Mushroom and Carmelized Onion Demi, Cheddar Potatoes, Vegetable Medley

Tenderloin Filet Medallions

Roma Tomatoes, Feta, Basil and EVOO, Organic Brown Rice, Vegetable Medley

Orange Roughy en Papillote

Brulee NY Cheesecake

Warm Pastrami and Swiss on Griddled Rye with 1000 Island

Soup

With cheddar potatoes and basil vinaigrette tomatoes

Char Crusted Filet Medallions OR Niman NY Steak

Dessert

Today's Soup

Beef and Cheddar w/ Dijon Aioli on Pretzel Bun

Lunch Special

Spinach & Artichoke Dip

With maitre d butter, cheddar potatoes and vegetable medley

Niman NY Steak

Served with Cheddar Potatoes and Vegetable Medley

St. Louis Style BBQ Ribs

Lunch Combo

Spinach Melt with cheddar jack, and sun-dried tomatoes

1/2 Sandwich Pita

Served with Garlic Mashed Potatoes with Gravy and Corn on the Cob

Ron's Chicken Fried Steak

Served with Herb Mashed Potatoes and Sautéed Green Beans with Onions

Homemade Meatloaf with Mushroom Gravy

TURKEY & HAVARDI on tomato basil loaf with lettuce, red onion & mayo

Half Sandwich Combo

Served with Garlic Mashed Potatoes, Gravy and Buttered Dill Carrots

Yankee Pot Roast

Served with Baked Cheddar Potatoes and Vegetable Medley

Grilled Filet and Maine Lobster Tail

Served with mashed potatoes and dill buttered carrots

Chicken Fried Steak w/ Country Gravy

Grilled Filet Medallion Stroganoff

With butter, scallions, cheddar/jack, sour cream, bacon and tenderloin

Lynn's Loaded Baked Potato

Served with mashed potatoes and green beans with caramelized onions

Homemade Meatloaf w/ Mushroom Gravy

Homemade Soup

Served with Seasoned Fries and House Slaw

Rib It Up - Full Order of BBQ Baby Back Ribs

Season the filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Sear the Filets

In the same skillet, add butter and sauté sliced onions until golden brown. Add mushrooms and cook until softened. Pour in beef broth and red wine, and add thyme. Simmer until the sauce reduces and thickens.

Caramelize the Onions and Mushrooms

Boil diced potatoes in salted water until tender. Drain and mash with butter, milk, salt, pepper, and shredded cheddar cheese until smooth.

Cook the Potatoes

In a separate pan, heat olive oil over medium heat. Add sliced carrots and green beans. Sauté until tender. Season with salt and pepper to taste.

Sauté the Vegetables

Plate the filet medallions, spoon over the mushroom and caramelized onion demi, serve with cheddar potatoes and vegetable medley on the side.

Serve

Filet mignon

Salt

Black pepper

Olive oil

Mushrooms, sliced

Onion, sliced

Butter

Beef broth

Red wine

Thyme, fresh

Potatoes, diced

Cheddar cheese, shredded

Milk

Carrots, sliced

Green beans, trimmed

In a medium saucepan, bring 2 cups of water to a boil. Add the organic brown rice and a pinch of salt. Reduce heat, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Prepare the Brown Rice

In a skillet, heat 1 tablespoon of EVOO over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

Prepare the Vegetable Medley

Preheat the oven to 375°F (190°C). Cut 4 pieces of parchment paper, each large enough to hold a fish fillet and some vegetables. Place a fillet on one half of each parchment piece. Top each fillet with diced Roma tomatoes, a generous sprinkle of crumbled feta, chopped basil, and drizzle with 1 tablespoon of EVOO. Season with salt and black pepper.

Prepare the Orange Roughy en Papillote

Fold the other half of the parchment over the fish and crimp the edges to seal tightly. Place the packets on a baking sheet.

Seal the Parchment

Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake the Fish

To serve, carefully open the parchment packets and place the contents on plates alongside a serving of the brown rice and sautéed vegetables.

Orange Roughy fillets

Roma tomatoes, diced

Feta cheese, crumbled

Fresh basil, chopped

Extra virgin olive oil (EVOO)

Organic brown rice

Mixed vegetables (e.g., bell peppers, zucchini, carrots)

Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

Prepare the Crust

In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add granulated sugar, mixing until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing on low speed until just combined.

Make the Cheesecake Filling

Pour the cheesecake filling over the crust in the springform pan. Bake in preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Chill the Cheesecake

Once chilled, sprinkle brown sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden crust. If you don't have a torch, you can place it under the broiler for a few minutes, watching closely to avoid burning.

Brulee the Top

Slice the cheesecake and serve with a generous topping of fresh mixed berries.

Serve with Fresh Berries

Cream Cheese

Granulated Sugar

Sour Cream

Vanilla Extract

Eggs

Graham Cracker Crumbs

Unsalted Butter

Fresh Berries (Mixed, e.g., Strawberries, Blueberries, Raspberries)

Brown Sugar

Spread butter on one side of each slice of rye bread.

