Rigatoni, Italian sausage, marinara, parmesan cheese, basil

Italian Sausage Ragu

House French fries, smoked scotch cheese sauce, bacon, candied Fresno chiles, pickled red onions, scallions

Big Plate Fries

Crab Dip

10 wings, choice of medium, hot, sweet chili, lemon pepper sauce, BBQ, hot honey hot crispy oil, garlic parmesan, honey mustard

Chicken Wings/Boneless Wings

Shortrib, pickled onions, coleslaw, fresno chilis, house aioli

Sliders

Spinach, mozzarella cheese, peppers, tortilla chips

Spinach Dip

Two four ounce smash patty's, sautéed onions, american cheese, house aioli.

Mr. Smith

Encrusted Cod

Pork Tenderloin

Wild Boar Ragu

Mac & Cheese

Seared chicken, sun-dried tomato, arugula, parmesan, lemon cream sauce, house-made fettuccine.

Tuscan Chicken Pasta

Rigatoni, calabrian chili peppers, tomato cream sauce, parmesan.

Spicy Rigatoni

Beer battered haddock, French fries, choice of cocktail or tartar sauce.

Fish & Chips

Bourbon glazed, whipped sweet potatoes, crispy brussels sprouts.

Bourbon Glazed Salmon

Hand breaded chicken parmesan. Choice of marinara or vodka sauce, side of fettuccine.

Chicken Parmesan

Italian Fries

Short rib, pickled onions, coleslaw, cherry peppers, house aioli.

Short Rib Sliders

French Onion Dip

Fried Gnocchi with Whipped Ricotta , Vodka Sauce, Parmesan and Basil

Fried Gnocchi

Pesto, vodka sauce , marinara, grated parmesan.

Mozzarella Arancini

Spinach, artichoke, mozzarella cheese, peppers, toasted crostini.

Spinach Artichoke Dip

Crispy brussels sprouts, hot honey, pancetta, honey sriracha chili aioli.

Crispy Brussels

10 wings, choice of medium, hot, sweet chili, lemon pepper sauce, BBQ, hot crispy oil, hot honey, garlic parmesan, honey mustard.

Boneless Wings

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 tablespoon olive oil. When shimmering, add the chopped onion, grated carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Prepare aromatics

Increase heat to medium-high. Add the removed sausage meat, breaking it up with a spoon or spatula. Cook until browned and no longer pink, about 6–8 minutes. Spoon off and discard most of the rendered fat, leaving a tablespoon in the pan for flavor.

Brown the sausage

Reduce heat to medium. Add the minced garlic, dried oregano, dried basil and crushed red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds. Add the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize and deepen the flavor.

Add garlic and seasonings

If using, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes, 1/2 cup broth, optional parmesan rind, 1/2 teaspoon sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.

Deglaze and build sauce

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, pepper and sugar if needed. Stir in 1/4 cup chopped fresh basil in the last 3–5 minutes of simmering. Remove and discard the parmesan rind before serving.

Simmer

About 12 minutes before the ragu is ready, bring a large pot of water to a boil. Add 1 tablespoon salt. Add 1 lb rigatoni and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup pasta cooking water, then drain the pasta.

Cook rigatoni

Return the drained rigatoni to the pot or a large skillet over low heat. Add most of the ragu (reserve a ladle for serving) and 1/4 to 1/2 cup reserved pasta water as needed to help the sauce coat the pasta. Toss gently until evenly coated and heated through, 1–2 minutes. If the sauce seems tight, add more pasta water a tablespoon at a time.

Combine pasta and ragu

Divide rigatoni among bowls or plates. Sprinkle with 1 cup finely grated parmesan and torn fresh basil. Drizzle with a teaspoon extra-virgin olive oil if desired and finish with additional cracked black pepper. Serve immediately, passing extra grated parmesan at the table.

Serve

mild or hot Italian sausage (casings removed)

olive oil

yellow onion, finely chopped

carrot, finely grated or small dice

celery stalk, finely diced

garlic, minced

dried oregano

dried basil

crushed red pepper flakes

tomato paste

canned crushed tomatoes

low-sodium chicken or vegetable broth

red wine (optional)

sugar (to balance acidity, optional)

salt

black pepper, freshly ground

fresh basil leaves, chopped

parmesan rind (optional, for richer flavor)

rigatoni

salt (for pasta water)

parmesan cheese, finely grated

fresh basil leaves, torn (for garnish)

extra-virgin olive oil (optional drizzle)

Peel (optional) and cut russet potatoes into 1/4–3/8 inch thick fries. Rinse in cold water until water runs clear to remove excess starch.

