Gin, St. Germain, simple syrup, lemon juice.

LAVENDER MARRIAGE

Rum, lime juice, simple syrup, watermelon juice.

ROADSIDE MOJITO

CLAWS OUT

Barq’s Root Beer, Jagermeister, Licor 43, Whipped Bailey’s Irish Cream.

THE ROOT BEER FLOAT

Choose any combo of three: tuna salad, chicken salad, or egg salad; heirloom tomatoes, pickled okra.

LADIES WHO LUNCH

Crispy chicken, bacon, egg, Monterey Jack, cucumber, radish, tomato, romaine and red cabbage mix, choice of lemon vinaigrette, honey mustard or ranch.

CHOPPED SALAD

Roasted beets, feta, Marcona almonds, red cabbage, olive oil & cane vinegar.

ROASTED BEET & FETA SALAD

Pulled pork, Barq’s root beer caramelized onions, smoked Gouda, pickleback aioli, grilled jalapeño cornbread.

PULLED PORK PATTY MELT

Chilled wild-caught Gulf shrimp with butter, garlic, Calabrian chili, New England-style toasted roll.

BUTTERED SHRIMP ROLL

Pimento cheese, crispy bacon, jalapeño cornbread.

PIMENTO BACON GRILLED CHEESE

Crispy pita chips, warm elote-style dip, jalapeños.

STREET CORN DIP

Selection of marinated cured meats, cheeses, olives, sun-dried tomatoes, dill pickles.

TABLE JARCUTERIE

Fig spread, bacon, feta, arugula, balsamic.

FIGGY PIGGY FLATBREAD

Crispy, creamy crab dip with roasted corn & peppers, topped with heirloom tomatoes, pickled okra, Old Bay seasoning & crispy pita chips.

CRAB DIP

Mango habanero glazed pulled pork, pico de gallo, guacamole, jalapeño, radish, Monterey jack, lime crema.

LOADED SWEET POTATO FRIES

Traditional hummus with roasted peppers, olives, cucumbers, feta, balsamic drizzle, crispy pita chips.

NEIGHBORS HUMMUS PLATE

Silk chili spiced cracklins, lightly tossed in mango habanero sauce.

CHICKEN CRACKLIN’ BASKET

Warm cornbread, pineapple, hot honey drizzle.

PINEAPPLE CORNBREAD

3 or 6 deviled eggs topped with crispy chicken cracklins, Neighbors hot sauce, smoked mustard pearls.

BLOCK PARTY DEVILED EGGS

PORK RINDS

Breaded pickle spears served with house pickleback aioli.

CRISPY PICKLE SPEARS

Place a coupe or martini glass in the freezer or fill it with ice water while you prepare the cocktail to chill it.

Chill glass

Add gin, St. Germain, fresh lemon juice, simple syrup, and lavender bitters to a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior shows condensation.

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a strainer and a fine-mesh strainer to remove ice shards and any small pulp from the lemon juice.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick pinch; then rim the glass edge with the twist and drop it into the drink or place it on the rim.

Garnish with a fresh lavender sprig rested on the rim or floated on the surface for aroma. Serve immediately.

St. Germain (elderflower liqueur)

fresh lemon juice

simple syrup (1:1)

lavender bitters

fresh lavender sprig

lemon twist

If possible, chill a highball glass in the freezer for 5–10 minutes. Prepare seedless watermelon juice by blending ripe watermelon and straining through a fine mesh to remove pulp; measure 2 oz and keep chilled.

Chill glass & strain juice

In a mixing glass or the chilled serving glass, place the fresh mint leaves and the fresh lime juice. Add the simple syrup. Gently muddle 6–8 mint leaves with the lime juice and syrup — press just enough to bruise the leaves and release oils without shredding them, about 8–10 light presses.

Muddle mint and lime

Add the white rum and the strained watermelon juice to the muddled mint mixture. Stir briefly (4–6 seconds) to combine flavors.

