Grilled cheese w/ creamy roasted red pepper & tomato soup

Tomato and Pesto Grilled Cheese and Tomato Soup

Chocolate cake served over Bailey’s Irish Creme liqueur, topped with Chambord-infused whipped cream & drizzled with chocolate syrup.

Boozy Q

Jerk-marinated jackfruit, apple-ginger slaw & vegan curry aioli. Served on flour tortillas with mixed greens salad.

Jackfruit Tacos

Roasted red pepper, tomato, tahini, Brussels sprouts and coconut cream served with crostini

Creamy Roasted Red Pepper and Tomato Soup

crispy fritters made of spiced mushroom, spinach, onion, and jalapeño. side vegan curry mayo

Pakora

Chips and Salsa

salami, prosciutto, rotating selection of cheeses, crostini, tapenade, figs & dates.

Charcuterie

fried brussels sprouts, vegan General Tso's sauce, ginger, lime pickled red onions

Tso's Sprouts

Farm-raised catfish with tortilla-chip breading, pan-fried & topped with cabbage, pico de gallo, vegan chipotle aioli & cilantro.  Served on flour tortillas with chips & house-made salsa.

Fish Tacos

Brisket and Swiss on a baguette, onion & mushroom as jus w/ a side of aioli.

Dippy Melt

Brisket, bell peppers, onions, cabbage & derby sauce. Served on flour tortillas with Brussels sprout salad.

Brisket Tacos

Two 4 oz grass-fed smash patties, white cheddar on a brioche bun with lettuce, tomato, onion & pickle on the side.  Served with Billy Goat chips.

Griddle Burger

brussels sprouts, apples, shallots, red wine vinaigrette, parm, pecans, balsamic

Brussels Sprout Salad

Hungry Planet burger patty, white cheddar, brioche. side LTOP and Billy Goat Chips.

Veggie Burger

Ceviche

Spinach Artichoke Dip

Patchwork Farms hickory smoked bacon piled on freshly toasted bread with green leaf lettuce, tomato & herb infused vegan mayo. Served with Billy Goat chips.

Royale BLT

corned beets, sauerkraut, swiss, vegan thousand island, swirl rye. side mixed greens salad

Beet Reuben

Hummus

mixed greens, pistachios and croutons with roasted beets and crumbled feta.

Beet Salad

Chocolate, marshmallow and graham crackers along with a stick to cook yourself at our outdoor fire pits.

S'mores Kit

Spread pesto on one side of each slice of bread. Place cheese between two slices of bread, pesto side inwards.

Prepare the Sandwich

Heat a skillet over medium heat and melt 1 tablespoon of butter. Place the sandwich in the skillet and cook until golden brown, about 3-4 minutes. Flip and add the remaining butter, cooking the other side until golden and the cheese is melted.

Cook the Sandwich

bread

cheddar cheese

pesto

butter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Stir in the boiling water until the batter is smooth (the batter will be thin).

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the Chambord liqueur and continue whipping until stiff peaks form.

Prepare the Whipped Cream

Place one layer of cake on a serving plate. Drizzle half of the Bailey’s Irish Cream over the cake layer.

Assemble the Dessert

Spread half of the whipped cream over the soaked cake layer. Place the second cake layer on top.

Drizzle the remaining Bailey’s Irish Cream over the top layer and finish with the remaining whipped cream.

Drizzle chocolate syrup over the top before serving.

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

Bailey’s Irish Cream liqueur

heavy cream

Chambord liqueur

chocolate syrup

Drain and rinse the canned jackfruit. In a bowl, combine the jackfruit with jerk seasoning and olive oil. Mix well and let it marinate for at least 30 minutes.

Marinate the Jackfruit

In a mixing bowl, combine the grated apple, grated ginger, shredded cabbage, lime juice, and a pinch of salt and pepper. Toss well to combine and set aside.

Prepare the Slaw

In a separate bowl, mix the vegan mayonnaise with curry powder, adjusting seasoning with salt and pepper. Stir until smooth and well combined.

Make the Curry Aioli

Heat a skillet over medium heat. Add the marinated jackfruit and cook for about 10-15 minutes, stirring occasionally, until heated through and slightly caramelized.

Cook the Jackfruit

Warm the flour tortillas in a dry skillet or microwave. Layer the cooked jackfruit, apple-ginger slaw, and a drizzle of curry aioli on each tortilla. Top with mixed greens.

Assemble the Tacos

Serve the tacos immediately with extra lime wedges on the side.

Serve

Canned young green jackfruit

Jerk seasoning

Olive oil

Apple (grated)

Fresh ginger (grated)

Shredded cabbage

Vegan mayonnaise

Curry powder

Flour tortillas

Mixed greens

Lime juice

Salt

Black pepper

Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut-side down. Cut the tomatoes in half and place them on the baking sheet as well. Drizzle with olive oil and roast in the oven for about 25-30 minutes until the peppers are charred and the tomatoes are soft.

