Buffalo Beverage

Day Special

Fish

Chicken

Thai Eggplant

Fried Veal Piccata

Iceberg Wedge Salad

Lemon Cocktail Shrimp

Calabash Salad

Chili Tartare

Aurora Coffee

Creole-Spiced Walnuts - Everything Crackers, Sorghum Syrup

GA Farm Cheese

Shrimp Chips

Fried Ipswich Clams - Tartar Royale - Toast - Lemon

Clam Snack

Deschutes Fresh Squeezed IPA

Sam Smith's Organic Apple Cider (18.7 oz)

Narragansett Lager (16 oz)

Guinness Stout

Halfway Crooks 'Fair Day' Celebrational IPA

Schilling Beer Co. 'Alexandr' Pilsner

2023 Cavallotto 'Vigna Scot' - Piedmont - IT

Dolcetto

2023 4 Monos 'GR-10' - Sierra de Gredos - ES

Garnacha

Chenin Blanc

2023 Martin Woods Tualatin Estate - Willamette Valley - OR

Gamay

In a large glass or cocktail shaker, combine the light lager beer, buffalo wing sauce, and celery salt. Stir gently to mix the ingredients thoroughly without causing excessive foam.

Mix the Base Ingredients

Take a celery stick and cut it to fit inside the serving glass. Place the celery stick vertically in the glass.

Prepare the Garnish

Sprinkle the blue cheese crumbles on top of the beverage for added flavor and presentation.

Add Blue Cheese

Serve the Buffalo Beverage chilled and enjoy your unique drink with friends or during a game night.

Serve and Enjoy

Light Lager Beer

Buffalo Wing Sauce

Celery Salt

Celery Sticks

Blue Cheese Crumbles

In a mixing bowl, combine the olive oil, minced garlic cloves, fresh lemon juice, salt, and black pepper. Add the boneless chicken breasts to the bowl and coat them well with the marinade. Let the chicken marinate for at least 30 minutes.

Marinate the Chicken

Heat a grill or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F). Once cooked, remove from heat and let it rest for a few minutes before slicing.

Cook the Chicken

In a large bowl, combine the baby spinach, halved cherry tomatoes, and crumbled feta cheese. Drizzle with balsamic vinegar and toss gently to combine.

Prepare the Salad

On a serving plate, arrange the sliced chicken breast on one side and the spinach salad on the other. Garnish with chopped fresh parsley for added flavor and presentation.

Plate the Dish

Boneless Chicken Breast

Olive Oil

Garlic Cloves

Fresh Lemon Juice

Fresh Parsley

Salt

Black Pepper

Baby Spinach

Cherry Tomatoes

Feta Cheese

Balsamic Vinegar

Rinse the fish fillets under cold water and pat them dry with paper towels. Place them on a clean plate.

Prepare the Fish

Peel and finely chop the garlic cloves. Set aside.

Prepare the Garlic

Cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds.

Prepare Lemon Juice

Drizzle the olive oil over the fish fillets. Sprinkle the salt, black pepper, and chopped garlic evenly over the fillets. Pour the lemon juice over the top.

Season the Fish

Preheat a skillet over medium heat. Once hot, place the fish fillets skin-side down (if applicable) in the skillet. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Cook the Fish

Remove the fish from the skillet and transfer to a serving platter. Sprinkle fresh parsley over the top before serving.

Garnish and Serve

Fresh fish fillets (such as salmon or cod)

Lemon

Garlic cloves

Olive oil

Black pepper

Fresh parsley

In a small bowl, combine olive oil, minced garlic cloves, lemon juice, dried oregano, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Preheat the Grill

Remove the chicken from the marinade and discard the leftover marinade. Place the chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh parsley and lemon slices if desired. Serve warm.

Rest and Serve

Chicken breasts

Lemon juice

Dried oregano

Lemon slices

Wash the Thai eggplants thoroughly and cut them into quarters. If they are small, you can leave them whole.

Prepare the Eggplants

Dice the green and red bell peppers, and chop the onion into small pieces. Set aside.

Chop the Vegetables

Peel and mince the garlic and ginger finely. Set aside.

Mince the Aromatics

In a large pan or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add minced garlic and ginger to the heated oil, and sauté for about 30 seconds until fragrant.

