Marinated chicken breast with white cheddar, lettuce, beefsteak tomato, and scallion aioli on a bakery-style ciabatta

CLASSIC GRILLED CHICKEN SANDWICH

Sweet-salty bacon jam, truffle aioli, arugula and melted aged cheddar on a brioche bun

TRUFFLE BURGER

Bacon with spiced avocado, green leaf lettuce, beefsteak-tomato and scallion aioli on toasted multigrain bread

GRAND BLT-A

Bacon, American and white cheddar cheeses, beefsteak-tomato, pickle spear, green leaf lettuce and smoked bacon ranch on a brioche bun

STEAKHOUSE BACON RANCH BURGER

Your choice of corn (GF) or flour tortillas stuffed with blackened tilapia, slaw, house-made black bean corn salsa, chili aioli, guacamole, fresh cilantro, and a side of ranchero beans and tomatillo rice

BLACKENED FISH TACOS

CHICKEN & BACON WILD RICE

Tender and juicy short rib with provolone cheese, poblano peppers, onions, and horseradish cream in a bakery-fresh baguette. Served with a side of house-made beef jus

SHORT RIB DIP

Southern fried chicken breast married to Minnesota Nice Spice, along with house-made Nashville sauce, scallion aioli, topped with lettuce, tomato, and pickle slices

NASHVILLE FRIED CHICKEN SANDWICH

Fresh mixed greens with tender grilled chicken, salami, kalamata olives, pepperoncini, garbanzo beans, fresh mozzarella, baby heirloom tomatoes, crisp cucumber, sweet red pepper, artichoke hearts, sliced red onions, and topped with parmigiano-reggiano with house-made herb vinaigrette

ITALIAN CHOPPED SALAD

LOBSTER BISQUE

ROASTED TOMATO BASIL

Wild greens with cucumber, blistered jewel box tomato, red pepper, chickpeas, croutons and parmigiano-reggiano tossed with herb vinaigrette.

LONGFELLOW SALAD

Grilled chicken, wild greens, jewel box tomatoes, avocado, charred corn, golden raisins, gorgonzola, bacon and drizzled with honey-lime dressing

HONEY LIME CHICKEN

Marinated red and gold beets, pistachios, arugula, radish, our champagne vinaigrette and lemon goat cheese

BEET SALAD

CRISP SWEET POTATO FRIES

Lemon goat cheese, Bare honey, toasted almonds

CRISP BRUSSELS SPROUTS

Sprimosa

Citrus Cold Brew

La Colombe Vanilla Oat Milk Latte

Big Watt Cold Brew

northern lights | english breakfast | red berries earl grey jasmine

Hot Tea by Tea Source

Coca-Cola Products

San Pellegrino

Tractor Certified Organic Beverage

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (2 cloves, smashed and minced), 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir or shake to combine.

Prepare marinade

If breasts are uneven, place between plastic wrap and gently pound to an even 3/4-inch thickness. Add chicken breasts to the marinade, ensuring they are fully coated. Marinate at room temperature for 15-20 minutes or refrigerate up to 2 hours. Remove from fridge 15 minutes before cooking if chilled.

Pound and marinate chicken

Preheat an outdoor grill to medium-high (about 400°F / 204°C) or heat a heavy grill pan over medium-high heat. Oil the grill grates or pan lightly to prevent sticking.

Preheat grill or grill pan

Remove excess marinade and place breasts on the preheated grill. Cook 4-6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing the chicken so it retains juices.

Grill chicken

Transfer chicken to a cutting board and let rest 5 minutes before assembling to allow juices to redistribute.

Rest

While chicken marinates, make the aioli. In a small bowl combine 1 cup mayonnaise, 3 tbsp finely chopped scallion greens, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 clove grated garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Slice ciabatta rolls in half horizontally. If desired, lightly butter the cut sides with the softened butter. Toast cut sides on the grill or in a skillet for 1-2 minutes until golden and slightly crisp.

Prepare bread and toppings

Thinly slice the rested grilled chicken breasts against the grain into 1/4-inch slices to make them easier to bite through on the sandwich.

