Coconut Raspberry Cheesecake

Vanilla Flan

8 oz seared salmon, saffron risotto, chipotle butter sauce, broccolini, red pepper

Salmon Risotto

Chocolate Mousse Cake

More options available! Ask us about wedding cakes!

Dessert Bites

8 oz tenderloin, blue cheese butter, mashed potatoes, red wine demi, brussel sprouts

Blue Cheese Filet

12 oz charbroiled ribeye, mashed potatoes, broccolini & peppers, herbed goat cheese, sun dried tomato pesto, red wine demi

Goat Cheese Ribeye

Chicken breast, prosciutto, fried sage, fresh mozzarella, gouda cheese, wine butter sauce, broccolini & peppers, mashed potatoes

Chicken Saltimbocca

12 oz charbroiled strip, mashed potatoes, brown butter wine sauce, broccolini, red pepper

Brown Butter Ribeye

Tempura beer battered cod, waffle fries, cajun remoulade, dill tartar sauce, creamy coleslaw

Beer Battered Fish & Chips

Marinated steak, green beans, avocado, red onion, basil, herbed marinated

Whiskey Steak Cobb Salad

Tempura beer battered lobster, flour tortillas, pineapple habanero pico, arbol chili aioli, red cabbage, cilantro, Havarti. Served with rice and beans

Lobster Tacos

House blend ground beef brisket, chuck meat, cheddar cheese, LTOP, served with poblano slaw

Burger

Fried coconut chicken, artichoke hearts, avocado, swiss, tomato, red onions, croutons, almonds, creamy herb dressing, raspberry sauce

Coconut Chicken Salad

Open faced on sourdough, whipped potatoes, green beans, baby carrots, red pepper gravy, onion rings

Meatloaf

Grilled shredded chicken, Verde sauce, Monterey jack cheese, tomato salsa, coleslaw, red rice, southwest sour cream, black beans

Grilled Chicken Enchiladas

Slow roasted short rib, flour tortillas, monterey jack cheese, smoked chili tomato jam, lime crema, shredded red cabbage. Served with gouda mac & cheese

Short Rib Tacos

Shrimp Ceviche

Shrimp, lime, cucumber, onion, tomato, cilantro, cholula. Served with chips

Cocktail Shrimp

Coconut Shrimp

Ground pork and beef, basil tomato sauce, parmesan cheese

Italian Meatballs

House made ranch, blue crab, panko breading, cajun pepper sauce, fried capers, asian slaw

Crab Cakes

Cherry tomatoes, basil, fresh mozzarella, basil aioli, balsamic glaze

Caprese Skewers

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, making sure not to burn it.

Sauté Garlic

Add the halved cherry tomatoes to the skillet. Sauté for about 5-7 minutes until the tomatoes start to soften and burst.

Cook the Tomatoes

Add the cooked pasta to the skillet with the tomatoes and garlic. Toss to combine, adding reserved pasta water as needed to create a light sauce.

Combine Ingredients

Add the fresh basil leaves, grated Parmesan cheese, salt, and black pepper. Toss everything together and serve immediately.

Season and Serve

Pasta

Olive Oil

Garlic

Cherry Tomatoes

Basil Leaves

Parmesan Cheese

Salt

Black Pepper

In a medium bowl, combine the graham cracker crumbs, shredded coconut, and sugar. Mix well.

Prepare the Crust

Pour in the melted butter and stir until the mixture resembles wet sand.

Add Butter

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Form the Crust

Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Remove and let cool.

Pre-bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Mix Cream Cheese

Gradually add granulated sugar and sour cream, mixing until well combined.

Add Sugar and Sour Cream

Add eggs, one at a time, mixing well after each addition. Do not overmix.

Incorporate Eggs

Stir in the vanilla extract and coconut extract until fully incorporated.

Add Flavorings

Gently fold in the fresh raspberries, being careful not to break them.

