Snake River Farms, Cumin Rub, Street Corn Off the Cob, Seasoned Brown Rice, Cotija Pesto, Pepitas, Cilantro

Kurobuta Pork Tenderloin

Rosemary Port Glaze, Pistachio Crumble, Brioche Leek Bread Pudding, Seasonal Vegetable

Pan Roasted Duck Breast

Horseradish Blue Cheese Compound Butter, Whipped Potato, Vegetable (GF)

12 oz. New York

Goat Cheese, Red Cabbage Slaw, Chili Aioli, Fried Leeks (V)

Farro Risotto Cakes

Bacon Bordelaise, Whipped Potato, Seasonal Vegetable (GF)

8oz Filet Mignon

Grilled Jidori Chicken Thighs, Miso Ginger Slaw with Quinoa, Edamame, Peanuts, Pineapple Coulis, Scallions

Soy & Ginger Chicken

Seared Rare, Wonton Chips, Pickled Fresno Chilis, Jalapeno Cilantro Aioli (DF/GF)

Blackened Ahi Tuna

House-Made Flatbread, Hot Honey, Candied Pepitas, Castelvetrano Olives

Fresh Whipped Ricotta

Cajun Prawns

Deep-fried, Cocktail Sauce, Lemon Aioli, House Specialty

Cajun Calamari

Olives, Capers, Tomato, Mushrooms, Garlic Confit, Le Petit Crostini

Mediterranean Bruschetta

Chef's Choice Sliced Links, Whole Grain Mustard, Huckleberry Mustard, Potato Crisps

Grilled Smoked Sausage

In a small bowl, mix together cumin, olive oil, salt, and black pepper. Rub this mixture all over the Kurobuta pork tenderloin.

Prepare the Marinade

Preheat the grill or oven to 400°F (200°C). Grill or roast the pork tenderloin for about 20-25 minutes or until it reaches an internal temperature of 145°F (63°C). Let it rest for 5 minutes before slicing.

Cook the Pork

In a skillet over medium heat, add the corn kernels and cook for about 5-7 minutes until heated through. Stir in mayonnaise, lime juice, Cotija cheese, and chili powder. Remove from heat.

Cook the Corn

In a medium saucepan, combine brown rice, vegetable broth, minced garlic, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until rice is tender.

Cook the Rice

In a food processor, combine cilantro, Cotija cheese, olive oil, minced garlic, and lime juice. Blend until smooth. Adjust seasoning if necessary.

Blend the Pesto

On a serving plate, layer the seasoned brown rice, followed by the street corn off the cob, sliced pork tenderloin, and drizzle the Cotija pesto on top. Garnish with pepitas and chopped cilantro.

Plate the Dish

Kurobuta pork tenderloin

Cumin

Olive oil

Salt

Black pepper

Corn kernels (fresh or frozen)

Mayonnaise

Lime juice

Cotija cheese, crumbled

Chili powder

Brown rice

Vegetable broth

Garlic, minced

Fresh cilantro

Cotija cheese

Pepitas (pumpkin seeds)

Fresh cilantro, chopped

Score the skin of the duck breasts in a crisscross pattern. Season both sides with salt and pepper.

Prepare the Duck

Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until desired doneness. Remove and let rest.

Cook the Duck

In the same skillet used for the duck, drain excess fat. Add port wine, chicken stock, rosemary, and honey. Simmer until reduced by half, about 10-15 minutes.

Make the Glaze

In a bowl, combine pistachios, bread crumbs, and melted butter. Mix well until combined.

Prepare the Crumble

Preheat oven to 350°F (175°C). Sauté leeks in a pan until soft. In a bowl, whisk together eggs, milk, salt, and pepper. Add brioche cubes and sautéed leeks. Mix well.

Prepare the Pudding

Transfer the mixture to a greased baking dish and bake for 30-35 minutes until set and golden.

Bake the Pudding

Toss seasonal vegetables with olive oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.

