Banana Cream

Lemon Meringue

FRENCH TOAST

BREAKFAST SAUSAGE

BACON

BREAKFAST POTATOES

BANANA CREAM PIE

LEMON MERINGUE PIE

Sour Cream Mashed Potatoes

BBQ SAMPLER PLATTER

PULLED PORK & HOUSE-MADE PARKER ROLLS

14 OZ. RIBEYE STEAK

14 OZ. KC STRIP STEAK

BONE-IN DUROC PORK CHOP

BEEF TENDERLOIN

Ice Cream & Sorbet

All Pies $38.50. Ask Your Server for Selections. 48 Hours Notice Required for Pie Orders

Whole Pies to-go

Smoked Pulled Pork Sandwich*

Wild Indian Rice, Fennel, Carrot, Celery, Champagne Vinaigrette

Pan-Roasted Scotch Salmon*

Goat Cheese, Arugula, Green Goddess Aoili, Red Onion, Fries

Blackened Salmon Burger*

Crispy Bacon, Blue Cheese, Tomato, Hard-Boiled Egg, Buttermilk Dressing

Wedge Salad*

Fried Chicken & French Toast

KC Strip, Sunny Side Eggs, Mashed Potatoes, Sausage Gravy

Chicken Fried Steak

Omelet of the day

In a large bowl whisk together rye flour, all-purpose flour, sugar, and salt. Add cold cubed butter and, using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces remaining.

Make dough

Sprinkle ice water over flour-butter mixture 1 tablespoon at a time and gently toss with a fork until dough just comes together when pressed. Do not overwork. Divide dough into two disks (one slightly larger for bottom), wrap in plastic, and chill at least 30 minutes.

On lightly floured surface, roll larger disk into a 12-inch circle about 1/8 inch thick and fit into a 9- or 10-inch pie dish, leaving a 1/2-inch overhang. Trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Chill 15 minutes.

Preheat oven to 375°F (190°C). Blind-bake crust: bake with weights 20 minutes, remove weights and parchment, brush any puffed areas down with a spatula, and bake another 8–10 minutes until set and lightly golden. Let cool completely on rack.

If using vanilla bean, split and scrape seeds. In a medium saucepan, combine milk and vanilla seeds and pod (or milk and vanilla extract) and heat until just steaming; do not boil. Remove from heat and let sit 5 minutes to infuse (if using pod, discard pod after).

In a bowl whisk together sugar and cornstarch until uniform. Add egg yolks and whisk until pale and slightly thickened.

Temper eggs: slowly pour about 1/2 cup of hot milk into yolk mixture while whisking constantly to raise temperature. Then pour tempered yolks back into the saucepan with the remaining milk, whisking.

Return pan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–4 minutes. Boil 30 seconds while whisking to fully cook the cornstarch. Remove from heat.

Whisk in softened butter and salt until smooth and glossy. Pour pastry cream into a clean bowl, cover surface with plastic wrap to prevent skin forming, and chill until cold, at least 2 hours.

Prepare bananas: toss the 3 sliced bananas (for inside) with the lemon juice in a bowl to slow browning.

Once pastry cream and crust are fully cooled, spoon about 1 cup of pastry cream into the bottom of the baked crust and spread into an even layer to act as a moisture barrier.

Arrange half of the sliced bananas in a single layer over that thin cream layer. Spoon half of the pastry cream over the banana layer and smooth. Repeat with remaining sliced bananas and the rest of the pastry cream, smoothing the top. Cover with plastic wrap and chill at least 2 hours or until set (overnight is fine).

Before serving, make whipped cream: beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe whipped cream decoratively over chilled pie.

Halve the remaining 2 bananas lengthwise, brush lightly with a little lemon juice to prevent browning, and arrange on top of whipped cream. If desired, scatter chocolate shavings and toasted nuts over pie for garnish.

Chill assembled pie 15–30 minutes before slicing to help set the topping. Use a hot, clean knife (dip in hot water and wipe dry between cuts) to make neat slices.

rye flour

all-purpose flour

granulated sugar

salt

unsalted butter (cold, cubed)

ice water

whole milk

cornstarch

large egg yolks

unsalted butter (softened)

vanilla bean (split) or vanilla extract

ripe bananas (for inside, sliced 1/4 in)

ripe bananas (for top, halved lengthwise)

lemon juice

heavy cream (for whipped cream)

powdered sugar

vanilla extract (for whipped cream)

grated dark chocolate or chocolate shavings

toasted chopped walnuts or pecans

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup rye flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until evenly combined.

