SUNSHINE BAY – SAUVIGNON BLANC

PIRRAMIMMA – PETIT VERDOT

espolone blanco tequila, aperol, lime juice, strawberry bitters, guava syrup, salt rim

STRAWBERRY-GUAVA MARGARITA

CINZANO – PROSECCO

slow roasted brisket tossed in house bbq sauce, with chipotle aioli, pico de gallo, crisp cabbage, crispy shallots & fresh cilantro in a flour tortilla

BRISKET TACO

RUFFINO – PINOT GRIGIO

MICHAEL DAVID, ‘7 DEADLY ZINS’ – ZINFANDEL

flash fried battered fish, chipotle aioli, crisp cabbage, topped with pickled red onion & pico de gallo in a flour tortilla

FISH TACO

MIONETTO – PROSECCO

SONOMA-CUTRER ‘RIVER RANCHES CHARDONNAY

BLASTED CHURCH, ‘BIG BANG’

Selection of white wines including Ruffino Pinot Grigio, Blasted Church Pinot Gris, and more.

Rogue Whites by the Glass

crispy chicken, kimchi aioli & korean chili sauce topped with crisp coleslaw & pickled red onions in a flour tortilla

KOREAN FRIED CHICKEN TACO

DIRTY LAUNDRY ‘HUSH’

house-made tzatziki, olives, pickled jalapenos, fresh herbs, pickled red onions

CALAMARI

pisco capel, giffard's agave syrup, fresh squeezed lemon juice, egg whites, angostura bitters

AGAVE PISCO SOUR

panko crusted balls stuffed with mozzarella & slow roasted brisket, served with a truffle aioli dip

BRISKET ARANCINI

BAROSSA VALLEY ESTATE – SHIRAZ

Wild Turkey 81 bourbon, house blend bitters, demerara syrup

THE OLD FASHIONED

Selection of red wines including Hillside Merlot, Tom Gore Cabernet Sauvignon, and more.

Rogue Reds by the Glass

classic clamato, house-made caesar spice mix, roasted red pepper garlic rim

ROGUE CAESAR

Includes Dalwhinnie 15, Glenlivet 12, Highland Park 12, Ardbeg.

THE SCOTLAND Whisky Flight

skyy vodka, fresh lime juice, raspberry syrup, lemonade

PINK LEMONADE

boodles gin, basil, strawberry syrup, soda

STRAWBERRY GIN BASIL SMASH

Harvest Sauvignon Blanc grapes from the vineyard in Marlborough, New Zealand, ensuring they are ripe and flavorful.

Harvesting

Crush the grapes to release the juice, separating the skins and seeds to prevent bitterness.

Crushing

Inoculate the juice with yeast and allow fermentation to occur in temperature-controlled tanks for 2-4 weeks.

Fermentation

After fermentation, clarify the wine by racking it off the sediment and filtering it to achieve a clear appearance.

Clarification

Age the wine in stainless steel tanks or neutral oak barrels for 3-6 months to develop its character.

Aging

Bottled the wine under sterile conditions and add sulfur dioxide to preserve freshness.

Bottling

Sauvignon Blanc grapes

Yeast

Sulfur dioxide

Water

Harvest the Petit Verdot grapes when they are fully ripe. Remove any damaged or unripe grapes.

Harvesting Grapes

Crush the grapes to release their juice and separate the stems. This can be done by hand or using a crusher.

Crushing and Destemming

In a fermentation vessel, combine the crushed grapes, water, and sugar. Sprinkle the yeast evenly over the mixture. Stir gently and cover the vessel with a cloth.

Allow the mixture to ferment for about 7-14 days. Stir daily and monitor the temperature (ideally around 20-25°C).

Monitoring Fermentation

Once fermentation is complete, press the mixture to separate the liquid from the solids. Collect the wine in a clean container.

Pressing

Transfer the wine to an oak barrel or glass carboy for aging. Add sulfites to prevent spoilage. Let the wine age for at least 6 months.

Once aged, bottle the wine using a siphon to avoid sediment. Seal the bottles with corks and label appropriately.

Let the wine rest for a few weeks before tasting. Enjoy your homemade Petit Verdot!

Enjoy

Petit Verdot grapes

Yeast (wine yeast recommended)

Sugar

Sulfites (to preserve the wine)

Rub the rim of a chilled glass with a lime wedge and dip it into salt to create a salt rim.

Prepare the Glass

In a cocktail shaker, combine the Espolon Blanco Tequila, Aperol, fresh lime juice, strawberry bitters, and guava syrup.

Mix the Ingredients

Fill the shaker with ice, shake vigorously for about 15 seconds, then strain the mixture into the prepared glass filled with ice.

Shake and Strain

Garnish with fresh strawberries and a lime wedge. Serve immediately and enjoy!

Garnish and Serve

Espolon Blanco Tequila

Aperol

Fresh Lime Juice

Strawberry Bitters

Guava Syrup

Salt

Fresh Strawberries (for garnish)

Lime Wedge (for garnish)

Place the bottle of Prosecco in the refrigerator for at least 2 hours before serving or in an ice bucket for 30 minutes.

Chill the Prosecco

Fill each glass with ice cubes if desired to keep the drink cold.

Prepare the Glasses

Gently pour the chilled Prosecco into each glass, filling them about three-quarters full.

Pour the Prosecco

Add fresh strawberries and mint leaves to each glass for a refreshing touch.

Garnish (Optional)

Serve immediately and enjoy your Cinzano - Prosecco!

