Strawberry glaze dipped ladyfingers, fresh strawberries, whipped cream.

Strawberry Tiramisu

2 gochujang soy glazed foz smashed burgers, smoked mozzarella, kimchi mayo, pickled daikon raddish, potato roll with w / fries.

Korean – Inspired Bulgogi Burger

Pulled lobster meat, pimento cheese, roasted corn salsa and avocado, cilantro lime creama.

Lobster Quesadilla

Sliced prime rib warmed in au jus, caramelized onions, toasted ciabatta hoagie, swiss cheese w / fries.

French Dip

Sweet brioche baked in a vanilla cinnamon custard finished with strawberries, RI maple syrup and whipped cream.

Overnight French Toast

Hard boiled eggs filled with sriracha spiked yolks & pickled jalapeno.

Gas Lamp Deviled Eggs

Marinated sliced tomato, cilantro lime crème, sliced boiled egg. grilled sourdough. balsamic glaze.

Avocado Toast

Potato tots smothered with sauteed onions and peppers, scrambled eggs, chorizo sausage, tomato salsa, avocado, cheddar jack cheese.

Breakfast Burrito Bowl

Popcorn Shrimp Po' Boy

Burrito Bowl

Vegan "Buddha" Bowl

Warm Butter Poached Lobster Roll

Classic Mac & Cheese

Gas Lamp Fish & Chips - Traditional Beer Batter Style

House Marinated Steak Tips

Apple Walnut Salad

Gas Lamp Spicy Clam Chowder

Knob Creek 9yr Bourbon

In a small saucepan combine 2 cups hulled, halved strawberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 6–8 minutes.

Make strawberry glaze

Remove pan from heat. Reserve 4 tablespoons of the warm glaze for dipping the ladyfingers. Let remaining glaze cool slightly, then pulse in a blender or food processor until mostly smooth but slightly textured (about 5–6 quick pulses). Chill if not using immediately.

Prepare mascarpone mixture: In a medium bowl stir together 8 oz room-temperature mascarpone and 1 teaspoon vanilla extract until smooth. Fold 3–4 tablespoons of the cooled blended glaze into the mascarpone to build a light strawberry-mascarpone flavor; reserve remaining blended glaze for layering.

Chill a mixing bowl and beaters for 10 minutes in the freezer (optional but helps). Pour 1.5 cups cold heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 2 oz softened cream cheese.

Whip on medium-high speed until soft peaks form, about 3–4 minutes. Taste and adjust sweetness if desired. Gently fold the whipped cream into the chilled mascarpone-strawberry mixture in two additions until uniform and light, taking care not to overmix.

Prepare ladyfingers: Line a 9x9-inch (or similar) square dish. Quickly dip each ladyfinger about 1 second per side into the reserved 4 tablespoons warm strawberry glaze — do not soak, they should remain slightly firm. Arrange a single layer of dipped ladyfingers in the bottom of the dish to cover evenly (about 9–10, depending on size).

Spread half of the mascarpone-whipped cream mixture evenly over the ladyfingers (about 1/2 of the mixture). Arrange half of the 1 cup sliced strawberries in a single layer over the cream. Spoon 2–3 tablespoons of the remaining blended strawberry glaze over the strawberry layer, gently spreading but not mixing fully.

Repeat: Add a second layer of dipped ladyfingers (quick dip each before placing), then spread the remaining mascarpone-whipped cream mixture on top. Finish with the remaining sliced strawberries arranged on top.

Cover the dish tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and ladyfingers to soften to a tiramisu-like texture.

Before serving, dust the top lightly with 1 tablespoon powdered sugar and garnish with mint leaves and chopped toasted almonds if using. For a polished look, brush a little of the reserved glaze onto whole strawberry halves for the top garnish.

fresh strawberries (hulled, halved)

granulated sugar

lemon juice

water

mascarpone (room temperature)

vanilla extract

heavy cream (cold)

powdered sugar

cream cheese (softened)

ladyfingers

fresh strawberries (sliced for layering + garnish)

coarse powdered sugar (for dusting)

mint leaves

chopped toasted almonds

Combine rice vinegar, water, sugar and salt in a jar or bowl. Stir until sugar and salt dissolve.