Slice chicken

Assemble sandwiches: Spread approximately 2 tbs scallion aioli on the bottom half of each ciabatta roll. Layer 2 slices of white cheddar on the aioli, then arrange sliced grilled chicken evenly (about half the chicken per sandwich). Top the chicken with 2 slices of beefsteak tomato (season the tomato lightly with a pinch of salt and pepper), and 2 lettuce leaves. Spread a thin layer of aioli on the top roll if you like extra flavor.

If you want the cheddar warm and slightly melted, place assembled open-faced sandwiches under a broiler or back on the grill for 30-60 seconds until cheese softens, then close and serve.

Melt cheese (optional)

Close sandwiches, slice in half if desired, and serve immediately while warm. Provide extra scallion aioli on the side if preferred.

Serve

Final seasoning: Taste one sandwich and adjust with additional salt or pepper to taste. Leftover aioli keeps covered in the refrigerator for up to 3 days.

boneless skinless chicken breasts

olive oil

lemon juice

garlic

smoked paprika

dried oregano

kosher salt

freshly ground black pepper

mayonnaise

scallions (green parts only), finely chopped

lemon zest

garlic, grated

salt

black pepper

bakery-style ciabatta rolls

white cheddar slices

beefsteak tomato, sliced

romaine or butter lettuce leaves

unsalted butter, softened (optional, for toasting)

In a medium skillet over medium heat, add diced bacon and cook, stirring occasionally, until fat is rendered and pieces are browned but not fully crisp, about 8–10 minutes.

Render bacon

Using a slotted spoon, transfer most of the bacon pieces to a bowl leaving about 2 tablespoons of bacon fat in the skillet. Add the chopped onion and cook over medium-low heat until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Return reserved bacon to the skillet. Add brown sugar, maple syrup, soy sauce, apple cider vinegar, freshly ground black pepper and 1/4 cup water. Stir to combine and scrape any browned bits from the pan. Bring to a low simmer, reduce heat to low and cook, stirring occasionally, until jam is thick and glossy, about 12–15 minutes.

Deglaze & simmer

If mixture seems too chunky, mash lightly with a fork or use an immersion blender for 5–10 seconds for a smoother texture. Taste and adjust seasoning—add a pinch more salt or 1/2 teaspoon vinegar if it needs brightness. Remove from heat and let cool slightly while you prepare the burgers. Makes about 1 cup.

Finish jam

In a small bowl, combine mayonnaise, minced garlic, lemon juice, truffle oil, salt and black pepper. Whisk until smooth. Taste and adjust with an extra 1/4 teaspoon truffle oil or lemon juice if desired. Refrigerate until ready to assemble. Makes about 1/2 cup.

Divide the 1 lb ground chuck into four equal portions (about 4 oz each). Gently form into 3/4-inch thick patties, slightly wider than the buns, making a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides with salt and freshly ground black pepper.

Form patties

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Add a light swipe of neutral oil if pan is dry. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place a slice of aged cheddar on each patty and cover loosely with a lid to melt.

Cook patties

While patties rest for 2–3 minutes after cooking, butter the cut sides of the brioche buns. In a clean skillet over medium heat, toast buttered buns cut-side down until golden and slightly crisp, about 1–2 minutes.

Toast buns

Spread about 1 tablespoon of truffle aioli on the bottom half of each toasted bun. Add a small handful (about 1/2 cup) of arugula, then place the cheddar-topped patty on top. Spoon 2–3 tablespoons of warm bacon jam over each patty (adjust to taste). Finish with a light smear (about 1 teaspoon) of aioli on the top bun if desired, then close the burger.

Assemble burgers

Serve immediately while hot. Recommend serving with fries or a simple salad. Leftover bacon jam keeps in the refrigerator for up to 1 week; aioli for up to 3 days.

ground chuck (80/20)

black pepper, freshly ground

aged cheddar slices

brioche buns

unsalted butter (softened, for toasting buns)

arugula

thick-cut bacon, diced

yellow onion, finely chopped

garlic, minced

brown sugar (packed)

maple syrup

apple cider vinegar

soy sauce

water (to deglaze)

truffle oil (white or black)

lemon juice, fresh

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack. Bake 15–20 minutes, or until bacon is deep golden and crisp. Remove and transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/90°C) if assembling later.

