Pan Seared Alaskan Sockeye Salmon Fillet Served w/Creamy Lemon Risotto & Topped w/Orange Beurre Blanc (White Wine Butter Sauce) & Local Micro Greens (gf)

Sockeye Salmon w/Lemon Risotto

Citrus Marinated Slow Roasted Pork, Jalapeño Cabbage Slaw, Cilantro-Lime Sour Cream & Fresh Cilantro in Blue Corn/Flour Tortillas w/Lime Wedges

Mexican Pork Carnitas

Ribbons of Kale, Roasted Red Potatoes, Roasted Brussel Sprouts, Toasted Almonds, Parmesan Cheese, Dried Tart Cherries Tossed in Apple Cider Vinaigrette Dressing & Topped w/Marinated Red Onions (gf)

Warm Kale Salad

Organic Baby Spinach & Arugula, Grilled Chicken, Roasted Beets, Tri-Colored Quinoa, Edamame, Daily’s Smokey Bacon, Carrots, Scallions & Fried Beet Ribbons Served w/Apple Cider Vinaigrette Dressing (gf)

ORGANIC SPINACH SALAD w/ROASTED BEETS & GRILLED CHICKEN

Local Grass Fed Beef Grilled & Served on a Bernice’s Bakery Burger Bun w/Black Forest Ham & Swiss Cheese w/Sauteed Mushrooms & Onions, Lettuce, Tomato & Spicy Mustard Sauce Served w/House Cut Fries

GRASS FED MUSHROOM SWISS BURGER

Local Spring Mix, Fresh Arugula, Cucumbers, Tomato, Red Onion, Feta Cheese & Kalamata Olives w/Red Wine (Italian) Vinaigrette (gf)

Mediterranean Salad

Lightly Breaded Chicken Sauteed w/Mushrooms, Roasted Red Peppers, Garlic & Marsala Cream Sauce Served w/Penne Pasta & Garlic Toast

CHICKEN MARSALA

Eight Ounce Grilled Top Sirloin Coulotte Steak Served w/Rosemary Dijon Seasoned House Cut Frites, Cherry Wine Sauce & Bleu Cheese Crumbles (gf)

Steak Frites

Grilled Chicken Breast Served on a Bernice’s Bakery Burger Bun w/Lemon Basil Aioli, Fresh Arugula & Tomato Served w/House Cut Fries

Grilled Lemon Chicken Sandwich

Local Grass Fed Beef, Lettuce, Tomato & Red Onion on a Bernice’s Bakery Burger Bun Served w/House Cut Fries

1/3 Pound Burger

Jumbo Shrimp Sauteed w/Sauce of Butter, Tomatoes, Lemon Zest, Garlic, White Wine & Fresh Basil Tossed w/Linguine Pasta Served w/Garlic Toast

Shrimp Linguine

Local Grass Fed Beef on a Bernice’s Bakery Burger Bun w/Daily’s Smokey Bacon, Cheddar Cheese, Caramelized Onions, Pickles, Lettuce, Tomato & Special Sauce Served w/House Cut Fries

Mount Jumbo Burger

100% Plant Based Vegetarian Beyond Burger Patty on a Bernice’s Bakery Burger Bun w/Lettuce, Tomato & Red Onion Served w/House Cut Fries

Vegetarian Burger

Chopped Romaine Lettuce, Creamy Caesar Dressing*, Croutons & Parmesan Cheese w/Lemon Wedge

Classic Caesar Salad

Beer Battered Cod Fillets Served w/House Cut Fries, Tartar Sauce & Grilled Lemon

Cod Fish & Chips

Ribbons of Kale, Creamy Caesar Dressing*, Fried Capers & Parmesan Cheese w/Lemon Wedge

Kale Caesar Salad

In a small saucepan, combine white wine, orange juice, and minced shallots. Simmer until reduced by half.

Prepare the Sauce

Reduce heat to low and whisk in cold butter, one cube at a time, until the sauce is smooth and emulsified. Season with salt to taste.

Incorporate Butter

Butter, cold and cubed

White wine

Orange juice

Shallots, minced

Salt

In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, pepper, and bay leaves. Add the pork shoulder and marinate for at least 2 hours or overnight in the refrigerator.

