Seasonal Sangria

Twenty Acres Cabernet

Chasing Venus Sauvignon Blanc

Traditional Carrot Cake

*Fish & Chips

Coconut Mojito

Chocolate Cake

Blood Orange Paloma

Nashville Hot Chicken Sandwich

House Buffalo

*Grilled Wild Salmon

Cranberry Grilled Chicken Club

*House Caesar

Pretzel Pastrami

*Butcher's Choice

Tuna Tostada

Chicken Shawarma Burger

*House Wagyu Burger

*Southwest Burger

Nashville Hot

House Buffalo Garlic, Bleu Cheese Dressing, Ranch

WINGIN IT

Beer Battered Alaskan Cod, House Slaw, Fries, Dill Pickle Aioli

Fish'n'Chips

Slow Braised Beef, Bordelaise Sauce, Broccolini, Sweet Potato

Braised Short Ribs

Parmesan and Spinach Quinoa, Roasted Sweet Potato

Wild Blackened Grilled Salmon

Wash all fruit. Thinly slice the orange, apple, and pear. Halve grapes and hull / quarter strawberries if using. Lightly bruise the berries by pressing them gently with the back of a spoon to release some juice.

Prepare fruit

In a large pitcher (1.5–2 liter capacity), combine the sliced orange, apple, pear, halved grapes, and berries. Add the fresh orange juice and fresh lemon juice. Gently muddle the fruit mixture 4–6 times with a wooden spoon to release juices without pulverizing the fruit.

Macerate fruit

Pour the brandy and orange liqueur over the macerated fruit, then add the bottle (1 liter) of dry red wine. Stir gently to combine.

Add spirits and wine

Add the simple syrup (or honey syrup) to taste. Start with 60 ml and stir, then taste and add up to another 15–30 ml if you prefer a sweeter sangria.

Sweeten

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–12 hours. This resting time allows the flavors to meld and the fruit to infuse the wine.

Chill

Just before serving, if you want a sparkling sangria, add club soda or sparkling water (about 500 ml) for a lightly fizzy version, or substitute 250 ml of the soda with prosecco for extra bubbles. Stir gently to combine.

Add fizz (optional)

Fill glasses with ice if desired. Gently muddle or slap the mint leaves between your hands to release aroma and add a few leaves to each glass or the pitcher.

Prepare glasses

Spoon a generous portion of the macerated fruit into each glass, pour sangria over the fruit and ice, and garnish with additional citrus wheels and a sprig of mint. Serve immediately.

Serve

dry red wine (e.g., Tempranillo or Garnacha)

brandy

orange liqueur (Cointreau or triple sec)

blood orange, thinly sliced (or navel orange)

apple, cored and thinly sliced

pear, cored and thinly sliced (seasonal substitute: stone fruit)

seedless grapes, halved

fresh berries (strawberries, blueberries, or raspberries)

fresh mint leaves

fresh orange juice

fresh lemon juice

simple syrup (1:1 sugar to water) or honey syrup

club soda or sparkling water

prosecco (optional for a sparkling sangria)

ice cubes

additional citrus wheels or fresh herbs for garnish

Add bourbon, fresh lemon juice, simple syrup, orange liqueur, and Angostura bitters into a mixing glass or shaker filled with ice. Stir briskly for 15–20 seconds (or shake briefly if you prefer a slightly frothier texture) to chill and dilute slightly.

Build and chill

Strain the stirred cocktail mixture into a rocks glass over one large ice cube (or into a wine glass with ice if preferred). Slowly pour the 6 oz Twenty Acres Cabernet over the back of a spoon or down the inside of the glass so it layers gently atop the spirit mix, then allow the two to marry for 10–15 seconds.

Combine with wine

Express the orange peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release oils, then rub the peel around the rim and drop it in as garnish.

If using, slap the rosemary sprig between your palms to release aromatics and place it alongside the orange peel. Serve immediately and enjoy.

