COFFEE BAR

HALL PASS REVENANT

SMASHED HALL PASS REVENANT

Mixed greens topped with grilled chicken, tomatoes, and vinaigrette

Grilled Chicken Salad

Toasted garlic bread topped with melted cheese

Cheesy Garlic Bread

SMASHED

DAINTY M MAID CO. FOOD HALL

DAINTY MAID CO FOOD HALL

DAINTY MAID CO.

Served on a hot plate with seasonal vegetables.

Sizzling Chicken

Hummus

Calamari

With lettuce, tomato, and house sauce, served with fries.

Beef Burger

Crispy Calamari

Roasted Red Pepper Hummus

Pasta with seasonal vegetables in a light garlic sauce

Pasta Primavera

Classic Hummus

Crispy cauliflower bites tossed in buffalo sauce

Buffalo Cauliflower

Chocolate Fondant

Wagyu Beef Burger

Margarita

Filled with beans, rice, and your choice of protein.

Burrito

Tacos

Guacamole

In a coffee maker, add 1 cup of freshly ground coffee to the filter basket, and pour in 4 cups of water into the reservoir. Brew according to the coffee maker's instructions.

Brew the Coffee

In a small saucepan, heat your choice of milk (whole, almond, or oat) over medium heat until warm but not boiling. Stir occasionally to prevent burning.

Heat Milk

Once the coffee is brewed, pour it into a large mug or glass. Add 1 tsp of vanilla extract, 2 tbs of caramel syrup, and 2 tbs of chocolate syrup to the coffee. Stir well to combine.

Flavor the Coffee

Sprinkle 1 tsp of cinnamon powder into the flavored coffee and stir again for an added spice.

Add Cinnamon

Top the flavored coffee with 1 cup of whipped cream. Add chocolate shavings and drizzle with caramel syrup to taste.

Finish with Toppings

Freshly ground coffee

Water

Whole milk

Almond milk

Oat milk

Vanilla extract

Caramel syrup

Chocolate syrup

Cinnamon powder

Whipped cream

Chocolate shavings

Caramel drizzle

Peel the potatoes and cut them into small chunks. Place them in a pot and cover with water. Boil for about 15-20 minutes or until fork-tender.

Prepare Potatoes

In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain excess fat.

Cook Ground Beef

Once the beef is cooked, add salt, black pepper, garlic powder, and onion powder. Stir well to combine and remove from heat.

Season Beef

Drain the potatoes and return them to the pot. Mash with a potato masher until smooth. You can add a little butter or milk if desired for creaminess.

Mash Potatoes

In a large baking dish, spread the mashed potatoes evenly at the bottom. Top with the seasoned ground beef.

Combine

Sprinkle shredded cheddar cheese evenly over the beef layer.

Add Cheese

Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool for a few minutes. Top with sour cream, chopped green onions, and bacon bits before serving.

Top with Toppings

Serve

Ground beef

Potatoes

Shredded cheddar cheese

Salt

Black pepper

Garlic powder

Onion powder

Sour cream

Chopped green onions

Bacon bits

Start by peeling the potatoes and cutting them into quarters. Place them in a large pot of salted water and bring to a boil.

Prepare the Potatoes

Boil the potatoes for about 15-20 minutes or until they are tender when pierced with a fork. Drain the potatoes and let them cool slightly.

Cook the Potatoes

Using a potato masher or fork, gently smash each potato quarter to flatten them slightly. Ensure they remain intact.

Smash the Potatoes

Drizzle the olive oil over the smashed potatoes. Sprinkle garlic powder, salt, and black pepper evenly over them.

Season and Oil

Transfer the smashed potatoes to a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes until crispy and golden.

Bake the Potatoes

Once the potatoes are baked, remove them from the oven. Top with shredded cheddar cheese, sour cream, chopped green onions, and bacon bits.

Add Toppings

Serve the Smashed Hall Pass Revenant hot as a delicious side dish or a hearty snack.

Olive Oil

Garlic Powder

Black Pepper

Shredded Cheddar Cheese

Sour Cream

Chopped Green Onions

Bacon Bits

In a bowl, combine 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Add the chicken breasts and coat them well. Allow to marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

In a large bowl, add 4 cups of mixed greens and 1 cup of halved cherry tomatoes. Toss gently to combine.

