three eggs over easy, applewood smoked bacon, southern style biscuits, creamy sausage gravy, assorted jams

All-American Breakfast

brown sugar oatmeal, warm bananas, spiced rum caramel, candied pecans

Bananas Foster Oatmeal

frisée, shaved radicchio, endive, crispy speck, wine-poached pears, spiced pepitas, creamy gorgonzola dressing

Fall Salad

cinnamon sugar donuts; chocolate ganache, raspberry melba and salted caramel sauces

Warm Buttermilk Donuts

bacon, sliced chilies, fresh ginger, bourbon honey

Roasted Glazed Brussels Sprouts

carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, parmesan, parsley

Wild Mushroom Risotto

pasture-raised, hot pepper honey, country gravy, mashed yukon gold potatoes

Lakewatcher Farms Bone-in Fried Chicken

cheese grits, wilted greens, applewood smoked bacon, cider-honey vinaigrette, natural jus

Cola-Braised Short Ribs

vanilla bean custard, bruléed sugar, whiskey maple butter, whipped cream, strawberry, pure maple syrup; applewood smoked bacon

CRÈME BRULÉE French Toast

scrambled eggs, crispy pork belly, citrus baby greens, cilantro crema, salsa verde, flour tortillas

Breakfast Street Tacos

birria braised short rib, elote corn crema, crisp potatoes, scrambled eggs, flour tortilla, hatch chili queso

Birria Burrito

local country smoked ham, sharp cheddar cheese, creamy cheese sauce

Kentucky Ham & Cheddar Omelet

layered dark and white chocolate cremeux, pistachio chocolate feuilletine, caramel, candied pistachios

Chocolate Pistachio Bar

Fried Green Tomatoes

premium american wagyu beef and pastured pork, house-made marinara; crusty baguette

Wagyu Meatballs

mixed greens, applewood smoked bacon, white pimento cheddar, grape tomatoes, toasted pecans, sourdough croutons; choice of ranch, sherry vinaigrette, cider-honey vinaigrette

OBC Tossed House Salad

smoked ham, white cheddar, egg scramble, jalapeño mayo, butter-grilled sourdough

Breakfast Sandwich

lump crabmeat, fresh dill, asparagus, spinach, chives, whipped herb cream cheese, hollandaise sauce

Crab & Asparagus Omelet

16oz grilled, cabernet-onion marmalade, béarnaise butter; crispy fingerling potatoes

USDA Prime Ribeye

grilled u-10 scallops, carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, crispy kale, parmesan, parsley

Scallop & Wild Mushroom Risotto

local cornmeal, artisanal cheeses, wilted greens, applewood smoked bacon, cider-honey vinaigrette

Stone Ground Grits

spice-rubbed, crispy potato crab hash cake, sweet corn bisque, balsamic reduction

Seared Halibut

Braised Kale

local potato dumplings, sweet shrimp, roasted garlic, wilted spinach, lobster-lemon butter

Shrimp Gnocchi

In a large bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Turn the dough onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut into rounds and bake at 425°F (220°C) for 15-20 minutes until golden.

Prepare the Biscuits

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and let drain on paper towels.

Cook the Bacon

In the same skillet with the bacon drippings, add the breakfast sausage and cook until browned. Sprinkle flour over the sausage and stir to combine. Gradually add milk, stirring constantly until thickened. Season with black pepper and salt to taste.

Make the Sausage Gravy

In a separate non-stick skillet, fry the eggs over easy to your liking.

Cook the Eggs

On a plate, serve the eggs over easy, slices of crispy bacon, warm biscuits with sausage gravy on top, and assorted jams on the side.

Serve

eggs

applewood smoked bacon

all-purpose flour

baking powder

salt

unsalted butter

milk

breakfast sausage

black pepper

various assorted jams

In a small saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar is dissolved. Add the pecans and stir to coat. Cook for about 5-7 minutes, stirring frequently, until the pecans are golden and caramelized. Remove from heat and spread onto parchment paper to cool.

Candy the Pecans

Pecans

Granulated sugar

Water

In a saucepan, combine 2 cups of white wine, 1 cup of water, and 1/2 cup of sugar. Bring to a simmer. Peel and slice the pears, then add them to the saucepan. Poach for about 15 minutes until tender. Remove and cool.

Prepare the Wine-Poached Pears

In a skillet over medium heat, cook the speck slices until crispy. Remove and drain on paper towels.

Crispy Speck

In a bowl, mix 1/2 cup of creamy gorgonzola cheese, 1/4 cup of Greek yogurt, 2 tablespoons of lemon juice, salt, and pepper to taste. Whisk until smooth.

Prepare the Dressing

In a large bowl, combine frisée, radicchio, and endive. Slice the poached pears and add them to the salad along with crispy speck and spiced pepitas. Drizzle with the gorgonzola dressing and toss gently.

Assemble the Salad

Divide the salad among plates and serve immediately.

