flambéed tableside, rum caramel pecans, vanilla ice cream

Tableside Bananas Foster to Share

mushroom duxelles, crêpe, puff pastry pommes purée, seasonal vegetables red wine jus

Tableside Beef Wellington for Two

Whiskey BBQ Sauce

sautéed wild mushrooms, baby arugula, endive gem tomatoes, shaved parmigiano reggiano truffle sherry vinaigrette, shaved black truffle

Tableside Warm Mushroom Salad

Our signature Tomahawk steak and all the accompaniments for a memorable Father's Day celebration.

Tomahawk steak

Angus Reserve Tomahawk

Wagyu Ribeye

Black+Blue Signature Steak Rub

Fresh Chimichurri

Dijon Mustard

Classic Coleslaw

Potato Salad

Harissa-Spiced Lamb Chops

4 x Jumbo Prawns lemon, garlic & herb marinated

Jumbo Prawns

Trio of Sausages

2 x Signature Black+Blue Jerk Chicken Skewers

Signature Black+Blue Jerk Chicken Skewers

14oz New York Striploin

14oz Ribeye Steak

orange blossom honey panna cotta, blood orange sorbet, honey tuile

Panna Cotta

brandied cherries, chocolate, whipped cream

Black Forest Cake

salted caramel sauce, white chantilly cream, fresh berries

Black + Blue Buttercake

black truffle, asparagus, herb & crème fraîche, potato purée, chicken bordelaise

Roasted Chicken

parmigiano reggiano, wild seasonal mushrooms, fried sage

Wild Mushroom Risotto

smoked eggplant puree, sweet & sour onions, caramelized lemon garlic emulsion

King Salmon

Place a medium skillet over medium heat. Add pecan halves and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Push pecans to one side of the skillet and add granulated sugar. Allow sugar to melt and begin to caramelize, gently stirring to distribute. Once sugar is a light amber, stir pecans into the caramel, add 1 tablespoon butter and 1/2 teaspoon salt, toss to coat. Immediately transfer pecans to a sheet of parchment to cool and prevent further cooking. Break into clusters once cool. Set aside.

Toast and caramelize

Peel the bananas and cut each in half lengthwise, then cut each half into two crosswise pieces so each banana yields 4 pieces (total 16 pieces). Pat dry with paper towel to remove excess moisture.

Prep bananas

In a large, heavy skillet (preferably cast iron) heat 4 tablespoons unsalted butter over medium heat until foaming. Add both brown sugars, stirring until they dissolve and form a smooth syrup, about 2–3 minutes. Stir in the orange juice, lemon juice, vanilla extract and ground cinnamon. Reduce heat to medium-low and simmer gently 1–2 minutes until slightly thickened.

Make the sauce

Increase heat to medium-high. Add the banana pieces in a single layer (you may need to cook in two batches so pieces are not crowded). Cook 1–2 minutes per side, spooning sauce over them, until bananas begin to brown and are warmed through but still hold shape.

Caramelize the bananas

Remove skillet briefly from the heat. Carefully add the orange liqueur (if using) and then pour the dark rum evenly over the bananas. Using a long match or long lighter, ignite the rum immediately (stand back, keep a damp towel and fire extinguisher nearby). Allow flames to burn off naturally — about 20–30 seconds — while spooning sauce over the bananas. Do not pour the bottle over the flame; use only the measured rum in the pan. After flames subside, return skillet to low heat for 20–30 seconds to reduce and coat bananas.

Flambé tableside

Spoon warm bananas and sauce into a shallow warmed serving bowl or onto warm plates. Scatter caramel pecans over the bananas. Add generous scoops of vanilla ice cream alongside or on top of the bananas so the hot sauce partly melts the ice cream. Finish with a light sprinkle of orange zest if desired. Serve immediately with long dessert spoons for sharing.

Assemble and finish

ripe bananas (firm but yielding)

unsalted butter

light brown sugar (packed)

dark brown sugar (packed)

freshly squeezed orange juice

fresh lemon juice

vanilla extract

ground cinnamon

dark rum (40% ABV) for flambé

orange liqueur (e.g., Cointreau) optional

pecan halves

granulated sugar

sea salt or flaky salt

vanilla ice cream (high quality)

fresh orange zest (optional garnish)

Pat the 14 oz beef tenderloin dry with paper towels. Season all sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet over high heat until shimmering. Sear the beef 1–2 minutes per side, including the edges, until well-browned but not cooked through. Remove to a plate and let cool 10 minutes.

