bone-in fried chicken, buttermilk waffle, topped with sausage mushroom gravy and glazed with jalapeño maple syrup

Southern Fried Chicken & Waffles

spicy tofu or fried egg*, carrots, quinoa, kale, edamame, potatoes, spring greens, pickled red cabbage and fried avocado

Vegan or Egg Farm Grazer | V DF S GFP

hot honey glazed giant chicken tenders on a flaky biscuit with pimento cheese, housemade pickled veggies and hashbrowns

Chicken Biscuit

fried corn tortilla stack topped with red ranchero sauce, black beans, bell peppers, red onion, cheddar cheese, avocado, sour cream, and a fried egg*

Breakfast Tostada | V DFP

poblano pepper stuffed between flour tortillas with grilled cheese and enchilada sauce, onion and peppers, served with seasoned hash browns and fried eggs*

Stuffed Poblano | V

deviled egg salad on toast with pickled veggies and tomato served with seasoned hash browns

Deviled Egg Sandwich | V DF S

fresh buttermilk pancakes served with warm maple syrup

Buttermilk Pancakes | V

toasted brioche, cottage cheese, cucumber and tomato bruschetta, fresh basil, balsamic reduction, olive oil, served with spring greens

Cottage Bruschetta Toast | V

Pink Raspberry Passion Lemonade

grinchy-green buttermilk pancakes topped with maple syrup, whipped cream, and a strawberry heart (ready to grow 3x its size)

GRINCH PANCAKES

seared wagyu beef smashed and caramelized, bacon jam, housemade pickled veggies, tomato, cheddar cheese and seasoned hash browns

Midwest Riviera Burger

two eggs, jasmine rice, house pickles, spring greens, roasted garlic aioli, spicy chili onion crunch, avocado and green onion

Sunrise Chili Crunch Bowl | V DF GF

flaky biscuit with bacon, cheddar cheese, fried egg*, and seasoned hash browns

McHope Sandwich

ginger snap-batter pancakes, made with ginger snap cookies, fresh ginger and molasses maple syrup

GINGER SNAP PANCAKES

fresh ginger, peach, rose, ginger beer and rosemary

Peach & Rose Punch

toasted brioche, crispy bacon, avocado, sliced tomato, baby lettuce and roasted garlic aioli, served with spring greens

B.B.L.A.T. | DF

cold smoked alaskan salmon, toasted everything bagel, pimento cream cheese, capers and housemade pickled veggies

Bourbon Smoked Salmon Toast | S

Lemonade

In a small saucepan, combine maple syrup and finely chopped jalapeño. Heat over low until warmed and flavors meld. Adjust jalapeño to taste.

Prepare the Syrup

maple syrup

jalapeño, finely chopped

Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

Wash and peel the potatoes. Cut them into cubes and boil in salted water until tender, about 10-15 minutes. Drain and set aside.

Cook the Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped kale and sliced carrots, sauté until tender, about 5-7 minutes. Season with salt and pepper.

Sauté the Kale and Carrots

Press the tofu to remove excess moisture, then cut into cubes. Marinate with your choice of spices and a tablespoon of olive oil for about 15 minutes. In a skillet, heat another tablespoon of olive oil over medium-high heat and fry the tofu until golden brown, about 8-10 minutes.

Prepare the Tofu

Cut the avocado in half, remove the pit, and slice. In a separate pan, heat the remaining tablespoon of olive oil and fry the avocado slices until golden brown, about 2-3 minutes on each side.

Fry the Avocado

In a large bowl, layer the quinoa, sautéed kale and carrots, cooked potatoes, edamame, spring greens, pickled red cabbage, fried tofu, and fried avocado. Drizzle with additional olive oil if desired, and season with salt and pepper to taste.

Assemble the Bowl

Firm tofu

Carrots

Quinoa

Kale

Edamame (shelled)

Potatoes

Spring greens

Pickled red cabbage

Avocado

Spices (for tofu marinade)

Olive oil

Salt

Pepper

Marinate the chicken breasts in buttermilk for at least 30 minutes. In a separate bowl, mix flour, cornstarch, baking powder, salt, and black pepper.

Prepare the Chicken

Heat oil in a frying pan over medium-high heat. Remove chicken from buttermilk, dredge in the flour mixture, and fry until golden brown and cooked through (about 5-7 minutes per side). Drizzle hot honey over the chicken after frying.

Fry the Chicken

Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, salt, and add cold butter. Cut in the butter until crumbly. Add milk gradually until dough forms. Roll out and cut into rounds. Bake for 12-15 minutes or until golden.

Make the Biscuits

Cook hashbrowns in a skillet until crispy and golden brown.

Prepare Hashbrowns

Slice the biscuit in half, spread pimento cheese on the bottom, add the hot honey-glazed chicken, top with pickled veggies, and finish with the other half of the biscuit. Serve with hashbrowns on the side.

Assemble the Biscuit

boneless, skinless chicken breasts

buttermilk

all-purpose flour

cornstarch

baking powder

salt

black pepper

hot honey

butter

pimento cheese

pickled vegetables (e.g., carrots, radishes)

hashbrowns

In a large skillet, heat oil over medium heat. Fry each corn tortilla for about 1-2 minutes on each side, or until golden and crispy. Remove and drain on paper towels.

Fry the Tortillas

In a saucepan, heat the red ranchero sauce over low heat until warm.

Prepare the Ranchero Sauce

In a small pot, heat the canned black beans over medium heat until warmed through. Season with salt and pepper to taste.

Prepare the Black Beans

In the same skillet, add bell peppers and red onion. Sauté until softened, about 3-4 minutes.

