butchered in house grilled over hardwood, house seasoning*

FILET MIGNON

crispy chicken, fresh mozzarella, spaghetti, arrabiata sauce, parmesan, fresh basil

CHICKEN PARMESAN

maple-glazed turkey, black forest ham, bacon, swiss, avocado

CALIFORNIA CLUB

mesquite grilled filet, tomato, red onion, roasted pecans, manchego, avocado, bacon vin

STEAK

sushi grade seared rare with shiitake ponzu, field greens, mango, avocado, goat cheese

AHI TUNA

roasted chicken, field greens, avocado, sunflower seeds, goat cheese, bacon vin

CALIFORNIA

BLUE RIBBON WINGS

MEATBALLS

SOUTHWEST QUESO

cucumber vodka, elderflower, lime juice, fresh dill, cucumber ribbon

NOTTA BIG DILL

coconut rum, coconut milk, fresh lime juice, soda water

COCONUT MOJITO

fresh trout, grilled and topped with white wine sauce and roasted pecans

PECAN TROUT

bourbon cream sauce, spinach, mushrooms, bacon and parm mashed potatoes

WOOD-FIRED CHICKEN

italian sausage, oregano, red bell peppers, mozzarella blend, tomato sauce

GLADIATOR

two prime patties, new school american cheese, carmelized onion, pickles, secret sauce

WAGYU SMASHBURGER

jumbo lump crab, greens, avocado, tomato, pecans, julienne apples and Pommery sauce

CRAB CAKE SALAD

SMOKED TROUT DIP

farm raised salmon grilled over hot coals

SIMPLY GRILLED SALMON

coast to coast pepperoni, mozzarella, burrata, fresh basil, tomato sauce

ULTIMATE PEPPERONI

chorizo, mozzarella blend, cilantro pesto, serrano peppers, avocado, tomato sauce

MEXICAN CHORIZO

crispy chicken, cheddar, slaw, bacon vin, red onion

CRISPY CHICKEN

ground in house, cheddar, crispy bacon, onions, jalapeño, mesquite sauce

TEXAS BURGER

butcher's cut filet, red onion, campari, candied pecans, manchego, avocado, bacon vin

GRILLED FILET

romaine, kale, croutons, parmesan cheese, caesar dressing

CAESAR

Remove filets from refrigerator and pat dry with paper towels. Let rest at room temperature 30–45 minutes before grilling to ensure even cooking.

Temper the steaks

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, onion powder, dried thyme and smoked paprika. Stir to blend evenly.

Make house seasoning

Brush each filet lightly with the neutral high-heat oil on all sides to help seasoning adhere and promote a good sear.

Season both sides and the edges of each filet generously with the house seasoning mixture, pressing lightly so the rub adheres.

Prepare a charcoal grill for two-zone cooking using hardwood lump charcoal or hardwood logs: bank most coals to one side for high direct heat and leave the opposite side with fewer coals for indirect finishing. Allow coals to burn until covered with light gray ash (about 20–30 minutes).

If using a gas grill with a hardwood smoked chip box, preheat to high (500°F/260°C) and set one burner lower to create a cooler side for indirect resting.

Place filets directly over the hot coals (or the hottest area of the grill). Sear 2½–3 minutes per side without moving to develop a deep crust and good grill marks. Also sear the edges for 30–45 seconds per side by holding the steak with tongs or using a spatula to press the edge to the grate.

Sear over direct heat

After searing, move filets to the cooler side of the grill (indirect heat). Close the lid and cook until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 1½–2 inch filet, expect 3–6 minutes on indirect heat depending on thickness. Use an instant-read thermometer inserted into the center for accuracy.

Finish to temperature

When there are 1–2 minutes remaining (about 5°F/3°C below target), place the butter, crushed garlic cloves and fresh thyme in a small heatproof pan or on a piece of foil and set on the grill near the indirect zone to melt and infuse aromatics.

Remove filets from grill and transfer to a cutting board or warm plate. Spoon the melted butter and aromatics over each steak. Tent loosely with foil and let rest 5–7 minutes. Resting allows juices to redistribute and carries the internal temperature up a few degrees.

