panko breaded shrimp, lettuce, roma tomato, avocado, serrano lime crema

SERRANO LIME SHRIMP WRAP

Panko breaded shrimp, bang bang sauce, sweet and sour sauce.

Bang Bang Shrimp

bistro filet, chimichurri, monterey jack cheese, pico de gallo, corn tortilla

Argentinian Steak Taco

beef patty, two slices american cheese, bacon, served on english muffin

SMASH BURGER

shaved brussel sprouts, spring mix, apples, dried cranberries, turkey sausage

SHAVED BRUSSEL SPROUT SALAD

sciortino's cinnamon roll, maple cream frosting, candied pecans

CINNAMON ROLL

rigatoni pasta, house made short rib ragú

SHORT RIB RAGÚ

Cod Sandwich

Chicken Salad Sandwich

4 BREW SAMPLER

8 BREW SAMPLER

“THE CLASSIC” MIMOSA

jameson irish whiskey, stone creek coffee, simple syrup, whipped cream

JAMESON JOLT

absolut vanilla vodka, mr black coffee liqueur, baileys, honey lager simple syrup, whipped caramel oktoberfest coffee, whipped cream

WSB BREW LATTE

German Marzen style dark lager. Bread like Munich and caramel malts rich malty copper-colored lager German Hallertau hops.

OKTOBERFEST

Triple Chocolate Brownie Skillet

Chocolate Chip Cookie Skillet

fresh mesclun, crisp greens, red onion, chopped roma tomatoes, carrot, croutons, freshly grated parmesan cheese

House Salad

Bleu Cheese Cole Slaw

wi cheddar, bbq sauce, haystack onions, pretzilla bun

BBQ Bacon Burger

Southwest Burger

wi cheddar, avocado, roma tomato, lettuce, red onion, with choice of Brewery Chips or Fries

California Burger

battered cod, chipotle aioli, white & purple cabbage, pico de gallo, corn tortilla

Fish Taco

beef short rib, korean glaze, sriracha aioli slaw, red pepper, scallion

Korean Taco

Pat the shrimp dry with paper towels. Season lightly with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.

Prep shrimp

Place the flour in a shallow bowl. In a second bowl beat the eggs with 1 tablespoon cold water until blended. In a third shallow bowl combine panko, smoked paprika, and 0.5 teaspoon kosher salt; mix to combine.

Set up breading station

Dredge each shrimp in flour, shaking off excess, dip into the egg wash, then press into the panko to coat evenly. Place breaded shrimp on a parchment-lined tray while heating the oil.

Bread the shrimp

Heat a large skillet over medium-high heat and add 0.5 cup vegetable oil. When oil reaches about 350°F (or a breadcrumb sizzles on contact), work in batches to avoid crowding: fry shrimp 1.5–2 minutes per side until golden brown and opaque through the center. Transfer to a paper towel-lined plate to drain. Maintain warm in a low oven (200°F / 95°C) if needed.

Cook the shrimp

Combine 0.5 cup sour cream, 0.25 cup mayonnaise, 2 tablespoons fresh lime juice and 1 teaspoon lime zest in a blender or bowl. Add 1 stemmed serrano chile (start with seeds removed for milder heat), 1 teaspoon minced garlic, 1 teaspoon honey and 0.5 teaspoon kosher salt. Blend or whisk until smooth. Taste and adjust heat or salt. If too thick, thin with up to 1 teaspoon water or more lime juice to reach a pourable but creamy consistency. Chill briefly to let flavors meld.

Warm the tortillas for easy rolling: heat in a dry skillet for 10–15 seconds per side or wrap in a damp paper towel and microwave 15–20 seconds.

Lay a warmed tortilla on a work surface. Spread about 1.5 tablespoons of serrano-lime crema down the center of the tortilla, leaving a 1-inch border at each end.

Layer about 1 cup torn lettuce over the crema, then place 6 breaded shrimp in a line down the center. Add 3–4 thin slices of roma tomato and several slices of avocado (about 1/4 of the avocado per wrap). Sprinkle a small pinch (about 1/16 tsp) of kosher salt and 1/16 tsp black pepper over the avocado and tomato, and scatter 1 tablespoon chopped cilantro if using.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly to close. Repeat with remaining tortillas and ingredients, making 4 wraps in total.

