cardamom spiced, vanilla cream cheese frosting, dulce de leche, sunflower brittle, crispy mint

CARROT CAKE

lightly smoked and pan seared, port demi-glaze, pomegranate molasses, mashed carrots and parsnips, asparagus

DUCK BREAST

port braised, mashed carrots and parsnips, apple and arugula salad, baby carrots, crispy potato sticks

BEEF SHORT RIBS*

buttermilk chicken tenders, egg, tomatoes, mozzarella, artichoke hearts, avocado, honey mustard, white balsamic vinaigrette

CRISPY CHICKEN SALAD

house-made goat cheese cheesecake on pistachio crust, strawberry rhubarb compote

CHEESECAKE

pork jus, orange supremes, citrus gastrique, corn polenta, crispy brussel sprouts

YAYA'S DOUBLE CUT PORK CHOP*

sauce Dianne, potato frites, arugula, tomatoes, red onion, blistered green beans

10oz PRIME TOP SIRLOIN

Saffron orzo, citrus beurre fondue, balsamic gastrique, peas, green beans, tomatoes

SCALLOPS & SHRIMP

Chianti demi glaze, potato puree, gorgonzola butter, asparagus

8oz CENTER CUT FILET*

brick oven roasted chicken, roasted garlic, parmesan, garlic cream, gorgonzola, candied walnuts

POTATO GNOCCHI

tomato-based chicken and vegetable with wild rice

HOUSE SOUP*

mixed mushrooms, marinara, oregano, Italian cheese blend

PEPPERONI AND SAUSAGE

lobster sherry cream sauce, crispy risotto cake, grilled asparagus, roasted grape tomatoes

PAN SEARED SALMON*

apple ginger butter, toasted hazelnuts, white truffle oil, balsamic gastrique, arugula, crispy sesame flatbread

BAKED BRIE

poached, chipotle lime cocktail sauce, avocado, cucumber, orange supremes, radish

COLOSSAL SHRIMP COCKTAIL

shaved parmesan, arugula, white balsamic vinaigrette, capers, truffle crème fraiche, ciabatta crostinis

BEEF CARPACCIO

vanilla bean, turbinado sugar, fresh berries and shortbread cookie

CRÈME BRÛLÉE

Chimichurri sauce, drizzle of Chianti demi, spätzle, mushrooms, bacon, crispy brussel sprouts, roasted tomatoes

12oz KC STRIP*

parmesan butter cream sauce, crispy artichokes, pea shoots

FETTUCINI ALFREDO

mixed mushrooms, roasted game jus, balsamic gastrique, fried silver sage

POLENTA WITH DUCK CONFIT

roasted beets, brick oven baked goat cheese, toasted pistachio, arugula, white balsamic vinaigrette

BEET SALAD

house-made hummus with chili oil, feta cheese, kalamata olives, warm pita bread, fresh cut veggies

HUMMUS & PITA

house made Italian pork and beef sausage, fresh egg noodle, roasted tomato marinara, garlic cream, herbed ricotta, Italian cheese blend

YAYA'S LASAGNA

oven dried tomato, roasted garlic, Fresno chili butter, sherry wine

LA PLANCHA SHRIMP AND MUSSELS

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, cardamom, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the oil, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots and walnuts.

Combine Ingredients

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Bake

In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

Make the Frosting

Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.

Assemble the Cake

Drizzle dulce de leche over the top of the frosted cake. Sprinkle with toasted sunflower seeds and garnish with fresh mint leaves.

Add Toppings

all-purpose flour

granulated sugar

brown sugar

baking powder

baking soda

ground cinnamon

ground cardamom

salt

vegetable oil

large eggs

vanilla extract

shredded carrots

chopped walnuts

Score the skin of the duck breasts in a crosshatch pattern. Season with salt, black pepper, and smoked paprika.

Prepare the Duck

Lightly smoke the duck breasts using a stovetop smoker or a grill with wood chips for about 15 minutes.

Smoke the Duck

Heat a skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes. Remove and let it rest.

Sear the Duck

In the same skillet, add chopped shallots and cook until translucent.

Sauté Shallots

Add port wine to deglaze the pan, scraping up any browned bits. Reduce by half.

Deglaze with Port

Add beef stock and reduce until thickened. Finish with butter.

Add Beef Stock

Boil carrots and parsnips in salted water until tender, about 15-20 minutes.

Boil Vegetables

Drain and mash with butter, cream, salt, and black pepper until smooth.

Mash the Mixture

In a separate pan, heat olive oil and sauté asparagus for about 5-7 minutes until tender. Season with salt and pepper.

Sauté Asparagus

Plate the mashed carrots and parsnips, top with sliced duck breast, drizzle with port demi-glaze and pomegranate molasses, and serve with sautéed asparagus.

Serve the Dish

Duck breasts

Salt

Black pepper

Smoked paprika

Port wine

Beef stock

Butter

Shallots, finely chopped

Pomegranate molasses

Carrots, peeled and chopped

Parsnips, peeled and chopped

Cream

Asparagus spears

Olive oil

In a large Dutch oven, heat olive oil over medium-high heat. Season beef short ribs with salt and black pepper. Sear the ribs until browned on all sides, about 8-10 minutes. Remove and set aside.

