Slow Cooked Pulled Chicken Thighs, Cheddar Jack & Balsamic Glaze Cheese, Pickled Jalapenos & Creamy Slaw

Pulled Chicken Taco

Taco Tuesdays

Tacos

Service Industry Night

LENLIVET ORANGIES

Paisley's Strawberry Shortcake

Haus Cast Iron Cookie

Marshmallows, Graham Cracker Crumbs, Vanilla Ice Cream & Chocolate Sauce

S'mores Brownie

Sliced Haus Meatballs with Marinara & Fresh Irish Flatbread

Grilled Cheese

Jalapeno Lime Marinated Chicken Breast, Cheddar On A Toasted Roll

Chicken Sandwich

Smoked & Charbroiled. Sauce On Side. Toasted Baguette

Cubano

Topped with Asiago Served with Toasted Flatbread

Spinach Dip

Cavatappi Pasta with Haus Made Cheese Sauce

Haus Mac & Cheese

Herb Roasted Potatoes Topped with Cheddar Cheese Curds & Haus Gravy. Served with Tortilla Chips & Salsa

Poutine

Haus Made Falafel with Lettuce, Tomato & Haus Made Vegan Tzatziki. Served with Tortilla Chips & Salsa

Falafel Tacos

Bottles & Cans

Haus Cocktails

Apps

Includes Coke, Diet Coke, Sprite, Ginger Ale, Ice Tea, Lemonade, Cranberry Juice, Tonic, Root Beer, Club Soda.

Craft Soda

Drafts

Dansk Mjod, Klapojster, Philosopher's Stone.

Mead

Diet Coke

Berries & Cherries. Fresh & Juicy Medium Body.

Pinot Noir – Luc Cholot

Spices Complex Nose, Aromas of Red Fruits (Cherries).

Malbec – Alpataco

In a large bowl, combine the garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Rub the spice mixture all over the chicken thighs.

Prepare the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 4-5 minutes on each side until browned. This step is optional but adds extra flavor.

Sear the Chicken

Transfer the seared chicken thighs to a slow cooker. Pour in the chicken broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

Slow Cook the Chicken

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with some of the juices.

Shred the Chicken

In a large bowl, combine the shredded cabbage and grated carrot.

Make the Slaw

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Prepare the Dressing

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat all the vegetables evenly. Refrigerate for at least 30 minutes to allow the flavors to meld.

Combine Slaw and Dressing

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, add a generous portion of pulled chicken, followed by shredded Cheddar Jack cheese, a handful of creamy slaw, and top with pickled jalapenos. Drizzle with balsamic glaze to taste.

Build the Tacos

Serve the tacos immediately while warm, pairing with your favorite sides or salsa.

Serve

Chicken thighs

Olive oil

Garlic powder

Onion powder

Smoked paprika

Cumin

Salt

Black pepper

Chicken broth

Green cabbage, shredded

Carrot, grated

Mayonnaise

Apple cider vinegar

Sugar

Cheddar Jack cheese, shredded

Pickled jalapenos

Balsamic glaze

Corn tortillas

Preheat oven

Place taco shells on a baking sheet and warm them in the preheated oven for about 5-7 minutes until they are crispy.

Warm taco shells

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Brown the beef

Drain any excess fat from the skillet. Stir in the taco seasoning and water. Bring to a simmer.

Add seasoning

Reduce heat to low and let it simmer for 10 minutes, stirring occasionally until thickened.

Simmer the filling

Take each warm taco shell and fill it with the cooked meat mixture.

Fill taco shells

Top each taco with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and sliced jalapeños as desired.

Add toppings

Taco shells

Ground beef

Taco seasoning

Water

Shredded lettuce

Diced tomatoes

Shredded cheddar cheese

Sour cream

Sliced jalapeños

In a large skillet, heat the vegetable oil over medium heat.

Heat the Oil

Once the oil is hot, carefully add one corn tortilla at a time. Fry for about 30 seconds on each side until golden and crispy. Remove and place on paper towels to absorb excess oil.

Fry the Tortillas

In a separate skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spoon as it cooks.

