Fish Du Jour is a dish featuring fresh white fish fillets, often prepared with a marinade of olive oil, lemon juice, garlic, and seasoning. This version boasts a bright, zesty flavor from the marinade, complemented by perfectly cooked potatoes and mixed vegetables for a wholesome dinner experience. Here's how to recreate this delightful dish at home.

Fish Du Jour

Flat iron steak, hand cut fries tossed in garlic and herbs, compound butter. Add shrimp +$6.

Steak Frites

Fully dressed with American cheese, lettuce, tomato, purple onion, pickles, mayo, mustard, ketchup.

Smash Burger

Double smash burger, double American cheese, secret sauce, pickles.

California Love

Truffle aioli, swiss cheese, sautéed mushrooms.

Aioli Blon Fries

Impossible plant-based patty dressed aioli blon, California love/fully dressed/ smokestack lightnin’/ leadbelly. Dressed Mexicali love +$2.

Impossible Burger

Smash burger, truffle aioli, swiss cheese, mushrooms.

Aioli Blon

Smash turkey burger, American cheese, lettuce, tomato, purple onion, pickles, mayo, mustard, ketchup.

Turkey Burger

Choose 1 rub: naked, cajun (dry), buffalo (wet), spicy garlic (wet) served with house made ranch or blue cheese dressing.

Smoked Wings

Mexicali Love Fries

Slow smoked pork belly, cucumber, carrots, spring mix, cilantro, ponzu vinaigrette, bread & butter jalapenos.

Leadbelly

Brussels sprouts, smoked pork belly, sriracha aioli.

Brussels Sprouts

Beignets

Served with potato and vegetable du jour.

Tuna Steak

Burnt Ends

Ice cream sandwich with seasonal flavors.

Ice Cream Sandwich

Smash burger, sharp cheddar, onion rings, bacon and house made BBQ sauce.

Smokestack Lightnin’

Red Velvet Cake

Chicken, bacon, egg, avocado, purple onion, cherry tomatoes, spring mix, with choice of salad dressing.

Cobb Salad

Smash burger, avocado, pico de gallo, American cheese, secret sauce.

Mexicali Love

Served with potato and vegetable du jour, compound butter.

Flat Iron Steak

Swiss cheese, sautéed onions, bread & butter jalapenos, special sauce.

Hideaway Special

Choose between: smoked salmon, everything bagel seasoning, capers, red onions or pork belly & bread & butter jalapenos.

Deviled Eggs

Seared ahi tuna steak, seasonal greens, carrots, avocado, cucumbers, sesame seeds, cherry tomatoes, ponzu dressing.

Tuna Steak Salad

In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Coat the fish fillets with this mixture and let them marinate for at least 15 minutes.

Prepare the Fish

In a pot, bring water to a boil, add the diced potatoes, and cook until tender, about 15-20 minutes. Drain and set aside.

Cook the Potatoes

In a skillet, melt butter over medium heat. Add the mixed vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Cook the Vegetables

In a large skillet over medium-high heat, add a little olive oil. Once hot, add the marinated fish fillets and cook for 3-4 minutes on each side or until the fish is flaky and cooked through.

Cook the Fish

Plate the fish fillets alongside the cooked potatoes and sautéed vegetables. Garnish with fresh parsley before serving.

Serve

White fish fillets (e.g., cod, haddock)

Olive oil

Lemon juice

Garlic, minced

Salt

Black pepper

Fresh parsley, chopped

Potatoes, diced

Mixed vegetables (e.g., carrots, green beans, bell peppers)

Butter

Water

Peel and cut the potatoes into fries. Rinse them in cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Fries

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then toss with minced garlic, fresh herbs, salt, and pepper.

Fry the Potatoes

Season the flat iron steak with salt and pepper on both sides. Heat a skillet or grill over medium-high heat. Add a tablespoon of olive oil and cook the steak for about 4-5 minutes on each side for medium-rare, or to desired doneness. Remove from heat and let rest for 5 minutes.

