Apple Galette

Peach Cobbler

Ricotta Doughnuts, Espresso Ice Cream, Chocolate Pearls

Ricotta Doughnuts

Pawpaw Creme Anglaise, Pecans, Coconut Flakes

Ginger Cake

Pumpkin Creme Brulee

Chocolate Mousse, Peanut Butter Mousse, Marshmallow Fluff, Toasted Peanuts

Peanut Parfait

Pappardelle, Parmigiano Reggiano, Lecciana Olive Oil

Mushroom Bolognese

Rotating Sorbet Trio

Sweet Potato, Collard Greens, Apple Gastrique, Candied Pecans

Pork Belly

'Nduja Filling, Celeriac Cream Sauce, Prickly Pear Gastrique, Hazelnut, Chive

'Nduja Tortellini

Duck Confit, Carrot Risotto, Arugula, Carrot, Cauliflower, Orange Gastrique

Duck Confit & Carrott

Scotland Bridge Mill's Bloody Grits, Macadamia Nut, Macadamia Demi, Berry Mascarpone

Center Cut Ribeye

Rotating Fish, Pepian, Cilantro Rice, Charred Frisee, Charred Escarole, Sesame Seeds

Pepian De Pescado

Three u-10 Scallops, Cauliflower Pork Puree, Quinoa, Romanesco, Apple, Fennel Pollen, Chive

Scallops

5 Blackened Shrimp, Egg Farfalle, Cajun Romesco, Whipped Ricotta, Basil

Shrimp & Farfalle

Saffron Rice, Marbled Potatoes, Kaeng Kari, Pickled Apple Pearls, Pomegranate Molasses, Cilantro, Mint

Curried Cauliflower Steak

Carrot Horseradish Puree, Delicata, Pickled Carrot, Fried Rice Paper, Fresno Oil, Sage

Soba Noodle Salad

Caramelized Onion, Tulip Tree Larkspur Bleu, Preserved Lemon Thyme Vinaigrette, Hazelnuts, Circle City Sweets Baguette

Fried Brussels Sprouts

Pickled Pear, Pistachio, Black Hawaiian Sea Salt, Pumpkin Seed Oil, Circle City Sweets Baguette

Whipped Pumpkin Ricotta

Baechu Kimchi, Gochujang Honey, Daikon Radish, Furikake, Scallions

Korean Fried Mushrooms

Miso Broiled, OR, Raw with Dill Mignonette and Cucumber

Half Dozen Oysters

Marinated Chicken Thigh, House Hot Sauce, Lime Pickled Radish, Sumac Onion

Chicken Skewers

Lettuce Mix, Kale, Apple, Pickled Mushroom, Butternut Squash, Tulip Tree Creamery, Pecans, Cider Vinaigrette

Fall Salad

Tinker Street Soup

In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Dough

In another bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. Let sit for about 10 minutes to draw out juices.

Prepare the Filling

Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Arrange the apple mixture in the center, leaving a 2-inch border. Fold the edges over the apples, pleating as you go. Brush the edges with beaten egg.

Assemble the Galette

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the apples are tender. Allow to cool slightly before serving.

Bake the Galette

In a saucepan over medium heat, combine the heavy cream, whole milk, and brown sugar. Stir until the sugar dissolves. Remove from heat.

Make the Ice Cream Base

In a separate bowl, whisk the egg yolks. Slowly add about 1 cup of the warm cream mixture to the yolks, whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining cream mixture.

Temper the Egg Yolks

Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F). Remove from heat and stir in the vanilla extract. Cool to room temperature, then refrigerate until chilled.

Cook the Mixture

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.

Churn the Ice Cream

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Carefully add the butter and stir until melted. Gradually add the heavy cream, stirring until smooth. Allow to cool slightly before using.

Make the Caramel

all-purpose flour

unsalted butter

granulated sugar

salt

ice water

apples (peeled, cored, and sliced)

brown sugar

cinnamon

lemon juice

egg (beaten, for egg wash)

heavy cream

whole milk

vanilla extract

egg yolks

butter

In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Make the Pie Crust

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Add Ice Water

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork.

Roll Out the Dough

Preheat your oven to 375°F (190°C) and bake the crust for about 15 minutes until it's lightly golden.

