Chicken, Shrimp, Andouille, Onion, Tomato, Peppers, Jasmine Rice

Jambalaya

Three Eggs Served with Potatoes, Applewood Smoked Bacon or House Maple Sausage; Side of Toast

Eggs Any Way

Sweet Corn, Asparagus, Peas, Spinach, Parmesan

Shrimp & Scallop Risotto

Chicken Potstickers

Nightjar Old Fashioned

Lemon Butter Caper Sauce, Capellini Pasta

Ellie's Chicken Piccata

Italian Sausage, Mushroom, Chicken, Roasted Grape Tomatoes, Herbs, Tomato Garlic Cream Sauce

Country Rigatoni

Capellini, White Wine San Marzano Sauce, Tomato Basil Relish, Pesto Oil

Baked Parmesan Shrimp Scampi

Prime Churrasco Grilled Steak*

BBQ Maple Glaze, Mary’s Potatoes, Roasted Broccolini, Candied Bacon

Pretzel-Crusted Pork Chops

Parmesan-Breaded Chicken, House-Made Pickled Vegetables

Cooper's Hawk Chicken Giardiniera

Sweet Red Magnum

Red Magnum

Limited edition Sweet Anniversary Magnum that is just for Sweet Wine Club Members!

20th Anniversary Magnum

Winter Red

Members can pair their tasting with one truffle

Craving More Decadence?

Dark Chocolate & Creamy Desserts

Baked Fruit Desserts

Ice Wine

Meritage

Rich Appetizers & Richer Seafood

Breezy & Fresh

20th Anniversary Magnum Red Blend

Soup: Tortilla Soup Vegetarian Upon Request
Salads: Plain Ol' House Chopped Wedge Caesar.

Soup & Salad Combination

Dice the chicken breast into small cubes, peel and devein the shrimp, slice the Andouille sausage, chop the onion and bell peppers, and dice the tomatoes. Mince the garlic.

Prepare Ingredients

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Sauté Vegetables and Meats

Add the diced chicken breast and sliced Andouille sausage to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Cook Chicken and Sausage

Stir in the shrimp, diced tomatoes, Cajun seasoning, salt, black pepper, and bay leaves. Mix well and cook for another 3-4 minutes until the shrimp start to turn pink.

Add Shrimp and Seasonings

Pour in the chicken broth and add the jasmine rice. Stir to combine, ensuring the rice is submerged in the liquid.

Add Rice and Broth

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Simmer

Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Remove bay leaves before serving. Fluff the jambalaya with a fork and serve hot.

Rest and Serve

Chicken breast, diced

Shrimp, peeled and deveined

Andouille sausage, sliced

Onion, chopped

Tomatoes, diced

Bell peppers, chopped (mixed colors)

Jasmine rice

Chicken broth

Olive oil

Garlic, minced

Cajun seasoning

Salt

Black pepper

Bay leaves

Wash and dice the potatoes into small cubes.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add the diced potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.

Cook the Potatoes

In another skillet, cook the Applewood smoked bacon until crispy over medium heat, about 5-7 minutes. Alternatively, cook the House Maple sausage links according to package directions until browned and cooked through.

Cook Bacon or Sausage

In a bowl, whisk together the eggs, salt, and black pepper. In a skillet, melt butter over medium heat. Pour in the egg mixture and cook, stirring gently for scrambled eggs, or allow to set for fried eggs, cooking for about 3-4 minutes until desired doneness.

Scramble or Fry the Eggs

While the eggs are cooking, toast the bread slices to your preference. Once toasted, spread butter on top.

Toast the Bread

On a plate, serve the cooked potatoes, eggs, and your choice of bacon or sausage alongside the buttered toast.

Plate the Dish

Eggs

Black Pepper

Butter

Potatoes

Olive Oil

Garlic Powder

Paprika

Applewood Smoked Bacon

House Maple Sausage

Bread

Clean and devein the shrimp. Pat dry with paper towels. Rinse the scallops under cold water and dry. Chop the asparagus into bite-sized pieces, dice the onion, and mince the garlic.

Prepare the Ingredients

In a large pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.

Sauté the Aromatics

Add the Arborio rice to the pan and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.

Toast the Rice

Pour in the white wine and stir until it is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 15-20 minutes.

Add Broth Gradually

When the rice is al dente, add the sweet corn, asparagus, peas, and spinach. Stir well and cook for an additional 5 minutes until the vegetables are tender.

