Warm chocolate cake with a molten center.

Chocolate Lava Cake

Ribeye Steak

Tender beef filet served with seasonal vegetables.

Filet Mignon

Crispy Calamari

Old Fashioned

Crisp romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Lobster Bisque

Margarita

Refreshing cocktail made with rum, mint, and lime.

Mojito

Rich chocolate mousse served with whipped cream.

Chocolate Mousse

Classic cheesecake topped with berry compote.

Cheesecake

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Fresh salmon fillet grilled to perfection, served with asparagus.

Grilled Salmon

Fried calamari served with marinara sauce.

Calamari

Grilled bread topped with tomatoes, basil, and olive oil.

Bruschetta

Preheat your oven to 425°F (220°C) and grease four ramekins with butter, then dust them with cocoa powder to prevent sticking.

Preheat the Oven

In a microwave-safe bowl, combine the semi-sweet chocolate and the unsalted butter. Microwave on high for 30 seconds, stir, then continue to microwave in 15-second intervals until completely melted and smooth.

Melt the Chocolate

In a separate bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk the eggs, egg yolks, and vanilla extract together until well combined.

Mix Wet Ingredients

Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from cooking. Then, fold in the dry ingredients until just combined.

Combine Mixtures

Evenly distribute the batter into the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft. Do not overbake.

Bake

Let the cakes cool for 1 minute. Invert each ramekin onto a plate and gently lift to release the cake. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Unsalted butter

Eggs

Egg yolks

Vanilla extract

Semi-sweet chocolate

Powdered sugar

Vanilla ice cream

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

Prepare the Steak

Generously season both sides of the steaks with salt and black pepper. Drizzle olive oil on both sides and rub it in along with minced garlic from the garlic cloves.

Season the Steak

Preheat your grill to high heat (about 450°F to 500°F). You want it very hot to get a good sear on the steaks.

Preheat the Grill

Place the ribeye steaks on the grill and close the lid. Grill for about 4-5 minutes on one side without moving them.

Grill the Steak

Flip the steaks and add the sprigs of fresh rosemary on top. Grill for another 4-5 minutes for medium-rare doneness.

Flip and Add Aromatics

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130°F to 135°F.

Check for Doneness

Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

While the steaks are resting, toss the asparagus with olive oil, salt, and pepper, then grill for 3-4 minutes until tender.

Prepare Asparagus

Boil the potatoes in salted water until fork-tender. Drain and toss with butter, salt, and pepper before serving.

Prepare Potatoes

Ribeye steak

Black pepper

Olive oil

Garlic cloves

Fresh rosemary

Asparagus

Potatoes

Butter

Pat the filet mignon steaks dry with paper towels. Drizzle olive oil on both sides and season generously with salt and black pepper.

Season the Steaks

In a heavy skillet or cast-iron pan, heat over medium-high heat for about 5 minutes until hot but not smoking.

Preheat the Skillet

Place the seasoned filet mignon in the hot skillet. Sear for about 4 minutes on one side without moving them, then flip and sear the other side for another 3-4 minutes or until the desired doneness is reached.

Sear the Steaks

Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before serving.

Rest the Steaks

While the steaks are resting, wash and trim the asparagus. Peel and slice the carrots into thin rounds. Chop the red bell pepper into strips and mince the garlic.

Prepare the Vegetables

In the same skillet used for the steaks, add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the asparagus, carrots, and red bell pepper. Sauté the vegetables for 5-7 minutes until they are tender-crisp.

Cook the Vegetables

Filet Mignon steaks

Carrots

Red bell pepper

Rinse the calamari rings under cold water and pat them dry using paper towels.

Prepare the Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well.

Make the Coating

Place the calamari rings in another bowl and pour the buttermilk over them. Allow them to soak for at least 30 minutes.

Soak in Buttermilk

After soaking, remove the calamari rings from the buttermilk, letting any excess drip off. Dredge them in the flour mixture until well coated.

