CALIFORNIA CLUB

FRIED CHICKEN

HOMEMADE MEATLOAF

crispy potatoes, sausage gravy, fried eggs

SOUTHERN POUTINE

crab, asparagus & ricotta cheese with home fries, & buttermilk biscuit

CALIFORNIA HUEVOS

two poached eggs over crab cakes, english muffins, topped with hollandaise & asparagus with home fries

CRAB & ASPARAGUS OMELET

CRAB BENEDICT

AVOCADO, CHEDDAR & TOMATO OMELET

virginia ham with swiss cheese with home fries, & buttermilk biscuit

COUNTRY HAM & CHEESE OMELET

FRIED GREEN TOMATO BENEDICT

two poached eggs over sausage patties & buttermilk biscuits, topped with sausage gravy, with home fries

REDEYE BENEDICT

dusted with powdered sugar & served with maple syrup add chocolate chips, blueberries or strawberries for $1 ea

HOTCAKES

two poached eggs over virginia ham, english muffins, topped with hollandaise & asparagus, with home fries

EGGS BENEDICT

served scrambled, fried, or poached with choice of bacon or maple sausage, with home fries, & a buttermilk biscuit

TWO EGGS YOUR WAY

scrambled eggs, bacon, cheddar cheese, texas toast, with home fries fresh strawberries, powdered sugar & maple syrup

BREAKFAST BURRITO

stone ground grits, sharp cheddar cheese, crispy bacon, fresh scallions (gf)

SHRIMP AND GRITS

stuffed with artichoke, spinach, ricotta, spaghetti, basil, tomato sauce

CRISPY EGGPLANT

BLACK BEAN BURGER

FRIED CHICKEN SANDWICH*

lettuce, tomato, avocado, monterey jack, chipotle aioli (vo)

THE HILL BURGER*

mixed greens, tomato, carrots, radish (v/gf)

HOUSE SALAD

NEW ENGLAND CLAM CHOWDER

PIMENTO CHEESE

ranch dressing spring onions & cilantro, tossed with

CRISPY THAI SHRIMP

Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon unsalted butter evenly on one side of each bread slice (use 3 slices for two club sandwiches). Place buttered side down in the skillet and toast until golden brown, about 2–3 minutes. Remove and set toasted sides down on a cutting board.

Toast bread

In the same skillet over medium-high heat, add bacon slices and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. When cool, cut each slice in half crosswise (for easier stacking).

Cook bacon

Slice the tomato into 1/4-inch rounds. Halve and pit the avocado, peel and slice into 1/4-inch slices. Toss avocado with 1 tsp lemon juice to prevent browning and season lightly with a pinch of the kosher salt and a little black pepper.

Slice tomato and avocado

In a small bowl, combine mayonnaise (6 tbs) and Dijon mustard (1 tbs). Season with a pinch of salt and a few grinds of black pepper. Stir until smooth.

Place one toasted bread slice, toasted side down, as the bottom. Spread about 1 tablespoon of the mayo-Dijon mixture evenly over the untoasted side. Layer 3 slices of smoked turkey breast and one slice of cheddar cheese on top of the spread.

Bottom layer

Top the cheese with a second slice of toasted bread, spread 1 tablespoon mayo-Dijon on the bread. Add 4 pieces of halved bacon (or 4 full halves), then arrange avocado slices evenly over the bacon. Add 2 leaves of lettuce and 2–3 tomato slices seasoned lightly with a pinch of kosher salt and a little black pepper.

Middle layer

Place the final toasted bread slice on top, spread 1 tablespoon mayo-Dijon on its inside face. Press gently to compress the sandwich slightly. If desired, secure with toothpicks at the corners.

Top layer

Repeat assembly to make a second sandwich using the remaining ingredients (3 bread slices total per sandwich recipe above yields two sandwiches if using 6 slices; adjust counts as needed).

Using a sharp knife, trim off the crusts if desired and cut each sandwich diagonally into two triangles to serve as classic club halves. Serve immediately with dill pickle spears and potato chips on the side.

