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-To Reduce our Carbon Footprint-

We put Solar Panels on our Rooftop 2 Years ago and are

LOVING the outcomes of our Results 🙂



Parkes Farm

Boneless Skinless

-Chicken Breast-

Naturally Raised in Pleasant Plains

NO Preservatives – NO Hormones – NO Antibiotics

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Don’t miss out on our

Abundance Live Shrimp Boil Fundraiser

Tickets HERE


New Locally Roasted Coffee from

Redbud Coffee Company in Alburn, IL

Small Batch-Craft Roaster

Their Story HERE

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Local Aged Beef

in Stock!

Ground Beef


New York Strip


Boneless Short Ribs BACK IN STOCK!!!

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Asian Braised Short Ribs with Chili Lime Potatoes


Serves: 4 servings
For the short ribs:
8 – 6 oz Boneless Short Ribs
2 tablespoons brown sugar
2 teaspoons sesame oil
¼ cup soy sauce
1 small onion, grated
3 cloves garlic, minced
2 teaspoons salt
⅛ teaspoon black pepper
For the potatoes:
2 lbs Yukon gold potatoes (cut into chunks if large)
olive oil
Salt and Pepper, to taste
1 tablespoon lime juice
½ teaspoon sugar
2 cloves chopped garlic
2 tablespoons chopped cilantro
chopped fresh red chili, to taste
1. Add all the short rib ingredients to a bowl and toss to coat. Cover and refrigerate for 6 to 24 hours.
2. Preheat your oven to 300 degrees and place a rack in the middle of the oven. In a 9×13-inch roasting pan and cover with the marinade, along with 1½ cups of water. Cover with
foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
3. Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
4. While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper. Toss the roasted potatoes in the dressing, and serve with the short ribs!

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-Hot Soup Schedule-

Monday 10/16: New England Clam Chowder
Tuesday 10/17: Broccoli Cheddar
Wednesday 10/18: Beef Barley
Thursday 10/19: Kickin’ Crab & Corn Chowder
Friday 10/20: Roasted Red Pepper Gouda
Saturday 10/21: Parmesan Kale w/Italian Sausage


Weekly Specials