KIDS MAC N ' CHEESE WITH CRISPY TATER TOTS

MAC'N'CHEESE CRUNCH WRAP

KIDS ALL BEEF CHEESEBURGER SLIDERS WITH FRIES

KIDS CHICKEN TENDERS W / FRIES

PICKLED VEGGIES

PORK BELLY COLLARDS

POBLANO CORNBREAD SOUFFLE

ROOTBEER FLOAT

CREAMY ROASTED MUSHROOMS

with BBQ, Ritz crumble & buttermilk fried onions

BBQ PORK SHOULDER MAC N CHEESE

our spicy homemade honey & Belgian maple waffle syrup, sweet organic butter fried chicken

FRIED CHICKEN & WAFFLES

KIDS CHEESEBURGER

CHICKEN TACOS

Our fresh seafood chowder with clams, cod, salmon, bacon & smoked corn over crispy tots with Baja cheese & chives

CHOWDER TOTS

slow poached shrimp

in bourbon BBQ sauce, Guinness cheese sauce, sharp cheddar, spicy aioli & chives

PORK BELLY TOTS

served plain Jane style with sides of rosemary ketchup & mustard aioli

CLASSIC TOTS

TATER TOTS

JUMBO SHRIMP COCKTAIL

WHISKEY SOUP

CLASSIC BURGER

BURGER ADD ONS

SEAFOOD CHOWDER

SERVED YOUR CHOICE OF STYLE: beer battered fresh cod, southern slaw, house fries

LOCAL FISH & CHIPS

Bring a medium pot of salted water (about 4 cups water and a pinch of salt) to a boil. Add 2 cups elbow macaroni and cook until just al dente according to package time (usually 7–9 minutes). Reserve 2–4 tablespoons of pasta cooking water, then drain and set pasta aside.

Cook pasta

In the same pot over medium heat, melt 2 tbsp unsalted butter. Once foaming subsides, whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for 1 minute to remove the raw flour taste (do not let it brown).

Make the roux

Slowly whisk in 1.5 cups whole milk, a little at a time, until smooth. Continue to cook and whisk for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.

Add milk and thicken

Lower heat to low. Whisk in 2 tbsp cream cheese until fully melted and smooth. Stir in 2 cups shredded cheddar cheese a handful at a time until melted and smooth. Add 1/2 tsp mustard, 1/2 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika (optional). Taste and adjust seasoning. If sauce seems too thick, whisk in 1–2 tbsp reserved pasta water to reach a creamy consistency.

Finish cheese sauce

Return the drained macaroni to the pot with the cheese sauce and gently stir until noodles are evenly coated. Keep warm on the lowest heat setting, stirring occasionally while you prepare the tots.

Combine pasta and sauce

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Spread 12 frozen tater tots in a single layer on the sheet leaving small gaps so air circulates.

Lightly toss or brush the tots with 1 tsp olive oil or spray with oil; sprinkle 1/4 tsp salt evenly over them. Place the sheet on the middle rack.

Bake for 18–22 minutes, flipping the tots once about halfway through (10–12 minutes) so both sides crisp. Bake until golden brown and crispy on the outside. For extra crispiness, broil 1–2 minutes at the end while watching carefully.

Remove from oven and let cool 1–2 minutes before serving. Serve with ketchup for dipping if desired.

Divide the mac and cheese between 4 small kid-sized bowls or plates (see servings). Top each portion with 3 crispy tater tots placed on the side or arranged on top so kids can dunk. If using steamed peas or corn, gently fold 1/2 cup into the mac and cheese before plating or portion 2 tbsp per serving as a side.

Allow to cool slightly so it's safe for kids. Serve with ketchup on the side and enjoy.

elbow macaroni (or small shell pasta)

unsalted butter

all-purpose flour

whole milk

cheddar cheese, shredded

cream cheese, softened

mustard (Dijon or yellow)

salt

black pepper

paprika (optional, mild)

frozen tater tots

olive oil (or vegetable oil spray)

salt (for tots)

steamed peas or corn

ketchup (for tots)

Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook according to package directions until just al dente (about 7–8 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the macaroni and set aside.

