Kids Menu Fall 2025

Tacos Sandwiches Burgers

COLLARD GREENS

Cheddar Poblano Hush

MEXICALI STREET

FRIED PLANTAINS

MEXICALI STREET CORN

MAC ' N ' CHEESE

FRIED

MEXICALI STREET COLE SLAW

COLLARD

MAC ' N '

CHEDDAR POBLANO HUSH PUPPIES

GARLIC CILANTRO FRIES

LOADED NACHOS - tuna

LOADED NACHOS - mahi

LOADED NACHOS - shrimp

LOADED NACHOS - carne asada

LOADED NACHOS - kalua pork

LOADED NACHOS - chicken

SMOKED GOUDA CRAB DIP CRAB BALLS

SOUPS SALADS

MAC 'N' CHEESE

PICKLE ROLLS

If you haven’t already, bake or boil 1 medium sweet potato until very tender (about 25–30 minutes baked at 400°F / 200°C or 15–20 minutes boiled). Let cool slightly and mash until smooth to measure 1 cup.

Prep

In a large bowl combine 1 lb ground turkey, 1 cup mashed sweet potato, 1 cup bread crumbs, 1 whole egg, 1/2 cup finely grated carrot, 1/4 cup finely chopped mild onion, 1 tablespoon apple cider vinegar, 1 teaspoon dried parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with clean hands or a spoon until evenly combined — avoid overworking so the patties stay tender.

Mix patties

Divide mixture into 8 equal portions and gently form into small patties about 2.5–3 inches in diameter and 1/2 inch thick. Press a slight indentation in the center of each patty so they cook evenly.

Form sliders

Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, add 4–5 patties without crowding. Cook 3–4 minutes on the first side until golden, then flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C). Reduce heat if browning too quickly. Transfer cooked patties to a plate and keep warm; repeat with remaining patties, adding a little more oil if needed.

Cook patties

Split 8 mini slider buns. In a small bowl combine 1/2 cup plain Greek yogurt and 2 tablespoons apple butter (or pumpkin butter) to make a slightly sweet spread. Spread a thin layer on both cut sides of each bun. Place a warm turkey-sweet potato patty on the bottom bun, top with shredded cheddar (about 1–2 tablespoons per slider) and a few baby spinach leaves if using, then cap with the top bun. Serve warm.

Assemble sliders

Combine the Greek yogurt and apple butter until smooth. Taste and adjust sweetness—add a little more apple butter if kids prefer sweeter sliders. Use immediately or refrigerate covered up to 2 days.

Keep shredded cheese in the fridge until assembly so it melts slightly from the hot patty but doesn’t go oily.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the apple wedges with 1 tablespoon maple syrup, 1 teaspoon melted butter, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon lemon juice so they’re evenly coated.

Arrange apple wedges in a single layer on the baking sheet and roast for 12–15 minutes, turning once halfway through, until tender and lightly caramelized at the edges. Let cool a few minutes before serving alongside sliders.

Whisk together 1/2 cup plain yogurt, 1 teaspoon honey (or maple syrup), and 1/4 teaspoon ground cinnamon until smooth. Chill briefly if desired. Serve as a dipping sauce for the roasted apple wedges or as a mild dessert for kids.

ground turkey (lean, 93/7)

mashed sweet potato (cooked and cooled)

bread crumbs (plain)

finely grated carrot

finely chopped mild onion (or shallot)

mild apple cider (or apple) vinegar

dried parsley

salt

black pepper (ground)

olive oil (for cooking)

mini slider buns (or soft dinner rolls)

plain Greek yogurt (or mayonnaise)

smooth apple butter (or pumpkin butter)

shredded mild cheddar cheese

baby spinach leaves (optional)

firm apples (such as Gala or Honeycrisp), cored and cut into wedges

pure maple syrup

unsalted butter, melted

ground cinnamon

lemon juice (to prevent browning)

plain yogurt (whole or low-fat)

honey (or maple syrup)

Divide 1 lb ground beef (80/20) into 4 equal portions (about 4 oz each). Gently form each portion into a compact patty about 3/4" thick, handling as little as possible. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Heat a large skillet or cast-iron pan over medium-high heat until hot, add 1 tbs vegetable oil and swirl. Add patties and cook 3–4 minutes per side for medium (adjust 2–3 minutes per side for medium-rare or 5–6 for well done). Remove from pan and let rest 3–4 minutes before assembling burgers.

Form and cook patties

While patties rest, split 4 burger buns and spread butter on cut sides. Return pan to medium heat and toast buns cut-side down 1–2 minutes until golden. Set aside.

Toast buns

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 cup finely chopped yellow onion and cook 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Add 1 lb ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes, draining excess fat if necessary. Stir in 2 tps chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbs tomato paste, 1/2 cup stock, 1 tsp kosher salt and 1/2 tsp black pepper. Simmer gently 4–6 minutes until thickened and saucy. Taste and adjust seasoning.

