genoa salami, prosciutto, goat cheese, pita points, sharp white cheddar cheese, candied pecans, grapes, pimento cheese, pepper jelly, pickles, crostini

Chef's Board

crispy bacon, ham, Tillamook smoked cheddar, American cheese, tomato, avocado, scrambled eggs, mayonnaise, grilled bread, breakfast potatoes

STIR Breakfast Sandwich

citrus soy marinated tuna, rice cake, sliced kale, sriracha wonton crisps, edamame, cucumbers, carrots, avocado, shaved radish, sesame seeds, tobiko roe, miso vinaigrette, pickled kale

Tuna Poke Bowl

saltine cracker crust, whipped cream, macerated berries

Matcha Green Tea Cheesecake

Tillamook smoked cheddar, lettuce, tomato, onion, pickles, lemon aioli, hand-cut fries

STIR Veggie Burger

buttermilk biscuits, sausage gravy, sausage, 2 eggs any style, breakfast potatoes

Biscuits & Gravy Breakfast

housemade pineapple chili sauce, sweet & sour sushi rice, edamame, pineapple, carrots

Crispy Mahi Bowl

housemade malted waffles, 2 eggs any style, whipped butter, syrup, breakfast potatoes

Classic Waffles

crab, cream, sherry, basil oil, crostini, celery leaves

Crab Bisque

marinated hand-cut sirloin, hand-cut fries, Hollandaise sauce, 2 eggs any style

Brunch Steak Frites

lobster, lump crab, caper remoulade, arugula, lemon oil

Lobster Crab Cakes

caramel, fresh whipped cream, strawberries

Four-Layer Chocolate Cake

tomatoes, fresh mozzarella, basil, balsamic reduction, beurre blanc, farro, roasted vegetables

Grilled Chicken Caprese

housemade malted waffle, chicken strips, whipped butter, syrup, breakfast potatoes

Chicken & Waffles

filet & sirloin fresh ground blend, sharp white cheddar cheese, spiced pickle aioli, shredded lettuce, house pickles, small iceberg wedge, hand-cut fries

STIR Steakhouse Burger

sourdough, avocado, Hollandaise sauce, cherry tomatoes, lemon oil

Avocado Toast Bites

carrots, cucumbers, tomatoes, avocado, sriracha potato wontons, kale chips, cilantro miso vinaigrette

Seared Tuna

2 eggs any style, breakfast potatoes, white cheddar grits, biscuit, choice of bacon or sausage

Country Breakfast

Tillamook cheddar, tomato, lettuce, onion, mayo, pickles, hand-cut fries

Tillamook Cheeseburger

peppers, onions, cheese blend, pico de gallo, avocado, crema, charred salsa, breakfast potatoes

Baja Omelette

our interpretations: classic, pimento cheese, bacon, avocado

STIR Deviled Eggs

ham, poached eggs, English muffins, Hollandaise sauce, breakfast potatoes

Eggs Benedict

sushi rice, tobiko roe, cucumbers, furikake, sriracha wonton crisps, pineapple sweet chili sauce

Spicy Tuna Bites

chopped shrimp & lobster, romaine, iceberg, tomato, avocado, edamame, radish, citrus vinaigrette, crostini

STIR Chopped Seafood

Start by selecting a large wooden or slate board for presentation.

Prepare the Board

Place the Genoa salami and prosciutto on opposite sides of the board, folding or rolling them for an appealing look.

Arrange the Meats

Cut the sharp white cheddar and goat cheese into blocks or wedges and place them near the meats.

Add the Cheeses

Scoop the pimento cheese into a small bowl and place it on the board, alongside a small bowl of pepper jelly.

Include the Dips and Spreads

Scatter the candied pecans and grapes around the board for a pop of color and sweetness.

Incorporate the Nuts and Fruits

Arrange the pickles near the dips for easy access.

Add the Pickles

Add the pita points and crostini around the edges of the board for easy snacking.

Finish with the Carbohydrates

Your Chef's Board is now ready to be served! Enjoy with friends or family.

Serve and Enjoy

Genoa Salami

Prosciutto

Goat Cheese

Pita Points

Sharp White Cheddar Cheese

Candied Pecans

Grapes

Pimento Cheese

Pepper Jelly

Pickles

Crostini

In a skillet, melt butter over medium heat. Add breakfast potatoes and season with salt and pepper. Cook until golden brown and crispy, about 10-15 minutes, stirring occasionally.

Cook the Breakfast Potatoes

In another skillet, cook bacon slices over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels. In the same skillet, warm the ham slices for about 2-3 minutes until heated through.

Prepare the Bacon and Ham

In a bowl, whisk eggs with salt and pepper. Pour into a non-stick skillet over medium heat and scramble until cooked through, about 3-4 minutes.

Scramble the Eggs

Spread mayonnaise on one side of each slice of bread. Layer with scrambled eggs, bacon, ham, smoked cheddar, American cheese, sliced tomato, and avocado. Top with the second slice of bread, mayonnaise side down.

