Caramelized apples + oat streusel topping

Apple Crisp

Fried green tomatoes + pimento cheese + bacon + lettuce + red bell pepper sauce

Fried Green Tomato Sandwich

Pulled roasted chicken + sourdough + spiced apples + spring mix + fig jam

Chicken Salad Sandwich

Dark chocolate mousse + almond crust + dark chocolate curls + caramel

Dark Chocolate Mousse Tart

Key Lime Pie

Served with szechuan green beans + coconut rice + chili plum sauce + wonton strips + lime

Crispy Salmon

Sauteed chickpeas + spinach + charred broccolini + spicy pomodoro sauce + parmesan + red pepper flakes

Chickpeas and Greens

Served with coconut curry sauce + jasmine rice + broccolini

Coconut Curry Shrimp

Brined with house aromatics and roasted with fresh lemon, served with heirloom carrots + brussel sprouts + chicken gravy

Half Chicken

Green chili pepperjack blend topped with panko bread crumbs

Green Chili Mac

Dried figs + candied pecans + crumbled goat cheese + granny smith apples + smoked apple caramel vinaigrette

Arugula Salad

Romaine with croutons + parmesan tossed in caesar dressing

Caesar Salad

Spring mix + carrots + cabbage + cheddar + tomato + champagne vinaigrette

Market Salad

Shrimp Cocktail

Mini crab cake bites

Smoked Salmon Dip

with house marinara, mozzarella + basil pesto

Veal ricotta meatballs

Hummus

Basil pesto & feta served with crostinis + pita*

Pimento Cheese

La Rioja, Spain

Columbia Valley, Oregon

Los Monteros Cava Rosé

Barcava Cava

Col Solivo Prosecco

Preheat oven to 350°F (175°C). Peel, core and slice the apples into 1/4-inch-thick wedges. Measure about 6 cups packed sliced apples.

Prepare apples

In a large wide skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced apples and cook, stirring occasionally, for 6–8 minutes until they begin to soften and edges start to brown.

Caramelize apples

Sprinkle 1 cup light brown sugar and 2 tablespoons granulated sugar over the apples. Stir to combine and cook 2–3 minutes until the sugar dissolves and starts to glaze the apples.

Add sugars and thicken

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon lemon juice and 1 teaspoon vanilla until smooth. Add the cornstarch mixture to the skillet along with 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1 teaspoon salt. Stir and cook 1–2 minutes until sauce slightly thickens and apples are well coated. Remove from heat.

Bind and season

Transfer the caramelized apple mixture to a 9-inch (or equivalent) baking dish and spread into an even layer, leaving any juices in the pan to spoon over later.

Transfer to baking dish

In a medium bowl combine 1 1/2 cups rolled oats, 3 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir to blend.

Combine dry ingredients

Add 6 tablespoons cold unsalted butter, cut into small cubes. Using a pastry cutter, two forks or your fingertips, rub the butter into the oat mixture until the mixture forms clumps and some pea-sized bits remain. If using nuts, fold in 1/2 cup toasted chopped pecans or walnuts.

Cut in butter

Evenly sprinkle the oat streusel over the apple filling so the apples are fully covered in a single to slightly mounded layer. Press gently in a few places to help large clumps adhere.

Top apples

Place the baking dish in the preheated 350°F (175°C) oven and bake for 35–45 minutes until the topping is golden brown and the filling is bubbly at the edges. If the topping browns too quickly, tent loosely with foil for the final 10–15 minutes.

Bake

Remove the crisp from the oven and let rest 10–15 minutes so the filling thickens slightly and is easier to serve.

Rest

If using, sprinkle 1 teaspoon lemon zest over the top for brightness. Serve warm with vanilla ice cream or whipped cream to taste.

