Fluffy scrambled eggs, expertly whipped to creamy perfection, served warm for a delightful breakfast experience.

SCRAMBLED EGGS

VANILLA CRÈME BRÛLÉE

A refreshing medley of creamy yogurt topped with vibrant seasonal berries and crunchy granola for a perfect balance of flavors and textures.

YOGURT, BERRIES AND GRANOLA

Crispy golden breakfast potatoes seasoned to perfection, providing a hearty and flavorful start to your day.

BREAKFAST POTATOES

Chicken Wings

Cheese Curds

Classic deviled eggs, perfectly boiled and filled with a creamy mixture of yolks, mayonnaise, mustard, and a sprinkle of paprika for a delightful appetizer.

Deviled Eggs

Savor the rich and creamy flavors of our DELI CHEESE, expertly crafted for the perfect balance of taste and texture in every bite.

DELI CHEESE

Delicately smoked salmon, featuring rich flavors and a melt-in-your-mouth texture, served with a zesty lemon caper sauce.

SMOKED SALMON

Rock Shrimp + Old Bay French Fries

A refreshing blend of protein-packed quinoa, crisp vegetables, and tangy feta cheese, tossed in a zesty lemon-olive oil dressing for a vibrant Mediterranean experience.

MEDITERRANEAN QUINOA SALAD

Ham & Cheese Sandwich

Tangerine Olives + Truffle Popcorn + Mixed Nuts

Snack Tray

Pineapple Chutney, Brown Butter Ice Cream

PINEAPPLE BROWN SUGAR CAKE

Black Beans, Tomato, Corn, Bell Pepper, Chipotle Sour Cream

Southwest Veggie Wrap

French Fries

Cry Baby Craigs, Honey, Pickles, Bibb Lettuce, Garlic Aioli

Chicken Sandwich

A vibrant medley of seasonal vegetables, expertly roasted to enhance their natural sweetness and served with a drizzle of herb-infused olive oil.

ROASTED VEGETABLES

Savor the rich, savory flavor of our breakfast sausage, expertly seasoned and crafted to deliver a hearty start to your day.

BREAKFAST SAUSAGE

A vibrant assortment of seasonal fresh fruits, expertly curated to delight your palate with their natural sweetness and refreshing flavors.

FRESH FRUIT

Fish Sandwich

Chocolate Mousse, Whipped Mascarpone, Oreos

Dirt Cake

Roasted Cauliflower

Tuna Salad Sandwich

Crack the eggs into a mixing bowl. Add milk, salt, and a pinch of black pepper. Whisk together until well combined.

Prepare the Ingredients

In a non-stick skillet, melt the butter over medium heat.

Heat the Pan

Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula. Continue cooking, stirring occasionally, until the eggs are softly set but still slightly runny.

Cook the Eggs

Remove from heat and let the residual heat finish cooking the eggs. If using, sprinkle with chopped chives before serving. Enjoy your scrambled eggs!

Finish and Serve

Eggs

Milk

Butter

Salt

Black Pepper

Chives (optional)

In a saucepan, heat the heavy cream over medium heat. Scrape the seeds from the vanilla bean and add both the seeds and the bean pod to the cream. Bring to a simmer, then remove from heat and let steep for 15 minutes.

Prepare the Vanilla Custard

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

Mix Egg Yolks

Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

Combine Mixtures

Preheat the 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 halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

Chill

Before serving, sprinkle a thin layer of raw sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don't have a torch, you can place the ramekins under a broiler for a few minutes.

Caramelize the Sugar

Garnish with fresh berries and mint leaves. Serve immediately.

Serve

heavy cream

granulated sugar

vanilla bean

egg yolks

salt

raw sugar

fresh berries (strawberries, blueberries, raspberries)

fresh mint leaves

In a mixing bowl, scoop out the Greek yogurt. If you want a sweeter yogurt, add honey or maple syrup and mix well.

Prepare the Yogurt Base

In serving glasses or bowls, start by adding a layer of yogurt at the bottom.

Layer the Ingredients

Add a layer of mixed berries on top of the yogurt.

Add Berries

Sprinkle a layer of granola over the berries.

Add Granola

Repeat the layers until the glasses or bowls are filled, finishing with a layer of granola on top.

Repeat Layers

Top with chia seeds and garnish with mint leaves if desired.

Garnish

Greek yogurt

Mixed berries (strawberries, blueberries, raspberries)

Granola

Honey or maple syrup

Chia seeds

Mint leaves (optional for garnish)

Wash and scrub the russet potatoes, then cut them into 1-inch cubes.

