Pasta & Burgers

Salads & Small Plates

Delicious seafood options prepared fresh.

Fresh Seafood

High quality steaks cooked to perfection.

Choice & Prime Steaks

Homemade Ice Cream

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add the cherry tomatoes to the skillet and cook until they start to burst, about 5 minutes. Stir in the fresh basil.

Add Tomatoes and Basil

Add the cooked spaghetti to the skillet and toss to combine. Season with salt and black pepper. Serve topped with grated Parmesan cheese.

Combine with Pasta

Spaghetti

Olive oil

Garlic, minced

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Salt

Black pepper

Wash and dry the mixed greens, then chop the cucumber and slice the red onion.

Prepare the Vegetables

In a large bowl, combine mixed greens, cherry tomatoes (halved), cucumber, and red onion.

Combine Ingredients

Crumble the feta cheese over the salad mixture.

Add Feta

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to combine. Garnish with fresh basil.

Toss the Salad

Serve immediately, or chill for 30 minutes for a refreshing taste.

Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

Fresh Basil

In a large bowl, combine shrimp, scallops, and salmon. Drizzle with olive oil, lemon juice, minced garlic, salt, and black pepper. Toss gently to coat.

Prepare the Seafood

Heat a large skillet over medium-high heat. Add the seafood mixture and cook for about 4-5 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque.

Cook the Seafood

Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side.

Finish and Serve

Shrimp, peeled and deveined

Scallops

Salmon fillet

Lemon juice

Fresh parsley, chopped

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes. This helps in even cooking.

Preparing the Steaks

Pat the steaks dry with paper towels. Rub both sides generously with salt and black pepper.

Seasoning the Steaks

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heating the Pan

Add the steaks to the skillet. Sear for 4-5 minutes on one side until a golden-brown crust forms.

Searing the Steaks

Flip the steaks and add crushed garlic and rosemary to the pan. Sear for another 4-5 minutes for medium-rare, adjusting the time for your preferred doneness.

Flipping the Steaks

Tilt the pan and use a spoon to baste the steaks with the pan juices for added flavor.

Basting the Steaks

Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing. This helps the juices redistribute.

Resting the Steaks

Slice against the grain and serve hot. Enjoy your perfectly cooked choice and prime steaks!

Serving

Ribeye steak

Garlic cloves

Fresh rosemary

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Mix the Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it is thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.