Rice noodles stir-fried with tofu, eggs, mung sprouts, green onions and spicy sesame-lime-cilantro sauce, garnished with peanuts & a lime wedge.

Pad Thai

Hot Chocolate

Shareable savory flatbread baked with house-made basil-cashew pesto, sliced tomatoes and choice of provolone or vegan mozzarella cheese.

Tomato-Pesto Flatbread

Eden’s Paradise

Turmeric, ginger, orange, lemon, cayenne & soda, on ice

Turmeric Tonic

Coke, Diet Coke, Dr. Pepper, Sprite, Sprite Zero, Barq’s Root Beer, Seagram’s Ginger Ale

Coke Fountain Beverages

Non-alcoholic zippy ginger beer from Grand Traverse County

Northwoods Draft Ginger Beer

House made, straight up black, or splashed with your choice of milk

Iced Cold Brew

Non-alcoholic bitters soda, made in Detroit!

Casamara Club Alta Amara Soda

Shareable platter of garlic bread, vegan basil-cashew pesto, fresh tomato-basil relish, Calamata olive tapenade and choice of sesame-crusted goat cheese or house-made almond ‘cheese’.

Bruschetta

Orange, grapefruit, lime and ginger, on ice

Solar Blast

Ginger Shot

Decadent chocolate cake topped with rich chocolate ganache, garnished with whipped coconut cream.

Chocolate Olive oil Cake

Tazo Chai Tea Latte

Choice of protein (Scrambled Eggs or Scrambled Tofu) topped with spicy tomato sauce and choice of cheese (Chihuahua or vegan mozzarella), served with brown rice, pinto beans, house-made corn chips, fresh avocado and house-made salsa.

Rancheros

Latte

Zesty chili made with red lentils, garlic, jalapenos, onions, red peppers, tomatoes and fresh cilantro.

Red Lentil Chili

Brewed Coffee

Zippy brew of fresh ginger juice, lemon & agave

Ginger Elixir

Orange Juice

16 oz, on ice. Choose from house-made syrups: Pomegranate, Raspberry, Strawberry, Vanilla or Brown Sugar-Spice

Seva Soda

12 oz cans · Coke · Diet Coke · Sprite

Coke Products

Portabella and button mushrooms and choice of Swiss cheese or vegan mozzarella on a toasted hoagie roll, with choice of side and a McClure's pickle spear.

Mushroom French Dip

Vegan fettucine smothered with savory herbed marinara sauce, topped with spiced tempeh-walnut meatballs and garnished with minced parsley, served with garlic bread.

Fettucine and Meatballs

Cook the rice noodles according to package instructions. Drain and set aside.

Prepare the Noodles

Press the tofu to remove excess moisture, then cut it into cubes. In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add the tofu and fry until golden brown on all sides. Remove and set aside.

Fry the Tofu

In the same skillet, add a bit more oil if needed. Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside.

Scramble the Eggs

In a bowl, combine soy sauce, fish sauce, sesame oil, lime juice, chopped cilantro, and chili flakes. Stir well to mix.

Make the Sauce

In the same skillet, add the cooked noodles, fried tofu, scrambled eggs, mung bean sprouts, and sliced green onions. Pour the sauce over the mixture and toss everything together until well combined.

Stir-Fry the Ingredients

Plate the Pad Thai and garnish with crushed peanuts and lime wedges. Serve hot.

Serve

Rice noodles

Firm tofu

Eggs

Mung bean sprouts

Green onions

Peanuts

Lime

In a small bowl, combine the unsweetened cocoa powder, granulated sugar, and salt. Mix well to ensure there are no lumps.

Mix Dry Ingredients

In a saucepan, heat the milk over medium heat. Stir occasionally to prevent it from burning.

Heat Milk

Once the milk is hot (but not boiling), whisk in the cocoa mixture gradually until fully dissolved.

Combine Ingredients

Remove from heat and stir in the vanilla extract.

Add Vanilla

Pour the hot chocolate into mugs and top with whipped cream or vegan whipped topping if desired. Enjoy!

Unsweetened cocoa powder

Granulated sugar

Milk (dairy or non-dairy such as almond, oat, or soy)

Vanilla extract

Salt

Whipped cream or vegan whipped topping (optional)

In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it's frothy.

Prepare the Dough

Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat the Oven

Punch down the risen dough and roll it out on a floured surface to your desired thickness (about 1/4 inch).

Shape the Flatbread

Spread the basil-cashew pesto evenly over the flatbread, then layer with sliced tomatoes and top with provolone cheese or vegan mozzarella.

Add Toppings

Transfer the flatbread to a baking sheet and bake for about 12-15 minutes or until the cheese is melted and the edges are golden.

Bake

Remove from the oven, let cool slightly, slice, and serve warm.

All-purpose flour

Warm water

Active dry yeast

Olive oil

Basil-cashew pesto

Tomatoes, sliced

Provolone cheese or vegan mozzarella

In a mixing bowl, combine the fresh orange juice and lime juice. Stir well.

