103 west colfax, south bend

Stuffed Mushrooms

Crab Cakes

Chocolate Brownie

Pork Crackling

Burger

Fish & Chips

Chicken Wings

Chocolate Fondant

Duck Spring Rolls

New York Cheesecake

Served with celery sticks and blue cheese dressing.

Buffalo Wings

Crunchy Crab Cakes

Steak Frites

Garlic Prawns

Bread and Dips

Chicken Alfredo

Cooked to your liking, served with fries and a side salad.

Ribeye Steak

Crispy fried calamari served with a garlic aioli.

Calamari Fritti

Served with a quail egg, capers, and crispy toasted bread.

Beef Tartare

Chocolate Cake

Pasta with mixed vegetables in a light sauce

Pasta Primavera

Grilled Chicken

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Preheat the Oven

Grease and flour a 9x13 inch baking pan to prevent sticking.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Mix until uniform.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.

Combine Wet and Dry Ingredients

Fold in the chopped nuts and chocolate chips into the batter.

Add Toppings

Pour the batter into the prepared baking pan, spreading it evenly.

Pour into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and let the dish cool in the pan for 10 minutes before transferring to a wire rack.

Cool

Cut into squares and serve warm. Enjoy your delicious creation!

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, melted

Milk

Eggs

Vanilla extract

Cinnamon

Nutmeg

Chopped nuts (walnuts or pecans)

Chocolate chips

Clean the Portobello mushrooms with a damp cloth and remove the stems. Set the caps aside.

Prepare the Mushrooms

In a mixing bowl, combine the cream cheese, Parmesan cheese, minced garlic, chopped parsley, dried oregano, dried thyme, salt, and black pepper. Mix until well combined.

Mix the Filling

Using a spoon, fill each mushroom cap generously with the cheese mixture.

Fill the Mushrooms

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle olive oil over each mushroom.

Prepare for Baking

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden brown.

Bake the Mushrooms

Remove from the oven and let cool for a few minutes. Serve warm as an appetizer or side dish.

Serve Warm

Large Portobello mushrooms

Cream cheese

Parmesan cheese

Garlic cloves, minced

Fresh parsley, chopped

Dried oregano

Dried thyme

Black pepper

Olive oil

In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Mix gently until all ingredients are well combined.

Prepare the Mixture

Add the panko bread crumbs to the crab mixture and fold gently to combine. Be careful not to break up the crab meat too much. Form the mixture into patties, about 3 inches in diameter.

Form the Cakes

Place the crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape during cooking.

Chill the Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the skillet in batches, being careful not to overcrowd. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.

Cook the Crab Cakes

In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt. Whisk together until smooth and creamy.

Mix the Aioli

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, chopped

panko bread crumbs

salt

black pepper

olive oil

sriracha sauce

lemon juice

garlic, minced

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and let it cool slightly.

Melt the Butter

Stir in the granulated sugar and brown sugar into the melted butter until well combined.

Mix Sugars

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Fold in the chocolate chips until evenly distributed.

Add Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Cool the Brownies

Cut the cooled brownies into squares and serve them warm or at room temperature.

Serve the Brownies

Top each brownie square with a scoop of vanilla ice cream before serving.

Add Ice Cream

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

chocolate chips

vanilla ice cream

Preheat your oven to 220°C (428°F). Score the skin of the pork belly with a sharp knife, being careful not to cut into the meat.

Prepare the Pork Belly

Rub the pork belly with olive oil, then generously season it with salt and black pepper, ensuring it gets into the scored skin.

Season the Pork

Place the pork belly on a wire rack in a roasting pan. Roast in the preheated oven for 30 minutes, then lower the temperature to 180°C (356°F) and roast for an additional 1 hour, or until the skin is crispy and the meat is tender.

Roast the Pork

Remove the pork from the oven and let it rest for 10 minutes before slicing into pieces.

Rest and Slice

In a saucepan, combine the chopped apples, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally until the apples are soft, about 15-20 minutes.

Cook the Apples

Once the apples are soft, remove from heat and stir in the lemon juice. Mash the mixture with a fork or potato masher until desired consistency is achieved.

Add Lemon Juice

Pork belly with skin

Apples (peeled, cored, and chopped)

Brown sugar

Lemon juice

In a mixing bowl, combine ground beef, salt, and black pepper. Mix until just combined.

Prepare the Burger Patties

Shape the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Melt the Cheese

Toast the burger buns on the grill or skillet until lightly golden.

Toast the Buns

Assemble the burgers by placing the patty on the bottom bun, followed by lettuce, sliced tomato, and onion. Top with the other half of the bun.

Assemble the Burgers

Wash and cut the potatoes into thin strips.

Prepare the Potatoes

In a bowl, toss the potato strips with olive oil, salt, and black pepper until evenly coated.

Season the Fries

Spread the seasoned potatoes in a single layer on a baking sheet.

Arrange on Baking Sheet

Bake in the preheated oven for 25-30 minutes, flipping halfway through until golden and crispy.

Bake the Fries

Shred the cabbage and carrot using a grater or food processor.

Prepare the Vegetables

In a mixing bowl, combine shredded cabbage, carrot, mayonnaise, vinegar, sugar, and salt. Mix well until everything is coated.

Mix the Coleslaw

Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.

Chill the Coleslaw

Ground beef

Burger buns

Cheddar cheese

Lettuce

Tomato

Onion

Potatoes

Cabbage

Carrot

Mayonnaise

Vinegar

Sugar

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

Heat the Oil

Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 5-7 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.

Fry the Fish

Peel the russet potatoes and cut them into thick chips (about 1/2 inch wide). Rinse the chips in cold water to remove excess starch.

In a pot, bring salted water to a boil, add the potato chips, and parboil them for about 5 minutes. Drain and let them cool.

Parboil the Chips

In the same oil used for the fish, increase the heat to 375°F (190°C). Fry the chips in batches for about 4-5 minutes or until golden and crispy. Drain on paper towels and sprinkle with salt.

Fry the Chips

In a saucepan, bring water to a boil and add the frozen peas. Cook for about 3 minutes until tender, then drain.

Cook the Peas

Return the peas to the saucepan, add butter, mint leaves, and salt. Mash with a fork or potato masher until desired consistency is reached.

103 West Colfax, South Bend