FOIE GRAS TOAST*

lamb sugo, parmesan foam, pistachio gremolata

RYE CAVATELLI

same as the original Parlour Burger, but for smaller appetites!

THE SINGLE PATTY BURGER

FRIED CHICKEN SANDWICH

avocado crema, jalapeño, pickled red onion

PULLED PORK TORTA

ground chuck, ribeye, and brisket, white american cheese, egg bun

THE PARLOUR BURGER

za’atar, kale, tzatziki, pepper, kalamata olive

FALAFEL

Crispy, golden fries seasoned to perfection, offering a satisfying crunch in every bite.

FRIES

dark chocolate, powdered sugar, ice cream

BROWNIE

COOKIE

braised chuck, caramelized onion, provolone

CHEESESTEAK

pistachio pesto, seasonal vegetables, parmesan

GNOCCHI

smoked cheddar polenta, braised collard greens, fig mostarda

PORK CHOP*

multigrain, neufchatel cheese, smoked salmon, dill

SALMON TOAST

SOUP DU JOUR

Experience the rich, creamy flavor of our Swiss Aioli, a delightful blend of garlic, Swiss cheese, and a touch of lemon, perfect for enhancing any dish.

SWISS AIOLI

POPCORN

three artisanal cheeses, nuts, preserves, cracker

CHEESE PLATE

MIXED GREEN SALAD

quinoa, coriander vinaigrette, baby kale, tomato, cucumber, chevre

QUINOA SALAD

A creamy and tangy aioli infused with fresh dill, perfect for enhancing your favorite seafood or vegetable dishes.

DILL AIOLI

zucchini, coconut-lime beurre blanc, red curry chili crisp

ROASTED SALMON

mojo verde, pickled red onion, ham powder

BRUSSELS SPROUTS

yam, soy, cilantro, daikon, lime, peanuts

GRILLED OCTOPUS

Wash and slice the strawberries, and finely slice the fennel bulb.

Prep the Ingredients

In a skillet, add 1 tablespoon of olive oil over medium heat. Toast the brioche slices until golden brown on both sides. Remove from the skillet and set aside.

Toast the Brioche

In the same skillet, add the foie gras slices and cook for about 1-2 minutes on each side, until golden and crispy. Season with salt and black pepper.

Cook the Foie Gras

On each slice of toasted brioche, place a piece of cooked foie gras, followed by sliced strawberries and fennel. Drizzle with balsamic reduction.

Assemble the Toast

Garnish with a sprinkle of salt and pepper if desired. Serve immediately.

Serve

Foie gras

Brioche bread

Fresh strawberries

Fennel bulb

Olive oil

Salt

Black pepper

Balsamic reduction

In a large bowl, combine rye flour, semolina flour, and a pinch of salt. Create a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface until smooth. Roll into small pieces and shape into cavatelli.

Make the Rye Cavatelli

In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic, sautéing until soft. Add ground lamb, cooking until browned. Stir in tomato paste, then deglaze with red wine. Add chicken broth, rosemary, thyme, salt, and pepper. Simmer for 30 minutes.

Prepare the Lamb Sugo

In a saucepan, combine heavy cream and water, bringing to a simmer. Add grated Parmesan and whisk until melted and smooth. Use an immersion blender to create a foam.

Make the Parmesan Foam

In a bowl, combine chopped pistachios, parsley, lemon zest, and olive oil. Mix well, seasoning with salt to taste.

Prepare the Pistachio Gremolata

In a pot of boiling salted water, cook the cavatelli for 2-3 minutes or until they float. Drain and toss with the lamb sugo.

Cook the Cavatelli

Plate the cavatelli topped with lamb sugo, drizzle with Parmesan foam, and sprinkle with pistachio gremolata.

Rye flour

Semolina flour

Eggs

Water

In a bowl, season the ground beef with salt and black pepper. Form it into a patty about 1/2 inch thick.

Prepare the Beef Patty

Preheat a skillet or grill over medium-high heat. Cook the beef patty for about 3-4 minutes on each side or until it reaches your desired doneness.

Cook the Patty

During the last minute of cooking, place a slice of cheddar cheese on top of the patty to let it melt.

Melt the Cheese

Toast the burger bun lightly if desired. Place the cooked patty with melted cheese on the bottom half of the bun. Top with lettuce, tomato, onion, pickles, ketchup, and mustard.

Assemble the Burger

Close the burger with the top half of the bun and serve immediately with your favorite sides.

