Mashed Potatoes

Rice Pilaf

Coleslaw

Onion Rings

Broccoli

French Fries

Bourbon Marinated Turkey Tips

cooked to your liking & served with choice of 2 sides

House Marinated Steak Tips

served over penne pasta with garlic bread and a side salad

Classic Chicken Parmesan

Your choice of fried or baked, served with any 2 sides listed below, lemon and tartar sauce

Fresh Native Haddock

Crunchy chicken breast on a bulky with swiss cheese, bacon, lettuce and tomato

Chicken Bacon Ranch

Grilled Cheese

1 or 2 Hot Dog Platter

All American Angus Cheeseburger

Roasted red peppers, tomatoes, baby spinach, mozzarella, red onions and basil pesto pressed on sourdough bread

Vegetable Panini

Pressed with coleslaw, cheddar cheese and thousand island on sourdough bread

Roast Turkey Panini

Authentic New England Steak and Cheese Sub

Fried Native Haddock Sandwich

crispy chicken cutlet topped with marinara and melted provolone on a bulky roll

Chicken Parmesan Sandwich

Chicken tenders tossed in buffalo sauce, with blue cheese crumbles, romaine and tomato (BBQ Wrap also available)

Buffalo Chicken Wrap

Chicken Caesar Wrap

Turkey Sandwich

Fresh leaf greens served with our Greek dressing, topped with feta cheese, cucumbers, kalamata olives, pepperoncini and tomatoes.

Mediterranean

layers of vine ripened tomatoes, fresh mozzarella, olive oil and balsamic reduction

Salad Caprese

Begin by peeling the russet potatoes using a vegetable peeler. Make sure to remove all the skin.

Peeling the Potatoes

After peeling, cut the potatoes into equal-sized chunks (about 1-2 inches) to ensure even cooking.

Cutting the Potatoes

Place the cut potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15-20 minutes or until the potatoes are fork-tender.

Boiling the Potatoes

Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to allow excess moisture to evaporate.

Draining the Potatoes

Return the drained potatoes to the pot. Add the stick of butter, 1 cup of milk, and 1 cup of sour cream. Use a potato masher or a hand mixer to mash the potatoes until they reach your desired consistency.

Mashing

Add 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and stir well. Taste the mashed potatoes and adjust seasoning with additional salt or pepper as needed.

Seasoning

If using, sprinkle 2 tablespoons of chopped chives over the mashed potatoes before serving for added flavor and presentation.

Garnishing (Optional)

Russet potatoes

Salt

Butter

Milk

Sour cream

Black pepper

Garlic powder

Chives (optional)

Place the long-grain white rice in a fine mesh strainer and rinse it under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Rinse the Rice

Finely chop the medium onion and mince the garlic cloves. Set aside.

Chop Aromatics

In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.

Sauté Aromatics

Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and aromatics. Toast the rice for about 2 minutes, stirring frequently.

Toast the Rice

Pour in the chicken or vegetable broth, and add the bay leaf, salt, and black pepper. Stir to combine.

Add Broth and Spices

Increase the heat to high and bring the mixture to a boil.

Bring to a Boil

Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Simmer

Remove the saucepan from the heat, keep it covered, and let it rest for 5 minutes. This allows the rice to steam and finish cooking.

Rest the Rice

After resting, remove the bay leaf and fluff the rice with a fork. If desired, stir in fresh chopped parsley for garnish before serving.

Fluff and Garnish

Long-grain white rice

Chicken or vegetable broth

Onion

Garlic

Bay leaf

Olive oil or butter

Fresh parsley

Remove the outer leaves of the green and red cabbage. Cut them into quarters and remove the core. Shred both types of cabbage using a sharp knife or a mandoline slicer into thin strips. Place the shredded cabbage in a large mixing bowl.

Shred the Cabbage

Peel the carrot and use a grater or food processor to grate it into fine shreds. Add the grated carrot to the bowl with the cabbage.

Grate the Carrot

In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk together until the mixture is smooth and well blended.

Mix the Dressing

Pour the dressing over the shredded cabbage and carrot in the mixing bowl. Toss everything together until the vegetables are well coated with the dressing.

Combine Vegetables and Dressing

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Chill the Coleslaw

After chilling, give the coleslaw a good toss and serve it as a side dish or on top of sandwiches and burgers.

