A delicious brunch menu item featuring tender brisket served with rich gravy.

Briskets and Gravy

A giant pretzel served warm with a side of cheesy beer dip.

Large Pretzel with Beer Cheese

A deliciously large scratch-made cookie perfect for sharing.

Tee Box Shareable 8 inch Scratch Cookie

A hearty BBQ plate featuring ribs, brisket, and beans.

BBQ Plate

Crispy wings tossed in our signature buffalo sauce, available by the pound.

Wings by the Pound

A gluten-free flatbread option loaded with delicious toppings.

The Eagle Flatbread on Gluten Free Crust

A hearty burrito filled with your choice of ingredients.

Burrito

A flavorful dish with blackened salmon on avocado toast, served with our house Bloody Mary.

Blackened Salmon Avocado Toast

Savory biscuits topped with creamy gravy on a flatbread base.

Biscuit and Gravy Flatbread

A unique twist on a classic, combining crispy chicken with fluffy waffles on a flatbread.

Chicken and Waffles Flatbread

A delightful tuna sandwich served on unique blueberry bread with a side of potato chips.

Tuna Sandwich on Blueberry Bread

Ground beef, chicken, and shrimp tacos that are sure to satisfy your cravings.

Tacos

Preheat your oven to 300°F (150°C). Rub the brisket with salt, black pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat and sear the brisket on all sides until browned. Transfer the brisket to a roasting pan.

Prepare the Brisket

Cover the roasting pan with aluminum foil and cook in the preheated oven for about 4 hours or until the brisket is fork-tender.

Cook the Brisket

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2-3 minutes. Gradually whisk in the beef broth, soy sauce, Worcestershire sauce, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt to taste.

Make the Gravy

Remove the brisket from the oven and let it rest for 15 minutes before slicing. Serve the sliced brisket with the rich gravy poured over the top.

Serve

beef brisket

salt

black pepper

garlic powder

onion powder

olive oil

In a medium saucepan over medium heat, combine the cream cheese, cheddar cheese, and beer. Stir continuously until melted and smooth. Add garlic powder, onion powder, mustard, and pepper. Mix well and heat through.

Make the Cheese Dip

cheddar cheese, shredded

cream cheese, softened

beer (lager or ale)

mustard

pepper, freshly ground

Preheat your oven to 350°F (175°C). Line an 8-inch round baking pan with parchment paper or grease it lightly.

Prepare the Oven

In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-5 minutes.

Cream Butter and Sugars

Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

Gently fold in the chocolate chips and chopped walnuts into the cookie dough.

Fold in Chocolate Chips and Walnuts

Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set.

Bake the Cookie

Remove the cookie from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing into wedges and serving.

Cool and Serve

all-purpose flour

baking soda

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

chocolate chips

walnuts, chopped

Preheat your grill or smoker to 225°F (107°C). Rub the pork ribs with salt, pepper, garlic powder, and onion powder.

Prepare the Ribs

Place the ribs on the grill/smoker and cook for about 4-5 hours, until they are tender and the meat pulls away from the bone. Baste with BBQ sauce during the last hour of cooking.

Cook the Ribs

Season the brisket with salt and pepper. Place it in the smoker or on the grill alongside the ribs.

Cook the brisket for about 6-8 hours, until it reaches an internal temperature of 190-205°F (88-96°C) and is tender. Baste with BBQ sauce occasionally.

While the meat is cooking, heat the canned baked beans in a pot over medium heat until warmed through.

Heat the Beans

Once the ribs and brisket are done, let them rest for 10-15 minutes before slicing. Serve on a plate with baked beans on the side.

Pork Ribs

Brisket

Canned Baked Beans

BBQ Sauce

Salt

Black Pepper

Garlic Powder

Onion Powder

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Wings

In a large bowl, mix together the flour, garlic powder, onion powder, salt, and black pepper. Toss the chicken wings in this mixture until they are evenly coated.

Coat the Wings

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the wings in batches for about 8-10 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

Fry the Wings

In a small saucepan, melt the butter over medium heat. Once melted, add the buffalo sauce and stir until well combined. Remove from heat.

Make the Buffalo Sauce

In a large mixing bowl, combine the crispy wings with the buffalo sauce. Toss until all the wings are well coated with the sauce.

Toss the Wings

Serve the wings hot with your choice of dipping sauce and celery sticks.

chicken wings

vegetable oil

buffalo sauce

butter

In a small bowl, dissolve the yeast and honey in warm water. Let it sit for about 5 minutes until frothy. In a larger bowl, combine the gluten-free flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

On a floured surface, knead the dough for about 5 minutes until smooth. Place it in a greased bowl, cover it, and let it rise in a warm area for 30 minutes.

Knead and Rise

Preheat the oven to 475°F (245°C). Once the dough has risen, roll it out on parchment paper to your desired flatbread thickness.

Preheat and Shape

Transfer the rolled-out dough onto a baking sheet. Sprinkle the mozzarella cheese evenly over the top, followed by the cherry tomatoes, red onion, and fresh basil.

