dry rubbed CHICKEN, buffalo, BITES BBQ, hot choice honey of 2 dipping parmesan, sauces sweet thai chili, 100 proof Habanero

SMOKED BUTTERMILK WINGS FRIED

toasted baguette, bacon, BBQ sauce, cheddar cheese, lettuce, red onion, mayo

HALF SMOKED TURKEY BREAST MELT

SCOOP OF CHICKEN SALAD

Chopped Chicken

Chicago Cake Allan Sandwich

The Chicken Mother Salad Clucker Sandwich

Mixed Classic Green Caesar Salad

Spinach Salad

Crab Chicken Turkey Soup

Green Tomatoes

Blackened and Seared Fried Oysters

Smoked Buttermilk Wings

Buttermilk Fried Chicken

Smoked Turkey Breast Scoop of Melt Chicken

custom blend of chuck, brisket & short rib, brioche bun, bacon, fried egg, provolone & mayo

BRUNCH BURGER *

BRUNCH

chicken breast tossed in hot honey, served on a toasted brioche bun

HOT BUTTERMILK FRIED CHICKEN SANDWICH

branch potatoes, cheddar cheese, cowboy butter, topped with a sunny side egg

Grilled Cowboy Steak Medallions

fried chicken bites, pearl sugared waffle, butter, syrup

Buttermilk Chicken & Waffles

layered with pimento cheese, bacon, arugula, hot honey drizzle

Fried Green Tomatoes

Maple Bacon Wings

vodka, spicy bloody mary mix, horseradish, old bay salted rim

Bloody Mary

THREE BACON

SUGARED WITH BUTTER AND SYRUP

Pat the wings very dry with paper towels. If whole wings are used, separate tips and discard or save for stock; separate flats and drumettes if not already separated.

Trim and dry

In a large bowl or resealable bag combine buttermilk, 100 proof bourbon (optional), 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the wings and submerge. Cover and refrigerate at least 4 hours or overnight for best flavor and tenderization.

When ready to proceed, remove wings from fridge and let sit at cool room temperature for 20–30 minutes while you prepare rub and dredge.

In a small bowl whisk together smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, cayenne, 1 tsp salt and 1/2 tsp black pepper. Taste a tiny pinch to check heat/salt and adjust if desired.

Remove wings from the buttermilk, letting excess drip off. Place wings into a shallow tray and sprinkle the dry rub evenly over all sides. Use your hands or tongs to rub the mixture into the skin so it adheres. Let sit 10–15 minutes to set while you preheat smoker/fryer oil.

Preheat smoker to 200–225°F (93–107°C). Arrange rubbed wings in a single layer on the rack. Smoke 30–45 minutes until they take on a light smoke color and internal temperature reaches 140–150°F (60–66°C). Smoking at low temperature imparts flavor without cooking fully (they will finish in the fryer). Remove and let rest 5 minutes.

While wings are smoking or resting, heat oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Use enough oil for the wings to float with at least 1–1.5 inches depth. Clip-on thermometer recommended.

In a large bowl mix flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp black pepper. This produces a light, crisp crust.

Working in batches (do not overcrowd), dredge smoked wings in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry wings at 350°F for 6–8 minutes per batch until golden brown and internal temperature reaches 165–170°F (74–77°C). For extra-crispy finish, remove briefly, rest 1–2 minutes, then return to oil at 375°F for 30–60 seconds. Transfer cooked wings to a wire rack set over a sheet pan to drain; do not stack (keeps crispness).

If making the parmesan dipping sauce: whisk together mayonnaise, sour cream (or Greek yogurt), grated Parmesan, lemon juice, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Chill until service.

Warm Buffalo sauce and Bites BBQ sauce separately in small saucepans or microwave-safe bowls to a pourable temperature (do not boil). Stir in 1 tbsp 100-proof habanero into the Buffalo sauce if you want a very spicy option; alternatively serve habanero sauce on the side so guests can choose heat level. Combine honey with a teaspoon of warm Buffalo or BBQ sauce to make the honey dip option if desired.

To serve traditional buffalo-style: place a batch of hot fried wings in a large bowl, pour 1/2 cup Buffalo sauce over them (or amount to coat), toss gently to coat. For BBQ style: toss another batch with Bites BBQ sauce. For dry-rubbed/crisp presentation: leave a batch un-sauced and serve sauces on the side for dipping.

