Local Beef, Local Egg, Ginger Soy Glaze, 10 Grain Rice with Green Beans, Broccolini, Organic Carrot, Lentil Beans & Organic Black Beans.

Heavenly Loco Moco

French Fries (Truffle or Cheese)

Basil Pesto & Mozzarella & Arugula Salad, Four Cheese, Smoked Salmon and Spinach

Flat Bread Pizza

6oz beef steak, 2pc garlic shrimp, onion, potato, onion, homemade truffle butter sauce.

SURF ‘n TURF 6oz Beef Loin Steak & Garlic Shrimp

Bacon, mushroom, fresh penne, cream sauce, soft-poached egg, parmesan cheese, black pepper, truffle oil.

Gnocchi Carbonala

8oz US ribeye and fries. Served with homemade truffle butter sauce.

US Ribeye Steak and Fries

Homemade sweet corn soup served sliced bread

French Fries (Salt or Garlic)

Baked Brie Cheese Crostini

Appetizer 5ps garlic shrimp with mix green salad.

Garlic Shrimp (5ps)

Grilled Italian Sausage

Spicy Buffalo, Salt & Vinegar, Garlic Honey

Fried Chicken Wing

Fresh beets, roasted beets, papaya, arugula, feta cheese, walnut, apple dressing.

Beets, Papaya, & Arugula Salad

Organic Carrot Salad

With purple potato chips and tortilla chips

Fresh Avocado Guacamole

Rinse 10-grain rice under cold water until water runs mostly clear. Drain.

Combine rinsed rice, 1 3/4 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 28–32 minutes until liquid is absorbed and grains are tender.

While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots and sauté 2 minutes, then add green beans and broccolini. Season with a pinch of salt and 1/4 tsp black pepper.

Sauté vegetables, stirring, until bright and just tender, 3–4 minutes total. Add cooked lentils and black beans to skillet to warm through for 1 minute. Remove from heat and keep warm.

When rice is done, fluff with a fork and transfer to a serving bowl or keep covered until plating.

In a medium bowl combine 1 lb ground beef, 1/4 cup fine breadcrumbs, 1 egg (for binder), 1 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp grated ginger and 1/2 tsp salt. Mix gently until just combined—avoid overworking to keep patties tender.

Divide mixture into 2 equal portions and form into round patties about 3/4-inch thick and slightly wider than your intended plate of rice (they will shrink slightly when cooked).

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add patties and cook undisturbed 3–4 minutes until a brown crust forms.

Flip patties and lower heat to medium. Cook another 3–5 minutes, pressing gently once to ensure even contact, until internal temperature reaches 155–160°F for medium-well (or cook to your preferred doneness). Transfer patties to a warm plate and tent with foil.

In the same skillet used for patties (leave any fond), add 1/4 cup low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic and 1 tablespoon brown sugar or honey. Stir to combine and bring to a gentle simmer over medium heat.

In a small bowl whisk 1/2 tsp cornstarch with 1 tablespoon water to make a slurry. Slowly whisk slurry into simmering sauce.

Let sauce simmer 1–2 minutes until slightly thickened and glossy. Stir in 1/2 teaspoon sesame oil. Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp water if too salty. Return cooked patties to the skillet and spoon glaze over them to coat, cooking 30–60 seconds so flavors meld.

In a small nonstick skillet, heat 1 teaspoon butter or oil over medium-low heat. Crack 2 eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For over-easy, carefully flip and cook an additional 20–30 seconds.

To assemble each serving: spoon 1/2 cup cooked 10-grain rice onto each plate. Arrange a warm beef patty on top of the rice, then place a fried egg atop the patty.

Spoon additional ginger soy glaze over the egg and patty, letting some run onto the rice. Arrange a portion of the mixed green beans, broccolini, carrots and warmed black & lentil beans alongside.

Garnish with sliced green onion, a sprinkle of toasted sesame seeds and microgreens or cilantro if desired. Serve immediately so yolk can act as a sauce.

