PICKLES

CHIPS & SALSA

BAGUETTE & butter

blanco & reposado, lime, sugar, citrus rim

MARGARITA

lime, agave, tajin rim orange, "bitters", soda

NON – ALCOHOLIC "APEROL" SPRITZ

NIGHT

HONEY BUTTER WAFFLE

MACARON

BUTTER BAGUETTE & sea salt

espolon MARGARITA

New Half Adre Pony Hazy PA Pilsner

Icebreaker

Our Old Fashioned

Espresso Martin

Fear Drop

Wednesdays Rose

Cocktails From The Block

AVOCADO TOAST

BREAKFAST PARFAIT

BONFIRE BURRITOS

GOLDEN ROOT TURMERIC LATTE

MUSHROOM LATTE

CAPPUCCINO

AMERICANO

Wash jar(s) and lids in hot, soapy water. Rinse well. Place jars right-side-up on a clean oven rack and warm in a 225°F (105°C) oven for 10–15 minutes, or keep them hot by submerging in simmering water until ready to fill. Keep lids in hot (not boiling) water to soften gasket.

Sterilize jars (short method)

Trim stem tips from okra (about 1/4 inch) but leave pods whole so they retain crispness. Rinse and pat dry thoroughly to reduce excess moisture.

If using garlic, lightly smash cloves with the flat side of a knife. Slice hot pepper into rings if using.

Pack okra upright in the warm jar(s) leaving about 1/2 inch headspace. Tuck garlic, dill sprigs, bay leaves, and sliced hot pepper among the pods. Distribute mustard seeds, peppercorns, and a pinch of red pepper flakes into the jar(s) so flavors are even.

Combine vinegar, water, kosher salt, and sugar in a small saucepan. Add the pickling spice mix. Bring the mixture to a gentle boil over medium-high heat, stirring to dissolve the salt and sugar. Once it reaches a boil, reduce heat and simmer 1–2 minutes to let spices bloom.

Remove brine from heat and let sit 1 minute. Using a slotted spoon, discard the large pieces of pickling spice if you used a coarse mix and prefer a clearer brine; otherwise leave them in for extra flavor.

Pour the hot brine directly over the packed okra in the jar, covering the vegetables completely and maintaining about 1/2 inch headspace. Tap the jar gently to release trapped air bubbles and add more hot brine if needed to maintain headspace.

Wipe the jar rim with a clean, damp cloth to ensure a good seal. Place the lid and screw band on the jar fingertip-tight (not overly tight). Let the jar cool to room temperature on the counter (about 1–2 hours). You should hear a pop as lids seal; if a jar does not seal, store it in the refrigerator and use within 4–6 weeks.

If you want shelf-stable pickles, process quart jars in a boiling water bath: place filled and sealed jars on a rack in a large pot of simmering water, ensuring water covers jars by at least 1 inch. Bring to a full boil and process quart jars for 10 minutes (adjust time for altitude if necessary).

After processing, carefully remove jars and place on a towel to cool undisturbed 12–24 hours. Check seals and store sealed jars in a cool, dark place up to 12 months. Refrigerated, opened jars keep well for several weeks.

For best flavor and crispness, let pickled okra rest at least 3 days before eating (24 hours minimum). Flavor improves over 1–2 weeks. Keep refrigerated if not water-bath processed; otherwise store as directed above.

Serve cold or at room temperature as a snack, relish, or cocktail garnish.

distilled white vinegar (5% acidity)

water

kosher salt

granulated sugar

pickling spice mix

whole mustard seeds

whole black peppercorns

red pepper flakes

fresh okra, washed and trimmed (tips removed)

garlic cloves, peeled

fresh dill sprigs (or 2 tsp dill seeds)

fresh hot pepper (jalapeño or serrano), sliced (optional)

bay leaves

quart-sized canning jar(s), clean

small saucepan

Prepare tomatoes: If using fresh Roma tomatoes, core and finely dice to yield about 1 cup. If you prefer a chunkier salsa, reserve larger pieces; for smoother, pulse later in the blender.

