charred lemon-herb aioli, pickled peppers

Dungeness Crab Cakes

sweet cream butter, new york cheddar cheese sauce, scallions

Tableside Baked Potato

tarragon cream risotto, lemon butter, apple slaw [GF]

Alaskan Halibut

creamy corn, tomato confit, fresh herbs & garlic [GF]

Oven Roasted Half Chicken

dungeness crab, fresh made pasta, coastal cheddar cheese sauce

Crab Mac & Cheese

Baseball Cut Top Sirloin*

diablo spice, bacon, pomegranate molasses

Crispy Brussels Sprouts

Key Lime Pie

two 4oz filet mignons, fresh dungeness crab, asparagus, bearnaise [GF]

Filet Medallions Oscar*

grilled apples, butternut squash purée, honey glaze, marcona almonds [GF]

Roasted Pork Belly

New York Steak*

Manhattan Cut New York Strip*

Tableside Caesar Salad*

four 4 oz medallions of beef tenderloin for two, mushrooms, brandy, veal demi-glace, dijon [GF]

Steak Diane*

Bone-In Rib Eye*

chocolate glaze, vanilla bean ice cream, candied cocoa nibs

Mud Cake

vanilla bean ice cream, bourbon caramel, fresh berries

Baileys Bread Pudding

French Onion Soup

iceberg, bacon, tomato, kalamata olives, egg, roquefort, roquefort dressing [GF]

Classic Wedge Salad

Grilled Sweet Corn

Fried Calamari

graham cracker crust, strawberry rhubarb coulis, chantilly

Old Fashioned Cheesecake

fresh herbs, preserved lemon cream, aged balsamic

Grilled Prawn Linguine*

Escargot

In a large bowl, gently mix together the Dungeness crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, eggs, green onions, parsley, lemon zest, salt, and black pepper until just combined. Be careful not to over-mix.

Combine Ingredients

Divide the mixture into equal portions and form into cakes, about 3 inches in diameter. Place the cakes on a baking sheet lined with parchment paper.

Form the Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.

Chill the Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cakes

Remove the crab cakes from the skillet and serve warm with charred lemon-herb aioli and pickled peppers.

Serve

Dungeness crab meat

Panko breadcrumbs

Mayonnaise

Dijon mustard

Worcestershire sauce

Eggs

Green onions, chopped

Fresh parsley, chopped

Lemon zest

Salt

Black pepper

Olive oil

Preheat your oven to 425°F (220°C). Wash the baking potatoes thoroughly and prick them with a fork several times. Place them directly on the oven rack and bake for about 45-60 minutes or until tender when pierced with a fork.

Bake the Potatoes

In a saucepan over medium heat, melt the sweet cream butter. Once melted, add the flour and whisk continuously for about 2 minutes. Gradually add the milk, whisking until smooth and thickened. Stir in the New York cheddar cheese until melted and combined. Season with salt and black pepper to taste.

Prepare the Cheddar Cheese Sauce

While the potatoes are baking, wash and chop the scallions, separating the green tops from the white parts.

Prepare the Scallions

Once the potatoes are done baking, remove them from the oven and let cool slightly. Cut a slit on the top of each potato and gently squeeze the ends to open them up. Add a generous amount of the cheddar cheese sauce and top with chopped scallions.

Assemble the Tableside Baked Potato

Serve the tableside baked potatoes warm, allowing guests to add extra toppings or seasonings as desired.

Baking potatoes

Sweet cream butter

New York cheddar cheese

Milk

Scallions

Season the halibut fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the halibut for about 4-5 minutes on each side until golden brown and cooked through. Drizzle with lemon juice before serving.

Prepare the Halibut

In a saucepan, bring the broth to a simmer. In a separate pot, melt butter over medium heat, add shallots and garlic, and sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed. Continue this process until rice is al dente. Stir in tarragon, heavy cream, and Parmesan cheese. Adjust seasoning with salt and pepper.

Prepare the Risotto

In a small saucepan, melt the butter over low heat. Stir in lemon juice and zest. Keep warm until ready to serve.

Prepare the Lemon Butter

In a bowl, combine julienned apples, grated carrot, and shredded cabbage. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Let it sit for 10 minutes before serving.

Prepare the Apple Slaw

Alaskan halibut fillets

Lemon juice

Arborio rice

Chicken or vegetable broth

Shallots, finely chopped

Garlic, minced

Tarragon, fresh

Heavy cream

Parmesan cheese, grated

Butter

Green apples, julienned

Carrot, grated

Cabbage, finely shredded

Apple cider vinegar

Honey

Preheat your oven to 425°F (220°C). Pat the chicken halves dry with paper towels. Rub olive oil all over the chicken, ensuring it's evenly coated.

Prepare the Chicken

Season the chicken generously with salt, black pepper, and minced garlic. Place the chopped fresh herbs under and on top of the chicken.

