SAUTÉED GREEN BEANS

NY STRIP 12oz STEAK FRITES

vanilla & caramel cream, chocolate ganache, vanilla bean ice cream

DOUBLE-STACK BROWNIE

three-layer carrot cake, cream cheese frosting, caramel sauce, toasted walnut

CARROT CAKE

SEASONAL VEGETABLES

MAC & CHEESE

TURMERIC RICE

FRENCH FRIES

CUCUMBER SALAD

MISO WHIPPED POTATOES

yogurt-lime marinated chicken skewers, cilantro, pickled red onions, turmeric rice

CILANTRO-LIME GRILLED CHICKEN

choice of: buffalo blue cheese crumble, teriyaki sesame*, or garlic parmesan celery & carrot sticks, ranch dressing

Traditional Angry Chicken Wings

Baby Back Ribs*

shoyu cream, pineapple-papaya marmalade, whipped potatoes, sweet chili green beans

Macadamia Nut Chicken*

chicken, rice noodles, egg, bean sprouts, peanuts, cilantro; sub: shrimp (shellfish) | add: shrimp (shellfish) | sub: tofu | add: tofu

Pad Thai Noodles*

chicken, carrot, cabbage, cilantro, shiitake, chili-garlic sauce, broccoli, sesame, jasmine rice; sub: shrimp (shellfish) | add: shrimp (shellfish) | sub: tofu | add: tofu

Kona Stir-Fry*

Parmesean Sole

angry butter sautéed shrimp, chipotle mayo, asian slaw, flour tortillas

Shrimp Tacos

crispy breaded seabass, chunky fries, tartare sauce, lemon

Sea Bass Fish and Chips

Sweet-Chili Glazed Salmon*

yogurt-lime sauce, cilantro, pickled red onions, turmeric rice

Cilantro Lime Chicken*

parmesan, arugula, cherry tomatoes, lemon-garlic cream, garlic bread; add: chicken | shrimp (shellfish)

Lemon Garlic Penne

ahi tuna, soy-mustard emulsion, avocado, jalapeño, chili oil, fried wonton crisps

Tuna Tartare**

choice of: tuna, salmon, shrimp, or combo + sushi rice or field greens green onion, avocado, seaweed salad, cucumber, macadamia nuts, hawaiian poke sauce

Poke Bowl* **

Prepare an ice bath: fill a large bowl with ice and cold water. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Add trimmed green beans to the boiling water and blanch for 2–3 minutes, until bright green and just tender-crisp. (Thicker beans may need 3 minutes.)

Use a slotted spoon or spider to transfer the beans immediately to the ice bath to stop cooking. Let cool completely, about 2–3 minutes, then drain and pat dry thoroughly with kitchen towels or paper towels.

In a large skillet or sauté pan over medium heat, warm the olive oil and 2 tablespoons of butter until the butter is melted and begins to foam.

Add the minced shallot to the pan and cook, stirring, for 1–1.5 minutes until fragrant and translucent but not browned.

Add the minced garlic and optional red pepper flakes; sauté 30–45 seconds until fragrant. Watch carefully to avoid burning the garlic.

Increase heat to medium-high. Add the drained, dried green beans to the pan in an even layer. Let them sit undisturbed for 1 minute to get light color, then toss and cook another 2–3 minutes, stirring occasionally, until heated through and a few spots begin to brown.

Stir in lemon zest and lemon juice, then add toasted slivered almonds. Toss to coat and combine flavors.

Season with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Remove from heat and, if desired, fold in the chopped parsley for freshness.

Transfer to a serving platter and finish with an extra pat of butter or a light drizzle of olive oil if you want additional shine. Serve hot.

fresh green beans, trimmed

coarse kosher salt (for blanching water)

unsalted butter

extra-virgin olive oil

garlic, minced (about 3 cloves)

shallot, finely minced

fresh lemon zest

fresh lemon juice

toasted slivered almonds

sea salt

freshly ground black pepper

red pepper flakes (optional)

fresh parsley, chopped

Cut potatoes into 1/4"–3/8" matchstick fries. Rinse under cold water until water runs clear to remove excess starch. Pat thoroughly dry with kitchen towels — moisture will cause oil spatter and soggy fries.

