roasted carrots, pomme purée, bourguignon gravy

Pot Roast Bourguignon

Well cocktails

Cabernet Sauvignon Bayede, South Africa, '21

Pinot Noir Comtesse Marion, France, '22

Prosecco Luca Bosio, Italy

Cabernet Franc Domaine de Clayou, France, '20

Aperol Spritz Non – Alcohol

Sauvignon Blanc Alain de la Treille, France, '22

Riesling J. Bookwalter, Washington, '23

Pinot Grigio Paladin, Italy, '22

Sparkling Rosé Cuvée Francoise, France

Sparkling Moscato Fratelli, Italy, '23

Vodka Strawberry Freeze

Agile Pilsner

Chardonnay

The Ramos

The Big Big Dirty Dirty

The Wheatley Vesper

The Wheatley Brass Vodka

Happy Hour select wines & draft

St. Bernardus Wit

Red Bordeaux – Château Recougne Bordeaux Superieure, France, '20

Cabernet Sauvignon – Fitch Mountain, California, '19

Cabernet Sauvignon – Bayede, South Africa, '21

Season the beef chuck roast with salt and black pepper on all sides.

Prepare the Beef

In a large Dutch oven, heat olive oil over medium-high heat. Add the beef roast and sear for about 3-4 minutes on each side until browned. Remove and set aside.

Sear the Meat

In the same pot, add the chopped onion and minced garlic, sautéing for about 3 minutes until softened.

Sauté Vegetables

Stir in the chunked carrots and cook for another 5 minutes.

Add Carrots

Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Let it simmer for 5 minutes.

Deglaze the Pot

Return the beef to the pot, add beef broth, bay leaves, and thyme. Bring to a boil.

Add Broth and Herbs

Reduce heat to low, cover, and let it simmer for about 3-4 hours until the meat is tender.

Slow Cook

Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender.

Cook the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Drain and Mash

Preheat Oven

In a bowl, toss the whole carrots with olive oil, salt, black pepper, and honey until evenly coated.

Prepare Carrots

Spread the carrots on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.

Roast Carrots

beef chuck roast

salt

black pepper

olive oil

onion, chopped

garlic, minced

carrots, cut into chunks

red wine

beef broth

bay leaves

thyme, fresh

potatoes, peeled and quartered

butter

heavy cream

carrots, whole

honey

Measure 1 cup of red wine and 1 cup of white wine. Choose a glass for serving, ideally a wine glass for the red wine and a white wine glass for the white wine.

Prepare the Wines

Pour 1 cup of pale ale and 1 cup of stout into two separate glasses.

Draft the Beers

In a shaker, add 0.5 cups of club soda, 2 tablespoons of lemon juice, and 1 tablespoon of simple syrup. Shake gently until mixed.

Mix the Drink

Add 2 lemon slices and 5 fresh mint leaves to the shaker with the mixed drink. Stir gently to combine.

Garnish the Cocktails

Red Wine

White Wine

Pale Ale

Stout

Club Soda

Lemon Juice

Simple Syrup

Lemon Slices

Fresh Mint Leaves

Place the Cabernet Sauvignon Bayede in the refrigerator for at least 30 minutes before serving to ensure it is at an optimal drinking temperature of 60-65°F (15-18°C).

Chill the Wine

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Rub the steaks with olive oil, then season generously with salt and black pepper on both sides. Add fresh rosemary and crushed garlic cloves on top of the steaks for added flavor.

Season the Steak

Preheat the grill to high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steak.

Grill the Steak

In the last minute of cooking, add butter to the grill and baste the steaks with it while cooking for an extra rich flavor.

Baste with Butter

Once cooked, remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the ribeye steaks and serve them on a plate. Pour a glass of the chilled Cabernet Sauvignon Bayede and enjoy the pairing of wine and steak.

Serve the Dish

Grilled Ribeye Steak

Olive Oil

Salt

Black Pepper

Fresh Rosemary

Garlic Cloves

Butter

Select a bottle of Pinot Noir Comtesse Marion, ensuring it is at the proper serving temperature of around 55-60°F (13-15°C).

Choose the Wine

Preheat the Oven

Rinse the whole chicken under cold water and pat it dry with paper towels. Rub the olive oil all over the chicken, then season generously with salt and black pepper. Place the garlic cloves (smashed), rosemary, and lemon (halved) inside the cavity of the chicken.

Season the Chicken

Place the chicken breast-side up in a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices halfway through cooking.

Roast the Chicken

While the chicken is roasting, wash and chop the seasonal vegetables into bite-sized pieces. In a large skillet, melt the butter over medium heat. Add the chopped vegetables, season with salt and black pepper, and sauté until tender, about 10-15 minutes.

