Warm olives, marinated with orange peel & rosemary

Marinated Olives

Karaage Chicken

Grilled broccoli, housemade truffle cheese whiz, breadcrumbs

Broccoli

Potstickers

Garlic hummus, warm pita, seasonal pickled vegetables, olives

Mezze Plate

Beets

Shrimp Tempura

Guanciale, tomato, chili, garlic, breadcrumb, mascarpone

Strozzapretti

Potato bun, shredded lettuce, tomato, creole remoulade

Fried Oyster Sliders

American cheese, lettuce, mustard, roasted tomato, onion, pickle, aioli, ketchup, house sauce, tuxedo bun

Charbroiled Burger

Fries

Creme Brulee

Cheddar and Chive Drop Biscuits

Selection of cured meats & cheeses with house accoutrements

Charcuterie Board

Fig and anchovy dressing, lime, pecorino, breadcrumb

Grilled Romaine

“Nashville hot spice”, aioli, B&B onion

Brussel Sprouts

Lettuce Wraps

Tabasco Agliata, celery, bleu cheese, parsley

"Trash Spice" Caluliflower

Celery, pepper, red onion, artichoke, soppressata, pecorino, oregano vinaigrette

Chopped Salad

Smoked chicken, bean puree, green chili, crema, cilantro

Tostada

Pan seared chicken breast, smoky adobo chili, charred green onion, shishito

Adobo Chicken

Creole butter, parsley, grilled lemon, six each

Broiled Oysters

Nilla wafers, banana, cinnamon toast cereal topping

Banana Pudding

Preserved lemon, basil oil, chive, grilled bread

Cannellini Dip

In a medium bowl, combine the olives, olive oil, orange peel, rosemary, garlic, red pepper flakes, salt, and black pepper. Mix well to ensure the olives are evenly coated.

Combine Ingredients

Cover the bowl with plastic wrap or transfer to an airtight container. Let the olives marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

Marinate

Before serving, pour the marinated olives and their oil into a small saucepan. Heat over low heat until warmed through, about 5-7 minutes.

Warm the Olives

Transfer the warm olives to a serving dish and enjoy as an appetizer or snack.

Serve

Olives (mixed, pitted)

Olive oil

Orange peel (zest)

Fresh rosemary (chopped)

Garlic (sliced)

Red pepper flakes

Salt

Black pepper (freshly ground)

In a bowl, combine soy sauce, sake, minced garlic, grated ginger, and sugar. Mix well.

Prepare the Marinade

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

In a shallow dish, combine cornstarch and all-purpose flour. Mix well.

Prepare the Breading

In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot.

Heat the Oil

Remove marinated chicken from the fridge. Dredge each piece in the flour-cornstarch mixture, shaking off any excess.

Bread the Chicken

Carefully place the breaded chicken pieces in the hot oil. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

In a bowl, mix mayonnaise, miso paste, lime juice, minced garlic, and salt until smooth.

Serve the karaage chicken on a plate, garnished with shishito peppers, togarashi spice, and lime wedges.

Plate the Dish

Serve the lime miso aioli on the side for dipping.

Serve with Aioli

Chicken thighs, boneless and skinless

Soy sauce

Sake

Garlic, minced

Ginger, grated

Sugar

Cornstarch

All-purpose flour

Vegetable oil, for frying

Mayonnaise

Miso paste

Lime juice

Shishito peppers

Togarashi spice

Lime wedges

Preheat the grill to medium-high heat. Cut the broccoli into florets and toss with olive oil, salt, and pepper.

Prepare the Broccoli

Place the broccoli florets on the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Broccoli

In a saucepan over medium heat, combine cream cheese, milk, and shredded cheddar cheese. Stir until melted and smooth. Add truffle oil and mix well.

Make the Truffle Cheese Whiz

In a skillet over medium heat, toast the breadcrumbs until golden brown, about 3-4 minutes. Stir frequently to avoid burning.

Toast the Breadcrumbs

Place the grilled broccoli on a serving plate, drizzle with truffle cheese whiz, and sprinkle the toasted breadcrumbs on top.

Assemble the Dish

Black pepper

Breadcrumbs

In a large bowl, combine ground pork, ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.

Prepare the Filling

Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half, and pinch to seal. Make pleats along the edge if desired. Repeat with the remaining wrappers and filling.

Fill the Gyoza Wrappers

Heat vegetable oil in a large skillet over medium-high heat. Arrange the potstickers in the skillet, flat side down, and fry for about 2-3 minutes or until the bottoms are golden brown.