Prepare potatoes

Heat oil in a deep pot or fryer to 300°F (150°C). Fry the cut potatoes in batches for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool while you prepare steak and sauce (or refrigerate briefly).

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the cooled blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels, season immediately with fine sea salt and freshly ground black pepper; toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) on a tray while finishing steak.

Second fry (crisp)

In a small saucepan, combine white wine vinegar, dry white wine, minced shallot, and 1 tablespoon of chopped tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (about 5–7 minutes). Strain into a heatproof bowl and let cool slightly.

Reduce aromatics

Place the reduced vinegar mixture and egg yolks in a heatproof bowl. Whisk vigorously to combine. Set the bowl over a saucepan of barely simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly until mixture thickens and becomes pale and ribbon-like — about 3–4 minutes.

Whisk egg yolks

Remove bowl from heat. Very slowly stream in the warm melted butter while whisking constantly to create a smooth emulsion. Start drop by drop, then increase to a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Stir in remaining chopped tarragon, salt, and a pinch of white pepper or cayenne to taste. Keep warm (not hot) until serving; if necessary, sit bowl over warm water off the heat.

Emulsify with butter

Pat the 12 oz NY strip dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 30–45 minutes to ensure even cooking.

Bring steak to room temperature

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Place the steak in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, crushed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for another 2–3 minutes for medium-rare (target internal temp 125–130°F / 51–54°C). Adjust time 1–2 minutes per side for desired doneness. Remove steak to a cutting board and rest 5–7 minutes tented loosely with foil.

Sear and finish

Slice the rested steak against the grain into 1/4"–1/2" slices. Plate with a generous portion of fries and spoon 2–3 tablespoons béarnaise sauce over the steak or serve sauce on the side. Garnish fries with parsley if desired.

Slice and serve

NY strip steak, boneless

Kosher salt

Freshly ground black pepper

Vegetable oil (for searing)

Unsalted butter

Fresh thyme sprigs

Garlic cloves, crushed

Russet potatoes, peeled or scrubbed

Vegetable oil (for frying)

Fine sea salt

Optional: chopped parsley

White wine vinegar

Dry white wine

Shallot, finely minced

Fresh tarragon leaves, chopped

Egg yolks

Unsalted butter, melted and warm

Salt

White pepper or cayenne (optional)

Preheat oven to 350°F (175°C). Line an 8x4-inch or 9x5-inch loaf pan (or two 6-inch rounds for layered presentation) with parchment, leaving an overhang. In a heatproof bowl set over barely simmering water (or in a microwave in 20-second bursts), combine 3/4 cup unsalted butter and 6 oz chopped bittersweet chocolate. Stir until fully melted and smooth. Remove from heat and let cool 5 minutes.

Prep and melt

Whisk together 1 cup granulated sugar and 1/4 cup packed light brown sugar in a bowl. Add 2 large eggs one at a time, whisking until combined and slightly thickened. Stir in 1 tsp vanilla extract. Slowly whisk in the slightly cooled chocolate-butter mixture until homogeneous.

Mix sugars and eggs

Sift or whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp fine sea salt. Fold the dry mixture into the wet ingredients gently with a spatula until no streaks of flour remain, taking care not to overmix.

Add dry ingredients

Pour batter into the prepared pan(s), smoothing the top. Bake at 350°F (175°C) for 20–28 minutes for an 8x4 loaf (check at 18 minutes) or 18–22 minutes for 6-inch rounds: brownies should be set at the edges with a slightly fudgy center — a toothpick inserted will come out with moist crumbs. Remove from oven and let cool completely in pan on a wire rack (about 1 hour). Chill 20–30 minutes if you plan to slice clean layers.

Bake

Once cool and firm, use the parchment overhang to lift brownies from the pan. Using a sharp serrated knife, trim edges and slice horizontally into two even layers (for double-stack) or cut into squares if serving single portions.

Cut into layers

Chill a medium bowl and whisk or beaters. Pour 1 cup cold heavy cream, add 2 tbsp powdered sugar and 1 tsp vanilla bean paste, then whip to soft-medium peaks (beat until peaks hold but are still pliable).

