sorghum – bourbon honey, whipped honey truffle chips, goat cheese

Chicken Milanese & Waffle

whipped ricotta, fig mostarda, arugula, ciabatta

Serrano & Fig Sandwich

local NC pasture raised angus, greens, tomato, grilled onion, truffle aioli, choice of blue cheese or cheddar

House – Blend Burger

Smashed Sweet Potato

lemon aioli pesto ricotta, pecorino, chili oil

Summer Vegetable Flatbread

fennel, bell pepper, zucchini, yellow squash, parsley

Frito Misto

Melon & Serrano

old bay poached shrimp, smoked cocktail sauce, NC slaw, old bay aioli

Crab Cake Sandwich

House – Made Ricotta

Mixed Nuts

Bordeaux Blend Château Candeley "Malbec"

Bordeaux Blend Mischa "Accordance"

Cabernet Franc Le Grand Bouqueteau Chinon "Réserve"

Pinot Noir Mulray "Gold Coast Vineyard"

Chenin Blanc

Albariño

Pinot Gris

Sauvignon Blanc Domaine Eric Louis

Here Comes the Sun

Chenin Blanc Mary Taylor Anjou Blanc

Lambrusco Rosé

Rioja Blanco Conde Valdemar

Fiano Produttori di Manduria "Uni"

Pinot Gris Elk Cove Vineyards

Trim any excess fat from the chicken breasts, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/4-inch thick and even. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prep and Pound

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons of whole milk until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, chopped parsley, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up Breading Stations

Dredge each flattened chicken breast first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so it adheres evenly. Set on a wire rack while you heat the oil.

Bread the Chicken

In a large skillet over medium heat warm 1/2 cup olive oil with 2 tablespoons unsalted butter. When the oil registers about 350°F (or a small breadcrumb sizzles immediately), add the breaded cutlets, working in batches if necessary so they don't crowd. Fry 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to keep crisp.

Fry to Golden

If needed, keep cutlets warm in a 200°F oven while you finish the glaze and waffles. Squeeze a lemon wedge over each cutlet just before serving.

Finish

In a small saucepan over medium-low heat combine 1/4 cup sorghum syrup, 1 tablespoon bourbon, 2 tablespoons honey and 1 teaspoon apple cider vinegar. Stir to blend and warm until just simmering. Reduce heat and simmer gently 3–4 minutes to thicken slightly. Remove from heat and whisk in 1 tablespoon cold diced butter to gloss the sauce. Taste and add a pinch of flaky salt if desired. Keep warm; brush lightly over chicken right after frying and again just before plating, or serve a small spoon of glaze alongside each plate.

Preheat waffle iron according to manufacturer instructions. In a medium bowl whisk together 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate small bowl whisk the egg yolk (reserve the white), 3/4 cup milk, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Combine wet into dry and stir just until combined; a few small lumps are fine.

Batter

Using a whisk or electric mixer, beat the reserved egg white until soft peaks form. Gently fold the whipped white into the waffle batter to lighten it; do not overmix.

Whip Egg White

Brush or spray the waffle iron with cooking spray. Pour the recommended amount of batter into the iron and cook until golden and crisp, about 3–5 minutes depending on your waffle iron. Keep waffles warm in a low oven (200°F) on a rack while finishing other components.

Cook

In a small saucepan combine 1 cup neutral oil (or 1 cup light olive oil), 3 tablespoons honey and 1 tablespoon unsalted butter. Warm gently over low heat until honey and butter melt and the mixture is homogenous; do not let it smoke. Remove from heat and stir in 1/2 teaspoon truffle oil and 1/2 teaspoon fine sea salt. Let cool to room temperature.

Make Honey-Truffle Oil

Preheat oven to 325°F (if frying is not preferred). For oven chips: line a baking sheet with parchment and using a silicone brush or spoon, spread very thin puddles (about 1–2 teaspoons each) of the honey-truffle oil onto the parchment about 1 inch apart. Bake 8–12 minutes until edges brown and surface is bubbly, watching closely — they crisp as they cool. For fried chips: heat a shallow 1/2-inch layer of neutral oil in a skillet to 350°F and spoon small rounds of the honey-oil into the oil; they will crisp in 30–45 seconds — transfer to paper towels to drain. As chips cool they will crisp further; store on a rack.

