wasabi cucumber greens, edamame beans, cucumber, crispy rice & wontons, whipped avocado, soy caramel & siracha honey mayo, togarashi

poke tuna bowl

dried espresso, toasted pecans, apricot limoncello

griddled lamb porterhouses

3 onion butter, truffle parmesan fries, cheesy baked cauliflower, with 36 st steak sauce...

steak frites

beef broth, gruyere, asiago, black pepper, chives

french onion rings

sliced breast, confit leg, pan seared spaetzle, corn pudding, black berry syrup, pecans

duck parts

seared shrimp, andouille sausage, cheddar grits, cajun thyme cream

shrimp dinner

pecan rolls, vanilla ice cream, wet nuts, chocolate, caramel, candied bacon and gold... because why not

sundae fun day

whipped potatoes, roasted cauliflower, black truffle vinaigrette

bread & butter crusted seabass

funfetti cobbler

A refreshing, effervescent beverage crafted with zesty ginger, sugar, and a hint of spice, perfect for quenching your thirst.

ginger beer

baked ‘til it’s bubbly, tomato gravy, bacony bread crumbs

cheeseburger stuffed shells

kinda runny egg, american cheese, dressed arugula, whipped chipotle, amoroso roll

the sandwich

butternut risotto, roasted acorn & spaghetti squash, bacon soubise

scallops deluxe

shrimp, clams, mussels, snap peas, crispy rice, thai basil

coconut green curry

heathbar crunch bread pudding

Enjoy our freshly baked bagel, perfectly toasted and served with your choice of luscious cream cheese or a selection of gourmet spreads.

bagel

sherry fra diavolo, basil, all covered in cheese

spaghetti & crab meatballs

roasted sweet potatoes, cauliflower, quinoa, brown rice, avocado, goat cheese, arugula, apples, pumpkin seeds, chipotle honey mustard vinaigrette

grain bowl

hydro greens, coriander chutney, masala honey, golden raisins

turmeric roasted cauliflower

potato leek hash, wilted spinach, smoked mozzarella, marsala cream, pancetta cracklins

chicken medallions

baby kale, parmesan, red onion, bacon, crispy chick peas

roasted brussel caesar

Crispy and delightful, our biscotti is a perfect blend of almond and vanilla, baked twice for that irresistible crunch, making it the ideal companion for your coffee or tea.

biscotti

crab ball steam bun

butternut bbq, cherry sauce, pecan crumble

duck confit wings

Dice the sushi-grade tuna into bite-sized pieces and place in a bowl. Drizzle with sesame oil and soy sauce, and mix gently. Set aside.

Prepare the Tuna

In a bowl, mash the ripe avocado with wasabi paste until smooth and creamy. Adjust the wasabi to taste.

Make the Whipped Avocado

Prepare the Cucumber

If using frozen edamame, steam or boil until tender, then drain and cool.

Prepare the Edamame

In a small bowl, mix honey and sriracha to make the sriracha honey mayo.

Prepare the Sauces

In a serving bowl, layer the crispy rice, followed by the marinated tuna, edamame, cucumber slices, and whipped avocado. Top with fried wontons and sprinkle togarashi seasoning and chopped green onions on top.

Assemble the Bowl

Finish by drizzling soy caramel (if using) and sriracha honey mayo over the top. Serve immediately.

Drizzle the Sauces

sushi-grade tuna

wasabi paste

cucumber

edamame beans

crispy rice

wontons (fried)

ripe avocado

soy sauce

honey

sriracha

togarashi seasoning

sesame oil

green onions (chopped)

In a small bowl, mix the dried espresso, salt, black pepper, and chopped fresh rosemary. Rub this mixture all over the lamb porterhouse chops. Let marinate for at least 30 minutes.

Prepare the Marinade

Preheat a grill pan or griddle over medium-high heat. Add the olive oil and let it heat up.

Preheat the Grill

Place the marinated lamb chops on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Grill the Lamb

In a small saucepan, heat the apricot limoncello over medium heat until slightly reduced, about 2-3 minutes. Remove from heat and stir in the toasted pecans.

Prepare the Topping

Once the lamb chops are grilled, remove them from the heat and let them rest for a few minutes. Drizzle the apricot limoncello and pecan mixture over the lamb before serving.

Serve

lamb porterhouse chops

dried espresso

toasted pecans, chopped

apricot limoncello

salt

black pepper

olive oil

fresh rosemary, chopped

Season the ribeye steak with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for about 4-5 minutes on each side for medium-rare. Adjust the cooking time according to your preference. Let it rest for 5 minutes before slicing.

Cook the Steak

In a saucepan, melt the butter over medium heat. Add the yellow onion, red onion, and garlic. Cook until the onions are translucent. Stir in the green onions and remove from heat. Let it cool slightly before serving.

Make the Three Onion Butter

Preheat the oven to 425°F (220°C). Toss the cut potatoes with truffle oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Bake for 25-30 minutes or until golden and crispy. Remove from oven and sprinkle with grated Parmesan cheese.

Prepare the Fries

Preheat the oven to 375°F (190°C). In a bowl, mix cauliflower florets with cream cheese, garlic powder, salt, and black pepper until well combined. Transfer to a baking dish, top with shredded cheddar cheese, and bake for 20-25 minutes or until the cauliflower is tender and cheese is bubbly.

