Our massive juicy burgers are a MUST TRY!

Great Burgers

We've been told we have the best home-cooking and comfort food in town!

Comfort Food

There's nothing better than fresh caught local seafood!

Fresh Local Seafood

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Our amazing chef-driven menu has something for everyone. Come try something new!

Chef-Driven Menu

Try our amazing plant-powered vegan dishes!

Vegan Dishes

Low Fat Options

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape each portion into a patty.

Prepare the Patties

Preheat your grill or grill pan over medium-high heat. Ensure it is well-oiled to prevent sticking.

Preheat the Grill

Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on each patty. Cook for an additional 3-4 minutes, or until the cheese is melted and the burgers reach your desired doneness.

Cook the Patties

While the burgers are cooking, place the burger buns cut-side down on the grill for about 1-2 minutes until lightly toasted.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty with melted cheese, a slice of tomato, some pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately while hot, along with your favorite sides.

Serve

Ground beef (80/20)

Salt

Black pepper

Garlic powder

Onion powder

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato, sliced

Pickles

Ketchup

Mustard

Chop the onion, garlic, carrots, celery, and potatoes.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add the ground beef, and cook until browned. Drain excess fat.

Cook the Beef

Add chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are soft.

Sauté Vegetables

Stir in diced potatoes, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil.

Add Remaining Ingredients

Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the potatoes are tender.

Simmer the Stew

Remove bay leaves. Serve hot, garnished with chopped parsley.

Garnish and Serve

Ground beef

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Potatoes, peeled and diced

Beef broth

Tomato paste

Bay leaves

Dried thyme

Olive oil

Parsley, chopped (for garnish)

Rinse the fish fillets, shrimp, and mussels under cold water. Pat dry with paper towels.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Sauté Garlic

Add the fish fillets to the skillet. Season with salt and black pepper. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

Once the fish is nearly done, add the shrimp and mussels to the skillet. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and mussels have opened.

Add Shrimp and Mussels

Remove the skillet from heat. Squeeze lemon juice over the seafood and sprinkle with fresh parsley. Adjust seasoning if necessary.

Finish with Lemon and Parsley

Serve the seafood warm, garnished with additional parsley and lemon wedges if desired.

Fresh local fish (e.g., cod, snapper)

Shrimp (peeled and deveined)

Mussels (cleaned)

Garlic (minced)

Lemon (juiced)

Fresh parsley (chopped)

Wash and chop all the vegetables. Set aside.

Prepare the Vegetables

In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat.

Heat the Oil

Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.

Stir-Fry the Garlic and Ginger

Add the broccoli, carrot, bell pepper, and snow peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add the Vegetables

Drizzle the gluten-free soy sauce over the vegetables and stir well to combine. Season with salt and pepper to taste.

Add Soy Sauce

Remove from heat, sprinkle sesame seeds on top, and serve immediately.

Broccoli florets

Carrot, sliced

Bell pepper, sliced

Snow peas

Ginger, minced

Soy sauce (gluten-free)

Sesame oil

Pepper

Sesame seeds

Chop the bell pepper, broccoli, and carrot. Slice the snap peas and cube the tofu.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant.

Sauté the Vegetables

Add the bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Add Vegetables

Add the cubed tofu to the skillet and pour in the soy sauce. Cook for another 5 minutes, stirring gently to avoid breaking the tofu.

Cook the Tofu

Season with salt and pepper to taste. Sprinkle sesame seeds on top and serve immediately.

Season and Serve

bell pepper

broccoli florets

carrot, sliced

snap peas

tofu, cubed

soy sauce

olive oil

garlic, minced

ginger, minced

sesame seeds

salt

pepper

Gather all the ingredients and slice the tomato.

On two slices of sourdough bread, spread mayonnaise on one and mustard on the other.

Spread the Condiments

On the mayonnaise side, layer the turkey slices, cheddar cheese, lettuce, and tomato slices.

Layer the Ingredients

Sprinkle salt and pepper to taste over the tomato.

Season

Top with the mustard side of the bread and press down gently.

Close the Sandwich

Cut the sandwich in half and serve immediately.

Slice and Serve

Sourdough bread

Turkey breast slices

Mayonnaise

Rinse the quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until quinoa is fluffy. Remove from heat and let it cool.

Cook Quinoa

While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, cucumber, and avocado. Chop the fresh parsley.

Prepare Vegetables

In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, cucumber, avocado, and parsley.

Mix Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa salad and toss to combine.

Dress the Salad

Gently fold in the crumbled feta cheese. Serve chilled or at room temperature.

Quinoa

Chickpeas, cooked

Red bell pepper, diced

Cucumber, diced

Avocado, diced

Fresh parsley, chopped

Lemon juice

Feta cheese, crumbled

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breast and ensure it's well coated. Let it marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. If using a stovetop, heat a skillet over medium-high heat.

Prepare the Grill

Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

In a separate skillet, add a tablespoon of olive oil and sauté mixed vegetables over medium heat for about 5-7 minutes until tender.

Slice the grilled chicken and serve it alongside the sautéed vegetables. Enjoy your chef-driven meal!

Chicken Breast

Olive Oil

Garlic

Fresh Rosemary

Lemon Juice

Black Pepper

Mixed Vegetables (Bell Peppers, Zucchini, Carrots)

Press the tofu to remove excess moisture, then cut it into cubes.

Prepare the Tofu

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.

In the same skillet, add another tablespoon of olive oil. Add minced garlic and ginger, sauté for 1 minute, then add broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.

Return the cooked tofu to the skillet, pour in the soy sauce, and toss everything together. Stir-fry for another 2-3 minutes.

Combine and Season

Garnish with toasted sesame seeds and sliced green onions. Serve hot.

Carrot, julienned

Snap peas

Tofu, firm, cubed

Soy sauce

Sesame seeds, toasted

Green onions, sliced

Wash and dry the mixed greens, cherry tomatoes, and cucumber. Cut the cucumber into thin slices and halve the cherry tomatoes. Thinly slice the red onion.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Combine Ingredients

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.