LEMON HERB ROASTED AIRLINE CHICKEN BREAST

Diners' Choice 3004

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Crispy chicken wings tossed in your choice of sauce.

Chicken Wings

TEQUILA

CLASE AZUL

COGNAC/BRANDY

VODKA

ARMAND DE BRIGNAC BRUT Ace of Spades

PERRIER JOUËT GRAND BRUT

DOM PÉRIGNON Champagne Brut Vintage (2010)

VEUVE CLICQUOT Champagne Brut (Yellow Label)

MOËT CHANDON IMPERIAL BRUT

MOËT & CHANDON Nectar Impérial Rosé

Pepsi Products

Half of a juicy, 8 oz. ribeye steak, grilled and sliced, layered on a toasted hoagie roll with caramelized onions, melted provolone, and house steak sauce.

Ribeye Steak Sandwich

Fresh trout fillet grilled to perfection and topped with garlic butter scampi sauce. Served with seasoned rice.

Grilled Trout Scampi

Hand-rolled Italian-style meatballs simmered in a rich tomato pomodoro sauce, served over al dente pasta and finished with fresh basil.

Meatball Pomodoro

Blackened jerk-seasoned chicken breast over creamy Alfredo pasta with peppers and finished with Parmesan cheese and fresh herbs.

Jerk Chicken Alfredo

Crisp, tender salmon bites served over a bed of seasoned rice, drizzled with creamy yum yum sauce.

Crispy Salmon Bites Over Rice

Mini brioche buns stacked with juicy short rib burgers, melted cheese, and house aioli.

Short Rib Sliders

A fresh medley of mixed greens, cherry tomatoes, red onions, and feta cheese, drizzled with our signature vinaigrette.

Black Swan Salad

Juicy chicken wings fried to perfection, tossed in our sweet-and-savory honey Old Bay glaze.

Honey Old Bay Wings

A thin-crust pizza topped with juicy shrimp, fresh mozzarella, ripe tomatoes, and basil, finished with a drizzle of extra virgin olive oil.

Shrimp Margherita Pizza

Remove the airline chicken breasts from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels—dry skin crisps better.

Bring to room temperature

In a medium bowl whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tbs lemon zest, minced garlic, chopped rosemary, thyme leaves, chopped parsley, Dijon mustard, honey, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until well combined.

Prepare the marinade

Place the chicken breasts in a shallow dish or a resealable bag. Pour half of the marinade over the chicken, massaging it under and over the skin where possible. Reserve the remaining marinade for basting. Marinate for 20–30 minutes at room temperature, or up to 2 hours in the refrigerator. If refrigerated, bring back to room temperature 30 minutes before roasting.

Marinate the chicken

Position a rack in the middle of the oven and preheat to 425°F (220°C). Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat and add 1 tsp olive oil. Heat until shimmering but not smoking.

Preheat oven and heat pan

Season the skin lightly with a pinch of extra pepper if desired. Carefully place the chicken breasts skin-side down in the hot skillet. Press gently for 20–30 seconds to ensure even contact. Sear without moving for 4–5 minutes until the skin is deeply golden-brown and crisp.

Sear skin-side down

Flip the breasts so the bone side is down. Spoon about half of the reserved marinade and 1 tbs room-temperature butter over the top of each breast. Tuck lemon wedges and thyme sprigs around the chicken in the pan. Pour 1/2 cup chicken stock into the pan (not over the skin) to create a humid roasting environment and a base for pan sauce.

Flip and add aromatics

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 155–160°F (68–71°C), about 12–18 minutes depending on size. Start checking at 10 minutes for smaller breasts.

Roast in oven

Remove the skillet from the oven and transfer the breasts to a cutting board. Tent loosely with foil and let rest for 8–10 minutes; carryover will bring the internal temperature to about 165°F (74°C).

Rest the chicken

While chicken rests, return skillet to medium heat on the stovetop. Add remaining butter and the reserved marinade to the pan juices. Whisk and reduce for 1–2 minutes, scraping up browned bits, until slightly thickened. Squeeze the roasted lemon wedges into the sauce to taste. Taste and adjust seasoning. Strain if you want a smooth jus.

Make pan jus and finish

Slice the chicken breast against the grain or serve whole. Spoon the lemon-herb pan jus over the chicken and finish with a light sprinkle of flaky sea salt and a few chopped parsley leaves for color. Serve with the roasted lemon wedges on the side.

Serve

airline chicken breast (bone-in, skin-on, about 10–12 oz each)

extra-virgin olive oil

fresh lemon juice

lemon zest

garlic (minced)

fresh rosemary (finely chopped)

fresh thyme leaves (stripped)

flat-leaf parsley (finely chopped)

Dijon mustard

honey

kosher salt

freshly ground black pepper

unsalted butter (room temperature)

lemon (cut into 6 wedges)

chicken or low-sodium chicken stock

fresh thyme sprigs (for roasting)

olive oil (for pan)

optional: flaky sea salt (for finishing)

Start by dicing the onion and bell pepper, and mincing the garlic.

Prepare the Ingredients

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Beef

Stir in the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened, about 3-4 minutes.

Add Vegetables

Add the chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for another minute.

Mix in the Spices

Stir in the canned diced tomatoes, black beans, and corn. Bring the mixture to a simmer and cook for 10-15 minutes, allowing flavors to meld.

Add Remaining Ingredients

While the main dish is simmering, prepare your toppings by chopping the green onions and dicing the avocado.

