2 oz Old Forester 1870, 1 oz apple cider, 1/2 oz fresh lemon juice, 1/4 oz maple syrup, 3 oz ginger beer. Add all ingredients except ginger beer into a mixing glass. Add ice and shake. Strain into a highball glass over new ice and top with ginger beer.

Appalachian Buck

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Savor our tender 14 oz. New York Strip, perfectly grilled to juicy perfection and seasoned with a blend of spices for a rich, beefy flavor.

Remove the New York strip steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

Prepare the Steak

Rub the steak with olive oil, then season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat your grill to high heat or heat a cast-iron skillet over medium-high heat until it is very hot.

Preheat the Grill or Pan

Place the steak on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare. Adjust cooking time to your desired doneness.

Cook the Steak

During the last minute of cooking, add fresh rosemary to the skillet or grill for added flavor.

Add Fresh Rosemary

Remove the steak from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve immediately, garnished with additional rosemary if desired.

Serve

New York Strip Steak

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Rosemary