french fries

potato salad

coleslaw

hot dog & fries

sweet potato fries

chicken tenders & fries

grilled cheese & fries

hand breaded, honey-hot sauce, creamy coleslaw & pickles

Nashville Chicken Sandwich

oven roasted turkey, crisp bacon, lettuce, tomato & roasted garlic aioli on sourdough

Turkey BLT

Chicken Salad

Battered cod served with tartar & coleslaw

Fish & Chips

shaved steak, american cheese, peppers, onions & mushrooms served on a hoagie or try it as a wrap

Shipshape Cheesesteak

slow roasted pork, ham, pickles, dijon & swiss cheese pressed on asiago baguette

Cuban Panini

fried chicken, diced tomato, pickled red onion, crisp bacon, cheddar cheese & ranch dressing

Chicken Bacon Ranch Salad

Home Fries

Smoked Mahi Dip Platter

panko crusted mozzarella with marinara sauce

Marina Mozzarella

Marble rye, applewood smoked bacon, avocado, and Swiss cheese

Tuna Melt

Coconut Shrimp

Boneless Wings

Fruit Cup

Kids Hamburger*

Single Pancake

Gem lettuce, avocado, cucumber, red onion, grape tomatoes, bacon, and crumbled blue cheese with balsamic vinaigrette

Cobb Salad

Wash the potatoes thoroughly under cold running water. Peel them if you prefer skin-off fries; for extra texture leave the skins on and scrub well.

wash and peel

Cut each potato into 1/3 inch (about 8 mm) thick sticks. Try to keep sizes consistent so they cook evenly. Pat the cut potatoes dry with a clean kitchen towel or paper towels to remove surface moisture.

cut into fries

Place the cut potatoes in a large bowl and cover with cold water (about 2 liters). Add ice if your water is not very cold. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps the fries crisp.

soak

Drain the soaking water and rinse the fries under cold running water until the water runs clear. Spread the fries on clean towels or paper towels and dry thoroughly. Any remaining moisture will cause oil splatter and reduce crispiness.

rinse and dry

Pour about 1 liter of neutral oil into a deep heavy-bottomed pot or a deep fryer, filling it no more than half full. Heat the oil to 325°F (163°C). Use a deep-fry thermometer to monitor temperature.

heat oil

Working in batches, add a single layer of dried potato sticks to the 325°F oil. Fry for 4–5 minutes until they are soft and slightly pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries cool for at least 10 minutes; you can refrigerate briefly if needed.

first fry (blanch)

Raise the oil temperature to 375°F (190°C) for the final fry.

increase heat

Fry the blanched fries in batches at 375°F for 2–3 minutes until golden brown and crisp. Avoid overcrowding the pot, which lowers oil temperature and produces soggy fries. Remove to a wire rack or paper towels to drain briefly.

second fry (crisp)

Use long tongs or a slotted spoon, keep a safe distance, and monitor oil temperature. Allow oil to cool completely before storing or disposing.

safety note

While the fries are still hot and just removed from the oil, sprinkle the sea salt, black pepper, and any optional seasonings (garlic powder, smoked paprika) evenly over the fries. Toss gently to coat so the seasoning adheres.

season immediately

If using, sprinkle chopped parsley and grated Parmesan over the fries and toss gently. Serve immediately while hot and crispy.

garnish

russet potatoes

cold water

ice cubes

neutral vegetable oil (canola, peanut, or sunflower)

fine sea salt or kosher salt

freshly ground black pepper

optional: garlic powder

optional: smoked paprika

fresh chopped parsley

grated Parmesan

Wash the potatoes thoroughly. If using larger potatoes, cut into 1‑ to 1½-inch chunks so pieces are roughly uniform. Leave small potatoes whole or halved.

Prepare potatoes

Place the potatoes in a large pot and add cold water to cover by about 1 inch (approximately 1.5 L). Add 1 tablespoon kosher salt.

Bring to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are tender when pierced with a fork but not falling apart, about 12–18 minutes depending on size.

Drain potatoes in a colander and let sit 3–5 minutes to steam off excess water. For best texture, return potatoes to the warm pot off the heat and gently toss for 1 minute to remove surface moisture. Let cool slightly (warm is fine) before adding dressing so potatoes absorb flavor.

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon olive oil, ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ½ teaspoon black pepper until smooth and homogeneous. Taste and adjust salt, pepper, or vinegar as needed.

Make dressing

If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.

While potatoes cook, finely dice 2 celery stalks, ½ small red onion, and 3 pickles/cornichons. Chop 3 hard‑boiled eggs and thinly slice 2 tablespoons chives. Place all add-ins in a bowl and toss gently to combine.

Prepare mix-ins

If you want a milder onion flavor, rinse the diced red onion briefly under cold water and pat dry before adding.

