Basmati Rice Pilaf, Broccolini, Sauteed Mushroom, Burgundy Steak Sauce

Pan Seared Halibut

Apricot Sorbet

Toasted Brioche, Pineapple Slaw, Provolone Cheese, Tomato, Red Onion, Chipotle Fries

Hawaiian Burger

Onion, Celery, Garlic, Carrot, Heavy Cream, Chicken Stock, Scallion

Chicken Chorizo Chowder

Tempura Fried Shrimp, Basmati Rice Pilaf, Sweet Chili Aioli, Scallion

Bang Bang Shrimp

Grilled Bone In Pork Chop, Apple Cider Glaze, Chipotle Sweet Potato Mash, Fried Brussel Sprout

Cider Pork Chop

Tito's Handmade Vodka, Olive Juice, Pepperoncini Juice, Bleu Cheese Stuffed Olives

Pepperoncini-Tini

Toasted Brioche, Caramelized Onion, Provolone, Au Jus, House Fries

French Onion Burger

Blueberry Lemon Simple Syrup, Lemonade, Soda Water

Blueberry Lemonade

Tito’s Handmade Vodka, Passoa Passionfruit Liqueur, Pineapple Juice, Rose’s Lime Juice

Passionfruit Martini

Soy Garlic Marinated Flank Steak, Grilled Shrimp, Chili Crisp Rice, Sautee Sesame Green Bean, Scallion

Asian Surf & Turf

Griddled Brioche, Sweet & Spicy Pickles, Honey Garlic Glaze, Sesame Seed, Crispy Fries

Honey Garlic Fried Chicken Sandwich

Bacardi Rum, Mount Gay Eclipse, Amaretto, Brandy, Orange Juice Pineapple Juice, Myers Float

CD Mai Tai

Gin Blossom

Whole Bronzino, Lemon, Garlic, Onion, Ladolemono, Arugula, Rainbow Grape Tomato, Olive, Roasted Fingerling Potato, Dill

Mediterranean Bronzino

Onion, Egg, Garlic, Ginger, Vegetable Stock, Soy, Rice Wine Vinegar, Scallion

Egg Drop Soup

Grey Goose La Poire Vodka, Fabrizia Limoncello, Hint of Domain Canton Ginger Liqueur, Topped with Orange Juice

Tuscan Pear

Bailey’s Irish Cream, Vanilla Vodka, Fabrizia Crème de Pistachio, Blue Curacao, Amaretto, Cream

Pistachio Martini

Tito's Handmade Vodka, Gran Gala Orange Liqueur, Fresh Squeezed Lemons, Pomegranate Juice, Sugar Rim

The Copper Door Cosmo

Grape Juice, Apple Juice, POM Juice, Orange Juice, Fresh Fruit, Lemon-Lime Soda

Sorta-Sangria

Classic Mary

Screwball PB Whiskey, Mr. Boston Dark Crème De Cocoa, Choco Lat PB Liqueur, Cream

Chocolate Peanut Butter Martini

Canton Ginger Liqueur, Cantine Spumante, Apple Cider, Soda Water

Orchard Spritz

Cider Sorbet

Season the halibut fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add halibut and sear for 4-5 minutes on each side, until golden brown and cooked through. Drizzle with lemon juice before serving.

Prepare the Halibut

In a saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent. Stir in basmati rice and cook for 2 minutes. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.

Cook the Rice

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add broccolini, salt, and sauté for 5-7 minutes until tender and bright green.

Sauté the Broccolini

In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until they are browned and tender. Season with salt and black pepper to taste.

Sauté the Mushrooms

In a saucepan, combine burgundy wine and beef broth. Bring to a boil and reduce to simmer. Add minced shallots and cook until the sauce is reduced by half. Whisk in butter and season with salt and black pepper.

Make the Sauce

Halibut fillets

Olive oil

Salt

Black pepper

Lemon juice

Basmati rice

Water

Butter

Onion, finely chopped

Broccolini

Garlic, minced

Mushrooms, sliced

Burgundy wine

Beef broth

Shallots, minced

In a medium saucepan, combine the dried apricots and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the apricots are soft.

Prepare the Apricots

Transfer the apricot mixture to a blender or food processor. Add sugar, lemon juice, and a pinch of salt. Blend until smooth and fully combined.

Blend Ingredients

Pour the blended mixture into a bowl and refrigerate for at least 2 hours or until completely chilled.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Sorbet

Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.

Hardening

Scoop the apricot sorbet into bowls and enjoy!

Serve

Dried apricots

Sugar

In a bowl, season the ground beef with salt and pepper. Form into two equal-sized patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until desired doneness. Add provolone cheese on top during the last minute of cooking to melt.

Cook the Patties

In a bowl, mix shredded cabbage, diced pineapple, cilantro, lime juice, salt, and pepper. Set aside.

Prepare the Pineapple Slaw

Lightly butter the brioche buns and toast them on the grill or in a skillet until golden brown.

Toast the Buns

On the bottom half of the toasted brioche bun, layer the cooked patty with melted cheese, a generous scoop of pineapple slaw, slices of tomato, and red onion. Top with the other half of the bun.

