avocado toast

Big, juicy strawberries dipped in Ghirardelli chocolate — perfect for lovers, Galentine’s parties, and everything in between.

Chocolate Covered Strawberries

grilled cheese

short rib grilled cheese

spicy korean fried chicken sliders

fried pickles

USDA prime butcher's cut steak, uncle nick's potatoes, pesto, eggs your way

Steak & Eggs

spicy chicken wings

3 sweet cream buttermilk pancakes, choice of bacon or sausage

Pancake Breakfast

2 eggs your way, uncle nick's potatoes, buttered toast, choice of bacon or sausage

Old Faithful

corn tortilla chips, mushrooms, red sauce, cheese, roasted red peppers, avocado, sour cream

Roasted Mushroom Chilaquiles

corn tortilla chips, short rib, red sauce, cheese, sour cream

Short Rib Chilaquiles

choice of seared tuna or grilled chicken in a gem lettuce cup with pickled vegetables and a soy-sesame glaze

Lettuce Bites

crispy corn tortillas topped with our braised short rib, pickled onions, parmesan, cilantro

Short Rib Tostadas

crispy brussels sprouts, maple butter, candied pecans + blue cheese

maple buttered brussels

rich velvety cheese sauce topped with golden crisp cracker crust

mac n cheese

country bread

house made tomato jam, creamy burrata cheese, buttery toast

Burrata + Heirloom Tomato Jam

mini smash burgers, cheese, pickles, comeback sauce

Burger smashies

spinach, artichokes, mixed cheeses fried in a crisp warm wrapper, red pepper creme fraiche

spinach + artichoke eggrolls

thick cut portobello mushroom smoked jalapeño sauce

Mushroom 'fries'

secret recipe, hand cut wedge style fries, chow-chow catsup

bosscat fries

nashville hot spices, served warm with house made potato chips

chicken + cheese dip

pork belly, rye whiskey caramel, sesame, kimchi

pig candy

Begin by toasting the sourdough bread slices until they are golden brown and crispy. This usually takes about 3-5 minutes in a toaster or oven.

Toast the Bread

While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until it reaches your desired level of creaminess.

Prepare the Avocado

Add the lemon juice, salt, black pepper, and red pepper flakes (if using) to the mashed avocado. Mix well to combine all the ingredients. Taste and adjust seasoning as needed.

Season the Avocado

Once the bread is toasted, drizzle a little olive oil on each slice. Spread a generous amount of the seasoned avocado mixture on top of each slice, ensuring even coverage.

Assemble the Toast

Finally, sprinkle some fresh herbs of your choice on top for added flavor and freshness. Serve the avocado toast immediately while the toast is still warm.

Garnish and Serve

Ripe Avocados

Sourdough Bread

Lemon Juice

Salt

Black Pepper

Red Pepper Flakes

Olive Oil

Fresh Herbs (e.g., cilantro or parsley)

Wash the strawberries gently under cold water and pat them dry with paper towels. Ensure they are completely dry, as water can cause the chocolate to seize.

Prepare the Strawberries

In a microwave-safe bowl, combine the Ghirardelli semi-sweet chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. This should take about 1-2 minutes.

Melt the Chocolate

Hold each strawberry by the green stem and dip it into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped strawberry onto a parchment-lined baking sheet.

Dip the Strawberries

If using, melt the white chocolate chips in a similar manner to the semi-sweet chocolate. Once melted, use a fork or piping bag to drizzle the white chocolate over the dipped strawberries for decoration.

Optional White Chocolate Drizzle

Refrigerate the chocolate-covered strawberries for at least 30 minutes to allow the chocolate to set. Once set, serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Set and Serve

Fresh strawberries

Ghirardelli semi-sweet chocolate chips

Coconut oil

White chocolate chips (optional for drizzling)

Gather all the ingredients: bread, cheddar cheese, butter, garlic powder, salt, and black pepper.

Prepare the Ingredients

Spread 1 tablespoon of butter on one side of each slice of bread.

Butter the Bread

Place one slice of bread, buttered side down, in a skillet. Add the cheese slices on top, and sprinkle garlic powder, salt, and black pepper over the cheese. Top with the second slice of bread, buttered side up.

Assemble the Sandwich

Heat the skillet over medium heat. Cook the sandwich for about 3-4 minutes until the bottom slice is golden brown.

Grill the Sandwich

Carefully flip the sandwich using a spatula. Cook for another 3-4 minutes until the other side is golden and the cheese has melted.

Flip and Grill

Remove the sandwich from the skillet, let it cool for a minute, then slice it in half and serve warm.

Serve

Bread

Cheddar cheese

Butter

Garlic powder

Black pepper

Season the short ribs with salt and black pepper. Heat a large skillet over medium-high heat and sear the ribs on all sides until browned.

Prepare the Short Ribs

Add the chopped onion and minced garlic to the skillet and sauté for about 3 minutes. Pour in the beef broth to deglaze the pan, scraping up any browned bits. Reduce heat to low, cover, and simmer for 2 to 3 hours until the ribs are tender.

Cook the Ribs

Once the short ribs are cooked, remove them from the skillet and let them cool slightly. Shred the meat using two forks, discarding any bones or excess fat.