Ground Beef (80/20)

Burger Bun

Cheddar Cheese

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Black Pepper

In a bowl, combine buttermilk, dill weed, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Brine the Chicken

In a shallow dish, mix together flour, paprika, and a pinch of salt and pepper.

Prepare the Coating

In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking (about 350°F/175°C).

Heat the Oil

Remove chicken from the brine, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, pressing it onto the surface. Carefully place the coated chicken into the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from oil and place on paper towels to drain.

Coat and Fry the Chicken

Spread mayonnaise on the bottom half of each bun. Add fried chicken, followed by lettuce and dill pickle slices. Top with the other half of the bun.

Assemble the Sandwich

Chicken breasts

Dill pickles

Lettuce leaves

All-purpose flour

Buttermilk

Dill weed

Garlic powder

Paprika

Vegetable oil

Buns

Mayonnaise

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Stir in chipotle peppers, cumin, salt, and black pepper.

Prepare the Pulled Pork

Add the pork shoulder to the skillet, searing on all sides. Pour in chicken broth, cover, and let simmer on low heat for about 4 hours or until pork is tender and easily shredded.

Cook the Pork

In a blender, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.

Make the Avocado Crema

Once the pork is cooked and shredded, cut the bolillo rolls in half. Spread avocado crema on the bottom half, add a generous amount of pulled pork, top with jalapeño slices and pickled red onions. Close the sandwich and serve.

Assemble the Torta

Pork shoulder

Onion, chopped

Garlic, minced

Chipotle peppers in adobo sauce

Cumin

Chicken broth

Bolillo rolls

Avocado

Sour cream

Lime juice

Jalapeño, sliced

Pickled red onions

In a large bowl, combine ground chuck, ground ribeye, and ground brisket. Add salt and black pepper, mixing gently until just combined.

Prepare the Patty Mix

Divide the meat mixture into 4 equal portions and shape them into patties, making a slight indentation in the center of each.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of white American cheese on each patty and cover to melt.

Add Cheese

While the patties are cooking, toast the egg buns on the grill or in a toaster until golden brown.

Toast the Buns

Place each patty on the bottom half of the toasted bun. Top with lettuce, tomato slices, and onion rings. Finish with the top half of the bun.

Ground chuck

Ground ribeye

Ground brisket

White American cheese

Egg buns

In a food processor, combine the canned chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Blend until a coarse mixture forms, scraping down the sides as needed.

Prepare the Falafel Mixture

Scoop out the mixture and form small balls or patties, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Shape the Falafel

Refrigerate the formed falafel for at least 30 minutes to help them hold their shape during cooking.

Chill the Falafel

In a large skillet, heat olive oil over medium heat. Fry the falafel in batches until golden brown and crispy on all sides, about 3-4 minutes per side.

Cook the Falafel

Serve the falafel warm with tzatziki, za’atar, chopped kale, sliced peppers, and kalamata olives on the side.

Canned chickpeas

Fresh parsley

Fresh cilantro

Garlic cloves

Ground cumin

Ground coriander

Baking powder

Wash and peel the potatoes. Cut them into thin strips, about 1/4 inch thick.

Prepare the Potatoes

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

Soak the Potatoes

Drain the water and pat the potatoes dry with paper towels to remove excess moisture.

Dry the Potatoes

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

Carefully add the dried potato strips to the hot oil in batches, frying them until golden brown and crispy, about 5-7 minutes per batch.

Fry the Potatoes

Use a slotted spoon to remove the fries from the oil and drain them on paper towels. While still hot, sprinkle with salt, black pepper, garlic powder, and paprika.

Drain and Season

Serve the fries hot with your favorite dipping sauce.

Potatoes

Preheat your oven to 350°F (175°C). Grease a baking pan (8x8 inches) or line it with parchment paper.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Melt Chocolate and Butter

Stir granulated sugar and powdered sugar into the melted chocolate mixture until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Mix in Sugars and Eggs

In another bowl, whisk together the all-purpose flour and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Combine Dry Ingredients

Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve warm with scoops of ice cream on top.

Foie Gras Toast*

Rye Cavatelli

The Single Patty Burger

Fried Chicken Sandwich

Pulled Pork Torta

The Parlour Burger

Falafel

Fries

Brownie

Cookie

Cheesesteak

Gnocchi

Pork Chop*

Salmon Toast

Soup Du Jour

Swiss Aioli

Popcorn

Cheese Plate

Mixed Green Salad

Quinoa Salad

Dill Aioli

Roasted Salmon

Brussels Sprouts

Grilled Octopus