Prepare Toppings

Spoon the beef mixture into bowls and top with shredded cheese, sour cream, green onions, and diced avocado.

Serve warm and enjoy your Diners' Choice 3004!

Enjoy!

Ground Beef

Onion, diced

Garlic, minced

Bell Pepper, diced

Canned Diced Tomatoes

Black Beans, drained and rinsed

Corn, frozen

Chili Powder

Cumin

Salt

Pepper

Shredded Cheese

Sour Cream

Chopped Green Onions

Avocado, diced

Rub the rim of a chilled cocktail glass with a lime wedge. Dip the rim into a small plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and triple sec. Fill the shaker with ice cubes.

Mix the Cocktail

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill the mixture thoroughly.

Shake

Strain the mixture into the prepared cocktail glass. Optionally, you can serve it straight up (without ice) or on the rocks (with ice).

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime Juice

Triple Sec

Lime Wedge

Ice Cubes

Preheat the Oven

In a large bowl, combine the chicken wings, salt, black pepper, and baking powder. Toss until the wings are evenly coated.

Prepare the Chicken Wings

Place the chicken wings on a wire rack set over a baking sheet in a single layer. This allows for even airflow and crispiness.

Arrange the Wings

Bake the chicken wings in the preheated oven for 40-45 minutes, until they are golden brown and crispy. Flip the wings halfway through cooking.

Bake the Wings

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour your choice of sauce over the hot wings and toss to coat evenly.

Sauce the Wings

Serve the wings hot with celery sticks, carrot sticks, and blue cheese dressing on the side for dipping.

Garnish and Serve

Chicken wings

Black pepper

Baking powder

Buffalo sauce

BBQ sauce

Honey garlic sauce

Soy sauce

Celery sticks

Carrot sticks

Blue cheese dressing

If you prefer a salted rim, take a lime wedge and run it around the rim of your glass, then dip the rim into a plate of salt to coat it.

In a cocktail shaker, add the tequila, lime juice, and agave syrup. Fill the shaker with ice.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds until well chilled.

Shake It Up

Strain the mixture into the prepared glass. You can serve it neat or on the rocks, depending on your preference.

Garnish your drink with a lime wedge on the rim of the glass.

Lime juice

Agave syrup

Lime wedge

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into salt to coat it evenly.

In a cocktail shaker, combine the silver tequila, blue curacao, fresh lime juice, and simple syrup. Fill the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared cocktail glass, ensuring that the rim remains coated with salt.

Garnish with a lime wedge and, if desired, add an edible blue flower and fresh mint leaves for extra flair.

Silver Tequila

Blue Curacao

Fresh Lime Juice

Simple Syrup

Salt (for rim)

Lime Wedge (for garnish)

Edible Blue Flower

Fresh Mint Leaves

In a large saucepan, combine the Cognac or Brandy, water, and sugar. Stir the mixture over medium heat until the sugar has dissolved completely.

Mix the Base Ingredients

Once the sugar is dissolved, add the vanilla extract, cinnamon stick, nutmeg, and lemon peel to the saucepan. Stir to combine.

Add Flavoring Ingredients

Reduce the heat to low and let the mixture simmer gently for about 20 minutes. This allows the flavors to meld together.

Simmer the Mixture

After 20 minutes, remove the saucepan from heat. Allow the mixture to cool slightly, then strain it through a fine mesh sieve to remove the solids (cinnamon stick and lemon peel).

Cool and Strain

Pour the strained liquid into a clean bottle or jar. Seal it tightly and store it in a cool, dark place. Let it sit for at least a week for the flavors to mature.

Bottle the Cognac/Brandy

Cognac or Brandy

Sugar

Water

Vanilla Extract

Cinnamon Stick

Nutmeg

Lemon Peel

Gather all the ingredients required for the cocktail. Ensure that the vodka, simple syrup, and lemon juice are measured accurately.

Fill a cocktail glass with ice water to chill while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, add 2 oz of vodka, 1 oz of simple syrup, and 1 oz of fresh lemon juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Discard the ice water from the cocktail glass and strain the mixture from the shaker into the chilled glass.

Strain into Glass

Garnish the cocktail with a lemon wedge on the rim and drop in a few fresh mint leaves for aroma.

Vodka

Fresh Lemon Juice

Lemon Wedge

Wash the fresh strawberries, raspberries, and blueberries thoroughly under cold water. Pat them dry with a paper towel.

Prepare the Berries

Remove the stems from the strawberries and slice them into halves or quarters, depending on their size.

Slice the Strawberries

In a mixing bowl, combine the sliced strawberries, raspberries, and blueberries. Sprinkle the sugar over the berries and gently toss to coat. Let them sit for about 10 minutes to macerate.

Mix the Berries with Sugar

While the berries are macerating, chill champagne flutes or glasses by filling them with ice water. Let them sit for a few minutes, then empty the glasses.

Lemon Herb Roasted Airline Chicken Breast

Diners' Choice 3004

Margarita

Chicken Wings

Tequila

Clase Azul

Cognac/brandy

Vodka

Armand De Brignac Brut Ace Of Spades

Perrier Jouët Grand Brut

Dom Pérignon Champagne Brut Vintage (2010)

Veuve Clicquot Champagne Brut (yellow Label)

Moët Chandon Imperial Brut

Moët & Chandon Nectar Impérial Rosé