Sashimi-grade tuna in ponzu with red onion, serrano, and scallions served with wonton crisps

TUNA POKE

Thinly sliced prime rib, melted cheese and creamy horseradish sauce on a hawaiian roll

PRIME RIB

Two USDA prime tacos served in a blue corn tortilla with caramelized onions and cream avocado mousse

PRIME TACOS

Classically bruleed topped with fresh berries & mint

Crème Brulee

Decadent layers of cake, white & milk chocolate mousse with dark chocolate truffle icing

Chocolate Mousse Cake

Butter, sour cream, bacon, cheddar cheese & chives

Baked Potato

Sauteed in garlic, butter & topped with grated parmesan

Brussels Sprouts

Fresh baby spinach leaves with three-cheese blend, finished with panko breadcrumbs

Creamed Spinach Au Gratin

Yukon gold potatoes layered with three cheeses, topped with crumbled bacon

Au Gratin Potato

House cheese sauce with penne pasta & shaved black truffles

Truffle Mac & Cheese

Hand-cut crispy golden potatoes tossed in parmesan, rosemary & garlic

Steak Fries

Grilled with extra virgin olive oil, salt & pepper

Asparagus

Sauteed with garlic & red wine cream sauce

Sauteed Portabella Mushrooms

Baked in white wine butter & herbs, served over sauteed arugula, caramelized fennel, topped with olives & orange

Chilean Seabass

Lightly breaded chicken breast topped with homemade marinara

Chicken Parmesan

Four jumbo diver scallops, white wine beurre blanc, & brown butter popcorn lobster

Chargrilled Scallops

Grilled Cedar Plank Salmon

A5 Filet

American Wagyu Ribeye

American Wagyu NY Strip

Filet

Salmon Carpaccio

topped with capers, hard boiled eggs, shallots, tomato, & parmesan cheese

Beef Carpaccio

Caviar

Pat the sashimi-grade tuna very dry with paper towels. Trim any sinew and cut into 1/2-inch dice. Place diced tuna in a chilled mixing bowl.

Prepare tuna

In a small bowl whisk together ponzu sauce, light soy sauce, sesame oil, and fresh lime juice until combined.

Make dressing

Add the finely chopped red onion, thinly sliced serrano, and sliced scallions to the tuna. Pour the dressing over the tuna mixture and gently toss to coat all pieces evenly. Sprinkle in toasted sesame seeds, chopped cilantro if using, and freshly cracked black pepper. Taste and adjust seasoning with fleur de sel or flaky sea salt as needed.

Combine

Let the poke rest in the refrigerator for 5–10 minutes to allow flavors to meld (do not marinate longer than 20 minutes to preserve texture). Remove from refrigerator 2 minutes before serving to take the chill off slightly.

Marinate briefly

Preheat oven to 350°F (175°C). Line two sheet pans with parchment paper or silicone mats.

Preheat and prepare

Stack wonton wrappers and cut each wrapper into quarters (to make triangles) or leave whole for larger chips. Lightly brush both sides of each piece with neutral oil using a pastry brush. Arrange in a single layer on the prepared sheet pans, leaving space between pieces.

Cut and brush

Bake in the preheated oven for 6–10 minutes, rotating pans halfway, until the edges turn golden brown and the centers are crisp. Watch closely - wontons brown quickly. Remove from oven and immediately sprinkle with coarse salt. Transfer to a cooling rack to crisp further.

Bake until crisp

Portion 3–4 tablespoons of poke per small plate or 1/2 cup per serving (see servings). Arrange wonton crisps around or under the poke on the plate. Garnish with microgreens or extra cilantro, a few thin cucumber slices, and a lime wedge. Serve immediately so wonton crisps remain crunchy.

sashimi-grade ahi tuna

ponzu sauce

light soy sauce

sesame oil

fresh lime juice

finely chopped red onion

finely sliced serrano chile (seeded if desired)

thinly sliced scallions (white and green parts)

toasted sesame seeds

fresh cilantro leaves (optional)

black pepper

fleur de sel or flaky sea salt

wonton wrappers

neutral oil for brushing (vegetable or grapeseed)

coarse salt

microgreens or additional cilantro

thinly sliced cucumber

extra lime wedges

In a medium bowl whisk together prepared horseradish, sour cream, mayonnaise, lemon juice, Worcestershire sauce and granulated sugar until smooth.

