LOST COWBOY

Riddle's Tavern

Ask your server for today's house – made flavor.

Ice Cream and Sorbet of the Day

Extra tall layered cakes, served by the slice, prepared by our pastry team at Buckley's Bakery, flavors will vary.

Tall Cake

Seasonal flavored cheesecake, served by the slice, prepared by our pastry team at Buckley's Bakery, flavors will vary.

Seasonal Cheesecake

Maple bourbon custard brûlée, dark cherry, maple leaf tuile.

Crème Brûlée

Maine Blueberry Crisp

Flourless chocolate cake, chocolate mousse, dark chocolate ganache, raspberry sauce.

Flourless Chocolate Cake

Sandeman 20yr Tawny Port

Van Zeller toyr Tawny Port

360 chocolate vodka, chocolat liqueur, and crème de cocoa.

Chocolate Martini

Warre's LBV

Salted caramel vodka and crème de cocoa, served with a salted caramel rim.

Salted Caramel Vodka Martini

Espresso vodka, Bailey's Espresso Crème, Kahlua and espresso.

Espresso Vodka Martini

French fries

Loaded mashed potatoes

Homestyle mac & cheese

Baked potato

Garlic broccoli

Steamed asparagus

Roasted garlic demi – glace

Creamy mashed

SLOW ROASTED PRIME RIB OF BEEF RIB – EYE STEAK

garlic french fries, tomato cucumber pepper salad

TENDERLOIN TIPS STEAK FRITES

In a large skillet over medium heat, add the ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked.

Brown the Beef

Once the beef is browned, drain any excess fat. Add the black beans, corn, and diced tomatoes to the skillet. Stir to combine.

Add Beans and Vegetables

Sprinkle in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well to ensure the spices are evenly distributed. Cook for an additional 5 minutes, allowing the flavors to meld.

Season the Mixture

On a large serving platter or individual plates, spread out the tortilla chips evenly to create a base for the dish.

Prepare the Base

Spoon the beef and bean mixture generously over the tortilla chips, ensuring an even distribution.

Layer the Beef Mixture

Sprinkle shredded cheese over the top, followed by dollops of sour cream, fresh cilantro, and sliced jalapenos as desired.

Add Toppings

Serve the Lost Cowboy warm, encouraging guests to dig in with their hands or forks. Enjoy this hearty dish as a fun and flavorful meal.

Serve Immediately

Ground Beef

Black Beans

Corn

Diced Tomatoes

Tortilla Chips

Chili Powder

Cumin

Garlic Powder

Onion Powder

Salt

Black Pepper

Shredded Cheese

Sour Cream

Fresh Cilantro

Sliced Jalapenos

Begin by chopping the beef sirloin into 1-inch cubes. Peel and chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic cloves.

Prepare the Ingredients

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef cubes and season with salt and black pepper. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent. Add the carrots and potatoes, and cook for an additional 5 minutes.

Sauté the Vegetables

Return the browned beef to the pot. Pour in the beef broth and red wine, and add the thyme and bay leaf. Stir to combine all ingredients.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well blended. Stir occasionally.

Simmer the Stew

If using, add the peas during the last 15 minutes of cooking. Adjust seasoning with more salt and pepper if needed.

Add Optional Ingredients

Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped parsley, if desired.

Serve

Beef Sirloin

Onion

Carrots

Potatoes

Garlic

Beef Broth

Red Wine

Thyme

Bay Leaf

Peas

Parsley

In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar is dissolved. Do not let it boil.

Make the Ice Cream Base

In a separate bowl, whisk the egg yolks until they are light in color. Slowly pour in the warm cream mixture while whisking continuously to temper the yolks.

Whisk Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Cook the Mixture

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled.

Add Vanilla

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze

In a saucepan, combine water and sugar, and bring to a simmer over medium heat. Stir until sugar is fully dissolved. Let it cool.

Make Simple Syrup

In a large bowl, combine the fresh fruit puree, cooled simple syrup, and lemon juice. Stir until well mixed.

Mix the Sorbet Base

Pour the fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth consistency.

Churn the Sorbet

Transfer the churned sorbet to an airtight container and freeze for at least 4 hours or until firm.

