02/17/2026 This was one of the entrees on our Mardi Gras special menu. It features a cajun shrimp skewer, red beans and rice with andouille sausage, and a cajun trinity salad with a lemon vinaigrette.

04/10/2026 These are the twice-baked potatoes that we serve with our 8 oz. tenderloin and 16 oz. bison ribeye. The tops are trimmed off, the centers scooped out, then I refilled them with a cheesy mashed potato filling and topped with shredded provolone.

03/17/2026 This is the reuben sandwich for the St. Patrick’s Day special menu. It has sliced corned beef brisket, sauerkraut, and house thousand island dressing.

02/17/2026 This is the sandwich that I prepped for our Mardi Gras special menu. It includes ham, salami, mortadella, provolone, mozzarella, and a chopped olive spread on a ciabatta bun, served with cajun fries. Included is also a photo of the olive spread.

03/17/2026 This dish was mostly my design for the main entree on our St. Patrick’s Day menu. It has corned beef brisket, colcannon potatoes, braised cabbage, and whiskey-glazed carrots.