Finish and serve

firm apples (Granny Smith, Honeycrisp or a mix)

unsalted butter

light brown sugar

granulated sugar

cornstarch

fresh lemon juice

ground cinnamon

ground nutmeg

vanilla extract

coarse salt

old-fashioned rolled oats

all-purpose flour

light brown sugar (packed)

unsalted butter (cold, cut into small cubes)

toasted chopped pecans or walnuts (optional)

lemon zest (optional)

vanilla ice cream or whipped cream (for serving)

Slice the green tomatoes into 1/3 inch thick rounds. Pat dry with paper towels and season both sides lightly with 1/2 teaspoon of the Kosher salt and a pinch of black pepper.

Prepare tomatoes

In one shallow bowl combine the all-purpose flour and 1/2 teaspoon salt. In a second bowl whisk together the buttermilk and eggs until smooth. In a third bowl combine the cornmeal, smoked paprika, remaining 1/2 teaspoon Kosher salt, and remaining black pepper.

Make dredging stations

Working in batches, coat each tomato slice first in flour (shake off excess), then dip into the buttermilk-egg mixture, then press into the cornmeal mixture to coat both sides. Set on a wire rack while you heat the oil.

Dredge tomatoes

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry the tomato slices in batches for 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Transfer fried tomatoes to a paper towel-lined plate and sprinkle immediately with a light pinch of salt.

While tomatoes fry, make the pimento cheese. In a medium bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise, Worcestershire, and hot sauce until combined. Fold in shredded cheddar and chopped pimentos. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; taste and adjust. Refrigerate until ready to assemble; this also helps it firm slightly for spreading.

If your red bell pepper is not pre-roasted, roast it over a gas flame, under a broiler, or on a grill until charred on all sides, then enclose in a bowl covered with plastic wrap for 10 minutes; peel, seed and roughly chop. In a blender or food processor combine the roasted pepper, olive oil, sherry vinegar, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper and red pepper flakes if using. Puree until smooth. Taste and adjust seasoning. Transfer to a small bowl or squeeze bottle for easy assembly.

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain. Reserve a tablespoon of the bacon fat for brushing buns if desired.

Toast the buns: split the brioche or sandwich buns and butter the cut sides with the unsalted butter. Toast in a hot skillet (using reserved bacon fat for extra flavor if you like) until golden, about 1–2 minutes.

Assemble sandwiches: spread about 2 tablespoons of pimento cheese on the bottom half of each toasted bun. Place 2–3 fried green tomato slices on the cheese (depending on size). Add 2 slices of crisp bacon on top of the tomatoes, then a leaf or two of lettuce. Drizzle 1–2 teaspoons of the red bell pepper sauce over the lettuce or spread on the top bun. Close the sandwich and press gently. Cut in half and serve immediately.

firm green tomatoes

fine cornmeal

buttermilk

large eggs

Kosher salt

black pepper

smoked paprika

vegetable oil (for frying)

sharp cheddar cheese, shredded

cream cheese, softened

mayonnaise

jarred pimentos, drained and chopped

hot sauce

Worcestershire sauce

salt

bacon strips

lettuce leaves (buttery or romaine), washed and dried

brioche or sandwich buns

unsalted butter (for toasting buns)

red bell pepper, roasted, peeled and seeded

olive oil

sherry vinegar (or red wine vinegar)

garlic clove, minced

red pepper flakes (optional)

If your roasted chicken is not already shredded, remove skin and bones and shred meat using two forks or your hands. Measure 3 cups shredded chicken and transfer to a medium bowl.

Prepare the shredded chicken

In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and lemon juice until smooth.

Add finely diced celery, finely diced red onion, and chopped parsley to the shredded chicken.

Pour the dressing over the chicken and vegetables. Season with 1 tsp salt and 1/2 tsp black pepper. Stir until everything is evenly coated. Taste and adjust seasoning (add a pinch more salt or a squeeze more lemon if desired). Cover and refrigerate while you prepare the apples (at least 10 minutes to meld flavors).

Core and thinly slice 1 firm apple crosswise or lengthwise into thin 1/8–1/4-inch slices.

Heat a skillet over medium heat and add 1 tablespoon butter. When butter melts and foams, add the apple slices in a single layer (work in batches if needed).

