FRESHLY-SQUEEZED ORANGE JUICE

GARDEN HERBS OMELET*

GOLD'N GREENS JUICE

STARBURST SMOOTHIE

PASTRY BASKET

SEAFOOD OMELET*

wild berry marmalade | lemon ricotta (G/D)

BELGIAN WAFFLE

butter croissant | local farm poached eggs hass avocado tender arugula | forx farm gouda

BUTTER CROISSANT BENEDICT*

BLUE PLATE*

pub fare

French-inspired dishes

GOLD FASHION

Lowcountry classics

CHEESE GRITS

SIDEWINDER POMME FRITES & SEA SALT

SC clams new potatoes bok choy smoked trout roe

BUTTER POACHED CATCH*

FRESH MADE ICE CREAM & SORBET

Gin, Creme de Cacao, Amaretto, Carolina Rum Cream, Aromatic Bubble

ALEXANDER'S REVENGE

"Bee's Knees" Gin, Lemon, Palmetto Peach Local Honey

CLARIFIED MILK PUNCH

Peach-Infused Scotch, Grilled Peaches, Cinnamon, Macadamia Milk

DARK HORSE

GOT THE THYME

SIGNATURE COCKTAILS

MEZCAL

ULTRA: Extra Añejo, Exquisiteness of Time

Rinse the oranges (and the quarter lemon if using) under cool running water, rubbing the skin to remove any residue. Pat dry with a clean towel.

Wash and inspect

On a cutting board, roll each orange firmly under your palm on the counter for 10–15 seconds to soften the fruit and release juices. Cut each orange in half crosswise. If using the lemon, cut it in half as well.

Roll and halve

Place a bowl or pitcher beneath your juicer. If using an electric citrus juicer, press each orange half onto the reamer and extract the juice, rotating halves until mostly dry. If using a manual handheld or manual reamer, press and twist each half firmly to extract juice. Repeat with the lemon half if using, adding just enough to brighten the flavor (about 1–2 tablespoons).

Manual or electric juicer

If you prefer pulp-free juice, pour the fresh juice through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing gently on solids to extract remaining liquid. For a pulpy style, skip straining.

Straining (optional)

Taste the juice. If it’s too concentrated, stir in up to 1/4 cup cold water to reach desired consistency. If you prefer sweeter juice, whisk in simple syrup or honey 1 teaspoon at a time to taste (do not add sugar granules directly as they won’t dissolve well in cold juice).

Taste and adjust

Fill glasses with ice cubes if desired. Pour the freshly-squeezed orange juice over ice or into chilled glasses. Serve immediately for best flavor and maximum vitamin C.

Serve chilled

Transfer any leftover juice to an airtight bottle or jar and refrigerate. Use within 24–48 hours for best taste and nutrient retention. Shake gently before serving as natural separation may occur.

Storage

ripe navel or valencia oranges

lemon (optional, for brightness)

cold water (to adjust consistency)

simple syrup or honey (optional, to taste)

ice cubes (optional, for serving)

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with olive oil, 1/2 tsp salt and minced rosemary or thyme on a baking sheet. Spread in a single layer.

Roast for 20–25 minutes, turning once halfway through, until golden and tender. Keep warm while you make the omelet.

If using bacon: cook 2 slices in a skillet over medium heat until crisp. Drain on paper towels and chop. Reserve 1 tsp bacon fat for extra flavor or discard.

In the same skillet, add 1/2 tbs butter or 1 tsp oil over medium heat. Sauté onions 2–3 minutes until translucent. Add mushrooms and cook another 3–4 minutes until browned. If using spinach, add last and wilt (about 1 minute). If using cherry tomatoes, add them at the end and warm for 30–45 seconds. Season vegetables lightly with a pinch of salt and pepper. Transfer vegetables to a plate.

If using country ham, warm it briefly in the skillet for 20–30 seconds per side; remove and keep warm. Crumble or slice as desired.

