Fresh and hearty salads, perfect for a light meal or a side dish.

Heaping Salads

Our world-famous fish and chips, made with sustainably caught seafood.

Fish and Chips

A refreshing salad with lemon-dill dressing.

Lemon Chicken Salad

Philly Sandwich

Juicy double-stacked burgers made to order.

Double-Stacked Burgers

Delicious flatbreads topped with various ingredients.

Flatbreads

Ruben Sandwich

Wash and dry the mixed greens thoroughly. Dice the cucumber, red bell pepper, and avocado. Halve the cherry tomatoes and shred the carrots.

Prepare the Ingredients

In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, carrots, and avocado.

Combine the Salad

Sprinkle the crumbled feta cheese over the salad mixture.

Add Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the Salad

Serve the salad immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing taste.

Serve

Mixed greens (spinach, arugula, and romaine)

Cherry tomatoes, halved

Cucumber, diced

Red bell pepper, diced

Carrots, shredded

Avocado, diced

Feta cheese, crumbled

Olive oil

Balsamic vinegar

Salt

Black pepper

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick. Let it rest for 20 minutes.

Prepare the Batter

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

Heat the Oil

Pat the fish fillets dry with paper towels. Dip each fillet into the batter, allowing excess to drip off.

Batter the Fish

Carefully place the battered fish into the hot oil in batches. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

white fish fillets (cod, haddock, or pollock)

all-purpose flour

cornstarch

baking powder

cold sparkling water

salt

black pepper

vegetable oil (for frying)

In a small bowl, whisk together the lemon juice, olive oil, chopped dill, salt, and black pepper until well combined.

Prepare the Dressing

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

Pour the lemon-dill dressing over the salad and toss gently until everything is evenly coated.

Serve immediately, or refrigerate for 30 minutes for a chilled version.

Chicken breast, cooked and shredded

Mixed salad greens

Red onion, thinly sliced

Fresh dill, chopped

Lemon juice

Thinly slice the ribeye steak, green bell pepper, and onion.

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and green bell pepper. Sauté until the vegetables are tender, about 5 minutes.

Cook the Vegetables

Push the vegetables to the side of the skillet and add the sliced ribeye steak. Season with salt, black pepper, and garlic powder. Cook for about 3-5 minutes until the steak is browned and cooked through.

Cook the Steak

Place the provolone cheese slices over the steak and vegetables. Cover the skillet with a lid for a minute until the cheese melts.

Melt the Cheese

Slice the hoagie rolls open and fill each with the steak and cheese mixture. Serve hot.

Assemble the Sandwich

Ribeye steak

Green bell pepper

Onion

Provolone cheese

Hoagie rolls

Garlic powder

In a mixing bowl, combine the ground beef with salt and black pepper. Divide the mixture into four equal portions.

Prepare the Patties

Shape each portion into a patty, making them slightly larger than the buns as they will shrink while cooking.

Shape the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on one side, then flip them over.

Cook the Patties

After flipping, place two slices of cheddar cheese on each patty. Continue cooking for an additional 3-4 minutes or until the cheese is melted and the meat is cooked to your desired doneness.

Place one patty on the bottom half of each bun, then layer with lettuce, tomato, onion, and ketchup and mustard. Top with the second patty and the top half of the bun.

Assemble the Burgers

Serve immediately and enjoy your juicy double-stacked burgers!

Ground beef

Cheddar cheese slices

Hamburger buns

Lettuce leaves

Tomato slices

Onion slices

Ketchup

Mustard

In a large bowl, combine the flour, baking powder, and salt. Gradually add water and olive oil, mixing until a dough forms. Knead for about 5 minutes until smooth.

Make the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.

Rest the Dough

Divide the dough into equal portions. Roll each portion into a flat circle about 1/4 inch thick.

Shape the Flatbreads

Heat a skillet over medium-high heat. Cook each flatbread for about 2-3 minutes on each side until golden brown and cooked through.

Cook the Flatbreads

Top the flatbreads with your choice of ingredients such as herbs, cheese, or vegetables before serving.

All-purpose flour

Water

Baking powder

Gather all the ingredients and make sure the sauerkraut is well-drained.

Spread Russian dressing on one side of each slice of rye bread. Layer corned beef, Swiss cheese, and sauerkraut on one slice, then top with the other slice of bread, dressing side down.

Heat a skillet over medium heat. Melt the butter in the skillet and place the sandwich in the pan. Grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Heaping Salads

Fish And Chips

Lemon Chicken Salad

Philly Sandwich

Double-stacked Burgers

Flatbreads

Ruben Sandwich