chargrilled ribeye, millstone butter, demi, hand-cut tallow fries, chives, parmesan

grilled ribeye

grilled shrimp, white cheddar weisenberger grits, chorizo broth, buttermilk onions

shrimp and grits

wild mushrooms, goat cheese, roasted garlic cream, shallot crisps, chive oil

mushroom agnolotti

quinoa, sorghum, squash, kale, pepita, pickled onion, apple, goat cheese, honey vinaigrette

seared salmon

roasted shallot mashed potato, honey brussel sprouts, crispy root vegetables, braising jus

braised short rib

roasted chicken thigh, parmesan ricotta gnocchi, wild mushroom cream, kale, garlic chips

chicken and gnocchi

grilled filet, millstone butter, roasted shallot mashed potato, maple carrots, parsnips, crispy onions

filet

shaved smoked beef, caramelized onions, horseradish aioli, provolone, au jus, house baguette

prime rib

roasted mushrooms, hummus, avocado, tomato, arugula, pickled onion, house focaccia

avocado focaccia

caramelized onions, smash sauce, american, house bacon, lettuce, tomato, house roll

millstone cheeseburger

lump crab cakes, onion pepper relish, remoulade, lettuce, house rolls

crab cake sliders

buttermilk fried chicken thigh, hot honey, dill pickle slaw, tomato, house roll

crispy chicken

crumbled cheddar

creamy garlic caesar dressing, croutons, parmesan cheese

romaine caesar

field greens, carrot, radish, cucumber, tomato, goat cheese, honey vinaigrette

farmhouse

roasted beets, caramelized cipollini onion, grilled fennel, goat cheese, pomegranate vinegar

warm beet salad

shaved brussel sprouts, arugula, parsley, pickled red onions, almonds, buttermilk dressing

buttermilk arugula

bourbon bacon jam, shallot crisps, fresh dill

bacon jam deviled eggs

fried green tomatoes, remoulade, red pepper, field pea relish

crab cakes

warm cast iron yeast rolls, smoked maple butter

millstone rolls

house bacon, buttermilk onions, crumbled blue cheese, hot honey

crispy brussels sprouts

oven baked, grilled flatbread, house chips

warm pimento cheese

parmesan, chives, braised shallot aioli, remoulade

hand-cut tallow fries

black eyed pea, crisp vegetables, grilled flatbread, roasted garlic oil

hummus

In a bowl, combine softened unsalted butter, minced garlic, chopped thyme, very finely minced shallot, chopped capers, lemon zest, anchovy paste (if using), sea salt and freshly ground black pepper. Mix thoroughly until evenly combined. Taste and adjust seasoning. Transfer the butter onto plastic wrap or parchment, shape into a log (about 1.5–2 inches diameter), roll tightly and twist ends. Chill in the refrigerator until firm, at least 1 hour, or freeze briefly to speed up.

Make compound butter

Wash and peel the russets if desired. Cut each potato into 1/3–1/2 inch thick sticks to create hand-cut fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; this yields crisper fries.

Prepare potatoes

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly; moisture will cause oil splatter. Meanwhile, heat a heavy pot or deep fryer with beef tallow (and neutral oil if using) to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Let cool for 10 minutes.

Dry and par-cook

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels, immediately season with fine sea salt and freshly ground black pepper, then toss with grated Parmesan and snipped chives while still hot so cheese melts slightly. Keep warm in a low oven (200°F/95°C) on a rack.

Final fry and season

Remove ribeyes from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Rub both sides lightly with neutral oil, then season generously with kosher salt and coarsely ground black pepper. Press seasoning into the meat.

Bring steaks to room temperature & season

Preheat a grill to high heat (charcoal or gas) or heat a heavy cast-iron skillet until very hot and smoking. If using a grill, clean and oil the grates. Aim for surface temp of roughly 500–600°F to achieve a good char.

Preheat grill or cast-iron

Place steaks on the hot grill or skillet. For 1 to 1 1/4 inch thick ribeyes: cook 4–5 minutes per side for medium-rare (internal temp 125–130°F after resting). For thicker steaks or desired doneness adjust time: medium 6–7 min per side. Avoid excessive flipping; get a good crust. Optionally rotate 45° halfway through each side to create cross-hatch grill marks.