Combine base ingredients: In a medium bowl, combine the diced fresh tomatoes and drained fire-roasted tomatoes. Add the finely chopped white onion, minced garlic, and minced jalapeño.

Season and finish: Stir in chopped cilantro, lime juice, ground cumin, olive oil, salt, and black pepper. Taste and adjust salt or lime as needed.

Rest for flavor melding: Cover and refrigerate at least 20–30 minutes (or up to 2 hours) to let flavors meld. If you prefer a smoother salsa, transfer half the mixture to a food processor and pulse 2–4 times, then fold back into the remaining chunky mixture to achieve the desired texture.

Final adjustment: Before serving, give the salsa a final stir and adjust seasoning (salt, lime) to taste.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Heat oil

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Cut tortillas

Working in batches to avoid crowding, carefully add tortilla wedges in a single layer and fry 1 to 1 1/2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Fry in batches

While still warm, sprinkle the chips evenly with kosher salt (about 1/2 tsp total) and gently toss to distribute.

Season

Cool briefly: Let chips cool 2–3 minutes to crisp up fully before serving.

Spoon the chilled or room-temperature salsa into a serving bowl. Arrange freshly fried chips on a platter alongside the salsa.

Optional garnishes: Add a few extra cilantro leaves on top of the salsa and a lime wedge on the side for squeezing.

Serve immediately so chips remain crisp. Leftover salsa can be refrigerated up to 3–4 days; chips are best eaten the day of frying.

Ripe Roma tomatoes

Fire-roasted tomatoes (canned, drained)

White onion, finely chopped

Fresh cilantro, chopped

Jalapeño, seeded and minced

Fresh lime juice

Garlic clove, minced

Ground cumin

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Yellow corn tortillas

Vegetable oil (for frying)

Kosher salt (for seasoning)

Leave the unsalted butter at room temperature for 30–45 minutes until soft and easily spreadable but not melted. Alternatively, cut into 1/2-inch cubes to speed softening (about 10–15 minutes).

Soften butter

In a small bowl, combine the softened butter, fine sea salt, freshly ground black pepper, chopped parsley, and lemon zest (if using). Use a fork or small spatula to mash and thoroughly combine until uniform and flecks of parsley are evenly distributed.

Mix ingredients

Taste a small smear on a piece of baguette and adjust salt or lemon zest as desired. Keep in mind flaky sea salt will be added at the end.

Adjust seasoning

For a neat presentation, place the mixed butter on a piece of plastic wrap, roll into a log about 1–1.5 inches in diameter, twist the ends to seal, and refrigerate for 30 minutes to firm. Or transfer to a small ramekin and chill until needed.

Shape and chill (optional)

Preheat oven to 350°F (175°C). Place whole or sliced baguette on a baking sheet and warm for 5–8 minutes until lightly crisp on the outside and warm through. If you prefer room-temperature bread, skip this step.

Warm the baguette (optional)

If not already sliced, cut the baguette on the diagonal into 1/2-inch to 3/4-inch slices for an attractive presentation and easy spreading.

Slice

If butter was chilled in a log, slice into rounds about 1/4-inch thick. If in a ramekin, bring to slightly softer room temperature (5–10 minutes) so it spreads easily.

Portion butter

Spread a generous layer of the compound butter on each baguette slice. Arrange slices on a serving platter.

Assemble

Lightly sprinkle flaky sea salt over the buttered slices just before serving to add texture and a burst of salinity.

Finish with sea salt

Serve immediately while the baguette is warm and the butter is spreadable. Leftover compound butter can be covered and refrigerated for up to 7 days or frozen for longer storage.

Serve

fresh baguette

unsalted butter

fine sea salt

freshly ground black pepper

fresh parsley (finely chopped)

lemon zest (optional)

flaky sea salt (for sprinkling)

Pour the tablespoon of granulated or superfine sugar onto a small plate. Run the lime wedge around the outer edge of the glass to moisten it. Dip the moistened rim into the sugar and rotate to coat evenly. Set the glass aside to let the rim dry briefly while you make the cocktail.

