Duke’s Mayo Caramel Cake

Roasted Seasonal Vegetables, Field Peas, Local Greens, Brown Rice Middling, Smoked Mushroom Miso Dressing

Grain & Veggie Bowl

B.E.C. Biscuit

Gorgonzola Cream, Toasted Walnuts (with Grilled Chicken + 5.5)

Sweet Potato Ravioli

Candied Shallot, Toasted Walnut Gremolata, Herb Potato Cake

Today’s Cut from Shipley Beef*

Gorgonzola Cream, Bacon Jam, Mashed Potatoes, Today’s Vegetable

Grilled 6 oz Filet*

Crispy Rice & Ahi Tuna*

Mac & Cheese or Potato Salad, Seasonal Slaw, Lusty Monk Mustard, Seasonal Can of Wine

Chicken & Biscuits

Seasonal Cast-Iron Sweet Roll

Preserved Lemon Mayo, Local Greens, Red Onion, Potato Bun

Salmon Burger*

Shoyu Glaze, Carolina Gold Rice, Sautéed Kale

Bronzed Sesame Salmon*

Muscadine Glaze, Sweet Potato Cornbread Dressing (allow extra time during lunch hours)

Buttermilk Brined & Grilled Half Chicken

Local Greens, Avocado, Seasonal Veggies, Grilled Rice Cake, Wontons, Sesame Dressing, Wasabi, Shoyu Glaze

Seared Ahi Tuna Salad

Baked Marinated Vermont Goat Cheese

Poached Eggs*, Pancetta, Roasted Cherry Tomatoes, Arugula, Herb Hollandaise, Grilled Sourdough

Rustic Benedict

House Crust, Chorizo, Red Sauce, Cheddar-Jack Cheese, Scallions, Queso Fresco, Fried Eggs*

Breakfast Pizza

Fried Egg*, Tomato & Pepper Jam, Avocado, Pickled Onion, Citrus Hollandaise, English Muffin

Crab Cake Benny Stack

Crab Cakes

Red Cabbage Slaw, Apple Mustard, White Cheddar, Seeded Rye

Chicken Reuben

Brown Rice, Monterey Jack, Cheddar, Avocado, Lime Crema, Local Greens, Red Salsa

Black Bean and Chicken Tortilla

Red Cabbage Slaw, Apple Mustard, Vegan Cheddar, Seeded Rye

Tofu

Fried Chicken Biscuit

Vanilla Ice Cream, Chocolate Sauce & Caramel

Callebaut Brownie

Apple Chutney, Carolina Gold Rice Pilaf, Toasted Walnuts, Sauteed Kale

Grilled Heritage Pork Chop*

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

Preheat and Prepare

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, mix together the sugar, Duke’s mayonnaise, vanilla extract, and eggs until well combined.

Combine Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cakes

Once cooled, place one layer on a serving plate, spread a layer of caramel sauce and sprinkle with half of the sugared pecans. Top with the second layer and drizzle with more caramel sauce.

Assemble the Cake

Garnish with remaining sugared pecans and serve slices with additional caramel sauce if desired.

Serve

All-purpose flour

Granulated sugar

Duke’s mayonnaise

Baking powder

Baking soda

Salt

Vanilla extract

Eggs

Sugared pecans

Caramel sauce

In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice middling and a pinch of salt. Reduce heat, cover, and simmer for about 30-35 minutes, or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Brown Rice Middling

Preheat the oven to 400°F (200°C). Chop the seasonal vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread in a single layer. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.

Roast the Seasonal Vegetables

In a small saucepan, bring water to a boil and add the field peas. Cook for about 15-20 minutes until tender. Drain and set aside.

Prepare the Field Peas

In a large bowl, combine the cooked brown rice middling, roasted seasonal vegetables, cooked field peas, and local greens. Drizzle with smoked mushroom miso dressing and toss gently to combine.

Assemble the Bowl

Serve the grain and veggie bowl warm, garnished with additional dressing if desired.

Seasonal Vegetables (e.g., zucchini, bell peppers, carrots, Brussels sprouts)

Field Peas

Local Greens (e.g., kale, spinach, arugula)

Brown Rice Middling

Olive Oil

Pepper

Smoked Mushroom Miso Dressing

Bake the biscuits according to package instructions or your favorite homemade recipe until golden brown.

Prepare the Biscuits

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on a paper towel to drain excess grease.

Cook the Bacon

In a bowl, whisk together the eggs, milk, salt, and black pepper. In the same skillet used for bacon, add the egg mixture over low heat. Stir gently until the eggs are fully cooked and scrambled.

Scramble the Eggs

Once the eggs are scrambled, remove from heat and fold in the sharp cheddar cheese until melted and combined.

Add Cheese

Split each biscuit in half and layer with scrambled eggs and crispy bacon. Top with the other half of the biscuit and serve warm.

Assemble the Biscuit

Biscuits

Bacon

Sharp Cheddar Cheese

Milk

Black Pepper

Peel and cube the sweet potatoes, then steam them until tender. Mash the sweet potatoes and let them cool.

Prepare the Sweet Potatoes

In a large bowl, combine the flour and salt. Make a well in the center, add the egg, and mix until a dough forms. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Ravioli Dough

Mix the mashed sweet potatoes with Gorgonzola cheese, black pepper, and olive oil. Adjust seasoning to taste.