Season and sear

Crack 1 egg into a small bowl and whisk with a pinch of salt. Set aside.

Prepare egg wash

Lay out a double layer of plastic wrap on the work surface. Arrange 4 slices of prosciutto in an overlapping rectangle on the plastic wrap. Spread an even layer of cooled mushroom duxelles (see section) over the prosciutto, leaving a 1/2-inch border. Place one thin crêpe on top of the duxelles to act as a moisture barrier. Position the seared beef log in the center, then using the plastic wrap, roll the prosciutto and duxelles tightly around the beef into a compact log. Twist the plastic wrap ends to tighten and refrigerate 15 minutes to set the shape.

Assemble Wellington

On a lightly floured surface, roll the 8 oz puff pastry to a rectangle large enough to fully encase the beef (about 9x7 inches). Unwrap the chilled prosciutto-wrapped beef and place it in the center of the pastry. Brush the pastry edges with egg wash. Fold pastry over the beef, trimming excess so overlap is snug; press seams to seal and tuck ends. Place seam-side down on a parchment-lined baking sheet. Brush all exposed pastry with egg wash. Chill 10 minutes to firm. Optional: use excess pastry to decorate top and brush again with egg wash.

Wrap in puff pastry

Preheat oven to 425°F (220°C). Make 1–2 small vents in the pastry top. Bake in the center of the oven 18–24 minutes for medium-rare (internal temp 120–125°F / 49–52°C) or longer for desired doneness. Remove from oven and rest 10 minutes before slicing into two equal portions.

Bake

Finely chop 8 oz mushrooms (use a food processor in short pulses). In a large skillet, melt 1 tbsp butter over medium heat. Add 1 minced shallot and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add chopped mushrooms and 1 tsp thyme, and cook over medium-high heat, stirring often, until the mushrooms release moisture and it evaporates — about 8–10 minutes. Add 2 tbsp dry white wine and continue cooking until mixture is thick and almost paste-like, another 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and cool completely before using in assembly.

Place 14 oz peeled and cut Yukon Gold potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer over medium-high heat. Cook until potatoes are fork-tender, 12–15 minutes. Drain well and return to warm pot to steam-dry 1 minute. Pass potatoes through a ricer or mash very finely. Warm 1/2 cup whole milk and 2 tbsp butter together until butter melts; gradually mix into potatoes until very smooth and silky. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

Bring a pot of salted water to a rolling boil. Blanch 6 baby carrots for 4–6 minutes until just tender; remove with a slotted spoon. Blanch 4 oz haricots verts (or green beans) 1–2 minutes until bright green and still slightly crisp; plunge both into ice water to stop cooking. In a skillet over medium heat, melt 1 tbsp butter, add the drained carrots and beans, season with 1/4 tsp salt and 1/4 tsp black pepper, and gently warm and glaze for 1–2 minutes. Keep warm for plating.

In a small saucepan, add 1 tbsp butter over medium heat and sweat 1 minced shallot until translucent, about 2 minutes. Add 1/2 cup dry red wine and bring to a simmer; reduce by half. Add 1 cup beef stock and 1 fresh thyme sprig and simmer until slightly reduced and sauce coats the back of a spoon, about 8–10 minutes. Remove thyme sprig, strain sauce into a clean pan, and off heat whisk in 1 tbsp cold butter to mount and give shine. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm; reheat gently if needed before serving.

center-cut beef tenderloin (filet mignon), trimmed

sea salt

black pepper, freshly ground

olive oil

unsalted butter (divided)

prosciutto, thinly sliced

large egg (for egg wash)

all-purpose flour (for dusting)

puff pastry sheet (store-bought, thawed)

thin crêpe (homemade or store-bought), about 8-inch

cremini or button mushrooms, finely chopped

shallot, finely minced

garlic clove, minced

fresh thyme leaves, chopped

dry white wine

salt

black pepper

Yukon Gold potatoes, peeled and cut into 1-inch pieces

whole milk

white pepper or black pepper

baby carrots, trimmed

haricots verts or slender green beans, trimmed

beef stock (low-sodium)

dry red wine (cabernet or merlot)

fresh thyme sprig

unsalted butter (cold, for mounting)

Heat a medium saucepan over medium heat. Add the neutral oil. When shimmering, add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Sauté aromatics

Carefully add the bourbon or whiskey to the pan to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let the alcohol flame off for about 20–30 seconds if desired, or simmer until the liquid reduces slightly, about 1 minute.