Sauté Aromatics

Add the chopped onion, green bell pepper, and red bell pepper to the pan. Stir-fry for 3-4 minutes until they start to soften.

Add Vegetables

Add the quartered Thai eggplants to the pan. Stir well to combine with other vegetables.

Incorporate Eggplants

In a small bowl, mix together the soy sauce, oyster sauce, sugar, chili paste, and water until well combined.

Prepare Sauce

Pour the sauce over the stir-fried vegetables and eggplants. Stir to coat everything evenly.

Add Sauce

Cover the pan and let the mixture cook for about 10 minutes, stirring occasionally, until the eggplants are tender.

Cook Until Tender

Once the eggplants are tender, stir in the Thai basil leaves and the whole red chili. Cook for an additional 1-2 minutes.

Finish with Basil

Remove from heat and serve hot with steamed rice or as a side dish.

Serve

Thai eggplants

Green bell pepper

Red bell pepper

Onion

Soy sauce

Oyster sauce

Sugar

Chili paste

Water

Garlic

Ginger

Thai basil leaves

Red chili

Vegetable oil

Pound the veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. This will ensure even cooking.

Prepare the Veal Cutlets

In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.

Season and Dredge

In another shallow bowl, beat the eggs until well blended. Dip each floured cutlet into the egg wash, making sure it is well coated.

Prepare the Egg Wash

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.

Heat the Pan

Add the coated veal cutlets to the skillet in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.

Cook the Veal

In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Prepare the Sauce

Let the sauce simmer for about 3-4 minutes until slightly reduced. Stir in the chopped parsley just before serving.

Finish the Sauce

Serve the veal cutlets on plates and spoon the sauce over the top. Garnish with additional parsley if desired.

veal cutlets

all-purpose flour

salt

black pepper

eggs

butter

olive oil

chicken broth

fresh lemon juice

capers

fresh parsley

Remove any wilted leaves from the outside of the iceberg lettuce. Cut the lettuce into quarters, creating wedge shapes. Rinse each wedge under cold water and pat dry with paper towels.

Prepare the Lettuce

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon from the skillet and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

Halve the cherry tomatoes and finely chop the red onion. Set aside. Chop the chives into small pieces for garnishing.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Adjust seasoning to taste.

Make the Dressing

On a large serving plate, place the iceberg wedges. Drizzle the dressing over each wedge generously. Top with cherry tomatoes, crumbled bacon, blue cheese, and red onion.

Assemble the Salad

Sprinkle chopped chives over the top of the salad for a final touch. Serve immediately and enjoy!

Iceberg Lettuce

Bacon

Red Onion

Chives

Red Wine Vinegar

In a large bowl, combine the peeled and deveined shrimp, fresh lemon juice, minced garlic, olive oil, salt, and black pepper. Mix well to ensure the shrimp are evenly coated with the marinade.

Marinate the Shrimp

Cover the bowl with plastic wrap and refrigerate the marinated shrimp for at least 30 minutes to allow the flavors to meld.

Refrigerate

Preheat a grill or a skillet over medium-high heat. Once hot, add the marinated shrimp to the grill or skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque.

Cook the Shrimp

Once cooked, remove the shrimp from the heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side for extra flavor.

Large shrimp, peeled and deveined

Fresh lemon juice

Garlic, minced

Fresh parsley, chopped

Lemon wedges, for garnish

Wash the calabash thoroughly, then peel the skin with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Slice it into thin half-moon shapes.

Prepare the Calabash

Wash the cucumber and cut it in half lengthwise. Remove the seeds if desired and slice into half-moons. Core the tomatoes and dice them into small pieces. Peel and thinly slice the red onion.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Stir in the chopped fresh parsley.

Mix the Dressing

In a large salad bowl, combine the prepared calabash, cucumber, tomatoes, and red onion. Pour the dressing over the salad and toss gently until all ingredients are well coated.

Combine Ingredients

If desired, crumble feta cheese over the top and scatter olives for added flavor.

Add Optional Toppings

Calabash (also known as bottle gourd)

Cucumber

Tomato

Red onion

Feta cheese

Olives

Using a sharp knife, finely dice the fresh tuna into small cubes, about 1/4 inch in size. Place the diced tuna into a medium-sized mixing bowl.

Prepare the Tuna

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna. Mash the avocado gently with a fork until combined with the tuna but still chunky.