BARBEQUE

FRUIT, CHEESE & YOGURT

VIETTI Cascinetta Moscato d'Asti

Reposado Tequila, Triple Sec, House Rita Mix

MARGARITA

CHICKEN TENDERS

GRILLED CHEESE

MACARONI & CHEESE

BABY BACK RIBS

House Real Spiced Cherry Cordial, Fever Tree Ginger Beer

SPICED CHERRY PUNCH

CHEESEBURGER

SOCIAL BIRD Rosé

PINE RIDGE CB+V White Blend

KING ESTATE Pinot Gris

Whiskey, Simple, Bitters, Orange Twist, Cherry

OLD FASHIONED

FRENCH 75

Vodka, House Sweet & Sour, Sprite, Topo Chico

CLUB SPECIAL

HILL FAMILY Carly's Cuvée

LEVIT8 Sonoma

TWO SQUARED by Alpha Omega

ROMBAUER

BANFI Rosa Regale Sparkling Rosé

MARESINA Prosecco

VEUVE CLICQUOT Brut

8 pieces chicken piccata, family pasta, family side, family house or caesar salad, basket of croissants

Chicken Piccata Family Pack

In a large mixing bowl, combine the ketchup, apple cider vinegar, brown sugar, honey, and Worcestershire sauce. Mix well until fully combined.

Combine Ingredients

Add the garlic powder, onion powder, smoked paprika, salt, black pepper, red pepper flakes, and liquid smoke to the mixture. Stir until all ingredients are evenly blended.

Add Seasonings

Pour the mixture into a saucepan and bring to a gentle simmer over medium heat. Allow it to cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

Simmer Sauce

Remove the saucepan from heat and let the sauce cool to room temperature. Once cooled, transfer to a clean jar or container and refrigerate. The sauce can be stored for up to 2 weeks.

Cool and Store

Ketchup

Apple cider vinegar

Brown sugar

Honey

Worcestershire sauce

Garlic powder

Onion powder

Smoked paprika

Salt

Black pepper

Red pepper flakes

Liquid smoke

Wash and chop the assorted fresh fruits into bite-sized pieces. Place them in a large serving bowl.

Prepare the Fruit

In a separate bowl, mix the Greek yogurt with honey until well combined. Adjust the sweetness of the yogurt by adding more honey to taste.

Prepare the Yogurt

Cut the cheese into bite-sized cubes or slices and arrange them on a platter.

Prepare the Cheese

Roughly chop the mixed nuts and sprinkle them over the fruit in the serving bowl.

Add the Nuts

Garnish the fruit and yogurt mixture with fresh mint leaves for added flavor and presentation.

Final Touch

Serve the fruit, cheese, and yogurt in individual bowls or on a large platter for sharing. Enjoy!

Serve

Assorted Fresh Fruits (berries, bananas, apples)

Greek Yogurt

Mixed Nuts (almonds, walnuts, pecans)

Cheese (cheddar, brie, or goat cheese)

Fresh Mint Leaves

Harvest the Moscato grapes, ensuring they are ripe and sweet. Wash them thoroughly to remove any impurities.

Prepare the Grapes

Using a clean method, crush the grapes in a large bowl to release their juices. This should yield approximately 2 cups of grape juice.

Crush the Grapes

In a pot, combine the grape juice, 2 cups of water, and 0.5 cups of sugar. Stir well until the sugar is fully dissolved.

Create the Wine Must

Sprinkle 1 teaspoon of yeast over the mixture. Allow it to sit for about 10 minutes until the yeast becomes frothy.

Add Yeast

Transfer the mixture into a fermentation vessel. Seal it with an airlock and let it ferment in a cool, dark place for about 1 week. Check daily for bubbling.

Ferment

After a week, add 0.25 tsp of citric acid to balance the sweetness and acidity of the wine.

Add Citric Acid

Transfer the wine to a clean container, leaving sediment behind. Seal it again and allow it to ferment for an additional week.

Second Fermentation

Once fermentation is complete, carefully siphon the wine into clean bottles, leaving some space at the top. Seal with corks.

Bottle the Wine

Refrigerate the bottles for at least 4 hours before serving. Serve chilled with a splash of sparkling water if desired.

Chill and Serve

Moscato grapes

Sugar

Water

Yeast

Citric acid

Sparkling water

Begin by rimming your glass with salt. To do this, take a lime wedge and run it around the rim of the glass. Then, dip the rim into a plate of salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of reposado tequila, 1 oz of triple sec, and 4 oz of house rita mix. Fill the shaker with ice.

Mix the Ingredients

Cover the shaker and shake vigorously for about 15 seconds to mix the ingredients well and chill the mixture.

Shake Well

Using a strainer, pour the mixed cocktail into the prepared glass filled with ice. Optionally, you can serve it straight up without ice.

Strain and Serve

Garnish the cocktail with a lime wedge on the rim of the glass for added flavor and presentation.

Garnish

Reposado Tequila

Triple Sec

House Rita Mix

Lime Wedge

Start by trimming any excess fat from the chicken breast. Cut the chicken breast into strips about 1 inch wide.

Prepare the Chicken

In one shallow bowl, add the flour, salt, black pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, add the breadcrumbs.

