Bacon, three onion rings, lettuce, tomato, hot pepper jack cheeese, mayo

Knickerbocker

Fish Tacos

Diced chicken, fresh pears, crisp apples, gorgonzola, and candied pecans tossed in poppyseed dressing

Harvest Salad

Chips pilled high with refried beans, nacho cheese, black olives, tomatoes, sour cream, green onions

Nachos del Turbo

Turkey, bacon, sprouts, guacamole, and creamy artichoke spread between two grilled pitas

Catalina Club

One of a kind! Giant, scratch made mozzarella sticks

Mozzarella Timbers

French Toast Topped with powdered sugar, your choice of breakfast meat

French Toast

Eggs Benedict Split English muffin, two poached eggs, Canadian bacon, hollandaise, hashbrowns

Eggs Benedict

Diced Ham + Eggs Scrambled eggs and diced ham, hashbrowns, toast

Diced Ham + Eggs

Corned Beef Hash Hearty, homemade corned beef hash, two eggs, and toast

Corned Beef Hash

Cinnamon Roll

Cheese Omelet Your choice of cheese and a side of hashbrowns and toast

Cheese Omelet

Chorizo + Eggs Scrambled eggs and chorizo, hashbrowns, toast

Chorizo + Eggs

Bison patty, hot pepper jack cheese, lettuce, tomato, onion, mayo

Bison Burger

Avocado, bacon, cheddar, lettuce, tomato, mayo

A B C Burger

Clam Strips

Chips + Salsa

Chips + Queso

Cakes + Eggs Three large pancakes, two eggs any style, choice of breakfast meat

Cakes + Eggs

Biscuits + Gravy Hot buttermilk biscuits with sausage gravy and hashbrowns

Biscuits + Gravy

Big Sky Omelet Ham, tomatoes, peppers, onions, mushrooms, and cheddar with a side of hashbrowns and toast

Big Sky Omelet

Breakfast Burrito Scrambled eggs, chorizo, tomatoes, green chiles, and olives in a flour tortilla with verde sauce and cheddar on top, side of hashbrowns

Breakfast Burrito

Belgian Waffle Topped with your choice of syrup or strawberries and whipped cream, and your choice of breakfast meat

Belgian Waffle

Place a medium skillet over medium heat. Lay 4 thick-cut bacon strips in a single layer. Cook, turning occasionally, until edges are crisp and the fat is rendered, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain and keep warm.

Cook bacon

If using frozen breaded onion rings: bake or fry according to package instructions until golden and crisp (usually 10–12 minutes in a 425°F / 220°C oven or 3–4 minutes in 350°F oil). If using fresh: slice 1 small onion into rings, dredge in seasoned flour, dip in beaten egg, coat in panko/breadcrumbs, and fry in 1/2 inch vegetable oil at 350°F until golden, about 2–3 minutes per side. Drain on paper towels. You will need three crisp onion rings for the sandwich.

Prepare onion rings

Spread 1 teaspoon softened butter evenly on the cut faces of the bun. Place buttered faces down on a skillet over medium heat or under a broiler and toast until golden, about 1–2 minutes in a skillet or 1 minute under a broiler. Watch closely to avoid burning.

Toast bun

Spread 1 tablespoon mayonnaise on the bottom half (or top, if preferred) of the toasted bun. Lightly season the tomato slices with a pinch of kosher salt and black pepper.

Assemble mayo and seasonings

On the mayonnaise-spread bun half, place the lettuce leaves first (this helps keep the bun from getting soggy). Add the seasoned tomato slices on top of the lettuce. Lay the two slices of hot pepper jack cheese over the tomato. Arrange the four bacon strips on top of the cheese, slightly overlapping. Place the three crispy onion rings on the bacon. Cap with the top half of the toasted bun.

Layer sandwich

Press down gently to compact the sandwich slightly. If desired, secure with a toothpick. Serve immediately while bacon and onion rings are hot and crisp.

