key lime pie

bacon jam, roasted tomato, gerkins, arugula

pimento cheese tarts

OYSTERS ON THE HALF SHELL*

Cinnamon roll bread pudding

pulled pork, smoked brisket, bbq aioli, pickles, swiss, mustard, hoagie

KC Cuban

prosecco float

A savory blend of crispy potatoes and melted cheese, perfectly seasoned and cooked to golden perfection.

cheesy potato hash

american cheese, fennel pollen aioli, sesame seed bun

CHEESEBURGER

spicy tomato oil, honey horseradish, grana padano

CALAMARI

sliced iceberg, roasted corn and black bean salsa, Rumiano jack cheese, chili oil, tortilla strips, New Mexico ranch

TAOS

bronx bagel seasoning, miso butter, sweet sorghum syrup

PULL APART HOT ROLLS

house made sorbet

chef’s selection of cured meats, cheeses and accompaniments

CHEF’S BOARD*

montenegro amaro, espresso, vanilla bean ice cream

affogato

grilled flat iron steak, French rub, parmesan truffle fries, bearnaise

Steak Frites

Tender green beans sautéed with crispy bacon for a savory and satisfying side dish.

bacon green beans

roasted tomato, fresh basil, fontina sauce, ziti, garlic breadcrumbs, balsamic reduction

margherita ziti

pickled jalapeño brine, fajita vegetables, cheesy potato hash, corn tortillas, enchilada sauce

Enchilada chicken breast

grilled broccolini, white cheddar cheese sauce, sun dried tomato pesto, balsamic reduction, hoagie bun

Broccoli cheddar melt

Creamy mashed potatoes blended with tangy goat cheese for a rich and flavorful side dish.

goat cheese mash

pork belly, hot honey, ballpark jalapeños, remoulade

Sweet Corn Hushpuppies

smoked chicken and pesto waffles, marinara, parmesan cream, fried spaghetti

Chicken parm & Waffles

falafel, roasted tomato, zoe olive oil, sumac

HUMMUS

goat cheese mashed potatoes, bacon green beans, brandy cream, french fried onions

Meatloaf

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes until golden. Allow to cool.

Prepare the Crust

In a mixing bowl, whisk together egg yolks, sweetened condensed milk, and key lime juice until smooth. Pour the mixture into the cooled graham cracker crust.

Make the Lime Curd

Bake the pie in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is set. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until chilled.

Bake the Pie

In a saucepan over medium heat, combine mixed berries, lemon juice, and a tablespoon of sugar. Cook for 5-7 minutes until the berries break down and create a sauce. Remove from heat and let cool.

Prepare the Berry Compote

In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.

Whip the Cream

Once the pie is chilled, top with whipped cream and drizzle the berry compote over the top. Serve and enjoy!

Assemble the Pie

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Key lime juice

Sweetened condensed milk

Egg yolks

Heavy cream

Powdered sugar

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

In a mixing bowl, combine cream cheese, sharp cheddar cheese, pimentos, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until well combined and creamy. Set aside.

Make the Pimento Cheese Filling

Preheat the oven to 375°F (190°C). Roll out pastry dough and cut into circles to fit in a mini tart pan. Press the dough into the tart pan and prick the bottoms with a fork.

Prepare the Tarts

Bake the tart shells in the preheated oven for about 10-12 minutes or until golden brown. Remove from the oven and let cool.

Bake the Tarts

Fill each cooled tart shell with a generous spoonful of pimento cheese filling. Top with bacon jam, roasted tomatoes, and gherkins. Garnish with fresh arugula.

Assemble the Tarts

Serve the pimento cheese tarts immediately, or refrigerate until ready to serve.

Serve

cream cheese

sharp cheddar cheese

pimentos

mayonnaise

garlic powder

onion powder

salt

black pepper

Carefully shuck the oysters using an oyster knife. Hold the oyster in a towel and insert the knife into the hinge, twisting to open. Ensure that the oyster remains in its shell without losing the liquid.

Shucking the Oysters

Place the opened oysters on a platter filled with crushed ice to keep them chilled.

Arranging the Oysters

Serve with lemon wedges, cocktail sauce, hot sauce, freshly grated horseradish, and chopped parsley on the side for garnish.

Serving Accompaniments

Fresh oysters

Lemon wedges

Cocktail sauce

Hot sauce

Freshly grated horseradish

Chopped fresh parsley

Ice (for serving)

Preheat your oven to 350°F (175°C). Cut the cinnamon rolls into quarters and place them in a greased 9x13 inch baking dish.

Prepare the Cinnamon Roll Base

In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt until well combined.

Make the Custard Mixture

Pour the custard mixture over the cinnamon roll pieces, ensuring they are all covered. Allow to soak for 15-20 minutes.

