Caramel Sticky Bun

Risotto, black pepper, pecorino, fior di latte, san marzano tomato sauce

Arancini Cacio e Pepe

Pitchers of Sangria

Includes: Non-alcoholic Mocktails for (2) hours

Mocktails Package

Includes all Premium and Super Premium Brands, House Red & White Wine, Imported & Domestic Beer, specialty cocktails

Super Premium Brands

Includes Premium Brands, House Red & White Wine, Imported & Domestic Beer

Premium Bar Package

Grappa

Amaro

Graham’s “Six Grapes”, Douro, Portugal

Port

Jackson-Triggs “Vidal”, Niagara, Canada

Icewine

Frangelico

Baileys

Selvarey chocolate rum, frangelico, amaretto, creme de cacao, espresso

Tiramisu Martini

Spark Plug

Bottles & Cans

Red Bull Red Edition

Red Bull Energy Drink

Soda

Evian Sparkling

On Tap - 16oz

Hard Seltzer

Icewine, Jackson-Triggs “Vidal”

Port, Taylor Fladgate 10 year Tawny

Limoncello

In a small bowl, combine warm milk (110°F) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Mix Dry Ingredients

Add the frothy yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a soft dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

First Rise

In a bowl, mix together brown sugar, cinnamon, chopped pecans, melted butter, and vanilla extract until well combined.

Prepare Filling

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 18x24 inches).

Roll Out Dough

Spread the filling mixture evenly over the rolled-out dough.

Add Filling

Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces.

Roll and Cut

Grease a baking dish and arrange the dough pieces cut side up. Cover and let rise for another 30-45 minutes.

Arrange in Pan

In a saucepan over medium heat, combine granulated sugar. Allow it to melt and turn golden brown, stirring occasionally.

Make Caramel Sauce

Once the sugar has melted, carefully stir in butter until melted, followed by the heavy cream. Cook for an additional minute, then remove from heat.

Add Butter and Cream

Preheat Oven

Pour the caramel sauce over the dough pieces in the baking dish and bake for 25-30 minutes or until golden brown.

Pour Caramel and Bake

In a bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

Make Icing

Allow the caramel sticky buns to cool for a few minutes before drizzling with the mascarpone icing and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Salt

Active dry yeast

Whole milk

Unsalted butter

Eggs

Brown sugar

Ground cinnamon

Chopped pecans

Vanilla extract

Heavy cream

Mascarpone cheese

Powdered sugar

In a large pot, heat the chicken broth and keep it warm over low heat. In another pot, add 2 tablespoons of olive oil and sauté the Arborio rice for 2-3 minutes until the rice is slightly translucent.

Prepare the Risotto

Gradually add the warm chicken broth to the rice, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is al dente and creamy (about 18-20 minutes).

Cook the Rice

Once the rice is cooked, remove it from the heat and stir in the Pecorino Romano cheese and black pepper. Mix well and let it cool completely.

Add Cheese and Pepper

Once the risotto has cooled, take a small handful and flatten it in your palm. Place a small cube of fior di latte cheese in the center, then mold the rice around the cheese to form a ball. Repeat this process until all the rice is used.

Form the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancini ball in flour, dip in the egg, and then coat with breadcrumbs.

Coat the Arancini

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, approximately 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Prepare the Sauce

Pour in the San Marzano tomatoes, breaking them up with a spoon. Season with salt and black pepper to taste. Let the sauce simmer for 15-20 minutes until thickened.

Add Tomatoes

Stir in the fresh basil just before serving, allowing the flavors to meld together.

Finish with Basil

Arborio rice

Chicken broth

Pecorino Romano cheese

Fior di latte cheese

Black pepper

Breadcrumbs

Vegetable oil

San Marzano tomatoes

Garlic

Olive oil

Fresh basil

In a large pitcher, combine the white wine or red wine (depending on your choice), orange juice, and brandy. Stir gently to blend the ingredients.

Mix the Base Ingredients

Add the sugar and stir until it is completely dissolved. If desired, you can adjust the sweetness to taste.

Add Sweeteners

Add the sliced oranges, lemons, limes, peaches, and berries into the pitcher. Stir gently to combine all the fruits with the liquid.

