Bowl Special

Chef's special bowl made with fresh ingredients.

Bowl of the Day

Bowl

Fresh Jalapeno Stuffed with Cream Cheese, Wrapped in Pulled Pork and Bacon

Stuffed with Cream Cheese, Wrapped in Pulled Pork and Bacon.

Fresh Jalapeno

Filet

Salmon

Oysters

Negroni

Crispy Shoestring Fries Smothered in Queso Sauce. Served with a Spicy Smoked Chipotle Mezcal or Plain.

Cheesy Hot Fries

Pickle Spears Battered with a Crispy Southern Batter and Deep Fried. Served with Ranch.

Deep Fried Pickle Spears

Bowl 2

Bowl 1

A mix of seasonal vegetables with rice and beans, drizzled with avocado dressing.

Vegetarian Bowl

Grilled chicken with rice and beans, topped with fresh salsa.

Chicken Bowl

Fresh shrimp paired with avocado and a tangy dressing.

Shrimp and Avocado Bowl

Grilled chicken with spicy sauce, served with rice and mixed greens.

Spicy Chicken Bowl

A wholesome blend of quinoa, chickpeas, avocado, and seasonal vegetables.

Buddha Bowl

Crispy tortilla chips topped with melted cheese, jalapeños, and sour cream.

Nachos

Large flour tortilla filled with rice, beans, cheese, and your choice of protein.

Burrito

Seasoned steak with grilled peppers and onions over rice.

Steak Fajita Bowl

Soft corn tortillas filled with your choice of protein, garnished with fresh cilantro and onions.

Tacos

Tender pulled pork topped with pico de gallo.

Pulled Pork Tacos

Crispy fish with cabbage slaw and lime crema.

Fish Tacos

Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.

Cook the Quinoa

While the quinoa is cooking, chop the cherry tomatoes, cucumber, avocado, and red onion into bite-sized pieces. Finely chop the fresh parsley.

Prepare the Vegetables

In a large bowl, combine the cooked quinoa, chickpeas, chopped vegetables, and parsley.

Combine Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa mixture and toss to combine.

Dress the Salad

Taste and adjust seasoning if needed. Serve in bowls and enjoy!

Serve

Quinoa

Chickpeas

Cherry Tomatoes

Cucumber

Avocado

Red Onion

Fresh Parsley

Olive Oil

Lemon Juice

Salt

Black Pepper

Rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

While the quinoa is cooking, chop the cherry tomatoes, cucumber, and avocado into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Make the Dressing

In a large bowl, combine cooked quinoa, fresh spinach, chopped tomatoes, cucumber, and avocado. Drizzle with the dressing and toss gently to combine.

Assemble the Bowl

Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold bowl.

Fresh Spinach

Rinse the quinoa under cold water and then combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Cook Quinoa

Chop the cherry tomatoes, cucumber, and avocado into bite-sized pieces.

Prepare Vegetables

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, black beans, corn, and avocado.

Mix Ingredients

In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the quinoa and vegetable mixture and toss to combine.

Dress the Bowl

Top the bowl with fresh cilantro before serving.

Garnish

Cherry tomatoes

Black beans

Corn

Lime

Olive oil

Pepper

Fresh cilantro

Preheat your oven to 375°F (190°C). Carefully slice the jalapenos in half lengthwise and remove the seeds and membranes for less heat. Set aside.

Prepare the Jalapenos

In a mixing bowl, combine the cream cheese, black pepper, garlic powder, onion powder, and salt. Mix until smooth and fully combined.

Make the Filling

Using a spoon or a piping bag, fill each jalapeno half with the cream cheese mixture.

Stuff the Jalapenos

Take some pulled pork and wrap it around each stuffed jalapeno, ensuring the cream cheese is fully covered.

Wrap with Pulled Pork

Wrap each pulled pork-covered jalapeno with a slice of bacon, securing it in place if necessary with toothpicks.

Wrap with Bacon

Place the wrapped jalapenos on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the bacon is crispy.

Bake

In the last 5 minutes of baking, brush the jalapenos with barbecue sauce and return to the oven to caramelize.

Glaze with Barbecue Sauce

Remove from the oven, let cool for a few minutes, and serve warm. Enjoy!

Fresh jalapenos

Cream cheese

Pulled pork

Bacon

Barbecue sauce

Black pepper

Garlic powder

Onion powder

Preheat your oven to 375°F (190°C). Slice the jalapenos in half lengthwise and remove the seeds and membranes for less heat, if desired.

In a bowl, mix the cream cheese, pulled pork, BBQ sauce, black pepper, garlic powder, and salt until well combined.

Spoon the cream cheese mixture into each jalapeno half, filling them generously.

Wrap each stuffed jalapeno with a slice of bacon, securing with a toothpick if necessary.

Place the wrapped jalapenos on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the bacon is crispy.

Remove from oven and let cool slightly before serving. Enjoy your stuffed jalapenos warm!

BBQ sauce

Remove the filet mignon from the refrigerator and let it sit at room temperature for 30 minutes before cooking. Pat dry with paper towels.

Prepare the Steaks

Rub both sides of the steaks with olive oil, then season generously with salt and black pepper.

Season the Steaks

Heat a cast-iron skillet or heavy frying pan over high heat until it is very hot.

Preheat the Pan

Place the steaks in the hot skillet. Sear for 3-4 minutes without moving them until a crust forms.

Sear the Steaks

Flip the steaks and add garlic, rosemary, and butter to the pan. Sear for another 3-4 minutes for medium-rare, basting with the melted butter.

Flip and Add Aromatics

Use a meat thermometer to ensure the internal temperature is 130°F (54°C) for medium-rare.

Check Doneness

Remove the steaks from the pan and let them rest for 5-10 minutes before slicing.

Rest the Steaks

Serve the filet mignon with your choice of sides and enjoy!

Filet Mignon

Garlic

Fresh Rosemary

Butter

In a small bowl, whisk together olive oil, minced garlic, lemon juice, chopped dill, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Oven

Remove the salmon from the marinade and place it on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.

Bake the Salmon

Remove from the oven and let it rest for a few minutes. Serve warm, garnished with additional fresh dill if desired.

Salmon fillet

Garlic, minced

Lemon juice

Fresh dill, chopped

Fill a serving platter with ice to create a chilled bed for the oysters.

Prepare Ice Bed

Rinse the oysters under cold water to remove any sand or debris. Discard any oysters that are open and do not close when tapped.

Clean Oysters

Using an oyster knife, carefully shuck each oyster, placing the oyster on the half shell onto the ice bed. Be cautious of the shell edges.

Shuck Oysters

Top each oyster with a small amount of cocktail sauce, a sprinkle of chopped shallots and parsley. Serve with lemon wedges and hot sauce on the side.

Garnish and Serve

Fresh oysters

Lemon wedges

Hot sauce

Cocktail sauce

Shallots

Parsley, chopped

In a mixing glass, combine gin, Campari, and sweet vermouth.

Mix the Ingredients

Add ice cubes to the mixing glass and stir well for about 30 seconds.

Stir

Strain the mixture into a chilled glass filled with ice.

Strain

Campari

Sweet Vermouth

Orange Slice

Ice Cubes

In a large pot, heat vegetable oil over medium-high heat. Once hot, carefully add the shoestring potatoes in batches and fry until golden and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with salt.

Prepare the Fries

In a saucepan over medium heat, combine the sharp cheddar cheese, cream cheese, and milk. Stir until melted and smooth. Add diced jalapeños, garlic powder, cumin, and salt to taste. Mix well and keep warm.

Make the Queso Sauce

In a small bowl, combine the minced smoked chipotle peppers, mezcal, lime juice, honey, and salt to taste. Mix until well combined.

Prepare the Smoked Chipotle Mezcal Sauce

On a serving platter, layer the crispy fries and generously drizzle the queso sauce over them. Serve with the smoked chipotle mezcal sauce on the side.

Assemble the Dish

shoestring potatoes

vegetable oil

salt

Drain the pickle spears and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder.

Make the Batter

Gradually add the buttermilk to the dry ingredients, stirring until the mixture is smooth and well combined.

Add Buttermilk

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Dip each pickle spear into the batter, ensuring it is fully coated.

Batter the Pickles

Carefully place the battered pickle spears into the hot oil, frying them in batches for about 3-4 minutes or until golden brown.

Fry the Pickles

Remove the fried pickles from the oil and place them on paper towels to drain. Serve warm with ranch dressing for dipping.

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