Sauteed Spinach

Wood Fired Brussel Sprouts

Hearts of romaine, brioche croutons, classic dressing

Caesar

Cheeseburger with Fries

Wood Fired Cheese Pie

Rigatoni Meatball

Chicken Fingers w/ Fries

Double-stacked signature blend, American cheese, lettuce, tomato, special sauce, toasted brioche

Brick Burger

Smoked applewood bacon, lettuce, tomato, cajun mayo, toasted ciabatta

Blackened Chicken B.L.T.

Seasoned mayo, b & b pickles, Mike’s hot honey drizzle, shredded lettuce, toasted brioche

Buttermilk Fried Chicken

Grilled onions, house cheese sauce, chipotle aioli

Cheese Steak

Meatball Parm

Mixed greens, granny smith apples, candied walnuts, blue cheese crumbles, balsamic vinaigrette

Farmhouse

Iceberg lettuce, diced tomatoes, red onion, smoked bacon, crumbled blue cheese dressing

B.L.T. Wedge

Iceberg, smoked bacon, wood fired roasted red peppers, tomatoes, hard boiled eggs, aged cheddar, ranch dressing

Cobb

house pizza sauce, mozzarella, sauteed broccoli rabe, sliced local sweet sausage

Broccoli Rabe & Sausage

shaved cheesesteak, house cheese sauce, cheddar jack, green peppers, caramelized onions

The Philly

House sauce, mozzarella (additional toppings extra)

Keep it Simple

mushrooms, sauteed garlic spinach, mozzarella, cherry tomatoes, basil oil

Shrooms

Mozzarella, broccoli, sauteed spinach, tomatoes, onion, mushrooms, balsamic glaze

Garden Fresh

Sliced peaches, prosciutto, mozzarella, torn basil, truffle oil, balsamic glaze

Fruit of My Loins

House sauce, mozzarella, meatball, smoked bacon, sausage, ground beef

Carnivore

house cheese sauce, mozzarella, ricotta, broccoli, sauteed garlic spinach, roasted garlic, basil oil

Bianco

Fresh mozzarella stuffed rice balls, basil marinara, parmesan shavings

Arancini

Start by rinsing the fresh spinach thoroughly under cold water to remove any dirt or grit. Spin or pat dry with a towel. Peel and mince the garlic cloves.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Allow the oil to warm for about 1-2 minutes.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Sauté the Garlic

Gradually add the fresh spinach to the skillet, stirring continuously. If necessary, add the spinach in batches to make it easier to mix.

Add the Spinach

Once all the spinach is added, sprinkle the salt and black pepper over the spinach. Continue to sauté for about 3-5 minutes until the spinach is wilted and tender.

Season the Spinach

Remove the skillet from heat and drizzle the lemon juice over the sautéed spinach. Toss to combine.

Finish with Lemon Juice

Transfer the sautéed spinach to a serving dish and enjoy warm as a side dish.

Serve

Fresh spinach

Olive oil

Garlic cloves

Salt

Black pepper

Lemon juice

Start by preheating your wood-fired grill or oven to a temperature of around 400°F (200°C). This will help to achieve that perfect char on the Brussel sprouts.

Preheat the Wood Fire

Trim the ends of the Brussel sprouts and remove any yellow or wilted leaves. Rinse them under cold water and pat dry with a clean towel.

Prepare the Brussel Sprouts

In a large mixing bowl, combine the trimmed Brussel sprouts with olive oil, minced garlic, lemon juice, salt, and black pepper. Toss to ensure that the sprouts are evenly coated.

Season the Brussel Sprouts

Place the seasoned Brussel sprouts directly on the grill grates or in a grilling basket. Cook them for about 15-20 minutes, turning occasionally to promote even cooking and charring.

Grill the Brussel Sprouts

After 15 minutes, check the Brussel sprouts for tenderness. They should be nicely charred on the outside and tender when pierced with a fork. If they need more time, continue grilling for additional 5-minute intervals until done.

Check for Doneness

If desired, sprinkle grated Parmesan cheese over the Brussel sprouts during the last few minutes of grilling. Drizzle with balsamic glaze and sprinkle red pepper flakes for extra flavor before serving.

Add Optional Toppings

Brussel sprouts

Parmesan cheese

Balsamic glaze

Red pepper flakes

Wash the hearts of romaine thoroughly under cold water. Dry them with a salad spinner or pat them dry with paper towels. Chop them into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine

Preheat your oven to 375°F (190°C). Cut the brioche bread into small cubes. In a mixing bowl, toss the brioche cubes with olive oil, garlic powder, and salt until evenly coated. Spread the cubes in a single layer on a baking sheet. Bake for about 10-15 minutes, or until golden and crispy, tossing halfway through to ensure even browning. Remove from the oven and let cool.