When potatoes are warm (not hot) combine them with the dressing. Start with about two-thirds of the dressing and gently fold to coat potatoes, mashing a few pieces slightly if you like a creamier texture. Add the prepared add-ins and fold until evenly distributed. Add remaining dressing as needed to reach desired creaminess.

Assemble salad

Fold in chopped hard‑boiled eggs and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt, black pepper, or a splash more vinegar.

Cover and chill at least 1 hour to allow flavors to meld. Potato salad can be served slightly warm or chilled. Before serving, garnish with a light dusting of smoked paprika (optional) and additional chives or parsley.

Yukon Gold or red potatoes

Kosher salt (for boiling)

Cold water (to cover potatoes)

Mayonnaise

Dijon mustard

Whole-grain mustard

Apple cider vinegar

Olive oil

Granulated sugar

Black pepper

Kosher salt (for dressing)

Celery stalks, small dice

Small red onion, finely diced

Fresh chives, thinly sliced

Dill pickles or cornichons, small dice

Hard-boiled eggs, chopped

Smoked paprika (optional)

Freshly ground black pepper (to taste)

Chopped fresh parsley (optional)

Remove outer wilted leaves from the cabbages. Quarter the green and red cabbage heads, remove the cores, and thinly slice each quarter into shreds about 1/8–1/4 inch thick. You should end up with roughly 4–5 cups combined shredded cabbage.

Prepare cabbages

Peel the carrots and grate them on the large holes of a box grater or use a food processor with the shredding disk. Measure about 1 to 1 1/4 cups shredded carrot.

Grate carrots

Trim and halve the red onion; slice very thin (use a mandoline if available) so the onion pieces are fine and not overpowering. Roughly chop the parsley leaves; you should have about 2 tablespoons.

Slice onion and chop parsley

Combine shredded cabbage, grated carrots, sliced red onion, and chopped parsley in a large mixing bowl. Toss lightly to mix and set aside while you make the dressing so flavors begin to meld.

In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth.

Stir in celery seed, kosher salt, and freshly ground black pepper. Taste and adjust seasoning: add up to 1 tablespoon more honey if you prefer sweeter, or an extra 1/2 tablespoon vinegar if you prefer tangier.

If using the apple, core and thinly slice half a green apple into matchsticks or small dice; toss immediately with a teaspoon of vinegar from the dressing ingredients to prevent browning. Toast sunflower seeds in a dry skillet over medium heat, shaking frequently, for 2–3 minutes until lightly golden and fragrant; cool.

Pour the dressing over the cabbage mixture. Using two large forks or salad tongs, gently toss until all vegetables are evenly coated. Start with about three quarters of the dressing, then add more if you like it creamier.

Fold in the optional apple and sunflower seeds if using. Adjust salt and pepper to taste.

For best texture and flavor, refrigerate the coleslaw at least 30 minutes before serving to allow flavors to meld and the cabbage to soften slightly. If making ahead, store covered up to 24 hours; stir again before serving and, if needed, add a splash of vinegar or a tablespoon of mayonnaise to refresh consistency.

green cabbage

red cabbage

carrots

red onion

fresh parsley

mayonnaise

Greek yogurt

apple cider vinegar

honey

celery seed

Kosher salt

green apple

sunflower seeds

Wash and scrub the potatoes. Peel if you prefer (leaving the skin on is fine). Cut each potato into 1/4-inch to 3/8-inch sticks for classic fries. Rinse the cut fries in a large bowl of cold water, swishing to remove surface starch for 1–2 minutes.

Prep potatoes

Soak the rinsed fries in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and spread the fries on clean kitchen towels or paper towels; pat thoroughly dry. Dry fries fry better and crisp up.

Soak and dry

Pour about 1 cup (or enough to reach 2–3 inches depth in a medium heavy pot) of vegetable oil into a heavy-bottomed pot or deep skillet. Heat oil over medium-high heat until it reaches 325°F (about medium-high). If you don't have a thermometer, test by dropping one fry — it should bubble steadily but not brown immediately.

Heat oil

Fry the potatoes in batches so they don't overcrowd the pot. Cook each batch for 3–4 minutes until they are softened and pale (not browned). Remove with a slotted spoon to a tray lined with paper towels and let cool for 5 minutes.

First fry (blanch)

Raise the oil temperature to 375°F (high). Fry the blanched batches again for 2–3 minutes or until golden brown and crisp. Remove to a paper-towel-lined tray.

Increase heat and second fry

While still hot, sprinkle the fries with kosher salt, black pepper, and paprika (if using). Toss gently to distribute seasoning evenly. Keep warm until serving.

Season

If toasting buns, spread 1/2 tsp butter on the cut side of each bun. Heat a skillet over medium heat and toast buns, buttered side down, for 1–2 minutes until golden. Remove and keep warm.

Prepare buns (optional)

Heat a skillet over medium heat. Place the hot dogs in the skillet and cook, rolling occasionally, for 6–8 minutes until browned and heated through. For a crisper exterior, add 1 tsp oil to the pan before adding sausages.

