spiced BBQ glaze, whipped feta, cucumbers, gremolata

Moroccan Meatballs

Steak & Eggs

roasted pepper & feta grits, tasso gravy, espelette

Shrimp & Grits

Grand Marnier cream cheese, mixed berry syrup

Praline French Toast

Biscuit & Gravy

Scrambled Cheesy Eggs

ricotta, lemon zest, everything bagel seasoning

Avocado Toast

Roasted Red Pepper Hummus

served with crispy house-made lavash pita chips

Southern Pimento Cheese

unagi, wasabi aioli, pickled jalapeños, allium ash

Bacon & Melon

Wagyu Bulgogi Lettuce Wraps

NOLA Shrimp

Caprese Bruschetta

Calabrian chili, sofrito, garlic ciabatta

Tuna Tartare

chef's selection of artisan-cured meats and accompaniements

Artisan Meat & Cheese

ASHLEY COMMONS

dark rum blend, Campari, pineapple, lime, cinnamon

BIRDS OF PARADISE

vodka, Orgeat, lemon, fresh strawberries, cucumber, mint

READY ORGEAT

tequila, orange liqueur, cucumber water, lime, cayenne pepper

GHOST

Oysters

rye whiskey, cognac, sweet vermouth, Amaro Meletti, mole bitters

HOLY ROLLER

Finely grate the onion into a small bowl and squeeze out excess liquid using your hands or a fine sieve. Combine grated onion with minced garlic, chopped parsley and cilantro.

Prepare aromatics

In a large bowl, add ground lamb, panko breadcrumbs, beaten egg, the onion-herb mixture, ground cumin, ground coriander, cinnamon, smoked paprika, black pepper and kosher salt. Use your hands to mix gently until just combined — avoid overworking or meatballs will be tough.

Mix meatball base

Portion mixture into 1 to 1 1/4-inch meatballs (about 20–24 small meatballs) and place on a tray. Refrigerate 10–15 minutes to firm up if time allows.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes depending on size. Transfer browned meatballs to a plate and keep warm.

Cook meatballs

While meatballs rest, combine 1/2 cup ketchup, pomegranate molasses, harissa paste, brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, 2 tablespoons water and 1/4 teaspoon salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

Simmer and reduce for 3–5 minutes until slightly thickened. Taste and adjust heat/sweetness (add more harissa or sugar as needed). Remove from heat.

Return meatballs to the skillet, pour the glaze over them, and toss gently to coat. Cook together 1–2 minutes so glaze clings to the meatballs. Keep warm.

In a food processor or blender, combine 3/4 cup crumbled feta, 1/4 cup Greek yogurt, 1 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1 tablespoon olive oil and 1/4 teaspoon black pepper. Pulse until smooth and whipped, scraping down sides as needed. If mixture is too thick, add 1 teaspoon water at a time to reach a soft but pipeable consistency.

Place thinly sliced cucumber and very thin red onion in a bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, 2 tablespoons chopped mint, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently and let sit 5–10 minutes to marry flavors.

Mix 1/4 cup finely chopped parsley with 1 teaspoon lemon zest and 1 tablespoon extra virgin olive oil. Stir in toasted pine nuts or slivered almonds.

To serve: spread a spoonful of whipped feta on a platter or individual plates. Arrange glazed meatballs on top or beside the feta. Spoon cucumber salad alongside, then sprinkle gremolata over the meatballs. Drizzle any extra glaze from the pan over the dish. Serve with warm pita or rice if desired.

Optional: garnish with extra chopped parsley and a squeeze of lemon. Serve immediately.

ground lamb (or beef/lamb mix)

yellow onion, finely grated

garlic, minced

fresh parsley, finely chopped

fresh cilantro, finely chopped

panko breadcrumbs

egg, beaten

ground cumin

ground coriander

ground cinnamon

smoked paprika

ground black pepper

kosher salt

olive oil (for frying)

tomato ketchup

pomegranate molasses (or balsamic glaze if unavailable)

harissa paste (or 1 tsp chili paste)

brown sugar

lemon juice

water

salt

feta cheese, crumbled

Greek yogurt (full-fat)

lemon zest

olive oil

black pepper

English cucumber, thinly sliced or halved rounds

red onion, very thinly sliced

mint leaves, chopped

flat-leaf parsley, finely chopped

toasted pine nuts or slivered almonds

extra virgin olive oil

warm pita or rice (optional to serve)

Remove the NY strip from the refrigerator 30–45 minutes before cooking so it comes near room temperature. Pat dry with paper towels.

