Juicy beef burger with lettuce, tomato, and onion on a toasted bun.

Classic Burger

Mozzarella Sticks

Marinated chicken breast grilled to perfection with lettuce and tomato.

Grilled Chicken Sandwich

Choice of BBQ, Buffalo, or Thai chili sauce.

Iron Horse Wings

Tender pork ribs glazed with our signature BBQ sauce.

BBQ Ribs

Crispy Calamari

Classic cheesecake served with a berry compote.

Cheesecake

Classic cheesecake with a graham cracker crust.

New York Cheesecake

Slow-cooked and smoked brisket served with BBQ sauce.

Brisket

Mixed greens topped with grilled chicken, tomatoes, and a vinaigrette dressing.

Grilled Chicken Salad

Tender brisket piled high on a toasted bun with BBQ sauce.

BBQ Brisket Sandwich

Juicy beef burger with lettuce, tomato, and onion.

Beef Burger

Chicken Wings

Fettuccine pasta tossed in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

12 oz ribeye steak grilled to perfection, served with seasonal vegetables.

Grilled Ribeye

Spicy chicken wings served with celery and blue cheese dressing.

Buffalo Wings

Tortilla chips, melted cheese, jalapeños, black olives, and sour cream.

Iron Horse Nachos

Bourbon, bitters, sugar, garnished with an orange twist

Old Fashioned

Rich chocolate cake with chocolate frosting

Chocolate Cake

House smoked brisket on a toasted bun with BBQ sauce

Smoked Brisket Sandwich

1/2 lb patty, lettuce, tomato, onion, pickle, and your choice of cheese

Iron Horse Burger

House smoked brisket, queso, jalapeños, sour cream, pico de gallo

Brisket Nachos

Fried Pickles

Ribeye Steak

In a large bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix gently until well incorporated.

Combine Ingredients

Divide the meat mixture into two equal portions and form each into a patty, about 3/4 inch thick. Make an indentation in the center of each patty to prevent puffing while cooking.

Form Patties

Preheat your grill or skillet over medium-high heat.

Preheat Grill or Skillet

Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip the patties and cook for another 3-4 minutes, or until they reach your desired doneness. If using cheese, place a slice on each patty during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, butter the insides of the burger buns and toast them on the grill or in a separate skillet until golden brown.

Toast the Buns

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

Layer Ingredients

Ground beef (80/20)

Salt

Black pepper

Garlic powder

Lettuce leaves

Tomato

Onion

Cheese (optional)

Burger buns

Butter

Cut the mozzarella cheese sticks in half if desired, creating shorter sticks. This can make them easier to handle.

Prep the Cheese

In three shallow bowls, place the flour in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs, Italian seasoning, salt, and pepper in the third bowl.

Set Up the Breading Station

Coat each mozzarella stick in flour, shaking off the excess. Dip it into the beaten eggs, then roll it in the breadcrumb mixture until fully coated. Repeat for all mozzarella sticks.

Bread the Cheese Sticks

Place the breaded cheese sticks on a baking sheet and freeze for at least 30 minutes. This helps them hold their shape while frying.

Chill the Sticks

In a large, deep skillet or pot, heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, it's ready.

Heat the Oil

Fry the mozzarella sticks in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until golden brown and crispy.

Fry the Cheese Sticks

Remove the fried mozzarella sticks from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm.

Drain and Serve

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Pour in the crushed tomatoes and add oregano, basil, salt, black pepper, and sugar. Stir to combine.

Add the Tomatoes and Seasonings

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Once the marinara sauce is ready, serve it warm alongside the fried mozzarella sticks for dipping.

Serve with Mozzarella Sticks

Mozzarella cheese sticks

Flour

Eggs

Breadcrumbs

Italian seasoning

Pepper

Oil for frying

Canned crushed tomatoes

Olive oil

Garlic, minced

Dried oregano

Dried basil

Sugar

In a medium bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are blended.

Prepare the Marinade

Add the chicken breasts to the marinade and ensure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the chicken breasts from the marinade and place them on the hot grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and they are golden brown.

Grill the Chicken

While the chicken is grilling, slice the burger buns in half. Optionally, toast them on the grill for a minute until they are lightly browned.

Prepare the Buns

Wash the tomato and slice it into thin rounds.

Slice the Tomato

Once the chicken is done, place one grilled chicken breast on the bottom half of each bun. Top each with a lettuce leaf, a slice of tomato, and a tablespoon of mayonnaise. Place the top half of the bun on each sandwich.

Assemble the Sandwich

chicken breast

olive oil

lemon juice

garlic powder

paprika

salt

black pepper

burger buns

lettuce

tomato

mayonnaise

Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken wings, salt, black pepper, garlic powder, and baking powder. Toss until the wings are evenly coated.

Prepare the Wings

Place the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake the Wings

In a medium saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed and bring to a simmer. Cook for 10 minutes, stirring occasionally.

Make the BBQ Sauce

In a small saucepan over low heat, melt the butter. Add the hot sauce, garlic powder, and salt. Stir until combined and warm through.

Make the Buffalo Sauce

In a bowl, combine the Thai chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Mix well until all ingredients are combined.

Make the Thai Chili Sauce

Once the wings are done baking, remove them from the oven. In separate bowls, toss the wings in your choice of BBQ sauce, Buffalo sauce, or Thai chili sauce until well coated. Serve immediately.

Coat the Wings

Chicken wings

Baking powder

Ketchup

Brown sugar

Apple cider vinegar

Worcestershire sauce

Smoked paprika

Onion powder

Hot sauce

Thai chili sauce

Soy sauce

Lime juice

Ginger, grated

Preheat your oven to 300°F (150°C). This low temperature will help cook the ribs slowly, making them tender.

Preheat the Oven

In a small bowl, mix together salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the pork ribs, ensuring they are well-coated.

Season the Ribs

Place the seasoned ribs on a large piece of aluminum foil. Wrap them tightly in the foil to lock in moisture.

Wrap the Ribs

Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until they are tender and cooked through.

Bake the Ribs

In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard, garlic powder, salt, and black pepper.

Heat the saucepan over medium heat and stir until the mixture comes to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until thickened.

Cook the Sauce

If using a grill, preheat it to medium-high heat.

Preheat Grill

Once the ribs are done baking, carefully unwrap them and place them on the grill or a baking sheet. Brush a generous amount of BBQ sauce over the ribs.

Glaze the Ribs

Grill the ribs for an additional 10-15 minutes, turning and basting with more sauce halfway through, until the sauce is caramelized and sticky.

Finish Cooking

Remove the ribs from the grill or oven, let them rest for a few minutes, then slice between the bones and serve with extra BBQ sauce on the side.

Slice and Serve

Pork Ribs

Black Pepper

Garlic Powder

Onion Powder

Brown Sugar

Apple Cider Vinegar

Worcestershire Sauce

Smoked Paprika

Mustard

Rinse the calamari rings under cold water and pat them dry with paper towels.

Clean and Prepare Calamari

In a shallow bowl, mix the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, beat the eggs. In a third bowl, place the panko bread crumbs.

Prepare Breading Station

Dredge each calamari ring in the flour mixture, shaking off the excess. Dip into the beaten eggs, then coat with panko bread crumbs, pressing gently to adhere.

Coat the Calamari

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

Fry the calamari in batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm in an oven set to low heat.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the crushed tomatoes, oregano, salt, black pepper, and sugar. Stir and let simmer for 15-20 minutes, stirring occasionally. Stir in the chopped basil just before serving.

Simmer Sauce

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