Roasted Corn, Red Peppers, Pickled Red Onion, Cucumber, Cotija Cheese, Tortilla Strips, Chipotle Ranch on Mixed Spring Greens

Southwest Salad

Grilled Peach, Avocado, Pickled Red Onions Goat Cheese, Toasted Almonds, Lemon Raspberry Balsamic Vinaigrette on Arugula

Summer Salad

Feta Cheese, Cherry Tomato, Kalamata Olive, Cucumber, Red Onion, Croutons, Creamy Greek Dressing on Mixed Spring Greens

Greek Salad

Cherry Tomato, Red Onion, Cucumber, Croutons on Mixed Spring Greens with Choice of Dressing

Garden Salad

Patty Melt

Cajun Seasoned 8oz Patty w/ Applewood Smoked Bacon, Gorgonzola Cheese, Shredded Romaine, Lemon Garlic Aioli

Black & Blue Burger

Morning After Burger

8oz Beef Patty topped w/ Applewood Smoked Bacon, Vermont Cheddar, Caramelized Onions

Forum Burger

8 oz Beef Patty with Lettuce, Tomato, Onion, and Pickles

Basic Burger

Fried Catfish Filet, Shredded Romaine, Tomato Slices, Roasted Jalapeno Remoulade on Brioche Bun

Catfish Sandwich

Cubano

Grilled Peaches, Avocado, Asian Slaw, BBQ Sauce Glazed Grilled Chicken Breast on Ciabatta

BBQ Chicken & Pork Belly

Three Flour Tortillas, Lightly Breaded Fried Catfish, Asian Slaw, Roasted Jalapeno Remoulade, Pickled Red Onions, Cilantro, Chipotle Lime Crema, Served with Tortilla Chips

Fish Tacos

Fried Chicken Breast, Nashville Hot Sauce, Candied Jalapeno, Pickles on Brioche Bun

Nashville Hot Chicken Sandwich

Slow Cooked Thick Cut House Pork Belly, Applewood Smoked Bacon, Avocado

Pork Belly BLT

Shredded Guinness Braised Pork, Apple Slaw, Bleu Cheese Crumbles, Fried Onion Strings on Brioche Bun

Dublin Pulled Pork Sandwich

House Corned Beef, Mamas Krout, Gruyere Cheese, Thousand Island on Marble Rye Bread

Reuben

Roasted Shaved Lamb, Tzatziki, Lettuce, Tomato, Red Onion, Feta wrapped in warm Naan Flatbread

Roasted Lamb Gyro

Hand Breaded Chicken Tenders

Fried Brussels and Pork Belly

Fried Chicken Wings

House Fried and Seasoned Potato Chips Topped w/ Corned Beef, Beer Cheese, Sauerkraut & 1000 Island Drizzle

Irish Nachos

Corn Chowder

Spicy Potato Chips or Tortilla Chips

Preheat your oven to 400°F (200°C). Spread the corn kernels and diced red bell pepper on a baking sheet. Drizzle a bit of olive oil over them, and season with salt and pepper. Roast in the preheated oven for about 15-20 minutes, or until the corn is slightly charred and the peppers are tender.

Roasting the Corn and Peppers

While the corn and peppers are roasting, wash the cucumber and slice it into thin rounds. Set aside.

Preparing the Cucumber

If you haven't prepared pickled red onion beforehand, thinly slice a red onion and let it marinate in a mixture of vinegar, sugar, and salt for at least 30 minutes.

Preparing Pickled Red Onion

In a large salad bowl, add the mixed spring greens as the base. Top with the roasted corn, red bell peppers, cucumber slices, pickled red onion, crumbled cotija cheese, and tortilla strips.

Combining the Salad

Drizzle the chipotle ranch dressing over the assembled salad. Toss gently to combine all ingredients without crushing the greens.

Dressing the Salad

Mixed Spring Greens

Cucumber

Corn Kernels

Red Bell Pepper

Pickled Red Onion

Cotija Cheese

Tortilla Strips

Chipotle Ranch Dressing

In a large salad bowl, add 4 cups of fresh arugula as the base of your salad.

Prepare the Arugula

Cut the peaches in half and remove the pit. Preheat the grill to medium heat. Grill the peach halves cut side down for about 3-4 minutes until they have grill marks and are slightly softened. Remove from grill and slice.

Grill the Peaches

Cut the avocado in half, remove the pit, and slice it into thin wedges.

Slice the Avocado

Add 1 cup of pickled red onions to the salad bowl over the arugula.

Add Pickled Red Onions

Crumble 1 cup of goat cheese over the top of the salad.

Crumble Goat Cheese

Sprinkle 1 cup of toasted almonds over the salad.

Add Toasted Almonds

In a small mixing bowl, whisk together 2 tablespoons of lemon juice, 4 tablespoons of raspberry balsamic vinegar, 6 tablespoons of olive oil, and 1 teaspoon of honey.

Combine Vinaigrette Ingredients

Add salt and pepper to taste, then whisk until the ingredients are fully combined.

Season the Vinaigrette

Drizzle the prepared vinaigrette over the salad just before serving.

Dress the Salad

Gently toss the salad to mix the ingredients and serve immediately for the best flavor and texture.

