Pickled shallots, cherry tomatoes, herb & caper cream cheese spread

Smoked Salmon Toast Points

Honey, sliced apple, balsamic syrup, fruit compote, crostini

Warm Brie with Macadamia Nut Crust

Monterey jack cheese, caramelized onion, au jus (2ea)

Prime Rib Sliders

Hot Crab and Artichoke Dip

Avocado, onion, sesame seeds, crispy wonton

Ahi Poke

Chilled Shrimp Cocktail

Three eggs any style, reindeer sausage, English muffin, brunch potatoes

Frontier Breakfast

Crab & Artichoke Tots

Black beans, cilantro, corn, red pepper, green onions, chili, chipotle ranch dressing

Southwest Cream Cheese Rangoons

Artichoke hearts, mustard-garlic aioli, Bloody Mary cocktail sauce

Crispy Fried Calamari

Panko Fried Deviled Eggs

Cinnamon vanilla custard, pure maple syrup

Cinnamon French Toast

Nellie and Joe's Famous Key Lime juice, graham cracker crust & whipped cream

Key Lime Pie

Fresh blueberries, blueberry syrup, powdered sugar

Lemon Ricotta Pancakes

Molten chocolate cake, raspberry mousse, sugar cone tuile cookie, fresh raspberry

Chocolate Raspberry Rendezvous

Macadamia nut crust, panko breadcrumbs, Yukon gold mashed potatoes, market fresh vegetables, beurre blanc

Crab Stuffed Halibut

Reindeer sausage, spicy cajun sauce, Parmesan

Cajun Chicken Fettuccine

Asparagus, cucumber, tomato, artichokes, lettuce, hard-cooked egg, smoked paprika, 1000 island dressing

Grilled Salmon and Chilled Shrimp Louie

Beer batter, French fries, house-made tartar, lemon

Fish & Chips

Eggs any style (2), roasted baby tomatoes, Parmesan potatoes

Wagyu Sirloin & Eggs

Crab Cake Benedict

Mozzarella, tomato basil salad, balsamic, brunch potatoes

Caprese Omelet

Sunny side up eggs, caramelized onions, roasted red peppers, Parmesan, horseradish, spinach

Prime Rib Hash

Hollandaise, English muffin, brunch potatoes

Canadian Bacon Benedict

Start by preparing the pickled shallots. Thinly slice the shallots and place them in a small bowl. Pour the white vinegar over the sliced shallots and let them pickle for at least 30 minutes.

Pickle the Shallots

In a mixing bowl, combine the cream cheese, fresh dill, and capers. Mix well until the ingredients are evenly distributed. Season with salt and black pepper to taste. Set aside.

Prepare the Cream Cheese Spread

Preheat your oven to 180°C (350°F). Slice the baguette into 1-inch thick pieces. Arrange the slices on a baking sheet and brush each slice lightly with olive oil. Toast in the oven for about 10-12 minutes, or until golden brown and crispy.

Prepare the Baguette

Once the baguette slices are toasted, spread a generous amount of the cream cheese mixture on each slice. Top each with a piece of smoked salmon.

Assemble the Toast Points

Remove the pickled shallots from the vinegar and place them on top of the smoked salmon. Cut the cherry tomatoes in half and place a few halves on each toast point.

Add Pickled Shallots and Tomatoes

Arrange the smoked salmon toast points on a platter. Serve immediately and enjoy!

Serve

smoked salmon

baguette

cream cheese

fresh dill

capers

shallots

white vinegar

cherry tomatoes

olive oil

salt

black pepper

Preheat the Oven

Place the wheel of Brie cheese on a baking dish. Make several shallow cuts on the top of the cheese to allow it to melt evenly.

Prepare the Brie

In a food processor, pulse the macadamia nuts until finely chopped. In a bowl, mix the chopped macadamia nuts with panko breadcrumbs, melted butter, honey, and salt until well combined.

Prepare Macadamia Nut Crust

Spread the macadamia nut mixture evenly over the top of the Brie cheese, pressing gently to adhere.

Apply the Crust

Place the baking dish with the Brie in the preheated oven. Bake for about 15-20 minutes, or until the cheese is warm and gooey and the crust is golden brown.

Bake the Brie

While the Brie is baking, slice the apple and arrange the crostini on a serving platter.

Prepare Accompaniments

Once baked, remove the Brie from the oven and drizzle with balsamic syrup. Serve warm with sliced apples, fruit compote, and crostini for dipping.

Brie cheese

Macadamia nuts

Panko breadcrumbs

Butter

Honey

Salt

Sliced apple

Balsamic syrup

Fruit compote

Crostini

Slice the onions thinly. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Cook the onions, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.

Prepare the Onions

While the onions are caramelizing, thinly slice the prime rib roast against the grain into thin slices. Season the slices with salt, black pepper, and garlic powder.

Prepare the Prime Rib

In a small saucepan, heat 2 cups of beef broth over low heat until warm. This will be used for dipping the sliders.

