bacon, pepperjack cheese, pickled jalapeno cream cheese, habanero jelly, ranch

Fuego Burger

belgian beer creme brulee, fresh fruit, mint

Beer Brulee

Alphonso mango and passion fruit pack a punch.

Passion Punch Haze

Cherry, apple, vanilla beans and cinnamon.

Cherry Strudel

Individual bottles available for dine-in or to-go. Each bottle contains 5mg of Delta9.

Chronic Tonic Delta9

Blueberry and lemon create this chill concoction.

Blue Dream

house cold-smoked salmon, everything bagel, dill house-made cream cheese, red onions, capers

Lox Bagel

smoked bbq pork, toasted challah bread, spinach, soft poached eggs, hollandaise, microgreens

Eggs Benny

acai berry greek yogurt, coconut cream chia pudding, house-made granola, fresh fruit, local honey

Super Food

green apple, spinach, kale, cilantro, jalapeno, lime, celery

Four Leaf Clover

choice of ham, bacon sausage or sauteed pepper/onions, croissant, egg, white cheddar cheese, jalapeno southwest cream cheese

Egg Sandwich

pineapple, ginger, orange, lime, turmeric

Star Orchid

carrot, orange, apple, ginger, lime turmeric

Snap Dragon

banana, berry, yogurt, pineapple, oat milk, ginger, orange juice

Wild Indigo

two buttermilk pancakes, butter, house-maple syrup

Short Stack

cinnamon raisin bagel, whipped walnut goat cheese, green apple, spring greens, honey mustard vinaigrette and walnuts

Waldorf Bagel

sourdough bread, avocado, everything bagel shake, tomato, over easy egg

Avocado Toast

peanut butter, banana, flax seeds, coffee, cinnamon, oat milk, maple

Magic Magnolia

avocado, pineapple, coconut water, spinach, lime, mint, agave

Emerald Jade

Forget Me Not

caramel maple filling, cream cheese frosting, candied carrots

Carrot Cupcake

vegan patty, vegan cheese, caramelized onions and mushrooms, bbq, house-made pickles, pretzel bun

Voodie Burger

soy reduction marinated local farm-raised salmon, sesame gochujang rice, bell peppers, red onion, scallions, ginger, garlic, fermented Korean pepper, tamari

Winter Salmon

house-made queso, pico de gallo, house-made tortilla chips

Cast Iron Queso

In a bowl, season the ground beef with salt and black pepper. Divide the beef into two equal portions and shape them into burger patties.

Prepare the Patties

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet or on a grill, cook the burger patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of pepperjack cheese on each patty to melt.

Grill the Patties

Spread pickled jalapeno cream cheese on the bottom half of each burger bun. Place the cooked patty with melted cheese on top, followed by crispy bacon, a dollop of habanero jelly, and ranch dressing. Top with the other half of the bun.

Assemble the Burger

Serve the Fuego Burger immediately with your choice of sides.

Serve

Ground beef

Bacon

Pepperjack cheese

Pickled jalapeno cream cheese

Habanero jelly

Ranch dressing

Burger buns

Salt

Black pepper

In a saucepan, combine the Belgian beer and heavy cream. Heat over medium heat until just below boiling. Remove from heat and let steep for 10 minutes.

Prepare the Custard

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Slowly pour the warm beer and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Mix Egg Yolks and Sugar

Stir in the vanilla extract until well combined.

Add Vanilla

Preheat your oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Cool and Chill

Once chilled, sprinkle a thin layer of additional sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Let it sit for a minute to harden.

Caramelize the Sugar

Garnish with fresh fruit and mint leaves before serving.

Belgian beer

heavy cream

egg yolks

granulated sugar

vanilla extract

fresh fruit (such as berries)

mint leaves

additional sugar for caramelizing

In a mixing bowl, combine the Alphonso mango pulp and passion fruit pulp. Mix well until fully blended.

Prepare the Fruit Mixture

Stir in the fresh lime juice and simple syrup to the fruit mixture. Adjust sweetness as per your taste.

Add Lime and Sweetness

In a large pitcher, combine the fruit mixture with ice cubes and sparkling water. Stir gently to combine.

Mix with Ice and Water

Pour the Passion Punch Haze into glassware, garnish with fresh mint leaves, and serve immediately.

Garnish and Serve

Alphonso mango pulp

Passion fruit pulp

Fresh lime juice

Simple syrup

Sparkling water

Ice cubes

Fresh mint leaves

In a mixing bowl, combine the cherries, diced apple, granulated sugar, vanilla bean seeds, ground cinnamon, and cornstarch. Toss well to coat the fruits evenly and set aside to macerate for about 15 minutes.

Make the Filling

On a lightly floured surface, roll out the strudel dough or phyllo pastry into a large rectangle. Ensure the dough is thin enough to see through.