Cook the Steak

In a bowl, combine softened unsalted butter, minced garlic, fresh herbs, and lemon juice. Mix until well combined and form into a log. Wrap in plastic wrap and refrigerate until firm.

Make the Compound Butter

In a separate skillet, heat olive oil over medium heat. Add shrimp, season with salt, pepper, and lemon juice, and cook until shrimp are pink and opaque, about 3-4 minutes.

Optional Shrimp

Slice the rested steak and serve with the garlic and herb fries. Top the steak with a slice of compound butter. Optionally, serve shrimp alongside.

Flat iron steak

Potatoes (for fries)

Garlic

Fresh herbs (parsley, thyme, or rosemary)

Wash and slice the tomato, purple onion, and prepare the lettuce and pickles.

Prepare the Ingredients

Divide the ground beef into four equal portions and gently form into balls without overworking the meat.

Form the Patties

Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place the beef balls on the surface and smash them down using a spatula to form patties. Season with salt and pepper.

Cook the Patties

Cook the patties for about 3-4 minutes until a crust forms, then flip and immediately place a slice of American cheese on each patty. Cook for an additional 1-2 minutes until the cheese is melted.

Add Cheese

While the cheese is melting, split the burger buns and toast them on a separate skillet or griddle until golden brown.

Toast the Buns

Spread mayonnaise on the bottom bun, then layer with lettuce, the cooked patty with melted cheese, tomato slices, purple onion, pickles, mustard, and ketchup. Top with the other half of the bun.

Assemble the Burgers

Serve the smash burgers immediately and enjoy!

Ground beef (80/20 blend)

American cheese slices

Lettuce leaves

Tomato

Purple onion

Pickles

Mayonnaise

Mustard

Ketchup

Burger buns

Pepper

In a bowl, combine mayonnaise, ketchup, yellow mustard, garlic powder, onion powder, paprika, salt, and black pepper. Mix well and set aside.

Make the Secret Sauce

Divide the ground beef into 4 equal portions and shape them into balls. Season with salt and pepper.

Prepare the Patties

Heat a skillet or griddle over medium-high heat. Place the beef balls onto the hot surface and smash them down with a spatula to form patties. Cook for about 2-3 minutes on one side, then flip and add 2 slices of cheese on each patty. Cook for another 2-3 minutes until the cheese is melted.

While the patties are cooking, lightly toast the burger buns on the skillet until golden brown.

Spread a generous amount of secret sauce on the bottom bun, add the first layer of cheese-covered patties, top with pickles, and then place the top bun on.

Assemble the Burger

Cut the burger in half and serve immediately.

Ground beef (80/20)

American cheese

Peel and cut the russet potatoes into fries. Rinse them in cold water and pat dry.

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

In a bowl, combine mayonnaise, minced garlic, truffle oil, and lemon juice. Mix well and season with salt to taste.

Make the Truffle Aioli

In a skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic. Sauté until mushrooms are browned and tender, about 5-6 minutes. Season with salt to taste.

Sauté the Mushrooms

Place the fries on a serving platter, drizzle with truffle aioli, and top with sautéed mushrooms. Finish with shredded Swiss cheese.

Assemble the Dish

Russet potatoes

Vegetable oil

Cook the Impossible Burger patty on a grill or stovetop for about 4-5 minutes on each side, or until it reaches your desired doneness.

Prepare the Burger Patty

While the patty is cooking, lightly toast the burger bun on the grill or in a toaster until golden brown.

Toast the Bun

Spread aioli on the bottom half of the toasted bun. Place the cooked patty on top, followed by lettuce, tomato slices, red onion slices, pickles, and avocado.

Drizzle chipotle sauce over the avocado and sprinkle smoked paprika. Add jalapeño slices and cilantro on top.

Add Sauces and Toppings

Place the top half of the bun on the assembled burger. Serve immediately with your choice of sides.