Prepare dough

Cut 8 tablespoons cold unsalted butter into small cubes and, using a pastry cutter or fingertips, work the butter into the flour mixture until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Mix 1 teaspoon apple cider vinegar into 3 tablespoons ice water. Drizzle about half the water mixture into the flour and fold gently. Add more water, 1 teaspoon at a time, just until dough begins to hold together when pinched. Avoid overworking.

Gather dough into a flattened disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days) to relax gluten and firm the butter.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8" thick. Fit into a 9-inch (23 cm) pie dish, trim and crimp edges, and refrigerate 10 minutes while oven comes to temperature.

Blind bake

Line crust with parchment and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and parchment and bake an additional 8–10 minutes until bottom is set and edges are golden. Cool on a rack while preparing filling. Reduce oven to 325°F (160°C) if you'll brown meringue briefly later.

In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 6 tablespoons cornstarch, and 1/2 teaspoon fine sea salt until no lumps remain.

Combine dry and liquids

Gradually whisk in 1 1/2 cups water until smooth. Place pan over medium heat and cook, whisking constantly, until mixture comes to a gentle boil and thickens (about 4–6 minutes).

While the mixture heats, in a separate bowl whisk together 3 whole eggs and 2 egg yolks until combined. Temper the eggs by slowly whisking 1/3 cup of the hot starchy liquid into the eggs, then whisk the warmed egg mixture back into the saucepan.

Continue to cook and whisk for 1–2 minutes until very thick and glossy. Remove from heat and stir in 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, 4 tablespoons unsalted butter, and 1/2 teaspoon vanilla extract until smooth.

Strain the filling through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest if you prefer an ultra-smooth filling. Cover surface with plastic wrap to prevent a skin and cool 10–15 minutes until slightly warm but still pourable.

Pour the warm lemon filling into the cooled pre-baked rye crust, spreading evenly. Set aside while making meringue.

Ensure mixing bowl and whisk are perfectly clean and dry. In the bowl of a stand mixer (or large mixing bowl with electric hand mixer), combine 4 large egg whites and 1/4 teaspoon cream of tartar. Whip on medium speed until soft peaks form.

Whip egg whites

Gradually add 1/2 cup granulated sugar, a tablespoon at a time, while whipping on medium-high speed. Continue until glossy, stiff peaks form and sugar is fully dissolved (rub a small amount between fingers to check for grit).

Add 1/2 teaspoon vanilla extract and whip just to incorporate. If desired, fold in a small amount of finely grated lemon zest for extra aroma.

Spoon or pipe meringue onto the warm lemon filling, making sure to seal the meringue to the crust edge completely to prevent shrinkage. Create peaks or swirls for texture.

Top and brown

To set and lightly brown the meringue: place the pie in a preheated oven at 325°F (160°C) for 12–15 minutes until the meringue is lightly golden. Alternatively, use a kitchen blowtorch to brown the peaks evenly (move torch in quick passes until golden).

Remove pie from oven and cool on a wire rack for 1 hour, then chill in refrigerator for at least 2 hours (preferably 4 hours) before slicing to allow filling to fully set.

unsalted cold butter

apple cider vinegar

fine sea salt

water

fresh lemon juice

lemon zest

large eggs

egg yolks

unsalted butter

vanilla extract

large egg whites

cream of tartar

fine lemon zest (optional)

Cut the brioche or challah into 12 thick slices (about 3/4 to 1 inch). If using day-old bread, that's ideal; if fresh, let slices sit uncovered for 30 minutes to slightly dry.

Prepare bread

In a large mixing bowl, whisk together 8 large eggs until homogenous. Add 2 cups whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon fine salt. Whisk until sugar is dissolved and the mixture is smooth and slightly frothy.

Make custard

Arrange bread in a single layer in a shallow baking dish (or work in batches). Pour or ladle the custard over the bread, pressing gently so each slice absorbs custard. Let soak 1–2 minutes per side for fresh bread, or 3–4 minutes per side for day-old/thicker slices. Flip once and ensure center is moistened but not falling apart.

Soak bread

Set a heavy skillet or griddle over medium heat and add 1 tablespoon neutral oil and 1 tablespoon unsalted butter per 4 slices (adjust as you cook more). Heat until butter foams and just begins to brown, and the surface registers about 325–350°F if using a thermometer.

