Wild Mushroom Medley, Campanelle, Spinach, Truffle Mushroom Cream, Fresh Shaved Black Truffle, Balsamic Glaze, Parmigiano-Reggiano

Wild Mushroom Campanelle

New Zealand Lamb, Creamy Parmesan Polenta, Cherry Balsamic Reduction, Pistachio & Basil Gremolata

Lamb Lollipops

Roasted Cauliflower Steak, Chimichurri, Roasted Fingerling Potatoes, Asparagus

Cauliflower Steak

Butterflied Chicken Breast, Traditional Piccata Sauce, Capers, Parsley, Lemon, Linguine with Creamy Lemon White Wine Sauce, Parmigiano-Reggiano

Chicken Piccata

8oz Blackened Salmon, Jasmine Rice, Creamy Avocado Salsa Verde, Roasted Peppers, Onions, Pineapple and Lime

Salmon

Vanilla Bean Cheeseake, Strawberrry Rhubarb Compote, Fresh Strawberries

Strawberry Rhubarb Cheesecake

Sliced Filet Medallions, Roasted Peppers And Onions, Black Pepper Aioli,  Balsamic Reduction

Filet Bruschetta

PEI Scallops, Capers, Cornichon, Shallots, White Wine, Lemon, Parsley

Scallops

Vanilla Custard, Caramelized Sugar, Fresh Berries

Creme Brûlée

14oz Aged Choice Angus Ribeye, Bleu Cheese Compound Butter, Asparagus, Roasted Baby Potatoes, Fingerling Chips

Ribeye

Sous Vide Spanish Octopus, Fresnos, Crispy Capers, Chipotle Aioli, Red Posole Glaze, Toasted Pine Nuts & Cilantro-Lime Gremolata

Grilled Octopus

Crispy Calamari, Pickled Fresnos, Spicy Parma Rosa, Parmigiano-Reggiano

Spicy Calamari

Sushi-grade Hamachi, Jalapeno, Grapefruit, Sesame Seeds, Chives, Grapefruit & Soy Vinaigrette

Hamachi Crudo

Aged Beef Tenderloin, Creamy Bleu Cheese and Caramelized Onion Orzo, Beef Bordelaise, Cherry Balsamic Reduction

Filet Bites

Chef’s Choice Cut of American Wagyu, Chimichurri, Choice Of One Side

Wagyu Steak

Roasted Summer Vegetables, Green Olives, Capers, San Marzano Tomato Sugo, Campanelle, Parmigiano-Reggiano

Vegetable Primavera

Parmesan, Provolone, Gruyère Alfredo, Linguine, Parmigiano-Reggiano

Linguine Alfredo

Alaskan King Crab*, Shrimp*, Seafood Pomodoro, Handmade Squid Ink Spaghetti, Fresno Peppers, Parmigiano-Reggiano

Spicy Seafood Spaghetti

Bay Scallops, Shrimp, Mussels, Cannellini Beans, Tomato, Fennel

Seafood Zuppa

Thatch Island Oysters, Creamed Spinach, Bacon, Parmesan, Herb Panko, Lemon

Grilled Oysters Rockefeller

Deep Sea Crab, Blue Crab, Gulf Shrimp, Cream Cheese, Jalapeño Pineapple Salsa, Garlic Piquillo Pepper Aioli

Shrimp & Crab Cakes

Crispy Eggplant, Fresh Mozzarella, Balsamic Reduction, Basil-Pistachio Emulsion, Tomato Basil Pico

Eggplant Bruschetta

Tiramisu Gelato, Dark Chocolate Sphere, Lady Fingers, Warm Salted Caramel

Blooming Tiramisu

Blueberries, Oats, Vanilla Bean Gelato, Honey

Blueberry Cobbler

Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add mixed wild mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and black pepper.

Sauté the Mushrooms

Lower the heat and pour in the heavy cream and truffle oil to the skillet with mushrooms. Stir to combine and let simmer for 2-3 minutes until slightly thickened.

Prepare the Cream Sauce

Add fresh spinach to the skillet and cook until wilted, about 2 minutes.

Add Spinach

Add the cooked campanelle pasta to the skillet and toss gently to combine all ingredients. Adjust seasoning if necessary.

Combine Pasta and Sauce

Plate the pasta and garnish with shaved black truffle, a drizzle of balsamic glaze, and a generous sprinkle of grated Parmigiano-Reggiano cheese.

Serve

Campanelle Pasta

Mixed Wild Mushrooms (e.g., shiitake, oyster, cremini)

Fresh Spinach

Heavy Cream

Truffle Oil

Fresh Black Truffle (for shaving)

Balsamic Glaze

Parmigiano-Reggiano Cheese (grated)

Garlic (minced)

Olive Oil

Salt

Black Pepper

In a bowl, mix olive oil, minced garlic, salt, and black pepper. Add the lamb chops, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour.

Marinate the Lamb

Preheat your grill or skillet over medium-high heat. Remove lamb from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Cook the Lamb

New Zealand lamb chops

Olive oil

Garlic cloves

Black pepper

Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.

