crinkle cut fries, sweet bay seasoning, cheese sauce

Signature Fries

choice of buffalo, bbq, zesty garlic, sweet chili bbq, lemon pepper, bee sting, served with ranch or blue cheese

Bone-Less Wings

baby greens, cucumber, tomato, egg, blue cheese, honey mustard-ranch

Chicken Tender Cobb

Warm Chocolate Chip Cookie Skillet

chocolate & vanilla bean ice cream, caramel, chocolate sauce, whipped cream, crushed peanuts

S&S Classic Ice Cream Sundae

three tacos per order unless otherwise indicated

Tacos

achiote, pickled onion, pineapple habanero salsa

S&S Chicken AL Pastor

pico de gallo, cilantro, red cabbage, flour tortillas, chipotle aioli

Baja Grilled Shrimp

crispy ancho-spiced chicken, applewood smoked bacon, pico de gallo, cheese sauce, house slaw, soft flour & crunchy corn tortillas, 2 per order

Chicken & Bacon Ranch

traditional & boneless wings, signature fries, philly cheesesteak egg rolls, feeds 2-4

S&S Signature Sampler

R&D Brewing Riviera Mexican Lager

Local Rotating IPA

Local Rotating Cider

Leinenkugel's Seasonal

Austin Eastciders Pineapple Cider

Coors Banquet

Blue Moon Light

Blue Moon

Miller Lite

Coors Light

poached eggs, buttermilk biscuit, smoked bacon,  american cheese

Sausage & Gravy Benedict

breakfast sausage, chopped bacon, eggs, shredded potatoes, cheese blend, pico de gallo, flour tortillas, served with salsa and sour cream

BREAKFAST QUESADILLA STACK

three eggs cooked your way, choice of applewood bacon or breakfast sausage patty, choice of toast, served with crispy country potatoes

BREAKFAST PLATTER

Mixed Berry French Toast

If using oven-baked frozen fries, preheat oven according to package instructions to 425°F (220°C). If frying, heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Pat frozen crinkle fries lightly with paper towel if there is excess ice to reduce splatter.

Preheat and prepare

Cook fries according to your chosen method: oven-bake on a single layer for the time and temperature on the package, flipping halfway until golden and crisp (typically 20–30 minutes), or deep-fry in batches at 350°F (175°C) for 4–5 minutes until golden and crisp. For shallow-frying, add enough oil to cover the bottom 1/4–1/2 inch and fry in batches, turning frequently, until crisp.

When fries are cooked, transfer to a large bowl or tray lined with paper towels. Immediately sprinkle with 1 tsp salt and toss gently to coat. Keep warm while you make the seasoning and cheese sauce.

In a small bowl combine the crumbled dried bay leaf, smoked paprika, garlic powder, onion powder, light brown sugar, kosher salt, black pepper, and dried thyme (if using). Mix thoroughly so spices are evenly distributed. Taste a small pinch and adjust salt or sugar to your preference.

When fries are hot, sprinkle 1–2 teaspoons of the Sweet Bay Seasoning over each pound of fries and toss gently to coat. Reserve any extra seasoning for additional servings.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. When melted and foaming, add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns pale golden and loses its raw flour smell (this is the roux). Do not let it brown deeply.

Make a roux

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, about 3–5 minutes.

Add milk

Lower heat to low. Whisk in 2 tbs cream cheese until smooth. Remove the pan from direct heat and stir in 1 cup grated sharp cheddar, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper. Stir until the cheese is fully melted and the sauce is smooth and glossy. If sauce is too thick, whisk in up to 2 tbs extra milk to reach desired pourable consistency. Keep warm over very low heat, stirring occasionally.

Finish cheese sauce

Place seasoned fries on a serving platter or in individual bowls. Spoon the warm cheese sauce over the fries — either drizzle lightly or fully cover depending on preference.

Sprinkle extra grated cheddar and chopped fresh parsley over the top if using. Serve immediately while fries are hot and sauce is warm.

frozen crinkle-cut fries

vegetable oil (for frying) or neutral oil for shallow frying

salt

dried bay leaf, finely crumbled

smoked paprika

garlic powder

onion powder

light brown sugar

kosher salt

black pepper

dried thyme (optional)

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, grated

cream cheese, room temperature

Dijon mustard

hot sauce (optional)

chopped fresh parsley (optional)

extra grated cheddar (optional)

Trim chicken breasts of excess fat and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels.

Prep

Place chicken pieces in a bowl with buttermilk and 1 tablespoon hot sauce (optional). Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and adds flavor.

Marinate

In a large shallow bowl or rimmed plate, whisk together flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder. Remove chicken from buttermilk, letting excess drip off, and toss pieces in the flour mixture to fully coat. Press lightly so coating adheres; place coated pieces on a wire rack while you heat the oil.

Coating

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (roughly 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with one coated piece: it should sizzle and float steadily.