Prep potatoes

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch. This helps them crisp.

Drain and pat fries very dry with clean kitchen towels or paper towels. Remove as much surface moisture as possible.

Heat neutral oil in a heavy pot or deep fryer to 325°F (160°C). Use enough oil to fully submerge fries (about 3–4 cups for a medium pot).

Blanch: Fry the dried fries in batches for 3–4 minutes until soft but not browned. Don’t overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Raise oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crispy. Drain on a rack or paper towels, immediately season with 2 tsp kosher salt and 1/2 tsp black pepper while hot.

Bring the milk to just below a simmer in a small saucepan over medium heat; do not boil. Keep warm.

In a separate medium saucepan, melt 2 tbs butter over medium heat. Add 2 tbs flour and whisk continuously for 1–2 minutes to form a blond roux—do not let it brown.

Slowly whisk the warm milk into the roux in a steady stream to avoid lumps. Continue whisking until mixture thickens and is smooth, about 2–3 minutes.

Reduce heat to low. Stir in 2 tbs cream cheese until melted and incorporated.

Remove saucepan from heat and whisk in 1.5 cups shredded smoked cheddar a handful at a time until melted and smooth. Return to very low heat if needed—avoid overheating which can make the sauce grainy.

Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or in a thermos until assembly.

While fries blanch, preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer.

Bake bacon 12–18 minutes depending on thickness and desired crispness. For evenly crisp bacon check at 10–12 minutes. Remove and transfer to paper towels to drain and cool slightly, then chop into 1/2-inch pieces.

In a small skillet over medium heat combine 3 tbs sugar, 3 tbs apple cider vinegar, 2 tbs water and 1/4 tsp kosher salt. Stir until sugar dissolves and mixture begins to simmer.

Add thinly sliced Fresnos and simmer gently for 2–3 minutes until chiles soften and the liquid reduces slightly and becomes glossy. Remove from heat and let cool; some syrup should remain to coat the chiles. These can be used warm or at room temperature.

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt and heat just until sugar and salt dissolve.

Pour the hot pickling liquid over the onions, press to submerge, and let sit at least 15 minutes at room temperature. For best flavor chill at least 1 hour. Drain before using, reserving a small spoonful of pickling liquid if desired to drizzle.

Place a large platter or serving 'big plate' on the counter. Pile the hot fries in the center.

Ladle the warm smoked scotch cheese sauce generously over the fries, allowing it to run through the pile.

Scatter the chopped baked bacon evenly over the sauced fries.

Distribute candied Fresno chiles across the top, using both chiles and some of the glossy syrup for sweet-spicy contrast.

Add pickled red onions in small clusters around the fries to provide brightness.

Finish with a sprinkle of thinly sliced scallions, optional chopped parsley or cilantro, and a light dusting of flaky sea salt if desired.

Serve immediately while fries and cheese sauce are hot. Provide extra napkins and a spoon for scooping cheese.

Russet potatoes

Neutral oil for frying (vegetable or canola)

Kosher salt

Freshly ground black pepper

Unsalted butter

All-purpose flour

Whole milk

Smoked cheddar or smoked scotch-style cheddar, finely shredded

Cream cheese, softened

Dijon mustard

Worcestershire sauce

Smoked paprika

Salt

Thick-cut bacon

Fresno chiles (or red jalapeño if unavailable), thinly sliced

Granulated sugar

Apple cider vinegar

Water

Red onion, thinly sliced

Distilled white vinegar

Scallions, thinly sliced (white and green parts)

Fresh parsley or cilantro (optional), finely chopped

Flaky sea salt (optional)

Preheat oven to 375°F (190°C). Lightly butter a 1-quart (about 4-cup) oven-safe baking dish or small cast-iron skillet with the melted butter; set aside.

Preheat and prepare

In a medium bowl, beat the room-temperature cream cheese until smooth using a spatula or hand mixer. Add the sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce. Mix until well combined and smooth.

Mix base

Stir in Old Bay seasoning, granulated garlic, salt, and black pepper. Fold in half of the chopped chives and parsley, then gently fold in the lump crab meat, taking care not to break large chunks. Finally, fold in 3/4 cup of the grated cheddar and the Parmesan until evenly distributed.

