Basil Hayden's

Seagram's

Maker's Mark

Jim Beam

Black Label

SWEET POTATO FRIES

Brunch with Bottomless Mimosas

Enjoy our full, hot breakfast buffet, with made-to-order omelet station, bagels and lox, beef sliders, and more! Plus mimosas, bloody Mary's, and sangria!*

Brunch

FRENCH FRIES

SIDE SALAD

AU GRATIN POTATO

MACARONI AND CHEESE

CREAMY LEMON FETTUCINE

JUMBO ASPARAGUS

ROTATING SOUP

House-Braised Short Ribs, Shredded and Served on an Italian Loaf with Horseradish Sauce and Au Jus. Served with Your Choice of Side

BRAISED SHORT RIB FRENCH DIP

Rich Pork Stew of Chiles, Tomatoes & Onion, Served with Tortilla Chips

PORK GREEN CHILE

Crisp Romaine, Parmigiana, Croutons, Caesar Dressing

CAESAR SALAD

Mixed Greens Tossed in Cobb Dressing, with Chicken, Bacon

CLASSIC COBB SALAD

Spring Mix, Tomato, Cucumber, Carrot with Choice of Dressing (Ranch, Blue Cheese, Balsamic Vinaigrette, Honey)

HOUSE SALAD

Marinated Chicken Breast, Yogurt Sauce, Tahini, Arugula, Tomato, Cucumber, Served with Your Choice of Side

CHICKEN SHAWARMA WRAP

Ground Angus Beef, Aged Cheddar, Caramelized Onion, Bacon, CO Gold BBQ sauce, Served with Your Choice of Side

WOOLLEY'S CLASSIC BURGER

Thick-Cut Bacon, 6oz Tender Bistro Filet, Au Gratin Potatoes, and Caprese Style Asparagus

6OZ BACON WRAPPED WAGYU BISTRO FILET

A Perfectly Grilled Flat Iron Steak Paired with Golden, Crispy French Fries and a Vibrant Chimichurri Sauce

STEAK FRITES

Start by chilling a cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass, add 2 oz of Basil Hayden's Bourbon, 1 oz of Sweet Vermouth, and 2 dashes of Angostura Bitters. Fill the mixing glass with ice cubes.

Mix the Ingredients

Stir the mixture gently for about 30 seconds until well chilled and combined.

Stir the Mixture

Empty the ice water from the cocktail glass and strain the mixture into the chilled glass.

Prepare the Glass

Twist a piece of orange peel over the drink to release the oils, then drop it into the glass. Add a maraschino cherry on top for garnish.

Garnish the Drink

Basil Hayden's Bourbon

Sweet Vermouth

Angostura Bitters

Ice Cubes

Orange Peel

Maraschino Cherry

Choose a highball glass or a large cocktail glass. Fill it halfway with ice cubes.

Pour 2 oz of Seagram's gin over the ice. Add 4 oz of tonic water to the glass.

Mix the Drink

Squeeze the juice of the lime piece into the drink, then drop the lime wedge into the glass. Add fresh mint leaves for garnish, if desired.

Garnish and Serve

Seagram's gin

Tonic water

Lime

Lime wedge

Fresh mint leaves

In a mixing glass, combine 2 oz of Maker's Mark Bourbon, 1 oz of Sweet Vermouth, and 2 dashes of Angostura Bitters.

Using a bar spoon, stir the mixture well for about 30 seconds to chill and dilute the ingredients.

Strain the mixture into a chilled coupe or rocks glass.

Strain into Glass

Garnish with a Maraschino Cherry and express the oils from an Orange Peel over the drink before placing it in the glass.

Maker's Mark Bourbon

In a cocktail shaker, combine the Jim Beam Bourbon, simple syrup, and fresh lemon juice.

Prepare the Cocktail

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish with a lemon wheel and a few fresh mint leaves on top.

Garnish

Jim Beam Bourbon

Simple Syrup

Fresh Lemon Juice

Lemon Wheel

Mint Leaves

In a large pot, bring 4 cups of water to a rolling boil over medium-high heat.

Step 1: Boil Water

Once the water is boiling, add 2 cups of black tea leaves to the pot. Stir gently and allow it to steep for about 5 minutes.

Step 2: Add Tea Leaves

After steeping, remove the pot from heat and strain the tea into a large pitcher to remove the tea leaves.

Step 3: Strain the Tea

While the tea is still warm, add 1 cup of brown sugar, 1 tsp of vanilla extract, and 1 cinnamon stick. Stir well until the sugar is fully dissolved.

Step 4: Add Sugar and Spices

In a separate bowl, combine 1 cup of whole milk and 1 cup of heavy cream. Whisk together until well blended.

Step 5: Mix Milk and Cream

Pour the sweetened black tea into serving glasses, filling each glass halfway. Top each glass with the milk and cream mixture. Serve hot and enjoy your Black Label beverage!

