Our "soon to be famous" cast iron burger, topped with our house three-whiskey caramelized onions, Wisconsin bleu cheese and extra thick cut bacon. Served on a freshly baked pub bun.
A freshly seared C. A blend of smoked Wisconsin sharp cheddar, creamy fontina, artesian Manta more, spicy habanero jack, and rich bleu cheeses layer our always juicy hand-crafted cast iron grilled beef patty.
Served on griddle toasted pub bun. Add cheese. Hand crafted burger patty, rested on a bed of our crispy Montamore, hash browns, topped with a creamy herb cheese, extra thick cut pecan smoked bacon, and an over easy egg. Snuggled between two grilled slices of our savory French Vienna bread.
Piles of shaved country smoked ham and peppered turkey, pecan smoked bacon, and fontina cheese tucked between thick slices of savory French toast. Served with our Montamore hash browns, creamy beer cheese sauce, and our jalapeno strawberry jam.
Add egg. Shabu style duck, blood orange caramelized onions, smoke brie cheese, roasted Gala apples layed over a bakery fresh artisan roll. Buffalo spiced tempura battered shrimp, garnished with jicama citrus slaw, and finished with a buffalo blue chees aioli. Served on a freshly baked lobster roll.
Slow roasted shaved sirloin, roasted garlic and gorgonzola fondue topped with crispy onion straws, horsey sauce, resting on a pretzel roll.
Brown sugar and buttermilk brined fried chicken topped with hot honey and fresh seasonal berries, served with a side of macadamia bourbon syrup. Mouthwatering over-the-top tender pork ribs glazed with our homemade whiskey BBQ sauce.
Served with our fresh fried chili and brown sugar lattice chips and coleslaw. Porcini mushroom tortellini and red peppers in a spinach and smoked gouda cream sauce. Finished with micro-greens. Succulent medallions of beef tenderloin filet, rested atop of a bed of creamy artisan two cheese polenta, finished with savory basil and fresh goat cheese bruschetta and a light balsamic drizzle. Tender pillows of al dente ravioli stuffed with hearty short rib, served in a rich and creamy lemon brown butter sauce, garnished with rustic Montamore cheese and a fresh zest of lemon.
Paired with maple balsamic roasted root vegetables and toasted crostinis. Campanelle pasta baked in a five cheese mornay cream sauce and topped with fontina and garlic bread crumbs.
A perfect blend of hardwood cold smoked chicken and extra thick cut bacon and five cheese mornay sauce tossed with campanelle pasta and baked to a golden bubbly brown perfection. A sophisticated creamy blend of bleu and gorgonzola cheese layered between al dente Campanelle noodles. Finished with pan seared blackened tenderloin medallions and chipotle bread crumbs.
Smoked butter poached lobster blended with a decadent combination of heavy cream, artisan cheese and roasted garlic served over a bed of al dente noodles. Complimented with Chesapeake baked crostini points. Step 5 To make the natural dyes, dissolve the turmeric in a little warm water for yellow, beetroot powder for red and matcha powder for green.
Step 6 Pour the dyes over each ball of dough. Step 7 Knead in until the dough has an even colour. Step 8 Grease a Lego cake mould. Step 9 Divide the dough into two balls and place into the mould. Step 10 Slice off the bottoms of the buns, slice in half and serve with your favourite burger and toppings! Leave your comment. Carla B.
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