Soup & Salad

Soup

Tuna mixed with chopped pickles and mayonnaise, covered by melted swiss and cheddar cheese, grilled on wheat or sourdough bread.

Tuna Melt

Daily Special

1/2 pound of beef with onion and swiss cheese, grilled on marble rye. With mushroom add $0.50

Patty Melt

Egg mixed with relish, mayonnaise and mustard on wheat or sourdough bread.

Egg Salad

Bunches of good corned beef, sauerkraut, swiss cheese with dressing on light rye.

Reuben

A classic chili dog featuring a juicy hot dog nestled in a soft bun, generously topped with rich chili, shredded cheese, and diced onions for a hearty and flavorful treat.

Chili Dog

Thick slices of liverwurst on wheat, sourdough or rye with lettuce, onion and mayonnaise.

Liverwurst

1/2 pound of beef served with lettuce, tomato, onion and pickles. With cheese add $0.50, with bacon add $0.75

Hamburger

Fresh mushrooms with avocado, cream cheese and veggies on wheat bread.

Veggie

City Bar Salad

Gramma Watson's chili, lettuce, tomato, olives, cheddar cheese, sals, tortilla chips and sour cream.

Taco Salad

Bacon, lettuce and tomato on toasted bread.

Piled high on wheat or sourdough with lettuce and mayonnaise. With cheese add $0.50

Roast beef

Turkey, Bacon, tomato and lettuce served on 3 slices of toasted wheat bread or sourdough.

Club House

With bacon, swiss cheese, onions. On your choice of bread.

Grilled Beef

1/2 pound of beef served with chili, topped with cheese and onion.

Chili Burger

Gramma Watson's recipe with chopped onion and cheddar cheese.

Chili

Shaved roasted pork on wheat or sourdough with lettuce and mayonnaise. With cheese add $0.50 Cooked Daily

Pork Loin

Crispy, golden French fries, perfectly seasoned for a delightful crunch in every bite.

French Fries

Layers of corned beef with swiss cheese on light rye.

Corned Beef

Hot Dog

Lettuce, tomatoes, hard boiled eggs and lots of turkey and ham.

Chef Salad

Ladle the soup into bowls, serve with a side of salad and two dinner rolls on the side.

Serve the Meal

Dinner rolls

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the vegetable broth and add the diced tomatoes along with their juice. Add the bay leaves, salt, and black pepper.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20-30 minutes. Adjust seasoning to taste.

Simmer

Remove the bay leaves and stir in the fresh herbs just before serving.

Finish with Herbs

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic, minced

Vegetable broth

Diced tomatoes

Bay leaves

Salt

Black pepper

Fresh herbs (such as parsley or thyme), chopped

In a bowl, combine the canned tuna, mayonnaise, chopped pickles, salt, and pepper. Mix well until all ingredients are evenly combined.

Prepare the Tuna Mixture

Spread the tuna mixture evenly on one slice of bread. Top with one slice of swiss cheese and one slice of cheddar cheese. Place the second slice of bread on top to form a sandwich.

Assemble the Sandwich

In a skillet over medium heat, melt the butter. Once melted, place the sandwich in the skillet, cooking until the bottom is golden brown, about 3-4 minutes. Flip the sandwich and cook the other side until golden and the cheese is melted, another 3-4 minutes.

Grill the Sandwich

Remove the sandwich from the skillet, slice in half, and serve hot.

Serve

canned tuna

mayonnaise

chopped pickles

swiss cheese

cheddar cheese

wheat or sourdough bread

butter

salt

black pepper

Spread mayonnaise and mustard on one side of each slice of bread. Layer turkey, Swiss cheese, lettuce, and tomato between the slices. Close the sandwich and cut it in half.

Prepare the Sandwich

In a pot, heat olive oil over medium heat. Add mixed vegetables and sauté for about 5 minutes. Pour in vegetable broth and bring to a boil. Reduce heat, season with salt and pepper, and let simmer for 10 minutes.

Make the Soup

In a bowl, combine romaine lettuce, cucumber, and cherry tomatoes. Drizzle with balsamic vinaigrette and toss to combine.

Prepare the Salad

Whole grain bread

Turkey breast

Swiss cheese

Lettuce leaves

Tomato, sliced

Mayonnaise

Mustard

Mixed vegetables (carrots, celery, onion)

Pepper

Romaine lettuce

Cucumber, sliced

Cherry tomatoes, halved

Balsamic vinaigrette

Finely chop the onion and slice the mushrooms if using.

Prepare the Ingredients

In a skillet over medium heat, cook the ground beef until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.

Cook the Beef

In the same skillet, add a little more oil if necessary, and sauté the chopped onions (and mushrooms if using) until they are soft and translucent, about 3-4 minutes.

