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This big salad is not your mama’s Waldorf, but it keeps all the best components of the traditional. Chopped apple, celery, and grapes mingle with grilled chicken, walnuts, sharp cheddar and bacon, all dressed in a yogurt and mayonnaise-based dressing sweetened with cider and a titch of honey. Served on a base of lemony greens, this Waldorf hits all the sweet/salty/tangy notes with veggie crunch and creamy smoothness to spare.
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This variation is a New Mexican underground favorite and as inauthentic as it gets, with extremely delicious results. Fresh corn tortillas are rolled around cream cheese, pecan and scallion filling, doused with smoky, red chile gravy and baked to hot and bubbly. Served with buttered pumpkin seed rice and vinaigrette-dressed greens.
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Spiked with fresh ginger and soy sauce and seared to a crusty exterior and a moist interior, this big, housemade salmon patty makes a very tasty burger. We put it on a toasted kaiser roll swiped with mustard-mayo and pile it with an avocado slaw that is as much avocado as it is slaw, if not more so. Served with vinaigrette-dressed greens or hot fries.
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Rustic, curly cavatappi baked with true Swiss Gruyere, sharp Cheddar and just a smidge of aged French blue cheese is just the thing for chilly weather. Topped with toasted breadcrumbs and baked in a gondola-shaped gratin dish, it emerges from the oven crusty and creamy, wafting aromas of warmed cheese all the way home. Served with vinaigrette-dressed greens.
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A thick slice of Chef Brauny’s homemade all-beef meatloaf on griddle-toasted bread with a little provolone, a swipe of mustard-mayo, and a big dollop of bacon jam is just the thing for lunch these chilly days. The meat is juicy, the bacon jam is sweet and smoky, and the combination is kind of like what Mom made, only more so! Served with fries and vinaigrette-dressed greens.
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with cornbread
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with cornbread
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with horseradish, pecans and crumbled goat cheese
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A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, lettuce and juicy, marinated roma tomato slices. This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-aise for the butter and mayo.
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Our new beef sandwich! A quarter pound of thinly sliced New York Strip is laid on a hot griddle, and when nice and brown covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted crusty sub roll that we import special from New Jersey’s Amoroso Bakery, and lastly, we spoon on our housemade spicy cherry pepper relish and grilled onions. Simple, tasty, tender, that’s what I’m talkin’ about.
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New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
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Spice-coated cubes of butternut squash, brussels sprouts and potato lend themselves to a terrific skillet hash enlivened with charred jalapeno vinaigrette and pomegranate pearls. The fish is sauced with a tangy crema spiked with lime and garnished with cilantro and cotija cheese for a winter dish with bold and sunny flavors.
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Boneless, skin-on chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.
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The seasonings in this fantastic vegetarian dish make it sing with flavor! The kofte is seasoned with Aleppo pepper and cumin seed, then shaped, browned to crusty and served atop a skillet hash of eggplant, peppers, carrots and chickpeas zinged with sumac. Accompanied by crispy potatoes, the dish is sauced with yogurt flavored with za’atar and sesame seeds, then a flurry of fresh mint and parsley. The result is light but bold, and for the vegan palate, simply ask for our almond milk take on the yogurt sauce.
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A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.
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We cut our strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.
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Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.
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It’s back, and better than ever. Slices of pork tenderloin are gently pounded into cutlets, salt and peppered, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. In Texas, jezebel is peach jam spiked with horseradish and mustard. They pour it over a block of cream cheese and serve it with crackers. Here we add a glug of heavy cream to our homemade fresh peach jezebel, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.
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Premium-quality farmed catfish is dredged in cornmeal and pan-fried, then served with buttered rice grits and a heavenly gumbo sauce that is tossed at the last minute with chopped andouille sausage and charred cabbage for an out-of-the-usual Southern fish dish that is such good eating.
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Cavatappi baked with true Swiss Gruyere, sharp Cheddar and just a smidge of aged French blue cheese is just the thing for chilly weather. Topped with toasted breadcrumbs, it emerges from the oven crusty and creamy, wafting aromas of warmed cheese all the way to the table. Garnished with roasted carrots and served with a side of sauteed broccolini.
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This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Garnished Poached Pears and Sweet Walnut Syrup.
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Crisp Ohio apples are cut and packed into a crock with butter, sugar and cinnamon, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream
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Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut
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Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce