8 oz. Classic Burger

with garlic oil, parmesan & rosemary aioli

Shoestring Potatoes

4 – bacon wrapped prawns stuffed with a jalapeño, fried & topped with Sweet Heat, served with our homemade bleu cheese

Twisted Shrimp

Cacio E Pepe Arancini are fried rice balls made with a creamy risotto flavored with Parmesan and Pecorino Romano cheeses and black pepper. This dish combines traditional Roman flavors with the Italian comfort of risotto, presenting them in a crispy, bite-sized form that is perfect as an appetizer. Here's how to make it at home.

Cacio E Pepe Arancini

Crispy Brussels

8oz Filet Mignon topped with a maitre d’hotel butter & served with hand-cut fries with roasted garlic aioli

Butcher’s Classic

Bowtie noodles, basil, burrata & a vodka cream sauce

Farfalle Alla Vodka

Charred apples, burrata, crispy Guanciale & saba

Apple Bruschetta

Pine nuts, cherry tomatoes, aged balsamic & grilled bread

Baked Goat Cheese Dip

Side Salad

with bacon, white American, Calabrian peppers & smoky aioli

Smokestack

Savor the rich flavors of our Mushroom Swiss burger, featuring a juicy beef patty topped with sautéed mushrooms and melted Swiss cheese on a toasted bun.

Mushroom Swiss

Mixed greens, baby kale, red cabbage, cucumbers, cherry tomatoes and Brussels tossed in our Pear Tree Vinaigrette, topped with feta cheese, croutons and balsamic glaze.

Chopped Salad

Smashed avocado, tomato & cilantro jalapeño lime aioli on a bun

Blackened Mahi Sandwich

Beef tenderloin, peppers, onions, tomatoes, wild rice and Chimichurri

Tenderloin Kabobs

American, Swiss, onions & Frisco sauce on sourdough

Frisco Melt

with onions, Swiss cheese & Russian dressing

Patty Melt

Crispy apples & candied pecans tossed in a balsamic vinaigrette topped with a creamy goat cheese fritter

Crisp Apple Salad

Smoked turkey, candied bacon, pepper jack cheese, aioli, lettuce and tomato on sourdough

TWisted Turkey

Iceberg topped with guanciale, tomato, tabacco fried onions & Maytag bleu cheese

THE WEDGE

Brown butter, goat cheese pistachio mousse & crispy Guanciale

Pumpkin Agnolotti

Ribeye cap topped with sherry-peppercorn cream sauce served with truffle shoe string potatoes & roasted garlic aioli

Steak Frites

Braised brisket, grilled apples, pappardelle in a rosemary cider cream

Brisket Brasatto

Skewered chicken breast rolled in breadcrumbs, wood fire grilled over fresh tagliatelle & spinach in a white wine lemon cream

Chicken Spiedini

In a bowl, mix the ground beef with salt and black pepper. Form the mixture into a patty approximately 8 oz in weight.

Prepare the Burger Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side, or until it reaches your desired level of doneness.

Cook the Patty

During the last minute of cooking, place a slice of cheddar cheese on top of the patty and cover it to melt the cheese.

Add Cheese

While the cheese melts, toast the hamburger bun on the grill or in a toaster until golden brown.

Toast the Bun

Place the cooked patty with melted cheese on the bottom half of the bun. Top with lettuce, tomato, onion, ketchup, and mustard. Cover with the top half of the bun.

Assemble the Burger

Serve immediately and enjoy your classic cheeseburger!

Serve

Ground beef (80/20)

Salt

Black pepper

Cheddar cheese

Hamburger bun

Lettuce leaves

Tomato, sliced

Onion, sliced

Ketchup

Mustard

Wash and peel the russet potatoes. Cut them into thin shoestrings using a mandoline or a sharp knife. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

In a small saucepan, heat the olive oil over medium heat. Add the garlic cloves and cook until fragrant, about 2 minutes. Remove from heat and let it cool. Strain out the garlic and set the oil aside.

Make Garlic Oil

Heat a large pot of oil to 350°F (175°C). Drain the soaked potatoes and dry them thoroughly with paper towels. Fry the potato strips in batches, cooking until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt and black pepper.

Fry the Potatoes

In a mixing bowl, combine mayonnaise, lemon juice, chopped fresh rosemary, and salt and pepper to taste. Mix well until smooth.

Prepare the Aioli

Plate the crispy shoestring potatoes, drizzle with garlic oil, sprinkle with grated Parmesan cheese, and serve with the rosemary aioli on the side.

russet potatoes

olive oil

garlic cloves

grated Parmesan cheese

fresh rosemary

mayonnaise

lemon juice

salt

black pepper

Slice each jalapeño in half lengthwise and remove the seeds. Stuff each half with a prawn.

Prepare the Jalapeños

Wrap each stuffed jalapeño with a slice of bacon, securing with a toothpick if necessary.

Wrap with Bacon

In a bowl, mix olive oil, salt, and black pepper. Brush the mixture over the bacon-wrapped prawns.

Season

Heat a deep frying pan with oil over medium-high heat. Fry the bacon-wrapped prawns until the bacon is crispy and the prawns are cooked through, about 5-7 minutes.