If desired, finish with a light sprinkle of flaky sea salt to taste and serve with steak sauce or pan sauce on the side.

Serve whole or sliced crosswise into medallions. Plate with preferred sides (potatoes, vegetables or salad). Note recommended internal temperatures and communicate doneness to guests.

beef filet mignon (center-cut)

kosher salt

freshly ground black pepper

garlic powder

onion powder

dried thyme

smoked paprika

neutral high-heat oil (canola or grapeseed)

unsalted butter

fresh thyme sprigs

garlic cloves (crushed)

hardwood lump charcoal or hardwood logs

flaky sea salt

steak sauce or red wine pan sauce

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly and place between two sheets of plastic wrap. Using a meat mallet, pound to an even thickness about 1/2 inch so they cook evenly (about 4 pieces at ~6–8 oz each).

Prepare and pound chicken

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk the eggs with 2 tbs milk until combined. In a third bowl, mix breadcrumbs, 1/4 cup grated Parmesan, garlic powder, dried oregano, remaining 1 tsp salt, and 3/4 tsp black pepper.

Set up breading stations

Dredge each chicken piece first in seasoned flour, shaking off excess; then dip into the egg mixture; then press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a rack or baking sheet while you heat oil.

Bread the chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat. When shimmering, add 2 breaded cutlets (do not crowd). Cook until golden brown and crisp, about 3–4 minutes per side, reducing heat to medium if browning too quickly. Transfer to a clean rack or baking sheet. Add remaining 2 tbs oil and cook remaining cutlets. Internal temperature should reach 160–165°F (71–74°C) — they will finish cooking in the oven.

Cook the chicken

While chicken cooks, heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant (about 30 seconds), then add red pepper flakes and cook 10 seconds more. Pour in 3 cups arrabbiata marinara, add 1/4 tsp salt, and bring to a gentle simmer. Cook for 6–8 minutes to meld flavors. Stir in chopped fresh basil and keep warm on the lowest heat.

Warm and finish the arrabbiata

Bring 6 cups water to a rolling boil in a large pot with 1 tbs salt. Add 12 oz spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Cook spaghetti

Return drained spaghetti to the pot or a serving bowl. Add 1 to 1.5 cups of the warm arrabbiata sauce and 2–3 tbs reserved pasta water as needed to loosen and coat the pasta. Toss to combine so the spaghetti is lightly sauced.

Toss with sauce

Preheat oven to 425°F (220°C). Use an oven-safe baking sheet or skillet large enough to hold cutlets comfortably.

Preheat oven for finishing

Place the fried breaded cutlets on the baking sheet. Spoon about 2 to 3 tbs of warmed arrabbiata sauce onto each cutlet (enough to cover about half the surface). Place 2 oz (about 2 slices) of fresh mozzarella on top of each cutlet, then sprinkle 1 to 2 tbs grated Parmesan over the mozzarella.

Top chicken with sauce and cheese

Bake in the preheated oven for 6–8 minutes, or until the cheese is melted and bubbly and the chicken reaches at least 165°F (74°C). If you want a slightly browned top, switch to broil on high for 1 minute—watch carefully to prevent burning.

Bake to melt cheese

Place a portion of sauced spaghetti on each plate (about 3 oz cooked pasta per serving). Top with a chicken cutlet. Spoon additional arrabbiata around or over the chicken as desired. Sprinkle the remaining grated Parmesan and garnish with fresh basil leaves. Serve immediately.

Plate and garnish

boneless skinless chicken breasts

all-purpose flour

large eggs

milk

plain breadcrumbs (or panko for extra crisp)

grated Parmesan (for breading)

dried oregano

salt

black pepper

olive oil (for frying/grilling)

arrabbiata marinara sauce (store-bought or homemade)

extra-virgin olive oil

garlic cloves, minced

red pepper flakes

fresh basil, chopped

spaghetti

water

salt (for pasta water)

pasta cooking water (reserve)

fresh mozzarella, sliced 1/4 inch

grated Parmesan (for finishing)

fresh basil leaves (for garnish)

Combine maple syrup, apple cider vinegar and smoked paprika in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly reduced. Remove from heat and let cool 1 minute.

