Grilled Ribeye and panko crusted shrimp with garlic whipped potatoes and roasted asparagus topped with horseradish compound butter.

Surf & Turf

Vanilla Ice Cream topped chocolate sauce, caramel.

Ghirardelli Brownie

Breaded pork loin with herbed risotto, French cut green beans, and a lemon vinaigrette.

Pork Schnitzel

Roasted Jalapeno risotto served with French cut green beans and topped with Mango salsa.

Blackened Mahi Mahi

Indulge in a delightful three-course meal for two, featuring a harmonious blend of flavors and textures that will elevate your dining experience.

Three Course Meal for Two

Cheddar, lettuce, tomato, onion, pickle and garlic aioli.

Classic Wagyu Burger

Caesar dressing with parmesan and croutons.

Caesar Salad with Salmon

Creme Brulee

Pepper crusted Ribeye served with roasted garlic mashed potatoes and asparagus topped with a bourbon mushroom cream sauce.

Steak Au Poivre

Grilled Chicken and fettucine in a creamy pesto sauce, with red onion, mushrooms and tomato.

Pesto Chicken Fettucine

Sauteed brussels sprouts with a honey balsamic glaze, topped with bacon and candied pecans.

Brussels Sprouts

Panko crusted fried shrimp with green onion, sweet chili sauce, and toasted sesame seeds.

Firecraker Shrimp

Lettuce, tomato, dill pickle and whole grain mustard aioli.

Panko Crusted Pork Tenderloin Sandwich

Roasted garlic mashed potatoes and asparagus with a Honey-Thyme glaze.

Pan Seared Salmon

Pickled jalapeno, bacon, cream cheese, jalapeno jam.

Jalapeno Popper Wagyu Burger

Warm and comforting, our Cup of Soup du Jour features a rotating selection of freshly made soups crafted from seasonal ingredients.

Cup of Soup du Jour

Toasted rosemary focaccia with house made pesto, bacon, tomato, red onion and a parmesan crisp.

Pesto Grilled Chicken Sandwich

Enjoy a comforting bowl of soup paired with a fresh side salad for a perfect light meal.

Soup & Side Salad

Pan fried chicken breast with a parmesan risotto and asparagus served with a lemon-caper butter sauce.

Chicken Piccata

Mixed greens with roasted asparagus, tomato bruschetta, parmesan and balsamic vinaigrette.

Salmon Salad

Bacon Wagyu Burger

Ice Cream topped with Van Gogh Double Espresso Vodka, Tia Maria, whipped cream and chocolate shavings.

White Russian

Toasted focaccia with balsamic tomato bruschetta, parmesan cheese and green onion.

Balsamic Tomato Bruschetta

Caesar Salad with Grilled Chicken

In a bowl, combine the softened butter, horseradish, chopped parsley, and salt. Mix until well combined. Shape into a log, wrap in plastic wrap, and refrigerate until firm.

Prepare the Horseradish Compound Butter

Peel and chop the potatoes. Boil them in salted water until tender. Drain and return to pot. Add butter, minced garlic, and milk/cream. Mash until smooth and creamy. Adjust seasoning with salt.

Prepare the Garlic Whipped Potatoes

Preheat the oven to 425°F (220°C). Trim the asparagus and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender.

Prepare the Asparagus

Preheat the grill to high heat. Season the ribeye steaks with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest before slicing.

Grill the Ribeye

Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge shrimp in flour, dip in egg, then coat in panko. Heat oil in a skillet over medium heat and fry the shrimp until golden brown, about 2-3 minutes per side.

Cook the Shrimp

Ribeye steak

Shrimp (large, peeled and deveined)

Panko breadcrumbs

Egg (beaten)

All-purpose flour

Salt

Black pepper

Potatoes (Yukon Gold or Russet)

Butter

Garlic (minced)

Milk or cream

Asparagus

Olive oil

Unsalted butter (softened)

Prepared horseradish

Fresh parsley (chopped)

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Preheat the Oven

In a bowl, whisk together the Ghirardelli cocoa powder, granulated sugar, all-purpose flour, salt, and baking powder.

Mix Dry Ingredients

In a saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the chocolate chips until melted.

Melt Butter

In a large mixing bowl, beat the eggs and vanilla extract together. Slowly add the melted butter and chocolate mixture, stirring until combined.

Combine Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Combine Mixtures

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for at least 20 minutes before cutting into squares.

Cool

Place a square of brownie on a plate, top with a scoop of vanilla ice cream, and drizzle with chocolate and caramel sauce.

Serve

Ghirardelli cocoa powder

Granulated sugar

Baking powder

Eggs

Vanilla extract

Unsalted butter

Chocolate chips

Vanilla ice cream

Chocolate sauce

Caramel sauce

Season the pork loin slices with salt and pepper. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the schnitzels until golden brown on both sides. Remove and drain on paper towels.