Whip cream

Reserve about 1 tbsp of the 1/4 cup prepared caramel sauce for drizzling. Gently fold the remaining caramel into the whipped cream until streaks of caramel remain but cream is fluffy and spreadable. Taste and adjust sweetness or vanilla as desired.

Fold in caramel

Place 4 oz finely chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer (bubbles forming at edges). Pour hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 tsp light corn syrup if using for added shine. Let ganache cool at room temperature 10–15 minutes until slightly thickened but pourable.

Make ganache

Place one brownie layer on your serving plate (cut side up). Spread half of the vanilla-caramel cream evenly over the brownie. Drizzle about 1/2 tbsp reserved caramel across the cream. Set the second brownie layer on top, pressing gently to adhere.

Stacking

Spoon the slightly cooled ganache over the top of the stacked brownies, using an offset spatula to smooth it over the top and let a little drip down the sides for a polished look. If ganache firms too much, warm gently in short bursts and re-spread.

Coat with ganache

Place two scoops of vanilla bean ice cream beside or on top of the stacked brownie. Drizzle remaining 1–2 tbsp extra caramel sauce over ice cream and a little over the ganache if desired. Sprinkle 1/4 tsp flaky sea salt across the top for contrast and 1 tbsp chocolate shavings or cocoa nibs if using. Serve immediately. If making ahead, assemble ganache-coated stacks and refrigerate up to 2 days; add ice cream at service.

Finish and serve

bittersweet chocolate, chopped (or chips)

granulated sugar

light brown sugar, packed

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

fine sea salt

heavy cream (cold)

powdered sugar

vanilla bean paste (or extract)

prepared caramel sauce

semisweet chocolate, finely chopped

heavy cream

light corn syrup (optional, for shine)

vanilla bean ice cream

flaky sea salt

extra caramel sauce

chocolate shavings or cocoa nibs (optional)

Preheat oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line bottoms with parchment; grease parchment and lightly flour pans or dust with cocoa to prevent sticking.

Prepare

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp fine salt until evenly distributed.

Combine dry ingredients

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1.5 cups granulated sugar and 1 cup packed light brown sugar with 1 cup vegetable oil and 1 cup unsweetened applesauce on medium speed until smooth, about 1 minute. Add 4 large eggs one at a time, mixing 15–20 seconds after each addition. Mix in 2 tsp vanilla extract.

Combine sugars and wet ingredients

With the mixer on low, add the dry flour mixture in three additions, mixing just until combined after each. Do not overmix. Scrape down the bowl between additions to ensure even mixing.

Incorporate dry and wet

Fold in 4 cups grated carrots, 1 cup finely chopped toasted walnuts, 1/2 cup drained finely chopped pineapple (optional), and 1/2 cup raisins (optional) using a spatula until evenly distributed.

Add carrots and mix-ins

Divide batter evenly among the three prepared pans (about 3 cups batter per pan). Smooth tops. Bake on the middle rack for 22–28 minutes, rotating pans front-to-back halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Let cakes cool in pans on a wire rack for 10 minutes, then invert onto racks, remove parchment, and let cool completely (at least 1 hour) before frosting.

Cool

In a large bowl, beat 1 cup softened unsalted butter and 16 oz softened full-fat cream cheese on medium speed until smooth and fluffy, about 2–3 minutes. Scrape down sides of the bowl.

Beat butter and cream cheese

With the mixer on low, gradually add 6 cups sifted confectioners' sugar, 1 cup at a time, mixing briefly after each addition to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until light and spreadable, about 1 minute. Add 2 tsp vanilla extract and 1/4 tsp fine salt; beat to combine. Taste and adjust: if frosting is too soft, refrigerate 20–30 minutes; if too stiff, beat in 1 tsp cream at a time until spreadable.

Add sugar and flavor

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Gently swirl the pan (do not stir) to wet the sugar. Cook over medium heat until the sugar dissolves and the mixture turns a deep amber color, about 8–10 minutes. Watch carefully to prevent burning.

