10 oz. Teres Major, Brandy Peppercorn Cream, Maldon Sea Salt, Glazed Carrots & Green Beans, Butter & Cream Whipped Potatoes

Steak Au Poivre

Parker House Rolls

Slow-Braised Lamb Shank, Butter & Cream Whipped Potatoes, Roasted Vegetables, Pan Jus, Mint Chimichurri

Lamb Shank

Lightly Floured Chicken Breast, Roasted Sweet Potatoes, Lemon Beurre Blanc, Fall Salad

PK Paneed Chicken

Goat Cheese Mousse, Basil Pesto, Roasted Garlic, Diced Tomato Relish, Grilled Baguette

Baked Goat Cheese

Gulf Shrimp, Penne, Blistered Tomatoes, Spinach, Lemon-Tomato-Butter Cream, Basil, Shaved Parmesan, Grilled Baguette

Louis' Shrimp Pasta

Diced Yellowfin, Sriracha Ginger Dressing, Avocado-Wasabi Crème, Sesame Seeds, Fried Shallot, Micro Cilantro, Crispy Wontons

Tuna Tartare

Two Smashed Patties, White American Cheese, Special Sauce, Lettuce, Tomato, Onion, Pickles

Smash Burger

Seasoned Ground Pork, Avocado Crema, Braised Red Cabbage, Cotija Cheese, Micro Cilantro

Pork Empanadas

Caramelized Onions, Beef Broth, Crostini, Smoked Gouda

French Onion Soup

House-Smoked Tuna, Chipotle Aioli, Everything Crackers

Tuna Dip

Baby Iceberg, Bleu Cheese Crumbles, Bacon Lardon, Heirloom Cherry Tomatoes, Buttermilk Green Goddess Dressing

Wedge

Grilled Baby Romaine, Roasted Pistachios, Orange Supremes, Gorgonzola Vinaigrette

Grilled Romaine Salad

Red Wine-Braised Chicken Thighs, Root Vegetables, Butter & Cream Whipped Potatoes

Coq Au Vin

Miso Glazed Salmon, Sauteed Kale, Driftwood Farms Blue Oyster Mushrooms, Tamari Beurre Blanc

Miso Salmon

6oz Beef Tenderloin, Garlic Herb Butter, Glazed Carrots & Green Beans, Butter & Cream Whipped Potatoes

Filet

Garlic & Pepper Marinated Squid Steak, Lemon Garlic Aioli

Tempura Calamari

Blackened Mahi-Mahi, Purple Cabbage Slaw, Scotch Bonnet Crema, Flour Tortillas

Fish Tacos

Crispy-Fried Chicken Thigh, Honey Sriracha Glaze, Jalapeño Ranch Slaw

Chicken Sandwich

Seared Alaskan Halibut, Roasted Vegetables & Sweet Potatoes, Coconut Curry Cream

Halibut Curry

Seared Driftwood Farms Lion's Mane Mushrooms, Celery Root Purée, Roasted Vegetables, Cherry Balsamic Glaze

Driftwood Mushrooms

Sous Vide & Grilled Duroc Pork Chop, Roasted Sweet Potatoes, Flash-Fried Brussels, Mustard-Molasses Cream

Pork Chop

Flash-Fried Brussels, Honey Balsamic Glaze, Maldon Sea Salt

Crispy Brussels

Kale, Toasted Walnuts, Dried Cranberries, Goat Cheese, Cherry Balsamic Vinaigrette

Fall Salad

Generously season the Teres Major steak with Maldon sea salt and crushed black peppercorns on both sides.

Season the Steak

In a skillet, heat olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Add butter during the last minute and baste the steak with it.

Sear the Steak

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Rest the Steak

In the same skillet used for the steak, add brandy and scrape up any browned bits. Allow it to reduce for 1-2 minutes, then add chicken or beef stock and bring to a simmer.

Make the Sauce

Stir in heavy cream and Dijon mustard. Cook until the sauce thickens, about 5-7 minutes. Season with salt and more crushed peppercorns if desired.

Finish the Sauce

Steam or boil the carrots and green beans until tender. Glaze them with a little butter and season with salt.

Glaze the Carrots and Green Beans

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt to taste.

Whip the Potatoes

Teres Major steak

Maldon sea salt

Black peppercorns

Olive oil

Butter

Brandy

Heavy cream

Chicken or beef stock

Dijon mustard

Carrots

Green beans

Potatoes

Salt

In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the yeast mixture, warm milk, melted butter, and egg. Mix until a dough forms.

Prepare Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased baking pan.

Shape Rolls

Cover the rolls with a damp cloth and let rise for an additional 30-45 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.

Bake

Remove the rolls from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.