Create Crispy Chips

If you prefer a soft whipped honey chip topping rather than crisp chips: chill the honey-truffle oil until thickened and whip briefly with a hand mixer to incorporate air, then spoon dollops onto waffles/chicken. Both crisp chips and whipped dollops are valid presentations.

Whip (Optional)

To plate: place one warm waffle on each plate. Top each waffle with a breaded chicken cutlet. Lightly brush the chicken with the sorghum-bourbon honey glaze and scatter or dollop 1.5 oz soft goat cheese over the chicken (use a spoon to drop small pieces so it softens on contact). Sprinkle microgreens or baby arugula around or on top for freshness. Arrange 4–6 whipped honey truffle chips on each plate as garnish and to add crunch and aroma. Finish with a grind of black pepper and serve immediately with lemon wedges and any remaining glaze on the side.

boneless skinless chicken breasts

all-purpose flour

large eggs

whole milk

plain breadcrumbs (panko preferred)

finely grated Parmesan cheese

freshly chopped parsley

kosher salt

freshly ground black pepper

olive oil (for frying)

unsalted butter

lemon wedges (for serving)

sorghum syrup

bourbon

honey

apple cider vinegar

unsalted butter (cold, diced)

pinch of flaky salt

granulated sugar

baking powder

salt

large egg (separated)

unsalted butter (melted)

vanilla extract

cooking spray or additional melted butter

neutral vegetable oil (or light olive oil)

truffle oil (white or black, optional mild)

fine sea salt

soft goat cheese (log or crumbles)

microgreens or baby arugula

Place ricotta, grated Pecorino, honey, lemon zest and 1/4 tsp salt in a food processor or blender. Blend until smooth and airy, about 30–45 seconds, scraping down sides once. Taste and season with freshly ground black pepper and more salt if needed. Transfer to a bowl and refrigerate until assembly.

Make whipped ricotta

Combine quartered figs, brown sugar, Dijon, whole-grain mustard, apple cider vinegar, water and 1/4 tsp salt in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer until the figs are softened and mixture is jammy, 8–12 minutes. If using dried figs, simmer 12–15 minutes until plump and saucy, adding an extra tablespoon of water if it becomes too dry. Stir in a pinch of crushed red pepper if using. Remove from heat and let cool; it will thicken further as it cools.

Cook mostarda

If using a whole ciabatta loaf, halve it crosswise into 4 sandwich-sized pieces or split lengthwise as preferred. Lightly brush cut sides with 1 tablespoon olive oil. If you prefer, toast the cut sides in a skillet or under a broiler until lightly golden, 1–2 minutes per side — this adds texture and prevents sogginess.

Prepare ciabatta

Generously spread about 3 to 4 tablespoons of the whipped ricotta onto the bottom half of each ciabatta piece (roughly 3/4 cup ricotta total per 4 sandwiches). Spoon about 1 to 1 1/2 tablespoons of fig mostarda over the ricotta on each sandwich, spreading lightly so it doesn't overwhelm. Arrange 2 slices of Serrano ham (about 2 slices per sandwich if making 4) on top of the mostarda in an even layer.

Spread and layer

Toss the arugula with a small pinch of salt, a grind of black pepper and a light drizzle (about 1 teaspoon per 4 sandwiches) of the remaining olive oil to just dress it — this keeps the arugula from wilting and adds flavor. Pile about 1/2 cup dressed arugula onto each sandwich. Close the top of the ciabatta and press gently. Cut sandwiches in half if desired.

