SALT CARAMEL CHEESECAKE

Bar Grill

Apples & Pear Vodka, Apple Cider, Pinot Grigio, Simple Syrup, Apple, Orange, Lemon

SHADES OF AUTUMN SANGRIA

RumHaven Coconut Rum, Peach Schnapps, Hot Chocolate, Whipped Cream

SKI LIFT

Vanilla Vodka, Amaretto, Bailey's, Whipped Cream

SUGAR COOKIE MARTINI

Captain Morgan, Pineapple Juice, Lime Juice, Ginger Beer

HENRY MORGAN MULE

Hornitos, Pama, Cranberry Juice, Lime Juice

CRANBERRY POMEGRANATE MARGARITA

Black Cherry

Apples & Pear Vodka, Honey, Lemon, Thyme, Hot Water

HARVEST THYME TODDY

Big Horn Bourbon, Simple Syrup, Orange Bitters, Orange, Blackberries

BERRY CITRUS SMASH

Big Horn Bourbon, Allspice Simple Syrup, Black Walnut Bitters, Orange, Cherry

ALLSPICE OLD FASHIONED

Mike's Hard

Blackberry Lime

Mango

Crook & Marker

White Claw

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3-6 PM | MONDAY-FRIDAY | $3 DRAFT BEER & WELL DRINKS

Draft Beer Specials

Mozzarella cheese blend, tomatoes, balsamic reduction and a basil chiffonade

Margherita Flatbread

Smoked salmon, red onion, cucumber, fresh garlic and herb cream cheese

Stillwater Flatbread

Chicken, buffalo sauce, cilantro, onion, Mozzarella cheese blend, and bleu cheese crumbles

Buffalo Chicken

Chicken, creamy spinach and artichoke sauce and asiago cheese

Chicken Artichoke Flatbread

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove and let cool.

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix until well combined.

Make the Cheesecake Filling

Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing slowly after each addition until just combined.

Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven at 325°F (160°C) for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

Prepare the Salt Caramel Sauce

Once the sugar has melted, carefully add the unsalted butter and stir until melted and combined.

Slowly drizzle in the heavy cream while stirring continuously, allowing the mixture to bubble up slightly. Stir until smooth.

Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly before using.

Once the cheesecake is chilled, top with whipped cream and drizzle generously with the prepared salt caramel sauce.

Serve the Cheesecake

Sprinkle with sea salt flakes for an extra touch of flavor. Slice, serve, and enjoy!

Graham cracker crumbs

Sugar

Butter, melted

Cream cheese, softened

Granulated sugar

Sour cream

Vanilla extract

Eggs

Butter, unsalted

Heavy cream

Sea salt

Whipped cream

Sea salt flakes

In a large bowl, combine the ground beef and Italian sausage. Add salt, black pepper, and paprika. Mix well until fully combined.

Prepare the Meat

Finely chop the onion, bell pepper, and garlic. Set aside.

Chop the Vegetables

Preheat the grill to medium-high heat. Shape the meat mixture into four equal patties. Grill the patties for about 5-7 minutes per side or until they reach an internal temperature of 160°F.

Cook the Meat

In the last minute of cooking, place a generous amount of cheddar cheese on each patty and close the grill lid to melt the cheese.

Add the Cheese

Lightly toast the burger buns on the grill for about 1-2 minutes.

Prepare the Buns

Spread BBQ sauce, mustard, and ketchup on the bottom half of each bun. Place the grilled patties on top, followed by the chopped onion, bell pepper, and garlic mixture. Top with the other half of the bun.

Assemble the Burgers

Ground beef

Italian sausage

Onion

Bell pepper

Garlic

BBQ sauce

Mustard

Ketchup

Cheddar cheese

Burger buns

Salt

Black pepper

Paprika

Wash the apple, orange, and lemon. Core the apple and remove the seeds. Slice the apple into thin wedges. Cut the orange and lemon into thin slices, removing any seeds.

Slice the Fruits

In a large pitcher, combine the Apples & Pear Vodka, apple cider, and Pinot Grigio. Stir well to mix all the liquids thoroughly.

Mix the Base

Pour the simple syrup into the pitcher and stir again to ensure it is evenly distributed throughout the mixture.

Add Simple Syrup

Add the sliced apple, orange, and lemon to the pitcher. Stir gently to combine the fruits with the liquid.

Incorporate the Fruits

Refrigerate the sangria for at least 2 hours (or overnight) to allow the flavors to meld together and the fruits to infuse into the drink.

Chill and Infuse

When ready to serve, pour the sangria into glasses filled with ice. Garnish with additional fruit slices if desired.

Serve the Sangria

Sip and enjoy the refreshing flavors of autumn with your Shades of Autumn Sangria!

