SANDE AS

Wine by the Glass

Craft Beer

Desserts

Classic Cocktail

Starters

Mains

Breaded chicken breast topped with marinara sauce and mozzarella.

Chicken Parmesan

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Salmon fillet grilled to perfection served with seasonal vegetables.

Grilled Salmon

Mushrooms filled with a blend of cheeses and herbs.

Stuffed Mushrooms

Grilled bread topped with tomato, basil, and mozzarella.

Bruschetta

Dark Chocolate, Mascarpone (Allow One Day Prep)

Tiramisu

Mascarpone Cheesecake

Seasonal Fruit Salad

Artisanal Biscotti

Charred Asparagus

Grilled Vegetables Platter

Sautéed Broccolini

Sautéed Spinach

Mashed Potato

Truffle Fries

Pan Roasted Salmon

Shrimp Fra Diavolo Over Chitarra

Rinse the sande fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper.

Prepare the Fish

Peel and finely mince the garlic cloves. Set aside.

Mince the Garlic

Wash and finely chop the fresh parsley, dill, and chives.

Chop the Herbs

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

Heat the Oil

Carefully place the seasoned sande fish fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

Cook the Fish

In the last minute of cooking, add the minced garlic and the chopped herbs to the skillet, stirring gently to combine with the fish.

Add Garlic and Herbs

Remove the skillet from heat and squeeze the juice of one lemon over the fish and herb mixture before serving.

Squeeze Lemon Juice

Sande fish (also known as sand sole)

Salt

Black pepper

Olive oil

Garlic

Lemon

Fresh parsley

Fresh dill

Fresh chives

Select your preferred types of wine. You may choose one or more from red, white, sparkling, and rosé wines. Ensure each glass is filled with approximately 150-200ml of wine, depending on the glass size.

Choose Your Wines

Assemble your cheese platter and charcuterie board. Include a variety of cheeses such as cheddar, brie, and gouda, along with cured meats like salami and prosciutto. Add a handful of olives and a pack of breadsticks to complement the wines. Arrange everything on a large serving board for easy access.

Prepare Pairings

Red Wine

White Wine

Sparkling Wine

Rosé Wine

Cheese Platter

Charcuterie Board

Olives

Breadsticks

Sanitize all brewing equipment, including fermenters, bottles, and utensils, using a sanitizer solution to prevent contamination.

Prepare the Equipment

In a large brew kettle, heat 6 gallons of water to approximately 165°F (74°C).

Heat the Water

Once the water is heated, add 5 lbs of Pale Malt, 1 lb of Crystal Malt, and 0.5 lb of Roasted Barley to the kettle.

Add the Malt

Allow the mixture to steep at 152°F (67°C) for 60 minutes, stirring occasionally.

Mash Process

After mashing, remove the grains and bring the liquid (wort) to a boil.

Boil the Wort

Once boiling, add 1 oz of Bittering Hops and boil for 60 minutes.

Add Bittering Hops

During the last 15 minutes of the boil, add 1 oz of Flavor Hops and 0.5 oz of Aroma Hops.

Add Flavor and Aroma Hops

After boiling, cool the wort quickly using an immersion chiller or an ice bath until it reaches 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and add the Ale Yeast.

Transfer to Fermenter

Seal the fermenter with an airlock and allow it to ferment in a dark, cool place for 1-2 weeks.

Seal and Ferment

Sanitize all bottles and caps to ensure a clean environment for bottling.

Prepare Bottles

Boil 3 oz of Priming Sugar in a small amount of water, then cool and add it to the fermenter before bottling.

Add Priming Sugar

Fill each bottle with beer, leaving about an inch of headspace, then cap each bottle securely.

Bottle the Beer

Let the bottles condition at room temperature for 1-2 weeks to carbonate.

Condition the Bottles

After conditioning, refrigerate the bottles for at least 24 hours. Serve chilled and enjoy your craft beer!

Refrigerate and Serve

Pale Malt

Crystal Malt

Roasted Barley

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Cascade)

Aroma Hops (e.g., Citra)

Ale Yeast

Water

Priming Sugar

Preheat the Oven

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

In a mixing bowl, beat the unsalted butter until creamy.

Beat Butter

Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.

Add Dry Ingredients

Add the milk and vanilla extract, then beat on high speed until the frosting is light and fluffy.

Add Milk and Vanilla

Allow the baked cake to cool completely in the pan.

Cool the Base

Once cooled, spread the frosting evenly over the cake.

Frost the Cake

Sprinkle chocolate chips and chopped nuts (if using) over the frosted cake.

Add Toppings

Slice the cake into squares and serve. Enjoy your delightful dessert!

Slice and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Unsalted butter

Powdered sugar

Chocolate chips

Chopped nuts (optional)

Place a cocktail glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine 2 oz of gin, 1 oz of sweet vermouth, 1 oz of dry vermouth, and 2 dashes of Angostura bitters.

Prepare the Cocktail Mixture

Fill the cocktail shaker with 1 cup of ice cubes, ensuring that the ingredients are adequately chilled.

Add Ice

Shake the cocktail shaker vigorously for about 10-15 seconds, or if you prefer a stirred cocktail, stir gently with a bar spoon for about 30 seconds.

Shake or Stir

Remove the cocktail glass from the freezer or discard the ice water, then strain the cocktail mixture into the chilled glass.

Strain into Glass

Twist a piece of lemon peel over the drink to release its oils, and then drop it into the glass as a garnish.

Garnish

Sweet Vermouth

Dry Vermouth

Angostura Bitters

Lemon Twist

Ice Cubes

Julienne the carrots, cucumber, and red bell pepper into thin strips. Rinse the mint, cilantro, and lettuce leaves under cold water and pat them dry.

Prepare the Vegetables

Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until soft and pliable. Remove and place it on a clean, flat surface.

Soften Rice Paper

In the center of the softened rice paper, layer a small amount of carrots, cucumber, red bell pepper, mint, cilantro, and shredded lettuce. Be careful not to overfill.

Assemble the Rolls

Fold the bottom of the rice paper over the filling, then fold in the sides and roll it tightly to enclose the filling. Repeat with the remaining rice paper wrappers and fillings.

Roll the Spring Rolls

Arrange the spring rolls on a plate and serve with dipping sauce.

Serve

In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, water, and sesame oil.

Mix Ingredients

Use a whisk or fork to mix the ingredients together until the sauce is smooth and well combined.

Whisk Until Smooth

Serve the dipping sauce alongside the vegetable spring rolls.

Rice paper wrappers

Carrots

Cucumber

Red bell pepper

Fresh mint leaves

Fresh cilantro leaves

Lettuce leaves

Soy sauce

Peanut butter

Honey

Rice vinegar

Sesame oil

Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, paprika, and dried oregano.

Prepare the Chicken

Dice the bell peppers and onion into small pieces. Mince the garlic cloves.

Chop the Vegetables

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

Add the seasoned chicken breasts to the skillet. Cook for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add the diced bell peppers, onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Return the chicken to the skillet with the sautéed vegetables. Drizzle with lemon juice and toss everything together. Cook for an additional 2 minutes.

Combine and Finish

Remove the skillet from heat. Sprinkle fresh parsley on top, and serve the dish warm with your choice of side.

Sande As

Wine By The Glass