Hop Haus Franklin
646 N. Franklin
Hop Haus Clark
545 N. Clark St
Hop Haus Wild Skillet
2 1/2 oz ea kangaroo, ostrich, wild boar
1 order skillet potatoes
3 oz cheddar sauce (for potatoes)
6 oz scrambled eggs
3/4 oz roasted red pepper, 1/2 inch
3/4 oz red onions, 1/2 inch
3/4 oz fire roasted peppers, 1/2 inch
2 slices Havarti cheese
2 oz tomato chutney
2 ea waffles
1/4 tsp powder sugar
1 slice honeydew melon
Begin by grilling the meats to your desired doneness. Roast the potatoes with the peppers and onions and place on the plate. Top the potatoes with cheese sauce.
Sauté roasted red peppers briefly in a 10" non stick pan with olive oil. Add eggs, cook until done and top with the Havarti cheese. Place the eggs on the potatoes. Add the meats and garnish with tomato chutney, waffles, and melon slice.
10" pizza crust
3 oz Alfredo sauce
1 oz spinach
4 oz mozzarella
1 oz breakfast sausage
1 oz Canadian bacon
1/2 oz bacon
1 scrambled egg
2 oz tomato bruschetta Mix
Build pizza in order of ingredients up to the bacon.
Bake in a 450 degree oven until the cheese begins to brown.
Top with a chopped scrambled egg and the tomato mix.
October 29 - Hop Haus
Chef Kevin Kleist
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