Coffee Rubbed Tofu, served over Sweet Potato & Beet Quinoa with Middle Fork Farm Greens, Walnuts & Dried Cranberries, dots of Miso-Cashew Cream

NO SLEEP TILL BROOKLYN (VEGAN)

Choice of Caramel Bourbon, or Sweet Brown Vanilla, served with fresh fruit.

PURE JOY ICE CREAM

Blackened Snapper served over Red Beet Spaetzle tossed with Beets, Kale & Tomato in a Goat Cheese-Lemon Cream, topped with Herb Gremolata

LET ME DRIVE THE BOAT

SEASONAL VEGAN CAKE (VEGAN)

Double Chocolate Fudge Brownie, Kahlua Whipped Cream, Chocolate Drizzle

THE DUDE ABIDES

Garam Masala Bone In Pork Chop topped with a Tamarind-Apricot Chutney, Served with Sweet Potato Gratin & Middle Fork Farm Greens

DARJEELING LIMITED

Sweet Potato Crawfish Cakes served with Braised Red Cabbage & Spicy Green Curry Aioli

SWEET TATER CRAWFISH CAKES

Mixed Greens tossed in a Balsamic Vinaigrette, Apple, Goat Cheese, Walnuts, & Dried Cranberry

SEASONAL SALAD

Sauteed Local Mushroom & Melted Leek, served over toasted ONB Sesame Sourdough, Miso-Cashew Cream & Smoked Shoyu Emulsion, topped with Micro Greens

MUSHROOM TARTINE (VEGAN)

Zelli Bucatini tossed in Charred Onion Soubise, Melted Leek, Parmesan & Cracked Pepper, topped with Crispy Fried Onions & Micro Leek

LAYERS, ONIONS HAVE LAYERS

Korean Fried Chicken or Cauliflower, tossed in Sweet Chili Sauce, served with Jasmine Rice & Bean Sprout Salad

Pan Roasted Root Vegetables tossed in Spicy Harissa, topped with Crumbled Feta, Crispy Chickpeas, & Herb Chimichurri

FETA JAMES

Peppercorn Crusted Flat Iron Steak in Brandy Cream Pan Sauce served over Truffled Potato Mash & Sauteed Green Beans

HELLO, MY NAME IS INIGO MONTOYA, YOU KILLED MY FATHER, PREPARE TO DIE

Zelli Star Pasta in a Creamy Cheddar & Gruyere Cheese Sauce topped with Hot Fry Crumb & Scallion

MACKING CHEESE

Two slices of our famous Garlic Cheese Grits, breaded & deep fried, served with Remoulade & garnished with Scallion

MEL’S DINER

Ask your server about today’s sorbet, served with fresh fruit.

PURE JOY SORBET (VEGAN)

Chickpea Hummus topped with seasonal accompaniments & served with warm Pita.

HUMMUS AMONG US

Press the tofu to remove excess moisture. Slice it into 1-inch thick slabs.

Prepare the Tofu

In a small bowl, mix together ground coffee, paprika, garlic powder, salt, and pepper. Rub this mixture over the tofu slabs.

Make the Coffee Rub

Heat olive oil in a skillet over medium heat. Add the tofu slabs and cook for 5-7 minutes on each side or until golden brown. Remove from heat.

Cook the Tofu

Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

Peel and dice the sweet potatoes and beets. Steam or boil them until tender, about 15-20 minutes. Drain and set aside.

Prepare Sweet Potatoes and Beets

In a blender, combine cashews, miso paste, and water. Blend until smooth and creamy. Adjust with more water if needed.

Make Miso-Cashew Cream

In a bowl, combine cooked quinoa with sweet potatoes and beets. Top with mixed greens, walnuts, and dried cranberries. Place the coffee-rubbed tofu on top and drizzle with miso-cashew cream.

Assemble the Dish

Firm tofu

Ground coffee

Paprika

Garlic powder

Olive oil

Sweet potatoes

Beets

Quinoa

Vegetable broth

Mixed greens (e.g., kale, spinach)

Walnuts, chopped

Dried cranberries

Cashews, raw

Miso paste

Water

Salt

Pepper

In a saucepan, combine heavy cream, whole milk, granulated sugar, vanilla extract, and sea salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

Make the Ice Cream Base

In a bowl, whisk the egg yolks. Slowly add a cup of the hot cream mixture into the egg yolks, whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan.

Temper the Egg Yolks

Continue cooking the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon (about 10-15 minutes).

Cook the Mixture

Remove from heat, strain through a fine-mesh sieve, and let it cool. Once cooled, cover and refrigerate until chilled (at least 4 hours or overnight).

Cool and Chill

In a saucepan, melt brown sugar and butter over medium heat. Stir until it becomes a smooth caramel. Remove from heat and stir in bourbon. Let it cool slightly before mixing it into half of the chilled ice cream base.

Caramel Bourbon Flavor

In a bowl, combine brown sugar and the seeds scraped from the vanilla bean. Mix thoroughly, then incorporate into the other half of the chilled ice cream base.

Sweet Brown Vanilla Flavor

Pour the caramel bourbon mixture into an ice cream maker and churn according to the manufacturer's instructions. Repeat with the sweet brown vanilla mixture.

