Monty's Bread Pudding

Two all beef patties, caramelized Vidalia onions, Swiss and American Cheese on marble rye with a side of thousand island.

Classic Patty Melt

Ale 8 One Smoothie of the Day

One Pancake with the Fixings

Choose any two: Grilled Pimento Cheese with tomato, Johnny's Grilled Cheese, 1/2 Dang Quesadilla, Cup S.O.D., Cup Creamy Tomato Soup, Sliced Tomatoes, House Salad.

Grilled Pimento Cheese Combo

Sauteed spinach, poached eggs, roasted red peppers, smoked cheddar on a toasted English muffin and hollandaise.

Florentine Eggs Benedict

Diced bacon, sausage, city & country ham with smoked cheddar cheese.

The Meathead Omelet

Good bacon, sausage, onions, baby spinach, roasted red peppers, tomatoes, banana peppers, and smoked cheddar cheese.

Josie's Dad's Omelet

Two Stack of Pancakes

Monty's Bread Pudding of the day

Fries n Slaw Teaser

Chips n Slaw Teaser

Bobby's Pasta Salad

Tater Tots

Combos

Creamy Tomato

Soup Of the Day

Fresh watermelon, heirloom tomatoes with a lemon & herb vinaigrette.

Summer is Here

Crisp romaine, roasted red peppers, grilled corn and our chipotle Caesar dressing served with crispy flour tortillas.

Southwest Caesar

Homemade, on toasted wheat berry bread & lettuce.

Mamoo's Chicken Salad

In-house cured corned beef, Swiss cheese with Josie's CHOW CHOW, grilled on marble rye with thousand island.

Josie's Famous Reuben

Southwest black bean burger with lettuce, sliced avocado, pico de gallo and our sweet & spicy mayo.

Veggie Burger

8oz crispy bacon, toasted famous mustard sauce, fried onions, sweet baby rays' sauce, smoked cheddar with lettuce and tomato.

Josie's Smokehouse Burger

Orange Juice

Preheat the Oven

Cut the day-old bread into cubes, approximately 1-inch in size. Place the bread cubes in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.

Combine Wet Ingredients

Pour the custard mixture over the bread cubes, ensuring that all the bread is soaked. Gently fold the bread into the mixture to coat evenly.

Add Wet Mixture to Bread

If using, fold in the raisins and chopped nuts into the bread and custard mixture.

Add Optional Ingredients

Grease a 9x13-inch baking dish with butter or cooking spray. Pour the bread pudding mixture into the prepared baking dish.

Transfer to Baking Dish

Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown.

Bake

Allow the bread pudding to cool for about 10 minutes before serving. Optionally, dust with powdered sugar and serve warm with whipped cream.

Cool and Serve

day-old bread

whole milk

heavy cream

granulated sugar

eggs

vanilla extract

ground cinnamon

salt

raisins

chopped nuts (walnuts or pecans)

powdered sugar

whipped cream

Slice the Vidalia onions thinly. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are soft and caramelized. Set aside once done.

Caramelize the Onions

In a bowl, combine 1 pound of ground beef, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix gently and divide into 2 equal portions. Shape each portion into a patty approximately 4-5 inches in diameter.

Shape and Season the Patties

In the same skillet used for the onions, increase the heat to medium-high. Cook the patties for about 3-4 minutes on one side until browned. Flip the patties and place 1 slice of Swiss cheese on each patty. Cook for another 3-4 minutes until the cheese is melted and the patties are cooked through.

Cook the Patties

On a slice of marble rye bread, spread a tablespoon of Thousand Island dressing. Place one patty with melted cheese on top. Add a generous serving of caramelized onions on top of the patty, followed by a slice of American cheese. Top with another slice of bread.

Build the Sandwich

Heat a clean skillet over medium heat. Place the assembled sandwich in the skillet and grill for 3-4 minutes on each side until the bread is golden brown and crispy. Press down gently with a spatula to ensure the cheese melts completely.

Grill the Sandwich

Remove the patty melt from the skillet, cut it in half if desired, and serve hot with a side of additional Thousand Island dressing for dipping.

Plate the Patty Melt

Ground beef

Salt

Black pepper

Vidalia onions

Butter

Swiss cheese

American cheese

Marble rye bread

Thousand Island dressing

Peel the banana and cut it into chunks. Measure out the frozen strawberries and pineapple chunks.

Prepare the Ingredients

Pour 1 cup of Ale 8 One soda and 1 cup of coconut milk into a measuring cup.

