Grilled Cheese

Medium Rare Yellowfin tuna with Cajun spices and a side of Cajun remoulade, served with two sides

CAJUN TUNA DINNER

Chicken breast coated with Cajun spices and broiled, bacon strips with pepper jack cheese

CAJUN CHICKEN

Marinated chicken breast broiled and topped with melted Cheddar and bacon strips

BACON AND CHEDDAR CHICKEN

CERTIFIED ANGUS BURGER

A generous portion of greens topped with turkey, ham, crumbled bacon, cucumber, green pepper, Roma tomato, mushroom, red onion, croutons

CHEF'S CLASSIC

Fresh greens with cucumber, green pepper, tomato, Cheddar and mozzarella (Request No Croutons)

VEGETARIAN CHEF SALAD

White Claw Hard Seltzer

Wings deep fried and coated with Marty's spices. With a side of ranch dressing

MARTY'S SEASONED WINGS*

Corona

Stag

Budweiser

Busch Light (can)

Ravenswood Merlot

Yeungling Lager (can)

Gnarly Head Cabernet Sauvignon

J Roget Brut Sparkling

Fontana Candida Pinot Grigio

House Pinot Grigio

Mondavi Chardonnay

House Cabernet Sauvignon

Cupcake Sauvignon Blanc

House Chardonnay

Jameson Irish Whiskey, Emmet's Irish Cream, coffee topped with whipped cream

Irish Coffee

Spread 1 tablespoon of unsalted butter evenly on one side of each slice of sourdough bread.

Butter the Bread

Place one slice of bread, buttered side down, on a clean surface. Layer on 2 slices of cheddar cheese and 1 slice of mozzarella cheese. Top with the other slice of bread, buttered side up.

Add Cheese

Heat a skillet over medium heat. Once hot, place the sandwich in the skillet. Grill for about 3-4 minutes until the bottom is golden brown. Carefully flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden brown.

Grill the Sandwich

Once grilled, remove the sandwich from the skillet. Let it cool for a minute, then slice in half and serve immediately.

Slice and Serve

Sourdough Bread

Cheddar Cheese

Mozzarella Cheese

Unsalted Butter

In a medium bowl, combine mayonnaise, Dijon mustard, hot sauce, paprika, chopped green onions, chopped parsley, garlic powder, and lemon juice. Mix well until all ingredients are thoroughly combined. Set aside in the refrigerator to chill.

Make the Remoulade

Pat the yellowfin tuna steaks dry with a paper towel. Rub Cajun seasoning over both sides of the tuna steaks evenly.

Season the Tuna

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

Heat the Oil

Place the seasoned tuna steaks in the hot skillet. Cook for 2-3 minutes on each side for medium rare, or until desired doneness is reached. Remove from the skillet and let rest for a couple of minutes.

Cook the Tuna

Trim the tough ends off the asparagus. Steam the asparagus in a steamer basket or microwave for about 5-7 minutes, until tender yet crisp.

Prepare the Asparagus

In a saucepan, bring 2 cups of water to a boil. Add the white rice, cover, and reduce the heat to low. Cook for 15-20 minutes until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

On a large plate, serve the cooked tuna steaks alongside the steamed asparagus and fluffy white rice. Add a generous dollop of the Cajun remoulade on the side or on top of the tuna.

Plate the Dish

Yellowfin tuna steaks

Cajun seasoning

Olive oil

Mayonnaise

Dijon mustard

Hot sauce

Paprika

Chopped green onions

Chopped parsley

Garlic powder

Lemon juice

Steamed asparagus

White rice

Preheat your broiler to high. In a small bowl, combine the Cajun seasoning, olive oil, salt, and black pepper to create a marinade. Coat the chicken breasts evenly with the marinade on both sides.

Prepare the Chicken

Place the coated chicken breasts on a broiler-safe pan. Broil the chicken for about 6-8 minutes on one side until browned and cooked through. Flip the chicken and broil for another 6-8 minutes.

Broil the Chicken

While the chicken is broiling, cook the bacon strips in a skillet over medium heat until crispy. Once the chicken is done broiling, lay the cooked bacon strips on top of each chicken breast and then place a slice of pepper jack cheese over the bacon.

Add Bacon and Cheese

Return the pan to the broiler for an additional 2-3 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Chicken breasts

Salt

Black pepper

Bacon strips

Pepper Jack cheese

In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat your broiler on high for about 5 minutes.

Preheat the Broiler

Remove the chicken from the marinade and place it on a broiler pan. Broil the chicken for 6-7 minutes on one side until golden brown.

Flip the chicken breasts over and place the bacon strips on top of each piece. Broil for another 3-4 minutes.

