Two poached eggs on buttermilk biscuits with sausage gravy and baked herb hash browns.

HG Signature Benny

Fluffy pancakes served with maple syrup and butter.

Buttermilk Pancakes

A fresh garden salad topped with seasonal ingredients.

Newporter Salad

Salmon fillet grilled on a cedar plank, infused with smoky flavor.

Cedar Plank Salmon

Fresh trout crusted with pecans, served with seasonal sides.

Pecan Crusted Trout

Classic quiche made with eggs, cream, cheese, and bacon.

Quiche Lorraine

Juicy pork chop grilled to perfection, accompanied by sides.

Grilled Bone-In Pork Chop

Grate the potatoes and rinse them under cold water. Squeeze out the excess moisture using a clean kitchen towel. In a skillet, heat olive oil over medium heat. Add the grated potatoes, season with salt and pepper, and cook until golden brown and crispy on both sides. Add fresh herbs during the last minute of cooking.

Prepare the Hash Browns

In a large skillet, cook the breakfast sausage over medium heat until browned. Remove the sausage and set aside. In the same skillet, melt butter and whisk in flour to create a roux. Slowly add milk while whisking until the mixture thickens. Stir in the cooked sausage and season with salt and pepper.

Make the Sausage Gravy

Fill a pan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon.

Poach the Eggs

Split the buttermilk biscuits in half. Place the bottom half on a plate, top with sausage gravy, then add the poached egg on top. Finally, top with the other half of the biscuit and serve with baked herb hash browns on the side.

Assemble the Benny

buttermilk biscuits

eggs

breakfast sausage

all-purpose flour

milk

butter

potatoes (for hash browns)

olive oil

fresh herbs (parsley, thyme, etc.)

salt

black pepper

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Prepare the Batter

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until well combined.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir gently. Do not overmix; it’s okay if there are some lumps.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Serve the pancakes warm with maple syrup and butter on top.

Serve

baking powder

baking soda

buttermilk

large eggs

unsalted butter

vanilla extract

Wash and dry the mixed greens. Slice the cherry tomatoes in half, dice the cucumber, slice the radishes, and shred the carrots.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, shredded carrots, and diced avocado.

Combine Ingredients

Sprinkle the crumbled feta cheese and chopped fresh herbs over the salad.

Add Cheese and Herbs

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.

Toss the Salad

Serve the salad immediately, garnished with additional herbs if desired.

Mixed greens

Cherry tomatoes, halved

Cucumber, diced

Radishes, sliced

Carrots, shredded

Avocado, diced

Feta cheese, crumbled

Olive oil

Balsamic vinegar

Salt

Black pepper

Fresh herbs (e.g., basil, parsley), chopped

Soak the cedar plank in water for at least 1 hour before grilling to prevent it from burning.

Prepare the Cedar Plank

In a small bowl, mix together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Rub the marinade all over the salmon fillet. Let it marinate for at least 15 minutes.

Marinate the Salmon

Preheat the Grill

Place the soaked cedar plank on the grill and close the lid. Heat the plank for about 3-5 minutes until it starts to crackle. Place the marinated salmon fillet on the cedar plank. Close the lid and grill for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Remove the cedar plank from the grill and let the salmon rest for a few minutes before serving. Serve directly from the plank for a rustic presentation.

Salmon fillet

Cedar plank

Lemon juice

Garlic, minced

Fresh dill, chopped

In a mixing bowl, combine the chopped pecans, breadcrumbs, Parmesan cheese, dried thyme, salt, and black pepper. Mix thoroughly until well combined.

Prepare the Pecan Crust

Preheat the Oven

Rinse the trout fillets under cold water and pat dry with paper towels. Place them on a greased baking sheet.

Prepare the Trout

Spoon the pecan mixture over each trout fillet, pressing down lightly to ensure it sticks.

Crust the Trout

Bake in the preheated oven for 12-15 minutes, or until the trout is cooked through and the crust is golden brown.

Bake the Trout

Remove from the oven, let cool for a few minutes, and serve warm with seasonal sides.

Pecans, chopped

Breadcrumbs

Parmesan cheese, grated

Dried thyme

Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and set aside.

Prepare the crust

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.

Cook the bacon

In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.

Mix the filling

Spread the crumbled bacon evenly over the bottom of the pie crust. Pour the egg mixture on top and sprinkle the grated Gruyère cheese over the filling.

Assemble the quiche

Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Allow to cool for a few minutes before slicing.

Bake the quiche

Bacon

Eggs

Heavy cream

Gruyère cheese

Nutmeg

In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and fresh rosemary to create a marinade.

Prepare the Marinade

Rub the marinade all over the bone-in pork chops. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for better flavor.

Marinate the Pork Chops

Preheat your grill to medium-high heat (about 400°F or 200°C).

Place the marinated pork chops on the grill. Grill for about 5-7 minutes on each side, or until the internal temperature reaches 145°F (63°C) for medium doneness.

Grill the Pork Chops

Remove the pork chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Hg Signature Benny

Buttermilk Pancakes

Newporter Salad

Cedar Plank Salmon

Pecan Crusted Trout

Quiche Lorraine

Grilled Bone-in Pork Chop