Iced Tea

Mixed greens topped with grilled chicken, cherry tomatoes, and balsamic vinaigrette.

Grilled Chicken Salad

Kids Grilled Cheese

Kids Corn Dogs

Kids Grilled Chicken

Kids Hamburger

Kids Cheeseburger

rolled in cinnamon sugar w/ fresh berry puree & crème anglaise

Fried Cheesecake

hot fried dough, cinnamon sugar dusting, creme anglaise to dip

Fried Doughnuts

vegan beyond burger, vegan cheddar, guacamole, lettuce, tomato, raw onion

The Ellen

the ultimate one-pounder - double 8oz. patties, cheddar, fried onions, bacon, beer BBQ drizzle

The Gronk

cheddar, grilled tomato, mayo, caramelized onions, w/ au jus to dip

Big Dipper

goat cheese, spicy candied bacon, spring mix, honey drizzle

The G.O.A.T.

fresh mozzarella, artichoke pesto, marinated tomato, basil, balsamic reduction

The Sophia Loren

our 100% certified angus beef cooked to your liking w/ lettuce + tomato

Jane

the king of burgers, topped w/ knockwurst, caramelized onions, bleu cheese sauce

Abe Froman

black bean + corn patty, green tomato, fried onion straws, leaf lettuce, spicy avocado aioli

The Vegetariat

turkey burger, maple bourbon glaze, pineapple, caramelized onions, chili garlic aioli

Key West

50/50 bacon burger, egg, spring mix, cream cheese, green onion, maple bourbon syrup

The Empire

50/50 chorizo burger, pimento cheese, chipotle mayo, corn fritter, guacamole

The Cartel

*NOVEMBER B.O.M.* : our turkey burger topped w/ provolone, crispy onion straws, brown gravy, & cranberry aioli on our signature pretzel bun

The Bonfield

grilled chicken breast, avocado, provolone, spring mix, chipotle mayo, ciabatta

Avocado Chicken

grilled knockwurst sausage, caramelized onions, provolone, chipotle mayo, pretzel roll

The Best Wurst

green tomato, garlic herb cheese spread, spring mix, multi-grain

Pork Belly BLT

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Boil Water

Once the water reaches a boil, remove it from the heat and add the 4 black tea bags. Allow the tea to steep for about 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, carefully remove the tea bags from the saucepan and discard them.

Remove Tea Bags

While the tea is still warm, stir in 1 cup of granulated sugar or 0.5 cup of honey until fully dissolved. Adjust sweetness to taste.

Add Sweetener

Stir in 0.5 cup of fresh lemon juice and add 1 cup of fresh mint leaves. Allow the mixture to cool to room temperature.

Mix in Lemon Juice and Mint

Prepare Glasses

Pour the cooled tea over the ice-filled glasses.

Pour Tea

Garnish with lemon slices and mint sprigs to taste. Serve immediately.

Garnish

Black tea bags

Water

Granulated sugar

Honey

Fresh lemon juice

Fresh mint leaves

Ice cubes

Lemon slices

Mint sprigs

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Allow the chicken to marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.

Combine Ingredients

In a large bowl, add the mixed greens and halved cherry tomatoes.

Prepare the Salad Base

Slice the grilled chicken into strips and place it on top of the mixed greens and cherry tomatoes.

Add Grilled Chicken

Drizzle the balsamic vinaigrette over the salad and toss gently to combine everything.

Dress the Salad

Mixed greens

Cherry tomatoes

Boneless, skinless chicken breasts

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Balsamic vinegar

Dijon mustard

Lay out all the ingredients on a clean surface. If using optional ingredients like tomatoes or bacon, slice them thinly.

Prepare the Ingredients

Spread butter evenly on one side of each slice of bread. This will help create a crispy, golden crust when grilled.

Butter the Bread

Place one slice of bread, buttered side down, in a skillet over medium heat. Layer two slices of cheddar cheese on top, followed by any optional ingredients like tomato slices or bacon. Top with another slice of bread, buttered side up.

Assemble the Sandwich

Cook for 3-4 minutes on one side until golden brown. Flip the sandwich carefully using a spatula and grill the other side for another 3-4 minutes until the cheese is melted and both sides are golden brown.

Grill the Sandwich

Once cooked, remove the sandwich from the skillet and let it cool for a minute. Cut it in half diagonally for easier handling. Serve warm with optional avocado slices on the side.

