A tropical blend of rum, coconut, and pineapple.

Pina Colada

Creamy cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Freshly made guacamole served with tortilla chips.

Guacamole

Classic Italian dessert made with coffee and mascarpone cheese.

Tiramisu

Pasta tossed with fresh seasonal vegetables.

Pasta Primavera

Salmon fillet grilled to perfection, served with lemon butter sauce.

Grilled Salmon

Stuffed Mushrooms

Grilled bread topped with tomatoes, basil, and olive oil.

Bruschetta

Always Homemade, Always Hot and Always Special

Mixed Greens, Grilled chicken, Strawberries, Feta cheese & Crasians with our special house dressing.

Summertime Salad (Seasonal)

Hot Tea

Coffee

Iced Tea

Coke Products

Fresh Vegetables

Garden Salad

Sweet Potato Fries

Mashed Potatoes

Baked Potato

French Fries

Coke Products, Iced Tea, Coffee & Hot Tea

Small Milk

Small Juice

Ensure all ingredients are ready: White Rum, Coconut Cream, Pineapple Juice, Crushed Ice, Pineapple Slice, Maraschino Cherry, and Coconut Flakes.

Gather Ingredients

In a blender, combine 2 oz of White Rum, 1 oz of Coconut Cream, 6 oz of Pineapple Juice, and 1 cup of Crushed Ice.

Blend the Ingredients

Blend the mixture on high speed until it is smooth and creamy, typically about 30-45 seconds.

Blend Until Smooth

Pour the blended mixture into a chilled glass.

Pour into Glass

Garnish the drink with a slice of pineapple, a maraschino cherry on top, and sprinkle with coconut flakes.

Garnish

Serve immediately and enjoy your tropical Piña Colada!

Serve

White Rum

Coconut Cream

Pineapple Juice

Pineapple Slice

Maraschino Cherry

Coconut Flakes

Crushed Ice

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated.

Prepare the Crust

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Make sure it is packed tightly.

Form the Crust

Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove from oven and let cool.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Prepare the Filling

Gradually add in the sugar and sour cream, mixing until well combined.

Add Sugar and Sour Cream

Add vanilla extract and mix. Then, add eggs one at a time, mixing on low speed just until combined after each addition.

Incorporate Vanilla and Eggs

Sift in the all-purpose flour and mix until just combined, being careful not to overmix.

Add Flour

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Pour into Crust

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

All-purpose flour

Preheat your oven to 425°F (220°C) to ensure that it is at the right temperature for baking the lava cakes.

Preheat the Oven

Grease four 6-ounce ramekins with butter and dust with flour. Tap out any excess flour. This will help the cakes to release easily after baking.

Prepare Ramekins

In a microwave-safe bowl, combine the unsweetened chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Melt Chocolate and Butter

In a large mixing bowl, whisk together the granulated sugar, large eggs, large egg yolks, and vanilla extract until the mixture is light and fluffy.

Mix Sugar and Eggs

Gradually pour the melted chocolate and butter mixture into the egg mixture, whisking continuously until fully combined.

Combine Mixtures

Sift in the all-purpose flour and add a pinch of salt. Gently fold the mixture until just combined, being careful not to overmix.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling them about 3/4 of the way full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center should remain soft.

Bake

Remove the baking sheet from the oven and let the cakes cool for 1 minute.

Cool Slightly

Carefully run a knife around the edges of each ramekin and invert the cakes onto individual serving plates. Serve immediately with a scoop of vanilla ice cream.

Invert and Serve

Dust the lava cakes with powdered sugar and add fresh berries on top for an extra touch of flavor and presentation.

Add Toppings

unsweetened chocolate

unsalted butter

granulated sugar

large eggs

large egg yolks

vanilla extract

all-purpose flour

salt

vanilla ice cream

powdered sugar

fresh berries (optional)

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired level of creaminess.

Mash the Avocados

Cut the lime in half and squeeze the juice over the mashed avocados. This adds flavor and helps prevent browning.

Add Lime Juice

Finely chop the red onion, tomato, jalapeño pepper, and cilantro.

Chop Vegetables

Add the chopped vegetables, salt, and any additional lime juice to the avocado mixture. Stir gently to combine.

Combine Ingredients

Transfer the guacamole to a serving bowl and serve immediately with tortilla chips.

Serve the Guacamole

Avocados

Lime

Red onion

Tomato

Jalapeño pepper

Cilantro

Salt

Tortilla chips

Brew one cup of strong espresso coffee and allow it to cool to room temperature. If using coffee liqueur, mix it into the espresso.

Prepare Espresso

In a mixing bowl, separate the egg yolks from the whites. Whisk the yolks with granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks

Gently fold in the mascarpone cheese and vanilla extract into the egg yolk mixture until smooth and well combined.

Add Mascarpone

In a separate bowl, beat the egg whites until they form stiff peaks. Carefully fold the beaten egg whites into the mascarpone mixture until just combined.

Beat Egg Whites

Quickly dip each ladyfinger cookie into the cooled espresso mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a rectangular dish, arrange a layer of dipped ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out with a spatula.

Layer Ingredients

Add another layer of dipped ladyfingers on top of the mascarpone mixture, followed by the remaining mascarpone mixture.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, dust the top generously with cocoa powder.

Chill and Dust

Ladyfinger cookies

Espresso coffee

Mascarpone cheese

Cocoa powder

Coffee liqueur (optional)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta cooks, wash and chop the bell peppers, zucchini, carrot, and broccoli into bite-sized pieces. Halve the cherry tomatoes.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped vegetables and sauté for 5-7 minutes until they are tender but still crisp.

Sauté the Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine and heat through for an additional 2-3 minutes.

Combine Pasta and Vegetables

Season with salt and black pepper to taste. Remove from heat and stir in the grated Parmesan cheese and chopped fresh basil. Serve warm.

Season and Serve

Pasta (penne or fusilli)

Bell peppers (red, yellow, green)

Zucchini

Cherry tomatoes

Carrot

Broccoli florets

Olive oil

Garlic (minced)

Black pepper

Parmesan cheese (grated)

Fresh basil (chopped)

Pat the salmon fillets dry with paper towels. This helps achieve a better sear when grilling.

Prepare the Salmon

In a small bowl, mix olive oil, salt, black pepper, and lemon juice. Rub this mixture evenly over both sides of the salmon fillets.

Season the Salmon

Preheat your grill to medium-high heat, about 375°F (190°C).

Preheat the Grill

Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes, then carefully flip and grill for an additional 4-6 minutes, or until salmon is cooked through and flakes easily with a fork.

Grill the Salmon

In a small saucepan, melt the unsalted butter over medium heat.

Melt the Butter

Once the butter is melted, add minced garlic cloves and sauté for about 1-2 minutes until fragrant.

Add Garlic

Stir in the lemon zest and a pinch of salt. Cook for another minute, stirring occasionally.

Incorporate Lemon Zest

Remove from heat and stir in the chopped fresh parsley. Set aside to cool slightly before serving.

Finish with Parsley

Salmon fillet

Lemon juice

Unsalted butter

Garlic cloves

Lemon zest

Fresh parsley

Preheat your oven to 375°F (190°C). This will ensure that the mushrooms cook evenly.

Gently wipe the mushrooms with a damp cloth to remove any dirt. Remove the stems from the mushrooms and set them aside.

Clean the Mushrooms

In a mixing bowl, combine the cream cheese, Parmesan cheese, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Mix well until all ingredients are fully incorporated.