Ross Deutsch

Roasted Squash with Marinated Feta

Dark Chocolate Peanut Butter Date Bark

Bucatini Alle Vongole in Bianco

Chicken Stock

Tagliatelle with Wild Boar Ragù

Classic Chicken Salad

Gnocchi au Poivre

Ribeye Chop with Charred Shallot–Bordelaise & Crispy Leeks

Wild Boar Tortellini

Salmon with Pistachio Dukkah Crust

Maui Nui Venison with Black Garlic–Soy Glaze & Fried Shallot

Brie with Beer Honey and Crushed Salted Peanuts

Citarella Carbonara w/ White Truffles

Pecorino Romano PDO Gnocchi

Salsa Verde (Herb Sauce)

Ground Wild Boar & Mushroom Meat Pie

Classic Duck Confit w/ Crispy Potatoes, Fresh Corn Polenta, and Charred Grape Agrodolce

Red Wine Braised Short Ribs

Biscuits & Gravy

Maple Pecan Pie with Bourbon Whipped Cream

Caviar Potato Pancake with Egg Yolk Center

Firehook Crackers w/ Loaded Queso Fundido, Chorizo & Pickled Jalapeno

Cherry Tomato Confit

Baby Back Ribs with Chili-Infused Honey

Simply Roasted Whole Chicken

Filet over Warm Herb Salad

Pistachio Truffles with Pistachio Cherry Ganache

Greens with Marinated Feta & Shallot Dijon Vinaigrette

Chimichurri

Braised Leeks with Burrata and Salsa Verde

Crispy Sage Potato Gratin with Gruyère, Pecorino & Crispy Speck

Smoked Porcini-Crusted Prime Rib with Roasted Shallot and Brown Butter Jus

Fresh Corn “Cornbread” with Miso Honey Glaze

Maui Nui Ground Venison Shepherd’s Pie

Pecorino Romano PDO Gougères + Gnocchi

Maui Nui Venison Summer Sausage Carbonara

Citrus & Fennel Salad with Pistachios & Mint

Tomahawk for Two

Blue Cheese Mousse with Pear

Bona Furtuna Sunday Sauce with Squid Ink Busiate

Smoked Harissa-Rubbed Lamb Shoulder with Smoked Paprika Labneh

Authentic Khao Soi with Coconut Curry, Chicken, and Crispy Noodles