Wok Seared Calamari

Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce. 

Kogi Dog

A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja. 

Fried Oyster BLT

Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens. 

Pickle Brine Chicken Sandwich

Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja. 

Kalbi Steak Tips

Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce. 

Baked Gnocchi Mac & Cheese

As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition I’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!

Island Made Clams Linguine

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.

New Products 11/01/18

Holy macaroni! This week we’ve added 33 new items to our inventory! Let’s start with our 24 new Pasta items. We’ve added 14 varieties of Cortona pasta. We’ve also added 2 new pastas from Highland Market, 5 new items from Zerega – where they’ve been making pasta since 1848, and 3 new whole grain pastas from Patria. The Maine pizza dough makers at The Dough Co. have been making the switch to all-natural ingredients and we’re stocking them for you, see the 3 sizes of their new all-natural white dough ball below. From Pillsbury we’ve added two new convenient Freezer-to-Oven items, Chocolate Chunk Scones and Orange Twirl Dough. From Esbenshade we’ve added 15/1 dozen count of grade A white eggs. From Knorr we’ve added gluten free hollandaise sauce mix. Lastly, from FPI we’ve added 15-20 ct tail-on P&D cooked shrimp.

Chicken Fried Pork

Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.

Cabo Burger

Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli. 

Cheesy Bacon Tater Tot Pie

Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.

Baja Chicken Sandwich

Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.

Caramelized Ribeye Tacos

Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.

Seared Snapper Roja

Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes. 

Deuces Wild Quesadilla

Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon. 

Korean Chicken Tacos

Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing. 

Seared Cauliflower Steak

Fresh kalbi marinated seared cauliflower grilled until tender and served on a bed of greens. Finished with Ken’s Boom Boom Sauce and cilantro. 

East LA Tachoes

Fried tater tots with Kogi Salsa Roja, grilled carne asada, fresh jalapenos, tomatoes, green onions, cilantro and drizzled with Salsa Roja. 

Grilled Serrano Salmon

Grilled salmon topped with Kogi garlic serrano sauce and served with a fiery Asian slaw and sauteed baby bok choy.