Mushrooms

Creamy Spinach

Brussels Sprouts, Irish Bacon

House-Made Potato Chips

Sautéed Spinach & Garlic

Mashed Potatoes

Everything Spice Fries

Grilled Asparagus

truffle french fries, grilled asparagus, green peppercorn sauce

Grilled NY Strip Steak

mashed potatoes, garlic spinach, chimichurri

Hanger Steak

truffle mashed potatoes, brussel sprouts, fig port demi

Filet Mignon

dirty rice, garlic spinach, chorizo, cherry peppers, roasted piquillo peppers

Roasted All Natural Half Chicken Scarpariello

risotto style grains, butternut squash, asparagus, rosemary sauce

Roasted Rack of Lamb

romaine, radiccio, radish, cucumbers, black olives, citrus creamy dressing

Chopped Salad

butternut squash puree, brussels sprouts, blueberry sauce

Pan Seared Duck Breast

braised lentils, artichokes, artichoke guacamole

Rare Seared Yellowfin Tuna

lobster, scallion mash, haricot verts, citrus, almonds

Seared Sea Scallops

shrimp, littleneck clams, mussels, lobster, scallop, white wine, tomato, herb basmati

Seafood Pan Roast

fresh shrimp sautéed with shaved garlic, fresh tomatoes, mashed potatoes, asparagus

Shrimp Amalfi

braised lamb, fava beans, asparagus tips, parmesan, braising sauce

Lamb & Wild Mushroom Linguini

pancetta, clams, hot cherry peppers, garlic, parsley

Linguini alle Vongole

thyme brown butter sauce, parmesan cheese

Butternut Squash Ravioli

warm pita, greek yogurt, tahini, lettuce, marinated tomato cucumber salad, beet raita

Falafel Wrap

all-natural grass fed beef, truffle, parmesan, quail egg, grilled bread

Steak Tartar

Using a damp paper towel, gently wipe the mushrooms to remove any dirt. Avoid soaking them in water as they can absorb moisture.

Clean the Mushrooms

Chop the Garlic

Wash and finely chop the fresh parsley leaves.

Chop the Fresh Parsley

In a large skillet, heat the olive oil over medium heat. Once hot, add the cleaned mushrooms and sauté for about 5-7 minutes or until they start to brown.

Sauté the Mushrooms

Add the chopped garlic to the skillet and cook for another 1-2 minutes until fragrant, stirring occasionally.

Add Garlic

Sprinkle in the salt and black pepper, stirring well to combine.

Season the Mixture

Remove the skillet from heat and stir in the fresh parsley and lemon juice. Mix well to ensure the mushrooms are evenly coated.

Finishing Touch

Fresh mushrooms

Olive oil

Garlic

Fresh parsley

Salt

Black pepper

Lemon juice

Wash the fresh spinach thoroughly and chop it coarsely. Finely chop the onion and mince the garlic.

Prepare the Vegetables

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onions and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté Onions and Garlic

Add the chopped spinach to the skillet. Cook for about 5 minutes, stirring occasionally, until the spinach is wilted and reduced in volume.

Cook the Spinach

Lower the heat to medium-low and add the cream cheese, sour cream, and parmesan cheese to the skillet. Stir continuously until the cheeses are melted and the mixture is creamy.

Add Creamy Ingredients

Add salt, black pepper, and nutmeg to the spinach mixture. Stir well to combine and cook for an additional 2 minutes, allowing the flavors to meld.

Remove the skillet from heat and serve the creamy spinach warm as a side dish or over pasta.

Serve

Fresh Spinach

Onion

Cream Cheese

Sour Cream

Parmesan Cheese

Black Pepper

Nutmeg

Olive Oil

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and set aside.

Prepare the Brussels Sprouts

Cut the Irish bacon into small strips or lardons. Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Cook the Irish Bacon

In the same skillet with the bacon fat, add the Brussels sprouts. Drizzle with olive oil, sprinkle with salt and black pepper. Sauté for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.

Sauté the Brussels Sprouts

Once the Brussels sprouts are cooked, return the crispy Irish bacon to the skillet. Add balsamic vinegar and toss everything together, allowing the flavors to meld for an additional 2-3 minutes.

Combine Ingredients

Transfer the sautéed Brussels sprouts and bacon to a serving dish. Grate Parmesan cheese over the top before serving.

Plate the Dish

Brussels sprouts

Irish bacon

Balsamic vinegar

Parmesan cheese

Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even slices (about 1/8 inch thick).

Wash and Slice the Potatoes

Place the potato slices in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch, which helps in achieving a crispier chip.

Soak the Potato Slices

In a large, heavy-bottomed pot or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.

Heat the Oil

Remove the potato slices from the water and pat them dry with paper towels. Make sure they are as dry as possible to prevent oil splatter.

Dry the Potato Slices

Carefully add a handful of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the chips and transfer them to a paper towel-lined plate to drain excess oil.

