additional sides.

House Red or White, La Flama Cava, Spain, Chehalem Pinot Gris, Oregon, Clos des Lumieres Rose, France, Conundrum Red Blend, California, Canned Archer Roose Bubbles

WINES BY THE GLASS / BOTTLE

Western Collective Peak Juice, Veltins Pilsner, Mother Earth Tierra Madre Mexican Lager, Woodland Empire Old Boise Lager, Best Day Brewing N / A, Meriwether Black Currant Crush Cider, Garden City

CANNED BEER

pFriem West Coast IPA, Hood River, Bert's Pils, Garden City, Lost Grove Seasonal Hazy IPA, Boise

DRAFTS

Clos des Lumieres Rose

MIMOSA for more

DRESSED UP BLOODY MARY

MIMOSA for one

Simple Greens Salad

fried egg / cheese / avocado / tomato / arugula / (2) per order, with choice of sauce

VEGGIE & EGG

sausage smash patty / fried egg / cheese / arugula / mama lils pepper relish / aji verde

SAUSAGE & EGG

graham cracker crust / peanut butter cream / chocolate sauce

Yaya's Peanut Butter Pie

WAFFLE FRIES

MALT VINEGAR AIOLI

Add Fries!

Sauces

12 PACK CLASSIC CHICKEN

Make them Wyld

12 PACK GRIDDLE BURGERS

6 PACK CLASSIC CHICKEN

6 PACK GRIDDLE BURGERS

Wyld Style

Make them Double

Canned Archer Roose Bubbles

Preheat oven to 425°F (220°C). Spread the carrots, broccoli florets, and red bell pepper on a large rimmed baking sheet in a single layer so pieces aren't crowded (use two sheets if necessary).

Preheat and prepare vegetables

In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper. Drizzle evenly over the vegetables and toss with tongs until well coated.

Toss with oil and seasonings

Roast in the preheated oven for 18–22 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and taste; adjust seasoning with a pinch more salt or pepper if desired. Serve warm.

Roast

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–18 minutes.

Cook potatoes

Drain potatoes in a colander, then return them to the warm pot off the heat. Let sit 1–2 minutes to evaporate excess moisture.

Drain and steam-dry

Mash the potatoes with a potato masher or ricer. Add the butter, warmed milk, and cream cheese; continue mashing until smooth and creamy. Stir in grated Parmesan, the remaining 3/4 teaspoon salt (adjust to taste), and 1/2 teaspoon black pepper. If the potatoes are too stiff, add additional warmed milk 1 tablespoon at a time until desired consistency is reached.

Mash and mix

Taste and adjust seasoning. Spoon into a serving bowl and sprinkle chopped chives on top if using. Keep warm until serving.

Finish and serve

Bring a medium pot of salted water to a boil. Add green beans and cook until bright green and just tender, 3–4 minutes. Drain and immediately plunge into an ice bath to stop cooking, then drain well. Alternatively, skip blanching and sauté directly (see next step).

Blanch or sauté

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add the drained green beans and toss to coat, cooking 2–3 minutes until heated through and lightly blistered. Stir in lemon zest and lemon juice, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and serve immediately.

Sauté with garlic and lemon

Bake frozen dinner rolls according to package directions (usually 12–15 minutes at 350°F/175°C) until golden and heated through.

Bake rolls

While warm, brush each roll with melted butter mixed with honey. Sprinkle with a pinch of flaky sea salt if desired and serve warm.

Brush with honey butter

carrots, peeled and cut into 1/2-inch pieces

broccoli florets

red bell pepper, cut into 1-inch pieces

olive oil

garlic, minced

fresh rosemary, chopped

fresh thyme, leaves only

salt

black pepper, freshly ground

russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes

unsalted butter

whole milk, warmed

cream cheese, softened

grated Parmesan cheese

chives, chopped (optional)

fresh green beans, trimmed

lemon zest

lemon juice

black pepper

frozen dinner rolls

unsalted butter, melted

honey

sea salt, flaky (optional)

Select the requested house red or house white bottle. If the bottle is chilled (white), place in ice bucket and chill to 45–50°F (7–10°C). For red, allow bottle to rest at 60–65°F (15–18°C). Open the bottle with a waiter’s corkscrew: cut the foil, remove the cork, wipe the neck with a clean napkin. Pour a 5–6 oz glass (1 glass unit) into an appropriate wine glass: white into a narrower glass, red into a wider-bowled glass. Place a wine drip ring or napkin under the bottle if replacing on a table. Present the bottle or label if requested.

Serve House Red or White by the Glass

Chill the cava in an ice bucket to 40–48°F (4–9°C) for at least 20–30 minutes. Hold the bottle at a 45° angle, remove foil and muselet, hold the cork and slowly twist the bottle (not the cork) to release pressure with a soft pop. Pour gently into flutes or sparkling glasses, filling each about two-thirds (4–5 oz) to preserve bubbles. Offer a lemon twist or a couple fresh berries for optional garnish. If not finishing the bottle, use a sparkling stopper and keep in ice bucket.