Toss and Serve

Arugula

Grilled Peaches

Avocado

Pickled Red Onions

Goat Cheese

Toasted Almonds

Lemon Juice

Raspberry Balsamic Vinegar

Olive Oil

Honey

Salt

Pepper

Rinse and dry the mixed spring greens thoroughly, then place them in a large salad bowl.

Prepare the Vegetables

Halve the cherry tomatoes and add them to the bowl with the greens.

Cut the Cherry Tomatoes

Peel the cucumber if desired, then slice it into thin rounds. Add to the salad bowl.

Slice the Cucumber

Finely chop the red onion and add it to the salad bowl.

Chop the Red Onion

Crumble the feta cheese and sprinkle it over the salad. Add the Kalamata olives.

Add Feta and Olives

Sprinkle the croutons over the top of the salad for added crunch.

Add Croutons

Drizzle the creamy Greek dressing over the entire salad, ensuring even coverage.

Gently toss all the ingredients together until well combined. Serve immediately.

Cherry Tomatoes

Red Onion

Feta Cheese

Kalamata Olives

Croutons

Creamy Greek Dressing

In a large salad bowl, add 6 cups of mixed spring greens as the base of your salad.

Prepare the Base

Wash and halve 1 cup of cherry tomatoes. Distribute them evenly over the greens.

Add Cherry Tomatoes

Peel (if desired) and slice 1 medium cucumber. Add the slices to the salad bowl.

Thinly slice 0.5 cup of red onion. Add the slices to the salad.

Top the salad with 1 cup of croutons for added crunch.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey until well combined.

Mix the Dressing Ingredients

Add salt and black pepper to taste, continuing to whisk until the dressing is smooth.

Season the Dressing

Drizzle the dressing over the salad just before serving. Toss gently to combine the ingredients without bruising the greens.

Balsamic Vinegar

Dijon Mustard

Black Pepper

In a skillet over medium heat, melt 1 tablespoon of butter. Add sliced onions and cook, stirring frequently, until they are soft and golden brown, about 15-20 minutes. Set aside.

Caramelize Onions

In a bowl, combine ground beef, salt, and black pepper. Mix well and shape into two equal patties.

Prepare Beef Patties

In the same skillet, add another tablespoon of butter over medium-high heat. Cook the beef patties for about 4-5 minutes on each side, or until they reach your desired doneness. During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the skillet to melt the cheese.

Cook Beef Patties

While the cheese is melting, spread Dijon mustard on one side of each slice of rye bread.

Prepare Bread

Once the cheese has melted, remove the patties from the skillet and set aside. On two slices of bread, layer the caramelized onions, followed by the cooked patties with melted cheese on top.

Assemble the Patty Melt

Top with the remaining slices of bread to complete the sandwiches.

Complete Sandwiches

In the same skillet, melt the remaining butter. Place the assembled sandwiches in the skillet and cook for 3-4 minutes on each side or until the bread is golden brown and crispy.

Grill Sandwiches

Rye bread

Ground beef

Swiss cheese

Caramelized onions

Butter

Dijon mustard

Black pepper

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

Mix Ingredients

Divide the mixture into two equal portions (8 oz each) and form into patties, making a slight indentation in the center to help them cook evenly.

Form Patties

In a skillet over medium heat, cook the applewood smoked bacon until crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels.

Cook Bacon

Heat the same skillet or grill over medium-high heat. Add the burger patties and cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until desired doneness is reached.

Grill or Pan-Fry

In the last minute of cooking, place gorgonzola cheese on top of each patty and cover to melt.

Add Gorgonzola Cheese

In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix well until smooth.

Mix Aioli Ingredients

If desired, toast the burger buns on the grill or in the skillet until golden brown.

Toast Buns

Spread a generous amount of lemon garlic aioli on the bottom half of each bun. Place the cooked burger patty on top, followed by crispy bacon and shredded romaine lettuce. Top with the other half of the bun.

Build Your Burger

Ground beef (80% lean)

Cajun seasoning

Applewood smoked bacon

Gorgonzola cheese

Shredded romaine lettuce

Mayonnaise

Garlic

Lemon juice

Burger buns

Peel the russet potatoes and cut them into thin fries, about 1/4 inch thick.

Prepare 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 large bowl, combine all-purpose flour, cornstarch, salt, pepper, garlic powder, and paprika.

Mix the Dry Ingredients

Gradually add water to the dry ingredients while whisking until you have a smooth batter.

Prepare the Batter

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

Heat the Oil

Remove the fries from the water and pat them dry with a kitchen towel. Dip each fry into the batter, allowing excess batter to drip off.

Coat the Fries

Carefully add the battered fries to the hot oil in small batches. Fry them for about 5-7 minutes or until golden brown and crispy.

Fry the Fries

Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.

Drain the Fries

In a small saucepan over low heat, melt the unsalted butter completely.

Melt the Butter

Once the butter is melted, stir in the hot sauce, garlic powder, Worcestershire sauce, and honey.

Combine Ingredients

Allow the sauce to simmer for about 5 minutes while stirring occasionally.

Simmer the Sauce

Taste the buffalo sauce and adjust seasoning if needed. You can add more honey for sweetness or more hot sauce for heat.