Black Margarita

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Our pit-smoked, freerange chicken, fresh-cut corn, New Mexico green chiles and fresh cilantro tossed with housemade béchamel sauce & lots of Ig Vella's Monterey Jack cheese caramelized with Mancini pasta.

Cook the Mancini pasta according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until bubbly but not browned. Gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth. Season with salt and black pepper.

Make the Béchamel Sauce

In a large bowl, combine the cooked pasta, shredded chicken, fresh-cut corn, diced green chiles, chopped cilantro, and béchamel sauce. Mix well to ensure all ingredients are well coated.

Combine Ingredients

Fold in the shredded Monterey Jack cheese, reserving some for topping.

Add Cheese

Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish, top with the reserved cheese, and bake for about 25-30 minutes or until the cheese is melted and bubbly.

Bake

Once baked, remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh cilantro if desired.

Serve

Mancini pasta

Pit-smoked freerange chicken, shredded

Fresh-cut corn

New Mexico green chiles, diced

Fresh cilantro, chopped

Butter

All-purpose flour

Milk

Ig Vella's Monterey Jack cheese, shredded

Salt

Black pepper

Macaroni, Chicken & Monterey Jack

Syrian Jewish meatballs, in a tamarind and sour cherry sauce, served over Carolina Gold rice with pine nuts and roasted carrots. Garnished with local micro-greens.

Keftes Garaz

Matzo bread served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!

Italy Meets San Fran (Vegan)

Farm-raised salmon from the Bay of Fundy, sautéed in olive oil. Topped with fresh tarragon and marash chile butter. Served with Carolina Gold Rice and roasted carrots.

Atlantic Salmon & Tarragon Butter

Sea Island sweet potatoes, local carrots, fire-roasted New Mexico green chiles, chipotle, apricots, orange juice, onions, cilantro, and pine nuts.

Southwestern Tsimmes

Scrambled Eggs (V, GF), Fresh Fruit Salad (V, GF), Nueske’s Applewood-Smoked Bacon, Broadbent Sausage, Roadhouse Breakfast Potatoes (V), Buttermilk Biscuits (V), Served with butter and Blackberry Patch Preserves.

Roadhouse American Breakfast Buffet

Choose up to 2 Salads, 2 Entrées, 2 Sides, and 1 Dessert.

Buffet-Style Lunch

Make Macaroni, Chicken & Monterey Jack Recipe in just 1h . Our pit-smoked, freerange chicken, fresh-cut corn, New Mexico green chiles and fresh cilantro tossed with housemade béchamel sauce & lots of Ig Vella's Monterey Jack cheese caramelized with Mancini pasta.

Macaroni, Chicken & Monterey Jack Recipe

Ingredients