Stir in chopped chives, salt and black pepper. Taste and adjust seasoning — add more horseradish for heat or a pinch more sugar for balance.

Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat oven to 350°F (175°C). Using a sharp knife, slice the Hawaiian rolls horizontally, keeping the top attached if using as a full tray or separating tops and bottoms if making individual sandwiches. Place bottom halves on a baking sheet lined with parchment.

Prepare rolls

In a small bowl mix softened butter and Dijon mustard until emulsified. Brush butter-mustard mixture evenly over the cut side of each roll (both top and bottom if separated). Sprinkle the tops lightly with kosher salt and freshly ground black pepper.

If your prime rib is cold, warm it gently: place the thin slices in a single layer on a baking tray, cover loosely with foil and warm in the oven for 6–8 minutes until just heated through (do not overcook). Alternatively, warm slices in a skillet over medium-low heat with a teaspoon of beef drippings for 2–3 minutes, turning once.

On each bottom roll layer approximately 1.6 oz (about 1–2 slices) of warmed prime rib, folding slices as needed to fit evenly across 12 rolls.

Tear provolone slices in halves or quarters and place over the prime rib so each sandwich gets about 0.5 slice (total 6 slices covers 12 small rolls).

Place the top halves of the rolls over the sandwiches. Brush tops lightly with any remaining butter-mustard mixture.

Cover the assembled tray loosely with foil and bake at 350°F (175°C) for 8–10 minutes, until cheese is melted and rolls are warmed through. Remove foil for the last 1–2 minutes if you want slightly crisped tops.

Remove from oven and transfer sandwiches to a cutting board if assembled as a tray. Using a serrated knife cut between rolls into individual sandwiches if needed.

Serve immediately with a generous dollop of the creamy horseradish sauce on the side or spread inside before adding the top roll. Garnish with chopped parsley if using.

If serving au jus: reheat beef au jus or beef broth with drippings and Worcestershire until simmering in a small saucepan. Place a small ramekin of au jus beside each plate for dipping.

Hawaiian rolls (soft dinner rolls), separated into individual rolls

Thinly sliced prime rib (ready-to-serve, warmed)

Provolone cheese slices, torn to fit rolls

Unsalted butter, softened

Dijon mustard

Freshly ground black pepper

Kosher salt

Prepared horseradish (jarred)

Sour cream

Mayonnaise

Fresh lemon juice

Worcestershire sauce

Granulated sugar

Fresh chives, finely chopped

Salt

Black pepper

Beef au jus or low-sodium beef broth

Beef drippings or 1 tsp Worcestershire sauce

Chopped parsley (garnish)

Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When butter has melted and begins to foam, add the thinly sliced onion and spread into an even layer.

Cook onions slowly

Season onions with 1/4 teaspoon salt and 1/4 teaspoon sugar. Cook, stirring or scraping the pan every 2–3 minutes, adjusting heat as necessary so onions brown slowly without burning. Total cooking time: 20–30 minutes until deeply golden and soft.

In the last 1–2 minutes of cooking, increase heat to medium and add 1/2 teaspoon sherry or apple cider vinegar to deglaze the pan and lift browned bits. Stir to combine and remove from heat. Keep warm.

Scoop the avocado flesh into a small bowl or blender. Add 3 tablespoons sour cream (or crème fraîche), 1 tablespoon fresh lime juice, 1/4 teaspoon grated garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon neutral oil.

Make mousse

Whisk vigorously with a fork for a slightly chunky mousse, or purée in a blender/food processor for a silky consistency. Taste and adjust seasoning — add more lime or salt if needed. If too thick, add a teaspoon of water or oil to loosen. Transfer to a piping bag or small squeeze container and refrigerate until assembly.

