Louisiana style coleslaw, tartar sauce, brioche.

CRISPY FISH

Side Salad

PENNE ALLA VODKA

Mint raita, cucumber, carrot, brioche bun. 3.

CHICKEN TIKKA SLIDERS

CROQUETTES

Lemon Caper Aioli, Lettuce, Tomato, Brioche Bun.

CRISPY CHICKEN

FRIED CALAMARI

ROASTED VEGETABLES & SWEET PEA HUMMUS

Basmati, sauteed onions, red and green peppers.

GRILLED CHICKEN RICE DELIGHT

CHICKEN BIRYANI

Egg noodle, seasonal vegetables, chili vinegar.

CALCUTTA STREET NOODLES

Basmati, curry chickpeas, pickled mango dressing.

THE VEGAN BOWL

Crispy golden tater tots, perfectly seasoned and served hot for a delightful crunch in every bite.

Tater Tots

Caramelized onion, blue cheese crumble, truffle mayo.

HORSESHOE BLUE BURGER

Fresh mozzarella, lettuce, tomato, onion, chili mayo, ciabatta bread.

GRILLED CHICKEN

Indulge in our creamy Vanilla Bean Cheesecake, made with real vanilla beans for a rich flavor, set on a buttery graham cracker crust.

Vanilla Bean Cheesecake

A vibrant medley of fresh, seasonal vegetables sautéed to perfection, offering a burst of flavor and nutrients in every bite.

Seasonal Vegetables

FIRE GRILLED SALMON

The HKB Smashburger

Crispy golden fries, perfectly seasoned and served hot for a delightful crunch with every bite.

Fries

Indulge in our rich lava cake made with exquisite Valrhona chocolate, featuring a molten center that oozes decadence with every bite.

Lava Cake With Valrhona Chocolate

CHOICE OF: Thai chili, barbeque, dirty Jersey dry rub, or buffalo.

JUMBO WINGS

Sesame, scallion. CHOICE OF: Thai chili, barbeque, soy garlic, gochujang.

CAULIFLOWER BITES

Pickled onion, jalapeno, pico de gallo, house cheese.

NACHOS

Toast the brioche buns lightly. Place a crispy fish fillet on the bottom half of each bun, top with a generous scoop of Louisiana coleslaw and a dollop of tartar sauce. Cover with the top half of the bun.

Build the Sandwich

Serve immediately with extra coleslaw and tartar sauce on the side.

Serve

brioche buns

Wash and dry the mixed greens. Halve the cherry tomatoes, dice the cucumber, slice the red onion, shred the carrot, and dice the bell pepper.

Prepare the Vegetables

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, carrot, and bell pepper.

Combine Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.

Dress the Salad

Serve immediately as a refreshing side salad.

Mixed greens (e.g., spinach, arugula, romaine)

Cherry tomatoes

Cucumber, diced

Red onion, thinly sliced

Carrot, shredded

Bell pepper, diced (any color)

Olive oil

Balsamic vinegar

Salt

Black pepper

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

Cook the Penne Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent, about 3-5 minutes.

Prepare the Vodka Sauce

Pour in the vodka and let it simmer for about 2-3 minutes to reduce slightly.

Add the Vodka

Stir in the tomato sauce, heavy cream, and crushed red pepper flakes. Let the sauce simmer for 5-7 minutes, stirring occasionally.

Mix in Tomato Sauce and Cream

Add the cooked penne pasta to the sauce and toss to combine. Stir in the grated Parmesan cheese, fresh basil, salt, and black pepper. Cook for an additional 2-3 minutes until everything is heated through.

Combine Pasta and Sauce

Serve hot, topped with additional Parmesan cheese and fresh basil if desired.

Penne pasta

Garlic, minced

Onion, finely chopped

Crushed red pepper flakes

Tomato sauce

Heavy cream

Vodka

Parmesan cheese, grated

Fresh basil, chopped

In a large bowl, mix the yogurt, garam masala, cumin, coriander, paprika, ginger paste, garlic paste, salt, and lemon juice. Add the chicken thighs and coat them well. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and slightly charred. Let it rest for a few minutes before slicing.

Cook the Chicken

In a small bowl, mix 1 cup of plain yogurt with 2 tablespoons of finely chopped fresh mint, a pinch of salt, and a squeeze of lemon juice. Stir well and set aside.

Prepare Mint Raita

Slice the brioche buns in half. Place a slice of grilled chicken on the bottom half, top with cucumber and grated carrot, and add a generous dollop of mint raita. Close the sliders with the top half of the bun.

