braised carnitas, potato hash, cheddar cheese, sunny up egg, chile rojo sauce

THE CHIMICHANGA

crispy rice, avocado, chili crunch, sesame seed, yuzu ponzu

SPICY SALMON

acorn squash and rye gnocchi, pickled oyster mushrooms, garlic chip, smoked egg yolk

SEARED SALMON

honey ricotta grits, smoked pear and mustard seed relish, red eye gravy (gf)

PASTRAMI RUBBED PORCHETTA

smoked pork shoulder and brisket gravy, house-made marble Colby & scallion biscuits

BRISKUITS & GRAVY

hard cider battered Alaskan cod, fries, tarragon lemon tartar sauce

FISH N CHIPS

shaved lettuce, house pickles, colby jack cheese, caramelized shallot dill aioli, onion roll

F.M.C SMASHBURGER

gochujang mayo, scallion salad, house pickles, everything bun

FRIED CHICKEN SANDWICH

salsify, truffled celery root purée, mizuna, charred scallion, maple jus lie (gf)

ROASTED CHICKEN

cilantro stem, arborio rice, red pepper agro dolce, cotija cheese

BARBACOA ARANCINI

Yukon gold potato, parsley persillade, blackberry romesco, lime crema (gf)

PAN SEARED STRIP LOIN

ROASTED BRUSSELS SPROUTS

gorganzola, pickled golden raisins, oyster mushrooms, house made pappardelle pasta

SHORT RIB STROGANOFF

carrot ginger puree, mulled wine reduction, crispy leeks (gf)

FIVE SPICED PORK BELLY

croissant, fluffy egg, caprino fresco, walnut basil pesto, field greens, heirloom tomato, smoked bacon, smoked garlic breakfast potatoes

EGG SAMMY

ROASTED FINGERLING POTATOES

ancho / ginger aioli, alfalfa sprouts, fromage blanc, pickled carrots, grains galore

PEPPERCORN CRUSTED TURKEY

pancetta, chives, roasted poblano, Gorgonzola crème fraiche (gf)

SMOKED CHEDDAR TATER TOTS

oyster mushrooms, truffled caramelized onion, Dijonnaise, white cheddar, grains galore

MUSHROOM PATTY MELT

chili crunch, labneh, mizuna, pickled red onion, garlic honey, poached egg, english muffin, smoked garlic breakfast potatoes

BREAKFAST TARTINE

caprino fresco, smoked bacon, field greens, First Mile steak sauce, house pickles, everything parker house roll

ALL-IN BURGER

pickled red onion, tomato confit, chili oil, garlic honey, grains galore

RICOTTA TOAST

smoked brisket, pickled red onion, mayocoba beans, chimichurri rojo, havarti, fried egg

FLYING BREAKFAST BURRITO BROS

LOCAL MUSHROOMS

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced and cooked potatoes, season with salt and pepper, and cook until crispy and golden brown, about 5-7 minutes. Remove from the skillet and set aside.

Prepare Potato Hash

In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

Cook the Eggs

On each tortilla, layer 1 cup of braised carnitas, half a cup of potato hash, and half a cup of shredded cheddar cheese. Roll the tortillas tightly, folding in the sides to secure the filling.

Assemble the Chimichangas

In the same skillet, add a little more oil if needed and heat over medium-high heat. Fry each chimichanga seam-side down until golden brown and crispy, about 3-4 minutes per side.

Fry the Chimichangas

Place the fried chimichangas on a plate, top each with a sunny-side up egg, and drizzle with chile rojo sauce. Serve immediately.

Serve

braised carnitas

potatoes (diced and cooked)

cheddar cheese (shredded)

large eggs

flour tortillas

chile rojo sauce

olive oil

salt

black pepper

Season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 4-5 minutes on each side until crispy and cooked to your liking. Remove from heat and let it rest.

Prepare the Salmon

Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into thin slices or cubes.

Prepare the Avocado

On a plate, place a layer of crispy rice. Top with the sliced salmon, avocado, and drizzle with yuzu ponzu sauce. Finish with a spoonful of chili crunch and a sprinkle of sesame seeds.

Assemble the Dish

Serve immediately and enjoy your spicy salmon dish!

Salmon fillet

Crispy rice

Avocado

Chili crunch

Sesame seeds

Yuzu ponzu sauce

Salt

Black pepper

Olive oil

Preheat oven to 400°F (200°C). Cut acorn squash in half, scoop out seeds, and brush with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.

Prepare Acorn Squash

In a bowl, combine rye flour, mashed potato, egg, and salt. Knead until smooth. Roll into small pieces and shape into gnocchi. Boil in salted water for 2-3 minutes until they float, then drain.

Make Rye Gnocchi

In a pot, combine white vinegar, water, sugar, and salt. Bring to a boil, then add oyster mushrooms. Remove from heat and let sit for at least 30 minutes to pickle.

Pickle Oyster Mushrooms

Slice garlic cloves thinly. Heat olive oil in a pan over medium heat, add garlic slices, and fry until golden and crispy. Drain on paper towels.

Make Garlic Chips

Place egg yolks in a heatproof dish. Prepare a smoker using wood chips and smoke the yolks for about 30 minutes until they take on a smoky flavor.

