Lightly Fried Chicken Tenders atop Mixed Greens & Loaded with Diced Tomatoes, Bacon & Cheddar Cheese, served with Our Signature Honey Mustard Dressing

Honey Fried Chicken Salad

Chopped Steak with Mushroom Gravy

Cheese Ravioli

Fried Filet of Flounder

Grilled Cheese

Milk Shake

Ice Cream Float

Banana Split

Ice Cream Sundae

Boston Cream Pie

Carrot Cake

Chocolate Mousse Cake

Tiramisu

Fruit Cheesecake

Strawberry Cheesecake

Creamy Cheesecake

Light Lemon Meringue Pie

FILET OF SALMON with Crabmeat

JUMBO SHRIMP with Crabmeat

LOBSTER TAIL with Crabmeat

Land & Sea

Broiled Seafood Combination

Shrimp & Scallops

Surf & Turf

Pat chicken tenders dry and place in a shallow bowl. Pour buttermilk over chicken, add hot sauce if using, stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Marinate

In a shallow dish combine flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix thoroughly so cornstarch is evenly distributed.

Prepare Coating

Remove one piece of chicken from buttermilk, letting excess drip off, then dredge in the flour mixture pressing lightly to adhere. Place breaded tenders on a wire rack or plate and repeat until all pieces are coated.

Bread the Chicken

Pour about 1/2-inch to 3/4-inch of vegetable oil into a large skillet and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds. Fry the tenders in batches (do not overcrowd), 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack.

While the chicken is still hot, brush each tender lightly with 1/2 teaspoon honey (total ~2 tbsp) so it gets a subtle sweet glaze. Let rest 2 minutes so glaze sets.

Glaze with Honey

In a small bowl or jar combine mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Whisk or shake vigorously until smooth. Add the optional teaspoon of water if you prefer a thinner consistency. Taste and adjust seasoning or honey for sweetness. Chill until ready to serve.

Divide mixed greens among 4 plates or two large bowls (about 5 cups total). Evenly distribute diced tomatoes, crumbled bacon, shredded cheddar, and thinly sliced red onion over the greens.

Slice the honey-glazed chicken tenders into 3–4 pieces each (or leave whole) and arrange on top of each salad portion.

Drizzle the signature honey mustard dressing over each salad to taste (about 1 1/2 to 2 tablespoons per serving) or serve the dressing on the side. Garnish with chopped chives or parsley if using.

Serve immediately while chicken is warm so the glaze is slightly tacky. Leftover dressing can be refrigerated up to 5 days.

boneless skinless chicken tenders (or thin chicken breast strips)

buttermilk

hot sauce (optional)

all-purpose flour

cornstarch

salt

black pepper

garlic powder

paprika (smoked or sweet)

vegetable oil (for shallow frying)

honey (for glazing fried chicken)

mixed salad greens (spring mix, romaine, baby spinach)

ripe tomatoes (diced)

cooked bacon (crumbled)

sharp cheddar cheese (shredded)

red onion (thinly sliced, optional)

fresh chives or parsley (chopped, optional)

mayonnaise

Dijon mustard

yellow mustard

honey

apple cider vinegar

olive oil

water (to thin, optional)

In a large bowl combine ground beef and ground pork. Add the grated onion, minced garlic, egg, breadcrumbs, milk, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep the steaks tender.

Make meat mixture

Divide the mixture into four equal portions (about 5 oz each) and form into flattened oval patties about 3/4 inch thick. Press a slight depression in the center of each patty to help them cook evenly.

Form patties

Heat a large skillet over medium-high heat and add 1 tablespoon oil and 1 tablespoon butter. When the fat shimmers, add the patties (work in batches if necessary) and sear until a deep brown crust forms, about 3–4 minutes per side. Avoid crowding the pan. If the patties are thicker, reduce heat to medium and cook an additional 2–3 minutes per side until an internal temperature of 155–160°F (68–71°C) is reached. Transfer cooked patties to a plate and tent loosely with foil. Reserve skillet drippings for the gravy.

Sear

In the same skillet used for the steaks (add remaining 1 tablespoon oil and 1 tablespoon butter if pan is dry), heat over medium. Add the sliced mushrooms and spread in an even layer. Let them brown undisturbed for 3–4 minutes, then stir and continue cooking another 2–3 minutes until golden and any liquid has mostly evaporated. Add the minced shallot (or onion) and garlic and cook 1–2 minutes until softened and fragrant.

Sauté mushrooms and aromatics

Sprinkle the flour over the mushrooms and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste. This will thicken the gravy.

Make roux

Slowly pour in the beef stock while scraping the browned bits from the bottom of the pan with a wooden spoon. Stir to combine and bring to a gentle simmer so the gravy thickens, about 3–5 minutes. Add Worcestershire sauce and thyme. Taste and season with salt and pepper. If you prefer a silkier, richer gravy, stir in the heavy cream at the end and warm through (do not boil).

