Asian slaw, white cheddar and Thai peanut sauce.

Fry Basket #3

SPIC SPIKED WITH A SPACK

White cheddar cheese, bacon, apple cider mayo slaw and our signature Carolina BBQ sauce.

Fry Basket #2

White cheddar cheese, red and green salsa and topped with pico.

Fry Basket #1

Margarita

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Grilled steak served with fries and house salad.

Steak Frites

Served with asparagus and lemon butter sauce.

Grilled Salmon

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

Romaine lettuce, croutons, house made Caesar dressing, parmesan cheese

Salad 3

Greens, tomatoes, cucumbers, white cheddar, egg, bacon, served with our house made ranch

Salad 2

Romaine, shredded carrots, dried cherries, candied pecans, bleu cheese crumbles, served with our mustard vin

Salad 1

Served with ice cream and caramel drizzle

Jill's Famous Brownie

3 Heath Bar Cookies

Side Salad

Side of Mayo or Asian Slaw

Side of Brussels

Side of Branding Potatoes

Side of Hand Cut Fries

Grilled portabella mushroom, olive tapenade, pickled cucumbers, tomatoes, boursin and feta cheese inside a toasted brioche bun

Everett’s Veggie Sandwich

Your choice of a pulled pork or pulled chicken sandwich topped with Asian slaw and Thai peanut sauce. With Fries

Everett’s Ways: #3

Your choice of a pulled pork or pulled chicken sandwich topped with white cheddar cheese, bacon, apple cider mayo slaw and our signature Carolina BBQ sauce. With Fries

Everett’s Ways: #2

Your choice of a pulled pork or pulled chicken sandwich topped with white cheddar cheese, red and green salsa and topped with pico. With Fries

Everett’s Ways: #1

In a large mixing bowl, combine the shredded green cabbage, julienned carrot, sliced red bell pepper, chopped green onions, and chopped cilantro. Toss well to combine.

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or agave syrup), sriracha sauce, water, and sesame oil until smooth. Adjust the consistency with more water if needed.

To assemble, add the slaw mixture to a serving dish. Drizzle generously with the Thai peanut sauce and toss to coat the slaw evenly.

Top the slaw with shredded white cheddar cheese and optional cooked rice noodles or protein. Serve immediately.

Green cabbage, shredded

Carrot, julienned

Red bell pepper, thinly sliced

Green onions, chopped

Cilantro, chopped

Peanut butter

Soy sauce

Lime juice

Honey or agave syrup

Sriracha sauce

Water

Sesame oil

White cheddar cheese, shredded

Rice noodles or your choice of protein (optional)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1-2 minutes until fragrant.

Sauté the Garlic

Add the chopped onion and diced bell pepper to the skillet. Sauté for 5-6 minutes until they soften.

Cook the Vegetables

Pour in the crushed tomatoes, ground cumin, ground paprika, and sugar. Stir well and let the sauce simmer for about 10-15 minutes until slightly thickened.

Make the Sauce

Stir in the lemon juice and season with salt and black pepper to taste. Add a little reserved pasta water if the sauce is too thick.

Finish the Sauce

Add the cooked pasta to the skillet and toss to combine with the sauce. Stir in the fresh basil and adjust seasoning if needed.

Mix Pasta and Sauce

Serve the pasta hot, topped with grated Parmesan cheese and additional basil if desired.

Plate and Serve

Pasta (spaghetti or linguine)

Olive oil

Garlic cloves, minced

Red chili flakes

Fresh basil, chopped

Parmesan cheese, grated

Salt

Black pepper

Canned tomatoes, crushed

Onion, chopped

Bell pepper, diced

Ground cumin

Ground paprika

Sugar

Lemon juice

In a skillet over medium heat, cook the bacon slices until they are crispy, about 7-10 minutes. Remove from heat and place on paper towels to drain excess grease.

Cook the Bacon

In a large mixing bowl, combine shredded cabbage, shredded carrots, apple cider vinegar, mayonnaise, sugar, salt, and black pepper. Mix well until all ingredients are thoroughly combined. Refrigerate for at least 30 minutes to allow flavors to meld.

Prepare the Slaw

Using a grater or cheese slicer, shred the white cheddar cheese into fine pieces and set aside.

