Crispy, savory bacon strips that add a rich flavor to any dish.

bacon

crispy tofu, rice noodle, red pepper, carrot, red onion, cilantro, bean sprouts, lime, peanuts, tamari soy, sriracha, rice vinegar, sesame

Okabe

brioche croutons, shaved parmesan, white anchovy filets

Classic Caesar

2 eggs any style, cheddar thyme biscuits, sausage and bacon gravy, smash fried potatoes

Biscuits and Gravy

crispy herb gnocchi, seasonal mushrooms, celery root puree, confit cipollini onions, red wine demi

Pan Roasted Duck Breast

dijonaise, tarragon vinaigrette radish, fennel, greens

Crab Cakes

blue cheese snow, pickled onion, watercress, orange dijon caper vinaigrette, balsamic reduction

Beet Carpaccio

cream cheese icing, berries, pistachio crumb

whisk cinnamon roll

2 eggs poached, english muffin, nueske’s canadian bacon, hollandaise

Classic

yellow curry and coconut milk broth, fennel, red onion, peppadew peppers, grilled baguette

Mussels

Crispy smashed fried potatoes, golden-brown and seasoned to perfection for a delightful crunch in every bite.

smash fried potatoes

shishito peppers, roasted corn puree, pickled red cabbage, sumac, pickled red onion

Balsamic Marinated Hanger Steak

maple glazed roasted sweet potato, pumpkin seed puree, brussels sprouts, pork belly, poblano and bell peppers, pickled red onion, lemon, coriander, egg of your choice

Harvest Hash

Savory pork sausage, expertly seasoned and grilled to perfection for a hearty, flavorful bite.

pork sausage

roasted butternut squash, seasonal mushrooms, pickled blueberry, double cream, grana padano

Beef Cheek Campanelle

grilled pineapple catsup, mango lime yogurt, scallions

Jerk Fries

sea beans, asparagus, pickled red onion, tomato, fresno chili, fingerling potatoes, thai basil, lemon

Grilled Mahi Mahi

butter fried wild rice, roasted corn, romesco sauce, pomegranate reduction

Diver Scallops

2 eggs any style, smash fried potatoes, toast, choice of meat or avocado

Farmer’s Breakfast

roasted red pepper and tomato sauce, spicy confit garlic, olive oil rosemary bread

Baked Burrata

spinach, red onion, fine herbs, blistered tomatoes, chevre

Mushroom

four encrusted french toast sticks, fresh berries, maple praline, whipped cream

cinnamon toast crunch french toast

all-beef patty, brioche bun, white cheddar, bacon, caramelized onion, roasted garlic aioli, salt and pepper fries

Bellwether Burger

biscuit and gravy

Lay the bacon strips flat on a large baking sheet lined with parchment paper.

Prepare the Bacon

Sprinkle black pepper evenly over the bacon strips.

Season

Drizzle maple syrup over the bacon for added sweetness.

Add Maple Syrup

Preheat the oven to 400°F (200°C) and bake the bacon for 15-20 minutes, or until crispy.

Bake the Bacon

Remove the bacon from the oven, let it drain on paper towels, and serve warm.

Drain and Serve

Bacon strips

Black pepper

Maple syrup

Olive oil

Press the tofu to remove excess moisture. Cut into bite-sized cubes. Heat a non-stick skillet over medium-high heat, add a tablespoon of sesame oil, and fry the tofu until golden and crispy on all sides. Set aside.

Prepare the Tofu

In a pot of boiling water, cook the rice noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Noodles

Thinly slice the red bell pepper and red onion. Julienne the carrot. Chop the cilantro and set aside.

Prepare the Vegetables

In a small bowl, combine tamari soy sauce, sriracha, rice vinegar, and a splash of sesame oil. Adjust the heat and seasoning to taste.

Make the Sauce

In a large bowl, combine the crispy tofu, cooked rice noodles, red bell pepper, carrot, red onion, and bean sprouts. Drizzle with the sauce and toss gently to combine.

Assemble the Dish

Divide the mixture into serving bowls. Garnish with fresh cilantro, crushed peanuts, lime wedges, and additional sriracha if desired.

Serve

Firm Tofu

Rice Noodles

Red Bell Pepper

Carrot

Red Onion

Fresh Cilantro

Bean Sprouts

Lime

Peanuts

Preheat the oven to 375°F (190°C). Cut the brioche bread into cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and black pepper until well coated. Spread the cubes on a baking sheet and bake for about 15-20 minutes, or until golden brown and crispy. Remove from the oven and let cool.

Make the Brioche Croutons

Wash and chop the romaine lettuce into bite-sized pieces. In a large salad bowl, combine the romaine lettuce, shaved parmesan cheese, and white anchovy filets.

Prepare the Salad

Add the croutons to the salad bowl. Drizzle the Caesar dressing over the salad and toss gently to combine. Serve immediately.

Assemble the Caesar Salad

Brioche bread

Garlic powder

Salt

Romaine lettuce

Shaved parmesan cheese

White anchovy filets

Caesar dressing

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese and thyme. Gradually add milk until a soft dough forms. Roll out on a floured surface to about 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden.

