Seared, sesame-crusted ahi, sautéed spinach, red pepper, carrots, mushrooms, ginger, cabbage, and edamame on a fried rice puff with cucumber-red pepper relish.

Sesame Crusted Ahi

Tempura shrimp, surimi-crab and lobster salad, chopped mango, avocado, toasted panko, habanero masago, eel sauce, and spicy aioli.

Mango Tango Roll

Shaved Prime Skillet

3 Egg Omelette

Grand Marnier French Toast

Burrito

Avocado Toast

Lobster Oscar Benedict

Yogurt Parfait

Billionaire's Bacon

Breakfast Sandwich

Breakfast Vampire Tacos

Classic Breakfast

Refreshing mojito with rum, mint, and lime.

Mojito

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Mimosa

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Creamy cheesecake topped with fresh strawberries.

Cheesecake

Classic Italian dessert with layers of espresso-soaked ladyfingers and mascarpone cheese.

Tiramisu

Fins Caesar

Sweaweed Salad

Seasonal Cobbler

Salted Caramel Brownie

Bread Pudding

Season the ahi tuna steaks with salt and black pepper on both sides.

Prep the Tuna

Brush the tuna steaks with sesame oil and then coat each side with sesame seeds, pressing down to adhere.

Crust the Tuna

Heat a non-stick skillet over medium-high heat. Add a splash of sesame oil, and sear the tuna steaks for about 1-2 minutes per side for medium-rare.

Sear the Tuna

Remove the tuna from the skillet and let it rest for a couple of minutes before slicing.

Rest the Tuna

Chop the red bell pepper, carrots, mushrooms, and cabbage. Mince the ginger.

Prepare Vegetables

In the same skillet, add a bit more sesame oil and sauté the ginger for about 30 seconds until fragrant. Add the red bell pepper, carrots, mushrooms, and cabbage, cooking until just tender. Stir in the spinach and edamame, cooking until spinach wilts.

Sauté

In a bowl, mix cooked rice, beaten egg, and cornstarch until well combined.

Prepare Mixture

Heat oil in a large pan over medium heat. Scoop spoonfuls of the rice mixture and fry until golden brown on both sides. Remove and drain on paper towels.

Fry Rice Puff

Chop Relish Ingredients

In a small bowl, combine diced cucumber, red bell pepper, rice vinegar, and salt. Mix well and set aside.

Mix Relish

On each fried rice puff, arrange the sautéed vegetables and top with sliced sesame-crusted ahi tuna. Serve with cucumber-red pepper relish on the side.

Plate the Dish

Ahi Tuna Steaks

Sesame Oil

Sesame Seeds

Salt

Black Pepper

Spinach

Red Bell Pepper

Carrots

Mushrooms

Fresh Ginger

Cabbage

Edamame

Cooked Rice

Cornstarch

Oil for frying

Cucumber

Rice Vinegar

In a mixing bowl, combine the tempura batter mix with ice cold water. Stir gently until just combined, do not overmix.

Make the Tempura Batter

Heat vegetable oil in a deep frying pan over medium-high heat. Dip each shrimp into the tempura batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown (about 3-4 minutes). Remove and drain on paper towels.

Fry the Shrimp

In a bowl, combine the surimi crab, chopped lobster meat, mayonnaise, lemon juice, salt, and black pepper. Mix until well combined and set aside.

Mix the Salad Ingredients

Spread a thin layer of sushi rice over a nori sheet, leaving the top edge free of rice. This helps in sealing the roll.

Prepare Sushi Rice

In the center of the rice-covered nori, place a line of the surimi-crab and lobster salad, followed by the chopped mango, sliced avocado, and fried tempura shrimp.

Layer the Fillings

Sprinkle toasted panko on top and add habanero masago for extra flavor.

Add Toppings

Starting from the bottom, roll the sushi tightly away from you, using a bamboo mat if needed. Wet the top edge of the nori to seal the roll.

Roll It Up

Using a sharp knife, slice the roll into bite-sized pieces. Drizzle eel sauce and serve with spicy aioli on the side.

Slice and Serve

Shrimp (peeled and deveined)

Tempura batter mix

Ice cold water

Vegetable oil (for frying)

Surimi crab

Cooked lobster meat (chopped)

Mayonnaise

Lemon juice

Black pepper

Sushi rice (cooked)

Nori sheets

Chopped mango

Avocado (sliced)

Toasted panko

Habanero masago

Eel sauce

Spicy aioli

Rub the prime rib roast with olive oil, salt, black pepper, minced garlic, and chopped rosemary. Ensure the meat is evenly coated with the seasoning.

Season the Prime Rib

In a large skillet over medium-high heat, sear the seasoned prime rib for about 4-5 minutes on each side until browned. This will enhance the flavor.

