house-made Bloody Marys with full bloody fixin’s bar including house made pickles, cheese cubes, meat sticks, green olives, onions, celery sticks, brussels sprouts, asparagus, limes, lemons, and more.

Bloody Marys

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pancetta, tomatoes, Gorgonzola, lemon, fennel pollen

Trim the ends of the Brussels sprouts and remove any outer leaves. Halve them for even cooking.

Prepare the Brussels Sprouts

In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from skillet and set aside, leaving the fat in the skillet.

Cook the Pancetta

In the same skillet, add olive oil if needed, then add the halved Brussels sprouts. Season with salt and pepper. Cook, stirring occasionally, until they are browned and tender, about 10-15 minutes.

Sauté the Brussels Sprouts

Add the cherry tomatoes to the skillet and cook for an additional 5 minutes until they are softened.

Add Tomatoes

Return the crispy pancetta to the skillet. Crumble the Gorgonzola cheese over the mixture. Squeeze the juice of the lemon over the dish and sprinkle with fennel pollen.

Combine Ingredients

Toss everything together gently and serve warm, garnished with additional black pepper if desired.

Serve