In a bowl, whisk together 3 large eggs, 2 tbs whole milk, 1 tsp salt and 1/4 tsp black pepper until homogenous and slightly frothy.

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and swirl to coat. Let butter foam but not brown.

Pour the egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds until edges begin to set. With a spatula, gently push set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue this water-like motion for 30–45 seconds until surface is mostly set but still slightly moist.

Evenly distribute your chosen prepared vegetables (mushrooms, spinach, onion, or cherry tomatoes), 2 tbs minced mixed fresh herbs, and chosen protein (bacon or country ham) across one half of the omelet. Sprinkle 1/4 cup shredded cheddar or gruyère, or dot with 2 tbs goat cheese over the filling.

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let cook 30–60 seconds more to melt the cheese and finish cooking through, keeping heat low so it does not overbrown. For a creamier interior, remove from heat while still slightly custardy.

Slide the omelet onto a plate. Season lightly with the extra 1/8 tsp black pepper if desired and garnish with microgreens or extra chopped herbs.

large eggs

whole milk

salt

black pepper

unsalted butter

mushrooms, sliced

fresh spinach, roughly chopped

yellow onion, thinly sliced

cherry tomatoes, halved

mixed fresh herbs (parsley, chives, thyme), finely chopped

cheddar, shredded

goat cheese, softened

gruyère, shredded

bacon, cooked and chopped

country ham, thinly sliced or chopped

black pepper (for finishing)

fingerling potatoes, halved lengthwise

olive oil

fresh rosemary or thyme, minced

microgreens or extra chopped herbs (optional)

Wash all produce thoroughly. Peel and core the pineapple; cut into 1-inch chunks. Core the Fuji apple and cut into quarters (leave the skin on for nutrients). Trim ends of the cucumber and cut into pieces to fit your juicer or blender. Remove tough stems from kale and dandelion greens and roughly chop. Peel and roughly chop the turmeric root (use gloves if concerned about staining). Remove any large stems from mint and set leaves aside.

Prepare produce

Feed pineapple, apple, cucumber, dandelion greens, kale, turmeric, lemon (peeled or juiced), and mint through a centrifugal or masticating juicer according to the manufacturer's instructions. Alternate harder ingredients (pineapple, apple) with leafy greens and turmeric to help extract more juice. Collect juice in a pitcher. If the juice seems thick, stir in up to 1 cup cold water or coconut water to reach desired consistency. Add ice if you want it chilled immediately.

Juice method (juicer)

Place pineapple chunks, quartered apple, cucumber pieces, chopped dandelion greens, kale, turmeric, lemon juice, and mint leaves into a high-speed blender. Add 1 cup cold water or coconut water and blend on high until completely smooth (about 45–60 seconds). Pour mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a bowl or pitcher, using a spoon or spatula to press and extract as much liquid as possible. Discard or reserve the pulp for baking or composting. Add ice to chill if desired.

Blend method (if no juicer)

Taste the juice and adjust brightness or sweetness: add up to 1 more tablespoon lemon juice for more acidity, or a small additional piece of apple or a teaspoon honey/agave if you prefer sweeter (optional). Stir well to combine. If turmeric flavor is too strong, dilute with a little more water/coconut water and re-taste.

Finish and adjust

Pour the GOLD'N GREENS JUICE into two tall glasses, garnish each with a sprig of fresh mint and a thin pineapple or lemon wheel if desired. Serve immediately over ice for best flavor and nutrient freshness.

Serve

Fresh-pressed juice is best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24–36 hours; shake gently before serving. For best color and nutrient retention, fill the container to minimize air exposure.

fresh pineapple, cored and cut into chunks

Fuji apple, cored and quartered (skin on)

English cucumber, cut into pieces

dandelion greens, stems trimmed

curly kale leaves, tough stems removed

fresh turmeric root, roughly chopped (or 1 tsp ground turmeric)

fresh lemon juice (about 1 lemon)

fresh mint leaves, packed

cold water or coconut water (optional, to adjust consistency)

ice (optional)

fine mesh strainer or nut milk bag (optional for a clearer juice)

Wash strawberries, remove the green tops (hull), and measure 1 cup. If using larger berries, quarter them so they blend evenly.

