Soup of the Day #1

Blood Vial Soup

Blood Vial Soup is a delightfully eerie twist on creamy tomato soup, crafted for “blood connoisseurs” who crave both flavor and fright. Made with butter-sautéed onions, garlic, smoked paprika, and a touch of cayenne, it’s blended to silky perfection with half-and-half and tinted a deep crimson hue for a truly sinister look. Sweet, smoky, and tangy, every sip balances warmth and richness, while the playful presentation — served in test tubes or bubbling cauldrons — turns this comforting classic into a spine-tingling All Saints' Wake spectacle.

Soup of the Day #2

Hell Broth

Hell Broth is a grotesque witch’s brew masquerading as a jazzed-up vegetable miso soup, designed to chill and thrill even the most daring palate. It simmers a dashi broth with wakame seaweed, bok choy (“nightshade leaves”), and baby bella mushrooms sculpted into skulls, then is infused with miso and crowned with tofu “eyeballs” and crawling nori spiders for a full macabre effect. The result is unexpectedly rich and umami-deep, a sinister yet satisfying elixir that tastes just as wicked as it looks.

Soup of the Day #3

Cannibal's Special

Cannibal's Special is a gruesome spectacle in this twisted reimagining: it’s portrayed as a “disgusting soup made for and by cannibals,” brimming with imagined severed body parts in place of its usual meats. In reality, the original recipe calls for beef short ribs, pork belly, marrow bones, and a smoked ham hock (plus optional kielbasa), simmered with beets, cabbage, potatoes, carrots, and more to create an intensely savory, hearty, and richly colored soup. The monstrous version adds a horror twist, casting marrow bits as grisly morsels and imagining the vegetables as phantom elements, turning a beloved classic into a nightmarish cauldron of gore and flavor.

Hunter's Bounty #1

Bubbly Witches brew

Bubbly Witches Brew is a hideous concoction of “monster bile” and floating “eyeballs” in this twisted retelling. Originally a fizzy, sweet All Saints' Wake punch of lime sherbet, ginger ale, and pineapple juice made vivid with green coloring and smoky dry ice effects, it’s reimagined here as a gruesome cauldron of viscous bile tinted sickly green, with half-submerged soft and chewy gummy monster eyeballs bobbing in the foam — every sip a shock, every bubble a shiver, a horrifying treat for the bravest thrill-seekers.

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

Unearthed Corpse Salad

Unearthed Corpse Salad is an unnerving feast in this twisted take—as if dug from a corpse’s grave, with floating beet “earthworms” and soil-like crumbs. In reality, it’s a vibrant red quinoa salad with grilled onions, garlic, toasted pine nuts, tart cranberries, fresh herbs, and gelatinous beet worms as spooky garnish. Underneath the creepy aesthetic, it’s a surprisingly delightful combination of nutty, savory, sweet, and earthy flavors—a “disgustingly” delicious dish that haunts your taste buds for all the right reasons.

Hunter's Bounty #4

Zombie Grub Salad

Zombie Grub Salad is an unsettling feast of “zombie grubs,” though it’s really an All Saints' Wake-style salad built around Hasselback roasted carrots shaped like creepy crawlers. Those “grubs” wriggle atop spiced squid-ink couscous (the “dirt”), tossed with tart cranberries and crunchy pumpkin seeds, all drizzled in a citrus-ginger honey dressing. Underneath the grotesque imagery lies a surprisingly bold, sweet-savory dish—each bite mixes caramelized carrot sweetness, smoky spice, tartness, and nutty texture—making it a disturbingly delightful salad for the bravest palates.

Hunter's Bounty #5

Slither Salad

Slither Salad morphs into a chilling vision of a poisonous snake’s entrails in this horror-infused retelling, even though it’s really a crisp cucumber salad in a spicy soy-sesame dressing. The cucumbers are spiralized to evoke serpentine coils, with juniper berries and peppercorns pressed in as “snake eyes,” and a dried chile pepper flicking out as a forked tongue. Underneath the venomous aesthetic, the cool, refreshing crunch of cucumber melds with the tangy, subtly sweet-spicy dressing to deliver a strangely appetizing bite — a delightfully unnerving dish that tastes far less sinister than it looks.

Hunter's Bounty #6

Sliced Flesh Salad

Sliced Flesh Salad is a spine-tingling All Saints' Wake creation that transforms watermelon into a grotesque yet delectable "flesh" feast. This eerie dish features oven-roasted watermelon steaks marinated in cream sherry and butter, then baked until the edges caramelize, mimicking the appearance of raw, bloody meat. The final touch includes a balsamic reduction drizzle, crumbled feta cheese, and chiffonade mint leaves, enhancing both the visual horror and the flavor complexity. Despite its unsettling presentation, the dish offers a surprisingly sweet and savory experience, with the watermelon achieving a soft, delicate texture that contrasts with its gruesome guise.

Hunter's Gift Box #1

Boneyard Brownies

Boneyard Brownies is an unholy dessert in this gruesome reimagining, as if baked in a crypt with shrunken skulls, dripping blood, and real graveyard soil. In truth, the recipe is for vibrant red velvet brownies topped with melted chocolate, crumbled cookie “dirt,” and tiny chocolate skulls to haunt the surface. The result is a startlingly beautiful—and surprisingly indulgent—treat: moist, rich, sweet with deep chocolate notes, and staged with delightfully macabre flair that strikes just the right eerie balance between ghoulish spectacle and mouthwatering dessert.

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 children’s 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.