b&b pickles, marinated red onion, chipotle bbq (Sundays only)

SCF 1/2 rack spare ribs

Double RR Ranch ribeye

smoked soubise, Satsuma tangerine, sumac duck fat

Roasted Liberty duck breast

charred broccolini, golden balsamic vinaigrette

Pea & Barnetts pork chop

brown butter-bacon vinaigrette, mustard greens

Diver scallops

Blue Lake beans, hominy, St. Felicien butter, cilantro, key lime

Sea Bass

Castelvetrano olives, red onion, celery aioli, lemon

Grilled local yellowtail

lemon beurre blanc, trout roe, guindilla pepper, Persian cucumber, dill

Big Glory Bay salmon

Rancho Gordo yellow buckeye beans, salsa macha, Nueske’s bacon, red onion, cilantro, benne seed

Local squid

Arbol chile, white bbq sauce, watermelon radish, sorrel, lemon

Heirloom Mary’s half chicken

Roasted local oyster mushroom

bacon vinaigrette, pickled Fresno, peppercorn yogurt

Roasted sunchokes

crème fraiche, pickled onion, shishito, horseradish

Butterball potatoes

Roasted cauliflower

Blistered snap peas

Grilled yellowtail

charred poblano & tomatillo vinaigrette, avocado

Snake River Farms hanger steak

brioche, pickled green tomato, crisp leeks, roasted garlic aioli

Venison burger

Rancho Gordo lima beans, green onion salsa

House made andouille

Hen of the woods mushroom

crema, fried egg, pepitas, mint, cilantro

Green salsa chilaquiles

green lentils, charred scallion vinaigrette, crisp shallots, greens

Poached egg

laughing bird shrimp, celery mayonnaise, red onion, serrano, dill, soft bun

Shrimp roll

aged provolone, arugula, pickled peppers, olive

Grilled Mary’s chicken sandwich

In a clean jar or bowl combine white vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve.

Add sliced cucumber and halved pearl onions to the brine. Add peppercorns and dill sprigs if using.

Cover and refrigerate at least 1 hour, preferably 3–4 hours. These are quick pickles; keep refrigerated and use within 5 days.

Place thinly sliced red onion in a bowl. In a separate container combine apple cider vinegar, water, sugar and salt; stir to dissolve.

Pour the pickling liquid over the onions, add olive oil, toss to coat. Let sit at room temperature for 15–30 minutes or refrigerate up to 24 hours. Drain before serving.

In a small saucepan over medium heat, add a splash of oil (optional) and sauté minced garlic about 30 seconds until fragrant.

Add ketchup, minced chipotle peppers, adobo sauce, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, smoked paprika, salt and pepper, and 60 ml water. Stir to combine.

Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust heat/salt/sweetness. Remove from heat and let cool slightly. If a smoother sauce is desired, blend briefly.

Preheat oven to 135°C (275°F). Remove membrane from the bone side of the ribs if still attached.

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub the mustard evenly over both sides of the ribs to help the rub adhere, then coat the ribs with the dry rub, pressing it into the meat.

Place ribs bone-side down on a foil-lined rimmed baking sheet or in a shallow roasting pan. Pour apple juice (120 ml) into the pan to keep the environment moist. Cover tightly with foil.

Bake in the preheated oven for 2.5 to 3 hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch. A fork should meet little resistance.

Preheat a grill or set oven to broil (high) for finishing. Carefully remove ribs from oven and peel back foil. Brush both sides generously with chipotle BBQ sauce.

Sear on a hot grill for 2–3 minutes per side to caramelize the sauce, or place under the broiler for 3–5 minutes per side, watching closely to avoid burning. Repeat for a second glaze if you want a thicker sauce layer.

Let ribs rest 5 minutes after glazing. Slice into individual portions using a sharp knife between bones.

Plate one half rack of ribs per serving. Spoon a little extra chipotle BBQ sauce on the plate.

Top or serve alongside with b&b pickles and a small mound of marinated red onion. Sprinkle chopped cilantro or parsley over the ribs, if using.

pork spare ribs (half rack)

kosher salt

black pepper, freshly ground

smoked paprika

brown sugar, packed

garlic powder

onion powder

mustard (Dijon or yellow)

apple juice or cider

vegetable oil (for searing)

ketchup

chipotle peppers in adobo, minced

adobo sauce (from chipotle can)

apple cider vinegar

molasses

Worcestershire sauce

garlic, minced

salt

water

cucumber, thinly sliced (prefer Persian or Kirby)

pearled onions or small white onions, halved

white vinegar

granulated sugar

black peppercorns

dill sprigs (optional)

red onion, thinly sliced

sugar

olive oil

fresh cilantro or parsley, chopped (optional)

extra chipotle BBQ sauce (for serving)

Remove ribeyes from refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Bring steaks to temperature

Season both sides liberally with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot, about 6–8 minutes. Add neutral oil and swirl to coat.