Churn the Ice Cream

Scoop the ice cream into bowls and serve immediately with fresh strawberries, blueberries, and sliced bananas on top.

Serve with Fresh Fruit

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Sea salt

Egg yolks

Brown sugar

Unsalted butter

Bourbon

Vanilla bean

Strawberries

Blueberries

Banana

In a large bowl, combine the all-purpose flour, eggs, milk, and a pinch of salt to create a smooth batter. Bring a pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter into the boiling water. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

Prepare the Spaetzle

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red beets and sauté for about 5 minutes. Then add the chopped kale and cherry tomatoes, cooking until the kale wilts (about 3 minutes). Season with salt and pepper to taste. Toss in the prepared spaetzle until everything is combined.

Cook the Beets and Kale

Rub the snapper fillets with the blackening spice. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the snapper and cook for about 3-4 minutes on each side until cooked through and blackened. Remove from heat and set aside.

Blacken the Snapper

In a saucepan, combine the heavy cream, goat cheese, and lemon juice. Heat gently, stirring until the cheese melts and the mixture is smooth. Season with salt and pepper to taste.

Make the Goat Cheese-Lemon Cream

In a small bowl, combine chopped parsley, minced garlic, and a drizzle of olive oil. Mix well and set aside.

Prepare the Herb Gremolata

On a plate, place a generous serving of the beet and spaetzle mixture. Top with a blackened snapper fillet, drizzle with the goat cheese-lemon cream, and finish with a sprinkle of the herb gremolata.

Serve the Dish

Snapper fillets

Blackening spice

Red beets (peeled and chopped)

All-purpose flour

Eggs

Milk

Kale (chopped)

Cherry tomatoes (halved)

Goat cheese

Lemon juice

Parsley (chopped)

Garlic (minced)

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little oil or line it with parchment paper.

Preheat and Prepare

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

Mix Dry Ingredients

In a separate bowl, mix the unsweetened applesauce, plant-based milk, vanilla extract, and seasonal fruit puree until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with fresh fruit on the side.

Cool and Serve

all-purpose flour

coconut sugar

baking powder

baking soda

salt

unsweetened applesauce

plant-based milk

vanilla extract

seasonal fruit puree (e.g., apple, pumpkin, or berry)

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.

Make the Brownies

In a large saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar and brown sugar until combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips. Pour the batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely before cutting into squares.

In a medium bowl, combine the heavy whipping cream, Kahlua, and powdered sugar.

Make the Kahlua Whipped Cream

Using an electric mixer, whip the mixture until soft peaks form. Refrigerate until ready to serve.

Plate the brownie squares and top each with a dollop of Kahlua whipped cream.

Assemble the Dessert

Drizzle chocolate syrup over the top and serve immediately.

unsalted butter

granulated sugar

light brown sugar

large eggs

unsweetened cocoa powder

semi-sweet chocolate chips

Kahlua liqueur

heavy whipping cream

powdered sugar

chocolate syrup

Rub the pork chops with garam masala, salt, and black pepper. Let them marinate for at least 30 minutes.

Season the Chops

Heat olive oil in a skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until browned and cooked through. Remove and let rest.

Sear the Chops

In a saucepan, combine tamarind paste, chopped dried apricots, brown sugar, apple cider vinegar, grated ginger, and water. Bring to a boil.

Combine Ingredients

Reduce heat and let it simmer for about 15-20 minutes until the apricots are soft and the mixture thickens. Blend until smooth if desired.

Simmer

Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

Preheat Oven

In the greased dish, layer the sliced sweet potatoes, garlic, salt, and pepper. Pour heavy cream over the top and sprinkle with Gruyère cheese.

Layer Ingredients

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.

In a bowl, combine mixed salad greens, olive oil, lemon juice, salt, and pepper. Toss to coat.

Prepare the Salad

Bone-in pork chops

Garam masala

Black pepper

Tamarind paste

Dried apricots

Apple cider vinegar

Ginger, grated

Sweet potatoes, thinly sliced

Garlic, minced

Gruyère cheese, grated

Butter, for greasing

Mixed salad greens

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and mash in a bowl.

Prepare Sweet Potatoes

Add crawfish tails, green onions, Panko breadcrumbs, beaten egg, garlic, cayenne, salt, and black pepper to the mashed sweet potatoes. Mix until well combined.

Mix Ingredients

Shape the mixture into patties, about 2 inches wide and 1/2 inch thick.

Form Cakes

Heat oil in a frying pan over medium heat. Fry the cakes for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

No Sleep Till Brooklyn (vegan)

Pure Joy Ice Cream

Let Me Drive The Boat

Seasonal Vegan Cake (vegan)

The Dude Abides

Darjeeling Limited

Sweet Tater Crawfish Cakes

Seasonal Salad

Mushroom Tartine (vegan)

Layers, Onions Have Layers

Kfc

Feta James

Hello, My Name Is Inigo Montoya, You Killed My Father, Prepare To Die

Macking Cheese

Mel’s Diner

Pure Joy Sorbet (vegan)

Hummus Among Us