with butter and cheese. with roasted chicken

Three-Cheese Stuffed Tortellini

Lucky’s Lemonade

with ice cream, whipped cream & hot fudge

Little Lucky Brownie

Grilled Chicken

Crispy Chicken Tenders

PB & J

cheddar on white bread, served with one side

Grilled Cheese

She Crab Soup

Praline Butter Cake

Belvedere Vodka, Kahlua Liqueur, Baileys, chai syrup, espresso; up

Chai-Spresso Martini

Passionfruit Marg

Lunazul Tequila, Domaine de Canton, lemon juice, mint, demerara syrup, pineapple juice, soda; rocks

Tequila Smash

NC Gin, lemon juice, egg white, fassionola, soda; rocks

N’awlins Gin Fizz

NC Bourbon, chai syrup, orange bitters, lemon juice; rocks

Chai This

Muddy River Spiced Rum, Banana Liqueur, lime juice, demerara syrup, pineapple juice; rocks

Monkey Business

Muddy River White Rum, Goslings Rum, fassionola, lime juice, orange juice, pineapple juice; rocks

Winter Storm

cranberry juice, orange juice, apple cinnamon syrup, rosemary, ginger beer; rocks

NC Driver

apple cider, maple syrup, lemon juice, mint, ginger ale; rocks

Apple Cider Fizz

NC Vodka, Liquor 43, Banana Liqueur, chocolate; up

Chocolate Banana Martini

End of Days Aged Rum, black walnut bitters, demerara syrup, luxardo cherry; rocks

Nola Blues

traditional gravy, whipped sweet potatoes, country sausage dressing, ham hock collards

House-Smoked Turkey Breast

walnut, hot fudge, vanilla ice cream, pecans...

Brownie Sundae

horseradish cream, au jus, mashed potatoes, green beans

Prime Rib

chocolate sauce, whipped cream, roasted peanuts, cinnamon

Frozen Chocolate Peanut Butter Pie

Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions, usually around 3-4 minutes until they float to the top. Drain and set aside.

Cooking the Tortellini

In a large skillet, melt the butter over medium heat. Once melted, add the cooked tortellini to the skillet and toss gently to coat in the butter.

Preparing the Sauce

Add the shredded roasted chicken, grated Parmesan cheese, shredded mozzarella cheese, and ricotta cheese to the skillet. Stir gently until the cheese begins to melt and everything is well combined.

Combining Ingredients

Season with salt and black pepper to taste. Add the chopped fresh basil and stir to combine.

Seasoning

Serve the stuffed tortellini warm, garnished with additional basil and cheese if desired.

Serving

Fresh tortellini (three-cheese stuffed)

Butter

Parmesan cheese, grated

Mozzarella cheese, shredded

Ricotta cheese

Roasted chicken, shredded

Fresh basil, chopped

Salt

Black pepper

Roll the lemons on a countertop to soften them, then cut them in half and juice them to yield about 1 cup of lemon juice.

Juicing the Lemons

In a small saucepan, combine sugar and 1 cup of water. Heat over medium heat, stirring until sugar is completely dissolved. Remove from heat and let it cool.

Making the Simple Syrup

In a large pitcher, combine the freshly squeezed lemon juice, simple syrup, and the remaining 3 cups of cold water. Stir well to combine.

Mixing the Lemonade

Add fresh mint leaves to the pitcher, adjusting the quantity to your taste. Then, add ice cubes to chill the lemonade.

Adding Mint and Ice

Serve the lemonade in glasses with additional mint leaves for garnish, if desired.

Fresh Lemons

Granulated Sugar

Water

Fresh Mint Leaves

Ice Cubes

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

Melt Butter

In a mixing bowl, combine the granulated sugar, brown sugar, and beaten eggs with the melted butter. Stir in the vanilla extract.