Bring steak to room temperature

Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing lightly so it adheres.

Season

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot but not smoking. Add the vegetable oil and swirl to coat.

Preheat pan

Lay the steak into the hot pan and sear undisturbed for 3–4 minutes to form a deep brown crust (for medium-rare; time varies with thickness). Flip and sear the other side 2–3 minutes.

Sear steak

Reduce heat to medium. Add the butter, smashed garlic, and thyme/rosemary. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly for 1–2 minutes to baste and finish cooking. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Finish with butter and aromatics

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes before slicing to allow juices to redistribute.

Rest steak

Slice the steak thinly across the grain and keep warm while you prepare the eggs and English muffin.

Slice and serve

While the steak rests, heat a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon butter or neutral oil and let it melt and coat the pan.

Preheat pan for eggs

Crack two eggs into a small bowl (one at a time) and gently slide into the pan. Season with a pinch of salt and pepper. Cook until the whites are set around the edges and mostly set on top, about 2–3 minutes.

Cook eggs over-easy

Gently flip each egg with a spatula and cook 15–30 seconds for over-easy (yolk still runny). If you prefer slightly less runny yolks, cook 45–60 seconds. Remove eggs to a plate and keep warm.

Flip carefully

Split the English muffin and toast in a toaster or in a skillet with 1 tsp butter until golden and crisp, about 2–3 minutes. Butter lightly if desired.

Toast English muffin

Place toasted English muffin on the plate, arrange sliced steak beside or on top of the muffin, and gently place the over-easy eggs over the steak or beside it. Spoon any rested pan juices over the steak. Sprinkle optional chopped parsley or chives over the eggs. Serve immediately.

Assemble and garnish

NY strip steak (about 1" thick)

Kosher salt

Freshly ground black pepper

Vegetable oil or canola oil

Unsalted butter

Fresh garlic cloves, smashed

Fresh thyme or rosemary (optional)

Large eggs

Unsalted butter or neutral oil (for frying)

Salt

Black pepper

English muffin

Unsalted butter (to toast)

Optional: chopped parsley or chives

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the grits and toast, stirring, for 1–2 minutes until they smell nutty. This step improves flavor and prevents clumping.

Toast and cook grits

Gradually whisk in 4 cups chicken stock and 1 cup whole milk. Bring to a gentle simmer, reduce heat to low, cover partially, and cook, stirring frequently, for 20–25 minutes until thick and creamy (cooking time may vary by grits). If mixture thickens too quickly, add up to 1/2 cup additional stock or milk to reach desired consistency.

While grits are finishing, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant; add roasted red pepper (chopped) and stir 1 minute to warm. Fold pepper and garlic into the cooked grits along with crumbled feta, lemon zest, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Place a medium skillet over medium heat. Add the diced tasso and cook, stirring occasionally, until fat renders and pieces brown, about 4–6 minutes. If pan becomes very dry, add 1 tablespoon butter to help brown.

Add 1 tablespoon butter to the pan with the browned tasso. Add the chopped onion, celery, and green pepper (the classic trinity) and sauté until soft and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds more.

Sprinkle 2 tablespoons flour over the mixture and stir to coat, cooking 1–2 minutes to remove raw flour taste and to form a roux with the rendered fat. Slowly whisk in 1.5 cups chicken stock, scraping up browned bits. Bring to a simmer and cook until the gravy thickens, 3–5 minutes.

Stir in 1/4 cup heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simmer 1–2 minutes to marry flavors. Reduce heat to low and keep warm. Taste and adjust seasoning—if too salty from tasso, add a splash more stock or cream.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes to marinate briefly.

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add a thin film of oil if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–130°F). Avoid overcooking. Remove from pan and tent loosely with foil to keep warm.

Spoon 3/4 cup warm roasted pepper & feta grits into each shallow bowl or plate to form a base (adjust quantity to preferred portion).

Ladle 1/3–1/2 cup of warm tasso gravy over the grits, creating a small well in the center.

Arrange 6 cooked shrimp over each portion of grits and gravy.

