Cocktail

Wine

Includes a selection of our most popular dishes.

Catering Package

Cocktails

Tequila, lime juice, and triple sec served with a salted rim.

Margarita

Fettuccine pasta in creamy Alfredo sauce topped with grilled chicken.

Chicken Alfredo

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Toasted bread topped with tomatoes, basil, and garlic.

Bruschetta

Crispy calamari served with marinara sauce.

Fried Calamari

Please fill out the form below and we'll do our best to accommodate your desired date and any requests you may have to make your party/celebration memorable.

Catering Service

Juicy beef patty with lettuce, tomato, and our special sauce.

Classic Burger

Crisp romaine lettuce with Caesar dressing and parmesan.

Caesar Salad

Discover & BookFor Restaurants

Locally sourced craft beer with a variety of flavors.

Craft Beer

A rich and full-bodied red from our house selection.

House Red Wine

A refreshing blend of seasonal fruits and spirits.

Cocktail Special

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

Mojito

Beer

Before preparing the cocktail, chill your serving glass by filling it with ice water and setting it aside for a few minutes.

Chill Glass

In a cocktail shaker, combine the vodka, triple sec, cranberry juice, and lime juice. Fill the shaker with ice.

Mix Ingredients

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

Shake Well

Empty the ice water from the chilled glass and strain the mixed cocktail into the glass.

Prepare Glass

Garnish the cocktail with a lime wedge on the rim and add fresh mint leaves on top for an aromatic touch.

Add Garnish

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Lime Wedge

Fresh Mint Leaves

Choose ripe grapes that are free from blemishes or rot. Rinse them under cold water to remove any dirt or pesticides.

Select Grapes

Using a clean fermentation vessel, crush the grapes to extract the juice. This can be done by hand or with a grape crusher.

Crush the Grapes

Add 1 litre of water to the crushed grapes to help dilute the juice and facilitate fermentation.

Add Water

Dissolve 1 kg of sugar in warm water and then add it to the grape mixture to enhance sweetness and alcohol content.

Add Sugar

Sprinkle 10 g of yeast over the grape mixture. Stir gently to combine.

Add Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 5-7 days. Stir the mixture daily.

Set Up Fermentation

After 5-7 days, transfer the mixture to a clean fermentation vessel and install an airlock to allow gases to escape while preventing contamination.

Install Airlock

Let the wine ferment for approximately 2-4 weeks, checking regularly for bubbling in the airlock. Once bubbling stops, fermentation is complete.

Ferment

Using a siphon, carefully transfer the wine from the fermentation vessel into clean bottles, leaving some space at the top.

Siphon Wine

Seal the bottles with caps or corks to preserve the wine.

Seal Bottles

Store the sealed bottles in a cool, dark place for at least 6 months to allow the flavors to develop.

Aging

Grapes

Water

Sugar

Yeast

Fermentation Vessel

Airlock

Bottles

Siphon

Heat oil in a deep fryer to 350°F (175°C). Carefully add mini spring rolls in batches and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Prepare Mini Spring Rolls

In a food processor, combine 1 can of drained chickpeas, 1/4 cup tahini, 2 tablespoons olive oil, 1 clove garlic, lemon juice, salt, and cumin. Blend until smooth. Adjust seasoning and serve with pita bread.

Make Hummus

Cut pita bread into wedges. Optionally, brush with olive oil and toast in the oven at 350°F (175°C) for 5-7 minutes until slightly crispy.

Prepare Pita Bread

Marinate chicken pieces in olive oil, lemon juice, garlic, salt, and pepper for at least 1 hour. Thread onto skewers and grill over medium heat for 10-15 minutes, turning occasionally, until cooked through.

Grill Chicken Skewers

Heat 2 tablespoons of oil in a large skillet or wok. Add chopped vegetables (bell peppers, broccoli, carrots) and stir-fry for 5-7 minutes. Add soy sauce and serve hot.