In the same pot over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook for 1 minute to remove the raw flour taste, stirring constantly so it doesn't brown.

Make roux

Gradually whisk in 1 cup milk until smooth. Continue to cook, whisking, until sauce thickens slightly, about 2–3 minutes.

Add milk & thicken

Lower heat to low. Stir in 1.5 cups shredded sharp cheddar, 0.5 cup mild cheddar, and 2 tbs cream cheese if using, until melted and smooth. If sauce is too thick, add up to 1/4 cup reserved pasta water, a tablespoon at a time. Season with 1/4 tsp black pepper, 1/4 tsp dry mustard, and 1/8 tsp paprika. Taste and adjust salt if needed.

Fold the drained macaroni into the cheese sauce until evenly coated. Remove from heat and let cool for 8–10 minutes so the mixture firms slightly (this helps forming the wraps).

Combine pasta & sauce

Place 1.5 cups crushed potato chips and 0.5 cup panko (if using) in a shallow bowl or plate. Crush chips finely with your hands or a rolling pin; mix with panko to an even crumb. Set aside. These will be used to give the wrap a crispy exterior.

Warm the 4 large tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable. Spoon about 3/4 to 1 cup of the cooled mac & cheese into the center of each tortilla, spreading slightly but leaving a 1–1.5 inch border. Sprinkle a tablespoon of crushed chips inside each for extra interior crunch if desired. Fold the sides over the filling, then roll tightly into a burrito-style wrap.

Assemble wraps

Lightly press each assembled wrap in the crushed chip/panko mixture so the outside picks up a thin, even layer of crumbs. Press gently so the coating adheres; do not soak or dip—just press crumbs onto the surface. If needed, brush a little melted butter on the tortilla first (about 1/2 tbs per wrap) to help crumbs stick.

Coat wraps

Heat a large nonstick skillet over medium heat and add 1 tbs butter + 1 tbs vegetable oil (or 2 tbs butter alone). When shimmering, add wraps seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and crunchy on all sides. Work in batches if needed. Optionally, shallow-fry: heat 1/4 inch oil in a skillet and fry each wrap 1–2 minutes per side until deep golden (drain on paper towels).

Pan-fry to crisp

Transfer wraps to a cutting board and let rest 1–2 minutes. Slice each in half on the diagonal. Garnish with sliced green onions and serve immediately with hot sauce, ranch, or your preferred dip.

Serve

elbow macaroni

water

salt (for pasta water)

milk

sharp cheddar cheese, shredded

mild cheddar cheese, shredded

cream cheese (optional, for extra creaminess)

ground black pepper

dry mustard powder

paprika

plain potato chips, crushed (or corn chips)

panko breadcrumbs (optional for extra crunch)

large flour tortillas (10–12 inch)

unsalted butter or oil (for skillet)

vegetable oil (for shallow frying, optional)

green onions, thinly sliced (optional garnish)

hot sauce or ranch (for serving)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a skillet if cooking on stovetop.

Preheat & prep

Divide the 1 lb ground beef into 8 even portions (about 2 oz / 55 g each). Gently form each portion into a small, flat patty slightly wider than the slider buns. Do not overwork the meat to keep patties tender.

Form patties

Season both sides of each patty with the 1 tsp salt and 1/2 tsp pepper evenly.

Season

Option A - Oven: Arrange patties spaced on the prepared baking sheet and bake 8–10 minutes, flip, then cook another 2–3 minutes until internal temperature is 160°F (71°C). Option B - Stovetop: Heat a large skillet or griddle over medium-high heat. Add a light brush of oil if skillet is not nonstick. Cook patties 3–4 minutes per side until cooked through to 160°F (71°C).

Cook patties

During the last 30–60 seconds of cooking, place a half-slice (or a full small slice as desired) of American cheese on each patty and cover briefly to melt (use a lid for stovetop or return to oven for 30–60 seconds).

