With vegetables and soy-mirin sauce served in a carry out box.

Chilled Soba Noodle Salad

Buccella Cuvée Katrina Eileen Cabernet Sauvignon, Napa 2019

Slider Andiamo Meatballs, Toasted Herbed Bun, Tomato Sauce, House made Ricotta Cheese, Hungarian mayo

Meatball Sliders

Crispy Four Cheese Ravioli

BV Georges de Latour Cabernet Sauvignon, Napa 2005

Arietta Merlot, Napa 1999

Hess Collection Cabernet Sauvignon Allomi Vineyards, Napa 2019

Duckhorn Merlot, Napa 2019

Faust Cabernet Sauvignon, Napa 2019

Prisoner Red Blend (Zin, Cab Sauv, Petite Sirah, Syrah, Charbono) Napa, 2019

Rombauer Zinfandel, California 2020

Cristom Mt. Jefferson Pinot Noir, Eola-Amity Hills, Willamette 2021

Sonoma-Cutrer Russian River Ranches Chardonnay, Russian River 2022

Duckhorn Sauvignon Blanc, Napa 2021

Laurent Perrier Demi-Sec, Champagne

Hand cut cod loins, crisp beer batter, dill-tartar sauce with crispy shoestring fries

Joe Muer Classic Fish and Chips

Grey Goose Vodka, Hendrix Gin, Patron Silver Tequila, Bacardi Rum, Knob Creek Bourbon, Johnny Walker Black Label Scotch, Stella Artois Draft, Bell's Two Hearted IPA Draft.

The Executive Package

Maximum of 2 Glasses of Beer or Wine per Guest, Miller Light Draft, Stella Artois Draft, House Cabernet Sauvignon, House Chardonnay.

The Classic Package

Gochujang sauce, pickled cucumbers, cole slaw, served on a Brioche bun, crispy shoestring fries

Tempura Fried Chicken Sandwich

Grilled tenderloin steak bites, roasted peppers, caramelized onions, shredded cheese, chipotle aioli, romaine lettuce, sun-dried tomato wrap

Joe Muer Steak Wrap

grilled and served on an artisan roll with roasted garlic aioli, crispy shoestring fries

Atlantic Salmon Burger

Seasonal Fresh Fish, corn tortillas, cilantro leaves, cole slaw, avocado salsa, caramelized onions, chipotle cream, saffron rice pilaf, fresh lime

"Baja Style" Fish Tacos

Cajun remoulade, tomato, shredded lettuce on a griddled brioche roll, crispy shoestring fries

Shrimp Po' Boy

28 day dry-aged, cooked to order, served on a toasted challah bun with white truffle pomme frites

Prime Muer Burger

Bring a large pot of salted water to a rolling boil. Add the soba noodles and cook according to package instructions (typically 4–5 minutes) until al dente. Stir occasionally to prevent sticking.

Cook soba

Reserve 2 tablespoons of the noodle cooking water, then drain the soba in a fine-mesh sieve and immediately rinse thoroughly under cold running water to stop cooking and remove excess starch. Continue rinsing and gently toss the noodles under cold water until they are fully chilled. Shake off excess water and set aside to drain.

In a bowl or jar combine soy sauce, mirin, rice vinegar, sesame oil, neutral oil, sugar (or honey), grated ginger, and minced garlic. Whisk or shake vigorously until sugar dissolves and the dressing is homogeneous. If the dressing is too thick or salty, whisk in up to 1 tablespoon reserved warm water to loosen and balance flavor. Taste and adjust: add up to 1 teaspoon more mirin for sweetness or 1/2 teaspoon more rice vinegar for brightness.

Make dressing

Stir in toasted sesame seeds into the dressing, reserving a small pinch for final garnish.

Prepare vegetables: while soba cooks, thinly slice cucumber, julienne the carrot, thinly slice red pepper, shred cabbage, and thinly slice scallions. If using frozen edamame, thaw and pat dry.

Combine chilled soba and vegetables: place the drained, chilled soba in a large mixing bowl. Add cucumber, carrot, red bell pepper, cabbage, edamame, and the white parts of the scallions. Gently toss to combine.

