Cajun Burger

Petite Filet with Grilled Shrimp

Petite Filet

Bleu Cajun Filet

Zucchini, mushrooms, artichoke hearts, black olives, parmesan and feta cheese, sautéed in our Greek tomato sauce over angel hair pasta

Vegetable Athenian

Choice of a half turkey grill or club sandwich and a bowl of soup

Soup & Sandwich

Fettuccini Carbonara

Shrimp and lump crab meat broiled with butter, garlic, chardonnay & spices over angel hair pasta

Seafood Scampi

Crispy fried chicken breast, Greek tomato sauce, mozzarella and feta cheese over angel hair pasta

Mediterranean Chicken

Side salad & a bowl of soup (All food is cooked to order.)

Soup & Salad

Choice of a half turkey grill or club sandwich and a side salad

Salad & Sandwich

Executive Burger

Swiss Chicken

Iith crisp bacon & cheddar cheese Bowl of soup, parmesan cheese toast, fresh fruit & cheddar cheese

Plowman's Lunch

Mushroom & Swiss Burger

Garden Burger

Grilled fish served on French bread with tartar sauce fried or blackened add 1.00

Fish Sandwich

Front Yard Burger

Cheddar Cheese Burger

Blackened and served with pepper jack cheese, sautéed peppers & onions

Cajun Chicken

Back Yard Burger

Marinated & served with ham, grilled pineapple & Monterey jack cheese

Hawaiian Chicken

With artichoke spread, pepperjack cheese, sautéed mushroom and onion

Pepperjack Chicken

Monterey Chicken

Place ground beef in a large bowl. Add 2 tsp Cajun seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp Worcestershire sauce. Gently combine with your hands or a fork until just combined — avoid overworking to keep the patty tender.

Mix patties

Divide the mixture into 2 equal portions (about 8 oz each). Form each into a gently compacted patty about 3/4 to 1 inch thick, making a slight dimple in the center with your thumb to reduce puffing while cooking.

Form patties

Set formed patties on a plate, cover, and refrigerate for 10–15 minutes to help them hold shape while cooking (optional but recommended).

Rest

Heat 1 tsp vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add patties and cook 3–4 minutes on the first side without moving to get a good sear. Flip and cook another 3 minutes for medium; add the cheddar slice on top of each patty in the last 1 minute and cover the pan or tent with foil to melt. Adjust time +/- for desired doneness. Internal temp target: 160°F (71°C) for well-done according to USDA, or 145°F (63°C) if you prefer medium rare and are comfortable with that.

Cook patties

While patties rest or cook, combine 1/2 cup mayonnaise, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp Cajun seasoning, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl. Whisk until smooth. Taste and adjust heat or seasoning to preference. Chill until assembly.

Butter the cut sides of the buns with 1 tbsp butter. Toast in a skillet over medium heat or on a griddle until golden, about 1–2 minutes per side. Optionally sprinkle a tiny pinch of smoked paprika on the tops for aroma.

Toast buns

Spread a generous layer (about 1–2 tbsp) of Cajun mayo on the bottom bun. Place a lettuce leaf on the mayo, add the melted-cheese-topped patty, then 2 tomato slices, a few rings of red onion (about 2 tbsp per burger), and pickled jalapeños if using. Spread a little mayo on the top bun and close. Serve immediately.

Assemble burgers

Serve with fries, sweet potato fries, or a simple slaw. Offer extra Cajun mayo and hot sauce at the table.

Serving suggestion

ground beef (80/20)

Cajun seasoning

kosher salt

freshly ground black pepper

Worcestershire sauce

vegetable oil

mayonnaise

hot sauce (e.g., Louisiana-style)

lemon juice

garlic powder

salt

burger buns (sesame or brioche)

sharp cheddar cheese slices

red onion, thinly sliced

ripe tomato, sliced

iceberg lettuce leaves

butter for toasting buns

pickled jalapeños

smoked paprika (for sprinkling)

Remove petite filets from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.

Bring steaks to room temperature and season

Place a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Add neutral oil and heat until shimmering but not smoking.

Preheat pan and oil

Add filets to the hot skillet, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal ~125–128°F / 52–53°C). Adjust time ±1 minute for desired doneness.

Sear filets

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with melted butter and pan juices for 1–2 minutes to flavor and finish cooking.

Baste with butter and aromatics

Transfer filets to a warm plate or cutting board and loosely tent with foil. Rest for 6–8 minutes so juices redistribute while you grill the shrimp and make the pan sauce.

Rest steaks

In a medium bowl combine 2 tablespoons extra-virgin olive oil, lemon zest, lemon juice, smoked paprika, garlic powder, kosher salt, and black pepper. Add the peeled and deveined shrimp and toss to coat thoroughly. If using wooden skewers, soak them in water for 20 minutes before threading.

Prepare shrimp marinade

Thread 3–4 shrimp per skewer or arrange single layer on a plate if cooking directly on the grill or grill pan. This helps shrimp cook evenly and makes flipping easier.

