braised pork shoulder, cilantro, guacamole, diced onion

Carnitas Taco

grilled salmon, maple bourbon glaze, steamed rice, shaved brussels sprout salad, candied walnuts, dried cranberries

Farro Island Salmon

seared ahi tuna steak, rice, coleslaw, thai chili sauce

Ahi Tuna

stir-fry vegetables, sweet thai chili sauce, soba noodles add: chicken 6, shrimp 11, tofu 5

Soba Noodle Bowl

Chicken Pot Pie

pan seared parmesan crusted lake perch, rice, seasonal vegetables, dill mustard

Lake Perch

hand-cut, crushed potato, seasonal vegetables, truffle demi-glace

Petite Filet

grilled chicken breast, caramelized onions, mushrooms, fontina, demi-glace

Roadhouse Chicken

14 oz grilled strip, crushed potatoes, asparagus, shallot butter

NY Strip

chipotle chicken, salsa verde, cotija cheese, pico de gallo, chili creme

Verde Chicken Flatbread

beer cheese, black beans, chili sour cream, braised pulled pork or chicken, duck +7

Rocky Nachos

Bacon Jam Brie

gooey cheesy sauce, cavatappi sauce add 8: braised pork, roasted chicken, andouille sausage

Mac & Cheese

trio of mushrooms, grilled onions, goat cheese, cheese blend, pesto

Mushroom Flatbread

Charred Artichoke

Local Bison, arugula, fontina, pickled onion, garlic aioli

Bison Burger

Shredded pork shoulder, house bbq sauce, house pickles, coleslaw

Pulled Pork

st louis style, house cut fries, coleslaw

XXX Ribs

Poblano Cheddar Biscuits

short rib patty, bacon, caramelized onion, aged cheddar, lettuce, tomato, pickle

Prime Rib Burger

mixed greens, tomato, carrots, pickled onions, sunflower seeds, white balsamic

Rocky River Salad

Roasted Spinach & Artichoke Dip

romaine, carrots, tomatoes, broccoli, red onion, red pepper, croutons, bacon, cheddar, ranch

Kitchen Sink

roasted beets, butternut squash, basil pesto, goat cheese, candied walnuts, arugula, aged balsamic

Flavors of Fall Flatbread

In a slow cooker, combine the pork shoulder, orange juice, lime juice, cumin, oregano, minced garlic, salt, and black pepper. Mix well to coat the pork evenly.

Prepare the Pork

Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the cooker and mix with the juices.

Shred the Pork

In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

To assemble, place a generous portion of the shredded pork on each tortilla, then top with cilantro, guacamole, and diced onion.

Assemble the Tacos

Pork shoulder

Orange juice

Lime juice

Cumin

Oregano

Garlic cloves, minced

Salt

Black pepper

Corn tortillas

Cilantro, chopped

Guacamole

Onion, diced

In a saucepan, combine maple syrup, bourbon, soy sauce, minced garlic, and black pepper. Bring to a simmer over medium heat and reduce by half, about 10 minutes. Set aside.

Prepare the Glaze

In a medium pot, bring water or broth to a boil. Add farro, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess liquid and set aside.

Cook the Farro

Shave the brussels sprouts thinly and toss them in a bowl with a drizzle of olive oil, salt, and pepper. Add in dried cranberries and candied walnuts.

Prepare the Brussels Sprout Salad

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, basting with the maple bourbon glaze during the last few minutes of cooking.

Grill the Salmon

Serve the grilled salmon over a bed of farro, topped with additional maple bourbon glaze. Add the shaved brussels sprout salad on the side.

Plate and Serve

salmon fillets

farro

water or broth

brussels sprouts

candied walnuts

dried cranberries

Cook the rice according to package instructions. Once cooked, set aside and keep warm.

Prepare the Rice

In a bowl, mix the coleslaw mix with mayonnaise, rice vinegar, salt, and pepper. Toss until well combined and set aside.

Prepare the Coleslaw

Pat the ahi tuna steaks dry with paper towels. Season both sides with soy sauce, salt, and pepper.

Season the Tuna

Heat sesame oil in a skillet over high heat. Add the tuna steaks and sear for about 1-2 minutes on each side for medium-rare. Adjust time to your preferred doneness.

Sear the Tuna

Remove the tuna from the skillet, let it rest for a minute, and then slice it against the grain. Serve on a plate with rice, coleslaw, and drizzle with Thai chili sauce. Garnish with sesame seeds and sliced green onions.