Sprinkle the apples with 1 tablespoon brown sugar, 1/2 tsp cinnamon, 1/8 tsp cardamom (or a pinch of nutmeg), 1/2 tsp lemon juice and 1/8 tsp salt. Sauté for 2–3 minutes per side, until apples are tender but still hold shape and the sugar has caramelized slightly. Remove from heat and let cool slightly.

Optional: lightly butter one side of each sourdough slice and toast on a skillet or griddle over medium heat, butter-side down, until golden (about 1–2 minutes). Alternatively, toast in a toaster oven.

Spread 1/2 tablespoon fig jam on the non-toasted side (or untoasted side) of four slices of the sourdough. The jam provides a sweet counterpoint to the savory chicken.

Place a generous handful (about 1/2 cup) of spring mix on top of each jam-spread slice.

Divide the dressed shredded chicken evenly among the four sandwiches (about 3/4 cup per sandwich), mounding it on top of the greens.

Top the chicken with 3–4 spiced apple slices per sandwich, arranging them so they overlap slightly.

If using microgreens or arugula, add a small handful over the apples for a peppery finish.

Close sandwiches with remaining sourdough slices, jam-side down if jam was applied. Press gently, cut each sandwich in half on a diagonal, and serve immediately. For make-ahead, wrap tightly and refrigerate up to 1 day; add apples and greens just before serving to keep crisp.

cooked pulled roasted chicken (shredded)

plain Greek yogurt

Dijon mustard

apple cider vinegar

celery, finely diced

red onion, very finely diced

fresh parsley, chopped

lemon juice

firm apple (e.g., Honeycrisp), thinly sliced

brown sugar

ground cardamom (or nutmeg)

sourdough bread, sliced (about 1/2-inch slices)

fig jam

unsalted butter, softened (optional, for toasting)

spring mix (mixed baby greens)

microgreens or fresh arugula (optional)

Preheat oven to 350°F (175°C). In a bowl, whisk together the all-purpose flour, almond flour, cocoa powder, granulated sugar, and salt until evenly combined. Add cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the egg and vanilla and stir until the dough comes together. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom (use your fingers or the bottom of a measuring cup to compact). Chill the crust in the refrigerator for 15 minutes to relax the gluten and firm the butter.

Prepare and blind-bake crust

Line the chilled crust with parchment or foil and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake another 8–10 minutes until set and slightly firm to the touch. The crust will be fragrant and the edges set. Let cool completely on a wire rack. If the crust puffs, press gently with a spatula while still warm to flatten.

Place the chopped dark chocolate and 2 tablespoons unsalted butter in a heatproof bowl set over a simmering water bath (bowl should not touch the water) or microwave in 20-second bursts, stirring between, until smooth. Remove from heat and let cool slightly to about 100–110°F (warm but not hot).

Melt chocolate

Whisk the egg yolks lightly in a small bowl. Slowly add 1 tablespoon of the warm melted chocolate to the yolks, whisking constantly to temper them, then whisk the tempered yolks back into the bowl of melted chocolate until fully incorporated. Stir in 1/2 tsp vanilla and a pinch (1/8 tsp) kosher salt.

Temper egg yolks

In a clean bowl with clean beaters, whip the egg whites to soft peaks. Gradually add 1/4 cup granulated sugar while whipping and continue until glossy, medium-stiff peaks form.

Whip egg whites

In a separate chilled bowl, whip the cold heavy cream to soft peaks (not too stiff).

Whip cream

Fold the whipped cream gently into the chocolate mixture in two additions until mostly incorporated. Then fold in one-third of the whipped egg whites to lighten the mixture, followed by the remaining whites, folding gently until no streaks remain. Work quickly but gently to keep the mousse airy.

Pour or spoon the mousse into the cooled almond crust, smoothing the top with an offset spatula. Chill the tart in the refrigerator for at least 4 hours or preferably overnight to set properly.