Combine and Soak

Bake in the preheated oven for 30-35 minutes or until the top is golden and the custard is set.

Bake

Cinnamon rolls

Milk

Eggs

Vanilla extract

Ground cinnamon

Salt

In a slow cooker, place the pork shoulder, sliced onion, garlic powder, salt, and black pepper. Cook on low for 8 hours or until the pork is tender and easily shredded. Once cooked, shred the pork with two forks and mix in BBQ sauce. Keep warm.

Cook the Pulled Pork

Rub the brisket with smoked paprika, brown sugar, salt, and black pepper. Smoke the brisket at 225°F for about 6 hours or until tender. Let it rest for 30 minutes before slicing.

Prepare the Brisket

In a bowl, mix mayonnaise, BBQ sauce, and minced garlic until well combined. Set aside.

Make the BBQ Aioli

On each hoagie roll, spread a layer of mustard, add a slice of Swiss cheese, followed by a generous portion of pulled pork and sliced brisket. Top with pickles and drizzle BBQ aioli before closing the sandwich.

Assemble the Sandwiches

Pork shoulder

BBQ sauce

Onion, sliced

Garlic powder

Black pepper

Brisket

Smoked paprika

Brown sugar

Mayonnaise

Garlic, minced

Hoagie rolls

Swiss cheese

Pickles

Mustard

In a saucepan, combine sugar and water. Heat over medium until sugar dissolves. Remove from heat and let cool.

Make the Sorbet

In a blender, combine the fresh fruit and lemon juice. Add the cooled sugar syrup and blend until smooth.

Blend Ingredients

Pour the mixture into a shallow dish and freeze for about 4-6 hours, stirring every hour to break up ice crystals.

Freeze the Mixture

Once the sorbet is ready, scoop it into glasses and top with chilled prosecco. Enjoy immediately!

Serve with Prosecco

Fresh fruit (e.g., berries, peaches, or mango)

Sugar

Water

Wash and peel the potatoes, then dice them into small cubes.

Prepare the Potatoes

In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until they are golden brown and fork-tender, about 15-20 minutes.

Cook the Potatoes

While the potatoes are cooking, chop the onion, bell pepper, and garlic. Once the potatoes are done, add the onion, bell pepper, and garlic to the skillet. Cook for an additional 5-7 minutes until the vegetables are soft.

Add Vegetables

Stir in salt, black pepper, and paprika. Mix well to combine.

Season the Hash

Sprinkle the cheddar cheese over the hash and let it melt for 2-3 minutes. Stir gently to combine.

Add Cheese

Chop the green onions and sprinkle them over the top before serving. Enjoy your cheesy potato hash!

Garnish and Serve

potatoes

olive oil

onion

bell pepper

garlic

cheddar cheese

paprika

green onions

In a mixing bowl, combine the ground beef with salt and black pepper. Form into two equal patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on one side until browned. Flip and place a slice of American cheese on each patty. Cook for an additional 3-4 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

In a small bowl, mix the mayonnaise with fennel pollen until well combined.

Make the Fennel Pollen Aioli

Toast the sesame seed buns on the grill or in a toaster. Spread the fennel pollen aioli on the bottom half of each bun. Place the cooked patty with melted cheese on top, followed by lettuce and tomato slices. Top with the other half of the bun.

Assemble the Cheeseburgers

Serve the cheeseburgers hot with your favorite sides.

Ground beef

American cheese

Sesame seed buns

Fennel pollen

Lettuce

Tomato

In a bowl, combine the flour, salt, and black pepper. Dredge the calamari rings in the flour mixture until well-coated.

Prepare the Calamari

In a large frying pan, heat the olive oil over medium-high heat until hot.

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches, frying until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Calamari

In a small saucepan, combine the tomato paste, crushed red pepper flakes, and a pinch of salt. Heat over low heat until warm, stirring to combine.

Make the Spicy Tomato Oil

In a small bowl, mix together the honey and prepared horseradish until well combined.

Prepare the Honey Horseradish

Plate the fried calamari and drizzle with the spicy tomato oil. Serve with honey horseradish on the side and sprinkle with Grana Padano cheese.

Key Lime Pie

Pimento Cheese Tarts

Oysters On The Half Shell*

Cinnamon Roll Bread Pudding

Kc Cuban

Prosecco Float

Cheesy Potato Hash

Cheeseburger

Calamari

Taos

Pull Apart Hot Rolls

House Made Sorbet

Chef’s Board*

Affogato

Steak Frites

Bacon Green Beans

Margherita Ziti

Enchilada Chicken Breast

Broccoli Cheddar Melt

Goat Cheese Mash

Sweet Corn Hushpuppies

Chicken Parm & Waffles

Hummus

Meatloaf