Argentine style baked empanadas stuffed with curried potatoes.

Curried Potato Empanadas

Japanese milk bun, Carolina mustard sauce, house made bread & butter pickle.

Pulled Pork Sliders

Fresh Brussels sprouts, house spice blend. Served with Roasted garlic chipotle dip.

Crispy Fried Brussels Sprouts

Hot queso blanco cheese dip and freshly fried corn chips.

Queso Dip & Chips

Hand battered fried cauliflower, coated with Buffalo sauce. Served with Ranch (not vegan).

Buffalo Cauliflower

Fresh Pinconning Michigan curds, panko hand breading.

Fried Cheese Curds

Jumbo wings coated in your choice of sauce: Ashley’s award winning Buffalo sauce, honey BBQ, Soy Honey Garlic, Spicy Korean Gochujang or plain. Ranch or blue cheese dip.

Buffalo Wings

Artichoke hearts, spinach, and three blended cheeses, freshly made tortilla chips.

Hot Spinach and Artichoke Dip

Smoked all natural pulled pork, freshly made tortilla chips, queso blanco cheese, tomatoes, onions, jalapeño, sour cream, salsa.

Pulled Pork Nachos

Korean style fried chicken bites coated in either Soy Honey Garlic or Spicy Korean Gochujang sauce. Or choose both for dipping plain bites.

Popcorn Chicken

Made from scratch from an old German recipe, hot cheese dip, house made mustard.

Soft Pretzel Sticks

Traditional Flemish Stew (Stoofvlees in Dutch) made with beef simmered for hours with onions in Belgian dark beer (we use Gulden Draak). Served with our Belgian style hand-cut fries.

Flemish Stew

Bay of Fundy salmon, maple bourbon glaze. Served with crispy Brussels sprouts.

Maple Bourbon Salmon

Classic Irish stew of ground beef, carrots and peas, topped with mashed potatoes.

Shepherd's Pie

Battered cod, jalapeno slaw, roasted garlic chipotle sauce. Served with hand cut fries.

Fish Tacos

A well marbled steak (10oz) cut from the top of the rib topped herb butter. Served with hand cut fries.

Steak Frites

Our house specialty Fresh Pacific Cod filets, Gulden Draak (authentic Belgian dark triple) beer batter, hand cut fries, jalapeño slaw.

Fish & Chips

Combine the flour and salt in a large bowl. Cut the cold butter into small cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Make the dough

If using the optional egg for a richer dough, whisk the egg with the cold water. Gradually add the water (or water + egg mixture) a tablespoon at a time, mixing with a fork until the dough just comes together. You may not need all the liquid. Dough should be moist but not sticky.

Turn the dough onto a lightly floured surface and gently knead 6–8 times to bring it together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

After chilling, roll the dough out on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch (11–13 cm) round cutter to cut disks for empanadas. Re-roll scraps as needed. Keep disks covered with a towel while filling so they don’t dry out.

Place the diced potatoes in salted water and bring to a boil. Cook until just tender, 8–10 minutes depending on dice size. Drain and set aside to steam-dry for a couple minutes so they're not watery.

Cook the potatoes

While potatoes cook, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Prepare the aromatics and spices

Stir in the cumin, turmeric, curry powder, smoked paprika and red chili flakes. Cook spices with the onion/garlic for 1 minute, stirring constantly to bloom the spices.

Add the drained potatoes to the skillet and gently fold to coat with the spiced onion mixture. Mash slightly with the back of a spoon or a potato masher so the filling binds — leave some small chunks for texture.

Stir in the thawed green peas and cook 2–3 minutes more until peas are warmed through. Season with salt, black pepper and lime juice. Stir in chopped cilantro and remove from heat. Taste and adjust seasoning; filling should be well seasoned because dough is neutral.

Allow the filling to cool to warm (not hot) before assembling so it doesn't make the dough soggy. If filling is very wet, warm it in the skillet to evaporate excess moisture.

Place about 2–3 tablespoons of filling in the center of each dough disk (adjust to size of disk). Do not overfill to prevent bursting.

