a curious mixture of Frangelico, DiSarrono, Godiva & coffee

Lucid Dream

crushed red pepper dough, sriracha alfredo sauce, shredded pepper jack, chorizo jalapenos and topped with a drizzle of house-made hot sauce

The Firehouse...Possibly Bangor's Hottest Pizza

prepared with veal, pork, beef, beans & spices topped with cheese, scallions & sour cream

The Award Winning Chili

pan seared with local bacon from A Wee Bit Farm, fire-roasted tomatoes & shallots in a garlic cream sauce, tossed with pasta & baby spinach

Sea Scallops

Stoli Ohranj vodka shaken with strawberry & passion fruit

Witchy Woman

Maker's Mark, orange bitters, gourmet maraschino cherry

11 Central Old Fashioned

a refreshing mix of orange, lime & cranberry juices, shaken with Absolut vodka & triple sec

Dirty Blonde

shallots, fire roasted tomatoes, spinach, Cajun chicken all tossed in a garlic cream sauce

Gnocchi

white wine, garlic, scallions & fresh tomato, tossed with pasta

Shrimp Scampi

traditional Jamaican braised short ribs so juicy and tender they fall off the bone

Braised Short Ribs

iceberg wedge with red onion, roma tomato & house made Gorgonzola dressing, topped with local bacon from a Wee Bit Farm

Gorgonzola Wedge

locally sourced elk, A Wee Bit Farm bacon, corn, carrots, potatoes & a bit of crushed red pepper

The Award Winning Grampa Joe's Elk & Corn Chowder

shrimp, lobster, scallops & mussels served over fettuccine tossed with fire roasted tomato, shallots, garlic, white wine, grand marnier & chili flakes

Seafood Fettuccine

Vista Alegre Tawny Port

a traditional favorite incorporating Pusser's rum with coconut & pineapple topped with fresh nutmeg

Island Pain Killer

a timeless one, Tia Maria & fresh brewed coffee

Jamaican Coffee

Bailey's, Grand Marnier & Godiva with coffee, whipped cream & nutmeg

Freckled Ginger

Hornitos Resposado tequila, Domaine De Canton ginger-flavred liqueur, fresh lime & pear with cinnamon sugar rim

Atticus Finch

Tullamore Dew whiskey, Barenjager honey liquor, apple juice & passion fruit

Honeysuckle

Fresh Squeezed Lemonade

Canadian Club, hot tea, honey & fresh squeezed lemon

The Healer

house-made red sauce, fresh mozzarella, fresh basil, tomato, and pepperoni

The Doughboy

fresh grilled salmon glazed with a blueberry maple sauce and topped with fresh blueberries

Maple Blueberry Salmon

fresh squeezed orange & lime with cranberry juice

School-girl

In a cocktail shaker filled with ice, combine the Frangelico, DiSaronno, and Godiva Chocolate Liqueur. Shake well for about 15 seconds to chill the mixture.

Mix the Liquors

Strain the mixture into a coffee mug and add the freshly brewed hot coffee. Stir gently to combine.

Add Coffee

Top with whipped cream and sprinkle chocolate shavings on top for garnish.

Garnish

Serve immediately and enjoy your Lucid Dream!

Serve

Frangelico

DiSaronno

Godiva Chocolate Liqueur

Fresh Brewed Coffee

Whipped Cream

Chocolate Shavings

In a large bowl, mix warm water and yeast. Let sit for about 5 minutes until foamy. In another bowl, combine flour, crushed red pepper flakes, and salt. Add the yeast mixture and olive oil to the dry ingredients, and knead until smooth. Let rise in a warm place for 1 hour.

Prepare the Dough

In a saucepan over medium heat, melt butter, add minced garlic and sauté until fragrant. Stir in heavy cream, Parmesan cheese, and sriracha sauce. Cook until the sauce thickens, about 5-7 minutes. Set aside.

Make the Sriracha Alfredo Sauce

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat the Oven

Roll out the dough on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet. Spread the sriracha alfredo sauce evenly over the dough. Sprinkle shredded pepper jack cheese, cooked chorizo, and sliced jalapeños on top.

Assemble the Pizza

Bake in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Drizzle house-made hot sauce over the pizza before slicing. Serve hot and enjoy!

Finish and Serve

all-purpose flour

crushed red pepper flakes

active dry yeast

warm water

olive oil

heavy cream

garlic cloves, minced

Parmesan cheese, grated

sriracha sauce

shredded pepper jack cheese

chorizo, cooked and crumbled

jalapeños, sliced

house-made hot sauce

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.