Deglaze and simmer

Return the chopped steaks and any accumulated juices to the pan. Spoon gravy over the patties and simmer gently for 2–3 minutes to meld flavors and finish cooking. If gravy is too thick, whisk in up to 1/4 cup additional stock or water to reach desired consistency.

Finish

Transfer chopped steaks to plates or a platter, spoon generous amounts of mushroom gravy over each. Garnish with chopped parsley and serve immediately with mashed potatoes, egg noodles, or your preferred side.

ground beef (80/20)

ground pork

large egg

plain breadcrumbs

whole milk

yellow onion, finely grated or minced

garlic, minced

Worcestershire sauce

black pepper, freshly ground

olive oil or vegetable oil

unsalted butter

cremini or white mushrooms, sliced (about 1/4 inch)

shallot or small yellow onion, minced

beef stock or low-sodium beef broth

heavy cream (optional, for silkier gravy)

fresh thyme leaves (or 1/2 tsp dried thyme)

chopped fresh parsley

mashed potatoes or egg noodles

On a clean work surface, mound 2 cups all-purpose flour and make a well in the center. Crack 2 large eggs into the well, add 1 tbs olive oil and 1/2 tsp salt. Using a fork, gently beat the eggs and begin to incorporate flour from the inner edges until a shaggy dough forms. When it becomes too stiff to mix with the fork, use your hands to knead for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a little extra flour (up to 2 tbs). If too dry, add water 1 tsp at a time. Wrap dough in plastic and rest at room temperature for 30 minutes.

Make pasta dough

While dough rests, combine 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 egg yolk, 1 tbs finely chopped parsley, 1/4 tsp freshly ground black pepper and a pinch of salt in a bowl. Stir until smooth and season to taste. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier portioning.

Prepare filling

Divide rested dough into 4 pieces. Working with one piece at a time and keeping the others wrapped, flatten and roll through a pasta machine or roll with a rolling pin to a thin sheet about 1/16 inch (thin enough to see your hand through). Place one sheet on a lightly floured work surface. Pipe or spoon small rounds of filling about 1 tsp each (approx. 1/2 inch high) spaced 1–2 inches apart. Brush a little water along edges and between mounds, then place a second pasta sheet over the top and press around filling to seal, eliminating air pockets. Use a ravioli cutter, pastry wheel or a knife to cut into individual ravioli. Press edges with a fork to further seal. Place formed ravioli on a lightly floured tray and cover with a kitchen towel until ready to cook.

Roll and assemble ravioli

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Cook aromatics

Add 28 oz crushed tomatoes and 1 tbs tomato paste to the pan. Stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a gentle simmer, then reduce heat to low and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves during the last minute if using.

Simmer sauce

Bring 6 cups water to a rolling boil in a large saucepan. Add 1 tbs salt to the water. Gently add fresh ravioli in batches (do not overcrowd). Fresh ravioli will float and cook quickly — simmer for 3–4 minutes, or until they float and the pasta feels tender but not mushy. Use a slotted spoon to transfer ravioli to a plate lined with a paper towel or directly into the sauce.

Cook ravioli

If finishing in the sauce, warm the prepared tomato sauce over low heat and add 1 tbs butter. Gently add cooked ravioli to the sauce and toss carefully for 1 minute to coat and finish cooking. This melds flavors and prevents ravioli from drying out.

Finish in sauce

Divide ravioli among 4 plates (serves 4). Spoon extra tomato sauce over each portion. Sprinkle with 1/4 cup extra grated Parmesan and garnish with fresh basil leaves. Serve immediately.

Serve

large eggs

ricotta cheese

freshly grated Parmesan

mozzarella (finely shredded)

egg yolk (for filling)

freshly ground black pepper

fresh parsley (finely chopped)

yellow onion (finely chopped)

garlic cloves (minced)

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

sugar

red pepper flakes

fresh basil leaves (optional, torn)

salt (for pasta water)

water

butter

extra Parmesan (for serving)

fresh basil leaves (garnish)

Pat the flounder fillets dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/4 tsp of the black pepper.

Prep fillets

Place the flour and cornstarch in a shallow bowl and whisk together with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second shallow bowl, whisk the eggs with the milk. In a third shallow bowl, place the panko breadcrumbs seasoned with 1/4 tsp salt and a pinch of pepper.

Set up breading station

Dredge each fillet first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko so the breadcrumbs adhere. Set on a wire rack while you heat the oil. Repeat for all fillets.

Bread the fillets

Pour oil into a large skillet (cast-iron or heavy-bottomed) to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high heat until the oil registers 350°F (175°C) or a small piece of panko sizzles and browns in about 30–40 seconds.