Twenty Acres Cabernet (red wine)

Bourbon

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Orange peel

Fresh rosemary sprig (optional)

Large ice cube or ice

Place a wine glass or large stemmed glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the ingredients.

Chill glass

Add 6 ice cubes to the chilled glass to keep the cocktail cold throughout service.

Pour 1 cup (about 240 ml) of well-chilled Chasing Venus Sauvignon Blanc into the glass.

Add 1 teaspoon fresh lime juice and 1/2 teaspoon simple syrup to brighten and balance the wine's acidity. If you prefer floral sweetness, add 1/2 tablespoon elderflower liqueur instead of or in addition to the syrup.

Top with 1/2 cup (about 120 ml) sparkling water to give a light effervescence. Stir gently once with a bar spoon to combine without flattening the bubbles.

Make a cucumber ribbon: use a vegetable peeler to shave a long thin ribbon from the cucumber. Fold or coil the ribbon and thread it into the glass so it sits against the inside of the bowl.

Float a thin lime wheel on the surface and tuck a fresh mint sprig into the ice near the rim for aroma.

Serve immediately while sparkling and chilled. Provide a short stirring straw so the guest can adjust sweetness or effervescence to taste.

Chasing Venus Sauvignon Blanc (or any dry Sauvignon Blanc)

Sparkling water (club soda or chilled seltzer)

Elderflower liqueur (optional, e.g., St-Germain)

Fresh lime juice

Simple syrup (1:1 sugar to water) or honey syrup

Ice cubes

Cucumber ribbon

Fresh mint sprig

Thin lime wheel

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment; alternatively use a 9x13-inch pan. Arrange racks in the middle of the oven.

Prepare

Whisk dry ingredients together: In a large bowl, sift or whisk together the all-purpose flour (2.5 cups), baking powder (1 tsp), baking soda (1 tsp), fine sea salt (1 tsp), ground cinnamon (2 tsp), ground nutmeg (1/2 tsp), and ground ginger (1/2 tsp) until evenly combined.

Combine wet ingredients: In a separate large mixing bowl, beat or whisk the eggs (4) until lightly frothy. Add granulated sugar (1.5 cups) and light brown sugar (1/2 cup) and whisk until mostly dissolved. Slowly whisk in the vegetable oil (1 cup) until incorporated. Add the Greek yogurt or sour cream (1/2 cup) and vanilla extract (2 tsp) and mix until smooth.

Temper and combine: Add about one-third of the dry mixture into the wet mixture and fold gently to combine, then repeat with another third. Finish by folding in the remaining dry mixture just until no streaks of flour remain; do not overmix or the cake will be dense.

Fold in carrots and mix-ins: Gently fold the finely grated carrots (4 cups) into the batter until evenly distributed. If using, fold in chopped walnuts or pecans (1 cup) and raisins (1/2 cup). Scrape batter into the prepared pans and smooth the tops with a spatula. Tap pans lightly on the counter to release any air bubbles.

Bake: Bake two 9-inch rounds for 25–30 minutes, or a 9x13 pan for 35–40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool: Remove cakes from oven and let cool in the pans on a wire rack for 10–15 minutes. Run a small knife around the edge, invert onto the rack, peel off parchment, and let cool completely (about 1 hour) before frosting. If using a 9x13 pan, cool completely in the pan on a rack.

Soften and beat: Make sure cream cheese (8 oz) and unsalted butter (1/2 cup) are at room temperature. In a medium bowl using an electric mixer, beat the cream cheese until smooth, then add the butter and beat until fully combined and fluffy, about 1–2 minutes.

Add sugar and flavor: Gradually add the confectioners' sugar (3 cups), about 1 cup at a time, beating on low speed after each addition to prevent clouds of sugar; once incorporated, increase speed to medium and beat until smooth and fluffy. Add vanilla extract (1 tsp), a pinch of fine sea salt, and lemon juice (1 tsp) if using. Taste and adjust sweetness or salt as desired.

