We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Try our amazing plant-powered vegan dishes!

Vegan Dishes

Our massive juicy burgers are a MUST TRY!

Great Burgers

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

Our amazing chef-driven menu has something for everyone. Come try something new!

Chef-Driven

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

There's nothing better than fresh caught local seafood!

Fresh Local Seafood

Only Prime makes the cut. Try our famous Prime Steaks!

Prime Steaks

We support local farmers by sourcing fresh farm-to-table ingredients!

Farm To Table

There's nothing quite like fresh handmade pasta!

Handmade Pasta

Chop the onion, mince the garlic, and dice the carrots and potatoes.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

Cook the Beef

Add chopped onion and minced garlic to the pot with the beef. Sauté until the onion is translucent.

Sauté Vegetables

Stir in diced carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, salt, black pepper, thyme, and bay leaf.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 30 minutes, or until the vegetables are tender.

Simmer the Stew

Remove the bay leaf, adjust seasoning if needed, and serve hot, garnished with chopped parsley.

Garnish and Serve

Ground Beef

Onion, chopped

Garlic, minced

Carrots, diced

Potatoes, diced

Beef Broth

Tomato Paste

Worcestershire Sauce

Salt

Black Pepper

Thyme, dried

Bay Leaf

Olive Oil

Parsley, chopped (for garnish)

Press the tofu to remove excess moisture. Cut it into cubes.

Prepare the Tofu

In a large pan or wok, heat the olive oil over medium-high heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.

Sauté the Vegetables

Add the broccoli, bell pepper, carrot, and snow peas to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Vegetables

Add the cubed tofu to the pan, along with the soy sauce, salt, and black pepper. Stir gently to combine and cook for an additional 3-5 minutes until heated through.

Cook the Tofu

Sprinkle sesame seeds over the stir-fry and serve hot over cooked rice or noodles.

Finish and Serve

Broccoli florets

Bell pepper, sliced

Carrot, julienned

Snow peas

Firm tofu, cubed

Soy sauce

Olive oil

Ginger, minced

Sesame seeds

Black pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each portion into a patty.

Prepare the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them and place a slice of cheddar cheese on each patty. Cook for another 4-5 minutes, or until the cheese is melted and the burgers are cooked to your desired doneness.

Cook the Patties

While the burgers are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked burger patty with melted cheese, tomato slice, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers hot with your choice of sides!

Serve

Ground beef (80/20)

Garlic powder

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato, sliced

Pickles, sliced

Ketchup

Mustard

Wash and chop the mixed vegetables into bite-sized pieces.

Prepare the Vegetables

In a large pan or wok, heat the olive oil over medium-high heat.

Heat the Oil

Add the minced garlic and ginger to the pan. Sauté for about 1 minute until fragrant.

Sauté the Aromatics

Add the mixed vegetables to the pan. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.

Cook the Vegetables

Pour in the gluten-free soy sauce and stir to coat the vegetables. Season with salt and black pepper to taste.

Season the Dish

Remove from heat and sprinkle with sesame seeds if desired. Serve hot.

Mixed vegetables (bell peppers, broccoli, carrots)

Gluten-free soy sauce

Sesame seeds (optional)

Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool.

Cook Quinoa

Chop the cherry tomatoes and cucumber into bite-sized pieces. Finely chop the red onion and fresh parsley.

Prepare Vegetables

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.

Mix Ingredients

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the quinoa mixture and toss gently to combine.

Dress the Salad

Top the salad with crumbled feta cheese and serve immediately.

Quinoa

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Lemon Juice

Fresh Parsley

Lay the slices of sourdough bread on a clean cutting board.

Prepare the Bread

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

Spread Condiments

On the mayonnaise side, layer the turkey breast, Swiss cheese, lettuce, and tomato slices.

Layer the Ingredients

Sprinkle salt and pepper over the tomato slices to taste.

Season

Close the sandwich with the mustard side facing down.

Assemble the Sandwich

Cut the sandwich in half and serve immediately.

Sourdough Bread

Turkey Breast

Swiss Cheese

Lettuce

Tomato

Mayonnaise

Dijon Mustard

Pepper

Rinse the quinoa under cold water. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced red bell pepper and cook for another 3-4 minutes.

Add cooked quinoa, chickpeas, spinach, cumin, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 5 minutes until the spinach is wilted.

Combine Ingredients

Remove from heat, stir in lemon juice and chopped parsley. Serve warm and enjoy your delicious vegetarian dish!

Vegetable Broth

Chickpeas

Red Bell Pepper

Spinach

Garlic

Cumin

Rinse the fresh seafood under cold water and pat dry with paper towels.

Prepare the Seafood

In a large bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the seafood and toss to coat. Let marinate for 15 minutes.

Marinate

Heat a large skillet over medium-high heat. Add the marinated seafood to the skillet. Cook shrimp and scallops for about 3-4 minutes, turning occasionally until shrimp are pink and scallops are golden. Add the fish fillets and cook for an additional 4-5 minutes or until cooked through.

Cook the Seafood

Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.

Fresh shrimp, peeled and deveined

Fresh scallops

Fresh fish fillets (like cod or halibut)

Lemon juice

Fresh parsley, chopped

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Generously season both sides of each steak with kosher salt, freshly ground black pepper, and garlic powder.

Season the Steak

Preheat your grill or a cast-iron skillet over high heat. Add olive oil to the pan if using a skillet.

Preheat the Grill or Pan

Place the steaks on the grill or skillet. For medium-rare, cook for about 4-5 minutes on each side. Adjust cooking time based on your desired doneness.

Cook the Steaks

In the last minute of cooking, add butter and rosemary to the skillet, basting the steaks with the melted butter.

Add Flavor

Remove the steaks from the heat and let them rest for about 5 minutes before slicing.

Rest the Steaks

Slice and serve the steaks with your favorite sides.

Prime Ribeye Steak

Kosher Salt

Freshly Ground Black Pepper

Garlic Powder

Fresh Rosemary

Butter

Wash and dry the organic mixed greens thoroughly. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the radishes and carrots.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and freshly ground black pepper until well combined.

Make the Dressing

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, and carrots. Tear the fresh basil leaves and add them to the salad.

Combine the Salad

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated evenly.

Add the Dressing

Serve immediately as a fresh and vibrant farm-to-table salad.

Organic Mixed Greens

Radishes

Carrots

Fresh Basil

Balsamic Vinegar

On a clean surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well until combined.

Make the Dough

Once the dough starts to come together, use your hands to knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Knead the Dough

Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Rest the Dough

After resting, divide the dough into quarters. Flatten one piece slightly, then roll it out using a pasta machine or a rolling pin until it reaches your desired thickness.

Roll Out the Dough

Cut the rolled dough into your desired shape (fettuccine, tagliatelle, lasagna sheets, etc.) using a knife or pasta cutter. Dust with flour to prevent sticking.