Grand Marnier

Fish & Chips

Well Cocktails

House Wine

Classic cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Spinach Artichoke Dip

Mozzarella Sticks

Tortilla chips topped with cheese, jalapeños, and sour cream.

Nachos

Choose from BBQ, buffalo, or garlic parmesan.

Wings

Draft Beer

Juicy beef patty topped with cheese, lettuce, and tomato.

Cheeseburger

Spicy buffalo wings served with celery and blue cheese dressing.

Buffalo Wings

Crispy fries topped with chili and melted cheese.

Chili Cheese Fries

Classic cocktail made with tequila, lime, and triple sec.

Margarita

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Fish and Chips

One Eyed Mike's Burger

Refreshing cocktail with rum, mint, and lime.

Mojito

In a large glass jar, combine the dried orange peels and the neutral spirit. Seal the jar tightly and let it sit in a cool, dark place for at least 2 weeks, shaking it gently every few days to mix the ingredients.

Infuse the Spirit

In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Once dissolved, remove from heat and let it cool to room temperature.

Prepare the Simple Syrup

After the infusion period, strain the orange-infused spirit through a fine mesh sieve or cheesecloth into a clean container to remove the orange peels. Add the cooled simple syrup to the infused spirit. Stir well to combine.

Combine Ingredients

Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the whole vanilla bean and the cinnamon stick to the container. Seal tightly and let it rest for another week to develop the flavors.

Add Flavorings

After the resting period, strain the liqueur again to remove the vanilla bean and cinnamon stick. Pour the finished Grand Marnier into a clean bottle for storage.

Final Strain

Dried orange peels

Neutral spirit (vodka or grain alcohol)

Sugar

Water

Vanilla bean

Cinnamon stick

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until the batter is smooth and well combined.

Prepare the Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.

Preheat the Oil

Dip each fish fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off before frying.

Coat the Fish

Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels.

Fry the Fish

Peel the potatoes and cut them into fries, about 1/4 inch thick. Rinse them under cold water to remove excess starch, then pat them dry with paper towels.

Prepare the Potatoes

In a separate deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Preheat the Oil for Fries

Carefully add the prepared fries to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes or until golden and crispy. Remove from the oil and drain on paper towels, then season with salt.

Fry the Potatoes

White fish fillets (cod or haddock)

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Cold beer or sparkling water

Vegetable oil

Potatoes (russet or Yukon gold)

In a cocktail shaker, combine the vodka, fresh lemon juice, simple syrup, and fresh basil leaves.

Prepare the Cocktail Mix

Fill the shaker with ice and shake vigorously for about 15 seconds to thoroughly mix the ingredients and chill the cocktail.

Shake and Mix

Strain the mixture into a chilled cocktail glass. If desired, top with club soda for a fizzy touch.

Strain and Pour

Garnish the cocktail with a lemon wedge and a sprig of fresh basil.

Garnish

Vodka

Fresh Lemon Juice

Simple Syrup

Fresh Basil Leaves

Lemon Wedge

Basil Sprig

Club Soda

In a large pitcher, pour in the 750 ml of red wine and 250 ml of water. Stir gently to mix.

Combine Base Ingredients

Add 100 g of sugar to the pitcher and stir until fully dissolved in the mixture.

Dissolve Sugar

Gently wash and add 100 g of fresh berries (your choice) into the pitcher. This will infuse the wine with fruity flavors.

Add Fresh Berries

Add 1 cinnamon stick and 1 tsp of vanilla extract to the mix. Stir gently.

Introduce Cinnamon and Vanilla

Cover the pitcher and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.

Let it Sit

Fill each glass with ice cubes to taste, depending on how chilled you prefer your wine.

Prepare Glasses

Pour the infused wine from the pitcher into the prepared glasses, straining out the berries and cinnamon stick if desired.

Pour the Wine

Garnish each glass with a few fresh mint leaves for an aromatic touch.

Red Wine

Fresh Berries (e.g., strawberries, raspberries, or blackberries)

Cinnamon Stick

Vanilla Extract

Ice Cubes

Mint Leaves

Preheat the Oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Prepare the Crust Mixture

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.

Form the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare the Cream Cheese

Gradually add the granulated sugar and flour, mixing until well incorporated and smooth.

Add Sugar and Flour

Add the sour cream and vanilla extract. Mix until fully blended and creamy.

Incorporate Sour Cream and Vanilla

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Add Eggs

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Pour Filling into Crust

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.

Cool Down

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.

Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

Preheat your oven to 425°F (220°C) and grease four ramekins with butter. Dust with flour and tap out the excess.

In a microwave-safe bowl, combine the unsweetened chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth.

Melt Chocolate and Butter

Add the powdered sugar to the melted chocolate mixture and mix until well combined.

Mix in Powdered Sugar

Whisk in the eggs, egg yolks, and vanilla extract until the mixture is smooth and well combined.

Add Eggs and Vanilla

Sift in the all-purpose flour and add a pinch of salt. Gently fold the mixture until just combined. Be careful not to overmix.

Incorporate Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still soft.

Bake the Cakes

Remove the cakes from the oven and let them cool for about 1 minute.

Cool Slightly

Carefully run a knife around the edges of the ramekins, then invert each cake onto a plate. Serve immediately.

Invert and Serve

Top each melted chocolate lava cake with a scoop of vanilla ice cream and a handful of fresh berries. Dust with powdered sugar before serving.

Add Toppings

unsweetened chocolate

unsalted butter

powdered sugar

all-purpose flour

large eggs

large egg yolks

vanilla extract

salt

vanilla ice cream

fresh berries

powdered sugar (for dusting)

In a large pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and cool under cold water, then chop finely.

Prepare the Spinach

Drain and rinse the canned artichoke hearts. Chop them into small pieces.

Prepare the Artichokes

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Beat with a hand mixer until smooth and creamy.

Mix the Dip Ingredients

Stir in the chopped spinach, artichokes, shredded mozzarella, grated Parmesan, garlic powder, salt, and black pepper until evenly mixed.

Add Remaining Ingredients

Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for about 25-30 minutes, or until the top is golden and the dip is bubbly.

Bake the Dip

Remove from the oven and let it cool for a few minutes. Serve warm with tortilla chips.

Serve with Chips

fresh spinach

canned artichoke hearts

cream cheese

sour cream

mayonnaise

shredded mozzarella cheese

grated Parmesan cheese

garlic powder

black pepper

tortilla chips

Take the mozzarella cheese sticks out of the refrigerator and let them sit for about 15 minutes at room temperature. This will help prevent them from breaking during frying.

Prep the Cheese

In three separate shallow bowls, set up your breading station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, combine the bread crumbs, garlic powder, Italian seasoning, salt, and black pepper.

Set Up Breading Station

Coat each mozzarella stick first in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the stick in the seasoned bread crumbs, pressing lightly to adhere. Repeat this process for all mozzarella sticks.

Bread the Cheese

Place the breaded mozzarella sticks on a baking sheet and freeze them for at least 30 minutes, or until solid. This helps maintain their shape while frying.

Freeze the Cheese Sticks

In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a kitchen thermometer.

Heat the Oil

Carefully add the frozen mozzarella sticks to the hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the sticks and drain them on a paper towel-lined plate.