Heat oil

Fry chicken in small batches (do not overcrowd) for 4–5 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel–lined tray or a wire rack set over a sheet pan to drain.

If making multiple batches, keep cooked pieces on a sheet pan in a 200°F (95°C) oven to stay warm and crisp while finishing other batches.

Keep warm

Combine 1/2 cup hot sauce (Frank's or similar) with 3 tablespoons melted unsalted butter in a saucepan over low heat; whisk until combined and warm (about 2 minutes). Toss fried wings in the sauce until evenly coated.

Buffalo

Warm 1/2 cup of your favorite BBQ sauce in a small saucepan or microwave for 30 seconds, then toss wings in sauce until fully coated.

Melt 3 tablespoons butter with 2 minced garlic cloves over medium-low heat until fragrant (about 1 minute). Stir in 1 tablespoon lemon juice, 1/2 teaspoon dried oregano or 1 tablespoon chopped parsley, and 1/2 cup (or less) of additional melted butter if desired. Toss wings to coat and finish with extra minced garlic or parsley as garnish.

Zesty Garlic

Mix 1/4 cup sweet chili sauce with 1/4 cup BBQ sauce and heat briefly until pourable. Toss wings in the mixture to coat evenly.

Sweet Chili BBQ

Melt 3 tablespoons butter and stir in the zest of one lemon and 1/2 to 1 teaspoon freshly ground black pepper. Toss wings lightly in the butter mixture so they are coated; for stronger lemon-pepper flavor, finish by sprinkling a little extra lemon zest and cracked pepper.

Lemon Pepper

Combine 1/4 cup sweet chili sauce with 1–2 teaspoons sriracha (adjust to heat preference) and 1 tablespoon honey; warm briefly and toss wings until coated. Add a pinch of salt to balance sweetness if needed.

Bee Sting

Place tossed wings on a serving platter. Offer ranch and blue cheese dressings in small ramekins alongside lemon wedges and chopped parsley for garnish.

Serve immediately while hot and crisp. Recommend 6–8 pieces per person as an appetizer, or 10–12 as an entrée depending on appetite.

boneless chicken breast, cut into 1–1.5 inch pieces

buttermilk

hot sauce (optional, for marinade)

cornstarch

black pepper, ground

paprika (or smoked paprika)

baking powder

vegetable oil (for frying)

Buffalo sauce (hot sauce + melted butter)

BBQ sauce

Zesty garlic sauce (garlic butter with lemon & herbs)

Sweet chili BBQ (sweet chili sauce + BBQ)

Lemon pepper (melted butter + lemon zest + pepper)

Bee sting (sweet chili + a touch of hot sauce or sriracha)

Ranch dressing

Blue cheese dressing

Lemon wedges

Chopped fresh parsley (optional)

Wash and spin dry the baby mixed greens. Place in a large serving bowl or divide between two plates.

Slice the cucumber into half-moons (about 1/4-inch thick) to make 1/2 cup. Scatter over the greens.

Halve the cherry tomatoes and add to the salad bowl.

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Transfer to an ice bath 5 minutes. Peel and quarter the eggs and arrange them on the salad.

Hard-boiled eggs

Pat chicken tenders dry and, if any are large, cut into 2 pieces so they are uniform in size.

Set up a breading station: bowl 1 — whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper. Bowl 2 — whisk the egg with 1/4 cup buttermilk. Bowl 3 — combine panko and fine breadcrumbs.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / a drop of breadcrumb sizzles).

Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip, then press into the panko breadcrumb mix to coat. Set on a tray while you bread the rest.

Working in a single layer (do not overcrowd), cook the tenders in the hot oil 3–4 minutes per side until deeply golden and internal temperature reads 165°F. Transfer to a wire rack set over a baking sheet to drain and keep warm (you can hold them in a 200°F oven briefly).

When cool enough to handle, slice each tender into 3/4-inch strips for easy eating and to arrange on the salad.

In a small bowl, whisk together mayonnaise, 1/4 cup buttermilk (or yogurt), ranch seasoning mix, Dijon mustard, honey, apple cider vinegar, salt and black pepper until smooth and emulsified. Taste and adjust sweetness or acidity (add up to 1 tsp more honey or 1/2 tsp more vinegar as desired). If too thick, thin with 1–2 tsp water or more buttermilk to reach pouring consistency.

Chill the dressing while the chicken cooks or up to 1 day ahead.

Scatter the crumbled blue cheese over the dressed greens (or reserve half to sprinkle on top after plating for presentation).

Place the sliced chicken tenders across the top of the salad in rows or fan them over one side like a classic Cobb.

Garnish with quartered eggs and minced chives if using.