Make glaze

If using plain turkey and you wish to glaze it, brush 3–4 tablespoons of the warm glaze over the turkey slices to lightly coat. Arrange on a plate and allow glaze to set for 2 minutes. (If using pre-glazed maple turkey, skip this step.)

Glaze turkey (optional)

Toast the two slices of sourdough until golden and crisp. If desired, lightly spread butter on the cut sides and return to heat for 30 seconds to melt and crisp. Let cool slightly.

In a small bowl, mix mayonnaise and Dijon mustard until smooth. Spread the mayonnaise-mustard mixture evenly on one side of each toasted bread slice.

Prepare avocado: halve, pit and scoop avocado into a bowl. Mash gently with a fork until slightly chunky. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If you prefer slices instead of mash, thinly slice and season slices lightly.

Layering: On the bottom slice (mayo-mustard side up), place lettuce leaf, then 2 slices of tomato, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Next add the maple-glazed turkey (all 6 oz, layered so it covers the bread).

Add black forest ham evenly on top of the turkey (4 oz). Place Swiss cheese slices over the ham. Add the bacon (4 slices) on top of the cheese. Spread the mashed or sliced avocado over the top ingredients or on the top bread slice, depending on preference.

Close the sandwich with the top toasted slice (mayo-mustard side down). Press gently to compact, then, if desired, cut the sandwich diagonally with a sharp knife.

Serve immediately. If preparing ahead, wrap tightly in parchment and refrigerate up to 4 hours; add avocado just before serving to avoid browning.

sliced maple-glazed roasted turkey breast

black forest ham, thinly sliced

bacon, fully cooked or pan crisped and drained

Swiss cheese slices

ripe avocado

leaf lettuce (butter or romaine)

tomato, ripe, medium

toasted sourdough or country bread

mayonnaise

Dijon mustard

unsalted butter (for toasting, optional)

pure maple syrup

apple cider vinegar

Wash and dry the mixed greens thoroughly. Place in a large bowl and refrigerate until ready to assemble.

Core and cut the tomato into 6–8 wedges. Thinly slice the red onion and place both in cold water for 5 minutes if you want milder onion flavor, then drain well.

Halve, pit, and peel the avocado. Slice or fan the avocado and keep ready to dress just before serving to avoid browning.

Remove the filet from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels.

Prepare Steak

Season both sides of the steak evenly with kosher salt and freshly ground black pepper. Rub with 1 tablespoon neutral oil to help sear and to adhere mesquite seasoning or distribute mesquite-smoke flavor.

If using mesquite wood chips: soak chips 20–30 minutes, drain, and prepare a hot charcoal or gas grill for direct heat. When coals are ready or grill is preheated, add chips to a smoker box or wrap in foil with holes and place over heat to produce smoke. If using mesquite seasoning, sprinkle it lightly on both sides before grilling.

Grill the filet directly over high heat (450–550°F / 230–290°C) for about 3–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: shorter for rare, longer for medium. Use tongs to flip once; avoid pressing down.

Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes to allow juices to redistribute before slicing thinly against the grain into 1/4-inch slices.

Cook the bacon: in a skillet over medium heat, cook 2 slices of bacon until crisp. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of the warm bacon fat. Chop crisp bacon finely and set aside.

Make the vinaigrette: in a small bowl or mason jar combine the reserved warm bacon fat, extra-virgin olive oil, sherry vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper. Whisk vigorously or shake in the jar until emulsified and slightly thickened. Taste and adjust seasoning (add a touch more vinegar for brightness or a pinch more maple for sweetness).

Stir the chopped bacon into the vinaigrette so pieces are distributed throughout the dressing.

If your pecans are not roasted, toast them in a dry skillet over medium heat for 3–4 minutes, tossing frequently, until fragrant. Cool slightly and roughly chop. Shave or thinly slice the manchego using a vegetable peeler or sharp knife.