Prepare Vegetable Stir Fry

In a saucepan, sauté 1 diced onion in 2 tablespoons of butter until translucent. Add 1 cup of rice and 2 cups of broth. Bring to a boil, then cover and simmer for 15 minutes or until the rice is cooked.

Make Rice Pilaf

Preheat oven to 350°F (175°C). In a bowl, mix melted butter, sugar, eggs, and vanilla. Stir in flour and cocoa powder. Pour into a greased baking pan and bake for 20-25 minutes. Let cool before cutting into pieces.

Bake Chocolate Brownies

Prepare a tart shell and fill it with pastry cream. Arrange fresh fruits on top. Brush with apricot glaze for shine. Chill before serving.

Serve Fruit Tart

Mini Spring Rolls

Hummus

Pita Bread

Grilled Chicken Skewers

Vegetable Stir Fry

Rice Pilaf

Chocolate Brownies

Fruit Tart

Rub the rim of a chilled glass with a lime wedge and dip it into salt to coat.

Prepare the Glass

In a shaker, combine tequila, lime juice, and triple sec with ice.

Mix the Ingredients

Shake

Strain the mixture into the prepared glass and garnish with a lime wedge.

Serve

In a glass, muddle the fresh mint leaves with lime juice and simple syrup to release the mint oils.

Muddle the Mint

Pour in the white rum and stir gently to combine.

Add Rum

Top the drink with club soda and stir lightly.

Add Club Soda

Garnish with a mint sprig and serve with a straw.

Garnish and Serve

In a glass, muddle the sugar cube with bitters and water until the sugar is dissolved.

Muddle Sugar and Bitters

Add the bourbon or rye whiskey to the glass.

Add Whiskey

Add Ice

Garnish with an orange peel and a maraschino cherry.

Garnish

Tequila

Lime juice

Triple sec

Salt

Lime wedge

White rum

Fresh mint leaves

Simple syrup

Club soda

Mint sprig

Bourbon or Rye whiskey

Angostura bitters

Sugar cube

Orange peel

Maraschino cherry

Rub the lime wedge around the rim of a glass to moisten it. Dip the rim into the kosher salt to coat it evenly. Set the glass aside.

In a cocktail shaker, combine the tequila, lime juice, and triple sec. Fill the shaker with ice.

Mix the Drink

Cover the shaker and shake vigorously for about 15 seconds to chill and mix the ingredients.

Shake the Mixture

Strain the mixture into the prepared glass filled with ice. Garnish with a lime wedge, if desired.

Kosher salt

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the water.

Boil the Water

Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.

Cook the Fettuccine

Once cooked, drain the pasta in a colander and set aside.

Drain and Set Aside

Pat the chicken breasts dry with paper towels. Rub both sides 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 the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

Slice the Chicken

In a large skillet over medium heat, melt the butter.

Melt the Butter

Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant. Then pour in the heavy cream and stir well.

Add Cream and Garlic

Gradually add the grated Parmesan cheese while stirring continuously until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.

Add Cheese and Seasoning

Add the drained fettuccine pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Serve the pasta on plates, and top with sliced grilled chicken.

Plate the Dish

Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.

Fettuccine pasta

Chicken breasts

Olive oil

Black pepper

Garlic powder

Butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Parsley, chopped (for garnish)

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Prepare the Crust

Transfer the crumb mixture to a 9-inch springform pan. Press it firmly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to help pack it down evenly.

Press the Mixture

Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until it is lightly golden. Remove from the oven and let it cool while preparing the filling.

Bake the Crust

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer on medium speed. This should take about 2-3 minutes.

Prepare the Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.

Add Sugar and Sour Cream

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Do not overmix.

Add Vanilla and Eggs

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour Filling into Crust

Reduce the oven temperature to 325°F (160°C) and bake the cheesecake for 55-60 minutes or until the edges are set but the center is slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.