Pat the 12 oz of prime beef dry with paper towels and season evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Prepare beef

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon neutral oil and 1/2 tablespoon butter. When the fat is shimmering and the butter just beginning to brown, add the beef in a single layer. Sear without moving for 1–1.5 minutes to develop a deep brown crust, then toss and cook another 30–60 seconds until medium-rare to medium depending on thickness. Total time will vary; aim for internal temperature ~130–140°F (54–60°C). Remove from pan and let rest 2 minutes, then thinly slice against the grain if needed.

Warm the blue corn tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm and soft.

Assemble tacos: place a warmed tortilla on a plate, pipe or spoon about 1–1.5 tablespoons of cream avocado mousse in the center. Top with half of the sliced/seared prime beef (about 6 oz total per taco). Add a generous spoonful (about 2 tablespoons) of caramelized onions on top of the beef.

Garnish with chopped cilantro (about 1/2 tablespoon per taco), 2 pickled jalapeño slices if using, a light sprinkle of sea salt flakes, and a lime wedge on the side. Serve immediately while warm.

USDA prime beef, thinly sliced or small dice (ribeye or skirt)

Blue corn tortillas (6-inch)

Neutral oil (vegetable or grapeseed)

Unsalted butter

Yellow onion, thinly sliced

Olive oil

Sherry vinegar or apple cider vinegar

Ripe avocado (peeled, pitted)

Sour cream or crème fraîche

Fresh lime juice

Garlic, grated or very finely minced

Neutral oil or olive oil (to loosen mousse)

Fresh cilantro leaves, chopped

Pickled jalapeño slices (optional)

Lime wedges

Sea salt flakes (finishing)

Preheat the oven to 325°F (160°C). Arrange six 4- to 6-ounce ramekins in a deep baking dish or roasting pan with enough space between them to pour hot water later.

Preheat and prepare ramekins

Combine the heavy cream, whole milk, and the scraped seeds and pod of the vanilla bean (or 1 tsp vanilla extract if using) in a medium saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep 15 minutes if using a vanilla bean pod; discard the pod before proceeding.

Heat cream and milk with vanilla

While the cream is steeping, whisk together the egg yolks, 1/2 cup granulated sugar (for the custard), and kosher salt in a medium bowl until the mixture is pale and slightly thickened, about 1 to 2 minutes.

Whisk yolks and sugar

Slowly pour about 1/3 of the hot cream into the yolk mixture in a slow, steady stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining cream until fully incorporated.

Temper the eggs

Strain the custard through a fine mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod remnants. Divide the mixture evenly among the prepared ramekins (approximately 4 to 6 ounces each).

Strain and fill ramekins

Place the filled ramekins into the deep baking dish. Pour hot (but not boiling) water into the pan until it reaches about halfway up the sides of the ramekins (use approx. 2 cups hot water; add more if needed). Carefully transfer to the oven and bake for 30 to 40 minutes, until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Bake in a water bath

Remove the ramekins from the water bath using tongs or a spatula and cool on a wire rack for 30 minutes. Cover each ramekin loosely with plastic wrap and refrigerate at least 2 hours and up to 3 days. Chilling is essential to fully set the custard and ensure a firm surface for bruleeing.

Cool and chill

When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Gently tilt and tap to level the sugar into a uniform coating (use approx. 3 to 4 teaspoons per ramekin; total listed sugar is approximate).

Prepare sugar for brulee

Using a culinary kitchen torch, hold the flame 2 to 3 inches from the surface and move in a slow circular motion until the sugar melts, bubbles, and turns a rich amber color, forming a hard glassy surface (about 1 to 2 minutes). If you don't have a torch, place the ramekins on a baking sheet and broil on high 2 to 3 inches from the broiler element for 2 to 4 minutes, watching closely to avoid burning.

Caramelize the sugar

Allow the caramelized tops to cool and harden for 1 to 2 minutes before serving so they set into a crisp shell.

Cool the caramel

Top each brûlée with a small handful of fresh mixed berries (about 2 to 3 tablespoons per ramekin) and 1 or 2 mint leaves. Serve immediately so guests can enjoy the contrast between the warm crisp top and the chilled custard beneath.

