Pan Seared Jersey Scallops

truffle bacon – potatoes – cheddar – caramelized onion

House Burger

Roasted Rack of Lamb

Roasted Shrimp Provençale

arugula – truffle – herbs – parmesan

Wild Mushroom Flatbread

Crab Cake

goat cheese – local apple – pistachio

Beets

tomato balsamic confit – proscuitto – basil oil

Burrata

Ciro

Tuna Sashimi

Ciro & Drink

Chocolate Cake

Grilled Chicken

Vegetable Risotto

Pasta Primavera

Olives

Bread

Vodka, triple sec, cranberry juice, and lime

Cosmopolitan

Panna Cotta

Calamari

Pina Colada

Fresh salmon fillet grilled to perfection served with vegetables.

Grilled Salmon

Tiramisu

Garlic Bread

Pat the Jersey scallops dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until a golden crust forms and they are just opaque in the center. Add butter in the last minute for flavor, spooning it over the scallops. Remove scallops from the skillet and set aside.

Sear the Scallops

In the same skillet, reduce the heat to medium and add the bacon slices. Cook until crispy, about 5-7 minutes. Remove bacon and let it drain on paper towels, leaving the rendered bacon fat in the skillet.

Cook the Bacon

Add minced garlic to the skillet with the bacon fat, cooking for about 30 seconds until fragrant. Add in the spinach and cook until wilted. Pour in the heavy cream and stir in the cream cheese. Cook until the cream cheese melts and the mixture is smooth. Crumble the cooked bacon and mix it in. Season with salt and black pepper to taste.

Sauté the Spinach

In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Then, add the sliced mushrooms, cooking until they are tender and lightly browned, about 5-7 minutes. Season with salt and black pepper to taste.

Sauté the Mushrooms

Jersey scallops

Salt

Black pepper

Olive oil

Butter

Bacon

Fresh spinach

Heavy cream

Cream cheese

Garlic

Button mushrooms

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, being careful not to overwork the meat.

Prepare the Beef

Divide the meat mixture into two equal portions and shape them into patties that are slightly larger than the buns.

Form the Patties

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

Cook the Patties

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels.

In the same skillet, add the sliced onions and cook over low heat until they are golden brown and caramelized, about 15-20 minutes. Stir occasionally to prevent burning.

Caramelize the Onions

During the last minute of cooking the patties, place a slice of cheddar cheese on each patty and cover the grill or skillet to melt the cheese. Drizzle truffle oil over the finished patties.

Add Cheese and Truffle Oil

Wash and peel the potatoes. Cut them into thin strips for fries.

Prepare the Potatoes

Toss the potato strips with olive oil, salt, and paprika. Spread them out on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.

Season and Bake

Place the cooked patty on the bottom half of the burger bun. Top with crispy bacon, caramelized onions, and the top half of the bun.

Assemble the Burger

Serve the House Burger alongside the crispy potato fries.

Serve

Ground beef

Garlic powder

Onion powder

Cheddar cheese

Caramelized onions

Truffle oil

Potatoes

Paprika

Burger buns

In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, cumin, paprika, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the marinade all over the rack of lamb, covering it thoroughly. Let it marinate for at least 1 hour at room temperature or refrigerate overnight for better flavor.

Marinate the Lamb

Preheat the Oven

Place the marinated rack of lamb on a roasting pan and roast in the preheated oven for about 20-25 minutes for medium-rare, or until it reaches your desired doneness.

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Rest the Lamb

In a saucepan, bring vegetable broth to a boil. Add the couscous, raisins, slivered almonds, cinnamon, and salt. Stir well, cover, and remove from heat. Let it sit for about 5 minutes.

Prepare the Couscous

After 5 minutes, fluff the couscous with a fork to separate the grains and incorporate the ingredients.

Fluff the Couscous

In a small skillet, heat olive oil over medium heat.

Heat the Oil

Add the fresh mint leaves to the hot oil and fry for about 30 seconds until crispy. Be careful not to let them burn.

