Double pepperoni and double mozzarella with red sauce

Uncle Royal Pizza

An 8 oz. salmon filet blackened with Cajun butter sauce or broiled

Salmon

Miso glazed tuna steak served over cilantro lime jasmine rice with a side of stir-fried vegetables

Tuna

8 oz. USDA Choice beef sirloin hand-cut for optimal quality and taste

Sirloin

Seven shrimp house-breaded and fried to a golden brown or sautéed

Shrimp

12 oz. USDA Choice beef ribeye hand-cut in-house for optimal quality and taste

Ribeye

House-breaded cod topped with lettuce, tomato, and red onion with Walrus remoulade on a hoagie

Clark Street Sammich

Sautéed artichokes, mushrooms, red & green peppers, sugar snap peas, squash, onion, fresh spinach, and feta with pesto aioli on toasted flatbread

Green Thumb Sandwich

Grilled chicken breast with crisp romaine, fresh parmesan cheese, croutons, and Caesar dressing

Chicken Caesar Salad

Grilled chicken breast, spinach, provolone cheese, red onion, and tomato with pesto aioli on a toasted bun

Maggie Sandwich

Roast beef and Swiss cheese on toasted flatbread served with au jus

Thor Sandwich

Grilled chicken breast, lettuce, tomato, onion, and pepper jack cheese with salsa mayo on a toasted bun

Santa Fe Chicken Sandwich

Smoked turkey, sautéed asparagus, and mushrooms with Swiss and mayo on toasted flatbread

Turkey & Asparagus Sandwich

Crispy breaded chicken, buffalo sauce, lettuce, diced tomato, and jack-cheddar cheese in a tomato basil tortilla

Buffalo Chicken Wrap

Fresh romaine with shredded carrots, cucumber slice, tomato wedge, and your choice of dressing

Garden Salad

1/2 pound fresh USDA Choice beef burger with lettuce, tomato, and onion on a toasted bun

Bailey Burger

Fresh romaine tossed with parmesan cheese, croutons, and Caesar dressing

Caesar Salad

Grilled shrimp or salmon filet with fresh tomatoes and mushrooms on mixed greens with honey-mustard vinaigrette and feta cheese

Grilled Seafood Salad

Tequila-lime grilled chicken breast with fresh salsa, black beans, corn, cilantro, and crisp romaine lettuce with tortilla strips and chipotle-orange vinaigrette

Margarita Chicken Salad

Artichokes, mushrooms, broccoli, onions, squash, sugar snap peas and red & green peppers sautéed and served over greens with tomatoes, pesto, and honey-mustard vinaigrette

Tuscany Salad for One

Tuscany Salad for Two

Fresh spinach with red onion, dried cranberries, bacon, and walnuts with warm bacon-Dijon vinaigrette and feta cheese

Spinach Salad

Preheat your oven to 475°F (245°C) to ensure it's hot enough for a crispy crust.

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a pizza stone or baking sheet.

Prepare the Dough

Spread the pizza sauce evenly over the dough, leaving about 1/2 inch around the edges.

Add Sauce

Sprinkle 2 cups of shredded mozzarella cheese evenly over the sauce.

Layer the Cheese

Layer 1 cup of pepperoni slices over the cheese, then add another cup of pepperoni slices on top for double pepperoni.

Add Pepperoni

Drizzle a tablespoon of olive oil over the pizza, then sprinkle with dried oregano, salt, and black pepper to taste.

Season

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Slice and Serve

pizza dough

pizza sauce

mozzarella cheese

pepperoni slices

extra pepperoni slices

olive oil

dried oregano

salt

black pepper

In a small saucepan, melt the unsalted butter over medium heat. Stir in the Cajun seasoning, lemon juice, salt, and black pepper. Cook for 2-3 minutes until fragrant, then remove from heat.

Prepare the Cajun Butter Sauce

Generously coat both sides of the salmon filet with the Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned salmon and cook for 4-5 minutes on each side until blackened and cooked through, basting with the Cajun butter sauce.

Blacken the Salmon

Alternatively, preheat the broiler. Place the seasoned salmon on a broiler-safe pan and broil for 6-8 minutes, brushing with Cajun butter sauce halfway through, until the salmon is cooked through and flakes easily with a fork.

Broil Option

Remove the salmon from the heat, drizzle with additional Cajun butter sauce, and let it rest for a couple of minutes before serving.

Serve

Salmon filet

Cajun seasoning

Unsalted butter

Olive oil

Lemon juice

Salt

Black pepper

In a small bowl, combine miso paste, soy sauce, honey, and rice vinegar. Mix until smooth and set aside.

Prepare the Miso Glaze

Place tuna steaks in a shallow dish and pour the miso glaze over them. Ensure the steaks are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Tuna

In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork. Stir in chopped cilantro and lime juice.

Cook the Jasmine Rice

In a large pan or wok, heat olive oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds. Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Stir-Fry the Vegetables

In the same pan or a separate grill pan, heat a little oil over medium-high heat. Remove tuna from the marinade, allowing excess to drip off. Cook the tuna steaks for 2-3 minutes on each side for medium-rare, or longer if desired.

