Bulleit Bourbon, sweet vermouth, Cassis and bitters served up

OLD MAN

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Basil Hayden bourbon, Chambord, Amaro Montenegro, cherry syrup

Prepare the Glass

Pour basil hayden bourbon, Chambord, Amaro Montenegro, and cherry syrup into the mixing glass.

Mix Ingredients

Stir the mixture gently for about 30 seconds to combine and chill the ingredients.

Stir

Strain the mixture into a chilled cocktail glass.

Strain

Garnish with fresh basil leaves for aroma and presentation.

Garnish

Basil Hayden Bourbon

Chambord

Amaro Montenegro

Cherry Syrup

Fresh Basil Leaves

My Love

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make My Love Recipe in just 10m. Basil Hayden bourbon, Chambord, Amaro Montenegro, cherry syrup

My Love Recipe

Ingredients

Cocktail Ingredients

Method

Cocktail Preparation

Prepare the Glass

Mix Ingredients

Stir

Strain

Garnish

More from Auberge du Pommier