panko crusted pork tenderloin - sauerkraut - mashed potatoes - cheese sauce

Wiener Schnitzel

breaded & fried pork tenderloin - lettuce - onion - smoky aioli - served on a brioche bun

Pork Tenderloin Sandwich

Fish & Chips

in-house roasted pork - kentucky ham - swiss yellow mustard - pickles served on french bread

Cuban

fried chicken – coleslaw - pickles – served on brioche bun

Nashville Hot Sandwich

Parmesan Eggplant Fries

Crème Brûlée

Fried Pickles & Jalapenos

basil pesto aioli - fresh greens - bacon onion jam - goat cheese

Pesto Goat Cheese

peppers - onions - garlic - pesto cream sauce

Basil Pesto Chicken Pasta

layered rich brownie with ice cream, caramel & chocolate sauce

Brownie W/ Ice Cream

kentucky ham - aged cheddar - smoky aioli - fried egg

KY Sunrise

lettuce - tomato - pickle - onion - american cheese - ketchup - mustard - mayo

Classic American

grilled chicken - romaine lettuce - tomato - onion - kalamata olives - feta cheese - greek dressing

Greek Chicken Wrap

Buffalo Chicken Dip

grilled chicken – romaine lettuce – tomato – caesar dressing – parmesan cheese

Chicken Caesar Wrap

brie cheese - mediterranean fig spread - bacon - arugula - fresh jalapeno

Fig & Brie Burger

turkey breast - bacon - swiss - lettuce - tomato - mayo - served on french bread

Tavern Club

Spinach & Artichoke Dip

Cheese Fondue

Fried Brussels Sprouts

bibb lettuce - tomato - blue cheese - bacon bits - pumpkin seeds - ranch dressing

The Wedge

henry bain sauce - smoked gouda - house cole slaw - tobacco onions

GT Burger

Caesar Salad

Slice the pork tenderloin into thin cutlets (about 1/4 inch thick) and pound them lightly to tenderize.

Prepare the Pork Tenderloin

In three separate shallow dishes, place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with salt and pepper in the third.

Set Up Breading Station

Dredge each pork cutlet in flour, shaking off excess, dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

Bread the Pork

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

Fry the Schnitzels

Heat the sauerkraut in a small saucepan over low heat until warmed through.

Prepare Sauerkraut

Serve the Wiener Schnitzels with a side of sauerkraut, mashed potatoes, and drizzle cheese sauce over the potatoes.

Serve

Pork tenderloin

Panko breadcrumbs

All-purpose flour

Eggs

Salt

Black pepper

Vegetable oil

Sauerkraut

Mashed potatoes

Cheese sauce

Trim any excess fat from the pork tenderloin and slice it into 1-inch thick pieces. Use a meat mallet to pound each piece to about 1/2 inch thickness.

Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each pork piece in flour, then dip in egg, and finally coat with breadcrumbs.

Heat the oil in a large skillet over medium-high heat. Once hot, add the breaded pork pieces and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Pork

In a bowl, combine mayonnaise, smoked paprika, and garlic powder. Mix well and set aside.

Make the Smoky Aioli

On the bottom half of each brioche bun, spread a generous amount of the smoky aioli, place a piece of fried pork, add lettuce and onion slices, and top with the other half of the bun.

Assemble the Sandwich

Serve immediately while hot, with fries or a side salad if desired.

Breadcrumbs

Oil for frying

Brioche buns

Lettuce

Onion

Mayonnaise

Smoked paprika

Garlic powder

Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes, then drain and pat dry.

Prepare the Fries

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

Make the Batter

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

Heat the Oil

Once the oil is hot, fry the potatoes in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Potatoes

Dip the cod fillets into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for about 4-6 minutes or until golden brown. Remove and drain on paper towels.

Fry the Fish

In a bowl, mix mayonnaise, chopped dill pickles, lemon juice, capers, and parsley. Adjust seasoning to taste.

