Sweet Corn, Black Beans, Pico De Gallo, Avocado, Crumbled Tortilla Chips, Chipotle Ranch Dressing

Southwest Chicken

Tomato, Hard Boiled Egg, Bacon, Onion, Avocado, Blue Cheese, Ranch Dressing

Chicken Cobb

Caesar

Lettuce, cherry tomatoes, red onions, red wine dressing

House

Tomato Basil Soup

CHICKEN NOODLE SOUP

Chicken Wings

Hot honey fried chicken or mini cheeseburgers, spicy mayo, pickles

Sliders

Bang Bang Shrimp

Giant Pretzel

Pico De Gallo, Black Beans, Jalapeño, Guacamole, Sour Cream

Nachos

Topped with white truffle oil, parmesan cheese, parsley

PARMESAN TRUFFLE FRIES

Brussel Sprouts

Crispy Chicken Tenders

Loaded with Cheddar Cheese, Bacon Bits, Sour Cream, Green Onions

Loaded Tater Tots

Mozzarella Sticks

Beef Chili Cup

Fried Pickles

Grilled steak, two eggs any style, choice of breakfast potatoes and toast

Steak & Eggs

Country fried chicken, waffle, maple syrup, fresh fruit

Fried Chicken & Waffles

Cajun Shrimp Omelette

Breakfast potatoes, tomatoes, bell peppers, onion, jalapeno, beans, spicy chorizo, cheddar cheese

Mexican Omelette

Bacon, Ham, Bell Peppers, Tomato, Onion, Mushroom, Cheddar Cheese, Breakfast Potato

Combo Omelette

Bell Peppers, Onions, Tomatoes, Mushrooms, Cheddar Cheese, Breakfast Potatoes, Toast

Veggie Omelette

Pat the chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, ground cumin and smoked paprika. Rub the olive oil over both sides of the chicken, then evenly season both sides with the spice mix.

Prepare and season chicken

Heat a large skillet over medium-high heat. When hot, add 1 tsp oil (or use the oiled chicken directly) and place the breasts in the pan. Cook 4-6 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Cook chicken

While the chicken rests, arrange mixed salad greens on a large platter or divide among 4 plates (about 1.5 cups per serving). Scatter the sweet corn and black beans evenly across the greens.

Prepare salad base

Spoon the pico de gallo over the salad (about 3 tbsp per serving). Halve and pit the avocado, slice or cube it and distribute across the salads. Crush the tortilla chips lightly by hand or in a bag and sprinkle crumbled chips over the top to add crunch.

Add pico, avocado and chips

Top each salad with sliced warm chicken. Drizzle the chipotle ranch dressing over the salads (or serve on the side). Serve immediately so the tortilla chips stay crisp.

Finish and serve

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt) and buttermilk until smooth.

Add the finely chopped chipotle in adobo, lime juice, minced garlic, chopped cilantro and honey. Whisk to combine, then season with salt and black pepper to taste.

If the dressing is too thick, thin with additional buttermilk 1 tsp at a time until desired consistency is reached. Chill at least 10 minutes to let flavors meld; stirring again before serving.

boneless skinless chicken breasts

kosher salt

freshly ground black pepper

ground cumin

smoked paprika

olive oil

mixed salad greens (or romaine + baby spinach)

sweet corn (fresh cut off cob or thawed frozen)

black beans (cooked, rinsed and drained)

pico de gallo

avocado

tortilla chips (plain or restaurant-style)

mayonnaise

sour cream or Greek yogurt

buttermilk

chipotle in adobo (finely chopped)

lime juice (fresh)

garlic (minced)

fresh cilantro (finely chopped)

honey

salt

black pepper

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Cook and crisp bacon

If using raw chicken breasts: season lightly with salt and pepper. Sear in a skillet with 1 tbs olive oil over medium-high heat 3–4 minutes per side until golden, then reduce heat and cook until internal temperature reaches 74°C (165°F), about 6–8 more minutes depending on thickness. Let rest 5 minutes, then slice or dice. If using rotisserie chicken, remove skin and shred or dice into 2 cups.

Poach or use pre-cooked chicken (if needed)

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over high heat. Once boiling, cover, remove from heat, and let sit 10–12 minutes. Drain and transfer to an ice bath 5 minutes. Peel and quarter each egg.

Make hard-boiled eggs (if not already prepared)

Rinse and dry the romaine or mixed greens. Chop or tear into bite-sized pieces and place in a large shallow serving bowl or on a platter.

