cauliflower puree + pomegranate port wine glaze + roasted haricot vert + cashew gremolata

Coriander Crusted Pork Tenderloin

bison chuck + crispy potatoes + roasted peppers & onions + two eggs your way + white cheddar + smokey chipotle aioli

BRAISED SHORT RIB HASH

6oz dry-aged patty + roasted garlic aioli + black pepper bacon + brioche bun

LIVING ON THE EDGE BURGER

HOT MAMA CRISPY CHICKEN

fathead honeycomb + olive oil + basil + aged balsamic glaze + grilled crostini

TOMATO & BARRATA

jalapeno cheddar biscuit + nutella monkey bread

BRUNCH BREAD DUO

zero + sprite + swedish fish + gummy worms

Glacier Freeze Gatorade

2 sliders + cheese + ketchup + pickle + fries

Burger Sliders

Cavatappi Pasta

Mini Filet Medallions

Crispy Chicken Fingers

cheese + pepperoni + sausage + olives + broccolini

Create-Your-Own Pizza

grilled chicken + fresh mozzarella + heirloom tomatoes + basil aioli

Grilled Chicken Caprese Sandwich

buttermilk chicken breast + house-made spicy pickles + chipotle aioli + brioche bun + hot sauce (includes fries, house-made chips or dinner side salad)

Hot Mama Crispy Chicken Sandwich

teardrop tomatoes + wasabi caesar dressing (+$10 grilled chicken + $12 add salmon + $13 add grilled shrimp)

Grilled Chicken Wasabi Caesar Salad

cheese sauce + cavatappi pasta + bacon parmesan herb crumble

Grilled Chicken Mac & Cheese

bison + dry-aged wagyu + pork + rigatoni + tomato sauce + herb ricotta + pecorino

Bolognese Bowl

grilled steak medallions + garlic potato puree + diane sauce

Steak Medallion Bowl

cake + caramel drizzle + vanilla bean cream ice

Kentucky Bourbon Butter Cake

champagne crème anglaise + wild berries (seasonal)

Berries N Cream

Steak Medallions Dinner

braised short rib + potato puree + seasonal vegetable

Braised Short Rib Dinner

grilled chicken breast + zucchini + green beans + marinated house tomatoes + sweet potato + pickled apricots + maple vinaigrette + basmati rice + creamy garlic sauce

Farmhouse Bowl

Preheat your oven to 200°C (400°F). In a spice grinder or mortar and pestle, crush the coriander seeds until fine. In a small bowl, mix the crushed coriander, salt, and black pepper.

Prepare the Pork

Rub the pork tenderloin with olive oil, then coat it evenly with the coriander spice mixture.

Season the Pork

Place the seasoned pork tenderloin on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 63°C (145°F). Let it rest for 5-10 minutes before slicing.

Roast the Pork

In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes until tender.

Cook the Cauliflower

Drain the cauliflower and transfer it to a blender. Add butter and heavy cream. Blend until smooth and creamy. Season with salt and white pepper to taste.

Blend the Puree

In a saucepan over medium heat, combine pomegranate juice, port wine, and honey. Bring to a simmer.

Prepare the Glaze

In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the simmering sauce, stirring constantly until thickened. Remove from heat and set aside.

Thicken the Glaze

Toss the haricot vert with olive oil, salt, and black pepper in a bowl.

Prepare the Beans

Spread the beans out on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

Roast the Beans

In a food processor, combine the cashews, parsley, lemon zest, and garlic. Pulse until finely chopped and mixed.

Prepare the Gremolata

Sprinkle the cashew gremolata over the sliced pork tenderloin before serving.

Serve

Pork tenderloin

Coriander seeds

Salt

Black pepper

Olive oil

Cauliflower florets

Butter

Heavy cream

White pepper

Pomegranate juice

Port wine

Honey

Cornstarch

Water

Haricot vert (green beans)

Cashews

Fresh parsley, chopped

Lemon zest

Garlic, minced

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

Preheat the Oven

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, cream together 1 cup of softened unsalted butter and the sugar mixture until light and fluffy.

Cream Butter and Sugar

Add 4 large eggs, one at a time, mixing well after each addition. Then add 2 teaspoons of vanilla extract and mix until fully incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Do not overmix.

Combine Mixtures

Fold in 1 cup of chocolate chips and, if desired, 0.5 cup of chopped nuts into the batter.

Add Toppings

Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Prepare the Baking Pan

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Pour Batter and Bake

Allow the baked item to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. Dust with powdered sugar before serving as desired.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Chocolate chips

Chopped nuts (optional)

Powdered sugar (for dusting)

In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Season the bison chuck with salt and black pepper on all sides. Sear the bison for about 3-4 minutes on each side until browned.

