Fresh made tuna salad served on rye bread with melted cheese and French fries.

Tuna Melt

Fried zucchini pieces served with your choice of dressing.

Fried Zucchini

Lightly breaded and fried calamari served with marinara sauce.

Fried Calamari

Cinnamon French Toast

Beer-battered onion rings served with ranch dressing.

Onion Rings

Deep fried and tossed in your choice of sauce.

Hickory Chicken Wings

Side of Tropical Fruit

Side of Fresh Fruit

Side of Gyro Meat

Side of Jalapeño

Side of Sautéed Mushrooms

Side of Dressing

Side of Feta Cheese

Side of Shredded Cheese

Pita Bread

Side Grecian Salad

Side House Salad

Cole Slaw

Croissant

Potato Salad

Baklava

Fruit or Cream Pie Slice

Slice of Cake

Grilled Trout

In a medium mixing bowl, combine the canned tuna, mayonnaise, finely chopped celery, red onion, dill pickles, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning if necessary.

Prepare Tuna Salad

Cook the French fries according to the package instructions until crispy. Set aside and keep warm.

Prepare French Fries

Butter one side of each slice of rye bread. On the unbuttered side of two slices, spread a generous amount of the prepared tuna salad. Top each with a portion of shredded cheddar cheese, then place the remaining slices of rye bread on top, buttered side facing out.

Assemble Tuna Melt

In a skillet over medium heat, grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down slightly with a spatula for even grilling.

Grill the Sandwiches

Once the sandwiches are grilled to perfection, remove from the skillet, cut in half, and serve immediately with the hot French fries on the side.

Serve

canned tuna

mayonnaise

celery, finely chopped

red onion, finely chopped

dill pickles, finely chopped

lemon juice

salt

black pepper

rye bread

cheddar cheese, shredded

butter

French fries

Wash the zucchini thoroughly and cut off the ends. Slice the zucchini into 1/4-inch thick rounds.

Slice the Zucchini

In a shallow bowl, combine the flour, cornstarch, salt, and black pepper. In a separate bowl, beat the eggs until well mixed. In a third bowl, place the breadcrumbs.

Prepare the Breading Station

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of zucchini in; it should sizzle.

Heat the Oil

Dredge each zucchini slice in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Bread the Zucchini

Carefully place the breaded zucchini slices in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Fry the Zucchini

Using a slotted spoon, transfer the fried zucchini to a paper towel-lined plate to drain excess oil. Serve warm with your choice of dressing.

Drain and Serve

Zucchini

All-purpose flour

Cornstarch

Eggs

Breadcrumbs

Salt

Black pepper

Vegetable oil

Ranch dressing

Marinara sauce

Tzatziki sauce

Rinse the calamari rings under cold water and pat them dry with paper towels. This helps to ensure they fry up nicely.

Prepare the Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well.

Make the Breading

Dip each calamari ring into the buttermilk, allowing any excess to drip off. Then, dredge in the flour mixture until fully coated. Shake off any excess flour.

Coat the Calamari

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully add the breaded calamari rings in batches to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Sauté the Garlic

Add the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir to combine.

Combine Ingredients

Bring the sauce to a simmer. Reduce the heat and let it cook for about 15-20 minutes, stirring occasionally until thickened.

Simmer the Sauce

Stir in the chopped fresh basil just before serving. Adjust seasoning with more salt and pepper to taste.

Finish the Sauce

calamari rings

all-purpose flour

cornstarch

cayenne pepper

buttermilk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves, minced

dried oregano

sugar

fresh basil, chopped

In a mixing bowl, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined.

Prepare the Egg Mixture

In a large skillet or frying pan, melt the butter over medium heat until it's bubbly and slightly browned.

Heat the Pan

Take a slice of bread and dip it into the egg mixture, allowing it to soak for a few seconds on each side. Be sure not to soak it too long to avoid sogginess.

Dip the Bread

Place the soaked bread slice onto the heated skillet. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining slices of bread.

Cook the French Toast

Once all the slices are cooked, plate them and serve warm. Top with maple syrup, powdered sugar, and fresh berries if desired.

