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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Roasted Brussels sprouts sautéed with crispy pancetta and toasted walnuts, delivering a savory and nutty flavor in a gluten-free delight.

Trim the stems off the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the drippings in the skillet.

Cook the Pancetta

In the same skillet, add olive oil and garlic. Sauté for about 1-2 minutes until fragrant. Add the Brussels sprouts cut side down and cook for about 5-7 minutes until golden brown.

Sauté the Brussels Sprouts

Add the cooked pancetta and walnuts to the skillet. Stir to combine and cook for another 3-5 minutes until the Brussels sprouts are tender. Season with salt and black pepper to taste.

Combine Ingredients

Transfer to a serving dish and sprinkle with Parmesan cheese if desired. Serve warm.

Serve