Mix Sugars and Eggs

In another bowl, whisk together the flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Combine Mixtures

Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Let the brownies cool in the pan before cutting into squares. Serve warm with a scoop of ice cream, topped with whipped cream and hot fudge.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

cocoa powder

salt

chocolate chips

In a bowl, mix the olive oil, garlic powder, paprika, salt, black pepper, and lemon juice to create a marinade.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or a dish, and pour the marinade over the chicken. Seal or cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the hot grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

Garnish with fresh parsley if desired and serve with your choice of side.

Serve

Chicken breasts

Olive oil

Garlic powder

Paprika

Lemon juice

Fresh parsley (optional)

Cut the chicken breast into strips, about 1 inch wide.

Prepare the Chicken

In one bowl, add the flour mixed with salt, black pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, add the bread crumbs.

Set Up Breading Stations

Dip each chicken strip first into the flour mixture, then into the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

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

Heat the Oil

Carefully add the breaded chicken strips to the hot oil, cooking for 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken Tenders

Remove the chicken tenders and place them on a paper towel-lined plate to drain excess oil. Serve warm with your choice of side.

Drain and Serve

Chicken breast

All-purpose flour

Bread crumbs

Eggs

Vegetable oil

Begin by toasting the slices of bread to your desired level of crispiness.

Toast the Bread

Once toasted, spread 1 tablespoon of peanut butter on one side of each slice of bread.

Spread Peanut Butter

Spread 1 tablespoon of jelly or jam on top of the peanut butter on one of the slices.

Add Jelly or Jam

Place the second slice of bread (with peanut butter) on top of the slice with jelly, peanut butter side down.

Combine the Slices

Spread 1 tablespoon of butter on the outer side of the sandwich.

Butter the Outside

In a pan over medium heat, place the sandwich buttered side down and toast until golden brown. Then, butter the other side and flip to toast until that side is also golden brown.

Toast Again

Remove from the pan, slice in half if desired, and serve warm.

Bread

Peanut Butter

Jelly or Jam

Spread 1 tablespoon of butter on one side of each slice of white bread.

Butter the Bread

Place one slice of bread, buttered side down, in a heated skillet. Add 1 cup of cheddar cheese on top, then place another slice of bread, buttered side up, on top of the cheese.

Assemble the Sandwich

Cook the sandwich on medium heat for about 4-5 minutes or until the bottom is golden brown. Flip the sandwich carefully and cook the other side for an additional 4-5 minutes, until both sides are golden brown and the cheese is melted.

Grill the Sandwich

Remove the grilled cheese from the skillet, cut it in half, and serve with your choice of side.

cheddar cheese

white bread

butter

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and grated carrot. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the vegetable mixture and stir to combine, cooking for another 2 minutes.

Add Garlic and Flour

Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the Old Bay seasoning, salt, and black pepper. Bring the mixture to a simmer, stirring frequently.

Add Broth and Seasonings

Once the soup is simmering, stir in the heavy cream and crab meat. Allow the soup to cook for another 10-15 minutes, letting the flavors meld together.

Add Cream and Crab

If desired, stir in the sherry for added depth of flavor. Adjust seasoning to taste.

Finish with Sherry

Ladle the soup into bowls and serve hot, garnished with additional crab meat or a sprinkle of Old Bay seasoning if desired.

onion, finely chopped

celery, finely chopped

carrot, grated

garlic, minced

flour

vegetable broth

heavy cream

Old Bay seasoning

black pepper

crab meat (preferably blue crab)

sherry (optional)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Prepare the Oven and Pans

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Mix Dry and Wet Ingredients

Gently fold in the chopped pecans until evenly distributed in the batter.

Fold in Pecans

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh mint.

baking powder

pecans, chopped

Chill a martini glass by filling it with ice water while you prepare the cocktail.

Prepare the Glass

In a shaker, add Belvedere Vodka, Kahlua Liqueur, Baileys, chai syrup, and fresh espresso.

Mix the Ingredients

Fill the shaker with ice cubes and shake vigorously for about 15-20 seconds until well chilled.

Three-cheese Stuffed Tortellini