Bright, fruity & refined expression from this renowned Prosecco estate

Zonin Prosecco - Veneto, Italy

all the groceries, secret sauce| mushroom & cheddar +4.25 | cheddar & bacon +4.25

Hand-Pressed Burger

prawns, crispy onions, truffle beurre blanc, grana padano

Ravioli Bianco

Créme Brûlée Cheesecake - Half Order

steamed & crispy rice, snap peas, cauliflower, almonds, thai peanut curry sauce

Oven roasted Wild Cod

Warm Italian Donuts

warm potato salad, bacon + horseradish aioli, creamy coleslaw

Blackened Chicken

tempura-style, cool cucumbers, chili sauce

Chili Chicken

torched marshmallow, smoked graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crisp rosemary leaves

S'mores Ice Cream Pie

carved new york strip, gruyere cheese, garlic toast, au jus pour over

Mini Steak French Dips - Half Order

korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4

Crispy Tofu Bowl

harissa chicken, chickpeas, artichokes, roasted peppers, kalamata olives, gem tomatoes, jasmine rice, hummus, tzatziki

Mediterranean Bowl

Mini Steak French Dips - Full Order

Truffle Parmesan Fries

crispy tofu, aromatic basmati rice, papadum, grilled naan

Bollywood Butter Tofu

sweet soy ginger glaze, peanuts, crispy wontons, spicy aioli

Szechuan Tofu Lettuce Wraps

Hummus

marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion

Tuna & Avocado Crunch Roll

Japanese Gyoza

sashimi grade ahi tuna poke, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avo +4

Tuna Poke Bowl

seared rare, mango, peanuts, avocado, crispy wontons, cilantro ginger dressing

Yellowfin Tuna Salad

grilled rare, bacon, sweet pepper relish, onion rings

Ahi Tuna Club

sliced grilled sirloin, prawns, grana padano, truffle beurre sauce | 6oz CAB Sirloin +4.50 | 6oz Filet Mignon +26

Steak & Ravioli Bianco

Créme Brûlée Cheesecake - Full Order

Place the Zonin Prosecco in the refrigerator for at least 2 hours before serving.

Chill the Prosecco

Wash the strawberries and mint leaves. Cut the strawberries into halves.

Prepare the Garnishes

Pour the chilled Zonin Prosecco into flutes and garnish each glass with halved strawberries and a few mint leaves.

Pour and Garnish

Serve immediately and enjoy the bright, fruity, and refined taste of this Prosecco.

Enjoy

Zonin Prosecco

Fresh strawberries

Mint leaves

In a bowl, mix ground beef with salt and black pepper. Form into two equal-sized patties.

Form the Patty

Heat a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the same skillet, cook the bacon slices until crispy. Remove and set aside.

Cook the Bacon

In the bacon drippings, sauté the mushrooms until golden brown.

Sauté the Mushrooms

On the bottom half of each bun, place a cooked patty, top with cheddar cheese, sautéed mushrooms, bacon, and a dollop of secret sauce. Cover with the other half of the bun.

Build the Burger

Ground Beef

Salt

Black Pepper

Cheddar Cheese

Bacon

Mushrooms

Secret Sauce

Burger Buns

In a large bowl, combine flour and salt. Create a well in the center, add eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

In a pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add prawns, salt, and pepper; cook until prawns are pink and cooked through. Allow to cool, then mix with grated Parmesan.

Prepare the Filling

In a small saucepan, combine white wine and shallots. Simmer until reduced by half. Stir in heavy cream and cook until thickened. Gradually whisk in chilled butter until smooth. Add truffle oil and salt; keep warm.

Make the Sauce

Roll out the pasta dough thinly. Cut into squares, add a spoonful of filling to the center of each square, and fold to form a triangle, sealing the edges. Cook in boiling salted water for 3-4 minutes until they float.

Assemble and Cook the Ravioli

Place cooked ravioli on a plate, drizzle with truffle beurre blanc, and garnish with crispy onions and Grana Padano. Serve immediately.

Plate the Dish

All-purpose flour

Eggs

Olive oil

Prawns, peeled and deveined

Garlic, minced

Parmesan cheese, grated

Black pepper

White wine

Shallots, finely chopped

Heavy cream

Unsalted butter, chilled and cubed

Truffle oil

Crispy onions

Grana Padano cheese, grated

Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let cool.

