Pulled Pork Sandwiches with Cole Slaw and Fries – $9.00

Fresh Salmon with Tomato, Basil and Caper Relish & a side is just $12.00!

Our Awesome Family Meals just got better!

Try a 1/2 Tri-Tip with a Full Rack of Baby Back Ribs, 2 Large Sides, 4 Biscuits with 4 Free Macaroons for only $38.00!!

Lenny’s Special is Half BBQ Chicken, Half Tri-Tip, a Full Rack of Baby Back Ribs, 3 Large Sides and 6 Biscuits for only $44.00, $6 bucks off!!

Don’t forget to take home some Dessert!

We got Fresh Baked Brownie Bottom Cheesecake with White Chocolate and Carmel Drizzles Baked in!

Don’t forget about Loaded Potato Skins with Cheese, Smoked Pulled Pork, Mop Sauce, Bacon, Sour Cream and Jalapenos.

want dessert? we got some fresh baked just for you! Macaroons & old Fashioned Bread Pudding

a Delicious dessert back by popular demand, Classic Bananas Foster with Butter, Brown Sugar, Cinnamon and Brandy Flamed Served Over Vanilla Ice Cream

Check out our whole menu at…

www.cookinwithlenny.com/gourmet-menu/lake-manor-truck-menu

This weekend we are serving up some Delicious Pumpkin Cheesecake with a dollop of Freshly made Whipped Cream & Caramel Drizzled on top.

Come in a try the Mac N Cheese Sandwich with Pulled BBQ Pork and Bacon and don’t forget your Frequent Buyer Card!

1 cup vinegar

1 cup fresh herbs

salt and pepper to taste

mix in all ingredients

enjoy

You may use your own favorite vegetables for this recipe. These are our favorites.

4 Portobello mushrooms
8 Green Onions
2 Red Bell Peppers Medium Size
2 Yellow Bell Peppers Medium Size
2 Japanese Eggplants Halved & Seeds Removed
2 Zucchinis Cut Lengthwise
2 Yellow Squash
1 Asparagus 1 Bunch
1 cup Fresh Chopped Herbs (Basil, Parsley,Oregano & Chives) Combine all to equal 1 Cup
¾ cup Olive Oil
¾ cup Balsamic Vinegar
¼ cup Fresh Lemon Juice
To Taste Salt & Pepper

Preparation:

Combine in a large bowl all of the olive oil, balsamic vinegar, lemon juice, salt, pepper & herbs. (Save some of the herbs for garnish)
Mix in vegetables until they are coated and let them marinate for 30 minutes to 1 hour.
Grill vegetables directly on grill over medium heat for approximately 6-10 minutes turning occasionally to evenly grill them while basting them with the leftover marinate juice.

Serve on a decorative platter and garnish with herbs.

4 Slices Bacon
2 Medium Onions Chopped Fine
2 Large Cans Diced Green Chilis
2 Cloves Minced Garlic
1/2 tsp Ground Cumin
2 Medium Thin Skinned Potatoes Diced
2 10 oz. Cans Baby Whole Clams
1 Quart Milk
CONDIMENTS: sour cream, green salsa or red salsa and tortillas

Preparation:

Cook bacon and reserve the bacon greese. Cook onions, chilis, garlic and cumin. (Approx 5 minutes) Add potatoes ( 20 minutes) Then add the milk and clams. DO NOT BOIL Add the bacon as a condiment.

2 Tbsp Butter
5 Cloves Garlic Chopped
1/4 Cup Cilantro Chopped
1 Cup Zucchini Diced Large
1 Cup Roma Tomatoes Diced Large
2 Tbsp Lenny’s Southwest Seasoning
1 Pound 16/20 Shrimp Pealed and Deveined
2 Cups Heavy Cream (Chicken Stock may be substituted as a low calorie option)
1 Pound Pasta Cooked (Suggest Penne)
4 Tbsp Fresh Grated Parmesan Cheese
Salt and Pepper to taste
Green onions for Garnish

Preparation:

Season Shrimp with Southwest seasoning. Skewer Shrimp on bamboo skewers that have been soaked in water for 20 minutes. Grill Shrimp until opaque, remove from grill and let sit. Cook your pasta aldente. While pasta is cooking you will start mixing your other ingredients in sautee pan. In a large sautee pan mix butter and garlic. Once butter is melted add Shrimp, Zuchinni, and Tomato(Save some tomato for garnish). Add Southwest Seasoning, For an extra kick use 3 Tbsp. Add Cream or Chicken Stock, stir and let reduce for a few minutes. Add your cooked Pasta, Parmesan Cheese, and Cilantro(Save some parmesan and Cilantro for garnish)-Heat through. Salt and Pepper to taste. Garnish with Green onions, Cilantro, Parmesan Cheese, and Tomato. Enjoy with your friends and family, makes a great summer meal.-Lenny

1/2 pound jumbo ( peeled and de-veined and no tails) cut up into bite sized pieces
1 cup grated cheese monterey jack and cheddar blend
1 large flour tortilla ( I like to use chipotle)
1 T diced jalapeno chili
2 T chopped cilantro
marinade
2 T olive oil
1T “Tones” southwest chipotle seasoning
2 cloves garlic chopped
marinate shrimp for 30 min.
Salsa
2 C diced fresh mango
1/2 C red onion
2 T fresh diced jalapeno
4 T diced red bell pepper
4 T chopped cilantro
2 tsp grated ginger
2 cloves chopped garlic
2 T sweet thai chili sauce
2 T honey
juice of fresh lime to taste
salt and pepper

Preparation:

Make salsa first and allow 1 or two hours for flavors to come together. this salsa should be sweet and spicy and well seasoned.

Saute shrimp in hot pan, careful not to overcook.

On hot well seasoned flat top griddle place flour tortilla, add cheese,cilantro and peppers.add shrimp, then allow cheese to melt.

fold tortilla over and place on cutting board.cut in four equal portions serve with salsa on side.

Enjoy!

For more information on Mangos, please visit our sponsor Mangos from Mexico.