Finish and serve

bacon strips (thick-cut)

onion rings (breaded, frozen or homemade)

lettuce (green leaf or romaine, washed and dried)

tomato

hot pepper jack cheese

mayonnaise

burger bun (or sandwich roll)

butter (softened, for toasting bun)

black pepper

kosher salt

Pat fish fillets dry with paper towels and cut into 1- to 1.5-inch wide strips. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp black pepper. Toss fish strips in the marinade to coat evenly. Let sit 10–15 minutes at room temperature (or refrigerate up to 30 minutes).

Marinate fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin drizzle (about 1 tsp) of oil if needed. Add the marinated fish in a single layer without overcrowding; cook 2–3 minutes per side until opaque and just cooked through (internal temperature 145°F / 63°C) and edges are lightly browned. For a crispier finish, cook in two batches and leave fish undisturbed to form a crust. Transfer cooked fish to a plate and gently flake into bite-size pieces.

Cook fish

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, shredded or julienned carrot, and 1/4 cup chopped cilantro.

In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tbsp lime juice, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until smooth. Taste and adjust seasoning or lime/honey balance.

Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit 5–10 minutes to soften slightly and allow flavors to meld.

Warm tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or microwave wrapped in a damp towel for 20–30 seconds.

Assemble tacos: place 1–2 tbsp slaw on each warmed tortilla, add 2–3 pieces (about 2–3 oz) of cooked flaked fish, top with sliced avocado, a drizzle of hot sauce or salsa, and sprinkle with 1/2 tbsp crumbled cotija or feta if using. Squeeze a lime wedge over each taco to finish.

Serve immediately while fish is warm and tortillas are pliable. Leftover components: store fish and slaw separately in airtight containers in the refrigerator for up to 2 days (fish best eaten same day).

firm white fish fillets (cod, halibut, tilapia)

olive oil

lime juice

chili powder

ground cumin

smoked paprika

garlic powder

freshly ground black pepper

green cabbage, thinly sliced

red cabbage, thinly sliced

carrot, julienned or shredded

fresh cilantro, chopped

lime juice (for slaw)

Greek yogurt (or more mayo)

honey or agave

salt

small corn or flour tortillas

avocado, sliced

lime wedges

hot sauce or salsa

crumbled cotija or feta cheese (optional)

If you do not have cooked chicken, heat 1 tablespoon olive oil in a skillet over medium heat. Season two boneless skinless chicken breasts lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. Cool slightly before adding to salad.

Prepare chicken (if not already cooked)

Wash and thoroughly dry the mixed greens. Place 6 cups of greens into a large salad bowl or on individual plates.

Core and dice the pear and apple into roughly 1/2-inch pieces. To prevent browning while assembling, toss fruit immediately with a light squeeze of lemon (optional, not listed) or proceed quickly to plating.

Add the diced chicken to the greens, then scatter the diced pear and diced apple evenly over the top.

Crumble 3 oz gorgonzola evenly over the salad and sprinkle the 3 oz candied pecans last so they remain crunchy.

In a small bowl or jar, combine 1 tablespoon mayonnaise, 3 tablespoons plain Greek yogurt, 2 teaspoons honey, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon poppy seeds, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk vigorously until smooth and slightly thickened, or close the jar and shake until emulsified. Taste and adjust seasoning: add more honey for sweetness, vinegar for brightness, or salt and pepper as needed.

If the dressing is too thick, thin with up to 1–2 teaspoons water or additional olive oil until desired consistency is reached.

Just before serving, drizzle the dressing over the salad (about 3–4 tablespoons for the full salad) and gently toss to combine so fruit and cheese remain distributed. Alternatively serve the dressing on the side.

cooked chicken breast, diced

mixed greens (baby spinach, arugula, and/or spring mix)

ripe pear, cored and diced (Bosc or Anjou)

crisp apple, cored and diced (Honeycrisp or Fuji)

gorgonzola, crumbled

candied pecans

plain Greek yogurt

honey

apple cider vinegar

poppy seeds

Dijon mustard

Preheat the oven to 375°F (190°C). Use a large rimmed baking sheet or an oven-safe platter large enough to hold a single-layer, slightly piled mound of chips.

