sliced hanger steak, pomme frites, zhug cilantro chimichurri sauce

Hanger Steak Frites

Roasted Beet Risotto

couscous, thai peanut sauce, sesame, scallion

Seared Scallops

crispy blue corn fried chicken fritters, bell peppers, jalapeño, cotija cheese, spicy mayo

Street Corn & Chicken Fritters

beef & pork meatballs, longcut scallion, sticky rice

Chili Hoisin Meatballs

shaved asparagus & arugula, house caesar dressing, parmesan crisp, focaccia croutons

Caesar Salad

stracciatella, hot honey, pistachio, sea salt

Honey Roasted Carrots

Two house patties, cheese, caramelized onion, stash sauce, shredded lettuce, house pickles, served with fries or a high life.

Smash Burger

Fig jam, maple bacon brussel sprouts, red and golden beets, pomegranate seeds, seasoned pecans.

Duck Breast

Seared salmon, coconut curry rice, zesty slaw, cilantro basil vinaigrette.

Coconut Curry Salmon

Braised short rib, mirepoix, brown rice, gochujang.

Asian Short Rib Congee

Stacked with sesame hummus, feta, smashed potatoes, olive tapenade salad.

Pan Roasted Halibut

Compressed Watermelon Salad

Slow roasted pork belly, caramelized onions, cream cheese, Korean BBQ sauce, crispy fried shallots.

Pork Belly Rangoon

Flash seared mild peppers with roasted garlic aioli and everything seasoning.

Blistered Shishito Peppers

Thin sliced sushi grade tuna on wonton crisps with house cocktail sauce, pickled pear relish, lemon emulsion, and sesame seeds.

Tuna Crudo

A classic cocktail made with bourbon and bitters.

Old Fashioned

Crab Cakes

Crispy chicken wings tossed in your choice of sauce.

Wings

Grilled sirloin steak served with fries and garlic butter.

Steak Frites

Fried calamari served with marinara sauce.

Calamari

Pasta tossed with fresh vegetables and a light garlic sauce.

Pasta Primavera

Spicy chicken wings served with celery and blue cheese dressing.

Buffalo Wings

Crispy fish with cabbage slaw and lime crema.

Fish Tacos

In a blender or food processor, combine cilantro, parsley, garlic cloves, green chili, lemon juice, olive oil, and salt.

Blend the Ingredients

Blend until you achieve a smooth consistency. Taste and adjust seasoning if necessary. Set aside.

Process Until Smooth

Pat the hanger steak dry with paper towels and rub with olive oil, salt, black pepper, and garlic powder.

Prep the Steak

Heat a cast iron skillet or grill over high heat until very hot.

Heat the Pan

Place the steak in the hot skillet and sear for 3-4 minutes on each side for medium-rare, or until desired doneness.

Sear the Steak

Remove the steak from the heat and let it rest for 5-10 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick).

Prepare the Potatoes

Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

In a deep pot, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).

Heat the Oil

Fry the potatoes in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.

Fry the Potatoes

Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and sprinkle with salt.

Finish Frying

Thinly slice the rested hanger steak against the grain.

Slice the Steak

Serve the sliced steak alongside the crispy pommes frites and drizzled with zhug cilantro chimichurri sauce.

Plate the Dish

Hanger steak

Olive oil

Salt

Black pepper

Garlic powder

Russet potatoes

Vegetable oil

Fresh cilantro

Fresh parsley

Garlic cloves

Green chili

Lemon juice

If using raw beets, wash and wrap them in foil, then roast at 400°F (200°C) for about 45-60 minutes until tender. Allow to cool, peel, and dice. If using pre-cooked beets, simply dice them.

Prepare the Beets

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.

Sauté the Aromatics

Add the Arborio rice to the pot and stir to coat the grains in the oil. Cook for about 2-3 minutes, allowing the rice to lightly toast.

Toast the Rice

Pour in the vegetable broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Add the Broth Gradually

Once the rice is nearly cooked, gently fold in the diced beets. Allow them to heat through for about 2-3 minutes.

Incorporate the Beets

Remove the pot from heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. The risotto should be creamy and cohesive.

