Staff favorite! Crispy bites of diced jalapenos with cheddar cheese served with our house ranch dipping sauce!

Jalapeno Cheddar Bites

Crispy & ridiculously addicting! Comes with 1 dipping sauce. Classic or Sweet Potato.

Basket of Fries

Warm spinach, artichoke hearts, creamy cheese, house flour tortilla chips or corn tortilla chips.

Spinach & Artichoke Dip

Beer battered onion rings served with house BBQ Ranch dipping sauce.

Boozy Rings

Crispy fries, chicken, light gravy, fresh mozzarella.

Disco Fries

Crispy house fried corn tortilla chips with our homemade tomato salsa. Perfect for snacking on!

Chips & Salsa

Classic potato chips fried in house daily! Served with choice of French onion or house Ranch dip.

Chips & Dip

Thick slices of garlic bread with melted mozzarella, fresh tomato, balsamic glaze.

Caprese Garlic Bread

In a large mixing bowl, combine the diced jalapenos, shredded cheddar cheese, all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well until all ingredients are incorporated.

Prepare the Mixture

In a separate bowl, whisk together the beaten egg and milk. Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

Add Wet Ingredients

In a deep skillet or pot, heat the vegetable oil over medium-high heat. The oil should reach a temperature of 350°F (175°C) before frying.

Heat the Oil

Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes or until golden brown, turning occasionally.

Fry the Bites

Once golden brown, remove the jalapeno cheddar bites with a slotted spoon and place them on paper towels to drain excess oil. Repeat until all batter is fried.

Drain and Cool

In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well combined.

Mix the Ingredients

Cover the ranch dipping sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Sauce

Jalapenos, diced

Sharp Cheddar Cheese, shredded

All-Purpose Flour

Cornmeal

Baking Powder

Salt

Black Pepper

Egg, beaten

Milk

Vegetable Oil (for frying)

Mayonnaise

Sour Cream

Buttermilk

Dried Dill

Garlic Powder

Onion Powder

Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick).

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

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

Drain and pat the potatoes dry with paper towels. Carefully add a handful of potatoes to the hot oil. Fry for about 4-5 minutes or until golden brown and crispy.

Fry the Potatoes

Remove the fries with a slotted spoon and place them on paper towels to drain excess oil. Season with salt and black pepper immediately.

Drain and Season

Wash and peel the sweet potatoes. Cut them into thin strips (about 1/4 inch thick).

Prepare the Sweet Potatoes

Place the cut sweet potatoes in a bowl of cold water for about 30 minutes.

Soak the Sweet Potatoes

Drain and pat the sweet potatoes dry with paper towels. Carefully add a handful of sweet potatoes to the hot oil. Fry for about 4-5 minutes or until golden brown and crispy.

Fry the Sweet Potatoes

Remove the sweet potato fries with a slotted spoon and place them on paper towels to drain excess oil. Season with salt, cinnamon, and paprika immediately.

In a small bowl, combine the ketchup, mayonnaise, garlic powder, and hot sauce. Mix well until smooth.

Mix the Sauce

Russet potatoes

Vegetable oil

Black pepper

Sweet potatoes

Cinnamon

Paprika

Ketchup

Garlic powder

Hot sauce

In a large pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and cool under cold water. Squeeze out excess moisture and chop finely.

Prepare the Spinach

In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix with a hand mixer or whisk until creamy and smooth.

Mix the Base

To the creamy mixture, add the chopped spinach, artichoke hearts (chopped), shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Stir until well combined.

Add Ingredients

Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 25-30 minutes or until bubbly and golden brown on top.

Bake the Dip

While the dip is baking, prepare the tortilla chips. If using flour tortilla chips, place them in a serving bowl.

Prepare the Chips

Once the dip is out of the oven, allow it to cool slightly before serving. Serve warm with tortilla chips for dipping.

Serve

Fresh Spinach

Artichoke Hearts (canned or frozen)

Cream Cheese

Shredded Mozzarella Cheese

Grated Parmesan Cheese

Garlic (minced)

Red Pepper Flakes

Flour Tortilla Chips

Peel the onions and slice them into thick rings, about 1/2 inch wide. Separate the rings and set aside.

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the beer until the batter is smooth and has no lumps.

Make the Batter

In a large deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

Dunk each onion ring into the batter, making sure it is fully coated. Allow any excess batter to drip off.

Coat the Onion Rings

Carefully place the battered onion rings in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil. Keep warm while frying the remaining rings.

