Craft Beer

House Wine

1/2 lb beef patty with lettuce, tomato, and onion

Cheeseburger

Buffalo sauce, served with blue cheese dressing

Chicken Wings

Spicy chicken wings tossed in buffalo sauce.

Buffalo Wings

Tenderized steak, breaded and fried, served with country-style gravy.

Chicken Fried Steak

Homemade meatloaf served with mashed potatoes and gravy.

Meatloaf

Orange Juice

Coke

Classic Burger

Prawn Cocktail

Fluffy pancakes served with maple syrup and butter.

Pancakes

Eggs, cheese, bacon, salsa, and avocado wrapped in a warm tortilla.

Breakfast Burrito

Margarita

Tiramisu

Mixed greens, grilled chicken, and vinaigrette.

Grilled Chicken Salad

Fried calamari served with marinara sauce.

Calamari

Cheddar cheese melted between two slices of buttered bread.

Grilled Cheese Sandwich

Poached eggs, Canadian bacon, and Hollandaise sauce on an English muffin.

Eggs Benedict

Served with maple syrup and whipped cream.

Belgian Waffle

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Bacon, lettuce, and tomato on toasted bread.

Classic BLT

Avocado Toast

Select 5 local craft beers on tap, ensuring a variety of styles including an IPA, Stout, Pale Ale, Wheat Beer, and Sour Ale.

Choose Your Beers

Pour each selected beer into a pint glass. Make sure to pour at an angle to create a nice head on the beer.

Pour the Beers

If desired, garnish the beers with a lemon wedge on the rim, or add a salt rim to enhance the flavor.

Add Garnishes

Serve pretzel bites on the side for snacking. Place olives in a small dish for guests to enjoy alongside their beers.

Prepare Accompaniments

Local IPA

Stout

Pale Ale

Wheat Beer

Sour Ale

Lemon wedge

Salt rim

Olives

Pretzel bites

Choose either Cabernet Sauvignon, Merlot, or Shiraz based on your preference.

Select the Red Wine

Pour 1 glass of your selected red wine into a wine glass.

Pour the Wine

Serve the wine at room temperature, allowing it to breathe for a few minutes.

Serve

Choose either Chardonnay, Sauvignon Blanc, or Riesling based on your preference.

Select the White Wine

Pour 1 glass of your selected white wine into a chilled wine glass.

Serve the wine chilled, ideally at a temperature of 45-50°F (7-10°C).

Cabernet Sauvignon

Merlot

Shiraz

Chardonnay

Sauvignon Blanc

Riesling

In a bowl, combine the ground beef, salt, and black pepper. Mix gently with your hands until just combined. Form the mixture into one 1/2 lb patty, ensuring it is slightly larger than the burger bun, as it will shrink during cooking.

Form the Patty

Heat a grill or skillet over medium-high heat. Place the beef patty on the grill and cook for about 4-5 minutes on one side. Flip the patty and place a slice of cheddar cheese on top. Cook for an additional 3-4 minutes, or until the cheese is melted and the patty reaches your desired doneness.

Cook the Patty

While the patty is cooking, wash the lettuce leaf and slice the tomato and onion into thin slices. Set aside for assembly.

Prepare the Vegetables

Toast the burger bun lightly on the grill or in a toaster if desired. Start with the bottom half of the bun, place the cooked cheese-topped patty on it, then layer with lettuce, tomato, and onion slices. Add ketchup and mustard to taste, then top with the other half of the bun.

Assemble the Burger

Serve the cheeseburger immediately while it's hot, and enjoy with your favorite side dish.

Ground Beef

Salt

Black Pepper

Cheddar Cheese

Lettuce

Tomato

Onion

Burger Bun

Ketchup

Mustard

Preheat your oven to 425°F (220°C). Rinse the chicken wings under cold water and pat dry with paper towels.

Prepare the Chicken Wings

In a large bowl, combine the chicken wings, salt, black pepper, and baking powder. Toss until the wings are evenly coated.

Season the Wings

Place the seasoned chicken wings in a single layer on a wire rack set on a baking sheet. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake the Wings

Remove the wings from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until they are well coated.

Toss in Buffalo Sauce

In a medium bowl, combine the mayonnaise, sour cream, blue cheese crumbles, lemon juice, garlic powder, salt, and black pepper.

