USDA prime flat iron, garlic herb sauce, frites, house salad

Steak Frites*

honeycomb crumble and homemade English toffee

Chocolate Mousse

Braised Pork Chili

basmati rice, lemon, garlic, tomato, olive oil, house salad

Shrimp Scampi*

ground lamb, Napa cabbage, roasted root vegetables

Bacon Wrapped Lamb

Banana Zeppole

charred red onion, grilled asparagus cream, and fried breadcrumbs

Mushroom Ravioli

local conch, red curry, chorizo, coconut milk

Spicy Conch Chowder

Eggplant Fries

spaghetti squash, Portobello mushrooms, and Tuscan kale

Grilled Swordfish

black truffle vinaigrette and sea salt grissini

Truffled Tuna and Beet Tartar

Generously season the flat iron steak with salt and black pepper on both sides.

Season the Steak

Heat olive oil in a skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Sear the Steak

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

Rest the Steak

In a small bowl, combine chopped parsley, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste.

Mix the Sauce

Cut the russet potatoes into fries and soak them in cold water for 30 minutes, then drain and pat dry.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with salt.

Fry the Potatoes

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.

Assemble the Salad

USDA prime flat iron steak

Salt

Black pepper

Olive oil

Fresh parsley, chopped

Garlic, minced

Lemon juice

Russet potatoes, cut into fries

Vegetable oil

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Balsamic vinegar

Melt the dark chocolate in a heatproof bowl over a pot of simmering water until smooth, then let it cool slightly.

Prepare the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form.

Whip the Cream

In another bowl, whisk the eggs with sugar and vanilla extract until pale and fluffy.

Beat the Eggs

Gently fold the melted chocolate into the egg mixture, then fold in the whipped cream until fully combined.

Combine Ingredients

Spoon the mousse into serving dishes and refrigerate for at least 2 hours until set.

Chill

In a saucepan, combine sugar and golden syrup over medium heat. Stir until the sugar dissolves.

Prepare the Honeycomb

Once the mixture reaches a golden color, remove from heat and quickly stir in the bicarbonate of soda.

Add Bicarbonate

Pour the mixture onto a lined baking sheet and let it cool completely. Once set, break into small pieces.

Set and Crumble

In a saucepan, combine butter, sugar, and water. Stir over medium heat until the mixture reaches 150°C (hard crack stage).

Melt Ingredients

Remove from heat and stir in vanilla extract.

Flavor

Pour into a greased baking dish and let it cool completely before breaking into pieces.

Set to Cool

dark chocolate

heavy cream

eggs

sugar

vanilla extract

golden syrup

bicarbonate of soda

butter

water

Remove the stems and seeds from the guajillo peppers. Soak them in hot water for about 15 minutes until they soften, then drain.

Prepare the Guajillo Peppers

In a blender, combine the soaked guajillo peppers, roasted tomatoes, onion, garlic, cumin, chili powder, salt, and black pepper. Blend until smooth, adding a little water if necessary.

Blend the Sauce

In a large pot, heat the olive oil over medium-high heat. Add the pork pieces and brown them on all sides, about 5-7 minutes.

Brown the Pork

Pour the blended sauce over the browned pork in the pot. Add the chicken broth, stir well, and bring to a simmer. Reduce heat to low, cover, and let it cook for about 2 hours, or until the pork is tender.

Combine and Simmer

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Serve

Pork shoulder, cut into 1-inch pieces

Guajillo peppers, dried

Roasted tomatoes, chopped

Onion, chopped

Chicken broth

Cumin, ground

Chili powder

Fresh cilantro, chopped (for garnish)

In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and salt. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

Cook the Basmati Rice

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink.

Sauté the Shrimp

Stir in the lemon juice and diced tomato. Season with salt and black pepper. Cook for an additional 2-3 minutes until the tomatoes soften slightly.

Add Lemon and Tomato

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.

Dress the Salad

Shrimp, peeled and deveined

Basmati rice

Tomato, diced

Red onion, thinly sliced

Preheat the oven to 400°F (200°C). Peel and chop the carrots and parsnips into evenly sized pieces. Toss them in a bowl with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet in a single layer.

Prepare the Vegetables

Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through the cooking time.