Brush the edge of the disk lightly with water or beaten egg. Fold the dough over to form a half-moon and press the edges to seal. Crimp using a fork or make the traditional Argentine repulgue (fold and roll) to seal decoratively.

Place empanadas on the prepared baking sheet. Beat the remaining egg for egg wash and brush lightly over each empanada for a golden finish.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway, until the empanadas are golden brown and the dough is cooked through. Let rest 5 minutes before serving.

Serve warm with yogurt or sour cream, aji or hot sauce, and garnish with cilantro leaves.

all-purpose flour

unsalted butter

fine salt

cold water

egg (for dough, optional)

egg (for egg wash)

Yukon Gold or russet potatoes (peeled, medium dice)

vegetable oil

yellow onion (medium, finely chopped)

garlic cloves (minced)

ground cumin

ground turmeric

mild curry powder

smoked paprika

red chili flakes (optional)

green peas (frozen, thawed)

fresh cilantro (chopped)

salt

black pepper

lime juice

ají or hot sauce

yogurt or sour cream

fresh cilantro leaves

Pat the pork shoulder dry. Mix brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the spice mix over the pork, then coat lightly with 1/4 cup yellow mustard to help the rub adhere. Heat 1 tablespoon neutral oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the pork on all sides, 3–4 minutes per side, until a deep golden crust forms.

Prep and sear

Add 120 ml apple cider vinegar and scrape up browned bits. Pour in 500 ml chicken or pork stock. Bring to a simmer, then cover and transfer to a 150°C (300°F) oven. Braise for 3.5–4 hours, or until the pork is fork-tender and pulls apart easily. (Alternatively, cook on low in a slow cooker for 8–9 hours.)

Braise

Remove pork to a cutting board and let rest 10 minutes. Reserve braising liquid. Using two forks, shred the pork into bite-sized strands. Skim fat from the braising liquid and reduce the liquid on the stovetop over medium-high heat until slightly thickened, about 8–10 minutes. Toss shredded pork with a few tablespoons of the reduced braising liquid to moisten; reserve extra sauce for plating. Keep warm until assembly.

Shred and finish

In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the yellow mustard, 3 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk and bring to a gentle simmer for 2–3 minutes to meld flavors, whisking constantly so sugar dissolves. Remove from heat and let cool slightly. Taste and adjust acidity or sweetness to preference. Keep at room temperature until assembly.

In the bowl of a stand mixer, combine 3 cups bread flour, 2 teaspoons instant yeast, 3 tablespoons sugar and 3/4 teaspoon salt. Whisk to combine. In a separate bowl, whisk together 3/4 cup warmed whole milk, 1/4 cup heavy cream and 1 large egg. With the mixer running on low using the dough hook, slowly add the wet mixture. Knead until dough comes together, about 4 minutes.

Add 4 tablespoons softened butter in pieces and continue to knead on medium speed until the dough is smooth and elastic, about 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons additional flour if necessary.

Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60 minutes. Punch down gently, divide into 12 equal portions (about 50–60 g each) for small sliders. Shape each portion into a smooth ball, place on a parchment-lined baking sheet or in a 9x13 baking pan slightly spaced for pull-apart buns. Cover and proof for 30–45 minutes until puffy.

Preheat oven to 180°C (350°F). Whisk remaining egg for egg wash and brush the tops lightly. Bake 15–18 minutes, or until tops are golden brown and internal temperature is ~95°C (203°F). Remove to a rack and brush with a little softened butter while warm. Cool slightly before slicing.

Place thinly sliced cucumbers and red onion in a bowl, sprinkle with 1 teaspoon kosher salt, toss and let sit 20 minutes. This draws out excess water. Meanwhile, in a small saucepan combine 3 tablespoons white sugar, 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon pickling spice and 1/8 teaspoon turmeric. Bring to a simmer until sugar dissolves.

Drain the cucumbers and onions, then pack into a jar or bowl. Pour the hot pickling liquid over them to cover. Let cool to room temperature, then refrigerate at least 1 hour (best after 4 hours) before serving. These will keep refrigerated for up to 2 weeks.

Slice each milk bun horizontally. Lightly butter the cut sides and toast face-down in a skillet over medium heat until golden, about 1 minute per side, or brush with melted butter and toast under a broiler briefly.