Make caramel

Remove from heat and carefully whisk in 4 tbs unsalted butter until melted. Slowly pour in 3/4 cup heavy cream in a steady stream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth, 1–2 minutes. Stir in 1/2 tsp fine salt and 1 tsp vanilla extract. Let cool to warm or room temperature before using; caramel will thicken as it cools. Reserve about 1/4 cup for garnish drizzle.

Finish caramel

If cake domes have formed, level each cooled layer with a serrated knife or cake leveler so layers are flat and even. Place first layer on a cake board or serving plate. Spread about 1/3 of the cream cheese frosting in an even layer (about 1 to 1 1/2 cups). Drizzle a thin ribbon (about 2–3 tbs) of the cooled caramel over the frosting.

Level and stack

Place second cake layer on top, press gently to level, spread another 1/3 of the frosting and drizzle another 2–3 tbs caramel. Top with third layer and apply a thin crumb coat (about 1 cup frosting) to seal crumbs. Chill the cake 20–30 minutes to set the crumb coat.

Repeat

Apply remaining frosting evenly over top and sides, smoothing with an offset spatula. Spoon remaining caramel into a small piping bottle or use a spoon and drizzle decorative streams of caramel across the top, letting a little run down the sides. Sprinkle 1 cup toasted walnut halves and pieces around the top edge and lightly press a few into the sides if desired. Reserve extra caramel for serving.

Final frost and decorate

Refrigerate the assembled cake for at least 1 hour to set the frosting and caramel. Bring to room temperature 30 minutes before serving for best texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Chill and serve

baking powder

baking soda

ground cinnamon

ground nutmeg

fine salt

vegetable oil

unsweetened applesauce

grated carrots (packed)

finely chopped toasted walnuts

pineapple, drained and finely chopped (optional)

raisins (optional)

unsalted butter, softened

cream cheese, full-fat, softened

confectioners' (icing) sugar, sifted

water

toasted walnut halves and pieces

extra caramel for drizzle

Bring 2 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon kosher salt to the water.

Add the trimmed green beans and baby carrots to the boiling water. Blanch for 2–3 minutes, until bright green and just fork-tender (carrots should still have a slight bite).

Using a slotted spoon or spider, transfer the vegetables immediately to a bowl of ice water to stop cooking. Leave in ice water for 2 minutes, then drain thoroughly and pat dry with a clean kitchen towel or paper towels.

In a large sauté pan or skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter has melted and the pan is hot (but not smoking), add the minced shallot and cook 30–45 seconds until fragrant and translucent.

Heat and aromatic

Add the sliced garlic and cook 20–30 seconds more, stirring constantly so the garlic softens but does not brown.

Add the sliced mushrooms to the pan and sauté 2–3 minutes until they begin to release their liquid and brown at the edges.

Add the blanched green beans, blanched baby carrots, and sugar snap peas to the pan. Increase heat to medium-high and toss to combine so the vegetables are evenly coated with fat. Sauté 2–3 minutes to reheat and develop light char and color.

Push the vegetables to one side of the pan. Add the remaining 1 tablespoon butter to the empty side and let it foam briefly. Stir the butter into the vegetables, then add 1 teaspoon light soy sauce, 1 teaspoon honey (or maple syrup), and 1 teaspoon fresh lemon juice. Toss everything thoroughly to glaze the vegetables.

Season with 1 teaspoon freshly ground black pepper and adjust salt to taste (start with the 1 teaspoon kosher salt already used for blanching, add up to another 1/4 teaspoon if needed). Continue to sauté 30–60 seconds so flavors meld.

Remove the pan from heat. Stir in the chopped parsley or chives and sprinkle the toasted almonds or chopped macadamia nuts over the top if using.

Taste and adjust seasoning with a final squeeze of lemon or a pinch more salt or pepper if desired. Serve immediately while hot and slightly crisp.

Sautéed Green Beans

Ny Strip 12oz Steak Frites

Double-stack Brownie

Carrot Cake

Seasonal Vegetables

Mac & Cheese

Turmeric Rice

French Fries

Cucumber Salad

Miso Whipped Potatoes

Cilantro-lime Grilled Chicken