Domes Bures

WHITE

TEMPO BOTTLED

Micro Brew

Domestic DRAUGHT

Chicles

Hale Quinoa

POPCORN & CHICKEN BITES

CURLY FRIES

WARM CHOCOLATE BROWNIE

BUMBLEBERRY APPLE CRUMBLE

two poached eggs, English muffin, housemade citrus hollandaise, hash browns

CLASSIC EGGS BENEDICT

two house made smoked haddock + salmon fishcakes, roasted red pepper purée + tomato chow chow, and hash browns

TEMPO BREAKFAST SANDWICH

shredded kale & romaine, Caesar dressing, bacon bits, cheesies

CHEESIES CAESAR

BUFFALO CHICKEN WRAP

your choice of bacon or tempeh marble rye bread, tomato, arugula, pea shoots, garlic sauce

GRILLED HALLOUMI BLT

2 pieces, pico de gallo, red cabbage slaw, jalapeño

CRISPY FRIED HADDOCK TACOS

old bay breadcrumb, chipotle mayo, red onion, lemon

CRISPY CALAMARI

Atlantic haddock, salmon, chow chow, slaw

MARITIME FISH CAKES

SEAFOOD CHOWDER

SOUP OF THE DAY

Combine warm milk (about 105–115°F / 40–46°C) and 1 tablespoon warm water in a small bowl. Stir in the sugar and sprinkle the instant yeast over the surface. Let sit 5–7 minutes until foamy.

Activate yeast & warm liquids

In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. Add the softened butter, foamy yeast mixture and the egg. Mix on low speed until the dough comes together, about 2–3 minutes. Increase to medium and knead 5–7 minutes until smooth and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead until elastic, about 8–10 minutes.

Mix dough

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

First rise

While dough rises, heat butter and olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Cook aromatics

Add chopped mushrooms and a pinch of salt to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 6–8 minutes. Raise heat for the last minute to help evaporation. Season with the chopped thyme, remaining salt, and black pepper. Remove from heat and let cool 8–10 minutes.

Cook mushrooms

Transfer cooled mushrooms to a bowl and stir in cream cheese, grated gruyère, sour cream (or crème fraîche), and chopped parsley. Taste and adjust seasoning. The mixture should be thick and spreadable; chill briefly in the fridge if needed to firm up.

Finish filling

Punch down the risen dough and transfer to a lightly floured work surface. Divide dough into 12 equal pieces (about 60–70 g each). Shape each piece into a smooth ball and let rest covered for 10 minutes to relax the gluten.

Divide dough

Flatten each dough ball into a 3–4" (8–10 cm) disc with your fingers or a rolling pin. Place about 1½ to 2 tablespoons of the mushroom-cheese filling in the center. Pull the edges up and pinch to seal, forming a tight dome. Place seam-side-down on a parchment-lined baking sheet, spaced 1½–2" apart. Tuck seams under to make a smooth top.

Fill and shape domes

Cover the shaped domes lightly with plastic wrap or a lightly oiled towel and let rise until puffy, about 30–40 minutes.

Second rise

Preheat oven to 375°F (190°C). Whisk the egg and 1 teaspoon cold water to make an egg wash. Gently brush the domes with egg wash and sprinkle with sesame or nigella seeds if using. Bake on the center rack for 15–18 minutes, until golden brown and internal temperature reaches about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5 minutes.

Egg wash & bake

Remove baked domes to a wire rack. Brush with a little melted butter while warm if desired. Let cool 10 minutes before serving so filling sets slightly.

Finish

all-purpose flour

instant yeast

granulated sugar

fine sea salt

unsalted butter, softened

whole milk

warm water

large egg

unsalted butter

extra-virgin olive oil

shallot, finely minced

garlic cloves, minced

cremini or button mushrooms, finely chopped

fresh thyme leaves, chopped

salt

black pepper, freshly ground

cream cheese, softened

grated gruyère or sharp cheddar

sour cream or crème fraîche

chopped fresh parsley

large egg (for egg wash)

cold water (for egg wash)

melted butter for brushing (optional)

sesame seeds or nigella seeds (optional)

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Core the tomatoes and cut large ones in half. Cut red bell peppers in half, remove seeds and membranes. Peel the red onion and cut into wedges. Keep the garlic cloves whole (you may leave skins on for roasting).

Place tomatoes cut-side up, pepper halves skin-side up, onion wedges, and garlic on the baking sheet. Drizzle 2 tbs olive oil evenly over the vegetables and sprinkle with a pinch (about 1/4 tsp) salt and pepper.

Roast in the preheated oven for 25–30 minutes, until tomatoes and peppers are blistered and slightly charred at the edges and garlic is soft. If peppers need extra char, broil for 2–3 minutes while watching closely.

Remove baking sheet. Transfer the roasted peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this makes peeling easier.

When cool enough to handle, peel the skins from the red peppers (they should slip off easily). Squeeze the roasted garlic from their skins. Roughly chop the peeled peppers, roasted tomatoes, onion and roasted garlic.

