Irish Coffee

Penne pasta served with grilled chicken breast and a creamy sun-dried tomato sauce (+ $2 Pesto)

Chicken Penne

Entree Image

Pasta tossed with fresh vegetables and olive oil.

Pasta Primavera

Marinated grilled chicken served with seasonal vegetables.

Grilled Chicken

Michelob Ultra, Coors Light, Modelo, Seasonal, 805 Blonde Ale, Rotating IPA

Draft Beers

Sangria

Well Cocktails

Nova smoked salmon, cream cheese, capers, red onion, dill topped with EVOO

BAGLE & LOX

Madras

Tequila, agave, grapefruit juice, fresh lime

Paloma

Tequila, passion fruit puree, lemon-lime juice, strawberries

Strawberry & Passion Fruit Marg

Watermelon vodka, watermelon pucker, ancho reyes liqueur, lime, and lemon juice, agave, and tajin rim

Beech Please

Vodka, bloody mary mix, lime juice. Available classic or spicy

Proud Mary

Sparkling wine, peach schnapps, peach puree

Bellini

Classic Mimosa

(choice of juices: grapefruit, cranberry, pineapple, orange)

Bottle of Bubbles

Cucumber Mule

Mexican Mule

Irish Mule

Moscow Mule

Bucket of Beer

5 High Noon Hard Seltzers of your choice (Grapefruit, Black Cherry, Pineapple, Watermelon) (2 person minimum)

Bucket of Fun

Espresso Vodka, Frangelico, Splash of cream

Espresso Martini

Brew a fresh cup of coffee using your preferred method (drip, French press, etc.). Ensure it is strong and hot.

Brew the Coffee

Stir in 1 teaspoon of sugar into the hot brewed coffee until fully dissolved.

Sweeten the Coffee

Pour 1 oz of Irish whiskey into the coffee and stir gently to combine.

Add Irish Whiskey

Add 1 oz of Baileys Irish Cream to the coffee mixture and stir gently.

Add Baileys

In a separate bowl, lightly whip 1 oz of heavy cream until it thickens slightly but is still pourable.

Prepare the Cream Topping

Carefully pour the whipped cream over the back of a spoon onto the coffee to create a layered effect.

Top the Coffee

Sprinkle a pinch of ground coffee or cocoa powder on top of the whipped cream for garnish.

Garnish

Brewed Coffee

Sugar

Irish Whiskey

Baileys Irish Cream

Heavy Whipping Cream

Ground Coffee or Cocoa Powder

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

Boil the Pasta

While the pasta is cooking, season the chicken breasts with olive oil, salt, black pepper, and garlic powder.

Prepare the Chicken

Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat, let rest for a few minutes, then slice into strips.

Grill the Chicken

In a medium saucepan over medium heat, add a tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.

Prepare the Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, basil, salt, and black pepper. Allow the sauce to thicken for about 3-4 minutes.

Combine Ingredients

Add the drained penne pasta to the sauce and toss to coat evenly. If desired, drizzle with pesto sauce for an extra flavor boost.

Mix Pasta and Sauce

Plate the creamy chicken penne, topping with sliced grilled chicken and additional Parmesan cheese if desired. Enjoy your meal!

Serve

Penne pasta

Salt

Chicken breast

Olive oil

Black pepper

Garlic powder

Heavy cream

Sun-dried tomatoes (chopped)

Parmesan cheese (grated)

Garlic (minced)

Basil (fresh, chopped)

Pesto sauce

In a bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the chicken breasts and ensure they are well-coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, rinse the asparagus and cherry tomatoes. Trim the tough ends off the asparagus and set aside.

Prepare the Vegetables

Preheat the grill or a skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes.

Cook the Chicken

In a large baking dish, combine the asparagus and cherry tomatoes. Drizzle with balsamic vinegar, sprinkle with salt and pepper, and toss to coat. Roast in the oven at 400°F (200°C) for 15-20 minutes, or until the asparagus is tender and tomatoes are slightly blistered.

