Fries topped with gravy and cheese curds.

Poutine

Margherita Pizza

Crispy battered fish served with fries and tartar sauce.

Fish & Chips

A mix of seasonal vegetables on a house-made crust.

Vegetarian Pizza

marinara, mozzarella, pepperoni, onions, topped with hot honey

Honey Bear

Braised pork belly with apple cider glaze.

Pork Belly

Crispy egg rolls served with roasted garlic hummus and sweet carrots.

Hot Spent Grain Egg Rolls

Pesto, fresh mozzarella, chicken, and cherry tomatoes.

Green Line

Buffalo sauce, mozzarella, shredded chicken, bacon, green onions with a blue cheese drizzle.

Spicy Brew

Hot Spent Grain Beer Pretzel

Soft Pretzel Pizza

romaine lettuce, shaved parmesan, croutons and Caesar dressing

Capitol Chicken Caesar Wrap

hand made pretzel served with house made beer cheese sauce

Hot Spent Grain Pretzel

served with fresh naan bread and topped with garlic lime

Roasted Hummus

With green onions and sweet house maple pickles.

Spicy Cheese Chicken Burger

Mixed greens with chicken, fresh tomatoes, and spices.

CCB Chicken Salad

Crispy rolls served with garlic lime hummus.

Egg Vegetable Rolls

Black & Gold Burger

Served with tomatoes, mushrooms, and red peppers.

Veggie Quesadilla

Hot Beer Spent Pretzel

Cheesy Garlic Strips

Pizza

Grilled Cheese

Cider Doughnut

Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) for fries.

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier fry.

Soak the Potatoes

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.

Heat the Oil

Drain the soaked potatoes and pat them dry with paper towels. Carefully add a batch of fries to the hot oil, being cautious to avoid splattering. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

In a saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, stirring constantly for about 2-3 minutes until it turns a light golden color.

Make the Roux

Gradually add the beef or vegetable broth while whisking continuously to prevent lumps. Continue to cook and stir until the gravy thickens, about 5-10 minutes.

Add the Broth

Stir in the soy sauce and black pepper. Taste and adjust seasoning if needed. Keep warm until ready to serve.

Season the Gravy

On a serving plate or in a bowl, place a generous amount of hot fries. Top with cheese curds and pour the hot gravy over the fries and cheese curds. Serve immediately.

Assemble the Poutine

Russet potatoes

Vegetable oil

Salt

Unsalted butter

All-purpose flour

Beef or vegetable broth

Soy sauce

Black pepper

Cheese curds

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough begins to form.

Mix Dough

Transfer the dough to a floured surface and knead for about 8-10 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.

Let Dough Rise

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

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch the dough into a 12-inch circle.

Shape Dough

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Add Sauce

Tear the fresh mozzarella into small pieces and distribute them evenly on top of the sauce.

Add Cheese

Drizzle olive oil over the pizza and sprinkle with salt and pepper to taste.

Season

Carefully transfer the pizza to the hot oven or pizza stone. Bake for 10-12 minutes, or until the crust is golden and cheese is bubbly.

Bake Pizza

Remove the pizza from the oven and immediately add the fresh basil leaves on top. Let cool for a few minutes before slicing.

Add Basil

Warm water

Active dry yeast

Sugar

Olive oil

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Salt and pepper

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in cold sparkling water until the batter is smooth and has a consistency that will coat the back of a spoon.

Make the Batter

Pat the fish fillets dry with paper towels. Season with salt and dip each fillet into the batter, ensuring they are fully coated.

Prepare the Fish

Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Cut the Potatoes

Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Drain the potatoes and pat them dry with a towel. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

In the same oil used for the fries, increase the temperature to 375°F (190°C). Fry the battered fish fillets in batches for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

In a bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, chopped dill, and salt. Mix well until all ingredients are fully incorporated.

Combine Ingredients

Serve the crispy fish with fries on the side and a generous dollop of tartar sauce.

Plate the Dish

White fish fillets (cod, haddock, or similar)

Cornstarch

Baking powder

Cold sparkling water

Vegetable oil (for frying)

Potatoes (Russet or Maris Piper)

Mayonnaise

Dill pickles (finely chopped)

Capers (finely chopped)

Lemon juice

Fresh dill (chopped)

In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.