Arrange wings on a platter. Sprinkle chopped parsley or chives over sauced or dry-rubbed wings for color. Offer lemon wedges and all dipping sauces: parmesan sauce, sweet chili, honey, and 100-proof habanero on the side labeled for heat.

Serve immediately so wings remain hot and crisp. Recommend 6–8 wings per person as a main (depending on appetite) or 4–6 as an appetizer.

whole chicken wings (drumettes + flats)

buttermilk

100 proof bourbon (or water for non-alcohol)

kosher salt

black pepper, freshly ground

smoked paprika

brown sugar, packed

garlic powder

onion powder

ground cumin

cayenne pepper

extra kosher salt (for rub)

freshly ground black pepper (for rub)

all-purpose flour

cornstarch

baking powder

salt (for dredge)

black pepper (for dredge)

neutral frying oil (vegetable, canola, or peanut)

Buffalo sauce (store-bought or homemade)

Bites BBQ sauce (sweet & smoky style)

Honey (for honey dip)

100 proof habanero sauce (very spicy) or 100-proof habanero-infused vinegar

Parmesan dipping sauce (see note)

Sweet chili dipping sauce

mayonnaise

sour cream or Greek yogurt

grated Parmesan cheese

lemon juice

garlic, minced

salt

black pepper

chopped fresh parsley or chives

lemon wedges

Preheat oven to 375°F (190°C) or set a skillet over medium heat. Split the baguette lengthwise and spread the softened butter evenly on both cut sides.

Preheat and prepare baguette

Place the buttered baguette cut-side up on a baking sheet and toast in the oven for 6–8 minutes until golden and slightly crisp. If using a skillet, toast cut sides for 2–3 minutes per side until golden. Remove and set aside.

If bacon is not already cooked, cook 3 slices in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels. Reserve a little bacon fat in the pan if desired for warming the turkey (optional).

Warm the sliced half-smoked turkey breast in the same skillet over medium-low heat for 2–3 minutes, just until heated through and slightly caramelized at the edges. If you reserved bacon fat, use a teaspoon to coat the pan for extra flavor. Season turkey lightly with salt and freshly ground black pepper to taste.

Mix mayonnaise and barbecue sauce together in a small bowl until evenly combined.

On the bottom half of the toasted baguette, spread about two-thirds of the mayo-BBQ mixture (approximately 1 1/2 tbs). Arrange the warm turkey slices evenly over the sauce.

Place the cheddar slices over the turkey while it is still warm so the cheese will soften slightly. If you want the cheese melted, place the assembled bottom half under the broiler for 1–2 minutes until cheese is just melted—watch carefully to avoid burning.

Layer the crisp bacon slices on top of the cheese, then add the red onion rings and lettuce leaves. Spread the remaining mayo-BBQ mixture on the top half of the baguette.

Close the sandwich, press gently to compact, and slice into 2 portions (or as desired).

Serve immediately while turkey and cheese are warm. Offer extra barbecue sauce or mayo on the side if desired.

half smoked turkey breast, thinly sliced

toasted baguette (split lengthwise, about 10–12")

bacon, cooked until crisp

cheddar cheese, sliced

lettuce leaves, washed and dried

red onion, thinly sliced into rings

barbecue sauce (your preferred style)

unsalted butter, softened (for toasting baguette)

If you don't have pre-cooked chicken, poach or roast 1 large chicken breast (about 10–12 oz) or use leftover chicken. To poach: place breast in a saucepan, cover with water or low-sodium broth, add a bay leaf and a pinch of salt, bring to a simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Drain and cool, then shred with two forks until you have about 2 cups shredded chicken.

Prepare chicken

In a medium mixing bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (if using). Add 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt, 1/4 teaspoon black pepper. Whisk until smooth.

Add the shredded chicken, 1/2 cup finely diced celery, 2 tablespoons finely minced red onion, 2 tablespoons pickle relish (or diced dill pickle), and 1 tablespoon chopped fresh parsley to the dressing. Stir gently to combine so chicken is coated but not mashed.

Taste and adjust seasoning: add up to 1/4 teaspoon more salt or pepper if needed, 1/4 teaspoon celery salt if you like, and 1/2 teaspoon sugar or honey if you prefer a touch of sweetness. Chill the chicken salad in the refrigerator for at least 15 minutes to let flavors meld (up to 2 hours).

Divide 4 cups mixed salad greens between two plates (about 2 cups per plate) and arrange evenly. Scatter 1/2 cup halved cherry tomatoes and 1/2 cup thin cucumber slices over the greens.

