Parmesan Truffle Fries

Roasted Garlic Hummus

Fish Dip

Shrimp Cocktail

Tuna Nachos

Eggplant Stack

Caesar Salad

Potato Skins

Margarita Flatbread

Shrimp Tempura

House Wine Glass

Import Bottles

Domestic Bottles

Wash and peel the russet potatoes if you prefer (peel optional). Cut into 1/4–1/2 inch sticks for classic fries. Rinse the cut fries under cold water until the water runs mostly clear to remove surface starch.

Prepare potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes, up to 2 hours. This helps remove extra starch and yields crisper fries.

Soak

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggy fries.

Dry thoroughly

You can deep-fry, shallow-fry, or bake the fries. Estimated times below are for each method. Ensure the oil is preheated or the oven is ready before adding fries.

Choose cooking method

Heat 2–3 cups vegetable oil in a heavy-bottomed pot to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp salt and 1 tsp black pepper while hot.

Deep-fry method (crispest)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 1 cup oil (or 3 tbsp for lighter), 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet, leaving space between fries. Bake 20–25 minutes, flipping once at 12–15 minutes, until golden and crispy. Season immediately with remaining salt/pepper if needed.

Oven-baked method (lighter)

While the fries are finishing, combine 3 tbsp finely grated parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp finishing salt (adjust to taste), 1/4 tsp red pepper flakes (optional), and 1 tbsp finely chopped fresh parsley in a small bowl. Stir to combine.

Drizzle 1 tsp truffle oil over the hot fries (once drained and still hot). Toss gently to coat. Immediately sprinkle the parmesan-seasoning mixture over the fries and toss or gently shake the bowl so the cheese and herbs adhere to the hot oil-coated fries. Taste and adjust salt or truffle oil in small increments — truffle oil is potent so start with less and add more if desired.

Whisk together 1/4 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp minced garlic (or 1/4 tsp garlic powder), 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Chill until ready to serve.

Serve the sauce on the side for dipping. The bright lemon and garlic contrast the rich truffle-parmesan fries.

Transfer the seasoned truffle-parmesan fries to a serving platter. If desired, grate a little extra parmesan over the top and sprinkle a few more pinches of parsley. Serve immediately with the optional dipping sauce.

russet potatoes

vegetable oil (for frying) or high-heat oil for oven method

salt

black pepper

parmesan cheese, finely grated

truffle oil (white or black), use good quality

garlic powder

onion powder

fresh parsley, finely chopped

finishing salt or flaky sea salt

red pepper flakes (optional)

mayonnaise

lemon juice

minced garlic or 1/4 tsp garlic powder

Preheat oven to 400°F (200°C). Slice the top 1/4 inch off each garlic bulb to expose the tops of the cloves. Place bulbs on a small piece of foil.

Preheat and prepare garlic

Drizzle each exposed bulb with 1/2 tablespoon olive oil and sprinkle with a pinch of salt. Wrap bulbs tightly in the foil.

Roast in the preheated oven for 35–45 minutes, until cloves are very soft and lightly caramelized. Remove from oven and let cool until you can handle them (about 10 minutes).

Squeeze the roasted garlic cloves from their skins into a small bowl (you should get about 2–3 tablespoons of soft garlic). Mash lightly with a fork and set aside.

If using canned chickpeas, drain them into a bowl and reserve the canning liquid. For a smoother hummus, peel the skins from some of the chickpeas (optional): pinch each between thumb and forefinger and slip the skin off. This takes extra time but yields a silkier texture.

Place the drained chickpeas in a food processor. Add the mashed roasted garlic, tahini, lemon juice, ground cumin, and 1 teaspoon kosher salt.

Start processing the mixture on high. While the processor runs, drizzle in 2 tablespoons olive oil and up to 2 tablespoons of the reserved chickpea liquid or ice water to loosen the mixture. Scrape down the bowl as needed.

Process for 2–3 minutes, stopping to scrape and check texture. If hummus is still thick or grainy, add additional liquid 1 tablespoon at a time (up to 3 more tablespoons) until the hummus is very smooth and creamy.

Taste and adjust seasoning: add more salt, lemon juice, or cumin if desired. If you want a brighter flavor, add up to 1 teaspoon more lemon juice.

Spoon the hummus into a serving bowl, use the back of the spoon to create a shallow well in the center. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika and chopped parsley if using.

Serve at room temperature with pita, vegetables, or use as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to 5 days.

canned chickpeas (drained, liquid reserved)

olive oil (for blending)

ice water

kosher salt

whole garlic bulbs

olive oil (for roasting)

salt (for seasoning garlic)

tahini (well-stirred)

fresh lemon juice

ground cumin

extra-virgin olive oil (for finishing)

smoked paprika (optional, for garnish)

fresh parsley (chopped, optional garnish)

If your smoked fish has skin or bones, remove them. Flake the smoked fish into small pieces with a fork, aiming for about 2 cups loosely packed. Taste a small piece to gauge saltiness — if especially salty, reduce additional salt in the recipe.

