This week we’ve added sweet & spicy chicken sausages and hot Dundicott mustard.
Individual portion control is the new standard in K-12 nutrition. It’s time to make the switch!
A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard.
Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
This week we’ve added 5 new items to our inventory including sauerkraut, beet relish slaw, sour mustard pickles, butterscotch chips and more…
Ground chuck grilled beef patty topped with cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onions, house-made pickles, tomato and lettuce on a toasted sesame seed bun with serrano chili mustard.
As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.
Flame-Grilled Chicken Burger with ham, Swiss cheese, spicy brown mustard aioli, dill pickles and sliced banana peppers.
This week we’ve added 6 new items to our inventory including anti-biotic free sliced roast beef, brewpub style mustard sauce, par-baked hoagie french roll and more…
This quick recipe delivers an irresistible house-made appetizer that is a puffy and flaky pinwheel of steak magic.