Pasta Primavera

Pan-Seared Salmon

Beef Carpaccio

Tuna Tartare

Chilled Lobster

Martini

Crab Cake

Lightly breaded and fried calamari served with marinara sauce.

Fried Calamari

Stuffed Mushrooms

A tropical blend of pineapple and coconut.

Pina Colada

Crispy fries tossed in truffle oil with parmesan.

Truffle Fries

Crispy Calamari

Sake Bomb

Mochi Ice Cream

Sushi Platter

Teriyaki Chicken

Edamame

Miso Soup

Light and airy chocolate mousse topped with whipped cream.

Chocolate Mousse

Classic Italian dessert made with coffee-soaked ladyfingers.

Tiramisu

Tender beef filet with a red wine reduction.

Filet Mignon

Mojito

Romaine lettuce, Caesar dressing, croutons, and Parmigiano-Reggiano.

Caesar Salad

Margarita

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Wash and chop the zucchini, bell peppers, cherry tomatoes, carrot, and broccoli into bite-sized pieces.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped vegetables and sauté for 5-7 minutes until they begin to soften.

Make the Sauce

Pour in the vegetable broth and lemon juice. Stir well and cook for another 3-5 minutes until the vegetables are tender.

Combine with Broth

Add salt and black pepper to taste. Mix in the grated Parmesan cheese until melted and well incorporated.

Season the Sauce

Add the cooked pasta to the skillet with the vegetable sauce. Toss everything together until the pasta is well coated with the sauce and vegetables.

Combine Pasta and Sauce

Top with fresh basil leaves before serving. Enjoy your Pasta Primavera!

Garnish and Serve

Pasta

Zucchini

Bell Peppers (mixed colors)

Cherry Tomatoes

Carrot

Broccoli Florets

Olive Oil

Garlic (minced)

Vegetable Broth

Lemon Juice

Salt

Black Pepper

Parmesan Cheese (grated)

Fresh Basil Leaves

Wash the asparagus under cold water and trim the woody ends off each spear.

Prepare the Asparagus

Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

Season the Salmon

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for 5-7 minutes until tender-crisp. Remove from the skillet and set aside.

Cook the Asparagus

In the same skillet, add the remaining tablespoon of olive oil. Once hot, place the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through and opaque.

Pan-Seal the Salmon

In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice and chopped parsley, then remove from heat.

Make the Lemon Butter Sauce

Return the asparagus to the skillet with the salmon, and spoon the lemon butter sauce over the top. Allow everything to heat through for a minute before serving.

Combine and Serve

Salmon fillets

Asparagus

Olive oil

Black pepper

Unsalted butter

Garlic, minced

Lemon, juiced

Fresh parsley, chopped

Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes, until it is firm but not frozen solid. This makes it easier to slice thinly.

Prepare the Beef

Once the beef is firm, remove it from the freezer. Using a sharp knife, thinly slice the beef tenderloin against the grain. Aim for slices about 1/8 inch thick. Arrange the slices on a large plate or platter.

Slice the Beef

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.

Prepare the Dressing

Drizzle half of the dressing over the arranged beef slices. Scatter the arugula and capers over the beef. Using a vegetable peeler, shave the Parmesan cheese over the top.

Assemble the Carpaccio

Drizzle the remaining dressing over the top, and serve immediately with additional lemon wedges if desired.

Finish and Serve

Beef tenderloin

Fresh arugula

Parmesan cheese

Extra virgin olive oil

Lemon juice

Capers

Using a sharp knife, dice the fresh tuna loin into small, uniform cubes, approximately 1/4 inch in size.

Prepare the Tuna

Slice the ripe avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into similar-sized cubes as the tuna.

Prepare the Avocado

In a medium mixing bowl, gently combine the diced tuna and avocado. Drizzle the sesame oil, soy sauce, and lime juice over the mixture and stir gently to coat evenly.

Combine Ingredients

Using a ring mold or a small bowl, carefully pack the tuna and avocado mixture into the mold to form a neat tower on a serving plate. Remove the mold carefully.

Plate the Tartare

Sprinkle sesame seeds and chopped chives on top of the tartare. Optionally, add microgreens for a fresh touch.

Garnish

Serve immediately as an appetizer or light main dish, with additional soy sauce on the side if desired.

Serve

Fresh Tuna Loin

Ripe Avocado

Sesame Oil

Soy Sauce

Lime Juice

Sesame Seeds

Chopped Chives

Microgreens (optional)

Fill a large pot with 4 liters of water and add 2 tablespoons of salt. Bring the water to a rolling boil.

Boil the Lobsters

Once the water is boiling, carefully add the live lobsters to the pot. Cover and cook for about 8-10 minutes until the lobsters turn bright red and are cooked through.

Cook the Lobsters

After cooking, immediately transfer the lobsters to a bowl of ice water to stop the cooking process. Let them chill for about 10-15 minutes.

Cool the Lobsters

Once the lobsters are cool, remove the meat from the claws and tails. Chop into bite-sized pieces and set aside.

Remove the Meat

In a mixing bowl, combine the diced mango, chopped red onion, diced red bell pepper, and chopped cilantro.

Drizzle the lime juice over the mixture and sprinkle with 0.5 tsp of salt. Toss everything gently to combine.

Add Seasoning

Cover the bowl and let the mango salsa chill in the refrigerator for at least 15 minutes to allow the flavors to meld.

Chill the Salsa

To serve, arrange the lobster meat on a plate and top it with the chilled mango salsa. Enjoy your chilled lobster with mango salsa!

live lobsters

salt

water

ripe mango, diced

red onion, finely chopped

red bell pepper, diced

cilantro, chopped

lime juice

Begin by chilling your martini glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a cocktail shaker, add 2 oz of gin or vodka and 0.5 oz of dry vermouth.

Fill the shaker with ice cubes to the top. This will help to chill the drink and dilute it slightly.

Add Ice

Cover the shaker and shake vigorously for about 15 seconds, or stir gently for about 30 seconds if you prefer a stirred martini.

Shake or Stir

Remove the ice water from your chilled martini glass and strain the cocktail mixture into the glass.

Strain into Glass

Add a single olive or a twist of lemon peel to the drink for garnish.

Gin or Vodka

Dry Vermouth

Ice Cubes

Olives or Lemon Twist

In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt and pepper. Mix gently to avoid breaking up the crab meat too much.

Prepare the Mixture

Beat the eggs in a separate bowl and then add them to the crab mixture. Gradually stir in the bread crumbs until everything is well combined.

Add Eggs and Bread Crumbs

Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.

Chill the Cakes

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown.

Cook the Crab Cakes

In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, chopped capers, and parsley until well combined.

Mix Ingredients

Cover the remoulade sauce and refrigerate for at least 15 minutes to allow the flavors to meld.

Chill the Sauce

Fresh crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Eggs

Bread crumbs

Green onions, finely chopped

Vegetable oil

Hot sauce

Capers, chopped

Parsley, finely chopped

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

Prepare the Calamari

In a shallow bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Station

Dip each calamari ring in the flour mixture, shaking off excess. Then dip in the beaten eggs, and finally coat with breadcrumbs. Set aside on a plate.

Bread the Calamari

In a large, deep pot, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).

Heat the Oil

Fry the breaded calamari in batches, cooking for about 2-3 minutes or until golden brown. Do not overcrowd the pot.

Fry the Calamari

Remove the fried calamari with a slotted spoon and drain on paper towels. Serve immediately.

Drain and Serve

In a saucepan over medium heat, add olive oil and allow it to heat.

Heat Olive Oil

Add minced garlic to the hot oil and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, and salt. Stir to combine and let simmer for about 15 minutes.