Fingerling Potato & French Onion Gratin

Sweet Corn, Asparagus, Peas, Spinach, Parmesan

Shrimp & Scallop Risotto

Sweet Corn, Peas, Shiitake Mushrooms, Roasted Peppers, Spinach, Oven-Roasted Tomatoes, Stracciatella, Pesto Oil, Pancetta

Roasted Chicken Risotto

Roasted Mushroom, Sweet Onion, White Wine, Parmesan, White Truffle Oil

Braised Short Rib Risotto

Sauza Silver Tequila, Triple Sec, Lime Juice, Blood Orange

Blood Orange Pineapple Margarita

Nightjar Old Fashioned

Strawberry Fields, Papa Don't Peach, Raspberry Beret, Rum In Da Coconut

Sangria Flight

King's Hawaiian Pretzel Bun, Crispy Cheese Crust, Applewood Smoked Bacon, Caramelized Onion Dip, Shaved Pickle

Cooper's Hawk Smashed Sliders

Whipped Cream Cheese, Dill, Cucumber, Lemon, Toasted Crostini

Smoked Salmon Spread*

Ancho Braised Short Rib, Caramelized Cheese Crust, Cilantro-Lime Crema, Cotija Cheese, Ancho Salsa

Crispy Barbacoa Quesadilla

Four Cheese Truffle Arancini

Shiitake Mushrooms, Wasabi Mashed Potatoes

Shanghai Braised Short Ribs

Ancho Braised Short Rib, Grilled Sweet Corn and Pickled Shallot Relish, Ancho Salsa, Cilantro Aioli, Cotija Cheese

Crispy Barbacoa Arancini

Grilled Tenderloin Medallions

Chopped Wedge Salad

Caesar Salad

Salted Caramel Crème Brûlée

Keaton's Spaghetti & Baked Parmesan Shrimp Scampi

Parmesan-Crusted Mahi Mahi

Pistachio-Crusted Grouper

Blackened Ahi Tuna*

Prime Churrasco Grilled Steak*

Filet Mignon*

Sweet Corn & Tomato Risotto

Preheat your oven to 375°F (190°C) to prepare for baking the gratin.

Preheat the Oven

Wash and scrub the fingerling potatoes thoroughly. Slice them into thin rounds, about 1/8 inch thick, and set aside.

Prepare the Potatoes

Peel the onions and slice them thinly. Ensure your slices are uniform for even cooking.

Slice the Onions

Mince the Garlic

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions are soft and caramelized.

Cook the Onions

Stir in the minced garlic and fresh thyme to the onions. Cook for an additional 2-3 minutes until the garlic is fragrant.

Add Garlic and Thyme

In a greased baking dish, layer half of the sliced fingerling potatoes on the bottom. Season with salt and black pepper. Spoon half of the onion mixture on top, followed by half of the Gruyère cheese. Repeat the layers with the remaining potatoes, onions, and Gruyère cheese.

Layer the Gratin

Pour the heavy cream evenly over the layered gratin. Sprinkle the Parmesan cheese on top.

Add Cream and Parmesan

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Bake the Gratin

Fingerling potatoes

Onions

Garlic cloves

Heavy cream

Gruyère cheese

Parmesan cheese

Salt

Black pepper

Fresh thyme

Olive oil

Clean and devein the shrimp. Pat dry with paper towels. Rinse the scallops under cold water and dry. Chop the asparagus into bite-sized pieces, dice the onion, and mince the garlic.

Prepare the Ingredients

In a large pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.

Sauté the Aromatics

Add the Arborio rice to the pan and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.

Toast the Rice

Pour in the white wine and stir until it is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 15-20 minutes.

Add Broth Gradually

When the rice is al dente, add the sweet corn, asparagus, peas, and spinach. Stir well and cook for an additional 5 minutes until the vegetables are tender.

Add Vegetables

In a separate pan, heat a little olive oil over medium-high heat. Add the shrimp and scallops, season with salt and pepper, and cook for about 3-4 minutes until they are opaque and cooked through.

Cook the Seafood

Gently fold the cooked seafood into the risotto. Add the grated Parmesan cheese and stir until creamy. Adjust seasoning with salt and pepper as needed.

Combine and Finish

Serve the risotto hot, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Plate the Dish

Shrimp

Scallops

Sweet Corn

Asparagus

Peas

Spinach

Onion

Garlic

Arborio Rice

Parmesan Cheese

Butter

Chicken Broth

White Wine

Black Pepper

Olive Oil

In a saucepan, combine the chicken broth and water. Bring to a simmer and keep warm over low heat.

Prepare the broth

In a large skillet or pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Cook the pancetta

In the same pan with the pancetta fat, add the diced onion and minced garlic. Sauté for 2-3 minutes until translucent. Add the sliced shiitake mushrooms and cook for another 3-4 minutes until softened.

Sauté vegetables

Add the Arborio rice to the pan and stir well to coat with the fat. Toast the rice for about 2 minutes until slightly translucent.

