Prime Rib

Fish & Chips

Monte Frisco Burger

Large Fries

Crispy chicken topped with lettuce, tomato, and Swiss on a brioche bun.

The Vig Chicken Sandwich

Small Sweet Tots

Soup

Bourdainer Melt

Served with your choice of fries or soup.

Prime Rib Sandwich

Southwest Salad

Sweet Potato Fries

Turkey, bacon, and cheddar mayo. Served on a crunch bun.

Turkey Club

Macaroni noodles tossed in smoked gouda white cheddar cheese sauce.

Classic Mac

Thai Peanut Chicken Salad

Traditional wings fried with a hint of spice.

Bone-In Wings

Thai Chicken Salad

Classic Caesar topped with grilled chicken.

Caesar Salad

Large greens topped with your choice of chicken.

House Salad

Crispy chicken wrapped in a tortilla with cheese and your choice of sauce.

Buffalo Chicken Wrap

Deep fried cheese curds served with your choice of dipping sauce.

Wisconsin Cheese Curds

Big House Salads

Wingies

Mac N Cheese

OG Chicken Crush

Preheat Oven

In a small bowl, mix the kosher salt and black pepper together.

Prepare Seasoning

Pat the prime rib roast dry with paper towels to ensure a nice crust.

Prepare Meat

Chop the fresh rosemary and thyme finely. Mince the garlic cloves.

Prepare Herbs

In a bowl, combine the chopped herbs, minced garlic, and olive oil to form a paste.

Make Herb Paste

Rub the herb paste all over the prime rib roast, ensuring an even coat.

Apply Herb Mixture

Place the seasoned prime rib roast in a roasting pan, bone-side down.

Prepare for Roasting

Roast in the preheated oven for 20 minutes to create a sear.

Sear the Roast

Reduce the temperature to 325°F (163°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Finish Cooking

Once done, remove the roast from the oven and let it rest for at least 20 minutes before slicing.

Rest the Meat

Slice the prime rib against the grain into thick slices.

Slice the Roast

Serve with horseradish sauce and au jus on the side if desired.

Serve

Prime Rib Roast

Kosher Salt

Black Pepper

Fresh Rosemary

Fresh Thyme

Garlic

Olive Oil

Horseradish Sauce

Au Jus

Peel the potatoes and cut them into thick slices (about 1/2 inch thick) to create chips.

Cutting the Potatoes

Place the cut chips in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.

Soaking the Chips

After soaking, drain the water and lay the chips on a clean kitchen towel. Pat them dry with another towel.

Drying the Chips

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the chips in batches for about 5-6 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.

Frying the Chips

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Making the Batter

Dredge each fish fillet in the leftover flour, shaking off excess. Dip the fillets into the batter, ensuring they are fully coated.

Coating the Fish

In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the battered fish fillets in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Frying the Fish

Serve the hot fish and chips on a plate. Add lemon wedges on the side, and drizzle with malt vinegar or serve with tartar sauce as desired.

Plating

White fish fillets (e.g., cod, haddock)

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Salt

Black pepper

Vegetable oil (for frying)

Large potatoes (e.g., Russet)

Malt vinegar

Tartar sauce

Lemon wedges

In a mixing bowl, combine the ground beef, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix until just combined, being careful not to overwork the meat.

Mix Ingredients

Divide the mixture into two equal portions and form each portion into a patty, approximately ¾ inch thick.

Form Patties

Heat a skillet or grill over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on one side. Flip the patties and place a slice of Swiss cheese on each patty. Cook for an additional 4-5 minutes or until the internal temperature reaches 160°F (70°C).

Cook the Patties

In a separate skillet, melt a tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper.

Sauté Mushrooms

Butter the insides of the burger buns and toast them on a skillet or grill until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, spread mayonnaise, ketchup, and mustard. Place the lettuce leaves, followed by the cooked patty topped with sautéed mushrooms. Add the tomato slices and pickles, then top with the other half of the bun.

