Grilled Cheese Sandwich

Grilled Cheese & Fries

Beyond Nuggets & Fries

Made from scratch, served with vanilla ice cream

Chicken Tenders & Fries

Cheeseburger & Fries

A flavorful curried salad comprised of chickpeas, yellow curry, vegan mayonnaise, celery, onions, garlic, peppers, and shredded spring mix.

Curried Chickpea Sandwich

Grilled chicken breast with BBQ sauce, cheddar cheese, bacon, lettuce, and tomato served on a brioche bun.

Monterey Chicken Sandwich

Grilled chicken breast topped with a house – made kale and red pepper pesto, mozzarella cheese, and spring mix.

Kale Pesto Chicken Sandwich

Grilled, golden panini bread filled with melted mozzarella and Swiss cheese, smoked bacon, pickled jalapeños, and blackberry jam.

Blackberry Grilled Cheese

Black Bean Burger

Jalapeño Crunch Burger

Velocity Burger

Ask your server about our seasonal, house – made soups. Available in a cup or bowl size.

Soup of the Day

Flavorful, hearty chili made with a blend of bacon, beans, and tomatoes. Available in a cup or bowl size.

Stingray Chili

Classic caesar salad made with croutons, parmesan cheese, and caesar dressing topped with grilled chicken.

Chicken Caesar Salad

Spring mix topped with cucumbers, tomatoes, onion, shredded cheese, bacon, and your choice of dressing.

House Salad with Chicken

Four hand – breaded chicken tenders served with our house – made honey mustard, BBQ sauce, buffalo sauce, or ranch.

Chicken Tenders

Warm spinach, roasted red pepper, and cheese dip served with fresh tortilla chips. Perfect for sharing!

Spinach & Pepper Cheese Dip

Please ask your server about current offerings

Local Domestic Imports

Basil Hayden Flight

Gancia Moscato

KJ Chardonnay

Coppola Pinot Grigio

Benvolio Prosecco

Collect all ingredients needed for the grilled cheese sandwich including bread, cheese, butter, and any optional additions you desire.

Gather Ingredients

Lay out the two slices of bread on a clean surface. If you’re using optional ingredients like tomato, bacon, or avocado, prepare them by slicing them appropriately.

Prepare Bread

Spread 1 tablespoon of butter on one side of each slice of bread. Ensure that the butter covers the entire surface for a golden crust.

Butter the Bread

Place one slice of bread, buttered side down, in a skillet over medium heat. Layer the cheese slices on top, followed by any optional additions you have prepared. Finally, place the second slice of bread on top, buttered side up.

Assemble the Sandwich

Cook the sandwich for about 3-4 minutes or until the bottom slice is golden brown. Carefully flip the sandwich using a spatula and grill the other side for another 3-4 minutes until golden and the cheese is melted.

Grill the Sandwich

Once both sides are golden and the cheese is melted, remove the sandwich from the skillet. Let it cool for a minute, then cut it in half and serve warm.

Serve

Bread

Cheese

Butter

Tomato

Bacon

Avocado

Lay out the slices of bread on a clean surface. Place a slice of cheddar cheese between two slices of bread to create two sandwiches.

Prepare the Bread and Cheese

Spread 1 tablespoon of unsalted butter on the outside of each sandwich.

Heat a skillet over medium heat. Place the sandwiches in the skillet, buttered side down. Grill for about 3-4 minutes until golden brown, then flip and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden.

Grill the Sandwiches

Wash and peel the potatoes. Cut them into thin strips to resemble fries.

Prepare the Potatoes

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

Heat the Oil

Carefully add the potato strips to the hot oil in batches. Fry for about 5-7 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt to taste.

Season the Fries

sliced bread

cheddar cheese

unsalted butter

potatoes

vegetable oil

salt

Cut the chicken breast into bite-sized pieces and season with salt, black pepper, garlic powder, and paprika.

Prepare the Chicken

In three separate bowls, place flour, beaten egg, and a mixture of panko breadcrumbs and Parmesan cheese.

Set Up Breading Station

Dredge each piece of chicken in flour, dip it into the egg, and then coat it with the panko-parmesan mixture.

Bread the Chicken

Preheat the oven to 400°F (200°C). Place the breaded chicken nuggets on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

Bake the Nuggets

Wash and peel the russet potatoes. Cut into thin strips to resemble fries.

In a large bowl, toss the potato strips with olive oil, salt, garlic powder, and paprika until well coated.

Spread the seasoned potato strips on a baking sheet in a single layer. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until crispy and golden.

Bake the Fries

In a small bowl, combine mayonnaise, sriracha sauce, honey, and lemon juice. Stir until well mixed.

Mix the Sauce

Serve the baked chicken nuggets with the crispy fries and dipping sauce on the side.

Chicken breast

Panko breadcrumbs

Parmesan cheese, grated

Garlic powder

Paprika

Salt

Black pepper

Flour

Russet potatoes

Olive oil

Mayonnaise

Sriracha sauce

Honey

Lemon juice

Cut the boneless chicken breasts into strips, about 1 inch wide.