Serve

Prosecco

Ice cubes

Fresh strawberries (optional)

Mint leaves (optional)

Preheat your oven to 300°F (150°C). Rub the brisket with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Place it in a roasting pan and cover tightly with foil. Roast for 3-4 hours until tender.

Slow Roast the Brisket

Once the brisket is cooked, let it rest for 30 minutes before shredding. Toss the shredded brisket in BBQ sauce until well coated.

Combine with BBQ Sauce

In a bowl, combine mayonnaise, chipotle peppers, lime juice, and minced garlic. Mix until smooth and set aside.

Make the Aioli

Warm the flour tortillas in a pan or microwave. Fill each tortilla with a generous amount of shredded brisket, followed by chipotle aioli, pico de gallo, crisp cabbage, crispy shallots, and fresh cilantro.

Assemble the Tacos

Serve the brisket tacos warm, with extra BBQ sauce and aioli on the side if desired.

Brisket

BBQ sauce

Pepper

Smoked paprika

Garlic powder

Onion powder

Olive oil

Mayonnaise

Chipotle peppers in adobo sauce

Lime juice

Garlic, minced

Pico de gallo

Crisp cabbage, shredded

Crispy shallots

Fresh cilantro, chopped

Flour tortillas

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Wine

Fill a wine glass with ice cubes if desired, to keep the wine cool.

Pour the chilled Pinot Grigio into the prepared glass. Add a lemon wedge for garnish and extra flavor.

If desired, add fresh basil leaves or strawberry slices for a twist of flavor and decoration.

Optional Garnish

Pinot Grigio wine

Lemon wedges

Fresh basil leaves

Strawberries

Begin by harvesting ripe Zinfandel grapes from the vineyard.

Harvesting the Grapes

Crush the grapes to extract the juice and transfer it to a fermentation vessel.

Crushing and Pressing

Add yeast to the grape juice to initiate fermentation.

Adding Yeast

Allow the mixture to ferment for about 7-10 days, stirring daily.

Once fermentation is complete, clarify the wine by siphoning it off the sediment.

Clarifying the Wine

If desired, add oak chips to the wine and let it age for an additional 1-3 months.

Aging (Optional)

Once aged, bottle the wine and seal it for storage.

Zinfandel grapes

Oak chips (optional)

In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth.

Make the Batter

In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Dip the fish fillets into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Fish

In a small bowl, mix mayonnaise, chipotle peppers, lime juice, minced garlic, and salt to taste. Stir until well combined.

Warm the flour tortillas in a skillet. To each tortilla, add a few pieces of fried fish, top with shredded cabbage, a dollop of chipotle aioli, pickled red onion, and pico de gallo. Serve immediately.

White fish fillets (e.g., cod or tilapia)

All-purpose flour

Cornstarch

Baking powder

Black pepper

Cold water

Oil (for frying)

Cabbage, shredded

Pickled red onion

Chill the bottle of Prosecco in the refrigerator for at least 2 hours or in an ice bucket filled with ice and water for 20 minutes before serving.

Chilling the Prosecco

Fill a champagne flute with ice cubes to chill the glass while the Prosecco is being prepared.

Preparing the Glass

Remove the ice cubes from the chilled glass. Pour the chilled Prosecco into the glass until it is about 2/3 full.

Serving

Add fresh strawberries and mint leaves into the glass for garnish. Stir gently to combine.

Garnishing

Fresh strawberries

Fresh mint leaves

Harvest the Chardonnay grapes from the Sonoma Valley vineyards when they reach optimal ripeness, typically in late summer to early fall.

Crush the harvested grapes and press them to extract the juice. Make sure to avoid excessive skin contact to prevent bitterness.

Transfer the juice to fermentation tanks. Add the wine yeast to initiate fermentation. Maintain a temperature between 18-20°C (65-68°F) for optimal flavor development.

Add potassium metabisulfite to the juice to prevent oxidation and spoilage.

Sulfite Addition

After primary fermentation, inoculate the wine with malolactic bacteria to soften the acidity and add complexity.

Malolactic Fermentation

Transfer the wine to oak barrels for aging. Allow it to mature for 6-12 months, depending on desired flavor profiles.

Once aging is complete, filter the wine and bottle it. Ensure proper corking and labeling.

Chardonnay grapes

Yeast (wine yeast)

Sulfites (potassium metabisulfite)

Malolactic bacteria

Oak barrels (for aging)

In a large pitcher, combine the Okanagan Valley Riesling, fresh raspberries, lemon juice, and honey. Stir well until the honey is fully dissolved.

Combine Ingredients

Refrigerate the mixture for at least 30 minutes to allow the flavors to meld together.

Chill the Mixture

Just before serving, add the sparkling water and mint leaves. Stir gently to combine.

Serve in glasses filled with ice, garnished with additional raspberries and mint leaves if desired.

Sunshine Bay – Sauvignon Blanc

Pirramimma – Petit Verdot

Strawberry-guava Margarita

Cinzano – Prosecco

Brisket Taco

Ruffino – Pinot Grigio

Michael David, ‘7 Deadly Zins’ – Zinfandel

Fish Taco

Mionetto – Prosecco

Sonoma-cutrer ‘river Ranches Chardonnay

Blasted Church, ‘big Bang’

Rogue Whites By The Glass

Korean Fried Chicken Taco

Dirty Laundry ‘hush’

Calamari

Agave Pisco Sour

Brisket Arancini

Barossa Valley Estate – Shiraz

The Old Fashioned

Rogue Reds By The Glass

Rogue Caesar

The Scotland Whisky Flight

Pink Lemonade

Strawberry Gin Basil Smash