Tuna Tartare

Roasted Brussels sprouts with a balsamic reduction.

Brussels Sprouts

Truffle Fries

Lettuce, tomato, onion, and choice of cheese

Classic Burger

Roasted Brussels sprouts, smoked bacon, and potato purée

Bourbon Glazed Salmon

Steak Frites

Crispy cauliflower, buffalo sauce, blue cheese dressing

Buffalo Cauliflower

Juicy beef patty with cheese, lettuce, and tomato

Cheeseburger

Crab Cake

Spicy chicken wings served with blue cheese dressing.

Buffalo Wings

House Salad

Juicy beef patty with lettuce, tomato, and onion

Bistro Burger

Choice of buffalo, BBQ, or sweet chili sauce

Chicken Wings

Classic tropical drink with coconut and pineapple

Pina Colada

Topped with cheese, bacon, and green onions

Loaded Fries

Topped with cheese, jalapeños, and guacamole

Nachos

Wings

Aged ribeye steak grilled to your liking, served with garlic mashed potatoes.

Ribeye Steak

Mushrooms stuffed with garlic herb cheese and baked.

Stuffed Mushrooms

Baked brie topped with honey and served with toasted baguette.

Baked Brie

Chocolate Cake

Mixed greens with grilled chicken, avocado, and vinaigrette

Grilled Chicken Salad

Mozzarella Sticks

Chips & Salsa

Dice the fresh tuna into small cubes and place it in a mixing bowl.

Prepare the Tuna

Add the soy sauce, lime juice, sesame oil, chopped green onions, salt, and black pepper to the diced tuna. Gently mix to combine.

Add Flavorings

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it slightly with a fork, adding a pinch of salt and lime juice to taste.

Prepare the Avocado

On a serving plate, create a base layer with the mashed avocado. Top with the tuna mixture, pressing down slightly to hold its shape.

Assemble the Tartare

Drizzle the spicy aioli over the tuna tartare and garnish with sesame seeds.

Finish with Spicy Aioli

Serve immediately with tortilla chips or cucumber slices, if desired.

Serve

fresh tuna (sushi grade)

ripe avocado

soy sauce

lime juice

sesame oil

green onions (chopped)

spicy aioli

salt

black pepper

sesame seeds (for garnish)

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut larger sprouts in half to ensure even cooking.

Prepare the Brussels Sprouts

In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside, stirring halfway through.

Season and Roast

While the Brussels sprouts are roasting, pour the balsamic vinegar and honey into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the mixture has thickened and reduced by half. Remove from heat and let cool slightly.

Make the Balsamic Reduction

Once the Brussels sprouts are done roasting, transfer them to a serving bowl. Drizzle the balsamic reduction over the top and toss gently to combine. Serve warm.

Combine and Serve

Brussels sprouts

Olive oil

Salt

Black pepper

Balsamic vinegar

Honey

Wash and peel the russet potatoes. Cut them into thin strips to resemble fries.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Fries

Preheat the Oven

In a large bowl, toss the dried fries with olive oil, garlic powder, salt, and black pepper until evenly coated.

Season the Fries

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Once the fries are done, remove them from the oven and drizzle with truffle oil. Sprinkle with grated Parmesan cheese and chopped parsley.

Add Truffle Oil and Parmesan

Serve the truffle fries hot, garnished with additional Parmesan if desired.

Russet potatoes

Truffle oil

Garlic powder

Parmesan cheese

Fresh parsley, chopped

In a mixing bowl, combine the ground beef with salt and black pepper. Form the mixture into four equal-sized patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side for medium doneness, or until they reach your desired level of doneness.

Cook the Patties

During the last minute of cooking, place the burger buns cut-side down on the grill or skillet to toast them lightly.

Toast the Buns

Place a cooked patty on the bottom half of each bun. Top with lettuce, tomato slices, onion rings, and a slice of cheese. Close the burger with the top half of the bun.

Assemble the Burger

Serve the burgers immediately with your choice of sides.

Ground beef

Burger buns

Lettuce

Tomato

Onion

Cheese (your choice)

In a saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, and black pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves, then reduce the heat to low and let it thicken slightly.

Prepare the Marinade

Place salmon fillets in a shallow dish and pour the bourbon glaze over them. Marinate for at least 30 minutes, flipping halfway through.

