10 oz ribeye served with fries and house salad.

Steak Frites

Crispy golden fries served with a side of ketchup.

French Fries

Rich chocolate cake with creamy frosting.

Chocolate Cake

Juicy beef burger topped with cheese and served with fries.

Cheeseburger

Delicious cheese curds, breaded and fried.

Cheese Curds

Spicy chicken wings served with ranch dressing.

Buffalo Wings

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Crispy Calamari

Craft Beer

Pasta tossed with fresh vegetables and a light garlic sauce.

Pasta Primavera

Crispy chicken wings tossed in your choice of sauce.

Chicken Wings

Mushrooms stuffed with herb cream cheese.

Stuffed Mushrooms

Romaine lettuce, parmesan cheese, croutons, and Caesar dressing.

Caesar Salad

Ribeye Steak

Pan-Seared Scallops

Classic cheesecake with a graham cracker crust.

Cheesecake

Mojito

Grilled Salmon

Chocolate Lava Cake

Chicken Alfredo

Bruschetta

Hummus

Classic cocktail with bourbon, bitters, and sugar.

Old Fashioned

Season the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 20 minutes.

Prepare the Steak

Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Cook the Steak

Peel the russet potatoes and cut them into thin strips to form fries. Rinse the fries in cold water and pat them dry with a paper towel.

Prepare the Potatoes

In a deep pot, heat vegetable oil to 350°F (175°C). Carefully add the fries in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.

Fry the Potatoes

In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber. Toss to combine.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to coat.

Dress the Salad

Ribeye steak

Salt

Black pepper

Olive oil

Russet potatoes

Vegetable oil

Mixed greens

Cherry tomatoes

Cucumber

Balsamic vinegar

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Peel the potatoes using a vegetable peeler.

Wash and Peel

Cut the peeled potatoes into thin strips, about 1/4 inch thick. Try to keep the size uniform for even cooking.

Cutting the Potatoes

Place the cut potato strips in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch. This helps achieve a crispier fry.

Soaking

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the fries completely.

Preheat the Oil

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture. This step is crucial to avoid oil splatters.

Drying the Potatoes

Carefully add a handful of the dried potato strips to the hot oil. Fry in batches to avoid overcrowding. Cook for about 4-5 minutes, or until golden brown and crispy.

Frying

Using a slotted spoon, remove the fries from the oil and drain them on paper towels. While still hot, sprinkle with salt and paprika for seasoning.

Draining the Fries

Place the crispy fries on a serving plate. Serve alongside a small bowl of ketchup for dipping.

Plating

Russet Potatoes

Vegetable Oil

Paprika

Ketchup

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Whisk until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined.

Combine Wet and Dry Mixtures

Carefully stir in the boiling water. The batter will be thin, but this is normal.

Add Boiling Water

Divide the batter evenly between the prepared cake pans.

Pour Batter into Pans

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, and beat until the frosting is smooth and fluffy.

Prepare the Frosting

Stir in the vanilla extract until thoroughly combined.

Add Vanilla

Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Slice the cake and serve it to your guests. Enjoy!

Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

large eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Prepare the Beef Patty

Divide the beef mixture into two equal portions and form each portion into a patty that is about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up during cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side. Flip them, and place a slice of cheddar cheese on top. Cook for an additional 3-4 minutes, or until the cheese is melted and the burger is cooked to your desired doneness.

Cook the Patties

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

Assemble the Burger

Peel the potatoes and cut them into thin strips to make fries.

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the potato strips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and crispy.

Remove the fries from the oil and drain on paper towels. Season with salt to taste while they are still hot.

Drain and Season

Ground Beef

Black Pepper

Cheddar Cheese

Burger Buns

Lettuce

Tomato

Onion

Pickles

Mustard

Potatoes

Start by rinsing the fresh cheese curds under cold water to remove any excess salt. Pat them dry with paper towels and set aside.

Prep the Cheese Curds

In a shallow dish, place the all-purpose flour mixed with salt, black pepper, and garlic powder. In another shallow dish, whisk together the eggs and buttermilk. In a third shallow dish, add the bread crumbs.

Prepare the Breading Station

Take each cheese curd and coat it in the flour mixture, shaking off any excess. Next, dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, roll it in the bread crumbs until fully coated. Repeat with all cheese curds.

Bread the Cheese Curds

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a kitchen thermometer or by dropping a small piece of bread into the oil; it should sizzle and brown quickly.

Carefully add a few breaded cheese curds to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Fry the Cheese Curds

Once all cheese curds are fried, serve them hot with your favorite dipping sauce, such as ranch dressing or marinara sauce.

Fresh cheese curds

All-purpose flour

Eggs

Buttermilk

Bread crumbs

Garlic powder

In a large bowl, combine chicken wings, baking powder, salt, pepper, and garlic powder. Toss until the wings are evenly coated.

Prepare the Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the wire rack.

Arrange Wings on Baking Sheet

Bake in the preheated oven for 40-45 minutes or until wings are crispy and golden brown, flipping halfway through.

Bake the Wings

In a small saucepan, melt the butter over low heat. Once melted, add the hot sauce and stir until well combined.

Prepare Buffalo Sauce

Remove the wings from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until evenly coated.

Toss Wings in Sauce

In a medium bowl, whisk together mayonnaise, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth.

Mix Dressing Ingredients

Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Dressing

Serve the buffalo wings hot with the chilled ranch dressing on the side for dipping.

Serve the Wings

Chicken wings

Baking powder

Pepper

Hot sauce

Butter

Mayonnaise

Dried dill

Onion powder

Gather all the ingredients: white rum, coconut cream, pineapple juice, pineapple wedge, maraschino cherry, and shredded coconut.

Prepare Ingredients

Using a jigger or measuring cup, measure out 2 oz of white rum, 1 oz of coconut cream, and 6 oz of pineapple juice.

Measure Liquids

In a blender, combine the measured white rum, coconut cream, and pineapple juice.

Combine Ingredients

Blend on high speed for about 30 seconds or until the mixture is smooth and well combined.

Blend Smooth

If the mixture is too thick, you can add a little more pineapple juice or ice to reach your desired consistency.

Check Consistency

Take a chilled glass or a hurricane glass and fill it with ice.

Prepare Glass

Pour the blended pina colada mixture over the ice in the glass.

Pour Mixture

Garnish with a pineapple wedge, maraschino cherry, and sprinkle with shredded coconut on top.