GUINNESS

STELLA ARTOIS

BENT PADDLE COLD PRESS

PORTERHOUSE

MEIOMI

MARKHAM

TOASTED COCONUT CAKE

BLACKENED FISH TACO

CHICKEN WINGS

PETITE FILET

hand-selected, center-cut and naturally-aged for tenderness and flavor

FILET MIGNON

GRILLED CHICKEN

AGED SIRLOIN

mushroom-parmesan ravioli, spinach, roasted red pepper & balsamic reduction

WILD MUSHROOM RAVIOLI

COCONUT TRES LECHES CAKE

topped with Tillamook cheddar & applewood-smoked bacon for the lighter appetite - try our PETITE FILET.$30.95

FILET AMERICAN

two patties with American, charred onion, pickles & special sauce

DOUBLE STACK BURGER

naturally aged with a blue cheese crust topped with creamy horseradish & toasted bread crumbs

BLUE CHEESE CRUSTED FILET

Eden Valley Farms wagyu, shallots, maitake mushrooms, truffle cream & shaved parmesan

WAGYU BEEF CHEEK PAPPARDELLE

aged top sirloin served with frites & bearnaise sauce

STEAK FRITES

house-made cheese sauce, cavatappi pasta & lobster

LOBSTER MAC N CHEESE

seasoned chicken thigh, ciabatta, chipotle mayo, lettuce, tomato, pickled red onion

CRISPY HONEY CHICKEN SANDWICH

GRASSHOPPER MARTINI

CALAMARI WITH SWEET PEPPERS

If desired, chill the pint glass in the refrigerator for 10–15 minutes beforehand. Rinse the glass briefly with cold water and shake out excess — this helps maintain head formation and keeps the pint colder.

Chill and prepare glass

Hold the glass at a 45-degree angle under the tap or can/sur draft spout. Begin pouring and aim for the middle of the glass. Fill to about three-quarters full (just below the harp logo on branded glasses). Let the beer settle until the surge of nitrogen and carbon dioxide forms a distinct creamy head and the liquid appears to settle (typically 60–90 seconds).

Pour the Guinness (traditional two-part pour)

When settled, push the glass upright and finish the pour by topping off with a straight pour until the head domes slightly above the rim of the glass without overflowing. A proper head is about 1–1.5 inches (2.5–4 cm) thick and creamy.

Top off

Serve immediately at cellar-to-fridge temperature (about 45–55°F / 7–13°C). If using a lemon wedge or salted rim variation, rub the rim lightly with the wedge and dip in salt, or place the lemon on the side of the glass.

Serve

Guinness Draught (or other stout)

Cold water (optional, for rinsing glass)

Lemon wedge (for garnish)

Salt (for glass rim, optional)

Place the Stella Artois chalice or a tall pilsner glass in the freezer for 10–15 minutes OR fill it with ice and 2 tablespoons cold water and let sit for 1–2 minutes. Dump out the ice and water and immediately proceed to pouring. Chilling the glass preserves head and keeps beer colder longer.

Chill the glass

If using a salt rim, rub the lemon peel lightly around the outside lip of the chilled glass to moisten. Dip just the outer edge in coarse sea salt to create a thin salted rim. This is optional and should be done sparingly so as not to overpower the beer.

Optional salted rim

Hold the chilled Stella Artois chalice or pilsner glass at a 45° angle. Remove the bottle cap from the chilled Stella Artois bottle. Begin pouring the beer gently down the side of the glass to avoid excessive foam. When the glass is about two-thirds full, gradually tilt the glass upright and continue to pour into the center to develop a 1–1.5 inch (2.5–4 cm) creamy head. The ideal head helps release the beer's aroma and provides the proper drinking experience.

Express the lemon peel over the beer: hold the twist about 2–3 inches above the head and give it a quick snap to release oils onto the surface, then drop or rest the twist on the rim. This is optional—Stella Artois is often served without garnish, but a light lemon oil adds a bright scent.

