che Peppe

FIRST AVE

UGLETHORPE ST

Uptown Restaurant

Pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Pina Colada

Cheesecake

Chicken Alfredo

Bruschetta

Refreshing cocktail made with rum, mint, and lime.

Mojito

Fried Calamari

Rich chocolate cake topped with a creamy chocolate frosting.

Chocolate Cake

Tequila, lime juice, and triple sec served on the rocks.

Margarita

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Juicy beef patty with cheddar cheese, lettuce, tomato, and special sauce.

Cheeseburger

Crispy wings tossed in our spicy buffalo sauce. Served with blue cheese dressing.

Buffalo Wings

House made meatballs with marinara sauce and Parmesan cheese.

Minnie’s Meatballs

1 Salmon patty, two (6 oz.) sides, and roll

Salmon Patty Plate

4 Sides

Salmon Patty

3 Sides

Meat with (2) Sides + Bread

Meat with (3) Sides + Bread

Wash the fresh jalapeño peppers thoroughly under cold water. Remove the stems and cut them in half lengthwise. If you prefer a milder sauce, remove the seeds and membranes.

Prepare the Peppers

Peel the garlic cloves and set them aside. You can use whole cloves or chop them for a more intense flavor.

Prepare the Garlic

In a medium saucepan, combine the jalapeño peppers, garlic cloves, white vinegar, and salt. If you're using optional ingredients like lime juice, sugar, cumin, and black pepper, add them now.

Combine Ingredients

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the peppers are tender.

Simmer the Sauce

Remove the saucepan from heat and let it cool slightly. Using a blender or an immersion blender, blend the mixture until smooth. If the sauce is too thick, you can add a little water or additional vinegar to reach your desired consistency.

Blend the Sauce

Pour the blended hot sauce into sterilized bottles or jars. Allow it to cool completely before sealing. Store in the refrigerator for up to 2 months.

Store the Hot Sauce

Fresh Jalapeño Peppers

Garlic Cloves

White Vinegar

Salt

Lime Juice

Sugar

Cumin

Black Pepper

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

Preheat Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the whole milk, eggs, and melted unsalted butter until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts. Sprinkle this topping mixture evenly over the batter in the baking dish.

Add Topping

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Base

If desired, sprinkle powdered sugar over the top and serve with fresh berries on the side.

Garnish

All-purpose flour

Granulated sugar

Baking powder

Whole milk

Eggs

Unsalted butter

Brown sugar

Ground cinnamon

Chopped walnuts

Vanilla extract

Powdered sugar

Fresh berries

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

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth. Add in the lemon zest and mix until combined.

Prepare Cream Cheese Filling

Gently fold in the fresh blueberries into the cream cheese mixture.

Fold in Blueberries

Spread half of the base batter into the prepared baking dish evenly.

Layer the Base

Spoon the cream cheese blueberry filling on top of the base and spread it out evenly.

Add Cream Cheese Filling

Spread the remaining batter over the cream cheese filling, covering it completely.

Top with Remaining Batter

In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the top of the batter.

Prepare Topping

Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow to cool in the baking dish for at least 15 minutes before cutting into squares and serving.

Cool and Serve

Unsalted butter, melted

Fresh blueberries

Lemon zest

Cream cheese, softened

Cinnamon

Chopped pecans

In a bowl, combine chopped cherry tomatoes, minced garlic, and chopped fresh basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Mix well and set aside to marinate.

Prepare the Tomato Bruschetta

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from skillet and let rest.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1 minute. Add the heavy cream and bring to a simmer. Stir in cooked pasta and spinach, mixing until spinach is wilted. Grate in parmesan cheese and mix well.

Prepare the Pasta

Slice the cooked chicken and place it on top of the pasta. Serve immediately with extra parmesan cheese if desired.

Combine and Serve

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add vanilla extract and a pinch of sea salt.

Make the Chocolate Ganache

Pour the ganache into a serving dish or individual cups. Refrigerate for at least 2 hours before serving. Enjoy your rich and creamy chocolate dessert.

Chill and Serve

Olive Oil

Garlic

Cherry Tomatoes

Fresh Basil

Balsamic Vinegar

Pasta

Chicken Breast

Heavy Cream

Parmesan Cheese

Spinach

Dark Chocolate

Vanilla Extract

Sea Salt

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Spaghetti

Before draining the pasta, reserve about 1 cup of the pasta cooking water. This will be used to adjust the sauce consistency later.

Reserve Pasta Water

Once cooked, drain the spaghetti and set aside, keeping it warm.

Drain the Pasta

In a bowl, whisk together the egg yolks, heavy cream, grated Parmesan cheese, and black pepper until smooth. Set aside.

Mix Egg Yolks and Cream

In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Remove from heat and let cool slightly.

Cook Pancetta

Add the warm spaghetti to the skillet with the cooked pancetta. Toss to combine thoroughly.

Combine Pasta and Pancetta

Quickly pour the egg yolk mixture over the pasta while tossing to coat. The residual heat from the pasta will help cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Sauce Mixture

Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Garnish and Serve

Spaghetti

Egg yolks

Heavy cream

Parmesan cheese

Black pepper

Pancetta

Fresh parsley

Peel the fresh pineapple and cut it into chunks, measuring out 1 cup.

Prepare the Ingredients

Get a blender ready for mixing your Pina Colada.

Gather Equipment

In the blender, combine the fresh pineapple chunks, coconut cream, white rum, and ice cubes.

Blend the Ingredients

Blend the mixture on high speed until smooth and creamy, about 30 seconds.

Blend Until Smooth

Pour the blended mixture into a chilled glass.

Prepare the Glass

Add a wedge of pineapple and a maraschino cherry on top for garnish.

Fresh Pineapple

Coconut Cream

White Rum

Ice Cubes

Pineapple Wedge

Maraschino Cherry

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Mix Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Form Crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.

Bake Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Mix Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

Add Sugar and Sour Cream

Mix in the vanilla extract and all-purpose flour until smooth.

Add Vanilla and Flour

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Incorporate Eggs

Pour the cheesecake filling into the cooled crust, spreading it evenly.

Pour Filling

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake Cheesecake

Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

Cool and Refrigerate

Graham cracker crumbs

Sour cream

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Prepare the Fettuccine

Season both sides of the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing into strips.

In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring well, and bring to a gentle simmer. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Prepare the Alfredo Sauce

Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated in the sauce. If the sauce is too thick, you can add a splash of pasta water to thin it out.

Che Peppe

First Ave

Uglethorpe St