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Egg yolks

Fresh fruit puree

Water

Lemon juice

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

Prepare the Oven and Pans

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

Mix Dry Ingredients

In another bowl, beat the unsalted butter until creamy. Gradually add the sugar and beat until light and fluffy.

Cream Butter and Sugar

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Combine Wet and Dry Ingredients

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Layers

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Cool the Layers

In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing well to combine. Add the heavy cream and vanilla extract, then beat until fluffy and spreadable.

Make the Frosting

Once the cake layers have completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Repeat with the second layer and frost the top and sides of the cake with the remaining frosting.

Assemble the Cake

Top the cake with fresh fruits and, if desired, decorate with edible flowers for a beautiful presentation.

Decorate the Cake

Cut the cake into generous slices and serve. Enjoy your extra tall layered cake!

Slice and Serve

All-purpose flour

Baking powder

Baking soda

Unsalted butter

Eggs

Powdered sugar

Fresh fruits (e.g., berries, sliced bananas)

Edible flowers (optional)

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are fully coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.

Form Crust

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy and smooth.

Blend Cream Cheese

Gradually add the granulated sugar and sour cream, mixing until well combined.

Add Sugar and Sour Cream

Add the vanilla extract and eggs one at a time, mixing well after each addition until fully incorporated.

Mix in Vanilla and Eggs

Fold in the seasonal flavoring of your choice (e.g., pumpkin puree, lemon zest, or melted chocolate) until evenly distributed.

Incorporate Seasonal Flavoring

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour Filling

Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but slightly jiggly.

Bake Cheesecake

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before slicing.

Cool and Chill

If desired, prepare the topping by whipping cream until soft peaks form.

Prepare Topping

Slice the cheesecake into wedges and serve with a dollop of whipped cream and a sprinkle of fresh fruit or chocolate shavings on top.

Graham cracker crumbs

Unsalted butter, melted

Ground cinnamon

Cream cheese, softened

Sour cream

Seasonal flavoring (e.g., pumpkin puree, lemon zest, or chocolate)

Whipped cream

Fresh fruit or chocolate shavings

In a saucepan, combine the heavy cream, whole milk, granulated sugar, maple syrup, and sea salt. Heat over medium heat until the mixture is just about to simmer, stirring occasionally.

Heat the Cream and Milk

In a separate bowl, whisk together the egg yolks and bourbon until well combined.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. Once combined, strain through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Combine Mixtures

Stir in the vanilla extract. Allow the mixture to cool slightly.

Preheat your oven to 325°F (165°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the centers are set but still slightly wobbly.

Bake the Custards

Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Chill

In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and melted butter. Add the egg whites, maple syrup, and vanilla extract. Mix until smooth.

Prepare Tuile Batter

Preheat your oven to 350°F (175°C). On a baking sheet lined with parchment paper, use a stencil or template to create thin circles or leaf shapes with the batter. Bake for 8-10 minutes or until golden.

Shape Tuiles

Remove from the oven and let cool for a few minutes before carefully lifting off the parchment paper.

Cool Tuiles

In a small saucepan, combine dark cherries, granulated sugar, water, and lemon juice. Cook over medium heat until the cherries have softened and the mixture has thickened slightly, about 5-7 minutes.

Prepare Cherry Sauce

Remove from heat and let cool before serving.

Cool Sauce

Sprinkle a thin layer of granulated sugar over the chilled custards. Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly. Let cool slightly.

Brûlée the Top

Serve each custard topped with a spoonful of dark cherry sauce and a maple leaf tuile on the side.

Lost Cowboy

Riddle's Tavern

Ice Cream And Sorbet Of The Day

Tall Cake

Seasonal Cheesecake

Crème Brûlée

Maine Blueberry Crisp

Flourless Chocolate Cake

Sandeman 20yr Tawny Port

Van Zeller Toyr Tawny Port

Chocolate Martini

Warre's Lbv

Salted Caramel Vodka Martini

Espresso Vodka Martini

French Fries

Loaded Mashed Potatoes

Homestyle Mac & Cheese

Baked Potato

Garlic Broccoli

Steamed Asparagus

Roasted Garlic Demi – Glace

Creamy Mashed

Slow Roasted Prime Rib Of Beef Rib – Eye Steak

Tenderloin Tips Steak Frites