Carribbean Egg Rolls

Beef Nachos

Hot Honey Wings

Happy Hour Bites

Old Fashioned

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Spirits

Lemon Drop

Sauvignon Blanc

Pinot Noir

CHEF NIEMA DIGRAZIA!

Pinot Grigio

peppercorn crusted pan seared NY strip, peppercorn demi glaze, roasted potatoes, seasonal vegetables

Steak au Poivre

Salmon

pan roasted airline cut chicken breast, roasted potatoes, seasonal vegetables, natural chicken jus

Airline Chicken

bacon wrapped tenderloin medallions topped with a cranberry port reduction, sweet potato pecan mash, sauteed broccolini

Pork Tenderloin

sauteed jumbo shrimp, creamy Krio sauce, fettuccine

Rasta Pasta

dusted with powdered sugar, served with dipping sauce

Beignets

cinnamon and vanilla flavored pudding slow baked, topped with Caribbean rum sauce

Bread Pudding

vanilla bean custard brûlée, caramelized sugar crust, berry compote

Crème Brûlée

smoked jerk marinated chicken, Gouda cheese sauce, pasta shells

Jerk Chicken Mac & Cheese

fried chicken strips tossed in a hot honey harissa, powdered sugar, and abby's syrup

Chicken & Beignets

blackened or fried cod, avocado, mixed greens, tomato, spicy aioli, pickled red onions, grilled ciabatta bread, with choice of fries

Fish Sandwich

In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, green onions, cilantro, jerk seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Combine Ingredients

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Be careful not to overfill.

Fill the Wrappers

Fold the corner closest to you over the filling, then fold in the sides and roll away from you to seal the egg roll. Use a little water on the edges to help seal if necessary.

Roll and Seal

Continue the process with the remaining wrappers and filling until all are filled and sealed.

Repeat

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Heat Oil

Carefully add the egg rolls to the hot oil in batches. Fry until they are golden brown and crispy, about 3-4 minutes per side. Use tongs to turn them for even cooking.

Fry Egg Rolls

Once cooked, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Drain

In a small bowl, combine the soy sauce, honey, lime juice, and sriracha. Whisk until well blended.

Mix the Sauce

cooked chicken, shredded

black beans, rinsed and drained

corn, frozen or canned

red bell pepper, diced

green onions, sliced

fresh cilantro, chopped

Jerk seasoning

salt

pepper

egg roll wrappers

vegetable oil

soy sauce

honey

lime juice

sriracha

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onion is translucent.

Cook the Beef

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink.

Add Ground Beef

Stir in chili powder, cumin, salt, and black pepper. Cook for an additional 5 minutes, ensuring the spices are well incorporated.

Season the Beef

On a large baking sheet, evenly spread out the tortilla chips.

Layer Tortilla Chips

Evenly distribute the cooked beef mixture over the tortilla chips.

Add Beef Topping

Sprinkle shredded cheddar cheese generously over the top.

Add Cheese

Preheat Oven

Place the baking sheet in the preheated oven and bake for about 10-15 minutes or until the cheese is melted.

Bake

Remove from the oven and top with diced tomatoes, sliced jalapeños, green onions, and chopped cilantro.

Add Fresh Toppings

Serve immediately with a side of sour cream for dipping.

Serve with Sour Cream

Tortilla Chips

Ground Beef

Onion, diced

Garlic, minced

Chili Powder

Cumin

Salt

Black Pepper

Olive Oil

Shredded Cheddar Cheese

Sour Cream

Jalapeños, sliced

Tomato, diced

Green Onions, sliced

Fresh Cilantro, chopped

In a large bowl, combine the chicken wings with salt, black pepper, garlic powder, and baking powder. Toss well to ensure all wings are evenly coated.

Season the Wings

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Arrange the seasoned chicken wings in a single layer on the wire rack. Make sure they are not touching to allow even cooking.

Arrange Wings

Bake the wings in the preheated oven for about 40-45 minutes, turning them halfway through to ensure they are crispy and golden brown.

Bake the Wings

In a small saucepan over medium heat, combine honey, hot sauce, apple cider vinegar, and butter. Stir until the butter is fully melted and the mixture is well combined.

Sprinkle in the red pepper flakes and stir well. Let the sauce simmer for about 2-3 minutes until slightly thickened.

Add Heat

Once the wings are done baking, transfer them to a large bowl. Pour the hot honey sauce over the wings and toss until they are thoroughly coated.