About 30–45 minutes before serving (so it cools but stays pourable), make the caramel. In a medium, heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Swirl gently to combine but do not stir. Heat over medium-high until the sugar melts and turns an amber color — watch closely to avoid burning. As it browns, swirl the pan occasionally. When it reaches a deep amber, remove from heat and carefully add the 2 tablespoons butter, stirring until melted. Slowly pour in the warm 1/4 cup heavy cream while stirring (mixture will bubble vigorously). Stir until smooth. Add 1/4 tsp sea salt (or to taste). Allow to cool slightly until thick but still pourable.

Make caramel

If you prefer a thinner caramel for drizzling, let it cool a few minutes less; for a thicker drizzle, cool longer. Do not overcool to solid.

When the mousse has fully set, spoon or drizzle the warm (but not hot) caramel over the center of the tart, leaving a border of mousse visible. Use a spoon to spread the caramel gently — a shallow pool is ideal so it doesn't slide off.

To make curls: warm a metal baking sheet in a low oven or hold a warm offset spatula, then scrape a thin block of the 2 oz dark chocolate across a warm metal surface with a vegetable peeler or the edge of a knife to form curls. Alternatively, shave with a Microplane for fine shavings. Scatter curls over the caramel and mousse.

Make chocolate curls

Scatter the toasted sliced almonds and sprinkle a few flakes of fine sea salt over the tart for contrast. Chill briefly (10–15 minutes) to let the caramel settle, then serve slices at room temperature.

almond flour (finely ground)

unsweetened cocoa powder

unsalted butter, cold and cubed

large egg

bittersweet or dark chocolate (60–70% cacao), chopped

large eggs, separated

heavy cream (whipping cream), cold

kosher salt

water

heavy cream, warm

sea salt (or flaky salt) or to taste

dark chocolate (same as above) for curls or shavings

toasted sliced almonds (optional)

fine sea salt (optional)

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie dish or springform pan.

Preheat and prep pan

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp fine sea salt. Melt 6 tbsp unsalted butter and pour over the crumbs. Stir until evenly moistened and the mixture holds together when pressed.

Make crumb mixture

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup to compact it. Bake on the middle rack for 8–10 minutes until fragrant and set. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C) if you plan to briefly finish baking the filled pie (see filling step).

Form crust and blind-bake

In a medium heatproof bowl, whisk 4 large egg yolks until smooth. In a small saucepan, warm (do not boil) 2 tbsp of the sweetened condensed milk or 2 tbsp cream until just warm (about 110°F/43°C) then slowly whisk a couple tablespoons into the yolks to temper. Continue whisking and gradually add another small splash until the yolks are warmed and smooth.

In a large bowl, whisk together the remaining sweetened condensed milk (about 12 oz), 3/4 cup fresh key lime juice, and 2 tsp lime zest. Whisk in the tempered egg yolks until fully incorporated and smooth. Taste — the filling should be quite tart-sweet. Adjust by adding up to 1–2 tbsp more lime juice if you want tarter, or a touch more sweetened condensed milk if too tart.

Combine filling ingredients

Option A — No-bake, chilled set: Pour the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight until firm. Option B — Lightly baked set (slightly firmer custard and small browning): Pour the filling into the cooled crust and bake at 325°F (163°C) for 12–15 minutes until the center is just set (it should jiggle slightly). Remove from oven and cool to room temperature for 30 minutes, then refrigerate at least 2 hours before serving.

Bake or chill

Chill a medium bowl and whisk or beaters for 10 minutes if possible. Pour 1 cup heavy cream into the chilled bowl, add 1 tbsp granulated sugar and 1/2 tsp vanilla extract. Whip to soft-medium peaks (stiff peaks if you prefer). Refrigerate until ready to assemble.

Make whipped cream

When the pie filling is set, dollop or pipe the whipped cream around the edge or over the whole pie. Sprinkle 2 tbsp toasted graham crumbs and 1/2 tsp extra lime zest over the whipped cream. Arrange 4 lime slices or wedges decoratively. Keep refrigerated and serve chilled; best within 2–3 days.