juicy burgers

fresh fish

mango wheat ale

mussel and clam dish

Cobb salad

sirloin steak special

Fried brussels sprouts served with a chipotle mayo dipping sauce

Fried Brussels Sprouts

Chicken or Salmon served over brown rice and sauteed garlicky greens

Lemon Pepper Earth Bowl

1/2 pound burger with American cheese, lettuce and tomato served with fries

Big Ass Cheeseburger

Seasoned beef, with lots of cheese with refried beans, in a warm flour tortilla. Served with salsa and sour cream

Beef & Bean Burrito

Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.

Venison Burger

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.

Bison Burger

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.

Brisket Sandwich

Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.

Wild Turkey Club

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.

Corned Beef Sandwich

Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.

Pickled Pig's Feet

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Wood Fired Oysters

Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.

Lobster Bisque

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.

Clam Chowder

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.

Bacon & Eggs

Two lobster and potato croquettes served with sour cream, parsnips, and radish.

Lobster Croquettes

Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.

Scrapple Scramble

Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.

Grits & Strawberries

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.

Beef & Beet Hash

Remove ground beef from refrigerator 15–20 minutes before cooking to let it come closer to room temperature for even cooking.

Split and lightly toast buns by spreading the reserved 1 tablespoon softened butter on cut sides; set aside covered.

Combine mayonnaise, mustard, and ketchup in a small bowl; mix and set aside as burger sauce.

If using optional spices (smoked paprika, garlic powder), have them ready to add to the meat.

Place 1.25 lbs ground chuck in a bowl. Add 1 tablespoon softened butter, 1 tablespoon Worcestershire sauce, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and optional spices (if using). Use your hands to gently combine until just mixed — avoid overworking to keep patties tender.

Gently mix

Divide the meat into 4 equal portions (about 5 oz each). Lightly form into round patties slightly larger than the buns, about 3/4–1 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing while cooking.

Portion

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Place patties on the hot surface, leaving space between them. For medium-rare to medium, cook for 3–4 minutes on the first side without moving to form a good crust.

Flip patties and immediately top each with a slice of cheddar. Cook the second side 3–4 minutes more for medium; adjust time 2–3 minutes for medium-rare or 5–6 minutes for medium-well. Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium, 145°F for medium-well.

If the buns are not toasted yet, while patties finish, melt remaining softened butter (if not used earlier) in a clean skillet over medium and toast cut sides of buns 1–2 minutes until golden.

Place a butter lettuce leaf on the bottom bun to act as a moisture barrier.

Place the hot patty with melted cheese on the lettuce. Add 2 pickle slices on top of the cheese.

Add a tomato slice and a few red onion rings. Spread burger sauce on the top bun (adjust amount to taste).

Close the burger, press gently, and serve immediately with extra ketchup or fries on the side if desired.

ground chuck (80/20)

fine sea salt

freshly ground black pepper

Worcestershire sauce

unsalted butter (softened)

burger buns (soft brioche or potato), split

sliced cheddar cheese

ripe tomato, 1/4-inch slices

red onion, thinly sliced

leaves of butter lettuce or romaine

dill pickle slices

mayonnaise

yellow mustard

ketchup

unsalted butter (for toasting buns)

smoked paprika (optional)

garlic powder (optional)

neutral oil (for pan/grill)

Pat the fish fillets dry with paper towels. This removes surface moisture so they brown rather than steam.

Season both sides of each fillet evenly with the kosher salt and freshly ground black pepper.

Place the flour in a shallow dish and lightly dredge each fillet, shaking off excess so there's only a thin coating. Set fillets on a plate while you heat the pan.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes.

Add the olive oil and 1 tablespoon of the butter. Swirl to coat. When the butter foams and the oil shimmers, add the fillets presentation-side down (skin-side if fish has skin). Do not overcrowd—work in two batches if necessary.

Cook without moving until the underside is golden brown, about 3–4 minutes depending on thickness (for 1–1.25" fillets). Gently flip with a spatula and cook the other side 2–4 minutes until opaque and cooked through. The internal temperature should read 130–140°F (54–60°C) for moist, flaky fish.

Transfer cooked fillets to a warm plate and tent loosely with foil to rest while you make the sauce. Keep any fond (browned bits) in the pan.

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to brown it.

Pour in the white wine (or stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, 2–3 minutes.

Add the lemon juice and capers; simmer 30–60 seconds to marry flavors. Taste and adjust seasoning—add a pinch of salt if needed.

Turn off the heat and swirl in the cold tablespoon of butter until the sauce is glossy and slightly thickened. Stir in the chopped parsley.

Return the rested fillets to the pan for 15–30 seconds in the warm sauce to reheat and coat lightly, spooning sauce over the top.