Dress the salad: Pour about two-thirds of the dressing over the soba and vegetables and gently toss until everything is evenly coated. Add more dressing to taste — you may not need all of it. If adding protein (grilled chicken or tofu), toss it in now so it warms slightly against the noodles and picks up dressing flavor.

Adjust and chill: taste and adjust seasoning — add a small pinch of salt or a splash more soy sauce if needed, or a squeeze of lime for brightness. If time allows, refrigerate the dressed salad for 15–30 minutes to let flavors meld; otherwise serve immediately chilled.

Portion for carry-out: transfer the chilled soba salad into carry-out boxes. Sprinkle reserved sesame seeds, sliced green parts of scallions, cilantro leaves, and toasted nori strips or furikake on top. Include lime wedges alongside for squeezing before eating.

Prepare protein: if using grilled chicken, season simply with salt and pepper and grill until cooked through (internal 165°F/74°C), then rest and slice thinly. If using tofu, press for 15–30 minutes to remove excess moisture, slice, and pan-fry in 1 tablespoon oil over medium-high heat until golden on both sides. Sprinkle a little soy or mirin while cooking for extra flavor.

Add protein to salad: toss sliced protein with the noodles and vegetables when dressing is added so it absorbs dressing flavor. Pack remaining protein on top of the carry-out box if preferred.

dried buckwheat soba noodles

low-sodium soy sauce

mirin (Japanese sweet rice wine)

rice vinegar

sesame oil

neutral oil (canola or vegetable)

granulated sugar or honey

fresh grated ginger

garlic, minced

toasted sesame seeds

warm water (to loosen dressing if needed)

cucumber, halved lengthwise and thinly sliced

carrot, julienned or shredded

red bell pepper, thinly sliced

scallions (green onions), thinly sliced (white + green parts)

thinly sliced Napa cabbage or green cabbage

edamame, shelled and cooked

fresh cilantro leaves (optional)

toasted nori strips or furikake (optional)

lime wedges (for serving)

grilled chicken or firm tofu, sliced

Harvest the Cabernet Sauvignon grapes when they reach optimal ripeness, typically in late September to early October.

Harvesting

Crush the harvested grapes to release the juice. This can be done using a crusher-destemmer.

Crushing

Transfer the crushed grapes and juice into fermentation tanks. Add the yeast packet and allow to ferment at controlled temperatures for approximately 10-14 days.

Fermentation

After fermentation, press the mixture to separate the wine from the skins and solids.

Pressing

Transfer the wine into French oak barrels for aging. Allow the wine to age for 18-24 months to develop its flavors.

Aging

Add tartaric acid and sulfites to stabilize the wine. Filter the wine to ensure clarity.

Fining and Filtration

Bottle the wine in dark glass bottles to protect it from light. Seal with corks and label appropriately.

Bottling

Cabernet Sauvignon Grapes

French Oak Barrels

Tartaric Acid

Yeast

Water

Sulfites

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper.

Prepare the Meatball Mixture

Using your hands, mix the ingredients until just combined and form into small meatballs, about 1 inch in diameter.

Form Meatballs

Preheat the oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through.

Cook Meatballs

In a small bowl, mix softened butter with dried Italian herbs.

Prepare the Buns

Spread the herbed butter on the cut sides of each slider bun and place them cut-side up on a baking sheet. Toast in the oven for about 5-7 minutes until golden.

Toast the Buns

In a saucepan, heat olive oil over medium heat. Add finely chopped onion and cook until translucent. Add minced garlic and sauté for an additional minute.

Cook the Sauce

Stir in the canned crushed tomatoes, dried basil, salt, and black pepper. Simmer for 15-20 minutes allowing flavors to meld.

Add Tomatoes and Season

In a saucepan over medium heat, combine whole milk and heavy cream. Heat until just below boiling.

Heat the Dairy

Remove from heat and stir in white vinegar and salt. Let sit for 10 minutes to allow curds to form.

Curdle the Milk

Pour the mixture through a fine-mesh strainer or cheesecloth to separate the curds from the whey. Let drain for about 30 minutes.

Strain the Ricotta

In a bowl, combine mayonnaise, Hungarian paprika, lemon juice, and salt. Stir until well combined.

Mix the Ingredients

Place a meatball on the bottom half of each toasted bun. Add a spoonful of tomato sauce, a dollop of ricotta, and a smear of Hungarian mayo. Top with the other half of the bun and serve.