Serve the honey mustard-ranch dressing on the side in a small pitcher or drizzle 2–3 tablespoons over each serving just before eating.

baby mixed greens

English cucumber

cherry tomatoes

hard-boiled eggs

boneless skinless chicken tenders

large egg

panko breadcrumbs

fine dry breadcrumbs

paprika

vegetable oil (for shallow frying)

crumbled blue cheese

fresh chives (optional)

mayonnaise

buttermilk (or plain yogurt)

ranch seasoning mix

honey

apple cider vinegar

Preheat oven to 350°F (175°C). Place a 10- to 12-inch oven-safe cast-iron skillet (or an ovenproof nonstick skillet) on the stovetop and add 1 tablespoon of the butter to the cold skillet. Swirl to coat the bottom and sides; alternatively, grease the skillet with butter and lightly flour or line with parchment paper leaving an overhang for easy removal.

Preheat and prepare skillet

In a small saucepan over low heat or in a microwave-safe bowl, melt the remaining 5 tablespoons of butter until just melted (do not brown). Combine the warm melted butter, granulated sugar and light brown sugar in a mixing bowl. Whisk until smooth and slightly glossy, about 30–45 seconds.

Melt butter and combine sugars

Beat in the whole egg and the extra egg yolk, one at a time, whisking until fully combined. Stir in the vanilla extract.

Add eggs and vanilla

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly combined.

Combine dry ingredients

Gradually fold the dry ingredients into the wet mixture with a rubber spatula or wooden spoon, mixing until just combined and no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips and the toasted chopped nuts, if using.

Make cookie dough

Scoop the cookie dough into the prepared skillet and use the back of a spatula or an offset spatula to spread it evenly, pressing the dough to reach the edges. Smooth the top and, if desired, sprinkle a few extra chocolate chips on top for a decorative melt.

Transfer to skillet and shape

Bake on the center rack of the preheated oven for 18–25 minutes, until the edges are golden brown and set but the center still looks slightly gooey — a toothpick inserted into the center should come out with a few moist crumbs. Exact time depends on skillet size and oven; start checking at 18 minutes.

Bake

Remove the skillet from the oven and place it on a heatproof surface. Let the cookie rest for 5–10 minutes to firm up slightly but remain warm and gooey.

Cool slightly

Scoop two scoops of vanilla bean ice cream onto the warm skillet cookie (or serve individual scoops alongside). If desired, sprinkle a light pinch of flaky sea salt over the ice cream and cookie to enhance flavor.

Serve immediately from the skillet with spoons. Leftovers can be covered and kept at room temperature for a few hours or refrigerated for up to 2 days; reheat in a 325°F (160°C) oven for 6–8 minutes to regain the warm, gooey texture before serving.

granulated sugar

light brown sugar, packed

large egg yolk

vanilla extract

baking soda

fine sea salt

semisweet chocolate chips

toasted chopped pecans or walnuts (optional)

vanilla bean ice cream

flaky sea salt (optional)

Remove the vanilla bean and chocolate ice cream from the freezer 5 minutes before assembly to make scooping easier. If ice cream is very hard, let sit at room temperature for up to 10 minutes but not longer than that to avoid melting.

Soften & portion ice cream

If using thick or refrigerated caramel or hot fudge, warm them slightly so they pour. Place jars in a bowl and pour 1 cup hot water around (do not let water get into the jars) for 3–5 minutes; or microwave 20–30 seconds in a microwave-safe bowl, stirring. Stir to ensure sauces are pourable but not hot.

Warm sauces (if desired)

Place two round scoops (about 1/2 cup each) of vanilla bean and two scoops of chocolate ice cream into four sundae glasses or bowls: for each serving, layer one vanilla and one chocolate scoop, then top with the remaining vanilla and chocolate so each sundae has equal amounts.

Scoop ice cream into glasses

Drizzle about 2 tablespoons of warm caramel sauce and 3/4 tablespoon of chocolate sauce over each sundae, letting some run down the sides for presentation.

Add sauces

If using canned or prepared whipped cream, give it a quick shake and dispense about 1/4 cup per sundae. If using fresh whipped cream, whip cold heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla until soft peaks form, then portion 1/4 cup per serving.

Whip or portion whipped cream

Top each sundae with a generous dollop (about 1/4 cup) of whipped cream, forming a peak in the center.

Apply whipped cream

Sprinkle about 1/4 cup crushed peanuts over the whipped cream on each sundae. Add a pinch (~1/2 teaspoon) of chocolate shavings or sprinkles if using. Finish each sundae with a maraschino cherry on top.

Add crushed peanuts and extras

Serve the sundaes immediately after assembly so the ice cream remains firm and toppings are fresh. Provide spoons and napkins. If not serving right away, keep assembled sundaes in the freezer for up to 15 minutes; beyond that, texture will degrade.

Serve immediately

To make scooping easier, dip the ice cream scoop in warm water and dry it between scoops. Warm jars or small ladles make pouring sauces neater. Arrange bowls on a serving tray if presenting multiple sundaes.

Signature Fries

Bone-less Wings

Chicken Tender Cobb

Warm Chocolate Chip Cookie Skillet

S&s Classic Ice Cream Sundae

Tacos

S&s Chicken Al Pastor