Deglaze with whiskey

Stir in the ketchup and tomato paste until combined. Add the apple cider vinegar, brown sugar, molasses, Worcestershire sauce, and Dijon mustard. Stir thoroughly to dissolve the sugar and incorporate the tomato paste. Bring the mixture to a gentle simmer over medium-low heat.

Add base ingredients

Add the smoked paprika, chili powder, ground black pepper, kosher salt, and hot sauce (if using). Reduce heat to low and let the sauce simmer gently, uncovered, stirring occasionally, for 12–18 minutes to allow flavors to meld and the sauce to thicken. If the sauce becomes too thick, whisk in up to 2 tablespoons of water to reach your desired consistency.

Season and simmer

Taste and adjust seasoning: add more salt, sugar, vinegar, or hot sauce as preferred. For a smoother sauce, remove from heat and blend with an immersion blender for 20–30 seconds or transfer carefully to a blender and puree until smooth. If you prefer a glossy finish, return the blended sauce to low heat and whisk in 1 tablespoon of butter until melted and incorporated.

Finish and texture

Let the sauce cool to room temperature. Use immediately as a basting sauce during the last 5–10 minutes of grilling or as a condiment. Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using; if thickened in the fridge, loosen with a splash of water or vinegar.

Cool and store

neutral oil (vegetable or canola)

yellow onion, finely diced

garlic, minced

bourbon or whiskey

ketchup

tomato paste

apple cider vinegar

brown sugar, packed

molasses

Worcestershire sauce

Dijon mustard

smoked paprika

chili powder

ground black pepper

kosher salt

hot sauce (optional)

water (to desired consistency)

butter (optional, for gloss)

Clean mushrooms by brushing or wiping with a damp paper towel; trim stems and slice larger mushrooms into bite-size pieces so all are roughly uniform.

Prepare mushrooms

Heat a large sauté pan over medium-high heat until hot. Add olive oil and butter. When butter foams, add mushrooms in a single layer (work in 1–2 batches if necessary to avoid steaming).

Cook, undisturbed for 2–3 minutes, then stir occasionally for another 3–4 minutes until edges brown and moisture is mostly evaporated.

Add minced garlic, minced shallot, and thyme. Sauté 30–60 seconds until aromatic, being careful not to burn the garlic.

Season with sea salt and freshly ground black pepper. Pour in 2 tablespoons dry sherry to deglaze the pan; scrape up any browned bits and cook 30–60 seconds to reduce liquid. Remove from heat and keep warm.

In a small bowl or jar combine sherry vinegar, dry sherry, Dijon mustard, minced shallot, honey (if using), salt, and pepper. Whisk to combine.

Slowly whisk in extra-virgin olive oil in a steady stream until emulsified, or shake vigorously in a jar with a tight lid.

Stir in white truffle oil sparingly (about 1/2 teaspoon) and taste; adjust seasoning with salt, pepper, or a touch more vinegar or honey to balance acidity.

Place 1 cup baby arugula in the center of each of four salad plates (serves 4). Arrange two endive half-heads per plate around the arugula and distribute halved tomatoes among the plates.

Lightly dress the arugula, endive, and tomatoes: drizzle about 1 tablespoon of the truffle-sherry vinaigrette over each plate and gently toss or fan the greens so they are evenly coated but not soggy.

Divide the warm sautéed mushrooms evenly among the four plates, placing them on top of and around the greens so their warmth slightly wilts the arugula and endive.

Using a vegetable peeler, shave Parmigiano-Reggiano over each salad (about 2 tablespoons per plate).

Finish each plate with very thin shavings of fresh black truffle (split the 1/2 oz across plates) or a light drizzle of additional truffle oil if fresh truffle is unavailable.