In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Make Dough

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

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

While the dough is rising, slice the bell pepper, zucchini, red onion, and mushrooms. Wash and dry the spinach.

Prepare Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced vegetables and cook for about 5-7 minutes until tender. Season with salt, pepper, and dried oregano.

Sauté Vegetables

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Transfer the rolled-out dough onto a baking sheet or pizza stone. Spread the tomato sauce evenly over the base, then layer the sautéed vegetables and sprinkle mozzarella cheese on top.

Add Sauce and Toppings

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

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Serve

Bell pepper (sliced)

Zucchini (sliced)

Red onion (sliced)

Mushrooms (sliced)

Spinach (fresh)

Mozzarella cheese (shredded)

Dried oregano

Preheat your oven to 425°F (220°C). This will ensure that your pizza cooks evenly and the cheese melts perfectly.

Preheat the Oven

Thinly slice the medium onion. If you prefer a milder taste, you can soak the slices in cold water for about 10 minutes and then drain.

Prepare the Onion

Spread the marinara sauce evenly over a pizza crust of your choice, leaving a small border around the edges.

Spread Marinara

Sprinkle the mozzarella cheese evenly over the marinara sauce, ensuring coverage to create a gooey and cheesy pizza.

Distribute the pepperoni slices evenly over the mozzarella cheese, making sure to cover the surface generously.

Layer Pepperoni

Scatter the sliced onions over the pepperoni, allowing their flavor to meld with the other ingredients as it bakes.

Add Onions

Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Once removed from the oven, drizzle hot honey over the pizza to taste, adding a sweet and spicy kick that complements the savory toppings.

Drizzle with Hot Honey

Allow the pizza to cool for a few minutes, slice it into wedges, and serve hot.

Slice and Serve

Marinara Sauce

Mozzarella Cheese

Pepperoni Slices

Onion

Hot Honey

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly with salt and black pepper on all sides.

Prepare the Pork Belly

In a large, heavy-bottomed pot, heat a drizzle of oil over medium-high heat. Sear the pork belly, skin side down, for about 5-7 minutes until the skin is crispy and golden. Flip and sear the other side for an additional 5 minutes.

Sear the Pork Belly

Remove the pork belly from the pot and set aside. Add minced garlic and chopped onion to the pot, sautéing until fragrant and translucent, about 3-4 minutes.

Add Aromatics

Return the pork belly to the pot and add chicken stock, apple cider vinegar, brown sugar, and fresh thyme. Bring to a simmer, cover, and reduce the heat to low. Braise for about 2-2.5 hours until the pork is tender.

Braise the Pork Belly

In a small saucepan, combine apple cider, soy sauce, and honey. Bring to a boil, then reduce heat to a simmer.

Make the Glaze

In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the simmering glaze and cook for an additional 2-3 minutes until thickened.

Thicken the Glaze

Once the pork belly is done braising, remove it from the pot and place it on a cutting board. Brush the apple cider glaze generously over the pork belly before slicing.

Glaze the Pork Belly

Pork belly

Garlic cloves

Chicken stock

Apple cider vinegar

Brown sugar

Fresh thyme

Apple cider

Honey

Water

In a large skillet over medium heat, combine the spent grain, grated carrots, chopped green onions, soy sauce, minced garlic, grated ginger, salt, and black pepper. Stir well and cook for about 5-7 minutes until the vegetables are tender. Remove from heat and let cool.

Cook the Filling

Lay out an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 tablespoons of the filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.

Fill the Wrappers

Continue filling and rolling the remaining wrappers until all filling is used.

Repeat

In a food processor, combine the canned chickpeas, tahini, roasted garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust consistency with more water if needed. Set aside.

Blend Ingredients

In a saucepan, melt the butter over medium heat. Add the sliced carrots, honey, and salt. Stir to coat the carrots. Cover and cook for 8-10 minutes until the carrots are tender, stirring occasionally.

Cook the Carrots

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully place 3-4 egg rolls in the hot oil, frying for 3-4 minutes or until golden brown. Flip halfway through for even cooking. Remove with a slotted spoon and drain on paper towels.

Fry Egg Rolls

Serve the hot spent grain egg rolls with a side of roasted garlic hummus and sweet carrots on the side.