Braised American Wagyu, served with an Oyster mushroom stroganoff sauce, with Dijon, braising liquid

American Wagyu Stroganoff

12 oz prime New York, Japanese Whiskey peppercorn

Steak Au

7 oz marinated New Zealand elk loin. Seared & served with a huckleberry, cauliflower, & bacon hash

Elk Loin

The Butcher

Sausage, Mushroom, Romesco

Scallops & Pork Belly

Garlic cream sauce, house ricotta, fresh mozzarella, Honeycrisp apples, prosciutto, black pepper & honey

Roasted Apple & Prosciutto

Pumpkin Chevre & Pancetta Pasta

Plain Cheeseburger

Burger of the Month

Parmesan & Garlic Roast Cabbage

Pumpkin Chevre & Pancetta Pasta Garlic cream sauce, marinated roasted chicken, Pancetta, chevre

Chicken Cambozola

Steak Au Poivre

Pasta Co. fresh Linguine, cherry tomatoes, shallots, garlic, white wine, butter, butterflied shrimp, lemon, parsley, Parmigiano Reggiano, red pepper flakes

Shrimp Scampi

Genovese basil, garlic oil Skin on, bone in chicken breast. Pan seared & served

Airline Chicken Breast

beans, topped with a pea shoot salad tossed in tahini

Cacio E Pepe

Parmesan Reggiano Pan seared cauliflower steak, dusted with a Moroccan

Moroccan Cauliflower

Chicken in chicken with cheese a fel mashed apple potatoes a sherry

Margherita

sauce, roasted V Campari tomatoes, fresh mozzarella

Red Margherita

Pepperoni & Ricotta

Thai Curry

Apple Burger

The American

Wild Mushroom

Cut the American Wagyu beef into 1-inch cubes. Season with salt and black pepper.

Prepare the Beef

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned Wagyu cubes and sear until browned on all sides, about 4-5 minutes. Remove the beef from the skillet and set aside.

Sear the Beef

In the same skillet, add diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.

Sauté the Vegetables

Add the oyster mushrooms to the skillet and cook for another 5 minutes, stirring occasionally until they are tender.

Add Mushrooms

Stir in the Dijon mustard and cook for 1 minute. Pour in the beef broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.

Make the Sauce

Return the seared Wagyu beef to the skillet. Reduce the heat to low, cover, and let it braise for about 30 minutes until the beef is tender.

Braise the Beef

After 30 minutes, stir in the heavy cream. Let it simmer uncovered for an additional 5 minutes until the sauce thickens slightly.

Finish the Sauce

While the sauce is simmering, cook the pasta according to package instructions. Drain and set aside.

Cook the Pasta

Toss the cooked pasta with the Wagyu stroganoff sauce until well coated. Garnish with fresh parsley before serving.

Combine and Serve

American Wagyu beef

Oyster mushrooms

Onion

Garlic cloves

Dijon mustard

Beef broth

Heavy cream

Olive oil

Salt

Black pepper

Pasta (like egg noodles or fettuccine)

Fresh parsley

Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steak with olive oil, then season generously with salt and freshly cracked black peppercorns on both sides.

Season the Steak

In a heavy skillet or cast-iron pan, heat over medium-high heat until it is very hot.

Heat the Pan

Add the steak to the hot pan and sear for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

During the last minute of cooking, add butter, crushed garlic cloves, and thyme to the pan. Spoon the melted butter over the steak.

Add Aromatics

Remove the steak from the pan and let it rest for 5-10 minutes before slicing.

Rest the Steak

In the same pan, add Japanese whiskey and scrape the bottom to deglaze, reducing it slightly. Season with additional salt if needed.

Make the Whiskey Sauce

Slice the steak against the grain, drizzle with whiskey sauce, and serve immediately.

Serve

Prime New York Strip Steak

Japanese Whiskey

Black Peppercorns

Olive Oil

Butter

Garlic Cloves

Fresh Thyme

In a bowl, combine olive oil, lemon juice, garlic, salt, black pepper, and fresh thyme. Add the elk loin to the marinade, ensuring it's well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Elk Loin

In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

Prepare the Huckleberry Hash

Add the chopped cauliflower to the skillet with the bacon fat. Sauté for about 5-7 minutes until it starts to become tender and slightly golden.

Cook the Cauliflower

Stir in the huckleberries and cooked bacon to the skillet with the cauliflower. Cook for an additional 3-4 minutes until the huckleberries are warmed through and the mixture is well combined. Season with salt and pepper to taste.

Add Huckleberries

Heat a separate skillet over high heat. Add butter and allow it to melt and foam. Remove the elk loin from the marinade and sear it for about 3-4 minutes on each side for medium-rare (internal temperature of 130-135°F). Adjust cooking time based on desired doneness.

Sear the Elk Loin

Remove the elk loin from the heat and let it rest for 5 minutes before slicing. Serve the sliced elk loin atop the huckleberry, cauliflower, and bacon hash.

Rest and Serve

New Zealand elk loin

huckleberries

cauliflower, chopped

bacon, diced

olive oil

butter

garlic, minced

salt

black pepper

fresh thyme, chopped

lemon juice

In a large mixing bowl, combine soy sauce, brown sugar, minced garlic, olive oil, Worcestershire sauce, black pepper, salt, smoked paprika, cayenne pepper, and onion powder. Whisk together until the sugar is dissolved and all ingredients are well incorporated.

