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Grilled Beef Taco

Grilled Chicken Taco

Pastor Taco

Veggie Lovers & Egg Taco

Breakfast Taco

Easter Sunday

St. Patrick's Day Feast

Happy Patrick's Day

Get all your game day food to keep the fans at the party cheering.

Big Game Valentine's Day Dinner

Seared tuna, mixed greens, avocado, and sesame dressing.

Seared Tuna Salad

Shrimp cooked in a spicy marinara sauce served over pasta.

Shrimp Fra Diavolo

1-Off All Tap Beers

Brownie with ice cream and whipped cream on top. A cherry is on top of the whipped cream. Brownie is covered in chocolate syrup.

Brownie Sundae

A refreshing blend of spirits and mixers.

Jimi D's Signature Cocktail

Crispy calamari served with marinara sauce.

Beer Battered Calamari

Select from our variety of house wines at a special price.

House Wines

Import Drafts

A classic cocktail made with tequila, lime juice, and orange liqueur.

Margarita

Well Drinks

Domestic Drafts

White Wine

Select from our house wines available during happy hour.

House Wine

Half Salad and Soup

In a medium saucepan, bring 4 cups of water to a boil. Add the rice and reduce heat to low. Cover and simmer for about 18-20 minutes, or until rice is fully cooked.

Cook the Rice

While the rice is cooking, cut the chicken breast into bite-sized pieces and season with salt and pepper.

Prepare the Chicken

Chop the Broccoli

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and sauté until they are golden brown and cooked through, about 6-8 minutes.

Sauté Chicken

Add the chopped broccoli to the skillet with the cooked chicken. Sauté for an additional 4-5 minutes until the broccoli is tender-crisp.

Add Broccoli

In a bowl, whisk together soy sauce, honey, minced garlic, ginger, cornstarch, and water until smooth.

Make the Sauce

Pour the sauce over the chicken and broccoli in the skillet. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.

Combine Everything

Fluff the cooked rice with a fork and serve it onto plates. Top with the chicken and broccoli mixture. Drizzle with any remaining sauce and enjoy your meal!

Serve the Dish

Rice

Chicken breast

Broccoli

Olive oil

Soy sauce

Honey

Garlic

Ginger

Cornstarch

Water

In a large skillet over medium heat, add olive oil. Once hot, add diced onion and minced garlic. Sauté for about 2 minutes until softened.

Cook the Beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes.

Add Ground Beef

Sprinkle the taco seasoning over the cooked beef and mix well. Add a splash of water if needed to help the seasoning blend. Cook for another 2-3 minutes until heated through.

Season the Beef

In a separate pan or directly on the grill, lightly warm the corn tortillas for about 30 seconds on each side until soft and pliable.

Warm the Tortillas

Place a generous spoonful of the beef filling onto each tortilla. Top with shredded lettuce, diced tomato, and shredded cheese.

Fill the Tacos

Add a dollop of sour cream, sprinkle with chopped cilantro, and finish with a squeeze of lime juice.

Finish with Toppings

Ground beef

Taco seasoning

Garlic, minced

Onion, diced

Corn tortillas

Shredded lettuce

Tomato, diced

Shredded cheese (cheddar or Mexican blend)

Sour cream

Fresh cilantro, chopped

Lime, cut into wedges

In a medium bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

Warm the corn tortillas on the grill for about 30 seconds on each side or until soft and pliable.

Prepare the Tortillas

Slice the Chicken

On each tortilla, add a layer of shredded lettuce, diced tomatoes, sliced chicken, shredded cheese, sour cream, fresh cilantro, and sliced jalapeños.

Assemble the Tacos

Serve the tacos immediately with extra lime wedges on the side, if desired.

Serve

boneless, skinless chicken breasts

olive oil

lime juice

garlic powder

cumin

chili powder

salt

black pepper

soft corn tortillas

shredded lettuce

diced tomatoes

shredded cheese (cheddar or Mexican blend)

sour cream

fresh cilantro, chopped

sliced jalapeños

Rub the pork shoulder with taco seasoning ensuring it's evenly coated on all sides.