In a medium saucepan, heat the remaining 2 tbs olive oil over medium heat. Add the chopped roasted onion and sauté 2 minutes to release flavor. Add the chopped peppers, tomatoes and garlic and cook, stirring, 3 minutes to combine.

Stir in the tomato paste, smoked paprika, ground cumin, fresh thyme leaves (strip from stems), red wine vinegar, and honey. Cook 1–2 minutes to toast the spices and deepen flavor.

Pour in the vegetable or chicken stock and bring to a gentle simmer. Lower heat and simmer uncovered 12–15 minutes to concentrate flavor and slightly thicken the mixture. Taste and season with salt and black pepper, adjusting to preference.

Remove the saucepan from heat. Add fresh basil leaves. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pan.

Stir in the heavy cream or coconut cream if using, and warm gently over low heat (do not boil) until heated through, about 2 minutes. Add 1 tbs finishing olive oil and adjust seasoning again if needed.

Ladle the hot soup into bowls. Garnish each bowl with a drizzle of olive oil and a chiffonade of fresh basil. Serve with crusty bread or crostini on the side.

If desired, add a swirl of extra cream or a few drops of high-quality balsamic for extra depth before serving.

ripe tomatoes (about 2 1/2 lbs / 1.1 kg)

red bell peppers

red onion

garlic cloves

vegetable or chicken stock

tomato paste

red wine vinegar

honey

fresh basil leaves

fresh thyme

smoked paprika

ground cumin

black pepper

heavy cream or coconut cream (optional for richness)

extra-virgin olive oil (for finishing)

fresh basil leaves (chiffonade)

crusty bread or crostini (to serve)

In a medium saucepan set over medium heat, melt the unsalted butter until foaming but not browned. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.

Melt butter and sweat garlic

Add the all-purpose flour to the melted butter and garlic. Whisk constantly for 1 to 1 1/2 minutes to cook the raw flour taste, creating a smooth pale roux but not allowing it to brown.

Make roux

Gradually pour in the whole milk while whisking constantly to prevent lumps. Add the heavy cream, continue whisking until the mixture is smooth.

Add milk and cream

Bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Simmer for 4–6 minutes until the sauce coats the back of a spoon and has thickened to a velvety consistency.

Simmer to thicken

Reduce heat to low. Stir in the fine sea salt, ground white pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 2 tablespoons of milk.

Season and finish

If using cheese, remove the pan from direct heat and stir in the grated Parmesan and optional shredded mozzarella a handful at a time until fully melted and smooth. Return to very low heat for 30–60 seconds if needed — do not boil the sauce after adding cheese to prevent separation.

Add cheeses

Stir in the lemon zest if using and adjust seasoning one last time. Transfer the white sauce to a serving dish or use immediately over pasta, vegetables, or baked dishes. Garnish with freshly chopped parsley.

Finish and serve

heavy cream

garlic (minced)

ground white pepper

freshly grated nutmeg

freshly grated Parmesan cheese

shredded mozzarella (optional for stretch)

fresh chopped parsley

lemon zest (optional)

Combine equal parts honey and hot water (1:1) — for this recipe heat roughly 0.5 oz honey with 0.5 oz hot water and stir until fully combined and cooled to room temperature.

Make honey syrup

Clean and chill your glass bottle and mixing vessel in the refrigerator or freezer so the finished bottled cocktail stays bright and clear.

Chill bottle and equipment

In a cocktail shaker or mixing glass, add 3 oz gin, 0.75 oz aperitif (Lillet Blanc or Cocchi), 0.5 oz sweet vermouth, 0.5 oz fresh lemon juice, 0.5 oz cooled honey syrup, 0.25 oz orange liqueur, and 2 dashes Angostura bitters.

Combine ingredients

If using egg white for texture and stability, add 1/2 egg white to the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify.

Dry shake (optional for egg white)

Add ice to the shaker and shake hard for 10–15 seconds to chill and properly dilute the mixture. Aim for a total dilution of about 20–25% by volume when combined with the 2 oz cold water added later for bottling.

Wet shake

Double-strain the shaken cocktail through a fine mesh strainer (and cheesecloth if using egg white) into a clean mixing glass to remove ice shards and any solids.

Strain

To create a balanced bottled cocktail and account for lost dilution from chilling, add 2 oz cold filtered water to the strained cocktail. Stir gently for 10–15 seconds to integrate. This brings the drink to a ready-to-serve strength and helps with clarity.

Adjust dilution

If you used egg white or want additional clarity, pass the liquid through a very fine mesh or cheesecloth one more time into a clean container to remove any remaining solids or coagulated proteins. For maximum clarity, you can also cold-settle in the refrigerator for 1–2 hours and decant clear liquid into the bottle.

Final straining (clarity)

Place a funnel into your chilled glass bottle. Carefully pour the clarified cocktail into the bottle, leaving a small headspace. Cap tightly.

Bottle

Hold a piece of lemon peel over the bottle opening and give it a quick twist to express oils onto the surface, then rub the peel around the bottle rim and drop the peel into the bottle for subtle bright aromatics.

