Romaine, House Caesar, Dinner Roll Croutons, Shaved Parm, Roasted Chicken

Roasted Chicken Caesar Salad

French Onion Soup

Caprese Salad

Apples Spinach, goat Salad cheese, apple cider dressing

Porterhouse for Two

Rib Eye Steak, 18 ounce

Filet Mignon, 12 ounce

Filet Mignon, 8 ounce

Prosciutto Wrapped Mozzarella

HOT GRUYERE CORNED BEEF SANDWICH

Shrimp Remoulade / Shrimp Cocktail

Seared Ahi Tuna

Baked Escargot

Spicy Lobster

buffalo bill burger

soup of the week

baked whole grain pepper jack with black bean puree and roasted olives

pizza

goat cheese

WITH MASHED POTATOES, DRIZZLED WITH CHEESECAKE

WILD PRIME BEEF SHORT RIBS

BRAISED GUINNESS BEEF

HOUSE GROUND SHEPHERDS PIE

CAB IRISH STEAK

SERVED W/ CHIPS, TARTAR SAUCE & GUINNESS...

GUINNESS BATTERED FISH & CHIPS

BRAISED HEIRLOOM VEAL RAGOUT

Preheat oven to 425°F (220°C). Pat chicken dry with paper towels. In a small bowl, combine 1 tbsp olive oil, 0.75 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp dried thyme or rosemary. Rub the mixture evenly over both sides of the chicken.

Preheat and season

Place chicken on a parchment-lined baking sheet or in a shallow roasting pan. Roast in the preheated oven for 16–22 minutes (breasts) or 20–25 minutes (thighs), until internal temperature reaches 165°F (74°C). Cooking time depends on thickness.

Roast

Remove chicken from oven and let rest for 5–10 minutes, then slice or shred into bite-sized pieces. Keep warm or chill slightly for salad assembly.

Rest and slice

Preheat oven to 375°F (190°C). Toss 3 cups cubed dinner roll pieces with 2 tbsp olive oil, 0.5 tsp garlic powder, 0.25 tsp salt and 0.5 tsp dried oregano (if using) until evenly coated.

Spread cubes in a single layer on a baking sheet. Bake 10–14 minutes, tossing once halfway, until golden and crisp. Remove from oven and cool on the pan; they will continue to crisp as they cool.

In a medium bowl or blender, combine 1 cup mayonnaise, 0.25 cup plain Greek yogurt, 2 tsp anchovy paste, 2 minced garlic cloves, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce and 3 tbsp fresh lemon juice. Whisk or blend until smooth.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly. Stir in 0.5 cup grated Parmesan, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. Refrigerate at least 15 minutes to let flavors meld.

If not already washed and dried, core and chop romaine into roughly 1–1.5 inch pieces, then dry thoroughly using a salad spinner or clean towels. Place 6 cups romaine in a large mixing bowl.

Add 2 cups roasted chicken (warm or room temperature) to the bowl with the romaine.

Pour 1/2 to 3/4 cup House Caesar Dressing over the salad (start with 1/2 cup and add more to taste). Gently toss to coat leaves and chicken evenly.

Top the salad with the cooled dinner roll croutons (3 cups) and 1 cup shaved Parmesan. Season with 1 tsp freshly ground black pepper and additional salt if needed.

Divide among 4 plates (or serve family-style). Garnish each portion with a lemon wedge for optional squeezing just before eating.

Romaine lettuce (hearts), washed and dried

Roasted chicken, shredded or sliced (see Roasted Chicken section)

Shaved Parmesan

Fresh lemon wedges (for serving)

Freshly ground black pepper

Mayonnaise (preferably full-fat)

Plain Greek yogurt (or extra mayo if preferred)

Anchovy paste

Garlic cloves, minced

Dijon mustard

Worcestershire sauce

Fresh lemon juice

Extra-virgin olive oil

Grated Parmesan (for dressing)

Salt

Dinner rolls (day-old or fresh), cut into 3/4-inch cubes

Garlic powder

Dried oregano or Italian seasoning (optional)

Boneless skinless chicken breasts or thighs

Olive oil

Dried thyme or rosemary (optional)

Peel and thinly slice 2 lb of yellow onions into half-moon slices about 1/8-inch thick. Aim for uniform slices so they caramelize evenly.

