TRINIDAD SOUR

BOULEVARDIER

2 Smash Patties/Cheese Lettuce/Onions/Pickles +Add Bacon $3

BUTTERHEAD BURGER

Cilantro/Daikon/Carrot Garlic Aioli/Sriracha +Chili Crisp & Nuoc Cham $1

BANHMI

Buttermilk Fried Chicken Bread & Butter Pickles/Aioli

NASHVILLE HOT

KIMCHI HOTDOG

8 Oz Hanger Steak Sauce Au Poivre/Garlic Aioli/Chives

STEAK FRITES

Dashi Butter/Roasted Turnips (Ask About Our Whole Fish Option!)

FISH A LA PLANCHA

Caesar/Romaine/Snow Peas Parmesan Reggiano Add Anchovy & Boquerones +$2

CHICKEN MILANESE

Beef & Pork/Parmesan Reggiano Black Pepper/Plum Tomato

PAPPARDELLE BOLOGNESE

BUCATINI CACIO E PEPE

LABNEH & HERBS

Tuna Crudo/12 Oysters/Bluefish Dip/Scallop Aguachile/Tinned Sardines/Crackers & Pickles + Caviar* $75

PYRSLANE PLATTER*

ITALIAN WHITE STURGEON Potato Chips/Sour Cream/Chives

CAVIAR

Cilantro/Jalapeno/Red Onion Cucumber/Crispy Tortilla

SCALLOP AGUACHILE*

TUNA CRUDO*

SMOKED BLUEFISH DIP

FRIED BRUSSELS

Lemon Vin/Pecorino Romano Hazelnuts/Pickled Red Onion

MIXED GREENS

PAN SEARED RADISHES

BRAISED BUTTER BEANS

EAST COAST OYSTERS*

HAND CUT FRIES

GARLIC FOCACCIA

Chill a coupe or small cocktail glass by filling it with ice and setting it aside, or place it in the freezer for a few minutes.

Prepare

Measure and add 1 oz rye whiskey, 1.5 oz Angostura aromatic bitters, 0.5 oz orgeat, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup (optional) into a cocktail shaker. If using egg white for a silkier mouthfeel, add 0.5 egg white now.

Measure

Seal the shaker and dry shake (no ice) vigorously for 10–15 seconds. This emulsifies the egg white and integrates the bitters and orgeat, creating a frothy texture.

Dry Shake

Add ice to the shaker (about 3 large cubes) and shake again vigorously for 10–15 seconds until the shaker is very cold to the touch and the exterior is frosty.

Wet Shake

Discard the ice from the chilled glass. Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer (this removes ice shards and any coagulated egg white).

Strain

Express the oils of a lemon twist over the surface, rub the peel around the rim if desired, then drop it into the drink. Add 1–2 small drops of Angostura bitters onto the foam/surface for aroma and visual contrast.

Garnish

rye whiskey

angostura bitters (aromatic bitters)

orgeat (almond syrup)

fresh lemon juice

simple syrup (optional, 1:1)

egg white (optional for texture)

ice (for shaking)

lemon twist

few drops aromatic bitters (for garnish)

Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Chill glass

Measure 1.5 oz rye whiskey, 1 oz Campari, and 1 oz Dolin Rouge (sweet vermouth) into a mixing glass or a large mixing vessel.

Fill the mixing glass with plenty of ice (about 1 cup). Stir gently with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted — the glass should feel very cold and the exterior of the mixing glass should frost slightly.

Add ice and stir

Discard ice or water from the chilled serving glass. Using a julep or Hawthorne strainer, strain the cocktail from the mixing glass into the chilled coupe or rocks glass. For a Boulevardier on the rocks, strain over one large ice cube in a rocks glass; for a neat pour, strain into a chilled coupe.

Take a piece of orange peel and hold it skin-side down over the drink. Firmly pinch or twist the peel to express the orange oils onto the surface of the cocktail, then rub the peel around the rim of the glass and drop it into the drink as a garnish.