Estimated plating: 2 sandwiches (4 halves) total. Serve hot or warm.

sourdough bread slices (1/2-inch thick)

smoked turkey breast (thinly sliced)

applewood-smoked bacon

ripe avocado

tomato (medium, ripe)

green leaf lettuce (or butter lettuce)

sharp cheddar cheese (sliced)

mayonnaise

Dijon mustard

fresh lemon juice

kosher salt

freshly ground black pepper

unsalted butter (room temperature, for toasting)

dill pickle spears

potato chips

If the chicken breasts are thick, butterfly them or slice them horizontally to make two thinner cutlets of even thickness (about 1/2 inch). Pat the pieces dry with paper towel.

Prep breasts

In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, ideally 3–8 hours. (If short on time, marinate 30 minutes.)

About 20–30 minutes before frying, remove the chicken from the fridge to come closer to room temperature for more even cooking.

In a wide, shallow dish, combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne (if using). Whisk to aerate and evenly distribute spices.

Set up a dredging station: the marinated chicken (allow excess buttermilk to drip off), the flour mixture. For a thicker crust, dredge once, press flour into the surface, then dip back briefly into any remaining buttermilk and dredge again in the flour mixture.

After dredging, place the breaded pieces on a wire rack set over a sheet tray and let rest 10–15 minutes. This helps the crust adhere and reduces flour falling off into the oil.

Pour 2 to 3 cups vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/2 to 3/4 inch depth, or use a Dutch oven for deeper frying with more oil. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and browns slowly.

Carefully add the breaded chicken to the hot oil, do not overcrowd the pan — fry in batches if needed. For cutlets about 1/2 inch thick, fry 3–4 minutes per side until golden brown. Use a thermometer to check the internal temperature: remove when chicken reaches 165°F (74°C). Thicker pieces may need 5–7 minutes per side; lower heat slightly to avoid over-browning while reaching temperature.

Transfer cooked chicken to a wire rack set over a sheet tray or paper towels to drain. Let rest 5 minutes. Optionally drizzle with 1 tsp neutral oil to help sheen and prevent dryness.

Season lightly with a pinch of salt immediately after frying, if desired. Serve hot.

boneless skinless chicken breasts

buttermilk

garlic powder

onion powder

hot sauce (optional)

salt

black pepper

all-purpose flour

cornstarch

paprika

cayenne pepper (optional)

vegetable oil (for deep or shallow frying)

neutral oil (for resting drizzle, optional)

Preheat oven to 375°F (190°C). Lightly oil a shallow loaf pan (8x4 or 9x5) or line a baking sheet with foil and leave a rim for drippings.

Preheat and prep

In a small bowl, combine breadcrumbs and milk. Let sit for 3–5 minutes until milk is absorbed and mixture is moistened.

Soak breadcrumbs

In a large bowl, add ground beef, soaked breadcrumbs, egg, finely diced onion, minced garlic, Worcestershire sauce, mustard, chopped parsley, salt, and pepper. Use clean hands or a fork to gently combine until just mixed — avoid overworking to keep meatloaf tender.

Combine ingredients

Transfer mixture into the prepared loaf pan or shape into a compact loaf on the lined baking sheet. Smooth the top with a spatula or your hands.

Shape or place in pan

Stir together ketchup, brown sugar, vinegar, and Worcestershire sauce in a small bowl. Spoon or spread about half the glaze evenly over the top of the meatloaf, reserving the rest for later.

Apply glaze

Bake in the preheated oven for 45–55 minutes, until internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer in the center. If using a loaf pan, check after 40 minutes and tent with foil if the top browns too quickly.

Bake

During the last 8–10 minutes of baking, brush the reserved glaze over the top and return to the oven. This will create a sticky, caramelized finish.

Finish with glaze

Remove the meatloaf from the oven and let rest for 10–15 minutes before slicing. Reserve any pan drippings for the gravy (see next section).

