6oz CAB® sirloin, fully loaded crispy mashed potatoes, seasonal vegetables | 14oz Prime NY Strip +37

JOEY Classic Steak

romaine + kale, double smoked bacon, soft boiled egg, grilled chicken breast, grana padano dressing

The New Cobb

double patties, cheddar cheese, pickles, lettuce, roasted onion aioli

JOEY Cheeseburger

oven dried tomatoes, grana padana, truffle-dijon aioli, crispy capers, grilled artisan sourdough

Wagyu Beef Carpaccio

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

Mini Steak French Dips

Bollywood Butter Chicken

wok-fired vegetables, gold potatoes, dashi broth

Sake Glazed Chilean Seabass

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

S'mores Ice Cream Pie

raspberry coulis, tahitian vanilla ice cream

Butter Cake

Créme Brûlée Cheesecake - Full Order

sweet soy ginger glaze, peanuts, crispy wontons, spicy aioli | sub prawns +2.5

Szechuan Chicken Lettuce Wraps

Available Dates: Oct 11-14. One kit serves 4 to 6 guests.

Thanksgiving Meal Kits

22 oz, our famous fully loaded crispy mashed potatoes, seasonal vegetables, peppercorn sauce

Bone-In Prime Ribeye

1oz caviar with warm gaufrettes chips, sour cream, shallots and chives

Caviar

7oz USDA prime sirloin & jumbo lump crab cake with our famous fully loaded crispy mashed potatoes, seasonal vegetables

Steak with Crab Cake

full breast of chicken, warm potato + bacon salad, creamy coleslaw

Cajun Blackened Chicken

crab, shrimp, corn with panko crust, apple fennel salad, house-made tartar

Jumbo Lump Crab Cake

crab, shrimp, corn with panko crust, apple fennel salad, house-made tartar, toasted almonds

Jumbo Lump Crab Cakes

mango, coconut lime dressing, avocado mousse, sushi rice, crispy wonton shells

Lobster & Shrimp Sushi Tacos

Mushroom Chicken

Tofu Bowl

NYE Celebration Kit

Prime Sirloin

peanut salsa macha, salsa verde, corn guacamole, valentina's, fries

Baja Cauliflower Tacos

Season the CAB® sirloin with salt, black pepper, and olive oil. Let it sit at room temperature for about 15 minutes before cooking.

Prepare the Steak

Preheat a skillet or grill over medium-high heat. Cook the sirloin for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Add butter, garlic, and fresh herbs to the skillet during the last minute of cooking for added flavor. Baste the steak with melted butter.

Cook the Steak

Boil potatoes until tender. Drain and mash with butter, salt, and pepper. For a crispy texture, spread the mashed potatoes on a baking sheet and broil until the top is golden brown.

Prepare the Mashed Potatoes

Sauté seasonal vegetables in olive oil until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.

Cook the Vegetables

Plate the steak alongside the crispy mashed potatoes and sautéed seasonal vegetables. Enjoy your JOEY Classic Steak!

Serve

CAB® sirloin

Crispy mashed potatoes

Seasonal vegetables

Olive oil

Salt

Black pepper

Butter

Garlic

Fresh herbs (thyme/rosemary)

Soft boil the eggs by placing them in boiling water for 6-7 minutes. Once done, transfer them to an ice bath to stop the cooking process. Peel and set aside.

Prepare the Eggs

In a skillet over medium heat, cook the double smoked bacon until crispy. Remove from skillet and drain on paper towels.

Cook the Bacon

Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

Grill the Chicken

In a bowl, whisk together the grated Grana Padano cheese, olive oil, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.

Prepare the Dressing

In a large bowl, combine chopped romaine and kale. Top with sliced grilled chicken, crumbled bacon, halved soft boiled eggs, and drizzle with Grana Padano dressing. Toss gently to combine.

Assemble the Salad

Romaine Lettuce

Kale

Double Smoked Bacon

Grilled Chicken Breast

Eggs

Preheat the oven to 400°F (200°C). Slice the onion into wedges, drizzle with olive oil, and roast for 25-30 minutes until caramelized. Let cool, then blend with mayonnaise, garlic, lemon juice, salt, and pepper until smooth.

Prepare the Aioli

Divide the ground beef into 4 equal portions and shape them into patties, slightly larger than the burger buns.

Form the Patties

Heat a skillet or grill over medium-high heat. Season the patties with salt and pepper, and cook for about 4-5 minutes on each side for medium doneness. Add cheddar cheese slices on top during the last minute to melt.

Cook the Patties

Toast the burger buns lightly. Spread roasted onion aioli on both sides of the buns. Place the first patty on the bottom bun, followed by pickles and lettuce. Top with the second patty and cover with the top bun.

