Spinach, Marinara, Taleggio Sauce, Mozzarella, Garlic Bread Crumbs, Crostini

BAKED FOUR CHEESE RAVIOLI

CHOCOLATE MOUSSE CAKE

Rotisserie Roasted, Horseradish, Au Jus, Mashed Potatoes

PRIME RIB

PISTACHIO CHEESECAKE

Delicata Squash, Arugula, Radicchio, Olive Oil, Tomato Jam, Pumpkin Seed, Crostini, Balsamic Reduction

SEASONAL BURRATA

House Cheddar Biscuit, Chipotle Honey, Pickles, Hot Sauce

FRIED CHICKEN (PER TWO PEOPLE)

CHOCOLATE MOUSEE CAKE

apple, mascarpone, mango chutney, granola

ROANOKE FRENCH TOAST

ciabatta, tomato jam, boursin, arugula, two eggs your way, fruit

AVOCADO TOAST

strip steak, two eggs your way, breakfast potatoes, au poivre sauce

STEAK & EGGS

NEW ENGLAND CLAM CHOWDER

LEMON BARS

NY CHEESECAKE

TIRAMISU

fresh mozzarella, roma tomatoes, basil, and pesto aioli on ciabatta

CAPRESE

roasted turkey, bacon, tomato, and lettuce on sourdough bread

TURKEY CLUB

house dressing, garlic croutons, parmesan

CAESAR SALAD

genoa salami, ham, provolone cheese, lettuce, tomatoes, and house vinaigrette on a hoagie roll

CLASSIC ITALIAN

romaine, cucumber, green pepper, red onion, olives, pepperonchini, feta, county bread crouton, oregeno, red wine vinaigrette

VILLAGE SALAD

blue cheese, honey-lime dijon vinaigrette

ROANOKE SALAD

assorted fresh vegetables served with blue cheese dressing

VEGETABLE TRAY

12 assorted mini muffins, croissants, danish and scones

MINI BREAKFAST PASTRY TRAY

an assortment of meats, cheeses, olives, grilled vegetables, and assorted breads

ANTIPASTO PLATTER

YOGURT PARFAIT CUPS

In a large pot, bring salted water to a boil. Add the ravioli and cook according to package instructions until al dente, usually about 3-4 minutes if fresh or 6-8 minutes if frozen. Drain and set aside.

In a medium saucepan, heat the marinara sauce over medium heat until warmed through. Stir in the chopped spinach and let it wilt for about 2-3 minutes.

In a large mixing bowl, combine the drained ravioli, marinara sauce with spinach, grated Taleggio cheese, and half of the mozzarella cheese. Gently mix until well combined.

Transfer the ravioli mixture to a greased 9x13 inch baking dish. Spread it out evenly.

Sprinkle the remaining mozzarella cheese on top of the ravioli.

In a small bowl, mix the garlic bread crumbs, olive oil, chopped parsley, salt, and black pepper together until well combined.

Evenly sprinkle the garlic bread crumb mixture over the top of the cheese layer in the baking dish.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.

Remove from the oven and let it cool for a few minutes before serving.

Fresh or frozen cheese ravioli

Marinara sauce

Taleggio cheese, grated

Mozzarella cheese, shredded

Fresh spinach, chopped

Garlic bread crumbs

Olive oil

Fresh parsley, chopped

Salt

Black pepper

Place the semisweet chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir until melted and smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a large bowl, whip the heavy cream and powdered sugar until soft peaks form.

Whip the Cream

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Beat the Egg Whites

Gently fold the melted chocolate into the whipped cream until fully combined. Then, fold in the beaten egg whites until no streaks remain.

Combine Mousse Components

Cover the mousse and refrigerate for at least 1 hour to set.

Chill the Mousse

Semisweet chocolate

Heavy cream

Powdered sugar

Egg whites

Preheat your oven to 450°F (232°C). Pat the prime rib roast dry with paper towels. In a small bowl, mix together kosher salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the olive oil all over the roast, then generously apply the seasoning mixture to the entire surface of the meat.

Season the Roast

Place the seasoned roast in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 1.5 to 2 hours. Use a meat thermometer to ensure accuracy.

Roast the Prime Rib

Once cooked, remove the roast from the oven and let it rest for at least 20 minutes before slicing. This helps the juices redistribute.

Rest the Roast

In a medium bowl, mix the prepared horseradish, sour cream, lemon juice, and salt until well combined. Adjust the seasoning to taste and refrigerate until serving.

Combine Ingredients

In a saucepan, combine the beef broth, red wine, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes to allow the flavors to meld. Strain before serving, if desired.

Make the Au Jus

Peel and cut the russet potatoes into equal-sized chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning as needed.

Mash the Potatoes

Prime Rib Roast

Kosher Salt

Black Pepper

Garlic Powder

Fresh Rosemary

Olive Oil

Prepared Horseradish

Sour Cream

Lemon Juice

Beef Broth

Red Wine

Worcestershire Sauce

Russet Potatoes

Butter

Heavy Cream

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Prepare the filling

Gradually add the sugar and sour cream to the cream cheese, mixing until well combined and smooth.