Make the crust

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and mix well. Incorporate eggs one at a time, mixing well after each addition. Finally, add the heavy cream and mix until just combined.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours, or overnight.

Bake the cheesecake

In a saucepan, combine fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Allow to cool.

Prepare the compote

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until ready to serve.

Make the whipped cream

Slice the chilled cheesecake and top each slice with strawberry compote and a dollop of whipped cream before serving.

Serve

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Graham cracker crumbs

Unsalted butter

Lemon juice

Powdered sugar

Preheat the oven to 400°F (200°C). Place the wild cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Squeeze fresh lemon juice over the top.

Prepare the Cod

Roast the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Roast the Cod

In a skillet, melt butter over medium heat. Add the cooked jasmine rice and salt, and press down to form an even layer. Let it cook for about 5-7 minutes without stirring until the bottom is crispy. Flip and cook the other side for an additional 5 minutes.

Crisp the Rice

Steam the snap peas and cauliflower florets until tender, about 5-7 minutes. Set aside.

Steam the Vegetables

In a saucepan over medium heat, combine coconut milk, peanut butter, red curry paste, soy sauce, lime juice, and honey. Stir continuously until the sauce is smooth and heated through, about 5 minutes.

On a plate, place a portion of crispy rice, top with roasted cod, steamed vegetables, and drizzle with Thai peanut curry sauce. Garnish with chopped almonds and fresh cilantro.

Wild cod fillets

Lemon

Cooked jasmine rice

Butter

Snap peas

Cauliflower florets

Coconut milk

Peanut butter

Red curry paste

Soy sauce

Lime juice

Honey

Chopped almonds

Fresh cilantro

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed. Melt the butter and fold it into the dough.

Prepare the Dough

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drop spoonfuls of the dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Donuts

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip until soft peaks form. Set aside in the refrigerator until ready to serve.

Prepare the Cream

In a saucepan, combine lemon juice, sugar, and eggs. Cook over medium heat, whisking constantly until the mixture thickens (about 10 minutes). Remove from heat and stir in butter and lemon zest. Let cool.

Prepare the Curd

Once the donuts are ready, fill them with the mascarpone cream using a piping bag. Serve with lemon curd drizzled on top or on the side.

Assemble the Dish

all-purpose flour

granulated sugar

baking powder

salt

eggs

milk

vanilla extract

unsalted butter

vegetable oil

mascarpone cheese

heavy cream

powdered sugar

fresh lemon juice

lemon zest

Rub the chicken breasts with olive oil and blackening seasoning. Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side or until cooked through and blackened. Remove from heat and let rest.

Season and Cook the Chicken

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.

Cook the Potatoes

In a skillet, melt the butter over medium heat. Add the potatoes, bacon, green onions, apple cider vinegar, salt, and pepper. Toss gently and heat through for about 5 minutes.

Combine Ingredients

In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Mix well until smooth.

Mix the Aioli

In a large bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is well coated. Refrigerate until ready to serve.

Combine Slaw Ingredients

Slice the blackened chicken and serve it with warm potato salad, a dollop of horseradish aioli, and a generous side of creamy coleslaw.

boneless, skinless chicken breasts

blackening seasoning

olive oil

baby potatoes

bacon, cooked and crumbled

green onions, sliced

butter

apple cider vinegar

pepper

mayonnaise

horseradish

lemon juice

garlic, minced

green cabbage, shredded

carrots, shredded

sugar

Cut the chicken breast into bite-sized pieces. Season with salt and black pepper.

Prepare the Chicken

In a bowl, mix together all-purpose flour, cornstarch, and a pinch of salt. In another bowl, beat the eggs and add ice water. Combine the wet and dry ingredients until just mixed (lumps are okay).

Make the Tempura Batter

In a deep skillet or pot, heat cooking oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Dip each piece of chicken into the tempura batter, letting excess batter drip off. Carefully place the chicken in the hot oil, frying in batches until golden brown and cooked through (about 4-5 minutes). Remove and drain on paper towels.

Fry the Chicken

While the chicken is frying, slice the cucumber into thin rounds or sticks and set aside.

Prepare the Cucumber

Arrange the fried chicken on a plate, serve with sliced cucumbers, and drizzle with chili sauce.