, Red Wine Pomegranate Reduction, Toasted Pistachio, Lemon Zest

Pan Seared Scallops (AGF)

Crispy sushi rice, cucumber, radish, seaweed, avocado, clementine pico, grapefruit glaze, spicy sesame aioli, black tobiko

Tuna Poke (AGF)

Crab Cakes

Chorizo, aged cheddar, bacon & sweet pepper relish, sunny side egg

Shrimp & Grits (AGF)

Corn tortillas, crispy cauliflower, avocado, queso fresco, cumin toasted sunflower seeds, honey sriracha, shaved purple kale

Cauliflower Taco (AGF, Veg)

Butter toasted portuguese muffin, 2 poached eggs, hollandaise, chive chimichurri, home fries

Eggs Benedict (AGF)

Corn Tortillas, Queso Fresco, Red Beans, Avocado, Corn Salsa, Baja Sauce, Lime

Marinated Steak Tacos (AGF)

Classic Omelet (AGF)

Teriyaki Fried Cauliflower (AGF, Veg)

Rub duck legs with salt and black pepper. Place in a shallow dish, cover, and refrigerate overnight.

Prepare Duck Legs

In a large pot, submerge duck legs in duck fat. Cook on low heat for 2-3 hours until tender. Remove legs and let cool.

Confit Duck Legs

Score the skin of the duck breasts and season with salt and pepper. In a skillet, cook skin-side down on medium heat for 6-8 minutes until crispy. Flip and cook for an additional 5 minutes. Let rest before slicing.

Cook Duck Breasts

Duck breasts

Duck legs

Salt

Black pepper

Duck fat or oil

In a bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Mix well.

Prepare the Marinade

Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Steak

In a saucepan, heat chicken broth and keep it warm over low heat.

Cook the Corn

In a large skillet, melt butter over medium heat. Add chopped onion and garlic, sauté until soft.

Sauté Aromatics

Add Arborio rice to the skillet, stirring to coat. Gradually add warm chicken broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and al dente.

Cook the Rice

Fold in corn kernels and Parmesan cheese. Season with salt and black pepper. Keep warm.

Finish the Risotto

Prepare the Vegetables

In a skillet, heat olive oil over medium-high heat. Add sliced peppers and onion, sprinkle with Cajun seasoning, and sauté until blackened and tender.

Cook the Vegetables

Cut avocados in half and remove the pit. Brush the cut sides with olive oil and sprinkle with salt.

Prepare the Avocado

Place the avocados cut side down on a hot grill and cook for about 3-4 minutes until grill marks appear.

Grill the Avocado

In a blender, combine tomatillos, jalapeño, cilantro, lime juice, and salt. Blend until smooth.

Blend the Salsa

Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare. Let rest before slicing.

Grill the Steak

Flank steak

Olive oil

Lime juice

Garlic, minced

Cumin

Chili powder

Arborio rice

Chicken broth

Corn kernels (fresh or frozen)

Onion, finely chopped

Parmesan cheese, grated

Butter

Bell peppers (variety of colors)

Onion, sliced

Cajun seasoning

Avocado

Tomatillos, husked and chopped

Jalapeño, chopped (seeded for less heat)

Cilantro, chopped

Boil the Russet potatoes in salted water until tender. Drain and let cool slightly. Peel and mash until smooth.

Cook the Potatoes

In a bowl, combine mashed potatoes, ricotta cheese, egg, and salt. Gradually add flour until the dough comes together. Knead gently until smooth.

Make the Gnocchi Dough

Divide dough into sections. Roll each section into a rope about 1/2 inch thick, then cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

Cook the Gnocchi

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add mushrooms and cook until browned.

Sauté the Mushrooms

Pour in heavy cream and truffle oil. Let simmer for a few minutes until thickened. Stir in grated Parmesan, salt, and pepper to taste.

Make the Sauce

In a skillet, melt butter over medium heat. Add minced shallots and sauté until translucent.

Sauté the Shallots

Add cognac and let it reduce slightly. Stir in heavy cream and chopped lobster. Cook until heated through. Stir in Parmesan, salt, and pepper to taste.

Russet potatoes

Ricotta cheese

All-purpose flour

Mushrooms (cremini or button)

Heavy cream

Truffle oil

Salt and pepper

Lobster meat, cooked and chopped

Cognac

Shallots, minced

Season the bistro steak with olive oil, salt, and black pepper. Heat a skillet over high heat and cook the steak for 4-5 minutes on each side for medium-rare. Let it rest for a few minutes before slicing.

Cook the Steak

In a bowl, combine arugula and cherry tomatoes. Drizzle with balsamic vinegar and olive oil, then season with salt and black pepper. Toss gently to combine.