Pre-bake the Crust

In a large mixing bowl, combine the sliced peaches, lemon juice, sugar, cornstarch, cinnamon, and vanilla extract. Toss until the peaches are well coated.

Prepare the Peaches

Pour the peach filling into the pre-baked pie crust, spreading it evenly.

Fill the Pie Crust

Return the pie to the oven and bake for 30-35 minutes or until the peaches are bubbly and the crust is golden brown.

Bake the Pie

In a mixing bowl, beat the heavy whipping cream until soft peaks form.

Whip the Cream

Gradually add the sorghum syrup and continue to whip until stiff peaks form.

Add Sorghum Syrup

Serve the peach cobbler warm with a generous dollop of sorghum whipped cream on top.

Serve

sugar

fresh peaches, sliced

cornstarch

heavy whipping cream

sorghum syrup

In a large mixing bowl, whisk together the ricotta cheese, sugar, and egg until smooth. Add the vanilla extract and lemon zest, and mix until well combined.

Prepare the Doughnut Batter

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.

Combine Dry Ingredients

In a deep pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Using a spoon or a small ice cream scoop, drop spoonfuls of batter into the hot oil. Fry in batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes on each side until golden brown.

Fry the Doughnuts

Using a slotted spoon, transfer the doughnuts to a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.

Drain and Cool

In a medium saucepan, whisk together the heavy cream, whole milk, sugar, espresso coffee, vanilla extract, and salt. Heat the mixture over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.

Combine Ingredients

Remove from heat and let the mixture cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.

Chill the Mixture

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

Freeze

In a microwave-safe bowl, combine the semi-sweet chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt the Chocolate

Using a small spoon or a piping bag, drop small dots of the melted chocolate onto a parchment-lined baking sheet to form pearls.

Form the Pearls

Place the baking sheet in the refrigerator for about 30 minutes until the chocolate pearls are firm.

Chill Until Firm

Ricotta cheese

All-purpose flour

Granulated sugar

Baking powder

Salt

Vanilla extract

Lemon zest

Vegetable oil

Heavy cream

Whole milk

Espresso coffee

Semi-sweet chocolate

Coconut oil

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, ground ginger, baking powder, baking soda, ground cinnamon, and salt.

Mix Dry Ingredients

In another bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.

Cream Butter and Sugars

Add the eggs one at a time, mixing well after each addition. Then stir in the grated fresh ginger.

Add Eggs and Ginger

Mix in the molasses and then gradually add the boiling water. The mixture will be thin, which is normal.

Incorporate Molasses and Water

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Combine Wet and Dry Ingredients

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cake

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Heat the Cream

Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod to the cream and let it steep for 15 minutes.

Prepare the Vanilla Bean

In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.

Whisk Egg Yolks and Sugar

Gradually pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks.

Combine Mixtures

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon.

Cook the Custard

Remove from heat, strain if desired, and stir in the pawpaw puree.

Add Pawpaw Puree

Let the creme anglaise cool to room temperature, then refrigerate until ready to serve.

Cool and Serve

While the cake cools, chop the pecans and set aside. You may toast the pecans in a dry skillet over medium heat for added flavor, if desired.

Prepare Toppings

Prepare the coconut flakes by toasting them lightly in the oven or on the stovetop until golden, if desired.

Add Coconut Flakes

Once the ginger cake has cooled, cut it into squares, serve with a drizzle of pawpaw creme anglaise, and top with chopped pecans and coconut flakes.

Assemble the Dish

ground ginger

baking powder

baking soda

ground cinnamon

large eggs

fresh ginger, grated

molasses

boiling water

vanilla bean

large egg yolks

pawpaw puree

pecans, chopped

coconut flakes

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.

Prepare the Custard

In a bowl, whisk together the egg yolks, granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.

Mix the Ingredients

Slowly add the warm cream to the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve into a large measuring cup.

Combine Cream and Egg Mixture

Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until set but still slightly jiggly in the center.

Bake

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Chill

Sprinkle brown sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it's golden and crispy. If you don’t have a torch, place the ramekins under a broiler for a minute or two, watching closely to avoid burning.

Caramelize the Sugar

Preheat your oven to 350°F (175°C). Rinse the pumpkin seeds under cold water, removing any pulp, and pat them dry.