Prepare onions

In a large heavy-bottomed pot or Dutch oven, heat 4 tbsp unsalted butter and 1 tbsp olive oil over medium heat until butter melts and begins to foam. Add the sliced onions, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp granulated sugar (the sugar helps with even caramelization). Stir to coat the onions in fat.

Cook onions

Reduce heat to medium-low. Cook the onions, stirring every 5 minutes, scraping the browned bits from the bottom of the pot with a wooden spoon. Continue for 35–50 minutes until the onions are deeply golden-brown and very soft. If the pan dries out or starts to scorch, add a tablespoon or two of water and continue cooking. Adjust heat as needed to prevent burning.

Caramelize

Once the onions are richly caramelized, increase heat to medium-high and sprinkle 1 tbsp all-purpose flour over the onions. Cook for 1–2 minutes, stirring, to remove raw flour taste. Pour in 3/4 cup dry white wine to deglaze, scraping up all browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Deglaze

Add 6 cups beef stock, 2 tbsp dry sherry or brandy (if using), 2 bay leaves, and 2 sprigs fresh thyme. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, for 20–30 minutes to let flavors meld. Taste and season with additional salt and pepper as needed. Remove and discard thyme sprigs and bay leaves before serving.

Add stock and aromatics

Preheat oven to 400°F (200°C) or set broiler to medium-high. Brush both sides of 8 baguette slices with 1 tbsp olive oil and place on a baking sheet. Toast in the oven for 5–8 minutes or under the broiler for 1–2 minutes per side until golden and crisp. Remove and rub the warm toasts with the cut side of 1 garlic clove for a subtle garlic flavor.

Toast baguette slices

Ladle the hot soup into oven-safe bowls (leave about 1/2-inch headspace). Place one or two toasted baguette slices on top of each bowl of soup. Top generously with grated Gruyère (about 1/4 cup to 1/2 cup per bowl) and a light sprinkle of Parmesan if using. Place the bowls on a baking sheet and put under the broiler until the cheese is melted, bubbling, and golden brown, about 2–4 minutes. Watch closely to avoid burning.

Assemble and melt cheese

Carefully remove hot bowls from oven (use oven mitts). Let cool for 1–2 minutes, garnish with a small thyme leaf if desired, and serve immediately.

Serve

yellow onions, thinly sliced

unsalted butter

olive oil

Kosher salt

granulated sugar

freshly ground black pepper

all-purpose flour

dry white wine

beef stock (or beef + chicken blend for milder flavor)

dry sherry or brandy (optional)

bay leaves

fresh thyme sprigs

baguette slices (½-inch thick)

olive oil (for toasting bread)

garlic clove, halved

Gruyère cheese, grated

Parmesan cheese, finely grated (optional)

Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch (6 mm) thick rounds. If tomatoes are very juicy, remove seeds from center of a few slices by gently pressing with a spoon and discard excess liquid to avoid watering down the salad.

Prepare tomatoes

Slice the fresh mozzarella into rounds about the same thickness as the tomato slices (about 1/4 inch). If using a ball of mozzarella, gently press slices between paper towels to remove excess moisture so they don't make the salad soggy.

Prepare mozzarella

On a serving plate or platter, arrange alternating slices of tomato and mozzarella, slightly overlapping (tomato → mozzarella → tomato) around the plate. Tuck whole basil leaves between some of the cheese and tomato slices so they are visible and evenly distributed across the platter.

Assemble

In a small bowl or jar, whisk together the extra-virgin olive oil and balsamic vinegar until combined. Add sea salt and freshly ground black pepper and whisk again. Taste and adjust seasoning — the dressing should be balanced with a mild tang from the vinegar and a silky oil mouthfeel.

Drizzle the dressing evenly over the arranged tomato, mozzarella, and basil. Use about two-thirds of the dressing first, then add more as desired.

