Fresh Fettuccine with Sautéed Mushrooms, Leeks, Cream, and Parmesan

Fresh Fettuccine

Grilled Creekstone Farms Filet Mignon, Potato Gratin, Haricot Vert and Bordelaise

Grilled Creekstone Farms Filet Mignon

Fried green tomatoes with sauce Romesco, corn relish, and two sunny side up Farm eggs

Fried Green Tomatoes with Sauce Romesco

Allen Brothers NY Strip with Potato Puree, Asparagus and Demi Glace

Allen Brothers NY Strip

Pan Roasted Half Chicken with Wild Mushroom Risotto, Truffle Oil and Parmesan

Pan Roasted Half Chicken

Chocolate Caramel Nut Torte

Fresh Fettuccini with Traditional Bolognese Sauce, Parmesan

Fettuccini with Traditional Bolognese

Local Mushroom, Leek, Asparagus and Kenny's White Cheddar Omelette with Weisenberger grits, roast tomatoes, bacon

Local Mushroom, Leek, Asparagus and Kenny’s White Cheddar Omelette

Warm Brussels Salad with Pancetta, Golden Raisins, Dijon Dressing

Warm Brussels Salad

Shaved Apple, Fig Jam and white Cheddar Panini, Petite Salad with Herb Vinaigrette

Shaved Apple, Fig Jam and white Cheddar Panini

Grilled Berkshire Pork Chop with Stoneground Grits, Brussels and Whole Grain Mustard Creme

Grilled Berkshire Pork Chop

Gruyere and spinach quiche with field greens, French vinaigrette, smoked bacon

Gruyere and Spinach Quiche

Grilled Ora King Salmon with Greek Salad, Tomato, Capers and Feta Cheese

Grilled Ora King Salmon

Beef Carpaccio with Horseradish Cream, Truffle Oil, Parmesan and Arugula

Beef Carpaccio

Creme Brulee

Oysters Rockefeller

Arborio Rice Risotto with Leeks, Sauteed Mushroom and Grilled Free Range Chicken

Arborio Rice Risotto

Pan seared Idaho trout with roasted potato, wilted spinach, lemon and capers in brown butter

Pan Seared Idaho Trout with Roasted Potato

Grilled Petite Filet Mignon with Potato Gratin, Haricot Vert and Demi Glace

Grilled Petite Filet Mignon

Chocolate Pot de Creme

Lemon Currant Scones, Orange Marmalade

House Made Chicken Salad with Marcona Almond, Grapes, Honeycrisp Apple, Celery, Field Greens and House Dressing

House Made Chicken Salad

Ora King Salmon with Couscous, Asparagus and Sauce Pistou

Ora King Salmon

Capellini Pasta with Roasted Roma Tomato, Fresh Mozzarella, Basil and Parmesan Reggiano

Capellini Pasta with Roasted Roma Tomato

In a large pot of boiling salted water, cook the fresh fettuccine for 2-3 minutes until al dente. Drain and reserve a bit of pasta water.

Cook the Fettuccine

Add the cooked fettuccine to the skillet with the mushroom and cream sauce. Toss to combine, adding reserved pasta water if needed to loosen the sauce.

Combine Pasta and Sauce

Serve immediately with additional grated Parmesan cheese on top.

Serve

Olive oil

Leeks, sliced

Mushrooms, sliced

Heavy cream

Parmesan cheese, grated

Salt and pepper

Preheat the grill to high heat. Rub the filet mignon steaks with olive oil, salt, and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from grill and let rest for 5 minutes before serving.

Season and Grill

Preheat the oven to 375°F (190°C). In a baking dish, layer the sliced potatoes. In a saucepan, heat the heavy cream, minced garlic, salt, and pepper until warmed. Pour over the potatoes and top with grated Gruyère cheese. Dot with butter. Bake for 45-50 minutes until golden and bubbly.

Prepare and Bake

In a skillet, heat olive oil over medium heat. Add the haricot vert and sauté for about 5-7 minutes, or until tender. Season with salt and black pepper to taste.

Sauté

In a saucepan, sauté the minced shallots in butter until translucent. Add red wine and thyme, and reduce by half. Add the beef stock and reduce further until thickened. Season with salt and black pepper to taste.

Make the Sauce

Creekstone Farms Filet Mignon

Salt

Black pepper

Russet potatoes

Garlic cloves

Gruyère cheese

Butter

Haricot vert (French green beans)

Red wine

Beef stock

Shallots

Thyme

Slice the green tomatoes into 1/2 inch thick slices. Set up a breading station with three bowls: one with flour, one with buttermilk mixed with eggs, and one with cornmeal mixed with salt and black pepper. Dredge each tomato slice in flour, dip in the buttermilk mixture, and then coat in cornmeal.

Prepare the Fried Green Tomatoes

Heat vegetable oil in a large skillet over medium heat. Fry the breaded tomato slices for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Tomatoes

In a food processor, combine roasted red bell peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth. Adjust seasoning to taste.

Make the Sauce Romesco

In a bowl, mix fresh corn kernels, finely diced red onion, chopped cilantro, lime juice, and salt. Stir to combine.

Prepare the Corn Relish

In a non-stick skillet, melt butter over low heat. Crack the farm eggs into the skillet and cook until the whites are set but the yolks remain runny. Season with salt.

Cook the Eggs

On each plate, place a few fried green tomato slices, top with sauce Romesco, add a spoonful of corn relish, and place the sunny side up eggs on the side.

