For the cream, topped with espresso cream.

Chocolate Torte

Chocolate Flourless Cake

Served with pickled vegetables and peanut sauce.

Peking Duck

Served with cheddar cheese, cucumber, fennel cream, red onion, and tomato.

Chuck Roast

Cup of Soup

Small spinach salad with roasted vegetables.

Light Salad

Ice Cream

whipped cream, strawberry-amaretto sauce.

Mocha Fudge Torte

Crème Brulee

Beef tenderloin teamed with black tiger shrimp, served over basmati rice with seasonal vegetables and scallions.

Surf & Turf Satay

marinated lamb sirloin grilled and served with grilled tomatoes, feta cheese and scallions over basmati rice with seasonal vegetables and spiced yogurt sauce.

Indian Lamb Satay

fresh skinless chicken breast char-broiled, served with lemon and steamed vegetables. Option to sub salmon.

Floyd's Skinny Plate

marinated chicken breast grilled and served with melted provolone cheese and a side of lemon-basil aioli.

Chicken Burger

grilled mahi-mahi filet with melted provolone cheese.

Fish Burger

Turkey Burger

beef patty topped with bacon and Colby Jack cheese.

Pub Burger

crisp greens, avocado, Roma tomato, scallions, cilantro, yellow peppers and jalapeño mango vinaigrette with blackened shrimp.

Blackened Shrimp Salad

spinach, feta cheese, cucumbers, bell pepper, scallions and Roma tomatoes with citrus mint vinaigrette and grilled lamb.

Lamb Salad

romaine lettuce, red onion, bell pepper, bleu cheese crumbles, Roma tomatoes and Italian dressing with grilled beef tips and red grapes.

Steak Salad

romaine, artichoke hearts, cucumbers, Roma tomato, with grilled chicken tenderloins.

Chicken Tenderloin Salad

romaine heart, Roma tomato, red onion, bacon and cucumber with cream bleu cheese dressing and balsamic drizzle. Option for Small or Large.

Romaine Wedge

romaine, Romano and our classic Caesar dressing.

Caesar Salad

spinach, bleu cheese, walnuts, Roma, julienne vegetables, red onion and warm bacon dressing with roasted duck.

Warm Duck Salad

red onion, crumbled bacon, Roma tomato, mushrooms.

Spinach Salad

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and large eggs until pale and fluffy. Add the vanilla extract and mix well.

Mix Eggs and Sugar

Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until fully combined.

Combine Mixtures

Sift the all-purpose flour and salt into the chocolate mixture. Gently fold the flour into the batter until just combined; do not overmix.

Add Flour and Salt

Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Bake the Torte

In a large mixing bowl, pour the heavy cream and whip using an electric mixer until soft peaks form.

Whip the Cream

Add the espresso coffee, powdered sugar, and vanilla extract to the whipped cream. Continue to whip until stiff peaks form and the mixture is thickened.

Add Flavorings

Once the torte has cooled completely, place it on a serving plate. Top generously with the espresso cream. Optionally, garnish with chocolate shavings or cocoa powder before serving.

Serve the Torte

dark chocolate

unsalted butter

granulated sugar

large eggs

vanilla extract

all-purpose flour

salt

heavy cream

espresso coffee

powdered sugar

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. This should take about 3 minutes using an electric mixer.

Mix Sugar and Eggs

Gradually add the melted chocolate mixture to the egg mixture, stirring continuously to maintain the eggs' temperature.

Sift in the cocoa powder and salt. Add the vanilla extract. Gently fold the mixture until just combined. Avoid overmixing.

Add Dry Ingredients

Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert onto a wire rack to cool completely.

Cool the Cake

In a saucepan over medium heat, combine the granulated sugar and a splash of water. Stir until the sugar dissolves and begins to turn golden brown.

Prepare Caramel

Once the sugar has caramelized, carefully add the unsalted butter and heavy cream. Be cautious as the mixture will bubble vigorously. Stir until smooth.

Add Butter and Cream

Remove from heat and stir in dark rum and chopped pecans. Allow the caramel to cool slightly before using.

Mix in Rum and Pecans

Dark chocolate (70% cocoa or higher)

Unsalted butter

Granulated sugar

Large eggs

Vanilla extract

Cocoa powder

Salt

Pecans, chopped

Dark rum

Heavy cream

Clean the duck thoroughly and pat it dry with paper towels.

