DRINK SPECIALS

FOOD SPECIALE

THE REMEDY

Strawberry Daiquiri

Malibu Rum, pineapple juice, piña colada puree, mint

Loco Mojito

Mimosa Flights

Jim Beam Pineapple, OJ, Lemonade, pineapple juice, ginger ale

Pineapple Slush

Watermelon Frojito

Bloody Marys

Mimosa & Poinsettia Pitchers

Craft Beer Flights

House Mojitos

Craft Beers

Lemon Drops

Jager

Fireball

Rail Drinks

Domestic Drafts

Thursday – $9.99 Double Stack Burger and $3 Featured Brew

Featured Brew

Double Stack Burger

Tacos

Buffalo, sweet chili or BBQ, served with ranch or blue cheese dressing.

Wings 10 Pc

Angus burger topped with cheddar cheese, lettuce, tomato and onion on a kaiser roll. Add bacon for an additional charge.

Cheese Burger

Hand-breaded chicken tenders, mixed greens, tomatoes, red onion, chopped bacon, cucumber, cheddar cheese and ranch dressing, wrapped in a flour tortilla.

Chicken Club Wrap

Make simple syrup: combine 1/2 cup sugar and 1/2 cup water in a small saucepan, bring to a simmer until sugar dissolves, cool and store. Keep ice, lemon and lime wedges chilled and ready.

If using egg white, do a dry shake first: add bourbon (2 oz), lemon juice (0.75 oz), simple syrup (0.75 oz) and 1/2 egg white to a cocktail shaker without ice. Shake vigorously for 10–15 seconds to emulsify.

Prepare and Shake

Add ice to the shaker and shake again for 10–12 seconds until well chilled.

Double strain into a rocks glass over fresh ice (or serve neat in a coupe if preferred).

Add 2 dashes of Angostura bitters on top of the foam (if egg white used) and garnish with a lemon wheel.

In a shaker with ice, combine light rum (1.5 oz), orange juice (2 oz), pineapple juice (1.5 oz), lime juice (0.5 oz) and grenadine (0.25 oz). Shake briefly (6–8 seconds) to chill and integrate.

Strain into the ice-filled Collins glass.

Carefully float dark rum (0.5 oz) on top by pouring over the back of a spoon for a layered look.

Garnish with a pineapple wedge and a mint sprig. Serve with a straw.

Muddle 4 cucumber slices in a shaker with simple syrup (0.5 oz) to release juices and aroma.

Add gin (2 oz), lime juice (0.75 oz) and ice. Shake vigorously for 8–10 seconds.

Double strain into a highball or Collins glass filled with fresh ice to remove solids.

Top with 2 oz club soda and stir gently once to combine.

Garnish with a long cucumber ribbon and a lime wedge.

Chill a coupe or martini glass in the freezer.

Add vodka (1.5 oz), coffee liqueur (1 oz), freshly brewed cooled espresso (1 oz) and simple syrup (0.25 oz) to a shaker filled with ice.

Shake very hard for 15–20 seconds to create a foamy crema from the espresso.

Double strain into the chilled glass and garnish with three coffee beans on top.

ice (cubed)

fresh lemon wedges

fresh lime wedges

sugar (for simple syrup or rim)

water (for simple syrup)

bourbon

fresh lemon juice

simple syrup (1:1)

egg white (optional, for foam)

angostura bitters

lemon wheel (garnish)

light rum

dark rum (float)

orange juice

pineapple juice

lime juice

grenadine

mint sprig (garnish)

pineapple wedge (garnish)

fresh cucumber slices

fresh lime juice

club soda

cucumber ribbon (garnish)

vodka

espresso (freshly brewed, cooled)

coffee liqueur (e.g., Kahlúa)

simple syrup (optional, 1:1)

coffee beans (garnish)

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

When yeast is foamy, add olive oil to the yeast mixture, then pour into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook for 5–7 minutes). If dough is sticky, sprinkle up to 2–4 tablespoons more flour, adding a little at a time.

Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 60–75 minutes.

While dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.

Add garlic and bell pepper to the skillet and cook 2–3 minutes until softened and fragrant.

Increase heat to medium-high, add ground beef (or turkey). Break meat into small pieces with a spatula and cook 5–7 minutes until browned and no longer pink.

Stir in tomato paste and cook 1 minute to develop flavor. Add diced tomatoes, paprika, dried oregano, salt, and black pepper. Reduce heat to low and simmer 6–8 minutes until mixture thickens slightly. Taste and adjust seasoning.

Remove filling from heat and let cool 10 minutes to make it easier to handle when assembling.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a baking sheet.

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 4 equal portions for individual 'Food Speciale' pockets (or keep whole for one large).

Roll each portion into an 8-inch round (or desired shape) about 1/8–1/4 inch thick.

Spoon about 1/4 cup of the cooled savory filling onto one half of each dough round, leaving a 1/2-inch border. Top filling with about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan and chopped basil.