Roast the Root Vegetables

In a bowl, mix the ground lamb with chopped fresh rosemary, salt, and pepper. Form the mixture into 8 small patties.

Prepare the Lamb

Take a bacon strip and wrap it around each lamb patty, securing with a toothpick if necessary.

Wrap with Bacon

In a skillet over medium heat, cook the bacon-wrapped lamb patties until the bacon is crispy and the lamb is cooked through, about 4-5 minutes per side.

Cook the Lamb Patties

While the lamb is cooking, slice the Napa cabbage into thin strips. Sauté in a separate pan with a little olive oil until just wilted, about 5 minutes.

Prepare the Napa Cabbage

Plate the sautéed Napa cabbage, add the roasted root vegetables, and top with the bacon-wrapped lamb patties. Enjoy your meal!

Ground lamb

Bacon strips

Napa cabbage

Carrots

Parsnips

Garlic powder

Fresh rosemary

In a large bowl, combine the flour, sugar, salt, and baking powder.

Mix Dry Ingredients

In another bowl, mix the eggs, mashed bananas, milk, and vegetable oil until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.

Combine Mixtures

Heat oil in a deep fryer or large pot to 350°F (175°C). Using a tablespoon, drop spoonfuls of the batter into the hot oil, frying in batches until golden brown. Remove and drain on paper towels.

Fry the Zeppole

In a small saucepan over low heat, combine Nutella and heavy cream, stirring until smooth. If the glaze is too thick, add a bit more cream.

Prepare the Glaze

Drizzle the Nutella glaze over the warm zeppole or dip the tops into the glaze.

Glaze the Zeppole

All-purpose flour

Granulated sugar

Baking powder

Eggs

Mashed ripe bananas

Milk

Nutella

Heavy cream

Powdered sugar

In a skillet, heat olive oil over medium heat. Add garlic and chopped mushrooms, sauté until mushrooms are soft and moisture has evaporated. Stir in ricotta, parmesan, salt, and pepper. Remove from heat and let cool.

Make the Filling

In a bowl, mix flour and salt. Make a well in the center, add eggs, and gradually incorporate flour until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

Divide dough into quarters. Roll out each piece thinly with a pasta machine or rolling pin. Place small mounds of filling on one sheet, fold over, and seal edges to form ravioli.

Roll Out Dough

Boil water in a large pot and add salt. Cook the ravioli for about 4 minutes until they float. Remove with a slotted spoon.

Cook the Ravioli

Blanch asparagus in boiling water for 2 minutes, then grill until charred. Blend grilled asparagus with cream, garlic, salt, and pepper until smooth.

Prepare Grilled Asparagus Cream

In a skillet, heat olive oil and add sliced red onions. Cook until charred and soft, about 5 minutes. Season with salt.

Char the Onion

In a pan, heat olive oil over medium heat. Add breadcrumbs and fry until golden. Stir in parmesan and salt.

Fry Breadcrumbs

Serve the ravioli topped with grilled asparagus cream, charred red onion, and fried breadcrumbs.

Plate the Dish

Mushrooms, chopped

Ricotta cheese

Parmesan cheese, grated

Pepper

Asparagus, trimmed

Red onion, sliced

Breadcrumbs

In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.

Sauté the Base

Stir in minced garlic and diced chorizo, cooking for another 3-4 minutes until the chorizo is browned.

Add Garlic and Chorizo

Add the red curry paste to the pot and stir well to coat the vegetables and chorizo.

Incorporate Curry Paste

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Combine Liquids

Add the diced conch to the pot, and let it simmer for about 10-15 minutes until the conch is tender.

Add Conch

Stir in lime juice, chopped cilantro, and season with salt and black pepper to taste. Serve hot.

Season and Serve

Fresh conch, cleaned and diced

Chorizo sausage, diced

Red curry paste

Coconut milk

Vegetable broth

Onion, diced

Bell pepper, diced

Lime juice

Cilantro, chopped

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Preheat the Oven

Slice the eggplant into fry-shaped pieces, about 1/4 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture.

Prepare Eggplant

Rinse the eggplant slices and pat dry. In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each eggplant fry in olive oil, then coat in the breadcrumb mixture.

Coat Eggplant

Place the coated eggplant fries on the prepared baking sheet. Bake for 20-25 minutes until golden and crispy, flipping halfway through.