Cabernet Sauvignon

Prosecco

House White

House Red

Pinot Noir

Chardonnay

12 oz. ribeye with garlic mashed potatoes

Ribeye Steak

Pina Colada

Romaine lettuce, croutons, parmesan cheese, Caesar dressing

Caesar Salad

Moscow Mule

Classic cheesecake with a graham cracker crust

Cheesecake

Mushrooms stuffed with cheese, herbs, and breadcrumbs.

Stuffed Mushrooms

Romaine, croutons, parmesan, caesar dressing

Classic Caesar Salad

Chocolate Cake

Spinach Artichoke Dip

Chicken Wings

Pasta tossed with fresh vegetables and a light garlic sauce.

Pasta Primavera

Waterbury Logo

Served with seasonal vegetables and rice.

Grilled Salmon

Grilled ribeye steak served with French fries.

Steak Frites

Fried calamari served with marinara sauce.

Calamari

Old Fashioned

Margarita

Chocolate Lava Cake

Crush the Cabernet Sauvignon grapes gently to break the skins and release the juice. You can use a wine press or do this manually using your hands. Make sure to wash your hands thoroughly before handling the grapes.

Prepare the Grapes

In a fermentation vessel, combine the crushed grapes with water and sugar. Stir the mixture well to dissolve the sugar completely.

Mix Ingredients

Sprinkle the wine yeast over the mixture. Allow it to hydrate for about 10 minutes before stirring it in gently to ensure an even distribution.

Add Yeast

Cover the fermentation vessel with an airlock to allow gases to escape while preventing contamination. Ensure that the vessel is kept in a cool, dark place.

Seal the Fermentation Vessel

Allow the mixture to ferment for about 7-14 days, depending on the temperature and yeast activity. Check the specific gravity with a hydrometer every few days to monitor the fermentation process.

Monitor Fermentation

Stir the mixture daily to promote even fermentation and prevent the formation of a crust on the surface. You should notice bubbles and a frothy layer forming.

Stir Daily

After fermentation is complete, siphon the wine off the sediment into a clean vessel, leaving the sediment behind. This process is known as racking.

Rack the Wine

If desired, add oak chips to the wine for aging to enhance the flavor. Allow the wine to age in the vessel for an additional 2-4 weeks.

Add Oak Chips (Optional)

Once the wine has aged, siphon it into clean bottles, leaving some space at the top. Seal the bottles with corks.

Bottle the Wine

Label the bottles with the date of bottling and store them in a cool, dark place for at least 3 months before consuming.

Label and Store

Cabernet Sauvignon grapes

Water

Sugar

Yeast (wine yeast recommended)

Oak chips (optional, for aging)

Fermentation vessel

Hydrometer

Airlock

Siphon

Bottles

Place the bottle of Prosecco in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

Chill the Prosecco

Select your desired glassware. Flutes are traditional for serving Prosecco. You can chill them as well by placing them in the refrigerator or freezer for a few minutes.

Prepare the Glasses

Carefully open the chilled bottle of Prosecco and pour it into the prepared glasses, filling each glass about two-thirds full to allow for the bubbles to expand.

Pour the Prosecco

If desired, add fresh raspberries, a slice of lemon, or a few mint leaves to each glass for added flavor and presentation.

Add Garnishes (Optional)

Serve the Prosecco immediately while it is still bubbly and enjoy!

Serve Immediately

Fresh raspberries

Lemon slices

Mint leaves

Place the Chardonnay and Sauvignon Blanc bottles in the refrigerator for at least 2 hours before serving to ensure they are well chilled.

Chill the Wine

While the wine is chilling, prepare the flavor enhancements. Zest one lemon using a microplane to obtain 1 teaspoon of lemon zest.

Prepare Flavor Enhancements

In a small bowl, gently muddle the fresh basil leaves to release their aromatic oils. Be careful not to tear them into small pieces.

Muddle the Basil

Combine the muddled basil and honey in a separate small bowl. Stir well to create a honey-basil mixture.

Mix with Honey

In a large pitcher, combine the chilled Chardonnay and Sauvignon Blanc. Add the lemon zest and the honey-basil mixture. Stir gently to mix all the flavors together.

Combine Ingredients

Add ice cubes to the pitcher to keep the wine cool while serving.

Add Ice

Pour the House White into wine glasses, garnish with lemon slices on the rim, and serve immediately to your guests.

Garnish and Serve

Sauvignon Blanc

Lemon Zest

Fresh Basil

Honey

Ice Cubes

Garnish: Lemon Slices

Collect all the ingredients needed for the House Red.

Gather Ingredients

Wash and slice the orange and apple into thin pieces, setting them aside for later.

Prepare Fruit

In a large pot, pour the red wine and water. Stir gently to combine.

Combine Base Ingredients

Add the orange zest, cinnamon stick, cloves, and honey to the pot. Stir well to mix.

Add Flavor Enhancers

Place the pot over medium heat and gently heat the mixture until it is warm, but do not let it boil.

Heat the Mixture

Once the mixture is warm, add the sliced oranges and apples to the pot. Let the mixture simmer for about 10-15 minutes to allow the flavors to meld together.