Warm the Beef Broth

Slice the slider buns in half. Place a layer of sliced prime rib on the bottom half of each bun, followed by a slice of Monterey jack cheese and a generous amount of caramelized onions.

Assemble the Sliders

Place the assembled sliders on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.

Melt the Cheese

Remove the sliders from the oven, place the top half of the buns on each slider, and serve immediately with warm beef broth for dipping.

Prime rib roast

Monterey jack cheese

Onion

Slider buns

Beef broth

Black pepper

Garlic powder

Preheat Oven

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.

Mix Ingredients

Fold in the crab meat and chopped artichoke hearts into the mixture.

Add Crab and Artichokes

Add the chopped sweet onion, grated Parmesan cheese, garlic powder, and black pepper. Mix until all ingredients are well blended.

Incorporate Seasonings

Transfer the mixture into a greased baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and lightly golden on top.

Bake

While the dip is baking, slice the baguette and toast the slices until golden brown.

Prepare Baguette

Once baked, remove the dip from the oven and let it cool slightly before serving with toasted baguette slices.

crab meat

artichoke hearts, chopped

cream cheese, softened

sour cream

mayonnaise

sweet onion, finely chopped

Parmesan cheese, grated

garlic powder

toasted baguette slices

In a medium bowl, combine the diced Ahi tuna, soy sauce, sesame oil, and sliced green onions. Mix gently to coat the tuna evenly with the sauce.

Prepare the Ahi Poke

Gently fold the diced avocado into the tuna mixture, being careful not to mash the avocado. Season with salt to taste and sprinkle with toasted sesame seeds.

Add Avocado

Heat oil in a deep pan or fryer over medium-high heat. Once the oil is hot, fry the wonton wrappers in batches until they are golden brown and crispy. Remove from the oil and drain on paper towels.

Prepare the Wontons

Serve the Ahi poke mixture in a bowl, garnished with extra sesame seeds if desired, alongside crispy wontons for dipping.

Ahi tuna (sushi grade)

Soy sauce

Sesame oil

Green onions (sliced)

Avocado (diced)

Sesame seeds (toasted)

Wonton wrappers

Oil (for frying wontons)

In a large pot, bring the water to a boil. Add salt to the boiling water.

Boil the Shrimp

Add the peeled and deveined shrimp to the boiling water. Cook for 2-3 minutes until they turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and immediately transfer them to a bowl filled with ice water to stop the cooking process. Let them cool for about 5 minutes.

Ice Bath

Once cooled, drain the shrimp and place them on a serving platter. Garnish with lemon wedges.

Drain and Chill

In a medium bowl, combine the ketchup, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and black pepper.

Combine Ingredients

Stir the mixture until well combined. Adjust seasoning to taste.

Mix Well

Serve the chilled shrimp with the Bloody Mary cocktail sauce on the side.

large shrimp, peeled and deveined

water

lemon wedges

ketchup

horseradish

Worcestershire sauce

lemon juice

hot sauce (e.g., Tabasco)

In a bowl, crack the 3 eggs and whisk them together. Add salt and black pepper to taste.

Prepare the Eggs

In a non-stick skillet, melt 1 tbsp of butter over medium heat. Pour in the whisked eggs and cook until set, stirring occasionally for scrambled eggs or leave them undisturbed for fried eggs. Cook to your desired doneness.

Cook the Eggs

While the eggs are cooking, slice the reindeer sausage links in half lengthwise.

Prepare the Sausage

In the same skillet, after the eggs are done, add the sausage halves cut side down and cook for about 3-4 minutes on each side until browned and heated through.

Cook the Sausage

While the sausage is cooking, split the English muffin in half and toast it until golden brown.

Toast the Muffin

Wash and dice the 2 cups of potatoes into small cubes. Finely chop the small onion.

Prepare the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and chopped onion. Season with paprika, garlic powder, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden and tender.

Cook the Potatoes

Eggs

Black Pepper

Reindeer Sausage

English Muffin

Potatoes

Olive Oil

Paprika

Garlic Powder

Preheat your oven to 425°F (220°C). Spread the frozen tater tots evenly on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.

Prepare the Tater Tots

While the tater tots are baking, drain the canned crab meat and artichoke hearts. In a mixing bowl, combine the crab meat, chopped artichoke hearts, cream cheese, shredded mozzarella cheese, finely chopped green onions, garlic powder, Old Bay seasoning, salt, and black pepper. Mix until well combined.

Prepare the Filling

Once the tater tots are done baking, remove them from the oven. Using a fork, create a small indentation on the top of each tot. Spoon a generous amount of the crab and artichoke mixture onto each tot.

Combine Tater Tots and Filling

Drizzle the filled tater tots with olive oil, then return them to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Bake Again

Remove the baked crab & artichoke tots from the oven and let them cool for a few minutes. Top with micro greens for garnish and serve with spicy chili aioli on the side.