With 2 Eggs, Choice of Hash Browns, OR Grits and Toast.

Giant Ham Steak

With 2 Eggs, Choice of Hash Browns OR Grits, and Toast.

1/2 Pound Smoked Pork Chop

Crispy Chicken Salad

With Turkey, Ham, American and Swiss Cheese

Chef Salad

Café Salad

Smothered Chopped Steak

Country Fried Steak

Patty Melt

Shrimp Basket

Double Cheeseburger

Hamburger

Chicken Tenders

Assortment of Breakfast Pastries, Biscuits, Bagels, and Fresh Fruit.

Continental Breakfast

Add Cheesecake Stuffed French Toast

Add Belgian Waffle OR French Toast Sticks

Scrambled Eggs, Bacon, Sausage links, Biscuits and Gravy, O'Brien Potatoes OR Grits.

Breakfast Buffet

Add Grilled Chicken and Meatballs

160 Fluid oz | Equivalent to 20 8 oz Cups. Includes Creamer, Sweetener, Sugar, and Cups.

Coffee Traveler

Noodles, Alfredo Sauce, Red Sauce, Garlic Bread, and Tossed Salad.

Pasta Bar

Ham, Turkey, Green Beans with Bacon, Onion and Garlic, OR Corn, Mashed Potatoes and Gravy, Tossed Salad, Rolls and Butter.

The Traditional

Fried Chicken, Mashed Potatoes and Gravy, Green Beans with Bacon, Onions, and Garlic, OR Corn Tossed Salad with Rolls and Butter.

Midwest Favorite

Fried or Baked Chicken, Polish Sausage, Kluski Noodles, Sweet and Sour Cabbage, Mashed Potatoes and Gravy, Green Beans with Garlic, Onions and Bacon. Rolls and Butter.

Polish Buffet

Chicken Tender Platter with Dip

Assorted Dessert Tray

Heat olive oil in a large skillet over medium heat. Season the giant ham steak with black pepper and garlic powder on both sides.

Prepare the Ham Steak

Place the seasoned ham steak in the hot skillet. Cook for about 6-8 minutes on each side or until heated through and slightly caramelized.

Cook the Ham Steak

In a separate skillet, melt butter over medium heat. Crack the eggs into the skillet.

Prepare the Eggs

Sprinkle salt over the eggs. Cook to your desired doneness: sunny-side up, over-easy, or scrambled.

Cook the Eggs

In a separate skillet, heat some oil over medium heat. Add the hash browns and season with salt. Cook for 5-7 minutes until golden brown and crispy, flipping halfway.

Prepare Hash Browns (optional)

In a saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 tsp of salt. Reduce heat and simmer for about 5-7 minutes, stirring occasionally, until thickened. Stir in cheddar cheese until melted.

Prepare Grits (optional)

Toast the bread slices until golden brown. Spread butter on top of the toast before serving.

Make the Toast

Giant ham steak

Olive oil

Black pepper

Garlic powder

Eggs

Butter

Salt

Hash browns

Grits

Water

Cheddar cheese

Bread

Rub the smoked pork chop with olive oil, salt, and black pepper. Let it sit for 10 minutes at room temperature.

Prepare the Pork Chop

Preheat a skillet over medium heat. Add the pork chop and cook for about 4-5 minutes on each side or until heated through and slightly crispy. Remove from heat and let it rest.

Cook the Pork Chop

In a separate skillet, melt butter over medium heat. Crack the eggs into the skillet, season with salt and black pepper, and cook to your desired doneness (sunny-side up, over-easy, etc.).

If using hash browns, heat a tablespoon of oil in a skillet over medium heat. Add hash browns and cook for about 6-8 minutes, flipping occasionally until golden brown and crispy.

Prepare the Hash Browns

If using grits, bring 2 cups of water or broth to a boil in a saucepan. Stir in the grits and salt. Reduce heat to low and simmer for about 5-7 minutes, stirring occasionally until thickened. Stir in butter before serving.

Prepare the Grits

While the pork chop and eggs are cooking, toast the bread slices until golden brown. Spread butter on the toast before serving.

Toast the Bread

Smoked pork chop

Water or broth

Begin by patting the chicken breasts dry with paper towels. This helps achieve a crispy coating.

Prepare Chicken

In three separate shallow bowls, place the flour, beaten eggs, and bread crumbs. Season the flour with salt, pepper, and paprika.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat with bread crumbs. Ensure an even coating.

Bread the Chicken

In a large skillet, heat vegetable oil over medium heat until hot.

Heat Oil

Carefully add the breaded chicken breasts to the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).

Fry Chicken

Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.

Drain Chicken

While the chicken is cooking, wash and prepare the salad vegetables. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.

Prepare Vegetables

In a large salad bowl, add the mixed greens, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese.

Assemble Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste.

Make Dressing

Slice the crispy chicken into strips and add it on top of the salad. Drizzle with dressing before serving. Toss lightly to combine.

