A chargrilled yellow fin tuna your choice of teriyaki, herbed, blackened or plain, on whole wheat bread with a side of honey mustard.

Tuna Steak

Pretzel Sticks

Spinach – Artichoke Dip

Cavatappi pasta, smoked gouda, cheddar, blue cheese crumbles, tortilla chips, topped with cheese blend, black beans, and jalapenos.

Twisted Mac – N – Chz

Made from scratch with fresh ingredients.

Soup du Jour

Ask your server about our featured homemade selections.

Dessert

A 6 oz. chicken breast, chargrilled and glazed with Boom Boom sauce then served on a generous portion of pasta in a creamy Alfredo.

Boom Boom Chicken Alfredo

A generous portion of pasta, tossed in a rich and creamy Alfredo sauce and topped with five sauteéd shrimp.

Shrimp Fromage

Ribeye

Avocado, tomato, red onion, roasted red pepper, spinach and Monterey jack, with a side of chili mayo, served on toasted sourdough bread.

Santa Fe Veggie

Filet Mignon

Two 4 ounce medallions of filet mignon sauteed to order and finished with a creamy mushroom-brandy sauce.

Steak Diane

A fan favorite. Four golden-fried herb-floured Pollock fillets. Served with Henry's famous tartar sauce.

Henry's Fried Fish

A 6 oz. chicken breast, chargrilled, served on a bed of wild rice and prepared teriyaki, mesquite, Italian herbed, BBQ, or Korean BBQ glazed.

Chargrilled Chicken Breast

Six shrimp coated in coconut breading and golden fried. Served with orange marmalade sauce.

Coconut Shrimp

A fresh, hand-cut 8 oz. salmon fillet, baked to order and topped with lemon-dill butter.

North Atlantic Salmon

Fried Pollock on an onion bun and served with a side of tartar sauce.

Fish Sandwich

Your choice chargrilled or breaded, on an onion bun with a side of mayo.

Pork Tenderloin

Sliced corned beef brisket sauerkraut, Swiss on rye bread with a side of Thousand Island.

Reuben

Bacon, lettuce, tomato, avocado, and spinach, with a side of chili mayo. Grilled Chicken.

Club Wrap

6 oz. breast, chargrilled, pepperjack, bacon and signature sauce.

Southwest Chix

Sirloin with, banana peppers, grilled onions, mushrooms and pepper jack, on a hoagie bun.

Philly Steak

6 oz. breast, hand-breaded with Monterey jack, toasted sourdough bread. Add smoked bacon for 3.00.

Chicken Monterey

6 oz. chargrilled, your choice of herbed, blackened, mesquite, BBQ, Korean BBQ, teriyaki, or plain on an onion bun.

Grilled Chicken Sandwich

In a bowl, combine olive oil, salt, black pepper, and your choice of seasoning (teriyaki sauce, mixed herbs, or paprika). Place the tuna steaks in the bowl and coat them evenly with the marinade. Let them marinate for at least 30 minutes.

Marinate the Tuna

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

Preheat the Grill

Once the grill is hot, place the marinated tuna steaks on the grill. Cook for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more cooked.

Grill the Tuna

Once cooked to your liking, remove the tuna steaks from the grill and let them rest for a few minutes.

Remove from Heat

In a small bowl, mix together honey and Dijon mustard until well combined.

Mix the Sauce

Place a grilled tuna steak on two slices of whole wheat bread. Top with the remaining two slices of bread to create a sandwich.

Prepare the Sandwich

Serve the tuna steak sandwiches with the honey mustard sauce on the side for dipping.

Serve

Yellowfin tuna steak

Olive oil

Salt

Black pepper

Teriyaki sauce

Mixed herbs (oregano, thyme, rosemary)

Paprika

Whole wheat bread

Honey

Dijon mustard

In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.

Activate Yeast

Add the salt and flour to the yeast mixture. Stir until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.

Make the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

Let the Dough Rise

Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and shape into a pretzel.

Shape the Pretzels

In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully dip each pretzel in the boiling water for about 30 seconds, then place them on a baking sheet lined with parchment paper.

Prepare the Baking Soda Bath

Sprinkle the pretzels with coarse sea salt before baking them in the preheated oven for about 12-15 minutes, or until golden brown.