10-grain rice blend (uncooked)

water (for rice)

kosher salt (for rice)

green beans (trimmed, halved)

broccolini (trimmed, cut in half lengthwise if thick)

organic carrot (medium, peeled, thinly sliced on diagonal)

organic black beans (cooked or canned, drained & rinsed)

lentil beans (cooked, drained)

olive oil

freshly ground black pepper

local ground beef (80/20 recommended)

fine breadcrumbs

large egg (for patty binder)

soy sauce

garlic (minced)

ginger (fresh, grated)

salt

vegetable oil (for frying)

low-sodium soy sauce

mirin or dry sherry

rice vinegar

fresh ginger (grated)

brown sugar or honey

sesame oil

cornstarch

water (for slurry)

large eggs (for frying)

butter or oil (for frying eggs)

green onion (thinly sliced, optional)

toasted sesame seeds (optional)

microgreens or chopped cilantro (optional)

Wash and peel the russet potatoes (leave skin on if preferred). Cut into uniform sticks about 1/4- to 1/2-inch thick. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Prep potatoes

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potato and removes more starch for crisper fries.

Soak

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevent crisping. Let sit 10 minutes to air-dry further if needed.

Pour oil into a deep heavy pot or deep fryer to a depth of about 3 inches (or about 1 liter). Heat the oil over medium-high heat to 325°F (160°C). Use a thermometer to monitor temperature.

Heat oil

Working in batches so you don’t crowd the pot, add a portion of the dried fries and fry at 325°F (160°C) for 4–5 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining batches.

First fry (blanch)

After all batches are blanched, increase the oil temperature to 375°F (190°C). Let the oil come fully to temperature between batches.

Increase heat

Return the blanched fries to the hot oil in batches and fry at 375°F (190°C) for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels. Immediately season with 1 tsp salt and 1/2 tsp black pepper while still hot and toss gently to distribute.

Second fry (crisp)

Melt 2 tbs unsalted butter in a small saucepan or microwave just until melted. In a large bowl, combine the hot fries with the melted butter and 1 tsp truffle oil. Toss gently to coat evenly — a little truffle oil goes a long way, start with 1 tsp and add up to another 1/2 tsp if desired.

Add the 2 tbs grated Parmesan and 1 tbs finely chopped parsley to the fries and toss lightly so cheese melts slightly from the heat and parsley distributes. Taste and adjust with a pinch more salt if needed. Serve immediately while hot and fragrant.

Spread the freshly fried hot fries on an oven-safe sheet or plate in a single layer. Sprinkle the 3 oz shredded sharp cheddar and 2 tbs grated Parmesan evenly over the fries.

Place under a broiler or in a hot oven (450°F / 230°C) for 1–2 minutes until the cheese melts and becomes bubbly. Watch closely to avoid burning.

Remove and garnish with 1 tbs chopped chives if using. Serve immediately with optional sour cream on the side for dipping.

russet potatoes

neutral frying oil (vegetable, canola, or peanut)

black pepper

unsalted butter

truffle oil (white or black)

finely chopped parsley

grated Parmesan cheese

shredded sharp cheddar

sour cream (optional, for serving)

chopped chives (optional, garnish)

Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a baking sheet.

Brush each flatbread lightly with 1 teaspoon olive oil. Season with a light pinch of salt and a grind of black pepper. Place flatbreads on a rimmed baking sheet or pizza peel (if using stone).

Par-bake the flatbreads for 4–6 minutes just until they begin to crisp but are not fully browned. Remove from the oven and reduce oven temperature to 425°F (220°C) if preferred for toppings to avoid burning.

Spread about 3 tablespoons of basil pesto evenly over one par-baked flatbread, leaving a 1/2-inch edge. Scatter half of the sliced or torn fresh mozzarella evenly over the pesto.

Assemble and bake

Return the assembled flatbread to the oven and bake 6–8 minutes at 425°F (220°C), until the cheese is melted and the crust is golden at the edges.

While the pizza bakes, toss the baby arugula, halved cherry tomatoes, lemon juice, 1 tablespoon extra-virgin olive oil, a pinch of salt and pepper in a bowl until lightly dressed.

Prepare arugula salad

When the pizza comes out of the oven, let it rest 1–2 minutes, then top with the arugula-tomato mixture and shave parmesan over the top. Drizzle with a little remaining olive oil and garnish with fresh basil leaves. Slice and serve immediately.

