Garlic Bread

Tender beef filet served with truffle mashed potatoes

Filet Mignon

Brussels Sprouts

Spicy Tuna Tartare

A timeless classic made with bourbon, bitters, and sugar.

Old Fashioned

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Chocolate Cake

Brussels sprouts fried to a crispy perfection, tossed in a sweet chili glaze.

Crispy Brussels Sprouts

Fettuccine pasta in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

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Steak Frites

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Chili Cheese Fries

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Stuffed Mushrooms

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Margarita

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Cheesecake

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Tiramisu

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Grilled Salmon

In a medium mixing bowl, combine the softened unsalted butter, minced garlic cloves, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Garlic Butter

Slice the baguette in half lengthwise using a serrated knife, creating two long pieces of bread to apply the garlic butter.

Prepare the Baguette

Spread the prepared garlic butter evenly over the cut sides of the baguette, ensuring the butter reaches the edges for maximum flavor.

Spread the Garlic Butter

Preheat your oven to 400°F (200°C). Place the buttered baguette halves on a baking sheet, cut side up. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the garlic butter is bubbling.

Toast the Bread

Remove the garlic bread from the oven and let it cool for a minute. Slice into smaller pieces if desired and serve warm.

Serve

Baguette

Unsalted butter

Garlic cloves

Parsley

Salt

Black pepper

Remove the filet mignon from the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steaks

Generously season both sides of the filet mignon with salt and black pepper.

Season the Steaks

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the filet mignon to the skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness.

Sear the Steaks

In the last 2 minutes of cooking, add butter and fresh rosemary to the skillet. Spoon the melted butter over the steaks to baste them.

Add Butter and Herbs

Remove the steaks from the skillet and let them rest for 5-10 minutes before serving.

Rest the Steaks

Peel and cut the russet potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Boil the Potatoes

Once the potatoes are tender, drain them and return to the pot. Mash the potatoes until smooth using a potato masher.

Drain and Mash

Stir in the butter and heavy cream. Mix until fully combined and creamy.

Add Cream and Butter

Drizzle in the truffle oil, and season with salt and black pepper to taste. Mix until well combined.

Incorporate Truffle Oil

Filet Mignon Steaks

Black Pepper

Olive Oil

Butter

Fresh Rosemary

Russet Potatoes

Heavy Cream

Truffle Oil

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each sprout in half lengthwise.

Prepare the Brussels Sprouts

Mince the Garlic

In a large skillet, heat the olive oil over medium heat. Once hot, add the halved Brussels sprouts cut-side down, and sauté for about 5-7 minutes until they are golden brown.

Sauté the Brussels Sprouts

Add the minced garlic to the skillet and cook for an additional 2-3 minutes, stirring frequently to prevent the garlic from burning.

Add Garlic

Drizzle the balsamic glaze over the Brussels sprouts and continue to sauté for another 2 minutes, allowing the glaze to caramelize slightly.

Add Balsamic Glaze

Season with salt and black pepper to taste. Stir well to combine all ingredients.

Season

Remove the skillet from heat and transfer the sautéed Brussels sprouts to a serving dish. Enjoy warm!

Brussels sprouts

Garlic

Balsamic glaze

Olive oil

In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully place the wonton wrappers in the oil, a few at a time, and fry until they are golden brown and crispy, about 1-2 minutes. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Fry Wontons

Dice the sushi-grade tuna into small cubes and place in a mixing bowl. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna. Finely chop the green onions and add to the bowl.

Prepare Tuna Mixture

Add soy sauce, sesame oil, lime juice, sriracha sauce, salt, and black pepper to the mixing bowl. Gently toss all the ingredients together until well combined. Taste and adjust seasoning if necessary.

Season the Mixture

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, minced garlic, and salt. Whisk together until smooth and creamy. Adjust the amount of sriracha to taste for desired spiciness.

Mix Aioli Ingredients

To serve, place a generous spoonful of the tuna tartare mixture onto each crispy wonton. Drizzle with spicy aioli and garnish with additional green onions if desired. Enjoy immediately!

Serve the Tartare

wonton wrappers

vegetable oil

fresh sushi-grade tuna

avocado

green onions

soy sauce

sesame oil

lime juice

sriracha sauce

salt

black pepper

mayonnaise

garlic

In a lowball glass, place the sugar cube and add the Angostura bitters. Pour in 1 teaspoon of water. Muddle the ingredients together until the sugar is dissolved.

Muddle the Sugar

Pour 2 ounces of bourbon over the muddled sugar and bitters mixture in the glass.

Add the Bourbon

Using a bar spoon, gently stir the mixture to combine the bourbon with the sugar and bitters.

Stir the Mixture

Add a large ice cube or several smaller ice cubes to the glass. Stir again to chill the drink.

Add Ice

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass. Optionally, add a maraschino cherry for garnish.

Garnish

Bourbon

Angostura bitters

Sugar cube

Water

Orange peel

Maraschino cherry

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Then, gradually stir in the boiling water until the batter is smooth.

Combine Mixtures

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Heat Cream

Remove the saucepan from the heat and add the semi-sweet chocolate chips. Let it sit for a minute to soften, then stir until smooth and glossy.

Melt Chocolate

Allow the ganache to cool for about 10-15 minutes until it thickens slightly.

Cool Ganache

Place one cake layer on a serving plate and spread a layer of ganache on top. Place the second layer over it and pour the remaining ganache over the top, allowing it to drizzle down the sides.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

large eggs

whole milk

vanilla extract

boiling water

heavy cream

semi-sweet chocolate chips

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each Brussels sprout in half from top to bottom.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the halved Brussels sprouts, cut side down. Season with salt and black pepper. Cook for about 5-7 minutes without stirring until they are golden brown and crispy on the cut side.

Fry the Brussels Sprouts

Carefully flip the Brussels sprouts and cook for an additional 5-7 minutes until tender and crispy on the other side. Remove from the skillet and set aside.

Flip and Cook

In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, and minced garlic until well combined.

Combine Glaze Ingredients

In the same skillet used for the Brussels sprouts, add the sweet chili glaze mixture. Heat over medium heat until it starts to simmer. Stir frequently for about 2-3 minutes.

Heat the Glaze

Return the crispy Brussels sprouts to the skillet with the glaze. Toss well to coat the sprouts evenly in the sweet chili glaze. Cook for an additional 2 minutes to heat through.

Toss Brussels Sprouts in Glaze

Transfer the glazed Brussels sprouts to a serving platter and enjoy while hot. Optionally, garnish with sesame seeds or chopped green onions for added flavor and presentation.

Sweet chili sauce

Soy sauce

Honey

Rice vinegar

Garlic, minced

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, season the chicken breasts with olive oil, salt, and black pepper. Preheat a grill or skillet over medium-high heat, then grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes and then slice it into strips.

Prepare the Chicken

In a saucepan, melt the butter over medium heat.

Melt the Butter

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

Slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer and then add the grated Parmesan cheese, nutmeg, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.

Combine Cream and Cheese

Add the cooked fettuccine pasta to the Alfredo sauce. Toss to coat the pasta evenly with the sauce.

Mix Pasta and Sauce

Serve the pasta on plates, topped with sliced grilled chicken. Garnish with chopped parsley.