Wheatley Vodka Dirty Martini

Any draft beer pint plus your choice of a shot of our house brand bourbon, vodka, or tequila

Beer + Shot

Buffalo Trace Bourbon Old Fashioned

6oz pour of our selections from Josh Cellars: Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon

House Wines

Draft Beer Pints

Includes cinnamon rolls and churro bites.

Desserts

Fruit & Salad

Includes shrimp cocktail, smoked salmon, and sushi.

Seafood

Includes biscuits & gravy, sausage links, scrambled eggs, and breakfast potatoes.

Breakfast Staples

Includes roast beef with horseradish cream sauce and pork belly.

Carving Station

Wagyu Center Cut Filet Mignon

Ribeye

Filet

Chateau Grand Francais, Bordeaux

Rodney Strong, Merlot

Gunbun, Pinot Noir

King Estate, 'Artisan Series,' Pinot Noir

Domaine Beausejour, 'Les Grenettes,' Sauvignon Blanc

Passionfruit juice, white peach, mandarin pith

Auntsfield, Single Vineyard, Sauvignon Blanc

R. Prüm, 'Essence,' Riesling

Borghi ad Est, Pinot Grigio

Valdo 'Aquarius,' Blanc de Blancs

Devaux Brut, Grande Réserve, Champagne

Chateau Climens 1er Cru

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

Chill the Glass

In a cocktail shaker, combine 2 oz of Wheatley Vodka, 0.5 oz of dry vermouth, and 0.5 oz of olive brine.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds, or stir gently if you prefer a smoother texture.

Shake or Stir

Discard the ice water from the chilled martini glass and strain the cocktail mixture into the glass using a fine mesh strainer.

Prepare the Glass

Add 3 green olives on a cocktail pick for garnish and, if desired, add a lemon twist for an aromatic finish.

Garnish

Wheatley Vodka

Dry Vermouth

Olive Brine

Green Olives

Lemon Twist

Select your favorite draft beer from the menu. Pour a pint into a clean glass.

Choose Your Beer

Choose one of the house brand shots: bourbon, vodka, or tequila.

Select Your Shot

Pour the chosen spirit into a shot glass, ensuring it's filled to the top.

Prepare the Shot

Place the pint of beer and the shot glass side by side on the bar or table for a perfect pairing.

Serve Together

Take a sip of the beer, followed by the shot, or enjoy them together as preferred.

Enjoy

Draft Beer

House Brand Bourbon

House Brand Vodka

House Brand Tequila

In a rocks glass, place the sugar cube and add the dashes of Angostura bitters over it. Add 1 teaspoon of water. Muddle the mixture until the sugar is dissolved.

Muddle the Sugar

Pour 2 ounces of Buffalo Trace Bourbon into the glass over the muddled sugar mixture.

Add Bourbon

Stir the contents of the glass gently to combine the flavors. Ensure that the sugar is fully dissolved.

Stir

Fill the glass with large ice cubes to chill the drink. Stir again for about 15 seconds to chill and dilute the cocktail slightly.

Add Ice

Express the oils from a strip of orange peel over the drink by holding the peel over the glass and gently twisting it. Drop the peel into the drink and add a whole maraschino cherry for garnish.

Buffalo Trace Bourbon

Angostura bitters

Sugar cube

Water

Orange peel

Maraschino cherry

For each wine selection, measure out 6 oz using a wine pourer or measuring cup. Ensure precision to maintain the quality of each pour.

Pouring the Wines

Serve each wine selection in a clean wine glass. To enhance presentation, consider using a wine flight tray to showcase all four wines together.

Presenting the Wines

Encourage guests to take a moment to appreciate the aroma and color of each wine before tasting. Provide them with a brief description of each wine's flavor profile.

Tasting Notes

Josh Cellars Chardonnay

Josh Cellars Sauvignon Blanc

Josh Cellars Pinot Noir

Josh Cellars Cabernet Sauvignon

Select one of the draft beers available from the menu, such as Pale Ale, IPA, Stout, Wheat Beer, or Lager.

Take a clean pint glass from the shelf. Ensure that it is free from dust or residues.

