Creamy macaroni and cheese, a comforting classic.

Mac & Cheese

A delicious sandwich with layers of ham and cheese on fresh bread.

Ham & Cheese Sandwich

A hearty sandwich with roast beef and cheese on fresh bread.

Roast Beef & Cheese Sandwich

Savory pulled BBQ pork, roasted red peppers, onions, corn and pepper jack cheese, fried in two flour tortillas, garnished with sour cream and fresh cilantro, served with Mexican rice and a side of our fresh roasted garlic Toast salsa.

NORTH OF THE BORDER

Marinated, grilled and garnished with an extra twist of lemon, served with rice and seasonal vegetables.

LEMON CHICKEN

Grilled and slathered in our homemade espresso BBQ sauce, served with mashed redskin potatoes and seasonal vegetables.

BBQ CHICKEN BREAST

Crispy chicken nuggets, perfect for dipping.

Chicken Nuggets

A classic sandwich made with melted cheese between two slices of grilled bread.

Grilled Cheese Sandwich

Seasoned with lemon pepper and butter, grilled to medium-well, topped with sesame cilantro sauteed carrot, green pepper, Fresno chili, and red onion, served over seasoned white rice with sauteed broccoli.

SPICY FRESNO MAHI MAHI

Grilled mahi mahi, fresh green cabbage, and mandarin orange salsa, in soft flour wraps, with a drizzle of sriracha sauce, served with house-fried corn tortilla chips and our fresh roasted garlic Toast salsa.

YUCATAN FISH TACOS

A savory sandwich filled with turkey and cheese on sliced bread.

Turkey & Cheese Sandwich

Crafted in house and glazed in tomato ketchup and brown sugar, served with mashed baby red potatoes and seasonal vegetables.

MAMA’S MEATLOAF

A classic peanut butter and jelly sandwich, a favorite among kids.

PB&J Sandwich

Tender egg noodles and sautéed mushrooms in a traditional red wine and sour cream gravy, topped with 4 ounces of tender flat iron steak grilled the way you like it, and garnished with fresh scallions.

STEAK STROGANOFF

Small corndogs that are fun to eat and perfect for kids.

Mini Corndogs

Tender penne pasta in our homemade Queso Awesome, coated in seasoned bread crumbs and Parmesan, and baked golden-brown. Add grilled chicken for $2, grilled salmon $3, sauteed shrimp $5, or flat iron steak $5.

TOASTED MAC & CHEESE

Tender USDA Choice flat iron steak, seasoned and grilled to your preference, served with mashed red skin potatoes and seasonal vegetables.

TOAST FLAT IRON

A thick 8 ounce, smoked, bone-in chop glazed with sriracha BBQ sauce, topped with mandarin orange salsa, served with seasoned white rice and sautéed broccoli.

MANDARIN PORK CHOP

12-ounce USDA Choice Ribeye, grilled to your preference, served with mashed redskin potatoes and seasonal vegetables. Add sautéed mushrooms for 75¢ and sautéed or Guinness-braised onions for 75¢.

GRILLED RIBEYE

An 8 ounce salmon fillet, grilled to medium-well, with lemon garlic butter, served with seasoned white rice and seasonal vegetables. Request honey mustard-glaze for an additional $1.

FARM-FRESH GRILLED SALMON

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly until bubbly. Gradually whisk in the milk, stirring until the mixture is smooth and thickened, about 5-7 minutes.

Make the Cheese Sauce

Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy. Add salt, black pepper, garlic powder, and paprika, mixing well.

Add Cheese and Seasoning

Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.

Combine Pasta and Cheese Sauce

If desired, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until golden brown.

Optional Breadcrumb Topping

Serve warm and enjoy your creamy macaroni and cheese!

Serve

Elbow macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Salt

Black pepper

Garlic powder

Paprika

Breadcrumbs (optional)

Spread butter on one side of each slice of bread.

Prepare the Bread

On the unbuttered side of one slice, layer the sliced ham, cheese, lettuce, and tomato. Add mustard and mayonnaise to taste.

Assemble the Sandwich

Top with the second slice of bread, buttered side up.

Complete the Sandwich

Heat a skillet over medium heat and grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese melts.

Grill the Sandwich

Remove from skillet, slice in half if desired, and serve warm.

Sliced bread

Sliced ham

Sliced cheese

Lettuce

Tomato

Mustard

Mayonnaise

Gather all the ingredients and prepare the vegetables by washing the lettuce and slicing the tomato.

Prepare the Ingredients

Spread mayonnaise on one slice of bread and Dijon mustard on the other slice.

Spread Condiments

On the mayonnaise side, layer the roast beef, followed by the sliced cheddar cheese, lettuce leaves, and tomato slices. Season with salt and black pepper to taste.

Layer the Sandwich

Top the sandwich with the mustard side of the bread. Press down gently to hold everything together.

Cut the sandwich in half if desired and serve immediately.

Roast beef, sliced

Cheddar cheese, sliced

Fresh bread (your choice, e.g., sourdough or whole grain)

Lettuce leaves

Tomato, sliced

Dijon mustard

Rub the pork shoulder with your favorite seasonings, place it in a slow cooker, and cover it with BBQ sauce. Cook on low for 8 hours or until tender. Once cooked, shred the pork using two forks.

Prepare the Pulled Pork

In a skillet, sauté chopped onion until translucent. Add roasted red peppers and corn, cooking for an additional 3-4 minutes. Mix in the shredded pulled pork and pepper jack cheese until combined and cheese is melted.

Prepare the Filling

Take a flour tortilla, fill it with the pulled pork mixture, and fold it in half. Repeat with the remaining tortillas.