Add Vegetables

In a separate pan, heat a little olive oil over medium-high heat. Add the shrimp and scallops, season with salt and pepper, and cook for about 3-4 minutes until they are opaque and cooked through.

Cook the Seafood

Gently fold the cooked seafood into the risotto. Add the grated Parmesan cheese and stir until creamy. Adjust seasoning with salt and pepper as needed.

Combine and Finish

Serve the risotto hot, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Shrimp

Scallops

Sweet Corn

Asparagus

Peas

Spinach

Onion

Garlic

Arborio Rice

Parmesan Cheese

Chicken Broth

White Wine

In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Knead the Dough

In a large bowl, combine ground chicken, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until thoroughly combined.

Prepare the Filling

Divide the rested dough into small balls (about 1 inch in diameter). Roll each ball out into a thin circle (about 3 inches in diameter) on a floured surface.

Roll Out the Dough

Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pinching the edges to seal tightly.

Fill the Potstickers

Heat vegetable oil in a large skillet over medium-high heat. Add the potstickers in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.

Cook the Potstickers

Carefully add 1 cup of water to the skillet. Cover immediately and reduce the heat to medium. Steam the potstickers for about 5-7 minutes or until the water has evaporated.

Steam the Potstickers

Remove the potstickers from the skillet and serve hot with dipping sauce.

Serve

All-purpose flour

Water

Ground chicken

Green onions, chopped

Ginger, grated

Soy sauce

Sesame oil

Vegetable oil

Water for steaming

Start by chilling an Old Fashioned glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Prepare the Glass

In a mixing glass, combine 2 oz of Jim Beam Bourbon, 0.5 oz of Nightjar, 1 tsp of Simple Syrup, and 2 dashes of Angostura Bitters.

Mix the Ingredients

Add 3 ice cubes to the mixing glass. Stir the mixture gently for about 20-30 seconds until it is well chilled.

Add Ice

Discard the ice water from the chilled Old Fashioned glass. Using a strainer, pour the chilled mixture into the glass over fresh ice (you can use a large ice cube for a slower dilution).

Strain into Glass

Take a piece of orange peel, express the oils over the drink by holding it over the glass and giving it a gentle twist. Optionally, you can run the peel around the rim of the glass before placing it in the drink as a garnish.

Garnish

Jim Beam Bourbon

Nightjar

Angostura Bitters

Simple Syrup

Orange Peel

Ice Cubes

Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.

Flatten the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Season the Chicken

Spread the flour on a plate and dredge each chicken breast in the flour, shaking off the excess.

Dredge in Flour

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet used for the chicken, add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté Garlic

Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add Chicken Broth and Lemon Juice

Stir in the capers and the remaining tablespoon of butter. Allow the sauce to simmer for about 2 minutes until slightly thickened.

Add Capers and Finish Sauce

Return the cooked chicken to the skillet and spoon the sauce over the chicken. Let it simmer for an additional 3-4 minutes.

Add Chicken Back to Sauce

Sprinkle chopped parsley over the chicken before serving.

Garnish with Parsley

In a large pot, bring water to a boil and add 1 tablespoon of salt.

Boil Water

Add the capellini pasta to the boiling water and cook according to package instructions, usually about 2-4 minutes. Stir occasionally to prevent sticking.

Cook the Capellini

Once cooked, drain the pasta and return it to the pot. Drizzle with 1 tablespoon of olive oil and toss to coat.

Drain and Toss

Serve the capellini pasta on plates, topped with the chicken piccata and generous spoonfuls of the lemon butter caper sauce.

Boneless, skinless chicken breasts

Unsalted butter

Fresh lemon juice

Capers, rinsed and drained

Fresh parsley, chopped

Capellini pasta

In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage and cook for about 5-7 minutes until browned. Add the diced chicken and continue cooking for another 5-7 minutes until the chicken is cooked through.

Cook the Sausage and Chicken

Add the sliced mushrooms and minced garlic to the skillet with the sausage and chicken. Sauté for 3-4 minutes until the mushrooms are tender. Then, add the halved grape tomatoes and cook for an additional 2-3 minutes.

Sauté the Vegetables

Stir in the crushed tomatoes, heavy cream, dried oregano, salt, and pepper into the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until the sauce thickens slightly.

Prepare the Tomato Garlic Cream Sauce

Add the cooked rigatoni to the skillet and toss gently to combine, ensuring the pasta is well coated with the sauce. Stir in the chopped basil and parsley.