Assemble the Dish

Green tomatoes

Cornmeal

All-purpose flour

Eggs

Buttermilk

Vegetable oil

Season the Allen Brothers NY Strip steaks with olive oil, salt, and black pepper. Let them sit at room temperature for 30 minutes.

Prepare the Steak

Preheat a grill or skillet over medium-high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Cook the Steak

Peel and chop the russet potatoes. Boil in salted water until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and white pepper. Mash until smooth and creamy.

Make the Puree

Trim the ends of the asparagus and toss with olive oil, salt, and pepper.

Prepare the Asparagus

Grill or sauté the asparagus for about 5-7 minutes until tender-crisp.

Cook the Asparagus

In a saucepan, combine beef stock, red wine, chopped shallots, and thyme. Simmer until reduced by half, about 20-30 minutes. Strain and finish with butter.

Make the Demi Glace

On a plate, create a bed of potato puree, top with sliced NY Strip steak, arrange asparagus on the side, and drizzle with demi glace.

Serve the Dish

Allen Brothers NY Strip Steak

Olive Oil

Black Pepper

Russet Potatoes

Heavy Cream

White Pepper

Fresh Asparagus

Beef Stock

Red Wine

Preheat the oven to 400°F (200°C). Pat the half chicken dry with paper towels. Rub the chicken with olive oil, salt, black pepper, minced garlic, and fresh thyme.

Prepare the Chicken

Heat an oven-safe skillet over medium-high heat. Place the chicken skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken over and transfer the skillet to the preheated oven.

Pan Roasting

Roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest for 10 minutes before serving.

Roast

half chicken

olive oil

salt

black pepper

fresh thyme

garlic cloves, minced

Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

Prepare the Base

In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt together over a pot of simmering water or in the microwave, stirring until smooth. Allow to cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Stir in the melted chocolate mixture.

Mix Wet Ingredients

Sift the all-purpose flour into the chocolate mixture and fold gently until just combined. Then fold in the chopped mixed nuts.

Combine Dry Ingredients

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bake

In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, heavy cream, and sea salt. Stir constantly until the mixture comes to a boil, then reduce heat and simmer for 5-7 minutes until thickened.

Prepare the Caramel Sauce

Once the torte is completely cool, pour the warm caramel sauce over the top, allowing it to drip down the sides. Let it set for about 30 minutes.

Assemble the Torte

Slice the torte and serve as a decadent dessert. Enjoy!

Dark chocolate (chopped)

Unsalted butter

Granulated sugar

Vanilla extract

Mixed nuts (chopped, such as walnuts, almonds, and pecans)

Sweetened condensed milk

Brown sugar

Sea salt

In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.

Prepare the Bolognese Sauce

Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat with a spoon. Stir in the minced garlic and cook for another minute.

Add Meat and Garlic

Pour in the red wine and let it simmer for a few minutes until reduced slightly. Then add the crushed tomatoes, salt, and pepper. Stir to combine.

Add Wine and Tomatoes

Lower the heat and let the sauce simmer for about 30 minutes, stirring occasionally. If it gets too thick, add a splash of water.

Simmer the Sauce

Stir in the milk and let it cook for an additional 10 minutes. Adjust seasoning with salt and pepper.

Finish with Milk

While the sauce is simmering, cook the fresh fettuccini according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.

Cook the Fettuccini

Toss the cooked fettuccini with the Bolognese sauce until well coated. Serve with grated Parmesan cheese and garnish with fresh basil.

Combine and Serve

Fresh Fettuccini

Ground Beef

Ground Pork

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned Tomatoes, crushed

Milk

Parmesan Cheese, grated

Fresh Basil, for garnish

In a saucepan, cook Weisenberger grits according to package instructions. Set aside when done.

Prepare the Grits

In a skillet over medium heat, add halved cherry tomatoes and cook until blistered, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, cook bacon until crispy, then crumble and set aside.

Cook the Tomatoes and Bacon

In the same skillet, melt butter over medium heat. Add chopped leeks, mushrooms, and asparagus. Sauté until vegetables are tender, about 5-7 minutes.

Sauté Vegetables

In a bowl, beat eggs with salt and black pepper. Pour the egg mixture into the skillet over the sautéed vegetables. Cook until the edges start to set, then sprinkle shredded white cheddar on top. Cook until the eggs are fully set and cheese is melted, about 3-4 minutes.

Make the Omelette

Slide the omelette onto a plate, serve with Weisenberger grits, topped with roasted tomatoes and crumbled bacon. Enjoy!

Local Mushrooms, sliced

Leek, chopped

Asparagus, trimmed and cut into 1-inch pieces

Kenny's White Cheddar, shredded

Weisenberger grits

Cherry tomatoes, halved

Bacon, cooked and crumbled

Trim and halve the Brussels sprouts. Rinse them under cold water and set aside.

Prepare the Brussels Sprouts

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the drippings in the skillet.

Cook the Pancetta

In the same skillet with pancetta drippings, add the Brussels sprouts. Season with salt and black pepper. Sauté for 5-7 minutes until they are tender and slightly caramelized.

Sauté the Brussels Sprouts

Stir in the golden raisins and cook for another 2-3 minutes, until they are plump and warmed through.

Fresh Fettuccine

Grilled Creekstone Farms Filet Mignon

Fried Green Tomatoes With Sauce Romesco

Allen Brothers Ny Strip

Pan Roasted Half Chicken

Chocolate Caramel Nut Torte

Fettuccini With Traditional Bolognese

Local Mushroom, Leek, Asparagus And Kenny’s White Cheddar Omelette

Warm Brussels Salad

Shaved Apple, Fig Jam And White Cheddar Panini