Steak Tacos

Coca – Cola

CAJUN DUSTED IDAHO BROOK TROUT*

hand-cut field greens, cucumber, carrots, corn, tomato with cornbread croutons and gold coast vinaigrette

PERFECT HOUSE SALAD

corn, cilantro and tortilla strips tossed in with a black bean drizzle and agave lime vinaigrette

GRILLED CHICKEN SALAD

slow roasted pork, coleslaw, pickle and a thick onion ring with homemade barbecue sauce

CARNITAS SANDWICH

our signature quinoa & black bean recipe topped with monterey jack, kale slaw, red onion and teriyaki glaze

VEGGIE BURGER

pretzel bun, monterey jack, candied bacon, lettuce, tomato, red onion and dijon honey

CAJUN CHICKEN CLUB

monterey jack, avocado, roasted red pepper, red onion, tortilla strips, black bean drizzle and avocado vinaigrette

TURKEY BURGER

sugar, cayenne, Colman's® grilled, wild rice, marcona

CITRUS GLAZED SHRIMP*

two seared patties, american cheese, caramelized onions, b&b pickles and smash sauce

ROADSIDE SMASH*

HOUSEMADE GUACAMOLE

MATZO BALL SOUP

house broth, carrots, no noodles served with warm tortilla chips

CHIMICHURRI CHICKEN WINGS

RUSTIC SALSA

In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper to create a marinade.

Prepare the Steak

Coat the flank steak with the marinade, cover, and let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Cook the marinated flank steak for about 5-7 minutes on each side, or until it reaches your desired doneness.

Cook the Steak

Remove the steak from the heat and let it rest for 5 minutes before slicing it against the grain into thin strips.

Rest the Steak

While the steak is resting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Prepare the Tortillas

Place a few strips of steak on each tortilla. Top with chopped fresh cilantro, diced red onion, and slices of avocado.

Assemble the Tacos

Squeeze fresh lime juice over the assembled tacos for added flavor.

Add Lime

Serve the steak tacos warm, with extra lime wedges on the side.

Serve

Flank steak

Olive oil

Chili powder

Cumin

Garlic powder

Salt

Black pepper

Corn tortillas

Fresh cilantro

Lime

Red onion

Avocado

In a large mixing container, combine the carbonated water and high fructose corn syrup. Stir gently to ensure the syrup is fully dissolved.

Mixing the Ingredients

Add the caramel color to the mixture. Stir well until the color is evenly distributed. Next, incorporate the phosphoric acid and natural flavors, stirring to combine thoroughly.

Adding Color and Flavor

Carefully add the caffeine to the mixture. Stir gently to ensure even distribution without creating excess foam.

Adding Caffeine

Once all ingredients are added, mix the solution thoroughly for about 2-3 minutes. This will ensure a uniform flavor and carbonation.

Final Mixing

Pour the finished Coca-Cola into bottles or cans, ensuring they are sealed tightly to maintain carbonation.

Bottling

Carbonated Water

High Fructose Corn Syrup

Caramel Color

Phosphoric Acid

Natural Flavors

Caffeine

Rinse the Idaho brook trout under cold water and pat dry with paper towels.

Prepare the Trout

Rub the trout with olive oil and generously coat them with Cajun spice blend. Ensure to cover the insides as well as the outsides. Season with salt and black pepper to taste.

Season the Trout

Preheat your grill to medium-high heat (about 375°F or 190°C). If using charcoal, allow the coals to become ashen before placing the trout on the grill.

Preheat the Grill

Place the seasoned trout on the grill. Grill for about 5-7 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks. Remove from the grill and set aside.

Grill the Trout

While the trout is grilling, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, combine the cucumber, cherry tomatoes, red onion, and crumbled feta cheese.

Prepare the Cucumber & Feta Salad

Drizzle the salad with olive oil and lemon juice, then sprinkle with fresh dill. Season with salt and black pepper to taste. Toss gently to combine.

Dress the Salad

Plate the grilled trout alongside the cucumber and feta salad. Enjoy your Cajun Dusted Idaho Brook Trout!

Idaho brook trout

Cajun spice blend

Cucumber

Feta cheese

Cherry tomatoes

Fresh dill

Lemon juice

Wash and dry the field greens thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl.

Prepare the Vegetables

Peel the cucumber if desired. Slice it thinly and add it to the bowl with the field greens.

Slice the Cucumber

Peel the carrots and shred them using a grater or food processor. Add the shredded carrots to the salad bowl.

Shred the Carrots

If using fresh corn, cut the kernels off the cob. If using canned corn, drain it well. Add the corn to the salad.

Add the Corn

Chop the tomato into bite-sized pieces and add it to the bowl.

Dice the Tomato

Sprinkle the cornbread croutons over the salad mixture.