Fold in Raspberries

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour Filling into Crust

Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

Cool the Cheesecake

Before serving, toss the fresh raspberries with powdered sugar in a small bowl.

Prepare Topping

Sprinkle the top of the cheesecake with shredded coconut and arrange the sugared raspberries on top.

Garnish the Cheesecake

Graham cracker crumbs

Unsweetened shredded coconut

Sugar

Unsalted butter, melted

Cream cheese, softened

Granulated sugar

Sour cream

Eggs

Vanilla extract

Fresh raspberries

Coconut extract

Powdered sugar

In a saucepan over medium heat, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently until the sugar dissolves and the mixture turns a golden brown. Be careful not to burn it.

Prepare the Caramel

Immediately pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.

Coat the Flan Mold

In a blender, combine 2 cups of whole milk, 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 large eggs, and 1 teaspoon of vanilla extract. Blend until smooth and well combined.

Blend the Ingredients

Carefully pour the blended mixture over the set caramel in the flan mold or ramekins.

Pour the Mixture

Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish and fill the baking dish with hot water halfway up the sides of the flan mold. Bake for 50-60 minutes or until the flan is set but still slightly jiggly in the center.

Bake the Flan

Remove the flan from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight for best results.

Cool and Chill

To unmold, run a knife around the edges of the flan, then place a plate on top of the mold and invert it. The flan should release easily with the caramel sauce flowing over it.

Unmold the Flan

Slice and serve the flan chilled, garnished with additional caramel sauce if desired.

Serve

Whole Milk

Sweetened Condensed Milk

Evaporated Milk

Granulated Sugar

Vanilla Extract

Water

Season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Prepare the Salmon

Place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked through. Remove from heat and let rest.

Sear the Salmon

In a saucepan, heat the chicken or vegetable broth and add saffron threads. Keep warm over low heat.

Heat the Broth

In a large pan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and minced garlic, sautéing until translucent.

Sauté Aromatics

Add the Arborio rice to the pan, stirring to coat with the butter and cook for 2-3 minutes until lightly toasted.

Toast the Rice

Pour in the white wine, stirring until it is mostly absorbed by the rice.

Add White Wine

Start adding the warm saffron-infused broth one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Remove from heat. Stir in grated Parmesan cheese, remaining butter, salt, and black pepper. Adjust seasoning to taste.

Finish the Risotto

In a small saucepan, melt the butter over low heat. Stir in minced chipotle peppers and lime juice. Season with salt to taste.

Prepare the Chipotle Butter

In a separate skillet, steam or sauté the broccolini and sliced red bell pepper until tender-crisp, about 5-7 minutes. Season with salt if desired.

Sauté Broccolini and Red Pepper

Salmon fillets

Olive oil

Black pepper

Arborio rice

Chicken or vegetable broth

Saffron threads

Shallot, finely chopped

Garlic, minced

White wine

Parmesan cheese, grated

Butter

Chipotle peppers in adobo sauce, minced

Lime juice

Broccolini

Red bell pepper, sliced

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

Preheat Oven

In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water until the batter is smooth. The batter will be thin.

Incorporate Boiling Water

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Cool the Cake

In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between until smooth. Let it cool slightly.

Melt Chocolate

In a large mixing bowl, whip 1 cup of heavy cream with granulated sugar and vanilla extract until soft peaks form. Set aside.

Whip Cream

In another bowl, beat the eggs with a pinch of salt until light and fluffy.

Beat Eggs

Fold the melted chocolate into the beaten eggs gently, then fold in the whipped cream until no streaks remain.

Combine Mixtures

Refrigerate the mousse for about 30 minutes to set.

Chill Mousse

Once the cake is completely cooled, cut it into two layers horizontally.

Layer the Cake

Place one layer of the cake on a serving plate and spread half of the chocolate mousse on top.

Spread Mousse

Place the second layer of cake on top of the mousse and spread the remaining mousse over the top and sides of the cake.

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