Ice Cream

Gera Coffee

Served with lettuce, tomato, and aioli on a brioche bun.

Grilled Chicken Sandwich

Mixed greens, tomatoes, cucumbers, and house vinaigrette.

House Salad

Fried calamari served with marinara sauce

Calamari

Juicy beef patty with cheddar cheese, lettuce, tomato, and our special sauce.

Classic Cheeseburger

Crispy cauliflower bites tossed in buffalo sauce, served with ranch dip.

Buffalo Cauliflower Bites

Fried Calamari

Pasta with creamy sauce, pancetta, and parmesan

Spaghetti Carbonara

12 oz ribeye steak with garlic mashed potatoes.

Ribeye Steak

Lemonade

Coke

Steak Frites

Stuffed Mushrooms

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

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

Margarita

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.

Tiramisu

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

Chocolate Lava Cake

Mojito

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

Crispy Calamari

Tropical cocktail with pineapple and coconut

Pina Colada

Classic cheesecake with a graham cracker crust

Cheesecake

Chocolate Cake

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved and the mixture is smooth.

Combine Base Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.

Chill the Mixture

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.

Churn the Ice Cream

If you are using any optional mix-ins such as chocolate chips, nuts, or fruit, add them to the ice cream during the last 5 minutes of churning.

Add Optional Mix-Ins

Transfer the churned ice cream to an airtight container and smooth the top with a spatula. Cover the container with a lid and freeze for at least 4 hours to set fully.

Transfer and Freeze

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Salt

Chocolate chips

Chopped nuts

Fresh fruit (strawberries, bananas, etc.)

Boil 4 cups of water in a kettle. Once boiling, remove from heat and let it cool for 30 seconds. Add 1 cup of coarsely ground coffee to the hot water and stir well. Allow it to steep for 4 minutes.

Brew the Coffee

After steeping, use a coffee filter or a fine mesh strainer to strain the coffee into a separate container. Discard the coffee grounds.

Strain the Coffee

While the coffee is still warm, add 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Stir well until the sugar has dissolved completely.

Mix in Sugar and Cinnamon

Pour in 1 teaspoon of vanilla extract and stir to combine. Adjust sweetness to taste if necessary.

Add Vanilla Extract

In a mixing bowl, add 1 cup of heavy cream and whip it using an electric mixer until soft peaks form.

Whip the Cream

In a separate bowl, mix 1 cup of milk into the whipped cream until well combined and fluffy.

Combine Cream and Milk

Pour the brewed coffee into a mug, top it with the creamy mixture, and enjoy your delightful Gera Coffee!

Serve and Enjoy

Coarsely ground coffee

Water

Sugar

Ground cinnamon

Milk

In a medium bowl, whisk together olive oil, lemon juice, garlic powder, salt, black pepper, and paprika.

Prepare the Marinade

Place the chicken breasts in the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

While the chicken is resting, wash and dry the lettuce leaves. Slice the tomato into rounds.

Prepare the Vegetables

Slice the brioche buns in half. On the bottom half, spread 2 tablespoons of aioli, add a lettuce leaf, followed by a slice of tomato, and then top with the grilled chicken. Spread another 2 tablespoons of aioli on the top half of the bun and place it on top to complete the sandwich.

Assemble the Sandwich

boneless, skinless chicken breasts

olive oil

lemon juice

garlic powder

salt

black pepper

paprika

brioche buns

lettuce leaves

tomato

aioli sauce

Rinse the mixed greens under cold water. Drain well and pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.

Prepare the Mixed Greens

Halve the cherry tomatoes and set aside. Dice the cucumber into bite-sized pieces and thinly slice the red onion. Combine all prepared vegetables in a large mixing bowl.

Add the rinsed mixed greens to the bowl with the tomatoes, cucumbers, and red onion. Toss gently to combine all ingredients.

Combine Ingredients

Sprinkle the crumbled feta cheese over the salad and toss gently to distribute evenly.

Add Feta Cheese

Transfer the salad to a serving bowl or platter. Drizzle with your house vinaigrette, toss lightly, and serve immediately.

Serve with Vinaigrette

Mixed greens

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Feta cheese, crumbled

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir well to combine.

Add Tomatoes and Seasonings

Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.

Simmer the Sauce

Once done, stir in the chopped fresh parsley and remove from heat. Set aside.

Finish with Parsley

In a bowl, pour 1 cup of buttermilk over the calamari rings and let them marinate for at least 30 minutes.

Prepare the Buttermilk Mixture

In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.

Mix Dry Ingredients

In a deep pot or fryer, heat 4 cups of vegetable oil to 375°F (190°C).

Heat the Oil

Remove the calamari from the buttermilk, letting excess drip off. Dredge the calamari rings in the flour mixture until well coated.

Coat the Calamari

Carefully place the coated calamari rings into the hot oil, frying in batches for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

Fry the Calamari

Serve the fried calamari hot with the marinara sauce on the side for dipping.

Serve

calamari rings

all-purpose flour

cornstarch

buttermilk

vegetable oil

canned crushed tomatoes

garlic cloves

dried oregano

dried basil

sugar

fresh parsley

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each portion into a patty, about ¾ inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up while cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on each. Cook for an additional 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium doneness.

Cook the Patties

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, place a lettuce leaf. Slice the tomato and place 1-2 slices on top of the lettuce. Once the patties are cooked and the cheese is melted, place one patty on top of the tomato slices.

Add the Toppings

Drizzle the special sauce over the patty to taste, then place the top half of the bun on each burger. Secure with a toothpick if necessary.

Finish with Sauce and Top Bun

Ground beef

Black pepper

Cheddar cheese slices

Lettuce leaves

Tomato

Burger buns

Special sauce

Preheat your oven to 450°F (232°C) or heat oil in a deep fryer to 375°F (190°C) for frying.

Preheat Oven or Oil

Cut the cauliflower into bite-sized florets.

Cut Cauliflower

In a mixing bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and black pepper until smooth.

Prepare Batter

Dip each cauliflower floret into the batter, ensuring it is well-coated.

Coat Cauliflower

If baking, place the battered florets on a parchment-lined baking sheet. If frying, carefully place them in the hot oil.

Bake or Fry

Bake for 20-25 minutes or fry for 5-7 minutes until golden brown and crispy.

Cook Cauliflower

In a small saucepan, combine buffalo sauce and melted butter. Heat over low until warmed through, stirring to combine.

Heat Sauce

In a bowl, mix together mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, and salt to taste until smooth.

Mix Ranch Dip

Once the cauliflower bites are cooked, remove them from the oven or fryer and immediately toss them in the buffalo sauce until well coated.

Coat in Buffalo Sauce

Serve the buffalo cauliflower bites hot with ranch dip on the side.

Cauliflower

All-purpose flour

Garlic powder

Onion powder

Paprika

Oil (for frying)

Buffalo sauce

Melted butter

Mayonnaise

Sour cream

Dried dill weed

Rinse the cleaned calamari under cold water and pat dry with paper towels. This helps to ensure a crispy texture when frying.

Prepare the Calamari

In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another bowl, beat the eggs.

Make the Breading

Dip each calamari ring into the beaten eggs, allowing the excess to drip off, then coat it in the flour mixture. Shake off any excess flour.

In a large, deep skillet or pot, add vegetable oil and heat over medium-high heat until it reaches 375°F (190°C).

Working in batches, carefully add the coated calamari rings to the hot oil. Fry for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.

Sauté the Garlic

Stir in the crushed tomatoes, dried oregano, and dried basil. Season with salt and black pepper to taste. Bring the sauce to a simmer.