Crispy battered fish served with fries and tartar sauce.

Fish and Chips

A juicy beef patty with lettuce, tomato, and Hub sauce.

Hub Burger

Soup of the Day

Side Caesar Salad

Side House Salad

Spring mixed lettuce topped with cucumbers, black beans, corn, pico de gallo, cheese, and crispy tortilla strips.

Southwest Chicken Salad

Iceberg lettuce, spring mix, cucumber, tomato, egg, and avocado topped with bacon and blue cheese crumbles. Served with your choice of dressing.

Hub Cobb Salad

Pepperoni, sausage, ham, bacon, onions, mushrooms, bell pepper, and black olives.

Everything Pizza

Choice of Fish or Chicken on local corn tortillas served with chips & salsa or pickled red onion, chipotle ranch, cheese, and pico.

Lunch Tacos

Cavatappi pasta with bacon in a creamy chipotle cheese sauce. Topped with crispy chicken tossed in green onions.

Jefe Buffalo Chicken Pasta

Cavatappi noodles topped with creamy chipotle cheese sauce with house pulled pork, grilled jalapenos, and roasted chiles.

Hub green Mac

Your choice of side house or caesar salad. Served with a cup of soup.

Soup & Salad

1/2 sandwich and a side of your choosing. Choose from Turkey Avocado BLAT or Ham and Bacon Jam.

Half Sandwich & Side

Your choice of wing sauce and choice of side. Served with ranch or blue cheese for dipping.

1/2 lb Traditional Wings & Side

Your choice of Monday wing sauce – and Friday choice from of side. Served with ranch or blue cheese for dipping.

1/2 lb Smoked Wings & Side

Cup of Vanilla Bean Ice Cream

A Flourless Chocolate Cake

Kettle chip crusted chicken tenderloins. Served with fries and your choice of dipping sauce.

Arizona Chicken Tenders

Grilled steak with jasmine rice, steamed vegetables, pear – apple soy

HUB Korean BBQ Steak Bowl

BBQ Ribs

Grilled Chicken Sandwich

Kids Grill Hub

Two eggs, one strip of bacon and one sausage link. Served with tater tots and two pieces of your choice of sourdough or multigrain toast.

212 Breakfast

J's Brunch Bowl

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thickened. Let it sit for 15 minutes.

Prepare the Batter

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 fish fillet into the batter, ensuring it is completely coated.

Batter the Fish

Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

Peel and cut the russet potatoes into thick strips or wedges. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

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

Fry the soaked potato strips in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Sprinkle with salt to taste.

Fry the Potatoes

In a small bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, and chopped fresh dill. Stir until well combined. Chill in the refrigerator until serving.

Mix the Ingredients

White fish fillets (e.g., cod or haddock)

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Cold sparkling water

Vegetable oil (for frying)

Russet potatoes

Mayonnaise

Dill pickles, finely chopped

Capers, finely chopped

Lemon juice

Fresh dill, chopped

In a mixing bowl, combine 1 pound of ground beef with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of garlic powder, and 0.5 tsp of onion powder. Mix until just combined.

Mix the Beef

Shape the mixture into two equal patties, about 3/4 inch thick. Make a small indentation in the center of each patty to prevent puffing during cooking.

Form the Patty

Preheat your grill or skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Preheat the Grill or Skillet

Place the patties on the hot grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until they reach your desired level of doneness.

Cook the Patties

In a small bowl, combine 2 tbsp of mayonnaise, 1 tbsp of ketchup, 1 tsp of mustard, 1 tsp of pickle relish, and 0.25 tsp of garlic powder. Mix until smooth.

Mix the Sauce

On the bottom half of a burger bun, spread a generous amount of Hub sauce. Add a cooked beef patty, a leaf of lettuce, and a slice of tomato. Top with the other half of the bun.

Assemble the Burger

Ground Beef

Black Pepper

Garlic Powder

Onion Powder

Lettuce

Tomato

Ketchup

Mustard

Pickle Relish

Burger Buns

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

Sauté the Base Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

Add Garlic

Pour in the vegetable broth, and add the bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a simmer.

Add Broth and Seasonings

Once the broth is simmering, add the diced tomatoes and allow the soup to cook for about 10 minutes.

Incorporate Tomatoes

Stir in the chopped spinach or kale. Allow the soup to simmer for an additional 5 minutes, until the greens are wilted and tender.

Add Greens

Remove the bay leaves. Stir in the lemon juice, taste, and adjust seasonings as necessary.

