Alaskan Halibut Fish & Chips

King Cod Fish & Chips

Lunch Portion Halibut

Premium haddock in our homemade light batter

Haddock with Greek Salad

Homemade marinated chicken souvlaki served with tzatziki sauce

Chicken Souvlaki

4PC breaded chicken fingers with chips & coleslaw

Chicken Fingers

8PC breaded chicken wings with chips & coleslaw

Chicken Wings

Cheeseburger

Breaded Scallops

8 pieces of battered black tiger shrimp served

Black Tiger Shrimp

premium haddock in our homemade light batter

Haddock with Greek

Dessert Cheesecake

Roadhouse Beef Burger

Chicken Wings [8PC]

Fish & Chips with Greek / Caesar Salad

Fish & Garden Salad

atlantic skin on salmon, grilled with lemon dill seasoning

Grilled Atlantic Salmon

our signature hake in our homemade light batter

Scallops & Chips

Fish & California Style Veggies

Hake Fish & Poutine

our signature cut alaskan halibut in our homemade light batter shrimp & chips

Lunch Size Halibut

Garden

Greek

Caesar

Rinse the Alaskan halibut fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Prepare the Halibut

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and 0.5 tsp of salt. Whisk the dry ingredients together until well mixed.

Mix Dry Ingredients

Slowly pour in the cold sparkling water while whisking continuously until the batter reaches a smooth and slightly thick consistency. Let the batter rest for about 10 minutes.

Add Sparkling Water

Peel the Russet potatoes and cut them into thick chips (about 1/2 inch thick).

Cut the Potatoes

Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.

Soak the Chips

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Drain the soaked potatoes and dry them thoroughly with paper towels. Fry the potato chips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.

Fry the Chips

In the same hot oil, dip each halibut fillet into the batter, allowing excess batter to drip off. Carefully place the battered fish into the oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Fish

Serve the fried halibut fish hot alongside the crispy chips. Garnish with lemon wedges for squeezing over the fish.

Plate the Dish

Alaskan halibut fillets

Salt

Black pepper

Lemon wedges

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Russet potatoes

Vegetable oil

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until evenly mixed.

In a separate bowl, whisk together the cold sparkling water and the egg. Gradually pour this mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing; the batter should be somewhat lumpy.

Add Wet Ingredients

Cover the batter and let it chill in the refrigerator for about 30 minutes while you prepare the fish and chips.

Chill Batter

Peel the large potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.

Prepare Potatoes

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

Heat Oil

Carefully add the cut potatoes to the hot oil in batches, frying them for about 4-5 minutes or until golden brown. Remove them with a slotted spoon and drain on paper towels. Season with salt to taste.

Fry Potatoes

Dip each cod fillet into the chilled batter, allowing the excess to drip off. Carefully place the battered fillets into the hot oil. Fry for about 4-6 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry Cod

Serve the crispy cod fish immediately with fries, lemon wedges, and tartar sauce on the side.

Serve

all-purpose flour

cornstarch

baking powder

salt

cold sparkling water

cod fillets

potatoes

vegetable oil

lemon wedges

tartar sauce

In a bowl, combine the olive oil, lemon juice, garlic powder, salt, and black pepper. Add the halibut fillets and marinate for at least 30 minutes.

Marinate the Halibut

Preheat a grill or a skillet over medium heat. Cook the marinated halibut for about 4-5 minutes on each side or until cooked through and flaky.

Cook the Halibut

Wash and peel the potatoes, then cut them into thin strips to make fries.

Prepare the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Sprinkle with salt immediately.

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

Prepare the Vegetables

In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Make the Dressing

In a large mixing bowl, combine the shredded cabbage, carrot, and dressing. Mix well and refrigerate for at least 15 minutes before serving.

Combine and Serve

Halibut fillets

Olive oil

Lemon juice

Garlic powder

Potatoes

Green cabbage

Carrot

Mayonnaise

Apple cider vinegar

Sugar

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until you achieve a smooth batter.

