Fried calamari served with marinara sauce.

Calamari

Beer battered fish served with fries and tartar sauce.

Fish & Chips

Chips & Salsa

Juicy beef burger topped with lettuce, tomato, and onion.

Sully's Burger

Crispy fries topped with chili and melted cheese.

Chili Cheese Fries

Pina Colada

Ribeye Steak

Grilled bread topped with fresh tomatoes, basil, and mozzarella.

Bruschetta

Delicious crab cakes served with a spicy remoulade.

Crab Cakes

Steak Frites

Chocolate Cake

Fish and Chips

Juicy burger with cheese, lettuce, and tomato.

Cheeseburger

Mozzarella Sticks

Chicken Wings

Margarita

New York style cheesecake with berry sauce

Cheesecake

Chocolate Lava Cake

Fettuccine pasta with creamy Alfredo sauce

Chicken Alfredo

Grilled Salmon

Buffalo Wings

Crispy Calamari

Mojito

Rinse the fresh calamari under cold water and pat dry with paper towels. If they are whole, slice them into rings about 1/2 inch thick.

Clean and Prepare Calamari

Place the calamari rings in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes in the refrigerator.

Marinate Calamari

In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Prepare the Breading

In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).

Heat the Oil

Remove the calamari from the buttermilk, allowing excess to drip off. Dredge the calamari rings in the flour mixture, ensuring they are thoroughly coated.

Bread the Calamari

Carefully place the breaded calamari in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Calamari

Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil. Season with additional salt if desired.

Drain and Serve

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

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the saucepan. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally.

Simmer Sauce

Once the sauce has thickened slightly, remove from heat and stir in the chopped fresh parsley.

Finish with Fresh Parsley

fresh calamari

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil

olive oil

garlic, minced

canned crushed tomatoes

dried oregano

dried basil

red pepper flakes

fresh parsley, chopped

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and thick.

Make the Beer Batter

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

Dip each fish fillet into the beer batter, making sure it is evenly coated.

Coat the Fish

Carefully place the battered fish fillets into the hot oil, frying them in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Peel the russet potatoes and cut them into thick fries (about 1/4 to 1/2 inch thick).

Cut the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Fries

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

Drain and pat the soaked fries dry with paper towels. Fry the potatoes in batches for about 5-7 minutes until they are golden brown and crispy. Drain on paper towels and sprinkle with salt.

Fry the Fries

In a medium bowl, mix together the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill until well combined. Adjust seasoning to taste.

Combine Ingredients

Serve the hot fried fish alongside the crispy fries. Drizzle the tartar sauce over the fish or serve it on the side for dipping.

Plate the Dish

White fish fillets (such as cod or haddock)

All-purpose flour

Baking powder

Salt

Black pepper

Beer (lager or ale)

Vegetable oil (for frying)

Russet potatoes

Mayonnaise

Dill pickles (finely chopped)

Capers (finely chopped)

Lemon juice

Fresh dill (chopped)

Dice the tomatoes, red onion, and jalapeño into small pieces. Chop the cilantro finely.

Chop the Ingredients

In a bowl, combine the diced tomatoes, red onion, jalapeño, chopped cilantro, lime juice, salt, and minced garlic. Stir well to combine.

Mix the Salsa

Cover the salsa and let it sit for at least 30 minutes at room temperature to allow the flavors to meld.

Let it Sit

Stack the corn tortillas and cut them into triangles (like a pizza) to create chips.

Cut the Tortillas

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

Fry the tortilla triangles in batches for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them.

Fry the Chips

Place the fried chips on paper towels to drain excess oil, and sprinkle with salt immediately while still hot.

Drain and Season

Tomatoes

Red onion

Jalapeño

Cilantro

Lime juice

Garlic

Corn tortillas

Vegetable oil

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.

Mixing Ingredients

Divide the mixture into two equal portions and shape each portion into a patty that is about ¾ inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up while cooking.

Forming Patties

Preheat your grill or skillet over medium-high heat for about 5 minutes.

Preheating the Grill or Skillet

Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip the patties and cook for an additional 3-4 minutes for medium doneness. If using cheese, place a slice on each patty during the last minute of cooking to melt.

Cooking the Patties

While the patties are cooking, slice the burger buns in half and lightly toast them on the grill or in a toaster until golden brown.

Preparing the Buns

On the bottom half of each bun, place a leaf of lettuce, followed by the cooked burger patty, a slice of tomato, a few rings of red onion, and finally the top half of the bun.

Adding Toppings

ground beef

onion powder

burger buns

leafy lettuce

tomato

red onion

cheddar cheese

Preheat your oven according to the instructions on the frozen French fries package. Spread the frozen fries on a baking sheet, drizzle with vegetable oil, and sprinkle with salt. Cook in the oven until golden and crispy, usually about 25-30 minutes, flipping halfway through.

Cook the Fries

In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Cook the Beef and Vegetables

Stir in the canned diced tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Bring to a simmer and let cook for 20 minutes, stirring occasionally. Adjust seasoning as necessary.

Add the Remaining Ingredients

Once the fries are cooked, remove them from the oven and place them on a serving platter. Spoon the chili over the fries evenly.

Layer the Fries and Chili

Sprinkle shredded cheddar cheese over the hot chili. Let it melt slightly, then top with chopped green onions and a dollop of sour cream.

Add Toppings

Frozen French fries

Ground beef

Onion, chopped

Garlic, minced

Canned diced tomatoes

Canned kidney beans, drained

Chili powder

Cumin

Shredded cheddar cheese

Chopped green onions

Sour cream

In a blender, combine the white rum, coconut cream, and pineapple juice.

Blend the Mixture

Blend the mixture on high speed until smooth and creamy, about 30-60 seconds.

Blend Until Smooth

If the mixture is too thick, add a little more pineapple juice until desired consistency is achieved.

Adjust Consistency

Fill a chilled glass or cocktail glass with ice if desired.

Prepare the Glass

Carefully pour the blended mixture into the prepared glass.

Pour the Mixture

Garnish with a fresh pineapple wedge, a maraschino cherry, and sprinkle shredded coconut on top.

Garnish the Drink

Serve the Pina Colada immediately with a straw and enjoy!

Serve Immediately

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Wedge

Maraschino Cherry

Shredded Coconut

Take the ribeye steaks and pat them dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate.

Season the Steak

In a large cast-iron skillet or heavy frying pan, heat the olive oil over medium-high heat until it's shimmering but not smoking.

Heat the Pan

Once the oil is hot, carefully place the seasoned ribeye steaks into the pan. Sear them for about 4-5 minutes on each side for medium-rare, adjusting the time if you prefer a different doneness. During the last minute of cooking, add the crushed garlic cloves and fresh rosemary sprigs to the pan.

Sear the Steak

Tilt the pan slightly and use a spoon to baste the steaks with the hot oil and juices while they finish cooking. This adds flavor and keeps the meat moist.

Baste the Steak

Once cooked to your liking, remove the steaks from the pan and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for about 5-10 minutes before slicing.

Rest the Steak

While the steaks are resting, trim the ends of the asparagus and toss them with olive oil, salt, and pepper. You can roast them in the oven at 400°F (200°C) for about 15-20 minutes or grill them alongside the steaks.

Prepare the Asparagus

Wash and cut the potatoes into wedges or cubes. Toss them with olive oil, salt, and rosemary. Roast in the oven at 425°F (220°C) for 25-30 minutes, or until crispy and golden.