Add Coarse Salt

In a saucepan over medium heat, melt the butter.

Melt Butter

Add the flour to the melted butter and whisk continuously for about 2 minutes until it forms a paste.

Make a Roux

Gradually whisk in the milk, stirring constantly until the sauce thickens (about 3-5 minutes).

Add Milk

Remove the saucepan from heat and stir in the cheddar cheese, garlic powder, paprika, and salt to taste until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasoning

all-purpose flour

active dry yeast

warm water

sugar

salt

baking soda

coarse sea salt

cheddar cheese

milk

butter

garlic powder

paprika

In a large pot, bring water to a boil. Add the fresh spinach and cook for about 1-2 minutes until wilted. Drain and rinse with cold water to stop the cooking process. Squeeze out excess moisture and chop finely.

Prepare the Spinach

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. Add the chopped spinach, artichoke hearts (drained and chopped), minced garlic, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until all ingredients are well combined.

Mix the Dip

Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 25-30 minutes or until the dip is hot and bubbly on top.

Bake the Dip

Preheat your oven to 400°F (200°C). Cut each pita bread into triangles. Arrange them on a baking sheet and brush with olive oil. Sprinkle with salt.

Prepare the Pita Chips

Bake in the preheated oven for 10-12 minutes or until the pita chips are golden and crispy. Keep an eye on them to prevent burning.

Bake the Pita Chips

Fresh Spinach

Artichoke Hearts (canned or frozen)

Cream Cheese

Sour Cream

Mayonnaise

Parmesan Cheese (grated)

Garlic (minced)

Black Pepper

Red Pepper Flakes (optional)

Pita Bread

Olive Oil

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

Cook the Pasta

In a medium saucepan over medium heat, add the olive oil. Once hot, reduce the heat to low, and stir in the smoked gouda and cheddar cheese until melted and smooth. Season with salt and black pepper to taste.

Prepare the Cheese Sauce

In a large mixing bowl, combine the cooked cavatappi pasta, cheese sauce, blue cheese crumbles, black beans, and half of the sliced jalapenos. Mix until everything is evenly coated.

Combine Ingredients

Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9x13 inch baking dish.

Prepare to Bake

Sprinkle the shredded cheese blend evenly over the top of the pasta. Crumble the tortilla chips over the cheese, and then add the remaining jalapenos on top.

Add Toppings

Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.

Bake the Dish

Remove from the oven and let cool for a few minutes before serving. Enjoy your Twisted Mac – N – Chz!

Cavatappi pasta

Smoked gouda cheese, shredded

Cheddar cheese, shredded

Blue cheese crumbles

Tortilla chips

Shredded cheese blend (for topping)

Black beans, drained and rinsed

Jalapenos, sliced

Dice the carrots, celery, onion, potatoes, and tomatoes into small, uniform pieces to ensure even cooking.

Chop the Vegetables

Mince the Garlic

In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Sauté the Vegetables

Stir in the minced garlic and diced potatoes. Cook for an additional 3 minutes.

Add Garlic and Potatoes

Add the diced tomatoes and vegetable broth to the pot. Stir well to combine.

Add Tomatoes and Broth

Add the dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Season the Soup

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally.

Simmer

If using fresh parsley, chop it finely and stir it into the soup just before serving.

Finish with Fresh Herbs

Carrots

Celery

Onion

Garlic

Potatoes

Tomatoes

Vegetable broth

Dried thyme

Bay leaves

Fresh parsley

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Make the Crust

Press the crust mixture firmly into the bottom of a 9-inch pie dish or springform pan. Make sure it is evenly distributed.

Form the Crust

Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Let it cool while preparing the filling.

Pre-bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Prepare the Filling

Gradually add powdered sugar and vanilla extract to the cream cheese mixture, continuing to beat until well combined.

Add Ingredients

In a separate bowl, whip the heavy cream until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Combine Mixtures

Fold in the fresh fruit of your choice into the filling mixture.

Add Fresh Fruit

Pour the filling into the cooled crust and spread it evenly. Refrigerate for at least 4 hours or until set.

Fill the Crust

Before serving, spread the whipped cream over the top of the dessert.

Prepare the Topping

Sprinkle chocolate shavings or drizzle chocolate sauce over the whipped cream for garnish.