Dust each plate lightly with 1/4 teaspoon espelette pepper (or smoked paprika) and sprinkle with extra crumbled feta and chopped chives or parsley. Serve with lemon wedges on the side for squeezing.

stone-ground yellow grits

low-sodium chicken stock

whole milk

roasted red bell pepper (jarred or home-roasted, chopped)

crumbled feta cheese

unsalted butter

freshly ground black pepper

tasso (or smoked cured pork shoulder), diced small

yellow onion, finely chopped

celery, finely chopped

green bell pepper, finely chopped

all-purpose flour

heavy cream

Worcestershire sauce

hot sauce

fresh thyme leaves

large shrimp, peeled and deveined (16-20 count), tails removed or left on

garlic powder

espelette pepper (or smoked paprika), for dusting

chopped fresh chives or parsley

crumbled feta (extra)

lemon wedges

In a medium nonstick skillet over medium heat, melt 4 tbsp butter. Add 1 cup light brown sugar and stir until sugar dissolves and mixture becomes bubbly, about 2–3 minutes. Stir in 1 cup chopped pecans and 1/2 tsp vanilla and 1/4 tsp salt. Continue to cook, stirring, 1–2 minutes more until nuts are toasted and coating is glossy. Transfer the praline to a parchment-lined sheet to cool slightly. Break into clusters after 10 minutes. Reserve about 3/4 cup praline clusters for topping; any extra can be chopped and mixed into cream cheese if desired.

Make praline

In a medium bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth. Add 2 tbsp Grand Marnier, 2 tbsp heavy cream and 1 tbsp orange zest; beat until homogenous and slightly airy, about 1–2 minutes. Taste and adjust: add a touch more powdered sugar for sweetness or up to 1 tsp Grand Marnier for stronger orange flavor. Chill until ready to serve.

Prepare cream cheese

In a small saucepan combine 2 cups mixed berries, 1/2 cup granulated sugar, 1/4 cup water and 1 tbsp lemon juice. Bring to a gentle simmer over medium heat, crushing some berries with a spoon to release juices. Simmer 6–8 minutes until slightly thickened. Remove from heat, stir in 1/4 tsp vanilla. For a smoother syrup, press through a fine-mesh sieve into a bowl, discarding seeds and solids; for a chunkier topping, leave as is. Keep warm or reheat briefly before serving.

Cook berry syrup

In a wide shallow bowl whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp salt until blended. Arrange 8 thick 1" slices of brioche or challah. Working in batches, soak each slice 20–30 seconds per side (longer for stale bread, shorter if very soft) until custard saturates but bread still holds shape. Let excess drip off.

Make custard and soak bread

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tbsp unsalted butter. When butter foams, add soaked slices (do not overcrowd). Cook 3–4 minutes per side until deep golden brown and cooked through, pressing gently once with a spatula for even contact. Transfer cooked slices to a sheet pan in a warm oven (200°F / 95°C) to keep warm while you cook remaining slices, adding more butter as needed.

Cook French toast

Place 1–2 slices of hot French toast on each plate. Dollop 2–3 tbsp Grand Marnier cream cheese on top of each serving or spread it between two slices before stacking. Spoon 3–4 tbsp warm mixed berry syrup over and around the toast. Scatter praline clusters over the top (about 2 tbsp per serving) and dust with confectioners' sugar. Garnish with 1–2 tbsp fresh berries if using.

Assemble plates

Serve immediately while French toast is hot and praline is crunchy. Leftover praline keeps at room temperature in an airtight container for 2–3 days; berry syrup refrigerates up to 5 days and cream cheese up to 3 days.

Final notes

light brown sugar

pecans, chopped

pure vanilla extract

fine sea salt

large eggs

granulated sugar

brioche or challah loaf, thick slices (about 1" each)

unsalted butter (for skillet)

cream cheese, softened

powdered sugar

Grand Marnier (or orange liqueur)

orange zest (from 1 small orange)

mixed berries (fresh or frozen: blueberries, raspberries, blackberries)

fresh lemon juice

vanilla extract

confectioners' sugar

fresh berries (optional)

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Keep cold ingredients cold until ready to combine.

Preheat and prepare

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly combined.

Mix dry ingredients

Add 1/2 cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Cut in butter

Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix; it should be slightly shaggy but cohesive. If dough is too dry, add up to 2 tablespoons additional buttermilk.

Add buttermilk and form dough

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers (this helps flaky biscuits). Pat or roll the dough to about 3/4-inch thickness.

Fold and shape

Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently press to 3/4-inch and cut additional rounds. You should have about 8 biscuits.

Cut biscuits

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits, or spaced apart for crispier sides. Brush tops with 2 tablespoons heavy cream if using. Bake in preheated oven for 12-15 minutes, or until golden brown on top and cooked through. Remove and let rest while you make the gravy.