Combine and Serve

boneless, skinless chicken breasts

all-purpose flour

eggs

bread crumbs

salt

black pepper

paprika

vegetable oil

mixed salad greens

cherry tomatoes

cucumber

cheddar cheese, shredded

red onion, thinly sliced

olive oil

balsamic vinegar

Wash the romaine lettuce thoroughly under cold water. Tear the leaves into bite-sized pieces and place them into a large salad bowl.

Prepare the Vegetables

Rinse the cherry tomatoes and cut them in half. Add them to the bowl with the lettuce.

Add Cherry Tomatoes

Peel the cucumber if desired, then slice it into thin rounds. Add the cucumber slices to the salad bowl.

Prepare the Cucumber

Peel the carrot and slice it into thin rounds or julienne it. Add the carrot slices to the salad bowl.

Prepare the Carrots

Layer the turkey and ham slices over the prepared salad base. You can fold them or cut them into strips for easier eating.

Add Turkey and Ham

Layer the American and Swiss cheese slices on top of the turkey and ham. You can cut the cheese into strips or leave them whole.

Add Cheese

Sprinkle the sliced olives and croutons over the salad for added flavor and texture.

Add Additional Toppings

Drizzle your choice of salad dressing over the top of the salad. Toss gently to combine all ingredients evenly.

Dress the Salad

Romaine Lettuce

Cherry Tomatoes

Cucumber

Carrots

Turkey Breast (deli slices)

Ham (deli slices)

American Cheese

Swiss Cheese

Olives (sliced)

Croutons

Salad Dressing (your choice)

Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber and red onion thinly.

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble or chop into small pieces.

Cook the Bacon

In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and sliced red onion.

Combine the Base Ingredients

Sprinkle the crumbled bacon, shredded cheddar cheese, and croutons over the salad base.

Add the Toppings

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Mix the Dressing Ingredients

Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.

Dress and Serve

Red Onion

Cheddar Cheese

Bacon

Olive Oil

Red Wine Vinegar

Dijon Mustard

Garlic

Black Pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well using your hands or a spoon until the spices are evenly distributed.

Mix Ground Beef

Divide the beef mixture into 4 equal portions and shape each portion into a patty, about ¾ inch thick.

Shape Patties

In a large skillet, heat the olive oil over medium-high heat.

Add the patties to the skillet and cook for about 4-5 minutes on each side, or until browned and cooked through. Remove the patties from the skillet and set aside.

Cook Patties

In the same skillet, add the sliced onions and cook for 2-3 minutes until they begin to soften. Then add the sliced mushrooms and continue cooking for another 5 minutes until the mushrooms are golden brown.

Sauté Onions and Mushrooms

Pour in the beef broth and bring to a simmer, scraping the bottom of the skillet to release any browned bits. Allow to simmer for about 5 minutes to reduce slightly.

Add Beef Broth

Return the cooked chopped steak patties back to the skillet and spoon the mushroom and onion mixture over them. Allow to cook together for 2-3 minutes.

Return Patties to Skillet

Sprinkle the shredded Swiss cheese over the patties and cover the skillet with a lid. Cook for an additional 2-3 minutes or until the cheese has melted.

Add Swiss Cheese

Serve the smothered chopped steak hot, garnished with additional sautéed mushrooms and onions if desired.

Serve

Ground beef

Onion powder

Mushrooms, sliced

Onions, sliced

Beef broth

Swiss cheese, shredded

Using a meat mallet, gently pound the beef round steak to about 1/2 inch thickness. This helps to tenderize the meat.

Tenderize the Steak

Rub both sides of the steak with salt and black pepper, ensuring an even coating.

Season the Steak

In a shallow dish, place the flour. In another bowl, whisk together eggs and milk. Set up the station so you can dip the steak first in flour, then in the egg mixture, and back to the flour.

Prepare the Breading Station

Dredge each piece of steak first in all-purpose flour, then dip it in the egg and milk mixture, and finally coat it again in flour. Ensure an even coating.

Bread the Steak

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded steaks, cooking them for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Steak

In the same skillet used for frying the steak, reduce the heat to medium and add the flour. Whisk continuously for about 2-3 minutes until the flour is lightly browned.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Cook for 5-7 minutes until the gravy thickens.

Add Milk

Add salt and black pepper to taste. Stir well and cook for an additional minute.

Season the Gravy

beef round steak

milk

In a mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix until just combined. Form the mixture into two equal-sized patties, about ½ inch thick.

Prepare the Patty

Heat a skillet over medium-high heat. Add the patties to the skillet and cook for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from the skillet and set aside.

Cook the Patty

In the same skillet, melt the butter over medium heat. Slice the onion into thin rings and add them to the skillet. Sprinkle with a pinch of salt. Cook the onions, stirring occasionally, until they are soft and caramelized, about 10 minutes.