Sear the Bison

Reduce the heat to low, add enough water or beef stock to cover the meat halfway, and cover the pot. Let it braise for about 2 hours or until tender, checking occasionally to add more liquid if necessary.

Braised Cook

While the bison is braising, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the diced potatoes and cook until they are crispy and golden brown, about 15-20 minutes. Stir occasionally to ensure even cooking.

Cook the Potatoes

Add the diced red bell pepper and onion to the skillet with the potatoes. Season with salt and pepper. Cook for an additional 5-7 minutes until the vegetables are softened.

Add Peppers and Onions

Once the bison is done braising, remove it from the pot and shred into bite-sized pieces. Add the shredded bison to the potato and vegetable mixture. Stir well to combine and let cook together for about 5 minutes.

Combine with Bison

In a separate pan, cook the eggs to your liking (fried, poached, or scrambled). Season with salt and pepper.

Cook Eggs

Serve the bison hash mixture on plates. Top each serving with a fried egg and sprinkle with shredded white cheddar cheese. Drizzle with smoky chipotle aioli to taste.

Assemble the Dish

Bison chuck

Potatoes, diced

Red bell pepper, diced

Onion, diced

White cheddar cheese, shredded

Smoky chipotle aioli

In a bowl, combine the ground dry-aged beef with salt and black pepper. Form the mixture into two equal patties, each weighing approximately 6 ounces. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from heat and let rest.

Cook the Patty

Preheat the oven to 400°F (200°C). Cut the tops off the garlic cloves to expose the tops. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until soft and caramelized. Allow to cool slightly.

Roast the Garlic

In a blender, squeeze the roasted garlic from the skins into the blender. Add olive oil, mayonnaise, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Make the Aioli

In a skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes. During the last minute of cooking, sprinkle freshly ground black pepper over the bacon for added flavor. Drain on paper towels.

Cook the Bacon

Toast the brioche buns on the grill or in a toaster. Spread a generous amount of roasted garlic aioli on both the top and bottom halves of the bun. Place the cooked burger patty on the bottom half, add the crispy black pepper bacon, and top with the other half of the bun. Serve immediately.

Build Your Burger

dry-aged beef (ground)

salt

black pepper

garlic cloves

olive oil

mayonnaise

lemon juice

bacon strips

freshly ground black pepper

brioche buns

In a bowl, combine buttermilk and chicken breasts. Ensure the chicken is fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper together until well combined.

Prepare the Coating

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

Heat the Oil

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the chicken in the hot oil and fry for about 6-8 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Coat and Fry the Chicken

In a mixing bowl, combine mayonnaise, chopped chipotle peppers, lime juice, minced garlic, and salt. Mix thoroughly until smooth. Adjust seasoning if necessary.

Slice the brioche buns in half. Spread a generous amount of chipotle aioli on the bottom half of each bun. Place a piece of crispy chicken on top, followed by lettuce and a slice of tomato. Finish with the top half of the bun.

Assemble the Sandwich

Serve immediately with your favorite side and enjoy your HOT MAMA CRISPY CHICKEN sandwich!

chicken breasts

buttermilk

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

vegetable oil

chipotle peppers in adobo sauce

lime juice

garlic, minced

leafy lettuce

sliced tomato

Preheat your oven to 400°F (200°C). In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 30 seconds or until melted. Stir until smooth.

Prepare the Dough

In a separate bowl, mix the almond flour, baking powder, and salt together.

Add the melted cheese mixture to the dry ingredients. Add the egg and stir until a dough forms.

Combine Ingredients

Spread the dough onto a parchment-lined baking sheet, shaping it into a honeycomb pattern or as desired. Bake for 12-15 minutes or until golden brown. Let it cool before cutting.

Shape and Bake

Dice the ripe tomatoes and place them in a mixing bowl. Season with salt and black pepper to taste.

Prepare Tomatoes

Tear the burrata cheese into pieces and add it to the tomatoes. Add the fresh basil leaves and gently mix.

Add Burrata and Basil

Drizzle the aged balsamic glaze and extra virgin olive oil over the mixture. Toss gently to combine.

Drizzle with Olive Oil and Balsamic

Slice the baguette into 1/2 inch thick slices.

Prepare Baguette

Brush both sides of the baguette slices with extra virgin olive oil. Grill on medium heat for about 2-3 minutes on each side until golden and crispy.

Grill the Crostini

Arrange the grilled crostini on a serving platter. Top each slice with the tomato and burrata mixture. Serve immediately.