Grapefruit, lime, pink peppercorn and coriander syrup, bubbles

N/A Pink Peppercorn Paloma

Tequila

GOOD GOOD FOOD TIMES

10 oz ribeye served with garlic mashed potatoes and asparagus.

Ribeye Steak

An assortment of cured meats, cheeses, and house-made pickles.

Charcuterie Board

Juicy beef patty with lettuce, tomato, and house-made aioli on a brioche bun.

Bistro Burger

Steak Frites

A selection of artisanal cheeses served with house-made crackers and seasonal fruit.

Artisan Cheese Board

Spicy chicken wings served with blue cheese dressing

Buffalo Wings

Nachos

Fried Calamari

Cucumber Cooler

Pasta tossed with fresh vegetables and olive oil.

Pasta Primavera

A classic cocktail with a balanced mix of whiskey, lemon juice, and simple syrup.

Whiskey Sour

Mushrooms stuffed with a savory mixture of cheese and herbs.

Stuffed Mushrooms

Quinoa, roasted veggies, and a tahini dressing.

Vegan Bowl

Juicy beef patty with lettuce, tomato, onion, and a choice of cheese.

Lakewood Burger

Cheesy Garlic Bread

Chocolate Cake

Pasta with seasonal vegetables and marinara sauce

Vegetarian Pasta

Cheeseburger

House Margarita

Old Fashioned

In a small saucepan, combine equal parts water and sugar. Add a handful of fresh coriander leaves and bring to a simmer over low heat, stirring until the sugar dissolves. Remove from heat and let it steep for 30 minutes. Strain and cool.

Prepare the Coriander Syrup

In a cocktail shaker, muddle the pink peppercorns to release their flavor.

Muddle the Pink Peppercorns

Add the grapefruit juice, lime juice, and coriander syrup to the shaker with the muddled pink peppercorns. Fill the shaker with ice and shake well until chilled.

Mix the Cocktail

Strain the mixture into a glass filled with ice. Top with sparkling water and add a pinch of salt to taste.

Strain and Serve

Garnish with grapefruit slices and fresh coriander leaves before serving.

Garnish

Fresh grapefruit juice

Fresh lime juice

Pink peppercorns

Coriander syrup

Sparkling water

Salt

Ice cubes

Grapefruit slices (for garnish)

Fresh coriander leaves (for garnish)

In a large pitcher, muddle the mint leaves with brown sugar and lime juice to release the mint's flavor.

Prepare the Mint

Add the white rum to the pitcher and stir until the sugar dissolves.

Mix the Rum

Slowly pour in the soda water and stir gently to combine.

Add Soda Water

Fill glasses with ice cubes and pour the rum mixture over the ice. Garnish with additional mint leaves if desired.

Serve

White Rum

Brown Sugar

Lime Juice

Mint Leaves

Soda Water

Ice Cubes

Rub the rim of a glass with a lime wedge and dip it into salt to coat the rim.

Prepare the glass

In a cocktail shaker, combine tequila, lime juice, agave syrup, and ice cubes.

Mix the ingredients

Shake it up

Strain the mixture into the prepared glass over fresh ice, if desired.

Lime juice

Agave syrup

In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.

Cook the Quinoa

While the quinoa is cooking, rinse and drain the black beans. Prepare the bell pepper, cherry tomatoes, corn, red onion, and avocado as directed.

Prepare the Vegetables

In a large bowl, combine the cooked quinoa, black beans, bell pepper, cherry tomatoes, corn, red onion, and cilantro.

Mix the Salad

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the quinoa salad and toss to combine.

Dress the Salad

Top the salad with diced avocado and serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.

Quinoa

Black beans, canned

Bell pepper, diced

Cherry tomatoes, halved

Corn kernels, frozen

Red onion, diced

Avocado, diced

Fresh cilantro, chopped

Olive oil

Black pepper

Peel and chop the potatoes into evenly sized pieces. Boil them in salted water until tender.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter, minced garlic, and milk. Mash until creamy and well combined.

Mash the Potatoes

Trim the ends of the asparagus. In a pan, heat a little olive oil, add the asparagus, and sauté for about 5-7 minutes until tender. Add lemon juice and season with salt and pepper.

