TRUFFLE TOTS

ten chicken wings (served naked), choice of traditional buffalo sauce or maple bourbon BBQ sauce, house made blue cheese or house ranch with celery & carrots on the side.

TWICE COOKED INFUSED WINGS

Tito’s Vodka, Kahlua, Baileys, Amaretto, Frangelico, coffee, homemade cream

RUSSIAN QUAALUDE

Torres Brandy, cranberry, maple syrup, muddled apples

MR. BIG

salami, celery, tomato, house pickle, shrimp, bacon, blue cheese stuffed olives

BLOODY BANTER

Bulleit Bourbon, lemon, ginger beer.....this is a double cocktail served in pouch, just add ice

KENTUCKY MULE

Baileys, Kahlua, Goslings 151, coffee with seared cinnamon

SPANISH COFFEE

We get all our tea from the local tea shop Voila! in Frederick. Single Teapot Serves 2 Cups, Double Teapot Serves 4 Cups

Loose Leaf Hot Tea

Titos Vodka, Cointreau, fresh lemon, McCutcheon's apple cider, saline, simple syrup

THE CHERRY IN CIDER

La Muerte Mezcal, Ghost Tequila, Amaro, pomegranate juice, fresh lime, saline, simple syrup, star anise

SCARLET

Rumhaven Coconut Rum, Elderflower liqueur, house sours, Viola! masala chai tea

LIVIN LA VIDA COCO

Angel's Envy Bourbon, sugar, orange & angostura bitters, apple wood smoked glass, Luxardo cherry

IT’S ABOUT TIME

Captain Morgan spiced rum, Drambuie, St. George Pear liqueur, pumpkin puree, cinnamon syrup

THE FALL BREW

McClintock's, Forager's Gin, sorel, chamomile liqueur

THE EQUINOX

Elijah Craig Bourbon, peach nectar, maple syrup, angostura bitters, cinnamon demerara syrup

PEACH, PLEASE

Johnny Walker red scotch, fresh lemon, honey, Seven Falls merlot

JOHNNY MERLOT

Dragon Distillery’s Lancelot’s Flamin Love mango-sriracha vodka, pineapple juice, sours, cherry wood smoked glass

GUINEVERE’S BETRAYAL

George Dickle Bourbon, amaro, Luzardo simple syrup

BLACK TIE MANHATTAN

Titos Vodka, Rumchatta, house pumpkin pie syrup, ginger beer

HI, PUMPKIN!

Bacardi Rum, Kraken spiced Rum, pear nectar simple syrup, fresh lime, egg white, angostura bitters

PERFECT PEAR

Aperol, fresh lemon, McCutcheon's apple cider, cinnamon demerara syrup, prosecco

APPLE-OL

peanut butter blondie, chocolate syrup, peanut butter sauce, vanilla ice cream, Chantilly cream

KILLING ME SOFTLY

vanilla bean creme brulee, caramelized sugar crust, Chantilly cream, fresh berries

CREME BRULEE

8 oz prime burger, cheddar, bacon, toasted shallot aioli, sunny side egg, lettuce, tomato, fried shallots, brioche bun, breakfast potatoes

BREAKFAST PRIME BURGER

Preheat your oven to 425°F (220°C). Spread the frozen tater tots in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, turning halfway through the cooking time.

Bake the Tater Tots

Once the tater tots are done baking, remove them from the oven and drizzle the truffle oil evenly over the top.

Add Truffle Oil

Sprinkle the grated Parmesan cheese, salt, and black pepper over the hot tater tots. Toss gently to combine, ensuring the tots are well coated.

Season and Toss

Finish by sprinkling the chopped parsley over the top for garnish. Serve immediately while hot.

Garnish

Frozen tater tots

Truffle oil

Grated Parmesan cheese

Fresh parsley, chopped

Salt

Black pepper

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until well coated.

Prepare the Chicken Wings

Place the wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until crispy and cooked through.

Bake the Wings

Once baked, remove the wings from the oven and let them cool slightly. Choose your sauce (buffalo or maple bourbon BBQ) and toss the wings in the sauce until well coated.

Infuse the Wings

Return the sauced wings to the oven and bake for an additional 10-15 minutes to set the sauce and make the wings extra crispy.

Second Bake

While the wings are baking, prepare the celery and carrot sticks. Arrange them on a plate with your choice of blue cheese or ranch dressing.

Prepare the Sides

Once the wings are done, serve them hot alongside the vegetable sticks and dressing.

Serve

Chicken Wings

Buffalo Sauce

Maple Bourbon BBQ Sauce

Blue Cheese Dressing

Ranch Dressing

Celery Sticks

Carrot Sticks

Black Pepper

Olive Oil

In a bowl, whisk together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.

Prepare the Homemade Cream

In a shaker filled with ice, combine Tito’s Vodka, Kahlua, Baileys, Amaretto, Frangelico, and brewed coffee. Shake well until chilled.

Combine the Ingredients

Strain the mixture into a large glass or mug and top with a generous dollop of the homemade cream.

Serve the Cocktail

You can sprinkle some cocoa powder or chocolate shavings on top for an extra touch.

