DiRoNA Badge - Silver - 2025

Awarded Restaurant

(7 EA) CARROT-GRAPE SLAW/THAI SAUCE/SCALLIONS

CRISPY CHICKEN BITES

BEER BATTERED Pickle SPEARS

SWEDISH MEATBALLS

GOUDA & GRAPES

THREE ONION DIP

Fried Strawberry

Toasted Almonds/Lime Gel/Blueberries/Coconut Gelato

Coconut-Chocolate Bar

Spanish sweet potatoes/bok choy, sofrito/heirloom carrots/onion demi

Chile & Cocoa Rubbed Flank Steak

Ratatouille of local squash, braised greens/sauce choron, potato nest

Parmesan & Herb Topped Salmon

Spiced risotto/French beans, mushroom sauté/fried salsify

Chicken Marsala

Buttermilk dressings/mixed greens, pickled red onions & okra (optional crab cake supplement: 15)

Fried Green Tomato Salad

Sorbet Flight

Berry compote, hazelnut granada, bourbon-vanilla custard.

Bread Pudding

Heirloom carrots, tomato, bourbon cheddar, lemon-herb vinaigrette, radish, hearts of palm.

Tuscan Farmer Salad

Vegetables prepared (pickled, grilled, roasted, marinated) presented with sweet potato chips and assorted jams.

From the Garden

French Beans, Sweet Peppers, Tomato Risotto, Tomato Vinaigrette

A Study of Mushrooms

Forest Mushrooms, Spinach, Tomato, Basil Crisp

Sardinian Gnocchi

Wild Rice

Brussels Sprouts, Heirloom Carrots, Red Pepper Coulis

Tofu a la Plancha

Herb Risotto, Broccoli, Carrot Gastrique, Peperonata

Sumac Dusted Eggplant

Toasted Almond, Pear-Hibiscus Vinaigrette, Baby Kale, Pickled Blueberry

Gautumn Berry Salad

Pickled, Grilled, Roasted Marinated, Presented with Sweet Potato Chips and Assorted Jams

Vegetables Prepared

In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Mix well. Add the chicken breasts and ensure they are fully coated. Cover and refrigerate for at least 30 minutes.

Marinate Chicken

While the chicken is marinating, preheat your grill to medium-high heat.

Preheat Grill

Remove chicken from marinade and discard the marinade. Place chicken breasts on the grill and cook for about 6-7 minutes on each side or until fully cooked through and internal temperature reaches 165°F (75°C).

Grill Chicken

While the chicken is grilling, prepare the asparagus and cherry tomatoes. Toss them in olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven at 400°F (200°C) for about 10-15 minutes.

Prepare Sides

Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the asparagus and cherry tomatoes. Drizzle balsamic vinegar over the vegetables and sprinkle with Parmesan cheese before serving.

Serve

Chicken Breast

Olive Oil

Garlic Cloves

Fresh Rosemary

Lemon Juice

Salt

Black Pepper

Asparagus

Cherry Tomatoes

Balsamic Vinegar

Parmesan Cheese

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create the marinade.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Trim the asparagus and halve the cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper.

Prepare the Vegetables

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

In the last 5 minutes of cooking, add the asparagus and cherry tomatoes to the grill. Cook until the vegetables are tender and slightly charred.

Grill the Vegetables

Plate the grilled chicken with asparagus and cherry tomatoes. Top with grated Parmesan cheese.

If desired, sprinkle fresh basil leaves and lemon zest over the dish before serving.

Add Garnish

Garlic

Basil Leaves

Lemon Zest

Cut the chicken breasts into bite-sized pieces, about 1 inch each.

Prepare the Chicken

In one bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another bowl, whisk together the egg and milk.

Set Up Breading Station

Dredge each chicken piece in the flour mixture, then dip it in the egg mixture, and finally coat it in the flour mixture again. Ensure each piece is evenly coated.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Chicken

In a large bowl, combine shredded carrots, halved grapes, and sliced red cabbage.

Prepare the Slaw

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.

Make the Dressing

Pour the dressing over the slaw mixture and toss until everything is well coated. Adjust seasoning with salt and pepper to taste.

Combine Ingredients

In a small bowl, whisk together soy sauce, lime juice, honey, sriracha, minced garlic, and grated ginger.