Assemble the Tortillas

Heat oil in a frying pan over medium heat. Fry each tortilla on both sides until golden brown and crispy, about 3-4 minutes per side.

Fry the Tortillas

Serve the fried tortillas garnished with sour cream and chopped cilantro. Serve with Mexican rice and a side of roasted garlic toast salsa.

Prepare the Sides

pork shoulder

BBQ sauce

flour tortillas

roasted red peppers

onion

corn kernels

pepper jack cheese

sour cream

fresh cilantro

Mexican rice

garlic

salsa

In a large bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

In a saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork.

Cook the Rice

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, steam or sauté the seasonal vegetables until tender but still crisp.

Prepare the Vegetables

Slice the grilled chicken and serve over a bed of rice. Add the seasonal vegetables on the side and garnish with fresh parsley and an extra twist of lemon.

Chicken breasts

Lemon juice

Garlic cloves, minced

Olive oil

Fresh parsley, chopped

Rice

Seasonal vegetables (e.g., broccoli, carrots, bell peppers)

In a medium bowl, mix together the ketchup, espresso powder, brown sugar, and apple cider vinegar until well combined. Set aside.

Prepare the BBQ Sauce

Rub the chicken breasts with olive oil, salt, and black pepper. Let the chicken marinate for at least 30 minutes.

Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C). During the last few minutes of cooking, brush the chicken with the espresso BBQ sauce.

While the chicken is grilling, boil the redskin potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt to taste.

Prepare the Mashed Potatoes

Steam or sauté the seasonal vegetables until tender, about 5-7 minutes.

Cook the Vegetables

Plate the grilled BBQ chicken breast alongside a scoop of mashed redskin potatoes and a serving of seasonal vegetables. Drizzle any remaining BBQ sauce over the chicken and enjoy!

chicken breasts

olive oil

salt

black pepper

espresso powder

ketchup

brown sugar

apple cider vinegar

redskin potatoes

butter

milk

seasonal vegetables

Cut the boneless chicken breasts into bite-sized pieces.

Prepare the Chicken

In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.

Set up Breading Station

Dip each chicken piece into the flour, then into the egg, and finally coat it with the breadcrumb mixture.

Bread the Chicken

In a large frying pan, heat the oil over medium-high heat until hot.

Heat Oil

Carefully place the breaded chicken pieces into the hot oil. Fry them in batches for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Nuggets

Remove the chicken nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Boneless chicken breasts

Eggs

Breadcrumbs

Oil for frying

Take two slices of bread and spread butter evenly on one side of each slice.

Place one slice of bread, butter-side down, in a skillet. Add the cheese on top, then place the second slice of bread on top, butter-side up.

Heat the skillet over medium heat. Cook the sandwich for about 3-4 minutes, or until the bottom slice is golden brown. Flip the sandwich carefully and grill the other side for another 3-4 minutes, until the cheese is melted and the bread is golden brown.

Remove the sandwich from the skillet, let it cool for a minute, then slice in half and serve warm.

Bread

Cheddar Cheese

Cook the white rice according to package instructions. Once cooked, set aside and keep warm.

Prepare the Rice

Rub the Mahi Mahi fillets with lemon pepper seasoning and a pinch of salt and pepper.

Season the Mahi Mahi

Heat a grill or grill pan over medium-high heat. Melt 2 tablespoons of butter and grill the Mahi Mahi fillets for about 4-5 minutes on each side or until cooked to medium-well. Remove from the grill and keep warm.

Grill the Mahi Mahi

In a skillet, melt the remaining 2 tablespoons of butter. Add the julienned carrots, sliced green pepper, Fresno chili, and red onion. Sauté until the vegetables are tender, about 5-7 minutes. Stir in the chopped cilantro at the end.

Sauté the Vegetables

In a separate pot, steam or sauté the broccoli florets until bright green and tender-crisp, about 3-4 minutes. Season with salt and pepper to taste.

Prepare the Broccoli

On a plate, serve a portion of the seasoned white rice, top with the grilled Mahi Mahi, and spoon the sautéed vegetables over the fish. Add the sautéed broccoli on the side.

Mahi Mahi fillets

Lemon pepper seasoning

Carrots, julienned

Green bell pepper, sliced

Fresno chili, sliced

Red onion, sliced

Cilantro, chopped

White rice

Broccoli florets

Pepper

In a bowl, mix olive oil, lime juice, salt, and pepper. Add the mahi mahi fillets and coat well. Let marinate for at least 15 minutes.

Prepare the Fish

Preheat the grill to medium-high heat. Grill the marinated mahi mahi for about 4-5 minutes on each side or until cooked through and flaky. Remove from grill and let it rest.

Grill the Fish

In a separate bowl, combine mandarin orange segments, diced red onion, and chopped cilantro. Stir gently and season with a pinch of salt.

Prepare the Salsa

Warm the flour tortillas on the grill for about 1 minute on each side. Flake the grilled mahi mahi into pieces and place on each tortilla. Top with shredded cabbage and mandarin orange salsa. Drizzle with sriracha sauce.

Mac & Cheese

Ham & Cheese Sandwich

Roast Beef & Cheese Sandwich

North Of The Border

Lemon Chicken

Bbq Chicken Breast

Chicken Nuggets

Grilled Cheese Sandwich

Spicy Fresno Mahi Mahi

Yucatan Fish Tacos

Turkey & Cheese Sandwich

Mama’s Meatloaf

Pb&j Sandwich

Steak Stroganoff

Mini Corndogs

Toasted Mac & Cheese

Toast Flat Iron

Mandarin Pork Chop

Grilled Ribeye

Farm-fresh Grilled Salmon