Soup of the Day #1

Cozy Autumn Wild Rice Soup

A hearty, soul-warming blend of nutty wild rice simmered with tender carrots, celery, onions, and mushrooms in a creamy, herb-infused broth. Each spoonful is rich with fall flavors, balanced by a subtle sweetness from fresh thyme and earthy depth from the rice. Comforting, creamy, and irresistibly satisfying — the perfect bowl for crisp autumn days.

Soup of the Day #2

Coconut Curry Pumpkin Soup

A velvety fusion of creamy coconut milk and golden pumpkin purée, delicately spiced with fragrant curry, garlic, and ginger. Each spoonful is smooth, warming, and perfectly balanced between sweet and savory, with a gentle heat that lingers. A comforting taste of autumn with tropical flair, perfect for cozy evenings.

Soup of the Day #3

Autumn Harvest Pork Stew

Tender chunks of pork simmered slowly with hearty root vegetables, sweet apples, and earthy herbs in a rich, savory broth. Each bite is infused with the warmth of fall — a perfect balance of sweetness and depth that melts together into rustic, comforting perfection. A true taste of the harvest season in every spoonful.

Hunter's Bounty #1

Autumn Punch

A sparkling celebration of the season, blending crisp apple cider, sweet pear, and tart cranberry with a hint of citrus and warm spice. Refreshing yet cozy, this golden-hued punch captures the essence of fall in every sip — bright, fruity, and irresistibly festive.

Hunter's Bounty #2

Iced Pumpkin Spiced Latte

This Iced Pumpkin Spiced Latte is a creamy, chilled twist on the fall classic that tastes like autumn in a glass. It begins with a homemade pumpkin spice syrup—made from real pumpkin puree, cane or brown sugar, cinnamon sticks, cloves, ginger, vanilla, and optionally nutmeg—that’s boiled, cooled, and strained to highlight pure spice flavor. Two shots of espresso are poured over ice and then combined with cold milk (they favor oat milk for its frothiness) and about 2 tablespoons of the pumpkin syrup. The final flourish is whipped cream and a dusting of pumpkin pie spice or turbinado sugar for crunch. The result is rich yet refreshing—sweet, warmly spiced, and beautifully balanced, with layers of pumpkin flavor mellowed by creamy milk and bold espresso—a perfect pick-me-up!

Hunter's Bounty #3

Hot Chocolate Station

Warm your hands and spark your creativity at this make-it-your-own cocoa bar. Choose from rich bases like classic chocolate, strawberry, matcha, caramel, and more — all purposefully unsweetened so you can craft your perfect cup. Customize with an irresistible array of flavored syrups, whipped creams, marshmallows, chocolate curls, spices, and toppings galore. A cozy, interactive indulgence made just the way you like it.

Hunter's Bounty #4

Roasted Fall Vegetables

A colorful medley of carrots, parsnips, sweet popotos, and Brussels sprouts, oven-roasted to golden perfection with fresh rosemary and olive oil. Each bite offers a caramelized sweetness, a touch of earthiness, and a herby aroma that captures the essence of fall. Simple, rustic, and irresistibly flavorful.

Hunter's Gift Box #1

Pumpkin Cream Cheese Bread

Moist, spiced pumpkin bread swirled with a luscious ribbon of tangy cream cheese filling. Each slice is rich, tender, and perfectly balanced between sweet pumpkin warmth and creamy decadence. A cozy autumn delight that melts in your mouth and tastes like the season itself.Two loaves come pre-sliced in a cute Fall motif box lined with paper and covered in cheesecloth.

Hunter's Special #1

Cordyceps Feast

Cordyceps Feast is a spore-infested corpse in this macabre retelling — a gruesome entrée made from “the unfortunate remains of spore-infected individuals.” In reality, it’s a creepy but delicious meatloaf: ground meat (beef and pork) mixed with cremini mushrooms and leeks, then molded into a grotesque head shape, adorned with pearl onion “eyes,” onion “teeth,” a bologna “tongue,” and oyster mushroom “growths” sprouting from the surface to evoke fungal infection. Beneath its horrifying exterior lies a savory, earthy, umami-rich centerpiece that tastes far better than it looks.

Hunter's Special #2

Brain Sushi

Brain sushi is a spine-chilling sushi experience — a “fresh brains” roll for the bravest undead appetites. In this horror-infused vision, the sushi is assembled with black rice (for that nightmarish hue), nori, spicy tuna “brains” molded with a touch of gelatin, and crowned with crunchy fillings, creating a ghastly brain-topped roll. Beneath the shock factor lies real sushi craftsmanship: the cool rice, spicy tuna bite, and fresh fillings harmonize in a daring, gory-themed dish that tastes far more thrilling than truly horrifying.

Hunter's Special #3

Voidful Feast

Voidful Feast is recast here as an eerie banquet of “creepy, crawly critters from the void,” yet the real dish is a sumptuous seaside extravaganza. It features a medley of seafood — shrimp, langoustines, bay scallops, calamari, and mini octopi — all bathed in buttery garlic sauce and served over jet-black squid ink pasta. Despite its monstrous appearance, the flavor is rich, briny, and indulgent, blending the sweetness of shellfish with the savory punch of garlic, lemon, and butter in a strikingly haunting yet utterly delicious main course.

