tequila, fresh citrus, rotating liqueur, seasonal fun

Today's Margarita

House Popsicle

Champagne of Beers

creamy horseradish aioli, pickle, shredded romaine, house-made brioche roll

Short Rib Sliders

Mussels

2 Roseda beef, sofrito, cilantro, chimichurri aioli, mojo onions

Empanadas

mango stilton, fennel jam arugula, white balsamic

Porkbelly Flatbread

Truffle Popcorn

Sheep's Milk Ricotta Dip

Flight of All Three

Mezcal, yuzu, habanero honey, grapefruit, orange bitters

Ripto's Rage

Manhattan

A funky brewery featuring creative brews and local art.

Crooked Run Fermentation

Grey Goose vodka or Tanqueray Ten gin, splash of vermouth, twist or olives

Martini

Coconut rum, Jamaican rum, passionfruit honey syrup, falernum, lime

Mr. Saturn

Vodka, meadow liquor, Cocchi Americano, hibiscus honey, lemon, cava

Green Hill Zone

Japanese whisky, shiitake tarragon syrup, Angostura

Mushroom Kingdom

Delicious artisinal flatbreads boasting unique flavors and quality ingredients. Home of the Smokey Blue!

FireWorks Pizza

Mini Game

Rye, oloroso sherry, Montenegro, pineapple, lime

Goldeneye

Non-alcoholic gin, strawberry basil shrub, lemon, orgeat

Return to Dreamland

Gin, floral guava syrup, peach, lime, tiki bitters

Peach Beach

Cachaça, banana liqueur, pineapple tea syrup, lime, tiki bitters, coconut water

Funky Kong

Trendy coffee bar highlighting a stellar cocktail selection and an open, modern space for collaboration.

Goosecup

If desired, rim the glass with coarse sea salt by rubbing a lime wedge around the rim and then dipping it into a plate of salt.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, fresh orange juice, and Cointreau (or preferred seasonal liqueur). Fill the shaker with ice.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass filled with fresh ice or serve straight up if preferred.

Strain and Pour

Garnish with a lime wedge and fresh mint leaves. Serve immediately and enjoy your refreshing margarita!

Garnish and Enjoy

Tequila

Fresh Lime Juice

Fresh Orange Juice

Cointreau (or Triple Sec)

Seasonal Fruit Liqueur (optional)

Lime Wedge

Coarse Sea Salt

Fresh Mint Leaves

Wash and chop the fresh fruit into small pieces. You can use a mix of berries, mango, kiwi, or any seasonal fruit you prefer.

Prepare the Fruit

In a blender, combine the chopped fruit, fruit juice, honey or agave syrup, and water. Blend until smooth.

Mix Ingredients

If you're using Greek yogurt, mix it in gently to create a swirled effect. You can also add chopped nuts or chia seeds for texture.

Optional Add-ins

Pour the blended mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.

Pour into Molds

Insert the popsicle sticks into the molds. If using disposable cups, you can cover with foil and insert the sticks through the foil.

Insert Sticks

Place the molds in the freezer for at least 4-6 hours or until completely frozen.

Freeze

To serve, run the molds under warm water for a few seconds to loosen the popsicles, then gently pull them out.

Remove from Molds

Serve immediately and enjoy your refreshing house popsicle!

Enjoy

Fresh Fruit

Fruit Juice (100% natural)

Honey or Agave Syrup

Water

Greek Yogurt

Chopped Nuts

Chia Seeds

Ensure that both the lager beer and champagne are properly chilled before preparation for optimal taste.

Chill Ingredients

If you don't have simple syrup on hand, combine equal parts sugar and water in a small saucepan. Heat over low heat until the sugar is fully dissolved. Let it cool before using.

Prepare Simple Syrup

In a mixing glass, pour 12 oz of chilled lager beer, 4 oz of chilled champagne, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Combine Ingredients

Gently stir the mixture to combine the flavors without losing the carbonation from the champagne.

Stir the Mixture

Pour the mixture into a chilled glass and garnish with a twist of lemon. Serve immediately and enjoy!