Toss Wings in Sauce

Serve the hot honey wings immediately with your choice of dipping sauces or garnishes.

Serve

Chicken wings

Black pepper

Garlic powder

Baking powder

Honey

Hot sauce

Apple cider vinegar

Butter

Red pepper flakes

Preheat your oven to 400°F (200°C). Place the mini puff pastry shells on a baking sheet and bake for 10-12 minutes or until they are golden brown. Remove from the oven and let them cool slightly.

Prepare the Puff Pastry Shells

In a medium-sized bowl, mix together the cream cheese, chopped chives, diced smoked salmon, capers, and chopped dill. Season with salt and black pepper to taste. Use a fork to blend until smooth and well combined.

Make the Filling

Once the puff pastry shells have cooled, carefully spoon the cream cheese mixture into each shell. Top each filled shell with a slice of cucumber and a drizzle of olive oil.

Assemble the Bites

Arrange the assembled bites on a platter and serve immediately to enjoy the freshness of the ingredients.

Mini Puff Pastry Shells

Cream Cheese

Chives, chopped

Smoked Salmon, diced

Cucumber, thinly sliced

Capers

Dill, fresh, chopped

Black Pepper, freshly ground

Start by rimming your glass with salt. To do this, take a lemon wedge and rub it around the rim of the glass. Then, dip the rim into a small plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a mixing glass, add the fresh jalapeño slices and the simple syrup. Use a muddler or the back of a spoon to gently press down on the jalapeño to release its juices and flavor. Be careful not to over-muddle; you want the flavor without making it overly spicy.

Muddle the Jalapeño

Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the muddled jalapeño mixture. Stir gently to combine the bitters with the jalapeño mixture.

Add the Bitters

Pour in 2 ounces of bourbon to the mixing glass. Fill the mixing glass with ice cubes, then stir for about 30 seconds to chill the mixture thoroughly.

Incorporate the Bourbon

Take the prepared glass and strain the bourbon mixture into it over fresh ice. You can use a fine mesh strainer if you want to leave any jalapeño bits behind.

Strain into Glass

Finally, add an orange peel twist as a garnish. Hold the peel over the drink and give it a twist to release its oils before placing it in the glass. Serve immediately and enjoy your spicy Old Fashioned!

Garnish and Serve

Bourbon

Angostura bitters

Orange bitters

Simple syrup

Fresh jalapeño slices

Orange peel twist

Ice cubes

Salt (for rimming the glass)

In a large pot of salted boiling water, add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Drain the pasta and set aside.

Cook the Pasta

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to let it burn.

Sauté the Garlic

Add the halved cherry tomatoes to the pot and cook for about 4-5 minutes, stirring occasionally, until the tomatoes start to soften.

Add Cherry Tomatoes

Return the cooked pasta to the pot with the sautéed garlic and tomatoes. Add the chopped fresh basil, grated Parmesan cheese, salt, and black pepper. Toss everything together until well combined and heated through.

Serve the pasta hot, garnished with additional basil and Parmesan cheese if desired.

Pasta

Olive oil

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Choose your base spirit from vodka, gin, rum, tequila, or whiskey. Measure 1.5 oz of your chosen spirit using a jigger.

Prepare the Base Spirits

In a cocktail shaker, combine the measured base spirit, 4 oz of tonic water, and 0.5 oz of lemon juice. Add 0.5 oz of simple syrup for sweetness if desired.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds to chill and mix the ingredients well.

Shake and Chill

Strain the mixture into a glass filled with ice. Optionally, you can use a fine mesh strainer to ensure a smooth pour.

Strain and Serve

Garnish your drink with a lime wedge, a lemon wheel, and a couple of cherries for a fresh touch.

Add Garnishes

Your spirits cocktail is ready to be enjoyed. Sip slowly and savor the flavors!

Enjoy

Vodka

Tequila

Whiskey

Tonic Water

Lemon Juice

Simple Syrup

Grenadine

Mint Leaves

Lime Wedge

Lemon Wheel

Cherries

Start by chilling a martini glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.

In a cocktail shaker, combine 2 oz of vodka, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup. Add 1 cup of ice cubes to the shaker.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Empty the ice water from the chilled martini glass.

Prepare the Glass Again

Using a strainer, pour the mixture from the shaker into the chilled martini glass.

Strain the Cocktail

Take a lemon wedge and run it around the rim of the glass, then drop it into the drink as a garnish.