Add sugar and sour cream

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.

Incorporate eggs and vanilla

Gently fold in the chopped pistachios until evenly distributed throughout the filling.

Fold in pistachios

Pour the filling mixture over the pre-baked crust in the springform pan, spreading it evenly.

Combine with the crust

Bake in the preheated oven at 325°F (160°C) for 55-60 minutes or until the center is set and only slightly jiggly.

Bake the cheesecake

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.

Cool and chill

Cream cheese, softened

Sugar

Sour cream

Vanilla extract

Eggs

Pistachios, shelled and chopped

Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice the squash into 1/2-inch half-moons. Toss the squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.

Roast the Delicata Squash

While the squash is roasting, remove the outer leaves of the radicchio and slice it into thin strips. Rinse and dry thoroughly. Set aside.

Prepare the Radicchio

In a dry skillet over medium heat, add the pumpkin seeds. Toast them for about 3-5 minutes, stirring frequently, until they are golden and begin to pop. Remove from heat and set aside.

Toast the Pumpkin Seeds

If using store-bought crostini, skip this step. Otherwise, preheat your oven to 375°F (190°C). Slice a baguette into 1/2-inch thick slices, brush with remaining olive oil, and place on a baking sheet. Bake for 10-12 minutes or until golden and crispy. Remove from the oven and let cool.

Prepare the Crostini

In a large bowl, combine the arugula and radicchio. Drizzle with a little olive oil, salt, and pepper to taste. Toss gently to coat.

Assemble the Salad

On a serving platter, create a bed of the arugula and radicchio mixture. Top with the roasted delicata squash. Add dollops of tomato jam on top and sprinkle with toasted pumpkin seeds. Drizzle with balsamic reduction.

Plate the Dish

Serve the burrata alongside the crostini on the platter, allowing guests to enjoy the salad with the crispy bread.

Serve

Delicata Squash

Arugula

Radicchio

Tomato Jam

Pumpkin Seeds

Crostini

Balsamic Reduction

In a bowl, combine the buttermilk with salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. This will serve as your coating for the chicken.

Prepare the Coating

In a large skillet or deep-fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature for frying.

Heat the Oil

Remove the chicken thighs from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are well coated. Shake off any excess flour.

Coat the Chicken

Carefully place the coated chicken thighs in the hot oil. Fry the chicken for about 7-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Drain the Chicken

Chicken thighs

Buttermilk

All-purpose flour

Paprika

Garlic powder

Onion powder

Vegetable oil

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare the Cake Base

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

In a separate bowl, whisk the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.

Fold the melted chocolate mixture into the egg mixture until well combined.

Sift the all-purpose flour and salt over the chocolate mixture. Gently fold in until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a large mixing bowl, whip the heavy cream until soft peaks form.

Prepare the Chocolate Mousse

In a separate bowl, combine the powdered sugar and cocoa powder. Gradually add this to the whipped cream, continuing to whip until stiff peaks form.

Gently fold the whipped chocolate mousse into the whipped cream until well incorporated.

Once the cake has cooled completely, slice it horizontally into two equal layers.

Assemble the Cake

Spread a generous layer of chocolate mousse on top of the bottom layer of the cake.

Place the second layer of the cake on top and frost the top and sides with the remaining chocolate mousse.

Chill the cake in the refrigerator for at least 2 hours before serving to allow the mousse to set.

Dark chocolate

Unsalted butter

Granulated sugar

Cocoa powder

In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.

Prepare the Egg Mixture

Dip each slice of bread into the egg mixture, allowing it to soak for about 1-2 minutes on each side to absorb the liquid.

Soak the Bread

In a large skillet, melt the butter over medium heat. Once the butter is melted and bubbly, add the soaked bread slices to the skillet. Cook for 3-4 minutes on each side, or until golden brown.

Cook the French Toast

While the French toast is cooking, arrange the sliced apples on a plate. In a separate bowl, mix the mascarpone cheese with mango chutney until smooth.

Prepare the Toppings

Once the French toast is cooked, place it on serving plates. Top each slice with a generous dollop of the mascarpone and chutney mixture, a handful of sliced apples, and a sprinkle of granola.

Assemble the Dish

Serve the Roanoke French Toast warm, with additional mango chutney or granola on the side if desired.

Baked Four Cheese Ravioli

Chocolate Mousse Cake

Prime Rib

Pistachio Cheesecake

Seasonal Burrata

Fried Chicken (per Two People)

Chocolate Mousee Cake

Roanoke French Toast

Avocado Toast

Steak & Eggs

New England Clam Chowder

Lemon Bars

Ny Cheesecake

Tiramisu

Caprese

Turkey Club

Caesar Salad

Classic Italian

Village Salad

Roanoke Salad

Vegetable Tray

Mini Breakfast Pastry Tray

Antipasto Platter

Yogurt Parfait Cups