Tossed with lemon vinaigrette, walnuts, and strawberries

Kale Salad

House Made Hummus

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Cocktails

Wine

Beer

ICHIERSTIT.COM

Rich chocolate mousse with whipped cream.

Chocolate Mousse

Crispy wings tossed in your choice of sauce.

Chicken Wings

Soft pretzel bites served with cheese sauce

Pretzel Bites

Crispy tortilla chips served with fresh salsa.

Chips and Salsa

Cold Brew

Marinated chicken breast grilled to perfection, served with lettuce and tomato on a toasted bun.

Grilled Chicken Sandwich

A selection of our seasonal cocktails made with fresh ingredients.

Craft Cocktails

Pork Belly Bites

Classic cheeseburger with lettuce, tomato, and onion

Cheeseburger

Rich chocolate brownie, vanilla ice cream

Chocolate Brownie

BBQ Brisket

Grilled fish, cabbage slaw, avocado, lime crema

Fish Tacos

Vodka, ginger beer, lime, served in a copper mug

Moscow Mule

Strawberry-infused vodka, basil, lemon, soda

Strawberry Basil Smash

House-infused jalapeño tequila, lime, agave

Brewlab Margarita

Freshly brewed iced tea, sweetened to taste.

House Brewed Iced Tea

Pulled pork, slaw, and BBQ sauce in corn tortillas.

Pulled Pork Tacos

Wash the kale thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Kale

Rinse the strawberries under cold water. Remove the stems and slice them into halves or quarters based on their size.

Prepare the Strawberries

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.

Mix the Vinaigrette

In a large salad bowl, combine the prepared kale, sliced strawberries, and walnuts. Drizzle the lemon vinaigrette over the salad.

Combine the Ingredients

Gently toss the salad to ensure all ingredients are well coated with the vinaigrette.

Toss the Salad

Kale

Strawberries

Walnuts

Olive Oil

Lemon Juice

Honey

Salt

Black Pepper

If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, soak them overnight and cook them until tender.

Prepare the Chickpeas

In a food processor, combine the drained chickpeas, tahini, fresh lemon juice, garlic, olive oil, ground cumin, salt, and water.

Blend Ingredients

Blend the mixture until smooth and creamy. You may need to scrape down the sides of the bowl a few times to ensure everything is well combined.

Process Until Smooth

If the hummus is too thick, add additional water one tablespoon at a time until the desired consistency is reached.

Adjust Consistency

Once the hummus is smooth, sprinkle in the paprika and pulse a few times to incorporate.

Add Paprika

Taste the hummus and adjust seasoning with more salt or lemon juice if necessary.

Taste and Adjust

Warm the pita bread in a toaster or on a skillet until soft and pliable.

Prepare Pita

Wash and cut the fresh vegetables into sticks or bite-sized pieces for easy dipping.

Prepare Vegetables

Spoon the hummus into a serving bowl, drizzle with a little olive oil if desired, and serve alongside the warm pita and fresh vegetables.

Serve

canned chickpeas

tahini

fresh lemon juice

garlic

extra virgin olive oil

ground cumin

salt

water

paprika

pita bread

fresh vegetables (carrots, celery, bell peppers)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

While the pasta is cooking, wash and chop the zucchini, bell pepper, cherry tomatoes, carrot, and asparagus into bite-sized pieces.

Prepare the Vegetables

Mince the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped vegetables and sauté for about 5-7 minutes, or until they are tender but still crisp.

Sauté the Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Combine with Pasta

Add the grated Parmesan cheese, black pepper, and red pepper flakes. Toss well to combine all the ingredients and allow the cheese to melt slightly.

Season the Dish

Remove from heat, stir in the fresh basil, and serve immediately. Enjoy your Pasta Primavera!

Garnish and Serve

Pasta

Zucchini

Bell Pepper

Cherry Tomatoes

Carrot

Asparagus

Garlic

Parmesan Cheese

Red Pepper Flakes

Fresh Basil

Select a chilled cocktail glass or a highball glass based on your cocktail choice.

Prepare the Glass

In a cocktail shaker, add 2 oz of vodka, 1.5 oz of gin, 1.5 oz of rum, 1.5 oz of tequila, and 1 oz of triple sec. Also, add 1 oz of lemon juice and 0.5 oz of simple syrup.

