Desserts

The cauliflower crust is an additional upcharge.

Cauliflower Pizza Crust

Corkage Fee

All Beer

All House Cocktails

House Martinis

All Appetizers

All House Pizzas

CLASSIC ITALIAN RISOTTO WITH PARMESAN AND BLACK PEPPER

Cacio e Pepe Risotto

Spaghetti and Meatballs

Supreme

Prosciutto Mozzarella

PEPPERONI, ITALIAN SAUSAGE, MEATBALL, CANADIAN BACON, BACON

The Wise Guy 25

BABY ROMAINE, FOCCACIA CROUTONS, PARMESAN

Caesar

VINE RIPE TOMATOES, BURATTA, PISTACHIO-BASIL PESTO, OLIVE OIL, BALSAMELA

Caprese

Lemon

Pineapple

Blood Orange & Pistachio

Cacao nib infused Haku vodka, muscovado syrup, espresso liqueur, cold brew, Amaro Montenegro

Espresso

Tito's vodka, house vermouth rinse, brine, gorgonzola stuffed olives

Dirty

Calabrian chile infused Banhez mezcal, Cocchi Americano Rosso, pineapple acid, Falernum, Tajin

Hoodwinked

Engine Italian gin, Campari, Cocchi Barolo Chinato

Negroni Chinato

Old Grandad Bib, Nocino, Averna, Cocchi Dopo Teatro, cardamom bitters

Black Manhattan

Lifted bright gin, Cappelletti, grapefruit cordial, elderflower tonic

Gentleman and Tonic

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Prepare the Batter

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined.

Add Wet Ingredients

Pour the batter into two greased 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cool the Cake

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until well blended.

Combine Ingredients

Over medium heat, cook the mixture while stirring constantly until it thickens and starts to boil (about 5-7 minutes).

Cook the Mixture

Remove from heat and stir in the butter and vanilla extract until smooth.

Add Flavorings

Pour the pudding into serving dishes and refrigerate for at least 2 hours before serving.

Chill the Pudding

Wash and slice the strawberries, blueberries, green apples, and banana into bite-sized pieces.

Prepare the Fruits

In a large bowl, combine all the prepared fruits.

Mix the Salad

Drizzle honey and lemon juice over the fruit salad and toss gently to combine.

Add Dressing

Serve immediately for the best flavor or refrigerate for up to 30 minutes before serving.

Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

cornstarch

butter

strawberries

blueberries

green apples

banana

honey

lemon juice

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

Preheat the Oven

Remove the leaves from the cauliflower and cut it into florets. Using a food processor, pulse the florets until they resemble rice or fine crumbs. You should have about 2-3 cups of cauliflower rice.

Prepare the Cauliflower

Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4-5 minutes until softened. Let it cool for a few minutes.

Cook the Cauliflower

After the cauliflower has cooled, place it in a clean kitchen towel or cheesecloth, and wring it out to remove as much moisture as possible. This step is crucial for a crispy crust.

Squeeze Out Excess Moisture

In a large bowl, combine the squeezed cauliflower, shredded mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Transfer the cauliflower mixture onto the prepared baking sheet. Use your hands to shape it into a pizza crust, about 1/4 inch thick.

Form the Crust

Drizzle olive oil over the crust and bake in the preheated oven for 25-30 minutes, or until golden brown and firm.

Bake the Crust

Cauliflower

Shredded mozzarella cheese

Parmesan cheese

Garlic powder

Onion powder

Salt

Black pepper

Olive oil

The corkage fee is the charge applied by our establishment for serving a bottle of wine that is not purchased from our wine list. The fee is set at $25 per bottle.

Understanding the Corkage Fee

When you bring your own bottle of wine, please inform the server upon arrival. The corkage fee will be added to your bill at the end of your meal.

Payment of the Corkage Fee

Please note that there may be a limit on the number of bottles you can bring, depending on the size of your party and the type of event. It’s advisable to check with management in advance.

Limitations

In a large brew kettle, heat 5 gallons of water to around 160°F (71°C). Add the pale malt and crystal malt to the kettle and maintain the temperature for 60 minutes, stirring occasionally.

Mashing

After the mashing process, drain the wort from the grains into a separate vessel. Rinse the grains with hot water to extract more sugars, collecting the wort in the kettle. You should have around 5 gallons of wort.

Lautering

Bring the wort to a boil. Once boiling, add the bittering hops and let boil for 60 minutes. Add the flavor hops in the last 15 minutes of the boil.

Boiling

After boiling, cool the wort quickly using a wort chiller or ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Add the yeast and seal the fermenter with an airlock. Let it ferment at around 68°F (20°C) for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the beer to carbonate. Bottle the beer in sanitized bottles and cap them.

Bottling

Let the bottles sit at room temperature for about 2 weeks to carbonate. After that, store them in a cool place and age for at least another 2 weeks before enjoying.

Aging

Pale Malt

Crystal Malt

Hops (Bittering)

Hops (Flavor)

Yeast (Ale Yeast)

Water

Corn Sugar

Honey

Orange Peel

Coriander

Collect all base spirits, mixers, and garnishes needed for the cocktails.

Gather Ingredients

In a saucepan, combine equal parts sugar and water. Heat until the sugar dissolves. Let it cool before using.

Prepare Simple Syrup

In a shaker, combine 1 cup of vodka, 0.5 cup of lemon juice, and 0.5 cup of simple syrup. Shake well and pour into a glass filled with ice. Top with club soda and garnish with a lemon slice.

Vodka Lemonade

Fill a glass with ice, pour in 1.5 cups of gin and top with tonic water. Garnish with lime slices and fresh mint leaves.

Gin and Tonic

In a large pitcher, combine 1.5 cups of rum, 1 cup of lime juice, and 0.5 cup of grenadine. Stir well, serve over ice, and garnish with cherries.

Rum Punch

In a glass filled with ice, pour 1 cup of tequila and top with orange juice. Add a splash of grenadine and garnish with a cherry.

Tequila Sunrise

In a shaker, mix 1 cup of whiskey, 0.5 cup of lemon juice, and 0.5 cup of simple syrup. Shake well and serve over ice, garnished with a lemon slice.

Whiskey Sour

Vodka

Tequila

Whiskey

Lemon Juice

Lime Juice

Simple Syrup

Grenadine

Club Soda

Tonic Water

Fresh Mint Leaves

Lemon Slices

Lime Slices

Cherries

Place a martini glass in the freezer for about 10 minutes to chill.

Chill the Glass

In a cocktail shaker, combine the gin, dry vermouth, and olive brine with ice.

Shake the mixture vigorously for about 15 seconds or stir gently for 30 seconds.

Shake or Stir

Remove the chilled glass from the freezer and strain the cocktail mixture into the glass.

Strain the Cocktail

Gently drop two green olives into the glass.

Add Olives

Twist a piece of lemon peel over the drink to release its oils and then place it on the rim of the glass.