Crushed San Marzano tomato sauce, shredded mozzarella cheese, pepperoni

Pepperoni

Cavatappi pasta, rich Calabrian chili cream sauce, blistered cherry tomatoes, toasted breadcrumbs

Veggie Mac & Cheese

Wild caught Pacific cod, Social Lager beer batter, New England house tartar sauce, Old Bay seasoned fries, coleslaw

Social Lager Fish & Chips

Crispy tempura cauliflower, crispy Brussels, edamame, pickled carrots, green onions

Vegan Bowl

Crushed San Marzano tomato sauce, mozzarella cheese

Cheese

Crushed San Marzano tomato sauce, shredded mozzarella cheese, pepperoni, Italian sausage, green peppers, red onions, black olives, mushrooms

Social Loaded

Mixed greens, apples, raisins, candied walnuts, cherry tomatoes, cucumbers, blue cheese crumbles, white balsamic vinaigrette

Chop Salad

Crushed San Marzano tomato sauce, blackened chicken breast, spiced candied bacon, mozzarella and cheddar cheeses, red onions, fresh jalapeños, BBQ glaze

Boulder Cowboy

Roasted garlic & olive oil, prosciutto, fig jam, fresh basil, fresh arugula, shredded mozzarella cheese, parmesan cheese, balsamic drizzle.

Fig Prosciutto

Crushed San Marzano tomato sauce, shredded mozzarella cheese, green peppers, red onions, black olives, mushrooms

Veggie Social Loaded

Crushed San Marzano tomato sauce, fresh basil, fresh mozzarella cheese

Margherita

Crispy Buffalo Cauliflower

Baked Bavarian Pretzel

Chips & Green Chile Queso

House-fried, tri-colored tortilla chips & fresh guacamole

Chips & Guacamole

Chips & Chipotle Salsa

Ice Cream Social Scoop

Mint, cilantro, basil, truffle-chile glaze

Crispy Brussels

Cocktails

Frozen Cocktails

Cream cheese frosting, raspberry rosé reduction, chocolate syrup, white chocolate shavings

Flourless Chocolate Torte

Pizza

Veg Platter

Chips & Salsa

In a medium saucepan, heat the olive oil over medium heat. Add the crushed San Marzano tomatoes, salt, and black pepper. Simmer for 15-20 minutes until slightly thickened.

Prepare the Tomato Sauce

Preheat your oven to 475°F (245°C) for at least 30 minutes, or until fully heated.

Preheat the Oven

On a floured surface, roll out the pizza dough into a 14-inch round shape. Transfer it to a pizza stone or a baking sheet lined with parchment paper.

Roll Out the Dough

Spread the prepared tomato sauce evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, then arrange the pepperoni slices on top.

Assemble the Pizza

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, and let it cool for a few minutes. If desired, garnish with fresh basil leaves. Slice and serve hot.

Garnish and Serve

San Marzano tomatoes

Mozzarella cheese, shredded

Pepperoni slices

Olive oil

Salt

Black pepper

Pizza dough (store-bought or homemade)

Fresh basil (optional, for garnish)

In a skillet over medium-high heat, add the cherry tomatoes and cook until they blister and start to char, about 5-7 minutes. Remove from heat and set aside.

Blister the Tomatoes

In the same skillet, add olive oil and panko breadcrumbs. Toast over medium heat, stirring frequently until golden brown, about 3-5 minutes. Remove from heat and set aside.

Toast the Breadcrumbs

Cherry tomatoes

Panko breadcrumbs

Fresh basil (optional)

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

Prepare the fries

In the same oil used for frying the fish, fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and season immediately with Old Bay seasoning.

Fry the fries

In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat.

Make the coleslaw

potatoes (Russet or Yukon Gold)

Old Bay seasoning

cabbage (green and/or red)

carrot

mayonnaise

Dijon mustard

lemon juice

salt

black pepper

In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and ice-cold water until smooth. The batter should be thick enough to coat the cauliflower.

Prepare the Batter

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

Heat the Oil

Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place the battered cauliflower into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Cauliflower

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Prepare the Brussels Sprouts

Spread the Brussels sprouts out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, tossing halfway through.

Roast the Brussels Sprouts

In a small pot, bring water to a boil. Add the shelled edamame and boil for about 5 minutes until tender. Drain and sprinkle with salt.

Boil the Edamame

In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Prepare the Pickling Solution

Add the julienned carrots to the pickling solution, ensuring they are fully submerged. Let sit for at least 30 minutes before serving, or refrigerate for up to a week.

Pickle the Carrots

Slice the green onions thinly and set aside for garnish.

Prepare the Green Onions

Cauliflower florets

All-purpose flour

Cornstarch

Ice-cold water

Vegetable oil (for frying)

Brussels sprouts, halved

Edamame (shelled)

Carrots, julienned

Rice vinegar

Sugar

Green onions, sliced

Start by preparing the crushed San Marzano tomato sauce.