Rest

If you baked the meatloaf on a sheet or in an uncovered pan, spoon off any excess fat from the reserved pan drippings so you have about 1–2 tablespoons of fat plus flavorful juices. If drippings are limited, use 1 tablespoon butter from the ingredient list.

Collect drippings

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until the mixture is bubbly and takes on a very light golden color (this cooks out the raw flour taste).

Make roux

Slowly whisk in the beef broth and reserved pan drippings (if using) a little at a time to avoid lumps. Continue whisking until smooth.

Add liquids

Bring the gravy to a gentle simmer, whisking frequently, until it thickens to your desired consistency (about 4–6 minutes). Stir in Worcestershire sauce, soy sauce (if using), salt, and pepper. Taste and adjust seasoning as needed.

Simmer and season

For an extra-smooth gravy, strain through a fine-mesh sieve into a serving bowl to remove any solids. Stir in chopped fresh thyme or parsley if desired.

Finish and strain (optional)

Slice the rested meatloaf and spoon hot beef gravy over each slice. Serve remaining gravy on the side.

Serve

lean ground beef

breadcrumbs (plain or panko)

whole milk

large egg

yellow onion, finely diced

garlic, minced

Worcestershire sauce

Dijon or yellow mustard

fresh parsley, chopped

black pepper, freshly ground

olive oil or vegetable oil (for pan if browning)

ketchup

brown sugar (packed)

apple cider vinegar or white vinegar

unsalted butter

beef broth (low-sodium preferred)

pan drippings (reserved from meatloaf, optional)

soy sauce (optional, for color and umami)

fresh thyme or parsley (optional, for garnish)

Rinse the peeled potato cubes under cold water to remove surface starch until the water runs clear. Drain and pat completely dry with kitchen towels.

Heat a large skillet (cast-iron preferred) over medium-high heat. Add 1 cup vegetable oil and heat until shimmering and a small piece of potato sizzles on contact (about 350°F if using a thermometer).

Season the potato cubes with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Carefully add potatoes in a single layer (work in batches if necessary).

Fry, stirring every 3–4 minutes, until edges are golden brown and crisp, about 10–12 minutes per batch. Adjust heat to keep oil at a steady sizzle without burning.

Use a slotted spoon to transfer potatoes to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while you make the gravy and eggs.

In a separate large skillet over medium heat, add the 12 oz sausage. Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage with some rendered fat left in the pan, leaving excess if there is too much (aim for about 1–2 tbsp fat in the pan).

Add 1 tbsp unsalted butter to the skillet with the sausage fat and melt over medium heat. Sprinkle in 3 tbsp all-purpose flour and whisk continuously to form a roux, cooking 1–2 minutes until it’s bubbling and slightly golden (this removes raw flour taste).

Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer; it will thicken in 3–5 minutes. If the gravy becomes too thick, whisk in up to 1/4 cup hot water to reach desired consistency.

Season the gravy with 3/4 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust seasoning. Keep the gravy warm on the lowest heat setting, stirring occasionally.

About 5 minutes before serving, heat a nonstick skillet over medium-low and add 1 tbsp unsalted butter. Crack 4 large eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks are still runny, about 3–4 minutes; cover the pan for the last minute to set whites if needed. For over-easy: cook 2–3 minutes then flip carefully and cook 20–30 seconds more.

To assemble (serves 2–3): Divide the warm crispy potatoes among 2–3 plates or a single large platter. Spoon generous amounts of hot sausage gravy over the potatoes, allowing it to soak into the crispy bits.

Sprinkle 1 cup shredded sharp cheddar evenly over the gravy and potatoes so it melts slightly from the heat.

Top each serving with a fried egg (1–2 eggs per person as desired). Garnish with 2 tbsp chopped chives or green onions and drizzle hot sauce if you like.

