Fried Maple-Bacon Brussels Sprouts, Sweet Potato Puree, Pickled Onions

Sous Vide Buttermilk Fried Chicken

Apple Demi-Glace, Rosemary Roasted Potatoes, Bacon, Brussels Sprouts

Bone-In Pork Chop 15oz

Blackening Spice, Truffled Mashed Potatoes, Asparagus, Shallot Demi-Glace

Prime New York Strip 14oz

Roasted Garlic-Mushroom Butter, Whipped Potatoes, Honey Glazed Carrots, Red Wine Reduction, Veal Demi-Glace

Grilled Filet Mignon 8oz

Wild Mushrooms, Andouille Sausage, Holy Trinity, Cilantro, Scallion, Gulf Prawns

Shrimp & Smoked Gouda Grits

San Franciscan Style Stew, Alaskan Fin Fish, Scallops, Prawns, Tomato-Fennel Broth

AK Seafood Cioppino

Haricot Verts, Roasted Tomato, Castelvetrano Olive, Roasted Garlic, Mashed Potatoes, Lemon Butter Nage

Kodiak Scallops Nicoise

Pineapple Shoyu Reduction, Basmati Cilantro-Lime Pilaf, Baby Bok Choy, Mango Salsa

Wild AK Salmon

Caramelized Miso Glaze, Garlic Noodles, Sesame Ginger-Scallion Relish, Basil Oil

Alaskan Black Cod

Mixed Greens, Gorgonzola, Candied Pecans, Greens, Honey Tabasco Dressing

Poached Pear

Parmesan-Herb Crust, Ricotta-Arugula Risotto, Sauce Vierge

Alaskan Halibut

Lemon-Blueberry Vinaigrette, Romaine, Feta, Red Onion, Cashew

Blueberry and Arugula

Kale, Carrot, Pistachio, Whipped Ricotta, Honey-Lemon Bourbon Vinaigrette

Beets and Ricotta

Romaine, Traditional Anchovy Dressing, Crispy Parmesan, Crostini, Fried Garlic, Black Olive Crumble

Caesar

Gulf Prawns, Andouille Sausage, Basmati Rice, Traditional NOLA Dark Roux

House Gumbo

Shrimp- Mushroom Wonton, King Crab, Lemongrass Infused Coconut Milk

Seafood Fusion

Hot Honey Glazed, Crispy Polenta, Frisee & Fennel, Pickled Red Onion

Roasted Pork Belly

Muhammara, Feta Spread, Olive Tapenade, Roasted Garlic Hummus

Mediterranean Plate

Mission Fig-Port Chutney, Candied Walnuts, Garlic Confit, Crostini

Gorgonzola Fondue

Cilantro, Thai Basil, Bamboo Shoots, Kaffir Lime Coconut Milk

Green Curry Manila Clams

Parmesan-Bacon Gratin, Citrus Beurre Blanc, Lemon

Roasted Alaskan Oysters “Casino”

Fresh Alaskan Oysters

Prepare the chicken for sous vide cooking.

Sous Vide Chicken Preparation

In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.

Cook the marinated chicken using the sous vide method.

Sous Vide Cooking

Preheat your sous vide water bath to 165°F (74°C). Remove the chicken from the buttermilk, allowing excess to drip off. Seal the chicken in a vacuum bag and place it in the water bath. Cook for 1.5 to 2 hours.

Finish the chicken with a crispy coating.

Frying the Chicken

In a large bowl, mix the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Remove the chicken from the sous vide bag and dredge each piece in the flour mixture, shaking off excess.

In a large skillet, heat the canola oil over medium-high heat. Once hot, carefully add the coated chicken pieces and fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.

Prepare the Brussels sprouts as a side dish.

Maple-Bacon Brussels Sprouts

In a separate pan, cook the halved Brussels sprouts over medium heat until they are tender and caramelized, about 8-10 minutes. Stir in the crumbled bacon and maple syrup, cooking for an additional 2 minutes.

Sweet Potato Puree

Boil the cubed sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt to taste.

Plating

On a plate, serve a piece of fried chicken alongside a generous scoop of sweet potato puree. Top with the maple-bacon Brussels sprouts and garnish with pickled onions.

Chicken thighs (boneless and skinless)

Buttermilk

Hot sauce (optional)

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Garlic powder

Onion powder

Canola oil (for frying)

Maple syrup

Bacon (cooked and crumbled)

Brussels sprouts (halved)

Sweet potatoes (peeled and cubed)

Butter

Pickled onions

Season the bone-in pork chops with salt and black pepper on both sides.

Prepare the Pork Chops

In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Pork Chops

In the same skillet, add the diced apples, apple cider, and chicken broth. Bring to a simmer and reduce for about 5-7 minutes until slightly thickened. Stir in unsalted butter and fresh rosemary, mixing well.

Make the Apple Demi-Glace

Add the halved Brussels sprouts to the skillet and toss with the remaining juices and garlic. Cook for about 8-10 minutes until tender and slightly caramelized.

