panko crusted fried pork cutlets topped with potato, haricot vert, red onion, grape tomato, olive, herb and arugula salad

Schnitzel de Porc Niçoise

caramelized mushrooms, leeks, spinach, sherry cream

Pappardelle Funghi

Crispy chicken wings tossed in buffalo sauce.

Buffalo Wings

Fresh lobster meat served in a toasted bun.

Lobster Roll

Spicy Mojito

Buffalo Margarita

Rich chocolate cake topped with chocolate ganache.

Chocolate Cake

Plant-based burger with lettuce, tomato, and vegan mayo.

Vegan Burger

Crispy dill pickles served with ranch dressing.

Fried Pickles

Crispy cauliflower florets tossed in buffalo sauce.

Buffalo Cauliflower

Grilled fish, cabbage slaw, avocado, lime crema

Fish Tacos

Grilled beef patty, lettuce, tomato, pickles, special sauce

Coco Burger

Romaine lettuce, parmesan cheese, croutons, Caesar dressing

Caesar Salad

Add to any salad

add mushrooms, olives, onions, or hot peppers - $1 each

Cheese & Pepperoni

Crispy fried chicken, buffalo sauce, lettuce, tomato, blue cheese dressing

Buffalo Chicken Sandwich

Pea & Prosciutto

tomato sauce, mozzarella, meatballs, pepperoni, prosciutto, olives, hot cherry peppers

The Italian

chorizo, garlic, fennel, onion, coriander, smoked paprika, lemon

Portuguese

coconut milk, red curry, ginger, garlic, cilantro

Thai Curry

Sacre Bleu!

Provençal

Chef Conor’s classic, pappardelle pasta

Lamb Bolognese

whole fresh trout, herb stuffed and pan seared, choice of: lemon cream, gorgonzola cream or horseradish cream sauce, arugula, roasted potatoes

Coco Trout

Season the pork cutlets with salt and black pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.

Prepare the Pork Cutlets

In a large skillet, heat olive oil over medium-high heat. Add the breaded pork cutlets and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Schnitzels

In a large bowl, combine the boiled potatoes, haricot vert, red onion, grape tomatoes, olives, fresh herbs, and arugula. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.

Prepare the Salad

Place the fried schnitzels on a plate and top with the potato and arugula salad. Serve immediately.

Serve

Pork cutlets

Panko breadcrumbs

All-purpose flour

Eggs

Potatoes, boiled and diced

Haricot vert (green beans), trimmed

Red onion, thinly sliced

Grape tomatoes, halved

Olives, pitted and sliced

Fresh herbs (parsley, basil, or chives), chopped

Arugula

Olive oil

Salt

Black pepper

Lemon juice

Cook the pappardelle pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

Prepare the Pasta

In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the mixed mushrooms to the skillet and sauté until they are caramelized and browned, about 7-10 minutes. Season with salt and black pepper.

Add the Mushrooms

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Then, add the sherry wine and let it simmer for 2 minutes to reduce slightly.

Incorporate Spinach and Sherry

Pour in the heavy cream and simmer the mixture for another 3-4 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and black pepper.

Make the Cream Sauce

Add the drained pappardelle to the skillet with the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Combine with Pasta

Serve hot, garnished with grated Parmesan cheese and additional black pepper if desired.

Pappardelle pasta

Mushrooms (mixed, e.g., cremini, shiitake)

Leek (sliced)

Fresh spinach

Sherry wine

Heavy cream

Garlic (minced)

Parmesan cheese (grated, for serving)

Preheat your oven to 425°F (220°C). In a large bowl, toss the chicken wings with salt, black pepper, and baking powder until evenly coated.

Prepare the Chicken Wings

Place the wings on a baking sheet lined with parchment paper, ensuring they are spaced out. Bake for 40-45 minutes, turning them halfway through, until they are crispy and golden brown.

Bake the Wings

In a small saucepan over medium heat, melt the butter. Once melted, add the buffalo sauce and stir until combined. Remove from heat.

Make the Buffalo Sauce

Once the wings are done baking, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.

Toss the Wings in Sauce

Serve the buffalo wings hot with celery sticks and blue cheese dressing on the side.

Chicken wings

Baking powder

Buffalo sauce

Butter

Celery sticks

Blue cheese dressing

If using live lobster, steam or boil until cooked through, about 8-10 minutes. Let cool, then remove the meat from the shell and chop into bite-sized pieces.

Cook the Lobster

In a mixing bowl, combine the lobster meat, mayonnaise, chopped celery, lemon juice, Dijon mustard, salt, and black pepper. Mix until well combined.

Prepare the Filling

In a skillet, melt butter over medium heat. Place the hot dog buns in the skillet and toast until golden brown on both sides.

Toast the Buns

If using, place a lettuce leaf in each toasted bun. Fill each bun generously with the lobster mixture.

Assemble the Lobster Rolls

Serve the lobster rolls immediately with your choice of sides.

Lobster meat

Mayonnaise

Celery, finely chopped

Dijon mustard

Butter, for toasting

New England-style hot dog buns

Lettuce leaves (optional)

In a glass, muddle the fresh mint leaves, lime juice, simple syrup, and sliced jalapeño together to release the flavors.

Muddle the Ingredients

Pour in the white rum and mix well with the muddled ingredients.

Add Rum

Add Ice

Pour club soda over the ice to fill the glass.

Top with Club Soda

Garnish with a lime wedge and a pinch of salt on top for added flavor.

Garnish

Fresh mint leaves

Lime juice

White rum

Simple syrup

Sliced jalapeño

Club soda

Ice cubes

Lime wedges

Prepare the shaker

Add tequila, fresh lime juice, buffalo sauce, and simple syrup to the shaker.

Mix the ingredients

Shake well until the mixture is thoroughly chilled.

Shake it up

Strain the mixture into a chilled cocktail glass.

Strain and serve

Garnish with a lime wedge and sprinkle with celery salt to taste.

Tequila

Fresh lime juice

Lime wedge

Celery salt

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

Preheat the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water (the batter will be thin).

Add Boiling Water

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

Bake the Cake

Let the cakes cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.

Cool the Cakes

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

In a small bowl, mix flaxseed meal with water and let it sit for about 5 minutes until it thickens.

Prepare Flax Egg

In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Mash Beans

Add rolled oats, chopped onion, minced garlic, ground cumin, salt, black pepper, and the prepared flax egg to the mashed beans. Mix until well combined.

Combine Ingredients

Divide the mixture into 4 equal portions and shape each portion into a patty.

Form Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown.

Cook Patties

Toast the burger buns if desired. Place a lettuce leaf on each bun, add the patty, top with sliced tomato, and spread vegan mayo. Cover with the other half of the bun.

Assemble Burger

cooked black beans

rolled oats

chopped onion

minced garlic

ground cumin

black pepper

flaxseed meal

water

olive oil

burger buns

lettuce leaves

sliced tomato

vegan mayo

Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and garlic powder until well combined.

Pour the buttermilk into the dry mixture and stir until a thick batter forms.

Prepare the Batter

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Schnitzel De Porc Niçoise