Finish the Soup

Ladle the soup into bowls and serve hot. Enjoy your Soup of the Day!

Serve the Soup

Olive Oil

Onion, diced

Carrots, diced

Celery, diced

Garlic, minced

Vegetable Broth

Bay Leaves

Dried Thyme

Black Pepper, freshly ground

Tomatoes, diced (canned or fresh)

Spinach or Kale, chopped

Lemon Juice

Wash the Romaine lettuce thoroughly under cold water. Remove any wilted outer leaves, and chop the lettuce into bite-sized pieces.

Prepare the Romaine

Halve the cherry tomatoes and slice the cucumber into thin rounds.

Slice the Vegetables

In a large salad bowl, combine the chopped Romaine, halved cherry tomatoes, sliced cucumber, and croutons. Toss gently to mix.

Combine Salad Ingredients

In a medium mixing bowl, combine the mayonnaise, lemon juice, grated Parmesan cheese, garlic powder, salt, and black pepper. Whisk together until smooth and creamy.

Make the Dressing

Pour the dressing over the prepared salad and toss gently until all ingredients are well coated with the dressing.

Dress the Salad

Romaine lettuce

Cherry tomatoes

Cucumber

Croutons

Parmesan cheese

Garlic powder

In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

Prepare the Salad Base

Sprinkle the crumbled feta cheese over the salad mixture.

Add Feta

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

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Mixed greens (spinach, arugula, romaine)

Red onion

Feta cheese, crumbled

Olive oil

Balsamic vinegar

Rinse the spring mixed lettuce under cold water, then dry it using a salad spinner or by patting it gently with paper towels. Tear the lettuce into bite-sized pieces and place it in a large salad bowl.

Wash and Chop the Lettuce

Wash the cucumber thoroughly, then slice it in half lengthwise. Remove seeds with a spoon, then dice the cucumber into small cubes. Add the diced cucumber to the salad bowl with the lettuce.

Prepare the Cucumber

In a small bowl, combine the drained black beans and corn. Stir well to mix, then add this mixture to the salad bowl.

Add Black Beans and Corn

Spoon the pico de gallo over the salad. Ensure it's evenly distributed for a burst of flavor in each bite.

Include Pico de Gallo

Sprinkle the shredded cheddar cheese over the salad, followed by the crispy tortilla strips for added crunch.

Sprinkle Cheese and Tortilla Strips

In a small bowl or jar, combine the olive oil, lime juice, cumin, salt, black pepper, and garlic powder. Whisk or shake well to mix all ingredients together until smooth.

Combine Dressing Ingredients

Pour the dressing over the salad just before serving, tossing gently to ensure all ingredients are evenly coated with the dressing.

Serve the Southwest Chicken Salad immediately, garnishing with additional tortilla strips or cheese if desired.

Serve

Spring mixed lettuce

Cucumber, diced

Black beans, drained and rinsed

Corn, canned or frozen

Pico de gallo

Cheddar cheese, shredded

Crispy tortilla strips

Lime juice

Cumin

Rinse the iceberg lettuce and spring mix under cold water. Chop the iceberg lettuce into bite-sized pieces and place it in a large salad bowl. Add the spring mix on top.

Wash and Chop the Greens

Slice the cucumber and tomatoes into thin rounds or wedges, as preferred. Add them to the bowl with the greens.

Prepare the Vegetables

In a small saucepan, place the eggs in cold water and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel the eggs and slice them into quarters.

Cook the Eggs

Cut the avocado in half, remove the pit, and scoop out the flesh. Slice into thin pieces and add to the salad bowl.

Prepare the Avocado

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Once cooked, drain on paper towels and crumble into pieces.

Cook the Bacon

In the large salad bowl, gently toss together the iceberg lettuce, spring mix, cucumber, tomato, sliced eggs, avocado, crumbled bacon, and blue cheese.

Combine All Ingredients

Drizzle your choice of dressing over the salad. Toss lightly to coat all ingredients with the dressing.

Add Dressing

Serve the salad immediately on individual plates or in bowls, garnishing with extra blue cheese if desired.

Plate the Salad

Iceberg lettuce

Spring mix

Eggs

Avocado

Bacon

Blue cheese crumbles

Dressing of choice

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

Activate Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Let Dough Rise

While the dough is rising, prepare your toppings: slice the pepperoni, chop the onions, bell peppers, and mushrooms, and crumble the cooked bacon.

Fish And Chips

Hub Burger

Soup Of The Day