Cookies

Salad

Drinks

Spicy ranch, white cheddar, bacon, lettuce & tomato wrapped in a grilled tortilla

Spicy Ranch BLT Wrap

Reuban

The best of both worlds, a half sandwich per person and a grazing table to enjoy.

Sandwich Platters & Grazing Table

Red onion, tomato, cucumber, banana peppers, arugula and prairie breeze with creamy Italian dressing on multigrain bread.

(v)Veggie Sandwich

House-made pimento cheese with goat cheese, aged gouda & our own bacon & onion jam on sourdough bread

Pimento Goat Cheese & Gouda Bacon Jam

Marieke Gouda, oven roasted turkey, romaine lettuce, tomato with our house-made garlic aioli on a croissant

Turkey and Gouda Croissant

Pepperoni

Mushroom Swiss Melt

Garden Vegetable

Margherita

Club

Turkey + Gouda Croissant

Spicy Ranch BLT

French Onion Grilled Cheese

Balsamic Chicken Salad Croissant

The Italian

Pimento Gouda + Bacon Jam

Tomato, Basil + Goat Cheese Soup

Bowl of Soup

House Salad Full

fist-sized orbs of soft burrata served with prosciutto

burrata

Preheat Oven

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.

Mix Dry Ingredients

In a large bowl, using an electric mixer, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Cream Butter and Sugars

Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract until combined.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

Using a spatula, gently fold in the semi-sweet chocolate chunks until evenly distributed throughout the dough.

Fold in Chocolate Chunks

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Scoop Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. They will continue to cook slightly after being removed from the oven.

Bake

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cool

All-purpose flour

Baking soda

Salt

Unsalted butter

Granulated sugar

Brown sugar

Vanilla extract

Eggs

Semi-sweet chocolate chunks

In a large salad bowl, add the mixed greens. Make sure to rinse and dry the greens thoroughly to remove any dirt or grit.

Prepare the Greens

Halve the cherry tomatoes and add them to the bowl. Peel and slice the cucumber into thin rounds, then add to the salad. Finely chop the red onion and mix it in as well.

Add Vegetables

Crumble the feta cheese and sprinkle it over the salad, distributing it evenly.

Add Feta Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad ingredients in the large bowl. Toss gently to combine all ingredients and ensure everything is coated with the dressing.

Combine Salad and Dressing

Finely chop the fresh basil and sprinkle it over the salad as a final touch before serving.

Garnish with Fresh Basil

Serve the salad immediately or refrigerate for up to 30 minutes before serving to allow flavors to meld.

Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

Fresh Basil

In a large pot, bring 8 cups of water to a rolling boil over medium-high heat.

Boil Water

Once the water is boiling, remove the pot from heat and add 6 tea bags. Allow the tea to steep for about 10-15 minutes, depending on your desired strength.

Steep Tea

After steeping, carefully remove the tea bags from the pot. If you prefer stronger tea, you can let them steep a bit longer, but be cautious of bitterness.

Remove Tea Bags

If you are making sweet tea, add 1 cup of sugar to the hot tea and stir until fully dissolved. For unsweet tea, skip this step.

Add Sugar (for Sweet Tea)

Allow the tea to cool to room temperature. Once cooled, transfer it to a pitcher.

Cool the Tea

Fill glasses with ice and pour the cooled tea over the ice. Optionally, garnish with a lemon slice for added flavor.

Serve with Ice

Water

Tea Bags (Black Tea)

Sugar

Lemon (Optional)

Gather all the ingredients and prepare them: cook the bacon until crispy, wash and dry the romaine lettuce, and slice the tomato.

Prepare the Ingredients

Lay a tortilla flat on a clean surface. Add 2 tablespoons of spicy ranch dressing on the center of the tortilla and spread it evenly using the back of a spoon.

Spread the Spicy Ranch

On top of the ranch dressing, layer the romaine lettuce, followed by the crispy bacon strips, sliced tomato, and finally sprinkle the shredded white cheddar cheese on top.

Layer the Ingredients

Fold the sides of the tortilla inward, then roll it up from the bottom to the top, enclosing the filling securely.

Wrap it Up

Preheat a skillet or grill pan over medium heat. Place the wrap seam-side down on the skillet and grill for about 2-3 minutes on each side, or until golden brown and crispy.