Coat the Calamari

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

Fry the Calamari

In a small bowl, combine the mayonnaise, minced garlic cloves, lemon juice, hot sauce, and salt. Mix until well combined.

Make the Aioli

Taste the aioli and adjust the salt or hot sauce as needed to achieve your desired spice level.

Adjust Seasoning

calamari rings

all-purpose flour

cornstarch

salt

black pepper

cayenne pepper

buttermilk

vegetable oil

mayonnaise

garlic cloves

lemon juice

hot sauce

Take an old fashioned glass and place it on a flat surface.

Prepare the Glass

Place the sugar cube in the glass. Add 2 dashes of bitters over the sugar cube.

Add Sugar and Bitters

Add 1 tsp of water to the glass. Muddle the sugar and bitters together until the sugar is completely dissolved.

Dissolve Sugar

Pour 2 oz of whiskey into the glass over the muddled sugar and bitters mix.

Add Whiskey

Add Ice

Twist a piece of orange peel over the drink to release the oils, then drop it into the glass. Add a maraschino cherry for garnish.

Garnish

Stir gently to mix the ingredients. Your Old Fashioned cocktail is ready to serve!

Serve

Whiskey

Bitters

Sugar Cube

Water

Orange Peel

Maraschino Cherry

Ice Cubes

Wash the romaine lettuce thoroughly under cold running water. Shake off excess water or use a salad spinner to dry the leaves. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine Lettuce

Add the croutons to the bowl with the romaine lettuce, ensuring they are evenly distributed.

Add Croutons

In a mixing bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, minced garlic (finely chopped), Worcestershire sauce, black pepper, and salt. Whisk until the mixture is smooth and creamy.

Make the Caesar Dressing

Taste the dressing and adjust seasoning with additional salt and black pepper if necessary.

Taste and Adjust Seasoning

Drizzle the Caesar dressing over the romaine lettuce and croutons in the salad bowl. Toss gently to coat all the ingredients evenly with the dressing.

Combine Salad and Dressing

Serve the Caesar salad immediately, garnished with additional Parmesan cheese if desired.

Romaine Lettuce

Croutons

Mayonnaise

Parmesan Cheese

Lemon Juice

Garlic

Worcestershire Sauce

Black Pepper

If using whole lobsters, cook them in boiling water for about 8-10 minutes until bright red. Remove the meat from the shells and chop into bite-sized pieces. Reserve the shells.

Prepare Lobster

Finely chop the onion, carrot, celery, and garlic.

Chop Vegetables

In a large pot, add the reserved lobster shells, fish stock, and 2 cups of water. Bring to a boil, then reduce heat and let simmer for 30 minutes. Strain the stock and set aside.

Make the Stock

In the same pot, add a little oil and sauté the chopped onion, carrot, celery, and garlic over medium heat until softened, about 5-7 minutes.

Sauté Vegetables

Stir in the tomato paste, then pour in the dry white wine. Let it simmer for another 5 minutes to reduce slightly.

Add Tomato Paste and Wine

Add the strained lobster stock to the pot along with the bay leaf, thyme, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce to a simmer for 15 minutes.

Combine Stock and Spices

Stir in the chopped lobster meat and let it cook for another 5 minutes.

Add Lobster Meat

Remove from heat and stir in the heavy cream. Adjust seasoning if necessary.

Finish with Cream

Ladle the bisque into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

Garnish and Serve

Lobster meat

Lobster shells

Onion

Carrot

Celery

Tomato paste

Fish stock

Heavy cream

Dry white wine

Bay leaf

Thyme

Cayenne pepper

Fresh parsley

Lemon wedges

Take a lime wedge and run it around the rim of a glass. Dip the rim into salt to coat it evenly. Set the glass aside.

In a cocktail shaker, add the tequila, triple sec, fresh lime juice, and simple syrup.

Combine Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with fresh ice.

Pour the Margarita

Garnish with a lime wedge on the rim of the glass.