Express orange oil and garnish

Serve immediately. Sip slowly to appreciate the balance of bitter Campari, herbal sweet vermouth, and spicy rye.

Serve

Campari

Dolin Rouge (sweet vermouth)

ice (for mixing)

orange peel (for garnish)

Divide the 1 lb ground beef into four loose 4-ounce portions. Lightly roll each portion into a loose ball—do not overwork. These will be smashed into two double patties (two balls per burger).

Form patties

Toast buns: spread softened butter evenly on the cut sides of the 2 buns. Heat a griddle or large skillet over medium-high. Toast buttered sides down until golden, 1–2 minutes. Set aside, cut-sides up.

Prepare toppings: separate butterhead leaves, drain pickle slices if wet, and arrange onion rings. If using bacon, cook in skillet or oven at 400°F (200°C) until crisp, about 10–12 minutes, then drain on paper towel.

Heat a heavy griddle or cast-iron skillet over high heat until shimmering. Add 1 tablespoon neutral oil and spread to coat surface.

Preheat and oil

Place two beef balls spaced apart on the hot griddle. Immediately press each ball flat with a sturdy spatula or a heavy metal press to about 1/8-inch thickness. Hold pressure for 10–12 seconds to set the crust. Sprinkle each patty with a light pinch of kosher salt and black pepper.

Smash first patties

Cook the smash patties without moving until the edges are browned and a deep crust forms, about 2–3 minutes. Using the spatula, scrape and flip each patty. If the patties lose shape, re-smash lightly after flipping to maintain contact with the griddle.

Cook and flip

Immediately place a slice of American cheese on each flipped patty. Place the second pair of beef balls on the griddle and repeat the smash process to make the top patties. After flipping the top patties, place them on top of the cheese-covered bottom patties so each burger has two patties stacked (patty-cheese-patty). If needed, add another slice of cheese between layers so the cheese melts into the stack. Cook an additional 30–60 seconds to melt cheese and finish cooking (internal temp ~160°F/71°C).

Build double patties with cheese

Optional condiments: spread mayonnaise and/or mustard on the cut side of the toasted buns if using.

Bottom bun: place two butterhead lettuce leaves on each bottom bun to act as a crisp, cool barrier.

Stack: place the double smash patty stack onto the lettuce. Top with 3–4 pickle slices and several red onion rings to taste.

Add bacon: if ordered, lay two pieces of cooked crispy bacon across the patties.

Crown and serve: top with the buttered toasted bun, press lightly to compress, and serve immediately while hot.

ground beef, 80/20

kosher salt

freshly ground black pepper

neutral oil (canola or vegetable), for griddle

soft burger buns (potato or brioche style)

unsalted butter, softened

American cheese slices

butterhead lettuce leaves (large)

red onion, thinly sliced into rings

dill pickle slices

streaky bacon (optional)

mayonnaise (optional)

yellow mustard (optional)

Julienne the daikon and carrot into matchstick-sized pieces so they total about 1 cup each.

In a heatproof bowl, dissolve 1 tablespoon sugar and 1 teaspoon salt into 3 tablespoons rice vinegar and 3 tablespoons water.

Add the julienned daikon and carrot to the pickling liquid, toss to combine, and press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes, or refrigerate up to 24 hours for a crisper, tangier result.

In a small bowl, combine 1 cup mayonnaise, 2 finely minced garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until smooth and taste-adjust seasoning. Chill until ready to assemble.

In a bowl, dissolve 2 tablespoons granulated sugar into 1 cup warm water, stirring until fully dissolved.

Add 3 tablespoons fish sauce and 2 tablespoons fresh lime juice to the sweetened water and stir to combine.

Stir in 1 minced garlic clove and the sliced chili. Taste and adjust: add more lime for brightness, sugar for sweetness, or fish sauce for saltiness. Set aside.