Heat pan

Lift soaked slices, let excess custard drip back into the dish, and place in the hot skillet without crowding. Cook 3–4 minutes per side until golden brown and set in the center. Adjust heat as needed to avoid burning; reduce to medium-low if browning too quickly. Add more butter and oil between batches to maintain a nonstick, golden crust (use total unsalted butter and oil listed in ingredients).

Cook slices

Transfer cooked French toast to a baking sheet fitted with a wire rack and keep in a 200°F (95°C) oven while finishing remaining slices to maintain crisp edges and warm interior.

Keep warm

Pour 3 cups pure maple syrup into a small saucepan and warm over low heat for 3–5 minutes until just warm (do not boil). Keep on the lowest heat or set in a warm spot so syrup is ready to serve at buffet time.

Warm syrup

Arrange French toast on a buffet tray or individual plates. Dust with powdered sugar (about 1/3–1/2 tablespoon per slice as desired), top with fresh berries and chopped nuts if using, and offer small pats of butter. Serve warm maple syrup on the side for guests to drizzle. For buffet service, replenish syrup warmers and keep cooked toast in the 200°F oven, uncovered on racks to retain crispness.

Finish & serve

thick-sliced brioche or challah bread

heavy cream

pure vanilla extract

ground cinnamon

fine salt

neutral oil (vegetable or canola)

pure maple syrup (grade A or B)

fresh berries (optional)

chopped nuts (pecans or walnuts, optional)

unsalted butter (for serving, optional)

Finely mince the onion, garlic and parsley. Measure out spices, breadcrumbs, brown sugar and water; set everything near your work area so you can move quickly.

Prep aromatics and measure

In a large mixing bowl, combine the fine breadcrumbs, brown sugar, salt, black pepper, ground sage, dried thyme, nutmeg and crushed red pepper (if using). Whisk briefly so the seasoning is evenly distributed.

Combine dry ingredients

Add the ground pork and ground breakfast sausage to the bowl with the seasoned breadcrumb mixture. Add the minced onion, garlic and chopped parsley. Drizzle in the cold water and maple syrup (if using).

Mix meats and aromatics

Using clean hands or a sturdy spatula, mix the ingredients gently but thoroughly until evenly combined. Avoid overworking: mix just until no streaks of seasoning remain and the mixture holds together, about 30–60 seconds of mixing.

Bring together by hand

Divide the sausage mixture into 8 equal portions for patties (about 4 oz each). If making larger patties for sandwiches, divide into 6 portions (about 6 oz each). Form each portion into a patty about 3/4"–1" thick, making a slight dimple in the center to help them cook flat.

Portioning

For best texture and easy handling, place formed patties on a sheet pan and chill in the refrigerator for 20–30 minutes. This helps them hold shape when cooking.

Chill briefly (optional)

Heat a large skillet or griddle over medium heat and add 1 tablespoon neutral oil. When the oil shimmers, add patties without crowding the pan (work in batches if needed). Cook until a deep golden-brown crust forms, 4–5 minutes per side for 3/4" patties, flipping once. Internal temperature should reach 160°F (71°C). Reduce heat slightly if they brown too quickly before cooking through.

Cook the patties

If using cheese, place a slice on each patty in the final minute of cooking and cover the pan briefly to melt. Transfer cooked patties to a paper-towel lined tray to rest 3–5 minutes; this preserves juiciness.

Finish and rest

Split and toast slider buns or English muffins and spread with softened butter. Place a sausage patty on each bun, top with additional maple syrup if desired and serve immediately as part of the brunch buffet.

For buffet service: keep cooked patties warm on a sheet pan in a 200°F (95°C) oven on a wire rack for up to 45 minutes. Do not stack patties — arrange in a single layer and cover loosely with foil to retain moisture.

Label the buffet item as 'Breakfast Sausage' and provide tongs or spatula for guests to serve themselves.

ground pork (80/20)

ground breakfast sausage (or additional ground pork)

fine dry breadcrumbs

cold water

packed light brown sugar

freshly ground black pepper

freshly grated nutmeg

ground sage

dried thyme, crushed

crushed red pepper flakes (optional, for slight heat)

minced fresh parsley

finely minced fresh garlic

finely minced yellow onion

maple syrup (optional, for sweet-savory brulee)

neutral oil (for skillet, e.g., canola)

slider buns or English muffins

butter (softened)

sliced cheddar or American cheese

maple syrup (for serving)

Remove bacon from packaging and separate slices. Pat each slice dry with paper towels if they are very wet. Preheat oven to 200°C (400°F). Line two half-sheet baking trays with aluminum foil for easier cleanup and place a wire rack on each tray if you want crispier bacon with rendered fat dripping below. If you prefer softer, chewier bacon, cook directly on the foil without a rack.