Cook beef and season

Warm 8 corn tortillas on a dry skillet or directly over a low flame 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Divide the seasoned ground beef among the warmed tortillas (about 2 tacos per 1/2 lb). Top each with shredded lettuce, 2 tbs shredded cheese, diced tomatoes, diced red onion, chopped cilantro and a spoonful of salsa or hot sauce. Serve with lime wedges for squeezing over the tacos.

Assemble tacos

Mix 1/2 cup mayonnaise with 2 tbs mustard to make a quick burger spread. Spread a thin layer on the bottom bun and top with lettuce leaf, tomato slice, pickle slices and red onion rings. Place the rested beef patty on the vegetables and top with a slice of cheddar cheese. Add the top bun and press gently. Serve immediately with any extra condiments.

Prepare sauce and assemble

Combine 1/4 cup mayonnaise, 1 tbs Dijon mustard, 1 tbs olive oil and 1 tsp balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.

Make sandwich dressing

Split 4 ciabatta rolls and spread the dressing on both cut sides. Layer each roll with 2 oz thinly sliced roasted beef, 1/4 cup roasted red peppers, 1 slice provolone (or Swiss) and a handful of arugula. Close sandwiches and heat a pan or sandwich press over medium heat. Lightly brush the outside of each roll with olive oil or spray. Place sandwiches in the pan or press and cook 3–4 minutes per side (or press according to press instructions) until bread is crisp and cheese is melted. Remove, slice in half and serve.

Assemble and press sandwiches

Serve tacos, burgers and sandwiches family‑style. Offer extra lime wedges, salsa, pickles and condiments on the side. Taste and finish with salt and pepper to taste where needed.

ground beef (80/20)

kosher salt

freshly ground black pepper

garlic powder

onion powder

vegetable oil (for pan)

ground beef

olive oil

yellow onion, finely chopped

minced garlic

chili powder

ground cumin

smoked paprika

dried oregano

tomato paste

beef or chicken stock

black pepper

small corn tortillas

shredded iceberg lettuce

shredded cheddar or queso fresco

diced tomatoes

diced red onion

chopped cilantro

lime wedges

salsa or hot sauce

burger buns (soft)

mayonnaise

mustard

tomato slices

red onion rings

dill pickle slices

lettuce leaves

sliced cheddar cheese

butter (for toasting buns)

ciabatta or sandwich rolls

thinly sliced roasted beef or deli roast

provolone or Swiss cheese

arugula

roasted red peppers (jarred), drained

balsamic vinegar

Dijon mustard

olive oil spray

salt and pepper (to taste)

Rinse collard greens thoroughly under cold water, removing any grit. Stack a few leaves, fold or roll them, then slice out the tough central stem and chop the leaves into 1-inch wide ribbons. Repeat until all leaves are prepared.

Clean and chop greens

Peel and dice the onion. Mince the garlic. If using bacon, dice it. If using a ham hock or smoked turkey wing, rinse and set aside.

Prepare aromatics and meats

In a large heavy-bottomed Dutch oven or deep skillet, heat 1 tablespoon oil over medium heat. Add diced bacon and cook until the fat renders and bacon is golden, about 5–7 minutes. Use a slotted spoon to remove bacon pieces to a bowl, leaving the fat in the pan. If not using bacon, heat 1 tablespoon oil and proceed. Add the diced onion to the pan and sauté until translucent, 4–5 minutes. Add minced garlic and sauté 30–45 seconds until fragrant.

Render bacon (if using) and saute aromatics

If using a ham hock or smoked turkey wing, push aromatics to the side, add remaining 1 tablespoon oil if needed, and add the smoked meat to brown for 2–3 minutes per side to deepen flavor. This step is optional but recommended.

Brown smoked meat (if using)

Pour in 1 cup water and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in apple cider vinegar, granulated sugar, smoked paprika (if using), red pepper flakes (if using), kosher salt, and black pepper. Let the mixture come to a simmer for 1 minute.

Deglaze and season

Add the chopped collard greens in batches, letting each batch wilt slightly before adding more so the pot fills gradually. Once all greens are in the pot, pour in the chicken or vegetable broth. Stir to combine. If you reserved cooked bacon, add it back now. Bring to a gentle simmer.

Add greens and liquid

Reduce heat to low, cover partially with a lid (leave a small gap to allow steam to escape), and simmer for 30–45 minutes, stirring occasionally, until the collards are tender and deeply flavored. Taste after 25 minutes and continue until desired tenderness is reached.

Simmer until tender

Remove and discard (or reserve for another use) the ham hock bone if used and shred any meat back into the pot. Stir in lemon juice and taste; adjust salt, pepper, or vinegar to balance bright and savory flavors. If the pot has too much liquid, simmer uncovered a few minutes to reduce to your preferred consistency.