Flip and Add Toppings

Sprinkle shredded Cheddar cheese over the bacon and return to the broiler. Broil for an additional 2-3 minutes until the cheese is melted and bubbly.

Remove the chicken from the broiler and let it rest for a few minutes. Serve hot, garnished with fresh herbs if desired.

Serve

olive oil

lemon juice

garlic cloves, minced

dried oregano

salt

black pepper

chicken breasts

Cheddar cheese, shredded

bacon strips

In a large bowl, combine the Certified Angus Beef Ground Chuck with salt, black pepper, and garlic powder. Mix gently with your hands until just combined.

Mix the Ingredients

Divide the mixture into two equal portions and shape them into patties, approximately ¾ inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form the Patties

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

Preheat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, until a nice crust forms. Flip the patties and cook for an additional 3-4 minutes for medium doneness.

Cook the Patties

Remove the patties from the grill or skillet and let them rest for 2-3 minutes.

Rest the Patties

While the patties are resting, slice the tomato into thick slices.

Prepare the Tomato

On the bottom half of each burger bun, place a lettuce leaf, followed by the cooked patty, sliced tomato, and pickles. Top with the other half of the bun.

Assemble the Burger

Certified Angus Beef Ground Chuck

Black Pepper

Garlic Powder

Burger Buns

Lettuce Leaves

Tomato

Pickles

In a large salad bowl, add 4 cups of mixed greens as the base.

Prepare the Greens

Chop the cucumber, green pepper, Roma tomatoes, mushrooms, and red onion into bite-sized pieces.

Slice the Vegetables

Sprinkle the chopped cucumber, green pepper, Roma tomatoes, mushrooms, and red onion over the mixed greens.

Add the Vegetables

In a skillet, cook 4 slices of bacon over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble.

Cook the Bacon

Dice 1 cup of cooked turkey breast and 1 cup of ham into small pieces.

Prepare the Turkey and Ham

Add the diced turkey and ham on top of the salad. Finish by sprinkling the crumbled bacon and croutons over the salad.

Combine Ingredients

Mixed Greens

Cucumber

Green Pepper

Roma Tomato

Mushroom

Red Onion

Croutons

Turkey Breast

Bacon

Rinse the Romaine lettuce and spinach thoroughly under cold water. Remove any wilted or damaged leaves. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water.

Wash and Prepare Greens

Slice the cucumber, green bell pepper, and tomatoes into bite-sized pieces. For the cucumber, you can peel it if desired, but it's not necessary.

Chop Vegetables

In a large salad bowl, add the prepared Romaine lettuce and spinach as the base of the salad.

Combine Base Ingredients

Add the chopped cucumber, green bell pepper, and tomatoes to the bowl with the greens.

Add Vegetables

Sprinkle the shredded Cheddar and Mozzarella cheese evenly over the salad.

Incorporate Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Drizzle the dressing over the salad just before serving, and toss gently to combine all ingredients evenly.

Dress the Salad

Romaine Lettuce

Spinach

Green Bell Pepper

Olive Oil

Balsamic Vinegar

Collect all the White Claw Hard Seltzer cans (Black Cherry, Raspberry, and Lime) along with fresh garnishes including lime wedges, raspberries, and black cherries.

Gather Ingredients

Ensure all cans of White Claw Hard Seltzer are chilled in the refrigerator for at least 30 minutes before serving.

Chill Seltzers

Open each can of White Claw Hard Seltzer and pour them into a large glass or pitcher, allowing the flavors to mix slightly.

Pour Seltzers

Add the fresh lime wedge, raspberries, and black cherries to the glass or pitcher for added flavor and presentation.

Add Garnishes

Serve immediately over ice or enjoy straight from the can for a refreshing drink.

Serve Chilled

White Claw Hard Seltzer (Black Cherry)

White Claw Hard Seltzer (Raspberry)

White Claw Hard Seltzer (Lime)

Fresh Lime Wedge

Fresh Raspberries

Fresh Black Cherries

Rinse the chicken wings under cold water and pat them dry with paper towels.

Clean the Wings

In a large bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the chicken wings and toss them until they are evenly coated with the seasoning.

Season the Wings

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

Carefully add a batch of seasoned wings to the hot oil, making sure not to overcrowd the pot. Fry for about 8-10 minutes or until the wings are golden brown and crispy. Remove them with a slotted spoon and let them drain on paper towels.

Fry the Wings

Continue frying the remaining wings in batches until all are cooked.

Repeat

In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, dried dill, salt, and black pepper until smooth and well blended.

Cover the ranch dressing and refrigerate for at least 30 minutes before serving to let the flavors meld.