Canned Soda

Cold or Hot

Southern Style Bread Pudding

Ricotta, lemon, fluffy, and fried to perfection

Ricotta Donuts

Bottled Water

Sprite

Coke / Coke Zero

Fresh Squeezed Lemonade

Spinach, pineapple, ginger, granny smith apple, lemon, cucumber, orange juice

Green Juice

Oats, pineapple, coconut milk, coconut cream, rasins, chia seeds

Overnight Oats (vegan)

Cajun shrimp, black beans, farro, arugula, cherry tomatoes, pepper relish, herbed

Prescott Bowl w / Blackened Shrimp

House made focaccia bread with portobello mushroom, roasted red bell pepper, sweet potato, caramelized onion, spinach and a hummus spread; comes with fries

Veggie Sandwich (vegan)

Full stack

Short Stack

Chicken apple sausage

Bacon (3 pieces)

Country potatoes

2 Eggs (any style)

Dollar pancakes, scrambled eggs 1 slice of bacon

Kids plate

Eggs any style, country potatoes and choice of bacon or chicken apple sausage

Eggs and Potato Breakfast

Buttery biscuit, house made sausage patty, soft scrambled eggs, whipped cream cheese; comes with country potatoes

Sausage Biscuit Sandwich

Yukon, sweet and purple potatoes, bell peppers, onion, sausage crumble, garlic, herbs; herbed crema, sunny side up eggs

Potato Hash

Stone Ground Grits, cheddar cheese, Cajun andouille and shrimp gravy

Andouille Shrimp and Grits

Farro, roasted broccoli, carrots, almond, spinach, sunny side up eggs, salsa

Grains in Purgatory

If the cans are not already cold, place the unopened cans upright in a refrigerator for at least 2 hours or in an ice bath (ice + water) for 20–30 minutes to reach serving temperature.

Chill cans (if needed)

If serving in a glass, fill it halfway with ice cubes (about 6 cubes). If you prefer room-temperature soda, skip ice.

Prepare glass (optional)

Hold the can upright on a stable surface. Pull the tab fully back to puncture and open the can. Listen for the initial hiss indicating carbonation release.

Open can

For pouring: tilt the glass slightly and pour the soda slowly down the side to preserve carbonation and reduce foaming. For direct drinking: bring the can to your lips and sip. If pouring multiple varieties, rinse the glass between different sodas to avoid flavor mixing.

Pour or sip

If desired, squeeze a lemon or lime wedge lightly over the soda and drop the wedge into the glass. Insert a reusable straw if using one.

Add garnish (optional)

If you do not finish a can, cover the opening with plastic wrap or a reusable can lid and refrigerate. Consume within 24 hours for best carbonation and flavor.

Store opened can

Dispose of empty cans in the appropriate recycling bin. Rinse briefly if required by local recycling rules.

Keep sodas out of reach of young children if they contain caffeine (e.g., Coca-Cola, Coke Zero).

Coca-Cola (can)

Sprite (can)

Coke Zero (can)

Ice cubes

Lemon or lime wedge

Reusable straw

Bring 4 cups water to a gentle boil in a kettle or saucepan. Remove from heat and add the black tea (if using tea bags, nestle them in; if using loose leaf, use an infuser). Steep for 4–5 minutes for a medium-strength brew (longer for stronger).

Boil water and steep

While the tea is hot, add granulated sugar and honey to the pot and stir until fully dissolved. Add vanilla extract and ground cinnamon, stirring to combine.

Dissolve sweeteners

Stir in 1 cup whole milk and, if you want a coffee note, stir in 1 tsp instant coffee until dissolved. Taste and adjust sweetness or spice as desired.

Add milk and optional coffee

To serve hot: ladle into cups and garnish with a sprinkle of cinnamon and a mint sprig if desired. Makes about 4 generous servings.

Serve hot

If you prepared the hot base above, allow it to cool 15–20 minutes at room temperature. To speed cooling, transfer the liquid to a shallow container.

