Zesty lemon meringue, a pistachio crumble, served with a chantilly cream

Lemon meringue pie

Fresh out the oven brownie filled with dark chocolate chips & walnuts

Brownie

seasoned and floured / fried to order / served with Stompbox sauce

Fried Pickle Chips

Our classic burger with lettuce, pickles, heirloom tomatoes, served with a side of fries

Mushroom burger

Lightly spiced carrot cake layered with cream cheese frosting

Carrot cake

A refreshing blend of freshly squeezed orange, watermelon, carrot, and ginger

Fresh juice

Served with vanilla ice cream, toffee sauce & a peanut crumble

Sticky date & ice cream

Juicy, tender steak cooked to your liking, served with steamed vegetables

Peanut crusted steak

Our delicate, yet rich signature chocolate mousse dessert

Chocolate mousse

Chicken burger

Nourish your body with our selection of healthy smoothies

Healthy smoothie

Artisanal hand-made ravioli, filled with a blend of cheeses in a basil pesto sauce

Hand-made ravioli

Stompbox beer cheese/ dusted w/ Parmesan and parsley

Hot Pretzel Bites

Grilled tofu skewers, marinated in a blend of soy and sesame with seasonal roast vegetables

Tofu skewers

roasted corn/ black bean/ queso blanco /jalapeno / cilantro / house made tortilla chips

Elote Dip

Topped with a layer of raspberry jam & sliced strawberries

Classic cheesecake

Fresh catch of the day paired with asparagus & a cream of sweet potato

Fish of the day

Crisp and golden on the outside, in a herb and parmesan crumb

Schnitzel

Classic burger

crispy fried potato/ truffle oil / Parmesan / parsley / curry mayo

Truffle Fries

Soft drink

In a bowl, mix the flour and granulated sugar. Add the cold butter and water, mixing until a dough forms. Press into a pie dish and chill for 30 minutes.

Make the Pie Crust

Preheat the oven to 350°F (175°C). Bake the crust for 20 minutes or until lightly golden.

Pre-bake the Crust

In a saucepan, combine lemon juice, lemon zest, sugar, cornstarch, and a pinch of salt over medium heat. Stir until thickened. Remove from heat and whisk in egg yolks.

Prepare the Lemon Filling

Pour the lemon filling into the pre-baked crust and spread evenly.

Fill the Crust

In a bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form. Gradually add powdered sugar while beating.

Make the Meringue

Spread the meringue over the lemon filling, sealing the edges. Use a spatula to create peaks.

Top with Meringue

Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden.

Bake the Pie

In a food processor, pulse the pistachios until finely chopped. Combine with melted butter and a pinch of salt, then spread on a baking sheet. Bake for 5-7 minutes until toasted.

Prepare the Pistachio Crumble

Whip the heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.

Make Chantilly Cream

Allow the pie to cool for at least an hour. Serve slices topped with pistachio crumble and a dollop of chantilly cream.

Serve

all-purpose flour

unsalted butter

granulated sugar

cold water

pistachios, shelled

fresh lemon juice

lemon zest

eggs, separated

cornstarch

cream of tartar

heavy cream

powdered sugar

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

Preheat the Oven

In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in granulated sugar and brown sugar until well combined.

Melt the Butter

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the butter and sugar mixture, stirring until just combined. Do not overmix.

Mix Everything Together

Fold in the dark chocolate chips and chopped walnuts until evenly distributed.

Add Chocolate Chips and Walnuts

Pour the batter into the prepared baking 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

Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving.

Cool and Serve

brown sugar

eggs

vanilla extract

unsweetened cocoa powder

baking powder

salt

dark chocolate chips

walnuts, chopped

Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large mixing bowl, combine flour, cornmeal, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Make the Coating

Dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated. Set aside on a plate.

Coat the Pickles

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

Heat the Oil

Carefully add the coated pickle chips in batches to the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry the Pickles

Serve the fried pickle chips warm with Stompbox sauce for dipping.

sliced dill pickles

cornmeal

cayenne pepper

garlic powder

onion powder

black pepper

buttermilk

vegetable oil

Stompbox sauce

Preheat your grill or skillet over medium heat. Brush the portobello mushrooms with olive oil and season both sides with garlic powder, salt, and black pepper.