If desired, finish with a light drizzle of balsamic glaze for sweetness and visual contrast, and sprinkle lemon zest over the salad for a bright aroma. Serve immediately at room temperature.

ripe tomatoes

fresh mozzarella

fresh basil leaves

extra-virgin olive oil

balsamic vinegar (or aged balsamic glaze)

sea salt

balsamic glaze (for drizzling)

lemon zest

Wash apples, core them, and thinly slice (about 1/8" thick). To prevent browning if not assembling immediately, toss slices in a small bowl with 1 teaspoon lemon juice and set aside.

Prepare apples

In a small dry skillet over medium heat, add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool. Roughly chop once cool.

Toast walnuts

Place baby spinach in a large salad bowl. Add thinly sliced red onion and chopped parsley (if using). Season lightly with a pinch of kosher salt and a few grinds of black pepper.

Assemble greens and aromatics

Scatter the sliced apples over the spinach, sprinkle the toasted walnuts, and crumble the goat cheese evenly on top. Hold dressing until just before serving.

Add apples, nuts, and cheese

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, minced shallot, grated garlic, and lemon juice. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking (or close jar and shake vigorously) to emulsify the dressing. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust honey or salt to balance acidity if needed.

Let dressing sit for 5 minutes at room temperature to allow flavors to meld. Give a final whisk or shake before using.

When ready to serve, drizzle about 2–3 tablespoons dressing over the salad and gently toss to coat evenly. Add more dressing if desired. Finish with additional crumbled goat cheese, a few whole toasted walnut pieces for garnish, and a final crack of black pepper. Serve immediately.

baby spinach

apples (medium), cored and thinly sliced

soft goat cheese (chèvre), crumbled

toasted walnuts, roughly chopped

red onion, very thinly sliced

fresh flat-leaf parsley, chopped (optional)

kosher salt

apple cider vinegar

honey

lemon juice (fresh)

shallot, minced

garlic, grated or minced

salt

Remove porterhouse from the refrigerator 45–60 minutes before cooking and leave wrapped loosely on a plate at room temperature. This ensures even cooking and better sear.

Bring to room temperature

Pat the steak thoroughly dry with paper towels. Trim any large exterior fat pockets if desired, but keep most of the fat for flavor and moisture.

Pat dry and trim

Generously season both sides and the edges of the steak with kosher salt and coarsely ground black pepper. If using garlic powder, sprinkle it lightly on both sides. Press the seasoning gently into the meat.

Season

Preheat your oven to 400°F (200°C). Place a large heavy skillet (preferably cast iron) over high heat for 5 minutes so it is very hot.

Preheat pan and oven

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the porterhouse in the pan, laying it away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 2.5–3 minutes.

Sear steak

Hold the steak on its edges with tongs and sear the fat cap and around the bone for about 30–60 seconds per side to render fat and develop color.

Sear edges

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. When the butter foams, tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices for 30–45 seconds.

Add butter and aromatics

Transfer the skillet to the preheated oven (use an oven mitt). Roast until the internal temperature reaches your desired doneness: about 6–10 minutes for medium-rare (125–130°F / 52–54°C after resting), longer for medium. Use an instant-read thermometer inserted into the thickest part of the strip (not touching bone) to check temperature.

Finish in oven

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute and internal temperature rises a few degrees.

Rest

If desired, sprinkle coarse finishing salt over the top and scatter chopped parsley. Slice the porterhouse by cutting the T-bone to separate the strip and the tenderloin if you want to plate them separately; then slice each section across the grain into 1/2-inch thick slices. Serve with lemon wedges if using.

Finish and slice

Target internal temperatures before resting: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember the temperature will rise ~3–7°F while resting.

Notes on doneness

porterhouse steak (about 2.5–3 lb / 1.1–1.4 kg)

coarsely ground black pepper

garlic powder (optional)

neutral high-heat oil (canola, grapeseed, or vegetable)

fresh garlic cloves, smashed

fresh rosemary sprig

coarse finishing salt (like flaky sea salt)

freshly chopped parsley (optional)

lemon wedges (optional)

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (this promotes even cooking). Pat the steak dry on all sides with paper towels.

