White Sturgeon

honey greek yogurt ice cream, candied thyme

Peach Pistachio Baklava

cream cheese panna cotta, rum raisins, nocino ice cream

Candied Walnut Carrot Cake

hook & line caught in Lake Superior, summer squash crépinette, sauce arrabbiata, squash relish

Oven Roasted Whitefish

trap caught near Crisfield, Maryland, avocado, almond pesto, heirloom tomato, old bay fries

Soft-Shell Crab Sandwich

Housemade Ice Creams or Sorbet

chives, sourdough croutons, artisan bacon

Topneck Clam Chowder

responsibly sourced by the Schmitz family in San Leandro, California, tomatillo shakshuka, herb fougasse

Oak Grilled Skirt Steak

Kaluga

seasonal mixed greens, vinaigrette, sourdough croutons

Seasonal Salad

almond cake, roasted strawberries, amaretto chantilly, strawberry curd

Strawberry Shortcake

garlic butter, parmesan, pangrattato, chives

Baked Oysters

english muffin, sweet corn & potato hash, hollandaise

Dungeness Crab Benedict

Acme Sourdough Bread

ketchup and choice of French fries or salad

Crispy Chicken Tenders

Avocado Tartine

pico de gallo, confit egg yolk, soy glaze

Grilled Broccolini

dungeness crab, Maine lobster, tiger prawns, oysters, clams, tartare

Shellfish Indulgence Platter

sustainably raised in Arizona, cranberry bean salad, 'nduja, pest, romano beans

Oven Roasted Barramundi

Warm Chocolate Pudding Cake

trap caught off the coast of Marin County, California

Chilled Dungeness Crab

parmesan cheese and choice of butter or tomato sauce

Cheese Ravioli

Sauteed Brentwood Corn

dayboat landed out of Hokkaido, Japan, strawberry gazpacho, guanciale, sofrito, sourdough lace, strawberry relish

Scallop Ceviche

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Place the sturgeon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes.

Marinate the Sturgeon

Preheat the Grill

Remove the sturgeon from the marinade, allowing excess to drip off. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.

Grill the Sturgeon

During the last minute of grilling, add the lemon slices on the grill alongside the sturgeon and sprinkle the capers on top of the fillets.

Add Capers and Lemon

Remove the sturgeon from the grill, serve immediately, and enjoy your California-style white sturgeon with grilled lemon and capers.

Serve

White sturgeon fillets

Olive oil

Lemon juice

Garlic, minced

Fresh dill, chopped

Salt

Black pepper

Capers, rinsed and drained

Lemon slices

In a bowl, combine chopped pistachios, diced peaches, sugar, and ground cinnamon. Mix well and set aside.

Prepare the Pistachio and Peach Filling

Preheat the oven to 350°F (175°C). Melt the butter and brush a 9x13 inch baking dish with butter. Lay down one sheet of phyllo dough, brush with butter, and repeat until you have about 6 layers.

Prepare the Phyllo Dough

Spread the pistachio and peach filling evenly over the phyllo layers. Add another 6 layers of phyllo, brushing each layer with butter.

Layer the Filling

Cut the baklava into diamond shapes and bake for about 45 minutes until golden brown.

Bake the Baklava

While the baklava is baking, combine water, sugar, and vanilla extract in a saucepan. Bring to a boil and simmer for about 10 minutes.

Make the Syrup

Once the baklava is baked, pour the syrup over it and let it soak for several hours or overnight.

Finish the Baklava

In a bowl, whisk together Greek yogurt, honey, and lemon juice until smooth.

Mix the Ingredients

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze until firm.

Chill and Freeze

In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Add thyme and simmer for about 10 minutes. Remove thyme and let it cool on parchment paper.

Prepare the Candied Thyme

Phyllo dough

Unsalted butter

Pistachios, chopped

Peaches, diced

Sugar

Ground cinnamon

Water

Vanilla extract

Greek yogurt

Honey

Fresh thyme

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, then fold in the grated carrots, walnuts, and candied ginger.

Prepare the Cake Batter

Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.

Bake the Cake

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Prepare the Gelatin

In a saucepan, heat the heavy cream and sugar over medium heat until just boiling. Remove from heat and stir in the bloomed gelatin and vanilla extract. Add in the cream cheese and blend until smooth.