Sauté Onions and Mushrooms

On one slice of marble rye, layer half of the cooked beef, half of the sautéed onions (and mushrooms), and one slice of swiss cheese. Top with another slice of marble rye.

Assemble the Patty Melt

Melt 1 tablespoon of butter in the skillet over medium heat. Place the sandwich on the skillet and grill until golden brown, about 3-4 minutes. Flip the sandwich, add the remaining butter, and grill the other side until golden brown and the cheese has melted.

Remove from the skillet, slice in half, and serve hot.

ground beef

onion

marble rye bread

mushrooms

Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, cover the pan and remove it from heat. Let the eggs sit for about 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.

Cool and Peel

In a mixing bowl, combine the chopped eggs, mayonnaise, sweet relish, yellow mustard, salt, and black pepper. Mix until well combined and creamy.

Mix the Ingredients

Lay out the slices of bread. Spread a generous portion of the egg salad mixture on four slices of bread. Top with lettuce leaves and cover with the remaining slices of bread.

Cut the sandwiches in half and serve immediately or refrigerate for later.

eggs

sweet relish

yellow mustard

lettuce leaves

Lay out 2 slices of light rye bread on a clean surface. Spread 1 tablespoon of Russian dressing on the top of each slice.

Layer the corned beef evenly over the dressing on one slice. Top with sauerkraut and Swiss cheese. Place the second slice of bread on top, dressing side down.

Add the Fillings

Spread 1 tablespoon of butter on the outer side of each slice of bread.

Butter the Bread

Heat a skillet over medium heat. Place the sandwich in the skillet, buttered side down, and grill for about 4-5 minutes or until golden brown.

Carefully flip the sandwich and cook for another 4-5 minutes until the other side is golden brown and the cheese is melted.

Flip and Cook

Remove the sandwich from the skillet, slice in half, and serve hot with additional Russian dressing on the side if desired.

Light Rye Bread

Sauerkraut

Swiss Cheese

Russian Dressing

Butter

In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Prepare the Chili

Stir in the kidney beans, chili powder, tomato sauce, salt, and pepper. Let the mixture simmer for about 15 minutes, stirring occasionally.

Add Beans and Sauce

While the chili simmers, grill or boil the hot dogs until heated through.

Cook the Hot Dogs

Place a hot dog in each bun, top with the chili mixture, and sprinkle with shredded cheese and chopped green onions.

Assemble the Chili Dogs

Serve immediately and enjoy your delicious chili dogs!

Hot dogs

Hot dog buns

Ground beef

Kidney beans

Chili powder

Tomato sauce

Shredded cheese

Green onions, chopped

Wash the lettuce leaves and pat them dry. Peel and slice the onion thinly.

If desired, toast the slices of wheat, sourdough, or rye bread until golden brown.

Toast the Bread (Optional)

On a slice of bread, spread 1 tablespoon of mayonnaise. Add a layer of liverwurst, followed by lettuce and onion slices. Top with another slice of bread to complete the sandwich.

Cut the sandwich in half and serve immediately with extra mayonnaise on the side if desired.

Wheat bread

Sourdough bread

Rye bread

Onion

Form the ground beef into a round patty, about 1 inch thick. Season with salt and pepper to taste.

Prepare the Beef Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side for medium, or until desired doneness.

Cook the Patty

While the patty is cooking, lightly toast the hamburger bun on the grill or in a toaster.

Toast the Bun

Place the cooked patty on the bottom half of the bun. Top with lettuce, tomato slices, onion slices, and pickles. Add cheese and bacon if desired.

Assemble the Hamburger

Cap with the top half of the bun, serve immediately, and enjoy your hamburger!

Lettuce

Tomato

Pickles

Cheese (optional)

Bacon (optional)

Hamburger bun

Wash and slice the fresh mushrooms, bell pepper, and cucumber into thin slices.

Prepare the Veggies

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth and season with salt and pepper.

Mash the Avocado

In a small bowl, mix the cream cheese with olive oil until smooth. You can add herbs or spices if desired.

Prepare Cream Cheese Spread

Spread the cream cheese mixture on one side of each slice of wheat bread. On two slices, layer the mashed avocado, followed by sliced mushrooms, bell pepper, and cucumber. Top with the other slices of bread, cream cheese side down.

Assemble the Sandwiches

Cut the sandwiches in half and serve immediately, or wrap them up for a fresh lunch on the go.

Fresh mushrooms

Avocado

Cream cheese

Bell pepper (any color)

Cucumber

Wash and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the red onion thinly, dice the cucumber, and chop the bell pepper.

Prepare the Vegetables

In a large salad bowl, combine the chopped Romaine lettuce, cherry tomatoes, red onion, cucumber, bell pepper, and feta cheese if using.