House Wine

A timeless cocktail made with bourbon, sugar, and bitters.

Old Fashioned

Fresh Lemonade

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Pasta tossed with fresh vegetables and light olive oil.

Pasta Primavera

Romaine, parmesan, croutons, and Caesar dressing.

Caesar Salad

Mojito

Margarita

Rich and moist chocolate cake with ganache

Chocolate Cake

Garlic Bread

Classic Italian dessert with coffee and mascarpone

Tiramisu

Pasta with creamy sauce, pancetta, and parmesan

Spaghetti Carbonara

Served with asparagus and lemon butter sauce

Grilled Salmon

Toasted bread topped with diced tomatoes, basil, and mozzarella

Bruschetta

Hot Tea

Coffee

Sweet Ice Tea

Minute Maid Lemonade

Mr. Pibb

Sprite

Diet Coke

White chocolate cheesecake with swirling raspberry sauce.

White Chocolate Raspberry Cheesecake

Coke

Served with a vanilla ice cream and caramel sauce.

Rustic Apple Tart (Seasonal Special)

Wash the Cabernet Sauvignon grapes thoroughly to remove any dirt or pesticides. Remove the stems and place the grapes into a large fermentation vessel.

Prepare the Grapes

Using your hands or a grape crusher, crush the grapes until the juice is released and mixed with the skins.

Crush the Grapes

Pour 5 cups of water over the crushed grapes in the fermentation vessel. Add 1 cup of sugar and 1 tsp of wine yeast. Optionally, add 0.5 cups of oak chips.

Add Ingredients

Cover the fermentation vessel with a clean cloth and leave it in a cool, dark place for about 7-10 days, stirring daily.

Ferment the Mixture

After fermentation, press the mixture to separate the liquid from the solids. Transfer the liquid into a clean glass carboy.

Press the Wine

Allow the wine to ferment for an additional 4-6 weeks, checking the specific gravity until it stabilizes.

Secondary Fermentation

Once fermentation is complete, siphon the wine into bottles, leaving some space at the top. Seal the bottles with corks.

Bottle the Wine

Wash the Chardonnay grapes thoroughly to remove any dirt or pesticides. Remove the stems and place the grapes into a large fermentation vessel.

Pour 5 cups of water over the crushed grapes in the fermentation vessel. Add 0.75 cups of sugar and 1 tsp of wine yeast. Optionally, add 0.5 cups of oak chips.

Cabernet Sauvignon Grapes

Sugar

Water

Yeast (wine yeast recommended)

Oak Chips (optional)

Chardonnay Grapes

In a rocks glass, place the sugar cube. Add the Angostura bitters on top of the sugar cube.

Muddle the Sugar

Add a few drops of water to the glass to help dissolve the sugar. Use a muddler or the back of a spoon to crush the sugar cube and mix it with the bitters until it’s mostly dissolved.

Add Water

Pour in the bourbon over the muddled sugar mixture.

Add Bourbon

Add 3 ice cubes to the glass. Stir gently to combine the ingredients.

Add Ice

Express the oils from the orange peel over the drink by holding it over the glass and gently twisting it. Then, drop the orange peel into the glass. Top with a maraschino cherry for garnish.

Garnish

Bourbon

Sugar cube

Angostura bitters

Orange peel

Maraschino cherry

Ice cubes

Roll the fresh lemons on a countertop to soften them, then cut them in half. Use a citrus juicer or reamer to extract the juice from the lemons into a measuring cup, making sure to remove any seeds.

Juicing the Lemons

In a large pitcher, combine the granulated sugar with 1 cup of warm water. Stir until the sugar is fully dissolved.

Mixing the Sugar and Water

Pour the freshly squeezed lemon juice into the pitcher with the sugar-water mixture. Then, add 3 cups of cold water to the pitcher and stir well to combine.

Combining Ingredients

If desired, chill the lemonade in the refrigerator for about 30 minutes. Serve over ice cubes in glasses, garnishing with fresh mint leaves and lemon slices if desired.

Chill and Serve

Fresh lemons

Granulated sugar

Fresh mint leaves

Lemon slices

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust lightly with flour to prevent sticking.

