A burger that is a great alternative to In & Out.

Up-N-Down Burger

A gourmet style burger with a bourbon apple brie topping.

Bourbon Apple Brie Wagyu Burger

Truffle Fries

Served with lettuce slaw and Nana's sauce.

Salmon Burger

A delicious burger topped with apple whiskey BBQ sauce.

Leopold Apple Whiskey BBQ Burger

A wagyu beef patty topped with housemade mashed potatoes and gravy, American cheese, House Ham, and a honey glaze all on a brioche bun!

The Great Ham-Bino

Spinach artichoke dip served with tortilla chips and pretzel sticks.

Q's Spin Dip

A wagyu beef patty topped with our caramelized onion aioli, housemade bacon jam, arugula, and havarti cheese on our brioche bun!

Havarti Party Returns

Not only the Havarti Party, but welcome back our old cut of fries!

O.G. Fries

Fish and Chips

Served with assorted house dipping sauces.

Sweet Potato Fries

In a bowl, mix the ground beef with salt and black pepper. Form the mixture into 4 equal-sized patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. Place a slice of cheddar cheese on each patty during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, slice the tomato and onion. Rinse the lettuce leaves and set aside.

Prepare the Vegetables

Lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, spread mayonnaise, ketchup, and mustard to taste. Place a lettuce leaf, followed by the cooked patty with melted cheese, a slice of tomato, and onion. Top with the other half of the bun.

Assemble the Burgers

Serve the Up-N-Down Burgers immediately with your favorite side.

Serve

Ground beef

Salt

Black pepper

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato

Onion

Mayonnaise

Ketchup

Mustard

In a skillet over medium heat, melt the butter. Add the sliced apples and sauté until they start to soften, about 3-4 minutes. Stir in the brown sugar and bourbon, cooking for an additional 2-3 minutes until caramelized. Remove from heat and set aside.

Prepare the Bourbon Apple Topping

Season the Wagyu beef patties with salt and black pepper. In a grill or skillet over medium-high heat, cook the patties for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Cook the Wagyu Patties

During the last minute of cooking the patties, place a slice of brie cheese on each patty and cover to let the cheese melt.

Melt the Brie Cheese

Toast the brioche buns lightly. On the bottom half of each bun, place the melted brie Wagyu patty, followed by the bourbon apple topping. Top with the other half of the bun.

Wagyu beef patties

Brioche burger buns

Brie cheese

Bourbon

Apples (thinly sliced)

Butter

Brown sugar

Wash and peel the Russet potatoes. Cut them into thin fries (about 1/4 inch thick).

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

Soak the Fries

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Drain and pat dry the soaked fries. Fry them in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.

Fry the Potatoes

While the fries are still hot, drizzle with truffle oil, sprinkle with salt, black pepper, Parmesan cheese, and chopped parsley. Toss to coat evenly.

Season the Fries

In a bowl, combine mayonnaise, ketchup, Sriracha, garlic powder, lemon juice, and Dijon mustard. Mix well and adjust to taste.

Prepare the Dipping Sauces

Serve the truffle fries hot with assorted house dipping sauces on the side.

Russet potatoes

Vegetable oil

Truffle oil

Parmesan cheese

Fresh parsley, chopped

In a large bowl, flake the salmon fillets and combine with breadcrumbs, egg, chopped green onions, garlic powder, salt, and black pepper. Form the mixture into two patties.

Make the Salmon Patties

Heat olive oil in a skillet over medium heat. Cook the salmon patties for about 4-5 minutes on each side or until golden brown and cooked through.

In another bowl, combine shredded green cabbage and grated carrots. In a separate small bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine.

Prepare the Lettuce Slaw

In a small bowl, mix mayonnaise, ketchup, lemon juice, and chopped dill pickles until well combined.

Make Nana's Sauce

Spread Nana's sauce on the bottom half of each burger bun. Place a salmon patty on each bun, top with lettuce slaw, and then cover with the top half of the bun.

