Romaine, Grilled Chicken, Candied Bacon, Parmesan, Housemade Croutons, and Caesar Dressing

Full Pan Caesar Salad

Full Pan Brisket Sliders

Half Pan Brisket Sliders

Brisket or Ground Beef Served with Lettuce, Tomato, Colby Cheese

Full Pan Tacos

Half Pan Tacos

Blackened Chicken, Onion, red pepper, Broccoli, Cavatappi Pasta, and Creamy Garlic Cajun Alfredo

Full Pan Cajun Chicken Pasta

Half Pan Cajun Chicken Pasta

Cavatappi Pasta, Our Signature Cheese Sauce, Bacon, and Seasoned Bread Crumbs

Full Pan Drunken Mac

Half Pan Chicken Wings

Half Pan Drunken Mac

Full Pan Chicken Wings

Hand Battered Chicken Tenders. Choice of Four Dipping Sauces

Full Pan Chicken Tenders

Hand Battered Chicken Tenders. Choice of Two Dipping Sauces

Half Pan Chicken Tenders

Full Pan Waffles

Spring Mix, Tomatoes, Egg, Gorgonzola, Candied Bacon, Red Onion, and Avocado Ranch

Full Pan Cobb Salad

Half Pan Waffles

Half Pan Pub Caps

Deep Fried Hand Battered Mushrooms. Served with Ranch

Full Pan Pub Caps

Full Pan Chips & Salsa

Half Pan Chips and Salsa

Half Pan Charleston Salad

Half Pan Caesar Salad

Half Pan Cobb Salad

Spring Mix, Tomatoes, Cucumbers, Onion, Colby, Bacon, Chicken Tenders, and Honey Mustard

Full Pan Charleston Salad

Grill the chicken breasts until fully cooked, about 6-7 minutes on each side. Allow to cool, then slice into strips.

Prepare the Chicken

Cook the bacon in a pan over medium heat until crispy. Remove from heat, sprinkle with brown sugar, and return to the heat until the sugar melts and caramelizes. Let cool and chop into pieces.

Prepare the Candied Bacon

Wash and dry the romaine heads. Chop them into bite-sized pieces and place in a large serving bowl.

Prepare the Romaine Lettuce

Grate the Parmesan cheese and set aside for topping.

Prepare the Parmesan Cheese

Cube the Baguette

In a bowl, toss the baguette cubes with olive oil, garlic powder, and salt until evenly coated.

Season the Cubes

Spread the seasoned baguette cubes on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy. Let cool.

Bake the Croutons

In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and Parmesan cheese. Whisk until smooth.

Combine Ingredients

Taste the dressing and adjust seasoning with more salt or pepper if needed.

Adjust Seasoning

In the large bowl of chopped romaine, add the sliced grilled chicken, candied bacon, croutons, and half of the grated Parmesan cheese.

Pour the Caesar dressing over the salad and toss gently until all ingredients are coated.

Dress the Salad

Top the salad with the remaining Parmesan cheese and serve immediately.

Serve

Romaine Lettuce

Grilled Chicken Breasts

Candied Bacon

Parmesan Cheese

Baguette

Olive Oil

Garlic Powder

Salt

Mayonnaise

Lemon Juice

Dijon Mustard

Worcestershire Sauce

Garlic Clove

Black Pepper

In a small bowl, mix the onion powder, garlic powder, smoked paprika, black pepper, and salt. Rub the seasoning all over the brisket.

Season the Brisket

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the brisket on all sides until browned, about 3-4 minutes per side.

Sear the Brisket

Add the beef broth and BBQ sauce to the skillet. Cover and cook on low heat for 3-4 hours until the brisket is tender and easily shreds with a fork.

Cook the Brisket

Remove the brisket from the skillet and let it rest for 10 minutes. Shred the meat using two forks and mix it with the remaining sauce in the skillet.

Shred the Brisket

In a large bowl, combine the coleslaw mix, mayonnaise, and apple cider vinegar. Mix well until the coleslaw is evenly coated.

Prepare the Coleslaw

Lightly toast the slider buns in an oven or on a skillet until golden brown.

Toast the Buns

On the bottom half of each slider bun, place a generous amount of shredded brisket. Top with coleslaw and a few pickles. Cover with the top half of the bun.

Assemble the Sliders

Sprinkle chopped fresh parsley over the sliders for garnish and serve immediately.

Garnish and Serve

beef brisket

BBQ sauce

beef broth

onion powder

garlic powder

smoked paprika

black pepper

salt

olive oil

slider buns

pickles

coleslaw mix

mayonnaise

apple cider vinegar

fresh parsley

Prepare the Brisket

In a small bowl, mix together onion powder, garlic powder, smoked paprika, salt, and black pepper. Rub this spice mixture all over the brisket.

