Classic cocktail with bourbon, bitters, and sugar.

Old Fashioned

A selection of artisanal cheeses served with crackers.

Cheese Board

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Choice of buffalo, BBQ, or garlic parmesan sauce.

Wings

Three soft corn tortillas with your choice of protein, topped with fresh cilantro and onions.

Tacos

Beer

Fried Calamari

Classic margarita with tequila and lime juice.

Margarita

12 oz ribeye served with garlic mashed potatoes.

Ribeye Steak

Served with asparagus and lemon butter sauce.

Grilled Salmon

Fried calamari served with marinara sauce.

Calamari

Rich and moist chocolate cake with chocolate frosting.

Chocolate Cake

Juicy grilled chicken breast with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Grilled bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Classic cheesecake with a graham cracker crust

Cheesecake

Chocolate Lava Cake

Craft Beer

House Margarita

Classic cheeseburger with lettuce, tomato, and onion

Cheeseburger

Crispy fish with cabbage slaw and chipotle sauce

Fish Tacos

Crispy cauliflower tossed in buffalo sauce

Buffalo Cauliflower

Crispy Brussels Sprouts

Cocktails

Draft Beer

In an old fashioned glass, place the sugar cube and add the Angostura bitters and water. Muddle until the sugar is dissolved.

Muddle the Ingredients

Fill the glass with ice and pour the bourbon over the ice.

Add Bourbon

Stir gently to combine. Garnish with a slice of orange peel and a maraschino cherry.

Garnish

Bourbon

Angostura bitters

Sugar cube

Water

Orange peel

Maraschino cherry

Slice the Brie and Cheddar cheeses into wedges. Crumble the Gorgonzola and Goat cheese for easy serving.

Prepare the Cheese

On a large wooden board or platter, arrange the sliced Brie and Cheddar in one section. Place the crumbled Gorgonzola and Goat cheese in separate small bowls or clusters.

Arrange the Board

Fill the remaining space on the board with an assortment of crackers. You can use a mix of flatbreads, water crackers, and whole grain crackers for variety.

Add Crackers

Optionally, you can add some fresh fruits like grapes or apple slices, nuts, and a drizzle of honey for added flavor and presentation.

Brie Cheese

Cheddar Cheese

Gorgonzola Cheese

Goat Cheese

Brew a strong cup of espresso and let it cool. If desired, mix in the coffee liqueur.

Prepare the Coffee

In a large mixing bowl, whip the heavy cream until soft peaks form.

Whip the Cream

In another bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.

Mix Mascarpone and Sugar

Gently fold the whipped cream into the mascarpone mixture until combined.

Fold Mixtures

Dip each ladyfinger briefly into the cooled coffee mixture and layer them in a serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.

Assemble the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Chill

Before serving, dust the top with cocoa powder and slice into portions.

Serve

Mascarpone cheese

Heavy cream

Espresso coffee, brewed and cooled

Ladyfinger cookies

Granulated sugar

Cocoa powder

Vanilla extract

Coffee liqueur (optional)

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with vegetable oil, salt, black pepper, garlic powder, and paprika until well coated.

Prepare the Wings

Spread the wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until crispy and cooked through.

Bake the Wings

Remove the wings from the oven and place them in a large bowl. Choose your sauce (buffalo, BBQ, or garlic parmesan) and toss the wings until they are well coated.

Coat with Sauce

Serve the wings hot with your choice of dipping sauces and celery sticks on the side.

Chicken wings

Buffalo sauce

BBQ sauce

Garlic parmesan sauce

Vegetable oil

Salt

Black pepper

Garlic powder

Paprika

In a skillet, heat olive oil over medium heat. Add your choice of protein and season with salt and pepper. Cook until fully cooked through, about 5-7 minutes, stirring occasionally.

Prepare the Protein

While the protein is cooking, warm the soft corn tortillas in a separate skillet or microwave until pliable, about 30 seconds on each side.

Warm the Tortillas

Once the protein is cooked, place an equal amount on each tortilla. Top with fresh cilantro and diced onions.

Assemble the Tacos

Serve immediately with lime wedges on the side.

Soft corn tortillas

Protein of choice (ground beef, chicken, or tofu)

Fresh cilantro

Onion, diced

Olive oil

Pepper

Lime wedges (for serving)

In a large brewing kettle, heat the water to 65°C (149°F). Add the malted barley and maintain the temperature for 60 minutes to convert starches into sugars.

Mashing

After mashing, separate the liquid wort from the grain. Rinse the grains with hot water to extract more sugars.

Lautering

Bring the wort to a boil and add the hops. Boil for 60 minutes, adding hops at intervals for bitterness and aroma.

Boiling

Cool the boiled wort quickly to about 20°C (68°F) using a wort chiller.

Cooling

Transfer the cooled wort to a fermentation vessel. Add the yeast and seal the vessel. Allow it to ferment for 1-2 weeks at room temperature.

Fermentation

After fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it. Allow it to carbonate for 1-2 weeks.

Bottling

Once carbonated, chill the bottles and enjoy your homemade beer.

Enjoy!

Malted Barley

Hops

Yeast

Priming Sugar

Clean the calamari by removing the head and innards. Cut the body into rings and set aside.

Prepare the Calamari

In a bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper.

Make the Breading

Place the calamari rings in a separate bowl and pour the buttermilk over them. Let them soak for about 30 minutes.

Soak in Buttermilk

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Heat the Oil

Remove the calamari from the buttermilk, letting excess drip off. Dredge the rings in the flour mixture until evenly coated. Fry in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Coat and Fry

Serve hot with marinara sauce on the side for dipping.

fresh calamari (squid)

all-purpose flour

cornstarch

salt

black pepper

garlic powder

cayenne pepper

buttermilk

vegetable oil

marinara sauce

Run a lime wedge around the rim of the glass, then dip the rim into salt to coat.

Prepare the Glass

In a shaker, combine tequila, fresh lime juice, triple sec, and simple syrup.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds. Strain the mixture into the prepared glass filled with ice.

Shake and Strain

Garnish with a lime wedge and serve immediately.

Garnish and Serve

Tequila

Fresh Lime Juice

Triple Sec (or Cointreau)

Simple Syrup

Salt (for rimming glass)

Lime Wedge (for garnish)

Peel and chop the potatoes into chunks. Boil them in a large pot of salted water until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes, then return them to the pot. Add minced garlic, butter, milk, and season with salt and pepper. Mash until smooth and creamy.

Mash the Potatoes

Season the ribeye steak generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Ribeye Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

Serve the ribeye steak alongside a generous portion of garlic mashed potatoes, garnished with chopped parsley.

Black Pepper

Olive Oil

Garlic

Potatoes

Butter

Milk

Parsley

Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil, and season with salt and black pepper.

Prepare the Salmon

Place the salmon fillets on the grill and cook for about 6-8 minutes on each side, or until the fish flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, rinse the asparagus and trim the woody ends. Toss with olive oil, salt, and pepper.

Prepare the Asparagus

Add the asparagus to the grill, cooking for about 4-5 minutes until tender and slightly charred.

Grill the Asparagus

In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in lemon juice and chopped parsley, then remove from heat.

Make the Lemon Butter Sauce

Plate the grilled salmon and asparagus. Drizzle the lemon butter sauce over the salmon and serve immediately.