Plate the fish over mixed greens or with steamed vegetables if using. Spoon extra pan sauce and capers over each fillet. Garnish with lemon wedges and a sprinkle of additional parsley.

fresh firm white fish fillets (cod, halibut, sea bass, or similar)

kosher salt

all-purpose flour (for light dredging)

olive oil

unsalted butter

shallot, finely minced (or small yellow onion)

garlic cloves, finely minced

dry white wine (or low-sodium chicken stock)

fresh lemon juice

capers, drained (optional but recommended)

fresh parsley, chopped

extra butter (cold, cut into 1-tbsp cubes for finishing)

lemon wedges

mixed baby greens or steamed vegetables

Place the diced mango, 1 tablespoon of the granulated sugar, and the lime juice in a blender or food processor. Add 1 tablespoon of water to help it blend. Puree until very smooth, about 30–45 seconds. If the mango is fibrous, strain the purée through a fine-mesh sieve into a small bowl to remove fibers and achieve a silky texture.

Make mango purée

In a small saucepan over low heat, combine the remaining 1 tablespoon sugar and 1 tablespoon water. Stir until the sugar dissolves and the mixture just begins to simmer, about 1–2 minutes. Remove from heat and whisk in 2 tablespoons of the mango purée you made. Let cool to room temperature. This creates a lightly concentrated mango syrup that blends more easily into beer and helps keep fruit suspended.

Make simple mango syrup (optional thicker syrup)

Chill: Ensure your wheat ale is well chilled (ideally 40–45°F / 4–7°C). If using a frosted glass, rinse it with cold water and drain so it is cold but not icy.

Add purée/syrup to glass: Pour 1.5 fl oz (about 3 tablespoons) of the mango purée (or 1 fl oz mango syrup if you made the optional syrup and prefer a smoother blend) into a pint glass or large chilled beer glass.

Mix briefly: Gently stir the purée/syrup in the bottom of the glass to coat the sides and create a small reservoir — do not over-stir or vigorously shake; you want a two-layer effect where the beer will mingle with the mango rather than fully homogenize.

Add ale: Slowly pour 12 fl oz of the chilled wheat ale down the side of the glass over a spoon or tilt the glass slightly to preserve some head and promote gentle mixing. Pouring slowly helps avoid excessive foaming and keeps some of the fruit concentrated at the bottom.

Final stir & taste: With a bar spoon, give one gentle stir (about 3–4 turns) from bottom to top to slightly integrate the mango with the beer without completely demolishing carbonation.

Garnish: Squeeze a lime wedge over the top, rub the rim with the wedge if desired, then drop it into the glass. Add the mint sprig and/or mango slice on the rim or float the mint on top for aroma.

Serve: Serve immediately while cold. Provide a straw or long bar spoon if you prefer to stir more as you drink so mango remains incorporated to taste.

light wheat ale (chilled)

ripe mango (peeled, diced)

granulated sugar

fresh lime juice

water

fresh lime wedges

mint leaves (optional, for garnish)

mango slice (optional, for garnish)

Place mussels and clams in a large bowl of cold water. Swish to remove sand. For clams, repeat in fresh water if gritty. Discard any shellfish with cracked or open shells that do not close when tapped. Scrub shells and remove mussel beards (pull toward hinge). Set drained shellfish aside in refrigerator while you prepare other ingredients.

Inspect and clean

In a wide, heavy-bottomed pot or large sauté pan with a tight-fitting lid, heat olive oil and 2 tbsp butter over medium heat until butter melts and foams. Add minced shallot, diced celery and thyme sprigs. Cook, stirring occasionally, until shallot is translucent and celery has softened, about 4–5 minutes. Add sliced garlic and the bay leaf and cook 30–45 seconds until fragrant but not browned.

Increase heat to medium-high and pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by about half, 2–3 minutes, to concentrate flavor and burn off alcohol. Add the stock and bring to a gentle simmer. Taste and season lightly with half the salt and pepper.

Add clams first (they often take a touch longer) and cover the pot. Steam for 2–3 minutes, then add mussels, stir gently to distribute, cover again and steam until most shells have opened, about 4–6 minutes more. Shake the pot once or twice during cooking for even heat. Discard any shells that remain tightly closed after 6–7 minutes.

Remove the pot from heat. Using a slotted spoon, transfer mussels and clams to a warmed serving bowl, leaving cooking liquid in the pot. If you prefer a clearer broth, strain the cooking liquid through a fine-mesh sieve into a clean saucepan, pressing gently to release juices but not forcing solids through. Return liquid to low heat.

Stir in the lemon juice and optional heavy cream if using. Whisk in the remaining 1 tbsp cold butter (mounting) a little at a time until the broth is glossy. Adjust seasoning with remaining salt and pepper and add red pepper flakes to taste.

Pour the finished broth over the shellfish in the serving bowl. Sprinkle chopped parsley on top.

Serve immediately with slices of crusty bread to sop up the broth. Offer extra lemon wedges at the table. Leftover broth can be refrigerated for up to 2 days or frozen.

fresh mussels, scrubbed and debearded

fresh clams, scrubbed

extra-virgin olive oil

shallot, finely minced

garlic cloves, thinly sliced

celery stalk, finely diced

fresh thyme sprigs

bay leaf

dry white wine (e.g., sauvignon blanc)

low-sodium chicken or fish stock

heavy cream (optional, for a richer broth)

unsalted butter (cold, for mounting)

flat-leaf parsley, chopped

red pepper flakes

sea salt

crusty bread, for serving

Cook bacon in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Transfer to a paper towel–lined plate to drain, then crumble or chop into bite-size pieces.

