Lettuce Wraps

Potstickers

Garlic hummus, warm pita, seasonal pickled vegetables, olives

Mezze Plate

Guanciale, tomato, chili, garlic, breadcrumb, mascarpone

Strozzapretti

Shrimp Tempura

Turkish rub, confit potatoes, charred tomato salad, micro cilantro

Beef Skewers

Grilled broccoli, housemade truffle cheese whiz, breadcrumbs

Broccoli

Coconut Panna Cotta

mornay sauce, cellentani pasta, brown butter panko

Smoked Mac & Cheese

Nilla wafers, banana, cinnamon toast cereal topping

Banana Pudding

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

Charbroiled Burger

Karaage Chicken

truffle thai dressing, peanut, apricot, fresno, green onion

Brussels Sprouts

Warm olives, marinated with orange peel & rosemary

Marinated Olives

Fig and anchovy dressing, lime, pecorino, breadcrumb

Grilled Romaine

beef, chihuahua cheese, onion, pickled jalapeno, micro cilantro

Birria Tacos

Bacon Wrapped Dates

Whipped Ricotta

assorted marinated olives, served warm with herbs

Olive Bowl

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

Brussel Sprouts

buffalo chicken, mornay sauce, mozzarella, roasted tomato, micro celery, chipotle ranch

The Buffalo

Beets

double patty short-rib brisket blend, american cheese, bacon, comeback sauce, tomato, lettuce, brioche bun, served with house fries

360 Smash Burger

Creole butter, parsley, grilled lemon, six each

Broiled Oysters

Prepare the vegetables: peel and julienne the carrot and daikon (or thinly slice cucumber). Place them in a clean jar or bowl that will fit them.

Make quick pickle brine: in a small saucepan, combine rice vinegar, water, sugar, and salt. Warm gently, stirring until the sugar and salt dissolve, then remove from heat and let cool slightly (about 3–5 minutes).

Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. For best flavor, refrigerate 2 hours to overnight. Drain before serving.

Make the marinade/sauce: in a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang (or gochugaru). Stir until sugar is mostly dissolved.

Heat a large skillet or cast-iron pan over medium-high heat and add vegetable oil. When hot, add the ground beef (or thinly sliced sirloin) and cook, breaking up with a spoon, until it begins to brown, 4–6 minutes.

Pour the sauce over the meat and continue cooking until the liquid has mostly evaporated and the meat is well coated and caramelized, about 3–5 more minutes. Taste and adjust: add a pinch of sugar or a splash of soy if needed.

Stir in most of the sliced green onions and toasted sesame seeds, reserving a little for garnish. Remove from heat and keep warm.

Prepare lettuce cups: gently pat bibb leaves dry and arrange on a serving platter. If leaves are small, place two together to create a sturdier cup.

Build wraps: place about 2–3 tablespoons of the warm Korean BBQ filling into each lettuce cup. Top with a small amount of drained pickled vegetables, a spoonful of chopped kimchi if using, and a few cilantro leaves.

Add heat and sauce: garnish with thin jalapeño slices if desired and drizzle a little ssamjang or gochujang on top (about 1/4–1/2 teaspoon per wrap) or serve sauce on the side.

Finish and serve: sprinkle remaining green onions and sesame seeds over the assembled wraps. Serve immediately with lime wedges on the side for squeezing.

ground beef (or thinly sliced sirloin)

soy sauce

brown sugar

sesame oil

garlic, minced

ginger, grated

gochujang (Korean chili paste) or gochugaru

green onions, thinly sliced

vegetable oil

toasted sesame seeds

carrot, julienned

daikon radish, julienned (or cucumber)

rice vinegar

water

sugar

salt

bibb lettuce leaves (washed, separated)

kimchi (optional, chopped)

fresh cilantro leaves

thinly sliced jalapeño (optional)

ssamjang or additional gochujang

lime wedges

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.

Serve

Ground pork

Ground chicken

Gyoza wrappers

Green onions, finely chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Salt

Black pepper

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

Olive oil

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)

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.

Toast the Breadcrumbs

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

Strozzapretti pasta

Guanciale

Canned tomatoes

Chili flakes

Breadcrumbs

Mascarpone cheese

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.

Heat the Oil

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

All-purpose flour

Cornstarch

Baking powder

Cold water

Ice cubes

Lemongrass, finely chopped

Toasted sesame seeds

Chili crunch

Cut the beef sirloin into 1-inch cubes. In a bowl, mix olive oil, garlic powder, paprika, cumin, salt, and black pepper to create the Turkish rub. Toss the beef cubes in the rub until well coated. Thread the beef onto skewers.

Prepare the Beef Skewers

Boil the new potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly. In a pan, melt butter over medium heat and add the potatoes. Cook until golden brown and crispy, about 5-7 minutes.

Cook the Potatoes

Preheat a grill or grill pan over medium-high heat. Grill the beef skewers for about 8-10 minutes, turning occasionally, until they reach your desired level of doneness.

Grill the Beef Skewers

Grill the cherry tomatoes for 2-3 minutes until charred and softened. Remove from heat and toss with micro cilantro. Season with salt and pepper to taste.

Prepare the Charred Tomato Salad

Serve the beef skewers alongside the confit potatoes and the charred tomato salad garnished with micro cilantro.

beef sirloin

olive oil

garlic powder

paprika

cumin

black pepper

new potatoes

butter

cherry tomatoes

micro cilantro

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.

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

Assemble the Dish

Soak the gelatin sheets in cold water for about 5 minutes until softened.

Prepare Gelatin

In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until sugar is dissolved, but do not bring to a boil.

Heat Ingredients

Remove the saucepan from heat, and stir in the softened gelatin and vanilla extract until fully dissolved.

Combine Gelatin

Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.

Set Panna Cotta

Soak the gelatin sheet in cold water for about 5 minutes.

In a small saucepan, heat the passionfruit puree and sugar until sugar is dissolved.

Heat Passionfruit Puree

Remove from heat and stir in the softened gelatin until completely dissolved. Let cool slightly.

Whip the cream until soft peaks form and gently fold into the passionfruit mixture until combined. Refrigerate until ready to serve.

Fold in Whipping Cream

Peel and chop the kiwis into small pieces.

Prepare Kiwi

In a small saucepan, combine kiwi, sugar, and water. Cook over medium heat until the kiwi softens and breaks down, about 5-7 minutes.

Cook Sauce

Blend the mixture until smooth and strain if desired. Let cool.