Seared Ahi Sandwich

Jidori Chicken Club

Grilled Cheese

Prime Steak Sandwich

A BLT that's truly out of this world. Thick – cut bacon, tomato, lettuce, and Lift pepper fresh parsley and a garlicky sauce on house – made sourdough.

Ben's BLT Chilled Quinoa Salad

Summer Ginger Soup

Made with fresh ginger and hand – pressed olive oil – this simple ginger soup light and chilled with a slight bite (oh, and it's one of our favorites!)

Green Goddess Hummus & Pita

DOORDASH DRIVE

Hibiscus Hour

Peter Piper's Pour

Lavender Lemondrop

A traditional martini made with gin and vermouth.

The Classic Martini

Sweet and tart lemonade made with fresh strawberries.

Strawberry Lemonade

A refreshing mix of mint, lime, and soda.

Virgin Mojito

A flavorful rice bowl with purple jasmine rice, seasonal vegetables, and a choice of protein.

Purple Jasmine Rice Bowl

Chocolate Mousse

Classic cheesecake with a graham cracker crust.

Cheesecake

Steak Frites

Grilled Salmon

Fried calamari served with marinara sauce.

Calamari

Grilled bread topped with tomatoes and basil.

Bruschetta

Old Fashioned

Pina Colada

Tequila with lime juice and orange liqueur.

Margarita

In a bowl, combine the olive oil, soy sauce, sesame oil, salt, and black pepper. Whisk until well mixed. Add the Ahi tuna steaks to the marinade and allow them to sit for at least 15 minutes.

Marinate the Tuna

Heat a non-stick skillet over medium-high heat. Once hot, remove the tuna from the marinade, letting excess drip off. Sprinkle black sesame seeds on both sides of the tuna steaks. Sear the tuna steaks in the skillet for 1-2 minutes on each side for medium-rare, or longer to your desired doneness. Remove from heat and let them rest for a few minutes before slicing.

Sear the Tuna

While the tuna is resting, slice the ciabatta bread in half horizontally. Lightly toast them in the same skillet until golden brown.

Prep the Bread

Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with a pinch of salt and a squeeze of lemon juice.

Prepare the Avocado

Slice the Tomato

In a small bowl, mix the mayonnaise and Sriracha sauce until well combined.

Mix the Sauce

Spread the mashed avocado on the bottom half of the toasted ciabatta. Layer the arugula, sliced tomato, and the sliced Ahi tuna on top. Drizzle with the Sriracha mayo sauce and top with the other half of the ciabatta.

Build the Sandwich

Cut the sandwich in half if desired and serve immediately with a wedge of lemon on the side.

Serve

Ahi Tuna Steaks

Olive Oil

Soy Sauce

Sesame Oil

Black Sesame Seeds

Salt

Black Pepper

Ciabatta Bread

Avocado

Arugula

Tomato

Lemon

Mayonnaise

Sriracha Sauce

In a bowl, combine olive oil, garlic powder, salt, and black pepper. Add Jidori chicken breasts and coat them well with the marinade. Let it rest for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes per side or until they reach an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

Cook the Chicken

While the chicken is resting, toast the whole wheat bread slices until golden brown.

Toast the Bread

Spread 1 tablespoon of mayonnaise on one side of each slice of toasted bread. On two slices, layer lettuce leaves, sliced tomatoes, crispy bacon, sliced avocado, and sliced Jidori chicken. Top with the remaining slices of bread, mayo side down.

Cut the sandwiches in half and serve with a side of chowder or house salad if desired.

Plate the Sandwich

Jidori chicken breast

Olive oil

Garlic powder

Black pepper

Lettuce leaves

Tomato, sliced

Bacon, cooked and crispy

Avocado, sliced

Whole wheat bread

Chowder

House salad

Gather all the ingredients. Slice the sourdough bread and cheese if not pre-sliced.

Prepare the Ingredients

Spread 1 tablespoon of butter on one side of each slice of sourdough bread.

Butter One Side

On the unbuttered side of two slices of bread, place one slice of sharp cheddar cheese and one slice of Gruyère cheese. Optionally, sprinkle a pinch of garlic powder, dried thyme, sea salt, and black pepper on top of the cheese.

Layer the Cheese

Place the other two slices of bread on top, buttered side facing out.

Top with Bread

Heat a non-stick skillet or frying pan over medium heat.

Preheat the Skillet

Once the skillet is hot, place the assembled sandwich in the skillet. Grill for about 4-5 minutes on one side until golden brown.

Grill the Sandwich

Carefully flip the sandwich using a spatula, and grill for another 4-5 minutes on the other side until the cheese is melted and the bread is golden brown.

