fresh rosemary, grapefruit juice, pineapple syrup, cold tea, ginger beer

PASSION GRAPEFRUIT MULE

miso broth, traditional ramen noodles, chili garlic, add pork belly or shrimp 8½

Miso Ramen* V

fresh cooked pork sausage, tomato ragù, italian herbs, manchego cheese, fresh pappardelle pasta & garlic ciabatta baguette

Italian Sausage Pappardelle

5.5oz sirloin thin-sliced, arugula, tomato, pickled red onions, feta & goat cheese, zesty horseradish aioli

Steak Sandwich

wontons, fresh vegetables, lettuce & spicy mayo

Cashew Chicken Lettuce Wraps M

pan seared salmon, ancient grains, lemon herb sauce & fresh seasonal vegetables

Lemon Basil Salmon

BIG LIFE™ EURO LAGER

Crispy chicken breast, sweet chili sauce, cucumbers, cashews & wontons with spicy mayo

Cashew Chili Chicken

Calamari & Shrimp

Tropic Thunder

Classic or Choice of Flavoured Absolut. With Bellini (1/4oz) or Lime Slush. 1oz | $9

Absolut Sippin' Soda

Ahi tuna, mango, avocado, sushi rice, crispy tempura, sriracha aioli, sweet soy

Tuna Sushi Stack

VILLABELLA FRACASTORO

THIRTY BENCH

TRIUS GRAND RED

CHÂTEAU BOYD-CANTENAC JACQUES BOYD MARGAUX

COLLEMATTONI BRUNELLO DI MONTALCINO

DANIEL CHOTARD

POSTALES DEL FIN DEL MUNDO PATAGONIA

BELLA TERRA VINEYARDS VQA

19 CRIMES

FAMILLE PERRIN RÉSERVE

FRESCOBALDI NIPOZZANO RISERVA CHIANTI RÚFINA

GRIS BLANC ROSÉ

Fill a copper mug or glass with ice cubes to chill while preparing the drink.

Prepare the Glass

In a shaker, combine the grapefruit juice, pineapple syrup, and cold brew tea. Stir gently to mix.

Combine Ingredients

Gently slap the fresh rosemary sprigs between your hands to release their aromatic oils. Add the rosemary to the shaker with the other ingredients.

Add Fresh Rosemary

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Slowly pour the ginger beer over the top of the mixture in the glass. Allow it to mix naturally.

Top with Ginger Beer

Garnish with an additional sprig of fresh rosemary and a grapefruit slice, if desired.

Garnish

Fresh Rosemary

Grapefruit Juice

Pineapple Syrup

Cold Brew Tea

Ginger Beer

In a large pot, combine vegetable broth, miso paste, soy sauce, sesame oil, minced garlic, minced ginger, and chili garlic sauce. Stir well to dissolve the miso paste completely.

Prepare the Broth

Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.

Simmer the Broth

In a separate pot, boil water and cook the ramen noodles according to package instructions until they are al dente. Drain and set aside.

Cook the Ramen Noodles

If using pork belly, slice it into thin pieces and cook them in a skillet over medium heat until crispy. If using shrimp, sauté them in the skillet until they turn pink and are cooked through.

Prepare the Pork Belly or Shrimp

Bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Transfer them to an ice bath to cool, then peel and set aside.

Prepare Soft-Boiled Eggs

In the same boiling water used for the noodles, blanch the bok choy for about 1-2 minutes until tender, then remove and set aside.

Prepare Bok Choy

In large bowls, divide the cooked ramen noodles. Pour the miso broth over the noodles. Top each bowl with pork belly or shrimp, soft-boiled egg halves, blanched bok choy, and nori sheets. Sprinkle with chopped green onions and sesame seeds.

Assemble the Ramen Bowl

Serve immediately while hot, and enjoy your homemade miso ramen!

Serve

Miso paste

Vegetable broth

Soy sauce

Sesame oil

Garlic, minced

Ginger, minced

Chili garlic sauce

Green onions, chopped

Ramen noodles

Pork belly or shrimp

Soft-boiled eggs

Bok choy

Nori seaweed sheets

Sesame seeds

In a large skillet, heat olive oil over medium heat. Add the Italian pork sausage, breaking it up with a spatula, and cook until browned, about 5-7 minutes.

Cook the Sausage

Once the sausage is cooked, add minced garlic and cook for another minute until fragrant. Pour in the canned crushed tomatoes, stirring to combine.

Add Garlic and Tomatoes

Add the dried oregano, salt, and black pepper to the sauce. Simmer the mixture for about 10-15 minutes on low heat to let the flavors meld.

Season the Sauce

While the sauce simmers, bring a large pot of salted water to a boil. Add the fresh pappardelle and cook according to package instructions, usually 2-4 minutes, until al dente. Drain and set aside.

Cook the Pappardelle

Add the cooked pappardelle to the sausage ragù, tossing to coat the pasta evenly. Serve hot, garnished with fresh basil leaves and grated manchego cheese.

Combine and Serve

In a small bowl, combine softened butter, garlic powder, and chopped fresh parsley. Mix well until fully incorporated.

Prepare the Garlic Butter

Slice the ciabatta baguette in half lengthwise and spread the garlic butter mixture evenly on both halves. Place on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until golden and crispy.

Spread and Bake

Fresh pappardelle pasta

Italian pork sausage

Canned crushed tomatoes

Garlic

Fresh basil

Dried oregano

Salt

Black pepper

Olive oil

Manchego cheese

Ciabatta baguette

Butter

Garlic powder

Fresh parsley

Heat a grill or skillet over medium-high heat. Season the thin-sliced sirloin steak with salt and black pepper on both sides.

Cook the Steak

Cook the steak for about 2-3 minutes per side until browned and cooked to your desired level of doneness. Remove from heat and let rest for a few minutes before slicing.