Assemble the Sliders

Boneless chicken thighs

Plain yogurt

Garam masala

Ground cumin

Ground coriander

Paprika

Ginger paste

Garlic paste

Lemon juice

Brioche buns

Rinse the red lentils under cold water until the water runs clear. In a pot, combine lentils with 1.5 cups of water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes or until soft. Drain and set aside.

Prepare the Lentils

In a mixing bowl, combine the cooked black beans (mashed or whole), cooked red lentils, mashed potatoes, mango vindaloo curry, cilantro, green chili, minced garlic, grated ginger, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Take a handful of the mixture and shape it into small oval or round patties. Repeat until all the mixture is shaped.

Form the Croquettes

Place the all-purpose flour and breadcrumbs in separate shallow dishes. Roll each croquette in flour, then dip into the breadcrumbs to coat evenly.

Coat the Croquettes

In a large skillet or frying pan, heat the oil over medium heat. Once hot, carefully add the croquettes in batches. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Croquettes

Serve the croquettes warm with a side of mango chutney or yogurt sauce.

Black beans

Red lentils (dal)

Cooked mango vindaloo curry

Potato (mashed)

Breadcrumbs

All-purpose flour

Cilantro (chopped)

Green chili (finely chopped)

Garlic (minced)

Ginger (grated)

Oil (for frying)

Season the chicken breasts with salt, pepper, and paprika. Dredge them in flour, dip in beaten eggs, then coat with breadcrumbs.

Prepare Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry Chicken

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

Make Aioli

Toast the brioche buns lightly. Spread a generous amount of lemon caper aioli on the bottom bun. Add lettuce, a slice of tomato, and the crispy chicken. Top with the other half of the bun.

Assemble Sandwich

chicken breasts

all-purpose flour

breadcrumbs

eggs

salt

black pepper

paprika

vegetable oil

lettuce

tomato

Rinse the calamari rings under cold water and pat them dry with paper towels. This will ensure they fry up crisp.

Prepare the Calamari

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. This will be your coating for the calamari.

Mix the Coating

Dip each calamari ring into the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Calamari

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a small bowl, mix together the gochujang, black bean sauce, and chopped scallions. This will be your dipping sauce.

Prepare the Sauce

Serve the fried calamari hot, sprinkled with sesame seeds and lemon wedges on the side. Enjoy with the gochujang black bean dipping sauce.

Calamari rings

Cornstarch

Gochujang (Korean chili paste)

Black bean sauce

Scallions (green onions), chopped

Sesame seeds

Vegetable oil (for frying)

Lemon wedges (for serving)

In a food processor, combine frozen peas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth.

Blend Ingredients

If the hummus is too thick, add a little more water until you reach the desired consistency.

Adjust Consistency

Lavash

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

In a bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Add chicken breasts and coat well. Let marinate for at least 30 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let rest for a few minutes before slicing.

Grill the Chicken

In a large skillet, add a splash of olive oil over medium heat. Add chopped onion, red pepper, and green pepper. Sauté for 5-7 minutes until the vegetables are tender. Season with salt and pepper.

Sauté the Vegetables

In a large serving bowl, combine the cooked basmati rice, sautéed vegetables, and sliced grilled chicken. Toss gently and garnish with fresh parsley before serving.

Combine and Serve

Basmati rice

Chicken breast

Onion

Red bell pepper

Green bell pepper

Garlic

Fresh parsley

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Add garlic and ginger, stirring for another minute.

Stir in the chopped tomatoes, biryani masala, and salt. Cook for about 5 minutes until the tomatoes soften. Add the chicken pieces and yogurt, cooking until the chicken is browned and cooked through, about 10-15 minutes.

Add Spices and Chicken

In a separate pot, boil 4 cups of water. Add the soaked and drained rice and cook until the rice is about 70% done. Drain the rice and layer it over the chicken mixture in the pot.

Combine Chicken and Rice

Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the rice to absorb the flavors and finish cooking.

Steam the Biryani

Once done, fluff the biryani with a fork and mix in the chopped cilantro and mint. Serve with raita on the side.

Crispy Fish

Side Salad

Penne Alla Vodka

Chicken Tikka Sliders

Croquettes

Crispy Chicken

Fried Calamari

Roasted Vegetables & Sweet Pea Hummus

Grilled Chicken Rice Delight

Chicken Biryani

Calcutta Street Noodles

The Vegan Bowl

Tater Tots

Horseshoe Blue Burger

Grilled Chicken

Vanilla Bean Cheesecake

Seasonal Vegetables

Fire Grilled Salmon

The Hkb Smashburger

Fries

Lava Cake With Valrhona Chocolate

Jumbo Wings

Cauliflower Bites

Nachos