8 oz center cut filet, Jack Daniel's cream sauce, au gratin potatoes

Filet Mignon

#1 sashimi grade tuna steak seared RARE in black and white sesame crust over ginger wok fry, madarin ponzu, wasabi aioli

Yellowfin Tuna

Indigo Eggs

Lemon Bar

House made lobster bisque, topped with lemon oil

Lobster Bisque

Tahitian vanilla bean creme Brûlée, caramalized sugar, whipped topping

Creme brûlée

Pan seared Chilean sea bass, saffron glaze, plum salsa, black bean basmati rice

Sea Bass

Cheesecake

Brie cheese with wild mushrooms, roasted garlic and crostinis

Baked Brie

Pan seared Atlantic salmon, Blackened with sweet pea puree, lemon infused risotto.

Salmon

Soup du Jour

Masa dusted, flash fried tossed with jicama radish salad and spicy sambal

Calamari

Airline chicken breast, Peruvian marinated with herbed cream sauce, sweet potato hash

Airline Chicken

Thin slices of NY strip in soy ginger sauce served raw with a super heated rock

The Rock

Crunchy romaine, house made dressing, asiage cheese, costinis

Caesar Salad

Six fresh blue points raw on the half shell or masa dusted and flash fried

Oysters

Veggie Lasagna

Flourless chocolate cake with chocolate sauce and raspberry coulis

Sin Cake

Panko encrusted jumbo lump crab, Vanilla bean beurre Blanc, lemon aioli

Crab Cakes

AAA rated Saku tuna, avocado goat cheese foam cucumber in asian marinade with sesame and fried wontons

Poke

New Zealand rack, Mediterranean marinated, smoked chili compound butter, roasted red potatoes

Rack of Lamb

10 oz Canadian tail flash broiled, vanilla bean beurre blanc, garlic mashers

Lobster

Iceberg lwedge with bluecheese dressing, crumbled bluecheese, bacon, tomatoes, black olives, hard boiled aeggs

Wedge Salad

1 pound Alaskan king crab served split, garlic mashers, drawwn butter

King Crab Legs

Season the filet mignon with salt and black pepper on both sides.

Prepare the Steak

In a skillet over medium-high heat, add olive oil. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare. Adjust cooking time to desired doneness.

Sear the Steak

Remove the steak from the skillet and let it rest for 5 minutes before serving.

Rest the Steak

In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté until translucent.

Sauté Shallots and Garlic

Carefully add Jack Daniel's whiskey and let it reduce for 1-2 minutes. Stir in heavy cream, salt, and black pepper, and let simmer until thickened.

Add Whiskey and Cream

Preheat Oven

Grease a baking dish with butter. Layer half of the sliced potatoes, sprinkle with salt, pepper, and half of the cheddar cheese. Repeat with the remaining potatoes and cheese.

Layer the Potatoes

Pour heavy cream over the layered potatoes, covering evenly. Bake in the preheated oven for 45-50 minutes or until golden and bubbly.

Add Cream and Bake

Filet mignon

Salt

Black pepper

Olive oil

Jack Daniel's whiskey

Heavy cream

Shallots, minced

Butter

Garlic, minced

Potatoes, thinly sliced

Cheddar cheese, shredded

Garlic powder

Butter, for greasing

Pat the tuna steak dry with paper towels. Season both sides with salt and pepper. In a shallow dish, combine black and white sesame seeds. Press the tuna steak into the sesame seeds, coating both sides evenly.

Prepare the Tuna

Heat the vegetable oil in a skillet over high heat. Once the oil is shimmering, carefully add the tuna steak. Sear for about 1-2 minutes on each side for a rare finish. Remove from heat and let it rest for a minute before slicing.

Sear the Tuna

In the same skillet, add ginger and stir-fry for about 30 seconds. You can add some chopped vegetables if desired. Remove from heat.

Prepare the Ginger Wok Fry

In a small bowl, mix mandarin juice and soy sauce. Adjust to taste.

Make the Mandarin Ponzu

In another small bowl, mix mayonnaise and wasabi. Adjust wasabi to taste.

Prepare the Wasabi Aioli

On a plate, place the ginger wok fry as a bed. Slice the seared tuna and arrange it on top. Drizzle with mandarin ponzu and serve with wasabi aioli on the side.

Assemble the Dish

Yellowfin Tuna Steak

Black Sesame Seeds

White Sesame Seeds

Ginger

Vegetable Oil

Mandarin Juice

Soy Sauce

Wasabi

Mayonnaise

Pepper

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit for 12-14 minutes.

