vanilla bean, lemon lavender shortbread crumble

Creme Brulee

skrewball peanut butter whiskey, demerara, mozart dark and white, cream

Peanut Butter Chocolate Martini

crispy frog legs, marinated artichoke hearts, sauce gribiche

Frog Legs

canary melon, lady edison country ham, charred poblano buttermilk, sorghum, cotija, cilantro

Melon & Ham

blackberry jalapeño gastrique, candied jalapeño

Giffords Bacon

Parkerhouse Rolls

strawberry jam, white chocolate cremeux, lime graham cracker crumb

Key Lime Pie Bar

beef tallow candied pecan, seasonal spread, house pickles, whole grain mustard, honey comb, crostini

Artisanal Meat & Cheese Board

strawberry rhubarb compote, buttermilk ice cream

Buttercake

pickers vodka, borghetti, espresso, demerara, cream

Espresso Martini

NC Shrimp Cocktail

seven layer, caramel chocolate ganache, chocolate crumb, salted caramel gelato

Oak Chocolate Cake

Bone Marrow

egg yolk, capers, tallow, chips, chive oil

Arancini

nuoc mam, cilantro, mint, thai chili, puffed rice, bibb lettuce

*C.A.B. Tenderloin Tartare

corn risotto, roasted poblano pepper, fried leeks, red pepper coulis

Pan-Seared Scallops

coconut cremeux, candied lime zest, biscoff cookie

Yuzu Semifreddo

New York Style Cheesecake

Deviled Eggs

Nashville Hot Crab Cakes

passionfruit sorbet, vanilla bean chantilly, coconut tuille

Coconut Cream Sundae

Tuna Poke

butter toasted brioche, apple butter, aged balsamic, pistachio streusel

Hudson Valley Foie Gras

Pancetta, Beef, Pork, Parmigiano-Reggiano

Bolognese

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Heat until just below boiling, then remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a bowl, whisk together the egg yolks, sugar, lemon zest, and lavender until the mixture is pale and slightly thickened.

Mix Egg Yolks and Sugar

Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg mixture to temper the yolks. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and allow to cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Chill the Custards

Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Let sit for a minute to harden.

Caramelize Sugar

heavy cream

vanilla bean

sugar

egg yolks

lemon zest

lavender

In a cocktail shaker filled with ice, combine the Skrewball Peanut Butter Whiskey, demerara syrup, Mozart dark chocolate liqueur, Mozart white chocolate liqueur, and heavy cream.

Prepare the Cocktail

Shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled martini glass.

Strain and Serve

Garnish with chocolate shavings and a dollop of peanut butter on top. Serve immediately.

Garnish

Skrewball Peanut Butter Whiskey

Demerara Syrup

Mozart Dark Chocolate Liqueur

Mozart White Chocolate Liqueur

Heavy Cream

Chocolate Shavings (for garnish)

Peanut Butter (for garnish)

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add frog legs and coat well. Cover and marinate in the refrigerator for at least 1 hour.

Marinate the Frog Legs

While the frog legs are marinating, drain and rinse the artichoke hearts. Chop them into bite-sized pieces and set aside.

Prepare the Artichoke Hearts

Preheat the oven to 200°C (400°F). Arrange the marinated frog legs on a baking sheet. Bake for 15-20 minutes or until crispy and cooked through, turning halfway through.

Cook the Frog Legs

Once the frog legs are done, plate them with the chopped artichoke hearts and drizzle with sauce gribiche if desired. Enjoy your crispy frog legs!

Serve

Frog legs

Artichoke hearts, canned or jarred

Olive oil

Garlic, minced

Lemon juice

Salt

Black pepper

Char the poblano pepper over an open flame or under a broiler until the skin is blackened. Place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Once cooled, peel the skin, remove seeds, and chop it finely.

Prepare the Poblano

In a bowl, combine the charred poblano, buttermilk, and sorghum syrup. Mix well and season with salt and pepper to taste. Set aside.

Make the Buttermilk Sauce

Cut the canary melon in half and remove the seeds. Scoop out the flesh into bite-sized pieces and arrange them on a serving platter.

Prepare the Melon

Layer the country ham slices over the melon pieces. Drizzle the poblano buttermilk sauce over the ham and melon. Sprinkle crumbled cotija cheese and chopped cilantro on top.

Assemble the Dish

Serve immediately as a refreshing appetizer or light main course.

Canary melon

Lady Edison country ham

Poblano pepper

Buttermilk

Sorghum syrup

Cotija cheese

Fresh cilantro

In a saucepan, combine jalapeños, sugar, water, and vinegar. Bring to a simmer over medium heat, stirring until sugar is dissolved. Let it simmer for 10 minutes until slightly thickened. Remove from heat and let cool.