Add Croutons

Pour the Gold Coast vinaigrette over the salad just before serving. Toss gently to coat all the ingredients evenly.

Field greens

Carrots

Corn (fresh or canned)

Tomato

Cornbread croutons

Gold Coast vinaigrette

Preheat your grill to medium-high heat. While the grill is heating, rub the chicken breasts with olive oil, salt, and black pepper. Make sure they are well-coated on both sides.

Prepare the Chicken

Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

In a small bowl, whisk together lime juice, agave syrup, minced garlic, ground cumin, and water until well combined. Adjust seasoning to taste.

Prepare the Vinaigrette

In a large salad bowl, combine fresh corn kernels, black beans, chopped cilantro, and tortilla strips. Add the sliced grilled chicken on top.

Assemble the Salad

Drizzle the agave lime vinaigrette over the salad. Toss gently to coat all ingredients evenly.

Serve immediately while the chicken is warm, garnished with extra cilantro if desired.

boneless, skinless chicken breasts

olive oil

salt

black pepper

fresh corn kernels

black beans, rinsed and drained

fresh cilantro, chopped

tortilla strips

lime juice

agave syrup

garlic, minced

ground cumin

water

Preheat your oven to 300°F (150°C). In a large roasting pan, combine the pork shoulder with garlic, cumin, chili powder, salt, black pepper, orange juice, and lime juice. Cover tightly with aluminum foil.

Prepare the Pork

Roast in the preheated oven for about 4 to 5 hours, or until the pork is tender and easily shreds with a fork. Remove from the oven and let it rest for 30 minutes before shredding.

Roast the Pork

In a large mixing bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

Make the Coleslaw

In a bowl, mix flour, cornmeal, baking powder, and salt. Gradually add ice water to form a batter. Heat oil in a deep fryer or large pot to 375°F (190°C). Dip onion slices in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare the Onion Rings

In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and let cool.

Make the Barbecue Sauce

On the bottom half of each burger bun, layer shredded pork, a generous scoop of coleslaw, a few pickles, and a crispy onion ring. Drizzle with homemade barbecue sauce, and top with the other half of the bun. Serve immediately.

Assemble the Sandwich

Pork shoulder

Garlic cloves

Orange juice

Lime juice

Green cabbage, shredded

Carrot, shredded

Mayonnaise

Apple cider vinegar

Sugar

Large onion, sliced

Flour

Cornmeal

Baking powder

Ice water

Oil for frying

Ketchup

Brown sugar

Worcestershire sauce

Smoked paprika

Burger buns

Pickles

Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.

Prepare Quinoa

In a large mixing bowl, combine the cooked quinoa, rinsed black beans, diced red onion, shredded Monterey Jack cheese, chopped kale, minced garlic, cumin, salt, and black pepper. Mix well until all ingredients are combined.

Mix Ingredients

Using your hands, form the mixture into 4 equal-sized patties. Make sure they are compact to hold together during cooking.

Form Patties

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 5-6 minutes on each side or until golden brown and heated through.

Cook Patties

Toast the burger buns if desired. Place each patty on a bun, drizzle with teriyaki glaze to taste, and top with additional kale slaw and red onion slices.

Assemble Burgers

Serve the veggie burgers warm with your choice of sides. Enjoy!

quinoa

red onion, diced

Monterey Jack cheese, shredded

kale, finely chopped

soy sauce

teriyaki glaze

cumin

burger buns

Rub the boneless chicken breasts with olive oil and Cajun seasoning, ensuring they are well coated. Let them marinate for at least 30 minutes for better flavor.

Heat a grill or skillet over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and have nice grill marks. Remove from heat and let rest for a few minutes.

Cook the Chicken

While the chicken is resting, wash and prepare the lettuce. Slice the tomato and red onion into thin slices. Set aside.

Prepare the Toppings

In a small bowl, mix together the Dijon mustard and honey until well combined. Set aside.

Make the Dijion Honey Sauce

If not pre-made, cook the bacon in a skillet over medium heat until crispy. Remove from skillet and let cool slightly, then chop into pieces.

Prepare the Candied Bacon

Slice the pretzel buns in half. On the bottom half of each bun, layer the lettuce, followed by the sliced chicken breast, Monterey Jack cheese, candied bacon, tomato slices, and red onion slices.

Assemble the Sandwiches

Drizzle the prepared Dijon honey sauce over the toppings, then place the top half of the bun on each sandwich.

Steak Tacos

Coca – Cola

Cajun Dusted Idaho Brook Trout*

Perfect House Salad

Grilled Chicken Salad

Carnitas Sandwich

Veggie Burger

Cajun Chicken Club

Turkey Burger

Citrus Glazed Shrimp*

Roadside Smash*

Housemade Guacamole

Matzo Ball Soup

Chimichurri Chicken Wings

Rustic Salsa