crispy baked prosciutto, hot honey and fig jam served with crostini bread

Burrata

thick cut wedge fries, truffle oil, cheddar, bacon and boursin cheese topped with our rosemary demi glace

Loaded Truffle Frites

Stuffed with goat cheese and drizzled with balsamic glaze.

Bacon Wrapped Dates

Served with celery and blue cheese dressing.

Buffalo Chicken Wings

Pasta with fresh vegetables in a garlic sauce.

Pasta Primavera

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

A selection of cured meats, cheeses, and olives.

Charcuterie Board

8 oz. of tender Filet Mignon grilled to perfection.

Filet Mignon

Tequila, lime juice, and triple sec shaken and served with salt rim.

Classic Margarita

Mushrooms stuffed with garlic, herbs, and cheese.

Stuffed Mushrooms

Margarita

Chicken Alfredo

Pina Colada

Fried Calamari

Classic cheesecake with graham cracker crust

Cheesecake

Cooked to perfection, served with garlic mashed potatoes

Ribeye Steak

Crispy Calamari

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone.

Tiramisu

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Grilled ribeye served with crispy fries and herb butter.

Steak Frites

Grilled bread topped with diced tomatoes, basil, and olive oil.

Bruschetta

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

Crispy fries tossed in truffle oil and parmesan.

Truffle Fries

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay the slices of prosciutto flat on the baking sheet. Brush lightly with olive oil. Bake for 10-15 minutes until crispy. Remove from the oven and let cool.

Crisp the Prosciutto

While the prosciutto is baking, slice the baguette into 1/2 inch thick pieces. Arrange them on another baking sheet. Brush each side lightly with olive oil. Toast in the oven for about 5-7 minutes, flipping halfway through, until golden brown. Once toasted, rub a cut garlic clove over the warm crostini for flavor.

Make Crostini

On a serving platter, place the burrata cheese in the center. Surround it with the crispy baked prosciutto and toasted crostini. Drizzle the hot honey over the burrata and prosciutto. Add dollops of fig jam around the burrata. Garnish with fresh basil leaves for a pop of color and flavor.

Combine Ingredients

Prosciutto

Olive oil

Baguette

Garlic

Burrata cheese

Fig jam

Hot honey

Fresh basil

Preheat Oven

Wash and scrub the russet potatoes, then cut them into thick wedges.

Cut Potatoes

In a large bowl, toss the potato wedges with olive oil, salt, and black pepper until evenly coated.

Season Potatoes

Spread the potato wedges in a single layer on a baking sheet.

Arrange on Baking Sheet

Bake in the preheated oven for 30-35 minutes or until crispy and golden brown, flipping halfway through.

Bake Fries

In a saucepan over medium heat, combine beef stock and red wine.

Combine Liquids

Bring to a simmer and let reduce by half, approximately 20-25 minutes.

Reduce Sauce

Once reduced, stir in butter, and season with salt and black pepper to taste.

Add Butter and Season

Once the fries are done baking, remove them from the oven and drizzle with truffle oil.

Drizzle Truffle Oil

Sprinkle shredded cheddar cheese and crumbled bacon over the hot fries.

Add Cheese and Bacon

Dollop the boursin cheese on top and sprinkle with chopped rosemary.

Top with Boursin and Rosemary

Finally, drizzle the rosemary demi glace over the loaded fries.

Drizzle Demi Glace

Russet potatoes

Salt

Black pepper

Truffle oil

Cheddar cheese, shredded

Bacon, cooked and crumbled

Boursin cheese

Fresh rosemary, chopped

Beef stock

Red wine

Butter

Preheat the Oven

Using a sharp knife, make a small slit in each Medjool date and remove the pit. Be careful not to cut all the way through the date.

Prepare the Dates

Fill each date with approximately 1 teaspoon of goat cheese, pressing it in gently to ensure it stays inside.

Stuff the Dates

Cut each bacon slice in half. Wrap one half around each stuffed date, securing the ends with a toothpick if needed.

