Shaved Parmesan, Bacon Crumbles, Cherry Tomatoes over Spring Mix

PARMESAN & BACON

Italian Meat and Tomato Sauce Served over Linguine with Parmesan Rounds.

Classic BOLOGNESE

tossed in Queso Fresco and Chipotle Cream Sauce and Topped with Bacon

BRUSSEL SPROUTS

Cured ANTIPASTO

5 CHEESECAKE

BRAISED PORK & RISOTTO

CHICKEN & EGG CAESAR

CAESAR PARMESAN SALAD & BACON SMALL

BAKED BRE PLATTER

ROASTED GARLIC SAUSAGE, GREENS & BEANS

CHEESECAKE

APPLE PIE A LA MODE

Roasted Red Peppers in Creamy Basil Pesto Pasta and tossed in Linguine

RED PEPPER & PESTO PASTA

Roasted Beets, Feta, Candied Walnuts, Spring Mix with a Balsamic Reduction Drizzle

BOLIVAR BEET

Housemade Lamb Meatballs, Spring Mix, Feta, Pickled Onios, Tzatziki, and Balsamic Dressing

LAMB MEATBALL

Diced Chicken, Hard Boiled Egg, Parmesan, over Romaine Lettuce Tossed in Caeser

CHICKEN & EGG CAESER

SNALLY SHRIMP AND GRITS

Our take on a Classic Appalachian Dish of Spicy Pork Sausage, Cannellini Beans, Kale, over Polenta

SAUSAGE, GREENS & BEANS

BBQ Drizzled Braised Pork with Wild Mushroom Sausage served over Polenta and Topped with Chimichurri Sauce and Jalepenos.

BRAISED PORK & RISSOTO

Large Shrimp, Peppers, Zucchini, and Onions tossed in Chipotle Cream Sauce and Topped with Queso Fresco and Cilantro.

CHIPOTLE SHRIMP LINGUINE

BOLOGNESE

CAESAR SALAD SMALL

HOUSE SALAD SMALL

SOUP DU JOUR

Place 6 cups of spring mix into a large salad bowl. Rinse cherry tomatoes, drain, and pat dry; halve or quarter them if large and add to the bowl (about 1 cup).

Prepare greens and tomatoes

Heat a large skillet over medium heat. Lay 6 bacon slices in the skillet without overlapping. Cook, turning occasionally, until crisp (about 8–10 minutes). Remove bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of bacon fat in the pan if desired for extra flavor (optional).

Cook bacon

When bacon is cool enough to handle, crumble or chop into bite-sized pieces. Using a vegetable peeler or small knife, shave about 3/4 cup Parmesan (freshly shaved gives best texture) and set aside. Add bacon crumbles and half the shaved Parmesan to the bowl with the greens and tomatoes; reserve remaining Parmesan for finishing.

Crumble bacon and shave cheese

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a closed jar) until the dressing emulsifies and is homogenous, about 20–30 seconds. Taste and adjust seasoning to preference.

If you reserved 1 tablespoon bacon fat, add it to the dressing for extra savory flavor and whisk to incorporate; omit if you prefer a cleaner olive oil taste.

Drizzle about half of the dressing over the salad bowl and gently toss with salad tongs to coat the greens evenly. Add more dressing to taste (reserve any extra for another use).

Transfer salad to a serving platter or serve directly from the bowl. Sprinkle the remaining shaved Parmesan on top and finish with the reserved bacon crumbles. Optionally garnish with a few whole cherry tomatoes or a grind of black pepper.

Serve immediately so the bacon stays slightly crisp. Leftover dressing can be stored refrigerated up to 5 days; leftover salad components are best eaten the same day.

spring mix (baby lettuce blend)

cherry tomatoes

Parmesan cheese

bacon

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey

garlic (minced)

salt

black pepper

Heat a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the olive oil and butter. When butter foams, add diced onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Prepare aromatics

Add the chopped pancetta and cook 3–4 minutes until it renders fat and begins to brown. Increase heat to medium-high, add ground beef and ground pork, breaking meat into small pieces with a spoon. Brown the meat, stirring occasionally, until no pink remains and most liquid has evaporated, about 8–10 minutes. Season with 1 tsp of salt and 1/2 tsp of freshly ground black pepper while browning.

Cook pancetta and brown meat

Reduce heat to medium-low and pour in the milk. Stir and simmer gently until milk is mostly absorbed, about 6–8 minutes. This step mellows acidity and tenderizes the meat.

Add milk and simmer

Increase heat to medium and add the white wine. Scrape up any browned bits from the bottom of the pot. Simmer until the wine is mostly evaporated, about 4–6 minutes.

Deglaze with wine

Stir in the tomato paste, crushed tomatoes, and stock. Add the bay leaf and dried oregano. Bring the sauce to a gentle simmer, then lower heat so the sauce maintains a bare simmer. Partially cover and cook, stirring occasionally, for at least 1 hour, preferably 1.5–2 hours for deeper flavor. If sauce thickens too much, add a little stock or water.