Shred the Cheese

In a serving basket or platter, start by layering the crispy bacon slices at the bottom. Next, add a generous layer of the apple cider mayo slaw on top of the bacon. Finally, sprinkle the shredded white cheddar cheese over the slaw.

Layer Ingredients

Drizzle the Carolina BBQ sauce generously over the top of the assembled fry basket.

Add BBQ Sauce

Serve immediately while the bacon is still warm and the cheese starts to melt slightly. Enjoy your Fry Basket #2!

Serve

White cheddar cheese

Bacon

Carrots, shredded

Apple cider vinegar

Mayonnaise

Carolina BBQ sauce

Grate or shred the white cheddar cheese and set aside.

Prepare the Cheese

In separate bowls, have the red salsa and green salsa ready for serving.

Prepare the Salsas

If using store-bought pico de gallo, simply remove from packaging. If homemade, prepare by mixing diced tomatoes, onions, cilantro, lime juice, and salt to taste.

Prepare the Pico de Gallo

In a large serving basket or platter, layer the grated white cheddar cheese at the bottom.

Assemble the Fry Basket

Drizzle the red salsa and green salsa over the cheese, allowing it to create a colorful layer.

Add Salsas

Finally, add a generous amount of pico de gallo on top of the salsas.

Top with Pico

Serve the fry basket immediately while the cheese is still warm and melty. Enjoy with tortilla chips or as a dip!

Serve Immediately

White Cheddar Cheese

Red Salsa

Green Salsa

Pico de Gallo

Take a lime wedge and run it around the rim of a chilled glass. Dip the rim into a plate of salt to coat it lightly.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and orange liqueur. Fill the shaker with ice cubes.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill the mixture thoroughly.

Shake

Strain the mixture into the prepared glass filled with ice or serve straight up without ice, depending on your preference.

Strain and Serve

Garnish the drink with a lime wedge on the rim and enjoy your refreshing margarita!

Garnish and Enjoy

Tequila

Lime Juice

Orange Liqueur (e.g., Cointreau or Triple Sec)

Lime Wedge

Ice Cubes

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

In a separate mixing bowl, whisk together the granulated sugar, whole eggs, egg yolks, and vanilla extract until the mixture is pale and thick.

Mix Sugar and Eggs

Gently fold the melted chocolate mixture into the egg mixture until well combined. Be careful not to deflate the eggs.

Combine Mixtures

Sift the all-purpose flour and salt over the chocolate mixture. Fold gently until just combined.

Add Dry Ingredients

Preheat the oven to 200°C (400°F). Grease four ramekins with butter and dust with flour to prevent sticking.

Prepare the Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill the Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft.

Bake

Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Dust with powdered sugar and serve with a scoop of vanilla ice cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

all-purpose flour

large eggs

egg yolks

vanilla extract

salt

powdered sugar

vanilla ice cream

Rub the ribeye steaks with olive oil, then season generously with salt, black pepper, and garlic powder. Let the steaks sit at room temperature for about 30 minutes before grilling.

Season the Steak

Preheat your grill to high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. Add fresh rosemary on top of the steaks while grilling for extra flavor.

Grill the Steak

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Soak the fries in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot over medium-high heat. Once the oil is hot (around 350°F/175°C), drain the fries from the water and pat them dry. Fry in batches until golden brown and crispy, about 5-6 minutes per batch.

Fry the Potatoes

Remove the fries and drain on paper towels. While still hot, sprinkle with salt to taste.

Season the Fries

Wash and dry the mixed greens, cherry tomatoes, and cucumber. Cut the cucumber into thin slices and the red onion into thin rings.

Prepare the Vegetables

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine.

Assemble the Salad

Ribeye steak

Garlic powder

Fresh rosemary

Russet potatoes

Vegetable oil

Mixed greens (arugula, spinach, lettuce)

Cherry tomatoes

Cucumber

Red onion

Balsamic vinegar

In a bowl, combine olive oil, garlic powder, salt, and black pepper. Rub this mixture over both sides of the salmon fillets. Let it marinate for 15 minutes.

Season the Salmon

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Place the salmon on the grill skin-side down. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

Trim the woody ends of the asparagus spears. In a bowl, toss the asparagus with olive oil, salt, and black pepper.

Season the Asparagus

Add the seasoned asparagus to the grill and cook for approximately 5-7 minutes, turning occasionally, until tender and slightly charred.