OKE – FR

Desserts

Cocktails

Mains

Starters

Wine List

Craft Beers

Dessert Table

Salad Bar

Custom-made pasta dishes prepared to order.

Pasta Station

Seafood

Carved Meats

Craft Beer

Ribeye Steak

Roast Beef

Juicy ribeye steak grilled to perfection.

Grilled Ribeye

House Wine

Beef Tenderloin

Herb-Crusted Salmon

Stuffed Mushrooms

Beef Wellington

Crab Cakes

Chocolate Mousse

Steak Frites

In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Add the fresh fish fillets to the bowl and ensure they're well coated. Let the fish marinate for at least 30 minutes in the refrigerator.

Marinate the Fish

Preheat your grill or skillet over medium heat. Once hot, add the marinated fish. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and sprinkle chopped parsley on top.

Cook the Fish

Rinse the quinoa under cold water. In a pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork.

Cook Quinoa

In a skillet, add a splash of olive oil over medium heat. Add the chopped fresh vegetables and sauté for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Sauté Vegetables

Fresh Fish (e.g. cod or tilapia)

Olive Oil

Garlic, minced

Lemon Juice

Salt

Black Pepper

Paprika

Fresh Parsley, chopped

Fresh Vegetables (e.g. bell peppers, zucchini)

Quinoa

Vegetable Broth

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vanilla extract, and vegetable oil until well combined.

Whisk Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into a greased 9x9 inch baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool Base

In a medium bowl, beat the unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well.

Prepare Frosting

Add milk and vanilla extract to the frosting mixture and beat until smooth and spreadable.

Add Milk and Vanilla

Once the base is completely cool, spread the frosting evenly over the top.

Frost the Cake

Sprinkle chocolate shavings over the frosted cake and place cherries on top for decoration.

Garnish the Dessert

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vanilla extract

Vegetable oil

Unsalted butter

Powdered sugar

Cocoa powder

Chocolate shavings

Cherries

Rim the edge of a chilled cocktail glass with salt by rubbing a lime wedge along the rim and then dipping it into a plate of salt.

Prepare the glass

In a cocktail shaker, combine tequila, lime juice, and triple sec. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the drink

Strain the mixture into the prepared glass and garnish with a lime wedge.

Serve

In a glass, add the fresh mint leaves and sugar. Use a muddler or the back of a spoon to gently crush the mint leaves to release their oils.

Muddle mint and sugar

Add lime juice and white rum to the glass, and stir well to combine with the muddled mint and sugar.

Add lime and rum

Fill the glass with ice cubes and top off with club soda. Stir gently to combine.

Add club soda and ice

Garnish with a sprig of mint and serve with a straw.

Garnish and serve

In an old-fashioned glass, place the sugar cube and add the Angostura bitters. Muddle together until the sugar is dissolved.

Muddle sugar and bitters

Add the bourbon or rye whiskey to the glass and fill it with ice cubes.

Add whiskey and ice

Twist the orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Tequila

Lime juice

Triple sec

Lime wedge

Fresh mint leaves

White rum

Sugar

Club soda

Ice cubes

Bourbon or rye whiskey

Sugar cube

Angostura bitters

Orange peel

In a large bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breasts and ensure they are well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Chicken

Rinse the asparagus and cherry tomatoes under cold water. Trim the ends of the asparagus and set aside.

Prepare the Vegetables

Preheat your grill or a large skillet over medium-high heat. Remove the chicken from the marinade and grill or pan-sear for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

In the last few minutes of cooking the chicken, add the asparagus and cherry tomatoes to the grill or skillet. Cook for 3-4 minutes until the asparagus is tender and the tomatoes begin to blister.

Cook the Vegetables

Once the chicken and vegetables are cooked, plate them together. Garnish with chopped fresh parsley before serving.

Plate the Dish

Chicken breast

Olive oil

Garlic

Lemon juice

Dried oregano

Black pepper

Asparagus

Cherry tomatoes

Fresh parsley

Boil water in a pot and add the vermicelli noodles. Cook for 3-4 minutes until soft. Drain and rinse under cold water, then set aside.

Prepare the Vermicelli Noodles

Julienne the carrot, cucumber, and red bell pepper. Set aside in a bowl.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it softens. Lay it flat on a clean surface.

Soften the Rice Paper Wrappers

Place a lettuce leaf in the center of the softened rice paper wrapper. Add a small amount of vermicelli noodles, julienned vegetables, mint, and cilantro on top of the lettuce. Fold the sides over the filling and roll tightly from the bottom up.

Assemble the Spring Rolls

Repeat the process with the remaining rice paper wrappers and filling until all ingredients are used.

Repeat

Arrange the spring rolls on a platter and serve with the peanut dipping sauce.

In a bowl, mix together peanut butter, soy sauce, rice vinegar, honey, and water.

Combine Ingredients

Whisk until smooth. If the sauce is too thick, add a little more water until desired consistency is reached.

Adjust Consistency

Add Heat

Transfer the sauce to a serving bowl and serve alongside the vegetable spring rolls.

Rice paper wrappers

Vermicelli noodles

Carrot, julienned

Cucumber, julienned

Red bell pepper, julienned

Fresh cilantro leaves

Lettuce leaves

Soy sauce

Sesame oil

Peanut butter

Rice vinegar

Honey

Water

Chili flakes

Select a high-quality bottle of Cabernet Sauvignon known for its bold flavor and tannins.

Cabernet Sauvignon

Choose a smooth and fruity Merlot that pairs well with red meats and pasta dishes.

Merlot

Opt for a Pinot Noir that is light-bodied and has fruity notes, perfect for pairing with chicken or salmon.

Pinot Noir

Select an oaked or unoaked Chardonnay based on your preference for buttery or crisp flavors.

Chardonnay

Choose a Sauvignon Blanc that is aromatic and zesty, ideal for seafood and salads.

Sauvignon Blanc

Look for a Riesling that is off-dry, which balances sweetness with acidity, great for spicy dishes.

Riesling

Select a bottle of authentic Champagne for special occasions, known for its fine bubbles and complex flavors.

Champagne

Choose Prosecco for a lighter, fruitier sparkling option, perfect for brunch or casual gatherings.

Prosecco

Opt for a rich and sweet Port, ideal for pairing with chocolate desserts or cheese.

Port

Select a sweet and bubbly Moscato, perfect for sipping on its own or pairing with light desserts.

Moscato

Choose 2 pints each of the following craft beers: IPA, Stout, Pale Ale, Wheat Beer, and Saison. Ensure that you have a variety of flavors including hoppy, malty, and fruity profiles for a well-rounded tasting experience.

Select Your Beers

Set up a table with 6 beer glasses and coasters for each beer selection. Place the snack platter in the center for guests to enjoy while tasting the beers.

Prepare the Serving Area

Pour each selected beer into the respective glass. Allow guests to enjoy each beer, encouraging them to share their thoughts on the flavors and aromas. Serve the snack platter alongside the beers for pairing.

Pour and Serve

IPA (India Pale Ale)

Stout

Pale Ale

Wheat Beer

Saison

Beer Glasses

Coasters

Snack Platter (pretzels, nuts, cheese)

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

Preheat Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until well combined.

Stir in the boiling water until the batter is smooth. The batter will be thin.

Oke – Fr