Prepare the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for about 3-4 hours, or until the pork is tender and easily shredded.

Slow Roast the Pork

In a large bowl, combine the shredded cabbage, minced jalapeño, grated carrot, chopped cilantro, lime juice, and salt. Mix well and set aside.

Make the Slaw

In a small bowl, mix together the sour cream, chopped cilantro, and lime juice. Stir until well combined.

Prepare the Sour Cream

Once the pork is cooked, shred it with two forks. Serve the shredded pork in tortillas topped with jalapeño slaw and cilantro-lime sour cream. Serve with lime wedges on the side.

Assemble Tacos

Pork shoulder

Lime juice

Garlic cloves, minced

Cumin

Oregano

Black pepper

Bay leaves

Preheat the oven to 425°F (220°C). Toss the diced red potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.

Roast the Vegetables

In a bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

Prepare the Dressing

In a large bowl, combine the torn kale, roasted potatoes, roasted Brussels sprouts, toasted almonds, grated Parmesan cheese, and dried tart cherries. Drizzle the dressing over the salad and toss well to combine.

Assemble the Salad

Top the salad with marinated red onions before serving. Enjoy warm!

Serve

Kale, torn into ribbons

Red potatoes, diced

Brussels sprouts, halved

Toasted almonds, chopped

Parmesan cheese, grated

Dried tart cherries

Marinated red onions

Rinse the tri-colored quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

Preheat the oven to 400°F (200°C). Wrap the medium beets in aluminum foil and roast them in the oven for about 45-60 minutes until tender. Once cool, peel and slice them.

Roast the Beets

Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.

Grill the Chicken

Slice the additional beet thinly using a mandoline. Heat oil in a skillet over medium heat. Fry the beet slices until crispy, about 2-3 minutes. Drain on paper towels.

Prepare the Fried Beet Ribbons

In a skillet, cook the smokey bacon until crispy. Remove from skillet and crumble once cooled.

Cook the Bacon

In a large bowl, combine the baby spinach, arugula, cooked quinoa, edamame, shredded carrots, sliced scallions, roasted beets, grilled chicken, and crumbled bacon. Toss gently to combine.

Top the salad with crispy fried beet ribbons and drizzle with apple cider vinaigrette dressing before serving.

Organic Baby Spinach

Arugula

Grilled Chicken Breast

Roasted Beets

Tri-Colored Quinoa

Edamame (shelled)

Smokey Bacon

Carrots (shredded)

Scallions (sliced)

Beets (for frying, sliced thinly)

Start by slicing the mushrooms, onion, and tomato. Set aside the lettuce leaves.

Prepare the Ingredients

In a skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent. Add mushrooms, season with salt and pepper, and sauté until browned. Remove from heat.

Cook the Onions and Mushrooms

In a bowl, season the ground beef with salt and pepper. Form into 4 equal patties.

Form the Patties

Preheat a grill or grill pan over medium-high heat. Grill the beef patties for about 3-4 minutes on each side or until desired doneness. Top each patty with a slice of Swiss cheese in the last minute of cooking, allowing it to melt.

Grill the Patties

On the bottom half of each bun, place a lettuce leaf, followed by the grilled patty with melted Swiss, a slice of black forest ham, sautéed mushrooms and onions, and a slice of tomato. Spread spicy mustard on the top half of the bun and place it on top.

Assemble the Burgers

Serve the burgers with house-cut fries on the side.

grass-fed ground beef

black forest ham

swiss cheese

burger buns

mushrooms, sliced

onion, sliced

lettuce leaves

tomato, sliced

spicy mustard

olive oil

salt

pepper

Wash and dry the spring mix and arugula thoroughly. Slice the cucumber and tomato into bite-sized pieces. Finely chop the red onion.

Prepare the Vegetables

In a large salad bowl, combine the spring mix, arugula, cucumber, tomato, red onion, feta cheese, and kalamata olives.

Combine the Salad Ingredients

In a small bowl, whisk together 3 tablespoons of red wine vinegar, 6 tablespoons of olive oil, salt, and pepper to taste until emulsified.