Heat oil

Working in one or two batches to avoid overcrowding, carefully place fillets in the hot oil. Fry for 2 to 3 minutes per side, or until breading is golden brown and the fish flakes easily with a fork (internal temperature ~145°F / 63°C). Adjust heat as needed so the crust browns without burning. Transfer cooked fillets to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) if desired.

Fry fillets

Add 1 tbsp butter to the pan after frying the last batch and swirl to melt, scraping up any browned bits; spoon this butter over the fillets for extra flavor. Serve with lemon wedges.

Finish with butter

If using, remove most of the oil from the skillet, leaving about 1 tbsp and any fond. Add 1/4 cup white wine or stock and simmer 1–2 minutes to reduce slightly, then whisk in 1 tbsp butter and parsley. Season to taste and spoon over fillets.

Optional pan sauce

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (12–15 minutes). Drain well.

Cook potatoes

Return drained potatoes to the hot pot over low heat for 30–60 seconds to evaporate excess moisture. Remove from heat. Add 3 tbsp butter and mash with a masher or ricer until mostly smooth. Stir in warmed 1/2 cup milk and 2 tbsp sour cream (if using) until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting. Garnish with minced chives.

Mash and season

Bring a pot of salted water to a boil (if using green beans) and blanch for 3–4 minutes until bright and just tender; for broccoli, blanch 2–3 minutes. Drain and immediately plunge into ice water to stop cooking, then drain again. Alternatively, roast or sauté if preferred.

Cook vegetables

Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained green beans (or broccoli) and toss to heat through for 1–2 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and optional 1/2 tsp lemon zest. Toss and remove from heat.

Sauté and season

flounder fillets (skinless, about 4–6 oz each)

fine sea salt

paprika

panko breadcrumbs

vegetable oil (for frying)

unsalted butter (for finishing)

lemon wedges

russet or Yukon Gold potatoes, peeled and cut into 1–1.5 inch cubes

whole milk (warmed)

sour cream (optional, for creaminess)

chives, minced (optional garnish)

green beans, trimmed (or broccoli florets)

lemon zest (optional)

dry white wine or low-sodium chicken stock

fresh parsley, chopped

salt and pepper

Grate the cheddar and gruyere (if using). Lay out 4 slices of bread. If using mustard, spread about 1/2 teaspoon of Dijon on the inside of two slices.

Prep bread and cheese

Evenly spread about 3/4 tablespoon of softened butter on the outer face of each bread slice (total about 3 tablespoons). Make sure the butter reaches the edges for even browning.

Butter the bread

On the unbuttered side of two slices, divide the grated cheddar (about 3/4 cup per sandwich) and top with the optional gruyere. Season the cheese lightly with 1/8 teaspoon black pepper per sandwich. Close sandwiches with the remaining bread, buttered sides facing out.

Assemble sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place one or two sandwiches in the skillet without crowding. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread color is advancing before cheese melts, lower heat and cover pan for 1–2 minutes to help the cheese melt. Transfer finished sandwiches to a cutting board and let rest 1 minute before slicing in half.

Cook sandwich

Peel the russets if you prefer (skin on is fine). Cut potatoes into 1/4- to 3/8-inch thick sticks. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with kitchen towels.

Prep potatoes

If you want extra-crispy fries, toss the dried fries with 1 teaspoon cornstarch and a light pinch of salt to coat evenly.

Optional toss with cornstarch

Heat 2 cups of vegetable oil in a heavy pot or deep-fryer to 325°F (about medium). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F. Fry in batches a second time for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with kosher salt (about 1/4–1/2 teaspoon per batch) and 1/4 teaspoon black pepper total. Keep warm in a single layer on a baking sheet in a 200°F oven if needed.

Cook fries — Frying method (recommended for crispiness)

Preheat oven to 425°F. Toss dried fries with 1–2 tablespoons oil (use about 1 tbsp per potato), spread in a single layer on a rimmed baking sheet lined with parchment, and bake for 20–25 minutes, flipping halfway, until golden and crisp. Season with kosher salt and pepper immediately after baking.

Oven-baked alternative

Place a grilled cheese sandwich on each plate with a generous portion of French fries. Serve with ketchup and pickle slices on the side. Enjoy while hot.

sourdough or country bread slices

cheddar cheese, grated

gruyere or swiss cheese, grated (optional)

unsalted butter, softened

Dijon mustard (optional)

russet potatoes, medium

vegetable oil (for frying) or olive oil (for oven)

kosher salt

cornstarch (optional, for crispiness)

ketchup

pickle slices

Place the serving glass in the freezer for 5–10 minutes while you assemble ingredients. This keeps the milkshake colder longer.