Cool

all-purpose flour

active dry yeast

sugar

salt

milk

water

unsalted butter

In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper. Brown the lamb on all sides, about 5 minutes each side. Remove from pot and set aside.

Sear the Lamb

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

Sauté Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes.

Deglaze the Pot

Return the lamb shanks to the pot. Add beef stock, thyme, bay leaves, and bring to a simmer. Cover and reduce heat to low, cooking for about 2-3 hours until lamb is tender.

Braise the Lamb

In a large pot, boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain.

Cook the Potatoes

Add butter, heavy cream, salt, and black pepper to the potatoes. Mash or whip until smooth and creamy. Adjust seasoning to taste.

Preheat the oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper.

Prepare the Vegetables

Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

Roast the Vegetables

In a bowl, combine chopped mint, parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper. Stir well to combine.

Mix the Ingredients

After the lamb is done, remove it from the pot. Strain the liquid, and return it to the pot. Add beef stock and simmer until slightly thickened. Season with salt and pepper to taste.

Make the Jus

Lamb shanks

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic cloves, minced

Red wine

Beef stock

Thyme, fresh

Bay leaves

Black pepper

Potatoes, peeled and cubed

Zucchini, chopped

Bell peppers, chopped

Red onion, chopped

Fresh mint, chopped

Parsley, chopped

Red wine vinegar

Lamb drippings

Preheat the oven to 425°F (220°C). Peel and dice sweet potatoes into cubes. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender.

Prepare Sweet Potatoes

While the sweet potatoes are roasting, flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper. Dredge each breast in flour, shaking off excess.

Prepare Chicken

In a large skillet, heat olive oil over medium heat. Add the floured chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.

Cook Chicken

In the same skillet, add lemon juice and bring to a simmer. Gradually whisk in the butter, a few pieces at a time, until the sauce is emulsified and thickened. Season with salt and pepper to taste.

Make Lemon Beurre Blanc

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette and toss gently.

Prepare Fall Salad

Plate the paneed chicken alongside roasted sweet potatoes and a generous portion of fall salad. Drizzle the lemon beurre blanc over the chicken and serve immediately.

Serve

Chicken breast

All-purpose flour

Sweet potatoes

Lemon juice

Mixed greens (for salad)

Cherry tomatoes (for salad)

Cucumber (for salad)

Balsamic vinaigrette (for salad)

Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

Prepare the Garlic

In a mixing bowl, combine goat cheese and cream cheese. Blend until smooth and creamy. Season with salt and pepper to taste.

Make the Goat Cheese Mousse

In a bowl, mix diced tomatoes with balsamic vinegar, salt, and pepper. Set aside to marinate.

Prepare the Tomato Relish

Slice the baguette into 1-inch pieces. Brush each side with olive oil and grill until golden and crispy, about 2-3 minutes per side.

Grill the Baguette

Spread the goat cheese mousse on a serving plate, drizzle with basil pesto, squeeze the roasted garlic out of its skin and mix it in. Top with the diced tomato relish and serve with grilled baguette slices.

Assemble the Dish

Goat cheese

Cream cheese

Basil pesto

Garlic cloves

Diced tomatoes

Balsamic vinegar

Baguette

Pepper

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

Cook the Pasta

In a large skillet over medium-high heat, add a drizzle of olive oil. Add the blistered tomatoes and cook until they start to burst and caramelize, about 5-7 minutes. Remove from skillet and set aside.

Blister the Tomatoes

In the same skillet, add the shrimp and season with salt and pepper. Cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.

Cook the Shrimp

In the same skillet, add butter and let it melt. Stir in the heavy cream and lemon juice. Bring to a gentle simmer and cook for about 3 minutes, stirring occasionally.

Prepare the Sauce

Add the spinach, blistered tomatoes, shrimp, and cooked penne to the skillet. Toss everything together until the spinach wilts and the pasta is well coated with the sauce. Stir in fresh basil and adjust seasoning with salt and pepper.

Combine Ingredients

Divide the shrimp pasta among serving plates. Top with shaved Parmesan and serve with slices of grilled baguette on the side.

Gulf Shrimp

Penne Pasta

Blistered Tomatoes

Fresh Spinach

Lemon Juice

Heavy Cream

Fresh Basil

Shaved Parmesan

Grilled Baguette

Black Pepper

In a small bowl, combine Sriracha, grated ginger, soy sauce, and salt to taste. Mix well and set aside.

Prepare the Dressing

In a medium bowl, combine the diced Yellowfin tuna with the Sriracha dressing. Toss gently to coat the tuna evenly.

Mix the Tuna

In another bowl, mix the mashed avocado with the wasabi paste until smooth. Season with salt to taste.