Add greens and finish

Serve immediately for the best texture, or wrap tightly and refrigerate up to 6 hours if making ahead. If stored, add arugula just before serving to maintain peppery freshness.

ciabatta loaf (medium) or 4 ciabatta rolls

whipped ricotta

fig mostarda (see prep)

fresh arugula

thinly sliced Serrano ham

extra-virgin olive oil

coarse sea salt

whole-milk ricotta

grated Pecorino Romano or Parmesan

lemon zest

dried or fresh figs, stems removed and quartered

packed brown sugar

Dijon mustard

whole-grain mustard

water

pinch of crushed red pepper (optional)

Divide ground Angus into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork meat — compact just enough to hold together.

Form patties

Season both sides of each patty with kosher salt and freshly ground black pepper immediately before cooking.

Preheat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties on the hot surface and cook without moving: 3-4 minutes per side for medium-rare to medium (adjust time for desired doneness). If using cheese, add slices of cheddar or sprinkle blue cheese crumbles on the patties during the last 1 minute of cooking and cover briefly to melt.

Transfer cooked patties to a resting plate and tent loosely with foil for 3 minutes.

While patties cook, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply caramelized and soft, about 12-15 minutes. Season lightly with a pinch of salt near the end.

Slice the tomato into 1/4- to 1/2-inch thick slices. Pat slices dry with paper towel to prevent sogginess.

Toss mixed greens lightly with a pinch of salt and set aside (they will be served raw on the burger).

In a small bowl, whisk together 1/4 cup mayonnaise, 1/2 teaspoon truffle oil, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon minced/grated garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth and homogenous. Taste and adjust truffle oil or lemon to preference. Refrigerate until ready to assemble.

Split brioche buns and spread the cut faces with the remaining 1 tablespoon butter. Toast buns, cut-side down, in a clean skillet over medium heat until golden brown, about 1-2 minutes.

Spread about 1 tablespoon of truffle aioli on the bottom bun. Place a handful (about 3/4 cup) of mixed greens on the aioli, then a slice of tomato.

Place the rested burger patty (with cheese, if chosen) on top of the tomato. Add a generous portion of grilled onions on the patty.

If using blue cheese option and you did not melt it on the patty, sprinkle 1–2 tablespoons crumbled blue cheese on top of the onions. Top with pickles if desired.

Spread a thin layer of truffle aioli on the top bun, cap the burger, and serve immediately.

ground Angus beef (80/20), pasture-raised

vegetable oil (for griddle / pan)

mixed greens (arugula + baby lettuces)

ripe tomato, thick sliced

yellow onion, sliced into 1/4-inch rings

sharp cheddar, sliced

crumbled blue cheese

mayonnaise

truffle oil

lemon juice, fresh

garlic, grated or minced

black pepper

brioche burger buns

unsalted butter (for toasting)

pickles (optional)

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Preheat

Place the sweet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 18–22 minutes depending on size. Drain well.

Boil potatoes

Transfer the drained sweet potatoes to the prepared baking sheet, spacing them evenly so they don't overlap. Using the bottom of a sturdy glass or a potato masher, press each potato gently to flatten it to about 1/2 inch thickness — you want them smashed but still holding together. Some skins may split; that's fine.

Prepare for smashing

Drizzle the smashed potatoes with the tablespoon of olive oil and sprinkle the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper evenly over them. Roast in the preheated oven until edges are crisp and golden, about 20–25 minutes. For extra crispness, broil for 1–2 minutes at the end, watching carefully so they don't burn.

Season and roast

While the potatoes roast, make the mustard butter. In a small saucepan over low heat (or in a microwave-safe bowl), melt the unsalted butter gently until just melted but not browned. Remove from heat and whisk in the Dijon mustard, whole-grain mustard, lemon juice, honey, thyme (if using), 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth. Keep warm or at room temperature until ready to use.

When the smashed sweet potatoes are crisp and hot, remove the baking sheet from the oven. Immediately brush each potato generously with the mustard butter (reserve a tablespoon to drizzle at the end if you like).

Scatter the grated Parmesan evenly over the potatoes so it melts slightly from the residual heat. If desired, return to the oven for 1–2 minutes to finish melting the cheese (watch closely).

