SEASONAL SHAKES

Shredded cheddar jack cheese, crumbled bacon, pulled pork, honey mustard, pickle

Fries

Side portion of white cheddar mac topped with crumbled bacon, pulled pork, sweet datil sauce and green onion

Piggy Mac

Black garlic aioli, baby arugula, Boursin cheese, crushed pistachio, fig jam and a Mike’s hot honey drizzle on brioche bun

The Kismet

Enough Beer Battered Onion Rings or Sweet Potato Fries to feed up to 6 people. Onion Rings come with a side of Texas Petal and Sweet Potato Fries come with a side of Cinnabutter.

Half Onion Ring or Sweet Potato Fry Platters

Roasted poblano mayo, nacho cheese, grilled jalapeño and pepper blend, onion ring, spicy chipotle sauce

68oz bottles of our most popular sauce options including: Cajun Ranch, Jax Sauce, Gold Sauce, Sweet BBQ Sauce, Sweet Datil Sauce and Honey Mustard.

Sauce Bottles

Enough Beer Battered Onion Rings or Sweet Potato Fries to feed up to 12 people. Onion Rings come with a side of Texas Petal and Sweet Potato Fries come with a side of Cinnabutter.

Full Onion Ring or Sweet Potato Fry Platters

Enough Country Salad to feed up to 6. Comes with cheese, tomato, croutons and side bottles of our famous Cajun ranch.

Half Salad Platter

Enough Country Salad to feed up to 12. Comes with cheese, tomato, croutons and side bottles of our famous Cajun ranch.

Full Salad Platter

Enough fries to feed up to 6 people. Great for mix and match.

Half Fry Platter

The biggest portion of our white cheddar mac yet! Comes with or without our signature spicy chipotle.

Max Mac Platter

A smaller portion of our white cheddar mac! Comes with or without our signature spicy chipotle. Great for mix and match.

Half Mac Platter

Enough fries to feed up to 12 people. Pairs perfectly with our BYO trays.

Full Fry Platter

Two of our Plain Jane Nathan's Jumbo Dogs with a side of house seasoned fries. Condiments come on the side.

Plain Jane Boxed Lunch per person

Classic Cheeseburgers with a side of our house seasoned fries.

Classic Boxed Lunch per person

Add bacon to our Classic setup for a premium experience.

Classic B-Y-O with Bacon for 12 people

Cheeseburgers with lettuce, tomato, onion, pickle and Jax Sauce

Classic B-Y-O for 12 people

In a blender, combine the milk, vanilla ice cream, sugar, and vanilla extract. Blend until smooth.

Prepare the Base

Choose your seasonal fruit(s) from the list provided. For strawberries, remove the stems and slice them. For bananas, peel and slice them into smaller pieces. For mango, peel, pit, and chop the flesh into cubes. For blueberries, rinse them under cold water.

Add Seasonal Fruits

Add the prepared seasonal fruits to the blender with the base mixture. Blend on high speed until all ingredients are thoroughly combined and the shake is smooth.

Blend the Shake

Pour the seasonal shake into glasses and serve immediately. Optionally, you can garnish with additional fruit slices or whipped cream.

Serve

Milk

Vanilla Ice Cream

Sugar

Vanilla Extract

Preheat your oven according to the instructions on the frozen French fries package. Spread the frozen fries evenly on a baking sheet.

Prepare the fries

Bake the fries in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, flipping halfway through for even cooking.

Cook the fries

Once the fries are done, remove them from the oven. Immediately sprinkle the shredded cheddar jack cheese evenly over the hot fries, followed by the crumbled bacon and pulled pork.

Add toppings

Return the loaded fries to the oven for an additional 5 minutes or until the cheese is melted and bubbly.

Melt the cheese

Remove the fries from the oven. Drizzle honey mustard over the top and garnish with sliced pickles. Serve immediately while hot.

Frozen French fries

Shredded cheddar jack cheese

Crumbled bacon

Pulled pork

Honey mustard

Pickles, sliced

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until bubbly and golden.

Make the Cheese Sauce

Slowly whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

Add Milk

Remove the pot from heat and stir in the shredded white cheddar cheese until fully melted and smooth. Season with salt and black pepper.

Incorporate Cheese

Add the cooked elbow macaroni to the cheese sauce and stir until well combined. Set aside.

Combine Pasta and Sauce

In individual serving bowls, place a generous portion of the macaroni and cheese. Top with crumbled bacon, pulled pork, a drizzle of sweet datil sauce, and chopped green onions.

Add Toppings

Serve warm and enjoy your delicious Piggy Mac!

elbow macaroni

unsalted butter

all-purpose flour

milk

white cheddar cheese, shredded

salt

black pepper

crumbled bacon

pulled pork

sweet datil sauce

green onion, chopped

Start by making the black garlic aioli which will be the spread for the brioche buns.

Prepare Black Garlic Aioli

Toast the brioche buns to enhance their flavor and texture.

Prepare the Buns

Layer the ingredients on the toasted brioche buns.

Assemble the Sandwich

Cut the sandwiches in half if desired and serve immediately.