Mixing the Ingredients

Fill the shaker with ice. Secure the top and shake well for about 15 seconds.

Shake it Up

Strain the mixture into the prepared cocktail glass, ensuring a smooth pour without ice.

Strain into Glass

Garnish the cocktail with a lemon wedge on the rim, sprinkle some salt if desired, and add mint leaves or olives for additional flavor.

Add Garnishes

Vodka

Tequila

Triple Sec

Simple Syrup

Lemon Wedge

Mint Leaves

Olives

Choose a variety of wines based on your preference. For red wines, select Cabernet Sauvignon, Merlot, and Pinot Noir. For white wines, choose Chardonnay, Sauvignon Blanc, and Riesling. Lastly, include sparkling options like Champagne, Prosecco, and Cava.

Select Your Wines

Place the bottles of white wines and sparkling wines in the refrigerator for at least 2 hours before serving to ensure they are properly chilled.

Chill the Whites and Sparkling

If desired, decant the red wines like Cabernet Sauvignon and Merlot for about 30 minutes before serving to enhance their flavors.

Decant Red Wines (Optional)

Prepare wine glasses suitable for each type of wine. Use larger glasses for red wines and narrower ones for white and sparkling wines.

Set Up Wine Glasses

Pour the selected wines into their respective glasses. For red wines, fill the glass to about one-third full. For white and sparkling, fill to half.

Pour the Wines

Serve the wines alongside appropriate food pairings or simply enjoy them on their own. Discuss the flavors and characteristics of each wine as you sip.

Enjoy

Cabernet Sauvignon

Merlot

Pinot Noir

Chardonnay

Sauvignon Blanc

Riesling

Champagne

Prosecco

Cava

In a large mash tun, heat 20 liters of water to about 65°C (149°F). Add the 5 kilograms of malted barley and stir well. Maintain the temperature for 60 minutes to convert the starches into fermentable sugars.

Prepare the Mash

After the mash, sparge the grains with hot water to extract the sugars. Collect the liquid (wort) in a kettle.

Sparging

Bring the wort to a boil and add the 150 grams of hops. Boil for 60 minutes, adding the coriander and orange peel in the last 10 minutes of the boil.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath to around 20°C (68°F).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Add the yeast and seal the fermenter with an airlock. Allow fermentation to occur for 1-2 weeks at a temperature between 18-22°C (64-72°F).

Fermentation

Once fermentation is complete, dissolve the 100 grams of priming sugar in a small amount of water and add it to the beer. Bottle the beer into sanitized bottles and cap them. Allow them to carbonate for another 1-2 weeks at room temperature.

Bottling

Once carbonated, chill the bottles in the fridge. Serve cold on tap or in glasses. Enjoy your craft beer!

Chilling and Serving

Water

Malted Barley

Hops

Yeast

Priming Sugar

Coriander

Orange Peel

In a large bowl, place the chickpeas and cover them with water. Let them soak overnight or for at least 8 hours.

Soak the Chickpeas

After soaking, drain the chickpeas and rinse them under cold water. In a pot, add the chickpeas and cover with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until tender.

Drain and Cook

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté Garlic

Add cumin, paprika, salt, and black pepper to the skillet. Stir well to combine. Then add the cooked chickpeas and toss to coat evenly with the spices.

Mix Spices and Chickpeas

Continue to cook the chickpeas in the skillet for another 5-7 minutes, stirring occasionally until they are heated through and slightly crispy.

Cook Until Heated Through

Chop the fresh parsley and squeeze the lemon juice over the chickpeas. Garnish with parsley and serve warm.

Chickpeas

Olive oil

Cumin

Paprika

Black pepper

Fresh parsley

Lemon

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

Melt the Chocolate and Butter

In a separate mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened. This should take about 5 minutes.

Whisk the Eggs and Sugar

Gently fold the melted chocolate mixture into the egg and sugar mixture. Add the vanilla extract and mix until well combined.

Combine Mixtures

In another bowl, whip the 200 ml of heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture until no streaks remain.

Whip the Cream

Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours, or until set.

Chill the Mousse

In a bowl, combine 150 ml of heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until stiff peaks form.

Prepare the Whipped Cream

Once the chocolate mousse has set, top each serving with a dollop of whipped cream before serving.