MANHATTAN

ROAST BEEF

AC SCALLOPS A LA CARTE

BACON WRAPPED SCALLOPS (5)

ROLLING ROCK

BUD LIGHT

BUDWEISER

CABERNET SAUVIGNON • MERLOT • CHARDONNAY • PINOT GRIGIO • WHITE ZINFANDEL

VISTA POINT CALIFORNIA

SAM ADAMS SEASONAL

YUENGLING

HIGH LIFE

MILLER LITE

COORS LIGHT

ALIBI "DIRTY PLZ"

ATLANTIC CITY WIDE

TBG SANGRIA

VODKA + CLEMENTINE + ORANGE LIQUOR + CITRUS + HOT HONEY

BE MY CLEMENTINE

ALIBI GIN + LIMONCELLO + STRAWBERRY LEMONADE + BASIL

YOUR FAVORITE ALIBI

TBG MARG

VODKA + ESPRESSO LIQUEUR + LAVAZZA WITH OR WITHOUT FRESH PECORINO

ESPRESSO MARTINI

ANCHOVIES (WHITE OR RED)

MUSHROOMS

MEAT SAUCE

CLAM SAUCE (WHITE OR RED)

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you mix the drink.

Chill glass

In a mixing glass or cocktail shaker (not shaken, but stirred), add 2 oz White Cap whiskey, 1 oz sweet vermouth, and 2 dashes Angostura bitters.

Combine ingredients

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 20–30 seconds (about 20–25 revolutions) until the mixture is well chilled and slightly diluted. The exterior of the glass should feel very cold and slightly frosted.

Add ice and stir

If you used ice water to chill the glass, discard the ice/water and dry the glass briefly. If chilled in the freezer, remove it just before straining.

Prepare glass

Using a julep or Hawthorne strainer, strain the stirred cocktail into the chilled coupe or martini glass. Garnish with one maraschino cherry dropped into the drink. Optionally express an orange twist over the surface to release oils, then drop or rest it on the rim.

Strain and garnish

Present immediately. The Manhattan is served straight up (no ice). Sip and enjoy.

Serve

Rinse or discard used ice, and wash the mixing glass, strainer, and bar spoon. Taste and adjust proportions in future batches if you prefer a drier or sweeter Manhattan (reduce vermouth for drier, increase vermouth for sweeter).

For a slightly drier Manhattan, use 3/4 oz sweet vermouth and 1 1/4 oz whiskey. For a perfect Manhattan, use equal parts sweet and dry vermouth.

White Cap whiskey (or a mild rye/blend if White Cap unavailable)

Sweet vermouth

Angostura bitters

Maraschino cherry (for garnish)

Orange twist (optional garnish)

Large ice cubes (for mixing)

Ice (for serving if desired)

Remove the roast from the refrigerator 1 to 2 hours before cooking so it reaches near room temperature. Pat the roast dry with paper towels. Trim excess silver skin or very large fat caps, leaving a thin fat layer for flavor.

Trim and bring to room temperature

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, and Worcestershire sauce. Mix into a paste.

Prepare the rub

Rub the paste evenly over the entire surface of the roast, pressing it into any crevices. Place the roast on a plate, cover loosely with plastic wrap, and let sit at room temperature for 30–60 minutes to allow flavors to penetrate.

Preheat the oven to 230°C (450°F). Arrange the quartered onion, carrots, and celery in a large roasting pan to form a bed. Pour the stock into the pan and place a wire rack on top of the vegetables. Set the roast on the rack, fat-side up.

Preheat oven and prepare pan

Put the roast into the preheated oven and roast at 230°C (450°F) for 15 minutes to develop a brown crust. This high heat jump-starts browning.

High-heat sear roast

After 15 minutes, reduce oven temperature to 160°C (325°F). Insert a probe thermometer into the thickest part of the roast (not touching bone). Roast until internal temperature reaches 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. Expect approximately 12–15 minutes per 500 g at 160°C after the sear, but rely on the thermometer.

Lower temperature and continue roasting

Every 20–30 minutes, baste the roast with the pan juices using a spoon. If the pan dries, add up to 60 ml more stock. If the roast surface begins to darken too quickly, tent loosely with foil.

