Cremini, Shiitake, and Oyster Mushrooms, Peas, Marsala, Reggianito, Rosemary, Truffle Oil

TRUFFLED MUSHROOM RISOTTO

MEAT BOARD

ROASTED SQUASH SOUP

Lyon Farms Beets, Fennel, Hazelnuts, Boxcarr Feta, Aleppo, Orange Ginger Vinaigrette, Mint

ROASTED LOCAL BEETS

8 oz Ground Chuck And Brisket, Black Truffle Cheddar, Bourbon Bacon Jam, Arugula, Chipotle Aioli, Served With House Cut Fries

ALLEY BURGER

Tequila Blanco, Grapefruit, Simple, Lime, Soda

PALOMA

Pancetta, Spinach, Calabrian Chili, Tomato, Lemon, Reggianito

RICOTTA GNOCCHI

Hot Honey, Pickled Green Tomato Relish, Dill Pickle Aioli, Lettuce, Sub Roll, Served with House Cut Fries

FRIED SHRIMP ROLL

Cognac, Becherovka, Ardbeg Smoky Islay Scotch, Bergamot

EMBER

Dolin Gènepy de Chamois, Pineapple, Lime, Alley Twenty Six Falernum

CHALET SWIZZLE

MEXICAN CHOCOLATE POT DE CREME

OYSTERS ON THE HALF SHELL (6)

Hanger Steak, Bone Marrow Herb Butter, A26 Steak Sauce, Served with House Cut Fries

STEAK FRITES

Rainwater Madeira, Bourbon, Cranberry, Blood Orange, Soda, Bitters

EARLY EVENING

Warm Spices, Oats, Cashews, Almonds, Maple Syrup, Topped with Parlour Salted Butter Caramel Ice Cream

WARM APPLE CRISP

3 Cheeses, 3 Meats, Accoutrement, Baguette

CHEF'S BOARD

Tequila Reposado, Jalapeño, Hibiscus, Lime, Ginger, Honey

MEXICAN HERBALIST

Bacon, Pickled Red Onion, Smoked Paprika, Chives

DEVILED EGGS

Raw Beef Tenderloin, Shallots, Capers, Horseradish Cream, Raw Egg Yolk, Reggianito, Parsley, Crostini

BEEF TARTARE

Lemon-Poppy Seed Compound Butter, Radish, Maldon Salt, Loaf Baguette

BUTTER & SALT

Served with Crème Fraiche, Shallots, Hard Boiled Egg, Chives, Tater Tots

CAVIAR & TOTS

PIMENTO CHEESE PLATE

CHEESE BOARD

Aged Light Rum, Pawpaw, Ming River Baijiu, Rum Fire, PX Sherry, Shaved Ice

SOUTHPAW PUNCH

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the cremini, shiitake, and oyster mushrooms. Sauté until softened, about 5-7 minutes. Season with salt and black pepper.

Sauté the Mushrooms

Add the Arborio rice to the skillet with the mushrooms, stirring for about 2 minutes until the rice is well-coated and slightly translucent.

Cook the Rice

Pour in the Marsala wine and cook until it has mostly evaporated, stirring constantly.

Add Marsala Wine

Begin adding the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently and continue this process until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Broth Gradually

Once the rice is cooked, stir in the peas, grated Reggianito cheese, chopped rosemary, and truffle oil. Adjust seasoning with salt and pepper to taste.

Finish the Risotto

Serve the truffled mushroom risotto hot, drizzled with additional truffle oil if desired.

Serve

Cremini mushrooms

Shiitake mushrooms

Oyster mushrooms

Frozen peas

Arborio rice

Marsala wine

Reggianito cheese, grated

Fresh rosemary, chopped

Truffle oil

Vegetable broth

Olive oil

Salt

Black pepper

Slice the salami, prosciutto, and chorizo into bite-sized pieces or leave them whole for a rustic presentation.

Prepare the Meats

On a large serving board or platter, start by arranging the meats in sections. Place the salami, prosciutto, and chorizo in separate areas.

Arrange the Board

Cut the cheese into wedges or cubes and place it next to the meats. Add olives and pickles in small bowls or directly on the board.

Add Cheese and Accompaniments

Slice the baguette into pieces and arrange them on the board, allowing guests to create their own meat and cheese bites.

Include the Baguette

If using, add small bowls of mustard and honey for dipping. Garnish the board with fresh herbs.

Finish with Condiments

Salami

Prosciutto

Chorizo

Cheese (e.g., Brie, Cheddar, or Gouda)

Olives (mixed)

Pickles

Fresh Baguette

Mustard (optional)

Honey (optional)

Fresh Herbs (e.g., rosemary, thyme) for garnish

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Prepare the Squash

While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté Aromatics

Once the squash is roasted, scoop the flesh into the pot with the sautéed onions and garlic. Add the vegetable broth, Aleppo pepper, cinnamon, and additional salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.