Measure the Liquids

Measure 1 tablespoon of honey and 2 tablespoons of chia seeds. Rinse the fresh mint leaves under cold water and pat them dry.

Gather the Add-ins

In a blender, add the banana, frozen strawberries, and pineapple chunks. Blend on high until smooth.

Blend the Fruits

Pour the Ale 8 One soda and coconut milk into the blender with the fruit mixture. Blend again until fully combined.

Add the Liquids

Add the honey, chia seeds, and fresh mint leaves to the blender. Blend for another 30 seconds until everything is well integrated.

Incorporate the Add-ins

Pour the smoothie into glasses and serve immediately. Optionally, garnish with additional mint leaves or a slice of fruit on the rim.

Serve the Smoothie

Banana

Frozen strawberries

Pineapple chunks

Ale 8 One soda

Coconut milk

Honey

Chia seeds

Fresh mint leaves

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Heat a non-stick skillet or frying pan over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of batter onto the skillet for one pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.

Cook the Pancake

Once the pancake is cooked, transfer it to a plate. Drizzle with maple syrup.

Plate the Pancake

Top the pancake with fresh berries, a dollop of whipped cream, and a sprinkle of powdered sugar for extra sweetness.

Add the Fixings

All-purpose flour

Baking powder

Sugar

Milk

Butter (melted)

Maple syrup

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream

Powdered sugar

Prepare the skillet

Spread pimento cheese on the unbuttered side of two slices of bread and add tomatoes.

Assemble the sandwich

Top with the remaining slices of bread, buttered side out.

Complete the sandwich

Cook until golden brown, about 3-4 minutes on each side.

Grill the sandwich

Place cheddar cheese between two slices of bread, with the buttered sides facing out.

Cook until the bread is golden and the cheese is melted.

Heat olive oil in a skillet over medium heat.

Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly.

Assemble the quesadilla

Add sliced bell peppers and onions on top of the cheese.

Add fillings

Sprinkle the remaining cheese over the vegetables.

Complete the quesadilla

Cook for about 3-4 minutes on each side until golden.

Cook the quesadilla

In a saucepan, heat olive oil and sauté garlic until fragrant.

Sauté garlic

Add crushed tomatoes and broth and bring to a simmer.

Combine ingredients

Finish the soup

In a large bowl, combine mixed greens, tomatoes, and cucumber.

Combine salad ingredients

Whisk together olive oil, balsamic vinegar, salt, and pepper.

Make dressing

Drizzle the dressing over the salad and toss gently.

Dress the salad

Pimento cheese spread

Sliced bread (white or whole grain)

Tomato (sliced)

Cheddar cheese (shredded)

Flour tortillas

Shredded cheese (Mexican blend)

Sliced bell peppers

Sliced onions

Olive oil

Canned crushed tomatoes

Heavy cream

Chicken or vegetable broth

Garlic (minced)

Mixed greens

Cherry tomatoes (halved)

Cucumber (sliced)

Balsamic vinegar

In a small saucepan, melt the stick of unsalted butter over low heat. Once melted, set aside but keep warm.

Melt the Butter

In a medium bowl, whisk together the egg yolks and lemon juice until they are thick and pale.

Whisk the Egg Yolks

Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce is thickened and smooth.

Combine and Whisk

Add salt and a pinch of cayenne pepper to taste, mixing well. Set aside in a warm place.

Season the Sauce

In a skillet, heat the tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat.

Sauté the Spinach

While the spinach is sautéing, split the English muffins in half and toast them until golden brown.

Toast the English Muffins

In a pot of simmering water, create a gentle whirlpool and carefully crack each egg into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon.

Poach the Eggs

On each toasted muffin half, layer sautéed spinach, a piece of roasted red pepper, and a slice of smoked cheddar cheese. Top each with a poached egg.

Assemble the Dish

Drizzle the prepared hollandaise sauce over the top of the eggs and serve immediately.

Finish with Hollandaise

Fresh spinach

Eggs

Roasted red peppers

Smoked cheddar cheese

English muffins

Egg yolks

Lemon juice

Unsalted butter

Cayenne pepper

In a skillet over medium heat, cook the bacon slices until they are crispy. Remove from the skillet, chop into small pieces, and set aside.

Cook the Bacon

In the same skillet, add the sausage and cook until browned, breaking it up into small pieces with a spatula. Remove from heat and set aside.

Monty's Bread Pudding

Classic Patty Melt

Ale 8 One Smoothie Of The Day

One Pancake With The Fixings