sprite, ginger ale, soda, tonic, coke, diet coke

An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.

chickpea and cauliflower curry (v) (gf)

Chickpea and Cauliflower Curry

One of the unique culinary soup wonders of the world; a rich coconut curry chicken soup with fresh egg noodles, topped with crunchy fried noodles, lime juice and soy sauce.

Seven Element Soup

Non-Alcoholic Lemonade

Thai Tea

Juice (Pineapple, Orange, Cranberry, Grapefruit)

Tofu Pad Thai

Vietnamese Cabbage Salad

Vietnamese Chicken Wings

Cocktails

Yuzu Collins

gin, fresh squeezed lemonade, creme de violette

Laid Back

house infused lychee vodka, pomegranate juice, soda

Lychee Cooler

Grapefruit Squeeze

Wells

Draft Beers

5 oz / 8 oz (select white, red and sparkling wines available)

Wine

Colonel E.H. Taylor Rye

San Pellegrino Sparkling (1L)

Pot of Tea

San Pellegrino Sparkling (500ml)

Acqua Panna Spring Water (1L)

Bedford's Ginger Ale

In a large pitcher, combine all the sodas (Sprite, Ginger Ale, Club Soda, Tonic Water, Coca-Cola, and Diet Coke) together.

Mixing the Beverages

Stir gently to mix the flavors. Serve over ice in individual glasses.

Chill and Serve

Sprite

Ginger Ale

Club Soda

Tonic Water

Coca-Cola

Diet Coke

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Prepare the Base

Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

Add Aromatics

Add the diced tomato and cook until softened, about 3-4 minutes. Then, add the house-made curry powder and mix well.

Create the Masala

Stir in the chopped cauliflower and canned chickpeas, followed by the coconut milk and vegetable broth. Mix everything until well combined.

Combine Ingredients

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, or until the cauliflower is tender.

Simmer

Taste and season with salt and black pepper as needed. Serve hot, garnished with fresh chopped cilantro.

Season and Serve

Chickpeas, canned

Cauliflower, chopped

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomato, diced

Curry powder, house made

Coconut milk

Vegetable broth

Olive oil

Salt

Black pepper

Fresh cilantro, chopped (for garnish)

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Stir in the grated ginger and minced garlic, cooking for an additional 2-3 minutes until fragrant.

Add the diced tomato and house-made curry powder to the pot. Cook for about 5 minutes until the tomato breaks down.

Incorporate Tomatoes and Spices

Add the cooked chickpeas and cauliflower florets, stirring to coat them in the spice mixture.

Combine Chickpeas and Cauliflower

Pour in the coconut milk and bring the mixture to a simmer. Season with salt to taste.

Add Coconut Milk

Cover and let the curry simmer on low heat for 20-25 minutes, or until the cauliflower is tender.

Slow Cook

Garnish with fresh cilantro and serve hot with rice or naan.

Serve

Chickpeas (cooked)

Cauliflower (cut into florets)

Onion (finely chopped)

Fresh Ginger (grated)

Garlic (minced)

Tomato (diced)

House-made curry powder

Vegetable oil

Fresh cilantro (for garnish)

In a large pot, heat the vegetable oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.

Prepare the Chicken

Stir in the curry powder and cook for an additional 1-2 minutes until fragrant.

Add the Curry

Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Combine the Liquids

Add the fresh egg noodles to the pot and cook according to package instructions, usually about 4-5 minutes.

Cook the Noodles

Stir in the lime juice and soy sauce, adjusting seasoning with salt and pepper to taste.

Season the Soup

Ladle the soup into bowls and top with crunchy fried noodles and fresh cilantro for garnish.

coconut milk

chicken breast, diced

fresh egg noodles

curry powder

chicken broth

lime juice

soy sauce

vegetable oil

fried noodles (for garnish)

salt

pepper

fresh cilantro (for garnish)

Roll the lemons on a countertop to soften them, then cut them in half and juice them into a measuring cup. You should have about 1 cup of lemon juice.

Juicing the Lemons

In a pitcher, combine the lemon juice and granulated sugar. Stir well until the sugar is fully dissolved.

Dissolving the Sugar

Add 4 cups of cold water to the pitcher and stir until everything is well combined.