Cook and prepare bacon

If using raw chicken: season 2 boneless skinless breasts with 1/4 tsp salt and 1/8 tsp pepper. Grill over medium-high heat or cook in a skillet with 1 tbsp oil until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then dice or shred. If using rotisserie chicken, pull meat into bite-size pieces.

Prepare chicken

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Hard-boil eggs

Wash and spin dry the lettuces. Chop romaine into 1–2 inch pieces and tear butter lettuce. Halve cherry tomatoes. Peel, pit and slice the avocado just before assembly to avoid browning (toss slices in a squeeze of lemon if desired). If using cucumber, halve lengthwise, scoop seeds and dice. If using roasted corn, char fresh or thawed corn kernels in a hot skillet 3–4 minutes until lightly browned.

Prepare produce

In a small bowl or jar combine red wine vinegar, Dijon mustard, Worcestershire sauce, minced shallot, minced garlic, honey, 1/2 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 6 tbsp olive oil until emulsified. Taste and adjust seasoning—add more salt, pepper or honey if needed. Refrigerate until ready to use. Shake or whisk again before dressing the salad.

On a large platter or in a wide shallow bowl, arrange the chopped romaine and butter lettuce in an even layer as the base.

Create rows or sections across the lettuce for visual Cobb-style presentation: place diced chicken in one row, halved cherry tomatoes in the next, diced cucumber next, followed by crumbled bacon, quartered eggs, avocado slices, crumbled blue cheese, and roasted corn (if using).

Sprinkle chopped chives and parsley over the top and season lightly with coarse salt and freshly ground black pepper.

When ready to serve, drizzle the red-wine vinaigrette evenly over the salad (start with about half the dressing and offer extra on the side). Toss individual portions lightly or allow diners to mix on their plates so the arranged rows remain visually appealing if desired.

Serve immediately once dressed. Leftovers: store dressing separately and keep salad components chilled; assemble just before serving to avoid soggy greens. Use within 1–2 days for best texture.

Romaine lettuce (chopped)

Butter lettuce (or mixed salad greens)

Cherry tomatoes (halved)

English cucumber (seeded and diced)

Cooked chicken breast (rotisserie or grilled), diced or shredded

Bacon (cooked until crisp and crumbled)

Hard-boiled eggs (peeled and quartered)

Avocado (ripe, peeled, pitted, sliced)

Blue cheese (crumbled)

Roasted corn (optional)

Chives (thinly sliced) or green onions

Fresh parsley (chopped, optional)

Coarse salt

Freshly ground black pepper

Extra-virgin olive oil

Red wine vinegar

Dijon mustard

Shallot (finely minced)

Garlic (minced)

Honey or maple syrup

Salt

Black pepper

Pat the sirloin steak dry with paper towels. In a shallow dish or resealable bag, combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp black pepper, 1 tsp kosher salt, and 1 tsp smoked paprika. Add the steak and rub the marinade into both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 20 minutes before cooking to come to near room temperature.

Prepare and Marinade Steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat for 4–5 minutes until very hot. Add 1 tsp vegetable oil and swirl to coat the pan.

Preheat Pan

Place the steak in the hot pan away from you to prevent splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook another 1–2 minutes per side. If steak is thicker than 1 inch, reduce heat to medium after searing and continue cooking until desired doneness.

Sear the Steak

Transfer steak to a cutting board and tent loosely with foil. Rest for 6–10 minutes to allow juices to redistribute before slicing.

Rest the Steak

While the steak rests, combine softened butter, chopped parsley, lemon zest, a pinch of salt and pepper in a small bowl. Mix until smooth and form into a log on plastic wrap if desired. Slice a pat to place on the hot steak just before serving.

After removing the steak from the pan, reduce heat to medium and add finely chopped shallot. Sauté 30–45 seconds in the steak fond. Deglaze with 1 tbs red wine or an equal amount of beef stock, scraping up browned bits. Add 1 cup beef stock and fresh thyme; simmer to reduce by about half (5–7 minutes). For a glossier sauce, whisk in 1 tbs cold butter off the heat. If thicker sauce is desired, mix 0.5 tsp cornstarch with 1 tbs cold water and whisk into simmering sauce; simmer 1–2 minutes. Taste and season with salt and pepper.

Slice the rested sirloin against the grain into 1/4- to 1/2-inch slices. Arrange on a warmed plate, top with a pat of compound butter (optional) so it melts over the steak, and spoon pan sauce alongside or over the steak. Garnish with chopped parsley and serve with a lemon wedge.

Juicy Burgers

Fresh Fish

Mango Wheat Ale

Mussel And Clam Dish

Cobb Salad

Sirloin Steak Special