Sear the Meat

Transfer the seared prime rib to a preheated oven at 350°F (175°C) and roast for about 20 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F (54°C).

Transfer to Oven

In the same skillet used for the prime rib, add the sliced mushrooms, onion, and bell pepper. Sauté over medium heat for about 8-10 minutes until softened and caramelized.

Sauté the Vegetables

Once the prime rib is done, remove it from the oven and let it rest for 10 minutes. Then, thinly shave the meat and add it back to the skillet with the sautéed vegetables. Toss to combine.

Combine with Meat

Serve the shaved prime rib and vegetable mixture on a large platter. Sprinkle with chopped parsley and grated Parmesan cheese.

Plate the Skillet

Slice the crusty bread and serve it alongside the dish for a complete meal.

Serve with Bread

Prime rib roast

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Mushrooms, sliced

Onion, sliced

Bell pepper, sliced

Fresh parsley, chopped

Grated Parmesan cheese

Crusty bread

In a medium bowl, crack the 3 eggs and add salt and black pepper. Whisk them together until the yolks and whites are fully combined and the mixture is slightly frothy.

Whisk the Eggs

Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt and coat the bottom of the pan.

Heat the Pan

Once the butter is melted and bubbling, pour the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.

Cook the Omelette

If using, evenly sprinkle the cheese, diced bell pepper, diced onion, and chopped spinach over one half of the omelette.

Add Fillings

Using a spatula, gently fold the omelette in half over the fillings. Cook for another 1-2 minutes until the cheese is melted and the omelette is cooked through. Slide the omelette onto a plate and serve hot.

Fold and Serve

Eggs

Butter

Cheese (shredded)

Bell Pepper (diced)

Onion (diced)

Spinach (fresh, chopped)

In a large mixing bowl, crack the eggs and whisk them until fully beaten. Add the milk, Grand Marnier, vanilla extract, cinnamon, nutmeg, and sugar. Whisk until all ingredients are well combined and the mixture is smooth.

Whisk the Ingredients

Preheat a large skillet or griddle over medium heat. Dip each slice of thick-cut bread into the batter, allowing it to soak for about 10 seconds on each side, ensuring that the bread absorbs enough of the mixture without becoming overly soggy.

Soak the Bread

Melt 1 tablespoon of butter in the skillet. Once melted and sizzling, place the soaked bread slices in the skillet, ensuring they are not overcrowded. Cook for about 3-4 minutes on each side, or until golden brown. Repeat with remaining bread, adding more butter as needed.

Cook the French Toast

Once cooked, place the French toast on a serving plate. Drizzle with warm maple syrup, dust with powdered sugar, and top with fresh berries if desired. Serve immediately.

Plate and Garnish

Milk

Grand Marnier

Vanilla extract

Cinnamon

Nutmeg

Sugar

Thick-cut bread (like Challah or Brioche)

Maple syrup

Powdered sugar

Fresh berries (optional)

In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Ground Beef

Once the beef is browned, drain any excess fat. Stir in the taco seasoning, salt, and black pepper. Add a couple of tablespoons of water if needed to help the seasoning mix. Cook for an additional 2-3 minutes until well combined.

Add Seasoning

While the beef is cooking, warm the tortillas in a dry skillet or microwave until pliable, about 30 seconds.

Prepare Tortillas

On each tortilla, start by adding a scoop of the cooked beef, followed by a scoop of black beans, cooked rice, shredded cheddar cheese, sour cream, salsa, chopped lettuce, and chopped tomatoes.

Layer the Ingredients

Fold the sides of the tortilla inward and then roll from the bottom up to wrap the burrito tightly. Ensure the filling is secured inside.

Wrap the Burrito

Cut the burrito in half if desired, and serve immediately with additional salsa and sour cream on the side.

Serve

Large flour tortillas

Ground beef

Black beans

Cooked rice

Shredded cheddar cheese

Sour cream

Salsa

Chopped lettuce

Chopped tomatoes

Taco seasoning

Place the slices of whole grain bread in a toaster or on a grill until golden brown and crispy.

Toast the Bread

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until it reaches your desired consistency (smooth or chunky).

Prepare the Avocado

Add salt, black pepper, and olive oil to the mashed avocado. Mix well to combine.

Season the Avocado

Take the toasted bread slices and spread a generous amount of the seasoned avocado mixture on top of each slice.

Spread the Avocado

Halve the cherry tomatoes and place them on top of the avocado. Crumble feta cheese over the tomatoes, and add fresh basil leaves.

Sprinkle red pepper flakes over the toast for some heat. Drizzle a little more olive oil if desired.

Finish with Spices

Whole grain bread

Ripe avocado

Cherry tomatoes

Feta cheese

Fresh basil leaves

Red pepper flakes

In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the chopped lobster meat, lemon juice, salt, and black pepper. Cook for about 3-4 minutes until warmed through. Set aside.