Enjoy Your Drink

Apples & Pear Vodka

Apple Cider

Pinot Grigio

Simple Syrup

Apple

Orange

Lemon

In a medium saucepan, combine 2 cups of water or milk with the hot chocolate mix. Heat over medium heat while stirring until the mixture is hot and well combined.

Prepare the Hot Chocolate

Once the hot chocolate is ready, remove it from heat and stir in 2 oz of RumHaven Coconut Rum and 1 oz of Peach Schnapps. Mix well to ensure the liquors are evenly distributed.

Combine Ingredients

Pour the hot chocolate mixture into your favorite mug, leaving some space at the top.

Serve the Drink

Top the hot chocolate with a generous swirl of whipped cream. Optionally, you can sprinkle some cocoa powder or toasted coconut on top for extra flavor.

Add Whipped Cream

Serve immediately while hot and enjoy your Ski Lift cocktail!

Enjoy

RumHaven Coconut Rum

Peach Schnapps

Hot Chocolate Mix

Whipped Cream

In a cocktail shaker filled with ice, combine 2 oz of vanilla vodka, 1 oz of amaretto, and 1 oz of Bailey's Irish Cream.

Mix the Liquors

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

Shake Well

Strain the mixture into a chilled martini glass.

Strain into Glass

Top the drink with 2 tablespoons of whipped cream.

Lightly sprinkle 1 tablespoon of sugar sprinkles over the whipped cream for decoration.

Sprinkle Sugar

Vanilla Vodka

Amaretto

Bailey's Irish Cream

Sugar Sprinkles

Fill a highball glass with ice to chill the drink.

Prepare the Glass

In a cocktail shaker, add the Captain Morgan Spiced Rum, pineapple juice, and lime juice.

Shake the mixture vigorously for about 15 seconds to combine and chill the ingredients.

Strain the mixture over the ice-filled highball glass.

Pour Over Ice

Gently pour the ginger beer over the top of the drink, allowing it to mix slightly.

Top with Ginger Beer

Garnish with a lime wedge on the rim of the glass and serve immediately.

Garnish and Serve

Captain Morgan Spiced Rum

Pineapple Juice

Lime Juice

Ginger Beer

Lime Wedge

If you prefer a salted rim, run a lime wedge around the rim of your glass and dip it into coarse salt to coat the edge. Set the glass aside.

In a cocktail shaker, add 2 oz of Hornitos Tequila, 1 oz of Pama Pomegranate Liqueur, 3 oz of cranberry juice, 1 oz of fresh lime juice, and 0.5 oz of agave syrup.

Mix the Ingredients

Fill the cocktail shaker with 1 cup of ice and secure the lid tightly.

Add Ice

Shake the cocktail shaker vigorously for about 15-20 seconds to ensure all ingredients are well mixed and chilled.

Shake the Cocktail

Strain the mixture into the prepared glass filled with ice or serve straight up without ice.

Strain and Serve

Garnish your cocktail with a lime wedge and drop in a few fresh cranberries for a festive touch.

Garnish the Drink

Hornitos Tequila

Pama Pomegranate Liqueur

Cranberry Juice

Fresh Lime Juice

Agave Syrup

Fresh Cranberries

Coarse Salt

Rinse the black cherries under cold water. Remove the stems and pits. Set aside.

Prepare the Cherries

In a medium saucepan, combine the granulated sugar and 1 cup of water. Stir until the sugar is dissolved over medium heat.

Mix the Sugar and Water

Once the sugar is dissolved, add the prepared black cherries and lemon juice to the saucepan. Stir well to combine.

Add Cherries and Lemon Juice

Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, stirring occasionally.

Simmer the Mixture

In a small bowl, mix the cornstarch with 4 tablespoons of cold water until smooth. Slowly add this mixture to the saucepan while stirring continuously to thicken the sauce. Cook for an additional 2-3 minutes until it reaches your desired thickness.

Thicken the Sauce

Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly before serving.

Finish with Vanilla

Black cherries, pitted

Lemon juice

Honey

Water

Cornstarch

Cold water

Rinse the fresh thyme sprigs under cold water to remove any dirt. Pat dry with a paper towel.

Prepare the Thyme

In a heatproof mug, combine the apples & pear vodka, honey, and lemon juice. Stir well until the honey is fully dissolved.

Mix the Base Ingredients

Pour the hot water into the mug with the vodka mixture, stirring gently to combine all ingredients.

Add Hot Water

Add the thyme sprigs to the mug as a garnish. Optionally, you can also add a slice of lemon for extra flavor. Serve hot.

Salt Caramel Cheesecake

Bar Grill

Shades Of Autumn Sangria

Ski Lift

Sugar Cookie Martini

Henry Morgan Mule

Cranberry Pomegranate Margarita

Black Cherry

Harvest Thyme Toddy

Berry Citrus Smash

Allspice Old Fashioned