Using an ice cream scoop or large spoon, place a generous scoop (about 1 cup) of the chilled chicken salad on top of the bed of greens on each plate. Alternatively, serve a single large scoop for one generous portion.

Optional: drizzle 1 teaspoon olive oil over greens, squeeze a lemon wedge over the chicken salad, and garnish with an extra sprinkle of chopped parsley.

Serve immediately. Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.

Cooked shredded chicken

Mayonnaise

Plain Greek yogurt (optional, to lighten)

Celery, finely diced

Red onion, finely minced

Sweet pickle relish or diced dill pickle

Fresh parsley, chopped

Dijon mustard

Lemon juice

Salt

Black pepper

Celery salt (optional)

Sugar or honey (optional, to balance)

Mixed salad greens (spring mix, romaine, or similar)

Cherry tomatoes, halved

Cucumber, thinly sliced

Lemon wedges (for serving)

Olive oil (optional drizzle)

Trim any visible fat from the chicken breasts. Pat them dry with paper towels.

Prep chicken

In a bowl, combine 1 tbsp olive oil, 1 tsp lemon juice, crushed 1 garlic clove, 3 tsp salt, and 1 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts. Let sit at room temperature for 10 minutes (or refrigerate up to 2 hours).

Marinate

Heat a heavy skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray. Cook the chicken breasts 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and exterior is golden. Alternatively, bake at 400°F (200°C) for 18-22 minutes until cooked through. Remove from heat and let rest 8 minutes.

Cook chicken

Once rested, transfer chicken to a cutting board and chop into small, roughly 1/4- to 1/2-inch pieces (or finely shred with two forks), depending on desired texture for a 'chopped chicken' salad.

Chop

While chicken cooks or rests, finely dice 1/4 cup red onion, 1/4 cup celery, and 1/4 cup red bell pepper. Thinly slice 2 scallions and chop 2 tbsp parsley. Place all vegetables in a mixing bowl.

In a separate small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp smoked paprika, 1/4 tsp celery seed, and 1/2 tsp lemon zest until smooth.

Taste the dressing and adjust seasoning with additional salt and pepper if needed. The dressing should be creamy with a mild tang and a hint of sweetness.

Add the chopped chicken to the bowl with the vegetables. Pour the dressing over the chicken and vegetables and gently fold until everything is evenly coated. Taste and adjust salt, pepper, or a squeeze of lemon if desired.

Serve chilled or at room temperature on toasted baguette slices, sandwich bread, or wrapped in lettuce leaves. Garnish with additional chopped parsley or a sprinkle of smoked paprika if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

boneless skinless chicken breasts

olive oil

garlic

red onion

celery

red bell pepper

scallions (green onions)

flat-leaf parsley

Greek yogurt (plain, 2% or full-fat)

honey

celery seed

lemon zest

salt & pepper (to taste)

baguette or sandwich bread / lettuce leaves

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; lightly flour the sides or dust with cocoa powder.

Prepare and preheat

Whisk together the dry ingredients: in a large bowl, sift or whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until uniformly combined.

Combine wet ingredients: in a medium bowl, whisk the eggs, whole milk, vegetable oil and vanilla extract until smooth.

Make the batter: add the wet mixture to the dry ingredients and stir until just combined. Pour in the boiling water gradually while stirring (batter will be thin) until incorporated. Scrape the bowl to ensure no pockets of dry flour remain.

Divide and bake: divide batter evenly between the two prepared pans (about 2 1/2 cups per pan). Smooth tops and bake on the center rack for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Cool the layers: remove cakes from oven and let cool in pans for 10 minutes. Run a thin knife around the edge to loosen, invert onto cooling racks, remove parchment, and cool completely (at least 1 hour) before assembling.

Heat cream: place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, warm the 3/4 cup heavy cream over medium heat until it just begins to simmer (small bubbles at the edge), then pour over the chocolate.

Make ganache: let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 tablespoon unsalted butter until incorporated. If the ganache is too thin for spreading, let it cool at room temperature 30–45 minutes to thicken; you can chill briefly, stirring every 5–10 minutes until spreadable.

Beat the butter: in a large mixing bowl or stand mixer fitted with the paddle (or whisk) attachment, beat the room-temperature unsalted butter on medium speed until creamy, about 1–2 minutes.

Add sugar: reduce speed to low and add the sifted confectioners' sugar, 1 cup at a time, scraping the bowl between additions. After all sugar is incorporated, increase speed to medium and beat for 1 minute to lighten.

