Diners

A tropical cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Creamy cheesecake with a graham cracker crust.

Cheesecake

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

Tiramisu

Pasta with mixed vegetables in a light olive oil sauce.

Pasta Primavera

Mushrooms stuffed with cream cheese and herbs.

Stuffed Mushrooms

Salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

served out of the oven and topped with our house made mint chip ice cream

10-MINUTE SKILLET COOKIE

BROCCOLI

GARLIC MASH

crispy, caramelized, and irresistibly delicious

BRUSSELS

french fries served with chimichurri aioli

GARLIC PARMESAN TRUFFLE FRIES

indian spiced new zealand lamb chops served with our garlic parmesan fries

MASALA LAMB CHOPS + FRITES

6oz filet, chimichurri, garlic parmesan fries

FILET + FRITES

6oz grilled filet, sautéed shrimp, house-made alfredo, topped with parmigiano reggiano

TUSCAN SURF & TURF

seasoned and grilled salmon served with mash potatoes and brussels

SALMON

pasta in vodka cream sauce with italian calabrian chili, finished with crispy garlic (add chicken +6, add salmon +12)

SPICY RIGATONI

mixed greens, quinoa, almonds, grapes, radish, feta, white balsamic vinaigrette

SPRING GREENS + GRAINS

romaine, garlic croutons, lemon caesar dressing (add chicken +$6, salmon +$12)

CLASSIC CAESAR

fresh & crispy chicken wings tossed in your choice of house made sauce

CHEF B WINGS

a para original, fried and steamed buns filled with crab and cream cheese

CRAB RANGOON BUNS

crispy Japanese style fried chicken bites infused with Jamaican jerk spices

JERK CHICKEN KARAAGE

braised short rib dumplings in a mushroom dashi broth with jalapeño and chili oil (DF)

SHORT RIB DUMPLINGS

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix until well combined. Form into 4 equal-sized patties.

Prepare the Beef Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

While the cheese is melting, toast the hamburger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, layer lettuce, sliced tomato, the beef patty with melted cheese, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Diners

Serve immediately with your choice of sides.

Serve

Ground beef

Cheddar cheese

Hamburger buns

Lettuce

Tomato

Pickles

Ketchup

Mustard

Salt

Black pepper

In a blender, combine the white rum, coconut cream, pineapple juice, and crushed ice. Blend until smooth.

Blend the Ingredients

Garnish with a pineapple slice and a maraschino cherry on top.

Garnish

White Rum

Coconut Cream

Pineapple Juice

Crushed Ice

Pineapple Slice

Maraschino Cherry

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Prepare the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while you prepare the filling.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated after each addition. Finally, mix in the flour until smooth.

Prepare the Filling

Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Combine and Bake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, run a knife around the edges and remove the sides of the springform pan.

Chill and Serve

Cream cheese, softened

Granulated sugar

Sour cream

Vanilla extract

Eggs

All-purpose flour

Brew a strong cup of coffee and let it cool to room temperature.

Prepare the Coffee

In a large bowl, combine mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Whip until the mixture is smooth and creamy.

Make the Mascarpone Mixture

Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy.

Soak the Ladyfingers

In a rectangular dish, place a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers. Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Layer the Ingredients

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings.

ladyfingers

strong brewed coffee

mascarpone cheese

heavy cream

granulated sugar

vanilla extract

cocoa powder

dark chocolate shavings

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Vegetables

Add bell peppers, zucchini, and carrots to the skillet, and cook for about 5-7 minutes until they start to soften. Then add the cherry tomatoes and spinach, cooking for an additional 2-3 minutes.

Add Mixed Vegetables

Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding salt and pepper to taste. Cook for another 2 minutes to heat through.

Combine Pasta and Sauce

Serve hot, topped with grated Parmesan cheese.

Pasta (spaghetti or penne)

Olive oil

Garlic (minced)

Bell peppers (sliced)

Zucchini (sliced)

Carrots (sliced)

Cherry tomatoes (halved)

Spinach leaves

Parmesan cheese (grated)

Preheat the Oven

Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

Prepare the Mushrooms

In a mixing bowl, combine cream cheese, minced garlic, chopped parsley, chopped thyme, salt, black pepper, and half of the grated Parmesan cheese. Mix until well combined.

Make the Filling

Spoon the cream cheese mixture into each mushroom cap until generously filled.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and sprinkle the remaining Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.

Bake the Mushrooms

Remove from the oven and let cool slightly before serving. Enjoy your stuffed mushrooms!

Large mushrooms

Cream cheese

Garlic, minced

Fresh parsley, chopped

Fresh thyme, chopped

Grated Parmesan cheese

In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over the top. Let it marinate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

While the grill is heating, prepare your seasonal vegetables. Toss them in olive oil, salt, and pepper to taste.

Prepare the Vegetables

Place the marinated salmon fillets on the grill. Grill for about 5-7 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

At the same time, place the seasoned vegetables on the grill and cook for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Grill the Vegetables

Remove the salmon and vegetables from the grill. Plate the salmon with the grilled vegetables on the side. Enjoy!

Salmon fillet

Lemon juice

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

Preheat your grill or a grill pan over medium heat. Slice the baguette or Italian bread into 1/2-inch thick slices. Brush both sides of each slice with olive oil.

Prepare the Bread

Place the oiled bread slices on the grill and toast for about 2-3 minutes on each side or until they are golden and have grill marks. Remove from the grill and set aside.

Grill the Bread

Dice the fresh tomatoes and finely chop the basil leaves. In a mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, salt, and black pepper. Mix well to combine.

Prepare the Topping

Spoon the tomato and basil mixture generously onto each grilled slice of bread. Drizzle with additional olive oil if desired.

Assemble the Bruschetta

Serve immediately while the bread is warm and the topping is fresh.

Baguette or Italian bread

Fresh tomatoes

Fresh basil leaves

Garlic

Preheat your oven to 350°F (175°C) and grease a 10-inch skillet with cooking spray or butter.

Preheat and Prepare

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

Mix Dry Ingredients

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Cream Butter and Sugars

Beat in the egg and vanilla extract until fully incorporated.

Add Egg and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Combine Mixtures

Spread the cookie dough evenly in the skillet and bake in the preheated oven for about 10 minutes, or until the edges are golden brown.

Bake

Remove from the oven and let cool slightly. Serve warm, topped with house-made mint chip ice cream.

all-purpose flour

baking soda

salt

unsalted butter

brown sugar

chocolate chips

Wash and cut the broccoli into bite-sized florets.

Prepare the Broccoli

In a large bowl, toss the broccoli florets with olive oil, salt, black pepper, garlic powder, and red pepper flakes until evenly coated.

Season the Broccoli

Spread the seasoned broccoli in a single layer on a baking sheet.

Spread on Baking Sheet

Roast in the preheated oven for 20-25 minutes, or until the edges are charred and the broccoli is tender.

Roast the Broccoli

Remove from the oven and drizzle with lemon juice before serving.

Diners

Pina Colada

Cheesecake

Tiramisu

Pasta Primavera

Stuffed Mushrooms

Grilled Salmon

Bruschetta

10-minute Skillet Cookie

Broccoli

Garlic Mash

Brussels

Garlic Parmesan Truffle Fries

Masala Lamb Chops + Frites

Filet + Frites

Tuscan Surf & Turf

Salmon

Spicy Rigatoni

Spring Greens + Grains

Classic Caesar

Chef B Wings

Crab Rangoon Buns

Jerk Chicken Karaage

Short Rib Dumplings