Frisée

Shaved radicchio

Endive

Crispy speck

Wine-poached pears

Spiced pepitas

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Make the Donut Batter

Preheat your fryer or a deep pot with vegetable oil to 350°F (175°C). Use a donut cutter or two round cookie cutters to cut the donut shapes from the batter. If the batter is too sticky, sprinkle a little flour on your hands.

Shape the Donuts

Carefully drop the donuts into the hot oil, frying a few at a time. Fry for about 1-2 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Donuts

In a shallow bowl, combine sugar and cinnamon for coating. While the donuts are still warm, roll them in the cinnamon sugar mixture until fully coated.

Coat with Cinnamon Sugar

Serve the warm donuts with chocolate ganache, raspberry melba, and salted caramel sauces for dipping.

Serve with Sauces

granulated sugar

baking soda

ground cinnamon

buttermilk

large egg

unsalted butter, melted

vanilla extract

vegetable oil (for frying)

Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts, trim the ends, and cut them in half.

Prepare the Brussels Sprouts

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the skillet.

In the same skillet, add the sliced chilies and grated ginger. Sauté for about 1-2 minutes until fragrant.

Sauté the Aromatics

Add the halved Brussels sprouts to the skillet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.

Combine and Season

Transfer the Brussels sprouts to a baking sheet and roast in the preheated oven for 20-25 minutes until golden brown and tender.

Roast the Brussels Sprouts

In a small bowl, mix together the bourbon and honey until well combined.

Prepare the Glaze

Once the Brussels sprouts are done roasting, drizzle the bourbon honey glaze over them and crumble the cooked bacon on top. Toss gently and serve warm.

Glaze and Serve

Brussels sprouts

Bacon

Sliced chilies

Fresh ginger, grated

Bourbon

Honey

Olive oil

Salt

Black pepper

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

Prepare the Mushrooms

In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, cooking until translucent, about 2-3 minutes.

Sauté Aromatics

Add the Carnaroli rice to the saucepan with the shallots and garlic, stirring constantly for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the white wine and stir until it is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the warmed chicken stock, one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding more stock. Continue this process for about 18-20 minutes until the rice is al dente and creamy.

Cook the Risotto

Once the rice is cooked, stir in the sautéed wild mushrooms, grated Parmesan cheese, and chopped parsley. Adjust seasoning with salt and pepper to taste.

Finish the Risotto

Remove from heat and let the risotto sit for a minute before serving. Garnish with additional parsley and Parmesan if desired.

Carnaroli rice

Wild mushrooms (mixed, such as chanterelles, morels, and shiitake)

White wine

Shallots (finely chopped)

Garlic (minced)

Chicken stock (house-made, warmed)

Parmesan cheese (grated)

Fresh parsley (chopped)

In a large bowl, soak the bone-in chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a separate bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Prepare the Breading

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring a full coating. Shake off any excess flour.

Bread the Chicken

In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat to 350°F (175°C).

Heat the Oil

Carefully place breaded chicken pieces in the hot oil, cooking in batches to avoid overcrowding. Fry for about 10-15 minutes per side or until golden brown and cooked through. Internal temperature should reach 165°F (75°C).

Fry the Chicken

Remove the chicken from the oil and drain on a paper towel-lined plate. Serve hot with hot pepper honey and country gravy.

Drain and Serve

Bone-in chicken pieces

Buttermilk

All-purpose flour

Paprika

Garlic powder

Onion powder

Cayenne pepper

Vegetable oil

In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.

Sear the Short Ribs

In the same pot, add chopped onion and minced garlic. Sauté until translucent.

Add cola and beef broth to the pot along with the short ribs. Bring to a boil, then cover and reduce heat to low. Let simmer for 2.5 to 3 hours until tender.

Braise the Ribs

In a pot, bring water to a boil. Add grits and salt, reduce heat and simmer, stirring often, until thickened (about 20 minutes).

Cook the Grits

Stir in cheddar cheese and butter until melted and creamy.

Add Cheese and Butter

In a skillet, cook bacon until crispy. Remove and chop, leaving the drippings in the pan.

Cook Bacon

Add minced garlic and olive oil to the drippings. Add greens and sauté until wilted. Season with salt and stir in the chopped bacon.

Sauté Greens

In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until emulsified.

Mix Vinaigrette

beef short ribs

cola

beef broth

onion

garlic cloves

olive oil

grits

cheddar cheese

water

butter

kale or spinach

garlic

apple cider vinegar

honey

In a medium saucepan over medium heat, combine heavy cream, milk, and half of the granulated sugar. Split the vanilla bean and scrape the seeds into the mixture, adding the pod as well. Heat until just below boiling, stirring occasionally. Remove from heat and let steep for 15 minutes.

Prepare the Custard

In a separate bowl, whisk together the egg yolks, eggs, and remaining sugar until well combined. Slowly add the warm cream mixture to the egg mixture, whisking constantly to temper the eggs.

Mix the Egg Mixture

Slice the French bread into thick slices (about 1 inch each). Arrange the slices in a baking dish and pour the custard mixture over the bread. Cover and refrigerate for at least 4 hours or overnight.

All-american Breakfast