Chocolate Fondant

Cheese Board

Served with seasonal vegetables and mashed potatoes.

Grilled Chicken

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Tortilla Chips

Pumpkin Cheesecake

Made with graham cracker crust, caramel, chocolate, and pecans.

Turtle Cheesecake

Crispy fried calamari served with marinara sauce.

Calamari Fritti

Red Velvet Mini Cakes

Classic French Toast served with maple syrup, butter, mixed berries, and whipped cream.

French Toast

Steak of the Week, Eggs your way, breakfast potatoes.

Steak and Eggs

Two eggs served your way, crispy breakfast potatoes, two slices of bacon.

The Classic

Low fat vanilla yogurt, vanilla granola, mixed berries, honey drizzle.

Parfait

Four mini green chili and bacon pancakes served with a side of syrup.

Green Chili Bacon Pancakes

Scrambled egg, bacon (or prosciutto $2 add on), breakfast potatoes, Montrey jack/ cheddar blend, salsa fresca.

Breakfast Tacos

Creamy Brie cheese, sliced mozzarella topped with house made red chile honey, fresh sliced strawberries, marinated olives, salami, pepperoni, garlic toasted, baguettes, strawberry jam.

Brunch Cheese Board

Deep fried cupcake corn tortilla shells, ranchero black beans, eggs your way, choice of red or green chili sauce. Monterey jack/ cheddar blend, breakfast potatoes.

Huevos Rancheros "Cupcakes"

Garlic oil toasted bread, bacon (or prosciutto $2 add on), eggs your way, Monterey jack/ cheddar blend, red or green chili sauce, and breakfast potatoes.

Open Faced Breakfast Sandwich

Dill pickles marinated in cayenne pepper sauce, wrapped in wontons, and served with green chili ranch.

Spicy Fried Pickles

Waffle bites served with bacon and in house battered chicken topped with a red chili honey.

Crispy Chicken & Waffle Bites

Roasted artichoke with fresh garlic butter. **Be aware these items have extended cook time.

Oven Roasted Artichoke

Garlic oil toast, smashes avocado, Roma tomatoes, fresh mozzarella, basil, balsamic reduction, olive oil.

Caprese Toast

Garlic oil toast, smashed avocado, mixed greens, bacon, egg of your choice, chipotle aioli.

Avocado Toast

Crostini topped with mozzarella cheese, strawberries, basil, mint, drizzled with house made red chili honey.

Fresh Strawberry Crostinis

Preheat your oven to 200°C (392°F) and prepare your ramekins by buttering them and dusting with cocoa powder.

Preheat the Oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water or in the microwave, stirring until smooth. Allow to cool slightly.

Melt Chocolate and Butter

In a large bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened.

Mix Sugar and Eggs

Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring gently to combine.

Combine Mixtures

Sift the all-purpose flour, salt, and vanilla extract into the mixture, folding gently until just combined.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the center is still soft.

Bake

Allow the fondants to cool for 1-2 minutes before inverting them onto plates. Serve immediately, optionally with ice cream or whipped cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

salt

Select a large wooden or marble cutting board as the base for your cheese board.

Prepare the Base

Place the assorted cheeses on the board, spacing them out for visual appeal.

Arrange the Cheeses

Fill gaps around the cheeses with a variety of crackers.

Add Crackers

Arrange fresh fruits around the cheeses and crackers for color and flavor.

Incorporate Fresh Fruits

Add a bowl of olives and scatter nuts around the board.

Include Nuts and Olives

Place a small dish of honey on the board for drizzling over the cheese.

Drizzle with Honey

Scatter dried fruits and fresh herbs around the board for a final touch.

Finish with Dried Fruits and Herbs

Assorted cheeses (e.g., cheddar, brie, gouda)

Crackers

Fresh fruits (e.g., grapes, apple slices, figs)

Nuts (e.g., almonds, walnuts, pecans)

Olives

Honey

Dried fruits (e.g., apricots, cranberries)

Fresh herbs (e.g., rosemary, thyme)

In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.

Prepare the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from grill and let rest.

Grill the Chicken

Chop seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper, then grill them in a grill basket or on skewers for about 5-7 minutes until tender.

Prepare the Seasonal Vegetables

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter and milk until creamy. Season with salt to taste.

Make the Mashed Potatoes

Plate the grilled chicken alongside the grilled seasonal vegetables and a generous scoop of mashed potatoes.

Serve

Chicken breasts

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Seasonal vegetables (e.g., zucchini, bell peppers, carrots)

Butter

Potatoes

Milk

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

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Mix Dry Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.

Incorporate Boiling Water

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

Serve slices of the chocolate cake warm with a scoop of vanilla ice cream.

unsweetened cocoa powder

baking powder

baking soda

whole milk

vegetable oil

boiling water

Cut the corn tortillas into wedges. You can cut them into quarters or sixths, depending on your preferred chip size.

Prepare the Tortillas

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla; it should sizzle immediately.

Heat the Oil

Carefully add a handful of tortilla wedges to the hot oil. Fry for about 2-3 minutes or until they are golden brown and crispy. Do not overcrowd the pan.

Fry the Chips

Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. While the chips are still hot, sprinkle with salt to taste.

Drain and Season

Serve the tortilla chips immediately with guacamole and salsa on the side.

corn tortillas

Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Bake the crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the pumpkin puree, eggs one at a time, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.

Make the filling

Pour the pumpkin cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and slightly jiggles when shaken.

Combine and bake

Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy!

Cool and serve

Cream cheese, softened

Granulated sugar

Pumpkin puree

Eggs

Vanilla extract

Ground cinnamon

Ground nutmeg

Ground ginger

Preheat the oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Prepare the Crust

In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just combined. Do not overmix.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Combine and Bake

After the cheesecake has cooled, chill it in the refrigerator for at least 4 hours, preferably overnight. Once chilled, drizzle caramel and chocolate sauce over the top and sprinkle with chopped pecans before serving.

Chill and Top

Graham cracker crumbs

Unsalted butter, melted

Sour cream

Caramel sauce

Chocolate sauce

Chopped pecans

In a bowl, soak the calamari rings in buttermilk for at least 30 minutes to tenderize.

Prepare the Calamari

In a separate bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder.

In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Remove the calamari from the buttermilk, letting the excess drip off. Dredge the rings in the flour mixture until evenly coated.

Coat Calamari

Carefully add the coated calamari to the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown.

Fry Calamari

Using a slotted spoon, remove the fried calamari and place them on paper towels to drain excess oil. Serve hot with marinara sauce.

Drain and Serve

calamari rings

cornstarch

black pepper

paprika

garlic powder

buttermilk

Preheat your oven to 350°F (175°C) and line a mini cake pan with parchment paper or grease it.

Preheat Oven

In a bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Combine Wet and Dry

Pour the batter into the prepared mini cake pan and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cool Cakes

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to mix. Slowly add the heavy cream until the frosting reaches your desired consistency.

Prepare Cream Cheese Frosting

Once the cakes are completely cooled, frost them with the cream cheese frosting.

Frost Cakes

Serve the red velvet mini cakes immediately or refrigerate until ready to serve.