Cook the Tuna Steaks

Plate the cilantro lime jasmine rice, top with the miso glazed tuna steak, and serve alongside the stir-fried vegetables.

Tuna steaks

Miso paste

Soy sauce

Honey

Rice vinegar

Jasmine rice

Water

Fresh cilantro, chopped

Lime juice

Mixed vegetables (bell peppers, broccoli, snap peas)

Garlic, minced

Take the USDA Choice beef sirloin out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.

Prepare the Sirloin

Generously season both sides of the sirloin with salt, black pepper, and garlic powder. If using, add fresh rosemary on top.

Season the Beef

In a large skillet, heat olive oil over medium-high heat until it shimmers.

Heat the Pan

Place the seasoned sirloin in the hot skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or longer if desired.

Cook the Sirloin

Remove the sirloin from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

Rest the Meat

Slice the sirloin against the grain and serve hot with your choice of sides.

USDA Choice beef sirloin

Garlic powder

Fresh rosemary (optional)

Rinse the shrimp under cold water and pat them dry with paper towels.

Prepare the Shrimp

In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and combine breadcrumbs with salt, black pepper, and garlic powder in the third bowl.

Set Up Breading Station

Dredge each shrimp in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Bread the Shrimp

Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the breaded shrimp in batches and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Serve the shrimp hot with lemon wedges on the side.

Large shrimp (peeled and deveined)

All-purpose flour

Cornstarch

Eggs

Breadcrumbs

Oil for frying

Lemon wedges

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for even cooking.

Prepare the Steak

Generously season both sides of the ribeye steak with salt and black pepper. Rub the steak with olive oil to ensure even cooking and flavor.

Season the Steak

Preheat your grill or a cast-iron skillet over high heat. If using a skillet, add a little olive oil to the pan.

Preheat the Grill or Pan

Place the ribeye steak on the grill or skillet. Cook for about 4-5 minutes on one side without moving it. Flip the steak and cook for an additional 4-5 minutes for medium-rare, adjusting time for desired doneness.

Cook the Steak

If desired, add crushed garlic cloves and a sprig of fresh rosemary to the skillet during the last minute of cooking for added flavor.

Optional Flavoring

Remove the steak from the grill or skillet and let it rest for about 5 minutes before slicing. This helps the juices redistribute.

Rest the Steak

Slice the ribeye against the grain and serve immediately. Enjoy your perfectly cooked ribeye steak!

Ribeye Steak

Black Pepper

Olive Oil

Garlic (optional)

Fresh Rosemary (optional)

In a bowl, combine mayonnaise, Dijon mustard, capers, pickles, and lemon juice. Mix well and set aside.

Prepare the Walrus Remoulade

Season the cod fillets with salt and black pepper. Set up a breading station with one bowl of flour, one bowl of beaten eggs, and one bowl of cornmeal. Dredge each cod fillet in flour, dip it in the beaten eggs, and then coat it with cornmeal.

Bread the Cod

In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded cod fillets. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.

Fry the Cod

Slice the hoagie rolls in half. Spread a generous amount of Walrus remoulade on the bottom half. Place a piece of fried cod on top, followed by lettuce, tomato slices, and red onion rings. Top with the other half of the hoagie roll.

Assemble the Sammich

Serve the Clark Street Sammich hot with extra remoulade on the side if desired.

Cod fillets

Cornmeal

Vegetable oil

Hoagie rolls

Lettuce

Tomato

Red onion

Mayonnaise

Dijon mustard

Capers

Pickles, finely chopped

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Prepare the Vegetables

Add sliced mushrooms, red and green bell peppers, zucchini, and sugar snap peas to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender.

Sauté the Veggies

Stir in the chopped spinach and drained artichoke hearts. Cook for an additional 2-3 minutes until the spinach wilts.

Add Spinach and Artichokes

Season the mixture with salt and black pepper to taste. Remove from heat and fold in crumbled feta cheese.

Season and Mix

While the vegetables are cooking, toast the flatbreads in a toaster or on a skillet until golden brown.

Prepare the Flatbread

Spread pesto sauce on each toasted flatbread, then top with the sautéed vegetable and feta mixture. Close the sandwich and serve immediately.

Assemble the Sandwich

Artichoke hearts, canned or jarred

Mushrooms, sliced

Red bell pepper, diced

Green bell pepper, diced

Sugar snap peas, trimmed

Zucchini or yellow squash, sliced

Onion, diced

Fresh spinach, chopped

Feta cheese, crumbled

Pesto sauce

Flatbread

Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

Grilling the Chicken

While the chicken is resting, wash and chop the romaine lettuce into bite-sized pieces. Place the chopped lettuce in a large salad bowl.

Preparing the Salad

Add the sliced grilled chicken, croutons, and grated Parmesan cheese to the bowl of romaine lettuce. Drizzle with Caesar dressing and toss gently to combine everything.