Assemble the Sandwich

In a clean skillet, grill the sandwich over medium heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.

Grill the Sandwich

Slice the sandwich in half and serve hot with the crispy breakfast potatoes on the side.

Serve

bacon

Tillamook smoked cheddar cheese

American cheese

tomato

avocado

eggs

mayonnaise

bread (your choice)

breakfast potatoes

butter

salt

pepper

In a bowl, combine soy sauce, citrus juice, salt, and pepper. Cut the sushi-grade tuna into cubes and add it to the marinade. Let it marinate for at least 15 minutes in the refrigerator.

Marinate the Tuna

In a small bowl, whisk together miso paste, rice vinegar, olive oil, and a pinch of salt and pepper until smooth.

Prepare Miso Vinaigrette

On a plate, arrange the rice cakes as the base of the poke bowl.

Prepare the Base

On top of the rice cakes, layer the marinated tuna, sliced kale, edamame, cucumber, carrot, avocado, shaved radish, and pickled kale.

Assemble the Bowl

Sprinkle sriracha wonton crisps over the bowl and garnish with sesame seeds and tobiko roe.

Add Crunch

Drizzle the miso vinaigrette over the assembled poke bowl.

Drizzle with Dressing

Enjoy your tuna poke bowl immediately, garnished with additional sesame seeds if desired.

Sushi-grade tuna

Soy sauce

Citrus juice (lime or lemon)

Rice cake

Kale, sliced

Sriracha wonton crisps

Edamame, shelled

Cucumber, sliced

Carrot, julienned

Avocado, sliced

Radish, shaved

Sesame seeds

Tobiko roe

Miso paste

Rice vinegar

Olive oil

Salt

Pepper

Pickled kale

In a mixing bowl, whip heavy cream and sugar until soft peaks form.

Make the Whipped Cream

In a separate bowl, combine mixed berries with sugar and let sit for about 15 minutes to release their juices.

Macarate the Berries

heavy cream

sugar

mixed berries (strawberries, blueberries, raspberries)

In a large bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, and egg. Mix until well combined. Fold in the shredded Tillamook smoked cheddar cheese.

Prepare the Veggie Burger Mixture

Divide the mixture into two equal parts and shape each into a patty.

Form the Patties

Heat a non-stick skillet over medium heat with a little olive oil. Cook the patties for about 4-5 minutes on each side until golden brown.

Cook the Patties

In a small bowl, mix mayonnaise with lemon juice. Season with salt and pepper to taste.

Make the Lemon Aioli

Wash and cut the potatoes into fries. Toss with olive oil, salt, and pepper. Bake in a preheated oven at 425°F (220°C) for 30-35 minutes or until crispy.

Prepare the Hand-Cut Fries

Place the cooked veggie patty on a burger bun. Top with lettuce, tomato, onion, pickles, and drizzle with lemon aioli. Serve with hand-cut fries on the side.

Assemble the Burger

black beans, drained and rinsed

cooked quinoa

breadcrumbs

smoked paprika

garlic powder

onion powder

black pepper

Tillamook smoked cheddar cheese, shredded

burger buns

lettuce leaves

tomato, sliced

red onion, sliced

pickles, sliced

lemon juice

potatoes, for fries

olive oil

Preheat oven to 450°F (230°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes until golden brown.

Make the Biscuits

In a skillet over medium heat, cook the breakfast sausage until browned. Remove sausage and drain excess fat, leaving about 2 tablespoons in the pan. Stir in 1/4 cup of flour and cook for 1-2 minutes. Gradually add milk, stirring constantly until thickened. Season with black pepper and return the sausage to the skillet. Simmer for a few minutes.

Prepare the Sausage Gravy

In another skillet, cook the eggs to your preference (scrambled, fried, etc.) using your choice of cooking fat.

Cook the Eggs

Dice the breakfast potatoes and cook them in boiling salted water until tender. Drain, then sauté in a skillet with a bit of oil until golden and crispy.

Prepare the Breakfast Potatoes

Split the biscuits in half, ladle sausage gravy over the top, and serve with eggs and breakfast potatoes.

all-purpose flour

baking powder

baking soda

unsalted butter

buttermilk

breakfast sausage

all-purpose flour (for gravy)

milk

Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork and season with salt and a splash of rice vinegar if desired.

Prepare the Sushi Rice

Season the Mahi Mahi fillets with salt and pepper. Dredge each fillet in cornstarch, then dip into the beaten egg, and finally, coat with cornstarch again for extra crispiness.

Prepare the Mahi Mahi

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated Mahi Mahi fillets and fry for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels.

Fry the Mahi Mahi

In a bowl, layer the sweet and sour sushi rice, followed by the fried Mahi Mahi, edamame, diced fresh pineapple, and julienned carrots. Drizzle with housemade pineapple chili sauce on top.