Add Fruits

Remove from heat and strain the mixture if desired. Pour into glasses and serve warm. Enjoy your House Red!

Serve the House Red

Red Wine

Orange Zest

Cinnamon Stick

Cloves

Orange (sliced)

Apple (sliced)

Carefully harvest the Pinot Noir grapes ensuring they are ripe and undamaged. Remove any leaves or stems.

Harvesting Grapes

Place the harvested grapes into a fermentation vessel and crush them to release the juice.

Crushing Grapes

Add the measured water and sprinkle the yeast over the crushed grapes. Stir gently to combine.

Add Water and Yeast

Seal the fermentation vessel with an airlock and allow it to ferment for 1-2 weeks at room temperature, monitoring daily.

Fermentation Process

After fermentation is complete, use a wine press to separate the liquid wine from the grape skins. Collect the wine in a clean fermentation vessel.

Pressing the Wine

Transfer the wine to a clean bottle and add sulfites to taste. Seal the bottles and store them in a cool, dark place for at least 6 months.

Aging the Wine

After aging, carefully bottle the wine using a siphon to avoid disturbing any sediment. Seal the bottles tightly.

Bottling the Wine

Label each bottle with the variety and date of bottling. Store the wine upright for a few weeks before laying it down.

Labeling

Pinot Noir grapes

Yeast

Sulfites

Wine press

Select and harvest ripe Chardonnay grapes from the vineyard. Ensure that the grapes are free from rot and disease.

Crush the harvested grapes to extract the juice. This can be done manually or using a grape crusher.

Press the crushed grapes to separate the juice from the skins and seeds. Collect the juice in a fermentation vessel.

Pressing Juice

Add the yeast to the juice collected in the fermentation vessel. Stir gently to incorporate.

Allow the juice to ferment at a controlled temperature (around 18-20°C). Use a hydrometer to monitor the specific gravity.

After fermentation begins, add sulfur dioxide to the mixture to prevent unwanted microbial growth.

Add Sulfur Dioxide

Transfer the wine to barrels or tanks for aging. This process can take several months to years, depending on the desired flavor profile.

Age the Wine

Once aged, carefully transfer the wine into clean bottles, ensuring minimal exposure to air to maintain flavor.

Bottling

Chardonnay grapes

Sulfur dioxide (SO2)

Bottles for storage

Rub the ribeye steak with olive oil, then season generously with salt and black pepper on both sides.

Season the Steak

Mince the garlic cloves and mix them with the chopped fresh rosemary.

Prepare the Garlic

Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare. In the last minute of cooking, add the minced garlic and rosemary to the skillet, spooning the infused oil over the steak. Remove the steak and let it rest for 5 minutes.

Cook the Steak

Peel and chop the russet potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.

Boil the Potatoes

In a small saucepan, add the 4 cloves of garlic and cover with heavy cream. Heat over low heat until the garlic is soft, about 10 minutes.

Cook the Garlic

Once the potatoes are tender, drain and return them to the pot. Add the butter, the heated garlic cream, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Slice the rested ribeye steak and serve alongside the garlic mashed potatoes. Optionally garnish with additional rosemary.

Serve

Ribeye steak

Olive oil

Salt

Black pepper

Fresh rosemary

Garlic cloves

Russet potatoes

Butter

Heavy cream

In a blender, combine the white rum, pineapple juice, and coconut cream. Make sure to measure out the ingredients accurately for the best flavor.

Blend the mixture on high speed until it's smooth and creamy. This should take about 30 seconds to 1 minute.

Blend

If you prefer a thicker drink, you can add a handful of ice cubes to the blender and blend again until the ice is crushed and incorporated.

Adjust Consistency

Take a chilled hurricane glass or any large glass of your choice and pour the blended mixture into the glass.

Prepare Glass

Garnish the drink with a pineapple wedge and a maraschino cherry on top for added flair.

Garnish

Serve immediately with a straw or cocktail stirrer. Enjoy your refreshing Pina Colada!

White Rum

Pineapple Juice

Coconut Cream

Pineapple Wedge

Maraschino Cherry

Start by washing the two heads of Romaine lettuce under cold running water to remove any dirt or grit. Pat them dry with a clean towel or use a salad spinner to remove excess moisture.

Wash the Romaine Lettuce

Once dried, chop the Romaine lettuce into bite-sized pieces and place them in a large salad bowl.

Chop the Lettuce

Add the croutons and freshly grated Parmesan cheese to the bowl with the chopped Romaine lettuce.

Add Croutons and Parmesan

In a medium-sized mixing bowl, combine 1 cup of mayonnaise, 1 minced garlic clove, 2 tablespoons of lemon juice, 1 teaspoon of Worcestershire sauce, and 2 anchovy fillets.

Prepare the Dressing Ingredients

Using a whisk or a fork, mix the ingredients together until smooth and well combined. Taste the dressing and add salt and black pepper to taste, adjusting as necessary.

Mix the Dressing

Pour the prepared Caesar dressing over the chopped Romaine lettuce, croutons, and Parmesan cheese in the salad bowl.