Like a poutine! Fried smashed potato, chorizo sausage, mushrooms, tomato, green onion, spices, mozzarella cheese and hollandaise sauce.

Breakfast Smashed Potato

Picaroons

Big Axe

Oven roasted chicken tossed with a creamy carbonara sauce, spinach, maple bacon, mushrooms, tomatoes and penne pasta, served with parmesan cheese.

Chicken Carbonara

Warm and cheesy, bacon, spinach, cream cheese, pistachios, served with veggies and grilled bread for dipping.

Bacon Spinach Dip

Folonari Pinot Grigio

Pumphouse

Piedra Negra Organic Malbec

Arco dei Giovi Valpolicella

Tequila, your choice of strawberry lemonade or spicy lime

Red Tail Margarita

Chickpeas (garbanzo beans), mushrooms, baby spinach, onions, tomatoes and penne noodles tossed in coconut carbonara cream sauce, topped with plant-based nut parmesan.

Chickpea Carbonara (Vegan)

13 Barrels Brewing

Fils du Roy gin, fresh lime, sugar, cucumber, mint and soda

Fresh Ginny Lime

Sun-dried tomato pesto, chickpeas, peppers, onion, vegan cheese, drizzled with balsamic reduction, served with house salad.

Veggie Flatbread

Two eggs, ham (or bacon), toast, with a side of greens and potato wedges.

The Standard Breakfast

Grilled Atlantic cod dressed with sun-dried tomato pesto and parmesan, served with seasonal vegetables, NB potato wedges, topped with citrus hollandaise sauce.

Sun-Dried Tomato Cod

This dish is always changing! We call it Chef’s Choice. Price varies. Meat and potatoes served with seasonal veg, potato wedges. Ask your server what’s on the menu today.

Steak & Potato

La Messagère Gluten-Free Beer

Relax Riesling

Fils du Roy vodka, strawberry, basil syrup, fresh lime juice and bubbles

Strawberry Basil

Pork ribs slowly baked, glazed with a Crosby's molasses chili sauce, served with spicy dill slaw and a smashed potato.

Chili Molasses Glazed Ribs

Fried crispy, topped with sun-dried tomato pesto, spring onions, goat cheese.

New Brunswick Potato Skins

Pizza sauce, pepperoni, and melted mozzarella on a flatbread.

Pepperoni Pizza

Fils du Roy gin, fresh lemon, Earl Grey syrup

Earl Grey Martini

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Place the boiled potatoes on a baking sheet and gently smash each potato with the bottom of a glass. Drizzle with olive oil, and season with salt and pepper.

Smashed Potatoes

Roast the smashed potatoes in the preheated oven for 20-25 minutes, or until they are crispy and golden.

Roast the Potatoes

In a skillet over medium heat, cook the chorizo sausage until browned and cooked through. Remove from the skillet and set aside.

Cook the Chorizo

In the same skillet, add sliced mushrooms and diced tomatoes. Sauté until the mushrooms are golden and the tomatoes are soft, about 5-7 minutes.

Sauté the Vegetables

In a large bowl, combine the roasted potatoes, cooked chorizo, sautéed mushrooms, and tomatoes. Toss with chopped green onions.

Combine Ingredients

Top the mixture with mozzarella cheese and return to the oven for an additional 5-7 minutes, until the cheese is melted.

Add Cheese

Serve the smashed potatoes hot, drizzled with hollandaise sauce.

Serve

Potatoes

Chorizo sausage

Mushrooms

Tomato

Green onion

Mozzarella cheese

Salt

Black pepper

Olive oil

Heat 5 liters of water in a large pot to about 160°F (71°C). Add the pale malt and crystal malt and maintain the temperature for about 60 minutes, stirring occasionally.

Mashing

After mashing, drain the liquid (wort) from the grains into a fermentation vessel. Rinse the grains with additional hot water to extract more sugars.

Lautering

Bring the wort to a boil and add Cascade hops. Boil for 60 minutes, adding the Willamette hops for the last 15 minutes of the boil.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a fermentation vessel. Add the yeast and seal with an airlock. Allow fermentation to occur for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap the bottles. Allow to condition for another 1-2 weeks.

Bottling

Chill the bottles in the refrigerator and serve cold. Enjoy your homemade Picaroons!

Enjoy

Pale Malt

Crystal Malt

Hops (Cascade)

Hops (Willamette)

Yeast (Ale Yeast)

Water

Priming Sugar

In a large pot, heat 600 ml of water to about 70°C (158°F).

Heat the Water

Add 200g of malted barley to the heated water. Stir well and let it sit for about 60 minutes to allow the sugars to extract.

After mashing, bring the mixture to a boil. Add 50g of hops and boil for 30 minutes.

After boiling, cool the mixture quickly to around 20°C (68°F) using a wort chiller or an ice bath.

Transfer the cooled mixture to a fermentation vessel. Add 10g of yeast and seal the vessel. Allow it to ferment for about 2 weeks.

After fermentation, dissolve 5g of priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it.

Let the bottles condition at room temperature for 1-2 weeks before refrigerating.

Conditioning

Chill the bottles and enjoy your homemade Big Axe beer responsibly!

Malted Barley

Hops

Yeast

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Preheat the oven to 400°F (200°C). Season the chicken breast with salt and pepper and roast in the oven for about 20-25 minutes or until cooked through. Remove from the oven and dice.

