Sliced Tomato

Diced Tomato

Artichoke Heart

Mesquite Chicken

Green Onion

Jalapeños

Pineapple

White Mushroom

Green Pepper

Red Onion

Black Olives

Linguica

Canadian Bacon

Italian Sausage

Hamburger

Salami

Pepperoni

Garlic Veggie Supreme

Taco Beef or Chicken

Garlic Chicken

Barbequed Chicken

Deluxe

All Meat Combination

Runs weekdays 11:00 am - 2:00 pm | Enjoy all you can eat salad bar/pizza buffet

Lunch Special

Rinse the tomatoes under cool running water to remove any dirt, then pat them completely dry with a clean kitchen towel or paper towels. Dry tomatoes slice cleaner and prevent dilute dressing.

Wash and dry

Use a small paring knife to remove the stem/core nub from the top of each tomato so slices are tidy.

Core

Using a sharp chef's knife, slice each tomato crosswise into 1/4-inch (6 mm) thick rounds. Aim for uniform thickness so presentation and texture are consistent. For very large tomatoes, cut 6–8 slices each; for medium tomatoes, 4–6 slices.

Slice

Arrange the tomato slices in a single layer on a serving platter or plate, slightly overlapping if desired for a composed look.

Drizzle the extra-virgin olive oil evenly over the tomato slices (about 2 tablespoons total). If using, drizzle the sherry vinegar or a small amount of balsamic glaze (about 1 tsp) sparingly to avoid overpowering the fresh tomato flavor.

Sprinkle the sea salt evenly across the slices (about 1 teaspoon total). Follow with freshly ground black pepper to taste (about 1/2 teaspoon). If using flaky salt, scatter it lightly for textural contrast.

Tear the basil leaves into small pieces or chiffonade and scatter over the tomatoes for aroma and color. If using cheese, sprinkle crumbled feta or small pieces of fresh mozzarella across the top now.

If serving with bread, toast or grill the bread slices until golden, then rub lightly with a cut garlic clove for extra flavor. Serve the bread alongside the tomatoes so guests can build bites.

Allow the dressed tomato slices to sit at room temperature for 5–10 minutes before serving to let flavors meld. Taste and adjust seasoning with a pinch more salt, pepper, or a final tiny drizzle of olive oil or vinegar if needed.

ripe beefsteak or heirloom tomatoes

extra-virgin olive oil

sea salt or flaky salt

freshly ground black pepper

fresh basil leaves (optional)

sherry vinegar or balsamic glaze (optional)

crusty bread or crostini

crumbled feta or fresh mozzarella

Bring a medium pot of water to a rolling boil. Score a shallow X on the bottom of each tomato. Prepare an ice bath (bowl with ice and cold water). Working in batches if necessary, plunge tomatoes into boiling water for 15–30 seconds until skins start to peel at the X. Remove with a slotted spoon and transfer immediately to the ice bath to stop cooking. Once cool, peel the skins off, core with the tip of a knife, then cut each tomato into quarters and remove excess seeds if desired. Dice the tomato flesh into approximately 1/4-inch (6 mm) cubes.

Prepare tomatoes

Peel and mince the garlic clove finely. Peel and finely dice the small red onion into small pieces (about the same size as the tomato dice). Finely chiffonade or thinly slice the basil leaves.

Prepare aromatics

Place the diced tomatoes, minced garlic, diced red onion, and basil in a mixing bowl. Add 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Gently fold ingredients together with a rubber spatula or spoon until evenly coated. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Combine and season

Let the diced tomato mixture rest for 10–15 minutes at room temperature to let flavors meld. Serve as a fresh salsa/topping for bread, grilled proteins, salads, or as a side condiment. Keep refrigerated if not serving immediately; consume within 24–48 hours for best texture and flavor.

Rest and serve

ripe tomato (medium)

fresh lemon juice

kosher salt

black pepper (freshly ground)

fresh basil leaves (chiffonade)

red onion (small)

garlic (clove, minced)

Drain the canned artichoke hearts in a colander and gently press to remove excess liquid. Pat them dry with paper towels to ensure they brown and absorb the dressing better.

Drain and dry artichokes

If the artichoke hearts are whole or large, halve or quarter them so pieces are roughly 1–1.5 inches — uniform pieces cook and dress evenly.

Halve or quarter

Warm a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil. Once shimmering (about 1 minute), add the minced garlic and sauté 30–45 seconds until fragrant but not browned to avoid bitterness.

Heat oil and sauté garlic

Add the prepared artichoke hearts to the skillet in a single layer. Cook without moving for 2–3 minutes to get a light golden sear, then stir and cook another 2–3 minutes until all sides have some color.

Cook artichoke hearts

Sprinkle the red pepper flakes, salt, and black pepper over the artichokes. Toss to coat and cook 30 seconds to let the spices bloom in the oil.

Add seasoning

Remove the skillet from heat. Add the lemon juice, chopped parsley, and 3 tablespoons grated Parmesan. Toss gently to combine; the residual heat will melt the cheese slightly and create a glossy finish.

