10oz Angus Burger Patty, House Bacon - Onion Jam, Gouda Cheese, Tomato, and Lettuce served on an Egg Bun

Bacon Jam Burger

Prime Rib Beef, Bechamel Sauce, Mozzarella Cheese, Caramelized Onions

Prime Rib Naan Pizza

Yellowtail, Serrano Aguachile Sauce, Mandarin Oranges

Hamachi Crudo

Stuffed Sweet Peppers

10oz NY Strip Choice, French Fries, Herb Butter, Red Wine Demi

Steak Frites

Spinach, Arugula Salad, Cranberry Walnut Dressing, Fuji Apples, Red Onions, Blue Cheese, Warm Pancetta

Fremont Salad

Chicken Wings

Bottled Domestic Beer

House Wines | Bottled Imports | Draft Selections

Choose Your Own Mule

Bartenders Choice Martini

Fonseca Vintage Porto

Sandeman Tawny Port 10 year

Vanilla Bean Ice Cream, Strawberry Coulis, & Fresh Berries

Warm Butter Cake

Sorbet

Gelato

Layers of Chocolate and Fudge, smoked for a campfire taste

Smoked Double Fudge Cake

Espresso Soaked Savoiardi Lady Fingers, Imported Mascarpone Cheese Mousse, 60% Dark Chocolate Shavings

Tiramisu

The Triple George Cheesecake

Crème Brûlée

Sandeman Tawny Port 20 year

In a medium skillet over medium heat, add the diced bacon. Cook until the bacon is browned and fat is rendered, about 8–10 minutes, stirring occasionally to ensure even browning.

Cook bacon

Using a slotted spoon, transfer most of the cooked bacon to a bowl leaving about 1–2 tablespoons of bacon fat in the skillet. Add the diced onion to the skillet and cook over medium-low heat until very soft and translucent, about 8–10 minutes. Add the minced garlic during the last 30–60 seconds and stir until fragrant.

Sauté onions and garlic

Return the reserved bacon to the skillet with the softened onions. Stir in the brown sugar, apple cider vinegar, balsamic vinegar, maple syrup, Worcestershire sauce, smoked paprika and red pepper flakes (if using). Reduce heat to low and simmer gently, stirring occasionally, until thickened to a jam-like consistency, about 8–12 minutes. If the mixture becomes too dry, add up to 2 tablespoons of water to loosen. Taste and adjust seasoning.

Build the jam

When jam is glossy and thick enough to hold on a spoon, remove from heat and let cool slightly. The jam can be made ahead and refrigerated; rewarm gently before using.

Finish jam

Pat the 10 oz Angus burger patty dry with paper towel. Season both sides with kosher salt and freshly ground black pepper.

Season patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon neutral oil to coat. When shimmering, add the seasoned patty. Cook without moving until a deep brown crust forms, about 4–5 minutes. Flip and cook the second side about 4–6 minutes for medium (adjust to desired doneness).

Cook patties

About 1 minute before the patty is done, place the Gouda slice on top of the patty. Reduce heat to low, cover the skillet with a lid (or tent with foil) for about 1 minute to melt the cheese.

Melt cheese

While cheese melts, spread softened butter on the cut sides of the egg bun. In a separate skillet or the same pan (wipe out excess fat if necessary), toast the buns cut-side down over medium heat until golden and slightly crisp, about 1–2 minutes.

Toast buns

Place the bottom bun on a plate, add lettuce leaves, then the cheesy Angus patty. Spoon 2–3 tablespoons of warm bacon-onion jam over the cheese. Top with tomato slices, then the top bun. Serve immediately.

Assemble burger

10 oz Angus beef patties (formed)

Egg-style hamburger buns (brioche or egg bun)

Gouda cheese slices

Tomato, ripe, sliced

Butter (for toasting buns)

Romaine or butter lettuce leaves

Kosher salt

Black pepper, freshly ground

Thick-cut bacon, diced

Yellow or sweet onion, finely diced

Garlic, minced

Packed brown sugar

Apple cider vinegar

Balsamic vinegar

Maple syrup

Worcestershire sauce

Smoked paprika

Red pepper flakes (optional)

Water (to adjust consistency)

Neutral oil (vegetable or canola)

Heat a large skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil until butter is melted.

Add the thinly sliced yellow onions, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to coat.

Cook slowly, stirring every 3–5 minutes, until onions are deeply golden and caramelized, about 25–30 minutes. If they begin to stick, add a tablespoon of water to deglaze.

In the final 2 minutes of cooking, stir in 1 teaspoon balsamic vinegar. Taste and adjust seasoning. Remove from heat and set aside.

If using chilled leftover prime rib, slice thinly against the grain into bite-sized strips or thin ribbons to yield about 10 oz.