Assemble the Burger

salmon fillets

breadcrumbs

green onions

garlic powder

salt

black pepper

olive oil

burger buns

In a saucepan over medium heat, combine apple whiskey, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir well and bring to a simmer. Reduce heat and let it cook for about 15 minutes, stirring occasionally until it thickens.

Prepare the BBQ Sauce

In a bowl, mix ground beef with salt, black pepper, garlic powder, and onion powder. Form into four patties. Preheat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. In the last minute, place a slice of cheddar cheese on each patty to melt.

Cook the Burgers

Toast the burger buns lightly. Place a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted cheese, a slice of tomato, and a generous amount of the apple whiskey BBQ sauce. Top with the other half of the bun and serve immediately.

ground beef

onion powder

cheddar cheese

lettuce

tomato

Heat a grill or skillet over medium-high heat. Cook the wagyu beef patty for about 4-5 minutes on each side until it reaches desired doneness.

Cook the Wagyu Patty

If not already made, prepare the mashed potatoes by boiling peeled potatoes until tender, then mashing them with butter, cream, salt, and pepper to taste.

Prepare the Mashed Potatoes

In a saucepan, heat some oil or butter, add flour to create a roux, and gradually whisk in beef or chicken stock. Season with salt and pepper. Cook until thickened.

Make the Gravy

In a small bowl, mix honey with a dash of salt and pepper. Set aside.

Prepare the Honey Glaze

On the bottom half of the brioche bun, place a generous scoop of mashed potatoes. Add the cooked wagyu patty, top with a slice of American cheese, house ham, and drizzle with the honey glaze. Spoon gravy over the top and cover with the other half of the brioche bun.

Wagyu beef patty

Brioche bun

American cheese

House Ham

Honey

Mashed potatoes

Gravy

Preheat the Oven

In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until smooth and well combined.

Mix the Ingredients

Transfer the spinach-artichoke mixture to a baking dish and spread it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly.

Bake the Dip

Remove from the oven and let it cool slightly before serving. Serve warm with tortilla chips and pretzel sticks.

Frozen spinach, thawed and drained

Artichoke hearts, canned, chopped

Cream cheese, softened

Sour cream

Parmesan cheese, grated

Garlic powder

Preheat a grill or skillet over medium-high heat. Season the wagyu beef patty with salt and pepper. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

While the patty is cooking, slice the brioche bun in half and toast it lightly on the grill or in a toaster until golden brown.

Prepare the Brioche Bun

Spread the caramelized onion aioli on the bottom half of the toasted brioche bun. Place the cooked wagyu patty on top of the aioli, then add the slice of havarti cheese, allowing it to melt slightly. Top with a generous handful of arugula and a dollop of housemade bacon jam. Close the burger with the top half of the bun.

Serve the Havarti Party burger immediately while hot, with your choice of sides.

Havarti cheese

Arugula

Caramelized onion aioli

Housemade bacon jam

Wash and peel the Russet potatoes, then cut them into thick strips, approximately 1/4 inch wide.

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.

Soak the Potatoes

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add a handful of the dried potato strips to the hot oil, being cautious not to overcrowd the pot. Fry them until golden brown, about 5-7 minutes.

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt, black pepper, paprika, and garlic powder to taste.

Drain and Season

Paprika

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually pour in the beer while whisking until you achieve a smooth batter.

Prepare the Batter

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Dip and Fry the Fish

white fish fillets (cod or haddock)

all-purpose flour

cornstarch

baking powder

beer (lager or ale)

pepper

oil (for frying)

Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into thin fries.

Prepare the Sweet Potatoes

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

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

Bake the Fries

Remove from the oven and let cool slightly. Serve warm with your choice of dipping sauces.

Up-n-down Burger

Bourbon Apple Brie Wagyu Burger

Truffle Fries

Salmon Burger

Leopold Apple Whiskey Bbq Burger

The Great Ham-bino

Q's Spin Dip

Havarti Party Returns

O.g. Fries

Fish And Chips

Sweet Potato Fries