Hull and measure strawberries

Peel the banana and break into chunks so it blends smoothly. For a colder, creamier smoothie, slice and freeze the banana ahead of time.

Prepare banana

Add the strawberries, banana chunks, 1 cup Greek yogurt, and 1 cup milk to a blender. Add 1 tablespoon honey (or maple syrup) and 1 teaspoon fresh lemon juice to brighten the flavor.

Add 1 cup ice for a thicker, chilled texture. If using optional add-ins (0.25 tsp vanilla, 1 tsp chia or ground flax, or 1 scoop protein powder), add them now.

Secure the blender lid and blend on high for 45–75 seconds, or until the mixture is completely smooth and no large fruit pieces remain. Stop and scrape down the sides with a spatula if needed, then blend an additional 10–15 seconds.

Check consistency. If too thick, add 1–2 tablespoons milk at a time and pulse until desired pourable consistency is reached. If too thin, add a few more ice cubes or a small piece of frozen banana and blend briefly.

Pour the smoothie into a 16-ounce glass. Garnish with a strawberry slice and banana slices on top or on the rim if desired.

Serve immediately with a straw. Leftover smoothie can be refrigerated for up to 24 hours but will separate; re-blend or shake before serving.

fresh strawberries, hulled

ripe banana, peeled and broken into chunks

plain Greek yogurt (whole or 2%)

milk (dairy or unsweetened plant milk)

honey or maple syrup

fresh lemon juice

ice cubes

vanilla extract (optional)

chia seeds or ground flaxseed (optional for fiber)

protein powder (optional)

strawberry slice

banana slice

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. Remove pastries from refrigeration and allow to rest at room temperature for 10–15 minutes to take the chill off (this improves flakiness when warming).

Preheat and arrange

Place the croissants, pain au chocolat, almond croissants, danishes, raisin swirls and scones on the lined sheet, spacing them so warm air circulates. Warm in the preheated oven for 6–8 minutes for croissants and pain au chocolat, 8–10 minutes for almond croissants and danishes, and 5–7 minutes for scones. Watch carefully so they reheat through and regain a light crisp exterior without browning too much.

Warm pastries gently

If desired, lightly brush fruit danishes with honey using the pastry brush during the last 1–2 minutes of warm-up for a glossy finish. For almond croissants, sprinkle toasted sliced almonds immediately after warming so they adhere to any residual glaze or butter.

Optional glaze for shine

Remove pastries from oven and transfer to a warm serving basket or platter lined with parchment. Keep covered loosely with a clean tea towel for 2–3 minutes to retain warmth while finishing accompaniments.

Soften cultured butter to spreadable consistency (if chilled, let sit 10–15 minutes at room temperature). Spoon into one ramekin and smooth top; dust lightly with powdered sugar for a delicate finish if desired.

Prepare cultured butter

Spoon apricot preserve into one ramekin and raspberry preserve into another. Place clotted cream or crème fraîche in a third ramekin. Position honey in the fourth ramekin or a small pourer for easy drizzling.

Arrange preserves and cream

Wash and dry fresh berries. Place berries in a small bowl or arrange them on the platter around the pastries. Tuck mint sprigs and lemon wedges alongside for color and optional brightening of flavors.

Assemble fruit and garnish

Line the warmed serving basket or platter with parchment or wax liners. Arrange the warmed pastries attractively — group by type so guests can easily see options (croissants together, chocolate pastries together, danishes together, scones to one side).

Place ramekins of cultured butter, preserves, clotted cream, and honey evenly around the basket for easy access. Sprinkle toasted sliced almonds over almond croissants and a few on the platter near the preserves for texture cues.

