Shaved ribeye with aerated cheddar, provolone, and peppers, served on a hoagie roll.

Cheesesteak

A delightful combination of crispy fried chicken served on a fluffy waffle, drizzled with maple syrup.

Chicken & Waffles

Juicy steak cooked to your liking, served with eggs any style and breakfast potatoes.

Steak & Eggs

Creamy pimento cheese served with crispy hoe cakes and pickle chips.

Pimento Cheese with Hoe Cakes

10 oz Butlers Tenderloin steak with green peppercorn demi-glace and French fries.

Steak Frites

Crispy fried chicken thigh topped with pepper jack cheese, pickles, and ranch dressing.

Nashville Chicken Sandwich

Crispy shrimp with lettuce, tomato, and spicy aioli on a hoagie roll.

Shrimp Po' Boy

Beer-battered cod served with Old Bay fries and gribiche sauce.

Fish and Chips

Pickle-brined and panko-breaded fried chicken served with cheddar chive biscuits and pickles.

Fried Chicken

Double layer chocolate cake with cherry drizzle.

Chocolate Cake

A plant-based banana split with acai, fresh fruit, and coconut yogurt.

Acai Banana Split

An 8 oz. Roseda beef burger topped with a fried egg, bacon, cheddar, and special sauce.

Bryan's Burger

A creamy dip made with roasted corn, cheddar mornay, and spicy jalapenos, served with tortilla chips.

Fire Roasted Corn Dip

Savory meatloaf served with rich mushroom gravy and garlic chive mashed potatoes.

Meatloaf

Classic deviled eggs topped with crispy bacon and fresh chives.

Deviled Eggs

Fluffy biscuits smothered in savory sausage gravy, perfect for a hearty breakfast.

Biscuits & Gravy

Creamy Basque cheesecake served with strawberries and whipped cream.

Basque Cheesecake

Hand-cut onion rings coated in cornflakes, served with bacon horseradish sauce.

Onion Rings

Roasted Brussels sprouts with caramelized onions and balsamic glaze.

Brussels Sprouts

House-cured smoked salmon served on a New York bagel with cream cheese and capers.

Smoked Salmon Bagel

Slice the bell peppers into thin strips and set aside. If not already shaved, thinly slice the ribeye steak.

Prepare the Ingredients

In a large skillet over medium heat, add olive oil. Once hot, add the sliced bell peppers and sauté for about 5 minutes, or until softened. Season with salt and black pepper to taste. Remove from skillet and set aside.

Cook the Peppers

In the same skillet, add the shaved ribeye and cook for about 3-4 minutes, stirring occasionally, until browned and cooked through. Season with salt and black pepper to taste.

Cook the Ribeye

Return the sautéed bell peppers to the skillet with the ribeye. Mix well and cook for another minute to combine flavors.

Combine Ingredients

Sprinkle the aerated cheddar and provolone over the ribeye and pepper mixture. Cover the skillet and allow the cheese to melt for about 2-3 minutes.

Add Cheeses

Divide the cheesesteak mixture evenly between the two hoagie rolls. Serve immediately while hot.

Assemble the Sandwich

shaved ribeye

aerated cheddar cheese

provolone cheese

bell peppers (sliced)

hoagie rolls

olive oil

salt

black pepper

Place a waffle on a plate, top with a piece of fried chicken, and drizzle with maple syrup before serving.

Plate the Dish

all-purpose flour

baking powder

sugar

eggs

milk

vanilla extract

melted butter

Wash and dice the potatoes into small cubes. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the potatoes, season with salt and pepper, and cook until golden brown and tender, about 10-15 minutes, stirring occasionally.

Prepare the Potatoes

Season the ribeye steak with salt and black pepper. In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare, or until cooked to your preference. Remove from heat and let rest for a few minutes before slicing.

Cook the Steak

In the same skillet used for the steak, reduce the heat to medium and add butter. Crack the eggs into the skillet and cook to your liking (sunny-side up, scrambled, or over-easy), about 2-4 minutes.

Cook the Eggs

On a plate, serve the sliced steak alongside the cooked eggs and breakfast potatoes. Garnish with fresh parsley and enjoy your steak & eggs!

Plate and Serve

Ribeye Steak

Eggs

Potatoes

Olive Oil

Salt

Black Pepper

Butter

Fresh Parsley

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, mix milk and egg. Gradually add the wet ingredients to the dry ingredients until just combined.