Core and dice the tomatoes into 1/2-inch pieces. Scatter evenly in a row or section on top of the greens.

Peel and thinly slice the red onion into half-moons. If the onion is sharp, rinse slices briefly under cold water and drain to mellow flavor. Arrange a row or small piles of onion on the salad.

Halve the avocado, remove the pit, peel, and slice or dice. Toss slices lightly with a squeeze of lemon or a pinch of salt to prevent browning, then place in a row on the salad.

On top of the bed of greens, arrange the prepared components in rows or sections: tomatoes, sliced chicken, hard-boiled egg quarters, crumbled bacon, avocado, crumbled blue cheese, and red onion. This classic Cobb layout keeps ingredients distinct and makes an attractive presentation.

Season lightly with kosher salt and freshly ground black pepper, keeping in mind that bacon and blue cheese are salty—season sparingly.

If you prefer the greens lightly dressed before serving, drizzle 1 tbs extra-virgin olive oil over the greens and toss gently first; otherwise, skip this step.

Either drizzle the ranch dressing over the assembled salad (about 3–4 tbs per serving) or serve the ranch on the side for guests to add themselves. If serving family-style, pass the dressing at the table.

Gently toss portions on individual plates or serve as composed wedges/rows on a platter. Garnish with any extra blue cheese crumbles or a grind of black pepper.

Serve immediately so the bacon stays crisp and avocado remains fresh.

Romaine lettuce (or mixed greens)

Tomato (medium)

Red onion

Avocado (ripe)

Cooked chicken breast (rotisserie or grilled), sliced or diced

Hard-boiled eggs, peeled and quartered

Bacon

Blue cheese, crumbled

Ranch dressing

Extra-virgin olive oil (optional, for tossing)

Freshly ground black pepper

Kosher salt

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, anchovy paste, Worcestershire sauce, and minced garlic until smooth.

Combine base ingredients

Slowly whisk in the olive oil until the dressing is glossy and slightly thickened. Add the lemon juice, salt, and black pepper. Taste and adjust: add more lemon for brightness, more anchovy or Worcestershire for umami, or a pinch more salt if necessary.

Emulsify and season

Stir in 3 tablespoons of freshly grated Parmesan into the dressing. If time allows, chill the dressing in the refrigerator for 15–30 minutes to let flavors meld.

Finish with Parmesan

Place the torn Romaine lettuce into a large salad bowl. Pat or spin dry so leaves are mostly dry—dressing clings best to dry leaves.

Prepare lettuce

Add about half of the dressing to the bowl and toss the lettuce gently to coat. Add more dressing as needed to lightly coat leaves—you may not need all the dressing, depending on preference. Toss with tongs or salad servers to ensure even coverage.

Dress the salad

Sprinkle 1 cup of croutons over the dressed lettuce and add 3 tablespoons of grated Parmesan. Toss gently once more to distribute croutons and cheese.

Add croutons and Parmesan

Divide the salad among plates or serve family-style. Top each portion with additional shaved Parmesan (about 2 tablespoons total) and a final grind of black pepper. If using grilled chicken, arrange sliced chicken on top of each portion.

Plate and garnish

Romaine lettuce, washed and torn

Parmesan cheese, freshly grated

Croutons (homemade or store-bought)

Mayonnaise

Greek yogurt (or extra mayonnaise for richer dressing)

Extra-virgin olive oil

Fresh lemon juice

Dijon mustard

Worcestershire sauce

Anchovy paste

Garlic, finely minced

Extra shaved Parmesan

Grilled chicken breast, sliced

If not already done, rinse lettuce thoroughly in cold water, spin or pat dry, and tear into bite-sized pieces. Place the dried lettuce in a large mixing bowl.

Trim cherry tomatoes and cut each in half. Thinly slice the red onion into half-moons; if raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add tomatoes and onion to the bowl with lettuce.

Prepare tomatoes and onion

Just before serving, add croutons or cucumber if using, then sprinkle the salad with 1/4 tsp salt and 1/4 tsp black pepper. Toss lightly to combine after dressing is added.

Season salad

In a small bowl or jar, add 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tsp minced garlic, and 1 tbsp finely minced shallot.