Preheat Oven

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

Melt Chocolate and Butter

In a large mixing bowl, whisk together the granulated sugar, large eggs, and large egg yolks until well combined and slightly frothy.

Mix Sugar and Eggs

Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent the eggs from cooking.

Combine Mixtures

Sift in the all-purpose flour and add the vanilla extract and a pinch of salt. Gently fold the mixture until just combined and smooth.

Add Flour and Vanilla

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

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center remains soft.

Bake

Remove from the oven and let sit for 1 minute. Carefully invert each ramekin onto a plate, tapping gently to release the cake. Serve immediately with scoops of vanilla ice cream.

Cool and Serve

unsalted butter

semisweet chocolate

granulated sugar

large eggs

large egg yolks

all-purpose flour

vanilla extract

salt

vanilla ice cream

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve some pasta water for later use.

Drain the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the bell pepper, zucchini, carrot, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they are softened.

Add Cherry Tomatoes

Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water as needed to help the ingredients combine.

Mix Pasta and Vegetables

Season with black pepper, and sprinkle the grated Parmesan cheese and fresh basil on top. Toss gently to combine and serve warm.

Season and Serve

Pasta (penne or farfalle)

Salt

Olive oil

Bell pepper (red or yellow)

Zucchini

Carrot

Cherry tomatoes

Broccoli florets

Garlic, minced

Black pepper

Parmesan cheese, grated

Fresh basil, chopped

Wash the romaine lettuce under cold water to remove any dirt. Pat it dry with a clean kitchen towel. Chop the lettuce into bite-sized pieces and place in a large salad bowl.

Prepare Romaine Lettuce

Grate the parmesan cheese using a box grater or food processor. Set aside for later use.

Prepare Parmesan Cheese

If using store-bought croutons, measure out 1 cup. If making homemade croutons, cut day-old bread into cubes, toss with olive oil and seasonings, and bake at 375°F (190°C) for 10-15 minutes until golden brown.

Prepare Croutons

In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard, minced garlic (crushed), Worcestershire sauce, salt, and black pepper.

Combine Dressing Ingredients

Whisk the ingredients together until smooth and well combined. Taste and adjust seasoning if necessary.

Mix Dressing

In the bowl with the chopped romaine lettuce, add the grated parmesan cheese and croutons.

Combine Salad Components

Drizzle the prepared Caesar dressing over the salad components.

Add Dressing

Gently toss the salad with two large spoons or salad tongs, ensuring that all components are evenly coated with the dressing.

Toss Salad

Serve immediately on individual plates or in a large serving bowl. Enjoy your fresh Caesar Salad!

Serve

Romaine Lettuce

Parmesan Cheese

Croutons

Mayonnaise

Lemon Juice

Dijon Mustard

Garlic

Worcestershire Sauce

Black Pepper

In a sturdy glass or cocktail shaker, place the fresh mint leaves. Use a muddler or the back of a spoon to gently crush the leaves, releasing their essential oils. Be careful not to shred the leaves too much; you want to release the flavor without making it bitter.

Muddle the Mint

Pour in the fresh lime juice and simple syrup over the muddled mint. Stir gently to combine the ingredients, ensuring the mint flavor infuses into the lime and syrup.

Add Lime Juice and Simple Syrup

Add the white rum to the mixture. Stir it gently to mix all the ingredients together.

Add Rum

Fill the glass with ice cubes to the top, ensuring the mixture is chilled.

Slowly pour the club soda over the ice until the glass is full. This will add fizz to your mojito.

Top with Club Soda

Garnish the drink with a lime wedge and a sprig of mint for an attractive presentation.

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Lime Wedge

Mint Sprig

If you prefer a salted rim, take a lime wedge and run it around the rim of your glass. Dip the rim into a plate of salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of triple sec. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Mixture

Strain the mixture into your prepared glass filled with fresh ice or serve it straight up, depending on your preference.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass for added flavor and presentation.

Tequila

Triple Sec

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

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, combine the eggs, whole milk, vegetable oil, and vanilla extract. Mix well until combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.

Combine Wet and Dry

Carefully stir in the boiling water until the batter is smooth. Note that the batter will be thin.

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.