Prepare the Pint Glass

Using the tap, pour the selected beer into the pint glass at a slight angle to prevent excessive foam. Once the glass is half full, straighten the glass and continue pouring until it reaches the rim.

Pour the Beer

Pale Ale

IPA (India Pale Ale)

Stout

Wheat Beer

Lager

Pint Glass

In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour, sugar, and salt. Add the frothy yeast mixture, melted butter, and eggs. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1 hour.

Knead Dough

In a bowl, mix brown sugar and ground cinnamon.

Prepare Filling

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Roll Out Dough

Spread melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.

Add Filling

Roll the dough tightly into a log and cut into 12 equal pieces. Place in a greased baking dish.

Shape Rolls

Cover the dish with a towel and let the rolls rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden.

Bake

Mix powdered sugar with vanilla extract and a little milk for a glaze, and drizzle over the warm rolls.

Glaze (optional)

In a saucepan, combine water, butter, and salt. Bring to a boil and stir in the flour until a dough forms. Remove from heat.

Prepare Dough

Allow the dough to cool slightly, then mix in the eggs one at a time until fully incorporated.

Add Eggs

In a deep skillet, heat vegetable oil over medium heat.

Heat Oil

Transfer the dough to a piping bag fitted with a star tip. Pipe small bite-sized pieces directly into the hot oil.

Shape Churros

Fry the churro bites until they are golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry Until Golden

Mix granulated sugar and ground cinnamon in a bowl. Roll the churro bites in the mixture while they're still warm.

Coat with Sugar

all-purpose flour

granulated sugar

milk

active dry yeast

butter

salt

eggs

brown sugar

ground cinnamon

vanilla extract

water

vegetable oil

Rinse 1 cup of strawberries and 1 cup of blueberries under cold water. Drain and set aside.

Wash the Strawberries and Blueberries

Peel and slice the banana into rounds. Core the apple and cut it into bite-sized pieces.

Slice the Banana and Apple

In a large bowl, combine the washed strawberries, blueberries, sliced banana, and apple. Drizzle with 1 tablespoon of honey and gently toss to coat.

Combine the Fruits

Wash and dry 2 cups of mixed greens, 1 cup of cherry tomatoes, and 1 medium cucumber. Slice the cucumber and halve the cherry tomatoes. Peel and shred the carrot.

Prepare the Vegetables

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.

Make the Dressing

In a large mixing bowl, add the mixed greens, cherry tomatoes, cucumber slices, and shredded carrot. Pour the dressing over the salad and toss gently to combine.

Combine the Salad

Strawberries

Blueberries

Banana

Apple

Honey

Lettuce (mixed greens)

Cherry tomatoes

Cucumber

Carrot

Olive oil

Lemon juice

Salt

Black pepper

In a large pot, bring 2 cups of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and drain.

Prepare the Shrimp

Transfer the cooked shrimp to an ice bath to stop the cooking process. Once chilled, drain and set aside.

Chill the Shrimp

Arrange the chilled shrimp on a platter with lemon wedges and a bowl of cocktail sauce for dipping.

Serve

Spread cream cheese evenly on bagels or crackers.

Prepare the Toppings

Place slices of smoked salmon on top of the cream cheese. Sprinkle with capers and fresh dill.

Add Salmon and Garnish

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook rice according to package instructions, usually with 1 1/4 cups of water. Once cooked, mix with 2 tablespoons of rice vinegar and let it cool.

Prepare the Sushi Rice

Slice the cucumber and avocado into thin strips. Cut the fresh fish into thin slices.

Prepare the Filling

Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place cucumber, avocado, and fish in a line at the bottom of the rice-covered nori. Roll the sushi tightly using the mat, sealing with a little water on the edge.

Assemble the Sushi

Using a sharp knife, slice the sushi roll into bite-sized pieces. Serve with soy sauce and wasabi on the side.

Slice and Serve

Large shrimp

Lemon

Cocktail sauce

Smoked salmon

Cream cheese

Capers

Fresh dill

Bagels or crackers

Sushi rice

Rice vinegar

Nori sheets

Avocado

Fresh fish (like tuna or salmon)

Soy sauce

Wasabi

In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Prepare the Dough

Stir in the milk until just combined. Do not overmix.