Mixing with Water

Add ice cubes to the pitcher or serve over ice in glasses. Garnish with fresh mint leaves if desired.

Chilling and Serving

fresh lemons

granulated sugar

water

ice cubes

fresh mint leaves

Prepare the Tea

Once boiling, remove from heat and add 4 tablespoons of Thai tea leaves. Let it steep for 5-10 minutes to achieve the desired strength.

Steep the Tea

After steeping, strain the tea into a pitcher to remove the tea leaves.

Strain the Tea

Add 1 tablespoon of sugar while the tea is still warm and stir until dissolved.

Sweeten the Tea

Fill a glass with ice cubes, pour the brewed tea over the ice, and add 1 tablespoon of sweetened condensed milk and 2 tablespoons of evaporated milk. Stir gently and enjoy!

Thai tea leaves

Water

Sugar

Sweetened condensed milk

Evaporated milk

Ice cubes

Wash and prepare the fruits. Peel and segment the oranges and grapefruits, and chop the pineapple into smaller pieces if necessary. If using frozen cranberries, allow them to thaw slightly.

Prepare the Ingredients

In a blender, combine the prepared pineapple, orange segments, cranberries, grapefruit segments, and water. Blend until smooth.

Juicing

Using a fine mesh strainer or cheesecloth, strain the blended mixture to remove pulp. Press down with a spoon to extract as much juice as possible.

Strain the Juice

Taste the juice and add honey or agave syrup to sweeten, mixing well until fully dissolved.

Sweeten the Juice

Pour the juice over ice cubes in glasses and serve immediately for a refreshing drink.

Pineapple, fresh

Orange, peeled and segmented

Cranberries, fresh or frozen

Grapefruit, peeled and segmented

Honey or Agave Syrup

Press the tofu to remove excess moisture, then cut it into cubes.

Prepare the Tofu

Cook the rice noodles according to package instructions, drain, and set aside.

In a bowl, mix together peanut butter, soy sauce, lime juice, and brown sugar until smooth.

Make Sauce

In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and stir-fry until golden brown. Add minced garlic and cook for an additional minute.

Stir-fry Tofu

Add the cooked rice noodles to the skillet, pour the sauce over, and toss everything together. Stir in green onions and bean sprouts.

Garnish the dish with chopped peanuts, cilantro, and red pepper flakes to taste. Serve hot.

Tofu

Rice noodles

Peanut butter

Soy sauce

Lime juice

Brown sugar

Garlic cloves, minced

Green onions, sliced

Bean sprouts

Chopped peanuts

Cilantro, chopped

Red pepper flakes

In a large bowl, combine the shredded green cabbage, julienned carrot, thinly sliced red bell pepper, chopped cilantro, and sliced green onions. Toss the vegetables together until well mixed.

Prepare the Vegetables

In a small bowl, whisk together 3 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of sugar, 1 minced garlic clove, and 1 teaspoon of chili flakes until the sugar is dissolved.

Make the Dressing

Pour the dressing over the salad and toss everything together until the vegetables are evenly coated with the dressing.

Combine Salad and Dressing

Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Green cabbage, shredded

Carrot, julienned

Red bell pepper, thinly sliced

Fresh cilantro, chopped

In a large bowl, combine soy sauce, fish sauce, honey, minced garlic, grated ginger, black pepper, red chili flakes, and lime juice. Add the chicken wings to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.

Marinate the Wings

Preheat Oven

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken wings on the rack in a single layer.

Arrange the Wings

Bake in the preheated oven for 30-35 minutes, or until the wings are golden brown and cooked through. Flip the wings halfway through the cooking time for even crispiness.

Bake the Wings

Remove the wings from the oven and let them rest for a few minutes. Serve hot with your choice of dipping sauce.

chicken wings

fish sauce

honey

garlic, minced

ginger, grated

black pepper

red chili flakes

Prepare the Glass

In a shaker, combine vodka, fresh lemon juice, and simple syrup. Shake well to mix.

Mix the Ingredients

Strain the mixture into the prepared glass over the ice.

Sprite, Ginger Ale, Soda, Tonic, Coke, Diet Coke

Chickpea And Cauliflower Curry (v) (gf)

Chickpea And Cauliflower Curry