Smoke Egg Yolks

Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon fillets skin-side down for 4-5 minutes, then flip and cook for an additional 2-3 minutes until cooked through.

Sear the Salmon

On a plate, place a portion of roasted acorn squash, top with rye gnocchi, seared salmon, pickled oyster mushrooms, and garnish with garlic chips and smoked egg yolk.

Plate the Dish

Acorn squash

Rye flour

Potato, boiled and mashed

Oyster mushrooms

White vinegar

Water

Sugar

Garlic cloves

Egg yolks

Wood chips (for smoking)

Salmon fillets

Lay the pork belly skin-side down. Score the meat and rub with fennel seeds, black pepper, paprika, minced garlic, salt, rosemary, and thyme. Roll tightly and tie with butcher's twine.

Prepare the Pork

Preheat the oven to 150°C (300°F). Place the porchetta on a rack in a roasting pan and roast for 3-4 hours until the internal temperature reaches 70°C (160°F).

Cook the Porchetta

In a saucepan, bring water to a boil. Slowly whisk in grits and cook for about 20 minutes until thickened, stirring frequently.

Cook Grits

Stir in ricotta cheese, honey, and salt until well combined. Keep warm.

Add Ricotta and Honey

Core and slice the pears. In a saucepan, combine pears, mustard seeds, apple cider vinegar, brown sugar, and smoked paprika. Cook until the pears are tender and the mixture thickens.

Prepare the Pears

In a skillet, combine ham drippings and black coffee. Simmer until slightly thickened.

Make the Gravy

pork belly

fennel seeds

paprika

garlic cloves

fresh rosemary

fresh thyme

grits

water

ricotta cheese

honey

pears

mustard seeds

apple cider vinegar

brown sugar

smoked paprika

cooked ham drippings

black coffee

Preheat Oven

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add cold unsalted butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

Gently fold in the grated marble Colby cheese and chopped scallions.

Add Cheese and Scallions

Pour in the buttermilk and stir until just combined. Do not overmix.

Add Buttermilk

Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or glass.

Shape Biscuits

Place the biscuits on a baking sheet and bake for 12-15 minutes until golden brown.

Bake

all-purpose flour

baking powder

baking soda

cold unsalted butter

grated marble Colby cheese

chopped scallions

buttermilk

In a bowl, combine mayonnaise, chopped tarragon, lemon juice, chopped capers, salt, and black pepper. Mix well and refrigerate until serving.

Make the Tartar Sauce

Peel and cut the potatoes into fries. Soak in cold water for 30 minutes, then drain and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Prepare the Fries

In a bowl, mix together hard cider, flour, baking powder, salt, and black pepper until smooth. Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Batter and Fry the Fish

Plate the fried fish alongside the fries and serve with the tarragon lemon tartar sauce on the side.

Alaskan cod fillets

hard cider

oil for frying

potatoes

mayonnaise

fresh tarragon, chopped

lemon juice

capers, chopped

In a bowl, combine mayonnaise, caramelized shallots, dill, lemon juice, garlic powder, salt, and pepper. Mix well and refrigerate until ready to use.

Prepare the Aioli

Preheat a grill or skillet over medium-high heat. Form the ground beef into 4 equal patties, season with salt and pepper.

Cook the Burger

Cook the patties for about 3-4 minutes on one side. Flip the patties and add a slice of Colby Jack cheese on top. Cook for another 3-4 minutes until the cheese is melted and the burger is cooked to your desired doneness.

Grill the Patties

While the burgers are cooking, split the onion rolls and toast them lightly on the grill or in a toaster.

Toast the Rolls

Spread a generous amount of the caramelized shallot dill aioli on the toasted rolls. Place the beef patty on the bottom half, add shaved lettuce, house pickles, and top with the other half of the roll.

Assemble the Burger

ground beef

Colby Jack cheese

onion rolls

shaved lettuce

house pickles

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

Marinate the Chicken

In a small bowl, mix gochujang and mayonnaise until well combined. Set aside.

Prepare Gochujang Mayo

Thinly slice scallions and cucumbers. In a bowl, mix with white vinegar, sugar, and a pinch of salt. Let it marinate for at least 15 minutes.

Make Scallion Salad

In a shallow dish, mix all-purpose flour and cornstarch. Dredge the marinated chicken thighs in the flour mixture, shaking off excess.

Prepare the Breading

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded chicken thighs for 5-7 minutes per side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Spread gochujang mayo on the bottom half of each burger bun. Place a fried chicken thigh on each, top with scallion salad, and cover with the other half of the bun. Sprinkle everything bagel seasoning on top.

The Chimichanga

Spicy Salmon

Seared Salmon

Pastrami Rubbed Porchetta

Briskuits & Gravy

Fish N Chips

F.m.c Smashburger

Fried Chicken Sandwich

Roasted Chicken

Barbacoa Arancini

Pan Seared Strip Loin

Roasted Brussels Sprouts

Short Rib Stroganoff

Five Spiced Pork Belly

Egg Sammy

Roasted Fingerling Potatoes

Peppercorn Crusted Turkey

Smoked Cheddar Tater Tots

Mushroom Patty Melt

Breakfast Tartine

All-in Burger

Ricotta Toast

Flying Breakfast Burrito Bros

Local Mushrooms