Roasted Black Angus Steak Tips

Paired with homemade Vanilla Bean Ice Cream

Warm Sticky Toffee Pudding

Carrot Puree, Pomegranate Gastrique, Citrus Vierge

Seared Scallops

Choose from: Bacon, Ham, Cheese, Spinach, Sautéed Mushroom, Onion, Tomato, Bell Peppers & House Potato. Served with Toast

Braswell Farms Cage Free Egg Omelet

Local IPA Batter, Hand Cut Fries, Cajun Tartar Sauce

Sustainably Sourced Fish & Chips

Choice of Cage Free Eggs, BBQ Steak Tips, Fried Green Tomato, Ashe County Habanero Cheddar Hollandaise, Grilled Asparagus

Carolina Skillet

Saffron Nage, Olives, Harissa and Preserved Lemon

Mediterranean Sea Bass

Chocolate Truffle Cheesecake

In a bowl, combine olive oil, salt, and black pepper. Add the Black Angus steak tips and toss to coat. Let marinate for at least 30 minutes.

Marinate the Steak Tips

Preheat the Oven

Spread the marinated steak tips on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until cooked to your desired level of doneness.

Roast the Steak Tips

Black Angus steak tips

Olive oil

Salt

Black pepper

Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 15 minutes until soft.

Prepare Dates

In a large bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Make Batter

In another bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the soaked date mixture and milk. Mix until just combined.

Combine Dry Ingredients

Preheat the oven to 180°C (350°F). Grease a baking dish and pour the pudding batter into it. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake Pudding

In a saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream for the sauce. Stir until the butter and sugar have melted and the sauce is smooth.

Make Sauce

Once the pudding is baked, remove it from the oven and let it cool for a few minutes. Cut into squares and drizzle the warm toffee sauce over the top. Serve with homemade vanilla bean ice cream.

Serve

pitted dates

boiling water

unsalted butter

brown sugar

eggs

all-purpose flour

baking powder

vanilla extract

milk

heavy cream

brown sugar (for sauce)

unsalted butter (for sauce)

heavy cream (for sauce)

Peel and chop the carrots, then steam them until tender. Blend the steamed carrots with butter, salt, and a little water until smooth. Set aside.

Carrot Puree

In a saucepan, combine pomegranate juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the mixture until it thickens slightly. Set aside to cool.

Pomegranate Gastrique

In a bowl, combine cherry tomatoes, shallot, basil, lemon juice, lime juice, orange zest, and olive oil. Mix well and set aside.

Citrus Vierge

Pat the scallops dry and season with salt and black pepper. Heat olive oil in a pan over high heat. Add the scallops, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

On a plate, spread a layer of carrot puree, place the seared scallops on top, drizzle with pomegranate gastrique, and finish with citrus vierge on the side.

Plating

Sea scallops

Carrots

Butter

Pomegranate juice

Sugar

Lemon juice

Olive oil (for citrus vierge)

Cherry tomatoes, halved

Fresh basil, chopped

Shallot, minced

Orange zest

Lime juice

Chop the onion, tomato, and bell peppers. Cook the bacon until crispy and chop into small pieces. Sauté the mushrooms and spinach in a pan until softened.

Prepare the Ingredients

In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper until well combined.

Beat the Eggs

Heat the butter or oil in a non-stick skillet over medium heat. Pour in the beaten eggs and cook until the edges start to set.

Cook the Omelet

Once the eggs are mostly cooked, add the bacon, cheese, sautéed mushrooms, onions, tomatoes, bell peppers, and spinach to one half of the omelet.

Add Fillings

Carefully fold the other half of the omelet over the fillings. Cook for another minute or until the cheese melts and the eggs are fully cooked.

Fold and Finish

Serve the omelet with house potatoes and toast on the side.

