Our vegetable soup is available every day. Served by the bowl.

Soup of the Day

Seasoned Fries

Potato Salad

French Fries

Battered Fried Onion Rings

Grilled chicken breast on a bed of spaghetti covered in our famous sauce. Served with combination salad and hot garlic bread.

Chicken Italiano

Two hand breaded fillets served with a combination salad and your choice of potato.

Fried Catfish Fillets

Spaghetti

Smothered with our famous homemade Italian style meat sauce. Served with a large combination salad and hot garlic bread.

Spaghetti and Meatballs

Fried Shrimp, Catfish Fillet, Tilapia and Codfish.

Captain's Platter

Three battered codfish fillets served with seasoned fries and a dish of cole slaw.

Fish n ' Chips

Shrimp Boat

This 11 oz. steak is delicious, wrapped in hickory smoked bacon.

Bacon Wrapped Chopped Steak

12 oz. USDA Choice rib eye cooked to your liking.

Rib Eye Steak

A 6 oz. steak broiled to perfection and garnished with onion rings.

Chopped Steak

Freshly made and extra creamy. A meal in itself!

Cole Slaw

Applesauce or Cottage Cheese

Cottage Cheese

Fruit Gelatin

Fresh lettuce, tomatoes, green pepper and chopped vegetables.

Combination Salad

Tossed Salad

Assorted Fruit Plate

One whole natural grilled or breaded chicken breast diced on a bed of lettuce surrounded by sliced egg and fresh tomatoes. Served with choice of dressing.

Chicken Chef's Salad

Fresh cut lettuce with sliced Danish ham, American cheese, sliced turkey, chopped vegetables, green peppers, tomato, boiled egg and your choice of dressing.

Chef's Salad

Peel and chop the carrots, potatoes, and onion into small, even-sized pieces. Slice the celery and green beans, and dice the tomatoes. Mince the garlic cloves.

Chop the Vegetables

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes.

Heat the Oil

Stir in the garlic, carrots, celery, potatoes, green beans, and tomatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Add Vegetables

Pour in the vegetable broth and add salt, black pepper, dried thyme, and the bay leaf. Stir well to combine all ingredients.

Add Liquids and Seasoning

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 20-25 minutes, or until all vegetables are tender.

Simmer the Soup

Remove the bay leaf from the soup. Stir in the fresh parsley just before serving. Ladle the soup into bowls and enjoy hot.

Serve

Carrots

Celery

Potatoes

Green Beans

Onion

Garlic

Tomatoes

Vegetable Broth

Olive Oil

Salt

Black Pepper

Dried Thyme

Bay Leaf

Fresh Parsley

Thoroughly wash the russet potatoes under cold water to remove any dirt. Cut them into even sticks, about 1/4 inch thick, to ensure they cook evenly.

Wash and Cut Potatoes

Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.

Soak Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Preheat Oil

After soaking, drain the potatoes and pat them dry with paper towels. This step is crucial to avoid oil splatter and to achieve crispy fries.

Dry Potatoes

Carefully add the dried potato sticks to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the fries and transfer them to a plate lined with paper towels.

Fry Potatoes

While the fries are still hot, sprinkle the salt, black pepper, garlic powder, paprika, and dried oregano over them. Toss gently to ensure even coating.

Season Fries

Serve the seasoned fries hot as a side dish or snack. Enjoy!

Russet potatoes

Vegetable oil

Black pepper

Garlic powder

Paprika

Dried oregano

Wash the potatoes and place them in a large pot. Cover with water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Prepare the Potatoes

Once cooked, drain the potatoes and let them cool to room temperature. Once cooled, chop them into bite-sized pieces.

Cool and Chop

While the potatoes are cooling, chop the celery, red onion, and hard-boiled eggs into small pieces.

Prepare the Vegetables

In a large bowl, combine the mayonnaise, mustard, salt, and black pepper. Mix well until smooth.

Mix the Dressing

Add the chopped potatoes, celery, red onion, and hard-boiled eggs to the dressing. Stir gently until everything is coated.

Combine Ingredients

Sprinkle paprika and fresh parsley over the top of the salad for garnish.

