Our massive juicy burgers are a MUST TRY!

Great Burgers

Show-stopping main course for your holiday dinner.

Garlic Roasted Prime Rib

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Smoked Oyster Stew

A delicious option for your festive feast.

Herb Roasted Duck

There's nothing quite like fresh handmade pasta!

Handmade Pasta

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

Bourbon Pecan Pie

Start your morning off right with one of our delicious pastries!

Great Pastries

We support local farmers by sourcing fresh farm-to-table ingredients!

Farm To Table

In a large mixing bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently without overworking the meat. Divide the mixture into 4 equal portions and shape them into patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them and top each patty with a slice of cheddar cheese. Cook for an additional 3-4 minutes or until the cheese is melted and the burger is cooked to your desired doneness.

Cook the Patties

While the patties are cooking, cut the burger buns in half and toast them lightly on the grill or in a toaster.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers hot with your choice of sides like fries or salad.

Serve

Ground beef (80% lean)

Salt

Black pepper

Garlic powder

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato, sliced

Pickles

Ketchup

Mustard

Preheat your oven to 450°F (232°C). In a bowl, combine minced garlic, olive oil, chopped rosemary, thyme, salt, and black pepper to create a paste. Rub this mixture all over the prime rib roast.

Prepare the Roast

Place the roast in a roasting pan with the fat side up. Roast in the preheated oven for 20 minutes to sear the outside.

Sear the Roast

Reduce the oven temperature to 325°F (163°C) and continue roasting. Use a meat thermometer to check the internal temperature. For medium-rare, remove the roast when it reaches 130°F (54°C). This will take about 1.5 to 2 hours, depending on the size of the roast.

Roast at Lower Temperature

Remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.

Rest the Roast

While the roast is resting, pour off excess fat from the roasting pan. Add beef broth to the pan and scrape up any brown bits. Simmer over medium heat until slightly thickened.

Make the Gravy

Carve the roast into slices and serve with the gravy on top.

Prime rib roast

Garlic cloves

Olive oil

Fresh rosemary

Fresh thyme

Beef broth

Rinse 1 cup of quinoa under cold water. In a pot, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.

Cook the Quinoa

While the quinoa is cooking, chop the black beans, cherry tomatoes, avocado, red onion, and cilantro. Set aside.

Prepare the Vegetables

In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and cilantro.

Mix the Ingredients

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour over the quinoa mixture and toss gently to combine.

Add the Dressing

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Quinoa

Black beans

Cherry tomatoes

Avocado

Red onion

Cilantro

Lime juice

Cumin

In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5-7 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté Vegetables

Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Stir in the smoked oysters and let cook for 5 minutes.

Add Broth and Oysters

Reduce the heat to low and stir in the heavy cream, fresh thyme, black pepper, and salt to taste. Simmer for another 5 minutes, allowing the flavors to meld.

Stir in Cream and Seasonings

Remove from heat and stir in the lemon juice. Ladle the stew into bowls, and garnish with chopped parsley before serving.

Finish with Lemon and Serve

smoked oysters

butter

onion, diced

celery, diced

garlic, minced

chicken or vegetable broth

heavy cream

fresh thyme, chopped

black pepper

salt

lemon juice

fresh parsley, chopped (for garnish)

Preparation

Rinse the duck under cold water and pat dry with paper towels. Rub the duck all over with olive oil, salt, and black pepper.

Season the Duck

In a bowl, mix together rosemary, thyme, minced garlic, lemon zest, and lemon juice. Rub the herb mixture under the skin and inside the cavity of the duck.

Herb Mixture

Stuff the cavity of the duck with quartered onion, chopped carrots, and chopped celery.

Stuff the Duck

Place the duck breast side up on a rack in a roasting pan. Roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C).

Roasting

Remove the duck from the oven and let it rest for 15 minutes before carving.

Resting

Whole duck

Garlic cloves, minced

Lemon, zested and juiced

Onion, quartered

Carrots, chopped

Celery stalks, chopped

On a clean surface, mound the all-purpose flour and create a well in the center. Crack the eggs into the well and add salt and olive oil.

Prepare the Dough

Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well until a rough dough forms.

Bring the dough together with your hands and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

After resting, divide the dough into four pieces. Using a pasta machine or rolling pin, roll each piece to your desired thickness.

Roll out the Dough

Cut the rolled-out dough into your desired shape (fettuccine, tagliatelle, etc.) using a sharp knife or pasta cutter.

Cut the Pasta

Bring a pot of salted water to a boil. Cook the pasta for 2-4 minutes until al dente, then drain and serve with your favorite sauce.

Cook the Pasta

All-purpose flour

Eggs

Bring a large pot of salted water to a boil and add the gluten-free pasta. Cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add in the cherry tomatoes and cook for about 5 minutes until they begin to soften.

Sauté the Garlic and Tomatoes

Add the cooked pasta to the skillet with the garlic and tomatoes. Toss to combine and add the chopped basil, salt, and black pepper. Mix well.

Combine Ingredients

Serve the pasta warm, topped with grated Parmesan cheese.

Gluten-free pasta

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and set aside. Slice the tomato and cucumber into thin slices.

Prepare the Ingredients

On one slice of sourdough bread, spread the mashed avocado evenly. Layer the tomato slices, cucumber slices, and lettuce leaf on top.

Assemble the Sandwich

Crumble the feta cheese over the veggies, then drizzle with olive oil. Season with salt and black pepper to taste.

Add Feta and Season

Top with the second slice of sourdough bread. Press down gently, cut the sandwich in half, and serve immediately.

Finish the Sandwich

Sourdough Bread

Tomato

Lettuce

Cucumber

Feta Cheese

Olive Oil

Black Pepper

Preheat your oven to 350°F (175°C). Roll out pie dough and fit it into a 9-inch pie pan. Crimp the edges and place in the refrigerator to chill while you prepare the filling.

Prepare the Crust

In a large mixing bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, eggs, vanilla extract, bourbon, and a pinch of salt. Mix well until all ingredients are fully incorporated.

Mix the Filling

Pour the filling into the chilled pie crust, spreading it evenly.

Assemble the Pie

Bake the pie in the preheated oven for about 50 to 60 minutes or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.

Bake the Pie

Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with whipped cream.

Cool and Serve

Pecans, chopped

Brown sugar

Corn syrup

Unsalted butter, melted

Vanilla extract

Bourbon

In a large bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/4 inch thick. Use it to line your pastry molds or cut out shapes for pastries.

Roll Out the Dough

Fill the pastry with your favorite filling (such as fruit, chocolate, or cream). Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

Fill and Bake

Let the pastries cool for a few minutes before serving. Enjoy your delicious homemade pastries!

Unsalted butter

Sugar

Ice water

Wash the cherry tomatoes and cucumber thoroughly. Halve the cherry tomatoes and slice the cucumber into thin rounds.

In a large bowl, combine the halved cherry tomatoes, sliced cucumber, and fresh basil leaves.

Mix the Salad

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, sea salt, and freshly ground black pepper. Pour the dressing over the salad and toss gently to coat.