Adjust seasoning and finish

Serve warm as a side dish. Collard greens keep well refrigerated for 3–4 days and often taste better the next day after flavors meld.

fresh collard greens, stems removed and leaves chopped

yellow onion, medium, diced

garlic cloves, minced

fresh or bottled lemon juice

smoked ham hock or smoked turkey wing (optional for vegetarian omit or use smoked paprika)

bacon, thick-cut, diced (optional)

low-sodium chicken broth (or vegetable broth for vegetarian)

water

olive oil or neutral cooking oil

apple cider vinegar

granulated sugar

black pepper, freshly ground

red pepper flakes (optional, for heat)

smoked paprika (if not using smoked meat)

If poblanos are not already roasted: char them directly over a gas flame or under a broiler until skin is blistered all over, turning occasionally (about 8–10 minutes). Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off blistered skin, cut open, remove seeds and veins, and dice into roughly 1/4-inch pieces. Set aside.

Roast and prepare poblanos

Grate sharp cheddar and thinly slice scallions. Chop cilantro if using. Keep cheeses and aromatics ready to add to batter.

Grate cheese and prep aromatics

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, fine sea salt, granulated sugar, smoked paprika, and cayenne pepper (if using). Ensure powders are evenly distributed.

Mix dry ingredients

In a separate bowl, whisk the buttermilk, whole milk, eggs, and melted cooled butter until smooth and combined.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and fold gently until just combined — do not overmix. The batter should be thick but spoonable; if it's too thick, add up to 2 tablespoons more milk. Fold in the diced roasted poblano, grated cheddar (reserve 1/4 cup for topping if desired), sliced scallions, chopped cilantro (optional), and freshly ground black pepper. Taste a small amount of batter (raw batter contains raw egg; optional: pan-cook a teaspoon to test seasoning) and adjust salt if needed.

Make the hushpuppy-style batter

Pour oil into a heavy Dutch oven or deep skillet to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily, browning in about 60–90 seconds.

Heat oil

Using two spoons or a small cookie scoop (about 1.5 tablespoons per hush puppy), drop rounded spoonfuls of batter carefully into the hot oil, working in batches to avoid overcrowding (6–8 at a time depending on pan size). Keep a rimmed baking sheet lined with paper towels ready to drain fried hush puppies.

Portion hush puppies

Fry for 2.5–3.5 minutes, turning once with a slotted spoon or spider so they brown evenly to a deep golden brown. Internal temperature should be hot and centers cooked (about 190°F if measured). If they brown too quickly, lower heat slightly; if they take too long, raise heat a bit.

Fry until golden

Transfer cooked hush puppies to the paper towel-lined sheet to drain briefly. Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while frying remaining batter.

Drain and keep warm

In a small bowl, whisk together the lime crema or sour cream, fresh lime juice, and honey until smooth. Taste and season with a pinch of kosher salt and a dash of smoked paprika or cayenne if you want more heat. Adjust lime or honey to balance acidity and sweetness.

Make lime crema

Transfer Cheddar Poblano Hush to a serving platter. Sprinkle reserved grated cheddar on top while hot so it melts slightly, and finish with an extra pinch of flaky salt and a few chopped scallions or cilantro leaves. Serve immediately with lime crema on the side for dipping.

Finish and serve

all-purpose flour

yellow cornmeal (medium grind)

baking powder

baking soda

fine sea salt

buttermilk

whole milk

large eggs

unsalted butter, melted and cooled

fresh poblano peppers, roasted, peeled, seeded and diced

sharp cheddar cheese, grated

scallions (green onions), thinly sliced

fresh cilantro, chopped (optional)

cayenne pepper

lime crema or sour cream

fresh lime juice

honey (optional, for crema)

vegetable oil (or peanut oil) for frying

Trim excess fat from the chicken thighs and pat dry. In a bowl combine minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, black pepper, orange juice, lime juice and olive oil. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Prepare and marinate chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Sear the marinated thighs 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Cook chicken

In a small saucepan combine white vinegar, water and sugar; bring just to a simmer to dissolve the sugar. Place the sliced red cabbage in a heatproof bowl or jar and pour the hot pickling liquid over it. Let cool to room temperature, then refrigerate until ready to use (at least 10 minutes).

Quick-pickle cabbage

In a mixing bowl combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp kosher salt. Taste and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Kids Menu Fall 2025

Tacos Sandwiches Burgers

Collard Greens

Cheddar Poblano Hush

Mexicali Street

Fried Plantains

Mexicali Street Corn

Mac ' N ' Cheese

Fried

Mexicali Street Cole Slaw

Collard

Mac ' N '

Cheddar Poblano Hush Puppies

Garlic Cilantro Fries

Loaded Nachos - Tuna

Loaded Nachos - Mahi

Loaded Nachos - Shrimp

Loaded Nachos - Carne Asada

Loaded Nachos - Kalua Pork

Loaded Nachos - Chicken

Smoked Gouda Crab Dip Crab Balls

Soups Salads

Mac 'n' Cheese

Pickle Rolls