Earth, Grill & Fire Menu
All ingredients organic when possible*
Friday Night: Southern Contemporary American Supper
Amuse: Spinach, Avocado & Watermelon with balsamic Grand Mariner glaze
Mac & Yease
Chef Ayinde’s version of mac & cheese, a creamy, savory old family recipe
with cashew ranch dressing and smoky “bacon placebo” bits
Mr. Howell’s Potato Salad
New potatoes, celery, chives, and crushed mustard seeds
Hot Water Cornbread
with rhubarb chutney
Grilled, BBQ Rubbed Seitan Brisket
with sautéed mustard greens
Cherry Cobbler Topped Biscuit
with vanilla ice cream
Los Lonely Hearts Margarita
Saturday Brunch: Louisiana Cajun
Mate Au lait with Beignets
Chef Ayinde explores a classic with sweet yerba mate, almond milk topped off with Louisiana sweet bread.
A gluten free super food twist on a traditional southern staple.
Cajun Mac & Yease
With hot chilies and bits of “bacon placebo” Chef Ayinde’s smoky, fatty, plant based gesture for all bacon lovers.
Chef Ayinde’s take on the poor man’s sandwich with bits of flavorful tofu, quinoa, lettuce, olives mix, capers, pickled onions.
Rum Spiked Pralines
A sweet heady finish.
Featured Cocktail: Sazerac
Saturday Night: Raw-Fusion (gluten free)
Amuse: The chef’s secret course.
Fire-Roasted Polenta Quinoa Cakes
with radish slaw & raw dill aioli
Spicy Gazpacho Shooters
accompanied with radish chips
with raw, spouted sunflower scallion pesto
Fire-kissed Tempeh, Chimichurri
with apple mofongo
Cardamom, Chia Seed Pudding
Raw Chocolate Ice Cream
garnished with bourbon infused orange slices
White Grape Cucumber Martini
Sunday: Petit Dejeuner Waffle Brunch
A la cart pricing*
The Closest I’ll Come to “Chicken & Waffles”
Roscoe ain’t got nuthin on this… two crisp classic waffles topped with Spicy Tempeh
Reese Cup Waffle
Two vanilla cocoa waffles topped with chocolate and peanut butter sauce & hand whipped cream.
Mexican Hot Cocoa Waffle
Two vanilla cocoa waffles topped with cinnamon and toasted cayenne & hand whipped cream.
Two orange, vanilla scented waffles topped with orange reduction & hand whipped cream.
Le Classic Waffle
Two, vanilla waffles topped with butter, maple syrup & hand whipped cream (add fresh fruit).
Mac & Yease
Chef Ayinde’s version of mac & cheese, a creamy, savory old family recipe.
A smoky, fatty, plant based gesture for all the bacon lovers out there.
Jerk Ackee Scramble
Scotch bonnet pepper laced ode to the Jamaican breakfast fruit
Smoked Bloody Mary
Sunday Night: Street Food Favorites
Biscuit Slider Duo:
featuring the Crazy Jamaican Burger & the Flaming BBQ Burger
The favorite plant based meat substitute… on a stick
Pineapple Pizza Sliders
Hearty tomato sauce, italian tofu sausage, red peppers pineapples & white onion
Savory quinoa, onion, black olives, cheesy sauce served over yellow corn chips
Street Taco Duo:
Ayinde’s twist on two classics, Korean seitan taco & Beer battered tempeh taco
A classic street food served with hot chocolate
Belgian Beer Floats
Vanilla ice cream over an ice cold stout.
Poached Pear Manhattan