Cleaver Hash

Sweet Potato Fries

Old Bay® Fries

Seasonal Fruit

Using Hickory Grove Farm Stone Ground Grits

Gouda Grits

Peach Bellini

Mama's Red Mimosa

Bloody Mary

Mimosa

Bottle of Brut and a carafe of juice: choice of orange or cranberry. Substitute pineapple juice for $1

Mimosa Service

Cheese Omelet

Chocolate Chip or Blueberry Pancakes

Ham, bell peppers, red onion, and cheddar

Western Omelet

8oz pure Angus, Cheddar, bacon, fried egg, brioche bun

Sunrise Burger

Scrambled eggs, Conecuh, hash, bell pepper, onion, Gouda, pico de gallo

Conecuh Tacos

Shrimp, Spinach, and Feta Omelet

Bacon, sunny side egg, arugula, goat cheese, balsamic reduction, aged cheddar bialy

Bialy Bacon Sandwich

Avocado, kale, arugula, radish, tomatoes, sunflower seeds, lemon vinaigrette

Avocado & Kale Salad

Smoked Salmon, herbed cream cheese, capers, cucumber, tomato, red onion, dill thyme, bialy

Smoked Salmon Board

Red potato, bell pepper, red onion, bacon, tomato, scallions, 3 cheese blend, topped with over easy eggs

Loaded Cleaver Hash

Crab Cakes

Fried green tomatoes, pimento cheese, tomato, jam, bacon

Pimento Cheese FGT

Bacon, romaine, fried green tomato, goat cheese, sourdough with choice of regular side

Fried Green Tomato BLT

Available add-ons include roasted chicken breast, pan seared salmon, pan seared gulf shrimp, & steak

Lunch-Sized Salads

Wash and peel the russet potatoes. Using a box grater or the large holes of a grater, coarsely grate the potatoes. Place grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. Finely dice the yellow onion and red bell pepper. Mince the garlic.

Prep the vegetables

If you want faster, more tender interior, place the grated potatoes in a microwave-safe bowl, cover loosely, and microwave on high for 2 minutes. Drain any released liquid and squeeze again to remove moisture. Skip this step if you prefer raw potatoes and a crispier texture achieved in the pan.

Par-cook potatoes (optional for faster browning)

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat. Add 1 tablespoon of neutral oil. Add the breakfast sausage (or ground pork), breaking it up with a spatula. Cook until browned and cooked through, about 5–7 minutes. Use a slotted spoon to transfer the cooked meat to a bowl, leaving rendered fat in the pan. Reserve cooked sausage for later.

Cook sausage

Lower heat to medium. Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan with the fat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Start the hash

Spread the squeezed grated potatoes into an even layer in the skillet. Sprinkle smoked paprika, black pepper, and 3/4 teaspoon of the kosher salt over the potatoes. Press down lightly with a spatula to make contact with the pan. Let cook without stirring for 4–6 minutes to develop a golden-brown crust on the bottom.

Add potatoes and season

After the bottom is browned, gently flip and stir the potato layer to brown the other side and incorporate the onion/pepper mixture. Continue to cook, stirring occasionally, until potatoes are tender and evenly browned, another 6–8 minutes. Taste and add remaining salt if needed. Return the cooked sausage to the pan and fold it through the potatoes so it warms and distributes evenly, 2–3 minutes.

Finish cooking the hash

Once the hash is fully cooked and well browned, remove the pan from heat. Stir in the chopped fresh parsley, apple cider vinegar, and hot sauce to brighten flavors. Dot with the remaining tablespoon of butter and allow it to melt through the hash, stirring once to combine. Adjust seasoning to taste.

If serving with eggs, fry them in a separate small skillet in a little butter or oil to your preferred doneness (sunny-side up or over-easy recommended) or poach 2 eggs. Season eggs with a pinch of salt and pepper.

Fry or poach eggs

Scoop the Cleaver Hash onto plates, top with eggs if using, sprinkle pickled jalapeños and shredded cheddar cheese if desired. Serve immediately.

Assemble and serve

russet potatoes

yellow onion

red bell pepper

garlic

uncooked breakfast sausage (or ground pork)

smoked paprika

ground black pepper

kosher salt

neutral oil (vegetable or canola)

unsalted butter

fresh parsley

apple cider vinegar

hot sauce

eggs (for frying or poaching)

pickled jalapeños

shredded cheddar cheese

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them and set a wire rack on one sheet if you prefer extra air circulation.

Preheat and prepare

Wash and peel the sweet potatoes if desired (leaving skin on is fine). Trim the ends and cut each sweet potato into evenly sized fries about 1/2 inch (1.2 cm) thick. Try to make pieces similar in size for even cooking.

Place the cut fries into a large bowl of cold water with the ice cubes and let soak for 20–30 minutes to remove excess starch. This step yields crispier fries.

After soaking, drain the fries and pat them very dry with clean kitchen towels or paper towels. Excess moisture prevents crisping.

In a large dry bowl, sprinkle the cornstarch over the dried fries and toss to coat evenly. Cornstarch helps create a light crisp outer layer.

In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, salt, black pepper, and optional cayenne. Pour the seasoned oil over the fries and toss thoroughly so each fry is lightly coated. If coating seems clumpy, use your hands to separate fries gently.

Spread the fries in a single layer on the prepared baking sheets, making sure they are not touching or overcrowded. Use both sheets if necessary. If using a wire rack, place fries on the rack to allow hot air to circulate underneath.

Bake in the preheated oven for 15 minutes, then remove the trays and use a spatula to flip each fry or rotate the pans between racks. Return to the oven and bake for an additional 10–15 minutes, or until edges are browned and fries are crisp. Total baking time will be about 25–30 minutes depending on thickness and oven.

If you want extra crispness, broil on high for 1–2 minutes while watching closely to avoid burning.

Remove fries from the oven and immediately sprinkle with chopped parsley and grated Parmesan if using. Squeeze a little lemon over the fries for brightness, or serve lemon wedges on the side.

Taste and adjust seasoning with more salt or a pinch of cayenne if desired. Serve hot.

sweet potatoes (medium)

cold water

ice cubes

cornstarch

olive oil

garlic powder

salt

black pepper

optional: cayenne pepper

fresh parsley (chopped)

grated Parmesan

lemon wedges

Wash and scrub the potatoes. Cut each potato into 1/3–1/2-inch thick fries (matchstick or restaurant-style). Place cut fries in a large bowl and cover with cold water. Add cold water to fully submerge and soak at least 30 minutes, up to 2 hours. Soaking removes surface starch for crisper fries.

Prep and soak

Place a pot large enough for the fries on the stove and add enough water to cover the potatoes. Add 1 tablespoon coarse kosher salt and bring to a gentle boil. Drain the soaking water and transfer fries to the pot of boiling water. Parboil 3–4 minutes until the edges just begin to turn opaque but fries are still firm. Immediately drain and spread on a clean kitchen towel or a wire rack to dry completely (about 15 minutes).

Parboil (optional but recommended)

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches to avoid crowding, fry the fries for 3–4 minutes until pale and tender but not browned. Remove with a slotted spoon or spider and drain on paper towels or a wire rack. Let cool 10 minutes.

First fry (blanch)

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack while you finish remaining batches.

Second fry (crisp)

While the fries are hot, combine Old Bay, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the seasoning evenly over the hot fries. Toss gently so all fries are coated. Taste and sprinkle fine salt to finish as needed.

Drizzle the warm melted butter over the seasoned fries and toss gently to coat (the butter helps the spice adhere and adds richness). If using, sprinkle chopped parsley and serve immediately with lemon wedges for a bright squeeze over the fries.

vegetable oil (for frying)

cold water (for soaking)

coarse kosher salt (for parboil)

Old Bay seasoning

onion powder

freshly ground black pepper

fine salt (to finish)

unsalted butter, melted

fresh parsley, finely chopped (optional)

lemon wedges (optional)

Select a variety of 6 cups of ripe, seasonal fruit that are in good texture contrast (soft berries, firmer stone fruit, crisp apples or pears, and grapes or kiwi). Rinse all fruit thoroughly under cool running water. Pat dry with a clean towel.

Choose and prepare fruit

Peel fruits that require peeling (kiwi, ripe peaches if desired). Pit stone fruits (peaches, plums) and slice into bite-sized wedges. Hull and quarter larger berries (strawberries). Halve or quarter grapes if large. Core and thinly slice apples or pears; toss immediately with 1 tablespoon lemon juice to prevent browning.

