We offer a variety of homemade soups made fresh daily.

Homemade Soups

Great food is something that you may not expect from a small, neighborhood Ale House, but we use only the finest ingredients; we carve all our own steaks and seafoods (fresh never frozen), we make all our dressing, desserts, and just about everything else!

Naturally Raised Hand Carved Beef

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

Sauté Vegetables

Stir in the diced carrots and celery. Continue to sauté for an additional 5 minutes.

Add Remaining Vegetables

Pour in the vegetable broth, add bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.

Combine Broth and Seasoning

Once boiling, reduce heat and let the soup simmer for 30-40 minutes, until the vegetables are tender.

Simmer the Soup

Remove bay leaves before serving. Adjust seasoning to taste if necessary.

Final Touches

Olive oil

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Vegetable broth

Bay leaves

Thyme, dried

Salt

Black pepper

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Beef

Rub the steaks with olive oil, then generously season both sides with salt and black pepper. Add minced garlic and chopped rosemary on both sides.

Season the Steaks

Preheat your grill or a heavy skillet over medium-high heat for about 5 minutes.

Preheat the Grill or Pan

Place the steaks on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and continue cooking for another 4-5 minutes for medium-rare. Adjust time for desired doneness.

Cook the Steaks

Remove the steaks from heat and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steaks

Slice the steaks against the grain and serve with your favorite sides or sauces.