Fry the Potato Slices

While the chips are still hot, sprinkle them with salt, pepper, garlic powder, and paprika to taste. Toss gently to ensure even coating.

Season the Chips

Once all the potato slices have been fried and seasoned, serve the homemade potato chips immediately while they are still warm and crispy. Enjoy them as a snack or with your favorite dip.

Serve the Chips

Russet potatoes

Vegetable oil

Pepper

Garlic powder

Paprika

Prepare the garlic

Thoroughly wash the fresh spinach under cold running water to remove any dirt or sand. Spin dry or pat dry with a towel.

Wash the spinach

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the oil

Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.

Sauté garlic

Gradually add the spinach, stirring continuously. The spinach will wilt down significantly.

Add spinach

Once the spinach is wilted and tender (about 3-4 minutes), sprinkle with salt, black pepper, and red pepper flakes. Stir to combine.

Season the spinach

Remove from heat and transfer the sautéed spinach to a serving dish. Serve warm.

Fresh spinach

Garlic cloves

Red pepper flakes

Peel the russet potatoes and cut them into equal-sized chunks (about 1-2 inches) to ensure even cooking.

Peel and Cut Potatoes

Place the potato chunks into a large pot and cover them with cold water. Add 1 tsp of salt to the water. Bring the water to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork.

Boil Potatoes

Once cooked, drain the potatoes in a colander and let them steam for a few minutes to remove excess moisture.

Drain and Steam

Return the drained potatoes to the pot. Add 4 tablespoons of butter, 0.5 cups of milk, and 0.5 cups of sour cream. Use a potato masher or a hand mixer to mash the potatoes until smooth and creamy.

Mash Potatoes

Add 1 tsp of salt and 0.5 tsp of black pepper to the mashed potatoes. Mix well to combine and taste. Adjust seasoning if necessary.

Season the Mash

Transfer the mashed potatoes to a serving bowl and serve warm, garnished with additional butter or herbs if desired.

Serve Warm

Butter

Milk

Sour cream

Wash the Russet potatoes thoroughly. Cut each potato into even sticks, approximately 1/4 inch thick.

Cutting the Potatoes

Place the cut potatoes in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch for crispier fries.

Soaking the Potatoes

Drain the water and spread the soaked potatoes on a clean kitchen towel. Pat them dry thoroughly to eliminate moisture.

Drying the Potatoes

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precise measurement.

Heating the Oil

Carefully add the dried potato sticks to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy. Remove them and drain on paper towels.

Frying the Potatoes

While the fries are still hot, sprinkle with salt and toss to evenly coat.

Seasoning the Fries

In a small bowl, combine garlic powder, onion powder, poppy seeds, sesame seeds, dried onion flakes, dried garlic flakes, black sesame seeds, smoked paprika, and black pepper.

Mixing the Spices

Once the fries are fried and seasoned with salt, sprinkle the Everything Spice Blend generously over the fries. Toss to ensure an even coating.

Applying the Spice Blend

Onion powder

Poppy seeds

Sesame seeds

Dried onion flakes

Dried garlic flakes

Black sesame seeds

Smoked paprika

Rinse the asparagus under cold water to remove any dirt or sand. Trim the tough ends off the asparagus spears, about 1-2 inches from the bottom.

Wash and Trim Asparagus

In a small bowl, combine olive oil, garlic powder, salt, black pepper, and lemon juice. Whisk together until well blended.

Mix Seasoning

Preheat your grill to medium-high heat, approximately 400°F (200°C).

Preheat Grill

Place the trimmed asparagus in a large mixing bowl and pour the olive oil mixture over the asparagus. Toss to coat evenly.

Coat Asparagus

Place the asparagus directly onto the grill grates. Grill for about 5-7 minutes, turning occasionally, or until the asparagus is tender and has nice grill marks.

Grill Asparagus

Remove the asparagus from the grill and transfer it to a serving platter. Optionally, drizzle with extra lemon juice before serving.

Asparagus

Take the NY Strip steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

Prepare the Steak

Rub the steaks with olive oil, then season generously with salt and black pepper on both sides.

Season the Steak

Preheat the grill to medium-high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let them rest for 5 minutes before slicing.

Grill the Steak

Wash and peel the russet potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soak the Fries

Heat a deep fryer or large pot with oil to 350°F (175°C). Fry the soaked and dried potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, drizzle with truffle oil, and sprinkle with salt and black pepper to taste. Toss to coat evenly.

Season the Fries

Wash the asparagus and trim the tough ends.

Prepare the Asparagus

Toss the asparagus with olive oil, salt, and black pepper in a mixing bowl.

Season the Asparagus

Place the seasoned asparagus on the grill alongside the steaks. Grill for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Grill the Asparagus

In a saucepan, melt the butter over medium heat. Add the green peppercorns and sauté for about 1 minute.

Make the Sauce

Pour in the beef broth and bring to a simmer. Add heavy cream and stir well. Cook until the sauce thickens slightly, about 5 minutes.