hickory smoked prime rib, Cajun spice, crispy onions, creamy horseradish, chipotle au jus

Blackened Prime Rib

Cinnamon Roll

two eggs, bacon or sausage, tots and sourdough or wheat toast

Basic Breakfast

$12 oz ribeye, two eggs, sourdough or wheat toast

Steak & Eggs

steak or chorizo, smothered green chili, cheese, lime crema, scrambled eggs, tots and diced tomatoes

Breakfast Burrito

deep fried chicken or steak, topped with siracha chorizo gravy, cotija, chives, two eggs, tots and sourdough or wheat toast

Chicken Fried Chicken

two crispy flour tortillas, black beans, chorizo, ranchero sauce, cheese sauce, two sunny side up eggs, cotija, with diced jalapenos and tomatoes

Huevos Rancheros

Biscuits & Gravy

with strawberries, blueberries, apples, pears and pepitas granola

Yogurt Bowl

with sourdough bread, powdered sugar, bacon or sausage and tots

French Toast

layers of chocolate house-made crepes with whipped cream, smothered chocolate ganache, and strawberry drizzle

Crepe Cake

Gluten Free Reese’s Peanut Butter Pie

nutella, chocolate chips, marshmallows and graham crackers

Smores Skillet

topped with vanilla ice cream and Jameson cream sauce

Chocolate Chip & Blueberry Bread Pudding

with whipped cream and fresh strawberries

Tres Leches Cake

fried cinnamon roll bites, tossed in cinnamon sugar, dollop of vanilla ice cream, and drizzle of Jameson cream sauce

Cinnamon Roll Bites

graham cracker crust, strawberry compote, blueberries, homemade whipped cream

Cheesecake Jar

with toasted coconut, craisins, pecans, with vanilla icing and vanilla ice cream

Carrot Cake

fried chicken breast, hot honey sauce, pickles, slaw, brioche bun

Hank's Hot Honey

hoagie roll, chipotle aioli, lettuce, tomato, cheddar, crispy onions

Blackened Chicken

sliced pork tenderloin, garlic spinach, provolone, chipotle aioli, chipotle au jus

Roasted Pork Dip

sliced tender ribeye, peppers, onions, American cheese

Beef Philly

sourdough, smoked pork belly, garlic aioli, arugula, tomato, avocado

PBAT

Maine lobster, creamed corn, butter, cotija, chili powder, sliced jalapeños

Elote Lobster Roll

Preheat the Oven

In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, oregano, thyme, and cumin until well combined.

Prepare the Cajun Spice Rub

Rub the spice mixture generously all over the prime rib roast, ensuring it is evenly coated.

Season the Prime Rib

Place the seasoned prime rib on a rack in a roasting pan. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare).

Roast the Prime Rib

In a saucepan, combine beef broth, chipotle peppers, and soy sauce. Bring to a simmer over medium heat.

Combine Ingredients

In a small bowl, mix cornstarch with water to create a slurry. Gradually add this to the simmering broth, stirring constantly until the sauce thickens. Adjust seasoning as needed.

Thicken the Sauce

Once the prime rib is done, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute. Slice the roast into thick pieces.

Rest and Slice the Roast

Serve slices of prime rib topped with crispy onions and creamy horseradish sauce on the side. Drizzle with chipotle au jus.

Plate the Dish

Prime Rib Roast

Paprika

Cayenne Pepper

Garlic Powder

Onion Powder

Black Pepper

Salt

Dried Oregano

Dried Thyme

Ground Cumin

Crispy Onions

Creamy Horseradish Sauce

Beef Broth

Chipotle Peppers in Adobo Sauce

Soy Sauce

Cornstarch

Water

In a small bowl, combine warm milk and sugar, sprinkle yeast over the top, and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large bowl, mix the flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until a dough forms.

Make Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.

First Rise

In a medium bowl, mix brown sugar and ground cinnamon. Melt the cup of butter and set aside.

Prepare Filling

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16x24 inches).

Roll Out Dough

Spread the melted butter over the rolled-out dough, then evenly sprinkle the cinnamon-sugar mixture on top.

Add Filling

Starting from the long edge, roll the dough tightly into a log. Cut into 12-15 equal pieces.

Cut Rolls

Place the rolls in a greased 9x13 inch baking dish, cover, and let rise for another 30-45 minutes.

Second Rise

Preheat Oven

Bake the rolls for 25-30 minutes or until golden brown.

Bake Rolls

In a mixing bowl, beat together cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.

Make Icing

Once the rolls are cool, spread the cream cheese icing over the top before serving.