Preheat oven

Spread 4 cups of tortilla chips in an even single layer across the baking sheet, leaving a small center area bare to add beans and cheese so chips don’t get overly soggy.

Warm the refried beans: place 1.5 cups refried beans in a small saucepan over low heat. Stir in cumin, chili powder, and salt; add 1 tablespoon water if too thick. Heat until steaming and smooth, about 4–6 minutes, stirring occasionally.

Dollop the warmed refried beans over the center area of the chips in 6–8 spoonfuls, gently spreading slightly but leaving some chip coverage so beans don’t overwhelm all chips.

Top the layered chips with the remaining 4 cups chips, creating a second, slightly overlapping layer for a pile effect and better distribution of toppings.

Warm the nacho cheese sauce in a small saucepan or microwave-safe bowl until pourable (about 30–60 seconds in microwave, stirring halfway). If using a thick canned sauce, thin with 1–2 tablespoons milk or water and whisk until smooth.

Evenly drizzle or ladle the warm nacho cheese over the piled chips, focusing on the middle and letting it cascade outward to coat chips throughout. If using shredded cheddar, sprinkle 1 cup shredded cheddar evenly over the top so it melts into the cheese sauce and chips.

Place the baking sheet in the preheated oven and bake until the cheese is bubbling and chips at the center are warmed through, about 6–8 minutes. Watch closely to avoid burning.

Remove the nachos from the oven. Immediately scatter the sliced black olives (1/2 cup) evenly across the hot cheese so they stick, then sprinkle the diced tomatoes (1 cup).

Dot or pipe the sour cream (3/4 cup) over the nachos in small spoonfuls or thin lines. Alternatively, whisk sour cream with the lime juice to make a thin crema and drizzle if you prefer a lighter distribution.

Sprinkle the thinly sliced green onions (1/2 cup) across the top. Add pickled jalapeños (1/4 cup) and chopped cilantro (1/4 cup) if using.

Taste a corner and adjust with a light sprinkle of extra salt if needed and a squeeze of fresh lime over the whole tray for brightness.

Serve hot from the baking sheet or transfer to a large serving platter. Provide extra sour cream, jalapeños, and salsa on the side for guests. Leftovers can be gently reheated in a 300°F (150°C) oven for 6–8 minutes to revive crispness (chips will soften over time).

tortilla chips

refried beans (canned or homemade)

nacho cheese sauce

shredded cheddar (optional for topping)

black olives, sliced

tomatoes, seeded and diced

green onions, thinly sliced (white + green parts)

sour cream

pickled jalapeños (optional)

fresh cilantro, chopped (optional)

fresh lime juice

Drain artichoke hearts well, then place them in a food processor. Add softened cream cheese, mayonnaise, grated Parmesan, minced garlic, lemon zest, salt, and pepper.

Prepare spread

Pulse the mixture until mostly smooth but still slightly textured (about 20–30 seconds). If the mixture is too thick, add up to 1 teaspoon olive oil and pulse once or twice to incorporate. Taste and adjust salt, pepper or lemon zest as desired. Transfer to a small bowl and refrigerate while assembling sandwich if making ahead.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste. Keep covered with plastic wrap pressed to surface if not using immediately to minimize browning.

Preheat a skillet or grill pan over medium heat. Lightly brush both sides of each pita with melted butter or olive oil.

Spread about half of the creamy artichoke spread evenly across the interior of each pita (about 2 tablespoons per pita).

Layer 4 oz (half of the turkey) inside each prepared pita, distributing slices so they lie flat.

Break the cooked bacon strips in half if necessary and place 2 slices inside each pita on top of the turkey.

Spoon half of the mashed avocado (about 1/2 avocado) into each pita and gently spread over the turkey and bacon.