Bake bacon

Finely mince the shallot, garlic, and white and light-green parts of the scallions. Reserve the dark-green scallion tops for garnish if desired.

Chop aromatics

In a small bowl, whisk together 1/2 cup mayonnaise, minced shallot, minced garlic, minced scallions, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until smooth and combined. Taste and adjust seasoning. Refrigerate until ready to use; flavors benefit from resting 15–30 minutes.

Combine aioli

Halve and pit the 2 ripe avocados. Scoop flesh into a medium bowl and lightly mash with a fork, leaving some small chunks for texture.

Prepare avocado

Add 1 tablespoon fresh lime juice, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp kosher salt to the mashed avocado. Stir gently to combine. Taste and adjust lime or salt as needed. Set aside.

Season avocado

Slice the large beefsteak tomato into 1/3-inch (8 mm) thick slices. Place slices on a plate and lightly brush both sides with 1 tsp extra-virgin olive oil, then sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Let sit for 2–3 minutes to hydrate and develop flavor.

Slice tomato

Rinse and gently dry 8 leaves of green leaf lettuce. Tear any overly large leaves so each sandwich will have two leaves that fit the bread slice size.

Prep lettuce

Preheat a skillet over medium heat or preheat a toaster oven. Lightly spread the softened unsalted butter on one side of each of the 8 slices of multigrain bread. Toast the bread, buttered-side down in the skillet or toast both sides in the toaster oven, until golden and crisp, about 2–3 minutes per side in skillet or 4–6 minutes total in toaster oven. Keep warm.

Butter and toast

On the unbuttered side of four toasted bread slices, spread a generous layer (about 1 tablespoon) of scallion aioli. On the other four toasted slices, spread an even layer (about 2–3 tablespoons) of the spiced avocado.

Spread aioli and avocado

On the aioli-spread slices, place 2 leaves of green leaf lettuce per sandwich, then 2–3 slices of seasoned beefsteak tomato (one salad tomato will supply slices for four sandwiches), lightly overlap. Top the tomato with 2 slices of the cooked bacon. Add the avocado-spread slice on top of the bacon, aioli side down, to complete each sandwich.

Layer ingredients

Press sandwiches gently, cut each sandwich in half on the diagonal if desired. Serve immediately while bacon is warm and bread is crisp. Optionally garnish with thinly sliced dark-green scallion tops.

Finish and serve

thick-cut bacon

ripe avocado

fresh lime juice

ground cumin

kosher salt (for avocado)

green leaf lettuce

beefsteak tomato

multigrain bread

unsalted butter (softened, for toasting)

shallot

scallions (green onions)

Dijon mustard

salt (for aioli)

extra-virgin olive oil

salt (for tomato)

freshly ground black pepper (for tomato)

Divide the ground beef into two equal portions (about 8 oz each). Lightly form each into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to prevent doming during cooking.

Form Patties

Season both sides of the patties evenly with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers and is hot, add the patties (work in batches if needed). Cook undisturbed for 3-4 minutes until a brown crust forms.

Flip the patties and cook another 3 minutes for medium doneness. During the last 1 minute of cooking, top each patty with one slice American cheese and one slice white cheddar (layering both). Cover the pan with a lid to help melt the cheese. Remove patties to a warm plate and tent with foil to rest for 3-5 minutes.

While the patties are coming to room temperature, heat a separate skillet over medium heat. Add the bacon strips in a single layer and cook 3-5 minutes per side until crisp to your liking.

Transfer cooked bacon to a paper towel-lined plate to drain and cool slightly. Reserve 1 tablespoon bacon fat in the skillet if desired for extra flavor (optional); discard excess.

Make the smoked bacon ranch by combining 1/2 cup ranch dressing, 1/2 teaspoon smoked paprika and 1/4 teaspoon liquid smoke (optional) in a small bowl. Stir until smooth. Taste and adjust smoky flavor or seasoning as desired. Keep refrigerated until assembly.