Garnish the platter with fresh berries, mint sprigs, and lemon wedges. Provide small serving tongs or pastry forks and butter knives for spreading.

Serve immediately while pastries are warm. Re-warm additional pastries in short 2–4 minute bursts at 120–150°C (250–300°F) if needed during service, monitoring so they do not overbrown.

croissants (buttery, plain)

pain au chocolat

almond croissants

fruit danishes (assorted: apricot/cheese/berry)

mini raisin swirls (escargot)

scone (plain or fruit)

cultured butter (softened)

fruit preserves (apricot and raspberry, separate jars)

honey

clotted cream or crème fraîche

powdered sugar

toasted sliced almonds

fresh berries (strawberries, blueberries, raspberries)

fresh mint sprigs

lemon wedges

small ramekins (for butter, preserves, cream)

wax/parchment paper liners

pastry brush

heated serving basket or platter

Place fingerling potatoes in a small pot, cover with cold water and pinch of salt. Bring to a simmer and cook until tender, about 12–15 minutes depending on size. Drain, cool slightly, then halve lengthwise. Keep warm.

Boil and prep fingerlings

Heat 1 tsp olive oil in a small skillet over medium-high heat. Add cherry tomatoes and a pinch of salt. Cook, shaking the pan occasionally, until skins blister and tomatoes soften, about 3–4 minutes. Remove and set aside.

Blister tomatoes

In the same skillet, add 1/2 tbsp olive oil over medium heat. Add sliced mushrooms and zucchini, season with 1/8 tsp salt and a pinch of pepper. Sauté until tender and any released moisture has evaporated, about 4–5 minutes. Remove and keep warm with potatoes and tomatoes.

Sauté mushrooms and zucchini

If using pre-cooked shrimp and crab, briefly warm them in the skillet with the vegetables for 30–60 seconds just to heat through; do not overcook. Toss gently and remove from pan.

Warm seafood

In a bowl, crack the eggs and add milk, 1/2 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 20–30 seconds).

Whisk eggs

Heat an 8–10 inch nonstick skillet over medium heat. Add unsalted butter and 1/2 tbsp olive oil. Once butter foams but before browning, tilt the pan so the fat coats the surface.

Heat pan

Pour the eggs into the pan and allow them to set at the edges for 10–15 seconds. Using a heat-proof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly custardy, about 60–90 seconds.

Cook eggs

Evenly distribute the warmed seafood, sautéed mushrooms and zucchini, halved fingerling potatoes, and blistered tomatoes over one half of the omelet. Sprinkle crumbled Split Creek Farm feta over the fillings (about 1 oz). Add the baby arugula and a few slices of avocado on top of the fillings.

Add fillings

Using the spatula, gently fold the empty half of the omelet over the filled half. Let it cook for another 20–30 seconds to warm through. Carefully slide the omelet onto a warm plate, seam side down.

Fold and finish

Sprinkle the omelet with chopped chives and dill. Drizzle 1 tsp extra-virgin olive oil over the top, squeeze the lemon wedge lightly over the omelet to brighten flavors, and season with additional salt and pepper to taste.

Garnish

Serve immediately with remaining avocado slices and a small side of extra arugula if desired.

Freshly-squeezed Orange Juice

Garden Herbs Omelet*

Gold'n Greens Juice

Starburst Smoothie

Pastry Basket

Seafood Omelet*

Belgian Waffle

Butter Croissant Benedict*

Blue Plate*

Pub Fare

French-inspired Dishes

Gold Fashion

Lowcountry Classics

Cheese Grits

Sidewinder Pomme Frites & Sea Salt

Butter Poached Catch*

Fresh Made Ice Cream & Sorbet

Alexander's Revenge

Clarified Milk Punch

Dark Horse

Got The Thyme

Signature Cocktails

Mezcal

Ultra: Extra Añejo, Exquisiteness Of Time