Mix the Dressing Ingredients

Use a whisk or a fork to mix the dressing until smooth and creamy. Adjust the seasoning if necessary.

Blend the Dressing

Cover the blue cheese dressing and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Dressing

Chicken wings

Black pepper

Baking powder

Buffalo sauce

Mayonnaise

Sour cream

Blue cheese crumbles

Lemon juice

Garlic powder

Preheat your oven to 425°F (220°C). This high temperature will help to achieve crispy wings.

Preheat the Oven

In a large bowl, combine the chicken wings with salt, black pepper, and baking powder. Toss until all wings are evenly coated.

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the seasoned chicken wings on the rack in a single layer.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and golden brown.

In a saucepan over medium heat, combine the hot sauce, unsalted butter, garlic powder, cayenne pepper, and white vinegar.

Combine Sauce Ingredients

Stir the mixture until the butter is melted and the sauce is well combined. Remove from heat.

Heat the Sauce

Once the wings are cooked, transfer them to a large bowl and pour the buffalo sauce over them. Toss until the wings are thoroughly coated.

Toss the Wings in Sauce

Serve the buffalo wings hot with celery sticks and blue cheese or ranch dressing on the side.

chicken wings

salt

black pepper

baking powder

hot sauce (e.g., Frank's RedHot)

unsalted butter

garlic powder

cayenne pepper

white vinegar

Using a meat mallet, pound the beef round steak until it is about 1/2 inch thick. This will help make the steak tender.

Tenderize the Steak

In a shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Mix well.

Season the Flour

In another shallow dish, whisk together 2 large eggs and 1 cup of buttermilk until well combined.

Prepare the Egg Wash

Dredge each piece of tenderized steak in the seasoned flour, then dip into the egg wash, and finally coat again in the seasoned flour. Set aside.

Coat the Steak

In a large skillet, heat 1 cup of vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully place the coated steak in the hot oil and fry for about 3-4 minutes on each side, or until golden brown. Remove the steak and drain on paper towels.

Fry the Steak

In the same skillet with the remaining oil (if necessary, add more to maintain about 1/4 cup), add 4 tablespoons of all-purpose flour. Whisk constantly for about 1-2 minutes until the flour is golden.

Create the Roux

Gradually whisk in 2 cups of milk, stirring to avoid lumps. Continue cooking until the gravy thickens, about 3-5 minutes.

Add Milk

Add 1 teaspoon of salt and 1 teaspoon of black pepper to the gravy. Stir to combine and adjust seasoning to taste.

Season the Gravy

Serve the fried steak hot, generously topped with the country-style gravy. Enjoy with mashed potatoes or your favorite side!

Plate the Dish

beef round steak

all-purpose flour

eggs

buttermilk

paprika

vegetable oil

milk

Preheat Oven

In a large bowl, combine the ground beef, breadcrumbs, chopped onion, eggs, milk, Worcestershire sauce, 1/4 cup of ketchup, salt, pepper, and garlic powder. Mix until just combined.

Mix Ingredients

Transfer the mixture to a loaf pan and shape it into a loaf. Spread the remaining 1/4 cup of ketchup on top. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

Shape and Bake

In a large pot, add the peeled and cubed potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Drain and Mash

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly.

Make Roux

Gradually whisk in the beef broth until smooth. Continue to cook until the gravy thickens, about 5-10 minutes. Season with salt and pepper.

Add Broth

Ground beef

Breadcrumbs

Onion, finely chopped

Eggs

Milk

Worcestershire sauce

Potatoes, peeled and cubed

Butter

Beef broth

All-purpose flour

Thoroughly wash the fresh oranges under running water to remove any dirt or pesticides.

Wash the Oranges

Using a sharp knife, cut each orange in half to prepare them for juicing.

Cut the Oranges

Place a half orange onto the juicer and press down firmly to extract the juice. Repeat for all orange halves.

Juice the Oranges

Pour the freshly squeezed orange juice into a measuring cup. If desired, add 1 cup of water to dilute the juice. Adjust the amount of water to taste.

Mix with Water

If you prefer sweeter juice, add 2 tablespoons of sugar to the orange juice mixture and stir until dissolved.