Cage free eggs

Bacon

Cheese (cheddar or your choice)

Spinach

Sautéed mushrooms

Onion

Tomato

Bell peppers

House potatoes (diced and cooked)

Pepper

Butter or oil (for cooking)

Toast (bread of choice)

In a bowl, mix together mayonnaise, Cajun seasoning, lemon juice, and chopped parsley. Set aside in the refrigerator to let the flavors meld.

Prepare the Tartar Sauce

In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the local IPA beer until the batter is smooth and slightly thick. Let it rest for about 15 minutes.

Make the Batter

Peel and cut the potatoes into thick strips for fries. Rinse them under cold water to remove excess starch, then pat them dry with a towel.

Prepare the Fries

In a large pot or deep fryer, heat the vegetable oil to 175°C (350°F). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.

Fry the Potatoes

While the fries are cooking, heat the oil to 190°C (375°F). Dip the fish fillets into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for about 4-5 minutes or until golden and cooked through. Remove and drain on paper towels.

Fry the Fish

Serve the hot fish with hand-cut fries, and a generous side of Cajun tartar sauce for dipping.

White fish fillets (cod or haddock)

All-purpose flour

Local IPA beer

Baking powder

Potatoes (for fries)

Vegetable oil (for frying)

Mayonnaise

Cajun seasoning

Chopped fresh parsley

Season the BBQ steak tips with salt and black pepper. Grill on medium-high heat until cooked to your desired doneness, about 4-5 minutes per side. Let rest before slicing.

Prepare the BBQ Steak Tips

Slice the green tomatoes into 1/2 inch thick slices. Dredge in flour, dip in beaten egg, and then coat with breadcrumbs. Heat oil in a skillet over medium-high heat and fry the tomatoes until golden brown on both sides. Drain on paper towels.

Fry the Green Tomatoes

In a saucepan, melt 2 tbs of butter over low heat. Whisk in the Ashe County Habanero Cheddar until melted. In a separate bowl, whisk the egg yolks with lemon juice and a pinch of salt. Slowly drizzle in the melted cheese mixture while whisking until combined and thickened.

Make the Habanero Cheddar Hollandaise

In a non-stick skillet, melt the remaining 2 tbs of butter over medium heat. Crack the cage-free eggs into the skillet and cook to your liking (sunny-side up, over-easy, etc.).

Cook the Eggs

Toss the asparagus with olive oil, salt, and pepper. Grill on medium-high heat for about 5-7 minutes until tender and slightly charred.

Grill the Asparagus

On a plate, layer the sliced BBQ steak tips, fried green tomatoes, and grilled asparagus. Top with the cooked eggs and drizzle with the habanero cheddar hollandaise.

Assemble the Skillet

Cage Free Eggs

BBQ Steak Tips

Fried Green Tomatoes

Ashe County Habanero Cheddar

Lemon Juice

Grilled Asparagus

Black Pepper

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the fish stock and add the saffron threads. Bring to a gentle simmer and let it cook for about 10 minutes. Season with salt and pepper to taste.

Prepare the Saffron Nage

In a skillet, heat the remaining olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes or until the fish is cooked through.

Cook the Sea Bass

Once the fish is cooked, remove it from the heat and let it rest for a couple of minutes. In the same skillet, add the chopped olives, harissa paste, and preserved lemon. Stir to combine and warm through for about 2 minutes.

Combine Flavors

To serve, place a generous spoonful of saffron nage on each plate, top with a sea bass fillet, and spoon the olive-harissa mixture over the fish. Enjoy!

Saffron threads

Fish stock

Garlic, minced

Olives, pitted and chopped

Harissa paste

Preserved lemon, finely chopped

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a separate bowl, mix together crushed chocolate cookies and melted butter until crumbly. Press firmly into the bottom of the prepared pan.

Prepare the crust

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, eggs one at a time, and vanilla extract, mixing until well combined. Slowly stir in cocoa powder and melted chocolate chips until fully incorporated.

Make the cheesecake filling

Pour the cheesecake batter over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.