bleu cheese mashed potato | prosciutto | mushroom | spinach | sherry cream

AMISH CHICKEN

oregon dark cherry | vanilla bean | coffee almond fudge

ICE CREAM BY THE SCOOP

MESH CHICKEN

egg | gruyère | bacon & onion jam | house potatoes

ENGLISH MUFFIN

chili-garlic sauce | ginger-soy slaw | sesame seed

KUNG PAO CALAMARI

STEAK*

CHEESE & MEAT BOARD

smoked trout roe | dijon mustard | scallion | pimenton

DEVILED EGGS

LOBSTER BISQUE

PORK TENDERLOIN*

BLACKENED CHICKEN SANDWICH

buttermilk-panko crust | tomato bruschetta | basil aioli | balsamic gastrique

FRIED GREEN TOMATOES

artichoke | gruyère | garlic | cream cheese | seeded baguette

BRUSSELS SPROUT AU GRATIN

SALMON*

EVERYTHING BAGEL

baby romaine | white anchovy | parmesan frico | brioche crouton

CAESAR

pimento cheese | candied jalapeño | pickled onion | sourdough | french fries

SHORT RIB GRILLED CHEESE

CORVINA

BREAKFAST BURGER*

SMOKED SALMON*

pretzel-cocoa nib crust | toffee | caramel & chocolate sauce | whipped cream

PEANUT BUTTER PIE

THAI GRILLED SHRIMP

CARAMELIZED PEAR CRÈME BRÛLÉE

APPLEWOOD CHICKEN

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add the bleu cheese to the drained potatoes, along with a splash of heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Add Bleu Cheese

In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, or until cooked through. Remove and keep warm.

Cook the Chicken

In the same skillet, add minced garlic and sliced mushrooms. Sauté for 3-4 minutes until mushrooms are browned. Add the fresh spinach and sauté until wilted.

Sauté the Vegetables

Add sherry to the skillet and cook for 2 minutes to reduce slightly. Then add heavy cream and simmer until thickened, about 5 minutes. Season with salt and pepper.

Make the Sherry Cream Sauce

On each plate, place a serving of bleu cheese mashed potatoes. Top with sautéed mushrooms, spinach, and a slice of prosciutto. Finally, place the cooked chicken on top and drizzle with sherry cream sauce.

Assemble the Dish

Chicken breasts

Bleu cheese

Potatoes

Prosciutto

Mushrooms

Fresh spinach

Sherry

Heavy cream

Olive oil

Garlic

Salt

Black pepper

In a bowl, combine pitted and halved cherries with sugar. Let it sit for about 30 minutes until juices are released.

Prepare the Cherries

In a separate bowl, mix together heavy cream, whole milk, vanilla extract, and salt. Stir until combined.

Make the Base

Add the cherry mixture to the cream mixture. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Combine and Churn

Transfer to a container and freeze for at least 4 hours or until firm.

Freeze

In a mixing bowl, whisk together heavy cream, milk, sugar, salt, and the scraped vanilla bean along with its pod.

Cover and refrigerate the mixture for at least 2 hours or overnight for best flavor.

Chill

After chilling, remove the vanilla pod and churn the mixture in an ice cream maker according to the manufacturer's instructions.

Churn the Ice Cream

In a small bowl, dissolve instant coffee granules in 2 tablespoons of hot water.

Prepare the Coffee Mixture

In a mixing bowl, whisk together heavy cream, milk, sugar, coffee mixture, almond extract, and salt until combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

In the last few minutes of churning, slowly drizzle in chocolate fudge sauce to create swirls.

Add Fudge Sauce

cherries, pitted and halved

granulated sugar

heavy cream

whole milk

vanilla extract

salt

vanilla bean, split and scraped

instant coffee granules

almond extract

chocolate fudge sauce

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Prepare the Quinoa

While the quinoa is cooking, peel and chop the golden beets into small cubes. Boil them in a pot of salted water for about 15-20 minutes until tender. Drain and set aside to cool.

Cook the Golden Beets

In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let them cool.

Toast the Walnuts

In a large bowl, combine mixed greens, cooked quinoa, golden beets, and toasted walnuts. Crumble the goat cheese over the top.

Assemble the Salad

Drizzle with tarragon vinaigrette and toss gently to combine. Season with salt and pepper to taste.

Dress the Salad

Mixed Greens

Walnuts

Quinoa

Golden Beets

Goat Cheese

In a skillet over medium heat, cook the bacon until crispy. Once done, remove from the skillet and let it drain on paper towels.

