mojo pork + pork belly + swiss + mustard + pickles + cuban roll

CUBAN

Feeds up to 4. Fried Chicken, Honey Buttered Corn, Country Style Mashed Potatoes & Gravy, Watermelon Salad, Peach Cobbler.

Fried Chicken Dinner for Carryout

french toast + braised bacon + eggs + american cheese + maple

THICK GRIDDLE

salsa verde + charred cabbage + pickled onions + cotija

MOJO DUCK CARNITAS TACOS

poached eggs + lemon dill hollandaise + ciabbata + pickled vegetables

SALMON BENEDICT

cauliflower gratin + onion marmalade + hotel butter + peppercorn jus

PRIME RIBEYE

thin beef patties + american + green chilis & onions + scallion aioli + bacon

LKP BURGER

calabrian chili jam + paprika aioli + smoked mozzarella cheese

PORCHETTA SANDY

cheddar jalapeno bacon grits + ghambas sauce + sunny egg

SHRIMP & GRITS

garlic honey + ginger + basil + sesame onion crunch

WINGS

little gem lettuce + pepperonata + salami + red wine giardiniera vinaigrette

ITALIAN SALAD

chimichurri + pico de gallo + queso fresco

BEEF & MUSHROOM EMPANADA

house made puff pastry + sugar in the raw

PALMIERS

crab + potato & scallion pancake + umami aioli + soy caramel

OKONOMIYAKI

cherry mostarda + prosciutto + pistachio + grilled ciabbata

WHIPPED RICOTTA

spinach + crispy potatoes + bacon + hot sauce vinaigrette + sunny eggs

BREAKFAST SALAD

sunchoke velouté + fingerling potatoes + fennel & apple gremolata

THREESCALLOPS

pork belly + apple mostarda + squash puree + candied walnuts

FRIED BRUSSEL SPROUTS

hominy + green chili verde + crispy tortilla + queso fresco

PORK POZOLE VERDE

SPANISH POTATOES

pistachio pastry cream + apricot jam + powdered sugar + craquelin

PISTACHIO CREAM PUFF

espresso ganache + marcona almonds + cherry chocolate chip ice cream

FOURCHOCOLATE BUDINO

fig jam + dried winter fruits + orange marmalade + rustic bread

SAN ANDRES CHEESE

mascarpone + pistachio + crispy sage + sherry vinegar + olive oil

POACHED PEARS

Slice the Cuban rolls in half and layer with mojo pork, pork belly slices, Swiss cheese, mustard, and pickles.

Layer Ingredients

Press the sandwich on a hot griddle or panini press until the cheese melts and the bread is golden brown. Serve hot.

Grill Sandwich

Swiss cheese

yellow mustard

pickles

Cuban rolls

In a large bowl, combine the buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a large dish, spread the flour. Remove the chicken from the marinade, allowing excess to drip off, and dredge in flour, coating evenly.

Prepare for Frying

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 15-20 minutes per batch. Drain on paper towels.

Fry the Chicken

In a medium saucepan, cook the frozen corn according to package instructions. Drain and set aside.

Cook the Corn

In the same pan, melt the butter over medium heat. Stir in honey and salt. Add the corn back to the pan and stir until well coated.

Mix with Honey and Butter

In a large pot, cover potatoes with water and boil until tender, about 15-20 minutes. Drain.

Boil the Potatoes

Add butter, milk, salt, and pepper to the drained potatoes. Mash until smooth and creamy.

Mash the Potatoes

Prepare the gravy according to packet instructions.

Prepare the Gravy

In a large bowl, combine cubed watermelon, feta cheese, and mint. Drizzle with balsamic glaze and toss gently to combine.

Combine Ingredients

Preheat the oven to 350°F (175°C). In a bowl, mix together sugar, flour, baking powder, and milk until smooth.

Prepare the Cobbler Mixture

Pour the canned peaches with syrup into a baking dish and pour the cobbler mixture over the top. Bake for 30-35 minutes until golden brown.

Bake with Peaches

whole chicken, cut into pieces

buttermilk

all-purpose flour

salt

black pepper

paprika

garlic powder

onion powder

vegetable oil (for frying)

frozen sweet corn

butter

honey

potatoes, peeled and diced

milk

gravy mix

watermelon, cubed

feta cheese, crumbled

fresh mint leaves, chopped

balsamic glaze

canned peaches in syrup

sugar

butter, melted

baking powder

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the French Toast

Dip each slice of thick bread into the egg mixture, allowing them to soak for a few seconds on each side.

Soak the Bread

In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Add the soaked bread slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and keep warm.

Cook the French Toast

In the same skillet, add the braised bacon and cook until crispy, about 5-7 minutes. Remove and drain on paper towels.

