Ground Chuck, Pineapple-Poblano Chutney, Provolone Cheese & Bourbon Bacon Maple Jam served on a Brioche Bun

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Black Bean Burger, PepperJack Cheese, Guacamole, Spinach, Roasted Red Peppers & Chipotle Aioli on a Wheat Bun. *Upgrade to Grass-Fed Beef for $2

The Herbivore

House Cooked Potato Chips served w/ a side of our Homemade Onion Dip

Chips & Dip

Ground Chuck, PepperJack Cheese, Roasted Corn Guacamole, Crispy Fried Jalapenos & Chipotle Aioli served on a Brioche Bun

En Fuego

Spring Mix, Tomato, Red Onion, Shaved Parmesan and House-Made Croutons with Sherry Vinaigrette Dressing

Mixed Greens House Salad

Slow Cooked Pulled Brisket drizzled w/ House BBQ Sauce, topped w/ Creamy Slaw on a Brioche Bun

Braised Brisket

Warm Chocolate Brownie w/ Caramel and a scoop of our Signature Udder Shock Ice Cream

Caramel Brownie

Hand Battered Pickle Chips sprinkled w/ Parmesan & served with Buffalo Ranch

Fried Pickle Basket

Potato Chip Encrusted Cod, Deep Fried & Smeared w/ House Caper Tarter Sauce served on a Brioche Bun

Fish Sandwich

House Chili

Chicken Strips

Ground Chuck, Bleu Cheese Crumbles, Mushroom Medley, Spring Mix and Honey-Thyme Balsamic Glaze on a Brioche Bun

Bella Bleus

Served with Spicy Beer Mustard. Add House Cheese Sauce for $1.50

Bavarian Pretzels

60/40 Beef-Pork Patty, American Cheese and a Fried Egg on Buttered Texas Toast. Add Strawberry Jam $1.00 | Bacon $2.50

Wakey Wakey

Ground Chuck STACKED w/ BBQ Braised Brisket, House Made Cheese Sauce & Crispy Fried Onions on a Brioche Bun

Wet Nap

Buffalo Chicken stuffed Fried Raviolis, served w/ Ranch

Buffalo Chicken T-Ravs

Garlic Hummus, Spinach, Mushroom Medley, Roasted Red Peppers, Pickled Red Onion, Feta Cheese and Honey-Thyme Balsamic Glaze. Add Chicken $3.00

Veggie Wrap

Ground Chuck STACKED w/ Feta Cheese, Mango Salsa, Pickled Red Onion and Pineapple Crema on a Brioche Bun

Cowamango

Corn Tortilla Chips topped with Lettuce, Tomato, Jalapenos, Cheese Sauce, Roasted Corn Guacamole & Braised Brisket drizzled with BBQ and Sour Cream

Braised Brisket Nachos

60/40 Beef-Pork Patty, Pub Cheddar Cheese, Matchstick Potatoes & House Made Onion Dip on a Brioche Bun. Try it on a Pretzel Bun $2.00

Hay STACKED

Over 1lb of Wings tossed in either Signature Hot Sauce sprinkled with Parmesan, House BBQ or Garlic Parmesan. served with Ranch or Bleu Cheese

Wings

Our Roasted Corn Guacamole wrapped in Wontons and Lightly Fried, served w/ Ranch

Guacamole Bites

Scoop of Homemade Tahitian Vanilla Bean or Signature Udder Shock Ice Cream

Scoop of Ice Cream

Ground Chuck, Ghost Pepper Cheese, 3 Pepper Blend and our Spicy Barn Burner Sauce on a Brioche Bun

Barn Burner

In a saucepan, combine chopped pineapple and diced poblano pepper. Add a pinch of salt and cook over medium heat until the pineapple softens, about 5-7 minutes. Set aside.

Make the Pineapple-Poblano Chutney

In a skillet, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, add bourbon and maple syrup, cooking until it thickens slightly. Crumble the bacon and stir it back into the mixture.

Prepare the Bourbon Bacon Maple Jam

In a bowl, mix the ground chuck with salt and black pepper. Form into 4 patties. Cook on a grill or skillet over medium-high heat for about 4-5 minutes per side, topping each patty with a slice of provolone cheese during the last minute to melt.

Cook the Burger Patties

Toast the brioche buns lightly. On the bottom half of each bun, place a cheeseburger patty, followed by a generous spoonful of pineapple-poblano chutney and bourbon bacon maple jam. Top with the other half of the bun and serve.

Assemble the Sandwich

Ground Chuck

Pineapple

Poblano Pepper

Provolone Cheese

Bourbon

Bacon

Maple Syrup

Brioche Buns

Salt

Black Pepper

In a bowl, mash the black beans with a fork or potato masher until mostly smooth. Add breadcrumbs, chopped onion, minced garlic, cumin, chili powder, salt, black pepper, and the beaten egg. Mix until well combined.

Prepare the Black Bean Mixture

Divide the mixture into two equal portions and form each into a patty. Heat a skillet over medium heat and lightly grease it. Cook the patties for about 4-5 minutes on each side or until golden brown and heated through.