Grill the Steak

In a bowl, combine mayonnaise, horseradish sauce, lemon juice, minced garlic, salt, and black pepper. Stir until well combined and smooth.

Mix the Aioli

Slice the bread in half and spread a generous amount of the zesty horseradish aioli on both sides.

Assemble the Sandwich

Layer the sliced steak, arugula, tomato slices, pickled red onions, feta cheese, and goat cheese on the bottom half of the bread.

Layer the Ingredients

Top with the other half of the bread, press down gently, and slice the sandwich in half to serve.

Finish the Sandwich

Sirloin steak, thin-sliced

Arugula

Tomato, sliced

Pickled red onions

Feta cheese, crumbled

Goat cheese, crumbled

Bread (ciabatta or baguette)

Mayonnaise

Horseradish sauce

Lemon juice

In a skillet over medium heat, add a splash of oil and sauté the diced chicken breast until fully cooked (about 6-8 minutes).

Prepare the Chicken

In a small bowl, mix together soy sauce, sesame oil, honey, and sriracha. Stir until well combined.

Make the Sauce

Once the chicken is cooked, pour the sauce over the chicken and stir to coat. Cook for an additional 2-3 minutes to allow flavors to meld.

Combine Chicken and Sauce

While the chicken is cooking, prepare the vegetables by dicing the bell pepper, grating the carrot, and chopping the green onions and cucumber.

Prepare the Vegetables

In a separate pan, lightly fry the wonton wrappers in oil until they are crispy and golden brown. Drain on paper towels.

Prepare the Wontons

In a small bowl, mix mayonnaise with lime juice and a dash of sriracha to taste. Adjust spice level as preferred.

Make Spicy Mayo

Place a lettuce leaf on a plate. Add a spoonful of the chicken mixture, followed by the chopped vegetables and a drizzle of spicy mayo. Top with chopped cashews.

Assemble the Wraps

Serve immediately while the wontons are crispy and the chicken is warm. Enjoy your cashew chicken lettuce wraps!

Chicken breast, diced

Cashews, chopped

Wonton wrappers

Lettuce leaves (Iceberg or Butter)

Bell pepper, diced

Carrot, grated

Cucumber, diced

Honey

Sriracha

Lime juice

In a medium saucepan, combine the quinoa, vegetable broth, and salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

Cook Quinoa

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy. Carefully flip the salmon and cook for an additional 3-4 minutes or until cooked through. Drizzle with fresh lemon juice and sprinkle with chopped basil before removing from heat.

Pan-Seer Salmon

In a small bowl, combine the chopped parsley, olive oil, minced garlic, lemon zest, honey, salt, and black pepper. Whisk together until well blended and set aside.

Mix Sauce

In the same skillet used for the salmon, add the olive oil and heat over medium heat. Add the sliced zucchini, bell pepper, and asparagus. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté Vegetables

On each plate, add a serving of quinoa, top with a salmon fillet, and arrange the sautéed vegetables around it. Drizzle the lemon herb sauce generously over the salmon and vegetables before serving.

Assemble Dish

Salmon fillets

Fresh lemon juice

Fresh basil, chopped

Quinoa

Fresh parsley, chopped

Lemon zest

Zucchini, sliced

Bell pepper, sliced

Asparagus, trimmed

Start by heating 12 cups of water in a large brew kettle until it reaches a temperature of about 160°F (71°C).

Step 1: Prepare the Water

Add 2 cups of pale malt and 1 cup of pilsner malt to the heated water. Stir well to ensure there are no clumps. Maintain the temperature between 150°F to 160°F (65°C to 71°C) for about 60 minutes.

Step 2: Mash the Grains

After mashing, drain the wort (the liquid) from the grains into a separate container. Rinse the grains with hot water to extract more sugars (approximately 170°F/77°C).

Step 3: Sparge the Grains

Transfer the collected wort back into the brew kettle and bring it to a boil. Once boiling, add 1 oz of Hallertau hops and boil for 60 minutes.

Step 4: Boil the Wort

After the boiling process, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.

Step 5: Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast packet and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 2 weeks.

Step 6: Fermentation

After fermentation is complete, mix 0.5 cups of corn sugar with a little water and boil to dissolve. Add this mixture to the beer before bottling to aid carbonation.

Step 7: Bottling

Bottle the beer and cap it tightly. Allow to carbonate at room temperature for about 1-2 weeks. After that, chill in the refrigerator before serving.

Step 8: Carbonate and Age

Water

Pale Malt

Pilsner Malt

Hallertau Hops

Yeast (Lager Yeast)

Corn Sugar

Cut the chicken breasts into bite-sized pieces. Season with salt, black pepper, and garlic powder.

Prepare the chicken

In one bowl, whisk the eggs. In another bowl, mix the cornstarch and flour together. Dip each piece of chicken in the egg, then coat in the flour mixture. Shake off any excess.

Dredge the chicken

Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Passion Grapefruit Mule

Miso Ramen* V

Italian Sausage Pappardelle

Steak Sandwich

Cashew Chicken Lettuce Wraps M

Lemon Basil Salmon

Big Life™ Euro Lager

Cashew Chili Chicken

Calamari & Shrimp

Tropic Thunder

Absolut Sippin' Soda

Tuna Sushi Stack

Villabella Fracastoro

Thirty Bench

Trius Grand Red

Château Boyd-cantenac Jacques Boyd Margaux

Collemattoni Brunello Di Montalcino

Daniel Chotard

Postales Del Fin Del Mundo Patagonia

Bella Terra Vineyards Vqa

19 Crimes

Famille Perrin Réserve

Frescobaldi Nipozzano Riserva Chianti Rúfina

Gris Blanc Rosé