Season and fold

Transfer the crab mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup cheddar evenly over the surface. If desired, lightly dust the top with smoked paprika for color.

Assemble for baking

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you prefer a browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning.

Bake

Remove from oven and let rest for 5 minutes to set slightly. Sprinkle remaining chopped chives/parsley over the top before serving.

Rest

Arrange house chips or toasted baguette slices on a serving platter. Transfer the warm crab dip dish to the center of the platter or serve on the side. Serve with lemon wedges for squeezing over portions and extra herbs for garnish.

Recommend serving immediately while warm. Leftovers can be cooled, covered, and refrigerated for up to 2 days; reheat in a 325°F (160°C) oven until warmed through.

lump crab meat (picked over for shells)

cream cheese, room temperature

sour cream

mayonnaise

fresh lemon juice

hot sauce (such as Tabasco)

Old Bay seasoning

granulated garlic (or garlic powder)

finely chopped fresh chives

finely chopped fresh parsley

grated sharp cheddar cheese

grated Parmesan cheese

freshly ground black pepper

unsalted butter, melted

smoked paprika (optional, for garnish)

house chips (potato chips) or toasted baguette slices

lemon wedges

extra chopped parsley or chives (for garnish)

Pat 10 wings (or 10 pieces of boneless chicken) dry with paper towels. If using whole wings, remove tips and separate drumettes and flats if not already done.

Prep the chicken

Place the chicken in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tsp baking powder. Toss to coat evenly. Let rest for 10–15 minutes to let the coating adhere.

If baking: preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Brush chicken lightly with 2 tbs neutral oil. If frying: heat 1.5–2 inches of neutral oil in a deep pot to 350°F (175°C).

Arrange wings in a single layer on the rack and bake 25–30 minutes, turning once halfway, until skin is golden brown and internal temp reaches 165°F (74°C). Bake boneless pieces 18–22 minutes depending on size.

Bake method (crispy)

Working in batches, fry wings 8–10 minutes until deep golden and internal temp is 165°F (74°C). Drain on a rack or paper towels. Fry boneless pieces 4–6 minutes until cooked through.

Fry method (extra crispy)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking or turning every 7–8 minutes, until crisp and cooked through.

Air-fryer method

In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 1/2 cup hot sauce and 1–2 tbs honey if you want medium sweetness (omit for hotter). Heat until combined and warm but not boiling. Taste and adjust heat by adding more hot sauce for hot, or a bit more honey for medium.

Buffalo (Medium or Hot)

Warm 2 tbs honey with 1/2 tsp crushed red pepper or 1/2 tbs hot sauce in a small pan for 30–60 seconds, whisk to combine. For a runnier sauce, add 1/2 tbs water.

Hot Honey

Use 1/2 cup sweet chili sauce warmed gently in a saucepan. If you want it thinner, stir in 1 tsp lime or lemon juice.

Sweet Chili

Toss cooked wings with 2 tsp lemon pepper and 1 tsp lemon juice plus 1 tbs melted butter or oil to help the seasoning stick. Taste and add salt if needed.

Lemon Pepper

Heat 1/2 cup BBQ sauce gently until warm. Toss cooked wings in the warmed sauce to coat evenly.

Mince 2 garlic cloves and gently sauté in 1 tbs butter over low heat for 30–45 seconds until fragrant (do not brown). Remove from heat, mix with 1/4 cup grated Parmesan and 1 tsp lemon juice. Toss wings in the garlic-Parmesan mixture so cheese clings to the warm wings. Sprinkle extra Parmesan if desired.

Garlic Parmesan

Whisk together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tbs honey and 1 tsp lemon juice until smooth. Warm the cooked wings briefly (optional) and toss with the honey-mustard or serve the sauce on the side for dipping.

Honey Mustard

After preparing the chosen sauce, place the cooked wings in a large mixing bowl, pour the sauce over them, and toss thoroughly until evenly coated. For extra crispness, toss very gently so coating doesn’t make wings soggy; alternatively, brush sauce on and briefly return wings to the oven or air fryer for 2–3 minutes to set the glaze.

Transfer coated wings to a serving platter. Sprinkle chopped parsley or extra grated Parmesan for garnish if using. Serve with blue cheese or ranch dressing and lemon wedges on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to refresh crispness.