Spread about 2 tablespoons of pizza sauce or crushed tomato over a par-baked flatbread, leaving a 1/2-inch border. Sprinkle the shredded mozzarella and fontina evenly over the sauce.

Spread base and cheese

Dot the surface with small spoonfuls of goat cheese or ricotta, then sprinkle the grated asiago and dried oregano evenly.

Bake in the oven at 425°F (220°C) for 6–9 minutes, until cheeses are bubbling and golden in spots and crust is crisp.

Remove, let cool 1–2 minutes, finish with a light drizzle of extra-virgin olive oil or a few basil leaves if desired, then slice and serve.

Spread an even layer (about 2 tablespoons) of softened cream cheese or mascarpone across a par-baked flatbread, leaving a 1/2-inch edge.

Prepare base

Scatter the chopped fresh spinach evenly over the cheese and distribute the thinly sliced red onion.

Bake at 425°F (220°C) for 5–7 minutes—just long enough for the spinach to wilt slightly and the crust to crisp. The cream cheese base should warm but not brown heavily.

Remove the pizza from the oven and immediately arrange the smoked salmon slices on top. Sprinkle capers (if using), chopped dill, lemon zest, a pinch of flaky sea salt and a few red pepper flakes for brightness. Drizzle lightly with olive oil if desired.

Finish with salmon

Slice and serve immediately so the smoked salmon stays cool and silky against the warm crust.

Serve the four flat breads (one of each style, or duplicate styles to preference) hot and fresh. Provide lemon wedges on the side for smoked salmon pizzas and extra pesto or chili flakes for guests who want more intensity.

Store any leftover components (pesto, cheeses, smoked salmon) separately in airtight containers. Reheat leftover cheese pizzas in a 375°F (190°C) oven for 6–8 minutes; for smoked salmon pizza, add salmon fresh after reheating the crust.

store-bought flatbreads or naan

basil pesto (store-bought or homemade)

fresh mozzarella, sliced or torn

baby arugula

cherry tomatoes, halved

lemon juice

extra-virgin olive oil

parmesan, shaved

pizza sauce or crushed tomato

mozzarella, shredded

fontina, shredded

asiago, grated

goat cheese or ricotta, dolloped

dried oregano

light cream cheese or mascarpone, softened

smoked salmon, thinly sliced

fresh spinach, roughly chopped

red onion, thinly sliced

capers (optional)

dill, chopped

lemon zest

red pepper flakes

flaky sea salt

fresh basil leaves

Remove steak from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

If using whole baby potatoes, halve them so total yields about 10 oz. Slice 1/2 cup yellow onion thinly. Mince garlic as listed for shrimp and truffle butter.

Soften butter for truffle sauce to room temperature so it is spreadable.

Heat a medium skillet (preferably oven-safe) over medium-high heat. Add 1 tablespoon olive oil. Add halved potatoes cut-side down and sear 4–5 minutes until golden. Add sliced onion, 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp black pepper; stir to combine, reduce heat to medium-low, cover and cook 6–8 minutes until potatoes are tender when pierced with a fork and onions are softened and caramelized. If potatoes are not cooked through, add 1–2 tbsp water, cover and steam 2–3 minutes. Keep warm and transfer to oven (200°F / 95°C) or tent with foil while finishing steak and shrimp.

Roast-skillet potatoes with onions

Place a heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and swirl. Add seasoned steak and sear undisturbed for 2.5–3 minutes to form a brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, cook 3.5–4 minutes per side. During the last 30–60 seconds, add 1 tablespoon softened butter from the truffle butter portion to the pan and spoon melted butter over the steak (baste). Remove steak to a cutting board and tent loosely with foil; rest 5–7 minutes.

Pan-sear the 6 oz steak

While steak rests, wipe the skillet used for steak if heavily charred, return to medium heat and add 1 tablespoon unsalted butter. When butter is foaming, add 1 tsp minced garlic and sauté 10–15 seconds until fragrant (do not burn). Add the 2 shrimp, season with 1/8 tsp salt and a light grind of black pepper. Sear shrimp 1.5–2 minutes per side until pink, opaque and slightly golden. Add 1/2 tablespoon lemon juice and remove immediately to avoid overcooking.