Place the seasoned brisket in a roasting pan, and pour beef broth over it.

Cover the pan tightly with aluminum foil and place it in the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily pulls apart with a fork.

Once cooked, remove the brisket from the oven and let it rest for 20-30 minutes before shredding.

Shred the brisket using two forks and mix it with BBQ sauce to combine.

Cut the slider buns in half. On the bottom half of each bun, place a generous amount of the BBQ brisket mixture.

Top the brisket with a few pickles and a spoonful of coleslaw.

Place the top half of the bun on the sliders to complete the assembly.

Serve the sliders warm, with extra BBQ sauce on the side if desired.

Serve the Sliders

Beef brisket

Beef broth

Onion powder

Garlic powder

Smoked paprika

Black pepper

Slider buns

Pickles

Coleslaw

In a large skillet over medium heat, add the brisket or ground beef. Cook until browned, breaking it up with a spatula if using ground beef. If using brisket, cook until tender and fully cooked through.

Cook the Beef

Once the meat is cooked, drain any excess fat. Add the taco seasoning to the meat, along with 1/2 cup of water. Stir to combine and let it simmer for about 5 minutes until the sauce thickens, stirring occasionally.

Add Taco Seasoning

Wash and chop the lettuce into bite-sized pieces. Place in a bowl and set aside.

Chop the Lettuce

Wash and dice the large tomato into small cubes. Set aside with the lettuce.

Dice the Tomato

Grate the colby cheese using a cheese grater and set aside in a separate bowl.

Shred the Colby Cheese

If using taco shells, warm them in the oven according to package instructions. If using tortillas, warm them in a skillet over medium heat for about 30 seconds on each side.

Warm the Taco Shells

Take the warmed taco shells or tortillas and fill each with a generous portion of the seasoned meat. Top with chopped lettuce, diced tomato, and shredded colby cheese.

Fill the Taco Shells

If desired, add sour cream, avocado, and salsa to each taco to taste.

Add Optional Toppings

Brisket or Ground Beef

Taco Seasoning

Lettuce

Tomato

Colby Cheese

Taco Shells or Tortillas

Sour Cream

Avocado

Salsa

In a skillet over medium heat, add the brisket or ground beef. Cook until browned, stirring occasionally. If using brisket, you may need to shred it after cooking.

Cook the Brisket or Ground Beef

Once the meat is browned, add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine and cook for an additional 5 minutes.

Season the Meat

Wash the head of lettuce and chop it into thin strips. Set aside.

Wash the tomatoes and dice them into small pieces. Set aside.

Dice the Tomatoes

Take a taco shell and fill it with the cooked meat mixture, followed by the chopped lettuce, diced tomatoes, and a generous amount of Colby cheese.

Fill Taco Shells

Arrange the filled tacos on a platter and serve immediately. Enjoy your delicious half pan tacos!

Taco Shells

Chili Powder

Cumin

Onion Powder

Pepper

Rub the chicken breasts with olive oil and Cajun seasoning until evenly coated.

Season the Chicken

In a large skillet over medium-high heat, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for 5 minutes before slicing.

Cook the Chicken

In the same skillet used for the chicken, add a little more olive oil if necessary. Add diced onion and red bell pepper, sautéing until softened, about 5 minutes. Add broccoli florets and cook for an additional 3-4 minutes until bright green and tender.

Sauté Vegetables

In a large pot, bring salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Boil Pasta

In a saucepan over medium heat, combine heavy cream, minced garlic, salt, and black pepper. Stir frequently and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring until melted and the sauce is creamy and smooth.

Prepare Alfredo Sauce

In the large skillet with the sautéed vegetables, add the cooked pasta and Alfredo sauce. Toss everything together until well combined.

Slice the blackened chicken and place on top of the pasta dish. Serve hot, garnished with additional Parmesan cheese if desired.

Chicken breasts

Cajun seasoning

Olive oil

Onion

Red bell pepper

Broccoli florets

Cavatappi pasta

Heavy cream

Garlic, minced

Parmesan cheese, grated

Season both sides of the chicken breasts with Cajun seasoning. Make sure they are evenly coated.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest before slicing.

In a large pot of salted boiling water, add the cavatappi pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, set aside.

Cook the Pasta

In the same skillet used for the chicken, add the diced red bell pepper and chopped onion. Sauté over medium heat for about 3-4 minutes until they are softened.

Sauté the Vegetables

In the skillet with the sautéed vegetables, reduce the heat to low and add the minced garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and add the cream cheese, stirring until melted and smooth.

Make the Sauce

Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until well combined and creamy.

Finish the Sauce

Add the cooked pasta and broccoli to the skillet and toss well to coat with the sauce. Slice the Cajun chicken and place it on top of the pasta before serving.