USDA Choice Sirloin Steak breaded Southern fried chicken style, served on top of our special recipe biscuit and smothered in homemade country gravy. Served with homemade mashed potatoes and fresh veggies

Chicken Fried Steak

A hearty choice of two center cut boneless chops lightly seasoned and grilled or order 'em with our special recipe breading. Served with homemade mashed potatoes and fresh veggies

Boneless Pork Chops

Grilled Cheese & Tomato Slices

Four pancakes made with our own recipe chocolate batter loaded with chocolate chips and topped with whipped cream

Chocolate Chocolate Chip Pancakes

Short Stack

Six wedges of French toast covered in our homemade strawberry compote, then covered with fresh in season strawberries, bananas and whipped cream

Fresh Strawberry Banana French Toast

Two giant slices of our freshly baked French toast stuffed with our special recipe four cheese blend we use for our crepes. Topped with vanilla icing, then finished with fresh strawberries and blueberries (in season) and lightly dusted with powdered sugar

Four Cheese Fresh and Fruity French Toast

Fresh blueberries or strawberries (in season) with whipped cream

Fresh Blueberry or Strawberry Waffle (No compote)

Four pancakes cooked with our 55-year-old special recipe chocolate buttermilk pancake batter with gobs of real crumbled Oreo cookies cooked right in the batter, then topped with our homemade vanilla icing. Finished with more crumbled Oreo cookies sprinkled on top of the pancakes

Chocolate Oreo® Pancakes

Topped with ice cream and your choice of apple, blueberry or strawberry compote. Finished with whipped cream

The Alaskan Waffle

Our delicious malted Belgian waffle cut into four wedges. Smothered in our homemade four cheese blend then topped with fresh blueberries (in season) and fresh strawberries, finished with whipped cream.

Four Cheese Fresh Fruit Waffle

All our compotes are made with fresh fruit in season. Enjoy your choice of strawberry or blueberry or cinnamon apple. Finished with whipped cream

Fresh Fruit Compote Waffle

8 ounces of tender, hand-breaded chicken breast sliced into four pieces and placed atop four wedges of our Belgian waffle

Chicken Waffle

Malted Belgian Waffle

If steaks are thicker than 1/2", place each between two sheets of plastic wrap and pound with a meat mallet until about 1/4" thick. Trim any large fat pieces. Pat steaks dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from pantry).

Prepare steaks

In a shallow bowl, whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp salt and 1 tsp black pepper. In a second bowl whisk together 2 cups buttermilk, 2 large eggs and 1 tbsp hot sauce (optional) until smooth.

Make dredge & egg wash

Working one at a time: coat a steak in the flour mixture, shaking off excess; dip into the buttermilk-egg mixture, then return it to the flour mixture and press the flour onto the surface to form a thick crust. Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.

Bread the steaks (double-dip)

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2"–1" (approximately 3–4 cups depending on pan). Heat over medium-high until it reaches 350°F (175°C) or until a pinch of flour sizzles on contact. Fry steaks in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer fried steaks to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish remaining steaks and make gravy. Reserve about 4 tbsp of pan drippings for the gravy (or scrape and pour oil into a heatproof bowl and leave brown bits in pan).

Fry steaks

Preheat oven to 450°F (230°C). In a large bowl whisk together 2.5 cups flour, 1.5 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Stir in 1 tsp honey if using. Add 1 cup buttermilk and stir just until the dough comes together (do not overmix).

Make biscuit dough

Turn dough onto a lightly floured surface, pat to about 1" thick and fold/press gently twice to create layers. Use a 2.5" round cutter (or inverted glass) to cut 6 biscuits. Place on a parchment-lined sheet, brush tops lightly with a little extra buttermilk if desired, and bake 12–14 minutes until golden. Keep warm while frying and assembling.

Shape & bake

After frying steaks, leave about 4 tbsp of pan drippings in the frying pan over medium heat (or melt 4 tbsp butter if you reserved oil). Sprinkle in 1/2 cup flour and whisk continuously for 1–2 minutes to cook the raw flour taste and incorporate the drippings; it should form a paste and turn slightly golden.

