Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

We support local farmers by sourcing fresh farm-to-table ingredients!

Farm To Table

Seafood

Low Carb Options

There's nothing quite like fresh handmade pasta!

Pasta

Only Prime makes the cut. Try our famous Prime Steaks!

Hand-Cut Steaks

Trying to eat keto? We have low carb keto-friendly options for you!

Keto Dishes

We have a killer craft cocktail menu. Come by and try something new!

Craft Cocktails

Low Fat Options

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

Prepare the Quinoa

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then add diced bell pepper and zucchini. Cook for about 5 minutes, stirring occasionally.

Sauté the Vegetables

Add the cherry tomatoes and fresh spinach to the skillet. Cook for an additional 3-4 minutes until the spinach wilts.

Add Spinach and Tomatoes

Stir in the cooked quinoa, cumin, salt, pepper, and lemon juice. Mix well and cook for another 2 minutes to heat through.

Combine and Season

Remove from heat and stir in chopped parsley. Serve warm and enjoy!

Garnish and Serve

Quinoa

Vegetable Broth

Bell Pepper (diced)

Zucchini (diced)

Cherry Tomatoes (halved)

Spinach (fresh)

Olive Oil

Garlic (minced)

Cumin

Salt

Pepper

Lemon Juice

Fresh Parsley (chopped)

Peel and chop the potatoes, carrots, and onion. Mince the garlic.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.

Cook the Beef

Add the onion, garlic, and carrots to the skillet. Sauté for about 5 minutes until the vegetables are soft.

Pour in the beef broth, add salt, black pepper, and thyme. Bring to a boil.

Add Broth and Seasoning

Add the chopped potatoes to the skillet, cover, and reduce heat. Let simmer for about 20 minutes until the potatoes are tender.

Cook the Potatoes

In a separate pot, boil the remaining potatoes until soft. Drain and mash with butter and milk until creamy.

Make Mashed Potatoes

Serve the beef and vegetable mixture topped with the creamy mashed potatoes.

Serve

Ground beef

Potatoes

Onion

Carrots

Garlic

Beef broth

Olive oil

Black pepper

Dried thyme

Butter

Milk

Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it cool.

Cook the Quinoa

While the quinoa is cooking, chop the cucumber, cherry tomatoes, red bell pepper, and red onion. Place them in a large mixing bowl.

Once the quinoa has cooled, add it to the bowl with the vegetables. Mix in the chopped parsley.

Combine Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa salad and toss to combine.

Dress the Salad

Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature.

Cucumber, diced

Cherry tomatoes, halved

Red bell pepper, diced

Red onion, finely chopped

Fresh parsley, chopped

Lemon juice

Wash all vegetables thoroughly under cool running water. Halve the cherry tomatoes, chop the cucumbers and bell pepper into bite-sized pieces, and thinly slice the radishes.

In a large bowl, combine the cherry tomatoes, cucumbers, bell peppers, radishes, and arugula. Gently toss to mix all ingredients.

Make the Salad

Chop the fresh basil and sprinkle it over the salad. Drizzle with your choice of olive oil, balsamic vinegar, salt, and pepper to taste. Toss gently to combine.

Add Dressing

Serve immediately as a refreshing salad or side dish.

Cherry Tomatoes

Cucumbers

Bell Peppers

Fresh Basil

Arugula

Radishes

Rinse the mixed seafood under cold water and pat dry with paper towels.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the mixed seafood to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the seafood is opaque and cooked through.

Cook the Seafood

Stir in the lemon juice and white wine (if using). Cook for an additional 2 minutes.

Add Lemon and Wine

Remove from heat and sprinkle with fresh parsley before serving.

Garnish

Mixed seafood (shrimp, scallops, calamari)

Garlic, minced

Red pepper flakes

White wine (optional)

Wash and chop the mixed greens, cherry tomatoes, cucumber, and avocado into bite-sized pieces.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and feta cheese.

Mix the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently to coat. Top with pumpkin seeds before serving.

Combine and Serve

Mixed Greens

Cucumber

Avocado

Feta Cheese

Black Pepper

Pumpkin Seeds

On a clean surface or in a large bowl, mound the flour and create a well in the center. Add eggs, olive oil, and salt into the well.

Make the Dough

Using a fork, gradually mix the flour into the eggs until a dough begins to form.

Bring the dough together with your hands and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

Knead the Dough

Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Rest the Dough

After resting, divide the dough into four pieces. Roll out each piece with a pasta machine or rolling pin to your desired thickness.

Roll Out the Dough

Cut the rolled-out dough into your desired shape (e.g., fettuccine, tagliatelle) using a knife or pasta cutter.

Cut the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Cook the Pasta

All-purpose flour

Eggs

Remove the prime ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with a paper towel.

Prepare the Steaks

Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Ensure an even coating.

Season the Steaks

In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering.

Preheat the Pan

Add the steaks to the hot skillet and sear for 4-5 minutes without moving them. Flip the steaks and sear the other side for an additional 4-5 minutes for medium-rare.

Sear the Steaks

During the last minute of cooking, add the garlic cloves and rosemary to the pan. Then, add the butter and spoon the melted butter over the steaks.

Add Flavors

Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.

Rest the Steaks

Slice the steaks against the grain and serve with the pan juices drizzled over the top.

Prime Ribeye Steaks

Kosher Salt

Freshly Ground Black Pepper

Garlic Cloves

Fresh Rosemary

Preheat your oven to 400°F (200°C). Cut the cauliflower into florets and place them in a large bowl.

Prepare the Cauliflower

Drizzle olive oil over the cauliflower florets. Add garlic powder, salt, and black pepper. Toss until the cauliflower is evenly coated.

Season the Cauliflower

Spread the seasoned cauliflower on a baking sheet in a single layer. Bake in the preheated oven for 25 minutes, or until tender and golden.

Bake the Cauliflower

Remove the baking sheet from the oven. Sprinkle Parmesan and Cheddar cheese over the hot cauliflower. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Add Cheese

Remove from the oven, sprinkle with fresh parsley, and serve warm.

Cauliflower

Garlic powder

Parmesan cheese

Cheddar cheese

Fresh parsley

In a cocktail shaker, muddle the fresh mint leaves gently to release their aroma.

Muddle Mint

Add the gin, elderflower liqueur, fresh lemon juice, and simple syrup into the shaker.

Add Ingredients

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

Shake

Strain the mixture into a glass filled with ice.

Strain

Top off the cocktail with club soda for a refreshing finish.

Top with Soda

Garnish with a lemon wheel and a mint sprig for an attractive presentation.

Elderflower liqueur

Fresh lemon juice

Simple syrup

Fresh mint leaves

Club soda

Lemon wheel

Mint sprig

Wash and dry the mixed greens. Slice the cucumber and red onion thinly. Halve the cherry tomatoes.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.