Fry the Mint

Use a slotted spoon to remove the fried mint leaves and place them on a paper towel to drain excess oil.

Drain the Mint

Rack of lamb

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Cumin

Couscous

Vegetable broth

Raisins

Almonds, slivered

Cinnamon

Fresh mint leaves

Peel and cut the russet potatoes into even-sized chunks. Place them in a pot and cover with cold water.

Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Mash the potatoes until smooth.

Drain and Mash

Stir in the butter and heavy cream until fully combined and creamy. Season with salt and black pepper to taste.

Add Cream and Butter

In a bowl, combine the large shrimp, cherry tomatoes, sliced mushrooms, minced garlic, olive oil, salt, black pepper, and lemon juice. Toss until everything is well coated.

Prepare the Shrimp

Spread the shrimp mixture evenly on a baking sheet lined with parchment paper.

Spread on Baking Sheet

Roast in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through.

Roast in Oven

Remove from the oven and sprinkle with chopped fresh basil before serving.

Add Fresh Basil

Russet Potatoes

Heavy Cream

Black Pepper

Large Shrimp

Cherry Tomatoes

Mushrooms (sliced)

Garlic (minced)

Olive Oil

Fresh Basil (chopped)

Lemon Juice

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

While the dough is rising, clean the wild mushrooms and slice them. Sauté in a skillet over medium heat with a bit of olive oil for about 5-7 minutes until softened and golden.

Prepare Mushrooms

Season the sautéed mushrooms with salt and pepper to taste. Remove from heat and set aside.

Season Mushrooms

Chop the fresh herbs finely and mix them with the sautéed mushrooms.

Prepare Herbs

Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to heat up.

Preheat Oven

Once dough has risen, punch it down and transfer to a floured surface. Roll it out into a rectangle or circle, about ¼ inch thick.

Shape Flatbread

Transfer the rolled-out dough to a piece of parchment paper. Brush the surface lightly with truffle oil. Evenly distribute the mushroom-herb mixture over the dough and sprinkle with grated Parmesan.

Add Toppings

Carefully slide the flatbread onto the hot baking stone or baking sheet. Bake for about 10-12 minutes, or until the edges are golden and crispy.

Bake Flatbread

Remove from the oven and top with fresh arugula. Drizzle with additional truffle oil if desired.

Finish with Arugula

Slice the flatbread and serve warm as an appetizer or main dish.

All-purpose flour

Active dry yeast

Warm water

Wild mushrooms (such as shiitake, oyster, or chanterelle)

Arugula

Fresh herbs (such as thyme and rosemary)

Parmesan cheese, grated

Salt and pepper

In a large mixing bowl, combine the fresh crab meat, bread crumbs, mayonnaise, Dijon mustard, and the egg. Mix until well incorporated.

Prepare the Mixture

Finely chop the green onions and add them to the mixture along with the Old Bay seasoning, salt, and black pepper. Mix well.

Add Seasonings

Using your hands, shape the mixture into patties, about 2-3 inches wide. Place them on a plate or baking sheet.

Shape the Cakes

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove and set aside.

Cook the Crab Cakes

Drain the canned artichoke hearts and place them in a mixing bowl. Add the orange juice, lemon juice, olive oil, salt, and black pepper. Toss to combine.

Prepare the Artichokes

Let the mixture sit for about 15 minutes to allow the flavors to meld.

Chill

In a food processor, combine the fresh cilantro, pine nuts, Parmesan cheese, garlic, olive oil, salt, and black pepper. Blend until smooth.

Blend the Ingredients

If the pesto is too thick, add a bit more olive oil until you reach the desired consistency.

Adjust Consistency

fresh crab meat

bread crumbs

mayonnaise

Dijon mustard

green onions

Old Bay seasoning

salt

black pepper

olive oil

artichoke hearts

orange juice

lemon juice

fresh cilantro

pine nuts

Parmesan cheese

garlic

Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes or until a fork easily pierces through. Once cooked, let them cool, then peel and slice them into wedges.