Cook the Vegetables

Once the chicken is done, let it rest for 10-15 minutes before carving. Serve the carved chicken alongside the sautéed seasonal vegetables. Pour a glass of Pinot Noir Comtesse Marion to accompany the meal.

Plate the Meal

Pinot Noir Comtesse Marion

Roasted Chicken

Garlic

Lemon

Seasonal Vegetables (e.g., carrots, potatoes, green beans)

Collect all the ingredients required for the Prosecco cocktail including Prosecco, Aperol, soda water, fresh orange slices, and ice cubes.

Gather Ingredients

Choose your favorite wine glasses or cocktail glasses and fill each with ice cubes to chill the glass.

Prepare Glasses

In each glass, pour 60 ml of Aperol followed by 120 ml of Prosecco.

Combine Ingredients

Top off each glass with 60 ml of soda water, gently stirring to combine the ingredients.

Add Soda Water

Garnish each drink with a slice of fresh orange on the rim of the glass.

Garnish

Serve immediately and enjoy your refreshing Prosecco cocktail.

Serve

Prosecco

Aperol

Soda Water

Fresh Orange Slices

Ice Cubes

Before serving, chill the bottle of Cabernet Franc in the refrigerator for at least 30 minutes to enhance its flavor profile.

In a bowl, combine the olive oil, minced garlic, rosemary, salt, and black pepper. Mix well to create a marinade.

Marinate the Lamb

Place the lamb chops in the bowl with the marinade. Ensure each chop is well-coated. Cover and let marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator.

Coat the Lamb Chops

Preheat your grill to medium-high heat (about 400°F / 200°C) for 10 minutes.

Preheat the Grill

Place the marinated lamb chops on the grill and cook for 4-5 minutes on each side for medium-rare, adjusting time according to desired doneness.

Grill the Lamb Chops

Remove the lamb chops from the grill and let them rest for about 5 minutes before serving.

Let Rest

Pour the chilled Cabernet Franc into glasses and serve alongside the grilled lamb chops for a delightful dining experience.

Serve Together

Cabernet Franc

Grilled Lamb Chops

Rosemary

Take a large wine glass and fill it with ice cubes until it is about two-thirds full.

Prepare the Glass

In a separate mixing jug, combine the Aperol non-alcoholic substitute, sparkling water, and orange juice. Stir gently to combine.

Mix the Ingredients

Carefully pour the mixed ingredients over the ice-filled glass, allowing it to fill to the top.

Pour the Mixture

Add a slice of orange and a few fresh mint leaves on top for garnish.

Serve the Aperol Spritz Non-Alcohol immediately while it is cold and refreshing.

Serve Immediately

Aperol Non-Alcoholic Substitute

Sparkling Water

Orange Juice

Orange Slice

Place the bottle of Sauvignon Blanc in the refrigerator for at least 1-2 hours before serving to ensure it is served chilled.

Open the bottle and pour the Sauvignon Blanc into a wine glass, filling it to about one-third full to allow the wine to breathe.

Pour the Wine

Slice the cucumber into thin rounds and halve the cherry tomatoes. Combine them in a bowl.

Prepare the Salad

Crumble the fresh goat cheese over the cucumber and tomato mixture, then add the fresh basil leaves.

Add Cheese and Basil

Drizzle olive oil over the salad and season with sea salt and black pepper to taste. Toss gently to combine all ingredients.

Dress the Salad

Serve the prepared salad alongside the chilled Sauvignon Blanc for a refreshing pairing.

Sauvignon Blanc

Fresh Goat Cheese

Cucumber

Cherry Tomatoes

Fresh Basil

Sea Salt

Choose a chilled bottle of Riesling J. Bookwalter from Washington. Ensure it's kept in the refrigerator until ready to serve.

Select the Wine

On a large serving platter, arrange the charcuterie items including sliced cheeses, cured meats, and any additional items you prefer.

Prepare the Charcuterie Board

Wash and slice fresh fruits like apples and pears. Arrange them artistically on the charcuterie board.

Add Fresh Fruit

In a small bowl, place a mix of your favorite nuts such as almonds and walnuts. Position the bowl on the charcuterie board.

Include Nuts

Open the box of crackers and place them in a small basket or directly on the charcuterie board for easy access.

Serve Crackers

Once everything is arranged, pour the Riesling into wine glasses and serve alongside the charcuterie board. Enjoy the delightful pairing of flavors.

Chill and Serve

Riesling J. Bookwalter

Charcuterie Board

Fresh Fruit (e.g., apples, pears)

Cheese (e.g., brie, gouda)

Nuts (e.g., almonds, walnuts)

Crackers

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Wash the lemon thoroughly, then cut it into wedges. Set aside for serving.