Belvedere vodka, shot of espresso, Kahlua, simple syrup topped with espresso beans

Espresso Meltini

NY Style Cheesecake

Mushroom Spinach & Goat Cheese Chicken

Filet Mignon with Blue Cheese

Firestone Walker IPA

Carver Salad

Kids Quesadilla

Chicken Tenders

Grilled Cheese

slow cooked pork, bbq, pineapple, pickles, slaw, russian dressing, pickled onions & chives

Pulled Pork Tacos

fried chicken tossed in buffalo sauce, slaw, blue cheese crumbles & chives

CeCe's Fried Chicken Tacos

pickled carrots, cucumber & vegan sambal aioli

Fried Artichoke

grilled shrimp tossed in buffalo sauce, slaw, blue cheese crumbles & chives

Buffalo Shrimp

carne asada steak, lettuce, radish, red onions, topped with house-made cilantro vinaigrette, cotija cheese & fresh cilantro

Carne Asada

eight traditional chicken wings with choice of house-made thai sweet chili, buffalo, honey BBQ or garlic parmesan

Melt Wings

cucumber ~ topped with pickled carrots, wasabi

Sashimi Tuna Tacos

sushi-grade tuna seared rare & sliced over a mix

Melt's Sashimi Tuna Appetizer

five house-made mozzarella sticks paired with marinara sauce & creamy herb

Melt Mozzarella Sticks

NEW High Noon Spiked Seltzer

Vanilla Ice Cream, Absolut vanilla vodka, Kahlua liqueur, Not Your Father's Root Beer & topped with whipped cream/cherry

Boozy Root Beer Float

Sycamore Hard Cider (160z Can)

Teremana tequila, fresh lime juice, agave nectar & pineapple juice with a lime & tajin rim

The Melt Margarita

Empress Gin, Blackberry puree, lemon juice, agave nectar garnished with lemon & fresh blackberries

Blackberry Bramble

Mini-Melt's Brunch

Brew a fresh shot of espresso and set aside to cool slightly.

Prepare the Espresso

In a cocktail shaker, combine Belvedere vodka, Kahlua, simple syrup, and the shot of espresso.

Mix the Ingredients

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

Shake and Chill

Strain the mixture into a chilled martini glass.

Strain and Serve

Garnish with espresso beans on top for added presentation.

Garnish

Belvedere vodka

Espresso

Kahlua

Simple syrup

Espresso beans

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 1/2 cup of sugar, and melted butter. Mix well until the crumbs are evenly coated.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and mix until combined.

Make the Cheesecake Filling

Add the sour cream, vanilla extract, eggs, and lemon juice to the cream cheese mixture. Beat on low speed until smooth and fully combined, being careful not to overmix.

Add Remaining Ingredients

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour the Filling

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open to let the cheesecake cool gradually for about 1 hour. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Cool and Chill

Remove the cheesecake from the springform pan, slice, and enjoy! You can top it with fresh fruit or whipped cream if desired.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Lemon juice

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, and dried thyme.

Prepare the Chicken

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook until they are tender, about 5 minutes. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

Sauté the Vegetables

Remove the skillet from the heat and mix in the crumbled goat cheese with the mushroom and spinach mixture. Carefully cut a pocket into each chicken breast and stuff with the mixture.

Stuff the Chicken

Place the stuffed chicken breasts in a baking dish and drizzle with a little more olive oil if desired. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

Bake the Chicken

Once done, remove from the oven and let rest for 5 minutes before slicing. Serve warm with your choice of side dishes.

Boneless, skinless chicken breasts

Fresh spinach

Mushrooms, sliced

Goat cheese, crumbled

Olive oil

Garlic, minced

Salt

Black pepper

Dried thyme

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.

Prepare the Steaks

Season both sides of the steaks generously with salt and black pepper.

Season the Steaks

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare. Adjust time according to desired doneness.

Sear the Steaks

In the last minute of cooking, add the butter to the skillet. Spoon the melted butter over the steaks as they finish cooking.

Add Butter

Remove the skillet from heat. Crumble the blue cheese over the hot steaks and let it melt slightly.

