A traditional Greek delight of gyro meat, sliced onions & tomatoes served on a warm pita with our signature tzatziki sauce

GREEK GYRO PITA

Tender grilled chicken breast, bacon, tomatoes, onions, lettuce, cheese & honey ranch dressing

GRILLED CHICKEN WRAP

Tomatoes, cucumbers, eggs, onions, green peppers, kalamata olives and Feta cheese

MY BIG FAT GREEK... SALAD

Lettuce, avocado, tomato, cheddar and mozzarella cheese, corn, black beans, red onion, blackened chicken & bacon bits

D'S SALAD

Chicken breast, fried or grilled, spicy buffalo ranch sauce, cheddar cheese, guacamole, pico de gallo

SPICY CHICKEN SANDWICH

The meatless burger that tastes like a burger but it's made from plants

THE IMPOSSIBLETM BURGER

A single fresh ground beef patty cooked to perfection

ANGUS CHEESEBURGER

FRESH FRUIT BOWL (IN SEASON)

HOME – MADE CORNED BEEF HASH

BACON, LINKS, PATTIES

Blueberry pancakes stuffed & topped with our blueberry butter, strawberries & blueberries

BLUEBERRY STUFFED PANCAKES

Choice of 2 pieces of French Toast, or 2 mini waffles, or 2 pancakes dusted with powered sugar & topped with strawberries, bananas & blueberries

TOUR DE FRUIT FRENCH TOAST

Three fluffy pancakes dusted with powdered sugar & topped with our homemade whipped butter

LINCOLN SQUARE PANCAKES

Split English muffin topped with Canadian bacon and 2 poached eggs, rich Hollandaise sauce, sprinkled with paprika

EGGS BENEDICT

Pancake House

Pulled Pork Platter

Turkey Sausage

Turkey Bacon

Sausage Patties

Sausage Links

Bacon

Chicken Tender Platter

French Toast Platter

In a large bowl combine ground lamb and ground beef. Add grated onion, minced garlic, dried oregano, ground cumin, ground coriander, black pepper, salt and red wine vinegar. Mix with your hands or a spatula until spices are evenly distributed — do not overwork. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let flavors meld.

Prepare meat mixture

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Break the chilled meat mixture into the pan and press into an even layer. Cook without disturbing for 3–4 minutes until the bottom browns, then scrape and flip/break into bite-size pieces. Continue to cook, stirring occasionally, until meat is well browned and cooked through, about 6–8 minutes total. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm.

Cook the meat

Prepare cucumber: grate the seeded cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or fine mesh sieve and squeeze out excess moisture until mostly dry (this prevents watery tzatziki).

Mix sauce: In a medium bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and black pepper. Stir until smooth. Taste and adjust acidity or salt. Cover and refrigerate for at least 15–20 minutes to allow flavors to develop (can be made up to 24 hours ahead).

Warm pitas: Preheat oven to 350°F (175°C). Wrap pitas in foil and warm in oven for 5–7 minutes, or warm individually in a dry skillet over medium heat about 30–45 seconds per side until pliable and lightly charred.

Slice vegetables: While pitas warm, thinly slice tomato and red onion. If using lettuce, shred and set aside. Cut lemon into wedges.

Assemble gyros: Lay a warmed pita flat. Spread about 2 tablespoons of tzatziki down the center (reserve extra on the side). Add about 150 grams (approx. 1/3 of cooked meat) of the gyro meat, then top with tomato slices, red onion, and shredded lettuce if using. Drizzle or dollop additional tzatziki (about 1–2 tablespoons) on top and squeeze a lemon wedge over the filling to taste.

Serve: Fold pita around fillings and wrap in parchment or foil if desired. Serve immediately with extra tzatziki and lemon wedges on the side.

ground lamb

ground beef (80/20)

onion, grated

garlic, minced

dried oregano

ground cumin

ground coriander

ground black pepper

salt

red wine vinegar

olive oil (for pan)

Greek yogurt (full fat)

cucumber, seeded and finely grated

fresh dill, chopped

lemon juice

olive oil

black pepper

pita breads (6-7 inch)

tomato, thinly sliced

red onion, thinly sliced

lettuce (optional), shredded

lemon wedges

extra tzatziki for serving

If chicken breasts are very thick, butterfly or place between plastic and gently pound to an even 1/2–3/4 inch thickness. Mince the garlic. In a bowl, whisk together 2 tbs olive oil, lemon juice, minced garlic, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over. Massage to coat, refrigerate 15–30 minutes.

Pound and Marinate

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/4-inch strips.

Grill

While chicken marinates or grills, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and crumble or leave whole. Thinly slice the tomato and red onion. Rinse and dry romaine and chop or shred into bite-size pieces.