Assemble the Burger

Enjoy your JOEY Cheeseburger with your favorite side!

ground beef

cheddar cheese

pickles

lettuce

burger buns

Slice the Wagyu beef into thin carpaccio-style slices and arrange them on a large serving plate.

Prepare the Wagyu Beef

In a small bowl, whisk together the mayonnaise, Dijon mustard, truffle oil, and minced garlic until smooth. Set aside.

Make the Truffle-Dijon Aioli

Heat a small amount of oil in a pan over medium heat. Add the capers and fry until crispy. Remove and drain on paper towels.

Crispy Capers

Grill or toast the artisan sourdough slices until golden and crispy.

Prepare Sourdough

Top the Wagyu beef with oven-dried tomatoes, a sprinkle of Grana Padano cheese, and crispy capers. Serve with the truffle-Dijon aioli and grilled sourdough on the side.

Assemble the Dish

Wagyu beef

Oven-dried tomatoes

Grana Padano cheese

Crispy capers

Artisan sourdough bread

Mayonnaise

Dijon mustard

Truffle oil

Garlic, minced

Season the New York strip steak with salt and black pepper. Heat a skillet over medium-high heat with a little olive oil. Sear the steak for about 4-5 minutes on each side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly.

In a saucepan, combine the beef broth and minced garlic. Bring to a simmer and let it cook for about 10 minutes to meld the flavors. Adjust seasoning with salt and pepper as needed.

Prepare the Au Jus

Slice the French bread into individual pieces. Brush each piece with olive oil and toast in the oven at 375°F (190°C) for about 5 minutes, or until golden brown.

Toast the Bread

Layer the sliced steak on the toasted bread and top with Gruyere cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Assemble the Mini Dips

Serve the mini steak French dips with warm au jus on the side for dipping.

New York Strip Steak

Gruyere Cheese

French Bread

Beef Broth

Garlic Cloves

Olive Oil

Black Pepper

In a bowl, mix the yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, red chili powder, and salt. Add the chicken thighs, coat them well, and let marinate for at least 30 minutes or overnight in the fridge.

Marinate the Chicken

In a large skillet, heat ghee over medium heat. Add the marinated chicken pieces and cook until browned and cooked through, about 8-10 minutes. Remove the chicken and set aside.

Cook the Chicken

In the same skillet, add the chopped onion and sauté until golden. Pour in the tomato puree, stir well, and let simmer for about 10 minutes.

Prepare the Sauce

Add the cooked chicken back into the skillet. Pour in the heavy cream, stir well, and let simmer for an additional 5 minutes. Adjust seasoning if necessary.

Combine Chicken and Sauce

Garnish with fresh cilantro and serve with aromatic basmati rice and grilled naan.

Garnish and Serve

boneless chicken thighs

yogurt

ginger-garlic paste

ghee (or butter)

onion, finely chopped

canned tomato puree

heavy cream

garam masala

coriander powder

cumin powder

red chili powder

salt

fresh cilantro, chopped

In a small saucepan, combine sake, soy sauce, and honey. Heat over medium heat until the mixture thickens slightly, about 5 minutes. Set aside.

Prepare the Sake Glaze

Boil the gold potatoes in salted water until tender, about 15 minutes. Drain and set aside.

Cook the Potatoes

In a large wok, heat vegetable oil over high heat. Add bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Wok-Fire the Vegetables

In a separate skillet, heat a small amount of oil over medium-high heat. Add the Chilean seabass fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Brush the tops with the sake glaze during the last minute of cooking.

Cook the Seabass

Plate the seabass over a bed of sautéed vegetables and gold potatoes. Drizzle with dashi broth and garnish with sliced green onions and sesame seeds.

Chilean seabass fillets

Sake

Soy sauce

Honey

Dashi broth

Gold potatoes

Vegetable oil

Bell peppers

Carrots

Snap peas

Green onions

Sesame seeds

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden brown. Allow to cool completely.

Make the Graham Cracker Crust

Once the crust is cool, spread the vanilla ice cream evenly over the crust. Top with mini marshmallows, pressing them into the ice cream slightly. Drizzle with salted caramel sauce and chocolate sauce.

Assemble the Pie

Using a kitchen torch, carefully toast the mini marshmallows on top of the pie until golden brown and slightly charred. Alternatively, you can place the pie under a broiler for a few minutes, watching closely to prevent burning.

Torch the Marshmallows

Top the pie with whipped cream, and sprinkle with fresh rosemary leaves. Slice and serve immediately or freeze for a firmer texture.

Graham cracker crumbs

Unsalted butter, melted

Brown sugar

Vanilla ice cream

Mini marshmallows

Salted caramel sauce

Chocolate sauce

Whipped cream

Fresh rosemary leaves

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

Preheat the Oven

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition.

Add Eggs

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Stir in the vanilla extract.

Mix Dry Ingredients with Wet

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 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 transfer to a wire rack to cool completely.

Joey Classic Steak