Prepare the Hoe Cake Batter

Heat a skillet over medium heat and add a bit of oil. Pour about 1/4 cup of batter for each hoe cake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook the Hoe Cakes

Serve the creamy pimento cheese alongside the crispy hoe cakes and garnish with pickle chips.

Assemble the Dish

cream cheese

sharp cheddar cheese, shredded

pimentos, diced

mayonnaise

garlic powder

onion powder

Worcestershire sauce

pickle chips

In a saucepan, melt butter over medium heat. Add green peppercorns and sauté for 1 minute. Pour in the beef broth and simmer for 10 minutes until reduced by half. Stir in heavy cream, and season with salt and black pepper. Keep warm.

Prepare the Sauce

Season the tenderloin steak with salt and black pepper. Heat a skillet over high heat and add a bit of oil. Sear the steak for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Remove from heat and let rest for 5 minutes.

Slice the steak and drizzle with the green peppercorn demi-glace. Serve alongside freshly made French fries.

Serve

Butlers Tenderloin steak

Green peppercorns

Beef broth

Heavy cream

Black pepper

In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Marinate the Chicken

In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Breading

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the chicken in the hot oil and fry for about 6-8 minutes on each side or until golden brown and cooked through. Transfer to a wire rack to drain excess oil.

Fry the Chicken

Place a piece of fried chicken on the bottom half of each burger bun. Top with a slice of pepper jack cheese, followed by pickles and a generous drizzle of ranch dressing. Add the top half of the bun.

Serve the Nashville Chicken Sandwich hot and enjoy!

Chicken thighs, boneless and skinless

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Paprika

Garlic powder

Onion powder

Cayenne pepper

Vegetable oil

Pepper jack cheese slices

Pickles

Ranch dressing

Burger buns

In a bowl, soak the shrimp in buttermilk for at least 30 minutes.

Prepare the Shrimp

In a separate bowl, combine flour, cornmeal, cayenne pepper, salt, and black pepper.

Make the Coating

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

Heat the Oil

Remove the shrimp from the buttermilk and dredge them in the flour mixture. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Coat and Fry the Shrimp

In a small bowl, mix together mayonnaise, hot sauce, and lemon juice.

Prepare the Spicy Aioli

Slice the hoagie rolls and spread a generous amount of spicy aioli on each side. Add lettuce, tomato slices, and top with crispy shrimp.

Assemble the Po' Boys

Serve immediately and enjoy your delicious Shrimp Po' Boy!

shrimp, peeled and deveined

buttermilk

cornmeal

cayenne pepper

oil for frying

lettuce, shredded

tomato, sliced

hot sauce

lemon juice

Peel and cut the potatoes into thick fries. Rinse them in cold water and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season immediately with Old Bay seasoning.

Prepare the Fries

In a mixing bowl, combine flour, baking powder, salt, and pepper. Gradually whisk in the beer until you have a smooth batter.

Make the Beer Batter

Dip each cod fillet into the batter, allowing excess to drip off. Carefully lower them into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Cod

In a bowl, whisk together egg yolks, Dijon mustard, capers, pickles, parsley, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified.

Prepare the Gribiche Sauce

Plate the fish and chips together and serve with gribiche sauce on the side.

cod fillets

beer

pepper

potatoes

Old Bay seasoning

oil (for frying)

egg yolks

Dijon mustard

capers

pickles (finely chopped)

parsley (finely chopped)

Place the chicken pieces in a bowl and cover them with pickle juice. Let them brine in the refrigerator for at least 2 hours, or overnight for best results.

Brine the Chicken

In one bowl, combine the all-purpose flour with salt, black pepper, paprika, and garlic powder. In a second bowl, whisk together the buttermilk and egg. In a third bowl, place the panko breadcrumbs.

Prepare the Breading Station

Remove the chicken from the brine and pat dry. Dredge each piece in the seasoned flour, shaking off the excess. Dip into the buttermilk mixture, then coat thoroughly with panko breadcrumbs.

Bread the Chicken

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces, cooking in batches if necessary. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm with pickles on the side.

Drain and Serve

chicken pieces

pickle juice

panko breadcrumbs

paprika

pickles

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).

Add Wet Ingredients

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and cool completely on a wire rack.