Fry the Shrimp

Remove from the oil and drain on paper towels. Drizzle with Sweet Heat sauce and serve with bleu cheese dressing.

Large prawns (peeled and deveined)

Jalapeños

Bacon

Sweet Heat sauce

Bleu cheese dressing

Olive oil

Cheese & pepper risotto balls lightly fried with a Calabrian pepper aioli

In a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and garlic, sauté until translucent.

Prepare the Risotto

Add Arborio rice, stirring to coat with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent.

Cook the Rice

Add warm chicken or vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).

Add Broth Gradually

Stir in Parmesan, Pecorino Romano, and black pepper. Season with salt to taste. Remove from heat and allow to cool.

Finish the Risotto

Once the risotto is cool, take a tablespoon-sized portion and form it into a ball. Press a small piece of cheese in the center, then roll it in breadcrumbs.

Form the Balls

Beat the eggs and dip each arancini ball into the egg mixture before rolling in breadcrumbs for a thicker coating.

Prepare for Frying

In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).

Heat the Oil

Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

In a bowl, combine mayonnaise, Calabrian chili paste, lemon juice, minced garlic, and salt. Mix well and set aside.

Make the Aioli

Arborio rice

Chicken or vegetable broth

Parmesan cheese, grated

Pecorino Romano cheese, grated

Black pepper, freshly ground

Butter

Onion, finely chopped

Garlic, minced

Eggs, beaten

Breadcrumbs

Mayonnaise

Calabrian chili paste

Lemon juice

Vegetable oil

Preheat the oven to 425°F (220°C). Rinse the Brussels sprouts under cold water and trim the ends. Cut them in half and place in a large mixing bowl.

Prepare the Brussels Sprouts

Drizzle the olive oil over the Brussels sprouts. Add the salt, black pepper, and garlic powder. Toss everything together until the Brussels sprouts are well coated.

Season and Toss

Spread the Brussels sprouts evenly on a baking sheet, cut side down. Roast in the preheated oven for 20-25 minutes or until they are crispy and golden brown.

Roast the Brussels Sprouts

Remove the Brussels sprouts from the oven and drizzle the sweet chili sauce over them. Sprinkle the grated Parmesan cheese on top and return to the oven for an additional 5 minutes.

Add Sweet Chili Sauce and Parmesan

Once the cheese is melted and bubbly, remove from the oven and let cool for a minute before serving.

Brussels sprouts

Sweet chili sauce

Parmesan cheese

Garlic powder

Season the filet mignon with salt and black pepper on both sides.

Season the Filet

Heat olive oil in a skillet over medium-high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Filet

Remove from heat and top with a slice of maitre d’hotel butter. Let rest for a few minutes.

Top with Butter

In a bowl, mix the softened butter with parsley, lemon juice, and minced garlic until well combined. Shape into a log and refrigerate until firm.

Make the Butter

Wash and cut russet potatoes into thin strips. Soak them in cold water for at least 30 minutes.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the potatoes, then fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.

In a bowl, combine mayonnaise, roasted garlic cloves, lemon juice, and salt. Mix until smooth and creamy.

Filet Mignon

Black Pepper

Olive Oil

Unsalted Butter

Fresh Parsley, chopped

Lemon Juice

Russet Potatoes

Vegetable Oil

Garlic, roasted

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

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for 1-2 minutes until fragrant.

Prepare the Vodka Sauce

Carefully add the vodka to the skillet, allowing it to simmer for about 3-4 minutes until slightly reduced.

Add Vodka

Stir in the heavy cream and season with salt and black pepper. Allow the sauce to simmer for another 5-7 minutes, stirring occasionally.

Make it Creamy

Add the cooked farfalle pasta to the sauce, tossing to coat evenly. Add the fresh basil and mix well.

Combine Pasta and Sauce

Plate the pasta and top with pieces of burrata cheese. Garnish with additional basil leaves and serve immediately.

Farfalle pasta

Vodka

Heavy cream

Basil leaves

Burrata cheese

Crushed red pepper flakes

Preheat your oven to 400°F (200°C). Slice the baguette into 1-inch thick slices. Brush each slice with olive oil and place them on a baking sheet. Toast in the oven for about 5-7 minutes or until golden brown and crispy.

Prepare the Baguette

In a skillet over medium heat, add the sliced guanciale. Cook until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess fat.

Cook the Guanciale

Core and slice the apples into wedges. In the same skillet, add a bit more olive oil if needed and place the apple wedges. Cook for about 2-3 minutes on each side until they are slightly charred and tender. Season with salt and pepper.

Char the Apples

On each toasted baguette slice, layer a piece of burrata cheese, followed by a few apple wedges, and top with crispy guanciale. Drizzle with saba.

Assemble the Bruschetta

Arrange the bruschetta on a serving platter and enjoy immediately.

Baguette

Apples (such as Honeycrisp or Granny Smith)

Guanciale (or pancetta as a substitute)

Saba (or balsamic glaze as a substitute)

Prepare the oven

In a mixing bowl, combine the goat cheese and cream cheese until smooth.

Mix the base

Chop the garlic and mix it into the cheese mixture along with olive oil, salt, and pepper.

8 Oz. Classic Burger