Garlic shrimp (2 pieces)

In a small bowl, combine 2 tablespoons softened unsalted butter, 1/2 tsp very finely minced garlic, 1/2 tablespoon lemon juice, 1/4 teaspoon white truffle oil, 1 teaspoon finely chopped parsley, 1/16 tsp salt and 1/16 tsp black pepper. Whisk or mash until smooth and homogenous. Taste and adjust truffle oil or lemon as desired. Keep at warm room temperature — do not melt completely; you want a saucy, spreadable consistency.

Make the truffle butter

If you prefer a warm saucy finish, return the skillet to low heat, add the prepared truffle butter and 1 tablespoon water or beef jus from steak pan, stir gently until glossy and slightly emulsified (~30 seconds). Remove from heat.

Finish sauce in pan (optional)

Arrange roasted potatoes and onions on plate. Place rested 6 oz steak beside potatoes; slice steak against the grain if desired. Top steak with a dollop (about 1 tablespoon) of truffle butter; place the 2 garlic shrimp on or next to the steak. Spoon any warm truffle butter sauce and accumulated pan juices over steak and shrimp. Garnish with chopped parsley and a lemon wedge on the side.

Serve immediately while steak is warm and shrimp are hot.

beef loin steak

kosher salt

black pepper, freshly ground

large shrimp (peeled, deveined, tail on)

garlic, minced

baby potatoes or Yukon gold, halved

yellow onion, thinly sliced

fresh thyme leaves (or dried)

unsalted butter, softened

garlic, very finely minced

white truffle oil

fresh parsley, finely chopped

fresh parsley, chopped

lemon wedge

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fresh penne and gnocchi to the boiling water; cook gnocchi 2–3 minutes until they float and penne until al dente (about 8–9 minutes for fresh penne). Stir gently to prevent sticking. Reserve 1 cup of pasta cooking water, then drain penne and gnocchi together and set aside briefly.

While the water heats, heat a large skillet over medium heat. Add the bacon lardons and cook until browned and crisp in spots, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. If there is not enough fat, add 1 tablespoon olive oil.

Add the butter to the skillet with the bacon fat. When melted, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the sliced mushrooms. Sauté until mushrooms release their liquid and become golden, about 5–7 minutes. Season lightly with 1/2 teaspoon of the black pepper and 1/2 teaspoon of the sea salt.

Return the cooked bacon to the skillet and stir to combine with mushrooms and aromatics. Turn heat to medium-low.

Pour the heavy cream into the skillet with mushrooms and bacon. Bring to a gentle simmer and let the cream reduce slightly for 3–4 minutes, stirring occasionally. If using the optional egg yolk for extra richness, temper it: whisk the yolk in a small bowl and add 2 tablespoons of warm cream from the pan while whisking, then stir the tempered yolk back into the sauce off the heat to avoid curdling.

Add the grated Parmesan to the sauce and stir until melted and smooth. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach a silky, coating consistency. Taste and adjust seasoning with remaining 1/2 teaspoon salt and the rest of the black pepper.

Add the drained penne and gnocchi into the skillet with the cream sauce. Toss gently to coat, using tongs or two spoons, adding a splash of reserved pasta water if necessary to help the sauce adhere. Warm through for 1–2 minutes so the starches bind the sauce to the gnocchi and penne.

Stir in chopped parsley and remove skillet from heat. Adjust final seasoning if needed.

Bring a medium saucepan of water to a gentle simmer (do not boil). Add 1 teaspoon white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3.5 minutes for a soft runny yolk. Remove with a slotted spoon and drain on paper towels. Repeat for the second egg.

Divide the gnocchi and penne carbonara among two warmed plates (serves 2). Place one soft-poached egg on top of each portion.

Finish with an extra grating of Parmesan, a generous twist of freshly ground black pepper, a light drizzle (about 1/2 teaspoon) of truffle oil per plate, and a sprinkle of chopped parsley.

Serve immediately, instructing diners to break the soft-poached egg so the yolk blends into the creamy sauce.