Cool the hot base quickly

For a cold version you can either refrigerate the cooled base until cold (about 1–2 hours) or substitute 1 cup cold-brewed tea concentrate in place of 1 cup of the hot-brewed tea. If using a cold-brew concentrate, combine concentrate with remaining brewed tea or water to reach 4 cups total.

Chill or use cold-brew

Fill glasses with ice (about 1/2 to 1 cup ice per glass). Pour chilled beverage over ice, leaving space for stirring. Stir briefly to chill and combine. Taste and add additional sweetener if desired (dissolve small amounts by stirring).

Assemble iced drinks

Garnish with lemon slices and mint sprigs if you like. Serve with a straw or spoon for stirring.

Garnish and serve cold

water

whole milk

black tea bags (or loose-leaf equivalent)

instant coffee (optional, for coffee-forward version)

granulated sugar

honey

vanilla extract

ground cinnamon

ice cubes

cold-brewed tea (optional concentrate)

lemon slices

mint sprigs

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a similarly sized ovenproof dish. Spread the cubed brioche or challah on a large rimmed baking sheet and lightly toast in the oven for 8–10 minutes until just drying and slightly golden — this helps the bread absorb the custard without becoming gummy.

Prepare bread

If using raisins and you want them plump and boozy, place 1 cup raisins in a small bowl and cover with 1/2 cup warm water or 1/2 cup bourbon for 15–30 minutes. Drain before adding to the bread.

Soak raisins (optional)

In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar (3 tbs), and brown sugar until sugars are mostly dissolved. Whisk in the eggs one at a time, then add the vanilla extract, ground cinnamon, freshly grated nutmeg and a pinch of kosher salt. Whisk until fully combined.

Make custard

Place the toasted bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread. Pour the custard mixture evenly over the bread, pressing down gently with the back of a spatula to help the bread absorb the liquid. Drizzle the melted butter over the top to add richness and help form a golden crust. Let the dish sit at room temperature for 15–20 minutes to allow the bread to fully soak the custard; if rushed, cover and refrigerate for 30–60 minutes.

Assemble

Place the baking dish in the preheated 350°F (175°C) oven. Bake for 45–55 minutes until the center is set but still slightly jiggly (it will continue to cook while resting) and the top is golden brown. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Bake

Remove from oven and let rest on a wire rack for 15–20 minutes before serving; this helps the custard finish setting and makes slicing cleaner.

Rest

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream with the split vanilla bean and scraped seeds (or extract). Warm over medium heat until it just begins to steam and tiny bubbles form at the edge — do not boil. Remove from heat and let steep for 10 minutes to infuse the vanilla. If using extract, stir it in after removing from heat.

Warm milk and cream

While the milk is steeping, whisk the 5 egg yolks and 1 tablespoon granulated sugar in a medium bowl until the mixture is pale and slightly thickened.

Whisk yolks and sugar

Slowly pour about 1/3 of the warm milk mixture into the yolks in a steady stream while whisking constantly to temper and raise the yolks' temperature. Then pour the yolk mixture back into the saucepan with the remaining milk, stirring to combine.

Temper yolks

Return the saucepan to low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil or it will curdle. The custard should leave a clear line when you run your finger across the spoon.

Cook custard

Remove from heat. If using the vanilla bean pod, discard it. Stir in 1 tsp unsalted butter (optional) and a pinch of salt for sheen and flavor. Strain the crème anglaise through a fine-mesh sieve into a bowl to remove any cooked egg bits. Chill in the refrigerator, covered, until ready to serve. Serve warm or chilled with slices of the bread pudding.

Finish and strain

To serve, cut bread pudding into squares and spoon warm or chilled crème anglaise over each portion. Dust lightly with powdered sugar and, if desired, sprinkle a few flakes of sea salt or add a tiny drizzle of bourbon for contrast.

day-old brioche or challah, cut into 1-inch cubes

heavy cream

brown sugar (light or dark), packed

large eggs

freshly grated nutmeg

unsalted butter, melted

raisin or bourbon-soaked raisins (optional)

kosher salt

large egg yolks

vanilla bean, split and scraped (or 1 1/2 tsp vanilla extract)

unsalted butter (optional, for shine)

powdered sugar, for dusting

flaked sea salt or a drizzle of bourbon

Whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt in a medium bowl until evenly combined. Set aside.