Garnish

Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

Chill and Serve

Mayonnaise

Mustard

Red onion

Hard-boiled eggs

Fresh parsley

Wash the Russet potatoes under cold running water to remove any dirt. Peel the potatoes if desired, then cut them into even sticks, approximately 1/4 inch thick to ensure even cooking.

Place the cut potato sticks in a large bowl and cover them with cold water. Let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.

Soak the Potato Sticks

After soaking, drain the water and spread the potato sticks on a clean kitchen towel or paper towels. Pat them dry thoroughly to avoid excess moisture, which can cause the oil to splatter.

Dry the Potatoes

In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature, as this is crucial for cooking the fries properly.

Carefully add a handful of dried potato sticks to the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes, or until the fries turn golden brown and crispy. You may need to do this in batches.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle with salt, black pepper, garlic powder, and paprika to taste.

Drain and Season

If desired, chop fresh parsley and sprinkle it over the fries for an added touch of color and flavor.

Serve the hot French fries immediately, either on their own or with your favorite dipping sauces.

Fresh parsley (optional)

Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and set aside.

Slice the Onions

Place the onion rings in a large bowl and pour the buttermilk over them. Ensure the rings are fully submerged. Let them soak for at least 30 minutes.

Soak in Buttermilk

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Whisk until well combined.

Prepare the Batter

In a deep frying pan, heat the vegetable oil over medium-high heat. You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles, the oil is hot enough.

Remove the onion rings from the buttermilk, allowing excess to drip off. Dip each ring into the batter, coating it evenly.

Coat the Onion Rings

Carefully place the battered onion rings into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until they are golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the fried onion rings from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot.

Drain and Serve

Large onions

Buttermilk

All-purpose flour

Cornstarch

Baking powder

Preheat the grill to medium-high heat. In a small bowl, mix olive oil, Italian seasoning, salt, and black pepper. Brush the mixture over the chicken breasts.

Prepare the Chicken

Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.

Grill the Chicken

In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt to the boiling water. Add the spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

Cook the Spaghetti

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and sugar. Simmer for 15-20 minutes, stirring occasionally.

Make the Sauce

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with Italian dressing and toss to coat.

Prepare the Salad

Preheat the oven to 375°F (190°C). In a small bowl, mix softened butter, minced garlic, and chopped parsley. Slice the French bread in half lengthwise and spread the garlic butter mixture evenly on both halves. Place on a baking sheet and bake for 10-12 minutes until golden.

Make Garlic Bread

Chicken breast

Olive oil

Italian seasoning

Water

Garlic, minced

Crushed tomatoes

Dried basil

Sugar

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Italian dressing

French bread

Butter, softened

Parsley, chopped

In a shallow bowl, whisk together the buttermilk and eggs. In another bowl, combine the flour, cornmeal, cayenne pepper, salt, and black pepper.

Prepare the Breading

Dip each catfish fillet first into the buttermilk mixture, allowing excess to drip off, then coat with the flour-cornmeal mixture. Press gently to ensure the coating adheres well.

Bread the Catfish

In a large skillet or deep fryer, heat oil over medium-high heat until hot (approximately 350°F or 175°C).

Carefully place the breaded catfish fillets into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fillets

Wash and chop the mixed salad greens, slice the cherry tomatoes in half, peel and slice the cucumber, and grate the carrot.

In a large bowl, combine the chopped salad greens, cherry tomatoes, cucumber, and carrot.

Drizzle the olive oil and lemon juice over the salad, then season with salt and black pepper to taste. Toss gently to combine.

Dress the Salad

Peel and cut the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Boil the Potatoes

Once cooked, drain the potatoes and return them to the pot. Add butter and season with salt to taste. Mash or leave them whole, as preferred.

catfish fillets

all-purpose flour

cornmeal

buttermilk

eggs

cayenne pepper

salt

black pepper

oil for frying

mixed salad greens

cherry tomatoes

cucumber

carrot

olive oil

lemon juice

potatoes

butter

In a large pot, bring 4 liters of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add 1 tablespoon of salt to enhance the flavor of the pasta.

Add Salt

Add 400 grams of spaghetti to the boiling water. Cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside. Reserve a cup of the pasta water if needed for the sauce.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.

Sauté Garlic

Pour in 800 grams of canned tomatoes, crushing them slightly with a spoon. Stir to combine with garlic.

Soup Of The Day