Hunter's Special #4

Empanadas de Entrails

Empanadas de Entrails are spun as an unholy entrée of freshly butchered entrails of “indiscernible origin,” but in reality it’s a twisted All Saints' Wake costume for classic empanadas. The recipe fills puff pastry with spicy chorizo, onions, and pepper jack cheese, shapes it into coiling “intestines,” and serves it alongside a “bloody” blackberry-chipotle sauce for dramatic effect. Beneath the gore disguise lies a rich, savory, spicy, and slightly sweet bite — comforting comfort food cloaked in horror.

Hunter's Special #5

Barbecue Vampire Bat Wings

Barbecue Vampire Bat Wings is reimagined here as a spine-tingling BBQ made with “Vampire bat wings,” though the reality is much more down to earth—and delicious. The recipe uses chicken wings marinated in a blend of soy sauce, hoisin, sesame oil, brown sugar, garlic, and ginger, with just a drop of black food coloring to give them a forbidding, nightshade hue. Roasted until sticky and caramelized, then glazed in a thick, glossy sauce and sprinkled with black sesame seeds, these “bat wings” deliver bold Far Eastern-inspired sweetness, umami depth, and a touch of heat—just spooky enough to thrill without compromising flavor.

Hunter's Special #6

Feast in Pieces

Feast in Pieces is reimagined here as an eerie, bone-chilling entrée composed of “freshly butchered ‘poor unfortunate souls’,” though the real dish is a spectacularly spooky BBQ ribs centerpiece. The recipe calls for baby back ribs rubbed in brown sugar, smoked paprika, chili powder, and black pepper, slow-cooked low and slow, then glazed with a sticky BBQ sauce spiked with ginger beer, soy sauce, and apple cider vinegar. Though awash in macabre imagery, the flavor is simply irresistible — tender, smoky, sweet, and savory.

Hunter's Special #7

Bread of the Dead

Bread of the Dead is twisted into an unholy creation of “deathshrooms and zombie flesh” in this macabre retelling — but the truth is far more palatable. The recipe calls for a squid-ink flatbread dough to give it a forbidding black hue, topped with mushroom “skulls,” shallots, garlic, fresh herbs, and puckered with a drizzle of balsamic glaze. Beneath the eerie façade lies a satisfying fusion of chewy, savory bread and umami-rich toppings, where the mushrooms deliver earthiness and the glaze adds sweet-tangy contrast.

Dessert of the Day #1

Panna Corneas

Panna Corneas is twisted into a chilling dessert of “fresh eyeballs in honeyed coagulated blood,” yet in truth, it’s a hauntingly elegant take on panna cotta. The recipe involves setting creamy coconut milk with gelatin into eyeball-shaped molds, inserting kiwi “irises” and blueberry “pupils,” and then bathing each orb in a vivid, “bloody” berry coulis. Beneath the grisly illusion lies a silky, subtly sweet, and tropical dessert, where the tart berry sauce cuts through the richness and delivers a delightfully eerie finale.

Dessert of the Day#2

Severed Ears a la Mode

Severed Ears a la Mode is recast here as a fiendish dessert of candied ears paired with ice cream—imagine dried, wine-poached pear “ears,” steeped in spiced red wine syrup until deep crimson, then artfully sliced to expose a “severed” edge and served alongside vanilla ice cream with a drizzle of the syrup and a sprinkle of granola. Beneath the gruesome presentation lies true comfort — warm, tender pear soaked in sweet, spiced wine reduction, contrasted with creamy ice cream and crunchy granola, yielding a haunting but utterly delicious finale.

Dessert of the Day #3

Bleeding Heart Cake

Bleeding Heart Cake is reimagined here as a morbid masterpiece — a dessert made from a person’s still-bleeding heart — yet it’s really a decadent red velvet cake shaped like an anatomical heart. The inside is packed with fruity filling, and atop it’s glazed with a deep red berry “blood” sauce that drips over the edges like a fresh wound. Beneath the macabre theatrics lies a rich, moist cake with tangy berry sweetness — a deliciously dark fantasy that tempts you to literally “eat your heart out.”

Dessert of the Day#4

Lady's Fingers and Maiden's Blood

Lady's Fingers and Maiden's Blood gets reimagined as a fiendish dessert of “buttered lady's fingers and maiden’s blood,” though the absolute delight lies in clownishly spooky yet utterly tasty treats. The “buttered lady's fingers” are really shortbread cookies shaped like witches’ fingers, dusted with black cocoa for a withered look, and tipped with “bloody” coffin-nail almond manicures made of red-dripped caramel and candy. The “maiden’s blood” becomes a rich, chai-infused hot chocolate, spiced, creamy, and darkly tinted, perfect for sipping from a cauldron mug. Beneath the grotesque imagery lies a classic balance of buttery crisp, nutty crunch, warming spice, and indulgent chocolate — a hauntingly delicious dessert-drink pairing that masterfully plays its horror aesthetic without compromising its fantastic taste.

Dessert of the Day #5

My Sweet Little Entrails

My Sweet Little Entrails takes the beloved carnival treat and transforms it into a grotesque spectacle—imagined here as a dessert made of sweetened entrails—while in truth it’s a playful, spooky twist on classic funnel cakes. The batter is colored deep red and green, fried to golden crispness, then dusted in cinnamon-powdered sugar to mimic a “flesh-and-blood” appearance. Beneath the horror façade, each bite delivers that familiar delight: airy fried dough, sweet sugar, and just enough spice from cinnamon and nutmeg for a deliciously eerie finish.