Prep dry ingredients

In a large bowl, whisk the ricotta until smooth (use a fork or whisk). Add the eggs one at a time, whisking until incorporated. Stir in the lemon zest, lemon juice, vanilla extract, melted cooled butter, and 2 tablespoons whole milk until the mixture is smooth and slightly loose.

Combine ricotta mixture

Add the dry ingredients to the ricotta mixture in two additions. Fold gently with a rubber spatula until just combined — do not overmix. The batter should be thick but spoonable; if excessively stiff, stir in up to 1 additional tablespoon milk.

Fold batter

Cover the bowl and refrigerate the batter for 20–30 minutes to help it hold shape while frying. If short on time, you can fry immediately.

Chill (optional)

Pour about 2 cups vegetable oil into a heavy-bottomed pot (or enough to reach ~2 inches depth). Clip a candy thermometer to the pot and heat over medium until oil reaches 350°F (175°C). Maintain temperature between 340–360°F while frying.

Heat oil

Line a baking sheet with paper towels. Use two spoons or a small cookie scoop (about 1.5 tablespoons) to portion batter: scoop with one spoon and push off with the other into the hot oil. Alternatively, use a piping bag fitted with a large round tip and pipe small rounds directly into the oil. Work in small batches (4–6 at a time) to avoid temperature drop.

Portion batter

Fry donuts for 2–3 minutes per side, turning once with a slotted spoon or spider when bottoms are golden. Total frying time should be 4–6 minutes until evenly golden and puffed. Adjust heat to keep oil temperature stable; lower slightly if browning too quickly.

Fry until golden

Transfer donuts to the paper-towel–lined baking sheet to drain and cool for 2–3 minutes before finishing. While still warm, proceed to toss in sugar or glaze as desired.

Drain

Whisk the powdered sugar, 2 tablespoons fresh lemon juice, vanilla extract, and 1 teaspoon milk (add more milk, a few drops at a time, if glaze is too thick) until smooth and pourable but not runny. The glaze should coat the back of a spoon.

Make lemon glaze

Hold each warm donut by hand or with tongs and dip the top into the glaze, letting excess drip back into the bowl. Place glazed donuts on a rack set over a sheet pan to catch drips. Sprinkle with reserved lemon zest or sanding sugar immediately if using.

Glaze donuts

If you prefer a sugar coating instead of glaze: while donuts are warm (right after draining), toss them in a shallow bowl with the extra granulated sugar until evenly coated. For added sparkle, press sanding sugar on top.

Sugar-coated option

Let glaze set 5–10 minutes. Serve donuts warm or at room temperature. Best eaten the day they are made; if storing, keep in an airtight container at room temperature for up to 24 hours and refresh in a 300°F (150°C) oven for 5 minutes before serving.

Serve

whole-milk ricotta

all-purpose flour

baking powder

fine sea salt

large egg

fresh lemon zest

fresh lemon juice

unsalted butter, melted and cooled

vegetable oil (for frying)

powdered sugar (confectioners')

milk (or water), to thin

extra granulated sugar (for tossing)

coarse sanding sugar

lemon zest (for garnish)

Inspect the bottle cap and seal to ensure the bottle is unopened and the water is clean. If using a reusable bottle, wash it with warm soapy water, rinse thoroughly, and sanitize if desired.

Prepare bottle

If you prefer cold water, place the sealed bottle in the refrigerator for at least 30–60 minutes before serving. Alternatively, pour water into a glass over ice immediately.

Open the bottle by twisting off the cap. If using a glass, pour the water over 4 ice cubes. Garnish with a lemon slice and a mint leaf if desired. Close the bottle again if you will not finish it in one sitting.