Sear the Beef

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

Sauté Vegetables

Return the short ribs to the pot. Add port wine, beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until tender.

Braise the Ribs

In a pot, boil carrots and parsnips in salted water until tender, about 20 minutes. Drain.

Cook the Vegetables

Add butter, heavy cream, salt, and pepper to the pot with the drained vegetables. Mash until smooth and creamy.

Mash the Vegetables

In a bowl, combine arugula, sliced apple, and chopped walnuts. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently.

Prepare the Salad

Heat vegetable oil in a large pot to 350°F (175°C). Fry the julienned potatoes in batches until golden and crispy, about 3-5 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

In a pan, melt butter over medium heat. Add baby carrots and honey, stirring to coat. Cook until carrots are tender and glazed, about 10-15 minutes. Season with salt.

Glaze the Carrots

beef short ribs

port wine

beef broth

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

fresh thyme

bay leaves

olive oil

black pepper

carrots, peeled and chopped

parsnips, peeled and chopped

butter

heavy cream

arugula

apple, sliced

walnuts, chopped

balsamic vinegar

potatoes, julienned

baby carrots

honey

In a bowl, combine the buttermilk, salt, and black pepper. Add the chicken tenders, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate Chicken

In a shallow dish, place the flour. Whisk the egg in another bowl.

Prepare Breading

Remove the chicken from the buttermilk marinade, letting the excess drip off. Dip each piece into the flour, then into the beaten egg, and back into the flour to create a crispy coating.

Bread Chicken

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken tenders in batches and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry Chicken

In a large bowl, combine the tomatoes, mozzarella, artichoke hearts, and diced avocado. Toss with honey mustard dressing and white balsamic vinaigrette.

Assemble Salad

Top the salad with the crispy chicken tenders. Serve immediately.

Serve

chicken tenders

buttermilk

tomatoes

mozzarella cheese, shredded

artichoke hearts, canned

avocado, diced

honey mustard dressing

white balsamic vinaigrette

Preheat the oven to 350°F (175°C). In a food processor, pulse the pistachios until finely ground. Combine the ground pistachios, sugar, melted butter, and salt in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Make the Pistachio Crust

In a large mixing bowl, combine the softened goat cheese, cream cheese, and sugar. Beat with a mixer until smooth. Add vanilla extract and mix well. Add eggs one at a time, mixing in between. Finally, mix in the heavy cream until just combined. Pour the filling over the cooled crust.

Prepare the Cheesecake Filling

Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.

Bake the Cheesecake

In a saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat until the mixture starts to bubble, then reduce heat and simmer for about 15-20 minutes or until the rhubarb has broken down and the compote thickens. Allow to cool.

Make the Strawberry Rhubarb Compote

Slice the chilled cheesecake and serve topped with the strawberry rhubarb compote.

Serve the Cheesecake

pistachios, shelled

unsalted butter, melted

goat cheese, softened

cream cheese, softened

eggs

fresh strawberries, hulled and chopped

rhubarb, chopped

lemon juice

Season the pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chops for about 4-5 minutes on each side until golden brown. Transfer to an oven and cook at 375°F (190°C) for about 15-20 minutes until cooked through.

Prepare the Pork Chops

In a pot, combine pork bones, onion, carrot, celery, garlic, thyme, bay leaf, and water. Bring to a boil, then simmer for about 3-4 hours. Strain the liquid and reduce until flavorful.

Make the Pork Jus

In a saucepan, combine sugar and vinegar. Cook over medium heat until the sugar dissolves and the mixture thickens. Add orange juice and zest, stirring to combine. Simmer for a few minutes until thickened.

Prepare the Citrus Gastrique

In a saucepan, bring water to a boil. Gradually whisk in cornmeal and reduce to a simmer. Stir frequently for about 20 minutes until thick. Stir in butter, parmesan, and salt until creamy.

Cook the Corn Polenta

Toss halved brussel sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until crispy and golden.

Crispy Brussel Sprouts

On a plate, serve the polenta topped with the pork chop, drizzled with pork jus and garnished with citrus gastrique. Arrange crispy brussel sprouts and orange supremes on the side.

Assembly

Pork chops (double cut)

Peel and cut the potatoes into thin strips. Rinse under cold water and pat dry.

Carrot Cake

Duck Breast

Beef Short Ribs*

Crispy Chicken Salad

Cheesecake

Yaya's Double Cut Pork Chop*

10oz Prime Top Sirloin

Scallops & Shrimp

8oz Center Cut Filet*

Potato Gnocchi

House Soup*

Pepperoni And Sausage

Pan Seared Salmon*

Baked Brie

Colossal Shrimp Cocktail

Beef Carpaccio

Crème Brûlée

12oz Kc Strip*

Fettucini Alfredo

Polenta With Duck Confit

Beet Salad

Hummus & Pita

Yaya's Lasagna

La Plancha Shrimp And Mussels