Prepare the Asparagus

Heat a skillet over medium-high heat and add olive oil. Season the ribeye steak with salt and pepper. Sear the steak for 4-5 minutes on each side for medium-rare, adjusting the time for your preferred doneness.

Cook the Ribeye Steak

Plate the steak along with a generous serving of garlic mashed potatoes and sautéed asparagus. Enjoy!

Olive Oil

Black Pepper

Garlic

Potatoes

Butter

Milk

Asparagus

Lemon Juice

Gather all the ingredients and arrange them on a large serving board or platter.

Prepare the Ingredients

Place the cured meats in small piles or folded neatly on one side of the board.

Arrange the Meats

Cut the cheeses into wedges or cubes and arrange them next to the meats.

Add the Cheeses

Add small bowls of house-made pickles and olives on the board.

Include the Pickles and Olives

Place slices of bread or crackers along with fresh fruit around the board.

Incorporate Bread and Fruit

Sprinkle nuts in small areas and add honey and mustard in small bowls.

Finish with Nuts and Condiments

Serve the charcuterie board as an appetizer or snack and enjoy!

Cured meats (e.g., prosciutto, salami, chorizo)

Cheese (e.g., cheddar, brie, blue cheese)

House-made pickles

Olives

Bread (e.g., baguette, crackers)

Fresh fruit (e.g., grapes, apple slices)

Nuts (e.g., almonds, walnuts)

Honey

Mustard

In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Mix well and set aside.

Prepare the Aioli

In a mixing bowl, season the ground beef with salt and black pepper. Gently form into two equal-sized patties, making a slight indentation in the center of each patty.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

While the patties are cooking, slice the brioche buns in half and toast them lightly on the grill or skillet.

Prepare the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty, a slice of tomato, and a generous dollop of aioli. Top with the other half of the bun.

Assemble the Burgers

Serve the bistro burgers hot with your favorite side.

ground beef

brioche buns

leafy lettuce

tomato

mayonnaise

garlic

lemon juice

salt

black pepper

Wash and peel the potatoes. Cut them into thin strips to form fries.

In a large pot, heat oil on medium heat. Add the fries and cook for about 15-20 minutes until golden and crispy. Remove and drain on paper towels. Season with salt, garlic powder, and paprika to taste.

Fry the Potatoes

While the fries are cooking, season the ribeye steaks with salt and pepper on both sides.

Season the Steak

Heat a grill or skillet over high heat. Add olive oil and place the steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, adjusting time if you prefer it more or less cooked.

Grill the Steak

Remove the steaks from the grill and let them rest for 5 minutes before slicing.

Rest the Steak

Plate the fries and sliced steak. Garnish with fresh parsley.

Ribeye steak

Pepper

Garlic powder

Paprika

Fresh parsley

In a mixing bowl, combine all-purpose flour, olive oil, water, sea salt, and herbs. Mix until a dough forms. Roll out to 1/8 inch thickness and cut into desired shapes.

Make the Crackers

Preheat oven to 350°F (175°C). Place the cut crackers on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Let cool.

Bake the Crackers

On a large wooden board or platter, arrange the Camembert, aged cheddar, blue cheese, and goat cheese. Allow space between each cheese.

Arrange the Cheeses

Place the house-made crackers around the cheeses. Cut the apples and pears into slices and add them to the board. Scatter the grapes and dried figs around for a colorful presentation.

Add Crackers and Fruit

Camembert cheese

Aged cheddar cheese

Blue cheese

Goat cheese

All-purpose flour

Water

Sea salt

Herbs (e.g., rosemary, thyme)

Apples

Pears

Grapes

Dried figs

Preheat your oven to 400°F (200°C). Place the chicken wings in a large bowl and season with garlic powder, salt, and black pepper. Toss well to coat.

Prepare the Wings

Arrange the seasoned chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for about 40-45 minutes, flipping halfway through, until they are crispy and cooked through.

Bake the Wings

In a small saucepan over medium heat, melt the butter. Once melted, stir in the hot sauce and mix well. Remove from heat and set aside.

Make the Buffalo Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the Buffalo sauce over the wings and toss until evenly coated.

Coat the Wings

Serve the hot Buffalo wings with blue cheese dressing on the side and celery sticks for dipping.

N/a Pink Peppercorn Paloma

Rum