Step 6: Combine and Serve

Black tea leaves

Water

Brown sugar

Vanilla extract

Cinnamon stick

Whole milk

Heavy cream

Preheat your oven to 425°F (220°C). While the oven is heating, wash and peel the sweet potatoes. Cut them into thin strips, about 1/4 inch thick, to ensure they cook evenly.

Prepare the Sweet Potatoes

In a large mixing bowl, combine the cut sweet potato fries with olive oil, paprika, garlic powder, salt, and black pepper. Toss them well to ensure all the fries are evenly coated with the oil and seasonings.

Season the Fries

Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned sweet potato fries in a single layer on the baking sheet, making sure they are not overcrowded to allow for even crisping.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake for 25-30 minutes. Flip the fries halfway through the cooking time to ensure they get crispy on all sides.

Bake the Fries

Once the fries are golden brown and crispy, remove them from the oven. If desired, sprinkle chopped parsley on top for added flavor and color. Serve immediately as a side dish or snack.

Sweet Potatoes

Olive Oil

Paprika

Garlic Powder

Salt

Black Pepper

Parsley (optional)

This ensures that the mimosas are served cold.

Chill Champagne

Stir gently to mix without losing the bubbles.

Mix Ingredients

Place the orange slices onto the edge of each glass or serve on a platter.

Prepare Garnish

This will prepare the oven for baking the dish.

Preheat Oven

Beat Eggs

Ensure the oil is hot before adding the spinach.

Heat Skillet

This adds flavor and nutrition to the dish.

Sauté Spinach

Gently stir occasionally to ensure even cooking.

Cook Eggs

Bake for about 10-15 minutes, or until the eggs are fully cooked and the cheese is melted.

Add Cheese and Bake

Toast the baguette slices in the oven for 5-7 minutes until golden brown.

Prepare Baguette

Serve the eggs alongside the toasted baguette and bottomless mimosas.

Cool and Serve

Champagne or Sparkling Wine

Fresh Orange Juice

Orange Slices (for garnish)

Eggs

Milk

Cheddar Cheese, shredded

Spinach, chopped

Baguette, sliced

Butter

Chop all vegetables (bell peppers, onions, mushrooms, and spinach) and set aside.

Prepare the Ingredients

In a large bowl, crack the eggs, add salt and pepper, and whisk until well blended.

Whisk the Eggs

Heat olive oil or butter in a non-stick skillet over medium heat. Pour in a portion of the egg mixture, adding a handful of chopped vegetables and cheese on one half. Once the eggs are set, fold the omelette and cook for another minute. Repeat for the remaining mixture.

Cook the Omelettes

Slice each bagel in half and toast if desired.

Prepare the Bagels

Spread cream cheese generously on each half of the bagel. Top with a slice of smoked salmon, a few capers, a slice of red onion, and fresh dill.

Assemble Toppings

In a large bowl, mix ground beef with salt and pepper. Form into 12 small patties.

Prepare the Beef Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side or until fully cooked. Add a slice of cheese on top of each patty during the last minute of cooking.

Cook the Sliders

Place each cooked patty on a mini burger bun. Top with lettuce, tomato slices, ketchup, and mustard to taste.

Assemble the Sliders

In a glass, pour 1 part champagne to 1 part orange juice. Garnish with an orange slice if desired.

Make Mimosas

In a large pitcher, combine tomato juice, vodka, Worcestershire sauce, and hot sauce. Stir well and serve over ice with garnishes like celery or olives.

Make Bloody Marys

In a large pitcher, combine red wine, chopped fruit, and sparkling water. Stir gently and serve over ice.

Make Sangria

Cheddar cheese, shredded

Bell peppers, diced

Onion, diced

Mushrooms, sliced

Spinach, fresh

Pepper

Olive oil or butter

Bagels

Cream cheese

Smoked salmon (lox)

Capers

Red onion, thinly sliced

Fresh dill

Ground beef

Mini burger buns

Cheddar cheese slices

Lettuce leaves

Tomato, sliced

Ketchup

Mustard

Champagne or sparkling wine

Orange juice

Tomato juice

Vodka

Worcestershire sauce

Hot sauce

Red wine

Fruit (oranges, strawberries, etc.)

Sparkling water

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Using a sharp knife, cut each potato into thin strips, about 1/4 inch thick.

Wash and Cut Potatoes

Place the cut potato strips in a large bowl filled with cold water. Let them soak for at least 30 minutes. This step helps to remove excess starch and results in crispier fries.

Soak Potatoes

In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.

Basil Hayden's

Seagram's

Maker's Mark

Jim Beam

Black Label

Sweet Potato Fries

Brunch With Bottomless Mimosas

Brunch

French Fries

Side Salad

Au Gratin Potato

Macaroni And Cheese

Creamy Lemon Fettucine

Jumbo Asparagus

Rotating Soup

Braised Short Rib French Dip

Pork Green Chile

Caesar Salad

Classic Cobb Salad

House Salad

Chicken Shawarma Wrap

Woolley's Classic Burger

6oz Bacon Wrapped Wagyu Bistro Filet

Steak Frites