Juicing the Fruits

Add grated ginger and cranberry juice to the mixture. Stir until all ingredients are well combined.

Adding Ginger and Cranberry

Fill a serving glass with ice cubes. Pour the juice mixture over the ice.

Serving on Ice

Garnish with fresh mint leaves. Serve immediately and enjoy your refreshing drink!

Garnishing

Fresh orange juice

Fresh lime juice

Fresh ginger, grated

Cranberry juice

Ice cubes

Fresh mint leaves (for garnish)

In a mixing bowl, combine the turmeric powder, grated ginger, fresh orange juice, fresh lemon juice, and cayenne pepper. Mix well until the ingredients are fully blended.

Prepare the Base

Fill a glass with ice cubes. Pour the turmeric and ginger mixture over the ice, then top it off with sparkling water. Stir gently to combine.

Assemble the Tonic

Optionally, you can garnish the tonic with a slice of lemon or orange. Serve immediately and enjoy your refreshing Turmeric Tonic!

Garnish and Serve

Turmeric powder

Fresh lemon juice

Cayenne pepper

Sparkling water

Ensure all beverages are chilled before serving. You can refrigerate them for a few hours or add ice to each drink.

Chill the Beverages

Pour each beverage into individual glasses. Fill glasses to your desired level.

Serve in Glasses

Add optional garnishes such as lemon or lime wedges for an extra refreshing touch.

Optional Garnishes

Coca-Cola

Diet Coke

Dr. Pepper

Sprite

Sprite Zero

Barq’s Root Beer

Seagram’s Ginger Ale

Peel and finely grate the fresh ginger root until you have about 1 cup.

Prepare the Ginger

In a large pot, combine the grated ginger, sugar, and water. Bring the mixture to a boil, stirring until the sugar is completely dissolved.

Make the Ginger Base

Once the mixture is boiling, remove it from heat and stir in the lemon juice. Allow the mixture to cool to room temperature.

Add Lemon Juice

If you prefer a fermented ginger beer, when the mixture is cool, sprinkle the yeast over the top and stir gently. Cover the pot with a cloth and let it sit at room temperature for 24 to 48 hours, depending on desired fizziness.

Ferment (Optional)

After fermentation (if applicable), strain the mixture through a fine mesh sieve into a clean container, discarding the solids.

Strain and Bottle

To serve, mix the ginger beer concentrate with soda water in a glass. Adjust the ratio to taste, and enjoy your refreshing Northwoods Draft Ginger Beer!

Fresh ginger root

Sugar

Lemon juice

Water

Yeast (optional for fermentation)

Soda water (for serving)

In a large jar or pitcher, combine the coarsely ground coffee with cold water. Stir gently to ensure all the coffee grounds are saturated.

Brewing the Cold Brew

Cover the jar or pitcher and let it steep in the refrigerator for 12 to 24 hours, depending on your desired strength.

Steeping

After steeping, strain the mixture through a coffee filter or a fine mesh sieve into a clean container to remove the coffee grounds.

Straining the Coffee

Serve the cold brew over ice and add milk if desired. Adjust the amount of milk to taste.

Serving

Coarsely ground coffee

Cold water

In a large glass or shaker, combine the carbonated water, bitters, fresh lime juice, and simple syrup. Stir gently to mix.

Mix the Base

Add the orange zest and fresh mint leaves to the mixture. Stir gently again to release the mint's aroma.

Add Zest and Mint

Fill a glass with ice cubes and pour the soda mixture over the ice. Optionally garnish with a sprig of mint and a slice of lime.

Carbonated Water

Bitters

Fresh Lime Juice

Simple Syrup

Orange Zest

Fresh Mint Leaves

Ice Cubes

Preheat the oven to 400°F (200°C). Slice the baguette in half lengthwise. In a small bowl, mix olive oil, minced garlic, and salt. Brush the mixture over the cut sides of the baguette. Place on a baking sheet and bake for 10-12 minutes until golden.

Prepare the Garlic Bread

In a food processor, combine basil leaves, cashews, nutritional yeast, garlic, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning if needed.

Make the Pesto

Dice the fresh tomatoes and red onion. In a bowl, combine the tomatoes, red onion, basil, olive oil, balsamic vinegar, and salt. Mix well and let sit for 10 minutes.

Prepare the Relish

In a food processor, combine Calamata olives, capers, garlic, olive oil, and lemon juice. Blend until it reaches a chunky consistency.

Make the Tapenade

For sesame-crusted goat cheese, roll goat cheese in sesame seeds. For house-made almond cheese, soak almonds overnight, then blend with nutritional yeast, lemon juice, garlic powder, and salt until smooth.

Prepare Cheese Options

Once the garlic bread is done, slice it into pieces. Arrange the garlic bread on a platter with bowls of pesto, tomato-basil relish, Calamata olive tapenade, and the cheese options. Serve immediately.