Peel, pit and slice as needed

In a small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons orange juice (if using), and 1 tablespoon sugar or honey until sugar dissolves. Add 1 teaspoon citrus zest and 2 teaspoons chopped mint; stir to combine. Taste and add up to 1/4 teaspoon coarse sea salt if desired to enhance flavors.

Citrus dressing

Place the prepared fruit in a large mixing bowl. Pour the citrus dressing over the fruit and gently fold using a spatula or large spoon, being careful not to mash softer berries. Let the fruit sit at room temperature for 5–10 minutes to allow flavors to meld (or chill for up to 30 minutes if serving cold).

Dress the fruit

Before serving, sprinkle 1/4 cup toasted chopped nuts over the fruit if using. Spoon yogurt or whipped cream alongside or dollop on top. If desired, drizzle 1 teaspoon balsamic glaze over portioned bowls for a flavor contrast and add a few whole mint leaves for garnish. Serve in individual bowls or on a shared platter.

Finish and serve

assorted seasonal fruit (e.g., strawberries, blueberries, peaches, plums, apples, pears, grapes, kiwi)

lemon juice

orange juice (optional, for sweeter fruits)

granulated sugar or honey

fresh mint leaves, chopped

finely grated citrus zest (lemon or orange)

coarse sea salt (optional, to taste)

toasted nuts (almonds, pistachios, or pecans), roughly chopped

plain or vanilla yogurt or whipped cream

balsamic glaze (for drizzling)

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 teaspoon fine sea salt to a rolling boil over high heat.

Boil water

Reduce heat to medium-low. Slowly whisk in 1 cup Hickory Grove Farm stone-ground grits to the simmering water to prevent lumps.

Add grits slowly

Cook the grits at a low simmer, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. For stone-ground grits this will take about 25–35 minutes until the grits are thickened, creamy, and the individual grains are tender but not mushy. If the grits thicken too fast, add up to 1/2 cup additional water or milk and stir to reach the desired consistency.

Simmer and stir

When the grits are tender and mostly thickened (after roughly 20–30 minutes), stir in 3 tablespoons unsalted butter until melted and glossy. Then stir in 1 cup whole milk a little at a time to loosen the texture and add creaminess; continue to cook 2–3 minutes to incorporate.

Temper with milk and butter

Remove the saucepan from heat. Stir in 1 cup finely shredded aged Gouda and 1/2 cup shredded sharp cheddar (if using) in small handfuls, stirring until fully melted and the mixture is smooth. If the cheese seems too thick, add 1–2 tablespoons milk to reach the desired creamy consistency.

Add cheeses

Taste and adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional salt if needed. Stir in 1 teaspoon hot sauce if you want a touch of heat.

Season

Spoon the hot Gouda grits into warmed bowls or onto plates. Garnish with 2 tablespoons chopped chives or scallions and 1/2 cup crispy bacon bits or pancetta if desired. Serve immediately while very creamy.

Storage note: Leftover grits thicken as they cool. To reheat, add a splash of milk or water and warm gently over low heat, stirring until smooth.

Hickory Grove Farm stone-ground grits

water

fine sea salt

whole milk

aged Gouda, finely shredded

sharp cheddar, finely shredded (optional for extra tang)

hot sauce (optional)

chopped chives or scallions

crispy bacon bits or pancetta

If using fresh peaches: blanch 1 small ripe peach in boiling water 30–45 seconds, transfer to ice bath, peel, pit and roughly chop. Place chopped peach in a blender with 1 tablespoon water and blend until smooth. Strain through a fine-mesh sieve into a bowl to remove fibers for a silky texture (about 2–3 tablespoons strained purée equals 3 fl oz). Chill briefly if needed.

Prepare Peach Purée or Nectar (if using fresh peaches)

Measure 3 fl oz peach nectar or strained purée into a small pitcher. Add 0.5 fl oz peach schnapps and 0.25 tsp fresh lemon juice to brighten the flavor. Taste and, if the peach is not sweet enough, add up to 0.25 tsp simple syrup. Stir gently to combine. Keep this mixture cold until ready to serve.

Chill Champagne or Prosecco in the refrigerator until cold (around 40°F / 4–7°C). If you prepared fresh purée, chill it briefly in the refrigerator or with a few ice cubes then remove the ice before using.

Pour about 3 fl oz of the peach mixture into a chilled Champagne flute. Tilt the glass slightly and slowly top with 4 fl oz chilled Champagne or Prosecco to preserve bubbles and prevent foaming over. Pour gently down the side of the glass.

