Similar to a Snickers bar, it includes caramel, peanut, and banana ice cream.

Chocolate Candy Bar

Half Avocado

Two Eggs

Bacon

Hash Brown Rosti

Country Pork Sausage

Buttermilk Fried Chicken

Venison Burger

Blue Crab Cake

Smoked Salmon Benedict

Anson Mill's Cornmeal Pancakes

Shrimp & Grits

This tender filet comes with a few sauces like carrot hummus, a play on A.1., and chimichurri served in a tiny pepper.

8 oz Grassfed Filet

Caviar

This pillowy pasta is stuffed with corn ricotta and topped with parmesan and cornbread crumbles.

Agnolotti

This cool starter features Texas melon and a buttermilk sorbet, as well as a small kick of spice.

Watermelon Gazpacho

Grilled octopus is served on a potato and squash blossom tortilla with brown butter mole negro.

Grilled Spanish Octopus

simply French onion soup disassembled and put back together in a different, and frankly superior, manner

French onion consomme

A play on caviar with potato chips, this hors d’oeuvre features warm, fluffy bites of potato (resembling small churros) served with a caramelized onion dip and a caviar bump (available for add-on).

Potato Churros

pork and beans

"al pastor" continues to evolve from its original iteration

grilled octopus

available only on the tasting menu, with smoked sabayon and spring pea flourishes

sea urchin with rice

butter poached oysters

oysters

In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt the Chocolate

Pour the melted chocolate mixture into a lined 9x9 inch square pan, spreading it evenly. Place in the freezer for about 10 minutes to harden.

Set the Base

In a saucepan over medium heat, combine the granulated sugar and cook until it melts and turns golden brown, about 5-7 minutes. Stir in the butter until melted, then slowly add the heavy cream while stirring continuously. Remove from heat and add vanilla extract. Let it cool slightly.

Make the Caramel

Once the chocolate base is set, pour the caramel over the chocolate layer, spreading it evenly. Return to the freezer for another 10 minutes.

Layer the Caramel

In a bowl, mix the unsalted peanuts with peanut butter until well combined. Spread this mixture over the caramel layer evenly.

Prepare the Peanuts

In a blender, combine the ripe bananas, coconut milk, and honey or maple syrup. Blend until smooth and creamy.

Make the Ice Cream

Spread the banana ice cream evenly over the peanut layer. Smooth out the top and place back in the freezer for at least 2 hours to set.

Layer the Ice Cream

Once fully set, remove from the freezer and allow to sit for about 5 minutes to soften slightly. Cut into bars and serve.

Cut and Serve

Dark chocolate

Milk chocolate

Coconut oil

Granulated sugar

Butter

Heavy cream

Vanilla extract

Unsalted peanuts

Peanut butter

Ripe bananas

Coconut milk

Honey or maple syrup

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl. Alternatively, you can keep the avocado in its skin for serving.

Prepare the Avocado

Sprinkle the avocado halves with sea salt and freshly ground black pepper. Drizzle with lemon juice to enhance the flavor and prevent browning.

Season the Avocado

Halve the cherry tomatoes and add them to the bowl with the avocado, or place them on top if serving in the skin.

Prepare Cherry Tomatoes

Chop the fresh cilantro and sprinkle it over the avocado and tomatoes for added flavor and freshness.

Add Fresh Herbs

Drizzle a tablespoon of olive oil over the top of the dish to add richness and flavor.

Finish with Olive Oil

Sprinkle crushed red pepper flakes over the avocado and tomatoes to your desired level of spiciness.

Add Spice

Serve immediately as is, or with toasted bread on the side for a complete brunch dish.

Serve

ripe avocados

sea salt

freshly ground black pepper

lemon juice

cherry tomatoes

fresh cilantro

olive oil

crushed red pepper flakes

Gather all the ingredients including eggs, salt, black pepper, butter, and chives.

Prepare the Ingredients

Place a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the pan.

Heat the Pan

Crack the two eggs into a bowl. Be careful not to break the yolks.

Crack the Eggs

Once the butter is melted and bubbly, gently pour the eggs into the skillet. Cook for about 2-3 minutes until the whites are set but the yolks are still runny.

Cook the Eggs

Sprinkle salt and black pepper over the eggs while they are cooking.

Season the Eggs

If using, chop the chives and sprinkle them over the cooked eggs for added flavor.

Garnish (optional)

Carefully slide the eggs onto a plate and serve immediately.

Eggs

Salt

Black Pepper

Chives (optional)

Gather all the ingredients: bacon slices, black pepper, maple syrup, and olive oil.