Make the Batter

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

Heat the Oil

Dip each haddock fillet into the batter, ensuring it is completely coated.

Batter the Haddock

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

Fry the Haddock

Dice the cucumber, tomatoes, and thinly slice the red onion. Place them into a large salad bowl.

Chop the Vegetables

Add the Kalamata olives and crumbled feta cheese to the bowl with the chopped vegetables.

Add the Olives and Feta

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the Salad

Serve the crispy haddock alongside a generous portion of Greek salad on the plate. Enjoy your meal!

Haddock fillets

Cold water

Cucumber

Tomatoes

Red onion

Kalamata olives

Feta cheese

Red wine vinegar

Oregano

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

Prepare the Marinade

Cut the chicken breasts into 1-inch cubes and add them to the marinade. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and black pepper. Mix until well combined.

Combine Ingredients

Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld.

Chill

Preheat your grill or grill pan over medium-high heat.

Preheat Grill

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.

Skewer the Chicken

Grill the skewered chicken for about 10-12 minutes, turning occasionally, until fully cooked and golden brown.

Grill the Chicken

Serve the grilled chicken souvlaki on warm pita bread, topped with lettuce, diced tomatoes, and red onion.

Assemble the Dish

Drizzle the homemade tzatziki sauce over the chicken and enjoy!

Add Tzatziki

Boneless, skinless chicken breasts

Garlic cloves, minced

Dried oregano

Greek yogurt

Cucumber, grated and drained

Garlic clove, minced

Fresh dill, chopped

Pita bread

Lettuce leaves

Tomato, diced

Red onion, thinly sliced

Cut the chicken breast into strips, about 1 inch wide.

Prepare the Chicken

In three separate bowls, place flour, beaten egg, and bread crumbs mixed with salt, pepper, garlic powder, and paprika.

Set up the Breading Station

Dip each chicken strip first in the flour, then in the egg, and finally coat it with the bread crumbs. Place the breaded chicken fingers on a plate.

Bread the Chicken

In a large frying pan, heat cooking oil over medium-high heat. Once hot, carefully add the chicken fingers, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Wash and peel the potatoes. Cut them into thin strips to resemble fries.

In a deep frying pan or pot, heat cooking oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the potato strips to the hot oil in batches, frying for 4-5 minutes until golden and crispy. Remove and drain on paper towels, sprinkling with salt to taste.

In a large bowl, combine mayonnaise, apple cider vinegar, sugar, and salt. Stir until well mixed.

Mix the Dressing

Add the shredded cabbage and carrot to the dressing. Toss until all the vegetables are well coated with the dressing.

Combine and Toss

Cover the coleslaw and refrigerate for at least 30 minutes before serving to let the flavors meld.

Chicken breast

Bread crumbs

Paprika

Cooking oil

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

Prepare the Chicken Wings

In another bowl, whisk together the eggs and milk until well combined. Dip each chicken wing into the egg mixture, then coat in the flour mixture, ensuring they are evenly coated.

Batter the Wings

Heat vegetable oil in a deep frying pan over medium heat. Once hot, carefully add the breaded chicken wings in batches. Fry for 8-10 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Wings

Peel the potatoes and cut them into even strips to make chips. Soak the potato strips in cold water for 30 minutes to remove excess starch.

Heat vegetable oil in a separate frying pan over medium heat. Drain the soaked potatoes and pat them dry with paper towels. Fry the potato strips in batches for about 5-7 minutes or until golden and crispy. Season with salt while hot.

Finely shred the green cabbage and grate the carrots. Place them in a bowl.

In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Pour the dressing over the shredded cabbage and carrots. Toss until well combined. Refrigerate for at least 15 minutes before serving.

Combine the Coleslaw

Chicken wings

Onion powder

Eggs

Milk

Carrots

In a bowl, season the ground beef with salt and black pepper. Form the beef into 4 equal-sized patties.

Prepare the patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach desired doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.