Prepare the Mushrooms

Place the seasoned mushrooms on the grill or skillet, and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.

Cook the Mushrooms

While the mushrooms are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Once the mushrooms are cooked, place one mushroom cap on the bottom half of each toasted bun. Top with lettuce, pickles, and slices of heirloom tomato. Add the top half of the bun.

Assemble the Burger

Portobello mushrooms

Olive oil

Garlic powder

Salt

Black pepper

Burger buns

Lettuce leaves

Pickles

Heirloom tomatoes

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat Oven

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Mix Dry Ingredients

In another bowl, combine the oil, eggs, and vanilla extract. Mix well.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and nuts (if using).

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.

Cool

ground cinnamon

ground nutmeg

large eggs

grated carrots

chopped walnuts or pecans (optional)

Wash the oranges, watermelon, and carrots thoroughly. Peel the carrots and ginger, and cut them into smaller pieces for easier juicing.

Prepare the Ingredients

In a juicer, add the carrots and ginger first. Follow with the watermelon and finally the oranges. Make sure to extract all the juice. If you prefer a smoother texture, strain the juice through a fine mesh sieve.

Juicing Process

Pour the juice over ice cubes in glasses. Garnish with mint leaves if desired. Serve immediately for the best freshness.

Serve and Enjoy

Fresh oranges

Watermelon

Carrots

Fresh ginger

Ice cubes

Mint leaves (for garnish)

In a bowl, combine the pitted dates and boiling water. Stir in baking soda and let it sit for about 10 minutes until softened.

Prepare the Dates

In a large mixing bowl, cream the unsalted butter and brown sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Make the Batter

Mash the softened dates with a fork and fold them into the butter mixture. Sift together the flour, baking powder, and salt, then gradually mix it into the wet ingredients until just combined.

Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick comes out clean.

In a small saucepan, combine 100g of brown sugar, 50g of unsalted butter, and 200ml of heavy cream. Cook over medium heat, stirring until the mixture comes to a boil. Allow to simmer for 5 minutes until thickened.

Prepare the Toffee Sauce

In a bowl, mix 100g of crushed peanuts, 50g of brown sugar, and 25g of melted butter. Spread on a baking sheet and bake for 10 minutes at 180°C (350°F) until golden.

Make the Peanut Crumble

Cut the sticky date pudding into squares, serve warm with a scoop of vanilla ice cream, drizzled with toffee sauce, and topped with peanut crumble.

pitted dates

boiling water

baking soda

Pat the steak dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika.

Prepare the Steak

Drizzle the soy sauce over the steaks and let them marinate for at least 30 minutes at room temperature.

Marinate the Steak

After marinating, press the chopped peanuts onto both sides of the steak until well coated.

Crust the Steak

Heat the olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Steak

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Rest the Steak

Serve the peanut crusted steak with your choice of steamed vegetables.

steak (ribeye, sirloin, or your choice)

unsalted peanuts, finely chopped

soy sauce

olive oil

paprika

Chop the dark chocolate and place it in a heatproof bowl. Melt it gently over a double boiler or in the microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.

Melt the Chocolate

In a mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip. Set aside.

Whip the Cream

In another bowl, whisk the eggs, granulated sugar, and a pinch of salt until pale and fluffy. You can use an electric mixer for best results.

Prepare the Egg Mixture

Once the chocolate has cooled slightly, fold it into the egg mixture until fully combined. Be gentle to maintain the airiness.

Combine Chocolate and Egg Mixture

Gently fold the whipped cream into the chocolate-egg mixture until no white streaks remain.

Lemon Meringue Pie

Brownie

Fried Pickle Chips

Mushroom Burger

Carrot Cake

Fresh Juice

Sticky Date & Ice Cream

Peanut Crusted Steak

Chocolate Mousse

Chicken Burger

Healthy Smoothie

Hand-made Ravioli

Hot Pretzel Bites

Tofu Skewers

Elote Dip

Classic Cheesecake

Fish Of The Day

Schnitzel

Classic Burger

Truffle Fries

Soft Drink