Form and Cook the Patties

During the last minute of cooking, place a slice of pepper jack cheese on each patty, cover the skillet, and allow the cheese to melt.

Melt the Cheese

Toast the wheat buns if desired. Spread a layer of guacamole on the bottom half of each bun, place the cooked black bean patty with melted cheese on top, followed by fresh spinach, roasted red peppers, and a drizzle of chipotle aioli. Top with the other half of the bun.

Assemble the Burger

Serve immediately and enjoy your flavorful Herbivore burger!

Serve

Black beans, canned

Breadcrumbs

Onion, finely chopped

Garlic, minced

Cumin

Chili powder

Black pepper

Egg, beaten

Wheat buns

Pepper Jack cheese slices

Guacamole

Fresh spinach

Roasted red peppers, sliced

Chipotle aioli

Wash and peel the russet potatoes. Slice them thinly using a mandoline or a sharp knife to achieve even thickness.

Prepare the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the potato slices in batches to the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.

Fry the Chips

While the chips are still warm, sprinkle with salt to taste.

Season the Chips

In a bowl, combine sour cream, mayonnaise, finely chopped onion, garlic powder, dried chives, and salt. Mix well until smooth.

Mix the Dip Ingredients

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Chill the Dip

Russet Potatoes

Vegetable Oil

Cut avocados in half, remove pit, and scoop flesh into a bowl. Mash the avocados with a fork.

Mash Avocados

Add roasted corn, lime juice, salt, and chopped cilantro to the mashed avocados. Mix until well combined.

Combine Ingredients

In a bowl, mix ground chuck with salt and black pepper. Form into two equal patties.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook patties for about 4-5 minutes on each side or until desired doneness.

Grill Patties

During the last minute of cooking, place a slice of pepper jack cheese on each patty to melt.

Melt Cheese

Toast brioche buns lightly on the grill or in a toaster.

Toast Buns

Spread a generous layer of chipotle aioli on the bottom half of each bun.

Spread Aioli

Place the cooked burger patty on top of the aioli, followed by a scoop of roasted corn guacamole and a handful of crispy fried jalapenos.

Layer Ingredients

Top with the other half of the brioche bun. Serve immediately.

Finish Burger

PepperJack Cheese

Ripe Avocados

Roasted Corn

Lime Juice

Chopped Cilantro

Crispy Fried Jalapenos

Chipotle Aioli

In a large salad bowl, combine the spring mix, diced tomato, and sliced red onion.

Prepare the Salad

Top the salad with shaved Parmesan and house-made croutons.

Add Toppings

In a small bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

Make the Dressing

Drizzle the dressing over the salad just before serving and toss gently to combine.

Dress the Salad

Spring Mix

Tomato, diced

Red Onion, thinly sliced

Shaved Parmesan

House-Made Croutons

Season the brisket with salt, pepper, smoked paprika, ground cumin, and brown sugar. Rub the seasoning into the meat thoroughly.

Prepare the Brisket

In a large skillet, sear the brisket on all sides over medium-high heat until browned, about 3-4 minutes per side. Transfer to a slow cooker.

Sear the Brisket

In the same skillet, sauté chopped onion and minced garlic until fragrant. Add to the slow cooker.

Add Aromatics

Pour beef broth into the slow cooker. Cover and cook on low for 8 hours or until the brisket is tender and easily pulled apart.

Add Broth

In a bowl, combine shredded cabbage, grated carrots, mayonnaise, and apple cider vinegar. Mix well and set aside.

Make the Slaw

Once cooked, remove the brisket from the slow cooker and shred it using two forks. Return the shredded brisket to the sauce in the slow cooker.

Shred the Brisket

Toast brioche buns lightly. Pile on the pulled brisket, drizzle with house BBQ sauce, and top with creamy slaw. Serve immediately.

Assemble the Sandwiches

beef brisket

onion

garlic

beef broth

brown sugar

smoked paprika

ground cumin

salt

black pepper

brioche buns

house BBQ sauce

cabbage

carrots

mayonnaise

apple cider vinegar

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.

Melt the Butter

Stir in granulated sugar and brown sugar into the melted butter until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate 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 blended.

Combine Wet and Dry Mixtures

Pour half of the brownie batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Pour the remaining brownie batter over the caramel and drizzle the remaining caramel sauce on top. Use a knife to swirl the caramel into the brownie batter.

Add Caramel Sauce

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 about 10 minutes before cutting into squares. Serve warm with a scoop of Udder Shock Ice Cream on top.

Cool and Serve

unsalted butter

granulated sugar

large eggs

vanilla extract

all-purpose flour

cocoa powder

caramel sauce

Udder Shock Ice Cream

Drain the pickle slices and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl, combine the buttermilk and egg, then whisk until smooth. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.

Make the Batter

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

Dip each pickle slice into the batter, allowing excess to drip off, and carefully place in the hot oil. Fry in batches, about 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Pickles

While the fried pickles are still hot, sprinkle grated Parmesan cheese over them.

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