Serve La Flama Cava (sparkling by the bottle)

Chill bottle to 45–50°F (7–10°C). Open with corkscrew if cork-sealed or unscrew cap if screwcap. Pour 5–6 oz into a white wine glass, presenting the bottle or label on request. Keep remaining bottle chilled between pours in the ice bucket.

Serve Chehalem Pinot Gris (bottle)

Chill to 45–50°F (7–10°C). Open and pour into a white/rosé glass about 5 oz per serving. Offer optional garnish (small lemon twist or a couple raspberries) if desired. Keep the bottle in the ice bucket between pours and use a wine drip ring or napkin when replacing the bottle on the table.

Serve Clos des Lumières Rosé (bottle)

Bring the bottle to proper red temperature (60–65°F / 15–18°C). Open with corkscrew, wipe the neck, and pour 5–6 oz into a red wine glass. For fuller-bodied red or if guests request, decant the bottle 20–30 minutes prior to service to soften tannins and open aromas. Present the bottle label if asked.

Serve Conundrum Red Blend (bottle)

Chill the can to 40–45°F (4–7°C). Open the can away from guests and pour into a flute or stemless wine glass, filling about two-thirds (4–5 oz). Offer a lemon twist or a couple berries for garnish if requested. If serving directly in the can, wipe the rim with a napkin before handing to the guest.

Serve Archer Roose Canned Bubbles

Glass selection: choose a glass appropriate to the wine style — larger bowl for red, narrower bowl for white, flutes or tulip glasses for sparkling. Ensure glasses are clean and free of detergent residue.

Chilling & holding: keep white, rosé and sparkling wines in an ice bucket or refrigerated well prior to serving. Keep red wines at cellar/ambient temperature and out of direct sunlight.

Pouring technique: hold the bottle at the base or by the neck, avoid touching the rim of the glass, and pour slowly. Fill to the recommended level (sparkling ~4–5 oz, still wines ~5–6 oz). After each pour, pause briefly and offer the bottle label to the guest if they requested the bottle by name.

Garnish & presentation: if adding an optional garnish (lemon twist or berries) for rosé or sparkling, place it gently on the rim or drop a berry into the glass. Wipe any drips from the bottle with a napkin and place a wine drip ring if available when returning the bottle to the table.

Storage after opening: reseal opened sparkling bottles with a sparkling wine stopper and keep chilled in an ice bucket. Store opened still wine with cork or stopper in a cool place; for best quality, consume within 2–5 days depending on wine type.

House Red Wine (glass)

House White Wine (glass)

La Flama Cava (bottle)

Chehalem Pinot Gris (bottle)

Clos des Lumières Rosé (bottle)

Conundrum Red Blend (bottle)

Archer Roose Canned Bubbles (can)

Wine glasses (appropriate style: red, white, or sparkling)

Ice bucket with ice

Wine bottle opener (waiter's corkscrew)

Sparkling wine stopper or pourer (optional)

Lemon twist or fresh berries (optional garnish for rosé or bubbles)

Wine drip ring or napkin

Ensure all cans are well chilled before serving. Place unopened cans in the refrigerator for at least 2–4 hours or in a cooler with ice for 20–40 minutes until cold (around 38–45°F / 3–7°C).

Chill cans

Check the cans for dents, bloating, or damage. Discard any can that looks compromised. Verify the labels if guests have preferences (alcoholic vs non-alcoholic, cider vs lager).

Inspect cans

Arrange the chilled cans in the cooler or on a tray so guests can easily see the variety: Western Collective Peak Juice, Veltins Pilsner, Mother Earth Tierra Madre, Woodland Empire Old Boise, Best Day Brewing N/A, Meriwether Black Currant Crush, and Garden City.

Organize selection

Fill the serving cooler or ice bucket with the measured ice. Spread the ice evenly and nestle the chilled cans into the ice so labels remain visible and cans stay upright.

Prepare serving station

If serving cider (Meriwether Black Currant Crush) or to add a citrus accent to lighter lagers, cut lemon or lime wedges and offer them on the side. Provide clean glasses or disposable cups for guests who prefer pouring. Note: many guests will drink directly from the can.

Garnish & glass options

If guests request poured beer or cider, use a clean glass. Open the can and pour gently down the side to preserve carbonation, finishing with a slight tilt upward for a small head if desired. For the non-alcoholic Best Day Brewing can, treat the same as the beers.

Open and pour (optional)

Clearly label the non-alcoholic Best Day Brewing can or place it separately so guests who avoid alcohol can identify it easily. If serving outdoors or at a public event, follow local rules for alcohol service and verify age where required.