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

Sauté Garlic

Add the crushed San Marzano tomatoes to the saucepan. Stir well to combine with the garlic and oil.

Add Tomatoes

Add the dried oregano and salt to the tomato mixture. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally. This will help the flavors meld together.

Season the Sauce

In the last 5 minutes of cooking, tear the fresh basil leaves and stir them into the sauce. Remove from heat and set aside.

Add Fresh Basil

While the sauce is simmering, preheat your oven to 475°F (245°C) to ensure it’s hot enough to cook the pizza properly.

Preheat Oven

Roll out the pizza dough on a floured surface to a 14-inch round. Transfer the dough to a pizza stone or baking sheet lined with parchment paper.

Prepare the Pizza Dough

Spread an even layer of the prepared tomato sauce over the pizza dough, leaving a small border around the edges. Evenly sprinkle the shredded mozzarella cheese on top of the sauce.

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve hot.

Cool and Slice

Garlic cloves, minced

Dried oregano

Fresh basil leaves

Pizza dough

Preheat your oven to 475°F (245°C). On a clean surface, stretch the pizza dough into a 14-inch circle. If it's too elastic, let it rest for a few minutes.

Lightly grease a pizza stone or baking sheet with olive oil. Sprinkle cornmeal over the surface to prevent sticking.

Prepare the Baking Sheet

Spread the crushed San Marzano tomatoes evenly over the stretched pizza dough, leaving a small border around the edges.

Spread the Tomato Sauce

Sprinkle the shredded mozzarella cheese evenly over the tomato sauce.

Add Cheese

Evenly distribute the pepperoni slices, crumbled Italian sausage, sliced green peppers, sliced red onions, sliced black olives, and sliced mushrooms over the cheese.

Layer the Toppings

Transfer the pizza to the preheated oven and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Once baked, remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Slice and Serve

Cornmeal (for dusting)

In a large salad bowl, add the mixed greens as the base for the salad.

Prepare the Salad Base

Diced the apple and cucumber, then add them to the bowl along with the cherry tomatoes.

Add Fruits and Vegetables

Sprinkle the chopped candied walnuts and blue cheese crumbles over the salad.

Incorporate Nuts and Cheese

Evenly distribute the raisins throughout the salad for a sweet touch.

Add Raisins

Pour the white balsamic vinaigrette over the salad, ensuring all ingredients are lightly coated.

Dress the Salad

Using salad tongs, gently toss all the ingredients together until well mixed.

Toss the Salad

Serve immediately while fresh, and enjoy your delicious chop salad.

Serve

Mixed greens

Apple, diced

Raisins

Candied walnuts, chopped

Cherry tomatoes, halved

Cucumber, diced

Blue cheese crumbles

White balsamic vinaigrette

In a bowl, crush the San Marzano tomatoes using your hands or a fork until you achieve a chunky sauce consistency. Set aside.

Season the chicken breast with blackening spices (like paprika, cayenne, garlic powder, and onion powder). Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side or until fully cooked and blackened. Let it rest for a few minutes before slicing it into strips.

Cook the Chicken Breast

Preheat your oven to 375°F (190°C). On a baking sheet, lay out the bacon slices and sprinkle brown sugar over them. Bake for 15-20 minutes or until crispy and caramelized. Let cool and chop into pieces.

Prepare the Candied Bacon

Slice the red onion thinly and chop the fresh jalapeños, removing the seeds if you prefer less heat.

Prepare the Vegetables

Preheat your oven to 475°F (245°C). Roll out the pizza dough to fit a 14-inch pizza stone or baking sheet. Spread the crushed San Marzano tomato sauce evenly over the dough. Layer the sliced blackened chicken, candied bacon pieces, mozzarella cheese, and cheddar cheese on top. Add the sliced red onions and jalapeños.

Transfer the assembled pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Once the pizza is done baking, remove it from the oven and immediately drizzle BBQ glaze over the top. Let it cool for a few minutes before slicing.

Drizzle with BBQ Glaze

Blackened chicken breast

Candied bacon

Mozzarella cheese

Cheddar cheese

Red onion

Fresh jalapeños

BBQ glaze

Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven for about 30-35 minutes until soft. Allow to cool, then squeeze out the garlic from the skins and mash into a paste.

Prepare the Roasted Garlic

On a floured surface, stretch or roll out the pizza dough into a 14-inch circle. Transfer to a pizza stone or baking sheet lined with parchment paper.

Brush the stretched pizza dough with 2 tablespoons of olive oil and evenly spread the mashed roasted garlic on top.

Add Olive Oil and Garlic

Evenly spread the fig jam over the garlic-infused pizza dough, leaving a small border around the edges.

Spread the Fig Jam

Sprinkle the shredded mozzarella and parmesan cheese over the fig jam. Then, layer the prosciutto slices on top.

Add Cheeses and Prosciutto

Preheat your oven to 475°F (245°C). Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Once baked, remove the pizza from the oven. Top with fresh basil and arugula, then drizzle with balsamic glaze before slicing and serving.