Juicy pork chop seasoned and grilled, served with apple compote and roasted potatoes.

Pork Chop

Decadent chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Creamy cheesecake with a graham cracker crust, topped with fresh berries.

Cheesecake

An exquisite selection of cured meats, artisanal cheeses, and house-made accompaniments.

Charcuterie Board

Succulent salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

A rotating selection of brunch favorites available on weekends.

Brunch Special

A tender cut of beef cooked to your liking, accompanied by garlic mashed potatoes and seasonal vegetables.

Beef Tenderloin

Herb-marinated chicken roasted until golden brown, served with a side of seasonal vegetables.

Roasted Chicken

Crisp romaine lettuce, house-made croutons, and parmesan cheese tossed in a classic Caesar dressing.

Caesar Salad

Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread them out on a baking sheet.

Prepare the Potatoes

Place the potatoes in the preheated oven and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.

Roast the Potatoes

While the potatoes are roasting, season the pork chops with salt and pepper on both sides.

Season the Pork Chops

Heat a grill or grill pan over medium-high heat. Add olive oil, and grill the pork chops for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Grill the Pork Chops

In a saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the apples are soft and the mixture is syrupy.

Make the Apple Compote

Plate the grilled pork chops with a generous scoop of apple compote on top and the roasted potatoes on the side.

Serve

Pork chops

Salt

Black pepper

Olive oil

Apples (peeled and diced)

Brown sugar

Cinnamon

Lemon juice

Potatoes (cubed)

Fresh rosemary (chopped)

Garlic powder

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour.

Prepare the ramekins

In a microwave-safe bowl, combine dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt chocolate and butter

In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.

Mix wet ingredients

Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously until fully incorporated.

Combine mixtures

Gently fold in the all-purpose flour until just combined. Do not overmix.

Add flour

Divide the batter evenly among the prepared ramekins.

Fill ramekins

Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center is still soft.

Bake

Let the cakes cool for 1 minute, then carefully invert onto plates. Serve warm with a scoop of vanilla ice cream.

dark chocolate

unsalted butter

egg yolk

granulated sugar

all-purpose flour

vanilla extract

salt

vanilla ice cream

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the crust

Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and let it cool while preparing the filling.

Bake the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining 1/4 cup sugar, sour cream, and vanilla extract. Mix well until combined.

Make the filling

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Add eggs

Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Pour and bake

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Cool and chill

Once chilled, remove the cheesecake from the springform pan. Top with fresh berries before serving. Slice and enjoy!

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Fresh berries (strawberries, blueberries, etc.)

Start by choosing a large wooden or slate board as the base for your charcuterie.

Prepare the Board

Fold the slices of prosciutto, salami, and chorizo and arrange them in sections on the board.

Arrange the Meats

Cut the cheeses into wedges or cubes and place them near the meats.

Add the Cheeses

Scatter olives, pickles, dried fruits, and nuts around the meats and cheeses.

Incorporate Accompaniments

Place a variety of crackers or breadsticks in a section of the board, ensuring easy access.

Add Crackers or Breadsticks

Drizzle honey or place fig jam in a small bowl on the board for a sweet contrast.

Finish with Sweetness

Serve the charcuterie board with small plates and utensils for guests to enjoy.

Prosciutto

Salami

Chorizo

Brie Cheese

Aged Cheddar Cheese

Gorgonzola Cheese

Olives (mixed)

Pickles (gherkin or dill)

Dried fruits (figs, apricots)

Nuts (almonds, walnuts)

Crackers or breadsticks

Honey or fig jam

In a small bowl, mix together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper. This will be used to marinate the salmon.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure the fillets are evenly coated. Let them marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing and covered with ash.

Prepare the Grill

Remove the salmon fillets from the marinade and place them directly on the grill. Grill for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, toss your seasonal vegetables with a bit of olive oil, salt, and pepper. Place them on a grill basket or skewers and grill for about 5-7 minutes or until tender.

Grill the Vegetables

Once the salmon and vegetables are cooked, remove them from the grill and serve immediately. Enjoy your grilled salmon with the seasonal vegetables.

salmon fillet

olive oil

lemon juice

garlic cloves

fresh dill

black pepper

seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

In a large bowl, whisk together eggs, milk, salt, and black pepper until fully combined.

Prepare the Egg Mixture

In a non-stick skillet, heat olive oil over medium heat. Add the spinach and cherry tomatoes, sautéing until the spinach is wilted and the tomatoes are softened, about 3-4 minutes.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the cheddar cheese on top. Cook on low heat until the eggs are set, about 8-10 minutes. You can cover the skillet with a lid to help the eggs cook through.

Combine and Cook

While the eggs are cooking, toast the sliced baguette in a toaster or under a broiler until golden brown.

Toast the Baguette

Once the eggs are set, remove from heat. Serve the egg mixture on plates with toasted baguette slices and avocado on the side.

Whole milk

Cheddar cheese, shredded

Spinach, fresh

Cherry tomatoes, halved

Baguette, sliced

Avocado, sliced

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.

Prepare the Beef Tenderloin

Sear the beef tenderloin in the hot skillet for about 3-4 minutes on each side until browned.

Sear the Beef

Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature.

Roast the Beef

While the beef is roasting, peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare Garlic Mashed Potatoes

Add butter, minced garlic, and milk to the potatoes. Mash until smooth and creamy. Season with salt to taste.

Mash the Potatoes

In a separate pan, steam or sauté the seasonal vegetables until tender, about 5-7 minutes.

Cook the Seasonal Vegetables

Remove the beef from the oven and let it rest for 5-10 minutes before slicing. Serve with garlic mashed potatoes and seasonal vegetables.

Olive Oil

Black Pepper

Garlic

Potatoes

Butter

Milk

Seasonal Vegetables (e.g., asparagus, carrots)

In a bowl, whisk together olive oil, rosemary, thyme, minced garlic, salt, black pepper, lemon zest, and lemon juice.

Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat the Oven

Chop seasonal vegetables into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

Prepare Vegetables

Place the marinated chicken in a roasting pan and surround it with the prepared vegetables. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted seasonal vegetables.

Rest and Serve

Whole chicken

Fresh rosemary

Fresh thyme

Garlic cloves, minced

Lemon, zested and juiced

Seasonal vegetables (carrots, broccoli, bell peppers)

Wash and dry the romaine lettuce leaves. Tear them into bite-sized pieces and place them in a large salad bowl.

Prepare the Lettuce

Add the croutons and grated Parmesan cheese to the bowl with the romaine lettuce.

Add Croutons and Cheese

Drizzle the Caesar dressing over the salad ingredients. Toss the salad gently until everything is well coated.