Brioche buns

Black garlic

Mayonnaise

Baby arugula

Boursin cheese

Crushed pistachios

Fig jam

Mike’s hot honey

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set them aside.

Prepare the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer until the batter is smooth and well-combined.

Make the Batter

In a deep pot or fryer, heat the oil to 375°F (190°C). You can check the temperature with a cooking thermometer.

Heat the Oil

Dip each onion ring into the batter, allowing excess to drip off. Carefully place the battered onion rings into the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Onion Rings

Serve the crispy onion rings hot with a side of Texas Petal Sauce.

Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into thin fries or wedges.

Prepare the Sweet Potatoes

In a large bowl, toss the sweet potato fries with olive oil, salt, black pepper, and cinnamon until evenly coated.

Season the Fries

Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are crispy and golden.

Bake the Fries

Serve the sweet potato fries hot with a side of Cinnabutter for dipping.

Large onions

All-purpose flour

Cornstarch

Baking powder

Salt

Beer (lager or ale)

Oil (for frying)

Texas Petal Sauce

Sweet potatoes

Olive oil

Ground black pepper

Cinnamon

Cinnabutter (for dipping)

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is charred. Remove from the oven and let cool.

Roasting the Poblano Peppers

Once cooled, peel the skin off the roasted poblano peppers, remove the seeds, and chop them finely. In a bowl, mix the mayonnaise, roasted poblano peppers, garlic powder, lime juice, and salt until well combined.

Preparing the Mayo

In a saucepan over medium heat, combine the sharp cheddar cheese, cream cheese, and milk. Stir constantly until melted and smooth.

Melting the Cheese

Add jalapeño slices and chili powder to the cheese mixture, stirring until evenly distributed and heated through.

Adding Flavor

Slice the jalapeño peppers and bell peppers into strips. Toss them with olive oil and salt.

Preparing the Peppers

Preheat a grill or grill pan over medium-high heat. Grill the pepper mixture for about 6-8 minutes, turning occasionally until tender and slightly charred.

Grilling the Peppers

Peel and slice the onion into thick rings.

Preparing the Onion

In a bowl, mix the flour, cornmeal, baking powder, salt, and cold water until a smooth batter forms.

Making the Batter

Heat vegetable oil in a deep pan over medium-high heat. Dip each onion ring in the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Frying the Onion Rings

In a blender, combine chipotle peppers, sour cream, lime juice, garlic powder, and salt. Blend until smooth and creamy.

Blending the Sauce

Poblano peppers

Garlic powder

Lime juice

Sharp cheddar cheese

Cream cheese

Jalapeño slices

Chili powder

Jalapeño peppers

Bell peppers (mixed colors)

Onion

Flour

Cornmeal

Cold water

Vegetable oil (for frying)

Chipotle peppers in adobo sauce

Sour cream

In a mixing bowl, combine mayonnaise and buttermilk. Mix until smooth.

Stir in Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until combined.

Add Seasonings

Cover and refrigerate for at least 30 minutes before serving to enhance the flavors.

Chill and Serve

In a bowl, add ketchup, yellow mustard, apple cider vinegar, brown sugar, hot sauce, smoked paprika, and garlic powder.

Mix the Ingredients

Whisk all the ingredients together until the mixture is smooth and well combined.

Stir Until Smooth

Let the sauce sit for at least 15 minutes at room temperature to allow the flavors to meld.

Allow to Sit

In a mixing bowl, whisk together mustard, honey, apple cider vinegar, black pepper, and garlic powder.

Combine Ingredients

Ensure all ingredients are well combined until the sauce is smooth and creamy.

Mix Thoroughly

Transfer to a bottle and store in the refrigerator until ready to use.

Store Properly

In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder.

Blend the Ingredients

Heat over medium heat, stirring frequently until the mixture begins to simmer. Allow to simmer for 15 minutes.

Cook the Sauce

Remove from heat and let cool before transferring to a bottle for storage.

Cool and Store

Remove the stems from the datil peppers and chop them finely.

Prepare the Peppers

In a mixing bowl, combine chopped datil peppers, ketchup, apple cider vinegar, brown sugar, and garlic powder.

Using an immersion blender or a regular blender, blend the sauce until smooth.

Blend Until Smooth

Transfer to a bottle and refrigerate for at least 1 hour before serving.

Refrigerate

In a mixing bowl, combine mustard, honey, apple cider vinegar, and salt.

Whisk until the mixture is smooth and well combined.

Whisk Together

Cover and refrigerate for at least 30 minutes before using to enhance the flavor.

Seasonal Shakes

Fries

Piggy Mac

The Kismet

Half Onion Ring Or Sweet Potato Fry Platters

Sob

Sauce Bottles

Full Onion Ring Or Sweet Potato Fry Platters

Half Salad Platter

Full Salad Platter

Half Fry Platter

Max Mac Platter

Half Mac Platter

Full Fry Platter

Plain Jane Boxed Lunch Per Person

Classic Boxed Lunch Per Person

Classic B-y-o With Bacon For 12 People

Classic B-y-o For 12 People