koji-marinated steak, korean bbq butter, charred onion salsa, beef fat french fries

GRILLED PRIME HANGER STEAK

4oz prime cut skirt steak, korean bbq butter, chimichurri, white cheddar eggs, breakfast potatoes

HANGER STEAK & EGGS

acorn squash hummus, pickled mango, roasted garlic zhoug, za'atar, grilled flatbread

GRILLED STEAK SKEWERS

maple glazed fried chicken, toasted coconut-pecan brioche french toast

FRIED CHICKEN & FRENCH TOAST

elote, black bean mole, cotija-lime crema, corn salsa

STREET CORN TAQUITOS

three sea scallops, sweet corn grits, chili glazed pork belly, mojo verde

SEARED SCALLOPS

spicy green thai curry, jasmine rice, parsnip, peppers, turmeric crunchies

GRILLED SALMON

COCONUT FRIED SHRIMP

tepache-marinated pork chop, plantain & sweet potato mash, shallots, aged rum sauce

DOUBLE CUT BONE-IN PORK CHOP

RUM BATTERED COD

sweet corn grits, BBQ butter, andouille sausage

SHRIMP AND GRITS

couscous, broccolini, blistered cherry tomatoes, chermoula butter, pistachio dukkah, spanish chorizo

MOROCCAN SPICED HALIBUT

salsa verde, smoked tomato, pickled jalapeno, fried egg, poblano crema

LOBSTER ENCHILADAS

PINEAPPLE UPSIDE DOWN BREAD PUDDING

miso onions, pickles, american cheese, west-coast burger sauce

DOUBLE CHEESEBURGER

HOUSE MADE KIMCHI

pineapple, poblano pepper, shiitake mushroom, tamari, chili crisp

SPAM FRIED RICE

impossible chorizo, bell pepper, broccolini, cashew queso, pibil, tomatillo salsa

CHORIZO & BROCCOLINI TAMALES

smoky aioli, pickled carrot & daikon, cilantro

JERK SPICED CHICKEN BURGER

house kimchi, ozark forest mushrooms, jasmine rice, spicy mayo

CHILI-GLAZED PORK BELLY

NASHVILLE HOT FRIED OYSTERS

COCONUT-PECAN BRIOCHE FRENCH TOAST

pecans, oyster mushrooms, manchego, chihuahua, smoky tomato sauce, pickled summer squash

SUMMER VEGGIE BURGER

lump crab, sweet corn, passion fruit, honey mustard

CRAB FRITTERS

Place the hanger steak in a dish and cover it with koji marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Steak

In a bowl, combine softened unsalted butter, gochujang, soy sauce, minced garlic, and sesame oil. Mix until well combined and set aside.

Mix Ingredients

Preheat a grill to medium-high heat. Toss quartered red onions in olive oil and grill until charred and tender, about 5-7 minutes. Remove from grill and chop.

Grill the Onions

In a bowl, mix the grilled onions with chopped cilantro, lime juice, and salt. Set aside.

Combine Salsa Ingredients

Heat beef fat in a deep fryer or heavy pot to 350°F (175°C). Carefully add the cut fries in batches and fry until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Prepare the Fries

Preheat the grill to high heat. Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let rest for 5 minutes before slicing.

Cook the Steak

Slice the hanger steak and serve with Korean BBQ butter melted on top, charred onion salsa on the side, and crispy beef fat fries.

Serve

Hanger steak

Koji marinade

Salt

Pepper

Unsalted butter

Gochujang

Soy sauce

Garlic, minced

Sesame oil

Red onions, quartered

Olive oil

Cilantro, chopped

Lime juice

Russet potatoes, cut into fries

Beef fat (tallow)

Season the skirt steak with salt and black pepper. Heat a skillet over medium-high heat and add the Korean BBQ butter. Once melted, add the steak and cook for about 3-4 minutes on each side for medium-rare. Remove from heat and let it rest.

Prepare and Cook the Steak

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Prepare the Chimichurri

In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Sprinkle the shredded white cheddar over the eggs and cover until melted.

Cook the Eggs

In a separate skillet, heat olive oil over medium heat. Add the diced potatoes, paprika, salt, and black pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10-12 minutes.

Cook the Potatoes

Slice the rested steak and arrange it on a plate. Add the white cheddar eggs and breakfast potatoes alongside. Drizzle the chimichurri over the steak and serve immediately.

Plate the Dish

Skirt steak

Korean BBQ butter

Fresh parsley, chopped

Red wine vinegar

Red pepper flakes

Black pepper

Eggs

White cheddar cheese, shredded

Butter

Potatoes, diced

Paprika

Peel and slice the mango. In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until sugar dissolves. Pour over mango slices and let sit for at least 30 minutes.

Prepare the Pickled Mango

Preheat oven to 400°F (200°C). Cut acorn squash in half, remove seeds, and roast cut-side down on a baking sheet for 30-40 minutes until tender. Scoop out flesh and blend with tahini, lemon juice, garlic, olive oil, salt, and water until smooth.

Make the Acorn Squash Hummus

In a food processor, combine cilantro, green chili, roasted garlic, olive oil, lemon juice, and salt. Blend until smooth.

Prepare the Zhoug

Mix dried thyme, oregano, sumac, and sesame seeds in a small bowl.

Make the Za'atar

In a mixing bowl, combine all-purpose flour, yogurt, baking powder, and salt. Mix until a dough forms, then knead lightly. Divide into 4 pieces and roll out into flatbreads.