Add julienned daikon, press down so liquid covers. Let sit at least 15 minutes at room temperature (ideally 30–60 minutes) or refrigerate up to 24 hours. Drain before using.

In a small bowl mix mayonnaise, chopped kimchi with a little of its juice, lime juice, sesame oil and black pepper until smooth. Taste and adjust kimchi or lime. Refrigerate until assembly.

Whisk together gochujang, soy sauce, mirin, honey and water in a small bowl until smooth. Set aside.

Divide ground beef into 4 equal portions (this recipe yields two double-smash patties — use two portions per burger). Lightly form into loose balls without packing; keep them cold until cooking.

In a small bowl combine 2 tbs gochujang, 1 tbs soy sauce, sesame oil, brown sugar, grated garlic and ginger, salt and pepper. Mix briefly and fold into the beef gently — do not overwork; you want flavor distributed but meat loose.

Heat a heavy skillet or flat griddle over medium-high heat until very hot. Add neutral oil and spread.

Place two beef balls on the hot surface for each burger (four balls total if making two burgers). Using a sturdy metal spatula and a square of parchment or another spatula on top, press each ball down firmly to about 1/4" thickness to create a thin patty; hold for 10–15 seconds to set the crust.

Cook patties 1.5–2 minutes until deeply browned on the bottom. Quickly flip each patty, brush the cooked side with a small amount of the gochujang-soy glaze, then immediately place a slice of smoked mozzarella on top of one patty per stack and cover the pan briefly (30–45 seconds) so cheese melts just enough.

Stack two patties per burger (cheese-topped patty goes on top), brushing a little more glaze between layers if desired. Remove to a plate and let rest 1 minute.

Butter cut sides of potato rolls and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1.5 tbs kimchi mayo on the bottom bun. Place the double stacked, glazed smash patties on top.

Top patties with a tablespoon of drained pickled daikon and scatter sliced green onion and a pinch of sesame seeds.

Spread a thin layer of kimchi mayo on the top bun and close the burger. Serve immediately with fries on the side.

Optional: offer extra gochujang-soy glaze and kimchi mayo on the side for dipping.

ground beef (80/20)

gochujang

soy sauce

sesame oil

brown sugar

grated garlic

grated ginger

salt

black pepper

neutral oil (for griddle)

mirin (or rice wine)

honey

mayonnaise

finely chopped kimchi (with a little juice)

lime juice

daikon radish, peeled and julienned (or thin rounds)

rice vinegar

sugar

potato rolls (brioche or soft bun)

smoked mozzarella slices

butter (for toasting buns)

green onion, thinly sliced

sesame seeds (optional)

cooked fries (for serving)

Pat the cooked lobster meat dry with paper towels and chop or pull into bite-sized pieces. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add lobster and warm for 1–2 minutes, stirring gently until heated through but not rubbery. Remove from heat, stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Warm and season lobster

In a bowl, beat the softened cream cheese until smooth. Stir in mayonnaise, grated cheddar, chopped pimentos, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until uniformly creamy but still slightly textured. Taste and adjust seasoning. Keep at room temperature for easier spreading.

Make pimento cheese

If using fresh corn: heat a dry skillet or cast-iron over medium-high heat. Add corn kernels and cook, undisturbed, 3–5 minutes until some kernels are charred and blistered, stirring occasionally. If using frozen, thaw and pat dry, then roast the same way. Remove from heat and let cool slightly.

Roast corn

Combine salsa ingredients: In a bowl, toss the roasted corn with 1/4 cup diced red bell pepper, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Adjust lime and salt to taste. Set aside.

In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest and 1/4 teaspoon salt until smooth. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Make cilantro-lime crema

Slice avocado just before assembly to prevent browning. Keep cilantro leaves ready for garnish.