Citrus sugar rim

Add 1.5 oz blanco tequila and 0.5 oz reposado tequila into a cocktail shaker.

Pour in 1 oz fresh lime juice (about one lime) and 0.5 oz simple syrup. If you prefer slightly sweeter, substitute with 0.5 oz agave nectar or increase simple syrup by 0.25–0.5 oz.

Fill the shaker with about 6 ice cubes. Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

If you prefer a chilled, lightly diluted cocktail, double-strain into the prepared sugar-rimmed glass over fresh ice (rocks) or serve straight up by double-straining into the chilled glass without ice.

Garnish with the lime wheel on the rim or floated in the drink. Serve immediately.

If using salt instead of sugar for the rim, use a lime wedge to moisten and dip the rim in salt; otherwise follow the citrus sugar rim steps above.

blanco tequila

reposado tequila

fresh lime juice

simple syrup (1:1)

ice (for shaking)

granulated sugar (or superfine sugar)

lime wedge (for moistening rim and garnish)

lime wheel (for garnish)

salt (for rim alternative)

agave nectar (in place of simple syrup)

On a small plate combine Tajin and coarse sea salt. Run the lime wedge around the rim of a large wine glass or double old fashioned glass to moisten. Dip the glass rim into the Tajin‑salt mixture and rotate to coat evenly. Set the glass aside.

Prepare rim

Fill the rimmed glass with large ice cubes or crushed ice and set a fresh orange wheel nearby for garnish.

In a mixing glass or small shaker add the non‑alcoholic bitter aperitif substitute (3 oz), fresh lime juice (0.5 oz), agave syrup (0.25 oz) and 2 dashes of non‑alcoholic aromatic bitters. If using syrup instead of a commercial NA aperitivo, stir to combine and adjust bitterness with an extra dash or two of the NA bitter tincture to approximate the bittersweet profile.

Add a few ice cubes to the mixing glass and stir or gently shake for about 10 seconds until well chilled and slightly diluted. Strain the mixture into the prepared ice‑filled glass.

Slowly top the strained base with 3 oz of chilled club soda (or sparkling water). For a sweeter/brighter finish and more orange color, optionally float 1 oz orange soda on top by pouring gently over the back of a spoon.

Give the drink one gentle stir (1–2 turns) to marry the layers while preserving a slight fizz.

Garnish with the orange wheel on the rim and optionally a thin lime wheel. Serve immediately with a straw or cocktail pick.

Tajin (or chili-lime seasoning)

Coarse sea salt

Lime wedge (for wetting rim and garnish)

Orange wheel or slice (for garnish)

Ice (large cubes or crushed)

Non‑alcoholic bitter aperitif substitute (commercial NA aperitivo or bitter orange syrup)

Agave syrup

Non‑alcoholic aromatic bitters (alcohol‑free) or a few dashes non‑alcoholic bitter tincture

Club soda or sparkling water

Orange soda (optional for sweeter brighter color)

If you want a salted rim, run a lime wedge around the outer edge of a rocks or coupe glass, then dip the rim into a shallow plate with coarse salt to coat. Set the glass aside.

Optional salt rim

Fill a cocktail shaker 3/4 full with ice.

Add blanco tequila (2 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz) and orange liqueur (0.25 oz, optional) to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosted. This chills and dilutes the cocktail to balance flavors.

If serving 'up': double-strain the mixture into the prepared chilled coupe or cocktail glass. If serving on the rocks: fill the glass with fresh ice and strain the cocktail over the ice.

Garnish with a lime wheel or wedge on the rim. Serve immediately.

Blanco tequila

Simple syrup (1:1)

Orange liqueur (optional - to add depth)

Lime wheel or lime wedge

Coarse salt (optional - for rimming)

Preheat your waffle iron according to manufacturer instructions. Lightly grease the grids with a small amount of melted butter or nonstick spray so waffles release easily.

Preheat and prep

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine salt until evenly combined.

Dry ingredients

In a separate bowl or large measuring cup, whisk the 2 large eggs until blended. Add 1 1/2 cups whole milk, 6 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.