Prep the Potatoes

Preheat Oven

In a large bowl, toss the potato cubes with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

Bake the Potatoes

Remove the potatoes from the oven and garnish with chopped fresh parsley and sliced green onions before serving.

Russet potatoes

Olive oil

Garlic powder

Paprika

Dried oregano

Black pepper

Fresh parsley

Green onions

Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels and place them in a large bowl.

Prepare the Chicken Wings

Add olive oil, salt, black pepper, lemon zest, garlic powder, and lemon juice to the bowl. Toss the wings until they are well coated.

Season the Wings

Spread the wings out on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until they are crispy and cooked through.

Bake the Wings

In a small saucepan, melt the butter over medium heat. Add lemon zest and lemon juice to the melted butter, stirring to combine. Season with additional salt and black pepper to taste.

Make the Lemon Pepper Glaze

Once the wings are done baking, remove them from the oven and drizzle the lemon pepper glaze over them. Toss to coat evenly.

Glaze the Wings

Serve the wings hot, with ranch dressing on the side for dipping.

Serve with Ranch

Chicken wings

Lemon zest

Lemon juice

Ranch dressing

Set up a breading station by placing the flour, beaten eggs, and bread crumbs in three separate shallow bowls.

Prepare the Breading Station

In the bread crumbs, add salt, black pepper, garlic powder, and onion powder. Mix well to combine.

Season the Breading

Dip each cheese curd first into the flour, shaking off excess, then into the beaten eggs, and finally coat in the seasoned bread crumbs. Ensure each curd is well coated.

Bread the Cheese Curds

In a deep pan or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded cheese curds to the hot oil in batches, frying until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Curds

Serve hot with ranch dressing for dipping.

Wisconsin cheese curds

all-purpose flour

eggs

bread crumbs

black pepper

garlic powder

onion powder

oil for frying

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-14 minutes.

Hard Boil the Eggs

After the eggs have finished cooking, transfer them to an ice bath or run them under cold water to cool for about 5-10 minutes. This will make peeling easier.

Cool the Eggs

Once cooled, carefully peel the eggs under running water to help remove the shells. Pat them dry with a paper towel.

Peel the Eggs

Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.

Prepare the Filling

Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or a plastic bag with a corner cut off for a neater filling.

Fill the Egg Whites

Sprinkle paprika over the filled eggs for garnish. Optionally, you can chop fresh chives or parsley and sprinkle on top. Serve immediately or refrigerate until ready to serve.

Garnish and Serve

large eggs

mayonnaise

Dijon mustard

white vinegar

paprika

fresh chives or parsley (optional)

Begin by slicing the Cheddar, Swiss, and Provolone cheese into thin slices.

Cheese Preparation

In a small bowl, soften the cream cheese and mix it until smooth. You can add herbs or spices to enhance the flavor if desired.

Cream Cheese Spread

On a serving platter, arrange the sliced cheeses in an inviting manner. You can fan them out or stack them, depending on your preference.

Assembly

Serve the cheese platter with crackers, bread, or fresh fruits as accompaniments for a delightful deli cheese experience.

Serving

Cheddar Cheese

Swiss Cheese

Provolone Cheese

Cream Cheese

Thinly slice the red onion and chop the fresh dill. Cut the lemon into wedges.

Spread a generous layer of cream cheese on each bagel or cracker. Top with slices of smoked salmon.

Assemble the Dish

Sprinkle the chopped dill and capers over the smoked salmon. Add slices of red onion for extra flavor.

Add Toppings

Serve with lemon wedges on the side for squeezing over the top. Enjoy!

Smoked salmon

Cream cheese

Capers

Red onion

Fresh dill

Lemon

Bagels or crackers

Serve the hot Old Bay French fries with the cooked rock shrimp on top. Serve with ketchup on the side.

Plate the Dish

ketchup

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

Cook the Quinoa

While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the Kalamata olives.

Prepare the Vegetables

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.

Combine Ingredients

Drizzle the salad with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine all ingredients.

Dress the Salad

Serve the Mediterranean quinoa salad chilled or at room temperature.

Scrambled Eggs

Vanilla Crème Brûlée

Yogurt, Berries And Granola

Breakfast Potatoes

Chicken Wings

Cheese Curds

Deviled Eggs

Deli Cheese

Smoked Salmon

Rock Shrimp + Old Bay French Fries

Mediterranean Quinoa Salad

Ham & Cheese Sandwich

Snack Tray

Pineapple Brown Sugar Cake