herb-feta spread, roasted apples, mozzarella cheese, applewood smoked bacon, toasted pepita seeds drizzled with hot honey

Feta Apple Flatbread

MIMOSA

VEUVE CLIQUOT CHAMPAGNE

SLOW BURN

POEMA CAVA

MONTELLIANA PROSECCO SUPERIORE

J. ROGET BRUT

ESPRESSO MARTINI

YOU'RE BERRY HOT

charleston vegetarian bloody mary mix, prairie vodka

RISE & SHINE SPRITZ

RUSTEAK BLOODY MARY

orange, grapefruit, pineapple, or cranberry inquire with your server for current selection

SEASONAL DRAFT COCKTAIL

TOFU SCRAMBLE

SIDE SPINACH SALAD

WAFFLE

TURKEY BACON

CUP OF FRUIT

BRUNCH POTATOES

WHITE CHEDDAR GRITS

BACON

SAUSAGE

TWO EGGS

TOAST

8oz hanger steak, two eggs your way, brunch potatoes.

STEAK & EGGS*

In a medium bowl, combine the feta cheese, cream cheese, parsley, chives, garlic powder, lemon juice, salt, and black pepper. Use a fork or a hand mixer to blend until smooth and creamy.

Mix Ingredients

Preheat Oven

Place sliced apples on a baking sheet and drizzle with a little olive oil. Roast in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

Roast Apples

Spread a generous layer of the herb-feta spread onto each piece of flatbread. Top with roasted apples, shredded mozzarella cheese, and crumbled bacon.

Assemble Flatbread

Place the assembled flatbreads in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Bake Flatbread

Remove the flatbreads from the oven and sprinkle with toasted pepita seeds. Drizzle hot honey over the top before slicing and serving.

Garnish and Serve

Feta cheese

Cream cheese

Fresh parsley, chopped

Fresh chives, chopped

Garlic powder

Lemon juice

Salt

Black pepper

Flatbread

Apples, sliced

Mozzarella cheese, shredded

Applewood smoked bacon, cooked and crumbled

Pepita seeds, toasted

Hot honey

Gather all the ingredients needed for the mimosa. Make sure the champagne or sparkling wine is chilled in the refrigerator for at least a couple of hours before serving.

Prepare the Ingredients

If using fresh oranges, cut them in half and use a citrus juicer to extract the juice. Strain the juice to remove any pulp or seeds, if desired. You will need about 2 cups of fresh orange juice.

Juice the Oranges

In a large pitcher, combine the fresh orange juice with the sugar (if using). Stir gently until the sugar is dissolved.

Mix the Mimosa

Fill each champagne flute halfway with the orange juice mixture, then top with champagne or sparkling wine. Pour carefully to avoid overflowing.

Serve the Mimosa

Cut a fresh orange into wedges or slices for garnish. Place a slice on the rim of each champagne flute for an elegant touch.

Garnish

Serve immediately and enjoy your refreshing mimosas at brunch or any special occasion.

Enjoy

Champagne or Sparkling Wine

Fresh Orange Juice

Fresh Oranges (for garnish)

Sugar (optional, for sweetness)

Place the bottle of Veuve Clicquot Champagne in an ice bucket filled with ice and water for about 30 minutes to chill before serving.

Chill the Champagne

Remove the bottle from the ice bucket and gently wipe the neck of the bottle with a clean cloth to remove any excess moisture. Hold the bottle at a 45-degree angle and slowly pour the Champagne into a flute glass until it is about two-thirds full.

Pour the Champagne

If desired, add a fresh strawberry or a twist of lemon peel to the rim of each glass for an elegant touch.

Garnish (optional)

Veuve Clicquot Champagne

Fresh strawberries

Lemon twist

In a large skillet or pot, over medium heat, add the ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until browned and fully cooked. Drain excess fat.

Brown the Ground Beef

Add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender.

Sauté Vegetables

Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well for about 1-2 minutes until fragrant.

Mix in Spices

Pour in the tomato sauce and beef broth. Stir to combine all ingredients, ensuring everything is well mixed.

Add Tomato Sauce and Broth

Reduce the heat to low and cover the skillet. Let it simmer for 20-25 minutes, stirring occasionally, until the mixture thickens.

Simmer

Once cooked, remove from heat. Serve hot, garnished with fresh cilantro and a dollop of sour cream on top.

Ground Beef

Onion, chopped

Garlic, minced

Bell Pepper, chopped

Chili Powder

Cumin

Paprika

Cayenne Pepper

Black Pepper

Tomato Sauce

Beef Broth

Fresh Cilantro, chopped

Sour Cream

Squeeze the fresh oranges and lemons to extract the juice. Measure out 150 ml of orange juice and 50 ml of lemon juice and set aside.

Juicing the Citrus

In a small saucepan, combine equal parts sugar and water (1:1 ratio). Heat over medium heat until the sugar dissolves completely. Allow to cool before using. Measure out 30 ml for the recipe.

Making Simple Syrup

In a large mixing pitcher, combine 750 ml of Cava, 150 ml of fresh orange juice, 50 ml of fresh lemon juice, and 30 ml of simple syrup.