Serve immediately while cold. If you prepared a salted rim, present the beer with the rim away from the drinker if serving multiple guests so each person can choose whether to use the salt.

Stella Artois lager (chilled)

Lemon peel (for garnish)

Coarse sea salt (optional, for glass rim)

Ice (for chilling glass)

Cold water (for chilling glass)

If using whole beans, measure 1 cup dark roast coffee and grind to a coarse, even consistency similar to raw sugar. Consistent coarse grounds minimize over-extraction and sediment.

Measure & Grind

In a large airtight container or jar, combine the 1 cup of coarsely ground coffee with 4 cups of cold filtered water. Stir gently to ensure all grounds are saturated and mixed evenly.

Combine Coffee and Water

Seal the container and let the mixture steep at room temperature or in the refrigerator for 12 to 16 hours. 12 hours yields a cleaner, brighter cold press; 16 hours gives a stronger, more concentrated extraction.

Steep

After steeping, strain the coffee through a fine mesh strainer lined with cheesecloth or a dedicated coffee filter into a clean pitcher. Pour slowly to reduce agitation and avoid clogging; repeat filtration if necessary to remove fine sediment.

Strain

The strained liquid is a cold brew concentrate. Pour 1 part concentrate into a serving glass and add about 1 part cold water (use approximately 1 cup concentrate to 1 cup cold water), adjusting to taste. For the recipe quantities above, start with 3/4 to 1 cup concentrate to 1 cup water depending on desired strength.

Dilute Concentrate

Fill the serving glass with 1 to 2 cups of ice cubes (or as desired). Pour the diluted cold brew over the ice to chill immediately.

Add Ice

If you like sweetened coffee, stir in 2 tablespoons simple syrup (or to taste). For a creamier finish, add 2 tablespoons milk, oat milk, or cream and stir gently. For a citrus aromatic twist, express an orange or lemon peel over the glass and drop it in.

Optional Sweeten & Finish

Serve immediately over ice. Store any remaining concentrate in a sealed container in the refrigerator for up to 7–10 days. Shake gently before using because natural settling can occur.

Serve & Store

Vanilla Bent Paddle: Add 1/2 teaspoon pure vanilla extract to the serving glass or stir into the concentrate before refrigerating. Nitro-style: For a creamy mouthfeel, charge the diluted cold brew with nitrogen using a whipped cream dispenser following the manufacturer's instructions.

coarsely ground dark roast coffee

cold filtered water

cold water (for dilution)

ice cubes

simple syrup (1:1 sugar to water) or sweetener

milk, oat milk, or cream

orange peel or lemon peel (for aromatic twist)

large airtight container or jar

fine mesh strainer or cheesecloth

coffee grinder (if grinding beans)

measuring cup

Remove the porterhouse from the refrigerator and let sit on a plate, uncovered, for 45–60 minutes until it reaches near room temperature. This promotes even cooking.

Bring to room temperature

Pat the steak thoroughly dry with paper towels on all sides. Rub both sides and edges with the olive oil to help the seasoning adhere and to encourage browning.

Pat dry and oil

Season both sides generously with kosher salt, then sprinkle the black pepper and garlic powder evenly on both faces and the steak edges. Press the seasoning lightly into the meat.

Preheat your oven to 400°F (200°C). Place a heavy, oven-safe cast-iron skillet on the stovetop and heat over high for 5 minutes until very hot. Alternatively preheat a grill for high direct heat if grilling.

Preheat oven and pan

Carefully transfer the hot skillet to the stovetop heat (if not already). When the pan is smoking lightly, lay the steak away from you into the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. Sear the edges for 30–60 seconds, using tongs to hold the steak upright to render fat and brown the perimeter.

Sear both sides

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts, tilt the pan slightly and use a large spoon to baste the melted butter and aromatics repeatedly over the top of the steak for 1 minute to infuse flavor.

Add butter and aromatics

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer inserted into the thickest part of the strip side (away from bone): 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 1¾–2-inch porterhouse expect 6–10 minutes depending on thickness and desired doneness. Check at the lower time to avoid overcooking.

