served with citrus, pistachio brittle and blood orange sorbet.

Olive Oil Cake

crispy lion’s mane mushroom (breaded), rye waffle, Calabrian hot honey, baby carrots

Nashville Hot Mushroom & Waffle

crispy chicken breast, rye waffle, calabrian hot honey, baby carrots

Chicken & Waffle

pork and beef bolognese, pancetta, 24 month aged parmigiano

Red Wine Infused Rigatoni Bolognese

Goat Cheese Fritters

House Made Tater Tots

buttermilk biscuits, two fried eggs, porcini mushroom gravy

Biscuits & Gravy *

Pan seared scallops (4) served with fall squash, beets, charred greens, crispy kataifi, lemon caper butter sauce

Brunch Scallops

with roasted pears, butternut squash, and Parmigiano Reggiano. Option to add scallops for $15

Fall Risotto

White bean velouté with charred local greens, biscuit croutons and chives.

Ribollita

toasted brioche, capicolla, spinach , two poached eggs, hollandaise, side salad

Eggs Benedict*

salt roasted & pickled beets, shaved carrots & fennel, mixed greens, citrus, whole grain mustard & apple cider vinaigrette, beet goddess dressing

Badger Flame Beet Salad

crispy lion’s mane mushroom, pickles, mayo on a sesame seed bun with fries or salad

Nashville Hot Mushroom Sandwich

House-Made Ice Cream & Sorbet

with roasted mushrooms, garlic, olive oil and topped with breadcrumbs

Pimenton Strozzapretti

creamy polenta, pomodoro sauce, grana padano cheese

WK Meatballs

served with caramelized pears, pear butter and brown butter granola.

Pumpkin Spice Latte Semifredo

Stuffed with stracciatella cheese & roasted mushrooms, served with a side salad

Two Egg Omelette

Roasted Mushrooms

graham cracker shell, Valrhona milk chocolate ganache, toasted marshmallow fluff

S'mores Tart

topped with pickled red onion, smoked apples, blue cheese breadcrumbs, gorgonzola-port dressing.

Iceberg Round "Wedge" Salad

Cheese Selection

Roseda Farms flank steak, two fried eggs, guanciale agro dolce, choice of fries or salad

Steak & Eggs

scrambled eggs, bacon, roasted tomato, spinach, mayo, fries or salad

Biscuit Breakfast Sandwich

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the olive oil, milk, vanilla extract, lemon zest, and orange zest. Mix well.

Prepare the Batter

Gradually add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Combine and Bake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool and Serve

In a saucepan, combine sugar, butter, salt, and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let it boil until it turns golden brown.

Prepare the Brittle

Remove from heat and quickly stir in the chopped pistachios. Pour the mixture onto a greased baking sheet and spread it out. Let it cool completely and break into pieces.

Add Pistachios

In a saucepan, combine water and sugar, heating until the sugar dissolves. Remove from heat and let it cool. Mix in the blood orange juice and lemon juice. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions. Freeze until firm.

Make the Sorbet

Slice the olive oil cake and serve with citrus segments on the side. Top with pistachio brittle and a scoop of blood orange sorbet.

Plate the Dish

All-purpose flour

Granulated sugar

Baking powder

Salt

Large eggs

Extra virgin olive oil

Milk

Vanilla extract

Zest of 1 lemon

Zest of 1 orange

Unsalted butter

Pistachios, shelled and chopped

Water

Blood oranges, juiced

Lemon juice

Citrus segments (orange, lemon, grapefruit)

Clean the lion's mane mushrooms and tear them into bite-sized pieces.

Prepare the Mushrooms

In one bowl, mix flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, whisk the egg and water together. In a third bowl, place the panko breadcrumbs.

Set Up Breading Station

Dip each piece of mushroom first into the flour mixture, then into the egg wash, and finally coat with panko breadcrumbs.

Bread the Mushrooms

In a deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the breaded mushrooms to the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry Mushrooms

In a large bowl, mix together rye flour, all-purpose flour, baking powder, salt, and sugar.

Mix Dry Ingredients

In another bowl, whisk together milk, egg, and vegetable oil.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined.

Combine Mixtures

Preheat your waffle maker and pour the batter into it. Cook according to the manufacturer's instructions until golden brown.

Cook Waffles

Place a waffle on a plate, top with crispy mushrooms, drizzle with Calabrian hot honey, and serve with baby carrots on the side.

Lion's mane mushrooms

Cornstarch

Black pepper

Cayenne pepper

Panko breadcrumbs

Vegetable oil

Rye flour

Sugar

Calabrian hot honey

Baby carrots

Season the chicken breasts with salt and black pepper. Heat oil in a frying pan over medium heat and fry the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest.

Prepare the Chicken

In a bowl, combine rye flour, baking powder, and salt. In another bowl, whisk together the egg, milk, and melted butter. Combine the wet and dry ingredients until just mixed.