Add tomatoes and seasonings

Remove the bay leaf. Season to taste with additional salt and pepper (use remaining 1/2 tsp salt and 1/2 tsp pepper as guideline). Stir in chopped fresh basil if using and the 1 tbsp of butter to round out the sauce. Keep warm on very low heat while you cook the pasta.

Finish sauce

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the linguine and cook according to package directions minus 1 minute for al dente (typically 8–10 minutes depending on brand). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Transfer the drained linguine to the pot with the Bolognese sauce or a large mixing bowl. Toss the pasta with the sauce over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to achieve a glossy, clingy sauce that coats the noodles. Stir in 1 tablespoon unsalted butter to finish for shine.

Preheat oven to 350°F (175°C) or heat a nonstick skillet over medium. On a parchment-lined baking sheet, place tablespoon-sized mounds of finely grated Parmesan spaced 2 inches apart and flatten slightly into 3-inch circles. Bake 6–8 minutes until edges are golden and cheese has melted into thin discs. Alternatively, cook in skillet ~2 minutes per side until golden. Remove and let cool until crisp.

Make Parmesan rounds (optional crisp garnish)

Portion linguine topped with Bolognese onto warmed plates. Top each serving with extra grated Parmesan and a Parmesan round. Sprinkle chopped parsley for color. Serve immediately.

Plate and garnish

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalk, finely diced

garlic cloves, minced

pancetta or bacon, finely chopped

ground beef (80/20)

ground pork

whole milk

dry white wine

crushed tomatoes (canned)

tomato paste

beef or chicken stock

bay leaf

dried oregano

black pepper, freshly ground

fresh basil leaves, chopped (optional)

linguine

salt for pasta water

reserved pasta cooking water

Parmesan cheese, finely grated

unsalted butter (for finishing)

fresh parsley, chopped

extra grated Parmesan (to serve)

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve them lengthwise. In a large bowl, toss the halved sprouts with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread the sprouts cut-side down on a rimmed baking sheet in a single layer.

Prepare and roast

Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply browned and the outer leaves are crisp and caramelized. Stir once halfway through roasting for even browning if needed. Remove from oven and keep warm.

While the sprouts roast, combine 1 cup sour cream, 1/4 cup mayonnaise, 1 tbsp finely chopped chipotle in adobo, 1 tbsp fresh lime juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Whisk until smooth and taste; adjust heat by adding more chipotle or thin with 1–2 tsp water or additional lime juice if desired. Refrigerate until ready to use.

Make the sauce

While sprouts roast or after they're done, cook 6 slices of bacon until crisp. For even crispness, lay bacon in a cold skillet, turn heat to medium, and cook 8–12 minutes, turning occasionally. Drain on paper towels, then chop into 1/4–1/2-inch pieces.

Cook the bacon

Assemble: place roasted Brussels sprouts in a large serving bowl. Add about three quarters of the chipotle cream (reserve some for drizzling) and toss gently to coat the sprouts evenly. Sprinkle crumbled queso fresco over the tossed sprouts, then top with the chopped crispy bacon. Drizzle remaining chipotle cream over the top to taste. Garnish with chopped cilantro and serve with lime wedges for squeezing.

Serve immediately while sprouts are warm and bacon is crisp. Leftover sprouts and sauce can be stored separately in airtight containers in the refrigerator up to 3 days; reheat sprouts in a hot oven or skillet to re-crisp before serving.

Brussels sprouts

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Sour cream (full-fat)

Mayonnaise

Chipotle peppers in adobo, finely chopped

Fresh lime juice

Honey

Garlic, finely minced

Smoked paprika

Queso fresco, crumbled

Bacon

Fresh cilantro, chopped (optional)

Fresh lime wedges (for serving)

Remove cured meats from refrigerator 15–20 minutes before serving to take the chill off. On the serving board, arrange prosciutto in loose folds or rosettes, place soppressata or salami in overlapping rounds, and fan coppa slices. Make small piles and stagger locations to create variety and visual interest.

Prepare and arrange meats

Bring cheeses to room temperature for 20–30 minutes before plating for best flavor. Cut the Manchego/Parmigiano into wedges or shards and place on the board. Tear or gently slice the burrata or fresh mozzarella and mound it on a small plate or directly on the board. Cut Taleggio/Fontina into thin wedges and lay near the softer cheese so guests can compare textures.

Prepare cheeses

Drizzle 1/2 tablespoon olive oil and a pinch of sea salt flakes over the burrata or fresh mozzarella and crack a little black pepper on top.

Season soft cheese

Wash and thoroughly dry grapes and berries. Halve figs and fan pear slices to avoid browning (toss pear slices in a squeeze of lemon if desired). Group fruits in small clusters around the cheeses and meats to add bursts of sweetness and color.

Prepare fruit

Place marinated olives and cornichons in small bowls and set them on the board. Spoon stone-ground mustard into a small dish. Place honey in a shallow ramekin (warm briefly if thick). Tuck rosemary sprigs between components for aroma. Scatter a few extra flakes of sea salt and a light crack of black pepper on the harder cheeses.

