Grippo Saratoga Chips

Burrata Caprese

Crispy Asian Shrimp

CHOICE OF Sweet thai chili sauce, spicy bbq, or parmesan garlic

Chicken Wings

served with two pretzels, pickled jalapeno queso

Pretzels

American Cheese, Onion, Cheddar, Mozzarella, 1000 Island, Brioche Bun

Double Smash Burger

Soup of The Day

Farm Egg*

Fresh Fruit

Roasted Fingerling Potatoes

Bacon

Sourdough Toast

English Muffin

pimento cheese, sriracha aioli, bacon marmalade

Fried Green Tomatoes

mixed greens, sriracha aioli, blackberry-balsamic

Crispy Calamari

Chicken White Bean Chili

French Onion Soup

Maple syrup, vanilla ice cream, blueberry compote, whipped cream

Blueberry French Toast Bread Pudding

Chocolate cookie crust, peanut butter cream, peanut butter cups, chocolate and caramel sauce, whipped cream

Peanut Butter Pie

Crème Brûlée

Cream cheese icing, candied walnut, caramel sauce, cinnamon sugar carrot curl

Carrot Cake

Hot fudge sauce, vanilla ice cream, chocolate shavings

Chocolate Fudge Bundt Cake

Graham cracker crust, blueberry, whipped cream

Blueberry & Lemon White Chocolate Cheesecake

Kids Brunchable

If making chips from scratch: choose 1 large russet potato per 3 cups finished chips. Wash and peel if desired. Using a mandoline or very sharp knife, slice potatoes 1.8–2.2 mm (about 1/16–1/12 in) thick for kettle-style texture. Rinse slices in cold water until water runs clear to remove excess starch, then dry thoroughly on a clean kitchen towel or paper towels.

Prepare potatoes

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Fry potato slices in small batches (do not overcrowd) until edges are golden and centers are cooked through but still crisp, about 3–4 minutes per batch depending on thickness. Remove with a slotted spoon and drain on paper towels or a wire rack.

While chips are still warm, season lightly with fine sea salt. Spread chips on a tray to cool and crisp fully. Allow to cool 10–15 minutes before serving to achieve kettle-crisp texture.

If using store-bought Grippo-style chips: transfer 6 cups to a serving bowl immediately; no cooking required. If you want them warmed and extra crisp, place the chips in a single layer on a baking sheet and heat in a 300°F (150°C) oven for 4–6 minutes, then let cool briefly and season to taste.

Combine base: In a medium mixing bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, and 1/4 cup Greek yogurt until smooth and homogenous.

Add aromatics and seasoning: Stir in 3 tablespoons finely snipped fresh chives, 2 cloves grated or pressed garlic, 1 teaspoon freshly squeezed lemon juice, 1/2 teaspoon white wine vinegar, 1/2 teaspoon onion powder, and 1/4 teaspoon dried dill (if using).

Season: Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—add more salt, pepper, or lemon if desired.

Adjust texture: If you prefer a thinner, scoopable dip like classic chip dips, whisk in up to 2 tablespoons buttermilk, 1 tablespoon at a time, until you reach desired consistency. The dip should cling to a chip but still be easy to scoop.

Rest: Cover the dip and refrigerate at least 30 minutes (preferably 1–2 hours) to let the garlic and chives mellow and flavors meld. For best flavor, make the dip up to 24 hours ahead.

Transfer the chilled garlic‑chive dip to a serving bowl. Sprinkle with the extra 1 tablespoon chopped chives and dust lightly with 1/4 teaspoon smoked paprika if using for color and a hint of smokiness.

Serve the dip alongside the prepared Grippo-style chips. Provide small tongs or a spoon for the dip. Keeps refrigerated for up to 3 days; discard if left at room temperature for more than 2 hours.

Grippo-style kettle-cooked potato chips (or thick, ridged kettle chips)

Neutral oil for frying (vegetable or peanut)

Fine sea salt

Sour cream

Mayonnaise (full fat)

Greek yogurt (plain, 2% or whole)

Fresh chives, finely snipped

Garlic, finely grated (or pressed)

Lemon juice, freshly squeezed

White wine vinegar

Onion powder

Dried dill (optional)

Kosher salt

Freshly ground black pepper

Buttermilk (to thin, optional)

Extra chopped chives

Smoked paprika (optional, for dusting)

Preheat oven to 400°F (200°C). If using naan, cut each piece into 2–3 smaller rounds or strips to make 6 serving pieces total. If using crostini, arrange 6 slices on a baking sheet.

Prep and toast bread

Brush both sides of each naan piece or crostini lightly with 3 tbs extra-virgin olive oil (reserve 1 tsp for finishing). Sprinkle with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Toast in the oven 6–8 minutes until edges are golden and crisp. Remove and let cool slightly on a rack so they remain crisp.

Halve or quarter the cherry/grape tomatoes so pieces are bite-sized. Place in a mixing bowl.

Prepare tomatoes

Add 1 tbs minced shallot, 1 tbs extra-virgin olive oil, 2 tbs balsamic glaze (or 2 tbs good balsamic vinegar), 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat. Fold in the chiffonade basil leaves. Taste and adjust seasoning.