Skewer or arrange shrimp

Preheat a grill or grill pan to medium-high heat. Oil the grates or pan lightly. Grill shrimp 1.5–2 minutes per side, until opaque, pink, and just firm — total 3–4 minutes depending on size. Remove from heat as soon as they are done to avoid toughness.

Grill shrimp

Transfer grilled shrimp to a bowl, sprinkle with chopped parsley and a squeeze of lemon if desired. Keep warm while plating.

Finish with lemon and parsley

After removing steaks, leave any browned bits and up to 1 tablespoon fat in the skillet. Over medium heat, add 1/4 cup red wine (if using) and scrape the pan to deglaze. Cook 1–2 minutes until slightly reduced. Add 1/2 cup stock and simmer until reduced by about half, 2–3 minutes.

Make quick pan sauce (optional)

Lower heat to low and whisk in the cold cubed butter, one piece at a time, to create a glossy sauce. Stir in a pinch of salt and a little black pepper to taste. Remove thyme stems and garlic if desired.

Mount sauce with butter and season

Place a rested petite filet on each plate. Arrange 6 grilled shrimp alongside or atop the steak. Spoon the pan sauce over the steaks. Garnish with chopped parsley and a lemon wedge. Serve immediately.

Plate and serve

petite filet mignon (6–8 oz each)

neutral oil (canola or grapeseed)

unsalted butter

garlic cloves (smashed)

fresh thyme sprigs

large shrimp, peeled and deveined (16–20 count)

extra-virgin olive oil

lemon zest

smoked paprika

black pepper

wooden or metal skewers (if using)

red wine (optional, for pan sauce)

beef or chicken stock

cold unsalted butter (cubed)

fresh parsley (chopped)

lemon wedges (for serving)

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture—this ensures a good sear.

Bring to room temperature

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Lightly brush or rub with 1 tablespoon olive oil to help form an even crust.

Preheat a gas or charcoal grill to high heat (500–600°F / 260–315°C). Clean and oil the grate to prevent sticking.

Preheat grill

Place the filet directly over the hottest part of the grill. For a 6 oz (about 1.5–2 inch thick) filet, sear 2.5–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, sear about 3.5 minutes per side (135°F / 57°C). Do not press down on the steak. If your grill has hot spots, rotate 45° halfway through each side's sear to develop crosshatch grill marks (optional).

Sear on high heat

If flare-ups occur, move the steak briefly to a cooler spot and then return to the hot zone to finish searing. Use an instant-read thermometer inserted into the side/center of the steak to check doneness.

During the last 30–60 seconds of cooking, place 1 tablespoon unsalted butter, crushed garlic clove, and thyme (and rosemary if using) on top of the steak (or in a small heatproof pan on the grill). Allow butter to melt and baste the top of the filet with a spoon or brush. This adds flavor and a glossy finish.

Finish with butter and aromatics

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes. Resting lets juices redistribute and brings the internal temperature up a few degrees.

Rest the steak

After resting, optionally sprinkle sea salt flakes to taste and garnish with microgreens or chopped parsley for color.

Serve the petite filet whole on a warmed plate. If desired, slice the steak against the grain into 1/2-inch slices to display the cooked interior and place any accumulated juices over the slices. Offer additional finishes like a steak sauce on the side.

6 oz beef filet mignon (center-cut)

olive oil

garlic cloves (crushed)

fresh thyme sprig

fresh rosemary (optional)

sea salt flakes (for finishing)

microgreens or chopped parsley

Remove filets from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Bring steaks to room temperature

Season both sides of each filet with 3/4 tsp Kosher salt and about 1/4 tsp freshly ground black pepper. Rub 1/2 tsp cajun seasoning into each steak (reserve remaining cajun seasoning for any extra heat on service). Lightly brush both sides with olive oil.

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat until very hot, about 3–4 minutes.

Add 1 tbs olive oil to the hot pan and swirl. Sear filets, two at a time if necessary, without moving until a deep brown crust forms, about 2–3 minutes per side.

During the last minute of searing, add 1 tbs unsalted butter, half the smashed garlic cloves and one thyme sprig to the pan. Tilt pan and spoon the melted butter and aromatics over the steaks (basting) to build flavor.

Transfer skillet to the preheated oven. For medium-rare cook 4–6 minutes (internal temp 125–130°F / 52–54°C). Adjust time +1–2 minutes for medium. Remove skillet from oven and transfer filets to a resting plate tented loosely with foil; reserve pan juices for sauce. Rest 5–7 minutes (temperature will rise a few degrees).

While steaks rest, wipe excess fat from the skillet leaving any browned bits. Over medium heat, add 2 tbs unsalted butter to the skillet and melt.

Add the minced shallot and remaining smashed garlic (or use the reserved aromatics), sauté until translucent and softened, about 1–2 minutes, taking care not to brown.

Deglaze the pan with 60 ml dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, roughly 1–2 minutes.