If desired, sprinkle a small pinch of coarse sea salt over each plate and grind a little extra black pepper. Serve immediately tableside so guests enjoy the aroma of warm mushrooms and truffle.

mixed wild mushrooms (e.g., cremini, oyster, shiitake, chanterelle)

extra-virgin olive oil

fresh thyme leaves

freshly ground black pepper

dry sherry (for deglazing)

baby arugula

Belgian endive (endive gems), halved lengthwise

cherry or grape tomatoes, halved

sherry vinegar

dry sherry

minced shallot

white truffle oil (optional, use sparingly)

honey or maple syrup (optional, to balance acidity)

Parmigiano-Reggiano, shaved

fresh black truffle or preserved black truffle, thinly shaved

coarse sea salt (for finishing, optional)

Remove the tomahawk steak from the refrigerator 1.5–2 hours before cooking to come to room temperature. Pat the steak dry on all sides with paper towels.

Bring to temperature

Rub 2 tablespoons olive oil evenly over both sides and the exposed bone. Mix kosher salt, cracked black pepper, garlic powder, and chopped rosemary in a small bowl. Generously season both faces and edges of the steak with the salt and pepper mixture, pressing it gently so it adheres. Don't forget to season the long bone and the fat cap.

Season the steak

If time allows, place the seasoned steak uncovered on a rack on a tray and refrigerate for 2–24 hours. This concentrates flavor and helps form a better crust. Remove from fridge 1.5–2 hours before cooking to return to room temp if you used this step.

Optional dry-brine (recommended)

While the steak comes to room temp, combine softened butter, chopped parsley, chives, minced shallot, lemon zest, sea salt, and freshly ground black pepper in a bowl. Mix thoroughly until uniform. Optionally form into a log using plastic wrap and chill for 15–30 minutes, or keep at room temperature if you plan to use immediately.

Prepare compound butter

Preheat a grill for two-zone cooking: one side very hot (direct high heat) and one side medium/low (indirect). For charcoal, bank coals to one side. For gas, turn half the burners high and leave the others off or low. Also preheat a cast-iron skillet on the side burner or stove if you plan a final pan-sear. Oil the grill grates lightly.

Preheat and prepare

Brush the steak lightly with the high-heat oil. Place the tomahawk directly over the high heat and sear for 2–3 minutes per side to develop a deep brown crust. Rotate 45 degrees halfway through each side if you want cross-hatched grill marks. Sear the exposed edges and the fat cap briefly (about 30–60 seconds) until caramelized.

Initial sear (direct high heat)

Move the steak to the cooler side of the grill (indirect heat) with the bone oriented toward the hot zone. Cover and cook until it reaches an internal temperature about 10°F (6°C) below your target, because it will rise while resting and when finished with butter. Aim for the following pull temperatures: Rare 120°F, Medium-rare 125–130°F, Medium 135–140°F. For a 2–2.5" tomahawk, plan on 20–40 minutes after searing depending on thickness and grill temp. Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Finish over indirect heat

If preferred, preheat a cast-iron skillet until smoking, add 1 tablespoon high-heat oil and transfer the seared steak to the skillet to finish in an oven at 375°F (190°C) or on the cooler grill side. Spoon rendered fat and butter over the steak as it approaches target temperature for extra flavor and crust.

Optional pan finish

Remove the steak from heat when it is 8–10°F (4–6°C) below your desired final temperature. Transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes for even juices and a final internal temperature rise.

Rest the steak

Slice rounds of compound butter and place atop the resting steak so it melts into the meat. Alternatively, spread butter over the sliced steak just before serving.

Finish with compound butter

Hold the bone and slice the meat perpendicular to the bone into 1/2"–3/4" thick slices. Arrange on a warmed platter, spooning any accumulated juices and melted butter over the slices. Serve the bone as a dramatic presentation piece alongside the meat.

Carve

Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon fresh thyme leaves, sea salt and cracked pepper. Roast in a single layer for 25–35 minutes, shaking the pan halfway, until golden and tender.

Roasted baby potatoes

Whisk 2 tablespoons olive oil with 2 tablespoons red wine or balsamic vinegar and a pinch of salt and pepper. Toss with mixed greens just before serving to keep them crisp.

Simple mixed-green salad

Serve sliced tomahawk with roasted potatoes and salad. Garnish with extra chopped parsley or a sprig of rosemary and offer extra compound butter on the side.

Tableside Bananas Foster To Share

Tableside Beef Wellington For Two

Whiskey Bbq Sauce