Ice Cream

Lava Cake & Ice Cream

Funnel Fries

Chocolate Trilogy

Hand breaded cod & American cheese, topped with lettuce, tomato, onion, and pickle.

Fish Sandwich

Cheesecake

Carrot Cake

Crispy or grilled chicken tossed in buffalo sauce, lettuce, tomatoes, onion, bacon & shredded cheddar.

Buffalo Chicken Wrap

Grilled or crispy chicken, lettuce, tomatoes, onion, bacon, shredded cheddar cheese and ranch.

Chicken Wrap

Bacon Cheddar Burger*

Grilled or crispy chicken, pineapple, teriyaki sauce & Swiss cheese.

Pineapple Sandwich

Topped with guacamole, jalapenos & pepper jack cheese.

Guacamole Burger*

House made mac & cheese, cheddar, and BBQ sauce.

Mac & Cheese Burger*

Mango habanero sauce, pepper jack cheese, and a fried jalapeno.

Mango Burger*

BBQ Sauteed Onion Cheddar Burger*

Hamburger

Beef or chicken, onions, cheddar cheese. Topped with lettuce, tomatoes, sour cream, your choice of dressing or taco sauce.

Taco Salad

Romaine lettuce topped with salmon, Asiago cheese and croutons.

Chicken Caesar Salad

Fresh 8oz. salmon fillet, mixed greens, asiago cheese, tomatoes, black olives & croutons.

Salmon Salad

Jumbo shrimp, mixed greens, shredded asiago, tomatoes, black olives, red onion, croutons.

Jumbo Shrimp Salad

Grilled or crispy chicken, mixed greens, shredded cheddar cheese, tomato, black olives, red onion & croutons.

Chicken Salad

Beef or chicken, mixed greens, peppers, onions, mushrooms & Swiss cheese.

Philly Salad*

Side Salad

Your choice is drowned in lemon, dijon garlic butter, and topped with melted havarti cheese.

Shrimp or Lobster Escargot

In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is completely dissolved and the mixture is well combined.

Mix Ingredients

Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours, or preferably overnight. This allows the flavors to meld and ensures a smoother ice cream texture.

Chill Mixture

Before churning, ensure your ice cream maker’s bowl is frozen according to the manufacturer's instructions.

Prepare Ice Cream Maker

Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.

Churn the Mixture

If desired, add your chosen flavor enhancement (e.g., chocolate syrup or fruit puree) during the last few minutes of churning, allowing it to swirl into the ice cream.

Incorporate Flavor of the Month

Once churning is complete, transfer the ice cream to an airtight container.

Transfer to Container

Cover the container and freeze the ice cream for at least 4 hours, or until it becomes firm.

Freeze Until Firm

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Salt

Flavor of the month (e.g., chocolate syrup, fruit puree)

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.

Melt Chocolate and Butter

In a separate mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is light and fluffy.

Mix Sugar and Eggs

Slowly add the melted chocolate mixture to the egg mixture, stirring constantly to combine. Add the vanilla extract and a pinch of salt, mixing until well incorporated.

Combine Mixtures

Gently fold in the all-purpose flour until just combined. Be careful not to overmix.

Add Flour

Preheat the oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.

Prepare Ramekins

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Let the lava cakes cool for 1 minute before inverting them onto plates. Serve immediately.

Cool and Serve

While the lava cakes are baking, scoop the vanilla ice cream into serving bowls.

Scoop Ice Cream

Drizzle the chocolate syrup over the ice cream, then top with whipped cream and chocolate shavings.

Add Toppings

Serve the warm lava cakes alongside the ice cream for a delicious dessert experience.

Serve

dark chocolate

unsalted butter

granulated sugar

all-purpose flour

eggs

egg yolk

vanilla extract

salt

vanilla ice cream

chocolate syrup

whipped cream

chocolate shavings

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

Mix Dry Ingredients

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

Mix Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth batter. Ensure there are no lumps.

In a deep, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer for accuracy.

Heat the Oil

To create the funnel fries, you can use a funnel or a squeeze bottle. If using a funnel, cover the tip with your finger to hold the batter in.

Prepare the Funnel

Once the oil is hot, release your finger from the funnel tip and allow the batter to flow into the oil in a spiral or crisscross pattern. Fry until golden brown, about 2-3 minutes.

Fry the Batter

Using a slotted spoon, remove the funnel fries from the oil and place them on paper towels to drain any excess oil.

Drain and Cool

Dust the funnel fries with powdered sugar and serve with chocolate sauce and whipped cream on the side for dipping.

Serve the Funnel Fries

All-purpose flour

Baking powder

Milk

Eggs

Vegetable oil

Powdered sugar

Chocolate sauce

Whipped cream

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

Prepare the Oven

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

In another bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

Divide the batter evenly between the prepared cake pans. Bake 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 let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cakes

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form.

Whip Cream

In another bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.

Beat Egg Whites

Fold the melted chocolate into the whipped cream until well combined. Then gently fold in the egg whites until no streaks remain.

Combine Ingredients

Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.

Chill

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat the Cream

Place the semi-sweet chocolate in a heatproof bowl, then pour the hot cream over the chocolate. Let sit for 5 minutes.

Combine with Chocolate

Stir the mixture until the chocolate is completely melted and the ganache is smooth.

Stir Until Smooth

Allow the ganache to cool slightly before pouring over the cooled chocolate cake.

Cool and Use

unsweetened cocoa powder

baking powder

baking soda

buttermilk

vegetable oil

boiling water

heavy cream

egg whites

semi-sweet chocolate

Rinse the cod fillets under cold water and pat dry with paper towels.

Prepare the Cod

In three separate shallow dishes, place the flour in one, whisk together eggs and milk in the second, and combine cornmeal, salt, and pepper in the third.

Set up Breading Station

Dredge each cod fillet in flour, shaking off excess. Dip into the egg mixture, then coat with the cornmeal mixture. Ensure each piece is fully coated.

Bread the Cod

In a large skillet, heat vegetable oil over medium-high heat until it shimmers.

Carefully add the breaded cod fillets to the hot oil. Cook for about 4-5 minutes per side or until golden brown and cooked through.

Fry the Cod

Remove the cooked fillets and place them on a paper towel-lined plate to absorb excess oil.

Drain Excess Oil

Toast the burger buns lightly until golden brown.

Prepare the Buns

On the bottom half of each bun, place a slice of American cheese followed by a piece of fried cod. Top with romaine lettuce, sliced tomato, red onion, and pickles. Add the top half of the bun.

Assemble the Sandwich

cod fillets

cornmeal

milk

black pepper

American cheese slices

burger buns

romaine lettuce

tomato

red onion

pickles

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix 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 crust. Bake in the preheated oven for 8-10 minutes until set. Remove from oven and let cool.

Form the crust

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and mix until well combined.

Prepare the filling

Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.

Add remaining ingredients

Pour the cream cheese filling into the cooled crust, spreading it evenly with a spatula.

Combine filling with crust

Bake the cheesecake in the oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Cool and refrigerate

Before serving, top the cheesecake with fresh fruit and whipped cream if desired.

Add topping (optional)

Carefully remove the cheesecake from the springform pan, slice into wedges, and serve chilled.