Make the Panna Cotta Mixture

Pour the mixture into serving cups and refrigerate for at least 4 hours until set.

Chill the Panna Cotta

In a bowl, combine raisins and dark rum. Let them soak for at least 1 hour or overnight for best results.

Soak the Raisins

In a saucepan, combine heavy cream, whole milk, and sugar. Heat until warm. In a separate bowl, whisk egg yolks, then slowly pour in the warm cream mixture while whisking constantly. Return to the saucepan and cook until thickened.

Prepare the Ice Cream Base

Remove from heat, stir in nocino liqueur and vanilla. Chill the mixture in the fridge, then churn in an ice cream maker according to manufacturer's instructions.

All-purpose flour

Granulated sugar

Brown sugar

Baking powder

Baking soda

Vegetable oil

Large eggs

Grated carrots

Chopped walnuts

Candied ginger

Cream cheese

Heavy cream

Gelatin powder

Raisins

Dark rum

Whole milk

Egg yolks

Nocino liqueur

Preheat Oven

Place the whitefish fillets on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper. Squeeze lemon juice over the top.

Prepare Whitefish

Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Bake Fish

In a bowl, combine the shredded summer squash, ricotta cheese, Parmesan cheese, eggs, breadcrumbs, salt, and black pepper.

Mix Ingredients

Shape Crépinette

In a skillet, heat olive oil over medium heat and cook the patties until golden brown on both sides, about 3-4 minutes per side.

Cook Crépinette

In a saucepan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add crushed tomatoes and salt. Simmer for 10-15 minutes, stirring occasionally.

Make Sauce

Finish Sauce

In a bowl, combine diced zucchini, red bell pepper, red onion, olive oil, red wine vinegar, salt, and black pepper.

Mix Relish Ingredients

Let the relish sit for at least 30 minutes before serving to allow flavors to meld.

Chill Relish

Whitefish fillets

Lemon wedges

Summer squash

Ricotta cheese

Parmesan cheese, grated

Eggs

Breadcrumbs

Crushed red pepper flakes

Canned crushed tomatoes

Fresh basil, chopped

Zucchini, diced

Red bell pepper, diced

Red onion, diced

Red wine vinegar

Preheat the oven to 425°F (220°C). Cut the russet potatoes into fries. In a bowl, toss the fries with olive oil and Old Bay seasoning until evenly coated.

Cut and Season the Potatoes

Spread the seasoned fries on a baking sheet in a single layer. Bake in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Rinse the soft-shell crabs under cold water and pat dry. Heat a skillet over medium-high heat with a little oil. Sauté the crabs for about 3-4 minutes on each side until crispy and golden brown.

Prepare the Soft-Shell Crabs

Slice the avocado and heirloom tomato. On each bread roll, spread a generous amount of almond pesto, add the sautéed soft-shell crab, and top with avocado and tomato slices.

Assemble the Sandwich

Soft-shell crab

Avocado

Heirloom tomato

Almond pesto

Bread rolls (for sandwiches)

Russet potatoes

Old Bay seasoning

In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is well combined.

Combine Base Ingredients

Puree the seasonal fruit in a blender or food processor until smooth. If desired, strain the puree to remove seeds or pulp for a smoother texture.

Prepare Seasonal Flavor

Combine the fruit puree with the base mixture. Add lemon juice and any additional flavors. Mix well to combine.

Mix Flavors

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Mixture

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Seasonal fruit (e.g., strawberries, peaches, mangoes)

Additional flavors (e.g., chocolate, nuts, herbs)

In a large pot, cook the artisan bacon over medium heat until crispy. Remove and crumble, leaving the rendered fat in the pot.

Cook the Bacon

In the same pot, add butter and sauté the onion, celery, and garlic until softened, about 5 minutes.

Sauté Vegetables

Add the diced potatoes, clam juice, thyme, bay leaf, salt, and pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Add Potatoes and Seasonings

Stir in the cleaned topneck clams and heavy cream. Cook for another 5-7 minutes or until the clams open.

Add Clams and Cream

While the chowder is cooking, preheat the oven to 375°F (190°C). Toss the cubed sourdough bread with olive oil and spread on a baking sheet. Bake for 10-15 minutes or until golden brown.

Prepare Croutons

Remove the bay leaf from the chowder. Ladle the chowder into bowls, top with crumbled bacon and chopped chives, and serve with sourdough croutons.