Spinach Raviolis

Chicken nuggets tossed in terri glaze, pineapple salsa

Teriyaki Chicken Nugget Salad

Seared steak tips with onions, mushrooms and cheese top with hot peppers, lettuce and mayo on toasted Italian loaf. Choice of slaw or fries

Steak Tip Bomb

Roasted turkey with provolone cheese, roasted red pepper and pesto mayo on flour tortilla

Pressed Turkey Wrap

Tequila blanco, Triple sec, agave, strawberry and fresh lime

Strawberry Margarita

Rhino Cornbread

Fresh Fruit Salad

White Chocolate Bread Pudding

Mediterranean Quinoa Salad

Caesar Salad

Chicken & Waffle

Cheesy Scrambled Eggs

Crab Rangoon

Truffle Tater Tots

Applewood Smoked Bacon

Family Recipe Pancakes

French Toast

Assorted Bagels & Cream Cheese

Housemade Salmon Gravlax

Velvet Devil Merlot

Rice Pilaf

Grilled Spring Vegetables

Cocktail Shrimp

Chicken Chardonnay

In a large bowl, mix the all-purpose flour and salt together. Create a well in the center and add the eggs and olive oil. Gradually combine the flour with the wet ingredients until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a pot of boiling salted water, blanch the fresh spinach for 1-2 minutes until wilted. Drain and rinse under cold water to stop cooking. Squeeze out excess water and chop finely.

Prepare the Spinach

In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix well until fully combined.

Mix the Filling

After resting, divide the dough into four pieces. Roll out one piece at a time into thin sheets, about 1/16 inch thick, using a pasta machine or rolling pin.

Roll Out the Dough

Place teaspoons of filling about 2 inches apart on one sheet of dough. Moisten the edges with water, then place another sheet of dough on top. Press down around each filling to seal, ensuring no air pockets remain.

Form the Ravioli

Use a knife or ravioli cutter to cut between the fillings, creating individual raviolis. Repeat with remaining dough and filling.

Cut the Ravioli

In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped shallot, cooking until fragrant and translucent, about 3-4 minutes.

Sauté Aromatics

Pour in the white wine and simmer for 2-3 minutes. Then add the heavy cream, stirring well to combine, and let it simmer for another 5 minutes until slightly thickened.

Add Wine and Cream

Stir in the chopped lobster meat, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Sprinkle with fresh parsley before serving.

Finish the Sauce

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface.

Cook the Ravioli

Using a slotted spoon, remove the ravioli and plate them. Top with the lobster crème sauce and garnish with additional parsley if desired.

Serve

All-purpose flour

Eggs

Olive oil

Salt

Fresh spinach

Ricotta cheese

Parmesan cheese

Nutmeg

Black pepper

Lobster meat, cooked and chopped

Heavy cream

Butter

Garlic, minced

Shallot, finely chopped

White wine

Fresh parsley, chopped

In a bowl, season the diced chicken breast with salt and black pepper. Dredge the chicken pieces in flour, dip in beaten egg, and then coat with bread crumbs.

Prepare the Chicken Nuggets

Heat vegetable oil in a large pan over medium heat. Once hot, add the breaded chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Fry the Nuggets

In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves.

Make the Teriyaki Sauce

In a small bowl, mix cornstarch and water to form a slurry. Add this to the saucepan and stir continuously until the sauce thickens, about 1-2 minutes. Remove from heat.

Thicken the Sauce

Add the fried chicken nuggets to the teriyaki glaze and toss until evenly coated.

Toss Nuggets in Sauce

In a bowl, combine diced pineapple, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Prepare the Salsa

In a large salad bowl, layer the mixed greens, cherry tomatoes, and cucumber. Top with the teriyaki chicken nuggets and pineapple salsa.

Assemble the Salad

Serve immediately, drizzling any extra teriyaki glaze over the top if desired.

