Appetizer 2

Appetizer 1

Deep-fried pickles served with ranch dressing.

Fried Pickles

Tortilla chips topped with cheese, jalapeños, and served with salsa.

Nachos

House-made potato chips, served with ranch dip.

Potato Chips

Crispy fried wings tossed in your choice of sauce.

Wings

Crispy chicken wings tossed in your choice of sauce: buffalo, BBQ, or garlic parmesan.

Chicken Wings

Chicken Tacos

Grilled fish topped with cabbage slaw and avocado.

Fish Tacos

BBQ Bacon Burger

Crispy cauliflower tossed in buffalo sauce.

Buffalo Cauliflower

A rich chocolate cake served with a scoop of vanilla ice cream.

Chocolate Cake

Soft pretzel bites served with cheese sauce.

Pretzel Bites

Mojito

Classic burger topped with American cheese.

Cheese Burger

Local Lager

Cheeseburger

Classic Burger

Wine

Spirits

Cocktails on Tap

Sides

Happy Hour

Start by washing the cherry tomatoes and fresh basil leaves under cold water. Pat them dry with a clean towel.

Prepare the Ingredients

Take a skewer and thread one cherry tomato onto it. Follow with a mozzarella ball, and then a basil leaf. Repeat this process until each skewer has 3 cherry tomatoes, 3 mozzarella balls, and 3 basil leaves. You should be able to make 4 skewers.

Assemble the Skewers

Once all the skewers are assembled, drizzle the olive oil over them and season with salt and black pepper. Make sure to coat them evenly.

Season the Skewers

Drizzle the balsamic glaze over the assembled skewers for added flavor. This will give a nice sweet and tangy finish to the appetizer.

Finish with Balsamic Glaze

Arrange the skewers on a serving platter and serve immediately. Enjoy your fresh and flavorful appetizer!

Serve

Cherry Tomatoes

Fresh Basil Leaves

Mozzarella Balls (Bocconcini)

Balsamic Glaze

Olive Oil

Salt

Black Pepper

Skewers

Wash the cherry tomatoes, cucumber, and red bell pepper. Halve the cherry tomatoes, dice the cucumber, and chop the red bell pepper into small pieces.

Chop the Vegetables

Rinse the fresh basil and parsley. Pat dry with a paper towel, then roughly chop both herbs.

Prepare the Herbs

Take the feta cheese and crumble it into small pieces using your hands or a fork.

Crumble the Feta Cheese

In a large mixing bowl, combine the chopped cherry tomatoes, diced cucumber, chopped red bell pepper, chopped basil, chopped parsley, and crumbled feta cheese.

Mix the Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly.

Combine Dressing with Salad

Transfer the salad to a serving platter or individual bowls. Garnish with additional fresh herbs if desired. Serve immediately.

Serve the Appetizer

Cherry tomatoes

Cucumber

Red bell pepper

Fresh basil

Fresh parsley

Feta cheese

Olive oil

Balsamic vinegar

Black pepper

Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large mixing bowl, combine the flour, cornmeal, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.

Prepare the Breading

In another bowl, pour the buttermilk. This will be used to dip the pickles before breading.

Prepare Buttermilk Dip

In a deep frying pan or a heavy pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each pickle slice into the buttermilk, allowing excess to drip off. Then, dredge it in the flour-cornmeal mixture until fully coated. Shake off excess breading.

Bread the Pickles

Carefully place the breaded pickles into the hot oil, a few at a time, to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, flipping halfway through.

Fry the Pickles

Remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with ranch dressing.

Drain and Serve

In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.

Combine Ingredients

Whisk all the ingredients together until smooth and well combined.

Mix Well

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Chill and Serve

whole dill pickles

all-purpose flour

cornmeal

garlic powder

onion powder

black pepper

cayenne pepper

buttermilk

vegetable oil

mayonnaise

sour cream

dried dill

salt

Preheat your oven to 350°F (175°C) to ensure even melting of the cheese.

Preheat the Oven

Spread the tortilla chips evenly on a large baking sheet to create a single layer.