Flip and Grill

Remove the grilled cheese from the skillet and let it sit for a minute before slicing. Serve warm.

Sourdough bread

Sharp cheddar cheese

Gruyère cheese

Unsalted butter

Dried thyme

Sea salt

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a marinade.

Marinate the Steak

Place the prime ribeye steak in the marinade, ensuring it is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

Coat the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the excess marinade. Cook the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Let it rest for 5 minutes before slicing.

Cook the Steak

While the steak is resting, slice the ciabatta rolls in half horizontally. Optional: Toast the insides of the rolls on the grill or in a toaster for added crunch.

Prepare the Rolls

Spread mayonnaise on the bottom half of each ciabatta roll. Layer on fresh arugula, followed by sliced tomatoes. Add the sliced steak and top with provolone cheese. Close the sandwich with the top half of the roll.

Assemble the Sandwich

Cut the sandwich in half if desired, and serve immediately while warm.

Prime ribeye steak

Garlic cloves, minced

Fresh rosemary, chopped

Ciabatta rolls

Fresh arugula

Sliced tomatoes

Provolone cheese slices

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork and let it cool.

Cook the Quinoa

While the quinoa cools, chop the cherry tomatoes in half and roughly chop the lettuce. Finely chop the fresh parsley.

Prepare the Vegetables

In a skillet over medium heat, cook the thick-cut bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.

Cook the Bacon

In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk together until smooth and well combined. Adjust seasoning to taste.

Mix the Sauce Ingredients

In a large bowl, combine the cooled quinoa, cherry tomatoes, chopped lettuce, parsley, and bacon. Pour the garlicky sauce over the salad and toss gently to coat all ingredients.

Combine Ingredients

Toast the sourdough bread slices until golden brown. You can use a toaster or a skillet.

Toast the Sourdough

Serve the chilled quinoa salad on plates alongside warm, toasted sourdough slices. Enjoy your refreshing Ben's BLT Chilled Quinoa Salad!

Serve the Salad

Quinoa

Water

Cherry tomatoes

Lettuce (Romaine or Iceberg)

Fresh parsley

Thick-cut bacon

Greek yogurt

Garlic (minced)

Lemon juice

Dice the cucumber, carrot, and red bell pepper into small, uniform pieces. Slice the green onions thinly, separating the white and green parts.

Chop Vegetables

Peel and finely chop the fresh ginger and garlic cloves.

Prepare Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped ginger and garlic, sautéing until fragrant (about 1-2 minutes).

Sauté Aromatics

Add the diced cucumber, carrot, and red bell pepper to the pot. Cook for another 3-4 minutes, stirring occasionally.

Add Vegetables

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 10 minutes.

Add Broth

After simmering, stir in the coconut milk, lime juice, and soy sauce. Allow the soup to heat through for another 5 minutes. Adjust seasoning with salt and pepper if desired.

Stir in Coconut Milk and Seasonings

Ladle the soup into bowls and garnish with fresh cilantro and sesame seeds before serving.

Garnish

Enjoy the soup warm or chilled, according to your preference.

Cucumber

Carrot

Red bell pepper

Green onion

Fresh ginger

Garlic

Fresh lime juice

Soy sauce

Vegetable broth

Coconut milk

Fresh cilantro

Sesame seeds

In a food processor, combine the chickpeas, tahini, grated ginger, lemon juice, minced garlic, olive oil, salt, and water. Blend until smooth.

Blend the Ingredients

Add the chopped parsley and chives to the hummus mixture. Pulse a few times to combine, ensuring the herbs are evenly distributed.

Add Fresh Herbs

If the hummus is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.

Adjust Consistency

Transfer the hummus to a bowl and cover it. Refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Hummus

Preheat and Prepare

Brush each pita bread with olive oil and sprinkle with salt and dried oregano on both sides.

Brush and Season Pita

Place the prepared pita on a baking sheet and bake in the preheated oven for about 10 minutes or until they are crispy and golden.

Bake the Pita

Remove from the oven and let the pita cool slightly before cutting into triangles for serving.

Cool the Pita

Chickpeas

Tahini

Fresh ginger, grated

Fresh lemon juice

Garlic, minced

Fresh parsley, chopped

Fresh chives, chopped

Pita bread

Dried oregano

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add chicken breast to the marinade and let it sit for at least 30 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes on each side until cooked through and no longer pink in the center. Remove from skillet and set aside.

In the same skillet, add the mixed vegetables and sauté for 5-6 minutes until tender. Stir in soy sauce and honey, mixing well.

Sauté the Vegetables

Slice the cooked chicken and add it back into the skillet with the vegetables. Toss everything together for 1-2 minutes. Serve hot.