Pommes Dauphinoise | Grilled Asparagus | Celery Root Puree | Herb Butter | Veal Jus

GRILLED FILET MIGNON

Green Chile | Organic Chicken | Cilantro Rice

ENCHILADAS

Zucchini Noodles | Piquillo Pepper Lemon Caper Butter

BRANZINO

Olive Oil Poached Tuna Cheddar | Sourdough Farm Greens

TUNA SALAD MELT

Maggie has been making pasta At SC for 34 Years. The changes each month

MAGGIE’S PASTA

Hatch Green Chile | Red Chile Aioli | Parmesan Fries

CHRISTMAS CHEDDAR BURGER

Harissa | Cous Cous | Mint Labneh | Parsley | Snap Peas

SUMAC CRUSTED RACK OF LAMB

Hatch Green Chile | Coconut Milk In House Made Curry

STEAMED MUSSELS

Mint | Cilantro | Basil | Rice Noodles Fresh Vegetables | Tahini Ponzu

SUMMER ROLLS

Watermelon Radish | SC Preserved Lemon Vinaigrette

FARM GREENS

Wilted Spinach | Bacon | Lemon Butter Orzo | Tomato Jam

SEARED SALMON

Carrots | Mushrooms | Pearl Onions | Appenzeller Swiss Potato Croquette

BEEF BOURGUIGNON

Pommes Paillasson | Crème Fraîche | Caviar

CURED SALMON

Peanut Butter Sesame Crumb | Vadouvan Yogurt | Celery Gremolata

CHILLED CELERY ROOT SOUP

Brussels Sprout Whole Grain Mustard Slaw | Lemon Thyme Puree | Grilled Lemon

BONE IN FRIED PORKCHOP

Fava Beans | Snap Peas | English Pea Puree | Balsamic Crouton | Mint Preserved Lemon Vinaigrette

SPRING BURRATA SALAD

Pappardelle | Parmesan | Garlic Grill Bread

BOLOGNESE

Parmesan Coulis | Black Garlic Emulsion | Preserved Lime Vinaigrette | Truffled Sesame Crisp

ELK CARPACCIO

CRISPY CALAMARI

Farm Greens | Watermelon Radish SC Preserved Lemon Vinaigrette

LOBSTER SALAD

Hanger Steak | Calabrian Chimichurri | Bleu Cheese Crema

STEAK FRITES

Marble Potatoes & Caramelized Red Onion | Corn Puree | Mirepoix Salad

SEARED CHICKEN THIGHS

Ginger | Napa Cabbage | Sesame Tahini | Ponzu

DUROC PORK DUMPLINGS

Grapefruit Supremes | Avocado | Watercress Tarragon | Blood Orange Aguachile

ARKA SALMON CRUDO

Preheat your grill to high heat. Rub the filet mignon steaks with olive oil and season generously with salt and black pepper. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let rest before serving.

Prepare and Grill the Steaks

Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a buttered baking dish. In a saucepan, heat the heavy cream with minced garlic, salt, and pepper. Pour the cream over the potatoes and top with grated Gruyere cheese. Bake for 45-50 minutes until golden and bubbly.

Prepare the Potatoes

Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and charred.

Grill the Asparagus

Boil the celery root in salted water until tender, about 20 minutes. Drain and blend with heavy cream, butter, salt, and pepper until smooth. Adjust seasoning to taste.

Make the Puree

In a small bowl, mix together the softened butter, parsley, thyme, and garlic until well combined. Chill until ready to serve.

Prepare the Herb Butter

In a saucepan, sauté the minced shallots in butter until translucent. Add the red wine and reduce by half. Add the veal stock and simmer until slightly thickened. Season with salt and pepper.

Make the Veal Jus

Filet Mignon steaks

Olive oil

Salt

Black pepper

Potatoes

Heavy cream

Garlic, minced

Gruyere cheese, grated

Asparagus spears

Celery root, peeled and cubed

Butter

Unsalted butter, softened

Fresh parsley, chopped

Fresh thyme, chopped

Veal stock

Red wine

Shallots, minced

In a pot, boil the chicken breast until fully cooked, about 15-20 minutes. Shred the chicken and set aside.

Cook the Chicken

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.

Sauté the Vegetables

Add shredded chicken, diced green chiles, cumin, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.

Combine Filling Ingredients

In a saucepan, combine rice and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice is tender.

Cook the Rice

Once the rice is cooked, fluff it with a fork and stir in chopped cilantro, lime juice, and salt to taste.

Flavor the Rice

Preheat your oven to 375°F (190°C). Take a corn tortilla, add a couple of tablespoons of the chicken filling and some cheese, then roll it up tightly.

Fill the Tortillas

Place the rolled tortillas seam-side down in a greased baking dish. Pour green enchilada sauce over the top and sprinkle with remaining cheese.

Arrange in Baking Dish

Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.

Bake

Serve hot with a dollop of sour cream and a side of cilantro rice.