Baste and monitor

When the roast reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. The internal temperature will rise about 5–8°C (9–14°F) during resting (carryover cooking).

Rest the roast

While the roast rests, skim fat from the pan juices and reserve the liquids for making au jus or gravy. Optionally swirl in melted butter to enrich the juices.

Using a sharp carving knife, slice the roast thinly across the grain to the desired thickness. Arrange slices on a platter, sprinkle chopped parsley on top, and serve with warmed horseradish sauce or au jus on the side.

Slice and serve

Leftovers: Reserve any extra pan juices and slice tightly for sandwiches. Refrigerate within 2 hours.

beef ribeye roast (bone-in) or top sirloin roast

kosher salt

freshly ground black pepper

garlic cloves, minced

fresh rosemary, finely chopped

fresh thyme leaves, stripped

olive oil

Dijon mustard

Worcestershire sauce

yellow onion, quartered

carrots, cut into large chunks

celery stalks, cut into large chunks

beef or chicken stock

butter, melted

fresh parsley, chopped

horseradish sauce or au jus

Remove the small side muscle from each scallop if still attached. Pat scallops thoroughly dry with paper towels—this is essential for a good sear.

Prepare scallops

Season both sides of the scallops lightly with kosher salt and 1/2 teaspoon black pepper. Lightly dust each scallop with the 2 tablespoons of flour, shaking off any excess.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Heat until butter foams and oil shimmers but before butter browns.

Place scallops in the pan in a single layer, leaving space between them. Sear without moving for 1.5 to 2 minutes, until a deep golden-brown crust forms. Flip and sear the second side 1 to 1.5 minutes more until opaque through the middle but still tender. Total cook time depends on scallop thickness—do not overcook.

Transfer scallops to a warm plate and tent loosely with foil while you make the sauce.

Reduce heat to medium. Add the minced shallot to the same skillet (do not wipe it clean; use pan fond for flavor). Cook, stirring, for 30–45 seconds until fragrant and softened but not browned.

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes).

Add the lemon and orange juices. Stir and let the mixture simmer briefly (30–45 seconds) to meld flavors and reduce slightly.

Whisk in the 2 tablespoons of cold cubed butter, adding one cube at a time and swirling the pan or whisking constantly to emulsify into a silky sauce. Do not boil once you start adding butter.

Season the sauce to taste with salt and freshly ground black pepper. Stir in the chopped parsley.

Return the scallops and any accumulated juices to the pan for 15–30 seconds to warm through and coat with sauce (optional).

Arrange microgreens or baby arugula on serving plates (optional). Place scallops on top or beside greens.

Spoon the citrus-butter sauce over the scallops. Garnish with additional parsley if desired and serve with lemon wedges and crusty bread or crostini to soak up sauce.

large sea scallops (muscle removed, patted dry)

all-purpose flour (light dusting)

unsalted butter

neutral oil (canola or grapeseed)

shallot, finely minced

dry white wine

fresh lemon juice

fresh orange juice

unsalted butter (cold, cubed for finishing)

fresh parsley, finely chopped

salt (to taste)

freshly ground black pepper (to taste)

microgreens or baby arugula

lemon wedges

crusty bread or crostini (for serving)

Soak toothpicks in water for at least 15 minutes to prevent burning. Preheat oven to 425°F (220°C) if finishing in oven, or prepare a medium-high skillet/grill. Cut each bacon slice in half crosswise so each scallop will be wrapped with a half-slice (adjust if using very thin or thick bacon).

Prepare toothpicks and bacon

Rinse scallops briefly if needed and thoroughly pat dry with paper towels. Removing moisture is essential to get a good sear and to help bacon adhere.

Pat scallops dry

Drizzle scallops with 1 tablespoon olive oil and rub so they are lightly coated. Season both sides with kosher salt (about 1/2 tsp total) and 1/2 tsp freshly ground black pepper.

Season scallops

Wrap each scallop with a half-slice of bacon, overlapping slightly so bacon stays wrapped. Secure each bacon-wrapped scallop with a soaked toothpick placed through the bacon and scallop.