Add Toppings

Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheese is bubbly.

Bake

Remove the flatbread from the oven, drizzle with balsamic glaze, slice, and serve warm.

Drizzle and Serve

Gluten-free all-purpose flour

Active dry yeast

Warm water

Olive oil

Honey

In a large skillet, heat the olive oil over medium heat. Add the cooked chicken, black beans, cooked rice, ground cumin, salt, and black pepper. Stir well and cook for about 5-7 minutes until heated through.

Prepare the Filling

In a separate skillet, warm the flour tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Warm the Tortillas

Lay a warm tortilla flat on a plate. Add a portion of the filling mixture in the center, followed by shredded cheese, lettuce, avocado slices, sour cream, and salsa.

Assemble the Burritos

Fold in the sides of the tortilla and roll it tightly from the bottom to the top, ensuring the filling stays inside.

Roll the Burrito

Cut the burrito in half if desired and serve with extra salsa on the side.

Flour tortillas

Cooked rice

Black beans

Cooked chicken (diced)

Shredded cheese (cheddar or Monterey Jack)

Sour cream

Salsa

Avocado (sliced)

Lettuce (shredded)

Ground cumin

Black pepper

Heat the olive oil in a skillet over medium-high heat. Coat the salmon fillets with blackening seasoning on both sides.

Prepare the Blackened Salmon

Once the oil is hot, add the salmon fillets to the skillet. Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a blackened crust. Remove from heat and let it rest.

Cook the Salmon

In a bowl, mash the avocados with lime juice, salt, and black pepper. Adjust seasoning to taste.

Prepare the Avocado Spread

While the salmon is cooking, toast the slices of whole grain bread until golden brown.

Toast the Bread

Spread the avocado mixture generously on each slice of toasted bread. Top with a piece of blackened salmon.

Assemble the Toast

Garnish with halved cherry tomatoes and chopped fresh cilantro. Serve immediately.

Garnish and Serve

salmon fillets

blackening seasoning

avocados

whole grain bread

lime juice

cherry tomatoes

fresh cilantro

Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Roll out the dough on a floured surface to about 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 10-12 minutes or until golden brown.

Make the Biscuits

In a skillet over medium heat, cook the ground sausage until browned. Sprinkle in 2 tablespoons of flour and stir to combine. Slowly pour in 2 cups of milk, stirring constantly until the gravy thickens (about 5-7 minutes). Season with black pepper and garlic powder to taste.

Prepare the Gravy

Once the biscuits are baked, slice them in half and place the bottom half on a piece of flatbread. Spoon the sausage gravy generously over the biscuit, then top with the other half of the biscuit. Repeat with remaining ingredients. Serve warm.

Assemble the Dish

All-purpose flour

Baking powder

Butter, cold and cubed

Milk

Ground sausage

All-purpose flour (for gravy)

Milk (for gravy)

Garlic powder

Flatbread

In a bowl, whisk together buttermilk, salt, black pepper, and the egg. Add the chicken breasts and marinate for at least 30 minutes.

Prepare the Chicken

In another bowl, mix flour and baking powder. Heat oil in a frying pan. Remove marinated chicken from buttermilk, dredge in the flour mixture, and fry until golden brown and cooked through, about 5-7 minutes per side.

Dredge the Chicken

In a bowl, combine flour, baking powder, and salt. Gradually add buttermilk and whisk until smooth. Pour batter onto a preheated waffle maker and cook according to manufacturer instructions until golden brown.

Prepare the Waffles

On each flatbread, layer a waffle, followed by crispy chicken. Drizzle with maple syrup and garnish with fresh parsley before serving.

Assemble the Flatbread

Boneless, skinless chicken breasts

Eggs

Buttermilk

Maple syrup

Cooking oil

Fresh parsley

In a medium bowl, combine canned tuna, mayonnaise, diced celery, diced red onion, salt, and black pepper. Mix well until all ingredients are combined.

Prepare Tuna Mixture

Take two slices of blueberry bread and spread a generous amount of the tuna mixture on one slice. Top with another slice of blueberry bread to form a sandwich. Repeat with the remaining slices.

Assemble the Sandwich

Cut the sandwiches in half and serve them with a side of potato chips for a delightful meal.

canned tuna

mayonnaise

celery, diced

red onion, diced

blueberry bread

potato chips

In a skillet over medium heat, add 1 tablespoon of olive oil and the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat and stir in 1 tablespoon of taco seasoning.

Cook the Ground Beef

In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the diced chicken and cook until no longer pink, about 6-8 minutes. Stir in 1 tablespoon of taco seasoning.

Briskets And Gravy

Large Pretzel With Beer Cheese

Tee Box Shareable 8 Inch Scratch Cookie

Bbq Plate

Wings By The Pound

The Eagle Flatbread On Gluten Free Crust

Burrito

Blackened Salmon Avocado Toast

Biscuit And Gravy Flatbread

Chicken And Waffles Flatbread

Tuna Sandwich On Blueberry Bread

Tacos