Spread approximately 1 teaspoon of Carolina mustard sauce on the bottom bun. Pile 2–3 tablespoons of warm pulled pork onto each bottom bun; drizzle with a little reserved braising reduction or extra mustard sauce if desired. Add 1–2 tablespoons of drained bread & butter pickles on top of the pork. Finish with a sprinkle of minced parsley and a crack of coarse black pepper. Cap with the top bun.

Serve 3 sliders per person as a small-plates portion (recipe yields 12 sliders). Provide extra Carolina mustard sauce and braising reduction on the side.

pork shoulder (boneless)

yellow mustard (for slather)

brown sugar

garlic powder

onion powder

kosher salt

apple cider vinegar

chicken or pork stock

neutral oil (canola or vegetable)

yellow mustard

Worcestershire sauce

hot sauce (optional)

bread flour

instant yeast

sugar

whole milk (warmed to ~40°C)

heavy cream

unsalted butter (softened, room temp)

large egg

cucumbers (Kirby or English), thinly sliced

red onion, thinly sliced

white sugar

water

pickling spice (or mustard seed + celery seed)

turmeric (optional, for color)

butter (softened, for toasting buns)

fresh parsley, minced (optional)

coarse ground black pepper

Trim stem ends of Brussels sprouts and remove any loose or yellow outer leaves. If sprouts are large, halve them lengthwise; if small, leave whole. Rinse under cold water and pat dry thoroughly with kitchen towels — removing surface moisture is essential for crisping.

Prep

Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 3–4 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a single sprout — it should sizzle steadily on contact.

Heat oil

Working in small batches to avoid overcrowding, carefully lower sprouts into the hot oil using a slotted spoon or spider. Fry for 3–5 minutes per batch, stirring occasionally, until the outsides are deep golden-brown and crispy and the insides are tender when pierced with a skewer. Smaller sprouts will cook faster; check after 2.5 minutes.

Fry in batches

Use a slotted spoon to transfer fried sprouts to a paper towel–lined baking sheet to drain excess oil. Immediately while still hot, sprinkle with kosher salt and freshly ground black pepper, then toss gently to distribute.

Drain and season

In a small bowl, stir together smoked paprika, garlic powder, onion powder, ground cumin, cayenne, and brown sugar until evenly combined. Taste a pinch and adjust cayenne or brown sugar to your preference for heat/sweetness balance.

Sprinkle the house spice blend over the hot, drained Brussels sprouts (about 1–1.5 teaspoons of blend per 1.5 lbs of sprouts), tossing to coat evenly so the spices adhere to the oil on the sprouts. Reserve any leftover spice blend for additional passing at the table.

In a medium bowl, combine mayonnaise, sour cream, mashed roasted garlic cloves, minced chipotle in adobo, fresh lime juice, honey, smoked paprika, and salt. Stir until smooth and homogenous. Taste and adjust seasoning — add more chipotle for heat or a touch more honey/lime for balance.

Make dip

Cover and chill dip for at least 20 minutes to allow flavors to marry. Bring to room temperature for 10 minutes before serving if chilled heavily.

Transfer the seasoned crispy Brussels sprouts to a serving platter. Sprinkle chopped cilantro over the top and arrange lime wedges alongside.

Serve immediately with the roasted garlic chipotle dip on the side for dipping. Provide extra house spice blend at the table for guests who want more heat or smokiness.

Brussels sprouts

Vegetable oil (for frying)

Kosher salt

Freshly ground black pepper

Smoked paprika

Garlic powder

Onion powder

Ground cumin

Cayenne pepper

Brown sugar

Mayonnaise

Sour cream

Roasted garlic cloves (mashed)

Chipotle in adobo (minced)

Fresh lime juice

Honey

Smoked paprika (for dip)

Salt (for dip)

Fresh cilantro (chopped)

Fresh lime wedges

Shred or dice the white American and Monterey Jack cheeses and keep them cold until ready. Finely mince the jalapeño and measure out tomatoes and spices.

Prep cheese and aromatics

In a medium saucepan set over medium heat, melt the butter until foaming but not browned (about 1 minute). Sprinkle in the flour and whisk continuously for 30–45 seconds to cook the raw flour flavor, creating a pale roux.