Serve

Bread

Cheddar cheese

Butter

Tomato slices

Bacon

Avocado

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the egg and then add the milk and vegetable oil. Mix well until combined.

Add Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

Combine Mixtures

Insert a wooden skewer into each hot dog, pushing it through the center until it reaches the other end.

Skewer the Hot Dogs

In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.

Heat the Oil

Dip each skewered hot dog into the batter, making sure it is fully coated. Allow any excess batter to drip off.

Coat the Hot Dogs

Carefully place the coated hot dogs into the hot oil, a few at a time, making sure not to overcrowd the pot. Fry for about 3-5 minutes or until golden brown.

Fry the Corn Dogs

Using tongs, remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil. Allow to cool slightly before serving.

Drain and Cool

Serve the corn dogs warm with your favorite dipping sauces like mustard, ketchup, or ranch dressing.

Enjoy

Cornmeal

All-purpose flour

Baking powder

Sugar

Milk

Vegetable oil

Hot dogs

Wooden skewers

In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Whisk together until well blended.

Mix Marinade

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).

Preheat Grill

Remove the chicken from the marinade and discard the leftover marinade. Place the chicken breasts on the grill. Cook for about 6-7 minutes on one side, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Slice and serve with optional toppings like fresh parsley, sliced cucumbers, and cherry tomatoes.

Rest and Serve

olive oil

lemon juice

garlic powder

paprika

salt

black pepper

boneless, skinless chicken breasts

fresh parsley, chopped

sliced cucumbers

cherry tomatoes, halved

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.

Mixing Ingredients

Divide the mixture into 4 equal portions and shape each portion into a round patty, about 1/2 inch thick.

Forming Patties

Preheat your grill or a non-stick skillet over medium-high heat.

Preheat the Grill or Pan

Place the patties on the grill or skillet and cook for about 4-5 minutes on each side, or until they are cooked to your desired doneness. If using cheese, add a slice to each patty during the last minute of cooking and cover to melt.

Cooking the Patties

While the patties are cooking, slice the hamburger buns in half and toast them lightly on the grill or in a toaster if desired.

Preparing the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty, a slice of tomato (sliced), ketchup, and mustard. Finally, place the top half of the bun over the toppings.

Building the Burger

Ground beef

Onion powder

Hamburger buns

Cheddar cheese slices

Lettuce leaves

Tomato

Ketchup

Mustard

In a mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Use your hands to mix until the seasonings are evenly distributed.

Mix the Ground Beef

Divide the mixture into 4 equal portions and shape them into round patties about ¾ inch thick.

Form Patties

Preheat a grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Heat the Grill or Pan

Place the patties on the grill or skillet. Cook for about 3-4 minutes on one side until browned, then flip them.

Cook the Patties

After flipping the patties, place a slice of cheddar cheese on top of each patty. Cook for an additional 3-4 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Add Cheese

While the patties are cooking, slice the burger buns in half. You can toast them on the grill or in a toaster if desired.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, a slice of tomato (sliced), and drizzle ketchup and mustard to taste.

Layer the Ingredients

Top each burger with the other half of the bun. Serve immediately.

Complete the Burger

Burger buns

In a mixing bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, and mix until combined. Add the egg and flour, mixing until smooth and creamy.

Prepare the Cheesecake Filling

Cover the bowl with plastic wrap and refrigerate for at least 2 hours until firm.

Chill the Filling

In a bowl, beat the egg and mix in the milk. In another bowl, combine flour and breadcrumbs. In a third bowl, mix cinnamon and sugar.

Prepare the Coating

Once the cheesecake filling is firm, scoop out portions and roll them into balls. Dip each ball first into the egg mixture, then into the flour-breadcrumb mixture, and finally into the cinnamon-sugar mixture, ensuring they are well coated.

Form the Cheesecake Balls

Heat vegetable oil in a deep pan over medium heat. Once hot, fry the cheesecake balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Cheesecake Balls

In a saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook until the berries soften and release their juices, about 10 minutes. Blend until smooth and strain if desired.

Make the Berry Puree

In a saucepan, heat heavy cream and sugar over medium heat until just below boiling. In a bowl, whisk egg yolks, then slowly add hot cream mixture while whisking continuously. Return to the saucepan and cook on low heat until thickened, about 5 minutes. Remove from heat and stir in vanilla extract.