Season the sliced prime rib lightly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder. Toss to coat.

Heat a small skillet over medium-high heat with 1 teaspoon neutral oil. Quickly sear the seasoned slices for 20–45 seconds per side just to warm and slightly brown the edges (do not overcook). Remove and keep warm.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes until the roux is pale and slightly nutty but not browned.

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream, a little at a time, whisking constantly to avoid lumps.

Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Remove from heat and whisk in 2 tablespoons grated Parmesan, 1/8 teaspoon freshly grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a middle rack and preheat as well. If using a baking sheet, lightly oil it and warm in the oven for a few minutes.

Brush both naan pieces lightly with 2 tablespoons olive oil (1 tablespoon per naan) and a thin brush of 1 tablespoon melted butter for richness.

Place the naan on a work surface. Spoon about 1/3 cup bechamel sauce evenly over each naan, spreading to within 1/2" of the edge.

Distribute the caramelized onions evenly over the bechamel (about 1/4 cup per naan).

Scatter the warmed prime rib slices over the onions, dividing the meat evenly between the two naans.

Top each naan with about 1 cup shredded fresh mozzarella and 1/4 cup grated mozzarella/provolone if using. Finish with a light sprinkle of red pepper flakes if desired.

Transfer assembled naans to the preheated pizza stone or baking sheet. Bake for 6–9 minutes, until cheese is melted, bubbly and edges of naan are crisp and golden.

If you like a slightly browned top, finish with a 1–2 minute broil, watching closely to avoid burning.

Remove pizzas from oven. Let rest 2 minutes, then sprinkle with chopped fresh parsley, slice each naan into 6–8 pieces and serve warm as a happy hour shareable.

naan bread (store-bought or homemade, approx. 8–10" each)

olive oil

unsalted butter (melted)

fresh parsley (finely chopped, for garnish)

prime rib (leftover or thinly sliced roast beef)

kosher salt

freshly ground black pepper

garlic powder

neutral oil (canola or vegetable) for quick sear

unsalted butter

all-purpose flour

whole milk

heavy cream

grated Parmesan cheese

freshly grated nutmeg

salt

yellow onion (thinly sliced)

granulated sugar

balsamic vinegar

black pepper

fresh mozzarella (shredded or thinly sliced)

grated mozzarella or provolone (for extra melt, optional)

red pepper flakes (optional)

Keep the yellowtail chilled. Using a very sharp knife, trim away any sinew and silver skin. Slice the hamachi into 1/8"–1/4" (3–6 mm) thick slices on a slight diagonal to create 12–16 even pieces. Arrange slices on a chilled serving plate in a single layer or slightly overlapping.

Prepare fish

Scatter the mandarin segments evenly over and around the hamachi slices. Drizzle the neutral oil sparingly over the fish (about 2 teaspoons total) to add sheen and soften the acidity of the sauce later. Sprinkle the flaky sea salt lightly over the arranged crudo.

Add mandarins and oil

Finish plating with microgreens or cilantro leaves placed sparingly to add freshness and color.

In a blender or mini-food processor combine serrano chiles (remove seeds for milder heat), lime juice, cold water, chopped shallot, cilantro leaves, sea salt, and sugar or agave if using. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust salt, lime, or sweetness. If sauce is too intense, add up to 1–2 tablespoons more cold water to loosen and mellow.

Blend the sauce

Stir in the extra virgin olive oil by hand to slightly round the flavors and add gloss. Chill briefly (2–3 minutes) if needed; the sauce should be bright and cold but pourable.

Finish sauce

Optional: Strain the sauce through a fine-mesh sieve for a silky texture, pressing with the back of a spoon. Discard solids.

Taste final sauce and adjust seasoning. If very spicy, blend in additional lime juice or a small pinch of sugar.

Using a spoon or small ladle, evenly drizzle the serrano aguachile sauce over the hamachi and mandarin arrangement, using about 3–4 tablespoons of sauce. Be respectful of the fish—coat, don’t drown.

Dress the crudo

Sprinkle toasted sesame seeds and freshly cracked black pepper over the dish. Add thin radish slices for crunch if using. Adjust final salt if necessary (remember the sea salt added earlier).

Add garnishes

Serve immediately as a happy hour shared plate. Provide extra sauce on the side if desired.

fresh yellowtail (hamachi) loin, sashimi-grade

mandarin orange segments, peeled and membranes removed

microgreens or cilantro leaves

fleur de sel or flaky sea salt

neutral oil (grapeseed or canola)

fresh serrano chiles, stemmed (adjust to heat)

fresh lime juice

cold water

sea salt

granulated sugar or agave (optional, to balance)

shallot, small, peeled and roughly chopped

fresh cilantro leaves (stems removed)

extra virgin olive oil

toasted sesame seeds (white or black)

thinly sliced radish (optional)

freshly cracked black pepper

Preheat oven to 400°F (200°C). Wash and dry the mini sweet peppers. Slice each pepper lengthwise in half and remove seeds and membranes. Place pepper halves cut-side up on a rimmed baking sheet lined with parchment.