Safety & labeling

Monitor the cooler and replenish with more chilled cans and ice as needed. At the end of service, refrigerate any unopened cans and discard any opened cans that have been left unrefrigerated for extended periods (more than a few hours).

Replenish & store

Western Collective Peak Juice (canned beer)

Veltins Pilsner (canned beer)

Mother Earth Tierra Madre Mexican Lager (canned beer)

Woodland Empire Old Boise Lager (canned beer)

Best Day Brewing N/A (non-alcoholic canned beer)

Meriwether Black Currant Crush (cider, canned)

Garden City (canned beer or cider - unspecified)

Ice (for cooler or bucket)

Fresh lemon or lime wedges (optional)

Small serving cooler or ice bucket

Disposable or glassware cups (optional)

Bottle opener (if cans have resealable caps; otherwise optional)

Keep all kegs refrigerated at proper cellar temperature: for pFriem West Coast IPA and Lost Grove Hazy IPA, maintain 38°F (3°C). For Bert's Pils, maintain 36–38°F (2–3°C). Store kegs upright and rotate stock on first-in, first-out basis.

Temperature and storage

Confirm each tap line is cleaned within the recommended interval (at least every 14 days for hazy IPAs and every 2–4 weeks for clearer beers). Purge a short burst of CO2 through each line to equalize pressure before pouring.

Tap line prep

Chill three clean IPA or pilsner glasses in a glass rinser or refrigerator for at least 15–30 minutes. Rinse each chilled glass with cold water immediately before pouring to remove dust and create proper head retention.

Glass prep

Hold the chilled glass at a 45° angle. Open the pFriem tap fully and pour directly down the side to fill to about two-thirds. Straighten the glass to 0° and finish with a steady stream to create a 1/2–3/4 inch (12–20 mm) creamy head. Serve immediately with a coaster.

Pouring technique — pFriem West Coast IPA (crisper, hop-forward)

Hold the chilled glass at 45°. Open the Bert's Pils tap smoothly; aim to pour a bit faster than for IPAs to preserve carbonation and form a 3/4–1 inch (20–25 mm) tall white head. Straighten and top off gently. Serve immediately with a coaster.

Pouring technique — Bert's Pils (crisp pilsner)

Hold the chilled glass at 45°. For a hazy IPA, pour more gently to preserve the pillowy head and hazy appearance: begin at 45° and gradually straighten to 0° as the glass fills, leaving a 1/2–3/4 inch (12–20 mm) soft head. Avoid over-agitation to keep haze intact. Serve immediately with a coaster.

Pouring technique — Lost Grove Seasonal Hazy IPA (soft, juicy)

Place the appropriate coaster under each glass. Present beers with brief descriptors (e.g., 'pFriem West Coast IPA — bright citrus and resinous pine; Bert's Pils — crisp, bready finish; Lost Grove Seasonal Hazy IPA — juicy tropical fruit'). Encourage tasting at 45–55°F (7–13°C) for best aromatic expression.

Presentation and tasting notes

Ensure each glass is free from detergent residue and lip marks. Chilled glasses should be handled by the base to avoid warming the beer. Replace coasters and clean taps between customers as needed.

pFriem West Coast IPA

Bert's Pils

Lost Grove Seasonal Hazy IPA

IPA/pilsner glass (chilled)

Coasters

Beer tap lines (cleaned)

If the Clos des Lumières rosé is not already well chilled (recommended serving 8–10°C / 46–50°F), place the bottle in the refrigerator at least 2 hours before serving. For last-minute chilling, submerge the bottle in an ice bucket filled with 3 cups of ice and cold water for 20–30 minutes.

Chill the bottle

Choose burgundy or tulip-shaped glasses to concentrate the wine’s aromatic profile while allowing a delicate surface area for fruit and floral notes. Ensure glasses are clean, dry, and at room temperature or lightly chilled.

Prepare glassware

Use a waiter’s corkscrew or wine opener. Wipe the top of the bottle with a clean napkin, remove the capsule, and insert the screw into the cork. Pull gently and steadily to remove the cork. If using a screwcap, wipe the rim and twist off cleanly.

Open the bottle

Pour a small tasting measure (about 60–90 ml / 2–3 fl oz) into the first glass and offer it to the host or primary taster. Smell for aromatics. Then pour 120–150 ml (4–5 fl oz) into each guest glass, filling no more than one-third of the glass to allow aromas to concentrate.

Pouring

Maintain the wine at 8–10°C. If the wine warms during the meal, rest the bottle briefly in the ice bucket for 5–10 minutes. If it’s too cold and aromas are muted, let it sit in the glass for a few minutes to open up.

