Slow roasted pork with BBQ sauce served on a toasted roll with jalapeno-citrus slaw.

BBQ PULLED PORK SANDWICH

Grilled strips of chicken with onion, tomatoes, and mushroom tossed in a creamy marsala wine sauce on a bed of fettuccine. Served with a side of toast.

CHICKEN MARSALA PASTA

An assortment of shrimp and vegetables wrapped in a wonton skin and deep fried, served with sweet chili sauce.

SHRIMP BEGGAR’S PURSES

Fried chicken strips with fries, white gravy, BBQ sauce and a side of toast.

VAL’S ULTIMATE CHICKEN STRIP BASKET

Red velvet brownie with white chocolate chips, a scoop of ice cream with a drizzle of raspberry sauce and white chocolate sauce.

RED VELVET BROWNIE

ONION RINGS

A full basket of our premium beer battered fries.

BEER BATTERED FRIES

Made with a milk stout stew base with beef chuck roast, bacon, tomato, carrots, celery, and potatoes. Served with a side of Irish soda bread.

FAITH’S IRISH STEW

House made red chile bread with 2 cheese blend, onions, and red chile sauce. Served with a side of crema.

RED CHILE GRILLED CHEESE

Shaved beef seared with Hatch green chile and cheddar-jack & served on a hoagie roll.

GREEN CHILE PHILLY

A full basket of our beer battered fries tossed in roasted garlic, parmesan and fresh herbs.

GARLIC HERB FRIES

Our vegan black bean patty topped with green chile - cheese optional. Served with a salad.

MESILLA BEAN BURGER

Our Angus patty topped with soy sauce marinated jalapenos, Swiss cheese, red onions, and topped with a teriyaki aioli. Served on a ciabatta bun.

JERRY’S SPICY ASIAN BURGER

BUFFALO WINGS

Our seasonal Nosh Board piled high with bold sausage links, & artisanal cheeses, pickled vegetables, and spent grain baguette.

THE DOG PLATTER

Our ½ # Angus burger topped with Hatch green chile and cheese on a toasted bun.

GREEN CHILE CHEESEBURGER

A pair of miniature angus cheeseburgers on toasted pretzel buns served with our beer battered fries.

CHEESEBURGER SLIDERS

Prepare the Pulled Pork

2. Mix smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder in a bowl. Rub the spice mixture all over the pork shoulder.

3. Place the pork shoulder in a roasting pan and cover tightly with foil.

4. Roast in the oven for about 4-5 hours, or until the pork is tender and easily shredded with a fork.

5. Remove the pork from the oven and let it rest for 30 minutes before shredding.

1. In a large bowl, combine shredded cabbage, grated carrot, and minced jalapeno.

Make the Slaw

2. In a separate bowl, whisk together lime juice, orange juice, olive oil, salt, and black pepper.

3. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for at least 15 minutes to allow the flavors to meld.

Assemble the Sandwiches

2. Pile the BBQ pulled pork onto the bottom half of each roll, top with jalapeno-citrus slaw, and close with the top half of the roll.

pork shoulder

BBQ sauce

smoked paprika

brown sugar

salt

black pepper

garlic powder

onion powder

Cook the fettuccine pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.

Prepare the Fettuccine

Season the chicken breast with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and slice into strips.

Grill the Chicken

In the same skillet, add a bit more olive oil if needed. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the sliced mushrooms and garlic, cooking until the mushrooms are browned, about 4-5 minutes.

Sauté the Vegetables

Add the diced tomatoes and Marsala wine to the skillet, bringing it to a simmer. Cook for about 5 minutes, allowing the wine to reduce slightly. Stir in the heavy cream and cook for another 3-4 minutes until the sauce thickens.

Make the Sauce

Add the grilled chicken strips and cooked fettuccine to the skillet, tossing to coat everything in the sauce. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper to taste.

Combine Everything

While the pasta is being combined, toast the bread slices until golden brown.

Prepare the Toast

Serve the Chicken Marsala Pasta hot, garnished with chopped parsley and accompanied by slices of toast.

Serve

Fettuccine pasta

Chicken breast, boneless and skinless

Olive oil

Onion, diced

Mushrooms, sliced

Tomatoes, diced

Marsala wine

Heavy cream

Garlic, minced

Salt

Black pepper

Parmesan cheese, grated

Fresh parsley, chopped

Bread for toast

In a mixing bowl, combine shrimp, carrot, bell pepper, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are uniformly combined.

Prepare the Filling

Take a wonton wrapper and place about a tablespoon of the shrimp mixture in the center. Moisten the edges of the wrapper with water, then gather the edges together and pinch to seal, forming a purse shape. Repeat with remaining wrappers and filling.

Wrap the Purses

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until hot (around 180°C or 350°F).

Heat the Oil

Carefully drop a few purses into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining purses.

Fry the Purses

Serve the shrimp beggar's purses hot with sweet chili sauce on the side for dipping.