Prepare the Candied Jalapeños

In another saucepan, combine blackberries, diced jalapeños, sugar, and vinegar. Cook over medium heat, mashing the blackberries until they release their juices. Let it simmer for 15-20 minutes until the mixture thickens. Strain through a fine sieve to remove solids and set aside.

Make the Blackberry Jalapeño Gastrique

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay the bacon strips on the sheet in a single layer. Brush lightly with olive oil and sprinkle with salt and black pepper. Bake for 20-25 minutes until crispy.

Cook the Bacon

Once the bacon is cooked, remove it from the oven and allow it to cool for a few minutes. Serve the bacon drizzled with the blackberry jalapeño gastrique and topped with candied jalapeños.

Thick-cut bacon

Blackberries (fresh or frozen)

Jalapeños (diced)

Granulated sugar

Apple cider vinegar

Water

Black pepper (ground)

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5-10 minutes until bubbly. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.

Prepare the Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Knead the Dough

After the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and place it in a greased baking dish, spacing them apart. Cover and let rise for another 30 minutes.

Shape the Rolls

Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown. Remove from the oven and brush the tops with melted butter and sprinkle with Maldon salt.

Bake the Rolls

Serve warm with house cultured butter on the side.

all-purpose flour

active dry yeast

salt

milk

unsalted butter

Maldon salt

house cultured butter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes, then remove from the oven and let it cool.

Prepare the Crust

In a separate bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth. Pour the filling over the cooled crust and bake for an additional 15 minutes. Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours.

Make the Key Lime Filling

In a saucepan, heat the heavy cream until just simmering. In a separate bowl, whisk together the egg yolks and sugar. Gradually pour the hot cream into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat until it thickens. Pour it over the chopped white chocolate and stir until smooth. Let it cool slightly, then pour it over the chilled key lime filling. Refrigerate until set.

Prepare the White Chocolate Cremeux

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 15-20 minutes). Allow the jam to cool before spreading it over the white chocolate layer.

Make the Strawberry Jam

Once the strawberry jam is cool and the cremeux is set, spread the jam evenly over the top. Chill for another hour before slicing into bars. Serve chilled.

Assemble the Bars

Graham cracker crumbs

Unsalted butter, melted

Key lime juice

Sweetened condensed milk

Egg yolks

Lime zest

White chocolate, chopped

Heavy cream

Vanilla extract

Fresh strawberries, chopped

In a saucepan over low heat, melt 2 tablespoons of beef tallow. Add 1 cup of pecan halves, 1/4 cup of brown sugar, and a pinch of salt. Stir until the pecans are coated. Cook for 5-7 minutes, then spread on parchment paper to cool.

Prepare the Beef Tallow Candied Pecans

Choose seasonal ingredients such as roasted red peppers blended with cream cheese or a seasonal fruit jam. Mix them together in a small bowl.

Prepare the Seasonal Spread

In a jar, combine sliced cucumbers, carrots, and radishes with 1 cup of vinegar, 1/2 cup of water, 1 tablespoon of sugar, and 1 tablespoon of salt. Let sit for at least 1 hour for pickling.

House Pickles

On a large wooden board or platter, artfully arrange the charcuterie, cheeses, candied pecans, seasonal spread, pickles, and honeycomb. Include small bowls of whole grain mustard and crostini on the side.

Arrange the Board

Charcuterie (e.g., prosciutto, salami, or chorizo)

Assorted cheeses (e.g., brie, aged cheddar, blue cheese)

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Prepare the Batter

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

Combine Dry Ingredients

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake the Cake

In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Cook the Compote

In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until sugar is dissolved.

Make the Ice Cream Base

Refrigerate the mixture for at least 2 hours until cold. Then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Chill and Churn

granulated sugar

eggs

baking powder

vanilla extract

fresh strawberries, hulled and sliced

fresh rhubarb, chopped

lemon juice

buttermilk

Brew a shot of fresh espresso and let it cool slightly.

Prepare the Espresso

In a cocktail shaker, combine the Pickers vodka, Borghetti, fresh espresso, demerara syrup, and heavy cream.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled and frothy.

Garnish with three coffee beans on top and serve immediately.

Pickers Vodka

Borghetti

Fresh Espresso

Coffee Beans (for garnish)

In a large pot, bring the water, lemon juice, bay leaves, and salt to a boil. Once boiling, add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque.

Prepare the Shrimp

Drain the shrimp in a colander and rinse under cold running water to stop the cooking process. Set aside to cool.

Drain and Cool

In a medium bowl, mix together the ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Adjust seasoning to taste.