Serve

Organic chicken breast

Green chiles, diced

Shredded cheese (cheddar or Monterey Jack)

Onion, chopped

Cumin powder

Rice (white or brown)

Water or chicken broth

Fresh cilantro, chopped

Lime juice

Corn tortillas

Green enchilada sauce

Sour cream (optional)

Preheat the oven to 400°F (200°C). Pat the branzino dry with paper towels, then drizzle with olive oil, and season with salt and black pepper.

Season the Fish

Place the branzino on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.

Roast the Fish

Using a spiralizer, create zucchini noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.

Spiralize the Zucchini

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the zucchini noodles, salt, and black pepper, and sauté for about 3-4 minutes until just tender.

Sauté the Noodles

In a small saucepan over medium heat, melt the butter. Stir in chopped piquillo peppers, capers, lemon juice, and lemon zest. Cook for about 2-3 minutes, stirring frequently until heated through.

Make the Butter Sauce

On a serving plate, arrange the sautéed zucchini noodles. Place the roasted branzino on top and drizzle with the piquillo pepper lemon caper butter.

Plate the Dish

Branzino

Zucchini

Garlic

Unsalted butter

Piquillo peppers

Capers

Lemon juice

Lemon zest

In a saucepan, heat the olive oil over low heat. Add the canned tuna (drained) and poach gently for about 10-15 minutes until warmed through. Remove from heat and let cool slightly.

Poach the Tuna

In a mixing bowl, combine the poached tuna, mayonnaise, lemon juice, celery, red onion, salt, and black pepper. Mix until well combined.

Make the Salad

Preheat your oven to 375°F (190°C). On a baking sheet, place slices of sourdough bread and spread a generous amount of the tuna salad on each slice. Top with shredded cheddar cheese.

Assemble the Melt

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.

Serve the tuna salad melts topped with fresh mixed farm greens.

olive oil

canned tuna in olive oil

mayonnaise

lemon juice

celery, finely chopped

red onion, finely chopped

salt

black pepper

sourdough bread

cheddar cheese, shredded

mixed farm greens

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Knead the Dough

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, salt, and pepper. Simmer for 15-20 minutes.

Cook the Sauce

Stir in the fresh basil leaves and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed. Keep warm.

Finish the Sauce

Roll out the rested dough using a pasta machine or rolling pin to your desired thickness. Cut into your preferred shape (like fettuccine or tagliatelle).

Roll and Cut the Pasta

In a large pot of boiling salted water, cook the pasta for 2-4 minutes until al dente. Drain and toss with the sauce.

Cook the Pasta

All-purpose flour

Eggs

Canned crushed tomatoes

Basil leaves, fresh

Parmesan cheese, grated

In a large bowl, combine the ground beef, diced Hatch green chiles, shredded cheddar cheese, salt, and black pepper. Mix until just combined and form into 4 equal patties.

Make the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the burgers for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

In a small bowl, combine mayonnaise, red chile powder, minced garlic, lemon juice, and salt. Mix until smooth and adjust seasoning to taste.

Mix the Aioli

Preheat the oven to 425°F (220°C). Toss the cut potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.

Prepare the Fries

Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through. Remove from the oven and immediately sprinkle with grated Parmesan cheese.

Bake the Fries

Toast the burger buns if desired. Place each burger patty on a bun, top with red chile aioli, and serve with parmesan fries on the side.

Assemble the Burgers

Ground beef

Hatch green chiles, diced

Cheddar cheese, shredded

Burger buns

Mayonnaise

Red chile powder

Russet potatoes, cut into fries

Preheat the oven to 400°F (200°C). In a small bowl, mix sumac, salt, black pepper, and olive oil. Rub the mixture all over the rack of lamb.

Season the Lamb

Place the lamb on a baking sheet and roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Roast the Lamb

In a saucepan, bring water to a boil. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork before serving.

Cook Couscous

In a bowl, mix yogurt, chopped mint leaves, and salt until well combined. Chill until ready to serve.

Prepare the Labneh

Slice the rack of lamb and serve it on a plate with couscous, a dollop of mint labneh, fresh parsley, and snap peas on the side. Drizzle with harissa paste to taste.

Plating the Dish

Rack of lamb

Sumac

Harissa paste

Couscous

Water

Plain yogurt

Mint leaves

Fresh parsley

Snap peas

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards if present.

Grilled Filet Mignon

Enchiladas

Branzino

Tuna Salad Melt

Maggie’s Pasta

Christmas Cheddar Burger

Sumac Crusted Rack Of Lamb

Steamed Mussels

Summer Rolls

Farm Greens

Seared Salmon

Beef Bourguignon

Cured Salmon

Chilled Celery Root Soup

Bone In Fried Porkchop

Spring Burrata Salad

Bolognese

Elk Carpaccio

Crispy Calamari

Lobster Salad

Steak Frites

Seared Chicken Thighs

Duroc Pork Dumplings

Arka Salmon Crudo