Bring to temperature

Generously season both sides and the edges with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Place a heavy‑bottomed skillet (cast iron preferred) over high heat. Heat until very hot, about 5 minutes; the skillet should smoke slightly when a drop of water sizzles and evaporates on contact.

Preheat pan

Brush or rub the steak lightly with 1 tbs olive oil. Carefully place the steak in the hot skillet. Sear without moving for 2 1/2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 1/2–3 minutes.

Sear the steak

If the steak has a fat cap, use tongs to hold the steak on its side and press the fat edge to the pan for 30–60 seconds to render and crisp. Continue until edges are browned.

Render fat and sear edges

Reduce heat to medium. Add the butter and aromatics (see next section) and tilt the pan slightly to pool melted butter. Using a large spoon, baste the steak continuously for 1–3 minutes while cooking until it reaches target internal temperature: 120–125°F for rare, 125–130°F for medium‑rare, 135°F for medium. For an 18‑oz, 1 1/2–2" bone‑in rib eye, expect about medium‑rare after an additional 2–4 minutes of basting depending on thickness. Use an instant‑read thermometer inserted into the thickest part without touching bone to check temperature.

Finish to desired doneness

When you flip the steak for the first time (after the initial sear), reduce the heat to medium and add 3 tbs unsalted butter, 2 lightly crushed garlic cloves, 2 thyme sprigs and the optional rosemary to the pan. Let the butter melt and foam.

Tilt the pan so the melted butter pools at one side and use a spoon to continuously baste the top of the steak with the butter and aromatics. Baste for 1–3 minutes while cooking to finish and build flavor and color.

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (this redistributes juices and finishes carryover cooking).

Slice the steak against the grain into 1/2‑inch slices (leave bone whole if serving on the bone). Sprinkle lightly with flaky sea salt to taste and serve with a lemon wedge on the side if desired.

Slice and season

If you want a quick pan sauce: pour off excess fat, deglaze the hot pan with 1/4 cup red wine or beef stock, scrape up browned bits, simmer 1–2 minutes, swirl in 1 tbs cold butter, and spoon over the sliced steak.

bone-in rib eye steak (about 18 oz / 510 g), 1 1/2–2 inches thick

olive oil (or high‑heat neutral oil)

garlic cloves, lightly crushed

fresh rosemary sprig (optional)

flaky sea salt (Maldon or similar)

lemon wedge

Remove the 12-ounce filet mignon from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes so it cooks more evenly.

About 10 minutes before cooking, season the steak generously on all sides with kosher salt (about 1.5 tbs total), freshly ground black pepper (about 1 tbs) and 1/2 tsp garlic powder. Press the seasoning lightly so it adheres to the surface.

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so the pan is hot when you start searing.

Preheat

Remove the hot skillet from the oven carefully and place it on the stovetop over medium-high heat. Add 2 tbs neutral oil and heat until shimmering and just beginning to smoke. Place the seasoned filet mignon in the pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes. Also quickly sear the edges by holding the steak with tongs for 20–30 seconds per edge to render fat and brown.

Sear

Reduce heat slightly to medium. Add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steak with melted butter and pan juices for 30–45 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 12-ounce filet about 6–8 minutes in the oven typically reaches medium-rare (use an instant-read thermometer inserted into the center to check).

Roasted Chicken Caesar Salad

French Onion Soup

Caprese Salad

Apples Spinach, Goat Salad Cheese, Apple Cider Dressing

Porterhouse For Two

Rib Eye Steak, 18 Ounce

Filet Mignon, 12 Ounce

Filet Mignon, 8 Ounce

Prosciutto Wrapped Mozzarella

Hot Gruyere Corned Beef Sandwich

Shrimp Remoulade / Shrimp Cocktail

Seared Ahi Tuna

Baked Escargot

Spicy Lobster

Buffalo Bill Burger

Soup Of The Week

Pizza

Goat Cheese

Wild Prime Beef Short Ribs

Braised Guinness Beef

House Ground Shepherds Pie

Cab Irish Steak

Guinness Battered Fish & Chips

Braised Heirloom Veal Ragout