Two Crispers w/fries

falafel, pickled red onions, cucumbers, tomato, hard-boiled egg, tahini, yogurt sauce, on pita

Falafel Sandwich [V]

choice of dipping sauce: ranch, buffalo, honey-dill, sesame ginger

Chicken Crispers

house-fried chips, hoop cheese, charro beans, avocado salsa, onions, cilantro, red tomato salsa

Nachos [V]

beef braised in adobo with North-Central Mexican flavors on French baguette with melted Chihuahua cheese and braising broth on the side

Birria Dip [AGF]

spiced piloncillo syrup, whipped goat milk yogurt, pumpkin seed chili crisp

Candied Winter Squash [V]

dill pickle spears with ranch and honey dill sauce

Fried Pickles [V]

1/2 lb shortrib/chuck, white american cheese, smoked chipolte mayo, lettuce, crispy onions, housemade bread and butter pickles on a brioche bun

Cheeseburger [AGF]

Fries

Candied Winter Squash

tomato broth, garbanzo beans, couscous, fresh herbs

Fall Soup [VN]

romaine, parmesan, anchovy, brioche croutons

Caesar Salad

Chips and Salsa

roasted sweet potatoes, carved roasted turkey, onion sage gravy, cranberry mayo, and crispy onions on brioche

"Leftover" Turkey Sandwich

Grilled Cheese w/fries V

Carolina chili rubbed pork loin, pickled veggies, jalapenos, herby mayo, tomato. Feel free to sub chili rubbed tofu!

Mt. Airy Sandwich [AVN]

mustard greens & baby kale, roasted pear vinaigrette, gingered root veg quinoa, blue cheese and pickled cranberries, pecans

Big Kale Salad [V] [GF] [AVN]

Mint Chocolate Chip ice cream, Oreos, whipped marshmallow fluff

Ice Cream Cake

w/pickled jalapenos and lime, served with pickled onion, radish, and ritz style crackers

Creamy Tuna Dip

Add Fries or Side Salad to any Sandwich

smoked chicken, celery, lemon, tarragon, cucumber, pickled onion, chips

Chicken Salad Sandwich [AGF]

Preheat the oil in a deep pan over medium heat. In three separate bowls, place flour, beaten egg, and breadcrumbs. Season the flour with salt, black pepper, garlic powder, and paprika.

Prepare the Chicken Crispers

Dip each chicken breast into the flour, then into the beaten egg, and finally coat it with breadcrumbs. Ensure that each piece is well-coated.

Coat the Chicken

Carefully place the coated chicken into the hot oil and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

While the chicken is frying, place the cut potatoes in a bowl of cold water for about 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Potatoes

Heat oil in a separate deep pan. Once hot, add the fries in batches, frying for about 5-6 minutes until golden and crispy. Remove and drain on paper towels, then season with salt.

Fry the Fries

Serve the crispy chicken with the fries on the side. Enjoy with your favorite dipping sauces!

Plate and Serve

Chicken breast, boneless and skinless

All-purpose flour

Egg, beaten

Breadcrumbs

Salt

Black pepper

Garlic powder

Paprika

Vegetable oil

Potatoes, peeled and cut into fries

In a food processor, combine canned chickpeas, parsley, garlic, cumin, coriander, baking powder, salt, pepper, and flour. Blend until the mixture is coarse but well combined. Form into small balls or patties.

Prepare Falafel Mixture

Heat vegetable oil in a deep pan over medium heat. Carefully drop falafel balls into the hot oil and fry until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.

Fry the Falafel

Warm the pita bread in a dry skillet or microwave. Spread tahini on one side of the pita, add a layer of yogurt sauce, then fill with fried falafel, pickled red onions, cucumbers, tomatoes, and hard-boiled egg slices.

Prepare Sandwich

Fold the pita over the filling and serve immediately. Enjoy your Falafel Sandwich!

Serve

Canned chickpeas

Fresh parsley, chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Vegetable oil (for frying)

Pita bread

Pickled red onions

Cucumber, sliced

Tomato, sliced

Hard-boiled egg, sliced

Tahini

Yogurt

Cut the chicken breast into strips about 1 inch wide.

Prepare the Chicken

In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. In another bowl, whisk together the egg and milk. Combine the wet and dry ingredients to make a batter.

Make the Batter

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each chicken strip into the batter, allowing the excess to drip off before placing it in the hot oil. Fry in batches until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Coat and Fry the Chicken

For the honey-dill sauce, mix honey and dill weed in a bowl. For the sesame ginger sauce, mix soy sauce and ginger. Serve with ranch and buffalo sauce as well.

Prepare Dipping Sauces

Plate the chicken crispers and serve alongside the dipping sauces of your choice.

chicken breast

all-purpose flour

cornstarch

baking powder

salt

black pepper

milk

vegetable oil

ranch dressing

buffalo sauce

honey

dill weed

soy sauce

ginger

Heat olive oil in a deep skillet over medium heat. Cut the corn tortillas into quarters and fry in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt.

Fry the Chips

In a bowl, mash the avocados and mix with lime juice, diced red onion, chopped cilantro, and salt to taste.

