We eat most of our meals at Diane’s Diner, the exclusive restaurant in the Dream Machine. Diane’s serves a variety of locally-inspired and classic dishes at very reasonable prices. The chef works with limited kitchen facilities and creates everything without recipes.
STARTERS
Guacamole
Fresh avocado, tomato, onion, garlic, lime, and cilantro served with organic blue corn chips.
Tuna Salad
A fresh blend of romaine lettuce, green onions, grape tomatoes, avocado, olives, and tuna dressed with olive oil, lemon, and red wine vinegar.
Caesar Salad
Romaine lettuce, shredded parmesan, and a classic dressing of olive oil, fresh lemon juice, Worcestershire sauce, minced garlic, ground anchovies, and spices.
Tostadas
Small crispy tortillas baked with fresh tomatoes, green onions, cheddar cheese, and Queso Fresco, served with chipotle salsa.
ENTREES
Chicken Spezzatino
An Italian stew of boneless chicken thighs, kidney beans, tomatoes and other vegetables.
Spaghetti Koroluk
Creamy bolognaise sauce over spaghetti noodles.
Strip Loin
Grilled strip loin streak served with crispy rosemary potatoes.
Turkey
Roast turkey breast with pan-fried potatoes, gravy and cranberry sauce.
New Mexican Rice & Beans
Sautéed chicken with fried rice, black beans, corn, and jalapeno.
Tacos
Ground beef, lettuce, onions, tomatoes, salsa, and fresh guacamole on small, warm corn tortillas.
Burritos
Ground beef, re-fried beans, tomatoes, green onions, salsa, lettuce, and shredded cheddar wrapped in a grilled flour tortilla.
Tex Mex Skillet
Sliced grilled pork and red potatoes fried with a tangy bar-b-que sauce.
Green Chilli Burger
A beef burger smothered with roasted green chilies sautéed with onions and garlic on a toasted bun.
Chicken Enchiladas
Strips of chicken sautéed with tomato, green chilies, black olives, onion, jalapeno, garlic, cilantro, chili powder, oregano, salt, and pepper, wrapped in flour tortillas, covered in enchilada sauce and baked with cheddar cheese. Served with rice, salsa, fresh guacamole, and sour cream.
LUNCH
Tamales
Masa filled with potato and green chili wrapped in a corn husk.
Grilled Ham & Cheese
Sliced ham and cheese with a hint of mustard on bread grilled until brown.
Turkey Quesadilla
Roast turkey, cheese, and fresh tomato layered between grilled flour tortillas.
Greek Salad
Chopped cucumber, green pepper, roma tomato, black olives, and feta cheese in a light dressing
Picante Cristo
Ham, pepper jack cheese, and red onion sandwich dipped in an egg and milk mixture and fried to a golden brown.
BREAKFAST
Banana Oatmeal Muffins
Healthier muffins containing oatmeal, ripe bananas, fat free vanilla yoghurt, and cinnamon.
Pancakes
Klondike cakes with mixed fruit and syrup.
Oatmeal
Hot oatmeal with a mix of fresh cut bananas, apples, oranges, and strawberries.
Crepes
Thin crepes with melted butter and sugar or mixed fruit.
Omelette
Onion, tomato, greed pepper, and cheddar omelette with roast potatoes, buttered toast, and jam.
Breakfast Burrito
Scrambled eggs with red onion, sweet orange pepper, grape tomatoes, cheddar cheese and Queso Fresco topped with chipotle salsa and wrapped in a grilled flour tortilla.
Banana Double Chocolate Chip Muffins
Sweet muffins made with ripe bananas, dark chili chocolate, and Ghirardelli chocolate chips. Equally good for dessert!
Wow! Traveling with a chef is the way to go! Everything sounds delicious! Gone are my excuses for easy dIshes when traveling”
patrick, i
hope you have the good sense to do k.p. after each meal.
Not as often as I should Rick, but I’ll work on it. Too much blogging!
you are one lucky fella
Hey, I’ve tasted the output from Food & Bev. Sue has similar good fortunes.