Lay out 4 flour tortillas. Spread about 3 tablespoons of pimento cheese over half of each tortilla (covering the semicircle). Divide the warmed lobster evenly among the tortillas (about 3 oz per tortilla) and distribute the roasted corn salsa evenly (approximately 3 tablespoons per quesadilla). Arrange 3–4 slices of avocado on top of the salsa. Fold the tortillas over to form a half-moon.

Assemble quesadillas

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and 1/2 tablespoon butter, swirling to coat. Working in batches if necessary, place a folded quesadilla seam-side down in the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is melted inside. Add additional oil/butter as needed for remaining quesadillas. Transfer cooked quesadillas to a cutting board and let rest 1 minute before slicing into wedges.

Cook until crisp

Arrange quesadilla wedges on a platter. Drizzle cilantro-lime crema over the top or serve alongside for dipping. Sprinkle extra chopped cilantro and a light pinch of smoked paprika if desired. Serve immediately.

Serve

cooked lobster meat, chopped/pulled

unsalted butter

fresh lime juice

chopped cilantro

kosher salt

freshly ground black pepper

sharp cheddar cheese, freshly grated

cream cheese, softened

jarred pimentos, drained and chopped

smoked paprika

hot sauce (optional)

fresh corn kernels (from about 2 ears) or thawed frozen

red bell pepper, small dice

red onion, finely diced

cilantro, chopped

olive oil

sour cream

plain Greek yogurt

fresh cilantro, chopped

lime zest

avocado, sliced

fresh cilantro leaves (for garnish)

large flour tortillas (8–10 inch)

olive oil or neutral oil

unsalted butter (for skillet)

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-low heat until butter melts. Add the thinly sliced onions, 1/4 tsp salt and 1/2 tsp sugar. Stir to coat and spread in an even layer.

Cook onions slowly

Cook onions, stirring every 5–7 minutes, adjusting heat so they soften and brown slowly without burning. Total cooking time ~25–30 minutes until deep golden and jammy.

In the last 2 minutes, add 1 tsp balsamic vinegar to deglaze and bring out sweetness. Remove from heat and set aside.

In a medium saucepan, combine 3 cups beef au jus or low-sodium beef broth and 1 tbsp beef base (or demi-glace). Bring to a gentle simmer over medium heat.

Add 1 tsp minced garlic, 1 tsp fresh thyme (or 1/2 tsp dried), 1/4 tsp black pepper and 1/4 cup red wine (optional). Simmer gently 8–10 minutes to meld flavors. Taste and adjust seasoning; keep warm on very low heat until serving.

Preheat oven to 425°F (220°C). Toss 3 cups cut russet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika (optional). Arrange in a single layer on a baking sheet lined with parchment.

Oven-baked fries (recommended)

Bake 25–30 minutes, flipping halfway, until golden and crisp. Keep warm or season again with a pinch of salt right after coming out of the oven.

Heat vegetable oil in a deep pot to 350°F (175°C). Fry potatoes in batches 3–5 minutes until golden and crisp. Drain on paper towels and season with salt and pepper.

Or deep-fry

If prime rib is refrigerated, slice thinly (if not pre-sliced) and place in a shallow oven-safe dish. Season lightly with 1 tsp salt and 1/2 tsp black pepper distributed over the meat.

Preheat oven to 375°F (190°C). Add 1/4 cup of the prepared au jus to the bottom of the dish with the sliced prime rib to keep it moist. Cover loosely with foil and warm for 8–10 minutes, until heated through but not overcooked.

Meanwhile, split the 4 ciabatta hoagie rolls lengthwise (but not all the way through if you prefer a hinge). Lightly butter the cut faces with the reserved 2 tbsp unsalted butter.

Toast the buttered rolls on a baking sheet in the oven for 5–7 minutes until golden and crisp at the edges. Alternatively, toast on a skillet over medium heat until browned.

