house made sausages, yukon gold puree, red onion gravy, pickled mustard seeds

Bangers and Mash

slow braised citrus marinated pork shoulder, mojo criollo, cabbage slaw w/ fresno chili vinaigrette, cilantro lime mayo*

Mojo Pork

yukon gold potatoes, peas, onion soubise, lemon garlic jus, charred lemon, garlic chips

Half Chicken

breaded sakura pork loin, anson mills polenta, grape agrodolce, shaved fennel, mustard jus

Pork Milanese

fried chicken, clyde’s sichuan hot sauce, nappa cabbage slaw w/ kimchi vinaigrette, kewpie mayo*

Hot Bird

fried brussels, caesar dressing*, sunflower seeds, toasted bread crumbs, parmesan

Caesar Sprouts

hanger steak, creamed spinach, pickled mushrooms, blue butter, house fries

Steak Frites

vanilla, seasonal flavor, or twist, served plain or w/ sprinkles

Housemade Softserve

fudgy brownie, vanilla softserve, hot fudge, whipped cream, nuts, cherry

Brownie Sundae

oatmeal chocolate chip cookies, served warm, add soft serve +2.5Toppings: hot fudge, caramel, nuts, whipped cream +1

Two Cookies

eggplant, caramelized onions, preserved eggplant, hazelnuts, wine plumped cherries, greens

Angolotti

Mojo Pork Sandwich

roasted hakurei turnips, goat cheese, taqueria pickled vegetables, carolina gold rice chips, cilantro, sesame

Adobo Turnips

red wine & vinegar braised beef cheeks, butterkase cheese, carmalized onions, braised red cabbage, roasted garlic mayo, beef jus, toasted sourdough

Beef cheek Sauerbraten

smoked chicken, apples, almonds, scallions, pickled and raw celery, bbq spice, lettuce greens, pickled jalapeños

Smoked Chicken Salad

north carolina bbq sauce, braised turnip greens, guanciale, cider pickled turnips

Tamale

chopped romaine, house caesar dressing*, parmesan, croutons, boquerones

Caesar Salad

veggie patty, field roast vegan cheese, greens, shaved onion, dijonnaise (vegan bun available)

Veggie Burger

bacon lardons, pickled leeks, herb oil, chives

Potato Leek Soup

carolina gold rice, turmeric ginger sauce, pak choi, rice chips, chili oil, cilantro

Trout

hand breaded fried shrimp, remoulade*, shredduce, tomato, onion

Crispy Shrimpwich

Spaghetti

pepitas, shaved onion, walnuts, currants, fried chickpeas, sunflower seeds, pea shoots, yogurt ranch dressing

Kale Salad

hand-cut russet potatoes w/ malt vinegar mayo*

French Fries

Peel and cut the Yukon Gold potatoes into chunks. In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Set aside and keep warm.

Make the Potato Puree

In a large skillet, heat olive oil over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 8-10 minutes. Remove and keep warm.

Cook the Sausages

In the same skillet, add sliced red onion and cook until softened, about 5 minutes. Add beef broth and Worcestershire sauce, scraping up any bits from the pan. Simmer for 10 minutes until slightly thickened.

Prepare the Red Onion Gravy

Spoon a generous serving of mashed potatoes onto each plate, top with the sausages, and drizzle with red onion gravy. Garnish with pickled mustard seeds.

Plate the Dish

Yukon Gold potatoes

Butter

Milk

Salt

Black pepper

House-made sausages (pork or beef)

Red onion

Beef broth

Worcestershire sauce

Pickled mustard seeds

Olive oil

In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add the pork shoulder, ensuring it is well-coated. Cover and refrigerate for at least 4 hours or overnight.

Marinate the Pork

Preheat the oven to 300°F (150°C). Remove the pork from the marinade, reserving the marinade. Place the pork in a large roasting pan and pour the reserved marinade over the top.

Prepare the Pork

Cover the roasting pan with aluminum foil and braise in the oven for about 4-5 hours, or until the pork is fork-tender. Check occasionally, adding water if necessary to keep the bottom of the pan moist.

Braise the Pork

In a large bowl, combine shredded cabbage, sliced Fresno chili, olive oil, and salt to taste. Toss well to combine.

Make the Cabbage Slaw

In a small bowl, mix mayonnaise with chopped cilantro and lime juice to taste. Adjust seasoning as needed.

Prepare Cilantro Lime Mayo

Once the pork is done, shred it with two forks and serve with the cabbage slaw and cilantro lime mayo on the side.

Serve

Pork shoulder

Orange juice

Lime juice

Garlic cloves, minced

Cumin

Oregano

Cabbage, shredded

Fresno chili, sliced

Cilantro, chopped

Mayonnaise

Preheat your oven to 400°F (200°C). Season the half chicken with salt, pepper, and half of the lemon juice and zest. Drizzle with 2 tablespoons of olive oil.