Cook the Meat

Once the meat is browned, stir in taco seasoning and water. Reduce heat and simmer for about 5 minutes until the mixture is thickened.

Add Seasoning

Take a fried taco shell and fill it with a generous scoop of the meat mixture.

Fill the Shells

Top the meat with shredded lettuce, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, and fresh cilantro as desired.

Add Toppings

Vegetable oil

Ground beef or turkey

Shredded cheese

Fresh cilantro

In a cocktail shaker, muddle fresh mint leaves with lime juice and simple syrup.

Prepare the Mint Cooler

Add ice cubes to the shaker and shake vigorously for 10-15 seconds.

Strain the mixture into a glass filled with ice and top with soda water.

Garnish with additional mint leaves if desired.

Fry mozzarella sticks in hot oil until golden brown, about 3-4 minutes.

Prepare the Appetizers

Serve hot with marinara sauce for dipping.

Cook buffalo chicken wings according to package instructions and serve with ranch dressing.

Grill or pan-fry cheeseburgers until they reach desired doneness, about 5-7 minutes per side.

Cook the Cheeseburgers

Toast burger buns lightly on the grill or in a toaster.

Assemble the burgers by placing a lettuce leaf, a cheeseburger patty, tomato slices, ketchup, and mustard on each bun.

Serve immediately with a side of buffalo wings and mozzarella sticks.

Fresh Mint Leaves

Lime Juice

Simple Syrup

Soda Water

Ice Cubes

Mozzarella Sticks

Marinara Sauce

Buffalo Chicken Wings

Ranch Dressing

Cheeseburgers

Burger Buns

Lettuce Leaves

Tomato Slices

Cheddar Cheese Slices

Ketchup

Mustard

In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

Prepare the Syrup

Once the sugar is dissolved, add the fresh orange juice, vanilla extract, and ground cinnamon. Bring the mixture to a gentle boil.

Add Flavorings

Reduce the heat and let the syrup simmer for about 10 minutes until slightly thickened.

Simmer

Remove the saucepan from heat and let the syrup cool to room temperature.

Cool the Syrup

While the syrup is cooling, peel and segment the navel oranges. Remove any seeds and pith to ensure clean, juicy segments.

Prepare the Oranges

Place the orange segments in a serving dish, arranging them in a circular pattern for visual appeal.

Arrange the Oranges

Sprinkle the fresh mint leaves over the oranges. If using, add the chopped nuts for an extra crunch.

Add Mint and Nuts

Once the syrup has cooled, drizzle it generously over the arranged oranges and mint.

Drizzle with Syrup

Granulated Sugar

Fresh Orange Juice

Vanilla Extract

Ground Cinnamon

Navel Oranges

Chopped Nuts (optional)

Wash the fresh strawberries, remove the stems, and slice them into halves or quarters, depending on your preference.

Step 1: Slice the Strawberries

In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Toss gently to coat the strawberries evenly. Let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.

Step 2: Mix Ingredients

Step 1: Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 2: Mix Dry Ingredients

Add the stick of unsalted butter (cut into small pieces) to the dry mixture. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 3: Cut in Butter

Pour in the heavy cream and vanilla extract. Stir gently until the dough begins to come together.

Step 4: Add Wet Ingredients

Turn the dough out onto a lightly floured surface. Knead gently a few times until smooth, then pat into a 1-inch thick rectangle. Cut into circles using a biscuit cutter or a glass.

Step 5: Form the Shortcakes

Place the shortcakes on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until lightly golden on top.

Step 6: Bake

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form.

Step 1: Whip the Cream

Once the shortcakes are cool, slice them in half horizontally.

Step 1: Slice the Shortcakes

On the bottom half of each shortcake, spoon a generous amount of the strawberry filling. Top with whipped cream and then place the other half of the shortcake on top.

Step 2: Layer the Ingredients

Serve immediately and enjoy your homemade Paisley's Strawberry Shortcake!

Step 3: Serve

Fresh Strawberries

Lemon Juice

All-Purpose Flour

Baking Powder

Unsalted Butter

Heavy Cream

Powdered Sugar

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In another bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.

Cream Butter and Sugars

Beat in the large eggs, one at a time, followed by the vanilla extract until well combined.