Cook the Vegetables

Duck breasts

Port wine

Chicken stock

Fresh rosemary leaves

Honey

Pistachios, shelled

Bread crumbs

Butter, melted

Brioche bread, cubed

Leeks, sliced

Eggs

Milk

Seasonal vegetables (e.g., asparagus, carrots)

In a mixing bowl, combine the unsalted butter, horseradish, blue cheese, parsley, minced garlic, salt, and black pepper. Mix until well combined and smooth. Transfer to a piece of parchment paper, form it into a log shape, and roll it tightly. Refrigerate until firm.

Make the Compound Butter

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add the unsalted butter and heavy cream. Mash the potatoes until smooth and fluffy. Season with salt and black pepper to taste.

Prepare the Whipped Potatoes

In a skillet, heat olive oil over medium heat. Add the trimmed green beans, season with salt and black pepper, and sauté until tender, about 5-7 minutes.

Sauté the Green Beans

Season the 12 oz. New York steak with salt and black pepper. Grill or pan-sear over high heat for about 4-5 minutes on each side for medium rare, or until desired doneness.

Cook the Steak

Slice the cooked New York steak and serve it topped with a generous dollop of the horseradish blue cheese compound butter. Serve alongside whipped potatoes and sautéed green beans.

Unsalted butter

Horseradish

Blue cheese, crumbled

Fresh parsley, chopped

Potatoes, peeled and cubed

Heavy cream

Green beans, trimmed

In a saucepan, bring the vegetable broth to a boil. Add the farro and reduce heat to low. Simmer for 30-40 minutes, or until the farro is tender. Drain any excess liquid and set aside to cool.

Cook the Farro

In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool.

Sauté the Aromatics

In a bowl, combine shredded red cabbage, shredded carrot, and vinegar. Toss to combine and set aside.

Make the Slaw

In a small bowl, mix mayonnaise, chili sauce, and a pinch of salt. Adjust seasoning to taste and set aside.

Prepare the Aioli

In a large bowl, combine the cooked farro, sautéed onion and garlic, crumbled goat cheese, egg, breadcrumbs, salt, and pepper. Mix until well combined. Form the mixture into patties.

Form the Cakes

In a separate pan, heat oil over medium heat. Add the thinly sliced leeks and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Leeks

In the same pan, add more oil if necessary and heat over medium-high heat. Fry the farro cakes for 4-5 minutes on each side until golden brown.

Cook the Cakes

Serve the farro risotto cakes topped with red cabbage slaw, chili aioli, and fried leeks.

Serve

Farro

Onion, finely chopped

Goat cheese, crumbled

Breadcrumbs

Pepper

Red cabbage, shredded

Carrot, shredded

Vinegar

Chili sauce

Leeks, thinly sliced

Flour

In a saucepan, cook the bacon over medium heat until crispy. Remove and set aside. In the same pan, add shallots and cook until translucent. Pour in red wine and simmer until reduced by half. Add thyme and butter, then stir in chopped bacon. Season with salt and pepper to taste.

Prepare the Bordelaise Sauce

Season the filet mignon with salt and pepper. Heat a skillet over high heat and sear the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let rest for a few minutes before serving.

Cook the Filet Mignon

Peel and chop the potatoes, then boil in salted water until tender. Drain and mash with heavy cream and butter until smooth. Season with salt and pepper to taste.

Steam or sauté the seasonal vegetables until tender but still vibrant. Season with salt and pepper.

Cook Seasonal Vegetables

On a plate, serve the filet mignon with a generous pour of bacon Bordelaise sauce, a side of whipped potatoes, and seasonal vegetables.

Plating

Filet Mignon

Bacon

Red wine (Bordelaise sauce)

Butter

Shallots

Fresh thyme

Potatoes (for whipped potatoes)

In a bowl, combine soy sauce, grated ginger, minced garlic, and a splash of rice vinegar for the marinade. Add the chicken thighs and marinate for at least 30 minutes.

Rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.

Cook Quinoa

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and juices run clear.

Grill the Chicken

In a bowl, combine shredded cabbage, grated carrots, and sliced scallions. In a separate small bowl, whisk together miso paste, ginger, rice vinegar, and a little bit of water. Pour over the slaw and toss to combine.

Make the Miso Ginger Slaw

In a blender, puree the pineapple until smooth. Strain if desired for a smoother texture. Serve as a sauce over the chicken.

Prepare Pineapple Coulis

On a plate, serve a portion of quinoa topped with miso ginger slaw, grilled chicken, a drizzle of pineapple coulis, and a sprinkle of chopped peanuts and scallions.

Assemble the Dish

Jidori Chicken Thighs

Quinoa

Edamame (shelled)

Peanuts (chopped)

Pineapple (for coulis)

Scallions (sliced)

In a small pot, combine the sliced Fresno chilis and white vinegar. Bring to a simmer and cook for about 5 minutes. Remove from heat and let cool. Set aside.

Pickle the Fresno Chilis

In a food processor, combine the jalapeno, fresh cilantro, mayonnaise, and lime juice. Blend until smooth. Season with salt and pepper to taste. Set aside.

Prepare the Jalapeno Cilantro Aioli

Pat the Ahi tuna steaks dry with paper towels. Rub the blackening seasoning generously on both sides of the tuna. Heat a cast-iron skillet over high heat until it is smoking hot. Add a small amount of oil (if needed) and immediately place the tuna steaks in the skillet. Sear for about 1-2 minutes on each side for rare. Remove from heat and let rest for a minute.

Blacken the Ahi Tuna

Slice the blackened Ahi tuna and serve it on top of the wonton chips. Garnish with pickled Fresno chilis and a drizzle of jalapeno cilantro aioli.

Ahi Tuna Steaks

Blackening Seasoning

Wonton Chips

Fresno Chilis

White Vinegar

Jalapeno

Fresh Cilantro

Mayonnaise (Dairy-Free)

Lime Juice

In a mixing bowl, combine the ricotta cheese, heavy cream, salt, and black pepper. Using a hand mixer or a whisk, whip the mixture until it becomes light and fluffy, about 3-5 minutes.

Make the Whipped Ricotta

While the ricotta is being whipped, prepare your house-made flatbread or warm store-bought flatbread in the oven or on a skillet until lightly toasted.

Prepare the Flatbread

Spread the whipped ricotta generously over the warm flatbread. Drizzle with hot honey and sprinkle with candied pepitas. Add Castelvetrano olives and finish with a drizzle of olive oil and fresh herbs.

Ricotta cheese

Hot honey

Candied pepitas

Castelvetrano olives

Fresh herbs (e.g., basil or thyme)

In a bowl, combine prawns, Cajun seasoning, olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

Marinate the Prawns

Preheat the grill to medium-high heat. Thread marinated prawns onto skewers and grill for 2-3 minutes per side or until they are cooked through and have nice grill marks.

Grilling Method

Heat oil in a deep fryer or a heavy pot to 180°C (350°F). Deep fry the marinated prawns in batches for 2-3 minutes or until golden brown and cooked through. Drain on paper towels.

Deep-Frying Method

In a small bowl, mix together 1/2 cup mayonnaise, 1 tablespoon lemon juice, and 1 minced garlic clove. Season with salt and pepper to taste.

Prepare Lemon Aioli

Serve the grilled or deep-fried Cajun prawns hot with lemon aioli on the side.

Prawns (peeled and deveined)

Cajun seasoning

Lemon juice

Garlic (minced)

In a bowl, soak the calamari rings in buttermilk for at least 30 minutes to tenderize.

Marinate the Calamari

In a separate bowl, mix the flour, cajun seasoning, and salt together until well combined.

Prepare the Coating

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Remove the calamari rings from the buttermilk and allow excess to drip off. Dredge them in the flour mixture, ensuring they are well coated.