Plate and Serve

Bread

Milk

Ground Cinnamon

Vanilla Extract

Butter

Maple Syrup

Powdered Sugar

Fresh Berries

Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and place them into a bowl.

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined.

Make the Batter

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accurate temperature.

Dip each onion ring into the batter, allowing any excess to drip off. Carefully place the battered rings into the hot oil.

Coat the Onion Rings

Fry the onion rings in batches until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Fry the Onion Rings

In a mixing bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.

Stir the mixture until smooth and well combined. Adjust seasoning to taste.

Mix Well

Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill

large onions

beer (lager or pale ale)

baking powder

sour cream

dried dill

garlic powder

onion powder

Rinse the chicken wings under cold water and pat them dry using paper towels.

Clean and Dry the Wings

In a large bowl, combine the salt, black pepper, garlic powder, paprika, and baking powder. Add the chicken wings to the bowl and toss until they are well coated with the seasoning mixture.

Season the Wings

In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer to check the temperature.

Carefully add the seasoned chicken wings to the hot oil in batches. Fry them for about 8-10 minutes or until they are golden brown and crispy. Ensure not to overcrowd the pot.

Fry the Wings

Once cooked, use a slotted spoon to remove the wings from the oil, allowing excess oil to drain. Place them on a plate lined with paper towels.

Drain the Wings

In large mixing bowls, pour your choice of sauce (hickory-smoked BBQ sauce, hot sauce, or honey garlic sauce) based on your preference.

Choose Your Sauce

Add the fried wings to the bowl with sauce. Toss them gently until they are evenly coated with the sauce.

Toss the Wings

chicken wings

paprika

hickory-smoked BBQ sauce

hot sauce

honey garlic sauce

Cut the top off the pineapple and slice it down the middle. Remove the core and chop the flesh into bite-sized pieces.

Prepare the Pineapple

Peel the mangoes and slice the flesh away from the pit. Cut into small cubes.

Slice the Mango

Use a knife to peel the kiwi and slice it into rounds or quarters, depending on your preference.

Peel the Kiwi

Cut the papaya in half, scoop out the seeds, and slice it into cubes.

Prepare the Papaya

Peel the bananas and slice them into rounds.

Slice the Banana

Cut the lime in half and squeeze the juice into a small bowl, discarding the seeds.

Juice the Lime

In a large mixing bowl, combine all the prepared fruits: pineapple, mango, kiwi, papaya, and banana.

Combine the Fruits

Drizzle the lime juice over the mixed fruits and gently toss to combine, ensuring the fruits are well-coated.

Add Lime Juice

Add fresh mint leaves and drizzle honey over the top of the fruit mixture for added flavor and garnish.

Garnish

Transfer the tropical fruit salad to a serving dish and enjoy as a refreshing side.

Pineapple

Mango

Kiwi

Papaya

Banana

Lime

Fresh Mint Leaves

Honey

Rinse 1 cup of strawberries under cold water, remove the hulls, and slice them in half.

Prepare the Strawberries

Rinse 1 cup of blueberries under cold water and drain. Set aside.

Prepare the Blueberries

Peel the two kiwis with a knife, then slice them into rounds or half-moons.

Prepare the Kiwi

Peel the two bananas and slice them into rounds.

Prepare the Bananas

In a large mixing bowl, combine the prepared strawberries, blueberries, kiwi slices, and banana rounds.

Drizzle 2 tablespoons of honey over the mixed fruits and gently toss everything together. Add 10 mint leaves for garnish.

Add Honey and Mint

Transfer the fruit mixture to a serving platter or individual bowls and enjoy immediately.

Tuna Melt

Fried Zucchini

Fried Calamari

Cinnamon French Toast

Onion Rings

Hickory Chicken Wings

Side Of Tropical Fruit

Side Of Fresh Fruit

Side Of Gyro Meat

Side Of Jalapeño

Side Of Sautéed Mushrooms

Side Of Dressing

Side Of Feta Cheese

Side Of Shredded Cheese