Garnish and Serve

Lager Beer

Champagne

Fresh Lemon Juice

Simple Syrup

Lemon Twist (for garnish)

Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes.

Sear the Short Ribs

Add the chopped onion, carrots, and garlic to the pot. Cook until the onion is translucent, about 5 minutes.

Cook the Aromatics

Pour in the beef broth, then add thyme and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours or until the ribs are fork-tender.

Braise the Ribs

Remove the short ribs from the pot and let cool slightly. Shred the meat and discard the bones and excess fat. Return shredded meat to the pot and stir to combine with the broth.

Shred the Meat

In a bowl, mix together mayonnaise, prepared horseradish, lemon juice, garlic powder, and salt until smooth. Adjust seasoning to taste.

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

Activate Yeast

In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.

Mix Dough

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Knead and Rise

Preheat the oven to 375°F (190°C). Punch down the dough, divide into 12 pieces, shape into rolls, and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Shape and Bake

Slice the brioche rolls in half. Spread a generous amount of creamy horseradish aioli on the bottom half, top with shredded romaine, then add a portion of the shredded short rib filling. Finish with pickles.

Build the Sliders

Place the top half of the brioche roll on top and serve immediately with your favorite sides.

Serve

Short ribs

Beef broth

Onion, chopped

Carrots, chopped

Garlic cloves, minced

Salt

Black pepper

Olive oil

Thyme, fresh

Bay leaves

Mayonnaise

Prepared horseradish

Lemon juice

Garlic powder

All-purpose flour

Active dry yeast

Sugar

Milk, warm

Butter, melted

Eggs

Pickles, sliced

Shredded romaine lettuce

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.

Sauté Aromatics

Stir in the Thai red curry paste and cook for another minute, allowing the flavors to meld.

Add Curry Paste

Pour in the coconut milk and fish sauce, stirring well to combine. Bring the mixture to a simmer.

Combine with Coconut Milk

Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes or until the mussels have opened up. Discard any that remain closed.

Cook Mussels

Remove from heat, stir in lime juice and chopped cilantro. Garnish with sliced red chili before serving.

Finish the Dish

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

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, pour in the yeast mixture and olive oil. Mix until a dough forms.

Prepare Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat the oven to 220°C (425°F). Punch down the risen dough and transfer it to a greased baking sheet. Stretch it out to the edges of the pan.

Shape Focaccia

Cover the dough again and let it rise for another 20-30 minutes.

Second Rise

Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with coarse sea salt and chopped rosemary (if using).

Add Toppings

Bake in the preheated oven for 20-25 minutes or until golden brown. Remove and let cool slightly before serving.

Bake

Fresh mussels

Thai red curry paste

Coconut milk

Garlic, minced

Fresh ginger, grated

Fish sauce

Lime juice

Fresh cilantro, chopped

Red chili, sliced (for garnish)

Warm water

Fresh rosemary, chopped (optional)

Coarse sea salt (for topping)

In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Mix Dry Ingredients

Cut the unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Butter

Stir in the egg yolk and gradually add cold water, mixing until the dough comes together. Knead gently until smooth.

Incorporate Egg and Water

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

In a skillet over medium heat, cook the ground Roseda beef until browned and fully cooked, about 6-8 minutes. Drain excess fat.

Cook the Beef

Stir in the sofrito, chopped cilantro, salt, and pepper. Cook for an additional 5 minutes until heated through. Remove from heat and let it cool.

Add Sofrito and Season

In a small bowl, combine sliced onions, lime juice, olive oil, salt, and pepper. Let it marinate while you assemble the empanadas.

Prepare the Onions

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut circles using a 4-inch round cutter.

Roll the Dough

Place a tablespoon of the beef mixture in the center of each dough circle. Top with a small amount of chimichurri sauce and a few pieces of marinated onion.

Fill the Empanadas

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork.

Seal the Empanadas

In a large skillet, heat oil over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Empanadas

Serve warm with extra chimichurri sauce and mojo onions on the side.