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Refreshing cocktail made with rum, mint, and lime.

Mojito

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Grilled Lobster

Grilled Octopus

Lobster Roll

Pata Negra, Roasted Mango, Baby Tomatoes, Pesto, Focaccia

Creamy Local Burrata

Ricotta, Mozzarella, Fontina (add pata negra – $10)

Truffle Pizzetta

Romaine, Parmesan Snow, Baguette Croutons

Marion Caesar Salad

Yellowtail Crunchy Tacos

Mini brioche burgers with American Wagyu, cheddar & caramelized onion

Marion’s Sliders

Crispy Rice Spicy Tuna

Sweet and Spicy Edamame

Grilled Shisito Peppers

Crispy Rock Shrimp

Lobster

Pork Belly Bao Buns

Wash the cherry tomatoes and basil leaves thoroughly under cold water. Pat them dry with a clean towel.

Prepare the Ingredients

Cut the cherry tomatoes in half and place them in a large mixing bowl.

Slice the Tomatoes

Roughly chop the fresh basil leaves and add them to the bowl with the tomatoes.

Chop the Basil

Cut the mozzarella cheese into small bite-sized cubes and add them to the mixing bowl.

Cube the Mozzarella

In the mixing bowl, drizzle the olive oil and balsamic glaze over the tomatoes, basil, and mozzarella. Season the mixture with salt and black pepper.

Mix the Salad

Using a spatula or wooden spoon, gently toss the ingredients together to combine all the flavors without mashing the tomatoes or cheese.

Toss Gently

Transfer the salad to a serving dish and enjoy immediately. If desired, serve with sliced avocado and crusty bread on the side.

Serve Immediately

Fresh Basil

Cherry Tomatoes

Mozzarella Cheese

Balsamic Glaze

Olive Oil

Salt

Black Pepper

Avocado

Crusty Bread

In a sturdy glass, add the fresh mint leaves and the juice of half a lime. Use a muddler or the back of a spoon to gently crush the mint leaves, releasing their oils. Be careful not to tear them too much.

Muddle Mint and Lime

Add 2 tablespoons of granulated sugar to the muddled mint and lime. Continue to muddle the mixture until the sugar is dissolved, which will help to extract more flavor from the mint.

Add Sugar

Pour in 2 ounces of white rum over the muddled mixture. Stir gently to combine all the flavors.

Add Rum

Fill the glass with ice cubes, about 1 cup or more depending on your preference. This will keep the cocktail chilled.

Add Ice

Pour 4 ounces of club soda over the ice until the glass is nearly full. This will give the drink a refreshing fizz.

Top with Club Soda

Garnish your mojito with lime wedges and a sprig of fresh mint on top for an appealing presentation.

Garnish

Stir gently to combine all the ingredients. Serve immediately with a straw or stirring stick.

Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Lime wedges

Mint sprigs

Preheat the oven

Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking.

Prepare the ramekins

In a microwave-safe bowl, melt the butter. Add chopped chocolate (if using) and stir until smooth. If using chocolate chips, melt them together with the butter.

Melt the butter and chocolate

In a separate bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until evenly combined.

Combine dry ingredients

Add eggs, egg yolks, and vanilla extract to the melted butter and chocolate mixture. Whisk until fully combined.

Mix wet ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.

Combine mixtures

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill ramekins

Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, until the edges are set but the center is still soft.

Bake

Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Dust with powdered sugar and serve with a scoop of vanilla ice cream.

Cool and Serve

All-purpose flour

Cocoa powder

Baking powder

Unsalted butter

Eggs

Egg yolks

Vanilla extract

Powdered sugar

Vanilla ice cream

Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the water. Once boiling, add the lobsters and cook for 5-7 minutes until they turn bright red. Remove lobsters and let them cool slightly before handling.

Preparing the Lobster

Once the lobsters are cool enough to handle, place them on a cutting board. Using a sharp knife, carefully cut them in half lengthwise, starting from the head and moving down to the tail. Remove the digestive tract and any other inedible parts.

Cutting the Lobster

In a small bowl, mix olive oil, minced garlic (chop the garlic finely), juice of the lemon, salt, and black pepper. Brush this mixture generously over the cut sides of the lobsters.

Marinating the Lobster

Preheat the grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.

Preheating the Grill

Place the lobsters cut-side down on the grill. Grill for about 6-8 minutes until the meat is opaque and cooked through. Flip the lobsters over halfway through to ensure even grilling.

Grilling the Lobster

In the final minutes of grilling, add butter on the meat side of the lobsters and let it melt. Sprinkle chopped fresh parsley over the lobsters just before serving.