Shred the Short Ribs

Butter one side of each slice of sourdough bread. Lay half of the bread slices butter-side down in a skillet. Add a layer of shredded short ribs, then top with cheddar cheese. Place the remaining slices of bread on top, butter-side up.

Assemble the Grilled Cheese

Heat the skillet over medium heat until the bottom of the sandwich is golden and crispy. Carefully flip the sandwich and grill the other side until the cheese is melted and the bread is golden brown, about 3-4 minutes per side.

Remove the grilled cheese from the skillet, slice in half, and serve hot with your favorite dipping sauce or side.

Short Ribs

Beef Broth

Cheddar Cheese

Onion

Garlic

In a large bowl, combine chicken thighs with buttermilk. Ensure all chicken is submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together flour, cornstarch, garlic powder, ginger powder, salt, and black pepper. Set aside.

Prepare the Coating

In a small bowl, whisk together gochujang, soy sauce, and 1 tablespoon of mayonnaise until smooth. Set aside.

Prepare the Sauce

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

Heat the Oil

Remove chicken from buttermilk marinade and let excess drip off. Dredge each piece first in the flour mixture, ensuring even coating.

Coat the Chicken

Carefully place coated chicken in hot oil, frying in batches to avoid overcrowding. Fry for 8-10 minutes or until golden brown and cooked through. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Fry the Chicken

Once fried, remove chicken and place on a paper towel-lined plate to drain excess oil. While still hot, toss the chicken in the gochujang sauce until evenly coated.

Drain and Sauce

Spread remaining mayonnaise on the bottom half of each slider bun. Add a piece of spicy fried chicken, a few pickled cucumbers, and a sprinkle of sesame seeds. Top with sliced green onions and place the bun top on.

Assemble Sliders

Serve sliders warm with extra pickled cucumbers and gochujang sauce on the side.

Chicken thighs

Buttermilk

All-purpose flour

Cornstarch

Gochujang (Korean chili paste)

Soy sauce

Ginger powder

Vegetable oil

Slider buns

Pickled cucumbers

Mayonnaise

Sesame seeds

Green onions (scallions)

Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture. This helps the coating stick better.

Prepare the Pickles

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all dry ingredients are evenly distributed.

Make the Batter

Pour in the buttermilk to the dry mixture and stir until just combined. The batter should be thick but pourable.

Add Buttermilk

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

Working in batches, dip each pickle slice into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Coat the Pickles

Carefully lower the coated pickles into the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.

Fry the Pickles

Remove the fried pickles using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce.

Drain and Serve

dill pickle slices

all-purpose flour

cornmeal

baking powder

garlic powder

onion powder

cayenne pepper

salt

black pepper

buttermilk

vegetable oil

Wash and scrub the Uncle Nick's potatoes thoroughly. Cut them into wedges.

Prepare the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the potato wedges, season with salt and pepper, and cook for about 15-20 minutes, turning occasionally until they are golden brown and tender. Remove from heat and set aside.

Cook the Potatoes

While the potatoes are cooking, season the steaks with salt and black pepper. In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or longer for your desired doneness. Remove from heat and let rest for 5 minutes.

Cook the Steak

In a separate pan, prepare your eggs to your liking (scrambled, fried, or poached). Use a teaspoon of olive oil if frying. Cook for about 3-4 minutes until done.

Cook the Eggs

On a plate, layer the cooked potato wedges, top with the steak slices, and place the eggs on top. Drizzle with pesto and garnish with fresh parsley.

Assemble the Dish

USDA Prime Butcher's Cut Steak

Uncle Nick's Potatoes

Eggs

Pesto

Fresh Parsley

Rinse the chicken wings under cold water and pat them dry using paper towels.

Prepare the Chicken Wings

In a large bowl, toss the chicken wings with vegetable oil, salt, black pepper, garlic powder, and paprika until evenly coated.

Season the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Preheat the Oven

Place the seasoned chicken wings in a single layer on the wire rack. This allows hot air to circulate and helps them crisp up.

Arrange the Wings

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

Bake the Wings

chicken wings

paprika

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

Combine Dry Ingredients

In another bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.

Mix Wet Ingredients

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

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.

Preheat the Griddle

Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Transfer the cooked pancakes to a plate and keep warm in a low oven while you cook the remaining pancakes.

Keep Warm

In a skillet over medium heat, cook the bacon until crispy, about 4-5 minutes per side. If using sausage, cook according to package instructions until browned and cooked through.

Cook Bacon or Sausage

Serve the pancakes hot with the choice of bacon or sausage alongside. Optionally, top with maple syrup and butter.

Avocado Toast

Chocolate Covered Strawberries

Grilled Cheese

Short Rib Grilled Cheese

Spicy Korean Fried Chicken Sliders

Fried Pickles

Steak & Eggs

Spicy Chicken Wings

Pancake Breakfast

Old Faithful

Roasted Mushroom Chilaquiles

Short Rib Chilaquiles

Lettuce Bites

Short Rib Tostadas

Maple Buttered Brussels

Mac N Cheese

Country Bread

Burrata + Heirloom Tomato Jam

Burger Smashies

Spinach + Artichoke Eggrolls

Mushroom 'fries'

Bosscat Fries

Chicken + Cheese Dip

Pig Candy