Chups Chupa

Coca – Cola

We carry a selection of Mediterranean Wines from around the world | Please call for options.

Bottled Wine

We carry a large selection of bottled flavored beverages, mineral waters, and yogurt drinks/sodas | Please call for options.

Bottled Beverages

House Blended | Sweetener & cream available upon request.

Coffee

Coke, Diet Coke, Sprite, Orange Fanta, Dr. Pepper | Italian Soda: Ask about available flavors

Fountain Sodas

Rolled Baklava

Beef Kabobs

Lamb Kafta Kabobs

Bag of Cut Arabic Pita (48 triangles)

Chicken Skewers

House - Made Pies

Baked Kibbi

Grapeleaves

Stuffed Squash

Assorted Nuts

Prosciutto Wrapped Melon with Mint

Assorted Crostini

Spanakopita

Italian Hot Salami & Provolone

Side Salad

Small $3.99 | Large $4.99 • Dark kidney beans marinated in tomato sauce with carrot, celery, onion and spices, served with rice

Rice & Beans

2 desserts per person. Some choices will increase the price per person

Custom Mini Sweets Tray

In a small bowl combine warm water (1/4 cup) and 1 teaspoon granulated sugar. Stir in the instant dry yeast and let sit 5–7 minutes until foamy.

Activate yeast

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), whisk together 3 cups all-purpose flour and 1 teaspoon fine salt.

Add the foamy yeast mixture, 1 cup warm milk, 3 tablespoons softened butter and 1 large beaten egg to the flour. Mix on low speed until incorporated, then increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If too sticky, add up to 2 tablespoons more flour; if too dry, add teaspoons of warm milk.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

While the dough rises, make the filling: in a medium bowl beat together 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest until smooth and spreadable. Refrigerate if it becomes too soft.

Once dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 45–50 g each). Roll each piece into a ball.

Flatten each dough ball into a 3–3.5 inch (7–9 cm) round using your fingers or a rolling pin, keeping edges slightly thinner than center. Place about 1 tablespoon of cream cheese filling in the center of each round.

Fold the dough up over the filling and pinch to seal, then roll gently between palms to form a smooth ball again. Make sure the filling is fully enclosed.

Gently insert a lollipop stick or skewer about halfway into each filled ball, taking care not to puncture all the way through to the other side. Place finished balls on a baking sheet lined with parchment, seam-side down. Cover and let rest 20–25 minutes to relax (they will puff slightly).

Prepare three shallow bowls: one with 1 beaten egg (egg wash), one with 1/2 cup fine dry bread crumbs or crushed rusk, and one with 1/4 cup granulated sugar. Have a tray ready to drain finished chups chupa.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Work in batches to avoid crowding.

Dip each rested dough ball on its stick first into the egg wash, letting excess drip off, then roll in the bread crumbs to coat evenly. Immediately transfer to the hot oil and gently lower in, frying 2.5–3.5 minutes, turning once so all sides brown evenly, until golden brown and cooked through. Adjust time based on size; internal temperature should reach about 195°F (90°C) for enriched dough.

Remove with a slotted spoon and drain on paper towels or a wire rack. While still warm, roll each chups chupa in the granulated sugar for a sweet exterior. Let cool slightly before finishing.

If desired, dip or drizzle with melted chocolate and immediately sprinkle with sprinkles or crushed nuts before the chocolate sets.

Serve warm or at room temperature. Store leftover chups chupa in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days (reheat briefly before serving).

all-purpose flour

granulated sugar

instant dry yeast

fine salt

warm milk (about 105–115°F / 40–46°C)

warm water

unsalted butter, softened

large egg

cream cheese, softened

powdered sugar

vanilla extract

lemon zest

egg wash (egg beaten with water)

fine dry bread crumbs or crushed rusk (for outer crisp)

granulated sugar (for rolling)

neutral oil for deep-frying (vegetable or canola)

lollipop sticks or skewers

melted chocolate (for drizzle or dip)

sprinkles or crushed nuts

Combine 2 cups water, 2 cups granulated sugar and 1 cup brown sugar in a medium saucepan. Heat gently over medium-low heat, stirring constantly until sugars fully dissolve and the mixture comes to a gentle simmer. Do not boil vigorously. Simmer 3–4 minutes to ensure sugars are fully dissolved and the syrup slightly thickens. Remove from heat.

