Loaded Chili Cheese Fries
Double-fried thick-cut potatoes topped with rich, reduced beef chili, melted Mexican cheese, diced onion, pickled jalapeños, and a sour cream drizzle. Crisp underneath, generously loaded on top.
Lobster Roll (Connecticut Style)
Large chunky pieces of warm lobster meat gently coated in melted butter, piled into buttery griddled split-top brioche buns, finished simply with chives and lemon.
Nashville Hot Chicken Sandwich
Double-dredged, cold-water-rehydrated fried chicken thighs coated in a fiery Nashville hot glaze built from the fryer’s own oil, served on toasted brioche with mayonnaise and dill pickles.
Crispiest Fried Chicken
Buttermilk-brined chicken double-dredged with a cold-water rehydration dip for an extra-thick, craggy crust, then double-fried until deeply golden and aggressively crunchy.
Hot Buffalo Wings
Double-fried chicken wings tossed hot in a glossy butter-and-hot-sauce Buffalo coating, served with rich blue cheese dressing and crisp celery sticks.
Sausages in Blankets
Cocktail sausages and a small log of cheddar wrapped in flaky puff pastry, brushed with egg wash until deep golden and glossy. Simple, classic party food.
Elote-Style Chicken Wings
Oven-baked wings with crackling skin, tossed hot in a creamy mayo-crema elote sauce, then heavily topped with crumbled cotija, chili powder, and cilantro. Mexican street corn, turned into wings.
Crispy Lemon Garlic Chicken Wings
Oven-baked wings with crackling, deeply golden skin, tossed hot in a rich lemon-garlic butter sauce made mostly with zest for brightness without sourness.
Grilled Cacio e Pepe Chicken Wings
Low-and-slow grilled chicken wings with crisp, rendered skin, tossed in a creamy off-heat Pecorino-Parmesan cacio e pepe sauce with heavy cracked black pepper.
