3 cheese mac, thick cut bacon & corn flake topping

Turtle Mac & Cheese

beer cheese, bacon onion jam, brioche bun & crispy frites

House Burger

atlantic salmon, roasted yukons, asparagus, horseradish, bourbon citrus glaze

Grilled Salmon

corn fried pollock with old bay frites & lemon aioli

Fish & Chips

thick cut berkshire pork chop, bacon brussels, cheddar grits & pork jus

Pork Chop

cream, butter, white wine, herbs, garlic, cheese

Mushroom & Cheese Tagliatelle

Parmesan Frites

Deliciously crispy fried cheese curds, golden brown and served with a side of tangy dipping sauce.

Fried Cheese Curds

12 oz angus ny strip, asparagus, crispy grits, green peppercorn sauce

Steak au Poivre

cherry peppers, balsamic shallots, parmigiano & lemon aioli dipper

Fried Calamari

jumbo chicken wings, jalapeno ranch dipper

Mango Habanero Wings

Succulent pork belly slow-cooked to perfection, paired with crunchy cashews for a delightful mix of flavors and textures.

Pork Belly & Cashews

Enjoy our Crispy Frites, perfectly golden and seasoned, served as a delightful side to complement any meal.

Crispy Frites

chimichurri skirt steak, roasted bone marrow, crispy fries

Steak Frites

Fresh, tender asparagus spears lightly sautéed to perfection, offering a delightful crunch and vibrant flavor.

Asparagus

Savory Portobello croutons, perfectly seasoned and baked to crispy perfection, add a delightful crunch to your salads and soups.

Portobello Croutons

gruyer fondue, artisanal ciabatta, au jus & crispy frites

Brisket Dip

Indulge in creamy Weisenberger Chessar Grits, perfectly seasoned for a comforting and flavorful experience.

Weisenberger Chessar Grits

Deliciously roasted Yukon Gold potatoes, seasoned to perfection and served golden brown for a delightful side dish.

Roasted Yukons

Polynesian Ribs (4)

Brussels Sprouts

spicy crab, shrimp & cream cheese filled wontons w/ cilantro jam

Tiger Rolls (3)

baked gruyere fondue, local sausage, artisan bread, apples

Fondue Board

romaine, mixed greens, parmigiano, housemade croutons & caesar dressing

Caesar Salad

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a skillet, cook the thick cut bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cool, chop into small pieces.

Cook the Bacon

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the cream cheese, cheddar cheese, and monterey jack cheese, stirring until melted and smooth. Season with salt, black pepper, garlic powder, and paprika.

Make the Cheese Sauce

In a large mixing bowl, combine the cooked macaroni, cheese sauce, and chopped bacon. Mix well to coat the pasta evenly.

Combine Ingredients

In a small bowl, crush the corn flakes slightly and mix with a tablespoon of melted butter for added flavor. Sprinkle evenly over the mac and cheese mixture.

Prepare the Topping

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish and bake for 25-30 minutes, or until the topping is golden brown and the cheese is bubbly.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your Turtle Mac & Cheese!

Serve

elbow macaroni

sharp cheddar cheese

monterey jack cheese

cream cheese

milk

butter

all-purpose flour

thick cut bacon

corn flakes

salt

black pepper

garlic powder

paprika

In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened. Stir in brown sugar and apple cider vinegar. Cook until caramelized, about 10 minutes. Stir in cooked bacon pieces and set aside.

Prepare the Bacon Onion Jam

In a saucepan, combine cheddar cheese and beer. Stir over low heat until cheese melts and mixture is smooth. Set aside.

Make the Beer Cheese

In a bowl, combine ground beef, salt, and black pepper. Form into 4 patties. Grill or pan-fry over medium-high heat for about 4-5 minutes per side, or until desired doneness. Top each patty with beer cheese during the last minute of cooking.

Form and Cook the Burgers

Cut potatoes into thin strips. Rinse and dry thoroughly. Heat oil in a deep fryer or large pot. Fry potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt to taste.

Prepare the Crispy Frites

Toast the brioche buns. Place each patty on the bottom half of the bun, top with bacon onion jam, and cover with the top half of the bun. Serve with crispy frites on the side.

Assemble the Burgers

Ground beef

Salt

Black pepper

Brioche buns

Cheddar cheese

Beer

Bacon

Onion

Brown sugar

Apple cider vinegar

Olive oil

Potatoes

Paprika

Garlic powder

Salt (for frites)

In a saucepan, combine bourbon, orange juice, lemon juice, and honey. Bring to a simmer over medium heat and let it reduce by half until thickened. Stir occasionally.

Prepare the Bourbon Citrus Glaze

Preheat the oven to 425°F (220°C). Cut Yukon Gold potatoes into wedges, toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.

Prepare the Potatoes

Preheat the grill to medium-high heat. Season salmon fillets with salt and black pepper. Grill salmon for about 5-6 minutes on each side or until cooked through and flaky.

