Baked & carved in our kitchen and served with mashed potatoes and gravy, and your choice of vegetable or baked beans.

Pot Roast

Breaded and deep fried, topped with country gravy and served with mashed potatoes and your choice of vegetable or baked beans.

Chicken Fried Steak

Four pieces of Tavern battered cod served with French fries and garlic toast!

Cod Basket

Homestyle meatloaf. Freshly made in our kitchen using Fryn' Pan's own recipe! Served with choice of vegetable, mashed potatoes and gravy.

Meatloaf

Fryn' Pan's own recipe. Baked in our kitchen. Served with choice of vegetable, mashed potato and gravy.

Swiss Steak

Hand made in our kitchen. No frozen meatballs here. Swedish meatballs covered with gravy and served with mashed potatoes, and vegetable or baked beans.

Swedish Meatballs

Preheat your oven to 325°F (165°C). Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder on all sides.

Prepare the Roast

In a large oven-safe pot, heat the vegetable oil over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Sear the Meat

In the same pot, add the chopped carrots, quartered potatoes, and quartered onion. Sauté for 3-4 minutes until slightly softened.

Add Vegetables

Return the roast to the pot. Add the beef broth, thyme, and bay leaves. Bring to a simmer.

Combine Ingredients

Cover the pot with a lid and transfer it to the preheated oven. Bake for 3-4 hours, or until the meat is tender and easily shreds with a fork.

Bake the Roast

Remove the pot from the oven and let the roast rest for 10 minutes. Carve and serve with the vegetables and gravy made from the cooking juices.

Serve

Beef chuck roast

Salt

Black pepper

Garlic powder

Onion powder

Vegetable oil

Carrots, chopped

Potatoes, quartered

Onion, quartered

Beef broth

Thyme, dried

Bay leaves

Season cube steaks with salt, black pepper, and garlic powder on both sides.

Prepare the Steak

Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with milk, and one with flour for the second coating.

Breading Station

Dredge each steak in flour, dip in the egg mixture, and then coat again in flour. Ensure they are fully coated.

Bread the Steaks

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded steaks until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Steaks

In the same skillet, reduce heat to medium, add butter and scrape up any browned bits. Stir in flour for the gravy and cook for 1-2 minutes. Gradually whisk in chicken broth and milk. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

Make the Gravy

Serve the chicken fried steak topped with country gravy alongside mashed potatoes and your choice of vegetable or baked beans.

Cube steak

All-purpose flour

Eggs

Milk

Butter

All-purpose flour (for gravy)

Chicken broth

Milk (for gravy)

Salt (for gravy)

Black pepper (for gravy)

Mashed potatoes

Vegetable or baked beans

In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and slightly thick.

Prepare the Batter

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

Heat the Oil

Dip each piece of cod fillet into the batter, ensuring it is fully coated.

Batter the Cod

Carefully place the battered cod into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Cod

In the same oil, fry the French fries according to package instructions or until golden and crispy. Drain on paper towels.

Cook the French Fries

Toast the slices of bread and spread with butter and garlic (if desired).

Prepare Garlic Toast

Plate the fried cod alongside the French fries and garlic toast. Enjoy your Cod Basket!

cod fillets

all-purpose flour

cornstarch

baking powder

salt

black pepper

beer (or sparkling water)

French fries

garlic toast

oil for frying

Preheat the Oven

In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, eggs, milk, half of the ketchup, Worcestershire sauce, salt, black pepper, garlic powder, and parsley. Mix until just combined.

Mix Ingredients

Transfer the meat mixture to a loaf pan or shape it into a loaf on a baking sheet.

Shape the Loaf

Spread the remaining ketchup over the top of the meatloaf.

Add Topping

Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (70°C).

Bake

Allow the meatloaf to rest for 10 minutes before slicing. Serve with your choice of vegetable and mashed potatoes with gravy.

Rest and Serve

Ground beef

Bread crumbs

Onion, finely chopped

Ketchup

Worcestershire sauce

Parsley, chopped

Season the beef round steak with salt and black pepper. Dredge the steak in flour, shaking off any excess.

In a large skillet, heat olive oil over medium-high heat. Add the floured steak and brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.

Brown the Steak

In the same skillet, add sliced onion, green bell pepper, and carrots. Sauté until the vegetables are tender, about 5-7 minutes. Add minced garlic and cook for an additional minute.

Sauté Vegetables

Return the browned steak to the skillet. Add diced tomatoes (with juice), beef broth, and bay leaf. Bring to a simmer.

Cover the skillet and transfer it to a preheated oven at 325°F (160°C). Bake for about 2 hours or until the steak is tender.

Remove from oven, discard the bay leaf, and serve the Swiss steak with your choice of vegetable, mashed potatoes, and gravy.

beef round steak

flour

olive oil

onion, sliced

green bell pepper, sliced

carrots, sliced

garlic, minced

diced tomatoes with juice

beef broth

bay leaf

In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, and nutmeg. Mix until well combined.

Make the Meatballs

Shape the mixture into small meatballs, approximately 1 inch in diameter.

Shape the Meatballs

In a large skillet, heat a tablespoon of oil over medium heat. Add the meatballs in batches and cook until they are browned on all sides, about 10-12 minutes. Remove from skillet and set aside.

Cook the Meatballs

In the same skillet, add some butter and flour to create a roux. Cook for 1-2 minutes until golden brown. Gradually whisk in beef broth and bring to a boil. Reduce heat and simmer until thickened.

Return the meatballs to the skillet, coating them in the gravy. Simmer for an additional 5 minutes.