Milet, Shaved Celery, Haitian Relish, Red Pepper Emulsion

Pan-Seared Steelhead*

Chile Colorado Lamb Shoulder, Red Onion, Tzatziki, Tomato, Cucumber, Micro Cilantro, Pita

Braised Lamb Gyro

Pepper Jack, Grilled Poblano, Tomato Aioli, Lettuce, Cuban Hoagie

Turkey Melt

Duck Confit, Gruyère, Caramelized Onion, Tomato, Spring Mix, Lemon-Herb Aioli, Country Loaf

Duck Melt

Tomato, Queso Oaxaca, Basil, Olive Oil, Bell Pepper, Avocado Spread, Caramelized Onion

Ciabatta Tomato Melt

American Cheese, Lettuce, Onion, Special Sauce, Sesame Seed Bun

Double Burger*

Almond Cake, Strawberry Crumble, Strawberry Coulis, Strawberry Gummy, Brown Butter-whipped Cream

Strawberry Shortcake

Smashed & Fried Baby Potatoes

Strawberry, Guajillo, Cherry Tomato, Champagne Foam

Gazpacho

American Cheese, Red Cabbage, Bacon, Sweet & Spicy Aioli, Ciabatta Bread

Fried Chicken Sandwich

Navy Bean Cassoulet, Toulouse Sausage, Corn, Squash, Pickled Black Berry, Gremolata

Short Rib Cassoulet

Pineapple Glaze, Achiote Sauce, Pico de Gallo, Avocado Mousse, Chicharrón

Pork Belly

Achiote Buttermilk Marinade, Pickled Coleslaw, Remoulade, Hot Sauce

Fried Frog Legs

Tapioca Cracker, Bonito Mist, Sesame Aioli, Cabbage

Popcorn Shrimp

Crispy Prosciutto, Red Cabbage, Sunflower seeds, Goat Cheese, Orange Vinaigrette

Kale Salad

Blackberry BBQ Sauce, Lettuce, Pickled Coleslaw, Pepper Jack, Cuban Hoagie

BBQ Short Rib Sandwich

Braised Lamb Shoulder, Chile Colorado, Goat Cheese, Cotija, Radish

Lamb Gorditas

Pork Confit Bread Pudding, Whole Grain Mustard Vinaigrette, Pickled Coleslaw

Prime Grade Pork Chop*

Fennel Tomato Broth, Squash, Grilled Baguette, Parsley, Chives

Grilled Striped Bass*

Blistered, Ginger-Kimchi Glaze, Basil, Mint, Sesame Seed

Shishito Peppers

Poblano, Three Cheese Sauce, Cheddar Crust, Chili Oil, Pinwheel

Mac & Cheese

Romaine, Spring Mix, Bacon, Hard Boiled Egg, Tomato, Chives, Pepita, Sesame Seed, White Cheddar-Tarragon Ranch

Loaded House Salad

Grilled Airline Breast, Cipollini Onion, Duchess Potato, Roast Carrot, Charred Carrot Purée, Red Wine Gastrique

Jidori Chicken*

Garlic, Parmesan, Sunflower Romesco, Strawberry Balsamic, Fennel, Parsley, Chives

Noble Focaccia

Rinse the millet under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the millet and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed and the millet is fluffy.

Prepare the Millet

Roast the red bell pepper over an open flame or in the oven until charred. Once cooled, peel off the skin and blend with 2 tablespoons of olive oil, salt, and lemon juice until smooth.

Make the Red Pepper Emulsion

Season the steelhead fillets with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

Cook the Steelhead

On a plate, place a portion of millet, top with shaved celery, and place the seared steelhead on top. Drizzle with red pepper emulsion and spoon over the Haitian relish. Serve immediately.

Plate the Dish

Steelhead trout fillet

Milet (millet)

Celery, shaved

Haitian relish (pikliz)

Red bell pepper

Olive oil

Salt

Black pepper

Lemon juice

Preheat your oven to 300°F (150°C). In a large bowl, mix together the chile powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the lamb shoulder.

Prepare the Lamb

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shoulder and sear on all sides until browned, about 4-5 minutes per side.

Sear the Lamb

Remove the lamb from the pot and set aside. Add the water or broth to the pot, scraping up any browned bits from the bottom. Return the lamb to the pot, cover, and place it in the preheated oven. Braise for about 3 hours, or until the lamb is tender and easily pulls apart.

Braise the Lamb

While the lamb is braising, prepare the tzatziki sauce. In a bowl, combine 1 cup of Greek yogurt, 1 grated cucumber, 1 clove of minced garlic, 1 tbsp of lemon juice, and salt to taste. Mix well and refrigerate until ready to serve.

Prepare the Tzatziki

Slice the red onion and tomatoes, and chop the cucumber. Set aside.

Prep the Vegetables

Once the lamb is done, remove it from the pot and shred it using two forks. Warm the pita bread, then layer with the shredded lamb, tzatziki, sliced red onion, tomatoes, cucumber, and a sprinkle of micro cilantro.

Assemble the Gyros

lamb shoulder

chile powder

cumin

garlic powder

onion powder

salt

pepper

olive oil

water or broth

Heat olive oil in a skillet over medium-high heat. Add the poblano pepper and cook until charred and tender, about 5-7 minutes. Remove from heat and let cool. Once cooled, peel the skin, remove seeds, and slice.

Roast the Poblano Pepper

In a small bowl, combine mayonnaise, minced garlic, and finely chopped tomato. Mix well and season with salt and pepper to taste.

Prepare the Tomato Aioli

Slice the hoagie rolls in half. Spread the tomato aioli on the inside of both halves. Layer with sliced turkey, roasted poblano, Pepper Jack cheese, and leafy greens.