Finish with lemon, parsley, and Parmesan

Taste and adjust salt, pepper, or lemon as desired. If the artichokes are too dry, add up to 1 additional teaspoon olive oil. If you want more acidity, add another 1/2 tablespoon lemon juice.

Adjust seasoning

Transfer the warm artichoke hearts to a serving plate. Sprinkle additional grated Parmesan and chopped parsley if desired. Serve with toasted baguette slices or crostini and lemon wedges on the side for squeezing.

For a warm appetizer: place artichokes in a small oven-safe dish, top with extra Parmesan, and broil 1–2 minutes until cheese is bubbling and golden — watch carefully to prevent burning.

Leftovers: store cooled artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or lemon juice if they seem dry.

canned artichoke hearts (marinated or plain)

garlic cloves, minced

fresh parsley, finely chopped

grated Parmesan cheese

red pepper flakes

salt

black pepper, freshly ground

toasted baguette slices or crostini

additional lemon wedges

extra Parmesan for grating

Pat the chicken thighs dry with paper towels. In a medium bowl combine mesquite seasoning, paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, olive oil, apple cider vinegar, and mesquite liquid smoke (if using). Whisk until a paste or loose marinade forms. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–20 minutes will still add flavor.

Prepare the marinade and chicken

About 20 minutes before cooking remove the chicken from the refrigerator to take the chill off; this promotes more even cooking.

Bring to room temperature

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove excess marinade from the chicken (shake off but don't fully wipe). Place the thighs on the grill, skinless side down first, and cook 4–6 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C). For a stovetop option, heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil, then add the thighs and sear 4–6 minutes per side until caramelized and cooked through. Reduce heat if the exterior is browning too fast; finish in a 375°F (190°C) oven for 6–10 minutes if needed.

Grill (preferred) or pan-sear

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute.

Rest and finish

Squeeze lime over the chicken, sprinkle chopped cilantro if using, and serve immediately. Suggested accompaniments: grilled vegetables, rice, or a crisp salad.

Serve

boneless skinless chicken thighs

mesquite seasoning (store-bought or homemade)

paprika

garlic powder

onion powder

brown sugar

black pepper

olive oil

apple cider vinegar

mesquite liquid smoke (optional, for extra smokiness)

lime (for serving)

chopped fresh cilantro (optional, for garnish)

Rinse the green onions under cold running water, rubbing gently to remove any dirt. Pat dry with a kitchen towel or paper towels. Trim off the root ends (about 1/8–1/4 inch) and any wilted or discolored tops. If any outer layers are tough, peel them away.

Clean and trim

For a whole-grilled or pan-seared presentation, leave the green onions mostly intact. If they are long, cut them in half crosswise so each piece is about 4–5 inches long. If you prefer bite-sized pieces for a salad or garnish, slice into 1–2 inch pieces on the bias.

Cut to size

Place a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Heat the pan

Add the green onions in a single layer. Cook without moving for 1–2 minutes to develop a good char on the bottom. Using tongs, flip and cook the other side for another 1–2 minutes. If the green onions are thicker, reduce heat to medium and cook an additional 1–2 minutes, turning occasionally, until they are tender-crisp and lightly charred in spots.

Sear the green onions

Lower the heat to medium-low, add the butter to the pan and let it melt, spooning the foaming butter over the green onions for 30–45 seconds. Sprinkle with sea salt and freshly ground black pepper. Squeeze the lemon juice evenly over the onions and toss gently to combine.

Finish with butter and seasoning

Transfer the green onions to a serving plate. If using, drizzle the soy sauce lightly over the top, sprinkle with toasted sesame seeds and a pinch of red pepper flakes for heat. Serve warm as a side dish, an accompaniment to grilled meats or fish, or chop and use as a flavorful topping for rice bowls and noodles.

Plate and garnish

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or add cold to salads for a milder onion flavor.

green onions (scallions), whole

vegetable oil

unsalted butter

sea salt

sesame seeds (toasted)

soy sauce (light) or tamari

Preheat oven to 400°F (204°C). Wash jalapeños and dry. Wearing gloves if desired, slice each jalapeño lengthwise in half. Use a small spoon or melon baller to remove seeds and membranes if you want less heat; leave some membranes for more heat.

Wash and halve

Place halved jalapeños cut-side up on a baking sheet lined with parchment or lightly oiled. Lightly brush or spray the cut sides with the olive oil to help caramelize and prevent sticking.

Arrange for roasting

If cream cheese is not fully softened, microwave in 10-second intervals until spreadable but not melted (about 20–30 seconds depending on quantity).

Soften cheeses

In a medium bowl, combine softened cream cheese, shredded cheddar, sour cream (if using), cilantro (finely chopped), green onions (thinly sliced), garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and lime juice. Stir thoroughly until smooth and evenly combined. Taste and adjust salt or lime as needed.

Mix ingredients

Use a small spoon or piping bag to evenly fill each jalapeño half with the cheese mixture. Fill slightly mounded but avoid overstuffing to prevent spillage while baking.