Sauté Aromatics

Add ground veal, pork, and beef to the pot. Cook until browned, breaking it up with a spoon.

Brown the Meat

Stir in chili powder, cumin, paprika, salt, and black pepper. Mix well and cook for another 2 minutes.

Add Spices

Add kidney beans and diced tomatoes (with their juice) to the pot. Stir to combine.

Add Beans and Tomatoes

Bring the chili to a simmer. Reduce heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.

Simmer

Taste the chili and adjust the seasoning with more salt and pepper if necessary.

Adjust Seasoning

Ladle the chili into bowls and top with cheese, chopped scallions, and a dollop of sour cream.

Ground Veal

Ground Pork

Ground Beef

Canned Kidney Beans

Canned Diced Tomatoes

Onion, diced

Garlic, minced

Chili Powder

Ground Cumin

Paprika

Salt

Black Pepper

Olive Oil

Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove from the skillet and let cool, then crumble into pieces.

Cook the Bacon

In the same skillet, add the shallots and cook for 2-3 minutes until they soften. Add the minced garlic and cook for an additional minute until fragrant.

Sauté the Shallots and Garlic

Add the fire-roasted tomatoes and heavy cream to the skillet, stirring to combine. Season with salt and black pepper. Let the sauce simmer for about 5 minutes.

Prepare the Cream Sauce

In a separate pan, heat a little olive oil over high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

Add the cooked pasta and baby spinach to the cream sauce, tossing to combine. Gently fold in the seared scallops and crumbled bacon. Cook for an additional 1-2 minutes until the spinach wilts.

Combine Everything

Plate the pasta and scallop mixture, garnishing with additional black pepper if desired.

sea scallops

local bacon

fire-roasted tomatoes

shallots

garlic

pasta (spaghetti or fettuccine)

baby spinach

salt

black pepper

Prepare the Strawberries

In a cocktail shaker, combine the Stoli Ohranj vodka, sliced strawberries, passion fruit juice, simple syrup, and ice cubes.

Mix the Ingredients

Shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake It Up

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish with a fresh strawberry on the rim of the glass.

Stoli Ohranj Vodka

Fresh Strawberries

Passion Fruit Juice

Simple Syrup

Ice Cubes

Fresh Strawberry (for garnish)

Begin by chilling an old-fashioned glass by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass, combine 2 oz of Maker's Mark bourbon and 2 dashes of orange bitters.

Fill the mixing glass with ice cubes and stir gently for about 20-30 seconds until well chilled.

Add Ice

Discard the ice water from the chilled old-fashioned glass and strain the mixture into the glass over fresh ice.

Strain into Glass

Garnish with a gourmet maraschino cherry and a strip of orange peel, expressing the oils from the peel over the drink before placing it in.

Maker's Mark Bourbon

Orange Bitters

Gourmet Maraschino Cherry

Orange Peel

Prepare the Glass

Add Absolut vodka, triple sec, orange juice, cranberry juice, and lime juice into the shaker.

Mix Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds.

Shake Well

Strain the mixture into a chilled glass filled with ice.

Garnish with an orange slice and a lime wedge.

Absolut vodka

Triple sec

Orange juice

Cranberry juice

Lime juice

Ice cubes

Orange slice (for garnish)

Lime wedge (for garnish)

Season the chicken breasts with Cajun spices, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until fully cooked. Remove from the skillet and let rest before slicing.

Prepare the Cajun Chicken

In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Add minced shallots and minced garlic, sautéing until translucent, about 2-3 minutes. Add the fire roasted tomatoes and cook for an additional 3-4 minutes.

Make the Garlic Cream Sauce

Lower the heat and pour in the heavy cream, stirring to combine. Add the fresh spinach and allow it to wilt for about 2 minutes. Season with salt and pepper to taste. Then, add in the cooked gnocchi and sliced Cajun chicken, gently tossing to coat everything in the sauce.

Combine Ingredients

Plate the gnocchi and garnish with grated Parmesan cheese before serving. Enjoy!

Shallots

Fire Roasted Tomatoes

Fresh Spinach

Cajun Chicken Breast

Garlic

Heavy Cream

Parmesan Cheese

In a large pot of boiling salted water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 2-3 minutes.

Sauté the Shrimp

Add the chopped scallions and diced tomatoes to the skillet. Pour in the white wine and let it simmer for about 3-4 minutes until slightly reduced.

Add Vegetables and Wine

Add the cooked pasta to the skillet and toss everything together. Stir in the remaining butter and season with salt and black pepper to taste.

Combine Pasta and Sauce

Garnish with fresh parsley before serving. Enjoy your shrimp scampi!