Combine Ingredients

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Blend the Soup

Serve hot, garnished with toasted pecans and a drizzle of olive oil if desired.

Garnish and Serve

Butternut Squash

Pecans

Aleppo Pepper

Olive Oil

Onion

Garlic

Vegetable Broth

Black Pepper

Cinnamon

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes until tender. Allow to cool, then peel and cut into wedges.

Roasting the Beets

Slice the fennel bulbs thinly and set aside. You can reserve some fronds for garnish.

Preparing Fennel

In a dry skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-7 minutes. Remove from heat and chop roughly.

Toasting Hazelnuts

In a small bowl, whisk together orange juice, ginger, olive oil, salt, and pepper. Adjust seasoning to taste.

Making Vinaigrette

In a large bowl, combine the roasted beets, sliced fennel, toasted hazelnuts, and crumbled feta. Drizzle with the orange ginger vinaigrette and sprinkle with Aleppo pepper and fresh mint.

Assembling the Salad

Serve immediately or allow to chill in the refrigerator for 30 minutes to enhance flavors.

Serving

Local Beets

Fennel Bulbs

Hazelnuts

Boxcarr Feta Cheese

Fresh Mint

In a bowl, combine the ground chuck and brisket. Season with salt and pepper. Divide the mixture into two equal portions and shape them into burger patties.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of black truffle cheddar cheese on each patty and cover until melted.

Melt the Cheese

On the bottom half of each burger bun, spread chipotle aioli. Place the cooked patty with melted cheese on top, followed by bourbon bacon jam and a handful of arugula. Top with the other half of the bun.

Assemble the Burger

Wash and peel the russet potatoes. Cut them into thin strips for the fries.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes.

Fry the Potatoes

Remove the fries from the oil and place them on paper towels to drain excess oil. Season with salt to taste.

Season the Fries

Ground Chuck

Brisket

Black Truffle Cheddar Cheese

Arugula

Chipotle Aioli

Bourbon Bacon Jam

Burger Buns

Russet Potatoes

Vegetable Oil

Start by rimming your glass with salt. To do this, rub a lime wedge around the rim of the glass and then dip the rim into a small plate of salt.

Prepare the Glass

In a cocktail shaker, combine the tequila blanco, fresh grapefruit juice, simple syrup, and fresh lime juice. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice. Top it off with soda water.

Assemble the Drink

Garnish with a grapefruit wedge and serve immediately.

Tequila Blanco

Fresh Grapefruit Juice

Simple Syrup

Fresh Lime Juice

Soda Water

Salt (for rimming glass)

Grapefruit Wedge (for garnish)

In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes.

Cook the Pancetta

Add the cherry tomatoes and cook until they start to soften, about 3 minutes. Then, add the spinach and cook until wilted.

Add Spinach and Tomatoes

Add the cooked gnocchi to the skillet along with Calabrian chili paste and lemon juice. Toss to combine and season with black pepper. Cook for another 2 minutes until heated through.

Combine with Gnocchi

Plate the gnocchi and sprinkle with grated Reggianito cheese before serving.

Pancetta

Fresh spinach

Calabrian chili paste

Cherry tomatoes

Lemon juice

In a mixing bowl, combine flour, cornstarch, salt, and black pepper. In another bowl, whisk together egg and milk. Dip each shrimp first into the flour mixture, then into the egg mixture, and finally coat with panko breadcrumbs.

Prepare the Shrimp

Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Spread dill pickle aioli on the inside of each sub roll. Layer lettuce leaves, pickled green tomatoes, and fried shrimp on top. Drizzle with hot honey before closing the roll.

Assemble the Rolls

Serve the fried shrimp rolls with house cut fries on the side.

shrimp, peeled and deveined

all-purpose flour

cornstarch

milk

panko breadcrumbs

salt

black pepper

hot honey

pickled green tomatoes

dill pickle aioli

lettuce leaves

sub rolls

house cut fries

In a cocktail shaker, combine the Cognac, Becherovka, Ardbeg Smoky Islay Scotch, and bergamot syrup.

Mixing the Ingredients

Add ice cubes to the shaker and shake vigorously for about 15 seconds to chill the mixture.

Shaking

Strain the mixture into a chilled cocktail glass.

Straining

Garnish with a slice of orange peel, expressing the oils over the drink before placing it on top.

Truffled Mushroom Risotto

Meat Board

Roasted Squash Soup

Roasted Local Beets

Alley Burger

Paloma

Ricotta Gnocchi

Fried Shrimp Roll

Ember

Chalet Swizzle

Mexican Chocolate Pot De Creme

Oysters On The Half Shell (6)

Steak Frites

Early Evening

Warm Apple Crisp

Chef's Board

Mexican Herbalist

Deviled Eggs

Beef Tartare

Butter & Salt

Caviar & Tots

Pimento Cheese Plate

Cheese Board

Southpaw Punch