Sautéed Mushrooms or Onions

Truffle, Garlic & Herb, or Gorgonzola Bleu

Compound Butters

butternut squash risotto, wilted watercress, crispy San Danielle Prosciutto

Seared U-8 Scallops

Pan seared in Italian bread crumbs, lemon and garlic cream sauce - with roasted butternut squash and Brussels sprouts

Chicken Scaloppine Tosca

Colorado Lamb Rib Chops, double cut, 14 ounce - demi-glace, mint chimichurri, twice baked potato, roasted butternut squash and Brussels sprouts

Lamb Chops

roasted Brussels sprouts & butternut squash, baby parsnips and carrots, potato croquette, sauce beurre blanc

Pan Seared Halibut

Christian Brothers Brandy, Kahlúa and Grand Marnier

Spanish Coffee

USDA Prime, dry-aged G.F. Swift 1855 Black Angus Beef, 20 ounce - twice baked potato, roasted butternut squash and Brussels sprouts

Chicago Cut Bone-In Ribeye

12 ounce cut - horseradish sauce, twice baked potato, roasted butternut squash and Brussels sprouts

Roast Prime Rib of Beef

Filet Mignon

spinach, parsley, smoked bacon, Pernod, Parmigiano Reggiano

Oysters Rockefeller

Gala apples, dried cherries, toasted walnuts & pumpkin seeds, Stilton bleu cheese, balsamic vinaigrette

baby greens

wood fired artisan romaine, heirloom tomatoes, smoked bacon, bleu cheese dressing, pickled onions, crostini

Harvest Salad

French Onion Soup

Wood Fired Wedge

Lobster Bisque

ground veal and beef tenderloin meatballs, tomato sauce, burrata, parsley

Meatballs

Tuna Tartare

flash fried, peppers, tomatoes, caper beurre blanc

Calamari

Coconut Shrimp

One Ounce

Colossal Shrimp Cocktail

Two Ounces

One Half Ounce

Clean the mushrooms with a damp paper towel and slice them into thick pieces.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium-high heat.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Sauté the Garlic

Add the sliced mushrooms to the skillet, sprinkle with salt and black pepper, and sauté for 5-7 minutes until they are golden brown and tender.

Cook the Mushrooms

Remove from heat, garnish with chopped parsley, and serve warm.

Garnish and Serve

Prepare the Onion

In a skillet, melt the butter over medium heat.

Heat the Butter

Add the sliced onions to the skillet, sprinkle with salt and black pepper, and cook for 10-15 minutes, stirring occasionally, until they are soft and caramelized.

Sauté the Onions

Stir in the balsamic vinegar and cook for an additional 1-2 minutes until it is absorbed.

Add Balsamic Vinegar

Remove from heat, garnish with fresh thyme, and serve warm.

Fresh mushrooms (button or cremini)

Olive oil

Garlic, minced

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Yellow onion

Butter

Balsamic vinegar

Fresh thyme (for garnish)

Gather all the ingredients: unsalted butter, truffle oil, fresh chives, and salt.

Prepare the Ingredients

Let the unsalted butter sit at room temperature for about 30 minutes until softened.

Soften the Butter

In a medium bowl, combine the softened butter, truffle oil, chopped chives, and salt. Use a spatula or fork to blend until well combined.

Mix Ingredients

Transfer the mixture onto a piece of parchment paper, form it into a log shape, and roll it tightly.

Shape the Butter

Refrigerate for at least 1 hour to firm up before using.

Chill

Gather all the ingredients: unsalted butter, minced garlic, fresh parsley, fresh rosemary, fresh thyme, and salt.

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, thyme, and salt. Mix until well blended.

Transfer the mixture onto a piece of parchment paper, shaping it into a log, and roll it tightly.

Gather all the ingredients: unsalted butter, crumbled gorgonzola cheese, black pepper, and salt.

In a medium bowl, combine the softened butter, crumbled gorgonzola cheese, black pepper, and salt. Mix until all ingredients are well incorporated.

Unsalted Butter

Truffle Oil

Fresh Chives, chopped

Fresh Parsley, chopped

Fresh Rosemary, chopped

Fresh Thyme, chopped

Gorgonzola Cheese, crumbled

Black Pepper, freshly cracked

Peel, seed, and dice the butternut squash into small cubes. In a medium saucepan, add the diced squash with enough water to cover it. Bring to a boil and cook until tender, about 10-15 minutes. Drain and mash slightly. Set aside.

Prepare the Butternut Squash

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes. Add the Arborio rice and stir for 1-2 minutes until lightly toasted. Pour in the white wine and let it simmer until absorbed.

Make the Risotto

Gradually add the chicken stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the mashed butternut squash and Parmesan cheese. Season with salt and pepper to taste.