Garnish (Optional)

Tito’s Vodka

Kahlua

Baileys Irish Cream

Amaretto

Frangelico

Coffee, brewed

Homemade cream

Cut the apple into small pieces and add them to a cocktail shaker. Muddle the apple pieces to release their juices.

Muddle the Apples

Pour the Torres Brandy, cranberry juice, and maple syrup into the shaker with the muddled apples.

Add the Liquids

Add ice to the shaker, secure the lid, and shake vigorously for about 15 seconds.

Shake

Strain the mixture into a chilled glass. Optionally, garnish with a thin slice of apple.

Strain and Serve

Torres Brandy

Cranberry Juice

Maple Syrup

Apple

Chop the salami, celery, and house pickles into small bite-sized pieces. Set aside.

Prepare the Ingredients

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess fat.

Cook the Bacon

Boil or grill the shrimp until pink and fully cooked, about 2-3 minutes. Let them cool and then peel if necessary.

Prepare the Shrimp

In a large glass or cocktail shaker, combine the tomato juice, chopped salami, celery, pickles, and cooked shrimp. Stir well.

Mix the Drink

Place the crispy bacon on top of the drink mixture and garnish with blue cheese stuffed olives. You can also add a celery stick for extra garnish.

Assemble the Garnish

Serve chilled in a large glass and enjoy your Bloody Banter!

Salami

Celery

Tomato Juice

House Pickles

Shrimp

Bacon

Blue Cheese Stuffed Olives

In a cocktail shaker, combine the Bulleit Bourbon and fresh lemon juice. Fill the shaker with ice and shake well for about 15 seconds.

Prepare the Cocktail

Strain the mixture into a glass filled with ice. Top with ginger beer and gently stir to combine.

Combine with Ginger Beer

Garnish with a lemon wedge on the rim of the glass.

Bulleit Bourbon

Fresh Lemon Juice

Ginger Beer

Lemon Wedge (for garnish)

In a small skillet over medium heat, sear the cinnamon stick until fragrant, about 2-3 minutes. Remove and set aside.

Seared Cinnamon

In a heatproof glass or mug, combine Baileys Irish Cream, Kahlua, and hot brewed coffee. Stir well to mix.

Mixing the Ingredients

Carefully float the Goslings 151 Rum on top by pouring it over the back of a spoon.

Adding Rum

Add the seared cinnamon stick to the drink for garnish and flavor.

Garnishing

Add sugar to taste, stirring gently to combine.

Sweetening

Goslings 151 Rum

Hot brewed coffee

Cinnamon stick

Sugar

Bring 4 cups of fresh water to a boil in a kettle.

Boil Water

Once the water reaches a rolling boil, remove it from the heat and add 2 tablespoons of loose leaf tea.

Add Loose Leaf Tea

Cover and let the tea steep for 3-5 minutes, depending on your desired strength.

Steep the Tea

Use a tea strainer or infuser to pour the tea into cups. Enjoy your hot tea!

Loose leaf tea

Water

Fill a cocktail glass with ice to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker filled with ice, combine Titos Vodka, Cointreau, fresh lemon juice, McCutcheon's apple cider, saline solution, and simple syrup.

Mix the Ingredients

Shake vigorously for about 15 seconds. Strain the mixture into the chilled cocktail glass.

Shake and Strain

Optionally, garnish with a slice of fresh apple or a cherry. Serve immediately.

Garnish and Serve

Titos Vodka

Cointreau

Fresh lemon juice

McCutcheon's apple cider

Saline solution

Simple syrup

Prepare the cocktail shaker

Add La Muerte Mezcal, Ghost Tequila, Amaro, pomegranate juice, fresh lime juice, saline solution, and simple syrup to the shaker.

Combine ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake well

Strain the mixture into a chilled cocktail glass.

Strain and serve

Garnish with a whole star anise floated on top.

La Muerte Mezcal

Ghost Tequila

Amaro

Pomegranate juice

Fresh lime juice

Star anise

In a cocktail shaker, combine the Rumhaven Coconut Rum, Elderflower liqueur, house sours, and brewed Viola! masala chai tea. Fill the shaker with ice.

Shake the Ingredients

Shake vigorously for about 15 seconds to ensure all ingredients are well mixed and chilled.

Mix Well

Strain the mixture into a glass filled with fresh ice.

Strain into Glass

Garnish with fresh mint leaves and a sprinkle of coconut flakes on top.

Rumhaven Coconut Rum

Elderflower liqueur

House sours (fresh lemon and lime juice mix)

Viola! masala chai tea (brewed and cooled)

Fresh mint leaves (for garnish)

Coconut flakes (for garnish)

Using an apple wood chip, light it and allow it to produce smoke. Place your glass upside down over the smoke to infuse it with apple wood flavor for about 30 seconds.

Truffle Tots

Twice Cooked Infused Wings

Russian Quaalude

Mr. Big

Bloody Banter

Kentucky Mule

Spanish Coffee

Loose Leaf Hot Tea

The Cherry In Cider

Scarlet

Livin La Vida Coco

It’s About Time

The Fall Brew

The Equinox

Peach, Please

Johnny Merlot

Guinevere’s Betrayal

Black Tie Manhattan

Hi, Pumpkin!

Perfect Pear

Apple-ol

Killing Me Softly

Creme Brulee

Breakfast Prime Burger