DARK CHOCOLATE CAKE

CARROT CAKE

San Marzano tomatoes, pork and beef, basil, parmigiano, rigatoni, garlic bread

BOLOGNESE

blue crab, hand peeled shrimp, cilantro, avocado aioli, chili garlic crunch sauce, frise, fennel

CRAB CAKE

beer batter, coleslaw, tartar sauce, fries

HALIBUT & CHIPS

bechamel, gruyere, raclette, mozzarella, panogratto, baguette

CAULIFLOWER GRATIN

guajillo dressing – pumpkin seed & walnut crumb – arugula -goat cheese ajo blanco puree – onion

10 ACRES FARM ROASTED BEETS

blue crab, hand peel shrimp, cilantro, avocado aioli, smoky chili aioli, mix greens, fennel, citrus vinaigrette

CRAB CAKE SALAD

ricotta and herb stuffed – roasted confit tomatoes – basil – fior di latte mozzarella

AGNOLOTTI

house made fresh fettucine, san marzano tomatoes, parmigiano

CHICKEN PARMIGIANA

half a dozen fresh shucked oysters – baked with spinach cream – garlic cheese – pangrattato

GRATIN BAKED OYSTERS

your choice of Sirloin or Striploin, fries, arugula salad, demi glaze

STEAKS

San Marzano tomatoes, pork and beef, basil, parmigiano, + garlic baguette | 3

SPAGHETTI BOLOGNESE

GRUYÈRE POTATO GRATIN FRIES

Berryman Farms ground beef and port, bechamel sauce, mozzarella, spinach, parmigiano, + garlic baguette | 3

LASAGNA

10 Acres sourdough, crushed avocado, sriracha mayo, Berryman farm bacon, 2 poached eggs, chimi churri

HEALTHY-ISH TOAST

chili & sultana agrodolce chutney, tahini, mint, cilantro, almond, cumin

CARROTS AGRODOLCE

chives – dill – greens or crispy crushed potatoes

CRAB OMELETTE

our seasonal farm coulis – chantilly cream

NEW YORK CHEESECAKE

seasonal vegetables – arugula – hummus – pickled vegetables – lentils – almonds – orange maple vinaigrette

10 ACRES FARM SALAD

6oz sirloin, focaccia, garlic aioli, smoked cheddar, balsamic, arugula

STEAK SANDWICH

tuna conserva, seasonal vegetables, hardboiled egg, potatoes, cucumber, pickled tomato, olives, honey dijon vinaigrette, greens

ALBACORE TUNA SALAD

artisan greens, craisins, spicy pumpkin seeds, pecans, goat cheese

GREEN SALAD

Berryman Farms ground beef, secret sauce, american cheese, lettuce, onions

THE BURGER

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

Preheat the Oven

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together eggs, milk, oil, and vanilla extract until well combined.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth.

Combine Mixtures

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.

Bake the Cake

In a bowl, combine the butter, brown sugar, flour, cinnamon, and oats. Mix until crumbly.

Make the Streusel

Once the cakes have cooled, sprinkle the streusel topping evenly over the top of each cake.

Sprinkle on Cake

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down, about 10 minutes. Blend until smooth, then strain if desired.

Prepare the Coulis

Place one cake layer on a serving plate, spoon some berry coulis over it, then top with the second layer. Drizzle more coulis over the top before serving.

Assemble the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Brown sugar

Ground cinnamon

Rolled oats

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

Prepare the Oven and Pan

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

In another bowl, mix the oil and eggs until well blended. Stir in the grated carrots and nuts if using.

Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Cool the Cakes

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

Make the Cream Cheese Icing

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook until the berries are soft and the mixture is bubbling. Mash the berries with a fork and simmer for about 5 minutes. Strain through a fine-mesh sieve to remove seeds if desired.

Prepare the Berry Coulis

Once the cakes are completely cool, spread a layer of cream cheese icing between the two cake layers and then cover the top and sides with the remaining icing.

Frost the Cake

Slice the cake and serve with a drizzle of berry coulis on each piece.

Serve with Coulis

Large eggs

Grated carrots

Chopped walnuts or pecans (optional)

Cream cheese, softened

Unsalted butter, softened

Powdered sugar

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Prepare the Sauce

Add ground pork and ground beef to the skillet, cooking until browned and fully cooked.

Add Meat

Stir in the San Marzano tomatoes, breaking them up with a spoon. Season with salt and black pepper.

Add Tomatoes

Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.

Simmer

Stir in fresh basil in the last 5 minutes of cooking.

