Dark Chocolate Cake, Whipped Custard, Port Cherry Sauce

BLACK FOREST GATEAU

Caesar Marinated 8 oz. Rocky Chicken Breast, Couscous, Asparagus, Vegetable Salad, Basil, Yellow Tomatoes, Tomato Vinaigrette

THE GARLIC ROCKY CHICKEN

Banana Cake, Caramel Mouse, Carmelized Bananas, Dark Chocolate Grenache, Caramel Sauce

Bananas Fosters Cake

Choice of Two Eggs, Sourdough, Breakfast Potatoes

Bacon or Sausage

Caramel Gelato, Homemade Salted Caramel Sauce

Apple Galette

Grilled Salmon, Crispy Ginger Rice Cake, Yuzu Glaze, Sunomono, Miso Carrot Dashi, Edamme, Radish, Cilantro

YUZU SALMON

Black Forest Ham, Gruyère, Mornay, Fried Egg, Scallion Gremolata, Sourdough, Breakfast Potatoes

CROQUE MADAME

Italian Sausage, Mushrooms, Fennel, Spinach, Rigatoni, Garlic Marinara

CHEF’S FAVORITE

Beer-Battered Halibut, Old Bay Tartar Sauce, Grilled Lemon, House Cut Fries

FISH N CHIPS

Griddled Texas Toast, Crusted with Honey Bunches of Oats, Crème Anglaise, Fresh Berries, Powdered Sugar

CRUNCHY FRENCH TOAST

Crab Salad, Lemon Ricotta Risotto Cake, Old Bay Aioli

CRAB AND CAKES

Roasted Summer Squash, Sweet Corn, Pickled Red Onion, Stracciatella, Roasted Garlic, Arugula, Balsamic

SUMMER VEGGIE PIZZA

Bacon or Sausage, Choice of Two Eggs, Sourdough, Breakfast Potatoes

ROUNDABOUT BREAKFAST

BBQ Sauce, Grilled Chicken, White Cheddar Cheese, Franco Brioche Bun, Caramelized Onion, Fries

GRILLED CHICKEN SANDWICH

English Cucumbers, Dill, EVOO, Pickled Red Onions, Yellow Tomatoes, Radish, Avocado, Dungeness Crab

CRISPY CUCUMBER CRAB SALAD

Crispy Risotto Cakes & Dungenous Crab, Poached Eggs, Roasted Peppers, Lemon Dill Hollandaise, Breakfast Potatoes

CRAB & CAKE BENEDICT

Chorizo, Red Potatoes, Eggs, Hatch Chili, Black Bean & Corn Salsa, Cotija, Cumin Sour Cream, Cilantro

CHORIZO SKILLET

CRISPY CHICKEN TENDERS

Garlic Rocky Chicken

Black Forest Ham, Poached Eggs, Hollandaise, English Muffin, Breakfast Potatoes

EGGS BENEDICT

Tomato Sauce, Fresh Mozzarella, Basil, Teardrop Tomatoes, Italian Sausage

MARYBETH PIZZA

8 oz. CAB Choice Ribeye Served Open-Faced Gorgonzola, Black Garlic Butter, Arugula, Onion Strings, Sourdough, House Cut Fries served open-face

STEAK SAMMY

Jumbo Shrimp, Olives, Roasted Peppers, Tomatoes, Zucchini, Artichoke, Lemon, Oregano, Parsley Pesto

ORZO PAELLA

Hearts of Romaine, Lemon Caesar Dressing, Sourdough Parmesan Crouton

HEARTS OF ROMAINE

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat Oven

In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Wet Ingredients

Carefully stir in boiling water until the batter is smooth (the batter will be thin).

Add Boiling Water

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Bake

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Cool

In a mixing bowl, beat the heavy cream until soft peaks form.

Whip Cream

Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.

Add Sugar and Vanilla

In a saucepan, combine pitted cherries, port wine, and granulated sugar. Cook over medium heat until the mixture begins to bubble.

Cook Cherries

In a small bowl, mix cornstarch with water until smooth. Stir this mixture into the cherry sauce and cook until thickened, about 2-3 minutes. Remove from heat.

Thicken Sauce

Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped custard on top, then add the second layer of cake.

Layer the Cakes

Spread remaining whipped custard on top of the cake and drizzle with port cherry sauce.

Top with Custard and Sauce

Slice and serve the Black Forest Gateau with additional cherry sauce if desired.

Serve

All-purpose flour

Unsweetened cocoa powder

Granulated sugar

Baking powder

Baking soda

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Boiling water

Heavy cream

Powdered sugar

Pitted cherries

Port wine

Cornstarch

Water

In a bowl, combine the Rocky chicken breast with Caesar dressing. Ensure the chicken is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

In a saucepan, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

Cook the Couscous

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus spears and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

Prepare the Asparagus

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F).

Grill the Chicken

In a bowl, combine chopped mixed vegetables, halved yellow tomatoes, basil, and a drizzle of olive oil. Toss to mix well.

Prepare the Vegetable Salad

On a plate, serve a portion of couscous, top with the grilled chicken breast, and arrange the sautéed asparagus and vegetable salad around. Drizzle with tomato vinaigrette before serving.

Plate the Dish

Rocky Chicken Breast

Caesar Dressing

Couscous

Asparagus

Basil

Yellow Tomatoes

Mixed Vegetables (e.g., bell peppers, cucumber)

Olive Oil

Tomato Vinaigrette

Black Pepper

Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mash the ripe bananas and mix them into the wet ingredients along with the vanilla extract.