Build the Burger

Ground beef

Garlic powder

Onion powder

Worcestershire sauce

Swiss cheese slices

Sautéed mushrooms

Lettuce leaves

Tomato, sliced

Pickles

Mayonnaise

Ketchup

Mustard

Burger buns

Butter

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Peel the potatoes if desired, then cut them into thick strips, approximately 1/4 inch wide.

Wash and Cut Potatoes

Place the cut potato strips into a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch, which helps in achieving a crispier fry.

Soak Potatoes

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

Heat the Oil

After soaking, drain the potato strips and pat them dry with paper towels to remove excess moisture.

Dry Potatoes

Carefully add a batch of potato strips to the hot oil. Fry for about 5-7 minutes or until they turn golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary.

Fry the Potatoes

Once fried, use a slotted spoon to transfer the fries to a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt, black pepper, garlic powder, and paprika, tossing gently to coat.

Drain and Season

Russet potatoes

Vegetable oil

Paprika

Pat the chicken breasts dry with paper towels. Season with salt, pepper, garlic powder, and paprika.

Prepare the Chicken

Set up a breading station: Place the flour in one bowl, beat the eggs in another bowl, and put the breadcrumbs in a third bowl. Dredge each piece of seasoned chicken first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Bread the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken pieces. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

Fry the Chicken

While the chicken is frying, you can toast the brioche buns on a separate skillet or in a toaster until golden brown.

Toast the Buns

Spread mayonnaise and mustard on both halves of the toasted brioche buns. Place a piece of crispy chicken on the bottom half, top it with a slice of Swiss cheese, a handful of lettuce, and sliced tomato. Cover with the top half of the bun.

Assemble the Sandwich

Serve the Vig Chicken Sandwich immediately while hot and crispy. Enjoy!

Chicken breasts

Eggs

Breadcrumbs (Panko preferred)

Brioche buns

Swiss cheese

Lettuce (leafy greens)

Tomato (sliced)

Peel the sweet potatoes and cut them into small chunks. Place them in a pot and cover with water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.

Prepare the Sweet Potatoes

Drain the sweet potatoes and return them to the pot. Mash them with a potato masher until smooth.

Mash the Sweet Potatoes

Add brown sugar, butter, egg, vanilla extract, cinnamon, nutmeg, salt, and flour to the mashed sweet potatoes. Mix until well combined.

Mix the Ingredients

Preheat the Oven

Scoop out small portions of the sweet potato mixture and shape them into small tots (about 1 inch long).

Form the Tots

Line a baking sheet with parchment paper and place the sweet potato tots on the sheet, spaced apart.

Prepare the Baking Sheet

Bake in the preheated oven for 20-25 minutes, or until the tots are golden brown and crispy on the outside.

Bake the Tots

During the last 5 minutes of baking, remove the baking sheet from the oven and sprinkle mini marshmallows and chopped pecans on top of the tots. Drizzle with maple syrup and return to the oven.

Add Toppings

Bake for an additional 5-7 minutes until the marshmallows are toasted and the pecans are fragrant.

Finish Baking

Remove the sweet potato tots from the oven and let them cool for a few minutes before serving. Enjoy warm!

Sweet Potatoes

Brown Sugar

Vanilla Extract

Cinnamon

Nutmeg

All-Purpose Flour

Mini Marshmallows

Chopped Pecans

Maple Syrup

Peel and chop the carrots, celery, onion, and potatoes into bite-sized pieces. Mince the garlic.

Chop Vegetables

In a large pot, combine the vegetable broth and water and bring to a simmer over medium heat.

Prepare Broth

In a separate pan, add a splash of oil and sauté the chopped carrots, celery, onion, and minced garlic until they are softened, about 5-7 minutes.

Sauté Vegetables

Add the sautéed vegetables to the pot with the broth. Then, add the chopped potatoes, salt, black pepper, thyme, and bay leaves.

Combine Ingredients

Bring the mixture to a boil, then reduce to low heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.

Simmer the Soup

If using, add the cooked chicken and/or pasta to the pot during the last 5 minutes of cooking.

Add Optional Ingredients

Taste the soup and adjust seasoning if necessary. Remove bay leaves before serving.