Add Basil

Remove from heat and stir in grated Parmigiano-Reggiano cheese.

Finish

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

Cook Rigatoni

In a small bowl, mix softened butter with garlic powder and chopped parsley.

Prepare Garlic Butter

Spread the garlic butter mixture evenly over the cut sides of the baguette.

Assemble Garlic Bread

Place the baguette on a baking sheet and broil in the oven for 2-3 minutes or until golden brown.

Toast

Serve the Bolognese sauce over the rigatoni and enjoy with garlic bread on the side.

Combine and Serve

San Marzano tomatoes

Ground pork

Ground beef

Fresh basil

Garlic

Olive oil

Black pepper

Parmigiano-Reggiano cheese

Rigatoni pasta

French baguette

Butter

Garlic powder

Parsley

In a large bowl, combine blue crab meat, hand peeled shrimp (chopped), cilantro, bread crumbs, beaten egg, mayonnaise, Dijon mustard, salt, and black pepper. Mix gently until well combined.

Prepare the Crab Cake Mixture

Using your hands, form the mixture into patties about 2 inches in diameter. Place the formed crab cakes on a parchment-lined baking sheet.

Form the Crab Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.

Chill the Crab Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Crab Cakes

Remove the crab cakes from the skillet and let them rest on a paper towel. Serve hot with avocado aioli and drizzle with chili garlic crunch sauce. Garnish with frisée and fennel.

Serve

blue crab meat

hand peeled shrimp

cilantro, chopped

bread crumbs

egg, beaten

mayonnaise

Dijon mustard

salt

black pepper

olive oil

Peel and cut the potatoes into even-sized fries. Rinse in cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Prepare the Fries

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Chill in the refrigerator until serving.

Make the Coleslaw

In a small bowl, mix together mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and salt. Adjust seasoning to taste and refrigerate until ready to use.

Prepare the Tartar Sauce

In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually add beer until smooth. Dredge halibut fillets in the batter, allowing excess to drip off. Carefully place fillets in hot oil and fry for 4-5 minutes on each side, or until golden and cooked through. Remove and drain on paper towels.

Fry the Halibut

Halibut fillets

Beer (lager or ale)

Vegetable oil (for frying)

Potatoes (Russet or Idaho)

Green cabbage (shredded)

Carrots (shredded)

Mayonnaise

Apple cider vinegar

Sugar

Dill pickles (finely chopped)

Capers (finely chopped)

Preheat your oven to 375°F (190°C). Cut the cauliflower into florets and steam or boil until just tender, about 5-7 minutes. Drain well and set aside.

Prepare the Cauliflower

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, then bring to a simmer. Cook until thickened, about 5 minutes. Add nutmeg, salt, and black pepper to taste.

Make the Bechamel Sauce

Remove the sauce from heat and stir in the grated Gruyere, Raclette, and mozzarella until melted and smooth.

Combine the Cheeses

In a large baking dish, layer the steamed cauliflower florets. Pour the cheese sauce over the cauliflower, ensuring it is evenly coated.

Assemble the Gratin

In a separate bowl, mix the diced baguette with the panogratto. Sprinkle this mixture evenly over the cheese sauce in the baking dish.

Add Topping

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let cool for a few minutes before serving.

Bake

Cauliflower

Milk

Nutmeg

Gruyere cheese, grated

Raclette cheese, grated

Mozzarella cheese, shredded

Panogratto (or breadcrumbs)

Baguette, crust removed and diced

Preheat the oven to 400°F (200°C). Wash the beets, trim the tops, and wrap them in aluminum foil. Drizzle olive oil, salt, and pepper over the beets before sealing the foil.

Prepare the Beets

Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into wedges.

Roast the Beets

Soak the guajillo peppers in hot water for 15 minutes to soften. Remove seeds and stems. In a blender, combine soaked peppers, garlic, lime juice, olive oil, salt, and honey. Blend until smooth.

Dark Chocolate Cake

Carrot Cake

Bolognese

Crab Cake

Halibut & Chips

Cauliflower Gratin

10 Acres Farm Roasted Beets

Crab Cake Salad

Agnolotti

Chicken Parmigiana

Gratin Baked Oysters

Steaks

Spaghetti Bolognese

Gruyère Potato Gratin Fries

Lasagna

Healthy-ish Toast

Carrots Agrodolce

Crab Omelette

New York Cheesecake

10 Acres Farm Salad

Steak Sandwich

Albacore Tuna Salad

Green Salad

The Burger