6oz patty on a brioche bun with provolone, chimichurri, tomato, lettuce, charred red pepper and mayonnaise.

Chimichurri Burger

Crispy Cape Hake whiting filet, French remoulade, red cabbage slaw, and a fire roasted lemon and a brioche bun.

Max Fish-O-Filet

Rich flavors of smoked cheddar & parmesan cheese topped with brown butter bread crumbs.

Mac & Cheese

Beef & Pork Local Hot Dog / smoked cheddar cheese sauce / Roseda Farms Angus Beef chili.

Chili Cheese Dog

Three Part House Potato Roll / Two Bravehart Angus Beef Patties / Smoked Cheddar / Tomato/ Max Sauce / Pickles / Lettuce (*Max Sauce is NOT GF*)

Large Maxx Burger

Beef & Pork Local Hot Dog / House-Made Sauerkraut / Grainy Mustard / Diced Onions.

Frederick Dog

Brioche Bun / Ovoka Farms Wagyu / Truffled Horseradish / Blue Cheese / Pickles / Tomato/ Crispy Onions *Not GF* / Lettuce

Wagyu Burger

Mixed Greens / Chopped BBQ Chicken Breast / Charred Corn / Cherry Tomatoes / Shredded Cheddar Cheese / Hard Boiled Egg / Potato Bread Croutons / House-made Ranch Dressing

BBQ Chicken Salad

In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until finely chopped but still slightly chunky. Set aside.

Make the Chimichurri Sauce

Divide the ground beef into three 6oz portions and shape them into patties. Season both sides with salt and pepper.

Prepare the Beef Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of provolone cheese on each patty to melt.

Cook the Patties

Toast the brioche buns on the grill or in a toaster. Slice the tomato and char the red pepper over an open flame or in a skillet until blistered.

Prepare the Buns and Vegetables

Spread mayonnaise on the bottom half of each toasted bun. Place the lettuce leaf, cooked patty with melted cheese, tomato slices, charred red pepper, and a generous drizzle of chimichurri sauce on top. Cover with the other half of the bun.

Assemble the Burgers

Ground beef (80/20)

Brioche buns

Provolone cheese slices

Tomato

Lettuce leaves

Charred red pepper

Mayonnaise

In a bowl, combine shredded red cabbage with a pinch of salt and set aside to soften while you prepare the other ingredients.

Prepare the Slaw

In a mixing bowl, combine mayonnaise, Dijon mustard, chopped capers, fresh parsley, minced garlic, and lemon juice. Mix well and season with salt and black pepper to taste. Refrigerate until ready to use.

Make the Remoulade

In a large skillet, heat oil over medium-high heat. Season the Cape Hake filets with salt and pepper. Once the oil is hot, carefully add the filets and cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the pan and let drain on paper towels.

Cook the Fish

While the fish is cooking, place the whole lemon directly on an open flame or grill until charred and softened, about 5 minutes. Remove and let cool slightly before slicing.

Fire Roasted Lemon

Toast the brioche buns lightly. Spread a generous amount of remoulade on the bottom half of each bun. Add a crispy Cape Hake filet on top, followed by a scoop of the red cabbage slaw. Top with the other half of the bun and serve with the fire roasted lemon slices on the side.

Assemble the Sandwich

Cape Hake whiting filet

Red cabbage

Lemon

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, continuing to stir until the mixture thickens and begins to bubble. Reduce heat to low, then stir in the smoked cheddar and parmesan cheese until melted and smooth. Season with salt, pepper, and garlic powder.

Make the Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir until well combined. Transfer to a greased baking dish.

Combine Pasta and Sauce

In a small skillet, melt the remaining 2 tablespoons of butter and add the bread crumbs. Stir until the bread crumbs are golden brown and coated in butter.

Prepare the Topping

Sprinkle the toasted bread crumbs over the macaroni and cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden and crispy.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your rich and creamy mac & cheese!