Chargrill the ribeye

Transfer steaks to a cutting board and tent loosely with foil. Top each hot steak with 2 tablespoons (or desired amount) of the chilled millstone butter. Let rest 8–10 minutes; butter will melt and baste the steak while internal juices redistribute.

Rest and finish with millstone butter

While steaks rest (or earlier), warm the beef demi-glace in a small saucepan over medium heat until simmering. Whisk in the 2 tablespoons of cold unsalted butter off the heat, one piece at a time, to enrich and slightly thicken the sauce (monter au beurre). Keep warm but do not boil. Taste and season lightly with salt and pepper if needed.

Prepare demi-glace

Slice steaks against the grain if serving portions, or serve whole. Spoon a small amount of warm demi-glace alongside or lightly drizzle over one side of the cut steak. Add a final sprinkle of flaky sea salt and the extra grated Parmesan and snipped chives over the fries and steak as desired.

Slice and serve

Plate the chargrilled ribeye with a generous portion of hand-cut tallow fries. Place a pat of millstone butter melting on the steak and pour demi-glace at the side. Sprinkle additional chives and a light dusting of Parmesan over fries, finish steaks with a pinch of flaky sea salt. Serve immediately.

bone-in ribeye steaks

kosher salt

black pepper, coarsely ground

neutral oil (canola or grapeseed)

millstone butter (compound butter)

beef demi-glace (store-bought or prepared)

cold unsalted butter (for finishing demi)

unsalted butter, softened

garlic, minced

fresh thyme leaves, finely chopped

shallot, very finely minced

capers, rinsed and finely chopped

lemon zest

anchovy paste (optional, for umami)

sea salt

freshly ground black pepper

russet potatoes, large

beef tallow (rendered)

neutral oil (for frying, optional to blend with tallow)

fine sea salt

grated Parmesan

chives, finely snipped

fresh chives, thinly sliced

extra grated Parmesan (for sprinkling)

flaky sea salt (for finishing)

Bring water and 1 cup milk to a rolling simmer in a medium saucepan over medium-high heat.

Slowly whisk in the grits, reducing heat to low. Cook, stirring frequently, until thickened and tender, 20–25 minutes (check package for exact time if using quick or instant grits). Add more milk or water by 1–2 tablespoons as needed to reach a creamy consistency.

Stir in 2 tablespoons butter, grated white cheddar, salt, and black pepper. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally to prevent skin from forming.

Thinly slice the onion and place in a bowl. Add buttermilk, apple cider vinegar, sugar and salt; toss to combine.

Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours). The buttermilk will mellow the onions and give a tangy-creamy contrast. Drain slightly before serving if very wet.

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Crumble the chorizo into the pan and cook until browned and most fat is rendered, 4–6 minutes.

Add the diced onion and cook until translucent, 3–4 minutes. Add the minced garlic and tomato paste and cook, stirring, 30–45 seconds to bloom the flavors.

Pour in 2 cups chicken stock, scrape up any browned bits, and bring to a simmer. Stir in smoked paprika, oregano, red pepper flakes, salt and black pepper. Simmer gently 8–10 minutes to meld flavors and slightly reduce.

If desired, strain the broth into a small saucepan to remove solids for a smoother broth, pressing on solids to extract flavor; return liquid to pan. Stir in chopped cilantro and keep warm. Taste and adjust seasoning.

Pat shrimp dry with paper towels. In a bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, cayenne, lemon zest, lemon juice, salt and black pepper. Toss shrimp in the marinade until coated; let sit 10–15 minutes at room temperature (no more than 30 minutes).

Preheat a grill or grill pan over medium-high heat. Oil the grates or pan lightly.

Thread shrimp onto skewers (if using) or place directly on the hot grill. Grill 2–3 minutes per side, until opaque and just cooked through. Remove from heat and let rest 1 minute. Keep warm.

Divide the warm cheddar grits between 4 shallow bowls.