Cook the Potstickers

Carefully add 1 cup of water to the skillet, cover immediately, and reduce heat to medium. Steam the potstickers for about 5-7 minutes or until the water has evaporated and the potstickers are cooked through.

Steam the Potstickers

Remove the potstickers from the skillet and serve hot with ponzu sauce for dipping.

Ground pork

Ground chicken

Gyoza wrappers

Green onions, finely chopped

Sesame oil

Vegetable oil

Water

Ponzu sauce

In a food processor, combine chickpeas, tahini, garlic, olive oil, lemon juice, salt, and cumin. Blend until smooth. If the mixture is too thick, add water one tablespoon at a time until desired consistency is reached. Transfer to a serving bowl and drizzle with olive oil.

Prepare the Hummus

In a small saucepan, combine vinegar, water, and sugar. Bring to a simmer, stirring until sugar dissolves. Place chopped seasonal vegetables into a jar and pour the hot pickling liquid over them. Let cool and refrigerate for at least 30 minutes.

Pickle the Vegetables

Preheat the oven to 350°F (175°C). Wrap pita bread in foil and warm in the oven for about 10 minutes until soft and pliable.

Warm the Pita

On a large platter, arrange the hummus, warm pita, pickled vegetables, and olives. Serve immediately and enjoy!

Assemble the Mezze Plate

Chickpeas (canned or cooked)

Tahini

Garlic cloves

Lemon juice

Cumin

Pita bread

Seasonal vegetables (such as carrots, radishes, and cucumbers)

Vinegar (for pickling)

Water (for pickling)

Sugar (for pickling)

Olives (mixed varieties)

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into wedges.

Prepare the Beets

While the beets are roasting, place the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes until golden brown. Remove and let cool, then chop coarsely.

Toast the Hazelnuts

In a small bowl, combine the chopped parsley, dill, olive oil, lemon juice, salt, and black pepper. Mix well to create an herb dressing.

Prepare the Herb Mixture

On a serving plate, arrange the roasted beet wedges. Top with labneh, drizzle with the herb mixture, and sprinkle the crushed hazelnuts on top.

Serve immediately while the beets are warm, or at room temperature. Enjoy!

Hazelnuts

Labneh

Fresh parsley

Fresh dill

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold water and mix until just combined. Be careful not to overmix; it should be slightly lumpy. Add the ice cubes to keep the batter cold.

Prepare the Batter

In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.

Dip each shrimp into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

Once all shrimp are fried, arrange them on a serving plate. Sprinkle with finely chopped lemongrass, toasted sesame seeds, and drizzle with chili crunch. Add salt to taste and enjoy!

Serve and Garnish

Large shrimp, peeled and deveined

Baking powder

Cold water

Ice cubes

Lemongrass, finely chopped

Toasted sesame seeds

Chili crunch

Bring a large pot of salted water to a boil and cook the strozzapretti pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add the guanciale and cook until it is crispy and golden, about 5-7 minutes.

Cook the Guanciale

Add minced garlic and chili flakes to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add Aromatics

Pour in the canned tomatoes and simmer for about 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Add Tomatoes

Add the cooked strozzapretti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Combine Pasta and Sauce

Remove the skillet from heat and stir in the mascarpone cheese until fully incorporated and creamy.

Finish with Mascarpone

In a separate skillet, lightly toast the breadcrumbs over medium heat until golden brown, then set aside.

Plate the strozzapretti and top with toasted breadcrumbs for added crunch. Serve immediately.

Strozzapretti pasta

Guanciale

Canned tomatoes

Chili flakes

Mascarpone cheese

In a shallow bowl, combine the flour, cornmeal, salt, and black pepper. In another bowl, whisk together the egg and milk.

Dip each shucked oyster into the egg mixture, then dredge in the flour-cornmeal mixture until well-coated.

Bread the Oysters

In a large skillet or deep fryer, heat oil over medium-high heat. Fry the breaded oysters in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Oysters

Slice the potato buns in half. Spread a layer of creole remoulade on the bottom half, add shredded lettuce, place 2 fried oysters on top, and finish with a slice of tomato. Top with the other half of the bun.

Assemble the Sliders

Serve the sliders warm with additional remoulade on the side if desired.

Oysters (shucked)

Cornmeal

Milk

Potato buns

Shredded lettuce

Tomato (sliced)

Creole remoulade

Oil (for frying)

In a bowl, season the ground beef with salt and pepper. Form into two equal patties.

Prepare the Patties

Preheat your grill or grill pan on high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.