Mixed vegetables stir-fried with soy sauce and served over rice.

Vegetable Stir Fry

Grilled chicken breast with lettuce, tomato, and mayo on a toasted bun.

Grilled Chicken Sandwich

Spinach Artichoke Dip

Mozzarella Sticks

Refreshing cocktail with mint, lime, and rum.

Mojito

Classic margarita served with salt on the rim.

Margarita

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Fettuccine pasta in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Mushrooms stuffed with garlic and cheese.

Stuffed Mushrooms

Chocolate Lava Cake

Creamy cheesecake served with a berry compote.

Cheesecake

Grilled steak served with fries and garlic butter.

Steak Frites

Served with lemon butter sauce and seasonal vegetables.

Grilled Salmon

Crispy wings served with your choice of sauce.

Chicken Wings

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

Iced Drinks

Includes freshly brewed hot coffee, refreshing iced drinks, juices, milk, and rich hot chocolate.

Beverage Selection

Milk

Gluten-Free and Vegetarian-Friendly Options

Includes classic mimosas, white peach bellinis, and wildberry sangria.

Signature Cocktails

Rich Hot Chocolate

Juices

Refreshing Iced Drinks

Freshly Brewed Hot Coffee

Begin by cooking rice according to package instructions. Once done, set aside.

Prepare the Rice

Wash and chop all vegetables: broccoli into florets, bell pepper into slices, carrots into julienne strips, and chop green onions. Set aside.

Prepare the Vegetables

In a small bowl, combine soy sauce, minced garlic, minced ginger, sesame oil, cornstarch, and water. Stir until cornstarch is fully dissolved.

Mix the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the broccoli and stir-fry for 2 minutes.

Stir-Fry the Vegetables

Next, add the bell pepper, carrots, and snap peas. Continue to stir-fry for an additional 3-4 minutes until vegetables are tender but still crisp.

Add Other Vegetables

Pour the prepared sauce over the vegetables. Stir well to coat all the vegetables and cook for another 1-2 minutes until the sauce thickens.

Add the Sauce

Serve the stir-fried vegetables over a bed of cooked rice. Garnish with chopped green onions.

Combine with Rice

Broccoli florets

Bell pepper, sliced

Carrots, julienned

Snap peas

Green onions, chopped

Soy sauce

Garlic, minced

Ginger, minced

Sesame oil

Cornstarch

Water

Cooked rice

In a bowl, mix olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

Preheat the grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.

Grill the Chicken

While the chicken is resting, split the hamburger buns and toast them on the grill for about 1-2 minutes until golden brown.

Prepare the Buns

Wash the tomato and slice it into thin rounds.

Slice the Tomato

Spread 2 tablespoons of mayonnaise on the bottom half of each toasted bun. Place two lettuce leaves on top of the mayonnaise, followed by the grilled chicken breast slices. Top with tomato slices and cap with the other half of the bun. Serve immediately.

Assemble the Sandwich

Chicken breast

Olive oil

Salt

Black pepper

Garlic powder

Hamburger buns

Lettuce leaves

Tomato

Mayonnaise

Preheat your oven to 350°F (175°C) to prepare for baking the dip.

Preheat Oven

In a skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Sauté Spinach

In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Mix until smooth and creamy.

Mix Base Ingredients

Chop the sautéed spinach and add it to the mixing bowl along with the drained artichoke hearts and chopped green onions. Mix well.

Combine Ingredients

Fold in the grated Parmesan cheese and shredded mozzarella cheese until evenly distributed.

Add Cheese

Transfer the mixture into a greased baking dish and spread it out evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes or until the dip is bubbly and lightly golden on top.

Bake

Remove from the oven and let cool for a few minutes before serving.

Cool Slightly

Serve the warm spinach artichoke dip with tortilla chips for dipping.

Serve with Chips

Cream Cheese

Sour Cream

Garlic Powder

Black Pepper

Fresh Spinach

Artichoke Hearts (canned and drained)

Green Onions (chopped)

Parmesan Cheese (grated)

Mozzarella Cheese (shredded)

Tortilla Chips

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, salt, black pepper, garlic powder, and parsley.

Prepare the Coating Station

Dip each mozzarella stick first in flour, ensuring it is completely coated. Next, dip it in the beaten eggs, allowing excess to drip off, then roll it in the breadcrumb mixture, pressing lightly to adhere. Repeat the process for all mozzarella sticks.

Coat the Cheese Sticks

Place the coated mozzarella sticks on a baking sheet and freeze for at least 30 minutes to help the coating adhere during frying.

Freeze the Coated Sticks

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Cook the Garlic

Add canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well to combine and bring to a simmer. Reduce heat and let it simmer for about 15 minutes, stirring occasionally.

Prepare the Sauce

Stir in fresh basil and adjust seasoning with more salt and pepper if needed. Remove from heat and set aside.

Finish the Sauce

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

Heat the Oil

Carefully add the frozen mozzarella sticks to the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes until golden brown, then remove with a slotted spoon and drain on paper towels.

Fry the Cheese Sticks

Serve the hot mozzarella sticks with the marinara sauce for dipping.

Serve

Mozzarella cheese sticks

All-purpose flour

Eggs

Breadcrumbs

Parsley (dried)

Vegetable oil

Canned crushed tomatoes

Garlic (minced)

Dried oregano

Fresh basil (chopped)

Sugar

In a sturdy glass, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently muddle the mint leaves with the sugar to release the oils from the mint without shredding the leaves.

Muddle Mint and Sugar

Pour in the fresh lime juice over the muddled mint and sugar mixture. Stir gently to combine and dissolve the sugar.

Add Lime Juice

Add the white rum to the glass and stir the mixture again to ensure the ingredients are well combined.

Add Rum

Fill the glass with ice cubes, packing them in to keep the drink cold.

Add Ice

Pour the club soda over the ice until the glass is filled. Stir gently to mix the drink without disturbing the mint too much.

Top with Club Soda

Garnish the mojito with lime wedges and mint sprigs on top for an appealing presentation.

Garnish

Fresh mint leaves

Fresh lime juice

Granulated sugar

White rum

Club soda

Ice cubes

Lime wedges

Mint sprigs (for garnish)

Take a lime wedge and run it around the rim of a chilled glass to moisten it.

Prepare the Glass

Dip the rim of the glass into a plate with salt to coat it evenly.

Add Salt to Rim

In a cocktail shaker, combine the tequila, lime juice, and triple sec.

Mix Ingredients

Add ice cubes to the shaker, cover it, and shake vigorously for about 15 seconds until well mixed and chilled.

Shake Well

Using a strainer, pour the mixture into the prepared glass filled with fresh ice or without ice, depending on your preference.

Strain into Glass

Garnish with a lime wedge on the rim of the glass and serve immediately.

Garnish and Serve

Tequila

Lime juice

Triple sec

Lime wedge

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Mix Dry Ingredients

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.

Combine Wet Ingredients

Carefully stir in the boiling water. The batter will be thin, which is normal.

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.

Cool the Cakes

Once the cakes are completely cooled, slice them and serve each slice with a scoop of vanilla ice cream on the side.