Brush the dough border with a little water, fold the empty half over the filling to form a half-moon, and press edges to seal. Crimp edges with a fork to ensure a good seal and to create a decorative edge. If making larger single bread, distribute filling evenly and fold or cover as desired.

Place sealed pockets on the prepared baking sheet. Beat the egg with 1 teaspoon water and brush egg wash over each pocket to encourage browning.

Bake in preheated oven for 15–20 minutes for individual pockets (20–25 minutes for a larger loaf), until crust is golden brown and cheese inside is melted and bubbly. Rotate pan halfway through baking for even color.

Remove from oven and let rest 5 minutes. If desired, brush lightly with extra olive oil and sprinkle with additional chopped basil or red pepper flakes to taste. Slice and serve warm.

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

ground beef (or ground turkey)

onion, finely diced

garlic cloves, minced

bell pepper, finely diced

tomato paste

diced tomatoes (canned)

paprika

dried oregano

black pepper

olive oil (for cooking)

mozzarella cheese, shredded

parmesan cheese, grated

fresh basil leaves, chopped

egg (for egg wash)

water (to thin egg wash)

red pepper flakes

extra olive oil (for drizzling)

Combine 2 tablespoons dark brown sugar and 2 tablespoons water in a small saucepan over medium heat. Add the sliced ginger, whole cloves and 1 tsp ground cinnamon. Stir until sugar dissolves and syrup comes to a gentle simmer. Simmer 1–2 minutes to infuse flavors, then remove from heat and let steep 5 minutes. Strain out solids into a small heatproof container. Cool to room temperature (about 10 minutes). This yields roughly 2–3 tablespoons of syrup.

Make the quick spiced syrup

Chill a pint glass or large tulip beer glass by placing it in the freezer for a few minutes or filling with ice water while preparing other components. Discard ice water and pat dry before assembling.

Prepare the glass

Pour 0.5 oz fresh lemon juice into the bottom of the glass. Add 1–1.5 tablespoons (about 0.5–0.75 oz) of the cooled spiced syrup depending on desired sweetness and spice intensity. Add 2 dashes Angostura bitters and a strip of orange zest (twist it over the glass to express oils, then drop it in). Stir gently with a bar spoon to combine syrup, lemon and bitters.

Build THE REMEDY

Slowly pour 12 oz of chilled brown ale down the side of the glass to preserve carbonation and create a gentle head. Pour in one steady stream; avoid splashing. Give the drink one or two gentle stirs to integrate but not flatten the beer.

Add beer

Garnish with a dehydrated orange wheel or fresh orange slice and, if using, a small sprig of rosemary tucked to the side (lightly slap rosemary between hands to release aroma). Serve immediately.

Garnish and serve

Brown ale (6.2% ABV)

Dark brown sugar

Water

Fresh ginger, peeled and thinly sliced

Whole cloves

Ground cinnamon

Fresh lemon juice

Orange zest (strip)

Angostura bitters

Dehydrated orange wheel or fresh orange slice

Small sprig of rosemary (optional)

Hull and quarter the strawberries; weigh or measure to approximately 6 oz.

Prepare berries

Place the strawberries in a small blender or food processor with 0.5 oz simple syrup and 0.25 tsp lemon juice (optional). Pulse/blend until smooth, about 20–30 seconds. If you prefer a very smooth texture, strain through a fine mesh sieve into a bowl to remove seeds; use about 3 oz of the resulting puree for one cocktail.

Chill the puree briefly in the refrigerator while you prepare the rest of the cocktail, or proceed immediately if using crushed ice to chill the drink quickly.

Into a cocktail shaker or blender, add 2 oz white rum, 1 oz fresh lime juice, 3 oz strawberry puree, and 0.5 oz simple syrup.

Measure and combine

If using a shaker: add 4 ice cubes and a scoop (about 1 cup) of crushed ice. If using a blender: add 1 cup crushed ice and blend until smooth but still slushy (10–15 seconds on medium-high).

Add ice

Shaker method: shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and a slight frost forms. Strain into a chilled coupe or rocks glass. Blender method: blend until the mixture is smooth and slushy; pour into a chilled glass.

Shake or blend

Garnish with a fresh strawberry on the rim, a lime wheel or wedge, and an optional mint sprig. Serve immediately while cold and slushy.

Tasting note: adjust sweetness with additional simple syrup (0.25 oz increments) if the strawberries are tart, or add a splash more lime if it needs brightness.

white rum

strawberry puree

simple syrup (1:1 sugar to water)

crushed ice

ice cubes (for shaking/blending)

fresh strawberry (garnish)

lime wheel or wedge (garnish)

mint sprig (optional garnish)

fresh strawberries, hulled and quartered

fresh lemon juice (optional, to brighten)

Place a highball or Collins glass in the freezer for 5–10 minutes, or fill with ice to chill while preparing the cocktail.

