Thai Grilled Chicken

With tomato, aioli, chimichurri on bread.

House Chorizo Sausage

Cantaloupe Tartare

With carrot ginger puree, spiced rub, mint braised.

Seared Tuna

Sweet potato hash, parsley puree, sweet potato.

Ribeye Au Poivre

Beet Carpaccio

In a bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, ground coriander, black pepper, and red chili flakes until the sugar is dissolved.

Prepare the Marinade

Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best results.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F).

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Serve

boneless, skinless chicken thighs

soy sauce

fish sauce

lime juice

brown sugar

garlic, minced

ginger, grated

coriander, ground

black pepper

red chili flakes

fresh cilantro, for garnish

In a mixing bowl, combine the ground pork with paprika, garlic powder, cumin, salt, black pepper, and red pepper flakes. Mix well until all spices are evenly distributed.

Make the Chorizo

Heat olive oil in a skillet over medium heat. Add the chorizo mixture and cook for about 8-10 minutes, breaking it apart with a spatula until fully cooked and browned.

Cook the Chorizo

Toast the bread slices until golden brown. Spread aioli on one side of each slice, then layer with cooked chorizo, sliced tomatoes, and chimichurri. Top with fresh parsley.

Assemble the Sandwich

Close the sandwich with another slice of bread and serve immediately.

Ground pork

Paprika

Garlic powder

Cumin

Salt

Black pepper

Red pepper flakes

Olive oil

Fresh parsley, chopped

Bread (for serving)

Tomato, sliced

Aioli

Chimichurri

Cut the cantaloupe in half and scoop out the seeds. Using a melon baller or a sharp knife, create small cubes or balls of cantaloupe and set aside in a mixing bowl.

Prepare the Cantaloupe

In a small bowl, whisk together the lime juice, honey, sea salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the cantaloupe cubes and gently toss to coat the fruit evenly. Add the fresh mint leaves and toss lightly.

Combine Ingredients

Using a ring mold or a small cup, layer the cantaloupe mixture onto a plate. Drizzle with balsamic reduction for garnish and additional flavor.

Plate the Tartare

Serve the cantaloupe tartare immediately as a refreshing appetizer or dessert. Enjoy!

Serve and Enjoy

Cantaloupe melon

Fresh mint leaves

Lime juice

Honey

Sea salt

Balsamic reduction

In a saucepan, combine chopped carrots, grated ginger, and water. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes. Drain and transfer to a blender, blending until smooth. Set aside.

Prepare the Carrot Ginger Puree

In a small bowl, mix together cumin, paprika, salt, and black pepper. Rub this mixture evenly over both sides of the tuna steaks.

Prepare the Spice Rub

Heat olive oil in a skillet over medium-high heat. Add tuna steaks and sear for about 2-3 minutes on each side for medium-rare, adjusting time for desired doneness. Remove from skillet and let rest.

Sear the Tuna

In the same skillet, add fresh mint leaves and a splash of water. Cook for about 1-2 minutes until wilted.

Braised Mint

On each plate, spread a generous amount of carrot ginger puree, top with the seared tuna, and garnish with braised mint. Serve immediately.

Plate and Serve

Fresh tuna steaks

Carrots, peeled and chopped

Fresh ginger, grated

Ground cumin

Water

In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add diced sweet potatoes, season with salt, and cook until tender and crispy, about 15-20 minutes. Set aside.

Prepare Sweet Potato Hash

In a blender, combine fresh parsley and a splash of water. Blend until smooth. Adjust with salt to taste. Set aside.

Prepare Parsley Puree

Crush black peppercorns and coat the ribeye steaks with the crushed pepper. Heat butter in a skillet over medium-high heat. Sear ribeye steaks for 4-5 minutes on each side for medium-rare. Remove from skillet and let rest.

Cook Ribeye Steak

In the same skillet, add heavy cream. Scrape the bottom to incorporate the flavors. Simmer until the sauce thickens, about 3-5 minutes. Season with salt to taste.

Make the Sauce

On a plate, place a scoop of sweet potato hash, slice the ribeye steak and lay it on top, and drizzle with the cream sauce. Add a dollop of parsley puree on the side.

Plate the Dish

Ribeye steak

Black peppercorns

Heavy cream

Sweet potatoes

Onion, diced

Garlic cloves, minced

Fresh parsley

Butter

Wash the beets thoroughly and trim off the tops and tails. Place them in a pot of boiling water and cook for about 30-40 minutes, or until tender. Drain and cool.

Prepare the Beets

Once the beets are cool enough to handle, peel them using your hands or a vegetable peeler. Slice them thinly using a mandoline or a sharp knife.

Slice the Beets

On a serving plate, arrange the sliced beets in an overlapping circular pattern. Drizzle olive oil and balsamic vinegar over the top.

Arrange on a Plate

Crumble the goat cheese over the beets, sprinkle with walnuts, and add the arugula on top.