Assemble the Sliders

ground beef

ground pork

breadcrumbs

Parmesan cheese, grated

parsley, chopped

salt

black pepper

slider buns

butter, softened

dried Italian herbs

canned crushed tomatoes

olive oil

onion, finely chopped

basil, dried

whole milk

heavy cream

white vinegar

mayonnaise

Hungarian paprika

lemon juice

In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, Gorgonzola cheese, egg, salt, and black pepper. Mix until well combined and smooth.

Prepare the Filling

Take a wonton wrapper and place about 1 tablespoon of the cheese filling in the center. Moisten the edges of the wrapper with a little water, fold it over to create a triangle, and press to seal. Repeat with remaining wrappers and filling.

Assemble the Ravioli

In a deep skillet or pot, heat the oil over medium heat. Once hot, carefully add the ravioli in batches, frying until golden brown on both sides, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Ravioli

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add crushed tomatoes, dried oregano, salt, and sugar to the saucepan. Stir well and let simmer for 15-20 minutes, stirring occasionally.

Stir in fresh basil leaves just before serving. Adjust seasoning to taste.

Finish the Sauce

Wonton wrappers

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Gorgonzola cheese

Salt

Black pepper

Oil for frying

Olive oil

Garlic cloves

Crushed tomatoes

Dried oregano

Sugar

Fresh basil leaves

Begin by carefully removing the cork from the BV Georges de Latour Cabernet Sauvignon, Napa 2005 bottle using a corkscrew. Ensure that the cork comes out cleanly.

Prepare the Wine

Pour the wine into a decanter to allow it to aerate. This will enhance the flavors and aromas of the wine. Let it sit for about 30 minutes before serving.

Decant the Wine

While the wine is decanting, prepare the wine glasses by ensuring they are clean and free of any residues. You can rinse them with water to remove any dust.

Prepare the Glasses

After the wine has decanted for 30 minutes, pour the wine into the prepared glasses, filling each glass about one-third full to allow for swirling.

Serve the Wine

Serve the wine with a cheese platter. Select cheeses that pair well with the Cabernet Sauvignon, such as sharp cheddar, gouda, or blue cheese.

Pair with Cheese

Encourage your guests to take a moment to appreciate the aromas before tasting. Sip the wine slowly to savor the complex flavors.

Enjoy

Wine Glasses

Decanter

Cheese Platter

Place the bottle of Arietta Merlot in the refrigerator for about 30 minutes before serving to ensure it's at the ideal temperature of around 60-65°F (15-18°C).

Chill the Wine

Choose a proper wine glass that enhances the aromas and flavors of the Merlot. A standard red wine glass with a rounded bowl is ideal.

Select Appropriate Glassware

Using a corkscrew, carefully remove the cork from the bottle. Avoid any cork fragments from entering the wine.

Open the Bottle

Pour approximately 5 ounces (150 ml) of the Merlot into each glass, filling the glass to about one-third full to allow for aeration.

Pour the Wine

Swirl the wine gently in the glass to release its aromas, take a moment to appreciate the bouquet, and then sip to savor the rich flavors characteristic of a Napa Valley Merlot.

Arietta Merlot

Napa Valley

Vintage Year

Place the bottle of Hess Collection Cabernet Sauvignon in the refrigerator for about 30 minutes to chill before serving.

Select appropriate wine glasses for serving. For red wines, use larger bowls to enhance the aromas.

Prepare Glassware

Using a corkscrew, carefully remove the cork from the bottle to prevent crumbling.

Pour the wine into the prepared glasses, filling each glass to about one-third full to allow for aeration.

Swirl the wine gently in the glass, take a moment to enjoy the aroma, and then take a sip to appreciate the flavors.

Taste and Savor

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

Prepare the Glassware

Open the Duckhorn Merlot bottle and pour the wine into the aerator. Allow the wine to aerate for about 15 minutes to enhance its flavors.

Aerate the Wine

After aerating, pour the wine into the prepared glasses, filling each glass to about two-thirds full to allow for proper swirling and aroma release.

Take a moment to appreciate the wine's aroma before tasting. Sip the wine slowly, savoring the rich flavors of the Duckhorn Merlot.