gin, ginger liqueur, turmeric cordial, lemon, aromatic bitters, seared rosemary

Old Gran-Dad Bonded, Mama Juana Tincture, plum bitters, cane syrup, apple wood smoke

vodka, strawberry shrub, lemon, orange blossom water, brut champagne

house spiced 151 rum, rhum agricole, apricot, lime, cane syrup

mezcal, green chartreuse, cardamom syrup, lime

blended scotch, ginger liqueur, lemon, peat-honey foam

Goslings Dark Rum, vanilla maple syrup, lime, tiki bitters, Barkeep Apple Bitters, ginger beer, cinnamon-nutmeg dust

reposado tequila, agave nectar, lime, rose water, egg white

El Silencio Mezcal Espadin, Mandarin Napoleon, lime, roasted pineapple cordial, habanero shrub

rosé, strawberry, lemon

brandy, cherry eau de vie, lemon, orgeat, aromatic bitters

vodka, grapefruit liqueur, hibiscus-coriander syrup, lime

peach infused bourbon, peach liqueur, demarara syrup, peychuad's bitters

refreshing blend with yogurt, lime, fresh dill and olive oil

baby arugula, radish, cherry tomato, kalamata olives, green apple, orange segments tossed with a citrus-dill vinaigrette and served with a citrus marinated salmon filet

mix of arugula and romaine with julienned golden and red beets and cherry tomatoes tossed with balsamic dressing

cooked medium and sliced on a bed of lolla rossa lettuce and romaine hearts, served with pecorino romano cheese, dried cherries, goat cheese, bonded semi-dried cherry tomatoes, bacon bits and aged balsamic dressing

thinly sliced red and golden beets surround goat cheese crumbles, crushed pistachios, cherry tomatoes and spinach, dressed with aged balsamic

three U-10 scallops seared in a lemon butter sauce and nestled on a bed of shiitake mushrooms, prosciutto and orange cauliflower pure

marinated in lemon, mustard and dill and drizzled with a lemon caper sauce, served with beet mashed potatoes and sautéed seasonal vegetables

marinated in mustard and herbs and finished with a bourbon bbq sauce, served with parsnip puree and a vegetable timbale of zucchini, squash, bell peppers, mushrooms and goat cheese

pan seared and accompanied with a shallot demi sauce, served with potato au gratin and steamed veggies in a carrot roll

a filling bowl of perfectly cooked risotto, sliced and speared asparagus and parmesan chips with a white wine butter sauce | add chicken (5), steak (7), salmon (7), shrimp (8), scallops (8)

slow oven roasted beef short ribs served with a carrot-ginger puree, sautéed seasonal vegetables and a red wine jus

tossed with pistachios, basil, parmesan, arugula, garlic and olive oil and topped with french green beans.

cooked to order and topped with charred red bell pepper, caramelized onion, smoked cheddar, alfalfa sprouts and apple wood bacon on a brioche bun

caramelized cinnamon apples in a flaky empanada crust and port wine caramel drizzle with dulce de leche ice cream

dark chocolate soufflé with vanilla bean ice cream