Marinate the Salmon

Preheat your oven to 400°F (200°C). Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets skin side down for 3-4 minutes. Then transfer to the oven and roast for 10-12 minutes, basting with the glaze.

Cook the Salmon

Toss the halved Brussels sprouts and chopped bacon with olive oil, salt, and pepper.

Spread the Brussels sprouts on a baking sheet and roast in the oven (alongside the salmon) for 20-25 minutes or until crispy and tender.

Roast the Brussels Sprouts

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter and heavy cream to the potatoes. Mash until smooth and season with salt and pepper to taste.

Make the Purée

salmon fillets

bourbon

brown sugar

Dijon mustard

garlic, minced

olive oil

Brussels sprouts, halved

smoked bacon, chopped

potatoes, peeled and cubed

butter

heavy cream

In a small bowl, mix softened butter with minced garlic and chopped fresh herbs. Set aside.

Prepare the Garlic Herb Butter

Preheat the oven according to the frozen fries package instructions. Spread fries on a baking sheet and bake until golden brown and crispy.

Cook the Fries

Season the ribeye steak generously with salt and black pepper on both sides.

Season the Steak

Heat a skillet over high heat. Once hot, add the seasoned ribeye steak. Cook for about 4-5 minutes on each side for medium-rare, depending on thickness.

Cook the Steak

During the last minute of cooking, add the garlic herb butter to the pan and spoon the melted butter over the steak.

Add Garlic Herb Butter

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

Plate the steak alongside the crispy fries. Drizzle any remaining garlic herb butter over the steak before serving.

ribeye steak

garlic

fresh herbs (e.g., parsley, thyme)

frozen fries

Preheat the oven to 450°F (230°C). Cut the cauliflower into bite-sized florets and place them in a mixing bowl.

Prepare the Cauliflower

Drizzle the olive oil over the cauliflower florets. Sprinkle with salt and pepper, and toss to coat evenly.

Season the Cauliflower

Spread the cauliflower florets in a single layer on a baking sheet. Bake for 25-30 minutes, or until they are crispy and golden brown, flipping halfway through.

Bake the Cauliflower

Remove the cauliflower from the oven and toss it with the buffalo sauce until well coated. Return to the oven and bake for an additional 5-10 minutes.

Add the Buffalo Sauce

Remove from the oven and serve hot with blue cheese dressing and celery sticks on the side.

Cauliflower florets

Buffalo sauce

Pepper

Blue cheese dressing

Celery sticks (for serving)

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined, then form into 2 equal patties.

Prepare the Beef Patty

Heat olive oil in a skillet over medium-high heat. Cook the beef patties for about 4-5 minutes on each side, or until they reach your desired doneness. Add cheese slices on top of the patties during the last minute of cooking to melt.

Toast the burger buns lightly on a separate skillet or in a toaster.

Prepare the Buns

On the bottom half of each bun, layer the lettuce, followed by the cooked beef patty with melted cheese, and slices of tomato. Top with the other half of the bun.

Assemble the Cheeseburger

Serve the cheeseburgers immediately with your choice of sides.

Cheddar cheese

In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, egg, and chopped green onions. Season with salt and black pepper to taste.

Prepare Crab Mixture

Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.

Form Crab Cakes

Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.

Chill Crab Cakes

In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook Crab Cakes

Serve the crab cakes warm with house remoulade on the side.

jumbo lump crab meat

mayonnaise

Worcestershire sauce

Old Bay seasoning

bread crumbs

green onions, chopped

Preheat your oven to 400°F (200°C). Rinse the chicken wings and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

Add salt, black pepper, and garlic powder to the chicken wings in the bowl. Toss them well to ensure they are evenly coated with the seasonings.

Season the Wings

Arrange the seasoned wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning them halfway through, until they are crispy and cooked through.

Bake the Wings

In a saucepan over medium heat, melt the butter. Once melted, add the hot sauce and stir until combined. Remove from heat.

Prepare the Sauce

Once the wings are done baking, transfer them to a large bowl and pour the hot sauce mixture over them. Toss the wings in the sauce until they are thoroughly coated.

Coat the Wings

Serve the buffalo wings hot with blue cheese dressing and celery sticks on the side.