Finish in the oven

Carefully remove the skillet from the oven and transfer the porterhouse to a cutting board. Spoon any pan juices and melted butter over the steak. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute; carryover cooking will raise the internal temperature 3–5°F.

Rest the steak

If serving sliced, hold the bone and slice across the strip and tenderloin sections into thick slices. Sprinkle coarse finishing salt to taste, and optionally serve with lemon wedges. Serve immediately with reserved pan juices spooned over the slices or on the side.

Slice and finish

porterhouse steak (bone-in, about 1¾–2 inches thick)

kosher salt

freshly ground black pepper

garlic powder

olive oil

unsalted butter

garlic cloves (smashed)

fresh thyme sprigs

fresh rosemary sprig (optional)

coarse finishing salt (optional)

lemon wedges (optional)

Place a rocks or wine glass in the freezer for 5–10 minutes or fill with ice water to chill while you prepare the cocktail.

Chill glass

Fill a mixing glass or cocktail shaker halfway with ice.

Add the fresh orange juice, fresh lemon juice, simple syrup, Aperol, and orange bitters to the mixing glass.

Stir the mixture briefly (10–15 seconds) to chill and dilute slightly. If you prefer a slightly frothier or more integrated result, give it a quick shake for 5 seconds, then strain.

Discard the ice or water from the chilled serving glass. Fill the glass with fresh ice (about 1 cup).

Pour the mixed citrus/Aperol mixture over the fresh ice.

Slowly top with 6 fl oz of chilled Meiomi Pinot Noir (or a similar medium-bodied, fruit-forward red wine). Pour gently down the side of the glass or over the back of a spoon to minimize agitation and preserve effervescence and clarity.

Give the drink one gentle stir (2–3 rotations) to marry flavors without flattening the wine.

Garnish with an orange wheel on the rim and, if using, tuck a rosemary sprig into the glass for a fragrant accent.

Serve immediately. Recommend pairing with light appetizers, charcuterie, or spicy dishes.

Meiomi Pinot Noir (or similar fruit-forward red wine)

Fresh orange juice

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Aperol

Orange bitters

Orange wheel

Fresh rosemary sprig (optional)

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed.

Combine dry ingredients

In a separate medium bowl whisk the buttermilk, whole milk, eggs, melted cooled butter, and vanilla extract until smooth and homogeneous.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined — the batter should be slightly lumpy. Do not overmix to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable, thick consistency.

Fold wet into dry

Let the batter rest 10 minutes at room temperature. This allows the baking powder and soda to activate and yields fluffier pancakes.

Rest the batter

While the batter rests, combine the blueberries, granulated sugar (for compote), lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Remove from heat and set aside. If you prefer a smoother compote, mash lightly with the back of a spoon.

Make the blueberry compote

Heat a large nonstick skillet or griddle over medium heat until hot — about 3–5 minutes. Brush the skillet with 1 tablespoon unsalted butter or use a light coating of neutral oil. Reduce heat to medium-low to prevent burning.

Heat skillet

Using a 1/4-cup measure, pour batter onto the hot skillet for each pancake. If desired, immediately spoon a tablespoon of the warm blueberry compote onto each pancake and lightly swirl into the batter before flipping (this yields pockets of compote). Cook until edges set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip and cook the second side 1–2 minutes more until golden and cooked through. Repeat, wiping skillet if necessary and adding more butter between batches.

Cook pancakes

Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter.

Keep warm

Stack 3–4 pancakes per serving on plates. Spoon warm blueberry compote over the stack, drizzle with maple syrup to taste (about 1–2 tablespoons per plate), and dust lightly with powdered sugar if using. Serve immediately.