Prepare the Marinade

Place the beef brisket in a large resealable plastic bag or a shallow dish. Pour the marinade over the brisket, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight for maximum flavor.

Marinate the Brisket

Preheat your oven to 300°F (150°C) to prepare for slow cooking the brisket.

Preheat the Oven

Remove the brisket from the marinade, allowing excess marinade to drip off. Place the brisket in a roasting pan and cover it tightly with aluminum foil. Cook in the preheated oven for about 4 hours, or until the meat is fork-tender.

Cook the Brisket

Once cooked, remove the brisket from the oven and let it rest for 30 minutes, still covered with foil. This will allow the juices to redistribute throughout the meat.

Rest the Brisket

After resting, slice the brisket against the grain into thin slices. Serve with your choice of side dishes and enjoy!

Slice and Serve

Beef Brisket

Garlic cloves, minced

Soy sauce

Brown sugar

Smoked paprika

Cayenne pepper

Onion powder

Worcestershire sauce

In a large skillet over medium heat, add the Italian sausage. Use a spatula to break it apart as it cooks. Cook for about 5-7 minutes until browned and fully cooked through. Remove the sausage from the skillet and set aside.

Cook the Sausage

In the same skillet, add the cleaned and sliced mushrooms. Sauté for about 5 minutes, stirring frequently, until they are browned and tender. Season with salt and pepper to taste.

Sauté the Mushrooms

Return the cooked sausage to the skillet with the mushrooms. Pour in the Romesco sauce and stir to combine. Allow the mixture to cook for an additional 2-3 minutes until heated through.

Combine Ingredients

Serve the sausage and mushroom mixture hot, drizzled with additional Romesco sauce if desired. Enjoy!

Italian sausage

Mushrooms (cremini or button)

Romesco sauce

Start by preparing the pork belly to ensure it is tender and flavorful.

Prepare the Pork Belly

Score the skin of the pork belly in a crosshatch pattern and season generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the pork belly, skin side down, for 5-7 minutes until the skin is crispy.

Flip the pork belly over and add the garlic and thyme to the pan. Sear for an additional 2-3 minutes.

Transfer the skillet to the preheated oven and roast for about 2 hours, or until the pork belly is tender.

While the pork belly is roasting, prepare the scallops.

Cook the Scallops

Remove the pork belly from the oven and let it rest for 10 minutes before slicing.

In another skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Pat the scallops dry with a paper towel and season with salt and black pepper.

Once the oil is hot, add the scallops to the skillet, cooking for about 2-3 minutes on each side until they are golden brown and opaque in the center.

Bring all components together for a delicious presentation.

Finish the Dish

Remove the scallops from the skillet and add butter and lemon juice, stirring to combine.

Slice the rested pork belly and serve alongside the scallops, drizzling the lemon-butter sauce over the top.

Garnish with additional fresh thyme if desired.

Scallops

Pork Belly

Garlic

Black Pepper

Lemon Juice

Preheat your oven to 400°F (200°C). Core and slice the Honeycrisp apples into thin wedges. Arrange them on a baking sheet lined with parchment paper.

Prepare the Apples

Drizzle the apple slices with a bit of olive oil and a sprinkle of black pepper. Roast in the oven for 15-20 minutes or until they are tender and slightly caramelized.

Roast the Apples

In a small saucepan, combine 1 cup of heavy cream with 2 minced garlic cloves over medium heat. Allow it to simmer gently for about 5 minutes, stirring occasionally, until the garlic is fragrant. Season with salt and pepper to taste.

Prepare the Garlic Cream Sauce

On a serving platter, spread the house ricotta as a base. Top with roasted apple slices and arrange the prosciutto slices over the apples. Tear the fresh mozzarella into pieces and scatter them on top.

Assemble the Dish

Drizzle the garlic cream sauce over the assembled dish along with honey. Sprinkle additional black pepper on top for garnish. Serve warm and enjoy!

Finish and Serve

Honeycrisp apples

Prosciutto

Fresh mozzarella

House ricotta

Honey

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, reserving 1/2 cup of pasta water.

In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain.

Cook the Pancetta

In the same skillet, add minced garlic and chopped sage to the pancetta drippings. Sauté for about 1 minute until fragrant.

Sauté Garlic and Sage

Add the pumpkin puree and heavy cream to the skillet. Stir well to combine. Let it simmer for about 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the cooked pasta and crispy pancetta to the skillet. Toss gently until the pasta is well coated with the sauce. Season with salt and freshly ground black pepper to taste.

Combine Pasta and Sauce

Serve the pasta warm, garnished with grated Parmesan cheese and additional black pepper if desired.

Pasta (fettuccine or your choice)

Pumpkin puree

Chevre (goat cheese)

Pancetta, diced

Garlic, minced

Fresh sage leaves, chopped

Black pepper, freshly ground

Parmesan cheese, grated (for serving)

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.

Prepare the Beef Patty

Divide the beef mixture into two equal portions and shape each portion into a round patty about ¾ inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up while cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on one side. Flip the patties and cook for another 4 minutes for medium doneness.