Finish the Risotto

Spoon the roasted beet risotto into bowls. Garnish with chopped fresh parsley and drizzle with balsamic reduction as desired.

Plate the Risotto

Arborio rice

Beets (cooked and diced)

Vegetable broth

Onion (finely chopped)

Garlic (minced)

Parmesan cheese (grated)

Butter

Fresh parsley (chopped)

Balsamic reduction

Pat the scallops dry with paper towels to remove excess moisture, then season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops to the skillet, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until they are golden brown and caramelized. Remove from heat and set aside.

Sear the Scallops

In a medium saucepan, bring 1 cup of water to a boil. Add 1 cup of couscous, 1 tsp of salt, and 1 tbs of olive oil. Stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Cook the Couscous

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and water until smooth and well combined. Adjust the consistency by adding more water if necessary.

Make the Sauce

Once the scallops are cooked and the couscous is ready, serve the couscous on plates, top with the seared scallops, drizzle the Thai peanut sauce over the top, and sprinkle with sesame seeds and chopped scallions.

Garnish the Dish

Sea scallops

Couscous

Water

Peanut butter

Soy sauce

Rice vinegar

Honey

Sriracha

Sesame seeds

Scallion, chopped

In a large mixing bowl, combine blue cornmeal, all-purpose flour, baking powder, salt, and black pepper. Mix well.

Prepare the Batter

To the dry mixture, add the shredded chicken, diced bell pepper, chopped jalapeño, and crumbled cotija cheese. Stir to combine.

Add Chicken and Vegetables

In a separate bowl, whisk together the beaten egg and milk. Pour this mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.

Incorporate Wet Ingredients

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 3-4 minutes on each side or until golden brown and crispy.

Fry the Fritters

Once cooked, remove the fritters and place them on a paper towel-lined plate to drain excess oil. Serve warm.

Drain and Serve

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and garlic powder. Mix well until smooth and creamy.

Mix the Spicy Mayo

Taste the spicy mayo and add more sriracha or lime juice if desired for extra heat or tang.

Taste and Adjust

blue cornmeal

all-purpose flour

baking powder

salt

black pepper

cooked chicken, shredded

bell pepper, diced

jalapeño, finely chopped

cotija cheese, crumbled

egg, beaten

milk

vegetable oil (for frying)

mayonnaise

sriracha sauce

lime juice

garlic powder

Preheat Oven

In a large bowl, combine ground beef, ground pork, finely chopped scallions, minced garlic, grated ginger, soy sauce, hoisin sauce, egg, bread crumbs, black pepper, and salt. Mix well until all ingredients are evenly combined.

Mix Ingredients

Using your hands, shape the mixture into meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Bake the meatballs in the preheated oven for 20-25 minutes or until fully cooked and browned on the outside.

Bake Meatballs

Rinse the sticky rice under cold water until the water runs clear to remove excess starch.

Rinse Rice

Soak the rinsed sticky rice in water for at least 4 hours or overnight to achieve the best texture.

Soak Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for about 30 minutes or until the rice is tender and translucent.

Cook Rice

ground beef

ground pork

scallions (finely chopped)

garlic (minced)

ginger (grated)

soy sauce

hoisin sauce

bread crumbs

sticky rice

water

Using a vegetable peeler, shave the asparagus into thin ribbons. Set aside.

Prepare Asparagus

Preheat the oven to 375°F (190°C). Cut the focaccia bread into small cubes and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 10-15 minutes or until golden and crisp. Remove from oven and let cool.

Prepare Focaccia Croutons

In a large bowl, add the arugula and shaved asparagus. Toss gently to combine.

Combine Greens

In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

Blend Ingredients

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate the Parmesan cheese and place small mounds (about 2 tablespoons each) onto the parchment-lined sheet, spacing them apart. Bake for about 5-7 minutes or until golden and crisp. Remove from the oven and let cool.

Bake Parmesan

Drizzle the prepared Caesar dressing over the arugula and asparagus. Toss gently to coat all the greens evenly.

Combine Salad

Transfer the salad to serving plates. Top with focaccia croutons and Parmesan crisps. Serve immediately.