Storage: Refrigerate leftover compote in an airtight container for up to 5 days. Pancakes can be cooled and stored in the refrigerator for 2 days or frozen between parchment layers for up to 2 months — reheat in a toaster oven or skillet.

all-purpose flour

granulated sugar

baking powder

baking soda

fine sea salt

buttermilk

whole milk

large eggs

unsalted butter, melted and cooled

vanilla extract

fresh or frozen blueberries

granulated sugar (for compote)

fresh lemon juice

water

unsalted butter (for skillet)

maple syrup

powdered sugar (optional)

Preheat oven to 325°F (160°C). Spread shredded coconut in an even layer on a rimmed baking sheet. Bake, stirring every 4–5 minutes, until coconut is golden brown and fragrant, 8–12 minutes total. Watch closely in the last minutes to prevent burning. Remove from oven and let cool completely on the sheet.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line bottoms with parchment. Set aside.

Prepare pans

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Stir in the 1 cup fine grated coconut. Set aside.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1 cup room-temperature butter and 1 3/4 cups granulated sugar on medium-high speed until pale, light, and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Cream butter and sugar

Add the eggs one at a time, beating well and scraping the bowl after each addition. Mix in the 2 tsp vanilla extract. Batter may look slightly curdled — that's fine.

Add eggs and flavoring

With the mixer on low, add one-third of the dry ingredients, then half of the coconut milk, then another third of the dry, then the remaining coconut milk and buttermilk, finishing with the last third of the dry ingredients. Mix only until just combined; do not overmix. Fold in the grated coconut by hand with a spatula to distribute evenly.

Combine wet and dry

Divide batter evenly between prepared pans and smooth tops. Bake at 350°F (175°C) until a toothpick inserted in the center comes out with a few moist crumbs, about 26–32 minutes for 9-inch pans (adjust for size). Rotate pans halfway through baking for even browning. Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting.

Bake

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a simmer and stir until sugar dissolves. Remove from heat and stir in 2 tbsp rum if using. Let cool slightly. Brush warm or cooled cake layers lightly with syrup to add moisture and flavor.

In a stand mixer bowl, beat 1 cup room-temperature butter and 4 oz room-temperature cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape bowl.

Beat butter and cream cheese

With mixer on low, add powdered sugar 1 cup at a time until incorporated. After all sugar is added, increase speed to medium-high and beat until light and fluffy, about 2–3 minutes. If frosting is too stiff, add 1 tsp milk at a time (or a touch more cream of coconut) to reach spreading consistency.

Add powdered sugar

Add 2 tsp vanilla, 1/2 tsp coconut extract (if using), 3 tbsp cream of coconut, and 1/4 tsp salt. Beat on low to combine, then medium until smooth. Taste and adjust coconut flavor or sweetness as desired.

Flavor and adjust

If cake layers domed, level them with a serrated knife. Place one cake layer on a cake board or serving plate. If using, brush with simple syrup. Spread about 1/3 of the buttercream evenly over the first layer.

Place second layer on top, press gently to secure. If making three layers, repeat. Put a thin crumb coat (a light layer of frosting) over the entire cake to trap crumbs. Chill the cake 15–20 minutes to set the crumb coat.

Apply remaining frosting in an even final layer. Using a spatula or offset spatula, smooth the sides and top.

Press the toasted coconut onto the sides and scatter toasted coconut over the top, reserving a few tablespoons for decoration. Sprinkle extra grated coconut if desired. Chill the cake for 30 minutes to set the frosting before slicing, or serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days (bring to room temperature before serving).

Guinness

Stella Artois

Bent Paddle Cold Press

Porterhouse

Meiomi

Markham

Toasted Coconut Cake

Blackened Fish Taco

Chicken Wings

Petite Filet

Filet Mignon

Grilled Chicken

Aged Sirloin

Wild Mushroom Ravioli

Coconut Tres Leches Cake

Filet American

Double Stack Burger

Blue Cheese Crusted Filet

Wagyu Beef Cheek Pappardelle

Steak Frites

Lobster Mac N Cheese

Crispy Honey Chicken Sandwich

Grasshopper Martini

Calamari With Sweet Peppers