horseradish creme friache smashed potatoes house gremolata, arugula

Hickory Grilled Flank Steak

Smoked Salmon Dip

romaine, fire roasted corn, cherry tomatoes, tortilla strips, pepitas, cotija cheese, chipotle caesar dressing

Southwest Caesar Salad

mimosa's pimento cheese, house crostini crackers, local raw veggies

Pimento Cheese Dip

Crab & Pimento Cheese Puppies

Sweet & Spicy Chicken Tenders

Breckenridge

Larceny

Glenrothes Vintage Rsv

Isle Of Jura 10 Yr

Four Roses Small Batch

Macallan 12 Yr

Buffalo Trace

Blantons

Basil Hayden

Baker's

Cabernet Sauvignon, J. Lohr 'Hilltop', Paso Robles, California, 2022

Malbec, Catena, Mendoza, Argentina, 2022

Chardonnay, J Vineyards Select, California, 2023

Chardonnay, William Hill, Central Coast, California, 2022

Sauvignon Blanc, Whitehaven, Marlborough, New Zealand, 2023

Prosecco, La Marca, Veneto, Italy, NV

Lightning Drops IPA

Surf Wax IPA

Soak the hickory wood chips in water for at least 30 minutes. Preheat the grill to medium-high heat.

Prepare the Grill

Rub the flank steak with olive oil, salt, black pepper, garlic powder, and onion powder. Let it marinate for at least 15 minutes.

Season the Steak

Place the soaked hickory wood chips in the grill box or on a layer of aluminum foil. Grill the flank steak for about 6-8 minutes on each side for medium-rare, or until cooked to your desired doneness.

Grill the Steak

Remove the steak from the grill, cover it with foil, and let it rest for 5-10 minutes before slicing against the grain.

Rest and Slice

In a bowl, combine crème fraîche, prepared horseradish, lemon juice, and salt to taste. Mix well and set aside.

In a large pot, boil the baby potatoes until tender, about 15-20 minutes. Drain and return to the pot.

Boil the Potatoes

Add butter, milk, salt, and black pepper to the potatoes. Smash them until slightly chunky but well combined.

Smash and Season

Finely chop the parsley and garlic. In a bowl, combine chopped parsley, garlic, lemon zest, and olive oil. Mix well.

Flank steak

Hickory wood chips

Olive oil

Salt

Black pepper

Garlic powder

Onion powder

Crème fraîche

Prepared horseradish

Lemon juice

Baby potatoes

Butter

Milk

Parsley

Garlic

Lemon zest

Fresh arugula

Start by finely chopping the smoked salmon and fresh dill.

Prepare the Ingredients

In a mixing bowl, combine the mascarpone cheese and cream cheese until smooth.

Mix the Base

Stir in the chopped smoked salmon, dill, lemon juice, lemon zest, garlic powder, salt, and black pepper until well blended.

Add Flavorings

Taste the dip and adjust seasonings as needed, adding more salt or pepper to your liking.

Taste and Adjust

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers, bread, or vegetable sticks.

Chill and Serve

smoked salmon

mascarpone cheese

cream cheese

fresh dill, chopped

lemon juice

lemon zest

garlic powder

black pepper

salt

Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Greens

Add the fire roasted corn and halved cherry tomatoes to the bowl with the romaine.

Add the Veggies

Sprinkle the tortilla strips and pepitas over the salad.

Toss in Crunch

Drizzle the chipotle caesar dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Finish by sprinkling the cotija cheese on top of the salad.

Top with Cheese

Serve immediately and enjoy your Southwest Caesar Salad!

Serve

Romaine Lettuce

Fire Roasted Corn

Cherry Tomatoes

Tortilla Strips

Pepitas (Pumpkin Seeds)

Cotija Cheese

In a large mixing bowl, combine the sharp cheddar cheese, cream cheese, mayonnaise, diced pimentos, and chopped green onions. Mix until well blended.

Prepare the Cheese Mixture

Add garlic powder, onion powder, cayenne pepper, salt, and black pepper to the cheese mixture. Stir until all ingredients are well incorporated. Adjust seasoning to taste.