Prepare the Tartar Sauce

Serve the fish and chips hot with the tartar sauce on the side.

cod fillets

all-purpose flour

cornstarch

baking powder

beer

salt

black pepper

potatoes

vegetable oil

mayonnaise

dill pickles

lemon juice

capers

fresh parsley

Preheat your oven to 300°F (150°C). Rub the pork shoulder with olive oil, garlic powder, onion powder, cumin, salt, and black pepper. Place it in a roasting pan and cover it with foil. Roast for 4-5 hours, or until the meat is tender and easily shredded.

Roast the Pork

Once the pork is finished roasting, shred the meat using two forks. Slice the French bread in half lengthwise. Spread yellow mustard on both sides of the bread.

Prepare the Sandwich

Layer shredded pork on the bottom half of the bread, followed by slices of Kentucky ham, Swiss cheese, and pickles. Close the sandwich with the top half of the bread.

Assemble the Ingredients

Heat a skillet over medium heat. Brush the outside of the sandwich with olive oil. Place the sandwich in the skillet and press down gently. Cook for about 4-5 minutes on each side until golden brown and the cheese is melted.

Toast the Sandwich

Remove from skillet, slice in half, and serve hot with additional pickles on the side.

Pork shoulder

Kentucky ham

Swiss cheese

Yellow mustard

Pickles

French bread

Olive oil

Onion powder

Cumin

In a bowl, combine the buttermilk, salt, black pepper, and garlic powder. Add the chicken thighs and marinate for at least 2 hours or overnight.

Marinate the Chicken

In a separate bowl, mix the flour, cayenne pepper, paprika, onion powder, and additional salt and pepper.

Prepare the Spicy Flour

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the spicy flour mixture, ensuring an even coating.

Dredge the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Fry the Chicken

On the bottom half of each brioche bun, place a piece of fried chicken, top with coleslaw, and add pickles. Close the sandwich with the top half of the bun.

Serve hot with additional pickles on the side if desired.

Boneless chicken thighs

Buttermilk

Cayenne pepper

Paprika

Coleslaw mix

Preheat your oven to 425°F (220°C). Cut the eggplant into fry-shaped sticks and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Set up a breading station with three bowls: one with beaten eggs, one with a mixture of Parmesan cheese, breadcrumbs, black pepper, and the other empty. Dip each eggplant stick first in the egg, then in the Parmesan mixture until fully coated.

Bread the Eggplant

Place the breaded eggplant fries on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Bake the Fries

In a small bowl, mix together mayonnaise, basil pesto, minced garlic, and lemon juice until well combined. Adjust seasoning if necessary.

Make the Basil Pesto Aioli

Serve the baked Parmesan eggplant fries hot with a side of basil pesto aioli for dipping.

Eggplant

Parmesan cheese

In a saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream) over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.

Whisk Egg Yolks

Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs. Strain the mixture through a fine sieve into a measuring jug to remove the vanilla bean and any coagulated egg.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

Bake

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight for best results.

Chill

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, place under the broiler for a few minutes, watching carefully.

Caramelize Sugar

Let the crème brûlée sit for a minute to cool down, then serve immediately and enjoy!

heavy cream

vanilla bean

egg yolks

granulated sugar

brown sugar

In a large bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to combine.

Prepare the Coating

Prepare the Buttermilk

Dip the sliced pickles and jalapenos into the buttermilk, allowing any excess to drip off. Then, dredge them in the flour mixture until well coated.

Dip the Vegetables

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

Carefully add the coated pickles and jalapenos to the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and place on paper towels to drain.

Fry the Vegetables

Serve hot with homemade buttermilk sauce or your favorite dipping sauce.

sliced pickles

sliced jalapenos

cornmeal

garlic powder

onion powder

cayenne pepper

buttermilk

oil (for frying)

In a food processor, combine fresh basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, and black pepper. Blend until smooth. Mix in Greek yogurt to create a creamy aioli.

Make the Pesto Aioli

In a skillet over medium heat, sauté the chopped onion until translucent. Add the cooked bacon, brown sugar, and apple cider vinegar, stirring until the mixture is thick and caramelized. Remove from heat.

Prepare the Bacon Onion Jam

On a plate, make a bed of fresh greens. Drizzle the pesto aioli over the greens. Top with the bacon onion jam. Crumble goat cheese on top and serve immediately.