Sauté the Vegetables

In a separate pan, fry the eggs sunny-side up until the whites are set but the yolks are still runny.

Fry the Eggs

On each crispy tortilla, layer black beans, sautéed bell peppers and onions, shredded cheddar cheese, and a generous spoonful of ranchero sauce. Top with a fried egg, slices of avocado, and a dollop of sour cream.

Assemble the Tostadas

Serve immediately while hot, and enjoy your delicious breakfast tostada!

Serve

Corn tortillas

Red ranchero sauce

Black beans, canned

Bell pepper, diced

Red onion, diced

Cheddar cheese, shredded

Avocado, sliced

Sour cream

Eggs

Oil for frying

Salt and pepper

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, then sauté until softened, about 5 minutes. Stir in the shredded cheddar cheese until melted. Remove from heat and set aside.

Prepare the Stuffing

Preheat the oven to 400°F (200°C). Cut the tops off the poblano peppers and remove the seeds. Stuff each pepper with the cheese mixture.

Prepare the Poblano Peppers

Place the stuffed poblano peppers on a baking sheet and drizzle with enchilada sauce. Bake in the preheated oven for 20 minutes, or until the peppers are tender.

Bake the Peppers

While the peppers are baking, cook the frozen hash browns according to package instructions until golden and crispy. Season with salt and pepper.

Cook the Hash Browns

In a non-stick skillet, fry the eggs to your preference (sunny side up or over easy). Season with salt and pepper.

To serve, place a stuffed poblano pepper on a plate, top with additional enchilada sauce if desired, serve with hash browns on the side, and top with a fried egg.

Assemble the Dish

Poblano peppers

Flour tortillas

Enchilada sauce

Onion, diced

Hash browns, frozen

Peel the hard-boiled eggs and place them in a bowl. Mash the eggs with a fork.

Prepare the Deviled Egg Salad

Add mayonnaise, Dijon mustard, salt, black pepper, and chopped chives to the mashed eggs. Mix until well combined.

Mix Ingredients

Toast the slices of bread in a toaster or on a skillet until golden brown.

Toast the Bread

In a skillet, heat olive oil over medium heat. Add grated potatoes and season with salt and pepper. Cook until crispy and golden, about 5-7 minutes on each side.

Prepare the Hash Browns

Spread a generous amount of the deviled egg salad on two slices of toasted bread. Top with sliced tomatoes and pickled veggies. Cover with the remaining slices of bread.

Assemble the Sandwich

Serve the deviled egg sandwiches with a side of seasoned hash browns. Sprinkle paprika over the hash browns before serving.

hard-boiled eggs

mayonnaise

Dijon mustard

chives, chopped

bread (your choice)

tomato, sliced

pickled vegetables (e.g., cucumbers, carrots)

olive oil

potatoes, grated

paprika

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until combined. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well blended.

Prepare the Batter

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.

Combine Ingredients

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Preheat the Griddle

Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Serve the pancakes warm with maple syrup drizzled on top.

baking soda

sugar

melted butter

vanilla extract

Preheat your oven to 375°F (190°C). Place the brioche slices on a baking sheet and brush them lightly with olive oil on both sides. Toast in the oven for about 10 minutes or until golden brown and crispy.

Toast the Brioche

While the brioche is toasting, dice the cucumber and cherry tomatoes. In a mixing bowl, combine diced cucumber, cherry tomatoes, fresh basil leaves (torn into pieces), salt, and pepper. Drizzle with a little olive oil and mix well.

Prepare the Bruschetta Topping

Once the brioche is toasted, spread a generous layer of cottage cheese on each slice. Top with the cucumber and tomato bruschetta mixture.

Assemble the Toast

Drizzle the balsamic reduction over the topped bruschetta. Serve alongside a pile of fresh spring greens drizzled with a bit of olive oil and seasoning, if desired.

Finish & Serve

Brioche bread

Cottage cheese

Cucumber

Cherry tomatoes

Fresh basil leaves

Balsamic reduction

In a blender, combine the fresh raspberries and passionfruit pulp. Blend until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, collecting the juice in a bowl.

Prepare the Raspberry Mixture

In a large pitcher, combine the water, fresh lemon juice, and granulated sugar. Stir well until the sugar is completely dissolved.

Make the Lemonade

Add the raspberry and passionfruit juice to the lemonade mixture in the pitcher. Stir well to combine. Taste and adjust sweetness if necessary.

Combine and Chill

Fill glasses with ice cubes, then pour the Pink Raspberry Passion Lemonade over the ice. Garnish with lemon slices and fresh mint leaves as desired.

Fresh raspberries

Passionfruit pulp

Fresh lemon juice

Water

Granulated sugar

Ice cubes

Lemon slices

Fresh mint leaves

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

In a separate bowl, whisk together the buttermilk, egg, melted butter, and green food coloring until smooth.

Mix the Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

Combine Wet and Dry Ingredients

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

Stack the pancakes on a plate, drizzle with maple syrup, add a dollop of whipped cream, and garnish with a strawberry cut into a heart shape.

Southern Fried Chicken & Waffles

Vegan Or Egg Farm Grazer | V Df S Gfp

Chicken Biscuit

Breakfast Tostada | V Dfp

Stuffed Poblano | V

Deviled Egg Sandwich | V Df S

Buttermilk Pancakes | V

Cottage Bruschetta Toast | V

Pink Raspberry Passion Lemonade

Grinch Pancakes

Midwest Riviera Burger

Sunrise Chili Crunch Bowl | V Df Gf

Mchope Sandwich

Ginger Snap Pancakes

Peach & Rose Punch

B.b.l.a.t. | Df

Bourbon Smoked Salmon Toast | S

Lemonade