Our signature burger topped with homemade olive sauce.

Olive Burger

Soups

Golden, crispy onion rings served as a delicious side.

Onion Rings

Fresh salads made with seasonal ingredients.

Salads

Our current seasonal special, order it today before it's gone.

Goulash

Delicious burgers made from fresh, certified Angus beef that's never been frozen.

Burgers

Crispy and golden fries, the perfect side to any meal.

Fries

A classic sandwich that is hearty and satisfying.

Sloppy Joes

Sandwiches

In a medium bowl, mix the chopped olives, mayonnaise, and lemon juice until well combined. Set aside.

Prepare the Olive Sauce

In a large bowl, combine the ground beef, olive oil, salt, black pepper, and garlic powder. Mix until just combined, then form into two equal-sized patties.

Make the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

On the bottom half of each burger bun, place a lettuce leaf and a tomato slice. Add the cooked patty and generously top it with the homemade olive sauce. Place the top half of the bun over the sauce and serve.

Assemble the Burger

Ground beef

Olive oil

Salt

Black pepper

Garlic powder

Olives (pitted and chopped)

Mayonnaise

Lemon juice

Burger buns

Lettuce leaves

Tomato slices

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Sauté the Vegetables

Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the vegetable broth and add the diced tomatoes, bay leaves, thyme, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes.

Simmer the Soup

Remove the bay leaves. Taste and adjust seasoning if necessary. Stir in the fresh parsley before serving.

Finish and Serve

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Vegetable broth

Tomatoes, diced (canned or fresh)

Bay leaves

Thyme, dried

Fresh parsley, chopped

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set aside.

Prepare the Onions

In a large bowl, combine the flour, cornstarch, baking powder, salt, pepper, and garlic powder. Gradually whisk in the cold sparkling water until the batter is smooth.

Make the Batter

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each onion ring into the batter, allowing any excess to drip off.

Coat the Onion Rings

Carefully place the battered onion rings into the hot oil in batches. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Onion Rings

Serve the onion rings hot with your favorite dipping sauce.

Serve

Large onions

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Oil for frying

Wash all the vegetables thoroughly. Chop the mixed greens, slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, and grate the carrots. Cut the bell pepper into strips and dice the avocado.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, carrots, bell pepper, and avocado.

Sprinkle the feta cheese over the top of the salad.

Add Cheese

In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all the ingredients.

Dress the Salad

Serve the salad immediately or refrigerate for up to 30 minutes before serving.

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Carrots

Bell Pepper

Avocado

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.

Cook the Beef

Add diced onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.

Add Vegetables

Stir in tomato sauce, diced tomatoes, paprika, salt, and black pepper. Bring to a simmer.

Mix in Tomatoes and Spices

Pour in beef broth and bring to a boil. Add elbow macaroni and cook according to package instructions until al dente.

Add Broth and Macaroni

Once the macaroni is cooked, stir in the Parmesan cheese until melted. Adjust seasoning to taste.

Finish the Dish

Ground Beef

Onion

Green Bell Pepper

Garlic

Tomato Sauce

Diced Tomatoes

Beef Broth

Elbow Macaroni

Paprika

Parmesan Cheese

In a large bowl, combine the ground Angus beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, being careful not to overwork the meat.

Prepare the Beef Patties

Divide the mixture into 4 equal portions and shape them into patties, making a slight indentation in the center of each to prevent puffing during cooking.

Form Patties

Preheat your grill or skillet over medium-high heat. If using a skillet, you may want to add a little oil to prevent sticking.

Preheat the Grill or Skillet

Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip the patties and cook for another 4-5 minutes for medium doneness. If using cheese, add a slice on top of each patty during the last minute of cooking to melt.

Toast the burger buns on the grill or in a toaster until lightly browned.

Prepare the Buns

Place a lettuce leaf on the bottom half of each bun, add the cooked patty, top with tomato slices, and finish with ketchup and mustard to taste. Place the top half of the bun on top.

Assemble the Burgers

Serve the burgers immediately while hot with additional toppings or sides as desired.

Certified Angus beef ground beef

Onion powder

Cheese slices (optional)

Tomato, sliced

Ketchup

Mustard

Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Preparation

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a clean towel.

Soaking

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heating Oil

Carefully add a handful of the potato strips to the hot oil. Fry them in batches to avoid overcrowding. Cook for about 5-7 minutes or until they are golden brown and crispy.

Frying

Remove the fries from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining potato strips.

Draining

While the fries are still hot, season them with salt, black pepper, and paprika to taste.

Seasoning

Russet potatoes

Vegetable oil

In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spatula as it cooks.

Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.

Stir in the ketchup, mustard, Worcestershire sauce, brown sugar, salt, and black pepper. Mix well until everything is combined.

Mix in Sauce Ingredients

Reduce heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.

Simmer

Spoon the sloppy joe mixture onto the hamburger buns and serve hot.

ground beef

onion, chopped

green bell pepper, chopped

garlic, minced

ketchup

mustard

Worcestershire sauce

brown sugar

salt

black pepper

hamburger buns

Wash and slice the lettuce, tomato, cucumber, and onion. Set aside.

Prepare the Ingredients

If using tofu, press and slice it into thin slabs. If using turkey or ham, slice them into thin pieces.

Prepare the Proteins

Take two slices of your chosen bread and spread mayonnaise on one slice and mustard on the other. Layer with your choice of protein, cheese, and the prepared vegetables. Season with salt and pepper.

Assemble the Sandwiches

Place the second slice of bread on top and cut the sandwich in half if desired. Repeat with remaining ingredients for additional sandwiches.