Cook the Braised Bacon

On each slice of French toast, layer a slice of American cheese, followed by 2 slices of bacon, and another slice of French toast. Top with a fried egg (cooked to your preference) and drizzle with maple syrup before serving.

Assemble the Dish

Thick Sliced Bread

Eggs

Milk

Vanilla Extract

Cinnamon

Braised Bacon

American Cheese

Maple Syrup

Butter

In a slow cooker, combine duck legs, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Cook on low for 6-8 hours until the duck is tender and easily shreds.

Prepare the Duck

In a skillet, heat olive oil over medium-high heat. Add shredded cabbage and cook until charred, about 5-7 minutes. Remove from heat.

Char the Cabbage

Shred the cooked duck and warm the corn tortillas. Top each tortilla with shredded duck, charred cabbage, salsa verde, pickled onions, and crumbled cotija cheese.

Assemble Tacos

Serve

Duck legs

Orange juice

Lime juice

Garlic cloves

Cumin

Oregano

Salt

Pepper

Corn tortillas

Salsa verde

Cabbage, shredded

Olive oil

Pickled onions

Cotija cheese, crumbled

Pickle your choice of vegetables (like cucumbers, carrots, or radishes) by combining equal parts vinegar and water, adding a pinch of salt and sugar, and letting them sit for at least 30 minutes.

Prepare the Pickled Vegetables

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Stir in chopped dill and season with salt and pepper.

Make the Hollandaise Sauce

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

In a skillet over medium heat, season the salmon fillets with salt and pepper. Cook for about 4-5 minutes on each side until cooked through and flaky.

Cook the Salmon

Toast the ciabatta slices in the same skillet until golden brown on both sides.

Toast the Ciabatta

Place a toasted ciabatta slice on a plate, top with a salmon fillet, followed by a poached egg, and drizzle with lemon dill hollandaise. Serve with pickled vegetables on the side.

Assemble the Salmon Benedict

Fresh salmon fillets

Ciabatta bread

Lemon juice

Fresh dill, chopped

Black pepper

Season the ribeye steaks with salt and black pepper. Heat olive oil in a skillet over high heat.

Prepare the Steak

Sear the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes before serving.

Cook the Steak

Preheat Oven

Steam the cauliflower florets until tender. Drain and place in a baking dish.

Prepare Cauliflower

In a saucepan, combine heavy cream, garlic, nutmeg, salt, and pepper. Bring to a simmer, then stir in the cheddar and parmesan until melted.

Make the Cheese Sauce

Pour the cheese sauce over the cauliflower, mix well, and bake for 25-30 minutes until bubbly and golden.

Combine and Bake

In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes.

Sauté Onions

Stir in brown sugar, balsamic vinegar, and salt. Cook for an additional 5 minutes until thickened.

Add Sugar and Vinegar

In a bowl, combine softened butter, chopped herbs, and minced garlic. Mix until well combined and form into a log.

Mix Ingredients

Wrap in plastic wrap and refrigerate until firm.

Chill

In a saucepan, combine beef stock, crushed peppercorns, red wine, and salt. Simmer until reduced by half.

Reduce Stock

Ribeye steak

Cauliflower florets

Heavy cream

Cheddar cheese, shredded

Parmesan cheese, grated

Garlic, minced

Nutmeg

Onions, thinly sliced

Brown sugar

Balsamic vinegar

Unsalted butter, softened

Fresh herbs (parsley, tarragon, chives), chopped

Beef stock

Black peppercorns, crushed

Red wine

In a bowl, combine the ground beef, chopped green chilis, and finely chopped onion. Season with salt and pepper to taste. Form the mixture into two thin patties.

Prepare the Patties

In a skillet over medium heat, cook the bacon strips until crispy. Remove and set aside on paper towels to drain.

Cook the Bacon

In the same skillet, cook the patties over medium-high heat for about 3-4 minutes on each side. During the last minute of cooking, place a slice of American cheese on each patty and cover the skillet to melt the cheese.

Cook the Patties

Toast the burger buns lightly. On the bottom half of each bun, place a patty with melted cheese, top with crispy bacon, and add any additional toppings as desired. Spread scallion aioli on the top half of the bun and close the burger.

Cuban

Fried Chicken Dinner For Carryout

Thick Griddle

Mojo Duck Carnitas Tacos

Salmon Benedict

Prime Ribeye

Lkp Burger

Porchetta Sandy

Shrimp & Grits

Wings

Italian Salad

Beef & Mushroom Empanada

Palmiers

Okonomiyaki

Whipped Ricotta

Breakfast Salad

Threescallops

Fried Brussel Sprouts

Pork Pozole Verde

Spanish Potatoes

Pistachio Cream Puff

Fourchocolate Budino

San Andres Cheese

Poached Pears