Prepare the Bread

On the unbuttered side of two slices, layer the pastrami and Swiss cheese. Add pickles if desired.

Assemble the Sandwich

Spread 2 tablespoons of 1000 Island dressing on the unbuttered side of the other two slices of bread.

Add Dressing

Top the sandwich with the dressed slices, butter side out. Heat a griddle or frying pan over medium heat. Grill the sandwich for 3-4 minutes on each side, or until golden brown and the cheese has melted.

Griddle the Sandwich

Remove from heat, slice in half, and serve hot with extra 1000 Island dressing on the side.

Pastrami

Swiss cheese

Rye bread

1000 Island dressing

Pickles (optional)

Season the filet mignon or NY strip steak generously with coarse black pepper and kosher salt on all sides.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat until shimmering.

Heat the Pan

Add the steak to the skillet and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing into medallions.

Rest the Steak

Peel and chop the russet potatoes into small cubes and boil them in salted water until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, and salt. Mash until creamy.

Mash the Potatoes

Fold in the shredded cheddar cheese until melted and fully incorporated.

Add Cheese

In a bowl, combine halved cherry tomatoes and chopped fresh basil.

Prepare the Tomatoes

Whisk together olive oil, balsamic vinegar, and salt in a separate bowl.

Make the Vinaigrette

Drizzle the vinaigrette over the tomatoes and toss gently to combine.

Combine

Filet mignon or Niman Ranch NY strip steak

Coarse black pepper

Kosher salt

Russet potatoes

Garlic powder

Cherry tomatoes, halved

Balsamic vinegar

In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well, then stir in 1 cup of milk and 1/2 cup of melted butter until combined.

Make the Topping

In another bowl, toss the pitted cherries with 1 cup of granulated sugar, 2 tablespoons of flour, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract until well mixed.

Prepare the Filling

Preheat the oven to 350°F (175°C). Spread the cherry filling evenly in a greased baking dish. Pour the topping mixture over the cherries, spreading it evenly. Bake for 40-45 minutes, or until the topping is golden brown and the cherries are bubbling.

Combine and Bake

Let the cobbler cool slightly before serving. Enjoy it warm, optionally topped with vanilla ice cream or whipped cream.

fresh cherries, pitted

granulated sugar

all-purpose flour

lemon juice

vanilla extract

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes.

Sauté Vegetables

Add the shredded chicken, chicken broth, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper into the pot. Stir well to combine.

Combine Main Ingredients

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld.

Simmer the Soup

Ladle the hot soup into bowls and top with tortilla chips, fresh cilantro, and lime wedges. Adjust seasoning with additional salt and pepper if needed.

Onion, chopped

Garlic, minced

Red bell pepper, chopped

Chicken breast, cooked and shredded

Chicken broth

Diced tomatoes with green chilies

Corn kernels (fresh or frozen)

Black beans, drained and rinsed

Cumin

Chili powder

Tortilla chips

Fresh cilantro, chopped

Lime wedges

In a bowl, combine mayonnaise, Dijon mustard, lemon juice, minced garlic, and salt. Mix well until smooth. Set aside.

Prepare the Aioli

In a skillet, heat olive oil over medium heat. Add ground beef, salt, and black pepper. Cook until fully browned, breaking it apart with a spatula as it cooks.

Cook the Beef

Once the beef is cooked, place slices of cheddar cheese on top and cover the skillet until the cheese melts. Toast the pretzel buns if desired.

On each pretzel bun, place a portion of the cheesy ground beef, add a generous dollop of Dijon aioli, and serve immediately.

Ground beef

Cheddar cheese

Pretzel buns

In a large skillet, sauté the fresh spinach over medium heat until wilted. Remove from heat and let it cool slightly, then chop finely.

Prepare the Spinach

In a large mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, grated parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix well until all ingredients are fully combined.

Mix the Ingredients

Transfer the mixture to a baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the dip is hot and bubbly, and the top is slightly golden.

Bake the Dip

Remove from the oven and let it cool for a few minutes. Serve warm with tortilla chips and salsa on the side.

Fresh Spinach

Canned Artichoke Hearts

Mayonnaise

Parmesan Cheese, grated

Black Pepper

Red Pepper Flakes

Generously season the Niman Ranch NY Strip Steaks with salt and black pepper on both sides.

Tenderloin Filet Medallions

Orange Roughy En Papillote

Brulee Ny Cheesecake

Soup

Char Crusted Filet Medallions Or Niman Ny Steak

Dessert

Today's Soup

Lunch Special

Spinach & Artichoke Dip

Niman Ny Steak

St. Louis Style Bbq Ribs

Lunch Combo

1/2 Sandwich Pita

Ron's Chicken Fried Steak

Homemade Meatloaf With Mushroom Gravy

Half Sandwich Combo

Yankee Pot Roast

Grilled Filet And Maine Lobster Tail

Chicken Fried Steak W/ Country Gravy

Grilled Filet Medallion Stroganoff

Lynn's Loaded Baked Potato

Homemade Meatloaf W/ Mushroom Gravy

Homemade Soup

Rib It Up - Full Order Of Bbq Baby Back Ribs