Serve

elbow macaroni

smoked cheddar cheese, shredded

parmesan cheese, grated

milk

butter

all-purpose flour

salt

black pepper

garlic powder

bread crumbs

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Continue to whisk until the sauce thickens, about 3-5 minutes. Stir in the smoked cheddar cheese, garlic powder, onion powder, salt, and black pepper until the cheese is melted and the sauce is smooth.

Prepare the Cheese Sauce

In a separate pot, heat the Roseda Farms Angus Beef chili over medium heat until warmed through. Stir occasionally.

Heat the Chili

Grill or boil the beef & pork hot dogs according to your preference until heated through.

Cook the Hot Dogs

Place each hot dog in a bun. Top generously with the heated chili and then drizzle with the smoked cheddar cheese sauce. Garnish with chopped green onions if desired.

Assemble the Chili Cheese Dogs

Serve immediately while hot and enjoy your delicious chili cheese dogs!

Beef & pork hot dogs

Roseda Farms Angus Beef chili

Smoked cheddar cheese

Milk

Butter

All-purpose flour

Garlic powder

Onion powder

Salt

Black pepper

Hot dog buns

Chopped green onions

Preheat a grill or skillet over medium-high heat. Season the Bravehart Angus beef patties with salt and pepper. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Prepare the Patties

In the last minute of cooking the patties, place a slice of smoked cheddar on each patty and cover with a lid to help the cheese melt.

Melt the Cheese

While the patties are cooking, cut the house potato rolls in half and toast them lightly on the grill or in a toaster.

Toast the Rolls

Spread Max Sauce on the bottom half of each toasted roll. Place the first patty with melted cheese on top, followed by a slice of tomato, pickles, and lettuce. Add the second patty with melted cheese on top, then cover with the top half of the roll.

Assemble the Burger

Cut the burger in half if desired and serve immediately with your favorite sides.

House Potato Rolls

Bravehart Angus Beef Patties

Smoked Cheddar Cheese

Max Sauce

Pickles

Lettuce

In a large pot, bring water to a boil. Add the beef and pork hot dogs to the boiling water and cook for about 5-7 minutes until heated through.

Prepare the Hot Dogs

While the hot dogs are cooking, lightly toast the hot dog buns on a skillet or in a toaster until golden brown.

Toast the Buns

Once the hot dogs are cooked, place each hot dog into a toasted bun. Top with a generous spoonful of house-made sauerkraut, a drizzle of grainy mustard, and a sprinkle of diced onions.

Assemble the Frederick Dog

Serve the Frederick Dogs immediately while hot. Enjoy with your favorite side dishes!

Beef hot dogs

Pork hot dogs

House-made sauerkraut

Grainy mustard

Diced onions

Preheat a grill or skillet over medium-high heat. Season the Wagyu patties with salt and pepper. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Wagyu Patties

While the patties are cooking, slice the brioche buns in half and toast them lightly on the grill or in a toaster until golden brown.

Prepare the Brioche Buns

Spread truffled horseradish sauce on the bottom half of each toasted brioche bun. Place the cooked Wagyu patty on each bun, followed by crumbled blue cheese, pickles, tomato slices, crispy onions, and lettuce leaves. Top with the other half of the bun.

Serve the Wagyu burger immediately with your choice of sides.

Wagyu beef patties

Truffled horseradish sauce

Blue cheese, crumbled

Pickles, sliced

Tomato, sliced

Crispy onions

In a large salad bowl, add the mixed greens as the base.

Prepare the Salad Base

Top the mixed greens with the chopped BBQ chicken, charred corn, halved cherry tomatoes, and shredded cheddar cheese.

Add Chicken and Vegetables

Place the sliced hard-boiled eggs on top of the salad and sprinkle the potato bread croutons over everything.

Add Eggs and Croutons

Drizzle house-made ranch dressing over the salad to taste. Toss gently to combine, or serve with dressing on the side.