Make simple cola syrup

Stir in 2 tablespoons caramel color (or 2 tablespoons prepared caramel syrup) until evenly incorporated to give the syrup its classic dark color.

Whisk in 1 teaspoon citric acid while the syrup is still warm so it dissolves completely. Set the syrup aside to cool to room temperature.

In a small bowl or jar combine the citrus juices: 1 tablespoon fresh lime juice and 1 tablespoon fresh lemon juice. Add 1 teaspoon vanilla extract and 1 teaspoon phosphoric acid (or the specified food-grade acid solution) and stir to combine.

Prepare concentrated flavor blend

Add essential oils/extracts one drop at a time: 6 drops orange oil, 4 drops lemon oil, 3 drops lime oil, 1 drop cassia (cinnamon) oil, 1 drop nutmeg oil, 1 drop coriander oil and optionally 1 drop neroli/bitter orange. After each addition, taste a tiny diluted sample (a drop mixed with a teaspoon of syrup) to ensure balance — oils are potent, so add sparingly.

Once the concentrate is balanced, stir the flavor blend into the cooled syrup base until thoroughly incorporated. Taste and adjust acidity (citric or phosphoric acid) and sweetness if needed. If the flavor is too strong, dilute with a little water; if too weak, add more of the oils/extracts in very small increments.

Keep the prepared cola syrup chilled. To serve, fill a glass with ice if desired. For standard strength, mix 1 part cola syrup to 5 parts chilled carbonated water (example: 1/2 cup syrup to 2 1/2 cups chilled soda water). For the quantities in this recipe, combine approximately 1 cup syrup with 4–5 cups chilled carbonated water, adjusting to taste.

Carbonate and serve

Gently stir to combine, taking care not to over-agitate the carbonation. Garnish with a lime or lemon wedge if desired and serve immediately.

Store any leftover syrup in an airtight container in the refrigerator for up to 2 weeks. When bottling for longer storage, sterilize bottles and keep refrigerated; do not attempt to carbonate syrup directly in sealed bottles without appropriate equipment.

water

brown sugar (light or dark)

caramel color (homemade or purchased)

citric acid

fresh lime juice

fresh lemon juice

food-grade phosphoric acid or 10% phosphoric acid solution

orange oil (or a few drops of orange extract)

lemon oil

lime oil

cassia (cinnamon) oil or a tiny pinch ground cinnamon

nutmeg oil or pinch of ground nutmeg

coriander oil or ground coriander (very small)

neroli or bitter orange (optional)

chilled carbonated water (soda water)

ice (optional, for serving)

lime or lemon wedges (optional, for garnish)

Choose a Mediterranean wine from the selection (Greek, Italian, Spanish, Portuguese, Southern French, etc.). Decide between red, white, rosé or sweet depending on preference and food pairing.

Select bottle

If serving white or rosé: chill the bottle in the refrigerator for 2–3 hours or an ice bucket (30–45 minutes). If serving red: bring to cellar temperature (55–65°F / 13–18°C). For full-bodied reds, allow the bottle to sit at room temperature for 20–30 minutes if it has been stored too cold.

Chill or bring to temperature

Place wine glasses on the table. Lay out a corkscrew/wine key. If using a decanter for a young or full-bodied red, place it nearby and make sure it is clean.

Prepare tools

Cut the foil below the lip with the knife on the corkscrew. Center the corkscrew on the cork and twist in until only one spiral turn remains. Use the leverage arm to gently pull the cork straight out. Wipe the bottle lip with a clean cloth if needed.

Open the bottle

For tannic or young red wines: pour the wine slowly into a decanter, watching for sediment and stopping when most of the liquid has been transferred. Let it breathe for 20–60 minutes depending on body and age. For older wines with heavy sediment, stand the bottle upright for a day before opening and decant carefully to leave sediment behind.

Decant if desired

Hold the bottle at the base or lower body and pour into wine glasses. Fill red wine glasses about one-third full (4–6 oz / 120–180 ml) and white wine glasses slightly more (up to half) to allow aromas to collect. Offer accompaniments if desired.

