A unique twist on a classic appetizer featuring caviar.

Caviar Mozzarella Sticks

Fresh pasta served with succulent lobster in a rich sauce.

Lobster Garganelli

Crispy rice topped with fresh tuna, offering a delightful crunch.

Tuna Crispy Rice

A gourmet burger crafted with high-quality ingredients.

8 Bar Burger

A luxurious roll filled with sweet king crab meat.

King Crab Roll

Set up a breading station with three shallow bowls. Place flour in the first bowl, whisked eggs in the second, and bread crumbs in the third.

Preparation

Dip each mozzarella stick first into the flour, ensuring it is fully coated. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, roll the stick in the bread crumbs until evenly coated. Repeat for all sticks.

Breading the Mozzarella Sticks

In a large skillet or pot, heat the vegetable oil over medium heat to 350°F (175°C). Carefully add the breaded mozzarella sticks to the hot oil in batches, frying until golden brown, about 2-3 minutes per side.

Frying

Once cooked, use a slotted spoon to remove the mozzarella sticks from the oil and place them on a paper towel-lined plate to drain any excess oil.

Draining

Once drained, place the mozzarella sticks on a serving platter. Top each stick with a small dollop of caviar and a sprinkle of fresh dill. Season with salt and pepper to taste.

Serving

mozzarella cheese sticks

all-purpose flour

eggs

bread crumbs

caviar

fresh dill

salt

pepper

vegetable oil

Cook the garganelli pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots; sauté until translucent, about 3-4 minutes.

Make the Sauce

Add cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften. Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Add Tomatoes and Wine

Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster meat and chopped basil, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Combine Ingredients

Add the cooked garganelli pasta to the skillet, tossing to combine all ingredients. Season with salt and black pepper to taste.

Toss with Pasta

Serve hot, topped with grated Parmesan cheese and additional basil if desired.

Serve

Lobster meat, cooked and chopped

Garganelli pasta

Olive oil

Garlic, minced

Shallots, finely chopped

Cherry tomatoes, halved

White wine

Heavy cream

Fresh basil, chopped

Parmesan cheese, grated

Salt

Black pepper, freshly ground

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and fold in the vinegar mixture. Let it cool at room temperature.

Season the Rice

Spread the cooled rice onto a baking sheet lined with parchment paper. Use a spatula to compress the rice into an even layer. Cut into squares or rectangles. Heat vegetable oil in a non-stick skillet over medium-high heat and fry the rice squares until golden brown and crispy on both sides. Drain on paper towels.

Fry the Rice

Dice the sushi-grade tuna into small cubes and combine with soy sauce and sesame oil in a bowl. Thinly slice the green onions.

Prepare the Tuna

Top each crispy rice square with the marinated tuna. Garnish with sliced green onions and sprinkle with sesame seeds.

Assemble the Dish

Serve the crispy tuna rice with avocado slices, wasabi, and pickled ginger on the side.

Sushi rice

Water

Rice vinegar

Sugar

Vegetable oil

Fresh sushi-grade tuna

Soy sauce

Sesame oil

Green onions

Sesame seeds

Avocado

Wasabi

Pickled ginger

In a large bowl, gently mix the ground beef with kosher salt and black pepper. Divide the mixture into four equal portions and shape them into patties, making a slight indentation in the center of each patty to prevent puffing during cooking.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on top of each. Cook for an additional 4-5 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

While the patties are cooking, lightly toast the brioche buns on the grill or in a toaster until golden brown.

Prepare the Buns

Spread mayonnaise, ketchup, and Dijon mustard on the bottom half of each bun. Place a lettuce leaf on top, followed by the cooked patty with melted cheese, a slice of tomato, a few rings of red onion, and pickles. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your favorite sides.

Ground beef (80% lean)

Kosher salt

Freshly ground black pepper

Cheddar cheese

Brioche buns

Lettuce leaves

Tomato

Red onion

Pickles

Mayonnaise

Ketchup

Dijon mustard

In a mixing bowl, combine the king crab meat, mayonnaise, lemon juice, chopped chives, salt, pepper, and Old Bay seasoning. Gently mix until well combined.

Prepare the Crab Mix

Butter the outside of the rolls and toast them on a skillet over medium heat until golden brown.

Prepare the Rolls

Once the rolls are toasted, place a lettuce leaf inside each roll. Then, generously fill each roll with the crab mixture.

Assemble the Rolls

Serve the king crab rolls immediately, garnished with additional chives if desired.