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.

Dress the Salad

Serve immediately and enjoy your fresh Mediterranean salad!

Spring Mix

Fresh Arugula

Cucumber

Tomato

Red Onion

Feta Cheese

Kalamata Olives

Season the chicken breasts with salt and black pepper. Dredge each piece in flour and shake off the excess.

Prepare the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add remaining butter. Sauté garlic until fragrant, then add mushrooms and cook until browned. Stir in roasted red peppers, then pour in the Marsala wine, scraping up any brown bits from the pan. Let simmer for about 5 minutes.

Make the Sauce

Stir in the heavy cream and let the sauce thicken for about 3-4 minutes. Return the chicken to the skillet and coat with the sauce.

Finish the Sauce

While the sauce is thickening, cook the penne pasta according to package instructions. Drain and set aside.

Cook the Pasta

Serve the chicken Marsala over the penne pasta, garnished with additional mushrooms and roasted red peppers if desired. Serve with garlic toast on the side.

Chicken breasts

All-purpose flour

Olive oil

Butter

Mushrooms, sliced

Roasted red peppers, sliced

Marsala wine

Heavy cream

Penne pasta

Garlic bread

Season the top sirloin coulotte steak with salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.

Prepare the Steak

Cut the potatoes into thin strips to resemble frites. Soak in water for 30 minutes to remove excess starch, then drain and pat dry.

Make the Frites

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 3-4 minutes. Remove from oil and drain on paper towels. Toss with chopped rosemary, Dijon mustard, and salt to taste.

Cook the Frites

Preheat the grill to medium-high heat. Grill the seasoned steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let rest for 5 minutes before slicing.

Grill the Steak

In a saucepan, combine cherry wine and butter. Bring to a simmer and reduce until slightly thickened, about 10 minutes. Season with salt and pepper to taste.

Prepare the Cherry Wine Sauce

Plate the sliced steak alongside the rosemary Dijon frites. Drizzle the cherry wine sauce over the steak and sprinkle with bleu cheese crumbles before serving.

Top Sirloin Coulotte Steak

Black Pepper

Olive Oil

Potatoes (for frites)

Fresh Rosemary (chopped)

Dijon Mustard

Cherry Wine

Bleu Cheese Crumbles

In a bowl, combine mayonnaise, chopped basil, lemon juice, minced garlic, salt, and black pepper. Mix well and set aside.

Prepare the Aioli

Preheat the grill to medium heat. Season the chicken breasts with salt and pepper. Grill 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.

Cut the russet potatoes into fries. In a bowl, toss the cut fries with olive oil and salt. Place on a baking sheet and bake at 425°F (220°C) for 25-30 minutes or until golden brown, flipping halfway through.

Prepare the Fries

Slice the grilled chicken breasts and place them on the bottom half of the burger bun. Spread a generous amount of lemon basil aioli on top, add fresh arugula and sliced tomato. Top with the other half of the bun.

Assemble the Sandwich

Serve the grilled lemon chicken sandwich with house cut fries on the side.

Boneless, skinless chicken breasts

Bernice’s Bakery burger buns

Fresh arugula

In a mixing bowl, combine the ground beef with salt and black pepper. Form the mixture into a patty, approximately 1/3 pound in weight.

Prepare the Burger Patty

Preheat a grill or skillet over medium-high heat. Cook the burger patty for about 4-5 minutes on each side, or until it reaches your desired level of doneness.

Cook the Patty

While the patty is cooking, slice the burger bun in half. Once the patty is cooked, place it on the bottom half of the bun. Top with lettuce, tomato slices, and red onion slices. Cover with the top half of the bun.

Assemble the Burger

Serve the burger immediately with house-cut fries on the side.

Grass Fed Ground Beef

Burger Bun

Lettuce

In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.

Prepare the Linguine

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque.

Sauté the Shrimp

Stir in the halved cherry tomatoes, white wine, lemon zest, salt, and black pepper. Cook for an additional 3-5 minutes, allowing the tomatoes to soften and the sauce to reduce slightly.

Sockeye Salmon W/lemon Risotto