Give the cocktail a gentle stir with a bar spoon if needed to integrate, taking care not to lose effervescence. Garnish with a thin peach slice on the rim or a small twist and serve immediately.

If making multiple servings: proportionally mix peach nectar, schnapps and lemon juice in a pitcher and keep chilled. Right before serving, pour 3 fl oz of the peach mixture into each flute and top individually with chilled sparkling wine to maintain bubbles.

ripe peach nectar (or strained fresh peach purée)

peach schnapps

fresh lemon juice

simple syrup (optional, 1:1 sugar to water)

chilled Champagne or dry Prosecco

ice (for chilling blender or nectar if using fresh peaches)

peach slice or twist (garnish)

Place 1/2 cup fresh raspberries in a small blender or food processor. Pulse until smooth, then press the purée through a fine-mesh sieve into a small bowl to remove seeds. You should end up with roughly 2–3 tablespoons of seedless purée. Chill until ready to use.

Make raspberry purée (if not using store-bought)

If using fresh orange juice, squeeze enough oranges to yield 2 cups (about 4–6 medium oranges). Strain to remove large pulp if you prefer a smoother cocktail. Chill the juice.

Taste the orange juice. If it is very tart, stir in up to 2 teaspoons of simple syrup to balance. If you want a deeper raspberry note, stir in 2 teaspoons of raspberry liqueur into the orange juice or keep separate to add per glass.

Chill the Champagne/sparkling wine well (ideally 40–45°F / 4–7°C). Keep glasses chilled if possible.

For individual servings: place about 1 teaspoon of the raspberry purée into the bottom of each champagne flute (adjust to color preference; 1–2 tsp yields a light pink, 2–3 tsp yields deeper red).

Pour 1/4 cup (60 ml) chilled orange juice over the purée in each flute. Leave room for sparkling wine. The juice will mingle with the purée and create the red/orange layered color.

Slowly top each glass with chilled Champagne, pouring gently down the side of the glass to preserve bubbles and minimize foam. Fill to about 3/4 full (roughly 4–5 ounces / 120–150 ml depending on flute size).

If you prefer a slightly sweeter or stronger raspberry flavor, add 1/2 teaspoon raspberry liqueur to each glass and stir gently once after topping. Stirring will blend but keep some effervescence.

Garnish each flute with one fresh raspberry skewered on the rim and an orange twist or thin slice. Optionally drop a raspberry into the bottom of the glass for visual effect.

Serve immediately while sparkling wine is fizzy. For a pitcher (6–8 servings), mix 2 cups orange juice with 6–8 tablespoons raspberry purée (or to taste) in a chilled pitcher, then pour in a full chilled bottle of Champagne slowly and gently. Stir once very gently to combine and ladle into glasses with garnishes.

Champagne or dry sparkling wine (chilled)

Fresh orange juice (preferably freshly squeezed)

Raspberry purée

Fresh raspberries (for garnish and optional muddling)

Orange slices or twists (for garnish)

Simple syrup (1:1 sugar to water) — optional, if oranges are tart

Raspberry liqueur (Chambord) — optional, for more color and depth

Fill a highball or pint glass with ice to chill it while you prepare the cocktail. If you prefer a salted rim, run the lemon wedge around the glass rim and dip into a shallow plate of celery salt; otherwise simply chill with ice.

Prep the glass

In a cocktail shaker (or a large mixing glass), add the following in order: 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish (if using), 0.25 tsp celery salt, 6 turns freshly ground black pepper, and 0.125 tsp smoked paprika (if using).

Combine ingredients

Add 1 cup ice to the shaker, cap it, and roll or gently shake the mixture for about 8–10 seconds to chill and slightly dilute. If you used a mixing glass, stir with a bar spoon for about 10–15 seconds and then strain out any broken ice into the serving glass.

Dump the ice from the chilled serving glass (or leave if preferred) and fill the glass with fresh ice. Strain the cocktail into the glass. Garnish with 1 celery stalk and 1 lemon wedge; add 2 optional garnishes such as cocktail olives or a pickled green bean on a small skewer. Adjust hot sauce, celery salt, or horseradish to taste and give a quick stir before serving.

Assemble and garnish

Serve immediately with a long stirring spoon or straw so the drinker can re-stir as the flavors settle.