Set Up Breading Station

Take each chicken strip, first dip it in the flour mixture, then into the beaten eggs, and finally coat it with the breadcrumbs. Ensure that each strip is evenly coated.

Coat the Chicken

In a large skillet, heat the cooking oil over medium-high heat until it shimmers. You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.

Heat the Oil

Carefully place the coated chicken tenders in the hot oil (do not overcrowd the pan). Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Chicken Tenders

Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken breast

All-purpose flour

Eggs

Breadcrumbs

Paprika

Cooking oil

Gather all the ingredients: slices of bread, cheddar cheese, and butter.

Prepare the Ingredients

Spread butter evenly on one side of each slice of bread.

Butter the Bread

Place a slice of cheese between the unbuttered sides of the bread slices, creating a sandwich with the buttered sides facing out.

Assemble the Sandwich

Preheat a skillet or frying pan over medium heat.

Heat the Pan

Place the sandwich in the preheated skillet. Cook for about 2-4 minutes until the bottom is golden brown.

Grill the Sandwich

Carefully flip the sandwich using a spatula and grill the other side for another 2-4 minutes until it is golden brown and the cheese is melted.

Flip the Sandwich

Remove the sandwich from the skillet, let it cool for a minute, then cut it in half and serve warm.

Bread

Cheddar Cheese

Butter

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

In a separate large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2 minutes until the mixture is bubbly and golden in color.

Make the Roux

Slowly add the milk to the roux, whisking constantly to prevent lumps from forming. Continue to cook the mixture until it thickens and begins to bubble, about 5-7 minutes.

Add Milk

Lower the heat and stir in the sharp cheddar cheese and parmesan cheese. Continue stirring until the cheese has completely melted and the sauce is smooth.

Add Cheese

Add salt, black pepper, and paprika to the cheese sauce. Mix well to combine.

Season the Sauce

Once the pasta is cooked, drain it and add it to the cheese sauce. Stir well to ensure all the pasta is coated with the cheese sauce.

Combine Pasta and Sauce

If desired, sprinkle bread crumbs on top of the macaroni and cheese for added texture.

Optional Topping

For a baked version, preheat the oven to 350°F (175°C). Transfer the macaroni and cheese to a greased baking dish, sprinkle with bread crumbs, and bake for 20-25 minutes until golden and bubbly.

Bake (optional)

Remove from the oven (if baked) and let it cool for a few minutes before serving. Enjoy your homemade macaroni and cheese!

Elbow Macaroni

Unsalted Butter

All-Purpose Flour

Milk

Sharp Cheddar Cheese, grated

Parmesan Cheese, grated

Black Pepper

Bread Crumbs (optional for topping)

Start by preheating your oven to 300°F (150°C). Remove the membrane from the back of the ribs for better flavor absorption.

Prepare the Ribs

In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.

Make the Dry Rub

Rub the dry mixture generously over both sides of the ribs. Make sure to coat them evenly, pressing the mixture into the meat.

Season the Ribs

Place the seasoned ribs on a large piece of aluminum foil. Drizzle the apple cider vinegar over the ribs and wrap them tightly in the foil.

Prepare for Baking

Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until tender.

Bake the Ribs

After baking, carefully unwrap the foil (watch for steam). Brush the ribs with barbecue sauce on both sides.

Add Barbecue Sauce

Switch the oven to broil and place the ribs back in the oven for an additional 5-10 minutes, until the sauce is caramelized.

Broil the Ribs

Remove the ribs from the oven, let them rest for a few minutes, then cut into portions and serve with extra barbecue sauce on the side.

Baby back ribs

Cayenne pepper

Barbecue sauce

Fill each glass with ice cubes to chill them while preparing the punch.

Prepare the Glasses

In a large pitcher, combine 1 cup of spiced cherry cordial with 2 cups of Fever Tree ginger beer. Stir gently to combine.

Mix the Punch

Wash the fresh cherries, cut the lime in wedges, and pluck the mint leaves from the stems.

Prepare the Garnish

Pour the spiced cherry punch over the ice in each glass. Garnish each glass with 1 or 2 fresh cherries, a wedge of lime, and a few mint leaves.

Serve the Punch

Spiced Cherry Cordial

Fever Tree Ginger Beer

Fresh Cherries

Lime

Mint Leaves

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined.

Prepare the Beef Patty

Divide the meat mixture into two equal portions and form each portion into a patty about 3/4 inch thick.

Form the Patties

Preheat a grill or skillet over medium-high heat. Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and cook for another 3 minutes.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty. Cover the grill or skillet to melt the cheese.

Barbeque

Fruit, Cheese & Yogurt

Vietti Cascinetta Moscato D'asti

Margarita

Chicken Tenders

Grilled Cheese

Macaroni & Cheese

Baby Back Ribs

Spiced Cherry Punch

Cheeseburger

Social Bird Rosé

Pine Ridge Cb+v White Blend

King Estate Pinot Gris

Old Fashioned

French 75

Club Special

Hill Family Carly's Cuvée

Levit8 Sonoma

Two Squared By Alpha Omega

Rombauer

Banfi Rosa Regale Sparkling Rosé

Maresina Prosecco

Veuve Clicquot Brut

Chicken Piccata Family Pack