Add cheese

While patties finish, spread the softened 1 tbs butter across the cut faces of the 8 slider buns. Place them butter-side up on a baking sheet and toast in the 375°F oven for 3–5 minutes until lightly golden and warmed.

Toast buns

Spread about 1/4 tbs ketchup and a small smear of mustard on bottom buns. Place cheeseburger patties on bottoms, add a single pickle slice and a small pinch of shredded lettuce on each, then top with bun tops. Serve warm.

Assemble sliders

Wash and peel (optional) the 2 medium russet potatoes. Cut each into matchstick fries about 1/4–3/8 inch thick so they cook quickly and are kid-size. Pat the cut fries very dry on paper towels to remove surface moisture (this helps them crisp).

Prep potatoes

Place dried fries in a bowl, add 1.5 tbs vegetable oil, 1 tsp salt, and 1/2 tsp paprika if using. Toss to coat evenly.

Toss with oil and seasoning

Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Bake in the same 375°F (190°C) oven for 18–25 minutes, flipping once halfway through, until golden and tender. For extra crispness, raise oven to 425°F (220°C) for final 3–5 minutes but watch closely so they don't burn.

Bake fries

Remove fries from oven, taste and adjust salt if needed. Keep warm and serve alongside the sliders with extra ketchup for dipping if desired.

Divide the 8 sliders and the fries evenly for children. Ensure patties reach 160°F (71°C) for food safety for children. Let sliders cool slightly before serving to kids.

ground beef (80/20)

fine salt

ketchup

yellow mustard

mini slider buns

American cheese slices (halves for sliders)

unsalted butter (softened)

dill pickles (thinly sliced)

shredded lettuce

russet potatoes (medium)

vegetable oil (for tossing)

paprika (optional)

Pat chicken tenderloins dry with paper towels. Place them in a bowl and pour buttermilk over the tenders so they are all coated. Cover and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the chicken.

Marinate

In a shallow dish combine the flour, 1 tsp salt, 1 tsp black pepper, paprika, and garlic powder. In a second shallow dish beat the egg. In a third dish place the breadcrumbs.

Prepare Breading Stations

Remove one tenderloin from the buttermilk, letting excess drip off. Dredge it in the seasoned flour, shaking off excess, dip into the beaten egg, then press into breadcrumbs until evenly coated. Place on a wire rack or tray and repeat with remaining tenders.

Bread the Tenders

Pour vegetable oil into a large skillet to depth of about 1/2 inch (about 1/2 to 3/4 cup depending on pan) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry tenders in batches without crowding for 2.5–3 minutes per side, turning once, until golden brown and internal temperature registers 165°F (74°C). Transfer to a paper-towel-lined plate to drain.

Fry (Stovetop)

Preheat oven to 425°F (220°C). Arrange breaded tenders on a baking sheet lined with parchment. Lightly spray tops with cooking spray. Bake 12–15 minutes, flipping halfway, until golden and internal temperature is 165°F (74°C).

Alternative Oven Method

Wash and peel potatoes if desired. Cut into 1/3-inch thick sticks for classic fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Prepare Potatoes

Preheat oven to 425°F (220°C) if not already hot from oven tenders. Toss dried potato sticks with 2 tbsp vegetable oil, 1 tsp salt and 1 tsp pepper. Arrange in a single layer on a baking sheet without overlapping. Bake 20–25 minutes, flipping once halfway, until golden and crisp.

Cook Fries — Oven

Heat 1/4 inch oil in a heavy skillet over medium-high heat. Fry potato sticks in batches for 3–5 minutes per side until crisp and golden. Drain on paper towels and season immediately with salt and pepper.