Seasoning the Pork

Minced the garlic cloves and add them to the pork. Pour the chicken broth and lime juice over the pork in a slow cooker.

Adding Garlic and Broth

Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the pork is tender and easily shredded with a fork.

Cooking the Pork

Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.

Shredding the Pork

In a skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.

Place a generous amount of the shredded pork on each warm tortilla.

Filling the Tacos

Top with fresh cilantro, diced onion, sliced radishes, and avocado slices. Add a dollop of sour cream on top.

Toppings

Serve the tacos immediately while warm with lime wedges on the side for extra flavor.

Pork Shoulder (or Pork Butt)

Taco Seasoning

Garlic Cloves

Lime Juice

Chicken Broth

Corn Tortillas

Fresh Cilantro

Diced Onion

Sliced Radishes

Avocado, sliced

Sour Cream

In a skillet, heat the olive oil over medium heat.

Heat the Oil

Once hot, add the corn tortillas one at a time, frying each for about 30 seconds on each side until they are slightly crispy. Place them on a plate lined with paper towels to absorb excess oil.

Fry the Tortillas

In the same skillet, add the diced bell peppers, zucchini, and red onion. Sauté for about 5-7 minutes until they are tender.

Sauté the Vegetables

Stir in the fresh spinach, minced garlic, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and set aside.

Add Spinach and Seasoning

In a bowl, crack the eggs and whisk them together with the milk until well combined.

Whisk the Eggs

In a clean skillet, pour the egg mixture and cook over medium-low heat, stirring gently until the eggs are scrambled and cooked through. Add the shredded cheddar cheese and mix until melted.

Cook the Eggs

In each taco shell, add a spoonful of the sautéed vegetable mixture followed by a generous portion of scrambled eggs.

Combine Fillings

Top each taco with sliced avocado, chopped cilantro, and a dollop of sour cream.

Add Toppings

corn tortillas

bell peppers (mixed colors)

zucchini

red onion

spinach

garlic

large eggs

milk

cheddar cheese

avocado

fresh cilantro

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, until they are pliable. Set aside.

In a bowl, whisk together the large eggs, milk, salt, and black pepper until fully combined.

In a non-stick skillet, heat a small amount of oil or butter over medium heat. Pour in the egg mixture and stir gently with a spatula as they cook, until they are scrambled and just set. Remove from heat and stir in the shredded cheddar cheese until melted.

Take a warmed tortilla and spoon in a portion of the scrambled eggs. Top with diced avocado, chopped cilantro, a dollop of sour cream, and a spoonful of salsa. Repeat for remaining tortillas.

Assemble Tacos

Serve the breakfast tacos immediately while warm. Enjoy!

Large eggs

Milk

Salt

Black pepper

Cheddar cheese, shredded

Avocado, diced

Salsa

Preheat your oven to 325°F (165°C). Score the surface of the ham in a diamond pattern to allow the glaze to penetrate.

Prepare the Ham

In a medium bowl, combine the brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon. Mix until smooth.

Make the Glaze

Place the ham in a roasting pan and brush the glaze generously over the surface. Reserve some glaze for basting.

Apply the Glaze

Cover the ham with aluminum foil and bake for about 2 hours, basting every 30 minutes with the reserved glaze, until heated through.

Bake the Ham

Remove the foil in the last 30 minutes of baking to allow the ham to caramelize. The internal temperature should reach 140°F (60°C).

Finalize Baking

Trim the tough ends off the asparagus and set aside.

Prepare the Asparagus

In a large bowl, toss the asparagus with olive oil, salt, lemon juice, and minced garlic.

Season the Asparagus

Spread the seasoned asparagus on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, until tender.

Roast the Asparagus

In a large bowl, combine the carrot cake mix, eggs, and oil. Stir until well blended.

Mix the Cake Batter

Fold in the chopped walnuts into the batter.

Add Walnuts

Pour the batter into a greased 9x13 inch baking pan and bake according to the package instructions, typically 30-35 minutes.

Bake the Cake

Allow the cake to cool completely before spreading the cream cheese frosting evenly over the top.

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