Prepare the Tortilla Chips

Sprinkle the shredded cheddar cheese evenly over the tortilla chips. Then, add the sliced jalapeños on top of the cheese.

Add Cheese and Jalapeños

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven and let cool for a minute. Serve immediately with salsa on the side for dipping.

Serve with Salsa

Tortilla Chips

Shredded Cheddar Cheese

Jalapeños (sliced)

Salsa

Wash and scrub the Russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.

Prepare the Potatoes

Using a mandoline slicer or a sharp knife, slice the potatoes thinly (about 1/8 inch thick). For even cooking, try to keep the slices uniform.

Slice the Potatoes

Place the potato slices in a bowl of cold water for about 30 minutes. This helps to remove excess starch and makes the chips crispier.

Soak the Slices

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.

Remove the potato slices from the water and pat them dry with paper towels. Carefully add a handful of potato slices to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes.

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 they are still hot, sprinkle with salt and black pepper to taste.

Drain and Season

In a medium bowl, mix together the sour cream and mayonnaise until well combined.

Add the dried dill weed, garlic powder, onion powder, salt, and black pepper to the sour cream mixture. Stir until everything is evenly incorporated.

Add Seasonings

Cover the bowl with plastic wrap and refrigerate the ranch dip for at least 30 minutes to allow the flavors to meld.

Chill the Dip

Russet potatoes

Vegetable oil

Sour cream

Mayonnaise

Dried dill weed

Garlic powder

Onion powder

Rinse the chicken wings under cold water and pat them dry with paper towels.

Clean the Wings

In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, black pepper, and baking powder.

Mix Dry Ingredients

Toss the chicken wings in the dry mixture until they are well-coated.

Coat the Wings

In a large deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the coated wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 10-12 minutes, or until they are golden brown and crispy.

Fry the Wings

Using a slotted spoon, remove the wings from the oil and let them drain on a paper towel-lined plate.

Drain the Wings

In a small bowl, combine the buffalo sauce, barbecue sauce, honey, soy sauce, garlic powder, and chili powder. Stir until well mixed.

Mix Sauce Ingredients

In a large bowl, add the fried wings and pour the sauce over them. Toss until the wings are evenly coated with the sauce.

Toss the Wings

Serve the wings immediately with your choice of dipping sauces or sides.

Chicken wings

All-purpose flour

Cornstarch

Paprika

Baking powder

Buffalo sauce

Barbecue sauce

Honey

Soy sauce

Chili powder

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Preheat Oven

In a large bowl, toss the chicken wings with baking powder, salt, black pepper, and oil until evenly coated.

Prepare Chicken Wings

Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.

Bake Wings

For Buffalo sauce, melt butter in a pan over medium heat and mix in hot sauce. For BBQ sauce, simply use your favorite pre-made BBQ sauce. For Garlic Parmesan sauce, melt butter in a pan, add minced garlic, and sauté until fragrant. Then stir in the grated parmesan and chopped parsley.

Prepare Sauces

Once the wings are done baking, transfer them to a large bowl and toss with your choice of sauce until evenly coated.

Toss with Sauce

Serve hot with celery sticks and your favorite dipping sauce.

chicken wings

baking powder

hot sauce

butter

BBQ sauce

garlic, minced

parmesan cheese, grated

parsley, chopped

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with cumin, paprika, garlic powder, salt, and black pepper.

Cook the Chicken

Pour in the water, cover the skillet with a lid, and let it simmer for about 20-25 minutes until the chicken is cooked through.

Simmer

Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, mix with the remaining juices, and set aside.

Shred the Chicken

In a medium bowl, combine diced tomatoes, chopped red onion, chopped cilantro, lime juice, and salt.

If you like it spicy, finely chop the jalapeño and add to the bowl. Mix well and set aside.

Add Heat

In a dry skillet or on a grill, heat the corn tortillas for about 30 seconds on each side until warm and pliable.

Heat the Tortillas

Take a warm tortilla and add a generous amount of shredded chicken, followed by a spoonful of pico de gallo, sliced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.