Serve

Green Cabbage

Carrot

Red Cabbage

Mayonnaise

Apple Cider Vinegar

Sugar

Black Pepper

Peel the large onions and slice them into 1/2 inch thick rings. Separate the rings and set aside.

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well.

Mix the Dry Ingredients

Gradually add the cold sparkling water to the dry mixture, whisking until you achieve a smooth batter. The batter should be thick enough to coat the onion rings.

Add Sparkling Water

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 onion ring into the batter, ensuring it is fully coated.

Coat the Onion Rings

Carefully place the battered onion rings into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.

Fry the Onion Rings

Remove the fried onion rings using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Drain Excess Oil

Serve the onion rings hot with your favorite dipping sauce.

Serve Hot

all-purpose flour

cornstarch

baking powder

salt

black pepper

garlic powder

cold sparkling water

large onions

vegetable oil

Wash the broccoli under cold running water to remove any dirt. Cut the florets from the stem, and chop the stem into bite-sized pieces.

Prepare the Broccoli

Peel the garlic cloves and mince them finely using a knife or a garlic press.

Mince the Garlic

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.

Sauté the Garlic

Add the broccoli florets and chopped stems to the skillet. Stir to coat them in the garlic and oil mixture.

Cook the Broccoli

Sprinkle the salt and black pepper over the broccoli, then cover the skillet with a lid. Cook for 5-7 minutes, stirring occasionally, until the broccoli is tender but still crisp.

Season and Cover

Remove the lid and drizzle the lemon juice over the broccoli. Stir well to combine and cook for an additional minute.

Add Lemon Juice

Transfer the sautéed broccoli to a serving dish and enjoy while warm.

Olive oil

Lemon juice

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Peel the potatoes using a vegetable peeler to remove the skin.

Wash and Peel the Potatoes

Cut the peeled potatoes into long strips, about 1/4 inch thick, to form fries. Try to keep the pieces uniform in size for even cooking.

Cut the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes them crispier when cooked.

Soak the Fries

In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for best results.

After soaking, drain the fries and pat them dry with paper towels to remove excess moisture. This is crucial for achieving crispy fries.

Drain and Dry the Fries

Carefully add the dried fries to the hot oil in batches, frying for about 4-5 minutes or until they are golden brown. Do not overcrowd the pot.

Fry the Potatoes

Once fried, use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle immediately with salt and black pepper to taste.

Drain and Season

Vegetable oil

In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, olive oil, and salt until well combined.

Mix the Marinade

Place the turkey pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the turkey, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best flavor.

Marinate the Turkey

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Preheat the Grill or Oven

Remove the turkey from the marinade, allowing excess marinade to drip off. Grill the turkey pieces for about 10-12 minutes, turning occasionally until they are cooked through and have nice grill marks. If using the oven, spread the turkey on a baking sheet and bake for about 15-20 minutes or until cooked through.

Cook the Turkey

Select two sides from the optional ingredients: green beans, mashed potatoes, corn on the cob, or coleslaw.

Choose Your Sides

Prepare your chosen sides according to their respective recipes or package instructions.

Cook the Sides

Plate the bourbon marinated turkey tips alongside your chosen sides and enjoy!

Serve the Dish

Bourbon

Soy sauce

Brown sugar

Garlic cloves, minced

Fresh ginger, grated

Turkey breast, cut into bite-sized pieces

Green beans, trimmed

Mashed potatoes

Corn on the cob

In a large bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, chopped rosemary, black pepper, and salt until well combined.

Prepare the Marinade

Add the steak cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Steak

Preheat your grill to medium-high heat or heat a large skillet over medium-high heat on the stove.

Preheat the Grill or Pan

Remove the steak tips from the marinade and let excess marinade drip off. Place the tips on the grill or in the skillet. Cook for 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness (medium-rare is about 135°F/57°C).

Cook the Steak Tips

Once cooked, remove the steak tips from the heat and let them rest for 5 minutes before serving.

Rest the Steak

While the steak is marinating or cooking, prepare your choice of sides such as steamed broccoli, mashed potatoes, grilled asparagus, or Caesar salad.

Prepare Your Sides

Serve the marinated steak tips with your choice of two sides. Enjoy your meal!

Plate the Meal

Balsamic vinegar

Worcestershire sauce

Fresh rosemary, chopped

Steak (sirloin or flank), cut into 1-inch cubes

Steamed broccoli

Grilled asparagus

Caesar salad

Preheat the oven to 400°F (200°C). Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.