Store any unfinished water in the refrigerator and consume within 24–48 hours for best freshness when opened. Discard if the bottle seal was broken prior to purchase or if water appears cloudy or has an off-odor.

Place the number of bottles needed into the refrigerator or cooler at least 1–2 hours before serving to chill them evenly.

Chill bottles

Provide each guest with a chilled bottle, or pour water from bottles into glasses filled with ice (about 4 ice cubes per 500 ml pour). Add a lemon slice and a mint sprig to each glass if using.

Serve to guests

Keep remaining sealed bottles in a cool place or refrigerated. Once opened, consume within 24–48 hours for optimal taste and safety.

bottled spring or purified water

ice cubes (optional)

lemon slice (optional garnish)

mint leaf (optional garnish)

lemon slices (optional garnish)

mint sprigs (optional garnish)

Ensure the soda is well chilled (about 35–45°F / 2–7°C). If not chilled, place bottle or can in refrigerator for at least 2 hours or in an ice bath for 20–30 minutes.

Chill bottle or can

Select a 12–16 oz highball glass. If using ice, add 4–6 ice cubes to the glass to keep the drink cold and reduce immediate dilution.

Prepare glass

Open the chilled bottle or can. Tilt the glass at a 45° angle and slowly pour 12 oz of the lemon-lime soda into the glass to preserve carbonation and minimize foam.

Pour soda

If desired, cut a fresh lime wedge and run it around the rim, then drop the wedge into the glass or place it on the rim for garnish. Serve immediately.

Garnish (optional)

Cold carbonated lemon-lime soda (Sprite or similar)

Fresh lime wedge

If you want the drink extra cold, place the serving glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the Coke, then discard the water and proceed.

Chill glass (optional)

Fill the serving glass about three-quarters full with fresh ice cubes (about 4 medium cubes or equivalent crushed ice).

Open a 12 oz can or bottle of Coca‑Cola (regular) or Coke Zero. Hold the can/bottle upright and pour slowly down the inside of the glass to minimize excessive foaming. Stop pouring when the liquid reaches about 1⁄2 inch (1 cm) from the rim to avoid overflow.

Give the glass a very gentle stir with a straw or spoon if desired to distribute temperature; avoid vigorous stirring to preserve carbonation.

Garnish with a lime wedge on the rim or squeezed into the drink if you like a citrus note (optional). Insert a straw if desired and serve immediately.

Do not over-stir or shake the drink — this will release carbonation and flatten the soda. Serve immediately for best effervescence.

For a smaller glass or less volume, adjust quantities proportionally (e.g., for 8 oz, pour two-thirds of a 12 oz can and store remainder chilled).

Coca‑Cola (regular) or Coke Zero

Lime wedge (optional)

Tall serving glass (12–16 oz)

Cocktail straw (optional)

Roll lemons on the countertop with firm pressure to soften, then cut in half and juice until you have 1 cup (about 4–6 medium lemons) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.

Juice the lemons

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear (do not boil). Remove from heat and let the syrup cool for 5–10 minutes.

Make simple syrup

In a pitcher, pour the strained lemon juice and the cooled simple syrup. Add 3 cups cold water and stir thoroughly. Taste the lemonade and adjust: if too strong, add more cold water 1/4 cup at a time; if too tart, add up to 1 tablespoon additional sugar dissolved in a splash of warm water.

Canned Soda

Cold Or Hot

Southern Style Bread Pudding

Ricotta Donuts

Bottled Water

Sprite

Coke / Coke Zero

Fresh Squeezed Lemonade

Green Juice

Overnight Oats (vegan)

Prescott Bowl W / Blackened Shrimp

Veggie Sandwich (vegan)

Full Stack

Short Stack

Chicken Apple Sausage

Bacon (3 Pieces)

Country Potatoes

2 Eggs (any Style)

Kids Plate

Eggs And Potato Breakfast

Sausage Biscuit Sandwich

Potato Hash

Andouille Shrimp And Grits

Grains In Purgatory