Chill slightly if needed: If the frosting feels too soft to spread, chill it in the refrigerator for 15–20 minutes, then rewhip briefly before using.

Level layers: If the cake rounds domed during baking, level the tops with a serrated knife to create flat layers for stacking. Place the first layer on your cake plate or stand.

Crumb coat: Spread a thin layer of frosting over the top of the first layer and along the sides to lock in crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set.

Final frosting: Apply a generous even layer of cream cheese frosting between layers and on the top and sides of the cake. Use an offset spatula for smooth edges or a rustic finish.

Garnish: Press extra chopped nuts (1/4 cup) around the base or sprinkle on top. Optionally decorate with grated carrot ribbons or a little carrot zest (2 tbsp) for color and garnish.

Serve & store: Slice and serve at room temperature. Store leftover cake covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). For best texture, bring slices to room temperature for 20–30 minutes before serving.

all-purpose flour

granulated sugar

light brown sugar, packed

baking powder

baking soda

fine sea salt

ground cinnamon

ground nutmeg

ground ginger

large eggs

vegetable oil (or canola)

plain Greek yogurt or sour cream

vanilla extract

finely grated carrots (packed)

finely chopped walnuts or pecans (optional)

raisins (optional)

cream cheese, full-fat, softened

unsalted butter, softened

confectioners' (powdered) sugar

fresh lemon juice (optional, to balance sweetness)

extra chopped nuts for garnish

grated carrot ribbons or zest (optional)

Pat cod fillets dry with paper towels. Season both sides with 1 1/2 tsp salt and 1/2 tsp black pepper. Let sit at room temperature while preparing batter and chips (10–15 minutes).

Prepare fish

In a mixing bowl combine 1 cup all-purpose flour, 2 tbsp cornstarch and 1 tsp baking powder. Add 1/2 tsp salt and 1/4 tsp black pepper. Whisk egg into about 1 cup cold beer (or 1 1/4 cups cold liquid if using sparkling water: 1 cup + 1/4 cup) and then gently whisk the wet into the dry until just combined. Batter should be thick enough to coat the back of a spoon but still runny; if too thick add a splash more cold beer or sparkling water. Keep batter cold (set bowl over another bowl with ice if warm).

Make batter

Heat vegetable oil in a heavy deep pot or deep fryer to 350°F (175°C). Put 3/4 cup flour for dredging on a plate. Lightly dredge each seasoned fillet in flour, shaking off excess, then dip into cold batter, letting excess drip off. Carefully lower fillet into hot oil (do not overcrowd). Fry for 5–7 minutes until batter is golden brown and internal fish temperature reaches 140–145°F (60–63°C). Remove with slotted spoon to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining fillets. If oil temperature drops, allow it to return to 350°F between batches.

Dredge and fry

Peel potatoes if desired and cut into 1/2–3/4 inch (1.2–2 cm) thick sticks. Rinse in cold water until water runs mostly clear to remove starch. Place in a bowl of cold water with 1 tbsp white vinegar (optional) and refrigerate or let sit for at least 20 minutes (can be up to 2 hours) to firm up and remove more starch.

Prep potatoes

Drain and thoroughly dry potato sticks with kitchen towels. Heat 1/2 liter oil in a deep pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels or a wire rack. Let rest for 10 minutes (or refrigerate for up to a few hours).

First fry (blanch)

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched potatoes in batches for 2–4 minutes until golden and crisp. Remove, drain, and immediately season with 1 tsp salt while hot. Keep warm in a low oven if needed and serve immediately with fish.

Second fry (finish)

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp minced capers, 1 tbsp fresh lemon juice and 1 tbsp finely chopped fresh parsley. Season with 1/4 tsp salt and a pinch of pepper to taste. Mix well and refrigerate until ready to serve.