Assemble the Burger

Serve the Hawaiian burger alongside crispy chipotle fries for a complete meal.

Serve with Chipotle Fries

Brioche Buns

Provolone Cheese

Tomato

Red Onion

Ground Beef (or Plant-Based Alternative)

In a large pot, heat olive oil over medium heat. Add the chopped onion, celery, garlic, and carrot. Sauté for about 5-7 minutes, until the vegetables are softened.

Sauté the Vegetables

Add the diced chicken and sliced chorizo to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.

Cook the Meats

Pour in the chicken stock and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.

Simmer the Chowder

Stir in the heavy cream and season with salt and black pepper to taste. Allow to heat through for an additional 5 minutes.

Add Cream and Season

Ladle the chowder into bowls and garnish with chopped scallions before serving.

Chicken breast, diced

Chorizo sausage, sliced

Onion, chopped

Celery, chopped

Carrot, diced

Heavy cream

Chicken stock

Scallions, chopped

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice and a pinch of salt. Stir, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Rice Pilaf

In a mixing bowl, combine 1 cup of mayonnaise and 1 cup of sweet chili sauce. Mix well until smooth. Adjust seasoning with salt and pepper to taste.

Make the Sweet Chili Aioli

In a large bowl, prepare the tempura batter according to package instructions. Dip each shrimp into the batter, allowing excess to drip off.

Prepare the Shrimp

In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the battered shrimp in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

On a plate, serve a portion of the rice pilaf topped with crispy shrimp. Drizzle with sweet chili aioli and garnish with chopped scallions.

Shrimp, peeled and deveined

Tempura batter mix

Sweet chili sauce

Mayonnaise

Vegetable oil, for frying

Pepper

In a saucepan, combine apple cider, brown sugar, soy sauce, garlic powder, salt, and black pepper. Bring to a boil and reduce heat to a simmer until thickened, about 10-15 minutes.

Prepare the Apple Cider Glaze

Preheat the grill to medium-high heat. Season pork chops with salt and pepper. Grill for about 4-5 minutes per side, brushing with the apple cider glaze during the last few minutes of cooking.

Grill the Pork Chops

Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Sweet Potatoes

Add butter, chipotle in adobo, salt, and black pepper to the sweet potatoes. Mash until smooth and creamy.

Mash and Flavor

Trim and halve the brussel sprouts. Heat olive oil in a skillet over medium heat. Add brussel sprouts and season with salt and pepper.

Prepare the Brussel Sprouts

Cook for about 8-10 minutes, stirring occasionally, until crispy and golden brown.

Fry the Brussel Sprouts

Bone-in pork chops

Apple cider

Brown sugar

Soy sauce

Garlic powder

Sweet potatoes

Chipotle in adobo sauce

Brussel sprouts

Chill a martini glass by filling it with ice water. Set aside while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine Tito's Handmade Vodka, olive juice, and pepperoncini juice. Fill the shaker with ice.

Mix the Cocktail

Shake well for about 15-20 seconds until the mixture is chilled.

Shake it Up

Discard the ice water from the chilled martini glass. Strain the cocktail mixture into the glass.

Strain and Serve

Garnish with the bleu cheese stuffed olives by dropping them into the cocktail.

Garnish

Tito's Handmade Vodka

Olive Juice

Pepperoncini Juice

Bleu Cheese Stuffed Olives

In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for about 20-25 minutes until the onions are golden brown and caramelized.

Prepare the Caramelized Onions

Form the ground beef into two patties and season with salt and pepper. In a skillet or grill, cook the patties over medium-high heat for about 4-5 minutes on each side, or until desired doneness. In the last minute of cooking, place a slice of provolone cheese on each patty to melt.

Cook the Burger Patties

In a small saucepan, combine the beef broth, Worcestershire sauce, and garlic powder. Bring to a simmer and cook for about 5 minutes.

Make the Au Jus

Preheat the oven to 425°F (220°C). Cut the russet potatoes into fries and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and golden.

Prepare the House Fries

Toast the brioche buns. Place a burger patty on each bun, topped with caramelized onions. Serve with au jus on the side for dipping, along with house fries.

Ground Beef

In a small saucepan, combine the fresh blueberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved and the blueberries have burst, about 5-7 minutes. Remove from heat and let it cool. Once cool, strain the syrup through a fine mesh sieve to remove the solids.

Make the Blueberry Simple Syrup

In a large pitcher, combine the blueberry simple syrup and fresh lemon juice. Stir well to combine.

Mix the Lemonade

Fill glasses with ice cubes, pour the blueberry lemonade mixture over the ice, and top with soda water. Stir gently to combine. Garnish with lemon slices and fresh mint leaves.

Serve the Blueberry Lemonade

Fresh blueberries

Granulated sugar

Fresh lemon juice

Soda water

Ice cubes

Lemon slices

Fresh mint leaves

Prepare the Shaker

Pour in the Tito’s Handmade Vodka, Passoa Passionfruit Liqueur, Pineapple Juice, and Rose’s Lime Juice into the shaker.

Add Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled martini glass.

Strain into Glass

Slice the passionfruit in half and place it on the rim or float it on top of the drink for garnish.