Drain and Serve

In a small mixing bowl, combine the ranch dressing, BBQ sauce, smoked paprika, garlic powder, and onion powder.

Combine Ingredients

Stir the ingredients together until well blended and smooth.

Mix Well

Refrigerate the dipping sauce for at least 30 minutes before serving to allow the flavors to meld.

Chill

Large onions

All-purpose flour

Cornstarch

Baking powder

Beer (lager or ale)

Vegetable oil (for frying)

Ranch dressing

BBQ sauce

Smoked paprika

Onion powder

Preheat the oven or fryer according to the instructions on the frozen French fries packaging. Spread the fries in a single layer on a baking sheet or in the fryer basket.

Prepare the Fries

Bake or fry the fries according to the package instructions until they are crispy and golden brown. Toss them with vegetable oil before cooking for added flavor.

Cook the Fries

While the fries are cooking, season the chicken breast with salt, black pepper, and garlic powder on both sides.

Season the Chicken

In a skillet, heat olive oil over medium heat. Add the seasoned chicken breast and cook for about 6-7 minutes on each side, or until fully cooked (165°F / 74°C). Remove from the skillet and slice into strips.

Cook the Chicken

In the same skillet used for the chicken, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.

Make the Gravy

Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 3-4 minutes, until thickened. Season with salt and black pepper.

Add Chicken Broth

Once the fries are cooked, place them on a serving platter. Top with the sliced chicken, pour the gravy over, and sprinkle with fresh mozzarella cheese.

Assemble the Disco Fries

Garnish with chopped parsley and serve immediately, enjoying the melty cheese and savory toppings.

Garnish and Serve

Frozen French fries

Chicken breast

Olive oil

Chicken broth

Butter

Fresh mozzarella cheese

Chopped parsley (for garnish)

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Prepare the Oil

While the oil is heating, stack the corn tortillas and cut them into triangles, like a pizza. You can cut each tortilla into 6-8 pieces.

Cut the Tortillas

Carefully add a handful of tortilla triangles to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Chips

Remove the cooked chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt to taste.

Dice the tomatoes, onion, and jalapeño pepper (removing seeds if you prefer less heat) into small pieces. Chop the cilantro finely.

Prepare the Ingredients

In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Add lime juice and salt to taste.

Mix the Salsa

Taste the salsa and adjust seasoning with additional salt or lime juice as needed. Mix well.

Adjust Seasoning

Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Serve with the freshly fried tortilla chips.

Chill and Serve

Corn tortillas

Tomatoes

Onion

Jalapeño pepper

Cilantro

Lime juice

Wash and peel the russet potatoes. Using a sharp knife or a mandoline slicer, slice the potatoes thinly (about 1/8 inch thick).

Place the sliced potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Soak the Potato Slices

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.

Remove the potato slices from the water and pat them dry with a clean kitchen towel. Fry the potato slices in batches, making sure not to overcrowd the pot, for about 3-5 minutes or until golden brown and crispy.

Using a slotted spoon, transfer the fried chips to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.

In a medium bowl, combine sour cream, mayonnaise, and French onion soup mix. Stir until well blended.

Mix Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

In another medium bowl, combine sour cream, mayonnaise, and ranch seasoning mix. Stir until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to enhance the flavor.

Sour cream

French onion soup mix

Ranch seasoning mix

Preheat Oven

In a small bowl, mix the softened unsalted butter with minced garlic (3 cloves). Set aside.

Prepare Garlic Butter

Cut the French baguette in half lengthwise to create two long pieces.

Slice the Baguette

Evenly spread the garlic butter mixture over the cut sides of the baguette.

Spread Garlic Butter

Place the baguette halves on a baking sheet and bake in the preheated oven for 10-12 minutes, until golden and crispy.

Bake the Bread

Remove the garlic bread from the oven and top each half with shredded fresh mozzarella cheese (2 cups).

Add Cheese

While the cheese is melting, slice the tomatoes (2 medium) into thin rounds.

Slice Tomatoes

Once the cheese is melted (about 5 minutes), layer the sliced tomatoes on top of the melted cheese.

Layer Tomatoes

Sprinkle the assembled bread with salt (1 tsp) and black pepper (to taste) to enhance the flavors.

Season the Topping

Finish by drizzling balsamic glaze (3 tbs) over the top of the tomatoes and cheese.

Drizzle with Balsamic Glaze

Slice the Caprese garlic bread into individual servings and garnish with fresh basil leaves (1 cup) before serving warm.