Assemble the Sandwich

Heat a panini press or skillet over medium heat. Place the assembled sandwiches on the grill and cook until the bread is golden brown and the cheese is melted, about 3-5 minutes per side.

Grill the Sandwich

Remove from heat, slice in half if desired, and serve warm.

Serve

sliced turkey breast

Pepper Jack cheese

poblano pepper

tomato

mayonnaise

garlic

hoagie rolls

leafy greens (lettuce or spinach)

black pepper

Heat olive oil in a skillet over medium heat. Add the sliced onion and cook slowly, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes. Season with salt and pepper.

Caramelize the Onion

In a separate skillet, warm the duck confit over low heat until heated through. Slice the Gruyère cheese.

Prepare Duck and Cheese

On one slice of the country loaf, layer the warm duck confit, followed by the caramelized onions, sliced tomato, Gruyère cheese, and spring mix. Spread lemon-herb aioli on the other slice of bread and place it on top.

In the same skillet used for the onions, place the sandwich and grill over medium heat until the bread is golden and crispy, and the cheese is melted, about 3-5 minutes per side.

Remove from the heat, cut in half, and serve immediately with additional spring mix on the side if desired.

Duck Confit

Gruyère cheese

Onion

Tomato

Spring mix

Lemon-Herb Aioli

Country loaf bread

Pepper

Slice the onion thinly. In a skillet, heat olive oil over medium heat. Add the onions and a pinch of salt. Cook slowly, stirring occasionally, until they are golden and caramelized, about 15-20 minutes.

Caramelize the Onions

Slice the tomato and bell pepper thinly. Set aside.

Prepare the Vegetables

On one slice of ciabatta, spread avocado spread. Layer with caramelized onions, sliced tomatoes, bell pepper, Queso Oaxaca, and fresh basil leaves. Season with salt and black pepper.

Assemble the Ciabatta Melt

Heat a grill pan over medium heat. Drizzle olive oil on the outside of the ciabatta. Place the sandwich on the grill pan and grill for about 3-5 minutes on each side, or until the bread is golden and the cheese is melted.

Remove the sandwich from the grill, cut in half, and serve warm.

Ciabatta bread

Queso Oaxaca

Fresh basil leaves

Bell pepper

Avocado spread

Divide the ground beef into two equal portions and form into patties. Season both sides with salt and pepper.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of American cheese on each patty and cover to melt.

Add Cheese

Toast the sesame seed buns on the grill or in a toaster until lightly golden.

Prepare the Buns

Spread 2 tablespoons of special sauce on the bottom half of each bun. Layer lettuce, followed by the cheeseburger patties, sliced onions, and top with the other half of the bun.

Assemble the Burger

Ground beef

American cheese slices

Lettuce

Onion, sliced

Sesame seed buns

Special sauce

Preheat the oven to 350°F (175°C). In a large bowl, mix almond flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, melted butter, and vanilla extract. Combine wet and dry ingredients until smooth. Pour into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool.

Prepare the Cake

In a bowl, combine diced strawberries with brown sugar and let sit for 10 minutes. Mix oats, softened butter, and cinnamon in another bowl. Layer the strawberries in a baking dish and sprinkle the oat mixture on top. Bake at 350°F (175°C) for 20-25 minutes until golden brown.

Prepare the Crumble

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for about 10 minutes until softened. Blend until smooth. Strain to remove seeds if desired. Let cool.

Make the Coulis

Heat the strawberry puree in a small saucepan. Stir in sugar until dissolved. Sprinkle gelatin over the mixture and stir until completely dissolved. Pour into molds and refrigerate for at least 2 hours to set.

Make the Gummies

In a saucepan, melt butter until browned. Remove from heat. In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Fold in the browned butter. Chill until ready to serve.

Prepare the Whipped Cream

Almond flour

All-purpose flour

Sugar

Baking powder

Eggs

Butter, melted

Vanilla extract

Strawberries, diced

Brown sugar

Oats

Butter, softened

Cinnamon

Strawberries

Strawberry puree

Gelatin powder

Heavy cream

Butter

Powdered sugar

Wash and boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.

Prepare the Potatoes

Once cooled, place the potatoes on a baking sheet lined with parchment paper. Using a fork or the bottom of a glass, gently smash each potato until flattened but still intact.

Smash the Potatoes

Drizzle the smashed potatoes with olive oil, and season with salt, black pepper, fresh rosemary, and thyme. Heat a large skillet over medium heat and fry the potatoes until golden brown and crispy, about 5-7 minutes per side.

Season and Fry

In a bowl, mix the goat cheese, heavy cream, and lemon zest until smooth and creamy. Adjust seasoning with salt and pepper to taste.

Prepare the Goat Cheese Mixture

Transfer the fried potatoes to a serving platter, dollop the whipped goat cheese on top, and sprinkle with fresh chives and additional herbs as desired.

Baby Potatoes

Olive Oil

Black Pepper

Fresh Rosemary

Fresh Thyme

Goat Cheese

Heavy Cream

Lemon Zest

Fresh Chives

In a blender, combine strawberries, guajillo peppers (rehydrated), cherry tomatoes, cucumber, red onion, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.

Prepare the Gazpacho Base

Transfer the gazpacho mixture to a large bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Chill the Gazpacho

In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the champagne until well combined. Transfer to a piping bag or squeeze bottle.

Make the Champagne Foam

Ladle the chilled gazpacho into bowls and garnish with a swirl of champagne foam on top. Optionally, add a few diced strawberries or cherry tomatoes for garnish.

Pan-seared Steelhead*