Savor our prime rib special on Saturdays.

PRIME RIB

Indulge in our delicious spaghetti dinner on Wednesdays.

SPAGHETTI DINNER

Enjoy our special fish fry every Friday and Saturday.

FISH FRY

Join us for a cozy supper club style brunch.

SUNDAY BRUNCH

Join us for a special cheap date night on Thursdays.

CHEAP DATE NIGHT

Preheat your oven to 450°F (230°C). In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and chopped fresh rosemary. Rub the prime rib roast with olive oil and then with the spice mixture, ensuring it is evenly coated.

Prepare the Roast

Place the seasoned prime rib on a rack in a roasting pan. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.

Roast the Prime Rib

Once done, remove the prime rib from the oven and cover it loosely with aluminum foil. Let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.

Rest the Meat

While the roast is resting, place the roasting pan on the stovetop over medium heat. Add the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Simmer for about 5-10 minutes until slightly reduced.

Make the Au Jus

Slice the prime rib and serve it with the warm au jus on the side.

Serve

Prime rib roast

Kosher salt

Black pepper

Garlic powder

Onion powder

Fresh rosemary

Olive oil

Beef broth

Red wine

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

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the canned crushed tomatoes, oregano, salt, and black pepper. Let the sauce simmer for about 15 minutes.

Prepare the Sauce

Add the cooked spaghetti to the sauce and toss to combine. Remove from heat and stir in the fresh basil. Serve hot, topped with grated Parmesan cheese.

Combine and Serve

Spaghetti

Garlic, minced

Canned crushed tomatoes

Dried oregano

Salt

Fresh basil, chopped

Parmesan cheese, grated

Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, whisk together the flour, cornmeal, salt, black pepper, and paprika. In another bowl, beat the egg and milk together.

Prepare the fish and batter

Dip each fish fillet into the egg and milk mixture, then dredge it in the flour and cornmeal mixture, ensuring it is well coated.

Coat the fish

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. It should reach about 350°F (175°C) for frying.

Heat the oil

Carefully place the coated fish fillets in the hot oil. Fry them for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the fish

Remove the fried fish from the oil and place them on paper towels to drain excess oil. Serve hot with lemon wedges on the side.

Drain and serve

fish fillets (such as cod or tilapia)

all-purpose flour

cornmeal

salt

black pepper

paprika

milk

vegetable oil

lemon wedges

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Ingredients

In a skillet, heat olive oil over medium heat. Add the spinach and cherry tomatoes, and sauté for about 5 minutes until the spinach is wilted and the tomatoes are slightly softened.

Sauté the Spinach and Tomatoes

Add the sautéed spinach and tomatoes to the egg mixture along with the cheddar cheese. Mix well. Pour the mixture into a greased baking dish and bake for 25-30 minutes or until the eggs are set and lightly golden on top.

Combine and Bake

While the egg dish is baking, slice the baguette and toast it lightly in the oven for about 5 minutes.

Prepare the Baguette

Once the egg dish is done, remove it from the oven and let it cool for a few minutes. Garnish with fresh herbs and serve warm alongside the toasted baguette.

Eggs

Milk

Cheddar Cheese

Spinach

Cherry Tomatoes

Olive Oil

Black Pepper

Baguette

Fresh Herbs (Parsley or Chives)

Boil water in a large pot, add salt, and cook the pasta according to the package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chopped cherry tomatoes and cook until they start to soften.

Sauté Garlic and Tomatoes

Stir in the spinach and cook until wilted, about 2-3 minutes.

Add Spinach

Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper. Top with grated Parmesan cheese and serve warm.

Prime Rib

Spaghetti Dinner

Fish Fry

Sunday Brunch

Cheap Date Night