Enjoy a selection of fish fries and chicken wings on Wednesday.

Fish Fry and Wing Wednesday

Indulge in our delicious steaks on Thursday night.

Steak Night

Fish Fry

Taco Special

In a bowl, mix the flour, cornmeal, salt, and black pepper. Dredge the fish fillets in the mixture, ensuring they are well coated.

Prepare the Fish

In a large skillet, heat the oil over medium-high heat until hot (about 350°F).

Heat the Oil

Carefully add the coated fish fillets to the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Preheat the Oven

Place the chicken wings in a large bowl and season with garlic powder. Toss to coat evenly.

Prepare the Wings

Spread the wings in a single layer on a baking sheet. Bake in the preheated oven for 40-45 minutes, turning halfway through, until crispy.

Bake the Wings

In a small saucepan, melt the butter over medium heat. Add the hot sauce and stir to combine.

Make the Sauce

Once the wings are done, remove them from the oven and toss them in the hot sauce mixture.

Toss the Wings

white fish fillets (e.g., cod or tilapia)

all-purpose flour

cornmeal

beer (optional)

salt

black pepper

oil for frying

chicken wings

hot sauce

butter

garlic powder

celery sticks (for serving)

blue cheese dressing (for serving)

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.

Prepare the Steaks

Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, and garlic powder.

Season the Steaks

Preheat a grill or heavy skillet over high heat until it's very hot.

Preheat the Grill or Pan

Place the steaks on the hot grill or pan. Cook for about 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.

Cook the Steaks

In the last minute of cooking, add butter and rosemary to the pan. Spoon the melted butter over the steaks for added flavor.

Add Butter and Rosemary

Remove the steaks from the heat and let them rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Ribeye Steaks

Olive Oil

Salt

Black Pepper

Garlic Powder

Butter

Fresh Rosemary

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into manageable pieces if they are large.

In a large bowl, combine flour, cornmeal, baking powder, salt, black pepper, and paprika. Mix well to combine.

Make the Breading

Dip each fish fillet into the buttermilk, allowing any excess to drip off, then dredge in the flour mixture, coating well. Shake off any excess.

Coat the Fish

In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

Remove the cooked fish from the oil and let them drain on paper towels. Serve immediately with lemon wedges.

Drain and Serve

fresh fish fillets (cod, haddock, or tilapia)

baking powder

paprika

buttermilk

oil (for frying)

lemon wedges (for serving)

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Cook the Beef

Add taco seasoning, chopped onion, and minced garlic to the beef. Stir well and cook for another 5 minutes.

Add Seasoning

Warm the taco shells in the oven or microwave according to the package instructions.

Prepare Tacos

In each taco shell, add a portion of the beef mixture, followed by diced tomato, shredded lettuce, and cheddar cheese.

Assemble Tacos

Top each taco with a dollop of sour cream and a spoonful of salsa. Serve immediately.

Fish Fry And Wing Wednesday

Steak Night

Fish Fry

Taco Special