Prepare the fish

Make sure the cream cheese is softened to room temperature so it blends smoothly. If short on time, cut into cubes and microwave in 10-second bursts until just soft but not melted.

Soften cream cheese

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or handheld mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Mix base

Stir in the lemon juice, Dijon mustard, Worcestershire sauce, minced shallot, chopped capers, chopped dill, chives, hot sauce (if using), black pepper, and the measured salt. Mix until evenly distributed.

Add flavorings

Gently fold the flaked smoked fish into the creamy mixture, leaving some slightly larger flakes for texture. Adjust seasoning: add more lemon, pepper, or a pinch more salt if needed.

Fold in fish

Transfer the dip to a serving bowl, cover tightly, and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, chill 2 hours.

Chill

Before serving, give the dip a final stir. Taste and adjust lemon, salt, or hot sauce. Garnish with extra chopped dill or chives. Serve chilled with crackers, toasted baguette slices, or fresh vegetables.

Finish and serve

smoked white fish (e.g., smoked haddock, smoked pollock, or smoked cod), flaked

cream cheese, softened

sour cream

lemon juice, freshly squeezed

Dijon mustard

Worcestershire sauce

shallot, finely minced (or small red onion)

capers, rinsed and roughly chopped

fresh dill, finely chopped (or 1 tsp dried dill)

fresh chives, finely snipped

hot sauce (optional)

black pepper, freshly ground

extra dill or chopped chives (for garnish)

crackers, toasted baguette slices, or crudités (for serving)

In a wide pot large enough to hold the shrimp in a single layer, combine 2 liters of water, 2 teaspoons kosher salt, the juice of the whole lemon (cut in half and squeeze) and the lemon halves, 1 bay leaf, and 6 black peppercorns. Bring the liquid to a gentle boil over medium-high heat.

Prepare poaching liquid

Once the liquid is at a rolling boil, reduce the heat to maintain a lively simmer. Add the shrimp in a single layer and cook just until they turn pink and opaque and curl into a loose 'C'—about 2 to 3 minutes depending on size. Do not overcook.

Poach shrimp

Immediately remove the shrimp with a slotted spoon to a large bowl filled with 4 cups of ice and enough cold water to make an ice bath. Let the shrimp sit in the ice bath until completely cooled, about 5 minutes. This stops cooking and firms the texture.

Shock shrimp

Drain the cooled shrimp well on a rack or paper towels. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to serve well-chilled. Keep tails on for presentation.

Drain and chill

Combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish (start with less and add to taste), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, 1 teaspoon smoked paprika (optional), a pinch of salt and a pinch of freshly ground black pepper in a small bowl.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for spiciness. Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld; it can be made up to 24 hours ahead.

Set a shallow serving platter or individual cocktail glasses over 2 cups of crushed ice to create a cold bed for the shrimp. Spoon cocktail sauce into a small bowl or portion into individual cups placed in the center of the platter/glasses.

Arrange chilled shrimp around the sauce with tails facing out for easy picking. Sprinkle chopped parsley over the shrimp and add lemon wedges to the platter. Serve immediately while the shrimp and ice are cold.

Estimated make-ahead: shrimp can be poached and held chilled up to 4 hours; sauce can be made 24 hours ahead. Assemble just before serving for best texture.

large shrimp (16/20 count), peeled and deveined, shells removed but tails left on

water

fresh lemon

bay leaf

black peppercorns

ketchup

prepared horseradish (adjust to taste)

lemon juice, fresh

hot sauce (such as Tabasco)

smoked paprika (optional)

freshly ground black pepper

fresh lemon wedges

fresh parsley, chopped

ice for serving bed

Drain canned tuna well and transfer to a medium bowl. Use a fork to flake the tuna into small pieces so it mixes evenly with other ingredients.

Prepare tuna

Add mayonnaise, sour cream and lime juice to the flaked tuna and stir until combined. These provide creaminess and tang to bind the tuna on the chips.

Mix in finely diced red onion, diced jalapeño, chopped cilantro, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt, lime, or jalapeño heat to preference.

Preheat oven to 375°F (190°C). Arrange tortilla chips in an even single layer (or slightly overlapping) on a rimmed baking sheet or an oven-safe serving platter.

Evenly distribute half of the shredded cheddar and half of the Monterey Jack over the chips to create a cheesy base layer. This helps hold the tuna and toppings in place.

Spoon dollops of the prepared tuna mixture across the chips — aim for roughly 1 tablespoon per cluster so chips don't get soggy. If using black beans or corn, sprinkle them over the chips now for baking.

Top the tuna and chips with the remaining shredded cheddar and Monterey Jack. Return the baking sheet to the oven and bake 6–8 minutes, or until cheese is fully melted and edges of chips are lightly toasted. Watch closely to avoid burning.

Remove the nachos from the oven and immediately scatter halved cherry tomatoes, sliced green onions, diced avocado, and pickled jalapeños over the hot cheese.

If using, drizzle 1–2 tsp of hot sauce across the top or serve on the side. Squeeze fresh lime wedges over the nachos just before serving for bright acidity.