Make the Waffle Batter

Preheat a waffle iron and lightly grease it. Pour the batter into the waffle iron and cook according to the manufacturer's instructions until golden brown.

Cook the Waffles

Blanch the baby carrots in boiling water for 2-3 minutes, then plunge into ice water to stop cooking. Optionally, toss with a little bit of salt and olive oil.

Prepare the Carrots

On a plate, place a rye waffle, top with crispy chicken, drizzle with Calabrian hot honey, and serve with blanched baby carrots on the side.

Assemble the Dish

Chicken breast

Butter

Calabrian chili honey

Cooking oil (for frying)

In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crisp. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.

Prepare the Bolognese Sauce

Stir in the ground beef and ground pork, cooking until browned. Add the minced garlic and cook for another minute.

Add the Meats

Pour in the red wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for about 5 minutes until the wine reduces slightly.

Deglaze with Wine

Stir in the crushed tomatoes, and season with salt and black pepper. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.

Add the Tomatoes

Add the cooked rigatoni to the sauce and toss to coat well. Cook for an additional 2-3 minutes to combine the flavors.

Combine Pasta and Sauce

Serve the rigatoni bolognese hot, topped with grated Parmigiano Reggiano and fresh basil.

Serve

Rigatoni pasta

Ground beef

Ground pork

Pancetta, diced

Red wine

Canned tomatoes, crushed

Onion, finely chopped

Garlic, minced

Carrot, diced

Celery, diced

Olive oil

24-month aged Parmigiano Reggiano, grated

Fresh basil, for garnish

In a mixing bowl, combine goat cheese, flour, eggs, chopped chives, minced garlic, salt, and pepper. Mix until well combined and the mixture is slightly sticky.

Prepare the Fritter Mixture

Using your hands, form the mixture into small balls or patties. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

Form and Chill

In a skillet, heat olive oil over medium heat. Once hot, add fritters in batches, cooking for about 3-4 minutes on each side until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

Fry the Fritters

In a blender, combine cooked beets, Greek yogurt, lemon juice, minced garlic, salt, pepper, and olive oil. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Dressing

Serve the warm goat cheese fritters drizzled with beet goddess dressing. Enjoy!

Plate and Enjoy

Goat cheese

Eggs

Fresh chives, chopped

Cooked beets, diced

Greek yogurt

Peel and cube the Russet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and let cool slightly.

Prepare Potatoes

In a mixing bowl, mash the cooled potatoes. Add salt, black pepper, garlic powder, onion powder, and cornstarch. Mix until combined.

Mash and Mix

Shape the potato mixture into small cylindrical tots.

Shape Tater Tots

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the tater tots in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

Fry Tater Tots

Soak the dried porcini mushrooms in hot water for 15 minutes. Drain and chop. In a saucepan, melt butter, stir in flour, and cook for 1 minute. Gradually add vegetable broth, whisking constantly. Add chopped mushrooms, soy sauce, salt, and pepper. Simmer until thickened.

Make Gravy

In a separate pan, fry the eggs sunny-side up or to your preference.

Fry Eggs

Plate the tater tots, top with porcini mushroom gravy, and place a fried egg on top.

Russet potatoes

Garlic powder

Onion powder

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn the dough onto a floured surface and gently knead a few times until smooth. Pat into a rectangle about 1 inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Make the Biscuits

Soak the dried porcini mushrooms in hot water for 20 minutes. Drain, chop finely, and set aside. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour and cook for 1-2 minutes until light brown. Gradually whisk in milk, stirring constantly until thickened. Add the chopped mushrooms, salt, and pepper. Simmer for 5 minutes until heated through.

Prepare the Gravy

In a skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and fry to your desired doneness (sunny side up, over easy, etc.).

Fry the Eggs

Split the biscuits in half and place them on a plate. Top each biscuit with a generous amount of mushroom gravy and a fried egg. Serve immediately.

all-purpose flour

baking powder

baking soda

salt

unsalted butter

buttermilk

eggs

Start by peeling and cubing the fall squash. Roast it in the oven at 400°F (200°C) for about 20 minutes or until tender. Meanwhile, roast or boil the beets, allowing them to cool before dicing.

Prepare the Vegetables

Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Scallops

In the same skillet, add the charred greens and sauté for 2-3 minutes until wilted. Remove and set aside.

Char the Greens

In the skillet, reduce the heat to medium and add the butter. Once melted, add lemon juice and capers, stirring to combine. Simmer for 2 minutes to allow flavors to meld.

Prepare the Lemon Caper Butter Sauce

In a separate pan, heat the remaining olive oil. Add the kataifi pastry and fry until golden and crispy. Remove and drain on paper towels.

Prepare the Kataifi

On a plate, arrange the roasted squash, diced beets, charred greens, and seared scallops. Drizzle with lemon caper butter sauce and top with crispy kataifi. Serve immediately.