Slice each wrap in half on the diagonal. Serve immediately with extra serrano-lime crema and lime wedges on the side.

large shrimp (peeled, deveined, tails removed)

all-purpose flour

large eggs

cold water

panko breadcrumbs

smoked paprika

kosher salt

freshly ground black pepper

vegetable oil (for shallow frying)

sour cream

mayonnaise

fresh lime juice

lime zest

serrano chile (stemmed, seeds removed for mild heat)

garlic (minced)

honey

water (to thin, if needed)

large flour tortillas (10–12 inch)

romaine or butter lettuce leaves (washed, dried, torn)

roma tomato (thinly sliced)

ripe avocado (sliced)

fresh cilantro leaves (optional)

fresh lime wedges (for serving)

Pat shrimp dry with paper towels. If using larger shrimp, butterfly slightly by cutting partially through the back so they stay flat when frying. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from ingredient list).

Prepare shrimp

Place flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 3 tbs milk (or water) until combined. In a third shallow bowl, place the panko breadcrumbs. Add 1 tsp fine salt and 1/2 tsp black pepper to the flour and mix.

Working in batches, dredge each shrimp first in the seasoned flour (shake off excess), then dip into the egg wash, allowing excess to drip, and finally press into the panko so the shrimp are evenly coated. Place breaded shrimp on a rack or tray; let rest 5 minutes to help the coating adhere.

Pour about 1/2–1 cup neutral oil into a wide skillet or shallow pot to a depth of ~1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds. Adjust heat to maintain temperature.

Heat oil

Fry shrimp in batches without crowding—about 2 minutes per side or until golden brown and cooked through. Use tongs or a slotted spoon to turn. Remove to a paper-towel-lined tray or wire rack to drain. Keep warm in a low oven if desired while finishing remaining shrimp.

Fry the shrimp

Combine the sauce ingredients (1/2 cup mayonnaise, 3 tbs Thai sweet chili sauce, 1 tsp Sriracha, 1 tsp honey, 1 tbs lime juice, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt) in a small bowl. Whisk until smooth and taste; adjust heat or sweetness by varying Sriracha and honey. If the sauce is too thick for tossing, thin with 1/2 tsp water at a time until desired consistency is reached.

Reserve a couple tablespoons of sauce for drizzling and serving, if you want a visually appealing finish.

To coat: place fried shrimp in a large bowl, add most of the bang bang sauce (reserve some for garnish), and gently toss until each shrimp is evenly coated. Do not overdress—aim for a light coating that clings to the panko.

Make the quick sweet & sour: in a small saucepan combine 2 tbs sugar, 2 tbs rice vinegar, 1 tbs ketchup, 1 tsp soy sauce, and 2 tbs water. Stir over medium heat until sugar dissolves.

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk the slurry into the warm sauce and simmer 30–60 seconds until it slightly thickens. Remove from heat and let cool slightly.

Transfer to a small serving bowl or drizzle over plated shrimp. Sprinkle with optional sesame seeds.

Plate the coated bang bang shrimp on a serving platter. Drizzle reserved bang bang sauce over the top or serve extra on the side. Offer the sweet & sour sauce alongside for contrast.

Garnish with thinly sliced scallions and lime wedges. Serve immediately while shrimp are hot and crisp.

large shrimp, peeled and deveined (tails on or off as preferred)

milk or water

fine salt

black pepper, freshly ground

neutral oil for frying (vegetable, canola, or peanut)

mayonnaise (preferably full-fat)

Thai sweet chili sauce

Sriracha (adjust for heat)

honey or sweetener

garlic powder

smoked paprika (optional)

salt

granulated sugar

rice vinegar

ketchup

soy sauce

water

cornstarch (slurry)

sesame seeds (optional garnish)

scallions, thinly sliced

lime wedges

Pat the bistro filet dry with paper towels. In a small bowl, smash 2 garlic cloves and mix with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp fresh lime juice. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Prep and marinate steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add a drizzle of oil if pan is dry. Sear the steak 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer for desired doneness. If steak is thicker than 1 inch, reduce heat after initial sear and cook an additional 2–4 minutes. Remove steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Cook the steak

Against the grain, slice the rested steak thinly (about 1/8–1/4 inch thick). Keep warm.