Bake the Cauliflower

Ribeye steak

Salt

Black pepper

Olive oil

Butter

Yellow onion, finely chopped

Red onion, finely chopped

Green onion, finely chopped

Garlic, minced

Potatoes, cut into fries

Truffle oil

Parmesan cheese, grated

Cauliflower florets

Cheddar cheese, shredded

Cream cheese

Garlic powder

Slice the onions into thin rings and soak them in beef broth for about 30 minutes.

Prepare the Onions

In three separate bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with black pepper in the third.

Mix the Coating

Remove the onions from the broth, allowing excess liquid to drip off. Dip each onion ring first in the flour, then in the egg, and finally coat with the breadcrumb mixture.

Coat the Onions

Heat oil in a large frying pan over medium-high heat. Fry the onion rings in batches until golden brown and crispy, about 3-4 minutes per side.

Fry the Rings

Once the onion rings are cooked, place them on a baking sheet. Sprinkle generously with Gruyere and Asiago cheese.

Add Cheese

Broil the onion rings in the oven for 2-3 minutes until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven, garnish with chopped chives, and serve immediately.

Garnish and Serve

Onions

Beef Broth

Gruyere Cheese

Asiago Cheese

Black Pepper

Chives

Flour

Eggs

Breadcrumbs

Oil for frying

Season the duck breast and legs with salt and pepper. For the confit, submerge the duck legs in duck fat and slow-cook at low heat (around 200°F/93°C) for about 2-3 hours until tender.

Prepare the Duck

Heat a skillet over medium heat and sear the duck breast skin-side down for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes. Let rest before slicing.

Sear the Duck Breast

In a bowl, mix flour, eggs, milk, and water to form a batter. Bring a pot of salted water to a boil. Use a spaetzle maker or a colander to push the batter through into the boiling water. Cook for 2-3 minutes until they float. Drain and pan-sear in butter until golden.

Make the Spaetzle

Mix cornmeal, milk, eggs, and a pinch of salt in a bowl. Pour into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes until set.

Prepare the Corn Pudding

In a saucepan, combine blackberries and a bit of sugar over medium heat. Cook until the blackberries break down and the mixture thickens slightly, about 10 minutes.

Make the Blackberry Syrup

On a plate, arrange the sliced duck breast alongside the confit leg, spaetzle, and corn pudding. Drizzle with blackberry syrup and sprinkle with chopped pecans.

Assemble the Dish

Duck breast

Duck legs

Pecans

Fresh blackberries

Cornmeal

Milk

Water

In a medium saucepan, bring 4 cups of water to a boil. Add the grits and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally until thickened. Stir in the cheddar cheese until melted and creamy. Set aside.

Prepare the Grits

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Sausage

In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for 1 minute. Add the shrimp, Cajun seasoning, salt, and black pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes. Return the sausage to the skillet and toss to combine.

Sear the Shrimp

In a small saucepan, combine heavy cream and chopped thyme. Simmer on low heat for about 5 minutes to infuse the flavors. Season with salt and pepper to taste.

Make the Cajun Thyme Cream

On each plate, spoon a generous portion of cheddar grits, top with the shrimp and sausage mixture, and drizzle with the Cajun thyme cream. Enjoy your shrimp dinner!

Shrimp, peeled and deveined

Andouille sausage, sliced

Grits

Shredded cheddar cheese

Heavy cream

Cajun seasoning

Fresh thyme, chopped

Warm the pecan rolls in the oven at 350°F (175°C) for about 5-7 minutes until they're soft and slightly crispy.

Prepare the Pecan Rolls

In a large bowl, place 1 pecan roll at the bottom, then add 1 cup of vanilla ice cream on top.

Assemble the Sundae

Drizzle wet nuts, chocolate sauce, and caramel sauce generously over the ice cream. Sprinkle candied bacon on top.

Add Toppings

If using, carefully place a sheet of edible gold leaf over the sundae for a luxurious touch.

Garnish

Serve immediately with a spoon and enjoy your sundae fun day!

Pecan Rolls

Vanilla Ice Cream

Wet Nuts (mixed nuts in syrup)

Chocolate Sauce

Caramel Sauce

Candied Bacon

Edible Gold Leaf (optional)

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add heavy cream and a tablespoon of butter, then mash until smooth. Season with salt to taste.

Prepare the Whipped Potatoes

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Roast the Cauliflower

In a small bowl, melt 3 tablespoons of butter. Mix in bread crumbs, salt, and pepper. Preheat a skillet over medium-high heat and add remaining butter. Place seabass fillets skin-side down and cook for 3-4 minutes. Flip and spread the bread crumb mixture over the top. Cook for an additional 3-4 minutes or until the fish is cooked through and the crust is golden.

Prepare the Seabass

In a small bowl, whisk together truffle oil, lemon juice, salt, and pepper to taste.

Make the Black Truffle Vinaigrette

Plate the whipped potatoes and roasted cauliflower. Top the seabass with the black truffle vinaigrette before serving.

Poke Tuna Bowl

Griddled Lamb Porterhouses

Steak Frites

French Onion Rings

Duck Parts

Shrimp Dinner

Sundae Fun Day

Bread & Butter Crusted Seabass

Funfetti Cobbler

Ginger Beer

Cheeseburger Stuffed Shells

The Sandwich

Scallops Deluxe

Coconut Green Curry

Heathbar Crunch Bread Pudding

Bagel

Spaghetti & Crab Meatballs

Grain Bowl

Turmeric Roasted Cauliflower

Chicken Medallions

Roasted Brussel Caesar

Biscotti

Crab Ball Steam Bun

Duck Confit Wings