Let sit at room temperature for 10 minutes to allow flavors to marry while the bread toasts.

Gently remove burrata from its packaging and drain any liquid. Tear or cut the burrata into 6 roughly equal portions (about 2 oz each). If using small pieces of fresh mozzarella, reserve to tuck in with burrata for extra texture.

Portion burrata

On each toasted naan or crostini, place a portion of burrata. If using extra mozzarella, tuck a piece alongside the burrata.

Spoon the marinated tomato mixture over and around the burrata on each piece, distributing tomatoes evenly so each serving gets a generous topping.

Drizzle each assembled piece with the reserved 1 tsp good extra-virgin olive oil and, if desired, an additional light drizzle of balsamic glaze. Sprinkle flaky sea salt (about 1/4 tsp split across servings) and a pinch of freshly ground black pepper over the top.

Finish and serve

Garnish each piece with a fresh basil leaf and a few microgreens or baby arugula if using. Serve immediately so the bread stays crisp and the burrata is creamy.

naan (small or mini) or crostini slices

extra-virgin olive oil

fine sea salt

freshly ground black pepper

burrata

fresh mozzarella (optional, small pieces)

ripe cherry or grape tomatoes

shallot, very finely minced

fresh basil leaves, chiffonade

balsamic glaze or good balsamic vinegar

extra-virgin olive oil (for tomatoes)

sea salt (for tomatoes)

freshly ground black pepper (for tomatoes)

fresh basil leaves (for garnish)

microgreens or baby arugula (optional)

flaky sea salt (finish)

good extra-virgin olive oil (finish)

Rinse and pat the shrimp dry with paper towels. If using frozen, ensure fully thawed and thoroughly drained. Leave the tails on for presentation or remove if preferred.

Prepare shrimp

Combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch, salt and black pepper in a medium bowl. Whisk until smooth.

Add the shrimp to the marinade and toss to coat evenly. Let marinate 10–15 minutes in the refrigerator (no longer than 30 minutes, as the cornstarch and acid can begin to cure the shrimp).

In a shallow bowl combine the all-purpose flour, panko breadcrumbs, rice flour (or extra cornstarch), and baking powder. Mix thoroughly so the panko is evenly distributed. Set aside.

In a separate bowl whisk the cold sparkling water and lightly beaten egg with 1/4 tsp salt until slightly frothy. Keep the batter cold by placing the bowl in a larger bowl with ice if possible — cold batter gives a crisper fry.

Heat vegetable oil in a medium heavy-bottomed skillet or a Dutch oven to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small piece of batter is dropped in and turn golden in about 45–60 seconds.

Drain excess marinade from the shrimp, then lightly dust each shrimp with a little of the dry coating mixture (this helps the batter adhere). Shake off excess.

One at a time, dip the dusted shrimp into the cold batter, allowing excess to drip off, then immediately press into the dry coating so the panko/flour mixture adheres. For extra crispness, double-dip: back into the batter and again into the dry mix.

Carefully add shrimp to the hot oil in a single layer, frying in batches to avoid crowding. Fry until golden and crisp, about 2–3 minutes per side depending on shrimp size. Use a slotted spoon or spider to turn shrimp as needed.

Remove shrimp to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

While the last batch fries, make the sauce. In a small saucepan combine honey, hoisin, chili garlic sauce, soy sauce, rice vinegar and 2 tablespoons water. Warm over medium heat, stirring until combined.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the sauce and simmer 1–2 minutes until slightly thickened and glossy. Taste and adjust heat or sweetness as desired. Remove from heat.

If you prefer a sticky coating, toss hot fried shrimp with the warm sauce in a large bowl to coat evenly. For a lighter presentation, serve the sauce on the side for dipping.

Arrange sauced or plain crispy shrimp on a platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with extra sauce, steamed rice, or a simple Asian slaw.

large raw shrimp (peeled, deveined, tails on or off)

low-sodium soy sauce

rice vinegar

sesame oil

fresh ginger (grated)

garlic (minced)

cornstarch

salt

black pepper (freshly ground)

all-purpose flour

panko breadcrumbs (lightly crushed)

rice flour or additional cornstarch

baking powder

cold sparkling water (or beer for flavor)

egg (large, lightly beaten)

honey

hoisin sauce

chili garlic sauce (or sriracha)

soy sauce

water

cornstarch (for sauce slurry)

green onions (thinly sliced)

sesame seeds (toasted)

vegetable oil (for frying)

Pat the wings dry with paper towels. Removing surface moisture helps crisp the skin.

Prepare wings

Place the wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is lightly and evenly coated. The baking powder helps the skin crisp during cooking.

Arrange a wire rack on a baking sheet lined with foil for easier cleanup. Place wings in a single layer on the rack with a little space between pieces. Let rest in the refrigerator uncovered for 30 minutes to 1 hour if time allows (optional) to further dry the skin.

Preheat oven to 425°F (220°C). If you prefer frying or air-frying, preheat oil to 350°F (175°C) or set air fryer to 400°F (200°C) — directions below assume oven method.