Slice steak

While the steak rests, make the chimichurri. Finely chop the parsley, cilantro, and oregano (or use a food processor pulse: add herbs and garlic and pulse until finely chopped but not pureed). Transfer to a bowl and stir in 2 tbs red wine vinegar, 1/2 cup olive oil, 3 minced garlic cloves, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lemon or lime juice if using. Taste and adjust salt, acidity or oil. Let sit at room temperature 10 minutes to meld flavors. Reserve 2–3 tbs chimichurri for drizzling on plated tacos and another small spoon for reheating steak if desired.

Combine the diced tomatoes, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1/2 tsp minced jalapeño (if using), 1 tbsp fresh lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Stir gently, taste and adjust salt or lime. Let rest 5–10 minutes to allow flavors to marry.

Warm the corn tortillas: heat a cast-iron skillet or comal over medium-high heat. Lightly brush each tortilla with a thin film of vegetable oil or butter and warm 20–30 seconds per side until pliable and slightly charred at edges. Stack and keep covered with a clean towel to stay warm.

Assemble tacos: place 1–2 warm tortillas on a plate. Add 2–3 slices of sliced steak per tortilla (about 2–3 oz steak total per taco), spoon 1 tsp chimichurri over the steak, sprinkle about 2 tbs shredded monterey jack cheese per taco, then top with 2 tbs pico de gallo. If desired, finish with an extra drizzle of chimichurri and squeeze of lime wedge.

Serve immediately while warm. Leftover chimichurri keeps refrigerated up to 5 days; steak slices can be reheated gently in a skillet with a splash of reserved chimichurri.

bistro filet (flank or skirt steak as substitute)

olive oil

garlic

ground cumin

black pepper

fresh flat-leaf parsley, packed

fresh cilantro (optional, for Argentinian-Mexican hybrid)

fresh oregano (or 1 tsp dried)

red wine vinegar

red pepper flakes

fresh lemon or lime juice (optional)

ripe tomatoes, seeded and diced

small red onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and minced (optional)

corn tortillas

monterey jack cheese, shredded

vegetable oil or butter (for warming tortillas)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon strips in a single layer on the rack or directly on the foil.

Bake bacon until crisp, 12–18 minutes depending on thickness. Remove and transfer to a paper-towel-lined plate to drain. Keep warm or reheat briefly in a pan just before assembling if needed.

Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form loose balls—don’t overwork the meat. Season the top of each ball lightly with a pinch of kosher salt and a light sprinkle of black pepper; do not compress into patties yet.

Heat a heavy skillet or cast-iron griddle over medium-high to high heat until very hot. Add the vegetable oil and swirl to coat. The skillet should be shimmering but not smoking heavily.

Place 1 or 2 beef balls (work in batches so they don’t crowd) on the hot skillet. Immediately press each ball flat with a sturdy spatula or burger press to form a thin patty (about 1/4 to 1/3 inch thick). Hold pressure for 10–15 seconds to ensure good contact. Cook without moving until deep brown and crispy around the edges, about 2–3 minutes.

Smash and sear

Flip the patties and immediately place one slice of American cheese on each patty. Cook on the second side for another 30–60 seconds, until cheese is melted and the patty is cooked through. Transfer patties to a plate and tent with foil to keep warm. Repeat with remaining meat.

While finishing the last patties, split the English muffins and butter the cut sides. Toast them cut-side down in a clean skillet over medium heat until golden and crisp, about 1–2 minutes.

Spread mustard on the bottom English muffin halves and ketchup on the top halves (adjust to taste). Place one cheesed patty on each bottom half. Top each patty with two strips of baked bacon (fold if needed to fit), and add pickles. Add optional shredded lettuce or tomato if using.