Garnish and serve

Notes on water bath: Use hot (just off-boil) water to speed baking and avoid temperature shock. Carefully pour water into the baking pan after the ramekins are placed inside to the halfway mark. If the water level drops during baking, carefully add more hot water. Use caution when removing ramekins from the hot water to avoid splashing.

heavy cream

whole milk

granulated sugar (for custard)

large egg yolks

vanilla bean (split and scraped) OR vanilla extract

kosher salt

granulated sugar (for brulee top)

fresh berries (strawberries, raspberries, blueberries mixed)

fresh mint leaves

hot water (for baking pan)

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9-inch) with parchment; grease parchment and dust with cocoa powder.

Prepare

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Dry ingredients

In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.

Wet ingredients

Pour wet mixture into dry ingredients and whisk until just combined. Gradually whisk in hot water until batter is smooth and slightly thin. Do not overmix.

Divide batter evenly between prepared pans. Bake 20–25 minutes (8-inch) or until a toothpick inserted into center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto racks and cool completely. If cake is domed, level tops once cool.

Bake

Sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl; let bloom 5 minutes. Put white chocolate and 1/4 cup milk in a heatproof bowl. Heat milk until steaming (microwave 30–45 sec or stovetop), pour over chocolate and let sit 1 minute, then whisk until smooth. If needed, microwave in 10-second bursts to finish melting.

Bloom gelatin & melt chocolate

Warm bloomed gelatin 5–8 seconds in microwave until liquid, then whisk into melted white chocolate until fully incorporated and glossy. Whisk in vanilla.

Incorporate gelatin

Whip 1.5 cups cold heavy cream to soft-medium peaks (starts to hold shape but still glossy). Reserve a few tablespoons for smoothing if desired.

Whip cream

Fold one-third of whipped cream into the white chocolate to loosen the mixture, then gently fold in remaining cream until homogeneous and airy. Chill briefly (15–20 minutes) if mixture feels too soft to layer.

Fold together

Sprinkle 1 tsp gelatin over 2 tbsp cold water; let bloom 5 minutes. Place milk chocolate and 1/4 cup milk in a heatproof bowl. Heat milk until steaming, pour over chocolate, let sit 1 minute, then whisk until smooth.

Warm bloomed gelatin 5–8 seconds until liquid and whisk into melted milk chocolate. Stir in 1/8 tsp salt to deepen flavor.

Add gelatin & season

Whip 1.5 cups cold heavy cream to soft-medium peaks.

Fold a third of the whipped cream into the melted milk chocolate to lighten, then fold in the rest gently until even. Chill 10–20 minutes if too soft for assembly.

Place 3/4 cup heavy cream in a small saucepan and bring just to a simmer over medium heat (do not boil). Remove from heat.

Heat cream

Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth. Add butter and corn syrup, stir until glossy. Let cool at room temperature until thick but pourable (about 20–30 minutes). If too thin, chill briefly and stir; if too firm, warm gently.

Make ganache

Place one cake layer on a cake board or serving plate. If cake is domed, place cut side up so layers sit flat. Spread a thick, even layer (about half) of milk chocolate mousse over the cake, smoothing to edges. Chill 15 minutes to set slightly. Place second cake layer on top and press gently. Spread white chocolate mousse over the top and smooth edges or pipe a neat edge if desired. Chill 1–2 hours (or until mousse is set) in refrigerator.

Layering

When mousse is set and ganache is pourable but not hot, pour ganache over center of chilled cake and use an offset spatula to gently coax it over edges for a smooth, even coat. Work quickly; the cooled mousse will help ganache set. If you prefer a drip effect, allow more ganache to run over edges.

Apply truffle icing

Chill cake 30 minutes to let ganache set. Decorate with chocolate shavings or cocoa nibs around the top edge if desired. Let cake sit at cool room temperature 10–15 minutes before slicing for cleaner cuts. Store refrigerated up to 3 days.

Tuna Poke

Prime Rib

Prime Tacos