If your protein is raw, season thin slices of pork or chicken with salt and pepper and pan-sear over medium-high heat in a little oil until cooked through and slightly caramelized, about 3–4 minutes per side depending on thickness. If using pre-roasted or grilled meat, warm gently in a skillet or oven at 300°F (150°C) for 5–8 minutes until heated through.

Slice the baguette or banh mi rolls lengthwise, leaving one side hinged. Optionally spread 1 tablespoon butter on the cut sides and toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side.

Spread a generous layer (about 2 tablespoons) of garlic aioli on the bottom half of each roll.

Lay the warmed protein evenly over the aioli.

Drain the pickled daikon and carrot from their liquid and add a layer (about 1/2 cup) on top of the protein.

Add sliced cucumber (about 1/2 cup) and a handful (~1/2 cup) of fresh cilantro leaves.

Drizzle each sandwich with 1 tablespoon Sriracha and dot with 1/2 teaspoon chili crisp (or more to taste). If using, add 1 teaspoon hoisin sauce for a sweet-savory note.

Close the sandwich, press gently, slice in half, and serve with a small bowl of nuoc cham for dipping or drizzling alongside.

daikon radish

carrot

rice vinegar

water

granulated sugar

salt

mayonnaise

garlic cloves, finely minced

fresh lime juice

black pepper

boneless pork shoulder or chicken thigh, thinly sliced or roasted

baguette or banh mi rolls

butter (optional, to toast)

fresh cilantro leaves

cucumber, thinly sliced

Sriracha

chili crisp (oil with chili flakes)

hoisin sauce (optional)

warm water

fish sauce

garlic clove, minced

bird's eye chili or red chili, thinly sliced

Trim any excess skin flop from chicken pieces. Pat chicken dry with paper towels.

In a large bowl, whisk together buttermilk, hot sauce, kosher salt and black pepper. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight (8–12 hours recommended) to tenderize and flavor.

About 30 minutes before frying, remove chicken from refrigerator to take the chill off while still cold. Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 L total in pot). Heat over medium-high until oil reaches 350°F (175°C). Use a thermometer for accuracy.

In a wide shallow bowl or rimmed sheet pan, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, dry mustard, kosher salt and black pepper. Whisk to evenly distribute spices.

Working one piece at a time, remove chicken from brine allowing excess buttermilk to drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a thick coating. For extra-crispy, double-dredge: dip the floured chicken briefly back into any remaining buttermilk, then dredge again in flour.

Shake off excess flour and let coated pieces rest on a wire rack for 10 minutes to set the crust.

Fry chicken in batches without crowding. Carefully lower pieces into oil and maintain oil temperature between 325–350°F (160–175°C). Fry thighs/drumsticks 12–16 minutes, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed.

Transfer fried chicken to a wire rack set over a sheet pan to drain for 5 minutes before finishing with Nashville hot oil.

While chicken fries, make the hot oil. In a small saucepan combine 1/2 cup neutral oil and butter. Warm over low heat until butter melts and oil is hot but not smoking.

Remove from heat and whisk in cayenne pepper, sweet paprika, smoked paprika, brown sugar, hot sauce and salt until smooth. Taste carefully (very spicy) and adjust cayenne or sugar to preference. Keep warm.

Once fried chicken has rested 5 minutes, spoon or brush 1–2 tablespoons of the hot oil over each piece, ensuring the skin is coated. Let rest 2 more minutes so flavors sink in.

Thinly slice cucumber and onion into 1/8" rounds. Place in a colander and sprinkle with 1/2 tsp kosher salt. Let sit 15 minutes, then gently pat dry to remove excess moisture.

In a small saucepan, combine white vinegar, water, sugar, 1 tsp kosher salt, mustard seeds and turmeric. Bring to a simmer over medium heat until sugar dissolves, about 2–3 minutes. Remove from heat.

Place cucumber and onion slices into a clean jar or bowl. Pour the hot pickling liquid over the vegetables, pressing to submerge. Cool to room temperature, then cover and refrigerate at least 1 hour (best after 4 hours). These keep well up to 1 week refrigerated.