Prepare peppers

Brush the outside and inside of each pepper lightly with 2 tbs olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set the tray aside while you make the filling.

In a large mixing bowl, combine 6 oz softened cream cheese and 1 cup ricotta. Beat together with a rubber spatula or hand mixer until smooth and slightly airy (about 1–2 minutes).

Stir in 1 cup grated Parmesan and 1 cup shredded mozzarella until evenly incorporated.

In a small sauté pan over medium heat, warm 1 tbs of olive oil (from the reserved oil) and add 1/2 cup finely minced yellow onion. Cook, stirring occasionally, until translucent and fragrant, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant; remove from heat and let cool slightly.

Fold the cooled onion and garlic into the cheese mixture along with 2 tbs chopped fresh parsley, 1 tbs chopped fresh basil, 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Mix thoroughly so the aromatics are evenly distributed.

Add 1 lightly beaten egg, 1/2 cup panko breadcrumbs, and 1 tsp Dijon mustard to the cheese-aromatic mixture. Fold until combined; the mixture should hold together and be scoopable. If too loose, add up to 2 tbs more panko; if too dry, add 1–2 tbs ricotta or a splash of milk.

Using a small spoon or a piping bag fitted with a wide tip, fill each pepper half with the cheese mixture, mounding slightly but not overfilling. Arrange filled peppers evenly on the prepared baking sheet.

Sprinkle the tops lightly with a pinch additional grated Parmesan if desired. Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until filling is set, cheeses are melted, and pepper edges begin to brown.

For a golden top, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove peppers from the oven and let rest 3 minutes. Sprinkle 2 tbs toasted pine nuts or chopped walnuts over the peppers, then garnish with 2 tbs microgreens or chopped chives. Serve warm or at room temperature as a happy-hour appetizer.

mini sweet peppers

extra-virgin olive oil (for brushing)

cream cheese, softened

ricotta cheese

grated parmesan cheese

shredded mozzarella cheese

yellow onion, finely minced

garlic cloves, minced

fresh parsley, finely chopped

fresh basil, finely chopped

lemon zest

red pepper flakes

large egg, lightly beaten

panko breadcrumbs

Dijon mustard

toasted pine nuts or chopped walnuts (optional)

microgreens or chopped chives (for garnish)

Cut potatoes into 1/4 - 1/3 inch sticks. Rinse under cold water, then place in a bowl with cold water and ice. Soak for 30 minutes to 1 hour to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Prep and soak

Heat 3 inches of oil in a heavy pot or fryer to 325°F (163°C). Fry potatoes in small batches for 3–4 minutes until they are softened but not colored. Remove to a wire rack or paper towel-lined tray to drain and cool. Maintain oil temperature.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain on a rack, and immediately season with kosher salt (about 1 tsp total) while hot.

Second fry (crisp)

In a small bowl, combine 3 tablespoons softened unsalted butter, chopped parsley, chives, lemon zest, sea salt, and 1/4 tsp black pepper. Mix until smooth and homogeneous. Shape into a log on plastic wrap if desired and chill briefly to firm up, or keep at room temperature to finish steak.

Heat a small sauté pan over medium heat and add 1 teaspoon tomato paste and the minced shallot. Cook 1–2 minutes until fragrant and shallot is softened but not browned.

Add 3 tablespoons dry red wine to deglaze the pan, scraping any browned bits, and reduce by about half (1–2 minutes).

Add 1 cup beef stock and the thyme sprig. Bring to a simmer and reduce gently until the sauce coats the back of a spoon, about 8–10 minutes. Discard thyme sprig.

Off heat, whisk in 1 tablespoon cold unsalted butter a little at a time to mount the sauce and add sheen. Season to taste with salt and pepper. Keep warm.

Pat the 10 oz NY strip steak dry with paper towels. Generously season both sides with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Let rest at room temperature for 20–30 minutes if time allows.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon canola oil and swirl to coat. When the oil is shimmering and just starting to smoke, place the steak in the pan away from you.

Sear steak without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and herb over the steak repeatedly (baste) for another 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- 1 minute for rarer/more done steaks. Use an instant-read thermometer for accuracy.

Transfer steak to a cutting board and rest 5–7 minutes. Top with a slice or dollop (about 1 tablespoon) of herb butter while resting so it melts into the steak.

Slice steak against the grain into 1/4-inch slices. Arrange on plate alongside fries and spoon red wine demi over or beside the steak. Serve immediately.