Prepare the Strudel Dough

Spread the fruit filling evenly along one edge of the rolled-out dough, leaving about 2 inches from the edges. Carefully roll the dough over the filling, tucking in the sides as you go to seal it.

Assemble the Strudel

Preheat your oven to 375°F (190°C). Place the rolled strudel seam-side down on a parchment-lined baking sheet. Brush the top with melted butter and make a few slits on top to allow steam to escape. Bake for 25-30 minutes or until golden brown.

Bake the Strudel

Allow the strudel to cool slightly before slicing. Serve warm, optionally dusted with powdered sugar.

Cherries, pitted and halved

Apples, peeled and diced

Granulated sugar

Vanilla bean, split and scraped

Ground cinnamon

Cornstarch

Prepare the Glass

In a separate mixing container, combine the sparkling water, Delta9 tincture, lemon juice, and simple syrup.

Mix the Ingredients

Gently muddle the fresh mint leaves in the bottom of the serving glass to release their flavor.

Add Mint

Pour the mixed beverage over the ice in the prepared glass. Stir gently to combine and garnish with a mint sprig if desired.

Combine and Serve

Sparkling Water

Delta9 Tincture

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Ice Cubes

In a blender, combine the fresh blueberries, lemon juice, and honey or agave syrup. Blend until smooth.

Blend the Base

Pour the blueberry mixture into a glass filled with ice cubes. Top it off with the sparkling water and stir gently to combine.

Combine with Sparkling Water

Garnish with fresh mint leaves and serve immediately for a refreshing drink.

Fresh blueberries

Lemon juice

Honey or agave syrup

Mint leaves (for garnish)

In a bowl, mix the cream cheese with fresh dill until well combined. Set aside.

Prepare the Cream Cheese

Slice the everything bagels in half and toast them to your desired level of crispiness.

Toast the Bagels

Spread a generous amount of the dill cream cheese on each half of the toasted bagels.

Assemble the Bagel

Layer the cold-smoked salmon on top of the cream cheese, followed by the thinly sliced red onions and capers.

Add the Salmon and Toppings

Place the bagel halves on a plate and serve immediately. Enjoy your lox bagel!

Everything bagels

Cold-smoked salmon

Dill (fresh, chopped)

Cream cheese

Red onion (thinly sliced)

Capers

In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until the sauce is smooth and creamy. Add cayenne pepper and adjust seasoning if necessary. Remove from heat and set aside.

Prepare the Hollandaise Sauce

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are firm but the yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.

Poach the Eggs

While the eggs are poaching, toast the challah slices until golden brown.

Toast the Challah Bread

In a skillet, lightly sauté the fresh spinach until wilted. Season with salt and pepper to taste.

Sauté the Spinach

On each slice of toasted challah, layer the smoked BBQ pork, sautéed spinach, and top with a poached egg. Drizzle with hollandaise sauce and garnish with microgreens.

Assemble Eggs Benny

Challah bread

Smoked BBQ pork

Fresh spinach

Eggs

Microgreens

In a bowl, combine chia seeds, almond milk, and maple syrup. Stir well and let it sit for at least 30 minutes or overnight in the refrigerator to allow the chia seeds to swell and create a pudding-like texture.

Prepare Chia Pudding

Preheat the oven to 350°F (175°C). In a bowl, mix rolled oats, chopped nuts, and a drizzle of honey. Spread the mixture on a baking sheet and bake for 15-20 minutes, stirring occasionally until golden brown. Let it cool before using.

Make Granola

In a serving bowl, layer the acai berry Greek yogurt, followed by the coconut cream chia pudding. Top it off with homemade granola, fresh fruits, and drizzle local honey on top.

Assemble the Super Food Bowl

Acai berry Greek yogurt

Coconut cream

Chia seeds

Almond milk

Maple syrup

Rolled oats

Nuts (your choice, chopped)

Fresh fruit (banana, berries, etc.)

Local honey

Wash all the fresh ingredients thoroughly. Core and chop the green apple, and chop the celery into small pieces. Remove the stems from the spinach and kale, and roughly chop them. Finely chop the jalapeno, adjusting the amount based on your heat preference.

Prepare the Ingredients

In a blender, combine the chopped green apple, spinach, kale, cilantro, jalapeno, and celery. Squeeze the juice of the lime over the mixture.

Blend the Mixture

Add about 1 cup of cold water to the blender. Blend on high until all ingredients are well combined and smooth.

Add Water

If you prefer a smoother drink, strain the mixture through a fine mesh sieve or cheesecloth into a pitcher.

Strain (Optional)

Pour the drink into glasses and serve immediately. Garnish with a slice of lime or a sprig of cilantro if desired.

Green Apple

Spinach

Kale

Cilantro

Jalapeno

Lime

Celery

In a skillet, melt butter over medium heat. Add diced bell pepper and onion, sautéing until soft, about 5 minutes. If using ham, bacon, or sausage, add it to the skillet and cook until heated through or crispy.