Serve temperature guidance

If desired, gently rub a thin lemon or orange twist around the rim of the glass and drop the twist into the wine for a subtle citrus accent. Alternatively, place a halved fresh strawberry on the rim or briefly float it in the glass for a light berry note. Do not over-garnish — Clos des Lumières rosé is best enjoyed with minimal additions so as not to mask its character.

Garnish (optional)

Serve with light hors d'oeuvres such as goat cheese crostini, lightly seasoned seafood (shrimp, ceviche), Niçoise olives, grilled vegetables, or a fresh summer salad. Offer plain crackers or a mild cheese on a small plate for palate cleansing between sips. Encourage guests to taste the wine on its own first, then with food to appreciate how flavors interact.

Pairing suggestions

Recork the bottle (place the original cork or a reusable stopper) and store upright in the refrigerator. Consume within 2–3 days for best freshness. If the wine has a screwcap, close tightly and refrigerate. Avoid long-term storage of an opened bottle as delicate rosé aromas fade quickly.

Storage after opening

Clos des Lumières Rosé bottle (chilled)

Ice (for quick chilling, optional)

Ice bucket or large bowl (if chilling with ice)

Wine glasses (Burgundy or large tulip-shaped white/rosé glass recommended)

Wine opener (waiter’s corkscrew or spare)

Small plate or palate cleanser (optional: plain crackers or mild cheese)

Lemon or orange twist (thin peel strips)

Fresh strawberries, halved

Light hors d'oeuvres (goat cheese crostini or Niçoise-style olives)

Place the bottle of Cava in the refrigerator for at least 3 hours prior to serving. Chill the orange juice in the refrigerator as well. If you prefer extra cold serving, chill the carafe briefly or prepare an ice-filled separate container (do not add ice directly to large quantities of juice if you want to avoid diluting flavor).

Chill

Select flute glasses (or coupe/tulip if preferred). Slice oranges into wheels or thin half-moons for garnish. Rinse berries and drain well if using.

Prepare glassware and garnishes

Pour the chilled orange juice into a clean 1.5–2 liter carafe. If you want the carafe to stay cold without diluting the juice, nest a small sealed container of ice inside the carafe or place the carafe on a shallow bed of crushed ice.

Add optional berries to the carafe for color and mild flavor—scatter them on top of the juice so they float attractively.

Open the bottle of Cava carefully: chill bottle well and tilt at a slight angle, remove foil and wire cage, hold cork and twist bottle slowly until cork eases out with a soft pop. Avoid violent popping to preserve bubbles.

For each glass: fill flute about one-third with orange juice (approximately 2–3 ounces or 60–90 ml). Slowly top with chilled Cava until the glass is nearly full (about 4–5 ounces or 120–150 ml), pouring the cava gently down the side of the glass to preserve effervescence and avoid overflow.

Garnish each glass with an orange wheel or a few berries on a pick if desired. Serve immediately.

Adjust ratio to taste—classic is 1:1, but many prefer 2 parts sparkling to 1 part juice for a lighter cocktail. For sweeter mimosas, use a touch of simple syrup (½ tsp per glass) or use blood orange juice for a fruitier profile. For a non-alcoholic version, substitute chilled sparkling water or non-alcoholic sparkling wine for the Cava.

If preparing for a crowd, keep the carafe of orange juice and the bottle of Cava separate and allow guests to build their own to ensure fizz remains lively.

Cava (chilled)

Fresh orange juice (preferably pulp-free)

Orange slices/wheels

Fresh berries (optional)

Ice (optional for carafe)

In a pitcher, combine 3 cups tomato juice, 1 tsp prepared horseradish, 2 tsp Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, 6 dashes hot sauce, 1 tsp celery salt, 1 tsp coarsely ground black pepper, 1 tsp smoked paprika, and 1 tablespoon pickle brine. Whisk thoroughly until evenly blended.

Make the Mix

Taste the mix and adjust acidity, heat, and salt: add more lemon or lime for brightness, more hot sauce for heat, more horseradish for bite, or additional Worcestershire for umami. The final mix should be assertive and slightly savory — not bland.

Adjust Seasoning

Add 6 ounces vodka to the pitcher and stir to combine. Refrigerate the mix for at least 20 minutes (or chill with ice immediately if serving right away). If you prefer a non-alcoholic version, omit vodka and replace with 6 ounces chilled tomato juice or cold water.

Additional Sides.

Wines By The Glass / Bottle

Canned Beer

Drafts

Clos Des Lumieres Rose

Mimosa For More

Dressed Up Bloody Mary

Mimosa For One

Simple Greens Salad

Veggie & Egg

Sausage & Egg

Yaya's Peanut Butter Pie

Waffle Fries

Malt Vinegar Aioli

Add Fries!

Sauces

12 Pack Classic Chicken

Make Them Wyld

12 Pack Griddle Burgers

6 Pack Classic Chicken

6 Pack Griddle Burgers

Wyld Style

Make Them Double

Canned Archer Roose Bubbles