Make roux

Slowly whisk in 3 cups warm whole milk, a little at a time, to avoid lumps. Bring to a gentle simmer, whisking constantly until thickened, about 5–7 minutes. Season with 1 tsp salt, 1.5 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce if using. Taste and adjust seasoning. If gravy is too thick, whisk in a few tablespoons of additional milk to reach desired pourable consistency. Keep warm on very low heat.

Finish gravy

Place 2 lbs peeled and cut potatoes in a pot and cover with cold water by 1". Add 1/2 tsp salt to the water and bring to a boil. Reduce to a simmer and cook until fork-tender, 15–20 minutes. Drain well.

Cook potatoes

Return potatoes to the pot and over low heat dry for 1 minute. Add 4 tbsp butter and 1/2 cup warmed milk/cream. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Mash & season

Toss 3 cups mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan in the 450°F oven for 10–12 minutes until tender-crisp, or steam for 4–6 minutes until just tender. Keep warm.

Cook vegetables

Split warm biscuits and place one half on each plate. Place a hot fried steak on top of each biscuit. Generously ladle country gravy over the steak and biscuit, allowing some to run onto the plate. Add a scoop of mashed potatoes and a portion of vegetables to each plate. Garnish with chopped fresh parsley. Serve immediately.

USDA Choice sirloin steaks (pounded thin)

All-purpose flour (for dredge)

Cornstarch

Baking powder

Paprika

Onion powder

Garlic powder

Salt (for flour mix)

Black pepper (for flour mix)

Buttermilk (for soak)

Large eggs

Hot sauce (optional, for buttermilk)

Neutral oil for frying (vegetable or peanut)

All-purpose flour

Baking soda

Salt

Cold unsalted butter, cubed

Buttermilk

Honey (optional, for slightly sweet biscuit)

Pan drippings (from frying) or butter

Whole milk

Freshly ground black pepper

Worcestershire sauce (optional)

Russet potatoes, peeled and cut into 1-2" chunks

Unsalted butter

Whole milk or cream, warmed

Black pepper

Fresh mixed vegetables (carrots, green beans, broccoli)

Olive oil

Chopped fresh parsley

Pat pork chops dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, and paprika, pressing seasoning lightly into the meat.

Prepare Chops

Preheat grill to medium-high (about 400°F / 200°C). Brush chops with 1 tablespoon olive oil. Place on grill and cook 4–5 minutes per side for 1-inch thick chops, turning once, until internal temperature reads 145°F (63°C). Remove to a plate, tent loosely with foil and rest 5 minutes before serving.

Grill or Pan-Sear (Grill Method)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chops and cook 4–5 minutes per side for 1-inch thick chops, reducing heat to medium if exterior browns too fast. Cook until internal temperature reaches 145°F (63°C). Transfer chops to a plate, tent with foil and rest 5 minutes.

Pan-Sear (Stovetop Method)

Place flour in a shallow dish. In a second dish whisk the egg with buttermilk. In a third dish combine breadcrumbs, Parmesan, oregano, onion powder, 1/4 tsp salt and a pinch of pepper.

Set up Breading Station

If chops are thicker than 1 inch, lightly flatten to even thickness with the palm of your hand or a meat mallet. Dredge each chop in flour, shake off excess, dip in egg-buttermilk, then press into breadcrumb mixture to coat evenly on both sides. Let rest 5 minutes to help coating adhere.

Bread the Chops

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Add breaded chops and cook 4–5 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper-towel-lined plate and rest 5 minutes.

Cook Breaded Chops

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes. Drain well.

Return drained potatoes to the pot over low heat for 1 minute to dry. Remove from heat. Add butter and warm milk; mash with a potato masher until smooth and no large lumps remain. Season with 1/4 tsp salt (adjust to taste) and 1/4 tsp black pepper. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add carrots and simmer 3 minutes, then add broccoli and continue to cook 2–3 minutes until bright and tender-crisp (total 5–6 minutes). Drain well.

Toss drained vegetables with 1 tablespoon butter, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm and serve alongside chops and mashed potatoes.