Transfer the potatoes to a serving platter. Drizzle the aged balsamic vinegar over the potatoes in a thin stream, distributing it evenly (about 1 to 1 1/2 tbsp total). If you reserved mustard butter, drizzle the remainder now. Finish with a light sprinkle of chopped parsley and a pinch of red pepper flakes if using.

Taste one piece and adjust seasoning with a small pinch of salt or additional balsamic if desired. Serve warm as a side or appetizer.

medium sweet potatoes

lemon juice

fresh thyme leaves (optional)

aged balsamic vinegar (good quality)

freshly grated Parmesan cheese

chopped flat-leaf parsley (optional)

red pepper flakes (optional)

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats; alternatively use a rimless baking sheet turned upside down.

Brush both sides of each flatbread lightly with 1 tablespoon olive oil total (divide between pieces) and place on a parchment-lined baking sheet or preheated stone. Sprinkle with the 1/2 tsp salt and 1/4 tsp black pepper.

Bake the flatbreads for 4–6 minutes until just crisp and lightly golden at the edges. Remove from oven and set aside on a cooling rack while you assemble. Keep oven on.

In a small food processor or blender, combine ricotta, basil, parsley, Pecorino, lemon juice, lemon zest, garlic, Dijon, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until mostly smooth but still slightly textured (about 6–8 pulses). Taste and adjust seasoning—add another pinch of salt or a splash more lemon if desired.

Make the aioli-pesto ricotta

Transfer the mixture to a bowl and refrigerate briefly if it warmed up; it should be spreadable but cool when assembled.

Toss zucchini, yellow squash, red pepper, cherry tomatoes and red onion with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Prepare and roast the vegetables

Spread the vegetables in a single layer on a rimmed baking sheet. Roast in the preheated 475°F (245°C) oven for 8–10 minutes, stirring once halfway, until the zucchini and squash are tender and tomatoes have softened but not collapsed. Remove from oven and let cool 2 minutes.

If you prefer a charred flavor, briefly finish the larger slices (zucchini and pepper) on a hot grill pan or under the broiler for 1–2 minutes per side before assembling.

Lower oven to 425°F (220°C) if you want a final warm-through bake (optional). Otherwise assemble and serve immediately.

Spread about 1/2 cup of the lemon aioli pesto ricotta evenly over each baked flatbread, leaving a 1/2" border at the edges.

Top each flatbread with the roasted vegetables, distributing zucchini, squash, peppers, tomatoes and onions evenly. For even coverage use roughly 1/2 the vegetable mixture per flatbread.

Sprinkle 2 tbs (about 2 large tablespoons) grated Pecorino Romano over each flatbread.

If you lowered the oven, return flatbreads to the oven for 3–4 minutes to warm through and meld flavors; skip this step if you prefer the fresh contrast.

Remove from oven, drizzle each flatbread with about 1/2 tablespoon chili oil (adjust to heat preference), tear and scatter fresh basil leaves on top, and finish with a light sprinkle of flaky sea salt if using.

Cut each flatbread into 6–8 slices and serve with lemon wedges alongside for extra brightness.

store-bought or homemade thin flatbread (lavash, naan, or pizza crust)

packed fresh basil leaves

fresh flat-leaf parsley

grated Pecorino Romano

fresh lemon juice

garlic (peeled)

good-quality extra-virgin olive oil

zucchini (medium), thinly sliced lengthwise or into 1/8" rounds

yellow squash, thinly sliced

red bell pepper, thinly sliced

cherry tomatoes, halved

red onion, thinly sliced

olive oil (for roasting vegetables)

salt (for vegetables)

black pepper (for vegetables)

grated Pecorino Romano (for finishing)

chili oil

fresh basil leaves (torn)

lemon wedges (optional)

flaky sea salt (optional)

Trim the fennel: remove stalks and fronds (save a few fronds for garnish if desired). Cut the bulb in half lengthwise, remove the core if tough, then slice each half into 1/4-inch (about 6 mm) thin slices. Pat dry with paper towels to remove surface moisture.

Trim and slice fennel

Core and seed the red bell pepper, then slice into 1/2-inch (1–1.5 cm) wide strips, about the same length as the fennel slices.