Slice and Serve

Ahi tuna steak

Soy sauce

Sesame oil

Rice (white or jasmine)

Coleslaw mix

Mayonnaise

Rice vinegar

Thai chili sauce

Pepper

Sesame seeds

Green onions (sliced)

Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions (usually about 4-5 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Soba Noodles

In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the chicken slices and stir-fry for about 5-7 minutes until cooked through. Remove from the skillet and set aside. In the same skillet, add another tablespoon of oil, then add the shrimp and stir-fry for about 3-4 minutes until pink and cooked. Remove and set aside. Finally, add the cubed tofu and cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.

Prepare the Protein

In the same skillet, add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the mixed stir-fry vegetables and stir-fry for about 5-6 minutes until tender-crisp.

Stir-Fry the Vegetables

Add the cooked soba noodles, chicken, shrimp, and tofu back into the skillet with the vegetables. Pour in the sweet Thai chili sauce and soy sauce, tossing everything together until well combined and heated through.

Combine Ingredients

Remove from heat and transfer to bowls. Garnish with sliced green onions and sesame seeds. Serve hot.

Garnish and Serve

Soba noodles

Chicken breast, sliced

Shrimp, peeled and deveined

Tofu, cubed

Mixed stir-fry vegetables (bell peppers, broccoli, carrots, etc.)

Sweet Thai chili sauce

Cooking oil (e.g., sesame or vegetable oil)

Garlic, minced

Ginger, minced

Green onions, sliced (for garnish)

Sesame seeds (for garnish)

Sprinkle flour over the vegetable mixture and stir to combine. Gradually pour in chicken broth while stirring, and cook until the mixture thickens and bubbles. Add heavy cream, salt, pepper, and thyme, stirring until well combined.

Thicken the Sauce

Add shredded chicken and peas to the skillet. Stir and remove from heat.

Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges and making a few slits on top for steam to escape.

Assemble the Pot Pie

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Bake

chicken breast, cooked and shredded

carrots, diced

peas, frozen

potatoes, diced

onion, chopped

garlic, minced

butter

all-purpose flour

chicken broth

heavy cream

salt

black pepper

thyme, dried

pie crusts (store-bought or homemade)

Cook the rice according to package instructions. Fluff and set aside.

Steam or sauté the seasonal vegetables until tender. Season with salt and pepper to taste.

Prepare the Vegetables

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, salt, and pepper.

Prepare the Lake Perch

Dip each lake perch fillet first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to adhere.

Bread the Fish

Heat olive oil in a large skillet over medium heat. Add the breaded perch fillets and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Pan Sear the Fish

In a small bowl, mix together the chopped dill and Dijon mustard. Adjust seasoning if necessary.

Prepare Dill Mustard Sauce

Plate the rice, top with the sautéed seasonal vegetables, and place the pan-seared lake perch on the side. Drizzle the dill mustard sauce over the fish before serving.

Serve

Lake Perch fillets

Parmesan cheese, grated

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Rice (white or brown)

Seasonal vegetables (e.g., zucchini, bell peppers, carrots)

Fresh dill, chopped

Dijon mustard

Boil the potatoes in salted water until tender. Drain and let cool slightly. Once cool, crush the potatoes gently with a fork, drizzle with olive oil, and season with salt and pepper.

Prepare the Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté until they are tender and slightly caramelized. Season with salt and pepper to taste.

Cook the Vegetables

Season the petite filets with salt, pepper, and fresh herbs. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the filets for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Cook the Petite Filets

In a small saucepan, heat the beef demi-glace over low heat. Stir in truffle oil and warm through, being careful not to boil.

Prepare the Truffle Demi-Glace

On each plate, place a portion of crushed potatoes, arrange the sautéed vegetables beside them, and top with the cooked petite filet. Drizzle the truffle demi-glace over the filet and serve immediately.

Plate the Dish

Petite filet mignon

Potatoes (for crushing)

Mixed seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

Truffle oil

Beef demi-glace

Fresh herbs (e.g., thyme, rosemary)

Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, black pepper, and fresh thyme.

Prepare the Chicken

Grill the chicken breasts for about 6-7 minutes on each side or until they are fully cooked and have nice grill marks. Remove from the grill and let them rest.

Grill the Chicken

In a skillet, heat 1 tablespoon of olive oil over medium heat, add sliced onions, and cook until they are golden brown and caramelized, about 10-15 minutes.

Caramelize the Onions

In the same skillet, add another tablespoon of olive oil and add the sliced mushrooms. Sauté until they are tender and browned, about 5-7 minutes.

Sauté the Mushrooms

Place the grilled chicken on a serving plate, top with caramelized onions, sautéed mushrooms, and a generous slice of fontina cheese. Drizzle with demi-glace.

Assemble the Dish

Serve immediately while hot, and enjoy your Roadhouse Chicken!

Chicken breasts

Onions

Mushrooms

Fontina cheese

Demi-glace

Fresh thyme

Boil the baby potatoes in salted water for about 15-20 minutes, until fork-tender. Drain and crush slightly with a fork.