Season the Dip

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Dip

Serve the chilled pimento cheese dip with crostini crackers and assorted local raw veggies.

sharp cheddar cheese

pimentos, diced

mayonnaise

green onions, chopped

onion powder

cayenne pepper

crostini crackers

assorted local raw veggies (carrots, celery, bell peppers)

In a large mixing bowl, combine the crab meat, pimento cheese, cornmeal, flour, baking powder, salt, and black pepper. Mix well.

Prepare the Batter

In a separate bowl, whisk together the eggs and buttermilk. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chopped green onions and hot sauce to taste.

Add Wet Ingredients

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

Heat the Oil

Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown.

Fry the Puppies

Remove the puppies from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm with additional hot sauce if desired.

Drain and Serve

fresh crab meat

pimento cheese

cornmeal

all-purpose flour

baking powder

eggs

buttermilk

vegetable oil

green onions

hot sauce

In a large bowl, combine flour, cornstarch, salt, and pepper. In another bowl, whisk together the egg and milk. Dip each chicken tender in the egg mixture, then coat with the flour mixture. Set aside.

Prepare the Chicken

Heat oil in a large skillet over medium-high heat. Once hot, add the coated chicken tenders in batches. Fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Fry the Chicken

In a small saucepan, combine honey, sriracha sauce, soy sauce, and apple cider vinegar. Heat over medium heat, stirring occasionally, until slightly thickened, about 3-5 minutes.

Prepare the Sauce

Once the chicken tenders are cooked, toss them in the sweet and spicy sauce until well coated.

Coat the Chicken

chicken breast tenders

cornstarch

milk

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken thighs and coat well. Marinate for at least 30 minutes or overnight in the refrigerator.

Marinate the Chicken

Preheat the Oven

On a baking sheet, arrange the asparagus and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper.

Prepare the Vegetables

Place the marinated chicken thighs on the baking sheet with the vegetables. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

Bake the Chicken and Vegetables

Remove from the oven, let it rest for a few minutes, then serve the chicken with the roasted asparagus and tomatoes.

Boneless chicken thighs

Garlic cloves, minced

Fresh rosemary, chopped

Asparagus, trimmed

Cherry tomatoes, halved

Chill a cocktail glass by filling it with ice and setting it aside.

Prepare the Glass

In a cocktail shaker, combine dark rum, lime juice, simple syrup, and orange bitters.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds.

Shake

Discard the ice from the cocktail glass and strain the mixture from the shaker into the glass.

Strain

Garnish the cocktail with fresh mint leaves and a lime wheel.

Garnish

Dark rum

Lime juice

Simple syrup

Orange bitters

Fresh mint leaves

Lime wheel (for garnish)

In a mixing glass, combine the Glenrothes Vintage Whisky, sweet vermouth, and Angostura bitters.

Mix the Cocktail

Fill the mixing glass with ice cubes and stir the mixture until well chilled.

Add Ice

Strain the cocktail into a chilled glass.

Strain and Serve

Express the oils from the orange twist over the drink, then use it as a garnish.

Glenrothes Vintage Whisky

Sweet Vermouth

Angostura Bitters

Orange Twist

Ice Cubes

Pour 2 ounces of Isle Of Jura 10 Yr Whiskey into a whiskey glass.

Pour the Whiskey

If desired, add a couple of ice cubes to the glass.

Add Ice (Optional)

Garnish with a strip of orange peel and a maraschino cherry if desired.

Garnish (Optional)

Savor the rich flavors of Isle Of Jura 10 Yr Whiskey.

Enjoy

Isle Of Jura 10 Yr Whiskey

Orange peel

Maraschino cherry

In a mixing glass, combine the Four Roses Bourbon, simple syrup, and Angostura bitters.

Add ice cubes to the mixing glass and stir well for about 30 seconds until chilled.

Stir and Chill

Strain the mixture into a rocks glass filled with fresh ice.

Strain into Glass

Express the oils from the orange peel over the drink and drop it into the glass as a garnish.