braised turkey meatballs, garlic, spinach, almonds, lemon cream sauce

Rigatoni and Meatballs

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Rotating Seasonal Taps

Mojito

Chocolate Cake

Margarita

Juicy beef patty with lettuce, tomato, and onion

Burger

Creamy alfredo sauce with grilled chicken over fettuccine

Chicken Alfredo

Crispy Brussels sprouts with a sweet chili glaze

Brussels Sprouts

Wings

Tenderloin Tip Bowl

Candied pecans, salted caramel sauce, vanilla ice cream

Flourless Chocolate Cake

avocado, daikon radish, carrot, cucumber, shaved red cabbage with soy ginger glaze, chili crunch oil and yum yum sauce

Sprouts Bowl

Vanilla buttermilk biscuit, macerated strawberries, whipped mascarpone

Strawberry Shortcake

Side Crostini

Grilled calamari steak, shrimp, scallops, fresh fish, red curry broth, jasmine rice, thai basil, scallions, peanuts

Curry Seafood Stew

Cheese Pizza

roasted squash, sage, hazelnuts, brown butter, parmesan cheese, balsamic vinegar

Butternut Squash Ravioli

double meat & cheese, caramelized onion, lettuce, tomato, pickle, spread

Cheeseburger

Side Salad

Whipped feta and ricotta cheese topped with crushed pistachios, olive oil, flake salt and cracked pepper. Served with grilled country bread and crispy pita chips.

Whipped Feta

Rich chocolate torte topped with vanilla ice cream, salted caramel sauce, and candied pecans.

Flourless Chocolate Torte

In a large bowl combine ground turkey, breadcrumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork the meat.

Make meatball mixture

Portion mixture into 18 to 20 small meatballs (roughly 1 to 1 1/4 tablespoons each). Roll gently to form compact balls and place on a tray or sheet pan.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning occasionally, about 6–8 minutes total. Transfer browned meatballs to a plate. They will finish cooking in the sauce.

Brown meatballs

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook rigatoni according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

In the same skillet used for the meatballs, reduce heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts, add the sliced garlic and crushed red pepper flakes. Sauté until garlic is fragrant and just beginning to color, about 1–1.5 minutes.

Start sauce

Sprinkle 1 tablespoon flour into the garlic and stir continuously for 30–45 seconds to cook the flour, creating a light roux.

Make roux

Slowly whisk in 1 cup chicken broth, scraping up brown bits from the pan. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced.

Deglaze and simmer

Whisk in 3/4 cup heavy cream, lemon juice, and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens slightly.

Finish cream sauce

Return the browned turkey meatballs (and any accumulated juices) to the skillet with the sauce. Reduce heat to low, cover, and cook gently 8–10 minutes until meatballs are cooked through (internal temperature 165°F/74°C).

Add meatballs

Uncover, add the packed spinach to the skillet in batches, stirring to wilt it into the sauce. Once wilted, stir in the toasted sliced almonds. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time to reach a glossy, spoonable consistency.

Add spinach and almonds

Stir in remaining 1 tablespoon butter for sheen. Taste and adjust seasoning with 3/4 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Stir in 2 tablespoons chopped fresh parsley if desired.

Season and finish

Add the drained rigatoni to the skillet (or combine in a large bowl) and toss gently to coat the pasta with sauce and distribute meatballs, spinach, and almonds evenly. If needed, loosen with reserved pasta water. Serve immediately with grated Parmesan on top if using.

Combine with pasta and serve

ground turkey (93% lean)

fresh breadcrumbs

milk

large egg

Parmesan cheese, finely grated

garlic, minced

fresh parsley, chopped

Kosher salt

black pepper

olive oil (for browning)

rigatoni

salt (for pasta water)

unsalted butter

olive oil

garlic, thinly sliced

crushed red pepper flakes

all-purpose flour

low-sodium chicken broth

heavy cream

fresh lemon juice

lemon zest

baby spinach, packed

toasted sliced almonds

salt

grated Parmesan cheese (optional, for serving)

In a large bowl, knead the pizza dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In a saucepan over medium heat, combine olive oil and minced garlic. Sauté until fragrant, about 1 minute. Add tomato sauce, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

Make the Sauce

Preheat your oven to 220°C (428°F). On a floured surface, roll out the pizza dough to your desired thickness.