In a small bowl, whisk together mayonnaise, buttermilk, sour cream, honey, dried dill, dried parsley, garlic powder, onion powder, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust honey or seasoning as desired. Refrigerate until ready to assemble.

Warm the flour tortillas briefly on the grill or in a dry skillet, about 15–20 seconds per side, until pliable. If desired, lightly butter the tortilla and toast 30–45 seconds per side for extra flavor.

Place each warmed tortilla on a flat surface. Spread about 1.5–2 tbs of honey ranch dressing down the center of each tortilla. Layer half of the sliced grilled chicken, 2 slices of crumbled bacon, equal portions of tomato slices, a few rings of red onion, 1 cup romaine (per wrap is about 1 cup), and 1/4 cup shredded cheddar.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form the wrap. If desired, place the wrapped seam-side down in a hot skillet and press with a spatula for 1–2 minutes per side to seal and warm through.

Cut each wrap in half on the diagonal and serve immediately with extra honey ranch on the side.

boneless skinless chicken breasts

garlic

smoked paprika

kosher salt

bacon

large flour tortillas

ripe tomato

red onion

romaine lettuce

cheddar cheese, shredded

butter (optional, for toasting)

mayonnaise

buttermilk

sour cream

honey

dried dill

dried parsley

garlic powder

onion powder

Place the 4 large eggs in a single layer in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath and cool 5 minutes. Peel and quarter or halve lengthwise; set aside.

Prepare eggs

Wash tomatoes, core if needed, and cut into large wedges (about 8 wedges per medium tomato). Place in a large serving bowl or on a platter.

Prepare tomatoes

Peel if desired and slice cucumber into 1/4-inch rounds, then halve or quarter rounds lengthwise so pieces are bite-sized. Add to the bowl with tomatoes.

Prepare cucumber

Peel the red onion, cut in half, and thinly slice into half-moons. If you prefer a milder onion, soak slices in cold water for 5 minutes, then drain and blot dry. Add to the bowl.

Prepare onion

Remove stem, ribs and seeds from the green bell pepper and cut into 1/2-inch strips or bite-sized pieces. Add to the bowl.

Prepare green pepper

Scatter the pitted Kalamata olives and the optional mixed salad greens into the bowl, distributing evenly among the vegetables.

Add olives and greens

Tuck the quartered or halved hard-boiled eggs into the salad. Crumble 6 oz feta cheese over the top, reserving the extra ounce for garnish if desired.

Add eggs and feta

Make the dressing: In a small bowl or jar combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic minced (or grated), 1 teaspoon dried oregano, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk briefly, then while whisking continuously (or with the jar lid on), slowly stream in 1 cup extra-virgin olive oil to emulsify into a cohesive dressing. Taste and adjust salt, pepper or vinegar for balance.

If you want a lighter dressing, whisk together half the olive oil amount (1/2 cup) with the other ingredients and add more to taste at serving.

Pour desired amount of dressing over the salad (start with about 1/3 to 1/2 cup) and gently toss with salad tongs so vegetables are coated but eggs remain intact. Add more dressing at the table if needed.

Season to taste with additional salt and pepper. Sprinkle the extra ounce of crumbled feta and the fresh oregano or parsley over the top for garnish.

Serve immediately at room temperature or chilled. Leftovers: store dressing separate if possible; refrigerated salad keeps 1–2 days (eggs and cucumber soften over time).

ripe tomatoes

English cucumber (or Persian)

large eggs

green bell pepper

Kalamata olives, pitted

feta cheese

mixed salad greens (optional)

extra-virgin olive oil

fresh lemon juice

Dijon mustard

sea salt

fresh oregano leaves or parsley (optional)

extra feta for crumbling

Pat the chicken breast dry with paper towels. In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, black pepper and 0.5 tsp salt. Rub the chicken with 1 tablespoon olive oil, then evenly coat both sides with the blackening seasoning, pressing the spice mix into the meat.

Season

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 2–3 minutes). Add a light brush of oil if the pan is dry. Place the seasoned chicken in the skillet and cook without moving for 4–6 minutes until a dark crust forms. Flip and cook another 4–6 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly or dice as preferred.

Cook

If you are using whole bacon, cook strips in a skillet over medium heat until crisp, turning as needed (about 8–10 minutes), then transfer to a paper towel to drain and cool, and crumble. If using pre-made bacon bits, skip this step.

While the chicken rests, prepare the salad base. Chop the romaine or mixed greens into bite-sized pieces and place in a large salad bowl (6 cups). Thinly slice 1/4 cup red onion and distribute over the greens. Dice the tomato and add to the bowl. Dice the avocado just before assembling to avoid browning and gently toss it with a squeeze of lime if desired.