Halve the brioche buns and butter the cut sides with the softened unsalted butter.

Toast the buttered cut sides in a clean skillet or on a griddle over medium heat until golden and crisp, about 1-2 minutes. If you reserved bacon fat, you can toast buns briefly in that for extra flavor—use sparingly.

To assemble each burger: spread about 1.5 tablespoons of the smoked bacon ranch onto the bottom bun. Place a leaf of green leaf lettuce onto the sauce, then the cheese-topped patty. Arrange three slices of smoked bacon (or desired amount) over the melted cheese. Top with 2-3 tomato slices from the beefsteak (about 1/4 inch thick total) and place a dill pickle spear on the side inside the bun or serve on the plate. Spread a small amount of ranch on the top bun if desired, then close the sandwich.

Serve immediately with the remaining dill pickle spear and extra smoked bacon ranch for dipping. Enjoy.

ground beef (80/20)

vegetable oil

smoked bacon strips

ranch dressing

liquid smoke (optional, for smoky boost)

American cheese slices

white cheddar cheese slices

green leaf lettuce leaves

dill pickle spear

brioche burger buns

Pat tilapia fillets dry with paper towels. Combine blackening seasoning, smoked paprika, salt and pepper. Rub olive oil over fillets, then evenly coat both sides with the spice mixture.

Prep and Season

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp oil if pan is dry. Add fillets and cook 2–3 minutes per side until blackened, opaque, and flake easily with a fork (internal temp ~145°F/63°C). Remove to a plate and let rest 2 minutes, then flake into 1–2" pieces for tacos.

Cook Fish

In a large bowl combine shredded green and red cabbage, shredded carrot and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, apple cider vinegar, honey, salt and pepper. Pour dressing over cabbage mixture and toss until coated. Refrigerate until assembly to let flavors meld (10–15 minutes).

In a medium bowl combine drained black beans, corn, diced red bell pepper, diced red onion, minced jalapeño and chopped cilantro. Add lime juice, olive oil, cumin and salt; toss gently. Taste and adjust seasoning. Chill until ready to assemble (can be made ahead and refrigerated up to 24 hours).

Whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, grated garlic and salt until smooth. Adjust chipotle to taste for heat. Refrigerate until serving.

Halve and pit the avocado; scoop flesh into a bowl. Mash with a fork to desired consistency. Stir in lime juice, diced red onion, chopped cilantro, minced jalapeño (if using) and salt. Cover tightly and keep chilled until assembly to prevent browning.

Warm tortillas: stack and wrap in a clean kitchen towel and heat in a skillet or microwave (30–45 seconds) until pliable. Keep wrapped to stay warm.

To assemble each taco: place a warmed tortilla on a plate. Add 2–3 tablespoons slaw, a generous spoonful (2–3 tablespoons) of blackened tilapia, 1–2 tablespoons black bean & corn salsa, a dollop (about 1 tablespoon) of guacamole and a drizzle (about 1 tablespoon) of chili aioli. Garnish with fresh cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and chili powder, cook 30 seconds until fragrant. Add canned beans and tomato sauce, reduce heat to low and simmer 8–10 minutes, stirring occasionally. Season with salt to taste. Keep warm for service.

In a medium saucepan heat 1 tsp olive oil over medium. Add diced onion and sauté 2–3 minutes until soft. Add minced garlic and cook 30 seconds. Add rice and stir to coat for 1 minute. Pour in broth and tomatillo salsa, add salt, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep covered until serving.

Classic Grilled Chicken Sandwich

Truffle Burger

Grand Blt-a

Steakhouse Bacon Ranch Burger

Blackened Fish Tacos

Chicken & Bacon Wild Rice

Short Rib Dip

Nashville Fried Chicken Sandwich

Italian Chopped Salad

Lobster Bisque

Roasted Tomato Basil

Longfellow Salad

Honey Lime Chicken

Beet Salad

Crisp Sweet Potato Fries

Crisp Brussels Sprouts