Chill glass

Measure and have all ingredients ready (rum, pineapple juice, piña colada puree, lime juice, simple syrup, club soda). Remove glass from freezer or discard chilling ice.

In a mixing glass or shaker, add the fresh mint leaves and simple syrup. Gently muddle 6–8 mint leaves with 4–6 gentle presses — enough to release fragrant oils but not shred the leaves, which can become bitter.

Add Malibu coconut rum (2 oz), pineapple juice (3 oz), piña colada puree (1 oz), and fresh lime juice (0.5 oz) to the muddled mint in the shaker or mixing glass.

Add a handful of crushed ice (about 1 cup) to the shaker. Cap and shake vigorously for 8–10 seconds to chill and slightly dilute the mix, integrating the piña colada puree with the juices and rum.

Fill the chilled serving glass with fresh crushed ice. Strain the shaken cocktail over the ice, allowing some mint leaves to fall into the glass for aroma and visual appeal.

Top gently with club soda (about 2 oz) to add a light effervescence. Stir once gently with a bar spoon to combine.

Garnish with a pineapple wedge on the rim and a sprig of fresh mint. Optionally clap the mint sprig between your palms before garnishing to release more aroma.

Adjust sweetness by increasing or decreasing simple syrup, or use more pineapple juice if you prefer a less sweet drink. For a stronger coconut punch, substitute part of the Malibu with aged rum (up to 0.5 oz).

Malibu coconut rum

piña colada puree (or canned piña colada mix)

fresh mint leaves

club soda (or sparkling water)

Chill all bottles of sparkling wine and the juices in the refrigerator for at least 2 hours before serving. Alternatively, fill an ice bucket with ice and water, submerge bottles for 20–30 minutes to chill quickly.

If making strawberry puree: hull 1 cup fresh strawberries and pulse in a blender until smooth. Strain through a fine mesh if you prefer a satin texture. Keep chilled.

Cut garnishes: slice orange wheels, halve strawberries, twist grapefruit peel into curls, and cut small pineapple wedges. Keep garnishes chilled on a tray.

Arrange four pitchers or carafes: one with orange juice, one with grapefruit juice, one with pineapple juice, and one with strawberry puree. Place the three chilled bottles of sparkling wines nearby in the ice bucket.

Set up juices and bubbles

If using elderflower liqueur, pour 3 tablespoons into a small pitcher to allow guests to add a teaspoon to their preferred pours. This step is optional and should be offered on the side.

Optional liqueur

Provide tasting glasses (or small flutes). For a standard tasting pour, each glass will receive about 2–3 ounces (60–90 ml) of juice and 3–4 ounces (90–120 ml) of sparkling wine, depending on glass size. Aim for roughly one third juice to two thirds sparkling by volume for balanced flavor.

Label each juice carafe with a small card (Orange, Grapefruit, Pineapple, Strawberry) so guests can easily identify them.

Measure 2.5 fl oz (75 ml) fresh orange juice into a flute. Slowly top with 3.5 fl oz (105 ml) Brut Champagne or Cava, pouring gently down the side to preserve bubbles. Garnish with an orange wheel on the rim.

Standard Mimosa (Orange)

Pour 2 fl oz (60 ml) fresh grapefruit juice into the glass. Top with 4 fl oz (120 ml) Prosecco. Garnish with a grapefruit twist and a mint sprig for brightness.

Grapefruit Mimosa

Add 2 fl oz (60 ml) pineapple juice to the flute. Top with 4 fl oz (120 ml) Sparkling Rosé for a fruit-forward, slightly floral profile. Garnish with a small pineapple wedge.

Pineapple Mimosa

Spoon 1.5 fl oz (45 ml) strawberry puree into the glass (or 2 fl oz if you prefer more fruit). Gently top with 4 fl oz (120 ml) Brut Champagne or Sparkling Rosé. Stir briefly with the back of a spoon if needed to incorporate puree. Garnish with a halved strawberry on the rim.

Strawberry Mimosa

If guests want a touch of elderflower: add 1 teaspoon (about 5 ml) elderflower liqueur to the glass before topping with bubbles.

Serve flights by offering three different small pours per guest (for example: Orange with Brut, Grapefruit with Prosecco, Strawberry with Rosé). Use a small tasting menu card describing each pairing.

Keep bottles in the ice bucket and top off glasses as needed. Replace juices if they warm — keep extras chilled in the refrigerator.

To reduce fizz loss, pour sparkling wine slowly and avoid stirring vigorously after topping. Encourage guests to taste in sequence from lightest to richest (grapefruit → orange → pineapple → strawberry) to appreciate differences.

Clean glasses between flights if guests prefer pristine bubbles, otherwise rinsing once is fine when moving between different flavor profiles.

Drink Specials

Food Speciale

The Remedy