Drain and rinse 1 cup canned black beans and add to the bowl. Add 3/4 cup cooked corn kernels. Sprinkle the shredded cheddar (1/2 cup) and diced/torn mozzarella (1/2 cup) evenly over the salad. Add the crumbled bacon bits (1/4 cup).

In a small jar or bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 2 tablespoons chopped cilantro, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning or sweetness as desired.

Arrange the sliced blackened chicken over the top of the salad. Drizzle the lime-cilantro vinaigrette over the salad (start with half and add more to taste). Toss gently to combine or leave partially tossed for presentation so cheeses and avocado remain visible. Finish by sprinkling any extra bacon bits on top.

Serve immediately so the avocado stays fresh and the chicken retains its crust.

Romaine lettuce (or mixed salad greens), chopped

Avocado, ripe but firm, diced

Tomato, medium, diced

Red onion, thinly sliced

Canned black beans, drained and rinsed

Cooked corn kernels (fresh or thawed frozen)

Sharp cheddar cheese, shredded

Fresh mozzarella, small dice or torn

Chicken breast, boneless skinless

Bacon bits (cooked) or bacon, cooked and crumbled

Paprika

Onion powder

Garlic powder

Dried oregano

Dried thyme

Cayenne pepper (adjust to heat preference)

Black pepper, freshly ground

Salt

Olive oil (for coating chicken)

Extra-virgin olive oil

Fresh lime juice

Honey or agave

Fresh cilantro, finely chopped

Garlic, minced

Black pepper

If chicken breasts are thick, butterfly or halve horizontally to make 2 thinner cutlets (about 1/2" thick). Lightly pound between plastic wrap to even thickness so they cook evenly.

Prep and Pound

Combine 1 cup buttermilk and 1 tbsp hot sauce in a bowl. Add the chicken breasts, ensure coated, cover and refrigerate at least 30 minutes (up to 4 hours) to tenderize and add flavor.

In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, 1.5 tsp salt, and 1 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. For extra crisp, dip back into a quick second dip of the remaining buttermilk and re-dredge (optional).

Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully add chicken and fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet.

Frying Method

If grilling, reduce flour coating: pat chicken dry, brush lightly with oil and season with the same spice mix (use about half the flour mixture as a dry rub). Preheat grill to medium-high. Oil grates. Grill chicken 4–6 minutes per side until char marks form and internal temp is 165°F (74°C). If using thicker cutlets, cover briefly to finish cooking without burning exterior.

Grilling Method (alternative)

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp ranch seasoning, 1/4 cup hot sauce, 1 tsp honey, and 1 tsp lemon juice until smooth.

If sauce is too thick for drizzling, whisk in up to 2 tbsp buttermilk, 1 tbsp at a time, to reach desired consistency. Season with 1/4 tsp black pepper and taste; adjust salt or hot sauce if needed. Refrigerate until assembly.

For guacamole: halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to a chunky-smooth texture. Stir in 1 tbsp lime juice and 1/2 tsp salt. Taste and adjust lime or salt. Keep covered to prevent browning.

For pico de gallo: combine 1 diced tomato, 1/4 cup finely diced onion, 2 tbsp chopped cilantro, 1/2 finely diced jalapeño (optional), 1 tsp lime juice and 1/4 tsp salt in a small bowl. Mix and let sit 5–10 minutes for flavors to marry.

Lightly butter the cut sides of the buns (about 1 tbsp butter total). Toast buns in a skillet over medium heat or on the grill until golden, about 1–2 minutes. If desired, spread a thin layer of spicy buffalo ranch on both top and bottom bun halves.

Place 1 leaf of lettuce on the bottom bun (optional to protect bun from moisture). Place the cooked chicken breast on the bottom bun, then top immediately with a slice of cheddar so it melts slightly from the hot chicken. Spoon or spread about 3 tbsp guacamole over the cheese, then add 1/4 cup pico de gallo on top of the guacamole.

Drizzle an additional 1–2 tbsp of the spicy buffalo ranch over the pico if you want extra heat/sauce. Cap with the top bun and press gently. Repeat assembly for second sandwich.

Serve immediately while chicken is hot and buns are crisp. Provide extra buffalo ranch and lime wedges on the side if desired.

Greek Gyro Pita

Grilled Chicken Wrap

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D's Salad

Spicy Chicken Sandwich

The Impossibletm Burger

Angus Cheeseburger

Fresh Fruit Bowl (in Season)

Home – Made Corned Beef Hash

Bacon, Links, Patties

Blueberry Stuffed Pancakes

Tour De Fruit French Toast

Lincoln Square Pancakes

Eggs Benedict