andouille jambalaya, collard greens, honey-tabasco butter

BLACKENED CATFISH

potato gratin, sauerkraut, collard greens, lemon white wine butter

HNG FARM PORK SCHNITZEL

truffled potato salad, petite watercress, house steak sauce

HNG FARM FLAT IRON STEAK

potato puree, shishitos, roasted tomatoes, crispy onions

CAROLINA BISON FLANK STEAK

spaghetti squash, pickled blueberries, brown butter vinaigrette, pistachios

PAN SEARED SCALLOPS

HNG FARM BRAISED BEEF CHEEK

green summer sauce, pineapple-cucumber relish

CRISPY SHRIMP

barley risotto, marinated tomatoes, asparagus, chili broth

PAN ROASTED SUNBURST FARMS TROUT

coconut rice, basil-coconut emulsion, arugula, mixed berries

FRIED SPRINGER MOUNTAIN CHICKEN

aji verde, arugula, pickled cauliflower, radish, almonds

GRILLED OCTOPUS

three graces chevre, pepper, local arugula, caramelized onions

POTATO GNOCCHI

boneless Springer Mountain Farm fried chicken tenders with regular or sweet potato fries or salad

CHICKEN TENDERS

RISOTTO

CHOCOLATE POT DE CREME

Rosetta’s Kitchen veggie patty, American cheese & regular or sweet potato fries or salad

VEGGIE BURGER

CRAB CAKES

CRISPY EGGPLANT

berries, candied pecans, three graces dairy goat cheese, berry vinaigrette

ARUGULA SALAD

BUFFALO GREEN TOMATOES

FLAN

lentil hummus, pickled onions, citrus, watercress

LOCAL MUSHROOMS

SMOKED TROUT & POTATO CROQUETTES

STRAWBERRY SHORTCAKE

10 MILE FARM ROASTED DELICATA SQUASH

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and salt. Mix well.

Prepare the Spice Mix

Pat the catfish fillets dry with paper towels. Rub the spice mix generously over both sides of each fillet.

Season the Catfish

In a large skillet, heat the oil over medium-high heat. Once hot, add the seasoned catfish fillets and cook for about 4-5 minutes on each side, or until blackened and cooked through. Remove from heat and keep warm.

Cook the Catfish

In a large pot, heat a bit of oil over medium heat. Add the chopped onion, bell pepper, and celery, cooking until softened. Add the sliced andouille sausage and cook until browned.

Cook Sausage and Vegetables

Stir in the minced garlic, diced tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

Add Rice and Broth

Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and the liquid is absorbed. Remove bay leaves before serving.

Simmer

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Sauté Garlic

Add chopped collard greens and chicken broth. Cook, stirring occasionally, until greens are tender. Season with salt and black pepper to taste.

Cook Collard Greens

In a bowl, combine softened butter, honey, and Tabasco sauce. Mix well until smooth and creamy.

Mix Ingredients

Catfish fillets

Paprika

Cayenne pepper

Garlic powder

Onion powder

Thyme

Black pepper

Salt

Oil (for frying)

Andouille sausage

Rice

Chicken broth

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Diced tomatoes (canned)

Cajun seasoning

Bay leaves

Collard greens, chopped

Olive oil

Unsalted butter, softened

Honey

Tabasco sauce

Flatten the pork cutlets to about 1/4-inch thickness using a meat mallet. Season with salt and pepper.

Prepare the Pork

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.

Breading Process

In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side until golden brown. Drain on paper towels.

Fry the Schnitzel

Preheat Oven

Slice the potatoes thinly and layer them in a buttered baking dish.

Prepare Potatoes

In a bowl, mix the heavy cream, minced garlic, salt, pepper, and thyme. Pour over the potatoes and top with grated Gruyère cheese.

Mix Cream and Seasoning

Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden.

Bake

In a saucepan, combine sauerkraut, caraway seeds, and apple cider vinegar. Heat over medium heat until warmed through.

Heat Sauerkraut

In a large skillet, heat olive oil over medium heat. Sauté sliced onion and minced garlic until soft.

Cook Vegetables

Add chopped collard greens and vegetable broth. Cover and simmer for about 30 minutes until greens are tender.

Add Collard Greens

Season

In a small saucepan, melt the butter over medium heat. Add white wine, lemon juice, and lemon zest. Simmer for a few minutes until slightly thickened.

