House Red Wine

Cheesecake

Bruschetta

Ribeye Steak

Wings

Grilled Salmon

Fried Calamari

Ice Cream Sundae

Bacon Cheeseburger

Cheese Curds

Craft Beer

Rich chocolate cake with molten center, served with vanilla ice cream.

Chocolate Lava Cake

Battered fish served with fries and tartar sauce.

Fish & Chips

Margarita

Lemonade

Tortilla chips topped with melted cheese, jalapeños, and salsa.

Nachos

Pina Colada

Crispy chicken wings tossed in spicy buffalo sauce.

Buffalo Wings

Mojito

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Fish and Chips

Grilled beef patty, cheddar cheese, lettuce, tomato, and onion.

Cheeseburger

Choice of sauce: buffalo, BBQ, or garlic parmesan.

Chicken Wings

A creative take on classic brunch dishes, all made from scratch.

Surf and Turf Eggs Benedict

Wash the red grapes thoroughly under running water. Remove the stems and place them in a large bowl.

Prepare the Grapes

Using your hands or a potato masher, crush the grapes to release the juices. Transfer the crushed grapes and juice into a fermentation container.

Crush the Grapes

Pour 1 cup of water and 1 cup of sugar into the fermentation container with the crushed grapes. Stir gently until the sugar is fully dissolved.

Add Water and Sugar

Sprinkle 1 tsp of yeast over the mixture. Stir gently to combine. Cover the container with a clean cloth to allow air to circulate while preventing dust from settling.

Add Yeast

Allow the mixture to sit at room temperature for about 7 to 14 days, stirring daily. You will notice bubbling as the fermentation process occurs.

Let Ferment

After fermentation, add 0.5 cups of oak chips, 1 cinnamon stick, and 3 cloves into the fermentation container. Stir gently.

Add Flavor Enhancers

Cover again and let it ferment for an additional 7 days to infuse the flavors.

Secondary Fermentation

After the secondary fermentation, strain the mixture through a fine mesh sieve or cheesecloth to remove solids. Pour the wine into clean, sterilized bottles.

Strain and Bottle

Seal the bottles with corks or caps and store them in a cool, dark place. Let the wine age for at least 3 months before tasting.

Seal and Store

Red Grapes

Water

Sugar

Yeast

Oak Chips

Cinnamon Stick

Cloves

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, then remove and let cool.

Press the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Beat the Cream Cheese

Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined, scraping down the sides of the bowl as necessary.

Add Sugar and Sour Cream

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Incorporate Eggs

Gently fold in the all-purpose flour using a spatula until no lumps remain.

Add Flour

Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.

Pour Filling into Crust

Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Cool and Chill

If using, toss fresh strawberries or blueberries with powdered sugar in a small bowl and let sit for 10 minutes.

Prepare Topping (Optional)

Slice the cheesecake and serve with the fruit topping if desired.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

All-purpose flour

Fresh strawberries or blueberries

Powdered sugar

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

Slice the Baguette

Place the sliced baguette on a baking sheet. Brush each slice with olive oil on one side.

Brush with Olive Oil

Toast the baguette slices in the preheated oven for about 5-7 minutes, or until golden brown and crisp.

Toast the Bread

Once toasted, remove from the oven and immediately rub the garlic clove over the top of each slice for added flavor.

Rub with Garlic

Dice the fresh tomatoes into small pieces and place them in a mixing bowl.

Chop the Tomatoes

Finely chop the fresh basil leaves and add them to the bowl with the tomatoes.

Add Basil

Add balsamic vinegar, salt, and black pepper to the tomato and basil mixture. Stir gently to combine.

Season the Mixture

Allow the mixture to sit for at least 10 minutes to let the flavors meld together.

Let it Marinate

Spoon the tomato topping generously onto each toasted baguette slice.

Top the Toasts

Serve the bruschetta immediately as an appetizer or snack.

Serve Immediately

Baguette

Olive oil

Garlic clove

Fresh tomatoes

Fresh basil leaves

Balsamic vinegar

Salt

Black pepper

Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub both sides of the ribeye steaks with olive oil, then season generously with salt, black pepper, and garlic powder. Set aside.

Season the Steak

Heat a skillet or grill over high heat. Once hot, add the seasoned ribeye steaks. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. During the last minute of cooking, add fresh rosemary to the skillet for added flavor.

Cook the Steak

Remove the steaks from heat and let them rest for about 5 minutes before slicing or serving.

Rest the Steak

Peel and cut the russet potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

While the potatoes are boiling, peel the garlic cloves and add them to a small saucepan with about 2 tablespoons of water. Bring to a simmer and cook for about 10 minutes until soft.

Cook the Garlic

Drain the cooked potatoes and return them to the pot. Add the soft garlic, butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Spoon the garlic mashed potatoes onto plates and serve alongside the ribeye steaks.

Ribeye steak

Garlic powder

Fresh rosemary

Russet potatoes

Garlic cloves

Butter

Milk

Preheat the Oven

In a large bowl, combine the chicken wings with salt, black pepper, garlic powder, and olive oil. Toss until the wings are evenly coated.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil or parchment paper. Place the coated chicken wings in a single layer on the sheet.

Arrange Wings on Baking Sheet

Bake the chicken wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and golden brown.

Bake the Wings

In a small saucepan over medium heat, melt the butter.

Melt the Butter

Once the butter is melted, add the hot sauce, honey, soy sauce, and minced garlic. Stir well and let it simmer for about 5 minutes to combine the flavors.

Make the Sauce

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

Toss the Wings

Chicken wings

Hot sauce (e.g. Frank's RedHot)

Honey

Soy sauce

Garlic (minced)

Rub the salmon fillets with olive oil, then season both sides with salt and black pepper.

Season the Salmon

Preheat your grill to medium-high heat, about 375°F (190°C).

Preheat the Grill

Place the salmon fillets skin-side down on the grill and cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

In a small saucepan over medium heat, melt the butter until it is fully liquid.

Stir in the minced garlic and cook for about 1 minute until fragrant, then add the lemon juice.

Add Garlic and Lemon Juice

Add salt and black pepper to the sauce, and mix well.

Season the Sauce

Remove from heat and stir in the chopped parsley. Keep warm until ready to serve.

Finish with Parsley

Place the grilled salmon fillets on serving plates.

Plate the Dish

Spoon the lemon butter sauce generously over each salmon fillet before serving.

Drizzle with Sauce

Salmon fillets

Lemon juice

Garlic, minced

Fresh parsley, chopped

In a mixing bowl, combine the cleaned and cut calamari with buttermilk. Let it marinate for at least 30 minutes.

Prepare the Calamari

In another bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.

Prepare the Dry Mixture

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the calamari from the buttermilk, allowing excess to drip off. Dredge the calamari rings in the dry mixture, ensuring they are evenly coated.

Coat the Calamari

Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

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

Sauté Garlic

Add the canned crushed tomatoes, oregano, basil, salt, black pepper, red pepper flakes, and sugar to the saucepan. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally until it thickens slightly.