Chicken breast, diced

Egg, beaten

Bread crumbs

Vegetable oil

Soy sauce

Brown sugar

Rice vinegar

Ginger, grated

Cornstarch

Water

Pineapple, diced

Red onion, diced

Cilantro, chopped

Lime juice

Mixed salad greens

Cherry tomatoes, halved

Cucumber, sliced

In a mixing bowl, combine steak tips with olive oil, salt, black pepper, and garlic powder. Toss until the steak is evenly coated.

Marinate Steak Tips

Preheat a skillet over medium-high heat. Once hot, add the marinated steak tips.

Cook Steak Tips

Sear the steak tips for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from skillet and set aside.

Sear Steak Tips

Slice the onion and mushrooms thinly. Add them to the same skillet used for the steak tips over medium heat.

Cook Onions and Mushrooms

Sauté the onions and mushrooms for about 5-7 minutes until softened and caramelized. Remove from heat.

Sauté Vegetables

Slice the Italian loaf in half and toast it lightly.

Toast the Bread

Spread mayonnaise on the inside of each half of the toasted loaf.

Spread Mayonnaise

Layer the cooked steak tips, sautéed onions, mushrooms, shredded cheese, sliced hot peppers, and lettuce on one half of the loaf.

Layer Ingredients

Top with the other half of the loaf to create a sandwich.

Complete Sandwich

Serve the steak bomb with a side of coleslaw or french fries.

Serve and Enjoy

steak tips

olive oil

salt

black pepper

garlic powder

onion

mushrooms

hot peppers

lettuce

shredded cheese (cheddar or provolone)

Italian loaf

mayonnaise

coleslaw mix

french fries

In a small bowl, combine the pesto and mayonnaise. Mix well until fully blended. Set aside.

Make the Pesto Mayo

In a separate bowl, mix the roasted turkey, provolone cheese, roasted red peppers, salt, and pepper. Ensure everything is evenly distributed.

Prepare the Fillings

Place a flour tortilla flat on a clean surface or plate.

Lay Out the Tortilla

Spread half of the pesto mayo mixture evenly over the tortilla.

Spread the Pesto Mayo

Spoon half of the turkey mixture onto the tortilla, spreading it toward the center, leaving some space at the edges.

Add the Fillings

Carefully roll the tortilla over the filling, tucking in the sides as you go to create a tight wrap.

Wrap It Up

Repeat the process with the second tortilla and remaining ingredients.

Repeat for the Second Wrap

If desired, place the wraps in a panini press or grill for 2-3 minutes until warmed through and slightly crispy.

Press the Wrap

Slice the wraps in half diagonally and serve with extra pesto mayo on the side for dipping.

Slice and Serve

Flour Tortilla

Roasted Turkey Breast

Provolone Cheese

Roasted Red Peppers

Pesto

Mayonnaise

Pepper

Wash the fresh strawberries thoroughly under cold water. Remove the green tops and slice them in half.

Prepare the Strawberries

Cut the lime in half and squeeze out the juice until you have 1 oz of fresh lime juice.

Juice the Lime

In a cocktail shaker, add the sliced strawberries, tequila blanco, triple sec, fresh lime juice, and agave syrup.

Combine Ingredients

Fill the cocktail shaker with ice, cover it, and shake vigorously for about 15-20 seconds until well chilled.

Shake it Up

Strain the mixture into a chilled margarita glass, using a fine mesh strainer if you prefer a smoother texture.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass and float a couple of strawberry slices on top.

Garnish

Tequila Blanco

Triple Sec

Fresh Strawberries

Fresh Lime Juice

Agave Syrup

Lime Wedge

Strawberry Slices

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper.

Preheat the Oven

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and honey until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Pour the cornbread batter into the prepared baking dish, smoothing the top with a spatula.

Pour Batter

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bake the Cornbread

Remove the cornbread from the oven and allow it to cool for about 10 minutes in the pan. Cut into squares and serve warm.

Cool and Serve

Serve the cornbread warm, topped with fresh blueberries, sliced almonds, and a drizzle of maple syrup.