Finishing Touches

Fresh Lobster

Garlic

Lemon

Butter

Fresh Parsley

Rinse the octopus under cold running water and remove the beak and ink sac if still intact. Pat dry with paper towels.

Clean the Octopus

In a large bowl, combine olive oil, minced garlic, juice of the lemon, paprika, salt, and black pepper. Add the cleaned octopus and ensure it is well coated. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Octopus

Preheat your grill to medium-high heat, ensuring it's hot enough to achieve good char marks.

Preheat the Grill

Remove the octopus from the marinade and allow excess oil to drip off. Place on the grill and cook for about 3-4 minutes on each side, or until charred and tender. Ensure not to overcook.

Grill the Octopus

Once grilled, remove the octopus from the grill and let it rest for a few minutes. Slice into pieces and sprinkle with chopped fresh parsley before serving.

Rest and Serve

Octopus

Olive oil

Paprika

Black pepper

Fresh parsley

If using live lobsters, steam or boil them for about 8-10 minutes until they turn bright red. Remove from heat and let cool. If using pre-cooked lobster, skip this step.

Cook Lobster

Once cooled, remove the lobster meat from the shells and chop it into bite-sized pieces.

Remove Lobster Meat

In a medium bowl, combine the lobster meat, mayonnaise, chopped celery, lemon juice, salt, black pepper, and fresh chives. Mix gently until well combined. Adjust seasoning to taste.

Mix Filling

Melt the butter in a small saucepan over low heat. Brush the melted butter generously on the outside of each hot dog roll.

Butter the Rolls

Heat a skillet over medium heat and place the buttered rolls in the skillet. Toast for about 2-3 minutes on each side until golden brown.

Toast the Rolls

Once the rolls are toasted, carefully spoon the lobster filling into each roll.

Fill the Rolls

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

lobster meat

mayonnaise

celery, finely chopped

lemon juice

salt

black pepper

fresh chives, chopped

butter

New England-style hot dog rolls

Preheat your oven to 200°C (400°F). Cut the mango in half, remove the pit, and place the halves cut-side up on a baking tray. Drizzle with olive oil and roast for about 15-20 minutes until soft and slightly caramelized.

Roast the Mango

While the mango is roasting, wash the baby tomatoes and cut them in half. Place them in a bowl and drizzle with olive oil, salt, and black pepper to taste.

Prepare Baby Tomatoes

Slice the focaccia into bite-sized pieces or wedges. Optionally, you can toast them in the oven for a few minutes until they are warm and slightly crispy.

Prepare Focaccia

On a serving platter, place the burrata cheese in the center. Surround it with the roasted mango, seasoned baby tomatoes, and slices of pata negra ham. Drizzle pesto sauce over the burrata and the rest of the ingredients.

Assemble the Dish

Finish with a drizzle of olive oil over the top. Serve with the focaccia on the side for dipping into the creamy burrata. Enjoy your creamy local burrata dish!

Garnish and Serve

Burrata cheese

Pata Negra ham

Mango

Baby tomatoes

Pesto sauce

Focaccia

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, add the activated yeast mixture and olive oil. Mix until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

In a bowl, mix together ricotta, mozzarella, and fontina cheeses until well combined. Set aside.

Prepare the Cheese

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it out into a thin round shape (about 10-12 inches in diameter).

Shape the Dough

Transfer the shaped dough onto a piece of parchment paper. Spread the cheese mixture evenly over the dough, leaving a small border around the edges. Drizzle with truffle oil.

Add Toppings

Carefully slide the parchment with the pizzetta onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the edges are golden and the cheese is bubbling.

Bake the Pizzetta

Remove the pizzetta from the oven. If using, layer the pata negra on top and scatter fresh basil leaves. Finish with freshly cracked black pepper. Slice and serve immediately.

Finish and Serve

Active dry yeast

Warm water

Sugar

Ricotta cheese

Mozzarella cheese, shredded

Fontina cheese, shredded

Truffle oil

Pata negra (optional)

Fresh basil leaves

Freshly cracked black pepper

Wash the romaine lettuce thoroughly under cold water. Drain and dry using a salad spinner or by patting with paper towels. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Romaine Lettuce

Using a grater or a food processor, finely grate the Parmesan cheese until it resembles snow. Set aside for topping the salad.

Make Parmesan Snow

Preheat your oven to 375°F (190°C). Slice the baguette into small cubes (about 1-inch pieces).

Prepare the Baguette

In a mixing bowl, toss the baguette cubes with olive oil, garlic powder, salt, and black pepper until evenly coated.

Season the Croutons

Spread the seasoned baguette cubes onto a baking sheet in a single layer. Bake in the preheated oven for 10-12 minutes or until golden brown and crispy, stirring occasionally to ensure even browning. Remove from the oven and allow to cool.