Make the Biscuits

In a large skillet over medium heat, cook the sausage and bacon until browned. Drain excess fat, leaving about 2 tablespoons in the pan. Sprinkle flour over the meat and stir to combine. Slowly whisk in milk and bring to a simmer. Cook until thickened, about 5-7 minutes. Season with black pepper to taste.

Prepare the Gravy

While the gravy is thickening, cook the eggs to your liking in a separate pan (fried, scrambled, etc.).

Cook the Eggs

To serve, place a biscuit on a plate, top with sausage and bacon gravy, and add your cooked eggs on the side. Serve with smash fried potatoes.

All-purpose flour

Baking powder

Butter, cold and cubed

Cheddar cheese, shredded

Fresh thyme, chopped

Breakfast sausage

Bacon, chopped

Milk

Eggs

Smash fried potatoes

Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt, pepper, and fresh herbs.

Prepare the Duck Breast

In a cold oven-safe skillet, place the duck breasts skin side down. Turn the heat to medium-high and sear until the skin is crispy and golden brown, about 6-8 minutes. Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for about 8-10 minutes for medium-rare.

Sear the Duck

Peel and chop the celery root into chunks. Boil in salted water until tender, about 20 minutes. Drain and blend with 2 tablespoons of butter until smooth. Season with salt and pepper to taste.

Prepare the Celery Root Puree

In a separate pot, bring salted water to a boil. Add the gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

In a pan, melt 2 tablespoons of butter over medium heat. Add the seasonal mushrooms and sauté until browned and cooked through, about 5-7 minutes. Season with salt and pepper.

Sauté the Mushrooms

In a saucepan, combine the red wine and chicken stock. Bring to a boil and reduce to a simmer until reduced by half and slightly thickened, about 15 minutes.

Make the Red Wine Demi

Remove the duck from the oven and let it rest for 5 minutes. Slice the duck breasts. In the same pan as the mushrooms, add the cooked gnocchi and toss to coat. Plate the celery root puree, top with sliced duck, sautéed mushrooms, and gnocchi. Drizzle with red wine demi and add confit cipollini onions on top.

Finish the Dish

Duck breasts

Fresh herbs (thyme, rosemary, or sage)

Gnocchi

Seasonal mushrooms (e.g., cremini, shiitake)

Celery root

Butter

Confit cipollini onions

Red wine

Chicken stock

In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, eggs, breadcrumbs, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until just combined.

Prepare the Crab Mixture

Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place on a baking sheet lined with parchment paper.

Form the Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to firm up the crab cakes.

Chill the Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches and cook for 3-4 minutes on each side until golden brown and crispy.

Cook the Crab Cakes

Serve warm with tarragon vinaigrette and a side of radish, fennel, and mixed greens.

Fresh lump crab meat

Mayonnaise

Dijon mustard

Breadcrumbs

Green onions, chopped

Old Bay seasoning

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes until tender. Let them cool, then peel and slice thinly.

Prepare the Beets

Thinly slice the red onion and place it in a bowl. In a small saucepan, heat equal parts water and vinegar (enough to cover the onions) with a teaspoon of salt and a teaspoon of sugar until dissolved. Pour the pickling liquid over the onions and let them sit for at least 30 minutes.

Pickle the Onion

In a bowl, whisk together the orange juice, Dijon mustard, capers, olive oil, salt, and black pepper to taste. Adjust the seasoning as needed.

Make the Vinaigrette

In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Let it cool.

Make the Balsamic Reduction

On a large plate, arrange the beet slices in a circular pattern. Scatter the pickled onions and watercress on top. Drizzle with the orange Dijon caper vinaigrette and finish with a sprinkle of blue cheese snow and balsamic reduction.

Assemble the Carpaccio

Beets

Blue cheese

Red onion

Watercress

Orange juice

Capers

Balsamic vinegar

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add melted butter, eggs, salt, and cinnamon. Mix in flour gradually until a dough forms.

Make the Dough

Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Knead and Rise

In a bowl, mix brown sugar, cinnamon, and melted butter until well combined.

Prepare the Filling

Roll dough into a rectangle, spread the filling evenly, and roll tightly. Cut into 12 equal pieces and place in a greased baking dish.

Roll and Fill

Cover and let rolls rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.

Bake

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Prepare the Icing

Drizzle the icing over warm rolls and top with mixed berries and chopped pistachios.

Granulated sugar

Active dry yeast

Unsalted butter

Ground cinnamon

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly add in the melted butter, whisking constantly until smooth. Season with salt and a pinch of cayenne pepper, then set aside.

Prepare the Hollandaise Sauce

Bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.

Poach the Eggs

In a skillet, lightly toast the Nueske's Canadian bacon over medium heat until heated through, about 2-3 minutes on each side.

Cook the Canadian Bacon

Toast the English muffin halves. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with hollandaise sauce. Serve immediately.

English Muffin

Nueske's Canadian Bacon

Unsalted Butter

Egg Yolks

Lemon Juice

Cayenne Pepper

White Vinegar

Clean the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped. Thinly slice the fennel and red onion, and chop the peppadew peppers.

Bacon