Prepare the Chicken

Place the chicken on a roasting pan and roast in the oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Roast the Chicken

While the chicken is roasting, bring a pot of salted water to a boil. Add the quartered Yukon Gold potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

Cook the Potatoes

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 10 minutes. Add the peas and cook for an additional 5 minutes. Blend this mixture until smooth and season with salt and pepper.

Prepare the Onion Soubise

In a small saucepan, combine the minced garlic, remaining lemon juice, and a splash of water. Simmer for 5 minutes until slightly reduced. Season with salt and pepper to taste.

Make the Lemon Garlic Jus

On a serving plate, create a bed of onion soubise and peas. Place the roasted chicken on top, drizzle with lemon garlic jus, and garnish with fresh parsley and charred lemon halves.

Half chicken (cut into halves)

Yukon Gold potatoes (peeled and quartered)

Frozen peas

Onion (finely chopped)

Garlic (minced)

Lemon (juiced and zested)

Fresh parsley (chopped for garnish)

Season the pork loin with salt and black pepper. Dredge each piece in flour, dip in beaten eggs, and then coat with panko breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the breaded pork loin until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Fry the Pork

In a saucepan, bring water to a boil. Gradually whisk in the polenta, reduce heat, and cook while stirring until thickened, about 15-20 minutes. Season with salt to taste.

Make the Polenta

In a saucepan, combine grapes, red wine vinegar, and honey. Cook over medium heat until the mixture is syrupy and the grapes are softened, about 10-15 minutes.

Prepare the Grape Agrodolce

Thinly slice the fennel bulb and toss it with a little olive oil and salt. Set aside.

Prepare the Fennel

In a small bowl, mix Dijon mustard with a little water to thin it out. Adjust seasoning as needed.

Make the Mustard Jus

On each plate, spread a layer of polenta, top with a piece of pork, drizzle with grape agrodolce, and garnish with shaved fennel and mustard jus.

Assemble the Dish

Sakura pork loin

All-purpose flour

Eggs

Panko breadcrumbs

Anson Mills polenta

Water

Grapes (red or green)

Red wine vinegar

Fennel bulb

Dijon mustard

Honey

In a large bowl, combine the buttermilk with salt and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a separate bowl, mix the shredded napa cabbage, shredded carrots, chopped kimchi, rice vinegar, sesame oil, and a pinch of salt. Toss well to combine. Set aside to marinate for at least 30 minutes.

Prepare the Slaw

Remove chicken from the buttermilk and let excess drip off. In a shallow dish, combine flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring an even coating.

Dredge the Chicken

In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the dredged chicken pieces. Fry for about 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

On a serving plate, place a generous portion of the napa cabbage slaw. Add the fried chicken on top and drizzle with Clyde’s Sichuan hot sauce. Serve with a dollop of Kewpie mayo on the side.

chicken thighs, boneless and skinless

buttermilk

all-purpose flour

clyde’s sichuan hot sauce

napa cabbage, shredded

carrots, shredded

kimchi, chopped

rice vinegar

sesame oil

Kewpie mayo

salt

black pepper

vegetable oil

Trim the ends of the Brussels sprouts and cut them in half. Rinse and dry them thoroughly.

Prepare the Brussels Sprouts

In a large skillet, heat olive oil over medium-high heat. Add the Brussels sprouts cut side down and cook until golden brown and crispy, about 5-7 minutes. Season with salt and black pepper.

Fry the Brussels Sprouts

In a separate pan, toast the bread crumbs over medium heat until golden brown. Remove from heat and set aside.

Prepare the Bread Crumbs

Once the Brussels sprouts are cooked, remove from heat and toss them in a bowl with the Caesar dressing, sunflower seeds, and toasted bread crumbs.

Combine Ingredients

Plate the Caesar sprouts and finish with grated Parmesan cheese on top. Enjoy!

Brussels sprouts

Caesar dressing

Sunflower seeds

Bread crumbs

Parmesan cheese

Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat dry.

Prepare the Fries

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes per batch. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

Season the hanger steak with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for about 4-5 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

In the same skillet, add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted. Stir in heavy cream and simmer until thickened. Season with salt and pepper to taste.

Make Creamed Spinach

In a bowl, mix softened butter with crumbled blue cheese until well combined.

Prepare Blue Butter

Plate the sliced steak with creamed spinach and pickled mushrooms on the side. Top the steak with a dollop of blue butter and serve with house fries.

Hanger steak

Fresh spinach

Heavy cream

Garlic, minced

Pickled mushrooms

Butter, softened

Blue cheese, crumbled

Potatoes, cut into fries

Vegetable oil, for frying

In a mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved and the mixture is smooth.

Make the Soft Serve Base

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually about 20-25 minutes.

Churn the Soft Serve

If desired, add the seasonal flavor (e.g., strawberry puree or chocolate syrup) during the last few minutes of churning to create a twist effect.

Incorporate Seasonal Flavor

Scoop the soft serve into bowls or cones and top with sprinkles if desired. Serve immediately.

Bangers And Mash