sunny up eggs, asiago, manchego, harissa aioli*, lamb gravy, pickled radish, citrus honey drizzle, aleppo pepper

Lamb Papas

Prosciutto di Parma, iberico ham, asiago-manchego cream, pancetta with sunny up eggs on grilled crostini

Pinky’s Croque Madame

house cut ribeye with seared fingerling potatoes, Pinky’s steak butter, lemon-parmesan arugula

18oz. Bone-In Ribeye

charred romaine, Parmigiano-Reggiano, sardella, roasted garlic crouton

Caesar on the Coast

whole grain mustard, arugula, pickled Fresno chile, asiago, citrus honey drizzle, grilled Pinky's baguette

Crispy Chicken and Chile

black garlic, smoked paprika oil, hasselback potato, grilled radicchio, lemon, herbs

Char-grilled Octopus

trio of fresh seasonal fruits, manchego, honey peppercorn ricotta, herbed goat cheese, seasonal jam, grilled crostini, toasted pistachios, brie, served charcuterie style

Giardino Board

In a large pot, heat olive oil over medium heat. Add the lamb shoulder and sear on all sides until browned. Add water to cover the lamb, season with salt and black pepper, and simmer for about 2-3 hours until tender. Remove the lamb, shred, and reserve the gravy.

Prepare the Lamb Gravy

In a bowl, mix mayonnaise with harissa, adjusting to taste. Set aside.

Make Harissa Aioli

Thinly slice the radishes and toss them in a mixture of vinegar, water, and a pinch of salt. Let them sit for at least 30 minutes.

Pickle the Radish

In a non-stick skillet, fry the eggs sunny-side up, cooking until the whites are set but the yolks are still runny.

Sunny Up Eggs

On a plate, place a generous serving of shredded lamb, top with sunny-side up eggs, and sprinkle with asiago and manchego cheese. Drizzle with harissa aioli, citrus honey, and garnish with pickled radishes and Aleppo pepper.

Assemble the Dish

Lamb shoulder

Eggs

Asiago cheese

Manchego cheese

Harissa

Mayonnaise

Radish

Honey

Citrus juice (lemon or orange)

Aleppo pepper

Olive oil

Salt

Black pepper

In a saucepan over medium heat, melt the butter. Add the milk and bring to a simmer. Stir in the shredded Asiago and Manchego cheeses until melted and smooth. Season with salt and black pepper to taste.

Make the Cream

Grill the crostini slices until golden brown on both sides. Set aside.

Prepare the Crostini

In a skillet, cook the pancetta until crispy. Remove and drain on paper towels.

Cook the Pancetta

In the same skillet, crack the eggs and cook sunny-side up until the whites are set but the yolks are still runny.

Cook the Eggs

On each grilled crostini, layer a slice of Prosciutto di Parma, a slice of Iberico ham, and a drizzle of the asiago-manchego cream. Top with a slice of crispy pancetta and a sunny-side up egg.

Serve immediately while warm, garnished with additional black pepper if desired.

Serve

Crostini

Prosciutto di Parma

Iberico ham

Pancetta

Asiago cheese, shredded

Manchego cheese, shredded

Milk

Butter

Remove the ribeye from the refrigerator and let it sit at room temperature for 30 minutes. Season both sides generously with salt and black pepper.

Season the Ribeye

Heat the olive oil in a cast-iron skillet over high heat. Once hot, add the ribeye and sear for 4-5 minutes on each side, or until desired doneness is reached. Remove from heat and let it rest for 5 minutes.

Sear the Ribeye

In a separate pot, boil the fingerling potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Cook the Potatoes

In the same skillet used for the steak, melt the butter over medium heat. Add the boiled potatoes, season with salt and pepper, and sear until golden brown, about 5-7 minutes.

Sear the Potatoes

In a bowl, combine the softened butter, minced garlic, chopped parsley, and lemon zest. Mix until well combined and set aside.

Make the Steak Butter

In a bowl, toss the arugula with grated parmesan, lemon juice, olive oil, salt, and pepper to taste.