Make the Sauce

Pork loin cutlets

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil

Potatoes

Heavy cream

Gruyère cheese, grated

Fresh thyme, chopped

Sauerkraut

Caraway seeds

Apple cider vinegar

Onion, sliced

Vegetable broth

Unsalted butter

White wine

Lemon juice

Lemon zest

Rub the flat iron steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes at room temperature.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Cook the Steak

In a pot of salted boiling water, cook the baby potatoes until tender, about 15-20 minutes. Drain and cool slightly, then cut into halves.

Boil the Potatoes

In a bowl, combine the potatoes, truffle oil, mayonnaise, Dijon mustard, chives, salt, and pepper. Toss to coat evenly.

Mix the Salad

In a bowl, mix together ketchup, Worcestershire sauce, minced garlic, brown sugar, and hot sauce. Adjust seasoning to taste.

Combine Sauce Ingredients

On a serving plate, place a generous scoop of truffled potato salad, add sliced flat iron steak on the side, and garnish with petite watercress. Drizzle house steak sauce over the steak.

Plate the Dish

Flat Iron Steak

Olive Oil

Black Pepper

Baby Potatoes

Truffle Oil

Mayonnaise

Dijon Mustard

Chives, chopped

Ketchup

Worcestershire Sauce

Brown Sugar

Hot Sauce

Petite Watercress

Season the bison flank steak with salt, black pepper, garlic powder, and paprika. Let it sit for 30 minutes at room temperature.

Prepare the Bison Steak

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter and a splash of olive oil until smooth. Season with salt to taste.

Cook the Potatoes

Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until blistered.

Roast the Tomatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add shishito peppers and sauté for 5-7 minutes until blistered and tender. Season with salt.

Sauté the Shishito Peppers

Heat a grill or skillet over medium-high heat. Add the bison flank steak and cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Let rest for 5 minutes before slicing.

Slice onions thinly and soak in milk for 15 minutes. Dredge in flour, then fry in hot oil until golden brown and crispy. Drain on paper towels.

Prepare the Crispy Onions

On a plate, place a generous scoop of potato puree, top with sliced bison steak, sautéed shishito peppers, roasted tomatoes, and sprinkle crispy onions on top.

Bison flank steak

Shishito peppers

Cherry tomatoes

Onions

Butter

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil, salt, and pepper on the cut sides. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender. Once cooked, scrape out the flesh with a fork to create spaghetti-like strands.

Prepare the Spaghetti Squash

In a small saucepan, combine white wine vinegar, sugar, and blueberries. Bring to a simmer and cook for about 5 minutes until the blueberries start to soften. Remove from heat and let it cool.

Pickle the Blueberries

In a skillet, melt the butter over medium heat. Continue to cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly. Whisk in olive oil, salt, and pepper to taste.

Prepare the Brown Butter Vinaigrette

Pat the scallops dry with a paper towel and season with salt and pepper. Heat a non-stick skillet over high heat and add a little olive oil. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.

Cook the Scallops

On a plate, create a bed of spaghetti squash. Top with seared scallops, drizzle with brown butter vinaigrette, and garnish with pickled blueberries and chopped pistachios.

Scallops

Spaghetti Squash

Fresh Blueberries

White Wine Vinegar

Granulated Sugar

Pistachios

Pepper

Season the beef cheeks with salt and black pepper on all sides.

Prepare the beef cheeks

In a large Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef cheeks and sear them until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

Sear the beef

In the same pot, add onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Sauté vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, bay leaves, and thyme. Bring to a simmer.

Add liquids and herbs

Return the beef cheeks to the pot, ensuring they are submerged in the liquid. Cover and reduce heat to low. Simmer for 3-4 hours, or until the meat is tender.

Braise the beef

While the beef is braising, cook the grits according to package instructions. Stir in butter and cheese if using.

Prepare the grits

Once the beef is tender, remove it from the pot and let it rest for a few minutes. Strain the braising liquid if desired and reduce it to make a jus.

Finish the dish

Serve the braised beef cheek over a bed of grits, drizzled with the jus and topped with pickled peppers.

Blackened Catfish

Hng Farm Pork Schnitzel

Hng Farm Flat Iron Steak

Carolina Bison Flank Steak

Pan Seared Scallops

Hng Farm Braised Beef Cheek

Crispy Shrimp

Pan Roasted Sunburst Farms Trout

Fried Springer Mountain Chicken

Grilled Octopus

Potato Gnocchi

Chicken Tenders

Risotto

Chocolate Pot De Creme

Veggie Burger

Crab Cakes

Crispy Eggplant

Arugula Salad

Buffalo Green Tomatoes

Flan

Local Mushrooms

Smoked Trout & Potato Croquettes

Strawberry Shortcake

10 Mile Farm Roasted Delicata Squash