Assemble the Salad

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and black pepper to taste.

Combine Ingredients

Slice the grilled chicken and arrange it on top of the mixed greens and tomatoes. Drizzle the vinaigrette over the salad just before serving. Toss gently to combine.

Finish the Salad

Mixed greens

Cherry tomatoes

Boneless, skinless chicken breasts

Olive oil

Balsamic vinegar

Dijon mustard

Honey

Preheat your oven to 375°F (190°C) to prepare for baking the garlic bread.

Preheat Oven

In a small saucepan, melt the unsalted butter over low heat. Mince the garlic cloves and add them to the melted butter, cooking for about 1-2 minutes until fragrant. Stir in the chopped parsley and salt. Remove from heat and let the mixture cool slightly.

Prepare Garlic Butter

Carefully slice the French bread in half lengthwise, creating two long pieces.

Slice the Bread

Using a brush or a spatula, generously spread the garlic butter mixture over the cut sides of the French bread.

Spread Garlic Butter

Sprinkle the mozzarella cheese evenly over the garlic buttered bread halves, followed by a sprinkling of Parmesan cheese.

Place the prepared garlic bread on a baking sheet and bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly and the edges of the bread are golden brown.

Bake the Bread

Remove the garlic bread from the oven and let it cool for a minute. Slice it into individual pieces and serve warm.

Slice and Serve

French bread

Unsalted butter

Garlic cloves

Parsley

Mozzarella cheese

Parmesan cheese

Start by peeling the potatoes and cutting them into quarters. Place the potato quarters into a pot and fill it with water until covered. Bring the water to a boil and cook the potatoes for about 15-20 minutes or until they are fork-tender.

Boil the Potatoes

Once the potatoes are cooked, drain the water and let them cool for a few minutes until they are easier to handle.

Drain and Cool

Place the cooled potatoes on a baking sheet lined with parchment paper. Using a fork or a potato masher, gently smash each potato until they are flat but still intact.

Drizzle olive oil over the smashed potatoes, then sprinkle with salt and pepper to taste.

Preheat the oven to 425°F (220°C). Once preheated, place the baking sheet in the oven and bake the potatoes for about 20-25 minutes or until they are crispy and golden brown.

In a non-stick skillet, crack the eggs and cook them to your desired doneness (sunny-side up, scrambled, etc.). Season with salt and pepper to taste.

Cook the Eggs

While the eggs are cooking, wash and chop the green onions finely.

Chop the Green Onions

Once the potatoes are crispy, remove them from the oven. Top each smashed potato with a portion of cooked eggs, sprinkle with cheddar cheese, and add chopped green onions. Serve with a dollop of sour cream on the side.

Assemble the Dish

Pepper

Eggs

Cheddar cheese

Green onions

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together all-purpose flour, salt, and sugar.

Mix Dry Ingredients

Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a bowl, combine ricotta cheese, chopped spinach, crumbled feta cheese, minced garlic, nutmeg, salt, and black pepper. Mix well until fully incorporated.

Mix Filling Ingredients

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thick.

Roll Out Dough

Cut the rolled-out dough into circles using a cookie cutter or a glass.

Cut Dough

Place a spoonful of the filling mixture in the center of each dough circle.

Fill Circles

Fold the dough over the filling and press the edges to seal tightly.

Seal Dough

Place the filled dough on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

Remove from the oven, sprinkle with grated Parmesan cheese and chopped parsley before serving.

All-purpose flour

Sugar

Active dry yeast

Warm water

Ricotta cheese

Spinach, chopped

Feta cheese, crumbled

Garlic, minced

Nutmeg

Parmesan cheese, grated

Fresh parsley, chopped

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until fully incorporated.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Mixtures

Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side.

Cook the Base

Wash and slice the fresh strawberries. Set aside.

Prepare Strawberries

In a mixing bowl, use an electric mixer to whip the cream until soft peaks form. You can add a little sugar to taste if desired.

Whip Cream

Stack pancakes on a plate, top with sliced strawberries, a generous dollop of whipped cream, and garnish with mint leaves.

Coffee Bar

Hall Pass Revenant

Smashed Hall Pass Revenant