Prepare the Flatbread

Cut sirloin steak into 1-inch cubes. In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Toss the steak cubes in the marinade and let sit for at least 15 minutes. Thread steak onto skewers.

Prepare the Steak Skewers

Preheat grill to medium-high heat. Grill the steak skewers for about 8-10 minutes, turning occasionally until cooked to desired doneness. Grill flatbreads for 2-3 minutes on each side until slightly charred.

Grill the Skewers and Flatbread

Sirloin steak

Garlic powder

Skewers

Acorn squash

Tahini

Lemon juice

Garlic

Water

Mango

White vinegar

Sugar

Fresh cilantro

Green chili

Roasted garlic

Dried thyme

Dried oregano

Sumac

Sesame seeds

All-purpose flour

Yogurt

Baking powder

In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken thighs, cover, and marinate in the refrigerator for at least 1 hour (or overnight).

Marinate the Chicken

In a separate bowl, mix together the flour and cornstarch. Dredge the marinated chicken in the mixture, ensuring it's well coated.

Prepare the Coating

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken thighs for about 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels and drizzle with maple syrup.

Fry the Chicken

In a bowl, whisk together eggs, milk, and vanilla extract. Dip each slice of brioche in the egg mixture, allowing it to soak slightly.

Make the French Toast

In another skillet, melt butter over medium heat. Cook the soaked brioche slices for about 3-4 minutes on each side until golden.

Cook the French Toast

In a separate pan, toast coconut flakes and chopped pecans over low heat until lightly browned.

Toast the Coconut and Pecans

Serve the fried chicken alongside the French toast, drizzled with maple syrup and topped with the toasted coconut and pecans.

brioche bread

eggs

milk

vanilla extract

coconut flakes

pecans, chopped

butter

In a bowl, combine elote, black beans, and cheddar cheese. Mix until well combined.

Make the Filling

Spoon a small amount of the filling onto each corn tortilla. Roll tightly and secure with a toothpick if necessary.

Assemble the Taquitos

In a large skillet, heat vegetable oil over medium heat. Fry the taquitos until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Taquitos

In a mixing bowl, whisk together sour cream, cotija cheese, lime juice, and garlic powder until smooth.

Combine Ingredients

In a bowl, combine corn, red onion, cherry tomatoes, cilantro, jalapeño, salt, and lime juice. Mix well and adjust seasoning to taste.

Mix Salsa Ingredients

In a saucepan, sauté diced onion and garlic until fragrant. Add black beans, cumin, chili powder, vegetable broth, and salt. Simmer for 10 minutes, then blend until smooth.

Cook the Mole

Corn tortillas

Elote (grilled corn, kernels removed)

Black beans, canned (drained and rinsed)

Cheddar cheese, shredded

Vegetable oil

Sour cream

Cotija cheese, crumbled

Corn kernels (fresh or frozen)

Red onion, diced

Cherry tomatoes, halved

Jalapeño, diced (seeds removed)

Onion, diced

Cumin

Chili powder

Vegetable broth

In a saucepan, bring vegetable broth and water to a boil. Gradually stir in sweet corn grits and reduce heat to low. Cook for 20 minutes, stirring occasionally until creamy. Season with salt and pepper.

Prepare the Sweet Corn Grits

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add pork belly and cook until crispy on both sides, about 4-5 minutes. Stir in chili paste and cook for an additional 1-2 minutes. Remove from heat and set aside.

Cook the Pork Belly

Season sea scallops with salt and pepper. In the same skillet, add the remaining tablespoon of olive oil over high heat. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

In a small bowl, mix together minced garlic, lime juice, and chopped fresh cilantro. This will be your mojo verde sauce.

Prepare the Mojo Verde

On a plate, spoon the sweet corn grits, top with crispy pork belly, and place the seared scallops on top. Drizzle with mojo verde sauce before serving.

Sea scallops

Sweet corn grits

Pork belly

Chili paste

Preheat the grill to medium-high heat. In a bowl, mix olive oil, salt, pepper, and lime juice. Brush this mixture over the salmon fillets.

Prepare the Salmon

Place the salmon fillets on the grill and cook for about 6-8 minutes per side, or until the fish flakes easily with a fork.

Grill the Salmon

In a pot, combine coconut milk, green curry paste, and vegetable broth. Bring to a simmer.

Cook the Curry

Add sliced bell peppers and parsnips to the pot. Cook for 10-15 minutes until the vegetables are tender.

Add Vegetables

Stir in fish sauce and fresh basil before serving.

Season the Curry

In a saucepan, combine jasmine rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until water is absorbed.

Prepare the Rice

In a bowl, mix panko breadcrumbs with turmeric powder and olive oil. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden and crispy.

Grilled Prime Hanger Steak

Hanger Steak & Eggs

Grilled Steak Skewers

Fried Chicken & French Toast

Street Corn Taquitos

Seared Scallops

Grilled Salmon

Coconut Fried Shrimp

Double Cut Bone-in Pork Chop

Rum Battered Cod

Shrimp And Grits

Moroccan Spiced Halibut

Lobster Enchiladas

Pineapple Upside Down Bread Pudding

Double Cheeseburger

House Made Kimchi

Spam Fried Rice

Chorizo & Broccolini Tamales

Jerk Spiced Chicken Burger

Chili-glazed Pork Belly

Nashville Hot Fried Oysters

Coconut-pecan Brioche French Toast

Summer Veggie Burger

Crab Fritters