Make the Croutons

In a mixing bowl, combine mayonnaise, lemon juice, grated Parmesan cheese, Worcestershire sauce, minced garlic clove, salt, and black pepper. Whisk together until smooth and creamy. Adjust seasoning to taste, adding more salt or pepper if desired.

Prepare the Dressing

In the bowl with the chopped romaine, add the croutons. Drizzle the dressing over the top and toss gently to combine, ensuring all the romaine is coated with the dressing. Serve immediately, garnished with additional Parmesan cheese if desired.

Assemble the Caesar Salad

Hearts of Romaine

Brioche Bread

Olive Oil

Garlic Powder

Mayonnaise

Lemon Juice

Parmesan Cheese

Worcestershire Sauce

Garlic Clove

Black Pepper

In a bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined.

Prepare the Beef Patties

Divide the beef mixture into four equal portions and shape each portion into a patty, making a slight indentation in the center to prevent puffing during cooking.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

Lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, layer lettuce, the cooked patty with melted cheese, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Wash and peel the potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

In a large bowl, toss the potato strips with olive oil, salt, paprika, and black pepper until evenly coated.

Season the Fries

Preheat your oven to 425°F (220°C). Spread the seasoned fries in a single layer on a baking sheet. Bake for about 25-30 minutes, flipping halfway through, until crispy and golden.

Bake the Fries

Remove the fries from the oven and let them cool slightly before serving alongside the cheeseburgers.

Ground beef

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato

Pickles

Ketchup

Mustard

Potatoes

Paprika

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Slowly mix until a dough forms.

Mix Dough Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

In a medium bowl, combine shredded mozzarella, ricotta, crumbled feta, chopped basil, olive oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Prepare the Cheese Mixture

Preheat your wood-fired oven to approximately 450°F (232°C).

Preheat the Wood-Fired Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a round shape about 12 inches in diameter.

Shape the Dough

Place one round of dough on a floured pizza peel. Spread the cheese filling evenly over the surface, leaving a small border around the edges.

Add the Filling

Carefully place the second round of dough over the filling. Pinch the edges to seal securely.

Top with Second Dough Round

Slide the cheese pie into the preheated wood-fired oven. Cook for about 10-15 minutes or until the crust is golden brown and the cheese is bubbling.

Cook the Cheese Pie

Remove the cheese pie from the oven and let it cool for a few minutes before slicing. Serve warm.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Mozzarella cheese, shredded

Ricotta cheese

Feta cheese, crumbled

Fresh basil, chopped

Black pepper, freshly ground

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

Cook the Pasta

In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix until well combined.

Make the Meatballs

Using your hands, form the mixture into 1-inch meatballs and set aside on a plate.

Form the Meatballs

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

Cook the Sauce

Pour in the crushed tomatoes, salt, black pepper, and Italian seasoning. Stir to combine and let simmer for 10 minutes.

Add Tomatoes and Seasonings

Gently add meatballs to the sauce, ensuring they are submerged. Cover and let cook for 15-20 minutes until the meatballs are cooked through.

Cook the Meatballs

Once the meatballs are cooked, add the cooked rigatoni to the skillet and toss gently to combine everything. Stir in fresh chopped basil.

Combine Pasta and Sauce

Rigatoni pasta

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Italian seasoning

Onion, chopped

Crushed tomatoes

Cut the chicken breasts into strips about 1 inch wide. Pat them dry with paper towels.

Step 1: Prepare the Chicken

In three separate shallow bowls, place the flour in the first bowl, beat the eggs in the second bowl, and the breadcrumbs mixed with paprika, garlic powder, salt, and black pepper in the third bowl.

Step 2: Set Up Breading Station

Dip each chicken strip first into the flour, ensuring it is fully coated. Next, dip it into the beaten eggs, allowing excess to drip off, and finally coat it with the breadcrumb mixture. Set aside on a plate.

Step 3: Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the breaded chicken strips into the oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Step 4: Fry the Chicken

Wash and peel the potatoes, then cut them into thin strips, about 1/4 inch thick.

Step 1: Cut the Potatoes

Soak the potato strips in cold water for at least 30 minutes. This helps remove excess starch for crispier fries.

Step 2: Soak the Potatoes

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Step 3: Heat Oil for Frying

Drain and pat the soaked potato strips dry. Carefully add them to the hot oil in batches and fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Step 4: Fry the Potatoes

While still hot, sprinkle the fries with salt and paprika to taste.

Step 5: Season the Fries

Boneless, skinless chicken breasts

Eggs

Garlic powder

Vegetable oil

In a bowl, combine the ground beef, salt, and black pepper. Divide the mixture into four equal portions (about 4 ounces each) and shape them into patties, making a slight indentation in the center of each patty to help them cook evenly.

Form the Patties

Preheat a grill or skillet over medium-high heat. Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip the patties, add a slice of American cheese on top of each patty, and cook for an additional 4-5 minutes or until the cheese is melted and the patties reach your desired doneness.

Wash the lettuce leaves and pat them dry. Slice the tomato into thick slices.