Prepare the Arugula

Slice the ribeye and place it on a plate. Add the seared fingerling potatoes on the side and top the steak with Pinky’s steak butter. Serve the lemon-parmesan arugula alongside.

Plate the Dish

Bone-In Ribeye

Black Pepper

Olive Oil

Fingerling Potatoes

Unsalted Butter

Garlic, minced

Fresh Parsley, chopped

Lemon Zest

Arugula

Parmesan Cheese, grated

Lemon Juice

Preheat the oven to 375°F (190°C). Cut the stale bread into cubes and place them in a mixing bowl. Mince the garlic and add it to the bowl along with olive oil, salt, and pepper. Toss until the bread is well coated. Spread the bread cubes on a baking sheet and bake for 15-20 minutes, or until golden and crispy.

Make the roasted garlic croutons

Cut the romaine lettuce heads in half lengthwise. Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the romaine with olive oil and grill for about 2-3 minutes on each side, until charred but still crisp. Remove from the grill.

Char the romaine

On a serving platter, place the grilled romaine halves cut side up. Drizzle with sardella and sprinkle with grated Parmigiano-Reggiano. Top with the roasted garlic croutons. Serve immediately.

Assemble the salad

Romaine lettuce

Parmigiano-Reggiano cheese

Sardella (spicy pepper sauce)

Stale bread

Garlic cloves

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper. Spread the whole grain mustard evenly on each breast.

Prepare the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until golden brown.

Cook the Chicken

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F/75°C). Remove and let rest.

Finish Cooking

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.

Prepare the Pickling Brine

Slice the Fresno chiles and add them to the brine. Remove from heat and let them cool. Transfer to a jar and refrigerate for at least 30 minutes.

Pickle the Chiles

Slice the Pinky's baguette in half and lightly toast it until golden.

Prepare the Baguette

On each toasted baguette half, place a generous handful of arugula, slice the cooked chicken, and top with pickled Fresno chiles and asiago cheese. Drizzle with citrus honey.

chicken breasts

whole grain mustard

salt

black pepper

olive oil

Fresno chiles

white vinegar

water

sugar

arugula

asiago cheese

citrus honey drizzle

Pinky's baguette

In a blender, combine black garlic, smoked paprika, olive oil, lemon juice, and fresh herbs. Blend until smooth. Coat the octopus with the marinade and let it sit for at least 1 hour, preferably overnight for deeper flavor.

Marinate the Octopus

Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus for about 4-5 minutes on each side until charred and cooked through. Remove from the grill and set aside.

Grill the Octopus

Preheat your oven to 200°C (400°F). Slice the potatoes thinly, about 1/4 inch apart, without cutting all the way through. Drizzle with olive oil, and season with salt and pepper.

Prep the Potatoes

Place the potatoes on a baking sheet and bake for 40-45 minutes, until crispy on the outside and tender inside.

Bake the Potatoes

Cut the radicchio in half and brush with olive oil and sprinkle with salt. Grill for about 3-4 minutes on each side until slightly charred and wilted.

Prepare the Radicchio

Serve the grilled octopus on a plate alongside the hasselback potatoes and grilled radicchio. Drizzle with any remaining marinade and garnish with extra herbs.

Plating

Octopus

Black garlic

Smoked paprika

Lemon juice

Fresh herbs (parsley, oregano)

Potatoes (medium size)

Pepper

Radicchio

Wash the strawberries and blueberries. Slice the kiwi into rounds.

Prepare the Fruits

Slice the baguette into 1/2 inch thick slices. Brush both sides with olive oil. Grill or toast until golden brown.

On a large serving board, arrange the seasonal fruits, cheeses, honey peppercorn ricotta, herbed goat cheese, seasonal jam, and toasted pistachios. Place grilled crostini around the edges.

Lamb Papas

Pinky’s Croque Madame

18oz. Bone-in Ribeye

Caesar On The Coast

Crispy Chicken And Chile

Char-grilled Octopus

Giardino Board