Roast the Chicken

In a skillet, cook the maple bacon over medium heat until crispy. Remove and let cool, then crumble into pieces.

Cook the Bacon

In a saucepan, combine the heavy cream, minced garlic, and half of the Parmesan cheese over medium heat. Stir until the cheese is melted and the sauce is smooth.

Prepare the Carbonara Sauce

In a bowl, whisk together the egg yolks. Slowly add a bit of the warm cream mixture to temper the eggs, then whisk it back into the saucepan. Stir continuously until the sauce thickens slightly. Season with salt and black pepper to taste.

Combine with Egg Yolks

In a large mixing bowl, combine the cooked penne pasta, roasted chicken, spinach, mushrooms, tomatoes, crumbled bacon, and carbonara sauce. Toss gently to combine.

Combine All Ingredients

Serve immediately, topped with the remaining grated Parmesan cheese.

Penne pasta

Chicken breast

Maple bacon

Spinach

Tomatoes

Heavy cream

Parmesan cheese

Garlic

Egg yolks

In a mixing bowl, combine the cream cheese, sour cream, and shredded mozzarella cheese. Mix until smooth and creamy.

Prepare the Dip

Fold in the chopped spinach, cooked bacon, chopped pistachios, garlic powder, salt, and black pepper. Mix well to combine.

Add Spinach and Bacon

Transfer the mixture to an oven-safe dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until bubbly and golden on top.

Heat the Dip

While the dip is baking, prepare the vegetables by cutting them into sticks or slices. Grill the bread or baguette slices until toasted.

Prepare Vegetables and Bread

Once the dip is ready, remove it from the oven and serve hot with the prepared vegetables and grilled bread for dipping.

cream cheese

sour cream

shredded mozzarella cheese

cooked bacon, chopped

fresh spinach, chopped

pistachios, chopped

garlic powder

salt

black pepper

vegetables (carrots, celery, bell peppers)

grilled bread or baguette slices

Refrigerate the bottle of Folonari Pinot Grigio for at least 2 hours before serving to ensure it is at the optimal temperature.

Chill the Wine

Select appropriate wine glasses and ensure they are clean and dry.

Prepare Glasses

Open the bottle and pour the Folonari Pinot Grigio into the glasses, filling each glass about one-third full.

Pour the Wine

Serve the wine with light appetizers or enjoy it on its own.

In a large pot, bring water to a boil. Add malted barley and caramel malt, and let it steep for 60 minutes at a temperature of 65°C (149°F).

Remove the grains and bring the liquid to a boil. Add hops and boil for 60 minutes, stirring occasionally.

After boiling, cool the wort quickly using an immersion chiller or an ice bath until it reaches 20°C (68°F).

Transfer the cooled wort to a fermentation vessel, add yeast, and seal with an airlock. Let it ferment for 1-2 weeks at room temperature.

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer before bottling to carbonate. Bottle the beer and let it sit for another 1-2 weeks.

Caramel Malt

Coriander

Orange Peel

Place the bottle of Piedra Negra Organic Malbec in the refrigerator for about 30 minutes before serving to achieve the ideal temperature.

Chilling the Wine

Open the bottle and gently pour the wine into a glass, filling it to about one-third full to allow for aeration.

Pouring the Wine

Savor the rich flavors of the Malbec by taking small sips and pairing it with your favorite dishes such as grilled meats or dark chocolate.

Enjoying the Wine

Harvest the Corvina, Rondinella, and Molinara grapes when they reach optimal ripeness.

Harvesting Grapes

Crush and destem the harvested grapes to obtain the must.

Crushing and Destemming

Add yeast to the must and allow fermentation to occur in controlled temperatures for about 7-10 days.

Press the fermented must to separate the liquid wine from the grape skins.

Pressing

Transfer the wine to oak barrels for aging for a minimum of 1 year to develop flavors.

Aging

After aging, filter and bottle the wine, adding sulfites to preserve.

Corvina grapes

Rondinella grapes

Molinara grapes

Sulfites

Rim a chilled margarita glass with lime juice and dip it into salt to coat the rim. Set aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, strawberry lemonade or spicy lime juice, fresh lime juice, and simple syrup.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake

Strain the mixture into the prepared margarita glass filled with ice.

Strain and Serve

Garnish with a lime wedge and fresh strawberries if desired.

Garnish

Tequila

Strawberry Lemonade or Spicy Lime Juice

Fresh Lime Juice

Simple Syrup

Salt (for rimming glass)

Lime Wedge (for garnish)

Fresh Strawberries (for garnish, optional)

In a large pot, bring salted water to a boil. Add the penne noodles and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Add the sliced mushrooms to the skillet and cook until they are soft. Stir in the baby spinach and cook until wilted.

Add Mushrooms and Spinach

Add the chickpeas and diced tomatoes to the skillet, stirring well to combine. Cook for 2-3 minutes until heated through.

Combine with Chickpeas and Tomatoes

Pour the coconut milk into the skillet, followed by the nutritional yeast, salt, and black pepper. Stir until well combined and let simmer for another 2-3 minutes.

Make the Coconut Carbonara Sauce

Add the cooked penne noodles to the skillet, tossing everything together until the pasta is well coated with the sauce.