Pour and serve

Arrange cheeses, bread, crackers and olives on a board. Place small plates and napkins for guests. Suggest pairings: light-bodied white or rosé with fresh cheeses and seafood; medium-bodied reds with tomato-based dishes and cured meats; full-bodied reds with rich meats and aged cheeses.

bottle of Mediterranean red or white wine

wine refrigerator or wine cellar (optional for storage)

wine opener (corkscrew) or wine key

wine glass

decanter (optional for full-bodied reds)

cheese board (assorted Mediterranean cheeses)

bread or crackers

olives or antipasti

Ensure the bottled flavored beverage is well chilled (ideally 2–4°C / 36–39°F). If not chilled, refrigerate for at least 1–2 hours or place the sealed bottle in an ice bath for 15–20 minutes.

Chill and Serve

If serving over ice, fill a tall glass with 1 cup of fresh ice. Pour the bottled flavored beverage slowly over the ice to reduce foaming. If the beverage is carbonated, pour down the side of the glass.

Garnish with a lemon or lime wedge on the rim if desired. Serve immediately with a straw or stirring spoon.

Confirm the mineral water bottle is chilled. If not, refrigerate for 1–2 hours or chill in an ice bath for 10–15 minutes.

Chill and Prepare

Optionally, prepare a serving glass with 1 cup of ice. For sparkling mineral water, pour slowly down the side of the glass to preserve carbonation. For still mineral water, pour directly.

Add a fresh mint sprig for aroma, lightly slap the mint between your hands to release oils before placing it in the glass. Serve immediately.

Make sure the bottled yogurt drink is chilled. If the product is thick or very tangy, you may dilute it slightly: open the bottle and add 2 tablespoons cold water or sparkling water, then reseal and gently invert the bottle 3–4 times to mix. Alternatively, pour into a glass and stir.

Chill and Adjust

If you prefer a savory style (e.g., ayran), add 1/4 teaspoon ground cumin to the glass and stir thoroughly. For a fruitier style, add a slice of fresh fruit as garnish.

Serve over ice if desired. For carbonated yogurt sodas, pour slowly down the side of a glass to preserve fizz. Offer a spoon or straw for thicker styles.

bottled flavored soda or bottled flavored beverage (store-bought)

ice (optional)

lemon or lime wedge (optional garnish)

bottled mineral water (still or sparkling)

fresh mint sprig (optional garnish)

bottled yogurt drink (such as ayran, lassi, kefir-based soda, or flavored yogurt soda)

cold water or sparkling water (to dilute if desired)

ground cumin or crushed fresh fruit (optional flavoring)

fresh fruit slice (optional garnish)

Measure 1 tablespoon (0.033 cups) of freshly ground medium-ground coffee for a 8 fl oz (≈0.5 cup brewed) serving. Use a level tablespoon for consistency.

Measure

Bring fresh water to a boil, then let it rest 30 seconds so the temperature falls into the 195–205°F (90–96°C) range.

Heat water

Place a paper filter in your pour-over dripper and rinse it with hot water to remove paper taste and preheat the dripper and cup. Add the measured ground coffee to the filter. Pour a small amount of hot water (about 2–3 tablespoons) over the grounds to bloom for 30–45 seconds, allowing gases to escape. After blooming, slowly pour the remaining hot water in a steady circular motion over the grounds, aiming for a total water volume of 0.5 cups. The total brew time should be about 2.5–3.5 minutes.

Brew (pour-over method)

Remove the dripper and discard the grounds and filter. Pour the brewed coffee into a cup if not brewing directly into one. Adjust to taste with optional additions.

Serve

If requested, add granulated sugar or preferred sweetener (start with 1 tsp) and stir until dissolved. Adjust quantity to taste.

Sweeten

If requested, add 2 tablespoons of milk or cream and stir. Increase or decrease amount to achieve desired creaminess.

Add cream or milk

freshly ground coffee (medium grind)

hot water (just off boil, 195–205°F / 90–96°C)

granulated sugar or sweetener

milk or cream

Bring 4 cups of fresh water to a rolling boil in a kettle or pot.