If using, sprinkle chopped parsley over mashed potatoes and vegetables. Serve two pork chops (grilled or breaded) with a generous scoop of mashed potatoes and the buttered vegetables. Offer lemon wedges for a bright squeeze over the chops if desired.

center-cut boneless pork chops

kosher salt

freshly ground black pepper

garlic powder

paprika

olive oil

all-purpose flour

large egg

buttermilk

plain breadcrumbs (or panko)

grated Parmesan cheese

dried oregano

onion powder

vegetable oil (for shallow frying)

russet potatoes (peeled, cut into 1–1.5 inch chunks)

unsalted butter

whole milk

salt

broccoli florets

baby carrots

lemon wedges (optional)

fresh parsley, chopped (optional)

Bring bread and cheese to room temperature if possible (10–15 minutes). This helps cheese melt evenly. Grate or thinly slice the cheddar and mozzarella so they layer and melt quickly.

Prep bread and cheese

Spread mayonnaise (if using) on the inside of one bread slice and Dijon mustard (if using) on the other. Pile the cheddar (and mozzarella, if using) evenly on one slice, leaving a small margin at the edges to prevent overflow when melting. Top with the second slice, mayonnaise/dijon sides facing the cheese.

Assemble sandwich

Spread the 1 tablespoon of unsalted butter evenly over the outside of both bread slices. If you prefer a lighter crust, use 1/2 tablespoon on each side.

Butter bread

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place the sandwich in the skillet, buttered side down. Cook gently for 3–4 minutes until the bottom is golden-brown and the cheese begins to soften. Press down lightly with a spatula for even contact. Flip the sandwich and cook the other side 2.5–4 minutes until golden and the cheese is fully melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Cook sandwich

Transfer the grilled cheese to a cutting board and let rest 1 minute (this keeps melted cheese from oozing out excessively). Slice diagonally or down the middle and keep warm while finishing tomatoes.

Rest and slice

While the sandwich cooks or rests, slice the tomato into 1/4-inch thick rounds. Choose slices that hold shape and match the sandwich width.

Slice tomato

Arrange tomato slices on a small plate. Drizzle the 1/2 teaspoon extra-virgin olive oil evenly over the slices. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper across the tomatoes. If using, tear or stack fresh basil leaves on top of the slices and add a light pinch (1/8 tsp) of red pepper flakes for a subtle kick.

Season tomatoes

Allow the seasoned tomato slices to sit 1–2 minutes so flavors marry and the salt draws out a bit of juice, creating a brighter taste.

Let sit briefly

If the sandwich needs additional browning after resting, return briefly to the pan for 30–45 seconds per side with the optional 1/2 tablespoon butter to refresh the crust. Serve the grilled cheese alongside the seasoned tomato slices immediately.

sourdough bread slices (1/2-inch thick)

mayonnaise (optional, for inside spread)

sharp cheddar cheese, thinly sliced or grated

mozzarella cheese, thinly sliced (optional for extra melt)

Dijon mustard (optional)

ripe tomato (medium; beefsteak or heirloom recommended)

extra-virgin olive oil

black pepper, freshly ground

fresh basil leaves (optional)

butter for pan (if needed)

red pepper flakes (optional)

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and fine salt until fully combined and free of lumps.

Mix dry ingredients

In a separate bowl or large measuring cup, whisk the egg lightly, then add the buttermilk, milk, melted unsalted butter (cooled slightly), and vanilla extract. Whisk until homogeneous.

Combine wet ingredients

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are fine. Avoid overmixing to keep pancakes tender.

Make the batter

Gently fold 1/2 cup mini semi-sweet chocolate chips into the batter, distributing them evenly without overworking the batter. Let the batter rest for 5 minutes while you heat the griddle.

Fold in chocolate chips

Heat a nonstick griddle or heavy skillet over medium heat (about 350°F/175°C if using an infrared thermometer). Brush or wipe a thin layer of unsalted butter or neutral oil across the surface.