Make tartar sauce

Plate hot chips and place battered fish on top or to the side. Serve with lemon wedges, tartar sauce and optional malt vinegar. Suggestion: squeeze lemon over fish just before eating and offer malt vinegar for the chips.

cod fillets (skinless, about 6 oz / 170 g each)

salt

black pepper

all-purpose flour (for dredging)

beer (cold, preferably lager) or sparkling water

all-purpose flour (for batter)

cornstarch

cold sparkling water (if not using beer)

egg (large)

salt (for batter)

black pepper (for batter)

vegetable oil (for deep frying)

russet potatoes (large)

white vinegar (optional, for par-cook soak)

vegetable oil (for frying)

mayonnaise

finely chopped dill pickles (or cornichons)

minced capers

finely chopped fresh parsley

salt (for sauce)

fresh lemon wedges (to serve)

malt vinegar (to serve, optional)

If using toasted coconut flakes for garnish, place 1 tsp coconut flakes in a small dry skillet over medium heat. Toast, stirring or shaking pan, until golden and fragrant, about 1–2 minutes. Remove from heat and set aside to cool. Chill the serving glass briefly if desired.

Prep glass and toast coconut (optional)

In a sturdy highball or Collins glass (or a cocktail shaker if you prefer), add the fresh mint leaves and the simple syrup (0.5 oz). Gently muddle the mint 6–8 times to release oils — press just enough so leaves bruise but don't shred. Add the fresh lime juice (1 oz) and give a quick stir to combine.

Muddle aromatics

Pour in the white rum (2 oz) and coconut rum (1 oz). Add the coconut cream (1 oz). If using coconut milk instead, expect a slightly lighter, less creamy texture. Stir vigorously for about 10 seconds to combine ingredients and emulsify the coconut cream with the juices.

Add spirits and coconut

Fill the glass with crushed ice (about 1 cup). If you prepared the drink in a shaker, strain into the glass over crushed ice. Top with club soda (2 oz) to add effervescence. Gently fold or stir twice to lift mint and integrate soda without flattening it.

Add ice and top

Garnish with a lime wedge and a fresh mint sprig. Sprinkle the toasted coconut flakes (1 tsp) over the top if using. Serve immediately with a straw.

Garnish and serve

white rum

coconut rum (or coconut-flavored liqueur)

fresh lime juice

simple syrup (1:1 sugar to water)

coconut cream (or coconut milk for lighter)

club soda (or sparkling water)

crushed ice

lime wedge (for garnish)

mint sprig (for garnish)

toasted coconut flakes (optional garnish)

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper; grease the paper and lightly flour the pans or dust with cocoa powder.

Preheat and prepare pans

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined and no lumps remain.

Mix dry ingredients

In a separate bowl or large measuring cup, beat the eggs lightly, then add the whole milk, vegetable oil, and vanilla extract. Whisk until blended.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low speed until just combined and no streaks of flour remain. The batter will be thick. Slowly pour in the boiling water while stirring gently; the batter will thin considerably. Scrape the bowl to ensure everything is incorporated.

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with an offset spatula. Bake in the preheated oven for 28–35 minutes, rotating the pans halfway through if your oven has hot spots. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Bake

Let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert the cakes onto the rack, remove the parchment, and let them cool completely (about 1 hour) before frosting.

Cool

In a medium bowl, sift the unsweetened cocoa powder to remove lumps. In a stand mixer fitted with a paddle or using a hand mixer, beat the softened butter on medium speed until creamy, about 1–2 minutes.

Seasonal Sangria

Twenty Acres Cabernet

Chasing Venus Sauvignon Blanc

Traditional Carrot Cake

*fish & Chips

Coconut Mojito

Chocolate Cake

Blood Orange Paloma

Nashville Hot Chicken Sandwich

House Buffalo

*grilled Wild Salmon

Cranberry Grilled Chicken Club

*house Caesar

Pretzel Pastrami

*butcher's Choice

Tuna Tostada

Chicken Shawarma Burger

*house Wagyu Burger

*southwest Burger

Nashville Hot

Wingin It

Fish'n'chips

Braised Short Ribs

Wild Blackened Grilled Salmon