Corn Dinner Roll

Pumpkin Pie

Includes dressing, mashed potatoes & gravy

Roasted Turkey

Sauteed Squash

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Crisp romaine lettuce tossed in Caesar dressing with croutons.

Caesar Salad

Juicy beef patty topped with American cheese, lettuce, and tomato.

Classic Cheeseburger

A dozen wings tossed in your choice of sauce.

Pappy's Famous Wings

Slow-cooked pulled pork topped with our house BBQ sauce.

BBQ Pulled Pork Sandwich

Creamy cheesecake with a graham cracker crust.

Cheesecake

Battered fish served with fries and tartar sauce.

Fish and Chips

Spicy chicken wings served with blue cheese dressing.

Buffalo Wings

Breaded mozzarella cheese served with marinara sauce.

Mozzarella Sticks

Marinated grilled chicken breast with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Margarita

Mojito

Chocolate Cake

Pasta with seasonal vegetables in a light sauce.

Pasta Primavera

Juicy beef patty with cheese, lettuce, and tomato.

Cheeseburger

Onion Rings

Specials for every day of the week. Lunch, Dinner, Drinks and Our Famous Pappy Hour! These will be changing often so be sure to check back.

Weekly Specials

Quinoa, cucumbers, tomatoes, red onion, olives, feta cheese, and a lemon vinaigrette.

Greek Quinoa Salad

Garlic Bread

Our full bar offers great selection of tap beer, bottled beer, custom cocktails, wine, and speciality beverages.

See Our Drinks

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, and salt.

Mix Dry Ingredients

In a separate bowl, mix the warm milk, melted butter, and egg until well blended.

Combine Wet Ingredients

Add the yeast mixture and wet ingredients to the dry ingredients. Mix until a soft dough forms. If needed, add a little more flour to prevent stickiness.

Form the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a roll and place them on a greased baking sheet.

Shape the Rolls

Cover the rolls with a cloth and allow them to rise for another 30 minutes.

Second Rise

Preheat Oven

Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown.

Bake the Rolls

While the rolls are baking, melt the remaining butter and mix it with honey.

Prepare Topping

Once the rolls are done baking, brush them with the honey butter mixture immediately after removing from the oven.

Finish the Rolls

Cornmeal

All-purpose flour

Active dry yeast

Sugar

Salt

Warm water

Milk

Butter

Honey

In a large bowl, mix together the flour and salt. Add the diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Make the Dough

Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. You may not need all the water.

Add Ice Water

Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the rolled-out dough to the pie pan and trim the edges.

Roll Out the Dough

Preheat the oven to 425°F (220°C). Line the pie crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5-7 minutes until lightly golden. Allow to cool.

Pre-bake the Crust

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until well combined.

Mix Filling Ingredients

Stir in the evaporated milk, eggs, and vanilla extract into the pumpkin mixture until smooth and well blended.

Add Milk and Eggs

Pour the pumpkin filling into the pre-baked pie crust, spreading it evenly.

Fill the Crust

Reduce the oven temperature to 350°F (175°C) and bake the pie for 45-50 minutes, or until a knife inserted in the center comes out clean.

Bake the Pie

Allow the pie to cool on a wire rack for at least 2 hours before serving. Serve with whipped cream if desired.

Cool and Serve

Unsalted butter, chilled and diced

Ice water

Canned pumpkin puree

Granulated sugar

Brown sugar

Ground cinnamon

Ground ginger

Ground nutmeg

Evaporated milk

Large eggs

Vanilla extract

Preheat your oven to 325°F (165°C). Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.

Prepare the Turkey

Rub the entire turkey with olive oil. Season generously with salt, black pepper, garlic powder, onion powder, fresh rosemary, and thyme, both inside and out. Squeeze the lemon juice over the turkey and place the lemon halves inside the cavity.

Season the Turkey

Place the turkey breast side up on a rack in a roasting pan. Roast for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with its own juices.

Roast the Turkey

Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Rest the Turkey

In a skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5-7 minutes.

Prepare the Vegetables

In a large bowl, combine the bread cubes, sautéed onion and celery, sage, salt, and black pepper. Pour the chicken broth over the mixture and stir until well combined.

Combine Ingredients

Transfer the dressing mixture to a greased baking dish and cover with foil. Bake in the oven alongside the turkey for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden brown.

Bake the Dressing

In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

In a saucepan, add the turkey drippings and bring to a simmer over medium heat.

Prepare the Gravy Base

In a separate bowl, whisk together the flour with a cup of chicken broth until smooth. Gradually add the mixture to the simmering drippings, stirring constantly until thickened. Season with salt and black pepper to taste.

Thicken the Gravy

Whole turkey

Olive oil

Black pepper

Garlic powder

Onion powder

Fresh rosemary

Fresh thyme

Lemon

Bread cubes

Onion, chopped

Celery, chopped

Chicken broth

Sage, dried

Potatoes, peeled and cubed

Turkey drippings

Wash the yellow squash and zucchini thoroughly. Trim the ends and slice them into thin rounds, about 1/4 inch thick.

Measure out the dried cranberries, crumbled feta cheese, olive oil, minced garlic, salt, black pepper, and chopped parsley.

Measure Other Ingredients

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.

Sauté the Garlic

Add the sliced yellow squash and zucchini to the skillet. Stir to combine and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Add the Squash and Zucchini

Sprinkle the salt and black pepper over the sautéed vegetables, and stir well to combine.

Season the Mixture

Fold in the dried cranberries and crumbled feta cheese, cooking for an additional 2-3 minutes until the cheese has warmed through.

Add Cranberries and Feta

Remove the skillet from heat. Sprinkle chopped fresh parsley on top for garnish. Serve warm as a delicious side dish.

Garnish and Serve

Yellow squash

Zucchini

Dried cranberries

Feta cheese, crumbled

Garlic, minced

Fresh parsley, chopped

Preheat your oven to 425°F (220°C) to ensure it's hot enough to bake the cakes properly.

Preheat the Oven

In a medium microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

Add the granulated sugar to the melted chocolate mixture and whisk until well combined.

Mix in Sugar

Incorporate the large eggs and egg yolks, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Add Eggs and Vanilla

Gently fold in the all-purpose flour and a pinch of salt, being careful not to overmix the batter.

Fold in Flour and Salt

Grease four 6-ounce ramekins with butter and lightly dust with flour, tapping out any excess.

Prepare Ramekins

Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center should still be soft.

Bake

Let the cakes cool for 1 minute after removing from the oven. Run a knife around the edges and invert onto plates. Serve immediately with a scoop of vanilla ice cream.

dark chocolate

unsalted butter

granulated sugar

large eggs

egg yolks

all-purpose flour

vanilla extract

salt

vanilla ice cream

Cut the bread slices into bite-sized cubes.

Cut the Bread

In a bowl, combine the bread cubes with olive oil and garlic powder. Toss until evenly coated.

Toss with Olive Oil

Preheat your oven to 375°F (190°C). Spread the coated bread cubes on a baking sheet and bake for 10-12 minutes or until golden brown and crispy.

Bake the Croutons

Mince the Garlic

In a bowl, whisk together the minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and lemon juice.

Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.

Add Olive Oil

Season the dressing with salt and black pepper to taste.

Season

Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.