Finish the Burger

Impossible Burger Patty

Burger Bun

Lettuce

Red Onion

Aioli

Smoked Paprika

Avocado

Chipotle Sauce

Cilantro

Jalapeños

In a bowl, combine mayonnaise, minced garlic, truffle oil, lemon juice, and salt. Mix well until smooth. Adjust salt to taste. Set aside.

Prepare the Truffle Aioli

In a skillet, heat olive oil over medium heat. Add sliced mushrooms, season with salt and black pepper, and sauté until they are golden brown and tender, about 5-7 minutes.

Cook the Mushrooms

Form the ground beef into two equal patties. Season both sides with salt and black pepper. In a skillet or grill, cook the patties over medium-high heat for about 3-4 minutes on each side, or until they reach your desired doneness.

Cook the Burger Patties

About 1 minute before the burgers are done, top each patty with a slice of Swiss cheese and cover to melt.

Toast the burger buns if desired. Spread a generous amount of truffle aioli on the bottom bun, place the burger patty with melted cheese on top, add sautéed mushrooms, and finish with the top bun.

Ground beef

Swiss cheese slices

In a bowl, combine the ground turkey, salt, and black pepper. Mix until just combined. Divide the mixture into two equal portions and shape them into patties.

Heat olive oil in a skillet over medium-high heat. Add the turkey patties and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C).

In the last minute of cooking, place a slice of American cheese on each patty and cover the skillet to melt the cheese.

While the patties are cooking, toast the burger buns in another skillet or in a toaster until golden brown.

Prepare the Buns

Spread mayonnaise, mustard, and ketchup on the bottom half of each toasted bun. Add the lettuce, turkey patty with melted cheese, tomato slices, purple onion rings, and pickles. Top with the other half of the bun.

Ground turkey

Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.

Prepare the Wings

If using the cajun rub, add olive oil and cajun seasoning to the wings and toss to coat evenly. For naked wings, skip this step.

Choose Your Rub

For buffalo wings, melt butter in a small saucepan, then add hot sauce and garlic powder. Stir until combined and toss with wings after they are smoked. For spicy garlic, add melted butter and garlic powder to the wings before smoking.

Buffalo or Spicy Garlic Wings

Preheat your smoker to 225°F (107°C). Place the wings on the smoker rack and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Wings

Remove wings from the smoker and let them rest for a few minutes. Serve with house-made ranch or blue cheese dressing.

chicken wings

olive oil

cajun seasoning

hot sauce

garlic powder

butter

ranch dressing

blue cheese dressing

Cook the frozen French fries according to the package instructions until golden brown and crispy.

Chop the tomato, red onion, and cilantro. Mix them in a bowl with the juice of the lime and season with salt and pepper to taste.

Make the Pico de Gallo

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with salt and lime juice.

Prepare the Avocado

In a small bowl, combine sour cream, mayonnaise, and hot sauce. Mix well and adjust seasoning to taste.

Make the Special Sauce

Once the fries are cooked, place them on a serving platter. Top with the pico de gallo, mashed avocado, and drizzle the special sauce over the top.

Assemble the Fries

Frozen French Fries

Lime

Sour Cream

Hot Sauce

Preheat your smoker to 225°F (107°C). Season the pork belly generously with salt and your choice of spices. Place it in the smoker and smoke for approximately 6-8 hours, or until it reaches an internal temperature of 195°F (90°C).

Prepare the Pork Belly

In a small bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, and honey until well combined. Set aside.

Make the Ponzu Vinaigrette

While the pork belly is smoking, julienne the cucumbers and carrots. Chop the cilantro.

Prepare the Vegetables

Once the pork belly is done, let it rest for 15 minutes before slicing it. On a plate, create a bed of spring mix, top with sliced pork belly, cucumbers, carrots, and cilantro. Drizzle with ponzu vinaigrette and add bread & butter jalapenos on the side.