Boil water

Place 4 tea bags (or an equivalent of 4 tablespoons loose-leaf in an infuser) into a teapot or heatproof container. Pour the boiling water over the tea. Steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for robust).

Steep tea

If using, add fresh ginger slices to steep with the tea for a spicier profile, or add 2–3 mint leaves for a subtle cooling note. Steep together with tea for the full steep time.

Add aromatics (optional)

Stir in granulated sugar (about 2 tbsp) or honey (about 1 tbsp) while tea is hot so it dissolves. Taste and adjust to preference.

Sweeten (optional)

If making milk tea, warm 1 cup milk separately, then add to the steeped tea (or add a splash to each cup). Stir in 1 tsp vanilla if using. Serve immediately.

Finish with milk (optional)

Remove tea bags or infuser. Pour into cups and garnish with a lemon wedge or mint sprig if desired.

To account for dilution from ice, brew a double-strength batch: use the same 4 cups water and 4 tea bags but steep 4 minutes for a stronger concentrate, or use 5–6 tea bags if you prefer. Follow the same boiling and steeping steps as Hot Tea.

Double-strength brew

If sweetening, stir in simple syrup (about 2 tbsp) while the tea is still warm so it incorporates evenly. Alternatively, use granulated sugar or honey, but dissolve thoroughly.

Remove tea bags or infuser. Let the tea cool at room temperature 10–15 minutes, then refrigerate or pour over a jug of ice (recommended: fill a pitcher with ice and pour the hot tea over it carefully) until chilled.

Cool quickly

Fill glasses with ice (about 1/2 to 1 cup per glass). Pour chilled tea over ice. Garnish with lemon slices or mint leaves as desired.

Serve over ice

Place 4 tablespoons loose-leaf tea or 4 tea bags into a pitcher. Add 4 cups cold filtered water.

Combine tea and cold water

Cover and refrigerate for 6–12 hours (8 hours is a good starting point). Longer steep yields stronger flavor; taste at 6 hours and adjust.

Steep in refrigerator

Remove tea bags or strain leaves. Stir in simple syrup (about 2 tbsp) if desired while still cold. Simple syrup mixes easily; if using granulated sugar, dissolve first in a little hot water.

Strain and sweeten

Fill glasses with ice, pour the cold-brewed tea over ice, and garnish with lemon slices or mint.

Water

Black tea bags (or loose-leaf equivalent)

Granulated sugar

Honey

Simple syrup (for iced tea alternative)

Lemon slices or wedge

Mint leaves

Fresh ginger slices

Milk (dairy or plant)

Vanilla extract (optional)

Ice cubes

Place a clean serving cup (12–16 oz) under the fountain dispenser. If customer requests ice, fill the cup about two-thirds with ice (approximately 1 cup). Select the requested soda (Coke, Diet Coke, Sprite, Fanta Orange, or Dr. Pepper) on the dispenser and press the pour lever for 6–8 seconds, or until the cup is about three-quarters full (approximately 350–450 ml depending on cup size). Allow a small head of foam to settle, then top off if needed. Serve with a straw and lid if desired.

Prepare fountain soda serving

If pouring without ice (customer preference), hold the cup at a slight angle under the nozzle and dispense the soda to minimize foam, filling to the desired level.

For best carbonation and flavor, use chilled glassware/cup and keep the fountain syrup and CO2 system maintained according to manufacturer specifications.

Fill a 16-oz serving glass about two-thirds full with ice (approximately 1 cup). Pour 30 ml (about 1 oz) of the chosen flavored syrup over the ice.

Assemble Italian soda

Slowly pour 350 ml (about 12 oz) of chilled carbonated water over the syrup and ice, filling the glass while minimizing foam. Stir gently with a bar spoon 3–4 times to incorporate the syrup into the carbonated water without losing too much effervescence.

For a creamy Italian soda, add 30 ml (1 oz) of half-and-half or heavy cream on top after stirring. The cream will create a layered, richer texture — stir gently once more just before drinking.

Optional cream soda variation

Garnish with a maraschino cherry or a citrus wedge as appropriate for the flavor. Serve with a straw and napkin.

If customer asks about available flavors, present the current syrup flavor list and recommend combinations (for example: raspberry with lemon twist, vanilla with cola-free soda for a creamier profile).