In a small bowl combine mayonnaise, grated garlic, lemon juice, hot sauce, cayenne (if using) and salt. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to assemble.

Split buns and lightly butter cut sides with softened salted butter. Toast in a skillet over medium heat or on a grill until golden and just crisp, about 1–2 minutes per side.

Spread a generous layer (about 1 tbsp) of the aioli on both top and bottom bun halves.

Place a piece of Nashville hot chicken on the bottom bun. Top with 2–3 tablespoons of bread & butter pickles and optional pickled jalapeños if desired for extra heat.

Drizzle any remaining Nashville hot oil over the chicken for added spice (about 1 tsp per sandwich), cap with top bun and serve immediately.

bone-in, skin-on chicken thighs or drumsticks

buttermilk

hot sauce (e.g., Frank's)

black pepper, freshly ground

all-purpose flour

cornstarch

smoked paprika

garlic powder

onion powder

cayenne pepper

dry mustard powder

vegetable oil (for frying)

neutral oil (vegetable or peanut)

butter

sweet paprika

brown sugar

hot sauce

seedless cucumber

small sweet onion (e.g., Vidalia)

white vinegar

yellow mustard seeds

turmeric (optional, for color)

garlic, finely grated

lemon juice

cayenne (optional)

salted butter, softened

hamburger buns or brioche buns

pickled jalapeño slices (optional)

Preheat a grill, grill pan, or skillet over medium-high heat. Lightly brush the vegan sausages and buns with the neutral oil (about 1 teaspoon per sausage and a light brush on the cut side of each bun) to promote browning.

Preheat and prepare

Place vegan sausages on the hot surface. Grill for 3–4 minutes per side, turning occasionally, until evenly browned and heated through. Total time about 8–10 minutes depending on sausage. Remove and rest briefly.

Grill sausages

Place buns cut-side down on the grill or skillet for 30–60 seconds, pressing lightly, until golden and slightly crisp. Remove and keep warm.

Toast buns

If your kimchi is very wet, drain and gently squeeze out excess liquid. Roughly chop kimchi to bite-sized pieces if not already chopped.

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add the chopped kimchi and stir for 1–2 minutes until warmed and slightly softened. Sprinkle the brown sugar over the kimchi and stir for another 30–45 seconds — this mellows acidity and brings out caramel notes. Remove from heat and keep warm. (Using vegan-certified kimchi ensures the whole dish is vegan.)

In a small bowl combine vegan mayonnaise, minced garlic, rice vinegar, sriracha (or dilute 1/4 tsp gochujang with a drop of water), sesame oil, and salt. Whisk until smooth. If too thick, whisk in vegan yogurt or aquafaba 1 teaspoon at a time until you reach a spreadable consistency.

Taste and adjust seasoning: add more sriracha/gochujang for heat, more vinegar for brightness, or a pinch of sugar if needed.

Place a grilled vegan sausage in each toasted bun.

Spoon about 1/4 cup warmed kimchi over each sausage (adjust to preference). Ensure even distribution so each bite has kimchi.

Drizzle about 1 tablespoon of the quick vegan aioli over the kimchi on each hotdog, if using. For a lighter touch, serve aioli on the side.

Top each hotdog with a sprinkle of sliced scallions (about 1/2 tablespoon per dog), a pinch of toasted sesame seeds, and optional pickles and cilantro to taste.

Serve immediately while hot. Provide extra kimchi and aioli on the side for guests who want more.

Trinidad Sour

Boulevardier

Butterhead Burger

Banhmi

Nashville Hot

Kimchi Hotdog

Steak Frites

Fish A La Plancha

Chicken Milanese

Pappardelle Bolognese

Bucatini Cacio E Pepe

Labneh & Herbs

Pyrslane Platter*

Caviar

Scallop Aguachile*

Tuna Crudo*

Smoked Bluefish Dip

Fried Brussels

Mixed Greens

Pan Seared Radishes

Braised Butter Beans

East Coast Oysters*

Hand Cut Fries

Garlic Focaccia