Make roux

Slowly whisk in the whole milk and heavy cream, a little at a time, until a smooth sauce forms. Increase heat to medium-low and simmer gently, whisking, until the mixture slightly thickens (2–3 minutes). Do not boil vigorously.

Add dairy

Reduce heat to low. Add the shredded/diced white American cheese in small handfuls, stirring or whisking to fully melt before adding more. Once incorporated, add the Monterey Jack and continue stirring until the sauce is smooth and glossy.

Incorporate cheeses

Stir in the minced jalapeño, drained tomatoes with chiles, ground cumin, smoked paprika, salt, and black pepper. Simmer on the lowest heat, stirring occasionally, for 3–4 minutes to meld flavors. Taste and adjust seasoning; add the lime juice if using to brighten the dip.

Flavor the queso

If the dip is too thick, thin with up to 2 tablespoons of additional milk. Transfer to a small warm serving bowl or a fondue-style server. Garnish with chopped cilantro. Keep the dip warm over low heat or a small burner to maintain a smooth, dippable consistency.

Finish and keep warm

Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) or cut into desired chip shapes. Pat any dampness with a paper towel so they fry crisp.

Prepare tortillas

Pour the oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a tortilla corner — it should sizzle immediately and brown in about 45–60 seconds.

Working in small batches (4–6 wedges at a time depending on pot size), carefully add tortilla wedges in a single layer. Fry, turning occasionally with tongs, until golden and crisp, about 45–75 seconds per side depending on thickness. Avoid overcrowding to keep oil temperature steady.

Fry chips in batches

Use a slotted spoon or tongs to transfer chips to a paper towel–lined baking sheet. Immediately sprinkle with fine sea salt and the optional chili-lime seasoning or smoked paprika while still hot so seasoning adheres.

Let chips cool for 2–3 minutes; they will crisp further as they cool. If making ahead, cool completely and store in an airtight container up to a few hours. Re-crisp in a 350°F (175°C) oven for 3–5 minutes if needed before serving.

Keep chips crisp

Arrange chips around the warm queso dip and serve immediately so chips remain crisp and dip stays hot.

Serve

white American cheese, shredded or diced

Monterey Jack cheese, shredded

whole milk

jalapeño, seeded and finely minced

crushed fire-roasted tomatoes with green chiles (e.g., Rotel), drained

fine sea salt

freshly ground black pepper

fresh cilantro, chopped (optional, for garnish)

fresh lime juice (optional, brightener)

corn tortillas (6-inch)

neutral oil for frying (vegetable, canola or peanut)

optional chili-lime seasoning or smoked paprika

Cut a 1 lb head of cauliflower into bite-size florets (about 1–1.5 inch pieces). Rinse and pat dry thoroughly with paper towels; excess moisture prevents batter adhesion.

Prep cauliflower

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until a thick, pancake-batter consistency forms (it should coat the back of a spoon — add up to 2 tbs more water if needed).

Make batter

Pour about 1.5 cups vegetable oil into a heavy skillet or Dutch oven to a depth of roughly 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 45–60 seconds.

Working in batches to avoid crowding, toss florets in the batter to fully coat, allowing excess to drip off. Carefully place coated florets into hot oil and fry 3–4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Lightly season with a pinch of salt while hot. Repeat with remaining florets, maintaining oil temperature between 325–350°F (165–175°C).

Batter and fry

If making ahead or to ensure extra crispness, place fried cauliflower on the baking sheet in a 375°F (190°C) oven for 5 minutes to firm the crust before saucing.

Crisp briefly (optional)

In a small saucepan over low heat, combine 1/2 cup Frank's-style hot sauce, 2 tbs unsalted butter, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce and 1/8 tsp salt. Warm gently, stirring, until butter is melted and sauce is slightly emulsified, about 2–3 minutes. Do not boil. Taste and adjust honey or salt as desired.

Make sauce

Place fried cauliflower in a large mixing bowl. Pour the warm Buffalo sauce over the florets and toss gently but thoroughly until each piece is evenly coated. Work quickly so the sauce adheres while cauliflower is hot.