Boil the Eggs

Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cool, gently tap the eggs to crack the shell and peel them under running water.

Cool and Peel

Slice the peeled eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, red onion, dill, salt, and black pepper. Add a drop of blue food coloring and mix until well combined.

Prepare the Filling

Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.

Fill the Egg Whites

Top each filled egg with an edible flower for garnish. Serve immediately or chill until ready to serve.

Garnish and Serve

large eggs

mayonnaise

Dijon mustard

red onion, finely chopped

fresh dill, chopped

salt

black pepper

blue food coloring

edible flowers (for garnish)

Preheat your oven to 350°F (175°C). In a bowl, mix together the melted butter and granulated sugar until well combined. Add in the flour and mix until a dough forms. Press this mixture into the bottom of a greased 9x9-inch baking pan. Bake for 15-20 minutes until lightly golden.

Prepare the Crust

In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and cornstarch until smooth. Pour this mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes or until the filling is set.

Make the Lemon Filling

In a saucepan, combine blueberries, water, and granulated sugar. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Mix cornstarch with a bit of cold water to form a slurry and stir it into the blueberry mixture. Cook for another 2-3 minutes until thickened. Remove from heat and stir in lemon juice.

Prepare the Blueberry Compote

Once the lemon bars have cooled, cut them into squares and dust with powdered sugar. Serve with a generous spoonful of blueberry compote on top.

Serve

All-purpose flour

Granulated sugar

Unsalted butter

Eggs

Fresh lemon juice

Zest of lemon

Powdered sugar

Blueberries

Water

Granulated sugar for compote

Cornstarch

Lemon juice for compote

In a large pot, melt butter over medium heat. Add chopped onion, carrot, and celery. Sauté until vegetables are soft, about 5-7 minutes. Add garlic and tomato paste, cooking for another 2 minutes.

Prepare Lobster Stock

Add lobster shells to the pot and stir well. Pour in the dry white wine and let it simmer for about 5 minutes until reduced.

Add Lobster Shells and Wine

Add the fish stock and bring to a boil. Reduce heat and let it simmer for 30 minutes. Strain the mixture to remove shells and solids, returning the liquid to the pot.

Simmer with Stock

Stir in the heavy cream and lobster meat, and season with salt and black pepper. Cook for an additional 10 minutes over low heat.

Make the Bisque Creamy

Ladle the bisque into bowls and drizzle with lemon oil before serving.

lobster meat

lobster shells

butter

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

tomato paste

dry white wine

heavy cream

fish stock

lemon oil

In a saucepan, combine the heavy cream and the split Tahitian vanilla bean (scrape the seeds into the cream as well). Heat over medium heat until it just begins to simmer. Remove from heat and let it infuse for about 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

Whisk Egg Yolks

Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to avoid curdling. Strain the mixture through a fine mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Cool and Chill

Before serving, sprinkle a thin layer of sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place them under a broiler for a minute or two, watching closely.

Caramelize the Sugar

Allow the caramelized sugar to cool for a minute until it hardens. Serve the crème brûlée with a dollop of whipped topping.

Tahitian vanilla bean

egg yolks

granulated sugar

sugar for caramelizing

whipped topping

In a small saucepan, combine 1 cup of water and saffron threads. Bring to a gentle simmer and let steep for about 10 minutes. Once ready, strain and set aside.

Prepare the Saffron Glaze

In a medium pot, combine the basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender. Stir in the rinsed black beans and keep warm.

Cook the Rice

In a bowl, mix together diced plums, red onion, chopped cilantro, lime juice, salt, and pepper. Set aside.

Make the Plum Salsa

Heat olive oil in a large skillet over medium-high heat. Season the sea bass fillets with salt and black pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.

Sear the Sea Bass

Serve the seared sea bass over a bed of black bean basmati rice, drizzle with saffron glaze, and top with plum salsa.

Plate the Dish

Chilean sea bass fillets

Saffron threads

Plum (diced)

Red onion (diced)

Cilantro (chopped)

Lime (juiced)

Black beans (canned, rinsed)

Basmati rice

Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Prepare the crust

Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and set aside to cool.

Bake the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream, vanilla extract, and mix until smooth.

Prepare the filling

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Add eggs

Pour the cream cheese filling into the cooled crust, spreading it evenly.

Pour filling into crust

Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.