Add spirits and watermelon

Fill the serving glass with crushed ice to the top (about 1 cup). Pour the mojito mixture over the ice, then top with club soda (about 2 oz) to taste. Gently lift and fold once or twice with a bar spoon to integrate the soda without flattening the bubbles.

Add ice and soda

Garnish with the remaining mint sprig (slap it between your palms once to release aroma) and a lime wheel on the rim. Optionally add a small watermelon wedge on the rim or a thin watermelon fan on a toothpick. Serve with a straw and enjoy immediately.

white rum

fresh lime juice

simple syrup (1:1 sugar to water)

watermelon juice (seedless, strained)

fresh mint leaves

lime wheel or wedge

watermelon wedge (optional)

club soda (or sparkling water)

crushed ice

Combine strawberries, watermelon, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the fruit breaks down and sugar dissolves, about 6–8 minutes.

Cook and strain

Remove from heat and stir in 1 tablespoon fresh lime juice. Let the mixture cool for 10–15 minutes.

Blend the cooled fruit mixture briefly (1–2 pulses) to homogenize, then strain through a fine-mesh sieve into a jar or container, pressing on solids to extract as much liquid as possible. Discard solids. Chill the syrup until ready to use. Syrup will keep in the refrigerator for up to 7 days.

Fill a cocktail shaker halfway with crushed ice.

Add 2 oz light coconut rum, 0.5 oz dark aged rum, 1 oz chilled tiger's blood syrup, 3 oz fresh pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz orange liqueur (if using) to the shaker.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and slightly frosted.

Fill a highball or tiki glass with crushed ice (about 3/4 full). Double-strain the shaken mixture over the ice to remove small ice shards and any pulp.

If desired, float an extra 0.25 oz dark rum on top by pouring it slowly over the back of a spoon to create a layered look.

Garnish with a pineapple wedge and a maraschino cherry on a pick. Serve immediately with a straw.

light coconut rum

dark aged rum

tiger's blood syrup (see note)

fresh pineapple juice

orange liqueur (optional, e.g., Cointreau)

Angostura bitters

pineapple wedge

maraschino cherry

toothpick or cocktail pick

fresh strawberries, hulled and quartered

fresh watermelon, seedless, cubed

granulated sugar

water

Place a tall chilled pint or highball glass in the freezer for 5–10 minutes, or fill with ice and cold water while preparing ingredients to ensure the drink stays cold.

If you prefer the drink very cold and slightly diluted, add 3 ice cubes to the glass. If you want a classic float with minimal dilution, skip ice and use chilled root beer and a chilled glass.

Optional ice

Pour 1 fl oz Jägermeister and 1/2 fl oz Licor 43 into the chilled glass. Gently swirl the glass once to combine the two liqueurs.

Add spirits

Slowly pour 8 fl oz chilled Barq's Root Beer down the side of the glass over the back of a spoon (or tilt the glass) to preserve carbonation and create a stable head for the float. Leave about 1–1.5 inches of headroom for the whipped Baileys or ice cream.

Add root beer

Using a spoon, gently dollop 2 tablespoons of whipped Baileys Irish Cream on top of the root beer. It will sit on the foam and create the 'float' effect. If using canned whipped cream spiked with Baileys, dispense a small swirl (about 2 tablespoons).

Whipped Baileys float

For a richer dessert-style float, instead of whipped Baileys, add 1 scoop of vanilla ice cream into the glass and then slowly top with root beer as above. After the ice cream settles, drizzle 1/2 fl oz Licor 43 or the Baileys on top.

Optional ice cream float

Garnish with a maraschino cherry or a root beer barrel candy on a cocktail pick if desired. Serve immediately with a straw and a long spoon to enjoy both the creamy float and the fizzy root beer.