Grill the Wrap

Remove the wrap from the skillet, slice it in half, and serve immediately. Enjoy your Spicy Ranch BLT Wrap!

Large flour tortillas

Cooked bacon strips

Romaine lettuce

Tomato, sliced

White cheddar cheese, shredded

Spicy ranch dressing

Gather all the ingredients listed for the Reuban sandwich.

Spread 1 tablespoon of butter on one side of each slice of rye bread.

Butter the Bread

On the unbuttered side of two slices of bread, layer the corned beef, Swiss cheese, and sauerkraut evenly.

Layer the Sandwich

Spread 2 tablespoons of Thousand Island dressing on top of the sauerkraut.

Add the Dressing

Place the other two slices of bread on top, buttered side facing out.

Top the Sandwich

Heat a skillet over medium heat. Place the sandwiches in the skillet and grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Grill the Sandwich

Remove the sandwiches from the skillet, cut in half, and serve warm.

Rye bread

Corned beef

Swiss cheese

Sauerkraut

Thousand Island dressing

Butter

Gather all the ingredients needed for the sandwich preparation.

Cut the whole grain bread into even slices, ensuring each slice is about 1 inch thick.

Slice the Bread

On one slice of bread, spread a thin layer of mayonnaise and mustard. Layer with slices of turkey, a slice of Swiss cheese, a few lettuce leaves, and tomato slices. Season with salt and pepper. Top with another slice of bread.

Assemble the Sandwiches

Cut each sandwich in half diagonally. Arrange them on a platter.

Cut the Sandwiches

Select a large table or board to set up your grazing spread.

Prepare the Grazing Table

Place the mixed cheeses on one side of the table, cutting some into wedges for easy serving.

Arrange the Cheese Platter

Place the assorted crackers next to the cheese platter for pairing.

Add Crackers

Arrange the fresh fruits in bowls or directly on the table for easy access.

Display Fresh Fruits

Cut the carrots, celery, and cucumber into sticks. Arrange them on the table with a bowl of hummus for dipping.

Prepare Vegetable Sticks

Place the olives in a small bowl on the grazing table for guests to enjoy.

Add Olives

Whole grain bread

Deli turkey slices

Swiss cheese slices

Lettuce leaves

Mayonnaise

Mustard

Pepper

Cheese platter (mixed cheeses)

Assorted crackers

Fresh fruits (grapes, berries, apple slices)

Vegetable sticks (carrots, celery, cucumber)

Hummus

Olives

Begin by thinly slicing the red onion, tomato, and cucumber. Set aside in a bowl.

Prepare the Vegetables

Remove the seeds from the banana peppers and slice them into rings. Add to the bowl with the other vegetables.

Slice the Banana Peppers

Lay out the 4 slices of multigrain bread on a clean surface or plate.

Prepare the Multigrain Bread

On two slices of the bread, layer the sliced red onion, followed by the tomato, cucumber, banana peppers, and arugula.

Place a slice of Prairie Breeze cheese on top of the layered vegetables. Drizzle 2 tablespoons of creamy Italian dressing over the top.

Add Cheese and Dressing

Top the sandwiches with the remaining slices of bread. Press down gently to secure the layers.

Assemble the Sandwich

Cut the sandwiches in half diagonally and serve immediately with extra dressing on the side if desired.

Cut and Serve

Multigrain Bread

Tomato

Banana Peppers

Arugula

Prairie Breeze Cheese

Creamy Italian Dressing

In a medium mixing bowl, combine goat cheese, aged gouda, and cream cheese. Use a fork to mash and blend the cheeses until smooth.

Add pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the cheese mixture. Stir until all ingredients are well combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the bacon fat in the skillet.

In the same skillet, add chopped onion to the bacon fat. Cook over medium heat until the onions are soft and translucent, about 5-7 minutes.

Add brown sugar, apple cider vinegar, fresh thyme, salt, and black pepper to the skillet. Stir well and bring the mixture to a simmer.

Chop the cooked bacon and add it back to the skillet. Cook for an additional 10 minutes, stirring occasionally, until the jam thickens.

Remove from heat and let the jam cool slightly before using.

Spread a generous amount of the pimento cheese mixture on each slice of sourdough bread.

Top half of the slices with the bacon and onion jam.

Place the remaining slices of bread on top to create sandwiches.

Serve immediately or grill the sandwiches on a skillet for a warm, toasty finish.