Incorporate Fruits

Add the cinnamon stick into the mixture, which will infuse a warm flavor as the sangria sits.

Infuse with Cinnamon

Cover the pitcher and refrigerate for at least 2 hours (or overnight for best results) to allow the flavors to meld.

Chill the Sangria

Just before serving, add the sparkling water to the pitcher for a refreshing fizz. Stir gently and serve over ice in glasses.

Serve with Sparkling Water

White Wine

Red Wine

Orange Juice

Sparkling Water

Oranges

Lemons

Limes

Peaches

Berries (strawberries, blueberries, etc.)

Sugar

Cinnamon Stick

Brandy

Gather all ingredients: fresh orange juice, cranberry juice, sparkling water, mint leaves, lime juice, and ice cubes.

Prepare the Ingredients

In a large pitcher, combine the fresh orange juice and cranberry juice. Stir well.

Mix the Juices

Slowly add the sparkling water to the juice mixture. Stir gently to combine.

Add Sparkling Water

Add the fresh mint leaves and lime juice to the mixture. Stir again.

Add Mint and Lime

Fill glasses with ice cubes and pour the mocktail mixture over the ice. Garnish with extra mint leaves if desired.

Serve

Gather all ingredients: pineapple juice, coconut cream, lemon juice, ginger ale, sliced ginger, and ice cubes.

In a blender, combine the pineapple juice and coconut cream. Blend until smooth.

Mix Pineapple and Coconut

Add lemon juice to the blended mixture and blend again briefly to combine.

Add Lemon Juice

In a pitcher, slowly combine the blended mixture with ginger ale. Stir gently to combine.

Combine with Ginger Ale

Add sliced fresh ginger to the mocktail mixture for extra flavor.

Garnish with Ginger

Fill glasses with ice cubes and pour the refreshing mocktail over the ice. Garnish with additional pineapple or ginger if desired.

Fresh Orange Juice

Fresh Cranberry Juice

Fresh Mint Leaves

Lime Juice

Ice Cubes

Pineapple Juice

Coconut Cream

Lemon Juice

Ginger Ale

Sliced Fresh Ginger

Place the bottles of House Red, House White, Imported Red, Imported White, Domestic Red, and Domestic White wines in the refrigerator to chill for at least 2 hours before serving.

Chill the Wines

Place the cans of Imported and Domestic beers in a cooler filled with ice or in the refrigerator for at least 1 hour before serving.

Chill the Beers

In a large cocktail shaker, combine 1 cup of Vodka, 1 cup of Gin, 1 cup of Rum, 1 cup of Tequila, 0.5 cup of Triple Sec, 0.25 cup of Lemon Juice, and 0.25 cup of Simple Syrup. Fill the shaker with ice and shake vigorously for 15 seconds.

Prepare the Cocktail Base

Strain the mixture into a tall glass filled with ice. Top with 1 cup of Club Soda and garnish with fresh Mint Leaves.

Serve the Cocktail

House Red Wine

House White Wine

Imported Red Wine

Imported White Wine

Domestic Red Wine

Domestic White Wine

Imported Beer

Domestic Beer

Vodka

Tequila

Triple Sec

Simple Syrup

Club Soda

Mint Leaves

Place the premium vodka, gin, rum, tequila, and whiskey in a cool, dark place to maintain their quality.

Store the Spirits

If desired, chill the spirits in the refrigerator or freezer before serving for a refreshing experience.

Chill the Spirits

Store the house red and white wines in an upright position in a cool area, away from direct sunlight.

Store the Wines

Chill the house white wine in the refrigerator for at least 2 hours before serving.

Chill the White Wine

Refrigerate the imported and domestic beers for a few hours before serving to enhance the drinking experience.

Arrange the chilled beers in a cooler or on ice for easy access during serving.

Present the Beers

Premium Vodka

Premium Gin

Premium Rum

Premium Tequila

Premium Whiskey

Collect the grape pomace after pressing grapes for wine. Ensure it is fresh and free from any contaminants.

Prepare the Grape Pomace

In a large fermentation vessel, combine the grape pomace with water. Mix thoroughly to ensure the pomace is fully saturated.

Sprinkle the yeast over the mixture. Stir gently to incorporate it into the pomace and water.