Season the Chicken

Place the chicken halves on a baking sheet, skin-side up. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

Roast the Chicken

While the chicken is roasting, combine 2 cups of corn (fresh or frozen), 1/2 cup of heavy cream, salt, and pepper in a saucepan. Cook over medium heat until warmed through and slightly thickened.

Prepare Creamy Corn

In a small saucepan, combine 1 cup of cherry tomatoes, 2 tbs of olive oil, and a pinch of salt. Cook on low heat for about 15-20 minutes until the tomatoes are soft and bursting.

Make Tomato Confit

Once the chicken is done, let it rest for 10 minutes. Serve the chicken halves with creamy corn and tomato confit on the side, garnished with additional fresh herbs if desired.

Whole chicken, halved

Fresh garlic, minced

Fresh herbs (thyme, rosemary, or parsley), chopped

Bring a large pot of salted water to a boil. Add the fresh pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture thickens.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the grated coastal cheddar cheese until melted. Add garlic powder, onion powder, salt, black pepper, and paprika. Mix well.

Add Cheese and Seasonings

Gently fold the cooked pasta and Dungeness crab meat into the cheese sauce until well combined.

Combine Crab and Pasta

If desired, transfer the mixture to a baking dish, top with breadcrumbs, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until golden brown.

Bake (Optional)

Spoon the crab mac & cheese into bowls and enjoy!

Fresh pasta (tagliatelle or macaroni)

Coastal cheddar cheese

All-purpose flour

Garlic powder

Onion powder

Paprika

Breadcrumbs (optional for topping)

Remove the top sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steak with olive oil, then season both sides generously with garlic powder, onion powder, salt, black pepper, and fresh rosemary if using.

Season the Steak

Preheat your grill or cast-iron skillet over medium-high heat for about 5 minutes until hot.

Preheat the Grill or Pan

Place the steak on the grill or skillet and cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare. Adjust the time if you prefer it more or less done.

Cook the Steak

Remove the steak from the heat and let it rest for about 5 minutes to allow the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve immediately.

Slice and Serve

Top Sirloin Steak

Olive Oil

Garlic Powder

Onion Powder

Black Pepper

Fresh Rosemary (optional)

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon and place it on paper towels to drain. Reserve about 1 tablespoon of the bacon drippings in the skillet.

Cook the Bacon

In the same skillet, add the trimmed Brussels sprouts and drizzle with olive oil. Sprinkle the diablo spice, salt, and black pepper. Toss well to coat.

Season the Sprouts

Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are done, remove them from the oven and crumble the crispy bacon over the top. Drizzle with pomegranate molasses and toss gently to combine.

Combine with Bacon

Serve warm as a side dish or appetizer. Enjoy!

Brussels sprouts

Bacon

Diablo spice blend

Pomegranate molasses

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until golden. Allow to cool.

Prepare the crust

In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth. Pour the mixture into the prepared crust.

Make the filling

Bake the pie in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is set. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 3 hours.

Bake the pie

In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the lime zest gently.

Prepare the chantilly cream

In a small saucepan, combine the juice from the fresh limes and sugar. Heat over medium heat until the sugar dissolves. Allow to cool before serving.

Make the lime coulis

Once the pie has chilled, slice it and serve with a dollop of chantilly cream and a drizzle of lime coulis.

Key lime juice

Sweetened condensed milk

Egg yolks

Graham cracker crumbs

Unsalted butter, melted

Sugar

Heavy whipping cream

Powdered sugar

Lime zest

Fresh limes for coulis

Sugar for coulis

Trim the ends of the asparagus and blanch in boiling salted water for about 3-4 minutes until tender-crisp. Drain and immediately place in ice water to stop cooking. Set aside.

Prepare the Asparagus

Season the filet mignon medallions with salt and black pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the medallions and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from skillet and let rest.

Cook the Filet Mignon

In a small saucepan, melt the remaining butter. In a separate bowl, whisk together egg yolks and white wine vinegar. Slowly add melted butter while whisking constantly until the sauce thickens. Season with salt and pepper to taste.

Prepare the Bearnaise Sauce

On each plate, place the filet medallion, top with fresh dungeness crab meat, and arrange blanched asparagus on the side. Drizzle the bearnaise sauce over the top of the medallions and serve immediately.

Assemble the Dish

Filet Mignon

Fresh Dungeness Crab Meat

Asparagus

Preheat your oven to 300°F (150°C). Pat the pork belly dry with paper towels, then score the skin in a crosshatch pattern. Rub the salt and black pepper all over the pork belly, making sure to get it into the scored areas.

Season the Pork Belly

Place the pork belly in a roasting pan, skin side up. Drizzle with olive oil. Roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

Roast the Pork Belly

In a small saucepan, combine honey, soy sauce, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.