Combine base

While whisking constantly (or with the jar lid on, shake vigorously), slowly drizzle in 6 tbs extra-virgin olive oil until the dressing emulsifies and thickens slightly. If too thick, whisk in up to 1 tbsp cold water to loosen. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, then taste and adjust acidity or sweetness as needed (add up to 1 more tsp vinegar or 1/2 tsp honey).

Emulsify

Let the vinaigrette sit for 5 minutes at room temperature to allow flavors to meld. If prepared ahead, refrigerate up to 3 days and bring to room temperature and re-whisk before using.

Rest

Just before serving, drizzle about 3 to 4 tablespoons of the vinaigrette over the salad (start with less; you can always add more). Toss gently but thoroughly to coat all leaves and vegetables. Taste and add additional dressing, salt, or pepper if required.

mixed lettuce leaves (romaine, butter/crisp leaf, and/or red leaf), washed and torn

cherry tomatoes, halved

red onion, thinly sliced into half-moons

optional: cucumber, thinly sliced

optional: croutons

extra-virgin olive oil

red wine vinegar

honey or maple syrup

garlic, minced (about 1 small clove)

shallot, very finely minced (or substitute extra red onion)

cold water (to adjust consistency)

Chop the fresh tomatoes if using fresh (remove cores). Finely chop the onion, grate the carrot, and mince the garlic. Wash and roughly chop basil leaves; reserve 1/4 cup chiffonade for garnish.

Prepare vegetables

In a large heavy-bottomed pot, heat olive oil and butter over medium heat until shimmering and butter is melted. Add the chopped onion and a pinch of salt; sauté for 6–8 minutes until soft and translucent but not browned. Add grated carrot and cook 2–3 minutes more. Stir in minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the chopped fresh tomatoes (or the canned crushed tomatoes) and stir to combine.

Add tomato components

Pour in the vegetable broth, add dried oregano, sugar (if using), 1 tsp of salt, and 1/2 tsp black pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes to let flavors meld and tomatoes break down.

Simmer

Stir in the chopped fresh basil and continue to simmer 2–3 minutes.

Add basil

Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and uniform. Alternatively, carefully transfer the soup in batches to a blender and puree; return to pot. Be cautious with hot liquids.

Blend until smooth

Taste and adjust salt and pepper as needed (total salt roughly 1.5 tsp). If the soup tastes too acidic, add the optional additional 1 tsp sugar and stir to dissolve.

Adjust seasoning

Over low heat, stir in the heavy cream and softened cream cheese (if using) until fully incorporated and the soup is warm but not boiling. This adds richness and a smooth mouthfeel. Heat for 2–3 minutes while stirring.

Finish with cream

Ladle the soup into bowls. Drizzle each serving with a little extra-virgin olive oil, sprinkle chiffonade basil and grated Parmesan (if using), and top with croutons or toasted bread. Serve hot.

ripe tomatoes, chopped (or canned crushed tomatoes)

vegetable broth (or chicken broth)

tomato paste

yellow onion, finely chopped

carrot, peeled and grated

garlic cloves, minced

fresh basil leaves, chopped

unsalted butter

sugar (optional, to balance acidity)

black pepper, freshly ground

dried oregano

heavy cream or half-and-half

cream cheese (softened, optional for extra silkiness)

fresh basil leaves, chiffonade

croutons or toasted bread

grated Parmesan (optional)

Place chicken thighs in a large pot and add chicken stock, water, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat (do not boil hard) and cook until internal temperature reaches 165°F (about 12–15 minutes for thighs). Remove chicken to a plate and let rest.

Poach the chicken

Once cool enough to handle, shred the chicken into bite-sized pieces with two forks. Reserve any juices collected on the plate and return a splash (1–2 tablespoons) to the pot for flavor if desired.

While chicken is poaching, heat butter or oil in a large skillet or the same pot over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to brown at edges, about 6–8 minutes.

Add minced garlic and ground cumin (if using) and cook 30–45 seconds until fragrant.

Transfer the softened vegetables to the pot with the simmering broth. Stir to combine and simmer uncovered for 8–10 minutes until vegetables are tender and flavors meld.

Bring the soup back to a gentle simmer and add the egg noodles. Cook according to package directions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.

Cook noodles

When noodles are nearly done, add the shredded chicken back to the pot to warm through, about 2 minutes.

Turn off the heat. Stir in chopped cilantro and lime juice. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.

Ladle soup into bowls and serve with lime wedges on the side so diners can add extra brightness. Garnish with additional cilantro if desired.