Place ribeyes in the pan, away from you, and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3 minutes.

Reduce heat to medium-high, add unsalted butter and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steaks (basting) for 1–2 minutes to develop flavor and finish cooking to desired doneness (use instant-read thermometer: 125°F/52°C for medium-rare, 130–135°F/54–57°C for medium).

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil for easy cleanup.

Arrange split marrow bones cut-side up on the prepared sheet. Sprinkle each with fine sea salt and freshly ground black pepper.

Roast in the preheated oven for 12–18 minutes until marrow is soft and just begins to bubble but not completely melt away. Timing depends on bone size; look for a silky, spoonable texture.

Remove from oven and immediately sprinkle with chopped parsley. Serve hot with lemon wedges on the side to squeeze over marrow.

If tallow is solid, gently warm until liquid but not smoking. Keep warm or at lukewarm temperature so it remains pourable.

In a medium bowl combine finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, crushed red pepper flakes, lemon zest (if using), salt and pepper.

Slowly whisk warm melted tallow into the herb mixture until combined. Taste and adjust salt, vinegar or heat. Let the chimichurri sit at room temperature for at least 15 minutes to let flavors marry; if made ahead chill briefly and bring to room temperature before serving so tallow is not fully solidified.

Reserve 2–3 tablespoons of chimichurri to brush the finished steaks. Serve the remainder in a small bowl alongside the steak for diners to spoon over slices.

Slice rested ribeyes against the grain into thick slices and arrange on warmed plates.

Brush the cut steaks lightly with reserved chimichurri and sprinkle with a pinch of coarse sea salt. Add a marrow bone to each plate and spoon a small amount of the hot roasted marrow over the steak if desired.

Garnish with microgreens or chopped parsley and serve additional chimichurri and lemon wedges on the side.

bone-in ribeye (about 1.25–1.5 in thick)

freshly ground black pepper

neutral oil (canola or grapeseed)

beef marrow bones (split lengthwise)

fine sea salt

flat-leaf parsley (finely chopped)

lemon wedges (for serving)

beef tallow (melted and warm)

fresh oregano (or 1 tsp dried, crumbled)

garlic (minced)

red wine vinegar

crushed red pepper flakes

zest of lemon (optional)

unsalted butter

fresh thyme sprigs

coarse sea salt (for finishing)

microgreens or chopped parsley (optional garnish)

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with kosher salt and freshly ground black pepper. Sprinkle 1 tablespoon sumac over the skin side and press lightly so it adheres.

Prepare and score

Place a cold ovenproof skillet (preferably cast iron) over medium-low heat. Put the duck breasts skin-side down in the cold pan (no extra oil if using duck fat in the pan) and cook gently for 8–12 minutes until the fat has rendered and the skin is deep golden-brown and crisp. Spoon out excess rendered fat as it collects, reserving it for use in the sumac duck fat (see finishing).

Render and sear

When skin is crisp, flip breasts and sear meat side 1 minute. Transfer skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes for medium-rare (internal temp 57–60°C / 135–140°F). Adjust time for desired doneness. Remove from oven, transfer to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Roast to finish

In a medium saucepan over medium heat, melt 3 tbs butter. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are soft and deeply caramelized, 25–30 minutes. If you have a smoking gun, transfer the cooked onions to a bowl and cold-smoke lightly for 3–4 minutes to impart a subtle smoke note. Alternatively, stir in 1 tsp smoked paprika during the last minute of cooking.

Caramelize onions with smoke notes

Add the milk, heavy cream and 1 cup stock to the caramelized onions. Add thyme and bring to a gentle simmer. Reduce heat and cook 8–10 minutes to meld flavors and slightly thicken.

Simmer with dairy

Remove thyme sprigs. Transfer mixture to a blender or use an immersion blender and purée until completely smooth. Return to low heat; stir in cream cheese or mascarpone if using for extra silkiness. Adjust seasoning with 1 tsp salt and 1 tsp white pepper. Keep warm and set aside until plating.

Blend and finish

Supreme the Satsuma tangerines (cut away peel and membrane, remove segments) and collect any juices. In a small bowl combine segments with 1 tablespoon fresh tangerine juice, 1 tsp honey, chopped chives and 1/2 tsp flaky sea salt. Toss gently and set aside to macerate for 5–10 minutes. Reserve any accumulated juice for plating.