Make the Banana Cake

In a skillet over medium heat, melt the butter and add the brown sugar. Stir until the sugar is dissolved, then add the sliced bananas and cook for about 2-3 minutes until caramelized. Set aside.

Prepare the Caramelized Bananas

Heat the heavy cream in a small saucepan until just boiling. Pour it over the chopped dark chocolate in a bowl and let it sit for a minute. Stir until smooth and glossy.

Make the Chocolate Ganache

Once the banana cake has cooled, spread a layer of caramel mousse over the top, followed by the caramelized bananas. Drizzle the chocolate ganache over everything, then finish with a drizzle of caramel sauce.

Assemble the Cake

ripe bananas

all-purpose flour

granulated sugar

unsalted butter

eggs

baking powder

baking soda

vanilla extract

heavy cream

dark chocolate

brown sugar

butter

cinnamon

caramel sauce

In a skillet, heat olive oil over medium heat. Add breakfast potatoes, season with salt and black pepper, and cook for about 10-15 minutes until golden brown and tender, stirring occasionally.

Prepare the Potatoes

In another pan, cook the bacon or sausage over medium heat until crispy or cooked through, about 5-7 minutes. Remove and set aside.

Cook the Bacon or Sausage

In the same pan used for bacon or sausage, add butter and crack the eggs into the pan. Cook to your desired doneness (sunny side up, over easy, etc.), about 3-5 minutes.

Cook the Eggs

While the eggs are cooking, toast the sourdough bread slices until golden brown.

Toast the Sourdough

On a plate, serve the cooked eggs alongside the crispy bacon or sausage, and add the breakfast potatoes. Serve with toasted sourdough on the side.

Assemble the Plate

Sourdough Bread

Breakfast Potatoes

Butter

In a large bowl, mix the flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Dough

In another bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. Set aside to let the flavors meld.

Prepare the Apples

Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.

Roll Out the Dough

Arrange the apple mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the apples, pleating it as you go. Brush the dough with the beaten egg.

Assemble the Galette

Bake for 25-30 minutes or until the apples are tender and the crust is golden brown. Let cool slightly.

In a saucepan over medium heat, melt the sugar until it turns amber in color, swirling the pan to ensure even melting. Remove from heat and carefully stir in the butter until melted. Gradually whisk in the heavy cream until smooth. Stir in the salt and let cool.

Make the Caramel

Slice the apple galette and serve warm with a scoop of caramel gelato on top. Drizzle with salted caramel sauce before serving.

Serve the Galette

Unsalted butter, chilled and diced

Ice water

Apples, peeled and sliced

Brown sugar

Ground cinnamon

Lemon juice

Egg, beaten (for egg wash)

Unsalted butter

Caramel Gelato

In a small saucepan over medium heat, combine 1/4 cup yuzu juice, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon grated garlic. Simmer for 5–6 minutes, or until slightly thickened. Set aside to cool.

Make the Yuzu Glaze

In a pot, combine 2 cups dashi stock, 1/2 cup carrot juice, and 1 tablespoon white miso paste. Bring to a simmer and stir until miso is dissolved. Keep warm until ready to use.

Prepare the Miso Carrot Dashi

Mix 2 cups of cooked sushi rice with 1 tablespoon grated fresh ginger and 1 tablespoon rice vinegar. Form into compact discs or rectangles. Heat oil in a nonstick skillet and fry rice cakes over medium-high heat for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

Cook the Crispy Ginger Rice Cakes

Thinly slice 1 cucumber and place in a bowl with 2 tablespoons rice vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 teaspoon sesame seeds. Toss and let marinate for at least 30 minutes.

Make the Sunomono (Pickled Cucumber Salad)

Blanch 1/2 cup shelled edamame in boiling water for 2–3 minutes, then drain. Thinly slice 2–3 radishes. Rinse and roughly chop 2 tablespoons fresh cilantro.

Prepare Edamame, Radishes, and Cilantro

Season 4 salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat. Cook the salmon skin side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until just cooked through. During the last minute, brush with yuzu glaze.

Grill the Salmon

Place one crispy ginger rice cake in the center of each plate. Top with a grilled salmon fillet. Spoon some miso carrot dashi around the base. Arrange sunomono, edamame, and sliced radishes decoratively around the salmon. Garnish with fresh cilantro and an additional drizzle of yuzu glaze.

Salmon fillet

Radish, thinly sliced

Cilantro leaves

Edamame, shelled

Pepper

Yuzu juice

Soy sauce

Honey

Garlic, minced

Ginger, minced

Cooked sushi rice

Ginger, grated

Vegetable oil (for frying)

Cucumber, thinly sliced

Rice vinegar

Sugar

Carrot, chopped

White miso paste

Dashi powder

Boil the breakfast potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly, then cut into cubes.

Black Forest Gateau

The Garlic Rocky Chicken

Bananas Fosters Cake

Bacon Or Sausage

Apple Galette

Yuzu Salmon

Croque Madame

Chef’s Favorite

Fish N Chips

Crunchy French Toast

Crab And Cakes

Summer Veggie Pizza

Roundabout Breakfast

Grilled Chicken Sandwich

Crispy Cucumber Crab Salad

Crab & Cake Benedict

Chorizo Skillet

Crispy Chicken Tenders

Garlic Rocky Chicken

Eggs Benedict

Marybeth Pizza

Steak Sammy

Orzo Paella

Hearts Of Romaine