Roll Out the Dough

Transfer the rolled dough onto a pizza stone or baking tray. Spread the sauce evenly over the dough. Sprinkle the shredded mozzarella cheese, followed by pepperoni slices, bell peppers, and mushrooms. Top with fresh basil leaves.

Add Sauce and Toppings

Place the assembled pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Once baked, remove the pizza from the oven. Allow it to cool for a few minutes before slicing into wedges. Serve hot and enjoy!

Slice and Serve

Pizza Dough

Tomato Sauce

Olive Oil

Garlic, minced

Dried Oregano

Salt

Black Pepper

Mozzarella Cheese, shredded

Pepperoni Slices

Bell Peppers, sliced

Mushrooms, sliced

Fresh Basil Leaves

Preheat the oven to 400°F (200°C). Slice the loaf of bread into 1/2 inch thick slices and place them on a baking sheet.

Prepare the Bruschetta

In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well.

Make the Topping

Brush the bread slices with olive oil and bake in the preheated oven for about 5-7 minutes or until lightly toasted.

Toast the Bread

Remove the toasted bread from the oven and immediately top each slice with the tomato mixture. Serve warm.

Assemble the Bruschetta

Preheat a grill or grill pan over medium heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper.

Prepare Chicken

Brush the chicken breasts with the olive oil mixture to coat evenly on both sides.

Season Chicken

Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh parsley before serving.

Garnish and Serve

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth.

Mix the Cake Batter

Pour the batter into a greased 9x13 inch baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

Bake the Cake

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Prepare the Frosting

Once the cake has cooled, spread the whipped frosting evenly over the top. Slice and serve.

Frost the Cake

Bruschetta

Fresh tomatoes, diced

Fresh basil, chopped

Olive oil

Balsamic vinegar

Salt and pepper

Chicken breasts

Garlic powder

Paprika

Black pepper

Fresh parsley, chopped

Chocolate cake mix

Eggs

Vegetable oil

Water

Powdered sugar

Heavy cream

Vanilla extract

Prepare the pizza dough according to your preferred recipe or purchase pre-made dough. If making from scratch, combine flour, yeast, salt, and water in a bowl and knead until smooth. Let it rise for about 1 hour until doubled in size.

Make Dough

Once dough has risen, punch it down and roll it out on a floured surface to your desired thickness, typically about 1/4 inch thick.

Shape Dough

In a small saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in tomato sauce, oregano, salt, and black pepper. Simmer for about 10 minutes.

Prepare Sauce

Preheat Oven

Spread the prepared sauce evenly over the rolled-out pizza dough.

Add Sauce

Sprinkle shredded mozzarella cheese over the sauce, then add pepperoni slices, sliced bell peppers, and onions. Finish with fresh basil leaves on top.

Add Toppings

Transfer the assembled pizza to a baking sheet or pizza stone and bake in the preheated oven for about 12-15 minutes or until the crust is golden and cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, then slice into wedges and serve hot.

Pepperoni slices

Onion, sliced

Fresh Basil leaves

Approach the server and inquire about the current seasonal beer offerings available on tap.

Ask Server for Current Offerings

Choose a local craft beer from the options provided by the server, ensuring to consider seasonal flavors.

Select Your Beer

Request a slice of seasonal fruit as a garnish for your beer, enhancing the flavor profile.

Add Garnish

Sit back and enjoy your selected seasonal tap beer, appreciating the local craft flavors.

Enjoy

Local Craft Beer

Seasonal Fruit Garnish

In a sturdy glass or cocktail shaker, place the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press the mint leaves to release their oils, mixing them with the sugar. Be careful not to tear the leaves too much; you just want to bruise them.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from both halves into the glass with the mint and sugar mixture. You can also drop one half of the lime into the glass for extra flavor.

Add Lime Juice

Pour the white rum into the glass and stir the mixture gently to combine the ingredients.

Mix in the Rum

Fill the glass with ice cubes to the top. This will help chill the mojito and keep it refreshing.

Add Ice

Slowly pour the club soda over the ice until the glass is nearly full. This will add the fizzy element that makes a mojito so refreshing.

Top with Club Soda

Garnish your mojito with a sprig of mint and a wedge of lime on the rim of the glass. Stir gently before serving to combine the layers. Enjoy your refreshing mojito!

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Mint sprig (for garnish)

Lime wedge (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, beat together the eggs, milk, oil, and vanilla extract until well combined.

Rigatoni And Meatballs