Preheat griddle

For each pancake, pour about 1/3 cup of batter onto the hot griddle, spacing them to allow spreading. Cook until the top shows bubbles that have begun to pop and the edges look set, about 2 to 2.5 minutes. Flip carefully and cook the second side until set and slightly springy, about 1.5 to 2 minutes, until cooked through. Repeat to make a total of four pancakes, adding a bit more butter/oil to the griddle between batches if needed.

Cook pancakes

Transfer finished pancakes to a baking sheet in a single layer and keep warm in an oven set to 200°F (95°C) while you prepare the topping so they remain soft and warm.

Keep warm

Chill a medium bowl and beaters briefly if possible. Pour 1/2 cup heavy cream into the bowl with 1 tablespoon powdered sugar and 1/4 tsp vanilla extract. Whip with a hand mixer or whisk until soft peaks form — the cream should hold shape but still be light and billowy. Taste and adjust sweetness if desired.

Make whipped cream

Stack the four warm chocolate pancakes on a plate. Spoon or pipe a generous dollop of freshly whipped cream on top. Sprinkle the extra 2 tablespoons of chocolate chips over the cream and around the plate for garnish. Serve immediately so the whipped cream remains fluffy and the pancakes are warm.

Assemble and serve

unsweetened cocoa powder

granulated sugar

baking powder

baking soda

fine salt

milk (any)

melted unsalted butter

vanilla extract

mini semi-sweet chocolate chips

heavy cream

powdered sugar

extra chocolate chips (for garnish)

unsalted butter or neutral oil (for griddle)

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

In a separate bowl or large measuring cup whisk the buttermilk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. A few small lumps are fine — do not overmix. Let the batter rest for 5 minutes to allow the baking powder/soda to activate and the gluten to relax.

Place a nonstick skillet or cast-iron pan over medium to medium-low heat. Add the vegetable oil and 1 tablespoon unsalted butter; swirl to coat the surface. The pan is ready when a few drops of water sizzle and evaporate within a couple seconds but before the butter browns.

Preheat pan

Spoon or pour about 1/3 cup of batter per pancake into the preheated pan to form three round pancakes. Cook undisturbed until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, about 1.5 to 2 minutes more. Adjust heat as needed to prevent burning. Repeat with any remaining batter, adding a little more butter or oil to the pan between batches if necessary.

Stack three pancakes per serving on a plate. Top with optional fresh berries or banana, and drizzle with 1 tablespoon maple syrup per pancake (about 3 tablespoons total) or to taste. Serve immediately while warm.

Serve

unsalted butter, melted

vegetable oil or neutral oil

additional unsalted butter (for pan)

maple syrup

optional: fresh berries or sliced banana

Combine quartered strawberries, 3 tablespoons sugar, 1 teaspoon lemon juice and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Once the berries start to break down (about 4–6 minutes), mash a few with the back of a spoon to thicken slightly.

Simmer until compote is syrupy but still has some fruit pieces, about 3–4 more minutes. Taste and add a little more sugar or lemon if needed.

Remove from heat and let cool slightly; the compote will thicken as it cools. Keep warm or refrigerate if making ahead (reheat gently before serving).

In a shallow wide bowl or pie dish, whisk together eggs, 3 tablespoons milk, 3 tablespoons heavy cream, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon sugar and a pinch of salt until well combined.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and coat the surface.

Dip each slice of bread (or wedge if slices are cut) into the egg mixture, soaking each side for about 10–15 seconds—do not oversoak or bread may fall apart. Allow excess to drip off.

Place soaked bread on the hot skillet. Cook until golden brown, about 2–3 minutes per side. Add the remaining 1 tablespoon butter to the pan as you cook additional slices to maintain a golden crust.

Transfer cooked French toast to a warm plate and keep in a low oven (about 200°F / 95°C) while you finish remaining slices so all six are warm for assembly.

If not already, cut each slice into two or three wedges so you have six wedges total (if starting with three slices, cut each in half). Arrange six wedges on a serving plate.

Spoon a generous amount (about 1/2 cup) of the warm strawberry compote over the French toast, allowing some syrup to run down the sides.

Scatter the sliced fresh strawberries (1 cup) and banana slices over and between the wedges so fruit is evenly distributed.