Once prime rib is warmed, remove foil and place sliced meat on the bottom half of each roll, dividing evenly. Top meat with a generous portion of caramelized onions.

Place two slices of Swiss cheese over the onions/meat on each sandwich. Return open sandwiches to the oven for 2–3 minutes or under a broiler briefly (watch closely) until cheese is melted.

Close sandwiches, press gently, and cut in half if desired. Spoon a few tablespoons of warm au jus into small serving bowls for dipping alongside each plate. Garnish fries with chopped parsley if using.

ciabatta hoagie rolls

prime rib, thinly sliced (roast beef can substitute)

Swiss cheese slices

vegetable oil

yellow onions, thinly sliced

balsamic vinegar

beef au jus or low-sodium beef broth

red wine (optional)

beef base or demi-glace (concentrated)

garlic, minced

fresh thyme or 1/2 tsp dried thyme

russet potatoes, cut into fries

vegetable oil (for frying) or olive oil for baking

paprika (optional)

fresh parsley, chopped

Preheat the oven to 350°F (175°C). Generously butter a 9x13-inch baking dish (or equivalent). Place the cubed brioche evenly into the prepared dish, pressing down so pieces are snug but not crushed.

Prepare pan and brioche

In a large mixing bowl, whisk together the eggs and granulated sugar until combined and slightly frothy. Whisk in the whole milk, heavy cream, pure vanilla extract, ground cinnamon, and sea salt until smooth.

Make custard

Pour the custard mixture evenly over the brioche, nudging and pressing cubes so they absorb custard. Dot the top of the bread with small pieces of the 2 tablespoons butter.

Combine bread and custard

Cover the baking dish tightly with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight (8–12 hours) to allow the brioche to fully soak up the custard.

Soak overnight

Remove the dish from the refrigerator and let sit at room temperature for 20–30 minutes while the oven heats to 350°F (175°C). Uncover and bake on the center rack for 35–45 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out mostly clean with a few moist crumbs). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Bake

Remove from oven and let rest for 10–15 minutes to firm up before serving. The baking dish will continue to set as it cools slightly.

Rest

While the casserole rests or during the last 15 minutes of baking, combine the sliced strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a bowl. Gently toss and let macerate at room temperature for 15–30 minutes, until the berries release their juices and are glossy but still intact. Taste and add up to 1 more teaspoon sugar if you prefer sweeter berries.

Chill a mixing bowl and whisk (or beaters) for 5–10 minutes in the fridge if possible. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 teaspoons confectioners' sugar and 1 teaspoon vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form. Do not overwhip.

Make whipped cream

Serve: Spoon warm portions of the baked overnight French toast onto plates. Top each portion with a generous spoonful of macerated strawberries and their juices, a drizzle of maple syrup (about 2 tablespoons per serving, more to taste), and a dollop of freshly whipped cream. Dust lightly with powdered sugar if desired.

Storage and reheating: Cover leftovers and refrigerate up to 3 days. To reheat, warm individual portions in a 350°F (175°C) oven for 10–12 minutes or microwave for 45–60 seconds until heated through. Add fresh strawberries, syrup, and whipped cream when serving.

brioche loaf (day-old or slightly stale), cut into 1-inch cubes

whole milk

heavy cream

large eggs

pure vanilla extract

ground cinnamon

fine sea salt

unsalted butter (for greasing and dotting)

fresh strawberries, hulled and sliced

fresh lemon juice

maple syrup (preferably RI or pure maple)

heavy whipping cream (for whipped cream)

confectioners' sugar (for whipped cream)

vanilla extract (for whipped cream)

powdered sugar (optional, for dusting)

Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.

Hard boil the eggs

After 10 minutes, transfer eggs to an ice bath (bowl of cold water with ice) and cool for at least 10 minutes. This stops cooking and makes peeling easier.

Peel the eggs carefully under running water. Pat dry with paper towels.

Slice each egg lengthwise and gently remove yolks into a medium mixing bowl. Place the whites on a serving platter or tray for filling.