Wet ingredients

Make a well in the dry ingredients and pour the wet mixture into it. Gently fold with a spatula or whisk just until combined and no large streaks of flour remain. The batter should be slightly thick but pourable; if too thick, thin with up to 2 tablespoons additional milk.

Combine batter

Let the batter rest for 5–10 minutes at room temperature to allow the baking powder to activate and to yield lighter waffles.

Rest (optional)

Working with a hot waffle iron, pour the recommended amount of batter for your appliance (typically 1/2 to 3/4 cup for a standard waffle iron) onto the center of the grids. Close and cook until golden brown and crisp, about 3–5 minutes depending on your iron. Repeat with remaining batter, re-greasing the iron as needed. Transfer finished waffles to a wire rack in a low oven (about 200°F / 95°C) to keep warm and crisp while you finish the batch.

Cook waffles

While waffles cook (or ahead of time), place 4 tablespoons softened unsalted butter in a small bowl. Add 3 tablespoons honey and a pinch of fine salt. Using a fork or small whisk, beat until light, smooth and fully combined. Taste and adjust salt or honey to preference. If using lemon zest, fold in 1/2 teaspoon zest for brightness.

Make honey butter

If the honey butter becomes too firm in the fridge, let it sit at room temperature 10–15 minutes so it spreads easily on hot waffles.

Soften for serving

Stack warm waffles on plates. Dollop or spread about 1 tablespoon honey butter per waffle (adjust to taste) so it slightly melts into the waffle pockets. Drizzle with maple syrup if desired and top with fresh berries. Dust lightly with powdered sugar if using.

Serve immediately while waffles are hot and crisp.

all-purpose flour

baking powder

fine salt

large eggs

whole milk

unsalted butter, melted and cooled

pure vanilla extract

unsalted butter, softened

honey

lemon zest (optional, for brightness)

maple syrup

fresh berries (strawberries, blueberries, etc.)

powdered sugar (optional)

Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a 1cm (about 1/2 inch) round tip. Place the powdered sugar and almond flour together in a fine-mesh sieve and sift them into a bowl; repeat once so mixture is very fine. Discard any large bits left in the sieve.

Prep and sift

Place the 90 g room-temperature egg whites and 0.5 tsp salt in a clean, dry mixing bowl. Begin whisking on medium speed until frothy.

Whip the base egg whites

In a small saucepan, combine the granulated sugar, caster sugar and 12 g water. Clip a candy thermometer to the pan and bring to a boil over medium heat without stirring. Heat until the syrup reaches 118°C (244°F) for a stable Italian meringue. If you prefer a simpler French macaron, skip syrup and add both sugars to the egg whites gradually while whipping until glossy stiff peaks form.

Make syrup (for French/Swiss meringue style)

With the mixer running on medium-high, slowly pour the hot syrup in a thin steady stream down the side of the bowl into the whipping egg whites. Continue whipping until the meringue is glossy and holds stiff peaks and the bowl is cool to the touch (about 5–7 minutes).

Combine hot syrup with whipped whites

If using coloring, add 1 tsp gel coloring to the sifted almond-sugar mixture. Add about one-third of the whisked meringue to the almond-sugar and stir briskly to loosen. Add the remaining meringue and fold gently with a spatula using a figure-eight motion until the batter flows in thick ribbons and can fall off the spatula in a nearly continuous ribbon that smooths back into the batter within about 10–15 seconds. Do not overmix or undermix; aim for a lava-like consistency.

Side Pony Coffee & Cocktails

Pickles

Chips & Salsa

Baguette & Butter

Margarita

Non – Alcoholic "aperol" Spritz

Night

Honey Butter Waffle

Macaron

Butter Baguette & Sea Salt

Espolon Margarita

New Half Adre Pony Hazy Pa Pilsner

Icebreaker

Our Old Fashioned

Espresso Martin

Fear Drop

Wednesdays Rose

Cocktails From The Block

Avocado Toast

Breakfast Parfait

Bonfire Burritos

Golden Root Turmeric Latte

Mushroom Latte

Cappuccino

Americano