Cook Fries — Stovetop (optional for faster service)

Place 3–4 chicken tenders and a portion of fries on a kids' plate. Serve with small ramekins of ketchup and/or ranch dressing for dipping. Allow to cool slightly before serving to children.

chicken tenderloins

buttermilk

fine dry breadcrumbs (panko or plain)

garlic powder

vegetable oil (for frying)

cooking spray (optional, for oven-finish)

vegetable oil

ranch dressing (optional)

Wash all vegetables thoroughly. Peel carrots and daikon (if using). Trim ends from cucumbers and radishes. Slice vegetables as specified: carrots into matchsticks or 1/4" rounds, cucumbers thinly sliced, red onion thin half-moons, radishes thin rounds, daikon/jicama matchsticks, tomatoes halved.

Wash and trim

If you prefer very crisp carrots, blanch: bring a small pot of water to a boil, add carrot pieces for 30–45 seconds until just bright, then drain and plunge into the ice water to stop cooking. Drain thoroughly before packing jars.

Tightly pack prepared vegetables into clean 1-pint jars. Pack upright or layered, leaving about 1/2" headspace at the top. Add a sprig of dill or a small cilantro sprig into each jar if using.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds if using, 1 teaspoon red pepper flakes if using, and 1 bay leaf if using.

Combine brine ingredients

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Once it simmers, remove from heat. Let it rest 1–2 minutes so the spices bloom.

Heat brine

Pour the hot brine carefully over the packed vegetables in the jars, filling to within 1/4"–1/2" of the rim so vegetables are fully submerged. Use a clean spoon to press down any air bubbles and add more brine if needed to cover.

Wipe rims with a clean cloth, seal with lids, and let jars cool at room temperature for about 30 minutes.

For quick refrigerator pickles: chill jars in the refrigerator. They will be ready to eat in about 2–6 hours, best after 24 hours. Consume within 3–4 weeks, refrigerated.

For slightly softer, faster infusion, leave jars at room temperature for 1–2 hours before refrigerating, but do not store unrefrigerated long term since these are not processed for shelf-stability.

Serve pickled vegetables chilled as a condiment, side, salad topper, or in sandwiches and tacos.

Store in the refrigerator up to 3–4 weeks. Use a clean fork to remove vegetables to avoid introducing contaminants.

white vinegar (5% acidity)

granulated sugar

kosher salt

black peppercorns

mustard seeds

whole coriander seeds (optional)

red pepper flakes (optional)

bay leaf (optional)

carrots, peeled and cut into matchsticks or 1/4" rounds

cucumber, thinly sliced (prefer crustless or Persian)

red onion, thinly sliced

radishes, thinly sliced

daikon or jicama (optional), matchsticks

cherry tomatoes or halved grape tomatoes (optional)

fresh dill sprigs or cilantro (optional)

clean 1-pint (16 oz) jars with lids

ice cubes (for blanching carrots - optional)

Pat the pork belly cubes dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.

Season pork

Heat 1 tbs vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the pork belly pieces in a single layer (work in batches if needed) and cook 6–8 minutes, stirring occasionally, until the pieces are browned and some fat has rendered. Use a slotted spoon to transfer browned pork to a plate, leaving rendered fat in the pan.

Render and brown

Reduce heat to medium. Add the diced onion to the pork fat in the pan and cook 4–5 minutes until softened and translucent, scraping up browned bits. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Sauté aromatics

Add the sliced collard greens to the pan with the onions and garlic in two or three additions, stirring to wilt each addition slightly so they fit in the pan.

Add collards

Return the browned pork belly and any accumulated juices to the pan. Pour in 1 cup chicken stock and 2 tbs apple cider vinegar to deglaze, scraping up any browned bits from the bottom of the pan.

Return pork and deglaze

Stir in 1 tsp granulated sugar, 1 tsp hot sauce (if using), and 1 tsp red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer 20–25 minutes, stirring occasionally, until collards are tender and pork is very tender. If the pan becomes dry, add up to 1/4 cup more stock or water.

Season and simmer

Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper (or to taste). If you prefer more tang, add up to 1 tbs additional apple cider vinegar.

Adjust seasoning

Cook uncovered 2–3 minutes more to concentrate flavors and slightly thicken the cooking liquid. Remove from heat.

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