Top with a generous handful of sprouts (about 1/2 cup per pita). Season lightly with a pinch of salt and a grind of black pepper if desired.

Place the filled pitas seam-side down on the preheated skillet or grill pan. Cook 2–3 minutes per side, pressing gently with a spatula, until the pita is golden and warmed through and the fillings meld. If your pan is very hot, reduce to 1–2 minutes per side to avoid burning.

Remove from heat, let rest 1 minute, then slice each pita in half and serve immediately.

pita pockets (6-inch or 7-inch)

sliced roasted turkey

cooked bacon strips

alfalfa or mixed sprouts

ripe avocado

fresh lemon juice

canned or jarred artichoke hearts (drained)

cream cheese, softened

grated Parmesan cheese

minced garlic

lemon zest

olive oil (optional, for smoother texture)

unsalted butter or olive oil (for brushing pitas)

Trim the mozzarella block into 8 rectangular sticks approximately 4–5 inches long, 1–1.25 inches wide, and about 1 inch thick. Pat each piece dry with paper towels. Place the cut pieces on a tray and refrigerate for 15–20 minutes to firm up slightly (this helps prevent melting during breading and frying).

Cut mozzarella into timbers

Fill a shallow bowl with 1 cup cold water and the ice cubes. Briefly dip each chilled mozzarella stick in the ice water for 10–15 seconds and then return to the tray. This step firms the exterior and helps with adhesion of the breading.

Cold soak

In a shallow bowl combine the panko breadcrumbs, seasoned breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, kosher salt and black pepper. Toss to combine. In a second shallow bowl mix the all-purpose flour and cornmeal; spread into an even layer. In a third shallow bowl whisk together the eggs and 3 tablespoons whole milk until homogenous.

Prepare dry mixes

In a small bowl whisk the 0.25 cup cornstarch with 2 tablespoons cold water until smooth. Transfer the slurry to a shallow dish wide enough for the timbers. The slurry acts as an extra binder between flour and egg to reduce cheese leakage.

Cornstarch slurry

Working with one or two timbers at a time, dust each stick lightly in the flour/cornmeal mixture, shaking off excess. Ensure all surfaces are evenly coated — this creates a dry surface for the slurry to adhere to.

First dredge: flour

Dip each floured timber into the cornstarch slurry, coating all sides and letting excess drip off for 3–5 seconds. The thin wet layer helps the egg adhere more uniformly.

Second coat: cornstarch slurry

Transfer the slurry-coated timber to the egg wash, fully submerging and coating. Allow excess egg to drip off for 2–3 seconds.

Third coat: egg

Press the timber firmly into the breadcrumb mixture, coating completely. For an extra-crispy double crust, return coated timbers to the egg wash briefly and then press again into the panko mixture for a second breadcrumb layer. Place finished timbers on a parchment-lined tray. For best results, cover loosely with plastic wrap and freeze on the tray for 20–30 minutes (this further prevents cheese breach during frying). If cooking immediately, refrigerate 10–15 minutes.

Final coat: breadcrumbs

Pour 4–6 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat oil over medium until a small breadcrumb sizzles and browns in about 30–40 seconds.

Heat oil

Working in small batches to avoid crowding, gently lower 2–3 timbers into the hot oil using a spider or slotted spoon. Fry for 1.75–2.5 minutes, turning once, until the exterior is deep golden brown. Monitor carefully—overcooking increases the chance of cheese leakage. Frozen timbers may need an extra 30–45 seconds; reduce heat slightly if browning too quickly.

Fry in batches

Use a slotted spoon to transfer fried timbers to a wire rack set over a sheet pan or to paper towels to drain briefly. Let them rest for 1–2 minutes to firm up (the cheese will be hot). If desired, crisp them in the oil for an additional 15–20 seconds for extra crunch, but watch closely.

Drain and rest

Plate the mozzarella timbers warm with a ramekin of heated marinara sauce and garnish with chopped parsley. Serve immediately so the exterior remains crisp and the interior molten.