Garnish and serve

Barq's Root Beer (chilled)

Jägermeister

Licor 43

Baileys Irish Cream (whipped or whipped cream Baileys-ready)

Vanilla ice cream (optional for a richer float)

Ice cubes (optional, if you prefer chilled but not diluted)

Maraschino cherry or root beer barrel candy (garnish, optional)

Drain tuna thoroughly and place in a small bowl. Add 1 tablespoon mayonnaise, 1/2 teaspoon Dijon mustard, 1 tablespoon finely diced celery, 1 teaspoon minced red onion, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Fold gently to combine until evenly dressed but still slightly chunky. Taste and adjust lemon or salt if needed.

Tuna Salad

Combine 3 oz shredded or diced cooked chicken with 1 tablespoon mayonnaise, 1 tablespoon finely diced celery, 1 teaspoon chopped fresh parsley, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until coated; keep texture slightly rustic. Adjust seasoning to taste.

Chicken Salad

Put 1 chopped hard-cooked egg into a bowl. Add 1 tablespoon mayonnaise, 1/4 teaspoon Dijon mustard, 1 teaspoon thinly sliced chives, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mash slightly with a fork and mix until creamy but with some visible egg pieces. Taste and adjust seasoning.

Egg Salad

Slice the heirloom tomato(s) and arrange half a cup per portion on a plate or on top of a small bed of microgreens or butter lettuce. Drizzle with 1/2 teaspoon extra-virgin olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Let sit 2 minutes to allow flavors to mingle.

Heirloom Tomatoes

Drain pickled okra briefly on paper towel and serve 3 whole pods per portion alongside the salads. If desired, slice one pod on the bias for easier eating.

Pickled Okra

Select any three items among Tuna Salad, Chicken Salad, Egg Salad, Heirloom Tomatoes, and Pickled Okra to form the Ladies Who Lunch trio. On each plate place a small mound (about 3 oz equivalent) of each chosen salad or 1/2 cup tomato slices and 3 pickled okra pods as applicable. Garnish with the microgreens or butter lettuce leaves under or beside the salads. Serve chilled or at cool room temperature. Provide crackers, toasted baguette slices, or croissants if desired.

Plating and Assembly

canned tuna in water, drained

mayonnaise (for tuna)

Dijon mustard (for tuna)

celery, finely diced (for tuna)

red onion, very finely minced (for tuna)

fresh lemon juice (for tuna)

salt (for tuna)

black pepper (for tuna)

cooked chicken breast, shredded or diced

mayonnaise (for chicken)

celery, finely diced (for chicken)

fresh parsley, chopped (for chicken)

lemon juice (for chicken)

salt (for chicken)

black pepper (for chicken)

large egg, hard-cooked (for egg salad), chopped

mayonnaise (for egg salad)

Dijon mustard (for egg salad)

chives, thinly sliced (for egg salad)

salt (for egg salad)

black pepper (for egg salad)

heirloom tomatoes, sliced

extra-virgin olive oil (for tomatoes)

salt (for tomatoes)

black pepper (for tomatoes)

pickled okra

microgreens or butter lettuce leaves (to serve)

Wash and dry romaine, red cabbage, cucumber, radishes, and tomatoes. Chop romaine into bite-sized pieces (about 4 cups). Thinly slice the red cabbage (about 1 cup). Seed and dice cucumber to yield about 1 cup. Thinly slice 6 radishes and halve 1 cup cherry or grape tomatoes. Combine all prepared vegetables in a large mixing bowl and set aside in the refrigerator while you prepare proteins.

Prepare vegetables

Trim any fat from a 12-oz chicken breast and slice into 3/4-inch strips or bite-sized pieces. Pat pieces dry with paper towel. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Prepare chicken

Place 1 tablespoon flour in a shallow bowl. Beat 1 egg in a second shallow bowl. Place 3 tablespoons panko breadcrumbs in a third bowl.

Set up dredging station

Working in batches, toss the chicken pieces in flour to coat lightly, dip into beaten egg, then press into panko to coat evenly. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (don't overcrowd). Cook 2–3 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel–lined plate to drain and keep warm.