Segment and dress

If you reserved rendered duck fat from searing, warm it gently in a small saucepan and whisk in remaining 2 tbs sumac (adjust to taste) off the heat so it infuses without burning. Strain if desired. If you don’t have reserved fat, gently warm 3 tbs purchased duck fat and stir in 2 tbs sumac and let sit 5 minutes, then warm again briefly before using.

Prepare sumac duck fat

Slice rested duck breasts thinly on a bias. Spoon a generous pool of warm smoked soubise onto warmed plates. Fan 4–5 slices of duck over the soubise. Arrange a few satsuma segments beside the duck and scatter a teaspoon or two of the reserved tangerine juice over the soubise for brightness.

Slice and assemble

Drizzle 1–1½ tbs of the warm sumac-infused duck fat over the sliced duck and a little onto the plate for flavor and sheen. Sprinkle a light dusting (about 1/4–1/2 tsp) of extra sumac over the duck for color and tang. Add microgreens or baby mâche, and finish with a few flakes of sea salt. Serve immediately.

Finish and garnish

Liberty duck breasts (skin-on, bone removed)

Kosher salt

Black pepper, freshly ground

Sumac

Duck fat (rendered) or neutral oil for searing

Yellow onions, thinly sliced

Unsalted butter

Whole milk

Heavy cream

Chicken or vegetable stock

Smoked paprika

Fresh thyme, stems removed

Salt

White pepper

Cream cheese or mascarpone (optional for richness)

Satsuma tangerines (peeled, segmented)

Tangerine juice (fresh)

Honey

Finely chopped chives

Flaky sea salt

Sumac duck fat (duck fat infused with sumac) — see note

Microgreens or baby mache

Extra sumac for dusting

Pat pork chops dry with paper towels. In a bowl, combine 2 tbs olive oil, minced garlic, thyme, 1 tsp kosher salt and 1 tsp black pepper. Rub mixture evenly over both sides of the pork chops. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Marinate pork

When ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 4–5 minutes. Add a thin film of oil to the pan and swirl.

Preheat pan

Place pork chops in the hot pan, presentation side down. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side 2–3 minutes.

Sear pork

Reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the chops for 1 minute. Continue cooking until the internal temperature reaches 145°F (63°C) for medium — about 3–6 more minutes depending on thickness. Remove chops to a cutting board and let rest 5–7 minutes before serving.

Finish in pan

While pork rests or during the last minutes of pork cooking, toss trimmed broccolini with 1 tbs olive oil, 0.5 tsp sea salt and 0.25 tsp black pepper in a bowl.

Prepare broccolini

Heat a grill pan (or same skillet after removing pork) over high heat until smoking. Add broccolini in a single layer and cook, turning occasionally, until charred and tender-crisp, 4–6 minutes total. Squeeze half a lemon over the broccolini during the last minute of cooking.

Char broccolini

Transfer broccolini to a warm plate and cover loosely with foil to keep warm until plating.

Keep warm

In a small bowl or jar, combine 1.5 tbs balsamic vinegar, 1 tsp Dijon, 1 tsp honey and the finely minced shallot. Whisk while slowly drizzling in 3 tbs extra-virgin olive oil until emulsified. Season with 0.5 tsp salt and 0.25 tsp black pepper, then taste and adjust balance with a touch more honey or vinegar as desired.

Make vinaigrette

For a slightly mellower, golden glaze, gently warm 1–2 tsp of the vinaigrette in a small saucepan over low heat for 30 seconds and then brush onto the rested pork chops just before serving.

Warm (optional)

Plate two pork chops (or one per serving) alongside a portion of charred broccolini. Drizzle 1–2 tbs of the golden balsamic vinaigrette over the broccolini and lightly over the chops (or brush the warmed vinaigrette on the chops).

Spoon any pan juices from the rested pork over the meat. Garnish with chopped parsley and a sprinkle of lemon zest. Serve immediately.

Scf 1/2 Rack Spare Ribs

Double Rr Ranch Ribeye

Roasted Liberty Duck Breast

Pea & Barnetts Pork Chop

Diver Scallops

Sea Bass

Grilled Local Yellowtail

Big Glory Bay Salmon

Local Squid

Heirloom Mary’s Half Chicken

Roasted Local Oyster Mushroom

Roasted Sunchokes

Butterball Potatoes

Roasted Cauliflower

Blistered Snap Peas

Grilled Yellowtail

Snake River Farms Hanger Steak

Venison Burger

House Made Andouille

Hen Of The Woods Mushroom

Green Salsa Chilaquiles

Poached Egg

Shrimp Roll

Grilled Mary’s Chicken Sandwich