Prepare the Avocado Salsa

Dice the tomatoes and mix in a bowl with chopped cilantro, diced red onion, lime juice, and salt to taste.

Prepare the Red Tomato Salsa

On a large serving platter, layer the fried tortilla chips. Top with hoop cheese, charro beans, avocado salsa, and red tomato salsa. Garnish with extra cilantro if desired.

Assemble the Nachos

Serve immediately while the chips are hot and the cheese is melty.

Corn Tortillas

Hoop Cheese

Charro Beans

Avocado

Red Onion

Cilantro

Tomatoes

Lime Juice

Olive Oil

In a large pot, add the beef chuck roast, bay leaves, salt, and pepper. Cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for about 2 hours, or until the meat is tender.

Prepare the Meat

While the meat is cooking, toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Remove stems and seeds. In a blender, combine the toasted chiles, garlic, cumin seeds, oregano, and 1 cup of beef broth. Blend until smooth.

Make the Adobo Sauce

Once the meat is tender, remove it from the pot and shred it using two forks. In the same pot, add the blended adobo sauce and remaining beef broth. Return the shredded meat to the pot and simmer for an additional 30 minutes. Adjust seasoning with salt and pepper to taste.

Combine and Simmer

Preheat the oven to 350°F (175°C). Slice the French baguette into pieces, then place in the oven for about 5-7 minutes to warm and slightly crisp.

Prepare the Baguette

In a serving dish, layer the shredded beef and adobo sauce, then top with shredded Chihuahua cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Assemble the Dip

Serve the birria dip hot with the baguette pieces on the side, and a small bowl of the braising broth. Garnish with lime wedges and chopped cilantro.

Beef chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin seeds

Oregano

Bay leaves

Beef broth

Chihuahua cheese, shredded

French baguette

Lime wedges

Fresh cilantro, chopped

Preheat the oven to 400°F (200°C). Cut the winter squash in half, scoop out the seeds, and slice into wedges or cubes.

Prepare the Winter Squash

In a saucepan, combine the piloncillo, water, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring occasionally until the piloncillo is fully dissolved. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat and strain out the spices.

Make the Piloncillo Syrup

Toss the prepared squash with olive oil and a pinch of salt. Arrange on a baking sheet and roast in the oven for 25-30 minutes, or until fork-tender and caramelized.

Roast the Squash

In a small pan, toast pumpkin seeds over medium heat until they are golden and fragrant. Add dried chili flakes and a bit of salt, then remove from heat.

Prepare the Chili Crisp

Place roasted squash on a plate, drizzle with the piloncillo syrup, add a generous dollop of whipped goat milk yogurt, and sprinkle with the pumpkin seed chili crisp.

Assemble the Dish

Winter squash (such as acorn or kabocha)

Piloncillo (or brown sugar)

Water

Cinnamon stick

Cloves

Whipped goat milk yogurt

Pumpkin seeds

Dried chili flakes

Olive oil

Drain the dill pickle spears and pat them dry with paper towels.

Prepare the Pickles

In a bowl, mix together the flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Breading

In a separate bowl, pour the buttermilk. Set up a dipping station with the buttermilk on one side and the seasoned flour mixture on the other.

Dipping Station

Dip each pickle spear into the buttermilk, allowing excess to drip off, then coat in the flour mixture, pressing gently to adhere.

Coat the Pickles

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated pickle spears into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown.

Fry the Pickles

Remove the fried pickles with a slotted spoon and drain on a paper towel-lined plate. Serve hot with ranch and honey dill sauce.

Drain and Serve

Dill pickle spears

Cornmeal

Onion powder

Cayenne pepper

Buttermilk

In a mixing bowl, combine the short rib and chuck beef. Season with salt and black pepper to taste. Form the mixture into a patty, about 1/2 inch thick.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Place slices of white American cheese on top of the patty during the last minute of cooking to allow it to melt.

Cook the Patty

Spread smoked chipotle mayo on the bottom half of the brioche bun. Place the cooked patty with melted cheese on top. Add a leaf of romaine lettuce, followed by crispy onions and housemade bread and butter pickles. Top with the other half of the bun.

Assemble the Cheeseburger

Serve immediately with your choice of sides.

short rib

chuck beef

white American cheese

smoked chipotle mayo

romaine lettuce

crispy onions

bread and butter pickles

brioche bun

Wash, peel, and cut the potatoes into thin strips, about 1/4 inch thick.

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Two Crispers W/fries

Falafel Sandwich [v]

Chicken Crispers

Nachos [v]

Birria Dip [agf]

Candied Winter Squash [v]

Fried Pickles [v]

Cheeseburger [agf]

Fries

Candied Winter Squash

Fall Soup [vn]

Caesar Salad

Chips And Salsa

"leftover" Turkey Sandwich

Grilled Cheese W/fries V

Mt. Airy Sandwich [avn]

Big Kale Salad [v] [gf] [avn]

Ice Cream Cake

Creamy Tuna Dip

Add Fries Or Side Salad To Any Sandwich

Chicken Salad Sandwich [agf]