Prepare the Pork Schnitzel

In a saucepan, heat chicken broth and keep warm. In a separate pan, toast Arborio rice in olive oil for a few minutes. Gradually add warm broth, stirring continuously until absorbed. Stir in Parmesan cheese and chopped parsley and season with salt and pepper.

Make the Herbed Risotto

Blanch the French cut green beans in boiling water for 3-4 minutes, then drain and transfer to ice water to stop cooking. Sauté briefly in olive oil and season with salt and pepper.

Prepare the Green Beans

In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.

Make the Lemon Vinaigrette

Plate the schnitzel alongside the herbed risotto and green beans. Drizzle with lemon vinaigrette before serving.

Pork loin

Breadcrumbs

Pepper

Arborio rice

Chicken broth

Parmesan cheese

Fresh parsley

French cut green beans

Lemon juice

Dijon mustard

Honey

Salt and pepper to taste

Mix paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper in a bowl. Rub the spice mixture on both sides of the Mahi Mahi fillets.

Prepare the Mahi Mahi

Heat olive oil in a skillet over medium-high heat. Add the seasoned Mahi Mahi fillets and cook for about 4-5 minutes on each side until blackened and cooked through. Remove from heat and keep warm.

Cook the Mahi Mahi

In a large pot, melt butter over medium heat. Add the chopped onion and diced jalapeno. Sauté until softened, about 5 minutes.

Sauté the Vegetables

Add Arborio rice to the pot and cook for 2 minutes, stirring frequently. Gradually add chicken broth, one cup at a time, stirring continuously until the rice is creamy and al dente, about 18-20 minutes.

Cook the Rice

Stir in the minced garlic and Parmesan cheese. Season with salt and pepper to taste.

Finish the Risotto

In a separate pot, bring water to a boil. Add French cut green beans and cook for 4-5 minutes until bright green and tender. Drain and toss with olive oil, salt, and pepper.

Cook the Green Beans

In a bowl, combine diced mango, red onion, cilantro, lime juice, and minced jalapeno. Mix well and set aside.

Make the Mango Salsa

Mahi Mahi fillets

Paprika

Cayenne pepper

Garlic powder

Onion powder

Jalapeno, diced

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Mango, diced

Red onion, diced

Cilantro, chopped

Lime juice

Jalapeno, minced

In a bowl, combine cherry tomatoes, mozzarella balls, and fresh basil. Drizzle with olive oil and balsamic glaze. Season with salt and black pepper. Toss gently to combine and serve immediately.

Caprese Salad

Preheat the grill to medium-high heat. In a small bowl, mix olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Rub the mixture over the chicken breasts. Grill chicken for 6-7 minutes on each side or until cooked through. In the last 5 minutes, add asparagus to the grill until tender. Serve chicken with grilled asparagus.

Herb Grilled Chicken with Asparagus

In a bowl, toss fresh strawberries with sugar and let sit for 10 minutes. Serve strawberries topped with whipped cream.

Strawberry Delight

Cherry Tomatoes

Fresh Basil

Mozzarella Balls

Balsamic Glaze

Olive Oil

Black Pepper

Chicken Breasts

Garlic

Fresh Rosemary

Lemon Juice

Fresh Strawberries

Sugar

Whipped Cream

In a bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well until smooth and creamy. Set aside in the refrigerator.

Prepare the Garlic Aioli

Preheat a grill or skillet over medium-high heat. Season the wagyu patties with salt and pepper. Cook the patties for 4-5 minutes on one side, then flip them and place a slice of cheddar cheese on each patty. Cook for another 4-5 minutes or until the cheese is melted and the patties reach your desired doneness.

Cook the Wagyu Patties

While the patties are cooking, slice the tomato and onion. Rinse the lettuce and pickles.

Prepare the Vegetables

Toast the burger buns lightly on the grill or in a toaster. Spread a generous amount of garlic aioli on the bottom half of each bun. Place the cooked wagyu patty with melted cheddar on top, followed by lettuce, tomato slices, onion rings, and pickles. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your choice of side.

Wagyu beef patties

Cheddar cheese

Lettuce

Tomato

Onion

Pickles

Burger buns

In a bowl, whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, salt, and black pepper until smooth.

Prepare the Dressing

In a large salad bowl, toss the chopped Romaine lettuce with the Caesar dressing until evenly coated.

Assemble the Salad

Top the salad with the cooked salmon, croutons, and grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.

Add Toppings

Serve immediately and enjoy your Caesar Salad with Salmon!

Romaine lettuce

Cooked salmon fillet

Croutons

In a saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the pod as well. Bring to a simmer, then remove from heat and let it infuse for 15 minutes.

Prepare the Custard

In a mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm cream mixture to the yolks, whisking constantly to prevent curdling.

Whisk the Egg Yolks

Preheat the oven to 325°F (160°C). Strain the custard mixture through a fine sieve into a measuring jug. Pour the custard 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. Cover and refrigerate for at least 2 hours or overnight.

Cool and Refrigerate

Before serving, sprinkle a thin layer of turbinado sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place them under a broiler for 1-2 minutes, watching closely to avoid burning.