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

parmesan butter cream sauce, crispy artichokes, pea shoots

FETTUCINI ALFREDO

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

POTATO GNOCCHI

tomato-based chicken and vegetable with wild rice

HOUSE SOUP*

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

YAYA'S DOUBLE CUT PORK CHOP*

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

BEEF SHORT RIBS*

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

DUCK BREAST

argula salad, sweet and sour aioli, radish, dill, cucumber, red pepper relish

SALMON CAKES

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

PAN SEARED SALMON*

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

CARROT CAKE

olive tapenade, grated parmesan cheese, cracked black pepper

YAYA'S HOUSE BREAD

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

CHEESECAKE

candied butternut squash, sun dried cranberries, mixed mushrooms, balsamic gastrique, parmesean crisp

BUTTERNUT SQUASH RISOTTO

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

COLOSSAL SHRIMP COCKTAIL

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

SCALLOPS & SHRIMP

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

CRISPY CHICKEN SALAD

casarecce pasta, spinach, marinara, sherry cream sauce, demi, feta cheese

LAMB MEATBALLS

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

10oz PRIME TOP SIRLOIN

pan seared, pecan brown butter sauce, capers, lemon, wild rice saute with apples, roasted butternut squash, peas

BARRAMUNDI*

vanilla bean, turbinado sugar, fresh berries and shortbread cookie

CRÈME BRÛLÉE

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

BEEF CARPACCIO

chicken butter jus, crispy Yukon potatoes, roasted garlic, olives, caperberries, chilis

BRINED & ROASTED 1/2 CHICKEN*

(please order with entrée to allow 20 minute preparation time)

CHOCOLATE SOUFFLÉ*

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding water as needed to achieve desired consistency.

Make the Hummus

In a serving bowl, transfer the hummus and create a swirl on top. Drizzle with chili oil. Sprinkle crumbled feta cheese and chopped kalamata olives on top.

Prepare the Accompaniments

Warm the pita bread in a toaster or on a skillet until soft. Cut into wedges for serving.

Warm the Pita

Arrange the warm pita, fresh cut veggies, and hummus bowl on a platter. Enjoy!

Serve

Canned chickpeas

Tahini

Lemon juice

Garlic

Olive oil

Cumin

Salt

Chili oil

Feta cheese

Kalamata olives

Pita bread

Fresh cut veggies (carrots, cucumbers, bell peppers)

In a large skillet, cook the Italian pork sausage and ground beef over medium heat until browned. Drain any excess fat. Add roasted tomatoes, minced garlic, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.

Prepare the Sauce

In a saucepan, heat heavy cream over low heat. Add minced garlic and simmer for 5 minutes. Set aside.

Make the Garlic Cream

In a bowl, combine ricotta cheese, fresh basil, and a pinch of salt. Mix well and set aside.

Prepare the Ricotta

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of meat sauce on the bottom, followed by a layer of egg noodles. Add half of the garlic cream, then half of the ricotta mixture, and sprinkle with Italian cheese blend. Repeat the layers, finishing with meat sauce and a final layer of cheese on top.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

Bake

Let the lasagna cool for 10 minutes before slicing. Serve warm, garnished with fresh basil if desired.

Italian pork sausage

Ground beef

Fresh egg noodles

Roasted tomatoes

Heavy cream

Ricotta cheese

Italian cheese blend

Fresh basil

Black pepper

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

Cook the Fettuccini

In a large saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth.

Add the cooked fettuccini to the sauce, tossing to coat the pasta evenly. Remove from heat and set aside.

Combine Pasta and Sauce

In a separate skillet, heat the olive oil over medium-high heat. Add the artichoke hearts and sauté until they are crispy and golden brown, about 5-7 minutes.

Crispy Artichokes

Plate the fettuccini Alfredo and top with crispy artichokes and fresh pea shoots. Serve immediately.

Fettuccini pasta

Unsalted butter

Parmesan cheese, grated

Black pepper, freshly ground

Artichoke hearts, canned or frozen and drained

Pea shoots

Preheat your oven to 400°F (200°C). Poke holes in the russet potatoes with a fork and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender. Let cool slightly, then peel and mash the potatoes until smooth.

Prepare the Potatoes

In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, gradually add more flour until manageable.

Make the Dough

On a floured surface, divide the dough into small pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece, if desired.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic (about 4 cloves) and sauté until fragrant. Stir in 1 cup of heavy cream and simmer for 5 minutes. Add grated Parmesan and stir until melted.

Prepare Garlic Cream Sauce

In a large skillet, combine the cooked gnocchi with the garlic cream sauce. Toss to coat evenly. Serve topped with crumbled gorgonzola and chopped candied walnuts.

Combine and Serve

Russet potatoes

All-purpose flour

Gorgonzola cheese, crumbled

Candied walnuts, chopped

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the diced carrots, celery, and red bell pepper to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.

Add Remaining Vegetables

Pour in the canned diced tomatoes and chicken broth. Stir to combine.

Incorporate Tomatoes and Broth

Stir in the shredded chicken, uncooked wild rice, bay leaves, thyme, salt, and black pepper.

Add Chicken and Rice

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the wild rice is cooked and tender.

Simmer the Soup

Remove the bay leaves and stir in the chopped parsley. Adjust seasoning to taste, and serve hot.

Finish and Serve

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Red bell pepper, diced

Canned diced tomatoes

Chicken broth

Cooked chicken, shredded

Wild rice, uncooked

Bay leaves

Dried thyme

Fresh parsley, chopped

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)

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

salt

black pepper

carrots, peeled and chopped

parsnips, peeled and chopped

butter

heavy cream

arugula

apple, sliced

walnuts, chopped

balsamic vinegar

potatoes, julienned

vegetable oil

baby carrots

honey

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.

Hummus & Pita

Yaya's Lasagna

Fettucini Alfredo

Potato Gnocchi

House Soup*

Yaya's Double Cut Pork Chop*

Beef Short Ribs*

Duck Breast

Salmon Cakes

Pan Seared Salmon*

Carrot Cake

Yaya's House Bread

Cheesecake

Butternut Squash Risotto

Colossal Shrimp Cocktail

Scallops & Shrimp

Crispy Chicken Salad

Lamb Meatballs

10oz Prime Top Sirloin

Barramundi*

Crème Brûlée

Beef Carpaccio

Brined & Roasted 1/2 Chicken*

Chocolate Soufflé*