Prepare the Bacon

In the same skillet, add olive oil and diced house potatoes. Season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until golden and tender.

Cook the Potatoes

While the potatoes are cooking, bring a small pot of water to a simmer. Crack the eggs into the simmering water and poach them for about 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon.

Cook the Eggs

While the eggs are poaching, split the English muffins and toast them until golden brown.

Toast the Muffins

On each toasted muffin half, layer the crispy bacon, a generous spoonful of onion jam, and a sprinkle of grated Gruyère cheese. Top each with a poached egg.

Assemble the Muffins

Serve the assembled English muffins alongside the cooked house potatoes. Enjoy!

Serve

English muffins

eggs

Gruyère cheese, grated

bacon

onion jam

house potatoes (diced)

olive oil

black pepper

In a bowl, mix together the shredded cabbage, grated ginger, soy sauce, and a drizzle of sesame oil. Toss until the cabbage is coated and set aside.

Prepare the Slaw

Toss the calamari rings in cornstarch until well-coated. Shake off any excess cornstarch.

Coat the Calamari

In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the calamari in batches and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Fry the Calamari

In a small bowl, combine chili-garlic sauce and soy sauce. Stir well.

Make the Sauce

In the same skillet, add the fried calamari and pour the sauce over it. Toss to coat evenly. Serve the calamari over the ginger-soy slaw and sprinkle with toasted sesame seeds and chopped green onions.

Combine and Serve

Calamari, cleaned and cut into rings

Cornstarch

Vegetable oil

Chili-garlic sauce

Soy sauce

Sesame seeds, toasted

Green onions, chopped

Slice the onion and mushrooms, and chop the pancetta into small pieces.

Prepare the Ingredients

In a skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove and set aside.

Cook the Pancetta

In the same skillet, add olive oil if needed, then add the sliced onion. Cook over low heat, stirring occasionally, until the onion is caramelized, about 15-20 minutes.

Caramelize the Onions

Add the mushrooms to the skillet with the onions and cook until tender, about 5-7 minutes. Season with salt and black pepper.

Sauté the Mushrooms

Season the steak with salt and black pepper. In a separate pan, sear the steak over high heat for about 4-5 minutes on each side for medium-rare. Adjust time to desired doneness.

Cook the Steak

Slice the cooked steak and lay it on the tortillas. Top with caramelized onions, sautéed mushrooms, crispy pancetta, and crumbled bleu cheese.

Assemble the Tortillas

Drizzle the chipotle-lime vinaigrette over the assembled tortillas and serve immediately.

Drizzle with Vinaigrette

Steak

Pancetta

Onion

Tortillas

Chipotle-lime vinaigrette

Gather all the ingredients and ensure they are at room temperature for optimal flavor.

Thinly slice each type of salame into bite-sized pieces and arrange them on a large serving board.

Slice the Salames

Cut Kenny's Smoked Bleu Cheese into small wedges and place them on the board next to the salames.

Arrange the Cheese

Scoop the pimento cheese spread into a small bowl and place it on the board.

Add Cheese Spread

Spoon the whole grain mustard and red onion jam into separate small bowls and arrange them on the board.

Include Mustard and Jam

Arrange crostini around the board, ensuring easy access for guests.

Crostini Placement

Scatter the pickled vegetables around the cheese and meats for color and crunch.

Add Pickled Vegetables

Finish by adding any fresh herbs for garnish and serve immediately.

Final Touch

Big Red Wagyu Beef Salame

Kenny's Ted Salame

Spruce & Candy Salame

Felino Salame

Kenny's Smoked Bleu Cheese

Pimento Cheese Spread

Whole Grain Mustard

Crostini

Pickled Vegetables

Red Onion Jam

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.

Prepare the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap and peel the eggs.

Cool and Peel

Cut the eggs in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, salt, and black pepper until smooth.

Amish Chicken

Ice Cream By The Scoop

Mesh Chicken

English Muffin

Kung Pao Calamari

Steak*

Cheese & Meat Board

Deviled Eggs

Lobster Bisque

Pork Tenderloin*

Blackened Chicken Sandwich

Fried Green Tomatoes

Brussels Sprout Au Gratin

Salmon*

Everything Bagel

Caesar

Short Rib Grilled Cheese

Corvina

Breakfast Burger*

Smoked Salmon*

Peanut Butter Pie

Thai Grilled Shrimp

Caramelized Pear Crème Brûlée

Applewood Chicken