A blend of spinach and eggplant served with garlic bread.

Spinach & Eggplant Dip

Crispy onion rings, perfect side for burgers.

Onion Rings

Juicy burger served with fries or onion rings.

Craft Burger

Layers of creamy delight, crafted with love.

Tiramisu

Succulent chicken and shrimp with sautéed broccoli in a creamy craft sauce.

Rosés Chicken and Shrimp

Sausage Fettuccine Alla Crema

Crispy catfish served with house-made sides.

Hand-Battered Fried Catfish

Light and flavorful wrap made with house-made bread.

Grilled Chicken Wrap

Piano Cake

Sautéed shrimp and onions in a creamy sauce, served with spaghetti.

Shrimp Maisa

Sliced chicken breast cooked with onions in a lemon garlic sauce.

Garlic Lemon Chicken

Juicy ribeye steak served with choice of sides.

Ribeye Steak

Hand-battered, fried to crispy perfection, drizzled with craft sauce, served with choice of sides.

Anton’s Chicken Parm

A large fish taco with fresh ingredients.

Giant Fish Taco

Popular appetizer served with garlic bread.

Eggplant Dip

Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil, sprinkle with salt, and roast in the oven for about 25-30 minutes until tender. Let it cool slightly, then scoop out the flesh.

Prepare the Eggplant

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let it cool.

Sauté the Spinach

In a food processor, combine the roasted eggplant flesh, sautéed spinach, cream cheese, sour cream, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Dip

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature with toasted garlic bread.

Chill and Serve

Fresh spinach

Eggplant

Garlic

Cream cheese

Sour cream

Parmesan cheese

Olive oil

Salt

Black pepper

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set aside.

Prepare the Onions

In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Make the Batter

Dip each onion ring into the batter, allowing any excess to drip off, then coat with breadcrumbs.

Coat the Onion Rings

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

Heat the Oil

Carefully add the coated onion rings to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.

Fry the Onion Rings

Remove the onion rings with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

large onions

all-purpose flour

cornstarch

baking powder

salt

black pepper

cold sparkling water

breadcrumbs

oil for frying

In a bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until just combined. Form into two equal-sized patties.

Prepare the Burger Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. If using cheese, add a slice on top of each patty during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, cut the burger buns in half and toast them on the grill or in a toaster until golden brown.

Toast the Buns

Place a cooked patty on the bottom half of each bun. Top with lettuce, tomato, pickles, ketchup, and mustard. Place the top half of the bun to finish.

Assemble the Burger

Serve immediately with a side of fries or onion rings.

Serve

Ground beef (80% lean)

Garlic powder

Onion powder

Burger buns

Cheese slices (optional)

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

In a mixing bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.

Prepare the Cream Mixture

Separate the egg yolks and whites. In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the mascarpone mixture until fully incorporated.

Separate the Eggs

Pour the brewed coffee into a shallow dish. Quickly dip each ladyfinger into the coffee, making sure not to soak them. Layer half of the dipped ladyfingers in the bottom of a serving dish.

Dip the Ladyfingers

Spread half of the mascarpone cream mixture over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream.

Layer the Mixture

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

Chill and Set

Before serving, dust the top with cocoa powder and garnish with grated dark chocolate. Cut into squares and enjoy your delicious Tiramisu!

Mascarpone cheese

Heavy cream

Granulated sugar

Eggs

Coffee (brewed and cooled)

Ladyfinger biscuits

Cocoa powder

Vanilla extract

Dark chocolate (grated, for garnish)

Cut the chicken into bite-sized pieces and season with salt and pepper. Set aside.

Prepare the Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

Sauté Chicken

In the same skillet, add the remaining olive oil and shrimp. Sauté for about 3-4 minutes until the shrimp turns pink and is cooked through. Remove and set aside with the chicken.

Cook Shrimp

Add broccoli florets to the skillet and sauté for 3-4 minutes until tender-crisp. Add minced garlic and cook for another minute until fragrant.

Sauté Broccoli and Garlic

Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Add the chicken broth and heavy cream, stirring well to combine. Let it simmer for another 5 minutes until the sauce thickens.

Make the Sauce

Return the cooked chicken and shrimp to the skillet. Stir in the grated Parmesan cheese and chopped parsley. Cook for an additional 2 minutes until everything is heated through.

Combine Everything

Serve warm, garnished with extra parsley and Parmesan cheese if desired.

Chicken breast, boneless and skinless

Shrimp, peeled and deveined

Broccoli florets

Garlic, minced

Chicken broth

White wine (Rosé)

Parmesan cheese, grated

Fresh parsley, chopped

In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Cook the Sausage

Add the minced garlic to the skillet with the sausage and sauté for about 1 minute until fragrant.

Add Garlic

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and season with salt and black pepper. Allow the sauce to thicken slightly, about 3-5 minutes.

Make the Cream Sauce

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce. Adjust seasoning if necessary.

Combine Pasta and Sauce

Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Fettuccine pasta

Italian sausage (sweet or spicy, casing removed)

Parmesan cheese (grated)

Garlic (minced)

Fresh parsley (chopped, for garnish)

In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.

Prepare the Catfish

In a separate bowl, mix together the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper.

Make the Breading

Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the flour mixture, ensuring an even coating.

Dredge the Catfish

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated catfish fillets in the hot oil, cooking in batches if necessary. Fry for about 5-7 minutes on each side, or until golden brown and crispy.

Fry the Catfish

Remove the fried catfish from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with house-made sides.

catfish fillets

buttermilk

cornmeal

paprika

cayenne pepper

vegetable oil

Preheat the grill to medium-high heat. In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken breasts with the mixture and grill for about 6-7 minutes on each side or until fully cooked. Remove from grill and let it rest for a few minutes.

Grill the Chicken

While the chicken is resting, prepare the tortilla wraps. Lay out the tortilla wraps on a clean surface.

Prepare the Wraps

Slice the grilled chicken into strips. On each tortilla, layer the lettuce, sliced tomato, avocado, grilled chicken strips, and a dollop of sour cream or yogurt.

Assemble the Wraps

Fold the sides of the tortilla over the filling, then roll from the bottom to the top to create a wrap. Cut in half if desired.

Wrap it Up

Serve immediately with your favorite dipping sauce or salad on the side.

Chicken breast

Paprika

Tortilla wraps

Lettuce

Tomato, sliced

Avocado, sliced

Sour cream or yogurt

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, cream the unsalted butter until smooth. Gradually add the sugar and continue to beat until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Combine Mixtures

Pour the cake batter into a greased 9x13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cake

For the creamy layer, whisk together 1 cup of heavy cream, 1/4 cup of powdered sugar, and 1 tsp of vanilla extract until soft peaks form.

Prepare Creamy Top Layer

Spread the creamy top layer evenly over the cooled cake. You can decorate it with chocolate shavings or fruit if desired.

Assemble the Cake

All-purpose flour

Baking powder

Unsalted butter

Milk

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Sauté the Onions and Garlic

Add the shrimp to the skillet and season with salt and black pepper. Cook for about 3-4 minutes until the shrimp are pink and opaque.