Cook the Brussels Sprouts

In a separate pan, cook the bacon slices until crispy. Remove from the pan and chop into bite-sized pieces.

Cook the Bacon

Return the pork chops to the skillet with the apple demi-glace and Brussels sprouts. Cook for an additional 5 minutes to heat through. Sprinkle with cooked bacon and fresh thyme.

Combine Everything

Plate the pork chops with Brussels sprouts and spoon the apple demi-glace over the top. Enjoy!

Serve

Bone-In Pork Chops

Black Pepper

Olive Oil

Apple Cider

Unsalted Butter

Fresh Rosemary

Red Apples (diced)

Bacon

Brussels Sprouts (halved)

Fresh Thyme

Garlic (minced)

Chicken Broth

In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, black pepper, and salt. Mix well until fully combined.

Prepare the Blackening Spice

Rub the New York Strip Steak with olive oil, then generously coat both sides with the prepared blackening spice. Allow the steak to sit at room temperature for about 30 minutes.

Season the Steak

Preheat a cast-iron skillet or grill over high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 5-10 minutes before slicing.

Cook the Steak

Peel and cut the russet potatoes into quarters. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add heavy cream, unsalted butter, truffle oil, salt, and black pepper. Mash until creamy and smooth. Adjust seasoning to taste.

Mash the Potatoes

Trim the ends of the asparagus and rinse under cold water. Pat dry with a paper towel.

Prepare the Asparagus

In a skillet, heat olive oil over medium heat. Add asparagus, season with salt and black pepper, and sauté for about 5-7 minutes until tender and vibrant green.

Cook the Asparagus

Finely chop the shallots. In a saucepan over medium heat, melt the unsalted butter. Add shallots and sauté for about 2-3 minutes until translucent.

Sauté Shallots

Pour in the red wine and bring to a boil. Reduce heat and let simmer until reduced by half. Add beef stock and continue to simmer until the sauce thickens. Season with salt and black pepper to taste.

Make the Demi-Glace

Paprika

Cayenne Pepper

Garlic Powder

Onion Powder

Dried Oregano

Russet Potatoes

Heavy Cream

Truffle Oil

Fresh Asparagus

Shallots

Red Wine

Beef Stock

New York Strip Steak

Season the filet mignon with salt and black pepper on both sides.

Prepare the Steak

Preheat the grill to medium-high heat. Grill the filet mignon for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes before serving.

Rest the Steak

Preheat the oven to 400°F (200°C). Wrap garlic cloves in aluminum foil and roast in the oven for 30-35 minutes until soft.

Roast Garlic

In a skillet, melt 1 cup of unsalted butter over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes.

Sauté Mushrooms

Once the garlic is roasted, squeeze the cloves out of their skins and mix with the sautéed mushrooms, parsley, salt, and pepper. Blend until smooth.

Combine Ingredients

Peel and chop the russet potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return to the pot. Add butter and heavy cream, then mash until creamy. Season with salt and pepper to taste.

Mash Potatoes

In a pot, bring water to a boil and add baby carrots. Cook for 5-7 minutes until tender.

Cook Carrots

Drain the carrots and return to the pot. Add honey, butter, salt, and pepper. Cook over low heat for 2-3 minutes until coated.

Glaze Carrots

In a saucepan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until translucent, about 3 minutes.

Pour in the red wine and let it simmer until reduced by half, about 10 minutes.

Add Wine and Reduce

Stir in the veal demi-glace, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

Finish Sauce

Filet Mignon

Garlic Cloves

Mushrooms (Cremini or Button)

Fresh Parsley

Baby Carrots

Honey

Veal Demi-Glace

In a medium saucepan, bring the chicken broth to a boil.

Prepare the Grits

In a large skillet, heat olive oil over medium heat.

Cook the Sausage and Vegetables

Add the shrimp to the skillet with the vegetables.

Cook the Shrimp

To serve, spoon a generous portion of the cheesy grits onto a plate.

Shrimp

Smoked Gouda cheese

Grits

Andouille sausage

Wild mushrooms (e.g., shiitake, cremini)

Bell pepper

Onion

Celery

Cilantro

Scallion

Garlic

Chicken broth

Olive oil

In a large pot or Dutch oven, heat the olive oil over medium heat.

Prepare the Base

Add the diced yellow onion, diced fennel, and minced garlic to the pot. Sauté until the onion is translucent and the fennel is tender, about 5-7 minutes.

Sauté Vegetables

Stir in the crushed tomatoes, fish stock (or clam juice), and dry white wine. Bring to a simmer.

Add Tomatoes and Liquid

Add the dried oregano, red pepper flakes, salt, and black pepper to the pot. Adjust seasoning to taste.

Season the Broth

Once the broth is simmering, gently add the chunks of Alaskan fin fish, scallops, and prawns to the pot.

Add Seafood

Cover the pot and simmer for 10-15 minutes, until the seafood is cooked through and opaque.

Simmer the Cioppino

Ladle the cioppino into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.