tuscan kale, sweet onion, sage, roasted mushroom, brown butter, ricotta stuffed gnocchi

Grilled Chicken & Potato Gnocchi

Danish Blue Mac & Cheese

house baked baguette, compound butter, pimento cheese, pan jus

Classic Bread Basket

sundried tomato-granola gremolata, carotene butter.

Tasso Ham & Sweet Pea Risotto

Hot Honey Brussels

8 oz “Fat Juicy Burger”, house baked pretzel bun, swiss, bacon jam, arugula, garlic aioli, pickled onions, house cut shoestring fries

FJB (the burger)

cherry tomato, caramelized onion, bacon, spinach, cream sauce. spaghetti

Shrimp Florentine

caramelized onion & roasted garlic, parmesan cheese, house toast

Spinach & Artichoke Dip

yellow masa cake, stewed beans, calabrian peperonata sauce

Mojo Grilled Pork Tenderloin

roasted garlic spread, blistered vine tomato, mediterranean herb blend, pecorino romano, house bread

Tomato Bruschetta

Hot Fried Cauliflower Bites

pan seared roasted garlic polenta, arugula, lemon citronette

Wild Mushroom Ragout

melted leek, mustard butter, toast, fine herbs

Prince Edward Island Mussels

hand pounded chicken thigh, butter whipped potato, white peppercorn gravy, seasonal vegetable

Chicken Fried Chicken

house vinaigrette, cherry tomato, pecorino romano

Mixed Greens

wildflower honey crema, mustard seed, fennel pollen

Sriracha Dusted Baby Carrots

charred carrot, lacinato, onion confit, red quinoa, sesame-shiro miso

Grilled Faroe Isle Salmon

mesclun, pickled onion, grain mustard, candied pecan, lemon citronette

Beet & Blue Salad

Season the chicken breasts with salt and black pepper. Heat olive oil in a grill pan over medium-high heat and grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest.

Prepare the Chicken

In a large pot of salted boiling water, add the potato gnocchi. Cook until they float to the surface, which should take about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

In a large skillet, melt the butter over medium heat. Add sliced sweet onion and cook until translucent. Add the Tuscan kale and sauté until wilted. Add the sage leaves for flavor.

Sauté Onions and Kale

In another skillet, add a little olive oil and sauté the sliced mushrooms until golden brown. Season with salt and pepper.

Roast the Mushrooms

Add the cooked gnocchi to the kale and onion mixture. Gently toss in the roasted mushrooms. Slice the grilled chicken and serve on top of the gnocchi mixture. Drizzle with brown butter for extra flavor.

Combine Ingredients

Plate the dish and garnish with additional sage leaves if desired. Enjoy your Grilled Chicken & Potato Gnocchi!

Serve

Chicken breasts

Potato gnocchi

Tuscan kale

Sweet onion

Fresh sage leaves

Mushrooms

Butter

Ricotta cheese

Olive oil

Salt

Black pepper

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, ensuring no lumps form. Continue to stir until the sauce thickens.

Make the Cheese Sauce

Remove the sauce from heat and add the crumbled Danish blue cheese, shredded sharp cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheeses are fully melted and the sauce is smooth.

Add Cheeses

Add the cooked macaroni to the cheese sauce, stirring until well coated. Pour into a greased baking dish.

Combine Pasta and Sauce

In a small skillet, melt 4 tablespoons of unsalted butter over medium heat until it turns brown. Stir in the bread crumbs and cook until golden, about 3-4 minutes. Add parsley and salt to taste.

Prepare Brown Butter Breadcrumbs

Spread the brown butter breadcrumbs evenly over the macaroni and cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden brown and bubbly.

Assemble and Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your Danish Blue Mac & Cheese!

Elbow macaroni

Danish blue cheese, crumbled

Sharp cheddar cheese, shredded

Milk

All-purpose flour

Garlic powder

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture and knead for about 10 minutes until smooth. Let it rise for 1 hour or until doubled.

Prepare the Dough

Preheat your oven to 450°F (230°C). Punch down the dough and shape it into baguettes. Place on a baking sheet lined with parchment paper. Let it rise again for 30 minutes. Score the tops and bake for 20-25 minutes until golden.

Shape and Bake

In a bowl, combine softened butter, minced garlic, chopped fresh herbs, and salt. Mix well until all ingredients are fully incorporated.

Mix Ingredients

Transfer the mixture to a sheet of plastic wrap, roll it into a log, and chill in the refrigerator until firm.

Chill

In a large bowl, mix together the shredded cheddar, softened cream cheese, diced pimentos, mayonnaise, cayenne pepper, and salt. Stir until well combined.

Cover and refrigerate for at least 30 minutes before serving.

In a saucepan, sauté minced shallots in a bit of oil until translucent. Add red wine and reduce by half. Add beef stock and thyme. Simmer for 10-15 minutes. Season with salt and black pepper to taste.

Prepare the Jus

Water

Active dry yeast

Sugar

Unsalted butter

Fresh herbs (parsley, chives, etc.)