Ladle 1/4 to 1/3 cup of the chorizo broth around each portion of grits to create a shallow pool.

Top each serving with 4–5 grilled shrimp.

Scatter buttermilk onions over the shrimp and grits, add chopped scallions, a small pat of extra butter if desired, and a lemon wedge on the side.

Finish with an optional drizzle of reserved warm chorizo broth and a grind of black pepper. Serve immediately.

coarse white grits

water

whole milk

unsalted butter

white cheddar (Weisenberger or similar), grated

salt

black pepper

large shrimp, peeled and deveined (16–20 count)

olive oil

garlic, minced (about 2 cloves)

smoked paprika

cayenne pepper

lemon juice

Spanish or Mexican chorizo, casings removed

yellow onion, finely diced

tomato paste

chicken stock

dried oregano

red pepper flakes

fresh cilantro, chopped (optional)

yellow onion, thinly sliced

buttermilk

apple cider vinegar

sugar

chopped scallions

lemon wedges

extra butter (optional)

On a clean work surface or in a large bowl, combine all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the edge until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a little flour; if too dry, add a teaspoon of water. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep unused pieces covered while you roll one piece at a time into a thin sheet (about 1–1.5 mm) using a pasta machine or rolling pin.

While the dough rests, prepare the filling. Thinly slice the shallot and mince the garlic cloves. Clean and coarsely chop the mushrooms so pieces are small and uniform.

Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add the shallot and cook 2–3 minutes until translucent.

Add the mushrooms and spread into an even layer. Cook without stirring for 2 minutes to encourage browning, then stir and continue cooking 4–6 minutes until they release their liquid and it evaporates and the mushrooms are golden.

Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant. Deglaze with 2 Tbsp white wine and cook until alcohol smell dissipates and pan is nearly dry.

Remove from heat and transfer mushrooms to a bowl to cool slightly. When warm (not hot), fold in the goat cheese and ricotta, mixing until smooth but still slightly textured. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Refrigerate filling while you roll pasta if necessary so it firms slightly for easier piping.

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a piece of foil, drizzle with 1 tsp olive oil (from pantry) or a small pat of butter, wrap tightly and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze roasted garlic out of skins and mash into a paste.

In a small saucepan over medium heat, melt 1 tbsp butter. Add the mashed roasted garlic and cook 30 seconds to bloom the flavor. Add 1/2 cup stock and bring to a gentle simmer, scraping up any browned bits.

Stir in 1 cup heavy cream and simmer gently until slightly thickened, about 5–7 minutes. Whisk in 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Keep warm on very low heat. If sauce thickens too much, thin with a tablespoon or two of stock or cream to desired consistency.

For the shallot crisps: heat neutral frying oil in a small saucepan or deep skillet to 350°F (175°C). Test temperature by dropping a thin shallot slice; it should sizzle immediately. Fry shallot slices in batches until golden brown and crisp, about 45–90 seconds per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of salt. Set aside.

For the chive oil: place 1/4 cup chopped chives and 1/3 cup extra-virgin olive oil in a blender or small food processor. Pulse until bright green and smooth, about 20–30 seconds. Strain through a fine sieve or cheesecloth into a small bowl to remove solids, pressing to extract oil. Season with 1/4 tsp salt. Keep at room temperature or refrigerate briefly; bring back to room temp before using.

Lay a sheet of rolled pasta on a lightly floured surface. Using a teaspoon or small piping bag, place 1 tsp (about 6–8 g) of mushroom-goat cheese filling every 1.5 inches in two parallel rows along the pasta sheet.

Brush a thin line of water or beaten egg around the filling between the rows and along the edges. Fold the pasta sheet lengthwise over the filling and press gently around each mound to seal out air, then use a fluted pastry wheel or knife to cut between mounds to form individual agnolotti. Press edges firmly to seal; use a light dusting of flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Cook agnolotti in batches (do not overcrowd) for 2–3 minutes until they float and the pasta is tender but still toothsome. Remove with a slotted spoon into a warm bowl.