Roast the Vegetables

While the vegetables are roasting, trim and halve the Brussels sprouts. In a skillet, heat a tablespoon of olive oil over medium heat and add the Brussels sprouts. Sauté for about 5-7 minutes until they are tender and slightly browned. Set aside.

Prepare the Brussels Sprouts

Once the peppers and tomatoes are roasted, let them cool slightly, then peel off the skin from the peppers. In a blender, combine the roasted peppers, roasted tomatoes, tahini, sautéed Brussels sprouts, vegetable broth, and coconut cream. Blend until smooth and creamy. Season with salt and black pepper to taste.

Blend the Soup

While the soup is blending, prepare the crostini. Preheat the oven to 375°F (190°C). Slice the baguette and place the slices on a baking sheet. Brush with olive oil and bake for 5-7 minutes until golden and crispy.

Make the Crostini

Ladle the creamy roasted red pepper and tomato soup into bowls. Garnish with fresh basil and serve with the crostini on the side.

Red bell peppers

Tomatoes

Tahini

Brussels sprouts

Coconut cream

Garlic, minced

Vegetable broth

Fresh basil, for garnish

Baguette, sliced (for crostini)

In a large mixing bowl, combine chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, baking soda, and salt. Mix well.

Prepare the Batter

Add the chopped mushrooms, spinach, sliced onion, and jalapeño to the dry ingredients. Mix until well coated.

Add Vegetables

Gradually add water to the mixture until a thick batter forms. The batter should be able to hold the vegetables but not too runny.

Add Water

In a deep pan, heat oil over medium heat for frying.

Heat Oil

Once the oil is hot, carefully drop spoonfuls of the batter-coated vegetables into the oil. Fry in batches until golden brown and crispy. Drain on paper towels.

Fry the Pakoras

Mushrooms, chopped

Fresh spinach, chopped

Onion, thinly sliced

Jalapeño, finely chopped

Chickpea flour (besan)

Rice flour

Cumin powder

Coriander powder

Turmeric powder

Baking soda

Water

Oil for frying

Cut each corn tortilla into 6 wedges. In a deep skillet, heat the vegetable oil over medium heat.

Make the Chips

Once the oil is hot, add the tortilla wedges in batches, frying until golden brown and crispy, about 2-3 minutes per batch.

Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

Finely chop the tomatoes, onion, cilantro, and jalapeño.

Make the Salsa

In a bowl, combine the chopped ingredients with lime juice and salt. Mix well.

Adjust salt to taste and let the salsa sit for 10 minutes to allow flavors to meld.

corn tortillas

Gather all the ingredients and ensure they are at room temperature for better flavor.

Prepare Ingredients

On a large serving board or platter, arrange the salami and prosciutto in a visually appealing manner, folding or rolling the slices.

Arrange Meats

Place the cheddar, brie, and gorgonzola cheeses around the meats, cutting the cheddar into cubes and leaving the brie whole.

Add Cheeses

Add crostini to the board, either in a pile or arranged neatly.

Incorporate Crostini

Place the tapenade in a small bowl and set it on the board.

Serve Tapenade

Scatter the fresh figs and dried dates around the board for a sweet touch.

Finish with Figs and Dates

Add any additional garnishes if desired, such as fresh herbs or nuts, and serve immediately.

Final Touches

Salami

Prosciutto

Cheddar Cheese

Brie Cheese

Gorgonzola Cheese

Crostini

Tapenade

Fresh Figs

Dried Dates

In a small bowl, combine the thinly sliced red onion with lime juice and a pinch of salt. Let it sit for at least 15 minutes to pickle.

Prepare the Pickled Onions

Trim and halve the Brussels sprouts. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once hot, add the Brussels sprouts cut side down and fry until golden brown and crispy, about 5-7 minutes, flipping halfway through.

Cook the Brussels Sprouts

In a small bowl, whisk together soy sauce, maple syrup, Sriracha, rice vinegar, minced garlic, and grated ginger until well combined.

Make the General Tso's Sauce

Once the Brussels sprouts are cooked, pour the General Tso's sauce over them and toss to coat. Serve immediately, topped with lime pickled red onions and lime zest. Season with salt and pepper to taste.

Combine and Serve

Vegetable oil

Soy sauce

Maple syrup

Sriracha

Rice vinegar

Ginger, grated

Red onion, thinly sliced

Lime, zested

Pepper

In a shallow bowl, crush the tortilla chips into fine crumbs. Place the flour in another shallow bowl, and beat the eggs in a third bowl.

Prepare the Breading

Dip each catfish fillet into the flour, then the beaten eggs, and finally coat with the crushed tortilla chips. Ensure that each fillet is evenly coated.

Bread the Catfish

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded catfish fillets and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Catfish

Warm the flour tortillas in a dry skillet or microwave. Place a fried catfish fillet on each tortilla, and top with shredded cabbage, pico de gallo, a drizzle of vegan chipotle aioli, and a sprinkle of chopped cilantro.

Tomato And Pesto Grilled Cheese And Tomato Soup