Dredge and cook

Cook 2 slices of bacon until crisp using your preferred method (skillet or oven). Drain on paper towels and chop into bite-sized pieces.

Prepare bacon

If not already hard-boiled, place 1 egg in a small pot, cover with cold water, bring to a boil, then simmer 9–10 minutes. Transfer to an ice bath, peel, and quarter.

Prepare egg

Shred 1 ounce Monterey Jack cheese and set aside.

Measure cheese

Remove the chilled salad base from the refrigerator. Add the warm crispy chicken pieces on top of the mixed vegetables.

Scatter chopped crisp bacon, quartered hard-boiled egg, and shredded Monterey Jack evenly over the salad.

Season the salad with the remaining 1/4 tsp salt and 1/4 tsp freshly ground black pepper, distributed lightly over the top.

Choose one dressing: drizzle about 2 tablespoons of lemon vinaigrette, or 2 tablespoons honey mustard, or 2 tablespoons ranch over the salad. Toss gently to combine so the dressing coats all components, or serve the dressing on the side if preferred.

Taste and adjust seasoning with extra salt, pepper, or a squeeze of the optional lemon wedge. Serve immediately while the chicken is still warm.

romaine lettuce, chopped

red cabbage, thinly sliced

cucumber, seeded and diced

radishes, thinly sliced

cherry or grape tomatoes, halved

boneless skinless chicken breast (for crispy chicken)

all-purpose flour (for dredging)

egg (for dredging)

panko breadcrumbs (for crispy coating)

vegetable oil (for frying or shallow sauté)

bacon, cooked and chopped

hard-boiled egg, quartered

Monterey Jack cheese, shredded

lemon vinaigrette

honey mustard

ranch dressing

salt

black pepper, freshly ground

lemon wedge (optional)

Preheat oven to 400°F (200°C). Trim beet greens about 1/2 inch from the tops (reserve greens for another use). Rinse beets well to remove soil; do not peel. Pat dry.

Prep beets

Toss whole beets with 2 tbs olive oil, 1 tsp coarse salt and 1/2 tsp black pepper in a bowl. Wrap each beet loosely in aluminum foil (or place in a covered oven-safe dish). Roast on a baking sheet for 45–60 minutes, depending on size, until a skewer or knife slides easily into the center.

Season & roast

Remove beets from oven and let cool 15–20 minutes until you can handle them. Unwrap and rub skins off with a paper towel or peel with a small knife. Slice roasted beets into 1/4-inch wedges or 1/2-inch cubes, as desired. Set aside to cool to room temperature.

Cool & peel

While beets roast, thinly slice red cabbage into fine shreds (about 2 cups packed). Place the mixed greens in a large bowl and add the shredded red cabbage. Toast Marcona almonds in a small dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes; remove and cool. Crumble feta and chop or chiffonade parsley. Reserve almonds, feta, and parsley separately until assembly.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 2 tbs cane vinegar, 1/2 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/2 tsp coarse salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add the optional 1/2 tbs lemon juice and 1 tsp lemon zest if you want brighter acidity. Set aside.

Toss the greens and shredded cabbage lightly with about half of the dressing to coat (reserve some dressing to finish). Arrange dressed greens on a serving platter or divide among 4 plates.

Distribute roasted beet slices or cubes over the greens. Scatter toasted Marcona almonds, crumbled feta, and chopped parsley evenly over the salad.

Lavender Marriage

Roadside Mojito

Claws Out

The Root Beer Float

Ladies Who Lunch

Chopped Salad

Roasted Beet & Feta Salad

Pulled Pork Patty Melt

Buttered Shrimp Roll

Pimento Bacon Grilled Cheese

Street Corn Dip

Table Jarcuterie

Figgy Piggy Flatbread

Crab Dip

Loaded Sweet Potato Fries

Neighbors Hummus Plate

Chicken Cracklin’ Basket

Pineapple Cornbread

Block Party Deviled Eggs

Pork Rinds

Crispy Pickle Spears