Pasta tossed with seasonal vegetables and olive oil.

Vegetarian Pasta

Crispy potato chips served with a choice of dip.

Chips

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Battered fish served with fries and tartar sauce.

Fish and Chips

Crispy chicken wings tossed in your choice of sauce.

Wings

Juicy beef burger with lettuce, tomato, and your choice of toppings.

Burger

Juicy ribeye steak with garlic mashed potatoes.

Ribeye Steak

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Hummus

Roasted Brussels sprouts with balsamic glaze and crispy bacon.

Brussels Sprouts

Crispy cauliflower tossed in our house-made buffalo sauce, served with ranch dressing.

Buffalo Cauliflower

Beef burger with cheese, lettuce, and tomato

Classic Burger

Juicy grilled chicken breast with lettuce and tomato

Grilled Chicken Sandwich

Crispy fries topped with chili and cheese

Chili Cheese Fries

Juicy beef patty topped with cheese, lettuce, and tomato on a toasted bun.

Cheeseburger

Crispy tortilla chips topped with melted cheese, jalapeños, and served with salsa.

Nachos

Spicy chicken wings served with blue cheese dressing.

Buffalo Wings

Steak Frites

Mojito

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Pasta tossed with fresh vegetables in a light garlic sauce.

Pasta Primavera

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

In a large pot, bring salted water to a boil. Add 200g of pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.

Drain the Pasta

While the pasta is cooking, chop 1 medium zucchini and 1 medium bell pepper into bite-sized pieces. Halve 200g of cherry tomatoes and mince 3 cloves of garlic.

Chop the Vegetables

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add chopped zucchini, bell pepper, and halved cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add 100g of spinach to the skillet and stir until wilted, about 2 minutes.

Add Spinach

Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Mix Pasta and Vegetables

Season the pasta with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss to combine.

Season

Serve hot, optionally garnished with 50g of grated Parmesan cheese.

Serve

Pasta (spaghetti or penne)

Zucchini

Bell Pepper (any color)

Cherry Tomatoes

Spinach

Garlic

Olive Oil

Salt

Black Pepper

Parmesan Cheese (optional)

Wash and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly, about 1/8 inch thick. Place the slices in a bowl of cold water to prevent browning.

Slice the Potatoes

After soaking for at least 30 minutes, drain the potato slices and pat them dry with a clean kitchen towel to remove excess moisture.

Dry the Potatoes

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a single potato slice; it should sizzle immediately.

Heat the Oil

Carefully add a handful of potato slices to the hot oil. Avoid overcrowding the pan. Fry the chips for about 3-5 minutes or until they are golden brown and crispy.

Fry the Chips

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

Drain and Season

Repeat the frying process with the remaining potato slices until all are cooked and seasoned.

Repeat

In a small bowl, combine the sour cream and chopped chives. Mix well and set aside.

Prepare the Sour Cream Dip

Pour the ranch dressing into a serving bowl and set aside.

Prepare the Ranch Dip

If using store-bought guacamole, place it in a serving bowl. If making homemade, mash ripe avocados and mix with lime juice, salt, and diced tomatoes to taste.

Prepare the Guacamole

Potatoes

Vegetable oil

Paprika

Garlic powder

Sour cream

Chives

Ranch dressing

Guacamole

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Add Wet Ingredients

Stir in the boiling water until fully combined. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Add the cocoa powder and mix until well combined.

Prepare Frosting Ingredients

Gradually add the powdered sugar and whole milk, beating on medium speed until the frosting is smooth and spreadable. Add the vanilla extract and mix until combined.

Add Sugar and Milk

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.

Frost the Cake

Slice the cake and serve. Enjoy your rich chocolate cake!

Serve and Enjoy

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water while stirring until the batter is smooth and thick.

Make the Batter

In a deep frying pan or a deep fryer, heat oil to 350°F (175°C).

Dip each fish fillet into the batter, ensuring it's fully coated.

Batter the Fish

Carefully place the battered fish fillets into the hot oil. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

Peel the potatoes and cut them into thick fries.

Cut the Potatoes

In a separate pot, heat the oil to 350°F (175°C).

Preheat the Oil

Carefully add the cut potatoes to the hot oil in batches. Fry for about 5-6 minutes until they are tender but not browned. Remove and drain on paper towels.

Increase the oil temperature to 375°F (190°C). Fry the chips again for an additional 2-3 minutes until golden and crispy. Drain and season with salt.

Final Fry

In a bowl, combine mayonnaise, finely chopped dill pickles, capers, and lemon juice. Season with salt and black pepper to taste. Stir until well combined.

Mix the Ingredients

White fish fillets (cod or haddock)

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Oil (for frying)

Potatoes (russet or Yukon gold)

Mayonnaise

Dill pickles (finely chopped)

Capers (finely chopped)

Lemon juice

Black pepper

Preheat your oven to 425°F (220°C). In a large bowl, combine the chicken wings, baking powder, salt, black pepper, garlic powder, and onion powder. Toss the wings until they are evenly coated with the seasoning mix.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the seasoned wings in a single layer on the wire rack. This will help them get crispy.

Arrange Wings on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are golden brown and crispy.

Bake the Wings

While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine the buffalo sauce, honey, soy sauce, and minced garlic. Stir well and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally until the sauce slightly thickens.

Make the Sauce

Once the wings are done baking, remove them from the oven and place them in a large mixing bowl. Pour the prepared sauce over the wings and toss until they are evenly coated.

Toss the Wings in Sauce

Serve the wings hot with your choice of sides such as celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping.

Chicken wings

Onion powder

Buffalo sauce

Honey

Soy sauce

Garlic, minced

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until all ingredients are well incorporated.

Prepare the Beef Mixture

Divide the mixture into two equal portions and shape them into round patties, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing while cooking.

Form the Patties

Preheat your grill or a skillet over medium-high heat. Make sure it's hot before adding the patties.

Heat the Grill or Pan

Place the patties on the grill or skillet. Cook for 4-5 minutes on one side. Flip the patties and cook for an additional 3-4 minutes for medium-rare, or until they reach your desired doneness.

Cook the Patties

If using cheese, add a slice to each patty during the last minute of cooking and cover to melt.

Add Cheese (Optional)

While the patties are cooking, lightly toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty, a slice of tomato, and any additional toppings such as pickles, ketchup, or mustard. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your choice of sides such as fries or a salad.

Ground beef

Lettuce

Tomato

Cheese (optional)

Pickles (optional)

Ketchup (optional)

Mustard (optional)

Burger buns

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30-45 minutes before cooking.

Prepare the Steak

Rub both sides of each steak with olive oil, then season generously with salt and black pepper.