Nightly Dinner Specials

Fish and Chips with Coleslaw

Chicken Fried Steak with Mashed Potatoes and Veggie

2 pcs. Chicken with Mashed Potatoes and Green Beans

Made-from-scratch soup

Prime Rib

Weekly Lunch Specials

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Remove chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, toss asparagus and cherry tomatoes in olive oil, salt, and pepper. Grill them for about 5-6 minutes until tender.

Cook the Vegetables

Serve the grilled chicken with the grilled asparagus and cherry tomatoes on the side.

Serve

Chicken Breasts

Olive Oil

Garlic

Fresh Rosemary

Lemon Juice

Salt

Black Pepper

Asparagus

Cherry Tomatoes

In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold beer or sparkling water to form a smooth batter. Dip each fish fillet into the batter, allowing excess to drip off.

Prepare the Fish

Peel and cut the potatoes into fries. Rinse them in cold water and pat dry with paper towels. Heat the oil in a deep fryer or deep pot to 350°F (175°C).

Prepare the Fries

Add the potatoes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Fry the Chips

In the same hot oil, carefully add the batter-coated fish fillets. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well to combine and refrigerate until serving.

Make the Coleslaw

White fish fillets (e.g., cod or haddock)

All-purpose flour

Cornstarch

Baking powder

Black pepper

Cold beer or sparkling water

Potatoes (for fries)

Oil (for frying)

Tenderize the beef round steak with a meat mallet and cut into serving sizes.

Prepare the Steak

In a shallow dish, mix flour, salt, black pepper, and paprika. In another dish, whisk together the buttermilk and eggs.

Make the Breading

Dip each piece of steak into the buttermilk mixture, then dredge in the flour mixture, ensuring it is fully coated.

Bread the Steak

In a large skillet, heat vegetable oil over medium-high heat. Fry each breaded steak for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

Fry the Steak

Peel and chop the potatoes, then boil in salted water until tender. Drain and mash with butter and milk until creamy. Season with salt to taste.

Prepare the Mashed Potatoes

In a small saucepan, cook mixed vegetables in boiling water for 3-5 minutes until tender. Drain and season with salt and pepper.

Plate the chicken fried steak alongside the mashed potatoes and veggies. Enjoy your meal!

beef round steak

all-purpose flour

buttermilk

eggs

salt

black pepper

paprika

vegetable oil

potatoes

butter

milk

mixed vegetables (carrots, peas, corn)

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.

Prepare the Chicken

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Cook the Chicken

While the chicken is baking, peel and chop the potatoes into chunks. Boil them in salted water for about 15-20 minutes until tender. Drain and return to the pot. Add butter, milk, salt, and pepper to taste. Mash until smooth and creamy.

Make the Mashed Potatoes

In a separate pot, bring water to a boil. Add the green beans and cook for 3-5 minutes until bright green and tender-crisp. Drain and season with salt and pepper.

Prepare the Green Beans

Once the chicken is done, let it rest for a few minutes before slicing. Serve the chicken alongside a generous scoop of mashed potatoes and the green beans.

Chicken breasts

Potatoes

Green beans

Butter

Milk

Olive oil

Garlic powder

Onion powder

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes. Add the diced carrots and celery, and continue to sauté for another 5 minutes.

Sauté the Vegetables

Pour in the vegetable broth and add the canned diced tomatoes (with their juice). Stir well to combine.

Add Broth and Tomatoes

Add the bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes.

Season the Soup

Remove the bay leaves, stir in the fresh parsley, and adjust seasoning if necessary. Serve hot.

Finish and Serve

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Vegetable broth

Diced tomatoes (canned)

Bay leaves

Thyme, dried

Fresh parsley, chopped

Preheat your oven to 450°F (232°C). In a small bowl, combine kosher salt, black pepper, garlic powder, and dried rosemary. Rub the olive oil all over the prime rib roast, then generously rub the spice mixture into the meat.

Prepare the Roast

Place the roast on a rack in a roasting pan. Roast in the preheated oven for 20 minutes to create a sear, then reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

Roast the Meat

Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 20 minutes before slicing. Serve with beef broth drizzled over the slices for added flavor.

Rest and Serve

Prime rib roast

Kosher salt

Dried rosemary

Beef broth

Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper. Grill for about 6-7 minutes on each side or until fully cooked. Remove from grill and let it rest for a few minutes before slicing.

In a large bowl, combine mixed greens, cherry tomatoes (halved), and sliced cucumber. Crumble feta cheese on top.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

Slice the grilled chicken and place it on top of the salad. Drizzle the dressing over the salad and serve with a piece of whole wheat pita bread.

Nightly Dinner Specials

Fish And Chips With Coleslaw

Chicken Fried Steak With Mashed Potatoes And Veggie

2 Pcs. Chicken With Mashed Potatoes And Green Beans

Made-from-scratch Soup

Prime Rib

Weekly Lunch Specials