Steak Frites

Medjool dates stuffed with goat cheese and wrapped in bacon.

Bacon Wrapped Dates

Creamy Alfredo sauce over fettuccine pasta.

Fettuccine Alfredo

Pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Lightly breaded and fried calamari served with marinara sauce.

Fried Calamari

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Crispy Calamari

Crispy spring rolls served with sweet chili sauce.

Spring Rolls

Grilled chicken served with fried rice and vegetables.

Hibachi Chicken

Edamame

Lobster Tail

Fish and Chips

Cheeseburger

Nachos

Wings

Crab Cakes

Mushrooms stuffed with a savory blend of cheeses and herbs.

Stuffed Mushrooms

Juicy ribeye steak served with seasonal vegetables.

Ribeye Steak

Grilled bread topped with tomatoes, basil, and mozzarella.

Bruschetta

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Mojito

Tequila, lime juice, and triple sec served on the rocks or blended.

Margarita

Classic New York-style cheesecake with a graham cracker crust.

Cheesecake

Craft Beer

Generously season both sides of the ribeye steaks with salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Cook the Steak

Once cooked, remove the steaks from the skillet and let them rest on a plate covered with foil for 5-10 minutes to retain their juices.

Rest the Steak

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Rinse them under cold water to remove excess starch and pat them dry with paper towels.

Prepare the Potatoes

In a heavy pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.

Heat the Oil

Fry the potato strips in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt to taste.

Season the Fries

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and cook gently for about 2-3 minutes until fragrant but not browned. Stir in chopped parsley and lemon juice.

Make Garlic Butter

Slice the rested steaks against the grain. Serve them alongside the crispy fries and drizzle the garlic butter over the steaks. Enjoy your Steak Frites!

Plate the Dish

Ribeye steak

Salt

Black pepper

Olive oil

Russet potatoes

Vegetable oil

Unsalted butter

Garlic cloves

Fresh parsley

Lemon juice

Preheat the Oven

Using a sharp knife, make a lengthwise slit in each Medjool date and remove the pit. Be careful not to cut all the way through.

Prepare the Dates

Take about 7 grams of goat cheese and stuff it into each date, pressing gently to seal.

Stuff the Dates

Cut each slice of bacon in half. Wrap one half of bacon around each stuffed date, securing it with a toothpick if necessary.

Wrap with Bacon

Place the bacon-wrapped dates on a baking sheet lined with parchment paper, ensuring they are spaced apart.

Arrange on Baking Sheet

Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and golden brown, flipping halfway through for even cooking.

Bake

If desired, drizzle honey and sprinkle chopped fresh rosemary over the dates during the last 5 minutes of baking for added flavor.

Optional Glaze

Medjool dates

Goat cheese

Bacon

Honey

Fresh rosemary

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and set aside.

Cook the Fettuccine

In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly.

Make the Alfredo Sauce

Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Add Cheese and Season

Add the drained fettuccine to the sauce and toss to coat evenly. If needed, add more reserved pasta water to help the sauce adhere to the pasta.

Combine Pasta and Sauce

Serve the Fettuccine Alfredo immediately, garnished with chopped parsley. Enjoy!

Garnish and Serve

Fettuccine pasta

Butter

Heavy cream

Garlic cloves, minced

Parmesan cheese, grated

Parsley, chopped (for garnish)

In a large pot, bring salted water to a boil.

Boil Water

Add 400g of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Before draining, reserve about 1 cup of the pasta water. Then drain the spaghetti and set aside.

Reserve Pasta Water

In a large skillet over medium heat, add 150g of pancetta. Cook until crispy, about 5-7 minutes.

Cook Pancetta

In a bowl, whisk together 3 large eggs, 100g of grated Parmesan cheese, and 1 tsp of black pepper until well combined.

Mix Eggs and Cheese

Once the pancetta is crispy, reduce the heat to low and add the drained spaghetti to the skillet. Toss to combine.

Combine Pasta and Pancetta

Quickly pour the egg and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Egg Mixture

Season with salt to taste and additional black pepper if desired.

Season

Plate the spaghetti carbonara, garnish with chopped fresh parsley, and serve immediately.

Spaghetti

Pancetta

Eggs

Parmesan cheese

Rinse the fresh calamari under cold water and remove the heads and innards. Cut the bodies into rings about 1/2 inch thick.

Clean the Calamari

In one bowl, combine all-purpose flour, salt, black pepper, and garlic powder. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Station

Dredge each calamari ring in the flour mixture, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure each piece is evenly coated.

Coat the Rings

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat Oil

Fry the breaded calamari in batches for 2-3 minutes or until golden brown and crispy. Do not overcrowd the pot.

Fry the Calamari

Remove the fried calamari with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

Drain

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Stir in the chopped fresh basil just before serving.

Finish the Sauce

Serve the fried calamari hot, accompanied by a small bowl of marinara sauce for dipping.

Plating

Fresh calamari (squid)

All-purpose flour

Cornstarch

Garlic powder

Breadcrumbs (preferably panko)

Canned crushed tomatoes

Dried oregano

Fresh basil, chopped

Brew 240 ml of espresso coffee and let it cool to room temperature.

Brew Espresso

Add 100 g of granulated sugar to the cooled espresso and stir until dissolved.

Sweeten Coffee

In a bowl, whisk together 3 egg yolks and 50 g of sugar (from the 100 g total) until pale and creamy.

Whisk Egg Yolks

Gently fold in 500 g of mascarpone cheese until smooth.

Add Mascarpone

In another bowl, whip 250 ml of heavy cream until soft peaks form.

Whip Cream

Fold the whipped cream into the mascarpone mixture until fully combined. Add 1 tsp of vanilla extract.

Combine Mixtures

Quickly dip each ladyfinger cookie into the sweetened espresso, ensuring they are soaked but not falling apart.

Dip Ladyfingers

Arrange a layer of soaked ladyfingers at the bottom of a rectangular dish.

Layer Cookies

Spread half of the mascarpone filling over the layer of ladyfingers.

Add Mascarpone Mixture

Add another layer of dipped ladyfingers and top with the remaining mascarpone filling.

Repeat Layers

Cover the dish and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with 30 g of cocoa powder and sprinkle with shaved dark chocolate.

Dust with Cocoa

Serve

Ladyfinger cookies

Espresso coffee

Granulated sugar

Mascarpone cheese

Vanilla extract

Egg yolks

Cocoa powder

Dark chocolate (shaved)

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.

Mix the Dry Ingredients

Add the calamari rings to the bowl with the dry mixture and toss until they are evenly coated.

Coat the Calamari

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Carefully add the coated calamari rings to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy.

Remove the fried calamari from the oil using a slotted spoon and drain on paper towels. Keep warm until serving.

Drain and Serve

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the canned crushed tomatoes, dried oregano, salt, and black pepper to the saucepan. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Stir in the chopped fresh basil and let the sauce cook for an additional 5 minutes.

Finish with Basil

Serve the marinara sauce warm alongside the crispy calamari.