Marinated chicken breast with lettuce, tomato, and mayo

Grilled Chicken Sandwich

House-made tortilla chips with fresh salsa

Chips and Salsa

Served with garlic mashed potatoes and seasonal vegetables

Grilled Ribeye

Served with cabbage slaw and chipotle crema

Fish Tacos

Cooked to your liking, served with mashed potatoes.

Ribeye Steak

Pina Colada

Pasta in creamy alfredo sauce with grilled chicken

Chicken Alfredo

Mahi Mahi

BBQ Ribs

Grilled steak with french fries and garlic butter.

Steak Frites

Fresh Ahi tuna with avocado, seaweed salad, and sesame dressing.

Poke Bowl

Tossed in a spicy aioli with a sprinkle of sesame seeds.

Crispy Brussels Sprouts

Fried calamari served with a spicy marinara sauce.

Calamari

Crispy Calamari

Classic cheesecake with a graham cracker crust

Cheesecake

Garlic Bread

Chicken Wings

Cheeseburger

Mozzarella Sticks

Tequila, lime juice, and triple sec served on the rocks.

Margarita

Mojito

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

8 oz filet served with garlic mashed potatoes and asparagus.

Filet Mignon

In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Mix well.

Prepare Marinade

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate Chicken

Preheat Grill

Remove the chicken from the marinade and place it on the grill. Cook for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing.

Rest Chicken

Slice the tomato into medium-thick slices.

Prepare Tomato

Spread 2 tablespoons of mayonnaise on the inside of each burger bun. Place the grilled chicken on the bottom half of the bun, top with lettuce leaves and tomato slices, then cover with the top half of the bun.

Assemble Sandwich

Chicken breast

Olive oil

Lemon juice

Garlic powder

Paprika

Salt

Black pepper

Lettuce leaves

Tomato

Mayonnaise

Burger buns

Cut the corn tortillas into triangles, about 6 pieces per tortilla.

Prepare the Tortillas

In a large, deep skillet, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add a handful of tortilla triangles to the hot oil. Fry for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Chips

While still warm, sprinkle the fried tortilla chips with salt.

Season the Chips

Dice the tomatoes, red onion, and jalapeño pepper (remove seeds for less heat). Chop the cilantro finely.

Chop the Vegetables

In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro.

Mix the Ingredients

Squeeze the juice of the lime over the mixture, then add salt and black pepper to taste. Mix well.

Season the Salsa

Allow the salsa to sit for at least 15 minutes to let the flavors meld.

Let it Rest

Corn tortillas

Vegetable oil

Tomatoes

Red onion

Jalapeño pepper

Cilantro

Lime

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes.

Prepare the Steak

Rub the olive oil over both sides of the steaks. Sprinkle garlic powder, salt, black pepper, and fresh rosemary evenly over both sides.

Season the Steak

Preheat the grill to medium-high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Steak

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

Rest the Steak

Peel and chop the potatoes into equal-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender.

Boil the Potatoes

In the last 5 minutes of boiling, add the peeled garlic cloves to the pot with the potatoes.

Prepare the Garlic

Drain the potatoes and garlic, then return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Wash and slice the zucchini, bell pepper, and carrot into bite-sized pieces.

Prepare the Vegetables

Heat olive oil in a skillet over medium heat. Add the vegetables and sauté for about 5-7 minutes until they are tender. Season with salt and black pepper to taste.

Sauté the Vegetables

Ribeye steak

Fresh rosemary

Potatoes

Butter

Garlic cloves

Milk

Zucchini

Bell pepper

Carrot

In a medium bowl, combine lime juice, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the white fish fillets and toss to coat evenly. Cover and let marinate in the refrigerator for 20-30 minutes.

Marinate the Fish

Heat a skillet over medium heat. Remove fish from marinade and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and break into bite-sized pieces.

Cook the Fish

In a large mixing bowl, combine shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss well to combine and set aside to allow the flavors to meld for about 10 minutes.

Make the Slaw

In a small bowl, mix together sour cream, minced chipotle peppers, lime juice, and salt until smooth. Adjust seasoning as needed.

Prepare the Crema

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. On each tortilla, add a portion of the cooked fish, top with cabbage slaw, and drizzle with chipotle crema. Serve immediately.

Assemble the Tacos

White fish fillets (such as cod or tilapia)

Lime juice

Chili powder

Cumin

Green cabbage, shredded

Carrot, grated

Cilantro, chopped

Sour cream

Chipotle peppers in adobo sauce, minced

Sprinkle both sides of the ribeye steaks generously with salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.

In a large skillet, heat the olive oil over medium-high heat until it shimmers. Make sure the pan is hot enough that a drop of water sizzles when it hits the surface.

Heat the Pan

Add the seasoned ribeye steaks to the pan. Cook for about 4-5 minutes on one side without moving them to achieve a good sear.

Cook the Steak

After 5 minutes, add the garlic cloves (smashed) and fresh rosemary to the pan. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer if desired.

Add Aromatics and Flip

Transfer the cooked steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes before slicing.

Peel and chop the potatoes into equal-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they can be easily pierced with a fork.

Cook until Tender

Drain the potatoes in a colander, then return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Drain and Mash

Spoon the mashed potatoes onto plates and serve alongside the sliced ribeye steaks.

Serve

Start by gathering all your ingredients and a blender. Ensure that the blender is clean and ready for use.

Prepare the Blender

In the blender, add 2 oz of white rum, 1 cup of coconut cream, and 1 cup of pineapple juice.

Combine Ingredients

Blend on high speed until the mixture is smooth and well combined, about 30 seconds to 1 minute.

Blend the Mixture

If the mixture is too thick for your liking, you can add a bit more pineapple juice to thin it out and blend again.

Check Consistency

Pour the blended mixture into a chilled glass.

Serve the Drink

Top the drink with a slice of fresh pineapple, a maraschino cherry, and sprinkle shredded coconut on top for decoration.

Add Garnishes

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Slice

Maraschino Cherry

Shredded Coconut

In a large pot, bring water to a boil and add 1 teaspoon of salt.

Boil Water

Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.

Drain Pasta

Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.

Season Chicken

In a skillet, heat 2 tablespoons of olive oil over medium heat.

Heat Oil

Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Cook Chicken

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Slice Chicken

In the same skillet used for the chicken, melt 1 tablespoon of butter over medium heat.

Melt Butter

Add 2 teaspoons of minced garlic and sauté for about 30 seconds until fragrant.

Sauté Garlic

Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring frequently.

Add Cream

Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth.

Add Cheese

Season the sauce with 1 teaspoon of salt and 1 teaspoon of black pepper.

Season Sauce

Add the drained fettuccine pasta to the Alfredo sauce, tossing to coat the pasta evenly.

Mix Pasta and Sauce

If the sauce is too thick, add a little reserved pasta water to reach desired consistency.