Junior sized bowl with choice of protein, grilled veggies and select toppings.

Junior Bowl

Choice of protein, house seasoning, and choice of grilled veggies on a bed of rice. Finished with your choice of black or pinto beans, toppings, dressings and sauces.

Rice Bowl or Salad

Crispy tortilla chips served warm, perfect for dipping in your favorite salsa or guacamole.

Tortilla Chips

Junior sized philly with choice of protein and grilled veggies. Comes with cheese.

Junior Philly

Crispy kettle-cooked chips, perfectly seasoned for a satisfying crunch in every bite.

Kettle Chips

Choice of protein, house seasoning, and choice of grilled veggies on a philly bun, with your choice of toppings, dressings and sauces.

Famous Phillies

Choice of protein, house seasoning, choice of grilled veggies, rice, beans toppings, dressings and sauces.

Nacho

3 chicken strips with the choice of fries or fruit.

Chicken Strips

Indulge in our delightful Marshmallow Bar, featuring fluffy marshmallows coated in rich chocolate and topped with a sprinkle of crunchy nuts.

Marshmallow Bar

Craving bold flavors? Enjoy our new, perfectly seasoned and crispy chicken, available for a limited time only. Try it while it lasts!

Crispy Chicken

5 mini corn dogs and choice of fries or fruit.

Mini Corn Dogs

Burrito

Enjoy a delightful assortment of crispy chips paired with a variety of flavorful dips for the perfect snack experience.

Chips and Dips

A refreshing side salad featuring a mix of crisp greens, juicy tomatoes, and crunchy cucumbers, dressed in a light vinaigrette.

Side Salad

Crispy golden fries, perfectly seasoned for a satisfying crunch in every bite.

Fries

Crispy golden fries smothered in melted cheese and topped with your choice of savory toppings.

Cheese Fries

Junior sized salad with choice of protein, grilled veggies and select toppings.

Junior Salad

Indulge in our classic chocolate chip cookie, featuring a soft and chewy texture packed with rich chocolate chunks.

Chocolate Chip Cookie

Indulge in our rich and creamy Peanut Butter Bar, a delightful treat made with wholesome peanut butter and a hint of sweetness, perfect for satisfying your cravings.

Peanut Butter Bar

Choose your desired protein (chicken, tofu, or ground beef) and season with olive oil, salt, pepper, and garlic powder. Grill or sauté until fully cooked.

Prepare the Protein

Chop bell peppers, zucchini, and red onion. Toss with olive oil, salt, and pepper. Grill or sauté until tender.

Grill the Vegetables

In a bowl, layer the grilled protein, followed by the grilled veggies. Top with avocado, sour cream, shredded cheese, and salsa.

Assemble the Bowl

Chicken Breast

Tofu

Ground Beef

Bell Peppers

Zucchini

Red Onion

Avocado

Sour Cream

Shredded Cheese

Salsa

Olive Oil

Salt

Black Pepper

Garlic Powder

Cook rice according to package instructions and set aside.

Prepare the Rice

Season your choice of protein with house seasoning and grill until fully cooked. Slice into bite-sized pieces.

Grill the Protein

Toss the bell peppers, zucchini, and onion with olive oil, garlic powder, paprika, salt, and pepper. Grill until tender.

Grill the Veggies

In a bowl, layer the rice, grilled protein, and grilled veggies. Add black or pinto beans on top.

Finish with your choice of toppings and sauces, such as chopped cilantro, avocado, sour cream, and hot sauce.

Add Toppings

Cooked Rice

Black Beans

Pinto Beans

Stack the corn tortillas and cut them into wedges or strips, creating triangle shapes.

Prepare the Tortillas

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the tortilla wedges in batches to the hot oil. Fry for about 2-3 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and let them drain on paper towels.

Fry the Chips

While the chips are still warm, sprinkle them with salt and any additional seasonings you desire.

Season the Chips

Enjoy your homemade tortilla chips with salsa, guacamole, or your favorite dip!

Serve

Corn tortillas

Vegetable oil

Optional seasonings (e.g. chili powder, cumin, garlic powder)

In a skillet, heat olive oil over medium heat. Add your choice of protein, season with salt, black pepper, and garlic powder. Cook until fully cooked (about 5-7 minutes for chicken or steak, 3-5 minutes for tofu), stirring occasionally.

Add the sliced bell peppers and onions to the skillet with the protein. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.

Sauté the Vegetables

Slice the hoagie roll open and lay the cooked protein and veggies inside. Top with cheese slices.