Add the Chicken Stock

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the slices of San Daniele Prosciutto and cook until crispy, about 2-3 minutes per side. Remove and set on paper towels to drain excess fat.

Prepare the Prosciutto

Pat the U-8 scallops dry with a paper towel. Season with salt and pepper. In a clean skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over high heat. Once hot, add the scallops to the pan, searing for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

In the same skillet used for the scallops, add the watercress and sauté briefly until just wilted, about 1 minute. Season lightly with salt.

Wilt the Watercress

On a plate, serve a generous scoop of butternut squash risotto. Top with seared scallops, a handful of wilted watercress, and garnish with crispy prosciutto. Serve immediately.

Plate the Dish

U-8 scallops

butternut squash

Arborio rice

chicken stock

white wine

onion

garlic

Parmesan cheese

watercress

San Daniele Prosciutto

olive oil

butter

salt

black pepper

Start by placing the chicken breasts between two pieces of plastic wrap. Pound them gently with a meat mallet until they are about 1/2 inch thick. This ensures even cooking.

Prepare the Chicken

In three separate shallow dishes, place flour in one, beaten eggs in the second, and Italian bread crumbs in the third. Season the flour with salt and pepper.

Set Up Breading Station

Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs, then coat with the bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and keep warm.

Cook the Chicken

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and lemon juice, stirring to combine. Cook for 2-3 minutes until slightly thickened. Season with additional salt and pepper to taste.

Make the Cream Sauce

Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet.

Prepare the Vegetables

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until tender and caramelized, stirring halfway through.

Roast the Vegetables

Plate the chicken scaloppine, drizzling the lemon garlic cream sauce over the top. Serve alongside the roasted butternut squash and Brussels sprouts.

Serve

Chicken breasts

Italian bread crumbs

All-purpose flour

Eggs

Garlic

Heavy cream

Lemon juice

Season the lamb chops with salt and black pepper on both sides.

Prepare the Lamb Chops

In a large skillet, heat olive oil over medium-high heat. Add the seasoned lamb chops and sear for 4-5 minutes on each side until browned.

Sear the Lamb Chops

Reduce heat to low and pour demi-glace over the lamb chops. Cook for an additional 3-4 minutes, basting with the sauce, until the lamb reaches desired doneness.

Add Demi-Glace

In a food processor, combine fresh mint leaves, parsley leaves, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth.

Prepare the Chimichurri

Transfer the chimichurri to a bowl and set aside for serving with the lamb chops.

Preheat the oven to 400°F (200°C). Scrub the russet potatoes and prick them with a fork. Bake directly on the oven rack for about 45-60 minutes until tender.

Bake the Potatoes

Once baked, let the potatoes cool slightly, then cut in half lengthwise and scoop out the insides into a bowl. Combine with butter, sour cream, cheddar cheese, green onions, salt, and black pepper.

Prepare the Filling

Spoon the mixture back into the potato skins. Place them back in the oven and bake for an additional 15-20 minutes until heated through and slightly golden on top.

Fill and Bake Again

Preheat the oven to 425°F (220°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and black pepper.

Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Lamb rib chops, double cut

Demi-glace

Fresh mint leaves

Fresh parsley leaves

Garlic cloves, minced

Red wine vinegar

Russet potatoes

Sour cream

Cheddar cheese, shredded

Green onions, chopped

Butternut squash, peeled and diced

Brussels sprouts, halved

Preheat your oven to 400°F (200°C). Trim the Brussels sprouts, cut the butternut squash into cubes, and slice the parsnips and carrots into uniform pieces.

Toss the Brussels sprouts, butternut squash, parsnips, and carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and lemon juice, and let simmer until reduced by half. Gradually whisk in the remaining butter until the sauce is emulsified. Season with salt and pepper to taste.

Prepare the Sauce Beurre Blanc

Heat a non-stick skillet over medium-high heat and add a tablespoon of olive oil. Season the halibut fillets with salt and pepper. Once the oil is hot, place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, or until they are opaque and flake easily with a fork.

Cook the Halibut

Cook potato croquettes according to package instructions, typically in an oven or fryer until golden brown.

Prepare the Potato Croquettes

On each plate, arrange the roasted vegetables alongside a piece of halibut, add a potato croquette, and drizzle the sauce beurre blanc over the fish. Serve immediately.

Assemble the Plate

Halibut fillets

Brussels sprouts

Butternut squash

Baby parsnips

Carrots

Potato croquettes

Shallots

White wine

Brew a strong cup of coffee using your preferred method.

Prepare the Coffee

In a heat-resistant glass or coffee mug, pour 1 oz of Christian Brothers Brandy, 1 oz of Kahlúa, and 0.5 oz of Grand Marnier.

Combine the Spirits

Carefully pour 6 oz of freshly brewed coffee into the glass or mug over the spirits.

Sautéed Mushrooms Or Onions