Place the top muffin halves over the toppings. Press lightly, slice in half if desired, and serve immediately while hot.

ground beef (80/20)

vegetable oil or neutral high-heat oil

american cheese slices

bacon strips

english muffins

butter (softened)

pickles (dill, sliced)

yellow mustard

shredded lettuce

sliced tomato

Remove any yellowed outer leaves from the Brussels sprouts. Trim off the stem ends. Using a sharp knife, mandoline set to a thin setting, or food processor slicing disc, thinly slice the sprouts into ribbons until you have about 4 cups. Transfer to a large mixing bowl.

Trim and shave Brussels sprouts

Rinse and spin dry the spring mix. Core the apple and thinly slice into half-moons (leave skin on for texture). Add the spring mix and apple slices to the bowl with the shaved Brussels sprouts.

Prepare spring mix and apple

If turkey sausage is pre-cooked links, slice into 1/4-inch rounds and halve or crumble as preferred. If using patties, crumble into bite-sized pieces. Thinly slice the red onion if using. Add sausage and red onion to the bowl.

Slice sausage and optional onion

In a small dry skillet over medium heat, add the pecans or walnuts and toast, stirring, for 2–4 minutes until fragrant and lightly browned. Remove from heat and let cool slightly, then roughly chop if large. Add to the bowl with the other salad components or reserve for topping.

Toast nuts (optional)

In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey (or maple), and fresh lemon juice. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity as desired.

Pour the dressing over the salad components and toss gently but thoroughly to coat everything evenly. Start with about three-quarters of the dressing, toss, taste, and add more if needed so the greens are lightly dressed.

Stir in the dried cranberries and toasted nuts (if reserved). Transfer to a serving bowl or divide among plates. Top each portion with the sliced or crumbled turkey sausage. Finish with an extra grind of black pepper and a light pinch of salt if needed.

Serve immediately. Leftovers: store dressing separately and toss just before serving to keep greens crisp. Keeps 1–2 days refrigerated.

Brussels sprouts (trimmed and shaved)

Spring mix (mixed baby lettuces)

Apple (medium, cored and thinly sliced)

Dried cranberries

Turkey sausage (fully cooked, sliced or crumbled)

Red onion (optional, thinly sliced)

Toasted pecans or walnuts (optional)

Extra-virgin olive oil

Apple cider vinegar

Dijon mustard

Honey or maple syrup

Lemon juice (fresh)

Salt

Black pepper (freshly ground)

Warm the milk to 105–110°F (slightly warm to touch). Whisk in 1 tablespoon granulated sugar and the yeast. Let sit 5–10 minutes until foamy.

Warm milk and bloom yeast

Melt 4 tablespoons unsalted butter and allow to cool slightly. In a mixing bowl or stand mixer fitted with a paddle, combine the foamy milk/yeast, melted butter, and eggs. Mix briefly to combine.

Melt butter and combine

Whisk together flour and 1/2 teaspoon salt. Gradually add flour to wet ingredients while mixing on low until a shaggy dough forms. Switch to dough hook (or transfer to lightly floured surface) and knead 6–8 minutes until smooth, elastic, and slightly tacky. Add up to 2–4 tablespoons more flour if dough is too sticky.

Add dry ingredients and knead

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

First rise

While dough is rising, stir together the packed brown sugar, ground cinnamon, and 1/4 teaspoon fine sea salt. Soften 4 tablespoons butter to spreadable consistency.

Prepare filling

After first rise, punch down the dough and turn onto a lightly floured surface. Roll into a 12 x 16 inch rectangle about 1/4 inch thick. Spread the softened butter evenly over the surface, leaving about 1/2-inch border. Sprinkle the cinnamon–brown sugar mixture evenly over the butter, pressing lightly so it adheres.

Roll out dough and spread filling

Starting from the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp serrated knife or floss, cut the log into 9 equal rolls (about 1 3/4–2 inches each). Place rolls cut-side up in a 9-inch square or round pan lightly buttered, leaving a little space between them for expansion.

Serrano Lime Shrimp Wrap

Bang Bang Shrimp

Argentinian Steak Taco

Smash Burger

Shaved Brussel Sprout Salad

Cinnamon Roll

Short Rib Ragú

Cod Sandwich

Chicken Salad Sandwich

4 Brew Sampler

8 Brew Sampler

“the Classic” Mimosa

Jameson Jolt

Wsb Brew Latte

Oktoberfest