Prepare the Duck

Rub the inside and outside of the duck with salt and Chinese five-spice powder. Let it sit for at least 1 hour or overnight in the refrigerator.

Season the Duck

In a large pot, combine water and rice vinegar. Bring to a boil and carefully lower the duck into the pot, boiling for 10 minutes.

Boil the Duck

In a small pot, combine honey with a little water and heat until it becomes a syrup-like consistency.

Prepare the Glaze

After boiling, remove the duck and brush it generously with the honey glaze. Let the duck air dry for at least 30 minutes.

Glaze the Duck

Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast for about 1.5 hours, basting occasionally with the remaining honey glaze.

Roast the Duck

In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.

Prepare the Pickling Solution

Add the julienned carrot, cucumber, and radish into the pickling solution. Let it sit for at least 30 minutes.

Pickle the Vegetables

In a bowl, combine peanut butter, soy sauce, lime juice, honey, water, and chili paste. Whisk until smooth and adjust with more water if necessary.

Mix the Sauce

Slice the roasted duck and serve with thin pancakes or steamed buns, pickled vegetables, and peanut sauce. Garnish with sliced green onions.

Serve the Dish

Whole duck

Chinese five-spice powder

Honey

Rice vinegar

Water

Carrot, julienned

Cucumber, julienned

Radish, julienned

Sugar

Peanut butter

Soy sauce

Lime juice

Chili paste

Thin pancakes or steamed buns

Green onions, sliced

Pat the chuck roast dry with paper towels. Rub the entire surface with salt and black pepper, ensuring an even coating.

Season the Chuck Roast

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear for 3-4 minutes on each side until a brown crust forms.

Sear the Chuck Roast

Transfer the seared chuck roast to a slow cooker. Cook on low for 8 hours or on high for 4 hours, until the meat is tender and easily shreds with a fork.

Cook the Chuck Roast

While the chuck roast is cooking, prepare the toppings. Slice the cucumber, thinly slice the red onion, and dice the tomato. Set aside.

Prepare the Toppings

In a bowl, combine fennel cream ingredients (if making from scratch) or simply measure out fennel cream if using store-bought. Adjust seasoning to taste.

Make the Fennel Cream

Once the chuck roast is done cooking, remove it from the slow cooker and shred it using two forks.

Shred the Chuck Roast

On a plate, place a generous portion of shredded chuck roast. Top with shredded cheddar cheese, sliced cucumber, fennel cream, red onion, and diced tomato. Serve warm.

Serve

Chuck roast

Black pepper

Olive oil

Cheddar cheese, shredded

Cucumber, sliced

Fennel cream

Red onion, thinly sliced

Tomato, diced

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the diced carrot and celery to the pot. Cook for another 5 minutes, stirring occasionally.

Add Remaining Vegetables

Pour in the vegetable broth, then add dried thyme, salt, black pepper, and the bay leaf. Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes.

Simmer the Soup

Remove the bay leaf, then stir in the chopped fresh parsley. Adjust seasoning to taste.

Finish the Soup

In a bowl, combine the sliced cucumber and julienned carrots.

Prepare the Vegetables

Pour the dill pickle brine over the vegetables, ensuring they are fully submerged. Stir in the chopped fresh dill.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill

Onion, diced

Garlic, minced

Carrot, diced

Celery, diced

Vegetable broth

Dried thyme

Bay leaf

Fresh parsley, chopped

Carrots, julienned

Dill pickle brine

Fresh dill, chopped

Preheat the Oven

Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

Spread the chopped vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

Roast the Vegetables

In a large mixing bowl, add fresh spinach, halved cherry tomatoes, and sliced cucumber.

Prepare the Salad Base

Once the vegetables are done roasting, let them cool slightly, then add them to the mixing bowl with the salad base.

Add Roasted Vegetables

In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Dress the Salad

Divide the salad into individual bowls or plates and serve immediately.

Fresh Spinach

Cherry Tomatoes

Cucumber

Bell Pepper

Zucchini

Red Onion

Olive Oil

Balsamic Vinegar

Black Pepper

In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is fully dissolved.

Mix the Base Ingredients

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours or overnight. This will help the flavors meld together and ensure a creamy texture.