Ice Rolls

all-purpose flour

granulated sugar

active dry yeast

whole milk

unsalted butter

eggs

salt

brown sugar

ground cinnamon

cream cheese

vanilla extract

powdered sugar

In a non-stick skillet, crack 2 eggs and cook them over medium heat until the whites are set and yolks are cooked to your liking (sunny-side up, over-easy, etc.). This should take about 3-5 minutes. Season with salt and pepper to taste.

Prepare the Eggs

In the same skillet, add 4 slices of bacon and cook over medium heat. Fry until crispy, turning occasionally. This should take about 6-8 minutes. Once cooked, transfer to a paper towel-lined plate to drain excess grease.

Cook the Bacon

In a separate pot or skillet, heat oil over medium-high heat. Add 1 cup of tater tots and fry until golden brown and crispy, about 5-7 minutes, turning occasionally. Once done, remove from heat and drain on paper towels.

Prepare the Tater Tots

While the eggs and bacon are cooking, toast 2 slices of sourdough bread in a toaster or on a skillet until golden brown. This should take about 2-4 minutes.

Toast the Bread

Eggs

Bacon

Tater Tots

Sourdough Bread

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking for even cooking.

Prepare the Ribeye

Rub the ribeye with salt and black pepper on both sides.

Season the Steak

Heat a skillet or grill over medium-high heat. Add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

Cook the Steak

Once cooked, remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Rest the Steak

In a separate pan, melt 1 tablespoon of butter over medium heat.

Crack the eggs into the pan and cook them sunny-side up or to your preference. Season with salt and black pepper.

Cook the Eggs

While the eggs are cooking, toast the sourdough or wheat bread slices until golden brown.

Slice the rested ribeye steak and arrange it on a plate alongside the eggs and toast. Serve immediately.

Ribeye steak

Sourdough or wheat toast

Black pepper

Butter

In a skillet over medium heat, cook the steak or chorizo until browned and cooked through, about 5-7 minutes. If using steak, ensure it is thinly sliced.

Cook the Steak or Chorizo

While the protein is cooking, bake the frozen tater tots according to package instructions until crispy, usually around 20-25 minutes.

Bake the Tater Tots

In a small bowl, combine the sour cream and lime juice. Mix well and set aside.

Mix the Lime Crema

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into a non-stick skillet over medium heat and scramble until just set, about 3-5 minutes.

Scramble the Eggs

Lay out the flour tortillas. On each tortilla, layer the cooked protein, scrambled eggs, crispy tater tots, diced tomatoes, green chili, and cheese. Drizzle with lime crema.

Assemble the Breakfast Burritos

Fold in the sides of the tortilla and roll tightly from the bottom up. Serve immediately with extra lime crema on the side, if desired.

Wrap and Serve

Steak or Chorizo

Diced Tomatoes

Green Chili

Cheese (Cheddar or Monterey Jack)

Sour Cream

Lime Juice

Frozen Tater Tots

Flour Tortillas

In a large bowl, combine the buttermilk, salt, and black pepper. Add the chicken thighs and marinate in the refrigerator for at least 30 minutes.

Prepare Chicken

In a shallow dish, combine the all-purpose flour and cornstarch. In another bowl, beat the eggs.

Breading Station

Remove the chicken from the marinade. Dredge each piece in the flour-cornstarch mixture, dip in the beaten eggs, and then coat again in the flour mixture.

Coat Chicken

Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken pieces in batches for about 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Fry Chicken

In a separate pan, cook the chorizo over medium heat until browned and cooked through. Drain excess fat.

Cook Chorizo

In the same pan, add the flour to the chorizo and cook for 1-2 minutes until it turns golden brown.

Make Roux

Slowly whisk in the milk, stirring constantly to prevent lumps. Add the siracha sauce, salt, and black pepper. Cook until thickened, about 5 minutes.

Add Milk and Season

Fry the eggs to your liking (sunny-side up or over-easy) in a skillet. Prepare tater tots according to package instructions until crispy.

Cook Eggs and Tots

On a plate, place the fried chicken, top with siracha chorizo gravy, sprinkle with cotija cheese and chives. Serve alongside the fried eggs, tater tots, and toast.

Assemble the Dish

Boneless, skinless chicken thighs

All-purpose flour

Buttermilk

Vegetable oil

Chorizo sausage

Milk

Siracha sauce

Cotija cheese

Chives, chopped

Tater tots

In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and diced jalapeño, sauté for another 1-2 minutes.

Sauté Vegetables

Stir in the diced tomatoes and season with salt and pepper. Cook for 5-7 minutes until the mixture thickens slightly. Remove from heat and stir in chopped cilantro.

Add Tomatoes

In a separate pan, cook the chorizo over medium-high heat until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

Add black beans to the cooked chorizo and heat through, about 2-3 minutes. Set aside.

Combine Beans

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.

Gradually whisk in milk and cook until thickened, about 3-4 minutes. Remove from heat and stir in grated cheddar cheese until melted and smooth.