Grill the Salmon

Toss asparagus with olive oil, salt, and pepper. Grill for about 3-4 minutes or until tender and slightly charred.

Cook the Asparagus

Serve the grilled salmon on a plate with roasted potatoes and asparagus. Drizzle the bourbon citrus glaze over the salmon and add a dollop of horseradish on the side.

Assembly

Atlantic Salmon Fillets

Yukon Gold Potatoes

Horseradish

Bourbon

Orange Juice

Lemon Juice

Honey

Olive Oil

Black Pepper

Peel and cut the potatoes into thin strips. Rinse them in cold water and soak for 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Fries

In a bowl, mix mayonnaise, minced garlic, and the juice of half the lemon. Season with salt and pepper to taste. Set aside.

Make the Lemon Aioli

In a shallow dish, combine cornmeal, flour, Old Bay seasoning, salt, and pepper. In another bowl, whisk together the egg and milk.

Prepare the Breading

Dip each pollock fillet first in the egg mixture, then coat with the cornmeal mixture, pressing gently to adhere.

Coat the Fish

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the soaked and dried potato strips in batches and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with Old Bay seasoning.

Fry the Potatoes

In the same oil, fry the breaded pollock fillets for about 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Fish

Serve the fried fish with Old Bay fries and a side of lemon aioli. Garnish with lemon wedges.

Pollock fillets

Cornmeal

All-purpose flour

Old Bay seasoning

Milk

Potatoes (for fries)

Vegetable oil (for frying)

Lemon

Mayonnaise

Garlic (minced)

In a medium saucepan, bring 4 cups of water to a boil. Add grits and salt, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally until thick. Stir in cheddar cheese and butter before serving.

Prepare the Grits

In a large skillet over medium heat, add the bacon. Cook until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the rendered fat in the skillet.

In the same skillet with bacon fat, add halved Brussels sprouts. Season with salt and pepper. Sauté for 8-10 minutes until tender and caramelized. Stir in crumbled bacon before serving.

Cook the Brussels Sprouts

Season the pork chops with salt and pepper. In a separate skillet, heat olive oil over medium-high heat. Sear the pork chops for 5-6 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from heat and let rest for a few minutes.

Cook the Pork Chops

In the same skillet used for the pork, add the pork stock or jus. Bring to a simmer and scrape up any browned bits from the pan. Reduce slightly, then serve over the pork chops.

Finish with Pork Jus

Berkshire pork chop

Brussels sprouts

Grits

Pork stock or jus

Butter

In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook for about 5-7 minutes until they are browned and tender.

Sauté the Mushrooms

Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.

Deglaze with Wine

Reduce the heat to low and stir in the heavy cream. Allow it to cook for a couple of minutes before adding the grated cheese, stirring until melted and smooth.

Add Cream and Cheese

Add the cooked tagliatelle to the skillet and toss to coat the pasta in the creamy mushroom sauce. If the sauce is too thick, you can add a splash of pasta water to reach the desired consistency.

Combine with Pasta

Season with salt and black pepper to taste. Sprinkle with fresh herbs before serving. Enjoy your Mushroom & Cheese Tagliatelle!

Season and Serve

Tagliatelle pasta

Mushrooms (sliced)

Heavy cream

White wine

Grated cheese (Parmesan or your choice)

Fresh herbs (such as parsley or thyme)

Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes, then slice them into thin strips. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Drain the potatoes and pat them dry with a kitchen towel. In a large bowl, toss the potato strips with olive oil, salt, and black pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Bake the Frites

Remove the frites from the oven and immediately sprinkle the grated Parmesan cheese over the hot frites. Toss gently to coat the fries with the cheese.

Add Parmesan

Russet potatoes

Parmesan cheese, grated

In a mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add water, stirring until the batter is smooth and thick.

Prepare the batter

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

Heat the oil

Dip each cheese curd into the batter, ensuring they are fully coated.

Coat the cheese curds

Carefully place the coated cheese curds into the hot oil. Fry in batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Fry the cheese curds

Serve hot with your favorite dipping sauce.

Cheese curds

Cornstarch

Baking powder

Water

Vegetable oil

In a saucepan, bring 4 cups of water to a boil. Slowly stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened. Season with salt and butter to taste.

Season the Angus NY Strip Steak generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steak and let it rest.

Cook the Steak

In the same skillet used for the steak, add the asparagus and sauté for 3-4 minutes until tender-crisp. Season with salt and pepper.

Prepare the Asparagus

In the same skillet, reduce the heat to medium. Add green peppercorns and sauté for 1 minute. Pour in the heavy cream, scraping up any browned bits from the skillet. Let it simmer for 2-3 minutes until slightly thickened.

Make the Green Peppercorn Sauce

Slice the rested steak and serve it on a plate with grits and sautéed asparagus. Drizzle the green peppercorn sauce over the steak and enjoy!