Stuff jalapeños

Bake in the preheated 400°F (204°C) oven for 12–16 minutes, or until filling is bubbly and jalapeños are softened and slightly blistered. For a browned top, switch to broil for the last 1–2 minutes while watching carefully to avoid burning.

Bake

Remove peppers from oven and let rest 3–5 minutes. Sprinkle with additional chopped cilantro and thinly sliced green onion if desired. Squeeze a bit more fresh lime juice over the top if you like.

Garnish

Serve warm as an appetizer or snack. These stuffed jalapeños pair well with salsa, ranch, or a cold beer. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.

jalapeño peppers

fresh cilantro

green onions (scallions)

fresh lime juice

cream cheese, softened

cheddar cheese, shredded

sour cream (optional, for creamier filling)

smoked paprika (optional)

olive oil (for roasting/brushing)

Rinse the pineapple under cool running water to remove surface dirt. Pat dry with a clean towel.

Wash and trim

Place the pineapple upright on a cutting board. Using a sharp chef's knife, slice off the top crown about 1/2–1 inch (1.5–2.5 cm) below the leaves and slice off the bottom so the pineapple sits flat (about 1/2 inch).

Remove top and bottom

Stand the pineapple on the flat bottom. Cut downward following the curve of the fruit to remove the skin in strips, cutting deep enough to remove the eyes but preserving as much flesh as possible. Rotate and repeat until all skin is removed.

Remove skin

If many small eyes remain, remove them by cutting shallow V-shaped grooves diagonally along the spiral pattern to take out rows of eyes while keeping most of the flesh intact.

Remove eyes (optional)

For rings: lay the pineapple on its side and slice into 1/2-inch (1.25 cm) thick rounds. Use a 1-inch round cookie cutter or a paring knife to remove the tough core from each round. For chunks: stand pineapple upright and cut into quarters lengthwise, then cut out the core from each quarter and slice the quarters into 1-inch (2.5 cm) chunks.

Core and slice (rounds or rings)

Arrange pineapple rounds, rings, or chunks on a platter or in a bowl for serving. Keep presentation simple if serving fresh.

Optional — lime & salt: Drizzle the fresh lime juice evenly over the pineapple and sprinkle with a pinch of flaky sea salt or regular sea salt to enhance sweetness. Toss gently to combine.

Optional — sweet & spicy: If you prefer extra sweetness, lightly drizzle honey or maple syrup over the fruit. For a kick, dust with chili powder or Tajín and toss gently.

Chill or serve: Serve immediately at room temperature or chill for 15–30 minutes for a cooler fruit. Store any unused pineapple in an airtight container in the refrigerator for up to 3–4 days.

ripe whole pineapple

chili powder (optional)

honey or maple syrup (optional)

Wipe mushrooms clean with a damp paper towel or soft brush. Trim tough stem ends. If mushrooms are large, halve or quarter them so pieces are roughly uniform in size (about 1-1.5 in pieces). Pat dry.

Prepare mushrooms

Place the cleaned mushrooms in a bowl. Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper. Toss to coat evenly and let sit 5 minutes to draw out a little moisture (this helps browning).

Season mushrooms

Set a large skillet over medium-high heat. Add the butter and olive oil and heat until the butter foams and just begins to brown, about 1-2 minutes. The oil raises the butter’s smoke point so mushrooms can brown cleanly.

Heat pan

Add mushrooms in a single layer (work in batches if needed so they’re not crowded). Let mushrooms cook undisturbed for 3-4 minutes until the undersides are golden-brown. Stir or flip and cook a further 2-3 minutes until well browned on the other sides.

Sear mushrooms

Reduce heat to medium. Push mushrooms to the sides of the pan and add the chopped shallot, cooking 1-2 minutes until softened. Add the minced garlic and thyme leaves and cook 30-45 seconds until fragrant, stirring with the mushrooms so nothing burns.

Add aromatics

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid bubble and reduce slightly, about 1-2 minutes.

Deglaze

Stir in the heavy cream, if using, and remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook 1-2 minutes until sauce thickens slightly and coats the mushrooms. Remove from heat and stir in the lemon juice and chopped parsley.

Finish

Taste and adjust seasoning with additional salt and pepper if needed. Spoon warm mushrooms over toasted bread slices, sprinkle with grated Parmesan, or serve as a side to protein or pasta. Garnish with extra parsley or thyme sprigs.

white button mushrooms (whole, cleaned)

garlic (minced)

shallot (finely chopped)

fresh thyme (leaves)

fresh parsley (chopped)

dry white wine (or vegetable/chicken stock)

heavy cream (optional for creamier finish)

lemon juice (fresh)

crusty bread or toasted baguette slices

grated Parmesan

Rinse the green bell peppers under cold water. Cut each pepper in half lengthwise and remove the stem, seeds, and white membranes. If desired, cut each half into 3–4 strips for quicker cooking or leave as halves for stuffing or roasting.

Wash and core

Use paper towels to dry the pepper pieces thoroughly so they brown rather than steam when cooked.

Pat dry

Heat a large skillet over medium heat. Add the extra-virgin olive oil and let it warm for 30 seconds.

Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to soften, about 5–6 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.