Hand Cut All-Natural Premium Frenched Bone-in Pork Chop, Whiskey Apple Caramel Sauce, Mashed Potatoes, Chef's Vegetables

WHITE MARBLE FARMS PORK CHOP*

Pork Tinga (Pork Marinated with Enchilada Sauce) Sidewinder Fries, Jalapeno Cheese Sauce, Pico de Gallo, Queso Fresco, Jalapeños - Extra Enchilada Sauce

THE ROYAL POUTINE

Warm Molten Chocolate Cake, Vanilla Ice Cream, Chocolate Sauce

CHOCOLATE LAVA CAKE

Beer Battered Pacific Cod, Ale Battered Fries, Coleslaw, Sriracha Tartar Sauce

FISH AND CHIPS

COCONUT SHRIMP

Hand Cut Cabernet Braised Short Rib, Mashed Potatoes, Chef's Vegetables

SHORT RIB OF BEEF

Homemade Italian Meatballs, Pomodoro Sauce, Mozzarella Cheese, Hoagie Roll

WINDY CITY MEATBALL SANDWICH

Chicken Nachos, Homemade Chips, Jalapeno Cheese Sauce, Pico de Gallo, Jalapeños, Cilantro Cream

NACHOS

Fried Pot Stickers, Ginger Soy Slaw, Ginger Soy Sauce

POTSTICKERS

Hand Cut 13oz New York Steak, Pan Peppercorn Sauce, Roasted Potatoes, Chef's Vegetables

NEW YORK STEAK AU POIVRE*

Hand Cut 29oz Bone in Rib-eye Steak, Sautéed Onions, Wild Mushrooms, Potato Puree, Chef's Vegetables

COWBOY STEAK*

Homemade San Marzano Tomato Bisque, Grilled Cheese on Ciabatta, Cheddar, Swiss

CIABATTA MELT WITH TOMATO BISQUE

Buttermilk Breaded Zucchini Sticks, Marinara Sauce

Zucchini Sticks

Certified Angus Beef Patty, Sharp Tillamook Cheddar Cheese, Apple Smoked Bacon, Onion Ring, Ripened Tomatoes, Green Leaf Lettuce

VINTAGE CHEESE BURGER*

Hash Browns, Bacon, Sausage, Bell Peppers, Onions, Mushrooms, Avocado, Shredded Cheese, Chipotle Mayo and EGGS YOUR STYLE

House skillet*

New York Steak, Toasted Hoagie, Caramelized Onions, Sautéed Mushrooms, Swiss Cheese, Chipotle Aioli

THE BIG APPLE*

Certified Angus Beef Patty, Pepper Jack Cheese, Ripened Tomatoes, Green Leaf Lettuce, Homemade Fried Pickles, Tabasco Thousand Spread

CHEF'S BURGER*

Calamari

Hand Rolled Chicken Taquitos, Tomato Salsa, Cilantro Crema, Queso Fresco, Pickled Onion, Napa Cabbage Slaw

TAQUITO FRITO

Whistle Pig Maple Syrup, French Custard Bread Pudding, Blueberries, Vanilla Ice Cream

WHISTLE PIG BREAD PUDDING

Eggs Your Style, Choice of Bacon, Sausage Patties, Sausage Links, and Hash Browns

ALL AMERICAN*

Hand Cut Seared Salmon, Parmesan Risotto, Seasonal Vegetables, Lemon Butter Beurre Blanc

SALMON*

FRENCH ONION SOUP

Cabernet Braised Short Rib of Beef, Mini Corn Tortillas, Cilantro Crema, Cilantro, Queso Fresco, Black Forest Salsa

SHORT RIB TACOS

Rub the pork chops with salt and black pepper on both sides.

Season the Pork Chops

In a skillet, heat olive oil over medium-high heat. Add pork chops and sear for 4-5 minutes on each side until golden brown. Transfer to a plate and let rest.

Sear the Pork Chops

In the same skillet, melt butter over medium heat. Add brown sugar and stir until dissolved. Slowly pour in heavy cream, stirring constantly. Add whiskey, diced apple, and cinnamon. Let simmer for 5-7 minutes until slightly thickened.

Make the Caramel Sauce

Boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

Cook the Potatoes

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

Mash the Potatoes

In a skillet, heat olive oil over medium heat. Add mixed vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes.

Sauté the Vegetables

On each plate, place a pork chop, top with whiskey apple caramel sauce, a scoop of mashed potatoes, and a side of sautéed vegetables.

Plate the Dish

Bone-in pork chop

Salt

Black pepper

Olive oil

Unsalted butter

Brown sugar

Heavy cream

Whiskey

Apple, diced

Cinnamon

Potatoes, peeled and cubed

Butter

Milk

Mixed seasonal vegetables (e.g., carrots, broccoli, bell peppers)

In a slow cooker, combine pork shoulder, enchilada sauce, sliced onion, minced garlic, cumin, salt, and black pepper. Cook on low for 6-8 hours until the pork is tender and easily shredded.

Cook the Pork

Once cooked, shred the pork with two forks and mix it well with the sauce.

Shred the Pork

Cut the russet potatoes into sidewinder shapes using a spiralizer or knife.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato spirals in batches until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.

