This week we’ve added 15 new items to our inventory including gala apples, fresh ground beef, red franks, white triangle tortilla chips and more…
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This week we’ve added 15 new items to our inventory including gala apples, fresh ground beef, red franks, white triangle tortilla chips and more…
This week we’ve added 9 new items to our inventory including hard boiled eggs in pillow packs, white flour tortillas, Mcintosh apples and more…
This week we’ve added 4 new items to our inventory including coconut butterfly shrimp, instant cheese sauce mix, ranch dressing pouch mix and more…
Chicken breast basted with Citrus Mojo Sauce, topped with crispy onion and served with a side of fries.Â
Classic wings tossed in a tangy sauce blend that has hints of garlic, citrus, cumin and oregano.Â
Try this Citrus Mojo Grilled Shrimp Salad recipe with new Citrus Mojo Sauce, hints of garlic, cumin, oregano and of course… citrus!Â
This week we’ve added 3 new items to our inventory including a citrus mojo wing sauce and glaze, crushed red pepper flakes and more…
Mahi Mahi fish tossed in our new Jamaican jerk sauce, placed on top of a bed of homemade corn mango salsa, wrapped in a flour tortilla!Â
This week we’ve added 11 new items to our inventory including apple crisp donuts, mini danish assortment with icing, raspberry lemonade craisins and more…
Mouth watering Honey Roasted Chicken glazed with the sweetness of honey with a bit of a kick.Â
Grilled whole grain ciabatta bread filled with sriracha glazed chicken, Kim-Chi, cheddar and pepper jack cheese.Â
This week we’ve added 14 new items to our inventory including a spicy barbecue and wing sauce, apple wood smoked turkey breast, gold medal bacon and more…
A classic steak with a classic rub. You’re sure to have a perfectly shareable result.Â
Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde.Â
House-made pickled red onions, layered on top of cornbread fritters, and topped off with deep fried pork belly.Â
Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole!Â
Crispy chicken wings with a sweet and spicy Mango Habanero Sauce with a hint of dark rum and maraschino cherry juice. Garnished with diced mango.Â
A double dose of Sweet Baby Ray’s Original Barbecue Sauce joins red onion, pickles, brisket and cheese to top this pizza, with irresistibly sweet and smoky flavors.Â
A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.
A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard.Â
St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds.Â
Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers and celery. Finished with Citrus Chipotle BBQ sauce and served with quinoa, black beans and a spinach apple salad.
Thinly sliced ribeye steak baste with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly.Â
Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips.Â
Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw.Â