Arrange condiments

Drizzle the remaining 1/2 tablespoon olive oil lightly over a wedge of the semi-soft cheese if desired and a light stream of honey across the hard cheese or next to it for guests to pair.

Final oil and honey

Toast baguette slices until golden and crisp. Arrange crostini and crackers in stacks or fans on the board or in a separate basket so they remain crisp.

Warm and place bread

Start by placing the cheeses on the board, then add bowls of olives and cornichons. Tuck meats around and between cheeses, then place fruit clusters. Add crackers and baguette slices at the edges. Garnish with rosemary sprigs and finish with the small dishes of mustard and honey. Provide small serving forks, cheese knives, and toothpicks, and label cheeses if presenting to guests.

Serve immediately. Refresh fruit and crackers as needed. Estimated yield serves about 4 as an appetizer or 2–3 as a main course.

Prosciutto, thinly sliced

Soppressata or salami, thinly sliced

Coppa or cured pork shoulder, thinly sliced

Aged Manchego or Parmigiano-Reggiano, cut into 1/4–1/2" wedges

Soft fresh cheese (burrata or fresh mozzarella), torn

Semi-soft cheese (Taleggio or Fontina), cut into thin wedges

Seedless grapes (mixed red and green)

Figs, halved (or dried figs if out of season)

Bosc or Bartlett pear, thinly sliced

Fresh berries (optional: strawberries or blueberries)

Marinated olives (mixed, pitted)

Cornichons or pickled vegetables

Stone-ground mustard

Honey (good quality)

Fresh rosemary sprigs

Sea salt flakes

Toasted baguette slices or crostini

Artisan crackers (assorted)

Preheat oven to 325°F (163°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside with two layers of heavy-duty aluminum foil (to protect from water if baking in a water bath) and lightly greasing the inside of the pan or lining the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in melted butter and stir until the mixture holds together when pressed between your fingers.

Press crumb mixture evenly and firmly into the bottom (and about 1/2" up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact the crust.

Bake crust 10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 300°F (150°C) if desired for gentler baking.

Lower oven to 300°F (150°C) if you haven't already. Place a large kettle of water on to boil (you will use for a water bath).

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the room-temperature cream cheese on medium-low speed for about 2–3 minutes until very smooth and free of lumps. Scrape down the bowl and paddle frequently.

Add granulated sugar and brown sugar and beat on low until combined and sugar is mostly dissolved, about 1–2 minutes. Scrape down sides.

Beat in sour cream and Greek yogurt on low speed until integrated and smooth, about 30–45 seconds. Scrape down sides.

Add eggs one at a time and mix on low after each addition until just combined. Add the extra egg yolk and mix briefly. Do not overbeat; avoid incorporating excess air.

Add vanilla extract, lemon zest, cornstarch and salt. Mix on low until smooth and uniform. Stop and scrape the bowl; use a rubber spatula to finish if necessary.

Pour about two-thirds of the cheesecake batter into a clean bowl — this will be the main base. Reserve the remaining one-third for creating the five-cheese swirl/toppings.

In the bowl with the reserved one-third batter, add mascarpone, ricotta, extra cream cheese, goat cheese and grated parmesan. Use a spatula or electric mixer on low just to combine until smooth. Taste and add honey and a pinch of black pepper if you want a sweet-savory contrast; mix until incorporated.

If you prefer distinct pockets of the five-cheese mixture rather than fully blended, keep it slightly uneven in texture for visual interest when swirling.

Pour the main cheesecake batter into the cooled pre-baked crust, smoothing the top with a spatula. Dollop spoonfuls of the five-cheese mixture over the surface in an even pattern (about 8–10 dollops).

Use a thin spatula or skewer to gently swirl the dollops into the top batter to create marbled veins—avoid overworking the batter.

Place the filled springform pan inside a larger, deep roasting pan. Pour enough hot water into the roasting pan to come about halfway up the side of the springform pan, being careful not to splash water into the cheesecake.

Place the roasting pan (with the water and cheesecake) on the middle oven rack. Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. The top should be lightly golden but not cracked.

Turn off the oven and crack the oven door open. Let the cheesecake rest in the oven for 30 minutes to cool slowly—this helps prevent cracks.

After 30 minutes, remove the cheesecake from the water bath and carefully lift it out of the roasting pan. Remove the foil. Place the cheesecake on a wire rack to cool to room temperature for about 1–2 hours.

Whisk together sour cream, powdered sugar and 1/2 tsp vanilla until smooth. Gently spread this mixture over the top of the cooled cheesecake for a smooth finish.

Chill the cheesecake, uncovered, in the refrigerator for at least 6 hours, preferably overnight, to set fully and develop flavor.

When ready to serve, run a thin knife around the edge of the springform pan to loosen, then release the sides. Transfer to a serving plate.

Top with fresh berries or a fruit compote and garnish with mint leaves if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze sliced portions wrapped tightly for up to 1 month.

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