Sweet potato puree, garlic thyme roasted fingerling potatoes, honey glazed heirloom carrots, lemon thyme jus

Roasted 1/2 Bird

Blistered Shishito

Red wine braised cabbage, crispy potato, mustard cream sauce

Crispy Pork Schnitzel

Muscovy Duck Breast

Smashed homefries, roasted heirloom carrots, Black Garlic Bordelaise

Prime Top Sirloin

Fried oysters, smoked gouda, bacon, shredded lettuce, pickles, James' secret sauce on a brioche bun. Choice of Judy's potato salad or smashed potatoes

Double Wagyu Smash Burger

Deviled Eggs

Creamy mushroom risotto, sautéed shredded brussel sprouts, chipotle beurre blanc, chives

Pan Seared Sea Scallops

Spinach sunflower seed pesto, EVOO (unavailable on sundays)

House Focaccia

Seasonal squash puree, pickled shallots, fresh horseradish

Braised Beef Shortrib

Local Lamb, Carrots, Peas, Cheddar bacon mash

Shepherds Pie

Maitake mushrooms, cream, black pepper, parmesan

Spaghetti Squash and Mushroom "Pasta"

Parmesan fricco, white anchovy, lemon garlic dressing (the new tradition begins)  (add steak +18  // add seared tuna +20 // add salmon +18)

Caesar Salad

Skillet Cornbread

French Onion Soup

Egg yolk, guanciale, black pepper, parmesan, chives

Spaghetti Carbonara

Fried Halloumi

House made corned beef, 1000 island, sauerkraut, swiss on rye. Choice of Judy's potato salad or smashed potatoes

Reuben

Roasted red peppers, balsamic glaze, parmesan, garlic, onion

Crispy Brussel Sprouts

Fresh tomato, balsamic glaze, chives, sea salt, sourdough

Truffle Burrata

Chef's mixed mushrooms, cream, parmesan, sourdough, chives

Mushroom Toast

Corn puree, roasted asparagus, Buerre blanc, cornbread crumble

Pan Roasted Salmon

Tomato Soup

White wine butter, bacon, confit tomato, garlic bread

Bang Island Mussels

Preheat your oven to 400°F (200°C). Season the halved chicken with olive oil, salt, pepper, and half of the fresh thyme. Place garlic cloves inside the cavity for added flavor.

Prepare the Chicken

Place the chicken on a roasting pan and roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through the cooking time.

Roast the Chicken

Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with a little olive oil, salt, and pepper until smooth.

Prepare Sweet Potato Puree

Toss fingerling potatoes with olive oil, salt, pepper, and the remaining thyme. Spread on a baking sheet and roast in the oven for about 30-35 minutes, until golden brown.

Roast Fingerling Potatoes

In a skillet, add heirloom carrots and honey. Cook over medium heat until the carrots are tender and glazed, about 10-15 minutes.

Glaze Heirloom Carrots

In a small saucepan, combine leftover pan juices from the chicken with lemon juice and a bit more thyme. Simmer for 5-10 minutes to reduce slightly.

Make Lemon Thyme Jus

Whole chicken (cut in half)

Sweet potatoes

Fingerling potatoes

Heirloom carrots

Honey

Garlic cloves

Fresh thyme

Lemon juice

Olive oil

Salt

Pepper

In a bowl, toss the shishito peppers with olive oil and sea salt until evenly coated. Heat a skillet over medium-high heat and add the peppers. Cook for 6-8 minutes, turning occasionally, until the skin is blistered and slightly charred.

Blister the Peppers

In a small bowl, mix together soy sauce, mirin, honey, togarashi seasoning, and sesame seeds until well combined. Adjust seasoning to taste.

Combine Ingredients

Serve the blistered shishito peppers hot with the soy glaze dipping sauce on the side.

Serve the Dish

Shishito peppers

Sea salt

Soy sauce

Mirin

Togarashi seasoning

Sesame seeds

Slice the pork loin into thin cutlets (about 1/2 inch thick). Tenderize by pounding them gently with a meat mallet. Season both sides with salt and pepper.

Prepare the Pork

Set up a breading station: one plate with flour, one with beaten eggs, and one with bread crumbs. Dredge each pork cutlet in flour, dip in egg, and coat with bread crumbs.

Breading the Pork

In a large skillet, heat vegetable oil over medium-high heat. Fry each schnitzel for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Fry the Schnitzel

Shred the red cabbage and set aside. In a large pot, heat olive oil over medium heat. Add the cabbage and sauté for 5 minutes.