Wrap with bacon

Heat a large oven-safe skillet (cast iron recommended) over medium-high heat until hot. Add the bacon-wrapped scallops seam-side down and sear 1 to 1 1/2 minutes until bacon starts to brown. Turn each scallop to another side and sear an additional 30–45 seconds to get color on all exposed bacon. Transfer the skillet to the preheated 425°F (220°C) oven and bake 6–8 minutes, or until scallops are opaque through the center and bacon is crisped to your liking. Internal scallop temperature should be about 125–130°F (51–54°C) for tender doneness.

Pan-sear then oven-finish (recommended)

Preheat grill to medium-high. Place bacon-wrapped scallops seam-side down on grill and cook 2–3 minutes per side, rotating to crisp bacon and cook scallop through, for total 6–8 minutes depending on heat and scallop size.

Alternative: Grill

While scallops finish, whisk together 1 tablespoon maple syrup, 1/2 teaspoon Dijon mustard and 1/2 teaspoon lemon juice in a small bowl.

Prepare glaze (optional)

Remove scallops from oven or grill and brush each once with the maple-Dijon glaze (optional) to add shine and sweet-salty balance. Sprinkle chopped fresh parsley over the scallops for color. Let rest 1 minute, then serve with lemon wedges on the side.

Glaze and garnish

Serve hot as a snack or appetizer. Each bacon-wrapped scallop counts as one piece — this recipe yields 5 pieces.

Serving note

large sea scallops (dry-packed, adductor muscle removed)

thinly sliced bacon

coarse kosher salt

maple syrup

chopped fresh parsley

wooden toothpicks (soaked 15 min)

lemon wedges (for serving)

Place the Rolling Rock bottle into a bucket or large container filled with cold water, ice cubes and a handful of salt. Swirl the bottle gently for 2–3 minutes to speed chilling. Remove when the bottle feels cold to the touch (about 5–7 minutes).

Quick chill (when bottle is warm)

Place the unopened Rolling Rock bottle upright in the refrigerator for at least 1–2 hours (longer if possible) until it reaches 38–45°F (3–7°C).

Refrigerator chill (recommended)

Do not place the bottle in the freezer longer than 20–30 minutes for quick chill; freezing will risk bottle breakage and flavor loss.

Avoid freezing

If you prefer to use a glass, place a clean beer glass in the freezer for 10–15 minutes ahead of serving for extra coldness, or chill in the refrigerator.

If the bottle is wet from condensation or ice melt, dry the neck with a small towel or napkin so the bottle doesn’t slip when opening.

Hold the bottle at the base or body with one hand. Position a bottle opener under the cap and pry upward quickly and firmly, removing the crown cap in one motion.

To pour into a glass: tilt the glass at a 45° angle and pour the beer down the side of the glass until it is about two-thirds full. Then tilt the glass upright and pour the remaining beer down the center to produce a 1–1.5 inch (2–4 cm) head (foam). This preserves carbonation and aromas.

To drink straight from the bottle: after opening, hold the bottle at a slight angle and sip. Avoid rapid chugging to keep from losing carbonation and flavor.

If you like a citrus accent, gently run a lemon wedge along the rim of the glass or squeeze a small amount into the beer; Rolling Rock is typically enjoyed unadorned, so use sparingly.

Serve with classic bar snacks such as pretzels, potato chips, burgers, fried foods, or pizza. Light, salty foods pair particularly well.

If you don't finish the bottle, recap with a reusable bottle cap or place the bottle upright in the refrigerator. Consume within 24 hours for best flavor and carbonation.

Rolling Rock bottle (12 oz / 355 ml)

Ice cubes (optional, for cooler)

Lemon wedge (optional)

Bottle opener

Beer glass (optional, 12–16 oz / 355–475 ml)

Small towel or napkin

If the Bud Light is not already cold, place the bottle in a refrigerator for at least 2–3 hours or in an ice bucket for 20–30 minutes until it reaches your preferred drinking temperature (ideal ~38–45°F / 3–7°C).

Chill Bottle

If you prefer drinking from a glass, select a clean pilsner or pint glass. Rinse it briefly with cold water to cool the glass and minimize foaming when pouring.

Prepare Glass (optional)

Use a bottle opener to remove the cap. Hold the bottle at a slight angle (about 45°) if you plan to pour into a glass.

Open Bottle

Pour the Bud Light gently into the chilled glass at a 45° angle to create a small head. When the glass is about three-quarters full, straighten it and finish the pour to produce a 1/2 to 1-inch foam head.