In a large sauté pan over medium heat, melt 1 tbsp butter. Add the freshly cooked agnolotti and gently toss for 30–45 seconds to coat, adding a few tablespoons of the reserved pasta cooking water if needed to loosen.

Spoon roasted garlic cream onto serving plates, arrange agnolotti on top, and spoon a little chive oil around and over the pasta. Scatter shallot crisps on top, sprinkle minced chives and optional grated Parmesan. Finish with a light grinding of black pepper.

all-purpose flour

semolina flour

large eggs

mixed wild mushrooms (cremini, oyster, chanterelle or similar), cleaned and chopped

shallot

garlic cloves

fresh thyme leaves

dry white wine

soft goat cheese (chevre)

ricotta (whole-milk)

head of garlic

heavy cream

vegetable or chicken stock

fresh lemon juice

shallots, thinly sliced

neutral oil for frying (vegetable or canola)

fresh chives, roughly chopped

extra-virgin olive oil

fresh chives, minced

grated Parmesan (optional)

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat until sugar and salt dissolve and liquid is warm but not boiling, about 2–3 minutes.

Pour warm brine over onions, press down to submerge, let cool to room temperature, then refrigerate at least 30 minutes. (Can be made up to 2 days ahead.)

Preheat oven to 425°F (220°C). Toss diced squash with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper on a rimmed baking sheet. Roast until tender and lightly caramelized, 20–25 minutes, stirring once halfway through.

While squash roasts, rinse quinoa and sorghum under cold water. In a medium saucepan combine rinsed quinoa, sorghum and 4 cups broth. Bring to a boil, reduce to a simmer, cover and cook until grains are tender and sorghum is chewy but cooked, about 20–25 minutes. If liquid is absorbed but sorghum is still firm, add up to 1/2 cup more hot water and continue cooking a few minutes.

When grains are cooked, fluff with a fork. Fold in the roasted squash. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm.

Warm a large skillet over medium heat. Add kale and a splash (about 1 tablespoon) of water and cook, stirring, until wilted but still bright, 2–3 minutes. Drain any excess water and season lightly with salt and pepper.

Toast pepitas in a small dry skillet over medium heat, stirring, until fragrant and beginning to brown, about 3–4 minutes. Remove and set aside.

Core and thinly slice the apple; toss the slices in a small bowl to prevent browning and reserve until assembly.

Crumble goat cheese and set aside for finishing the bowls.

In a jar or small bowl combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness to preference.

Pat salmon fillets dry with paper towels. Season flesh and skin lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly.

Cook skin-side down without moving for 4–6 minutes, depending on thickness, until skin is deeply golden and crisp and the flesh is cooked about two-thirds of the way up the sides.

Flip the fillets and add 1 tablespoon butter to the pan. Spoon melted butter over the tops for 30–60 seconds until salmon reaches desired doneness (medium: 125–130°F / 51–54°C). Remove from pan and let rest 2 minutes.

Divide warm quinoa-sorghum and roasted squash mixture among 4 bowls as the base.

Top each bowl with a handful (about 1 cup) of wilted kale, sliced apple, a generous spoonful of pickled onions, and a sprinkle (about 1/4 cup) of toasted pepitas.

Place one seared salmon fillet on top of each bowl.

Drizzle each bowl with 1–1.5 tablespoons honey vinaigrette. Scatter about 1 ounce (roughly 1 tablespoon) crumbled goat cheese over each bowl.

Finish with an extra pinch of salt and freshly ground pepper to taste, and serve immediately.

Grilled Ribeye

Shrimp And Grits

Mushroom Agnolotti

Seared Salmon

Braised Short Rib

Chicken And Gnocchi

Filet

Prime Rib

Avocado Focaccia

Millstone Cheeseburger

Crab Cake Sliders

Crispy Chicken

Crumbled Cheddar

Romaine Caesar

Farmhouse

Warm Beet Salad

Buttermilk Arugula

Bacon Jam Deviled Eggs

Crab Cakes

Millstone Rolls

Crispy Brussels Sprouts

Warm Pimento Cheese

Hand-cut Tallow Fries

Hummus