Add liquids and chocolate: with mixer on low, add the 1/2 cup heavy cream, vanilla extract and salt. Then pour in the melted dark chocolate and continue beating on medium-high until the buttercream is smooth, fluffy and spreadable, about 2–3 minutes. If too stiff, add 1 tablespoon cream; if too loose, add 1/4 cup powdered sugar and beat to adjust consistency. Taste and adjust salt or vanilla as desired.

Level and brush: if cake layers have domes, level them with a serrated knife or cake leveler so they stack evenly. Lightly brush the cut surfaces with the cooled espresso (about 2 tablespoons per layer) to add moisture and a coffee-chocolate lift.

First layer: place the first cake layer, cut-side up, on a cake board or serving plate. Spread a generous even layer (about 3/4 cup) of the cooled, thickened chocolate ganache over the top, leaving 1/4 inch from the edge.

Middle buttercream: pipe or spread about 1 1/2 cups of the Chicago buttercream over the ganache layer in a thin even layer to create contrast and structure.

Second layer: invert the second cake layer (cut-side down) onto the buttercream. Press lightly to adhere. Apply a thin crumb coat of buttercream around the sides and top (about 1/2 cup) and refrigerate 20 minutes to set.

Final frosting: remove cake from refrigerator and apply remaining buttercream to fully cover top and sides, smoothing with a bench scraper or offset spatula for clean edges. If you like a layered look, pipe decorative swirls around the top edge.

Finish with chocolate: sprinkle chocolate shavings or sprinkles over the top and around the base. Optionally, drizzle a little extra melted chocolate over the top for sheen. Chill the cake 30 minutes to set before slicing for cleaner cuts.

Serve: bring cake to room temperature 20–30 minutes before serving for optimal texture. Slice with a sharp knife warmed under hot water and wiped dry between cuts.

granulated sugar

unsweetened cocoa powder

baking soda

fine salt

large eggs

whole milk

vegetable oil

boiling water

vanilla extract

unsalted butter, room temperature

confectioners' sugar (powdered sugar), sifted

heavy cream

melted dark chocolate

semisweet chocolate chips

unsalted butter

espresso or strong coffee, cooled

chocolate shavings or sprinkles

If you don't have cooked chicken, poach 2 boneless skinless chicken breasts in gently simmering salted water for 12–15 minutes until cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then shred or dice into bite-sized pieces. Measure 3 cups.

In a medium mixing bowl combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, and 1 tablespoon Dijon mustard. Whisk until smooth.

Add 1/2 cup finely diced celery, 3 tablespoons minced red onion, 3 tablespoons chopped dill pickles (or relish), 2 tablespoons chopped parsley, and the shredded chicken to the dressing. Stir to coat evenly.

Season the mixture with 1 tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning: add more salt, pepper or lemon for brightness.

Fold in 1/4 cup roughly chopped toasted pecans or walnuts and 1/2 cup diced apple gently so they remain distinct in the salad. These add-ins bring crunch and sweet-tart contrast; add them last to avoid sogginess.

Split the 4 brioche buns or ciabatta rolls and spread a thin layer of butter (about 1/2 tablespoon per side) on the cut faces.

Toast the buttered sides in a skillet over medium heat until golden and crisp, about 2 minutes per side, or place under a broiler for 1–2 minutes. Remove and keep warm.

Arrange 1/2 cup of baby arugula or lettuce on the bottom half of each bun (about 1/2 cup per sandwich), then place two tomato slices on top of the greens.

Divide the chicken salad evenly among the 4 sandwiches (about 3/4 cup per sandwich). Mound it onto the tomato and greens.

Smoked Buttermilk Wings Fried

Half Smoked Turkey Breast Melt

Scoop Of Chicken Salad

Chopped Chicken

Chicago Cake Allan Sandwich

The Chicken Mother Salad Clucker Sandwich

Mixed Classic Green Caesar Salad

Spinach Salad

Crab Chicken Turkey Soup

Green Tomatoes

Blackened And Seared Fried Oysters

Smoked Buttermilk Wings

Buttermilk Fried Chicken

Smoked Turkey Breast Scoop Of Melt Chicken

Brunch Burger *

Brunch

Hot Buttermilk Fried Chicken Sandwich

Grilled Cowboy Steak Medallions

Buttermilk Chicken & Waffles

Fried Green Tomatoes

Maple Bacon Wings

Bloody Mary

Three Bacon

Sugared With Butter And Syrup