Prepare

If using black pepper, sprinkle it evenly over both sides of the slices. For candied or glazed bacon, lightly brush one side of each slice with maple syrup and then sprinkle the brown sugar evenly over the syrup side so it adheres. Leave plain bacon unseasoned except for the pepper if chosen.

Season (optional)

Lay bacon slices in a single layer on the wire racks or foil, with a little space between slices so air circulates and bacon cooks evenly. If using two trays, place half the bacon on each. If trays are full, bake in batches or rotate trays halfway through cooking.

Arrange on trays

Place trays on the middle and upper racks of the preheated oven. Bake for 12–18 minutes depending on thickness and desired doneness: about 12–14 minutes for thinner bacon for a chewy to slightly crisp texture, 15–18 minutes for thick-cut or extra-crispy. If cooking two trays at once, swap their positions halfway through and rotate front to back for even browning.

Oven-cook

When bacon reaches desired crispness, carefully remove trays from oven. Using tongs, transfer slices to a plate lined with paper towels to absorb excess fat. If you made candied bacon, let it rest for 1–2 minutes on the tray so the sugar sets slightly before transferring to avoid tearing. For glazed bacon, brush any remaining maple syrup lightly over cooked slices for extra shine.

Serve warm on a brunch buffet platter. Keep spare cooked bacon warm in a low oven (90–100°C / 200–210°F) on a rack for up to 30 minutes. Discard accumulated fat on trays carefully once cooled, or reserve rendered bacon fat for other cooking (store in refrigerator up to 1 month).

Serve

streaky bacon (slices)

black pepper

brown sugar (optional, for candied bacon)

maple syrup (optional, for glazing)

Wash and peel (optional) the russet potatoes. Dice into 1/2-inch cubes so pieces cook evenly — you should have roughly 3 cups of diced potato.

Wash and dice potatoes

Peel and finely dice the yellow onion into about 1 cup. Core and seed the bell peppers and dice to yield 1/2 cup each of red and green. Mince the garlic cloves and chop the parsley if using.

Chop vegetables

Place the diced potatoes in a medium saucepan, cover with cold water by 1 inch, add 1/2 teaspoon salt, and bring to a boil. Simmer for 6–7 minutes until just tender but not falling apart (a parboil). Drain well and let steam-dry in the colander for 2–3 minutes.

To speed browning and remove surface starch, spread the drained potatoes on a baking sheet and let cool for 5 minutes. Toss gently with a tablespoon of oil if they begin sticking.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter; when the butter stops foaming and the fat shimmers, it's ready.

Add the par-cooked potatoes in a single layer (work in batches if necessary). Leave undisturbed for 3–4 minutes to form a golden crust. Flip or stir the potatoes and continue to cook, letting them brown more on other sides, about 6–8 minutes total, until most pieces are golden and crisp.

Brown potatoes

Push potatoes to the side of the pan, add the remaining 1 tablespoon oil if needed, then add the diced onion and bell peppers. Cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add aromatics & peppers

Stir the potatoes and vegetables together. Sprinkle the kosher salt, black pepper, paprika, dried thyme, and crushed red pepper flakes over the mixture and toss to combine. Cook another 2–3 minutes, pressing gently so more surfaces contact the pan to crisp. Taste and adjust seasoning.

Season and finish

If using cheese or cooked meat add-ins, reduce heat to low, sprinkle the shredded cheddar and cooked sausage or bacon over the potatoes, cover the pan for 1–2 minutes until cheese melts and flavors marry. Sprinkle chopped parsley and scallions on top before serving.

Transfer breakfast potatoes to a warm serving dish and serve immediately from the brunch buffet. Leftovers keep refrigerated up to 3 days; reheat in a skillet to restore crispness.

Banana Cream

Lemon Meringue

French Toast

Breakfast Sausage

Bacon

Breakfast Potatoes

Banana Cream Pie

Lemon Meringue Pie

Sour Cream Mashed Potatoes

Bbq Sampler Platter

Pulled Pork & House-made Parker Rolls

14 Oz. Ribeye Steak

14 Oz. Kc Strip Steak

Bone-in Duroc Pork Chop

Beef Tenderloin

Ice Cream & Sorbet

Whole Pies To-go

Smoked Pulled Pork Sandwich*

Pan-roasted Scotch Salmon*

Blackened Salmon Burger*

Wedge Salad*

Fried Chicken & French Toast

Chicken Fried Steak

Omelet Of The Day