Prepare the Cabbage

Add red wine, apple cider vinegar, sugar, salt, black pepper, and caraway seeds. Cover and simmer for about 30 minutes until the cabbage is tender.

Braised Cabbage

Peel and cube the potatoes. Boil in salted water until fork-tender, about 10 minutes. Drain and let cool.

Prepare the Potatoes

Toss the cooled potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for about 25-30 minutes until golden and crispy.

Crispy Potatoes

In a saucepan, heat heavy cream over medium heat. Stir in Dijon mustard, salt, and pepper. Cook until slightly thickened, about 5 minutes.

Make the Sauce

pork loin

all-purpose flour

eggs

bread crumbs

salt

black pepper

vegetable oil

red cabbage

red wine

apple cider vinegar

sugar

olive oil

caraway seeds

potatoes

heavy cream

Dijon mustard

Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.

Score the Duck Breast

Season the duck breast with salt and black pepper. Place the breast skin-side down in a cold skillet and turn the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden.

Season and Cook

Flip the duck breast and cook for an additional 3-4 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before slicing.

Finish Cooking

In a pot of boiling salted water, add the chopped parsnips and cook until tender, about 15 minutes.

Boil Parsnips

Drain the parsnips and transfer to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Blend the Puree

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

Sauté Garlic

Add spinach to the skillet and toss until wilted, about 2-3 minutes. Season with salt and black pepper.

Add Spinach

In a roasting pan, roast duck bones in a 400°F (200°C) oven until browned, about 30 minutes.

Roast Duck Bones

In a large pot, combine roasted duck bones, onion, carrots, celery, red wine, chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 1-2 hours. Strain the mixture and reduce the liquid until slightly thickened.

Simmer the Jus

Muscovy duck breast

Black pepper

Parsnips, peeled and chopped

Heavy cream

Butter

White pepper

Fresh spinach

Garlic, minced

Duck bones

Onion, chopped

Carrots, chopped

Celery stalk, chopped

Red wine

Chicken stock

Thyme sprigs

Bay leaf

Season the Prime Top Sirloin steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Steaks

Sear the steaks in the skillet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let them rest.

Cook the Steaks

Boil the russet potatoes until fork-tender. Drain and let cool slightly.

Preheat the oven to 425°F (220°C). Place the potatoes on a baking sheet and gently smash them with a fork. Drizzle with melted butter, and sprinkle with garlic powder, paprika, salt, and pepper.

Smash and Season

Bake in the oven for about 20-25 minutes until crispy and golden. Garnish with chopped chives before serving.

Bake the Homefries

Preheat the oven to 400°F (200°C). Peel and trim the heirloom carrots.

Prepare the Carrots

Toss the carrots with olive oil, honey, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.

Season and Roast

In a saucepan, sauté chopped shallots in butter until translucent. Add red wine and reduce by half. Then add beef stock, black garlic, thyme, salt, and pepper. Simmer until thickened.

Make the Bordelaise Sauce

Strain the sauce if desired, and adjust seasoning to taste before serving.

Finish the Sauce

Prime Top Sirloin Steaks

Black Pepper

Olive Oil

Russet Potatoes

Garlic Powder

Paprika

Chives

Heirloom Carrots

Red Wine

Beef Stock

Black Garlic

Shallots

Thyme

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

Cook the Bacon

Form the Wagyu beef into 4 equal patties. Season with salt and pepper. In the same skillet, increase the heat to high and cook the patties for about 2-3 minutes on each side until a crust forms.

Cook the Wagyu Patties

During the last minute of cooking the patties, place a slice of smoked gouda on each patty to melt.

Melt the Cheese

On the bottom half of each brioche bun, layer shredded lettuce, a Wagyu patty with melted gouda, fried oysters, two slices of bacon, pickles, and a generous dollop of James' secret sauce. Top with the other half of the bun.

Assemble the Burgers

Serve with either Judy's potato salad or smashed potatoes on the side.

Prepare the Side Dish

Wagyu beef patties

Brioche buns

Fried oysters

Smoked gouda cheese

Bacon

Shredded lettuce

Pickles

James' secret sauce

Judy's potato salad

Smashed potatoes

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat and let simmer for 9-12 minutes.

Boil the Eggs

After boiling, transfer the eggs to an ice bath for 5-10 minutes to cool them down and stop the cooking process.

Cool the Eggs

Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a bowl and mash them with mayonnaise, Sriracha sauce, salt, and black pepper until smooth.

Prepare the Filling

Crumble the crispy bacon and finely chop the chives. Fold both into the yolk mixture.

Add Bacon and Chives

Using a spoon or piping bag, fill the egg white halves with the yolk mixture.