Combining Ingredients

Gently stir the mixture to combine all the ingredients without losing the fizz from the Cava.

Stirring

Pour the drink into champagne flutes or glasses and garnish each with an orange slice, a lemon slice, and a few fresh mint leaves.

Garnishing

Serve immediately and enjoy your refreshing Poema Cava!

Enjoying

Cava (Spanish sparkling wine)

Fresh orange juice

Fresh lemon juice

Simple syrup

Orange slices

Lemon slices

Fresh mint leaves

Place the bottle of Prosecco in the refrigerator for at least 2 hours prior to serving.

Chill the Prosecco

Chill your serving glasses by filling them with ice water for a few minutes, then empty them before pouring the drink.

Prepare the Glasses

In a small saucepan, combine equal parts sugar and water, bring to a boil, then let cool. Use about 15 ml for this recipe.

Make Simple Syrup

In a large mixing glass, combine the chilled Prosecco, soda water, fresh lemon juice, and simple syrup. Stir gently to combine.

Mix the Ingredients

In each serving glass, add fresh mint leaves, a wedge of lemon, and a few berries at the bottom.

Add Garnishes

Carefully pour the mixed drink over the garnishes in each glass. Fill to the rim.

Pour the Drink

Serve the Montelliana Prosecco Superiore immediately, garnished with extra mint leaves and berries if desired.

Serve Immediately

Prosecco

Soda Water

Fresh Lemon Juice

Simple Syrup

Fresh Mint Leaves

Lemon Wedges

Berries (Strawberries or Raspberries)

In a small saucepan, combine equal parts sugar and water (1:1 ratio). Heat over medium heat, stirring until the sugar has completely dissolved. Allow to cool before using.

Squeeze fresh lemons to obtain 15 ml of lemon juice. Strain to remove any seeds or pulp.

Juice the Lemons

In a large mixing jug, pour in the simple syrup and fresh lemon juice. Stir gently to combine.

Combine Ingredients

Slowly add the champagne to the mixture, ensuring not to stir too vigorously to retain the bubbles.

Add Champagne

Chill champagne flutes in the freezer for about 10 minutes before serving.

Prepare Glasses

Pour the mixture into the chilled champagne flutes, then garnish each glass with fresh raspberries and a mint leaf. Serve immediately.

Champagne

Lemon Juice

Fresh Raspberries

Mint Leaves

Start by brewing a fresh cup of espresso. Allow it to cool slightly before using it in the cocktail.

Brew Espresso

In a cocktail shaker, add a cup of ice cubes to chill the ingredients.

Prepare the Shaker

Pour the freshly brewed espresso, 2 oz of vodka, 1 oz of coffee liqueur, and 0.5 oz of simple syrup into the shaker with ice.

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

Shake Well

Using a cocktail strainer, pour the mixture into a chilled martini glass.

Strain and Serve

Finally, garnish the cocktail with 3 coffee beans placed on top of the foam.

Freshly brewed espresso

Vodka

Coffee liqueur (e.g., Kahlúa)

Coffee beans (for garnish)

Ice cubes

In a mixing bowl, combine the mixed berries. Gently toss them together to mix evenly.

Prepare the Berries

Drizzle honey and lemon juice over the berries. Add fresh mint leaves and gently mix to coat the berries with the honey and lemon juice.

Add Sweetness and Flavor

In a separate bowl, take the Greek yogurt and stir in cinnamon. This adds a hint of flavor to the yogurt.

Prepare the Yogurt Base

In serving bowls or glasses, layer the yogurt mixture at the bottom, followed by a layer of the berry mixture.

Assemble the Dish

Sprinkle granola on top of the berries for added crunch and texture.

Top with Granola

Serve the dessert immediately for the best texture and flavor. Enjoy your 'You're Berry Hot' treat!

Mixed Berries (strawberries, blueberries, raspberries)

Honey

Greek Yogurt

Granola

Cinnamon

In a large pitcher, combine 4 cups of Charleston Vegetarian Bloody Mary Mix with 1 cup of Prairie Vodka. Stir well to mix the ingredients thoroughly.

Prepare the Base

Taste the mixture and adjust the flavor by adding hot sauce and Worcestershire sauce to your preference.

Adjust Seasoning

Fill glasses with ice cubes to keep the drink chilled.

Pour the Bloody Mary mixture over the ice in each glass.

Pour the Mixture

Garnish each drink with a celery stalk, a lemon wedge, olives, and a pickle for added flavor and presentation.

Feta Apple Flatbread

Mimosa

Veuve Cliquot Champagne

Slow Burn

Poema Cava

Montelliana Prosecco Superiore

J. Roget Brut

Espresso Martini

You're Berry Hot

Rise & Shine Spritz

Rusteak Bloody Mary

Seasonal Draft Cocktail

Tofu Scramble

Side Spinach Salad

Waffle

Turkey Bacon

Cup Of Fruit

Brunch Potatoes

White Cheddar Grits

Bacon

Sausage

Two Eggs

Toast

Steak & Eggs*