Rich and creamy spinach with a hint of nutmeg.

Creamed Spinach

Green Salad

Aperol Spritz

Old Fashioned

Bubble

Passion Fruit

Sherbet

Classic Bourbon

Tequila Tony's 1961

Sirloin Steak

A molten chocolate cake served with vanilla ice cream.

Chocolate Fondant

Rich and smooth chocolate mousse topped with whipped cream.

Chocolate Mousse

Seasonal Greens

Crispy fried chicken served with a side of coleslaw.

Buttermilk Fried Chicken

Rich chocolate brownie served with vanilla ice cream.

Chocolate Brownie

Coleslaw

Fries

Flat Iron Popcorn

Mojito

Chocolate Cake

Our signature cut of steak, cooked to perfection.

Flat Iron Steak

Popcorn

Wash the fresh spinach thoroughly and remove any tough stems. In a large pot of boiling salted water, blanch the spinach for about 2 minutes, then drain and immediately plunge it into ice water to stop the cooking. Once cooled, drain again and chop roughly.

Prepare the Spinach

In a medium skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Garlic

Pour in the heavy cream, and stir in the chopped spinach. Cook for about 5 minutes, allowing the flavors to meld and the cream to thicken slightly.

Create the Cream Sauce

Add nutmeg, salt, and black pepper to taste. If using, stir in the grated Parmesan cheese until melted and well combined.

Season the Spinach

Remove from heat and serve warm as a delicious side dish.

Serve

Fresh Spinach

Heavy Cream

Butter

Garlic

Nutmeg

Salt

Black Pepper

Parmesan Cheese (optional)

Wash and dry the mixed greens thoroughly. Slice the cucumber, halving it lengthwise and then cutting it into half-moons. Halve the cherry tomatoes, and thinly slice the red onion. Dice the avocado.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and avocado.

Combine Ingredients

Sprinkle the feta cheese on top of the salad mixture.

Add Feta Cheese

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

Make the Dressing

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

Dress the Salad

Serve the salad immediately as a fresh side dish or light main course.

Mixed greens (lettuce, spinach, arugula)

Cucumber

Cherry tomatoes

Red onion

Avocado

Feta cheese

Olive oil

Lemon juice

Black pepper

Prepare the Glass

Add Aperol

Slowly pour 6 oz of Prosecco into the glass.

Add Prosecco

Top with Soda Water

Garnish

Aperol

Prosecco

Soda Water

Orange Slice

Ice Cubes

Take a short glass and place 4 ice cubes in it.

Pour 0.5 cups of smoked bitter syrup over the ice.

Add the Smoked Bitter Syrup

Add 2 oz of bourbon or rye whiskey to the glass.

Pour the Whiskey

Add 1 tablespoon of water to the mixture.

Add Water

Express the oils from a piece of orange peel over the drink and add it to the glass. Add a cherry for garnish.

smoked bitter syrup

bourbon or rye whiskey

orange peel

cherry

ice cubes

water

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, vegetable oil, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.

Combine Mixtures

Grease a baking dish with butter, making sure to cover the bottom and sides.

Prepare the Baking Dish

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

Bake the Mixture

Allow the bubble to cool for a few minutes before serving. Enjoy warm!

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Butter (for greasing)

Cut the passion fruits in half and scoop out the pulp and seeds into a bowl.

Prepare the Passion Fruit

In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and then reduce heat, simmering for 5 minutes.

Make the Syrup

Remove the syrup from heat and add the fresh passion fruit pulp and lime juice. Stir well to combine.

Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour.

Chill the Mixture

Serve chilled in glasses, garnished with fresh mint leaves.

Fresh Passion Fruits

Sugar

Water

Lime Juice

Mint Leaves

Wash the fresh fruit thoroughly. If using lemons, juice them to get the required lemon juice. For strawberries or raspberries, blend them until smooth.

Prepare the Fruit

In a saucepan, combine the water and sugar. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let cool.

In a mixing bowl, combine the fruit puree, lemon juice, salt, and the cooled syrup. Mix thoroughly.

Gently fold in the heavy cream until well combined.

Add Heavy Cream

Pour the mixture into a shallow container and place it in the freezer. Let it freeze for about 2 hours.

After 2 hours, remove the container from the freezer and stir the mixture with a fork to break up any ice crystals. Return to the freezer for another 2-3 hours until fully set.

Whip and Refreeze

Scoop the sherbet into bowls and serve immediately. Enjoy your refreshing homemade sherbet!

Fresh fruit (e.g., strawberries, raspberries, or lemons)

Heavy cream

In a mixing glass, combine the bourbon whiskey, simple syrup, and Angostura bitters.

Mixing the Ingredients

Fill the mixing glass with ice cubes and stir the mixture until well-chilled.

Adding Ice

Strain the mixture into a rocks glass filled with fresh ice.

Straining

Express the oils from an orange peel over the drink and drop it into the glass as a garnish.

Garnishing

Bourbon whiskey

Simple syrup

Angostura bitters

Orange peel

Ice cubes

Rim a chilled cocktail glass with salt by rubbing a lime wedge around the edge and then dipping it into salt.

In a cocktail shaker, combine tequila, fresh lime juice, agave syrup, triple sec, and ice.

Mix the Cocktail

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake it Up

Strain the mixture into the prepared glass. Garnish with a lime wedge.

Tequila

Fresh Lime Juice

Agave Syrup

Triple Sec

Lime Wedge

Remove the sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps in even cooking.

Prepare the Steak

Rub both sides of the steak with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Make sure to coat evenly.

Season the Steak

Heat a grill or heavy skillet over medium-high heat until hot. If using a skillet, you may add a bit more olive oil to prevent sticking.

Preheat the Grill or Pan

Place the steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your preferred doneness.

Cook the Steak

After cooking, remove the steak from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve immediately. Enjoy with your favorite sides.

Sirloin steak

Garlic cloves, minced

Fresh rosemary, chopped

Black pepper, freshly ground

Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with flour.

Prepare the Ingredients

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk the granulated sugar and eggs together until pale and frothy.

Mix Sugar and Eggs

Pour the melted chocolate mixture into the egg mixture and stir gently to combine. Be careful not to deflate the mixture.

Sift the all-purpose flour into the chocolate-egg mixture and fold gently until just combined.

Add Flour

Divide the batter evenly among the prepared ramekins.

Pour into Ramekins

Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the center is still soft.

Bake

Let the fondants cool for a minute, then invert them onto plates. Serve immediately with a scoop of vanilla ice cream.

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla ice cream

Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a large mixing bowl, pour in the heavy cream and whip it using a mixer until soft peaks form. Be careful not to over-whip.

Whip the Cream

In a separate bowl, whisk the egg yolks with the granulated sugar until it becomes pale and thick. Add the vanilla extract and a pinch of salt.