Assemble the Sandwich

Place the assembled sandwich under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from the broiler, let cool slightly, then serve hot.

Hoagie roll

Protein (chicken, steak, or tofu)

Bell peppers, sliced

Onion, sliced

Cheese (provolone or cheddar)

Olive oil

Black pepper

Garlic powder

Wash and scrub the Russet potatoes thoroughly. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even slices (about 1/8 inch thick).

Slice the Potatoes

Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch and achieve crispier chips.

Soak the Slices

After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to check the temperature for accuracy.

Carefully add a handful of potato slices to the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes or until the chips are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

While the chips are still hot, sprinkle with sea salt and any additional seasonings you desire. Toss gently to evenly coat the chips.

Allow the chips to cool completely before serving. Enjoy your homemade kettle chips!

Cool and Serve

Russet potatoes

Sea salt

Optional seasonings (e.g., paprika, garlic powder, onion powder)

Season the choice of protein with house seasoning, salt, and black pepper.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned protein and cook until browned and cooked through, about 5-7 minutes for chicken or steak, or 3-5 minutes for tofu. Remove from skillet and set aside.

Cook the Protein

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and mushrooms. Sauté until softened and slightly caramelized, about 5-7 minutes.

Slice the Philly buns open and layer the cooked protein, sautéed vegetables, and any desired toppings and sauces.

Serve immediately while warm and enjoy your Famous Phillies!

Philly buns

Choice of protein (chicken, steak, or tofu)

House seasoning

Bell peppers (sliced)

Onion (sliced)

Mushrooms (sliced)

Toppings (e.g., cheese, lettuce, tomato)

Sauces (e.g., mayo, hot sauce)

In a skillet over medium heat, cook the chosen protein until browned. Add house seasoning and cook for an additional 2-3 minutes until well combined.

In a separate grill pan, add bell peppers and onions. Grill until they are tender and have nice char marks, about 5-7 minutes.

On a large serving platter, spread the tortilla chips evenly. Top with the cooked protein, grilled veggies, rice, and beans.

Layer the Nachos

Sprinkle shredded cheese generously over the top of the nachos.

Add Cheese

Place the platter in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until the cheese is melted.

Remove from the oven and garnish with sour cream, salsa, guacamole, and chopped cilantro. Serve immediately.

Protein (ground beef, chicken, or tofu)

House Seasoning

Grilled Bell Peppers

Grilled Onions

Cooked Beans (black or pinto)

Guacamole

Chopped Fresh Cilantro

Cut the chicken breast into strips and season with salt, black pepper, garlic powder, and paprika.

Prepare the Chicken

In three separate bowls, place flour, beaten egg mixed with milk, and breadcrumbs.

Set Up Breading Station

Dip each chicken strip first in flour, then in the egg mixture, and finally in the breadcrumbs, ensuring they are well coated.

Bread the Chicken

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the breaded chicken strips in the hot oil and cook for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through.

Fry the Chicken Strips

Remove the chicken strips from the oil and place them on paper towels to drain excess oil. Serve with fries or assorted fruit.

Drain and Serve

Chicken breast fillets

All-purpose flour

Milk

Breadcrumbs

Paprika

Fries or assorted fruit

Grease a 9x13 inch baking pan with butter or line it with parchment paper.

Prepare the Pan

In a large saucepan over low heat, melt the butter. Add the marshmallows and stir continuously until completely melted and smooth.

Melt the Marshmallows

Remove the saucepan from heat. Stir in vanilla extract and a pinch of salt. Gradually add the rice cereal, stirring until well coated. If using, fold in chocolate chips.

Mix in Ingredients

Pour the mixture into the prepared baking pan. Use a spatula to spread it evenly and press it down firmly.

Transfer to Pan

Allow the marshmallow bar to cool at room temperature for about 30 minutes. Once cooled, cut into squares and serve.

Cool and Cut

Marshmallows

Rice cereal

Butter

Vanilla extract

Chocolate chips (optional)

In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Chicken

In a shallow dish, mix together flour and cornstarch. Set aside.

Prepare the Coating

In a large heavy-bottomed skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating.

Coat the Chicken

Carefully place the coated chicken in the hot oil, cooking in batches if necessary. Fry for 10-12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).

Fry the Chicken

Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.

chicken thighs (bone-in, skin-on)

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

black pepper

salt

buttermilk

vegetable oil

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk until well mixed.

Prepare the batter

In a separate bowl, whisk together the milk and egg. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Add wet ingredients

Insert wooden skewers into each hot dog, leaving enough stick out for easy handling.

Prepare the hot dogs

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).