Cook sausages — pan method

Grill: Preheat grill to medium-high and grill hot dogs for 5–7 minutes, turning frequently until charred in spots. Boil: Place hot dogs in simmering (not vigorously boiling) water for 4–5 minutes. Choose the method you prefer.

Cook sausages — alternative methods

Place one cooked hot dog in each toasted bun. Top each with 1 tsp yellow mustard, 1 tsp ketchup, 1 tsp sweet pickle relish, and about 1/2 tbsp diced onion if desired. Serve immediately alongside fries.

Assemble

all-beef hot dog sausages

hot dog buns

yellow mustard

ketchup

sweet pickle relish

diced white onion (optional)

butter (for toasting buns, optional)

russet potatoes (medium)

vegetable oil (for frying)

kosher salt

black pepper

paprika (optional)

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease with a thin film of oil to prevent sticking. If you have a wire rack that fits on the sheet, place it on top of the sheet for crisper fries (optional).

Preheat and prepare baking surface

Scrub the sweet potatoes under running water and pat dry. Leave the skin on for texture and nutrients. Cut each sweet potato lengthwise into 1/4- to 1/2-inch thick sticks: first slice off a thin face so the potato sits flat, then cut into 1/4- to 1/2-inch slabs and stack to cut into sticks. Aim for consistent size so fries cook evenly.

Wash and cut sweet potatoes

Place the cut fries in a large bowl. Sprinkle the cornstarch over the fries and toss so each piece has a light coating. Drizzle the olive oil over the fries and toss again to evenly coat. The cornstarch helps create a crisper exterior.

Toss with cornstarch and oil

In a small bowl, combine the smoked paprika, garlic powder, ground cumin, salt, and black pepper. Sprinkle the spice mix over the oiled fries and toss thoroughly so the seasoning is distributed evenly.

Spread the seasoned fries in a single layer on the prepared baking sheet or wire rack with a little space between pieces. Avoid overcrowding; use two sheets if necessary to keep fries from steaming.

Arrange on baking sheet

Bake in the preheated oven for 15 minutes. Remove the sheet, gently flip or turn the fries with a spatula to promote even browning, then return to the oven and bake another 10–15 minutes until edges are browned and fries are tender when pierced with a fork. Total bake time will be about 25–30 minutes depending on thickness and oven.

Bake and flip

If you want extra crispness, switch the oven to broil for 1–3 minutes after baking—watch closely to prevent burning. Remove when edges are crisp and slightly charred in spots.

Crisp under broiler (optional)

Transfer fries to a serving bowl or platter. Taste and adjust seasoning, adding a little more salt if needed. Sprinkle with chopped fresh parsley if using and serve with lime wedges for a bright finish.

Finish and serve

sweet potatoes

olive oil

cornstarch

smoked paprika

garlic powder

ground cumin

salt

fresh parsley (optional, chopped)

lime wedges (optional, for serving)

Pat chicken tenders dry with paper towels. In a bowl combine buttermilk, 1 tsp salt, 1 tsp black pepper and optional hot sauce. Submerge chicken in the marinade, cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, flavorful chicken).

Trim and marinate

In a shallow bowl or wide plate whisk together flour, cornstarch (0.25 cup), paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 0.5 tsp black pepper. In a second shallow bowl beat the egg with 2 tablespoons milk (or water) to make an egg wash.

Prepare breading station

Remove one piece of marinated chicken at a time, let excess buttermilk drip off, then coat thoroughly in the seasoned flour mixture. Dip into the egg wash, then return to the flour mixture for a second coating, pressing gently so the breading adheres. Place breaded tenders on a wire rack and let rest 10 minutes — this helps the coating set and reduces loss during frying.

Dredge chicken

In a deep skillet or Dutch oven pour about 3 cups neutral oil (enough for 1 to 1.5 inches depth). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in ~60 seconds.

Working in batches to avoid overcrowding, gently lower breaded tenders into the oil. Fry for 3 to 4 minutes per side (about 6–8 minutes total) until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if necessary while you finish remaining batches.

Fry chicken

Wash and peel potatoes (peeling optional). Cut into 1/4–1/2 inch fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove surface starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.

Toss dried potato sticks with 1 teaspoon cornstarch until evenly coated (this yields crisper fries). Heat about 2 cups vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft and pale (not browned). Remove with a slotted spoon and drain on paper towels.

Coat and par-fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden and crisp, about 2–3 minutes. Remove, drain, and immediately season with 1 tsp salt and 1/4 tsp black pepper while still hot.

Finish frying

Arrange chicken tenders and fries on a platter. Serve with ketchup, ranch, and lemon wedges. Optionally squeeze lemon over tenders and serve extra hot sauce or honey mustard if desired.

French Fries

Potato Salad

Coleslaw

Hot Dog & Fries

Sweet Potato Fries

Chicken Tenders & Fries

Grilled Cheese & Fries