house-made Bloody Marys with full bloody fixin’s bar including house made pickles, cheese cubes, meat sticks, green olives, onions, celery sticks, brussels sprouts, asparagus, limes, lemons, and more.

Bloody Marys

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Sauteed brussels sprouts with a honey balsamic glaze, topped with bacon and candied pecans.

Trim the ends of the Brussels sprouts and cut them in half. Rinse and set aside.

Prepare the Brussels Sprouts

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon and set aside.

Cook the Bacon

In the same skillet, add olive oil and the halved Brussels sprouts. Sauté for about 5-7 minutes, or until they start to brown and become tender.

Sauté the Brussels Sprouts

In a small bowl, mix together honey, balsamic vinegar, salt, and black pepper. Pour the mixture over the Brussels sprouts and stir to coat evenly.

Make the Glaze

Add the pecans to the skillet and cook for an additional 2-3 minutes, allowing them to toast slightly. Stir in the crumbled bacon.

Add Pecans and Bacon

Transfer the sautéed Brussels sprouts to a serving dish, and drizzle any remaining glaze from the skillet on top. Enjoy!

Serve