In the large bowl with the mixed greens, add the tomato wedges, drained red onion slices, and about half of the manchego and pecans. Toss gently with 2–3 tablespoons of the bacon vinaigrette (start with less; you can add more to taste) until everything is lightly coated.

Divide the dressed salad onto two plates. Arrange sliced mesquite-grilled steak over the top of each salad, then place avocado slices alongside or fanned atop the steak.

Sprinkle the remaining manchego, chopped roasted pecans, and the reserved chopped bacon over the salads. Drizzle any remaining vinaigrette over the steak and avocado if desired.

Serve immediately while steak is warm. Enjoy.

mixed salad greens (spring mix or arugula + baby lettuces)

ripe tomato, medium (cut into wedges)

red onion, thinly sliced

ripe avocado, sliced

filet mignon (center-cut)

neutral oil (canola or vegetable)

mesquite wood chips (soaked) or mesquite seasoning

manchego cheese, shaved or thinly sliced

roasted pecans, roughly chopped

cooked bacon, finely chopped (reserve 1 tbsp bacon fat)

bacon fat (from cooked bacon), warmed

sherry vinegar (or red wine vinegar)

maple syrup or honey

fine sea salt

Pat the ahi tuna dry with paper towels. In a shallow dish, whisk together soy sauce, mirin, sesame oil and black pepper. Place the tuna in the marinade for 5–10 minutes, turning once so all sides get lightly coated. Do not marinate longer than 10 minutes to preserve the sushi-grade texture.

Prepare and marinate

Place dried shiitake mushrooms in a heatproof bowl and pour 3 cups hot water over them. Cover and let soak 20–25 minutes until softened. Reserve the soaking liquid by straining it through a fine-mesh sieve into a bowl and discarding any grit.

Rehydrate shiitakes

Thinly slice the rehydrated shiitakes. In a small bowl, combine 3 tablespoons ponzu sauce, 1 teaspoon rice vinegar, 1/2 teaspoon brown sugar, 1/2 teaspoon grated ginger, 1/2 teaspoon toasted sesame oil and the reserved strained shiitake soaking liquid, using about 1/4 cup of that liquid (adjust for desired intensity). Stir to dissolve sugar and taste; add a pinch (1/8 tsp) sea salt if needed. Fold in the sliced shiitakes. Chill or keep at room temperature while you prepare the remaining components.

Make ponzu with shiitake infusion

Place 4 cups of field greens in a large shallow bowl or on two individual plates. Scatter the mango strips and avocado slices evenly over the greens. Sprinkle the crumbled goat cheese and sliced scallions over the top. Lightly drizzle 1–2 tablespoons of the shiitake ponzu over the greens (reserve the rest for serving). Toss gently if plating family-style or leave arranged for a composed presentation.

Assemble base

Remove the tuna from the marinade and gently pat away excess liquid. If using, press 1 teaspoon sesame seeds onto the long sides of the tuna to create a light crust. Season the tuna lightly with coarse sea salt.

Prepare tuna for searing

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot, then add 1 tablespoon neutral oil and swirl to coat. Place the tuna into the pan and sear for 20–30 seconds per side, turning so each face gets a quick brown crust while the center remains rare. Total sear time should be about 60–90 seconds depending on thickness. Remove tuna and let rest 1 minute.

Sear the tuna

With a sharp knife, slice the tuna into 1/4"–1/2" slices against the grain. Arrange the slices atop the salad. Drizzle remaining shiitake ponzu over the tuna and salad (about 1–2 tablespoons more), then finish with a squeeze of 1/2 teaspoon fresh lime juice, a scattering of toasted sesame seeds, and an extra pinch of flake salt to taste.

Filet Mignon

Chicken Parmesan

California Club

Steak

Ahi Tuna

California

Blue Ribbon Wings

Meatballs

Southwest Queso

Notta Big Dill

Coconut Mojito

Pecan Trout

Wood-fired Chicken

Gladiator

Wagyu Smashburger

Crab Cake Salad

Smoked Trout Dip

Simply Grilled Salmon

Ultimate Pepperoni

Mexican Chorizo

Crispy Chicken

Texas Burger

Grilled Filet

Caesar