Brush or very lightly drizzle the wings with 1 tablespoon vegetable oil to promote browning.

Roast on the middle rack for 35–45 minutes, turning once halfway through, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning.

While wings roast, combine 1/2 cup sweet Thai chili sauce and 1 teaspoon lime juice in a small bowl. Stir until smooth.

When wings are fully cooked, place them in a clean large bowl, pour the sauce over the wings, and toss gently to coat each wing evenly.

Transfer to a serving platter and garnish with chopped cilantro and sesame seeds if using. Serve immediately with ranch or blue cheese if desired.

Combine 1/2 cup BBQ sauce, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon smoked paprika in a small saucepan. Warm over low heat, stirring, until sauce is glossy and slightly thickened, about 3–4 minutes. Taste and adjust heat or acidity as desired.

Toss the cooked wings in the warm spicy BBQ sauce until evenly coated. Return wings to the baking sheet and place under broiler 1–2 minutes to set the glaze (watch carefully).

Serve hot with optional celery sticks and dressing for dipping.

Melt 2 tablespoons butter in a small skillet over medium-low heat. Add the 3 minced garlic cloves and cook gently for 30–45 seconds until fragrant — do not brown.

Remove from heat and stir in 1/2 cup grated Parmesan, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest, and 1/4 teaspoon black pepper. Mix to form a loose sauce; if it seems too thick, add 1–2 teaspoons warm water to reach coating consistency.

Place cooked wings in a bowl, pour the warm Parmesan garlic mixture over them, and toss to coat thoroughly. Garnish with extra parsley and more grated Parmesan if desired. Serve immediately.

Arrange sauced wings on a platter. Provide ranch or blue cheese dressing and celery sticks on the side. Serve hot.

Leftovers can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, or rewarm in a skillet over medium heat.

whole chicken wings (drumettes + wingettes), split and tips removed

kosher salt

black pepper, freshly ground

baking powder (aluminum-free)

vegetable oil (for tossing and brushing)

store-bought sweet Thai chili sauce

lime juice

fresh cilantro, finely chopped (optional garnish)

sesame seeds (optional garnish)

your favorite BBQ sauce

hot sauce (e.g., sriracha or cayenne-based)

apple cider vinegar

smoked paprika (optional for extra smoke)

unsalted butter

garlic cloves, minced

grated Parmesan cheese

fresh parsley, finely chopped

lemon zest

black pepper

ranch or blue cheese dressing (optional)

celery sticks (optional)

In a small bowl, combine warm water (110°F / 43°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine 5 3/4 cups of the flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low (or stir by hand) until a shaggy dough forms, then knead 6–8 minutes in the mixer (or 8–10 minutes by hand on a lightly floured surface) until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add remaining flour 1 tbsp at a time.

Activate yeast and mix dough

Lightly oil a large bowl with the vegetable oil. Place the dough in the bowl, turn to coat with oil, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 hour 15 minutes.

First rise

Punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces for large pretzels (or 12 for medium). Roll each piece into a rope about 20–24 inches long for large, or 16–18 inches for medium. Shape each rope into a classic pretzel by forming a U, crossing both ends twice, bringing ends to the base of the U and pressing to seal. Place shaped pretzels on a parchment-lined baking sheet.

Divide and shape

Preheat oven to 450°F (230°C). In a wide, shallow saucepan, bring 8 cups water and 3/4 cup baking soda to a simmer over medium heat. Reduce heat so it stays at a gentle simmer (do not boil vigorously).

Prepare baking soda bath and preheat oven

One or two at a time (depending on pan size), carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds per side. Use a slotted spatula to flip once so both sides are coated. Remove, drain briefly on the slotted spatula, and return to the parchment-lined sheet.

Boil pretzels

Whisk the large egg with 1 tsp water. Brush each pretzel lightly with the egg wash, making sure not to pool the egg. Sprinkle coarse sea salt evenly over the pretzels.

Egg wash and salt

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pan halfway through, until deep golden brown. Baking time may vary with size—larger pretzels need the longer time. Remove from oven and transfer to a rack to cool 5 minutes before serving.

Bake

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in 2 tbsp flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell disappears but the roux does not brown. Slowly whisk in 1 1/2 cups whole milk, smoothing lumps and bringing the mixture to a gentle simmer. Cook, whisking, until slightly thickened, about 2–3 minutes.

Make roux and milk base

Reduce heat to low. Add the softened cream cheese and whisk until incorporated. Add the shredded cheddar and monterey jack a handful at a time, whisking until fully melted and smooth between additions. Stir in the chopped pickled jalapeños and 1 tsp pickled jalapeño juice. Season with ground cumin, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or jalapeño juice for brightness or heat.

Add cheeses and seasonings

Keep the queso on very low heat or transfer to a small warm serving pot. Stir in chopped cilantro if using. If the sauce becomes too thick, thin with up to 2–4 tbsp additional milk until desired dipping consistency is reached. Keep warm while pretzels bake; stir occasionally to maintain smoothness.