Add Arborio rice

Begin adding the warm broth to the rice one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add broth gradually

After the rice has cooked, stir in the shredded chicken, sweet corn, frozen peas, roasted bell peppers, fresh spinach, and diced oven-roasted tomatoes. Cook for an additional 5 minutes to heat through.

Incorporate remaining ingredients

Remove the risotto from heat and stir in the grated Parmesan cheese, stracciatella cheese, and pesto oil. Season with salt and black pepper to taste.

Add cheese and seasoning

Serve the risotto hot, garnished with crispy pancetta and additional pesto oil if desired.

Serve

Arborio rice

Chicken breast, cooked and shredded

Sweet corn, fresh or frozen

Frozen peas

Shiitake mushrooms, sliced

Roasted bell peppers, diced

Fresh spinach

Oven-roasted tomatoes, diced

Stracciatella cheese

Pesto oil

Pancetta, diced

Chicken broth

Water

Garlic, minced

Onion, diced

Parmesan cheese, grated

Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

Sear the Short Ribs

In the same pot, add the chopped sweet onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. Add the chopped mushrooms and continue to cook until they are browned and tender, about 5 more minutes.

Sauté the Vegetables

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.

Return the seared short ribs to the pot and pour in the beef broth. Bring to a gentle simmer, cover the pot, and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Add Short Ribs and Broth

Once the short ribs are tender, remove them from the pot and set aside. Strain the braising liquid and return it to the pot. Bring it back to a simmer. In a separate pan, add the Arborio rice and toast it for 2-3 minutes over medium heat. Gradually add the simmering braising liquid, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste. Drizzle with white truffle oil and mix well.

Finish the Risotto

Shred the short ribs and mix them into the risotto or serve them on top. Garnish with chopped fresh parsley and additional Parmesan if desired. Enjoy your Braised Short Rib Risotto!

Beef short ribs

Sweet onion

Mushrooms (cremini or shiitake)

White wine

Beef broth

Parmesan cheese (grated)

White truffle oil

Fresh parsley (chopped, for garnish)

If desired, rim your glass with coarse sea salt. To do this, rub a lime wedge around the rim of the glass and then dip it into a plate of coarse sea salt. Set the glass aside.

Prepare the Glass

In a cocktail shaker, add 2 oz of Sauza Silver Tequila, 1 oz of Triple Sec, 1 oz of fresh lime juice, 2 oz of blood orange juice, and 1 oz of pineapple juice.

Mix the Ingredients

Fill the cocktail shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Strain the mixture into the prepared glass filled with ice. Optionally, you can serve it straight up without ice in a chilled glass.

Strain and Serve

Garnish the drink with a slice of blood orange and a lime wedge. Serve immediately.

Garnish

Sauza Silver Tequila

Triple Sec

Fresh Lime Juice

Blood Orange Juice

Pineapple Juice

Blood Orange Slices

Lime Wedge

Coarse Sea Salt

nightjar drink: Classic Old Fashioned Recipe

Start by chilling an Old Fashioned glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

In a mixing glass, combine 2 oz of Jim Beam Bourbon, 0.5 oz of Nightjar, 1 tsp of Simple Syrup, and 2 dashes of Angostura Bitters.

Add 3 ice cubes to the mixing glass. Stir the mixture gently for about 20-30 seconds until it is well chilled.

Add Ice

Discard the ice water from the chilled Old Fashioned glass. Using a strainer, pour the chilled mixture into the glass over fresh ice (you can use a large ice cube for a slower dilution).

Strain into Glass

Take a piece of orange peel, express the oils over the drink by holding it over the glass and giving it a gentle twist. Optionally, you can run the peel around the rim of the glass before placing it in the drink as a garnish.

Jim Beam Bourbon

Nightjar

Angostura Bitters

Simple Syrup

Orange Peel

Ice Cubes

Prepare Strawberries

In a large pitcher, combine the sliced strawberries, red wine, orange juice, and sugar. Stir well to dissolve the sugar.

Mix Ingredients

Refrigerate the mixture for at least 2 hours to allow the flavors to meld.

Chill

Before serving, add the club soda to the pitcher and stir gently. Serve in glasses over ice.

Prepare Peaches

In another pitcher, combine the sliced peaches, white wine, lemon juice, and peach schnapps. Stir to mix.

Gently crush the mint leaves and add them to the pitcher.

Add Mint

Let the mixture chill in the refrigerator for at least 2 hours.

Serve over ice, garnished with additional mint leaves if desired.

Prepare Raspberries

In a pitcher, combine the raspberries, rosé wine, lime juice, and simple syrup. Stir gently.

Allow the mixture to chill in the refrigerator for at least 2 hours.

Before serving, add soda water. Serve in glasses over ice.

In a pitcher, combine coconut water, light rum, pineapple juice, and coconut cream. Stir well.

Add Shredded Coconut

Refrigerate for at least 1 hour to chill.

Serve in glasses over ice, garnished with additional shredded coconut if desired.