Prepare the Blue Cheese

Transfer the steaks to plates, garnish with fresh parsley, and serve immediately.

Filet Mignon steaks

Butter

Blue cheese

Fresh parsley (for garnish)

Heat 5 gallons of filtered water to 165°F (74°C). Add 8 lbs of pale malt and 1 lb of caramel malt. Maintain temperature for 60 minutes.

Mashing

After mashing, sparge with 170°F (77°C) water to collect 6.5 gallons of wort.

Sparging

Bring the wort to a boil. Add 1 oz of Cascade hops and boil for 60 minutes. Add 1 oz of Centennial hops with 15 minutes left in the boil, and add 0.5 oz of Amarillo hops at flameout.

Boiling

Cool the wort rapidly to 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal and let ferment for 1-2 weeks at 68-72°F (20-22°C).

Fermentation

After fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water. Add this to the beer and bottle.

Bottling

Let the bottles carbonate at room temperature for 1-2 weeks.

Carbonation

Chill and enjoy your homemade Firestone Walker IPA!

Enjoy

Cascade Hops

Centennial Hops

Amarillo Hops

Pale Malt

Caramel Malt

American Ale Yeast

Filtered Water

Corn Sugar

Wash and dry the mixed greens. Halve the cherry tomatoes, peel and slice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Combine the Ingredients

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

Make the Dressing

Pour the dressing over the salad ingredients and toss well to coat.

Toss the Salad

Serve immediately and enjoy your Carver Salad!

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

Gather all the ingredients and prepare any optional fillings like cooked chicken or diced bell peppers.

Prepare Ingredients

In a non-stick skillet, heat the olive oil or butter over medium heat.

Heat the Pan

Place one tortilla in the skillet, sprinkle with 1 cup of shredded cheese, add any optional fillings, and top with another tortilla.

Assemble Quesadilla

Cook for about 2-3 minutes until the bottom tortilla is golden brown. Carefully flip the quesadilla and cook for another 2-3 minutes until the cheese is melted and the other side is golden brown.

Cook the Quesadilla

Remove the quesadilla from the skillet, let it cool for a minute, then slice into wedges. Serve with sour cream and salsa on the side.

Slice and Serve

Flour tortillas

Shredded cheese (cheddar or mozzarella)

Cooked chicken, shredded (optional)

Bell pepper, diced (optional)

Olive oil or butter

Salsa

Cut the chicken breast fillets into strips of about 1 inch wide.

Prepare Chicken

In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.

Set Up Breading Station

Dip each chicken strip first in flour, then in the eggs, and finally in the breadcrumb mixture. Ensure each piece is well-coated.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Once hot, add the chicken tenders and cook for about 4-5 minutes on each side or until golden brown and cooked through.

Cook the Tenders

Remove the chicken tenders from the skillet and place them on a paper towel to drain excess oil. Serve warm with your choice of dipping sauce.

Chicken breast fillets

All-purpose flour

Breadcrumbs

Garlic powder

Paprika

Spread butter evenly on one side of each slice of bread.

Prepare the Bread

Place one slice of bread, butter-side down, in a skillet. Top with cheese slices, then place the second slice of bread on top, butter-side up.

Assemble the Sandwich

Heat the skillet over medium heat and cook until the bottom is golden brown, about 3-4 minutes.

Grill the Sandwich

Carefully flip the sandwich and grill the other side until it is golden brown and the cheese is melted, about another 3-4 minutes.

Flip and Finish

Remove the grilled cheese from the skillet, let it cool slightly, then cut in half and serve hot.

Bread

Cheese

Season the pork shoulder with salt and pepper. Place it in a slow cooker.

Prepare the Pork

Pour the BBQ sauce over the pork and add the pineapple chunks. Cover and cook on low for 8 hours or until the pork is tender and easily shreds.

Add BBQ Sauce and Pineapple

Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker to soak up the juices.

Shred the Pork

In a bowl, mix the coleslaw with Russian dressing until well-coated. Set aside.

Prepare the Slaw

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.