Prepare the Filling

Divide the dough into four pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin.

Roll Out the Dough

Place small spoonfuls of the filling on one sheet of dough, leaving space between each. Brush the edges with water and lay another sheet of dough on top. Press down around the filling to seal, then cut out with a ravioli cutter.

Form the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon.

Cook the Ravioli

In a saucepan, heat the heavy cream over medium heat. Add the remaining Gorgonzola cheese and stir until melted and smooth. Season with salt and pepper to taste.

Make the Gorgonzola Cream Sauce

Plate the ravioli, drizzle with Gorgonzola cream sauce, and top with toasted walnuts. If desired, add grilled chicken on top.

Sweet potatoes

Gorgonzola cheese

Heavy cream

Toasted walnuts

Black pepper

Olive oil

Grilled chicken (optional)

In a small skillet, melt butter over medium heat. Add sliced shallots and cook until they are soft, about 5 minutes. Sprinkle brown sugar over shallots and cook until caramelized, about 5 more minutes. Set aside.

Prepare the Candied Shallots

In a food processor, pulse walnuts, parsley, lemon zest, and a pinch of salt until finely chopped. Set aside.

Make the Gremolata

In a pot of boiling salted water, cook the chopped potatoes until fork-tender, about 15 minutes. Drain and mash the potatoes. Mix in egg, salt, and pepper. Form the mixture into patties.

Prepare the Herb Potato Cake

In a skillet, heat olive oil over medium heat. Add potato patties and cook until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm.

Cook the Herb Potato Cakes

Season the beef steak with salt and pepper. In the same skillet, sear the steak over high heat for about 4-5 minutes per side for medium-rare, adjusting cooking time as needed based on the thickness of the cut.

Cook the Beef Steak

Plate the herb potato cakes, top with the beef steak, spoon candied shallots over the steak, and sprinkle with walnut gremolata.

Assemble the Dish

Beef steak (your choice of cut)

Shallots

Brown sugar

Butter

Walnuts

Parsley, chopped

Lemon zest

Potatoes, peeled and chopped

In a skillet, cook the bacon over medium heat until crispy. Remove bacon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet, add brown sugar, and stir until it caramelizes. Chop the bacon and add it back into the skillet. Cook for another 5 minutes until thickened, then set aside.

Prepare Bacon Jam

In a saucepan, combine heavy cream and Gorgonzola cheese over medium heat. Stir continuously until the cheese melts and the mixture thickens. Season with salt and pepper to taste, then set aside.

Make Gorgonzola Cream

Preheat the grill to high heat. Season the filet mignon with olive oil, salt, and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from grill and let rest for a few minutes.

Grill the Filet

Blanch or sauté the fresh vegetables in a little olive oil until tender but still crisp. Season with salt and pepper.

Prepare Today’s Vegetable

Plate the filet with a generous drizzle of Gorgonzola cream, a spoonful of bacon jam, a serving of mashed potatoes, and today’s vegetable on the side.

Filet Mignon

Mashed potatoes

Fresh vegetables (e.g. asparagus or green beans)

Rinse sushi rice under cold water until the water runs clear. Combine with water in a rice cooker or pot and cook according to package instructions. Once cooked, let it cool slightly.

Cook the Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in to season the rice. Let it cool to room temperature.

Season the Rice

Once the rice is cool, take small portions (about 2 tablespoons each) and press them into rectangular shapes. Heat sesame oil in a non-stick skillet over medium-high heat and fry the rice pieces until golden brown and crispy on both sides. Remove and drain on paper towels.

Shape the Rice

While the rice is cooking, slice the ahi tuna into thin strips. Marinate with soy sauce for 10 minutes.

Prepare the Ahi Tuna

Top each crispy rice piece with a slice of marinated ahi tuna, a drizzle of spicy mayo, and a sprinkle of sesame seeds. Serve with seasonal veggies and garnish with chopped green onions.

Sushi rice

Water

Rice vinegar

Sugar

Ahi tuna steak

Sesame oil

Soy sauce

Spicy mayo

Seasonal veggies (like cucumber, avocado, or radish)

Green onions

Sesame seeds

Season chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.

Prepare the Chicken

In a large bowl, mix flour, baking powder, and a pinch of salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Do not overmix.

Make the Biscuits

Preheat your oven to 425°F (220°C). Drop spoonfuls of biscuit dough onto a baking sheet. Bake for 12-15 minutes or until golden brown.

Bake the Biscuits

Slice the cooked chicken and serve it over the biscuits. Drizzle with Lusty Monk Mustard. Serve with seasonal slaw, and a side of mac & cheese or potato salad, and a seasonal can of wine.

Boneless, skinless chicken breasts

Lusty Monk Mustard

Seasonal slaw mix

Mac & Cheese or Potato Salad (for serving)

Seasonal can of wine

In a large bowl, combine the flour, sugar, yeast, and salt. In a small saucepan, heat the milk and butter until warm and butter is melted. Let it cool slightly, then whisk in the eggs. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.

Knead the Dough

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Once the dough has risen, roll it out on a floured surface into a rectangle (about 12x18 inches). Spread softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly. Scatter the seasonal fruit on top.

Roll and Fill

Starting from one long side, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased cast-iron skillet.

Shape the Rolls

Cover the skillet with a towel and let the rolls rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.