Garnish with additional chopped cilantro if desired and serve hot so chips remain crisp. Provide extra toppings (hot sauce, sour cream, salsa) at the table.

tortilla chips

canned tuna (in water), drained and flaked

shredded cheddar cheese

shredded Monterey Jack cheese

lime juice

finely diced red onion

diced jalapeño, seeds removed for less heat

chopped fresh cilantro

smoked paprika

cherry tomatoes, halved

sliced green onions (scallions)

diced avocado

pickled jalapeños

fresh lime wedges

black beans, rinsed and drained

corn kernels (fresh or thawed frozen)

Trim the stems from the eggplants and slice into 1/2-inch rounds (about 12–14 slices per eggplant). Lay slices on a large tray, sprinkle both sides with kosher salt, and let sit for 20–30 minutes to draw out bitterness and moisture. After resting, rinse briefly under cold water and pat dry very well with paper towels.

Prepare eggplant

Preheat oven to 425°F (220°C). Arrange eggplant slices on a rimmed baking sheet lined with parchment. Brush both sides lightly with herbed oil (from the Herbed oil section) or olive oil. Roast 12–15 minutes, flipping once halfway, until golden and tender. If you prefer a crisper exterior, use the Breading method below before roasting and add 2–3 additional minutes per side.

Cook eggplant

While eggplant roasts, slice tomatoes into 1/4-inch rounds and slice fresh mozzarella into similar-thickness rounds. Pat tomato slices lightly with paper towel to remove excess moisture.

Slice tomatoes and cheese

On a serving platter, layer: 1 roasted eggplant slice, 1 tomato slice, 1 mozzarella slice, and 1 basil leaf. Repeat to create 2–3 tiers per stack, finishing with a basil leaf. Make 6–8 stacks total depending on slice count. Drizzle each stack with a little extra-virgin olive oil (about 1/2 tsp per stack) and a light grind of black pepper.

Assemble stacks

Just before serving, lightly drizzle each stack with balsamic glaze (about 1/2 tsp) and tuck an extra basil leaf on top for garnish. Serve warm or at room temperature.

Finish

If using breading: set up three shallow dishes — flour seasoned with a pinch of salt, beaten eggs, and panko mixed with Parmesan and garlic powder. After salting and drying eggplant (see Prepare eggplant), dredge each slice in flour, dip in egg, then press into panko to coat evenly. Place breaded slices on a wire rack and let rest 5 minutes so coating adheres.

Fry or bake: To fry, heat 1/4-inch vegetable oil in a skillet over medium-high heat and cook slices 2–3 minutes per side until golden; transfer to paper towels to drain. To bake, place breaded slices on a baking sheet, spray or brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until crisp and golden. Use these in place of roasted plain eggplant when assembling.

Whisk together extra-virgin olive oil, minced garlic, and chopped parsley. Use about 1 tsp per eggplant slice to brush before roasting, or reserve extra to drizzle on finished stacks.

large eggplants

olive oil

fresh mozzarella

ripe tomato

fresh basil leaves

balsamic glaze

all-purpose flour

large eggs

panko breadcrumbs

grated Parmesan

extra-virgin olive oil

minced garlic

chopped parsley

Mince the anchovy fillets finely and mash them with the minced garlic on a cutting board or in a small bowl to form a paste. This mellows the anchovy flavor and helps it incorporate smoothly.

Prepare aromatics

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Combine base

Whisk in the Dijon mustard and Worcestershire sauce. Slowly drizzle in the 2 tablespoons of olive oil while whisking to help emulsify the dressing.

Emulsify dressing

Stir in the lemon juice, the anchovy-garlic paste, grated Parmesan, salt, and pepper. Taste and adjust seasoning — add more lemon if you want brighter acidity, or a pinch more salt for saltiness.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 48 hours; bring to slightly above refrigerator temperature (5–10 minutes at room temp) and whisk before using.

Rest

Ensure Romaine is washed thoroughly and completely dried (use a salad spinner or pat with towels). Chop or tear Romaine into bite-sized pieces and place in a large salad bowl.

Prepare lettuce

Add about 3/4 of the dressing to the bowl with the Romaine (reserve some for guests or for adjusting). Using tongs, toss the lettuce gently until leaves are evenly coated but not soggy. Add more dressing as needed to taste.

Toss with dressing

Toss in the croutons and 1/4 cup of the shaved Parmesan into the dressed lettuce, reserving some for garnish.

Add croutons and cheese

Divide the salad among 4 plates or serve family-style. Top each portion with remaining shaved Parmesan. If desired, shave a little extra grated Parmesan from the dressing ingredients on top and finish with a light squeeze of fresh lemon over each portion.

Plate and garnish

If using grilled chicken, season breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly and arrange on top of each salad portion.

Grilled chicken

If using shrimp, sauté peeled shrimp in 1 tablespoon olive oil over medium-high heat 1–2 minutes per side until opaque and cooked through. Season with a pinch of salt and pepper and arrange on salad.