Shrimp, peeled and deveined

Wonton wrappers

Carrot, finely chopped

Bell pepper, finely chopped

Green onion, finely sliced

Ginger, grated

Soy sauce

Sesame oil

Pepper

Vegetable oil (for frying)

Sweet chili sauce

Cut the chicken breast into strips. In a bowl, mix flour, cornstarch, salt, and black pepper. In another bowl, whisk together eggs and milk. In a third bowl, place panko breadcrumbs.

Prepare the Chicken Strips

Dip each chicken strip first into the flour mixture, then into the egg mixture, and finally coat with panko breadcrumbs. Ensure they are well coated.

Coat the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.

Fry the Chicken Strips

Prepare the frozen French fries according to package instructions, either baking or frying them.

Cook the French Fries

While the fries are cooking, toast the bread slices until golden brown.

Toast the Bread

Place the fried chicken strips in a basket alongside the fries. Serve with white gravy and BBQ sauce for dipping, and include the toasted bread on the side.

Chicken breast

All-purpose flour

Cornstarch

Eggs

Milk

Panko breadcrumbs

Vegetable oil

Frozen French fries

White gravy

Bread slices

Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Prepare the Oven and Pan

In a microwave-safe bowl, melt the unsalted butter. Allow it to cool slightly.

Melt the Butter

In a large mixing bowl, combine the melted butter and granulated sugar. Mix well, then add the eggs one at a time, followed by the red food coloring and vanilla extract.

Mix Wet Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Fold in the white chocolate chips until evenly distributed.

Add White Chocolate Chips

Pour the brownie batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve warm with a scoop of ice cream, drizzled with raspberry sauce and white chocolate sauce.

Cool and Serve

all-purpose flour

unsweetened cocoa powder

granulated sugar

unsalted butter

large eggs

red food coloring

vanilla extract

white chocolate chips

Peel the onions and slice them into 1/2-inch thick rings. Separate the rings from each other and set aside.

Prepare the Onions

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually add the cold water to the dry ingredients, mixing until a smooth batter forms.

Make the Batter

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each onion ring into the batter, ensuring they are well coated. Allow any excess batter to drip off.

Coat the Onion Rings

Carefully place the battered onion rings into the hot oil. Fry in batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

Fry the Onion Rings

Serve the onion rings hot with sriracha ranch on the side for dipping.

Large onions

Baking powder

Ground black pepper

Paprika

Cold water

Wash and peel the russet potatoes. Cut them into fry shapes, about 1/4 inch thick. Rinse the fries in cold water and pat them dry with a towel.

Prepare the Potatoes

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and well combined.

Make the Beer Batter

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the fries.

Dip the potato fries into the beer batter, ensuring they are well coated. Carefully drop them into the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes.

Coat and Fry the Fries

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Season with additional salt if desired. Serve hot.

Drain and Serve

Russet potatoes

Beer (lager or ale)

Chop the beef chuck roast into bite-sized pieces and season with salt and black pepper. Chop the bacon, carrots, celery, and potatoes.

Prepare the Ingredients

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Cook the Bacon

In the same pot, add the seasoned beef chuck roast and brown it on all sides. This should take about 5-7 minutes.

Brown the Beef

Add the chopped onions, carrots, celery, and garlic to the pot. Sauté for about 5 minutes until softened. Stir in the thyme, bay leaves, and diced tomatoes.

Add Vegetables and Seasoning

Pour in the milk stout beer and beef broth, scraping the bottom of the pot to deglaze. Bring the mixture to a boil.

Add Liquids

Reduce heat to low, cover, and let the stew simmer for about 2 hours, or until the beef is tender.

Simmer the Stew

Add the cubed potatoes and reserved bacon to the pot. Continue to cook for an additional 30 minutes, or until the potatoes are tender.

Add Potatoes and Finish

Remove bay leaves before serving. Serve hot with a side of Irish soda bread.

Beef chuck roast

Bacon

Milk stout beer

Carrots, chopped

Celery, chopped

Potatoes, cubed

Beef broth

Thyme, dried

Bay leaves

Slice the onion thinly and set aside. Grate the cheddar and Monterey Jack cheese and mix them in a bowl.

Spread red chile sauce on one side of two slices of red chile bread. On the other side of those slices, layer half of the cheese mixture and some sliced onions. Top with the remaining cheese mixture and place another slice of bread on top, sauce side down.

Assemble the Sandwich

Heat a skillet over medium heat and melt 1 tablespoon of butter. Place the sandwich in the skillet and cook until golden brown, about 4-5 minutes. Flip and add the remaining butter to the skillet. Cook the other side until golden brown and the cheese is melted, about another 4-5 minutes.

Cook the Sandwich

Remove the sandwich from the skillet, cut in half, and serve with a side of crema.

Bbq Pulled Pork Sandwich

Chicken Marsala Pasta

Shrimp Beggar’s Purses

Val’s Ultimate Chicken Strip Basket

Red Velvet Brownie

Onion Rings

Beer Battered Fries

Faith’s Irish Stew

Red Chile Grilled Cheese

Green Chile Philly

Garlic Herb Fries

Mesilla Bean Burger

Jerry’s Spicy Asian Burger

Buffalo Wings

The Dog Platter

Green Chile Cheeseburger

Cheeseburger Sliders