Roast the Vegetables

Plate the grilled chicken breasts alongside the roasted vegetables. Garnish with freshly grated Parmesan cheese and additional rosemary if desired.

Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Fresh Rosemary

Black Pepper

Asparagus

Cherry Tomatoes

Balsamic Vinegar

Parmesan Cheese

In a large pot, bring water to a boil. Add salt to the boiling water.

Add the pasta to the boiling water and cook according to package instructions until al dente. Typically, this will take about 8-10 minutes.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a small amount of pasta water.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add the bell peppers, zucchini, and carrots to the skillet. Sauté for 5-7 minutes until they begin to soften.

Add Vegetables

Add the spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.

Incorporate Spinach and Tomatoes

Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine well.

Mix Pasta and Vegetables

Season with black pepper and add reserved pasta water as needed for moisture.

Season the Pasta Primavera

Remove from heat, stir in the grated Parmesan cheese and chopped basil. Serve warm.

Garnish and Serve

Pasta (spaghetti or penne)

Bell peppers (mixed colors, sliced)

Zucchini (sliced)

Carrots (julienned)

Cherry tomatoes (halved)

Fresh spinach

Fresh basil (chopped)

In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper until well combined.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours for maximum flavor.

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

Preheat the Grill

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken breasts on the grill. Cook for 6-8 minutes on one side, then flip and grill for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C).

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

Rest the Chicken

While the chicken is marinating, prepare the seasonal vegetables by slicing the zucchini and bell peppers, and trimming the asparagus.

In a bowl, combine the sliced zucchini, bell peppers, and asparagus. Drizzle with olive oil, and season with salt and black pepper. Toss to coat.

Season the Vegetables

Place the seasoned vegetables in a grill basket or directly on the grill. Grill for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Grill the Vegetables

Slice the grilled chicken and serve alongside the grilled seasonal vegetables. Enjoy your marinated grilled chicken with a fresh, seasonal side!

Plate the Dish

olive oil

lemon juice

garlic cloves, minced

fresh rosemary, chopped

salt

black pepper

boneless, skinless chicken breasts

zucchini, sliced

bell peppers, sliced

asparagus, trimmed

Select any of the available draft beers from the list below. Each beer is served in a pint size.

Choose Your Beer

Using a clean pint glass, pour the selected beer at an angle to minimize foam, then straighten the glass as it fills to create a perfect head.

Pour the Beer

Present the beer to the guest, ensuring the glass is clean and free from any smudges. Enjoy responsibly!

Serve and Enjoy

Michelob Ultra

Coors Light

Modelo

Seasonal Beer

805 Blonde Ale

Rotating IPA

Wash and slice the oranges, lemons, limes, strawberries, and pineapple into bite-sized pieces. Place them in a large pitcher.

Prepare the Fruits

In the pitcher with the sliced fruits, add the red wine, orange juice, and brandy. Stir gently to mix the ingredients together.

Stir in the sugar until it is fully dissolved in the mixture.

Add Sweetener

Cover the pitcher and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.

Chill

Just before serving, stir in the club soda for a refreshing fizz. Pour the sangria into glasses filled with ice and garnish with additional fruit slices if desired.

Serve the Sangria

If desired, add a cinnamon stick to each glass for an aromatic touch.

Add Cinnamon

Oranges

Lemons

Limes

Strawberries

Pineapple

Red wine

Orange juice

Club soda

Brandy

Cinnamon stick

In a cocktail shaker, combine the vodka, triple sec, lemon juice, and simple syrup. Fill the shaker with ice.

Mix the Base

Shake the cocktail shaker vigorously for about 15 seconds to mix and chill the ingredients.

Shake Well

Strain the mixture into a glass filled with ice. Top it off with club soda to add fizz.

Strain and Serve

Garnish the cocktail with a lemon wedge on the rim of the glass and add fresh mint leaves for an aromatic touch.

Add Garnishes

Serve immediately and enjoy your signature Well Cocktail with a refreshing twist!