Pour (optional)

If desired, serve with a lime wedge on the rim or squeezed lightly into the beer for a subtle citrus note. This is optional and not traditional for Bud Light.

Add Garnish (optional)

Serve immediately while cold. If serving multiple bottles, keep extras in an ice bucket or chilled cooler to maintain temperature.

Do not consume alcohol if under the legal drinking age. Drink responsibly and be aware of your limits. Provide water and food when serving to guests.

Dispose of the bottle and cap in recycling if available, or place in appropriate waste receptacle.

Bud Light bottle (12 oz / 355 ml)

Lime wedge (optional)

Ice (optional, for bucket/chiller)

Clean glass (optional)

Ice bucket or chilled cooler (optional)

Ensure the Budweiser bottle has been chilled in the refrigerator for at least 2–4 hours prior to serving. Optimal serving temperature for a lager like Budweiser is about 38–45°F (3–7°C).

Chill bottle

If using a glass, place it in the freezer for 10–20 minutes or fill with ice water for 2–3 minutes, then discard the water. Do not over-chill to the point of frost; a slightly cold glass helps maintain beer temperature without causing foaming.

Prepare glass (optional)

Remove the cap from the Budweiser bottle with a bottle opener. Hold the bottle at a slight angle (about 45°) to reduce agitation and excessive foaming.

Open bottle

To pour into a glass: hold the glass at a 45° angle and slowly pour about half the bottle down the side. Gradually tilt the glass upright and continue pouring to create a 1/2–1 inch (1–2 cm) head of foam. This releases aroma and creates a pleasant mouthfeel. If you prefer, you can drink directly from the bottle.

Pour (recommended)

If desired, gently run a lemon or lime wedge around the rim of the glass or squeeze a small drop into the beer for a citrus hint. Note: Budweiser is traditionally served without garnish; use sparingly to avoid overpowering the beer.

Optional garnish

Serve immediately while cold. If served in a glass, hold the glass by the base or stem (if applicable) to avoid warming the beer with your hands.

If you do not finish the bottle, re-corking is not effective; transfer remaining beer to a small airtight container and refrigerate. Consume within 24 hours for best flavor and carbonation.

Storage of opened bottle

Budweiser (bottle)

Ice (optional)

Lemon or lime wedge (optional)

Beer glass (optional, chilled)

Sanitize and clean a mixing vessel (stainless steel or glass), a measuring cup or graduated cylinder, a funnel, and a 750 ml bottle. Rinse with filtered water and allow to drain. This prevents off-aromas and preserves the wine’s intended character.

Prepare workspace and equipment

Using a graduated measuring cup, pour 300 ml Cabernet Sauvignon into the mixing vessel. Next add 150 ml Merlot, followed by 150 ml Chardonnay, 100 ml Pinot Grigio, and finally 50 ml White Zinfandel. Pour gently down the side of the vessel to minimize agitation and aeration.

Measure the component wines

Swirl the combined wines gently and taste. The proposed ratio yields a balanced house-select style where Cabernet provides structure and dark fruit, Merlot adds softness, Chardonnay and Pinot Grigio bring mid-palate lift and acidity, and White Zinfandel adds a touch of fruit sweetness and aromatics. If you prefer more structure, add 25–50 ml Cabernet (and reduce another red by same amount). For brighter acidity, add 25–50 ml Pinot Grigio or Chardonnay. Any adjustments should keep total volume near 750 ml.

Assess and adjust (optional)

After blending, cover the mixing vessel and let the wine rest at cool cellar temperature (12–18°C / 54–64°F) for 30–60 minutes to allow the components to integrate. For a more integrated result, rest refrigerated (8–12°C) for up to 24 hours.

Manhattan

Roast Beef

Ac Scallops A La Carte

Bacon Wrapped Scallops (5)

Rolling Rock

Bud Light

Budweiser

Vista Point California

Sam Adams Seasonal

Yuengling

High Life

Miller Lite

Coors Light

Alibi "dirty Plz"

Atlantic City Wide

Tbg Sangria

Be My Clementine

Your Favorite Alibi

Tbg Marg

Espresso Martini

Anchovies (white Or Red)

Mushrooms

Meat Sauce

Clam Sauce (white Or Red)