Express lemon oil & finish

Label the bottle with the name (Tempo Bottled), date bottled, and recommended serve method. Chill the bottled cocktail before serving. It will keep refrigerated for up to 7–10 days if made with no fresh egg white, or 48–72 hours if egg white was used (consume sooner for best quality).

Label and chill

Serve Tempo Bottled chilled. Pour 3–4 oz over fresh ice in a rocks glass or serve straight up in a coupe. Garnish with a fresh lemon twist or a thin orange slice. If a lighter effervescence is desired, top with a splash of chilled soda water at service.

London dry gin

Aperitif (e.g., Lillet Blanc or Cocchi Americano)

Sweet vermouth

Fresh lemon juice

Honey syrup (1:1 honey:hot water)

Orange liqueur (e.g., Cointreau)

Angostura bitters

Egg white (optional for texture and stability)

Cold filtered water (for dilution before bottling)

Lemon peel (expressed)

Small clean glass bottle with cap (about 12–16 oz capacity)

Fine mesh strainer or cheesecloth

Bottle funnel

Combine honey and hot water in a small heatproof container and stir until fully dissolved. Let cool to room temperature before using. Makes about 1.5 oz of syrup.

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

Chill glass

In a cocktail shaker filled with ice, add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz dry vermouth, 0.25 oz ginger tincture (or ginger liqueur) and 2 dashes Angostura bitters.

Build the base

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Shake

Discard ice/water from the chilled glass. Double-strain the shaken mixture (through a fine mesh strainer and the cocktail shaker strainer) into the chilled glass, leaving room for beer.

Double strain

Gently pour 3.5 oz chilled microbrew beer down the side of the glass to preserve carbonation and create a gentle foam. Pour slowly to avoid overflow and maintain a balanced head.

Top with microbrew

Express a lemon twist over the surface to release oils, rim the glass with the twist and drop it in. Add a single micro herb sprig laid on the foam or speared on a pick. Serve immediately.

Finish & garnish

Optional adjustment: if the cocktail tastes too sweet, reduce honey syrup to 0.25 oz or increase lemon juice by 0.25 oz. For more botanical character, use a citrus-forward gin; for a dryer result, use less vermouth.

Gin (preferably a small-batch or micro-distillery style)

Honey syrup (see prep)

Dry vermouth

Fresh ginger tincture or ginger liqueur

Microbrew beer (light, crisp, 3–4 oz chilled — preferably a pilsner or kölsch from a local microbrewery)

Ice (for shaking and serving)

Lemon twist

Micro herb (micro basil or micro cilantro)

Honey

Hot water

Heat 3.5 gallons (13 L) of strike water to about 165°F (74°C). Dough in with crushed grains to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dry pockets and ensure even hydration.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Stir every 15 minutes and check temperature; adjust heat or insulation to maintain mash temp.

Mash Rest

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity. Begin lautering/runoff: collect wort until you have approximately 5 gallons (19 L) of pre-boil wort, using 2.5 gallons (9.5 L) of sparge water at 170°F (77°C) as needed.

Mash Out & Lauter

Bring collected wort to a rolling boil. Start a 60-minute boil once boiling begins. At 60 minutes remaining add the bittering hops (1 oz Magnum). With 15 minutes remaining add Irish moss or whirlfloc and the flavor/aroma hops (1 oz Cascade). Adjust schedule depending on hop choices (e.g., split aroma additions at 10 and 5 minutes if desired).

Boil

At flameout, chill the wort quickly to yeast-pitching temperature (65-70°F / 18-21°C) using an immersion chiller, plate chiller, or ice bath. Aim to cool within 30–45 minutes to reduce risk of infection and off-flavors.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with pre-boiled and cooled water to reach 5 gallons (19 L) if necessary. Aerate vigorously by shaking, splashing, or using an aeration stone for 30–60 seconds to introduce oxygen for the yeast.

Transfer & Aerate

Rehydrate or prepare yeast per manufacturer instructions (if using dry yeast, sprinkle or rehydrate as directed; for liquid, oxygenate and pitch). Pitch the yeast into wort at 65–68°F (18–20°C) for an American ale fermentation.

Pitch Yeast

Ferment at 65–68°F (18–20°C) for 5–7 days or until vigorous activity slows. Once activity slows, continue fermentation for another 3–7 days to allow yeast to clean up byproducts. Use a hydrometer or refractometer to confirm final gravity (expected ~1.010–1.014 depending on recipe adjustments).

Domes Bures

Red

White

Tempo Bottled

Micro Brew

Domestic Draught

Chicles

Hale Quinoa

Popcorn & Chicken Bites

Curly Fries

Warm Chocolate Brownie

Bumbleberry Apple Crumble

Classic Eggs Benedict

Tempo Breakfast Sandwich

Cheesies Caesar

Buffalo Chicken Wrap

Grilled Halloumi Blt

Crispy Fried Haddock Tacos

Crispy Calamari

Maritime Fish Cakes

Seafood Chowder

Soup Of The Day