Place a large skillet or frying pan over medium heat and add the olive oil. Allow it to heat for about 1-2 minutes until shimmering.

Preheat the Pan

Lay the bacon slices flat in the skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes on one side until crispy and golden brown.

Cook the Bacon

Using tongs, carefully flip each slice of bacon and continue cooking for another 4-5 minutes on the other side until it reaches your desired level of crispiness.

Flip the Bacon

Sprinkle the cooked bacon with black pepper to taste. If desired, drizzle a tablespoon of maple syrup over the bacon for a sweet glaze.

Season the Bacon

Once cooked, remove the bacon from the skillet and place it on a plate lined with paper towels to drain any excess grease. Serve hot.

Drain and Serve

Maple Syrup

Olive Oil

Peel the russet potatoes and grate them using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy rosti.

Prepare the Potatoes

In a large bowl, combine the grated potatoes with salt and black pepper. Toss well to ensure the seasoning is evenly distributed.

Season the Potatoes

In a large non-stick skillet, heat the olive oil over medium-high heat. Make sure the oil is hot before adding the potatoes; this will help create a crispy crust.

Heat the Oil

Add the seasoned potatoes to the hot skillet, pressing them down gently with a spatula to form an even layer. Cook for about 5-7 minutes on one side or until golden brown and crispy.

Cook the Rosti

Using a large plate, carefully flip the rosti over. Add butter to the skillet around the edges and cook the other side for another 5-7 minutes until golden brown and crispy.

Flip the Rosti

Once both sides are crispy and golden, transfer the rosti to a serving plate. Sprinkle with fresh chopped parsley and serve hot with spicy ketchup on the side.

Finish and Serve

Russet potatoes

Black pepper

Olive oil

Fresh parsley, chopped

In a large mixing bowl, combine the ground pork, chopped sage, chopped thyme, smoked paprika, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Sausage Mixture

Using your hands, form the sausage mixture into patties, about 1/2 inch thick. You should be able to make approximately 8 patties.

Shape the Sausage Patties

Heat olive oil in a large skillet over medium heat. Once hot, add the sausage patties in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 160°F/70°C).

Cook the Sausage Patties

Remove the patties from the skillet and let them rest on a paper towel to drain excess oil. Serve hot with your favorite brunch sides.

ground pork

fresh sage, chopped

fresh thyme leaves, chopped

smoked paprika

garlic powder

salt

black pepper

In a large shallow dish, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of spices.

Prepare the Breading Mixture

Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breading mixture, pressing it onto the chicken to ensure even coverage. Shake off any excess flour.

Dredge the Chicken

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 15-18 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.

all-purpose flour

cornstarch

paprika

cayenne pepper

vegetable oil

Gather all the ingredients needed for the venison burger.

In a large bowl, combine the ground venison, breadcrumbs, egg, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix thoroughly until all ingredients are well combined.

Mix the Burger Patties

Divide the mixture into two equal portions and shape them into burger patties, about 1 inch thick.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach an internal temperature of 160°F (71°C). If using cheese, add a slice on top during the last minute of cooking to melt.

Cook the Burgers

While the patties are cooking, slice the burger buns in half. You can toast them lightly on the grill or skillet if desired.

Prepare the Buns

Place a cooked patty on the bottom half of each bun. Top with lettuce, sliced tomato, and any condiments like ketchup or mustard. Place the top half of the bun over the toppings.

Assemble the Burger

Serve the venison burgers immediately while hot, with additional sides if desired.

Ground venison

Breadcrumbs

Garlic powder

Onion powder

Worcestershire sauce

Cheese (optional)

Burger buns

Lettuce

Tomato

Ketchup

Mustard

In a large mixing bowl, combine blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, chopped green onion, chopped parsley, salt, and black pepper.

Prepare the Mixture

Crack the large egg into the mixture and gently fold all the ingredients together until well combined. Be careful not to break up the crab meat too much.

Add Egg

Using your hands, shape the mixture into patties, approximately 2-3 inches in diameter. You should get about 6-8 crab cakes, depending on the size.

Form the Cakes

Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Chill the Cakes

In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.

Cook the Crab Cakes

Remove the crab cakes from the skillet and place them on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce or aioli.

Blue crab meat

Mayonnaise

Dijon mustard

Old Bay seasoning

Green onion, chopped

Split the English muffins in half and lightly toast them until golden brown.

Prepare the Muffins

In a small bowl, mix the cream cheese, capers, fresh dill, lemon juice, salt, and black pepper until well combined. Set aside.

Prepare the Cream Cheese Spread

Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.