Fry the Potatoes

In a saucepan over low heat, combine cheddar cheese, cream cheese, chopped jalapenos, milk, and garlic powder. Stir until melted and smooth.

Make the Cheese Sauce

In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt to taste. Mix well.

Mix the Salsa

On a serving plate, layer the sidewinder fries, top with pork tinga, jalapeno cheese sauce, pico de gallo, crumbled queso fresco, sliced jalapenos, and drizzle extra enchilada sauce on top.

Assemble the Poutine

Pork shoulder

Enchilada sauce

Onion

Garlic cloves

Cumin

Russet potatoes

Vegetable oil

Cheddar cheese

Cream cheese

Jalapenos

Garlic powder

Tomatoes

Red onion

Cilantro

Lime juice

Queso fresco

Sliced jalapenos

Extra enchilada sauce

Preheat your oven to 200°C (400°F) and prepare four ramekins by greasing them with butter and dusting with flour.

Preheat the Oven

In a heatproof bowl, combine dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth. Let cool slightly.

Melt Chocolate and Butter

In a separate mixing bowl, whisk together granulated sugar, eggs, and egg yolks until light and fluffy. Stir in the melted chocolate mixture and vanilla extract.

Mix Wet Ingredients

Sift the all-purpose flour and salt into the chocolate mixture, folding gently until just combined.

Combine Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

Bake

Allow to cool for 1 minute, then carefully invert each ramekin onto a plate. Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Serve

dark chocolate

unsalted butter

granulated sugar

large eggs

egg yolks

all-purpose flour

vanilla extract

salt

Peel and cut the potatoes into thick fries. Rinse them under cold water and dry thoroughly.

Prepare the Fries

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

Heat the Oil

Fry the potato pieces in batches for about 5-7 minutes until they are golden brown. Remove and drain on paper towels.

In a bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer until the batter is smooth.

Make the Batter

Dip the Pacific Cod fillets into the batter, allowing any excess to drip off.

Prepare the Fish

Carefully place the battered fish into the hot oil and fry for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.

Fry the Fish

In a bowl, combine the shredded cabbage, shredded carrot, mayonnaise, and lemon juice. Mix well and refrigerate until serving.

Make the Coleslaw

In a small bowl, mix the mayonnaise and Sriracha sauce. Adjust the Sriracha to taste.

Prepare the Sriracha Tartar Sauce

Plate the fish and chips alongside the coleslaw and serve with the Sriracha tartar sauce.

Pacific Cod fillets

All-purpose flour

Cornstarch

Beer (lager or ale)

Baking powder

Potatoes (for fries)

Vegetable oil (for frying)

Shredded cabbage

Carrot (shredded)

Mayonnaise

Sriracha sauce

Lemon juice

In a medium bowl, combine the coconut milk, salt, and black pepper. Add the shrimp and marinate for 30 minutes.

Prepare the Shrimp

In three separate shallow dishes, place the flour, beaten eggs, and shredded coconut. Take shrimp out of the marinade, letting excess liquid drip off.

Set Up Breading Stations

Dredge each shrimp in flour, dip in the egg, then coat with shredded coconut. Set aside on a plate.

Bread the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Shrimp

In a saucepan, combine orange juice, honey, chili sauce, soy sauce, minced garlic, cornstarch, and water. Cook over medium heat until thickened, stirring constantly.

Make the Orange Chili Sauce

Serve the coconut shrimp with the orange chili sauce on the side.

Large shrimp, peeled and deveined

Coconut milk

Unsweetened shredded coconut

Eggs

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper.

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Pour in the cabernet sauvignon wine, scraping the bottom of the pot to release any brown bits. Bring to a simmer.

Deglaze the Pot

Return the short ribs to the pot, add beef broth and bay leaves. Bring to a boil, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender.

Braise the Ribs

While the ribs are braising, prepare mashed potatoes and your choice of chef's vegetables. Boil potatoes, mash with butter and cream, season with salt and pepper. Steam or sauté vegetables until tender.

Prepare Mashed Potatoes and Vegetables

Once the ribs are tender, remove them from the oven. Serve the short ribs with mashed potatoes and vegetables. Enjoy!

beef short ribs

cabernet sauvignon wine

beef broth

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

bay leaves

black pepper

olive oil

In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

Make the Meatballs

Shape the mixture into meatballs about the size of a golf ball, placing them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat the oven to 400°F (200°C). Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through.

Bake the Meatballs

While the meatballs are baking, heat the pomodoro sauce in a saucepan over medium heat until warmed through.

Heat the Pomodoro Sauce

Once the meatballs are cooked, place 2-3 meatballs in each hoagie roll. Spoon pomodoro sauce over the meatballs and top with shredded mozzarella cheese.

White Marble Farms Pork Chop*

The Royal Poutine

Chocolate Lava Cake

Fish And Chips

Coconut Shrimp

Short Rib Of Beef

Windy City Meatball Sandwich

Nachos

Potstickers

New York Steak Au Poivre*

Cowboy Steak*

Ciabatta Melt With Tomato Bisque

Zucchini Sticks

Vintage Cheese Burger*

House Skillet*

The Big Apple*

Chef's Burger*

Calamari

Taquito Frito

Whistle Pig Bread Pudding

All American*

Salmon*

French Onion Soup

Short Rib Tacos