In three separate bowls, place flour in one, beaten eggs in the second, and breadcrumbs mixed with paprika, garlic powder, salt, and black pepper in the third.

Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture. Set aside on a plate.

Heat vegetable oil in a deep fryer or large pot over medium-high heat. Once hot, carefully add the breaded chicken strips and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

Wash and peel the russet potatoes. Cut them into thin strips to resemble fries.

Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Potatoes

In a large pot, heat vegetable oil over medium-high heat. Once hot, add the potato strips in batches, being careful not to overcrowd the pot. Fry until golden and crispy, about 5-6 minutes. Remove and drain on paper towels. Season with salt immediately.

Place a serving of chicken tenders and fries on a plate. Add a scoop of vanilla ice cream on the side for a sweet contrast.

Plate the Dish

Serve hot and enjoy your homemade chicken tenders and fries with a delightful scoop of vanilla ice cream.

Enjoy!

Boneless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil

Vanilla ice cream

In a bowl, season the ground beef with salt and black pepper. Mix gently to combine, then form into 4 equal patties, about 1/2 inch thick.

Prepare the Beef Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

Toast the hamburger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, layer lettuce, a beef patty with melted cheese, a slice of tomato, and a few onion rings. Drizzle with ketchup and mustard, then top with the other half of the bun.

Assemble the Burgers

Peel and cut the potatoes into thin strips (about 1/4 inch thick). Soak them in cold water for about 30 minutes to remove excess starch.

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

Drain the potatoes and pat them dry with a paper towel. Carefully add them to the hot oil in batches, frying for about 5-7 minutes or until golden and crispy.

Remove the fries from the oil and let them drain on paper towels. Immediately sprinkle with salt to taste.

Drain and Season

Ground beef

Cheddar cheese

Hamburger buns

Lettuce

Onion

Ketchup

Mustard

Potatoes

Drain and rinse the chickpeas under cold water. Place them in a large mixing bowl.

Prepare the Chickpeas

Add the yellow curry powder, vegan mayonnaise, salt, and pepper to the bowl with chickpeas. Use a fork to mash some of the chickpeas while leaving others whole for texture.

Mix in the Spices

Finely chop the celery, onion, bell pepper, and garlic. Add these chopped vegetables to the chickpea mixture.

Chop Vegetables

Stir the ingredients together until everything is well combined. Taste and adjust seasoning if necessary.

Combine Ingredients

Lay out the slices of whole grain bread on a clean surface.

Prepare the Bread

Spread a generous amount of the curried chickpea salad on half of the slices of bread. Top with a handful of spring mix.

Assemble the Sandwiches

Place the remaining slices of bread on top to form sandwiches. Press down gently.

Close the Sandwiches

Cut the sandwiches in half if desired and serve immediately, or wrap them for later.

Chickpeas

Yellow Curry Powder

Vegan Mayonnaise

Celery

Garlic

Bell Pepper

Spring Mix

Whole Grain Bread

Pepper

In a bowl, combine olive oil, salt, and black pepper. Add the chicken breasts and coat them evenly. Let them marinate for at least 30 minutes.

Marinate the Chicken

In a skillet over medium heat, cook the bacon strips until crispy. Remove and place them on paper towels to drain excess fat.

Cook the Bacon

Preheat your grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

During the last few minutes of grilling, brush the BBQ sauce over the chicken and top each breast with shredded cheddar cheese. Close the grill lid to melt the cheese.

Add BBQ Sauce and Cheese

Toast the brioche buns lightly on the grill. On the bottom half of each bun, place a grilled chicken breast with melted cheese, followed by two bacon strips, lettuce leaves, and tomato slices. Top with the other half of the brioche bun.

Serve the Monterey Chicken Sandwiches warm with a side of fries or your choice of side.

Boneless, skinless chicken breasts

BBQ sauce

Cheddar cheese, shredded

Bacon strips

Lettuce leaves

Tomato, sliced

Brioche buns

In a food processor, combine the chopped kale, roasted red peppers, minced garlic, pine nuts, and Parmesan cheese.

Prepare the Pesto

Pulse the ingredients until they are finely chopped, then slowly drizzle in the olive oil while blending until smooth.

Blend Ingredients

Add salt and black pepper to taste, blending until fully incorporated. Set the pesto aside.

Season the Pesto

Pat the chicken breasts dry with a paper towel. Rub them with olive oil and season with salt and pepper.

Season the Chicken

Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear.

In the last minute of grilling, place a slice of mozzarella cheese on each chicken breast and cover the grill to melt the cheese.

Slice the bread rolls in half and lightly toast them on the grill if desired.

Spread a generous amount of the kale and red pepper pesto on the bottom half of each roll. Add the grilled chicken with melted mozzarella on top.

Top the chicken with a handful of spring mix salad greens and place the top half of the roll over the sandwich.