Changing daily specials including burritos, spaghetti, lasagna, pot roast, and more.

Daily Lunch Specials

A variety of delicious homemade soups available daily.

Homemade Soups

Delicious homemade corned beef hash served on an English muffin topped with poached eggs.

Corned Beef Hash Benedict

A hearty bowl featuring chicken fried steak served with gravy.

Chicken Fried Steak Bowl

A pancake rolled up and stuffed with beef hash, scrambled eggs, and hash browns.

Rolled Up Pancake

A bowl filled with tender corned beef and savory toppings.

Corned Beef Bowl

Lay out a flour tortilla and add rice, black beans, shredded cheese, sour cream, salsa, and cilantro. Roll tightly and serve.

Assemble the Burrito

Heat olive oil in a pan, add garlic and sauté. Add canned tomatoes, oregano, salt, and pepper. Simmer for 20 minutes.

Cook the Sauce

Boil spaghetti according to package instructions. Drain and mix with the sauce. Serve with fresh basil.

Combine with Pasta

In a baking dish, layer noodles, ricotta, mozzarella, and sauce. Repeat layers and finish with mozzarella and parmesan on top.

Layer the Ingredients

Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for an additional 15 minutes until golden.

Bake

Season beef with salt and pepper, sear in a hot pan until browned on all sides.

Sear the Roast

Place the roast in a slow cooker with chopped carrots, potatoes, onion, broth, thyme, and rosemary. Cook on low for 6-8 hours.

Slow Cook

Flour Tortillas

Cooked Rice

Black Beans

Shredded Cheese

Sour Cream

Salsa

Chopped Cilantro

Olive Oil

Minced Garlic

Canned Tomatoes

Dried Oregano

Salt

Black Pepper

Fresh Basil

Lasagna Noodles

Ricotta Cheese

Mozzarella Cheese

Parmesan Cheese

Beef Chuck Roast

Carrots

Potatoes

Onion

Beef Broth

Thyme

Rosemary

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Sauté the Vegetables

Stir in the carrots, celery, and zucchini, cooking for an additional 5 minutes.

Add Remaining Vegetables

Pour in the vegetable broth and add the diced tomatoes, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat and let it simmer for 20 minutes.

Simmer the Soup

Remove bay leaves, stir in fresh parsley, and adjust seasoning if needed before serving.

Finish the Soup

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Sauté the Base

Add the sliced carrots and celery, cooking for about 5 minutes until they begin to soften.

Add Carrots and Celery

Stir in the shredded chicken and chicken broth. Bring to a boil.

Add Chicken and Broth

Add the egg noodles, salt, black pepper, and thyme. Cook for about 10 minutes until the noodles are tender.

Cook the Noodles

Stir in fresh parsley, adjust seasoning to taste, and serve hot.

Garnish and Serve

Olive oil

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Zucchini, diced

Vegetable broth

Diced tomatoes (canned)

Black pepper

Bay leaves

Fresh parsley, chopped

Carrots, sliced

Celery, sliced

Cooked chicken, shredded

Chicken broth

Egg noodles

Thyme, dried

In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened (about 3-4 minutes).

Prepare the Corned Beef Hash

Stir in the diced potatoes, corned beef, salt, and pepper. Cook, stirring occasionally, for about 10-15 minutes or until the potatoes are tender and the mixture is crispy.

Add Potatoes and Corned Beef

While the hash is cooking, toast the English muffins until golden brown.

Toast the English Muffins

In a separate pot, bring water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

Place each toasted English muffin half on a plate, top with a generous portion of corned beef hash, then place a poached egg on top. Garnish with chopped parsley.

Assemble the Dish

corned beef, diced

potatoes, peeled and diced

onion, finely chopped

bell pepper, diced

olive oil

salt

black pepper

English muffins, split

eggs

vinegar

fresh parsley, chopped

In a shallow bowl, mix together the flour, salt, and pepper. In another bowl, whisk together the eggs and milk. Dip each cube steak first in the flour mixture, then in the egg mixture, and finally back in the flour mixture to coat well.

Prepare the Chicken Fried Steak

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated cube steaks and fry for about 3-4 minutes on each side until golden brown and cooked through. Remove the steaks and place on paper towels to drain excess oil.

Fry the Steak

In the same skillet, reduce the heat to medium and add the flour for the gravy. Whisk constantly for about 1 minute. Slowly add the chicken broth while whisking to prevent lumps. Season with salt, pepper, and garlic powder. Cook until the gravy thickens, about 3-5 minutes.

Make the Gravy

In a serving bowl, place the fried chicken steak and generously drizzle with gravy. Serve hot.

Assemble the Bowl

beef cube steak

all-purpose flour

milk

vegetable oil

In a mixing bowl, whisk together flour, milk, eggs, baking powder, sugar, and salt until smooth. Melt butter and mix into the batter.

Prepare the Pancake Batter

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat until all batter is used.

Cook the Pancakes

In a skillet, heat oil over medium heat. Add diced onion and cook until translucent. Add ground beef and cook until browned. Stir in hash browns and cook until crispy. In a bowl, whisk together eggs, season with salt and pepper, and scramble them in the same skillet until cooked through.

Prepare the Fillings

Place a pancake on a plate, add a layer of the beef hash, followed by scrambled eggs and a sprinkle of cheddar cheese. Roll the pancake tightly and repeat with remaining ingredients.