Garlic, minced

Cream cheese, softened

Pimentos, diced

Mayonnaise

Cayenne pepper

Beef stock

Red wine

Shallots, minced

Fresh thyme

In a mixing bowl, combine the sundried tomatoes, granola, parsley, and lemon zest. Mix well and set aside.

Prepare the Gremolata

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the grated carrot and sauté for about 3-4 minutes until softened. Set aside.

Make the Carotene Butter

In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until translucent, about 5 minutes. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.

Cook the Risotto

Slowly add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

During the last 5 minutes of cooking, stir in the diced Tasso ham and sweet peas. Season with salt and black pepper to taste.

Incorporate Tasso Ham and Peas

Remove from heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. Let it sit for a couple of minutes.

Finish the Risotto

Serve the risotto in bowls, topped with the sundried tomato-granola gremolata and a drizzle of carrot butter.

Plate and Serve

Arborio rice

Tasso ham, diced

Sweet peas, fresh or frozen

Onion, finely chopped

Chicken broth

Parmesan cheese, grated

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Brussels Sprouts

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and allow it to drain on paper towels. Reserve the bacon fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add the halved Brussels sprouts. Drizzle with olive oil, and season with salt and black pepper. Sauté for about 5-7 minutes until they start to brown.

Sauté the Brussels Sprouts

Transfer the Brussels sprouts to a baking sheet and roast in the preheated oven for 20 minutes until they are tender and caramelized.

Roast in the Oven

While the Brussels sprouts are roasting, mince the garlic. In a small saucepan over low heat, combine hot honey and minced garlic. Stir continuously for about 2-3 minutes until the garlic is fragrant.

Prepare the Hot Honey Garlic Sauce

Once the Brussels sprouts are roasted, remove them from the oven. Crumble the cooked bacon and toss it with the Brussels sprouts and candied pecans. Drizzle the hot honey garlic sauce over the top and serve warm.

Combine and Serve

Brussels sprouts

bacon

candied pecans

hot honey

garlic

olive oil

salt

black pepper

Take the ground beef and shape it into a patty that is slightly larger than the pretzel bun. Season with salt and pepper.

Form the Burger Patty

Heat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side or until it reaches your desired doneness. In the last minute of cooking, place the Swiss cheese on top to melt.

Cook the Burger

Spread garlic aioli on the bottom half of the pretzel bun. Place the cooked patty with melted Swiss cheese on top. Add bacon jam, arugula, and pickled onions. Top with the other half of the bun.

Assemble the Burger

Wash and peel the russet potatoes. Cut them into thin shoestring fries.

Prepare the Potatoes

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Add the shoestring fries in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels, then season with salt.

Fry the Potatoes

Ground beef (80/20)

Swiss cheese

Bacon jam

Arugula

Garlic aioli

Pickled onions

House baked pretzel bun

Russet potatoes

Vegetable oil

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the bacon fat in the skillet.

Prepare the Bacon

In the same skillet, add the sliced onions to the bacon fat and cook over medium-low heat until the onions are caramelized, about 15-20 minutes. Stir occasionally.

Caramelize the Onions

Add the minced garlic and shrimp to the skillet with the onions. Cook until the shrimp are pink and opaque, about 3-4 minutes. Add the fresh spinach and cook until wilted.

Sauté Shrimp and Spinach

Stir in the heavy cream, cherry tomatoes, salt, and black pepper. Bring to a simmer and cook for about 5 minutes until slightly thickened.

Make the Cream Sauce

Add the cooked spaghetti to the skillet and toss to combine. Stir in the crispy bacon and grated Parmesan cheese. Mix well and cook for an additional 2 minutes.

Combine Everything

Serve immediately, garnished with additional Parmesan cheese if desired.

spaghetti

shrimp, peeled and deveined

cherry tomatoes, halved

bacon, chopped

onion, thinly sliced

fresh spinach

heavy cream

garlic, minced

parmesan cheese, grated

Preheat your oven to 350°F (175°C). Caramelize the onion by cooking it in a skillet over medium heat with a bit of oil until golden brown, about 15-20 minutes. Roast the garlic by wrapping the head in foil and baking it in the oven for 30-35 minutes until soft.

Prepare the Ingredients

In a large skillet, add the fresh spinach and cook over medium heat until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Sauté the Spinach

In a large mixing bowl, combine the spinach, artichoke hearts (drained and chopped), cream cheese, sour cream, grated parmesan cheese, roasted garlic (squeezed out of the skin), and caramelized onions. Season with salt and black pepper. Mix until well combined.

Mix the Dip

Transfer the mixture into a baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Bake the Dip

Remove from the oven and let cool slightly before serving. Enjoy with house toast or tortilla chips.

Fresh Spinach

Artichoke Hearts

Cream Cheese

Sour Cream

Parmesan Cheese, grated

Garlic, roasted

Onion, caramelized

Black Pepper

In a bowl, mix minced garlic, chopped cilantro, lime juice, olive oil, cumin, salt, and black pepper.

Prepare the Marinade

Place the pork tenderloin in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.