Wrap with Bacon

Place the bacon-wrapped dates on a baking sheet lined with parchment paper, making sure they are not touching.

Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and golden brown.

Bake in Oven

Remove from the oven and allow to cool slightly. Drizzle the balsamic glaze over the hot bacon-wrapped dates before serving.

Drizzle with Balsamic Glaze

Medjool dates

Bacon

Goat cheese

Balsamic glaze

Rinse the chicken wings under cold water and pat them dry with paper towels.

Clean the Wings

In a large bowl, combine the chicken wings, salt, black pepper, and garlic powder. Toss until the wings are evenly coated.

Season the Wings

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

Heat the Oil

Carefully add the chicken wings to the hot oil in batches. Fry for 8-10 minutes or until golden brown and crispy. Use a slotted spoon to remove the wings and drain them on paper towels.

Fry the Wings

In a large bowl, toss the fried wings with the buffalo sauce until they are fully coated.

Toss in Buffalo Sauce

Wash and slice the celery stalks into sticks about 4 inches long.

Cut the Celery

In a medium bowl, mix together the blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth.

Taste the dressing and adjust seasoning as needed. Refrigerate until ready to serve.

Adjust Seasoning

Transfer the buffalo chicken wings to a serving platter.

Plate the Wings

Arrange the celery sticks around the wings and serve with the blue cheese dressing on the side.

Add Celery and Dressing

Chicken wings

Buffalo sauce

Vegetable oil

Garlic powder

Celery

Blue cheese

Sour cream

Mayonnaise

Lemon juice

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander, reserving about 1 cup of the pasta water for later.

Drain the Pasta

While the pasta is cooking, wash and chop all the vegetables into bite-sized pieces.

Chop and Prepare Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bell pepper, zucchini, broccoli, carrot, and sauté for about 5-7 minutes until they are tender but still crisp.

Sauté the Vegetables

Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they begin to soften.

Add Cherry Tomatoes

In the same skillet, create a space in the center and add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Garlic Sauce

Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the garlic sauce and vegetables.

Season with salt and black pepper to taste. Finally, sprinkle with grated Parmesan cheese and chopped fresh basil before serving.

Season and Serve

Pasta (spaghetti or penne)

Bell pepper (red, yellow, or green)

Zucchini

Cherry tomatoes

Broccoli florets

Carrot (sliced)

Garlic (minced)

Parmesan cheese (grated)

Fresh basil (chopped)

In a large pot, combine 4 cups of water, the halved lemon, and 1 tablespoon of salt. Bring to a boil over high heat.

Prepare the Poaching Liquid

Once the water is boiling, add the peeled and deveined shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and transfer them to a bowl of ice water to stop the cooking process. Let them chill for 5-10 minutes.

Chill the Shrimp

Once chilled, drain the shrimp and pat them dry with paper towels. Arrange them on a serving platter.

Drain and Serve

In a medium bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce.

Mix the Ingredients

Taste the sauce and add hot sauce if desired to reach your preferred level of spiciness.

Adjust Flavor

Serve the cocktail sauce alongside the chilled shrimp on the serving platter.

Serve

Large shrimp, peeled and deveined

Water

Lemon, halved

Ketchup

Horseradish

Worcestershire sauce

Hot sauce (optional)

Arrange the prosciutto, salami, and chorizo on a large wooden or marble board. Fold the prosciutto into small rosettes for an elegant look.

Prepare the Meats

Cut the Brie, Cheddar, and Gorgonzola into small wedges or cubes and place them next to the meats on the board.

Add the Cheeses

Place the green and black olives in small bowls or directly on the board, ensuring they're easily accessible.

Incorporate the Olives

Scatter the crackers around the board, add the mixed nuts in a small dish, and drizzle honey over the cheese or place it in a small bowl.

Include Accompaniments

Add small clusters of fresh grapes to the board for a pop of color and sweetness.