Make the Salad

Preheat the oven to 425°F (220°C). Cut the russet potatoes into thin fries and toss with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 30-35 minutes until golden and crispy. Remove from the oven and toss with parmesan cheese and truffle oil.

Prepare the Fries

In a food processor, combine smoked tomatoes, parsley, garlic, red wine vinegar, olive oil, salt, and black pepper. Pulse until smooth. Adjust seasoning to taste.

Make the Chimichurri

Bistro steak

Arugula

Cherry tomatoes

Balsamic vinegar

Parmesan cheese

Smoked tomatoes

Fresh parsley

Garlic

Red wine vinegar

In a medium pot, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is cooked and water is absorbed. Fluff with a fork and set aside.

Cook the rice

In a large skillet over medium heat, cook the bacon until crispy. Remove from skillet and drain on paper towels, then chop into bite-sized pieces.

Cook the bacon

In the same skillet, add olive oil and heat over medium-high heat. Add diced bell pepper, shredded carrot, and chopped green onions. Sauté for about 5 minutes until vegetables are tender.

Sauté the vegetables

Pour in the stir-fry sauce and cooked bacon, stirring well to combine. Cook for another 2 minutes.

Add stir-fry sauce

In a separate pan, add a little oil and cook eggs sunny side up, about 2-3 minutes until whites are set but yolks are still runny.

Fry the eggs

In a small bowl, mix fresh herbs with sour cream or Greek yogurt. Season with salt and pepper.

Prepare herb crema

Serve the jasmine rice topped with the stir-fried vegetables and bacon, then place a sunny side egg on top. Drizzle with herb crema before serving.

Assemble the dish

Jasmine rice

Eggs

Bacon

Bell pepper

Carrot

Green onion

Stir-fry sauce

Fresh herbs (like cilantro or parsley)

Sour cream or Greek yogurt

Pepper

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

Prepare the Short Ribs

In the same pot, add diced onions, carrots, and celery. Sauté until softened. Add garlic and cook until fragrant. Pour in red wine, scraping the bottom of the pot to deglaze.

Sauté the Aromatics

Return the short ribs to the pot. Add beef broth and fresh thyme. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours, or until the meat is tender.

Braise the Ribs

Boil potatoes until tender, then mash. Mix with ricotta, flour, egg, and salt to form a dough. Roll into ropes, cut into pieces, and shape into gnocchi.

Make the Gnocchi

Boil gnocchi in salted water until they float. Remove and set aside.

In a skillet, heat truffle oil and sauté mushrooms until golden. Add heavy cream and simmer until thickened. Season with salt and pepper.

Prepare the Mushroom Cream Sauce

Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy.

Roast the Brussels Sprouts

Plate the braised short ribs with gnocchi and drizzle with mushroom cream sauce. Serve alongside roasted Brussels sprouts.

Serve

Beef short ribs

Potatoes

Mushrooms (mixed, such as shiitake and cremini)

Brussels sprouts

Beef broth

Red wine

Fresh thyme

Season the short ribs with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned. Add water to cover and simmer until tender, about 2-3 hours. Once cooked, shred the meat and set aside.

Dice the potatoes into small cubes. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced potatoes and cook until golden brown and crispy, stirring occasionally. Season with salt and pepper.

Make Home Fries

Add chopped onion, bell pepper, and minced garlic to the skillet with the potatoes. Cook until the vegetables are softened, about 5 minutes.

Add Vegetables

Stir the shredded short ribs into the skillet with the potatoes and vegetables. Cook for an additional 5-10 minutes, allowing the flavors to meld.

Combine with Short Ribs

In a separate pan, cook the eggs to your desired style (fried, scrambled, or poached).

Cook the Eggs

While the eggs are cooking, toast the challah bread slices until golden brown.

Toast the Challah

Plate the short rib hash, top with the cooked eggs, and serve with challah toast on the side. Drizzle with chimichurri sauce to taste.

Duck Breast And Confit Leg (agf)

Carne Asada (agf)

Potato & Ricotta Gnocchi (agf, Aveg)

Steak Frites (agf)

Breakfast Stir-fry (agf)

Braised Short Ribs (agf)

Short Rib Hash (agf)

Veggie Crunch Wrap Tacos (agf, Veg)

Short Rib Mac N' Cheese (agf)

Pasta Bolognese (agf)

Vegetable Medley Omelet (agf)

Street Corn Bowl (agf, Veg)

Skillet Paella (agf)

Steak Bomb Spring Rolls

Tiny Clams (agf)

Pan Seared Scallops (agf)

Tuna Poke (agf)

Crab Cakes

Shrimp & Grits (agf)

Cauliflower Taco (agf, Veg)

Eggs Benedict (agf)

Marinated Steak Tacos (agf)

Classic Omelet (agf)

Teriyaki Fried Cauliflower (agf, Veg)