Slice the Cauliflower

Brush both sides of the cauliflower steaks with olive oil, and sprinkle with salt and black pepper.

Season the Steaks

Place the cauliflower steaks on a baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

Roast the Steaks

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until finely chopped and well combined.

Combine Ingredients

Halve the fingerling potatoes lengthwise and toss with olive oil, salt, and black pepper.

Prepare Potatoes

Spread the potatoes on a baking sheet and roast in the same oven as the cauliflower for about 20-25 minutes until crispy and golden.

Roast Potatoes

Trim the ends of the asparagus and toss with olive oil, salt, and black pepper.

Prepare Asparagus

Add asparagus to the baking sheet with the cauliflower in the last 10 minutes of roasting to cook until tender.

Roast Asparagus

Cauliflower

Fresh Parsley

Fresh Cilantro

Garlic

Red Wine Vinegar

Red Pepper Flakes

Fingerling Potatoes

Asparagus

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.

Season the butterflied chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Sear the Chicken

In the same skillet, add the minced garlic and sauté for about 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits. Allow to simmer for 2-3 minutes.

Make the Piccata Sauce

Add the chicken broth and capers to the skillet. Return the chicken to the skillet and simmer for an additional 5-7 minutes, until the chicken is cooked through.

Add Broth and Capers

In a separate saucepan, combine the heavy cream and remaining butter. Heat over low until melted. Stir in the grated Parmigiano-Reggiano and mix until smooth.

Make Creamy Lemon Sauce

Toss the cooked linguine with the creamy lemon sauce. Plate the pasta and top with the chicken piccata. Garnish with chopped parsley and serve.

Combine Everything

Chicken breasts, butterflied

All-purpose flour

Unsalted butter

Garlic, minced

Lemon juice

Chicken broth

Capers, drained

Fresh parsley, chopped

Linguine pasta

Heavy cream

White wine

Parmigiano-Reggiano, grated

Rub the salmon fillet with olive oil and blackening seasoning. Set aside.

Prepare the Salmon

Heat a skillet over medium-high heat. Cook the salmon for about 4-5 minutes on each side or until cooked to your desired doneness.

Cook the Salmon

In a pot, combine jasmine rice and water. Bring to a boil.

Prepare the Rice

Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork.

Cook the Rice

In a blender, combine avocado, cilantro, lime juice, garlic, olive oil, and salt. Blend until smooth and creamy.

Blend Salsa Verde

Chop bell pepper and onion into bite-sized pieces. Toss with olive oil, salt, and black pepper.

Prepare Vegetables

Spread the vegetables and pineapple chunks on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, stirring halfway through.

Roast Vegetables

Salmon fillet

Blackening seasoning

Jasmine rice

Water

Avocado

Fresh cilantro

Lime juice

Bell pepper

Onion

Pineapple chunks

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Prepare the crust

In a large bowl, beat the cream cheese until smooth. Add sour cream, granulated sugar, and vanilla bean paste. Mix until combined. Add eggs one at a time, mixing well after each addition.

Make the cheesecake filling

Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Bake the cheesecake

In a medium saucepan, combine rhubarb, strawberries, brown sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10-15 minutes. Let cool.

Prepare the strawberry rhubarb compote

Once the cheesecake is fully cooled, spread the strawberry rhubarb compote over the top. Chill in the refrigerator for at least 4 hours or overnight.

Assemble the cheesecake

Slice the cheesecake and serve with additional fresh strawberries, if desired.

cream cheese

sour cream

granulated sugar

vanilla bean paste

eggs

graham cracker crumbs

unsalted butter

strawberries

rhubarb

brown sugar

lemon juice

In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15-20 minutes until it thickens. Set aside to cool.

Prepare the Balsamic Reduction

Season the filet mignon with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the filet medallions for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest before slicing.

Cook the Filet Medallions

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the roasted red bell peppers and cook for another 2 minutes. Season with salt to taste.

Sauté the Onions and Peppers

In a bowl, combine mayonnaise, minced garlic, and black pepper. Mix well and adjust seasoning if necessary.

Make the Black Pepper Aioli

Slice the crusty bread or baguette into 1-inch pieces and toast them lightly. Spread a layer of black pepper aioli on each slice, top with sliced filet medallions, sautéed peppers and onions, and a drizzle of balsamic reduction. Garnish with fresh basil leaves.

Assemble the Bruschetta

Filet mignon

Roasted red bell peppers

Mayonnaise

Balsamic vinegar

Fresh basil leaves

Crusty bread or baguette

Finely chop the shallots, capers, and cornichon. Set aside.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove scallops and set aside.

Sear the Scallops

In the same skillet, add the chopped shallots and cook until translucent. Add the capers and cornichon, stirring for another minute. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the sauce to reduce for about 3-4 minutes.

Make the Sauce

Return the scallops to the skillet and gently coat them with the sauce. Cook for an additional minute to warm through. Garnish with fresh parsley before serving.