Make the Sauce

On a serving plate, place a generous serving of carrot-grape slaw. Top with crispy chicken bites, drizzle with Thai sauce, and garnish with chopped scallions.

boneless, skinless chicken breasts

all-purpose flour

cornstarch

milk

salt

black pepper

garlic powder

paprika

vegetable oil

shredded carrots

red grapes, halved

red cabbage, thinly sliced

mayonnaise

apple cider vinegar

honey

soy sauce

lime juice

sriracha sauce

garlic, minced

ginger, grated

scallions, chopped

Drain the pickle spears from the jar and pat them dry with paper towels to remove excess moisture. Set aside.

Prepare the Pickles

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk together until well blended.

Mix Dry Ingredients

Slowly pour in the beer while whisking continuously to prevent lumps from forming. Mix until the batter is smooth and has a consistency similar to pancake batter.

Add Beer

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter – it should sizzle and rise to the surface.

Heat Oil

Dip each pickle spear into the beer batter, ensuring it is fully coated. Allow any excess batter to drip off.

Batter the Pickles

Carefully place the battered pickle spears into the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes, or until golden brown and crispy.

Fry the Pickles

Once cooked, remove the fried pickle spears from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with your favorite dipping sauce.

Drain and Serve

Pickle spears

All-purpose flour

Cornstarch

Baking powder

Beer

Black pepper

Garlic powder

Onion powder

Vegetable oil

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, black pepper, nutmeg, and parsley. Mix until well combined.

Using your hands, shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.

Form Meatballs

In a large skillet, heat a bit of oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook Meatballs

In the same skillet, add the butter and heat over medium-high heat. Add the sliced forest mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.

Sauté Mushrooms

Sprinkle the flour over the mushrooms and stir to combine. Cook for another minute, then gradually add the beef broth, stirring constantly until the sauce thickens.

Make Sauce

Stir in the heavy cream, soy sauce, and Dijon mustard. Simmer for 2-3 minutes until heated through. Return the meatballs to the skillet and coat them in the sauce.

Finish Sauce

Preheat the oven to 400°F (200°C). Arrange the focaccia slices on a baking sheet and brush with olive oil. Sprinkle with salt and chopped rosemary.

Prepare Focaccia

Bake in the preheated oven for about 10-12 minutes, or until golden brown and crispy.

Toast Focaccia

Serve the meatballs on a plate with the mushroom sauce generously drizzled over the top. Accompany with the warm focaccia toast on the side.

Ground beef

Ground pork

Breadcrumbs

Milk

Onion, finely chopped

Garlic, minced

Nutmeg, ground

Parsley, chopped

Butter

Forest mushrooms, sliced

Flour

Beef broth

Heavy cream

Soy sauce

Dijon mustard

Focaccia bread, sliced

Olive oil

Fresh rosemary, chopped

Slice the Gouda cheese into thin wedges or cubes, about 1-2 cm thick. Arrange on a serving platter.

Prepare the Cheese

Wash the red grapes thoroughly and remove them from the stems. Pat them dry with a clean towel.

Prepare the Grapes

Chop the walnuts coarsely and sprinkle them over the cheese and grapes on the platter.

Add the Nuts

Garnish the platter with fresh rosemary sprigs for added flavor and visual appeal.

Add the Rosemary

Drizzle honey evenly over the cheese and grapes to add sweetness.

Drizzle with Honey

Lightly drizzle olive oil over the platter to enhance flavor.

Drizzle with Olive Oil

Add a balsamic glaze drizzle on top for a tangy finish, to taste.

Finish with Balsamic Glaze

Gouda cheese

Red grapes

Fresh rosemary

Honey

Walnuts

Balsamic glaze

In a medium skillet over medium heat, add a teaspoon of oil and the chopped yellow and red onions. Sauté until they are translucent and soft, about 5-7 minutes. Remove from heat and let cool.

Sauté the Onions

In a large mixing bowl, combine the cream cheese and sour cream. Use a hand mixer or a whisk to blend until smooth and creamy.

Prepare the Cream Base

Add the garlic powder, salt, and black pepper to the cream mixture. Stir until well combined.

Mix in Seasoning

Once the sautéed onions have cooled, add them to the cream mixture along with the chopped green onions. Stir until everything is evenly mixed.

Combine Onions

Cover the dip and refrigerate for at least 30 minutes to let the flavors meld together.

Dirona Badge - Silver - 2025

Awarded Restaurant

Crispy Chicken Bites

Beer Battered Pickle Spears

Swedish Meatballs

Gouda & Grapes

Three Onion Dip