Serve immediately while eggs are warm and yolks are runny to create a rich, saucy finish.

russet potatoes (peeled and cut into 1/2-inch cubes)

vegetable oil (for frying)

smoked paprika

mild breakfast sausage (removed from casings)

hot water (optional, to loosen)

crushed red pepper flakes (optional)

large eggs

unsalted butter (for eggs)

shredded sharp cheddar cheese

chopped chives or green onions (for garnish)

Parboil the diced potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat. Add the parboiled potatoes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes.

Add the diced onion, minced garlic, smoked paprika, salt and pepper to the skillet. Sauté together until onions are soft and potatoes are fully crisp, 3–4 minutes more. Stir in chopped parsley, adjust seasoning to taste, and keep warm on low while you prepare the rest.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl, whisk together flour, baking powder, baking soda, sugar and salt until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together (do not overwork).

Turn the dough onto a lightly floured surface, fold once or twice to bring it together, pat to about 3/4" thickness and cut one 3" biscuit (or two small rounds). Place on the prepared sheet, brush the top lightly with a little buttermilk or melted butter if desired.

Bake for 12–15 minutes until risen and golden. Remove and keep warm.

Prepare asparagus: trim woody ends and cut spears into 1" pieces. Bring a small pot of salted water to a simmer, blanch asparagus for 1–2 minutes until bright green and just tender, then shock in ice water. Drain and pat dry.

In a small bowl, combine ricotta, lemon zest, lemon juice, 1 tablespoon melted butter, chopped chives, salt and pepper. Fold in the crab meat gently, taking care to keep lumps intact. Taste and adjust seasoning.

Option A — Poach: Bring a deep skillet of water with 1 tbsp vinegar to a gentle simmer. Crack an egg into a small cup and gently slip into the water. Poach 3–4 minutes for runny yolk or 4–5 minutes for medium. Remove with a slotted spoon and drain on paper towel. Repeat for second egg. Option B — Sunny-side or over-easy: Heat 1 tsp olive oil in a nonstick pan over medium-low; crack eggs in and cook until whites set (for sunny-side) or flip and cook 20–30 seconds longer for over-easy.

Poached Eggs (2 options)

To assemble the egg portion: split the baked biscuit in half and lightly butter each half. Spoon warm crab-ricotta mixture onto the bottom half, scatter blanched asparagus pieces over the ricotta, place the poached (or cooked) eggs on top, then season with a pinch of salt and pepper and extra chives.

Arrange home fries on the plate next to the assembled California Huevos. Place biscuit with the crab, ricotta, asparagus and eggs alongside.

Dot the eggs/biscuit with the remaining 1 tablespoon unsalted butter, drizzle a little olive oil over the home fries if desired, and garnish everything with extra chopped chives. Serve hot with optional hot sauce on the side.

fresh lump crab meat

fresh asparagus

whole-milk ricotta

lemon zest

lemon juice

fresh chives, chopped

potatoes (Yukon Gold or russet), peeled and diced 1/2"

yellow onion, small dice

vegetable oil (or canola)

baking powder

baking soda

cold unsalted butter, cubed

cold buttermilk

sugar

unsalted butter (for serving)

extra chives, chopped

olive oil

In a medium bowl, gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, beaten egg, scallions, parsley, lemon zest, Old Bay, salt, and black pepper. Be careful not to overmix to keep lumps of crab intact.

Make crab cake mixture

Divide mixture into four equal portions and gently form into compact rounds about 3 inches across and 3/4 inch thick. Chill on a tray for 15 minutes to help them set.

California Club

Fried Chicken

Homemade Meatloaf

Southern Poutine

California Huevos

Crab & Asparagus Omelet

Crab Benedict

Avocado, Cheddar & Tomato Omelet

Country Ham & Cheese Omelet

Fried Green Tomato Benedict

Redeye Benedict

Hotcakes

Eggs Benedict

Two Eggs Your Way

Breakfast Burrito

Shrimp And Grits

Crispy Eggplant

Black Bean Burger

Fried Chicken Sandwich*

The Hill Burger*

House Salad

New England Clam Chowder

Pimento Cheese

Crispy Thai Shrimp