Lower heat to medium-low and add 120 ml heavy cream. Stir and let warm until small bubbles form at the edge, about 2 minutes—do not boil.

Reduce heat to low and whisk in 75 g crumbled bleu cheese a handful at a time until melted and the sauce is smooth. If the sauce becomes too thick, add 1–2 tbs water or cream to loosen.

Whisk in 1/2 tsp Dijon mustard, 1/4 tsp freshly ground black pepper and 1/4 tsp Kosher salt. Taste and adjust seasoning; if the bleu is very salty, omit or reduce the added salt.

If desired, strain the sauce through a fine-mesh sieve into a small saucepan for extra-smooth texture, pressing solids to extract flavor. Keep sauce warm on very low heat until plating.

Place each rested filet on a warmed plate. Spoon 2–3 tbs of warm bleu cheese sauce over each steak, allowing some to pool on the plate.

Garnish with a sprinkle of chopped fresh parsley and a lemon wedge on the side (optional). Serve immediately.

beef filet mignon (center-cut)

Kosher salt

cajun seasoning (medium-hot)

garlic cloves, smashed

shallot, finely minced

dry white wine (or low-sodium stock)

heavy cream

crumbled bleu cheese (or Roquefort/Gorgonzola)

Dijon mustard

chopped fresh parsley

lemon wedges (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the angel hair pasta and cook until al dente according to package instructions (about 3–4 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

While the pasta cooks, trim the zucchini and cut into 1/4-inch half-moons to make about 2 cups. Wipe and slice mushrooms about 1/4-inch thick. Drain and quarter the marinated artichoke hearts if large. Slice the olives in half. Peel and thinly slice the onion.

Prepare vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, add the sliced onion and sauté 3–4 minutes until translucent. Add zucchini and mushrooms and cook, stirring occasionally, until vegetables begin to brown and release moisture, about 5–6 minutes. Add the artichoke hearts and black olives and cook 2 more minutes to warm through. Season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper while cooking.

Sauté vegetables

Push the vegetables to the side of the skillet, add the remaining 1 tablespoon olive oil to the empty space, then add the minced garlic and sauté just until fragrant, about 30 seconds (don’t brown). Stir garlic into the vegetables, then add 2 cups Greek-style tomato sauce, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine and bring to a gentle simmer. Add lemon juice and taste; adjust salt and pepper as needed. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Build the sauce

Add the drained angel hair to the skillet (or return sauce to the pasta pot and add pasta to sauce) and toss gently to coat, adding more reserved pasta water by tablespoons if needed to loosen and emulsify the sauce so it clings to the pasta. Cook together 1–2 minutes so pasta absorbs some sauce and finishes cooking to perfect doneness.

Combine with pasta

Remove the skillet from heat. Stir in 3/4 cup of the grated Parmesan to the pasta and vegetable mixture so it melts into the sauce. Sprinkle the crumbled feta evenly and gently fold through (reserve a little feta for garnish if desired). Taste and adjust seasoning. Drizzle the teaspoon of extra-virgin olive oil over top and sprinkle chopped parsley and remaining Parmesan and feta as garnish.

Add cheeses and garnish

Serve immediately, portioning into 4 plates or bowls. Offer extra Parmesan and crushed red pepper on the side.

angel hair pasta

kosher salt (for pasta water)

zucchini

cremini or white mushrooms

marinated artichoke hearts

pitted black olives

yellow onion

minced garlic

Greek-style tomato sauce

dried oregano

dried basil

crushed red pepper flakes

fresh lemon juice

grated Parmesan cheese

crumbled feta cheese

fresh parsley, chopped

extra-virgin olive oil (finish)

Spread mayonnaise on one slice of sourdough and Dijon mustard on the other slice, covering the interior surfaces evenly.

Prepare bread and spreads

Layer 3 oz sliced turkey evenly over the mayonnaise side. Add a slice of cheddar cheese, tomato slices, and 1 cup baby spinach. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the tomato and spinach.

Assemble sandwich

Heat a skillet or griddle over medium heat. Butter the outside of both bread slices (about 1 tbs total) and place the sandwich in the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Remove and let rest 1 minute. Cut in half to serve as a half sandwich.

Grill

Toast the 2 bread slices until golden. Spread mayonnaise on one slice.

Toast and spread

On the mayonnaise slice, layer 2 oz sliced roasted turkey, 1 crisp bacon strip, tomato slices, and 1/2 cup shredded lettuce. Season with 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Top with the second toasted bread slice and cut in half to serve as a half sandwich.

Assemble

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 diced yellow onion, 1/2 diced carrot, 1/2 diced celery stalk and sauté 4–5 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Sauté aromatics and vegetables

Add 2 cups low-sodium chicken broth and 1/2 cup water to the pan. Stir in 1/4 cup diced potato and 1/4 teaspoon dried thyme. Bring to a gentle boil, then reduce heat and simmer 10–12 minutes until potato is tender.