berry vodka • cranberry juice • fresh lime juice • simple syrup

Berry Limeade

scallops

mango or coconut • fruit • toasted coconut

Sorbet

rye whisky • ginger beer • fresh lemon juice • bitters

Horsefeather

12 ounce • 3, 17 ounce • 4, 34 ounce • 7

Coffee – French Press

Enjoy our refreshing House Lemonade, perfectly balanced with zesty lemon and a touch of sweetness, served with one complimentary refill.

House Lemondate (limit one refill)

caramel • raisin compote • house vanilla bean ice cream

Brioche Bread Pudding

bourbon • spicy cherry bitters • sugar • gourmet cherry • orange segment

Old Fashioned

peach vodka • pama liqueur • triple sec

Pomegranate Martini

arcadian mix | focaccia crouton | sherry vinaigrette | cherry tomato | sunflower

Greens Salad

churro • berries • white chocolate • hazelnut

Oaxacan

cut spike • hendrix • cucumber • basil

Dolce Martini

jameson • peach puree • ginger liqueur • fresh lemon juice • simple syrup • cinnamon

Jameson & the Giant Peach

bourbon • sweet vermouth • bitters • cherry

Manhattan

rice vermicelli | garlic-kaffir lime broth | togarashi pickle | radish | shiitake

duck leg

Gin Rickey

gnocchi | baked parmesan | pickled onions

wagyu goulash

apple compote • white chocolate • fruit

Apple Almond Cheesecake

Coke Products

rum • fresh lime juice • simple syrup

Daiquiri

black • green • decaf green • herbal

Loose Leafe Hot Tea

Orange Crème Brûlée

charcuterie

Triple Berry Sorbet

In a small saucepan, combine equal parts sugar and water. Heat over medium heat, stirring until the sugar has dissolved. Remove from heat and let cool.

Prepare Simple Syrup

In a large pitcher, combine berry vodka, cranberry juice, fresh lime juice, and simple syrup. Stir well to combine.

Mix the Ingredients

Fill glasses with ice and pour the berry limeade mixture over the ice. Garnish with lime slices and fresh berries.

Serve

berry vodka

cranberry juice

fresh lime juice

simple syrup

lime slices (for garnish)

fresh berries (for garnish)

Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes. Drain the water and purée the parsnips in a blender or food processor until smooth. Add a drizzle of olive oil and season with salt and pepper to taste. Keep warm.

Prepare the Parsnip Purée

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add the mushrooms and cook until they are golden brown and tender, about 5 more minutes. Season with salt and pepper.

Sauté the Leeks and Mushrooms

Pat the scallops dry with a paper towel and season both sides with salt and pepper. In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.

Sear the Scallops

On each plate, spread a generous amount of the parsnip purée. Top with the sautéed leeks and mushrooms, then place the seared scallops on top. Drizzle with truffle oil, lemon juice, and garnish with chopped chives and parsley.

Plate the Dish

Sea scallops

Parsnip

Mushrooms (preferably shiitake or cremini)

Truffle oil

Lemon (zested and juiced)

Chives (finely chopped)

Leek (sliced thinly)

Fresh parsley (chopped)

Olive oil

Salt

Black pepper

Peel and chop the mango into small pieces, then blend until smooth.

Prepare the Mango

In a bowl, combine the blended mango, coconut milk, sugar, and lime juice. Stir until the sugar is completely dissolved.

Mix Ingredients

Cover the mixture and refrigerate for at least 2 hours or until well chilled.

Chill the Mixture

Pour the chilled 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. When ready to serve, scoop into bowls and top with toasted coconut flakes.

Store and Serve

Mango

Coconut milk

Sugar

Lime juice

Toasted coconut flakes

In a cocktail shaker, combine the rye whisky, fresh lemon juice, and bitters. Fill the shaker with ice and shake well until chilled.

Strain the mixture into a highball glass filled with ice.

Strain and Pour

Top the drink with ginger beer and gently stir to combine.

Top with Ginger Beer

Garnish with a lemon wheel or twist, if desired. Serve immediately.

Garnish and Serve

Rye whisky

Ginger beer

Fresh lemon juice

Bitters

Bring water to a boil in a kettle. If you have a thermometer, the ideal temperature for brewing coffee is 200°F (93°C).

Boil Water

Add the coarsely ground coffee to the French press.

Add Coffee Grounds

Once the water has boiled, let it cool for about 30 seconds, then pour the hot water over the coffee grounds in the French press.

Pour Water

Gently stir the mixture to ensure all coffee grounds are fully saturated.

Stir

Place the lid on the French press and let the coffee steep for about 4 minutes.

Steep

Slowly press down the plunger to separate the coffee grounds from the liquid. Pour the brewed coffee into your cup and enjoy.

Press and Pour

Coarsely ground coffee

Water

Cut the lemons in half and juice them until you have about 1 cup of lemon juice.

Juicing the Lemons

In a small saucepan, combine 1 cup of water and 1 cup of sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

Making the Simple Syrup

In a large pitcher, combine the lemon juice, the simple syrup, and the remaining 3 cups of water. Stir well to combine.

Mixing the Lemonade

Add ice cubes to the pitcher or directly to glasses. Pour the lemonade over the ice and garnish with fresh mint leaves. Serve immediately.

Serving

Fresh lemons

Granulated sugar

Ice cubes

Fresh mint leaves

Preheat your oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.

Prepare the Bread

In another bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined.

Mix the Custard

Pour the custard mixture over the brioche cubes and gently fold in the raisins. Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.

Combine Ingredients

Grease a baking dish with butter and pour the bread mixture into the dish. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Bake the Pudding

Let the bread pudding cool for a few minutes before serving. Serve warm with caramel sauce and a scoop of house vanilla bean ice cream on top.

brioche bread

whole milk

heavy cream

granulated sugar

eggs

vanilla extract

cinnamon

salt

raisins

butter

Start by placing a sugar cube in an Old Fashioned glass. Add the bitters over the sugar.

Prepare the Glass

Using a muddler, crush the sugar and bitters together until the sugar is dissolved.

Muddle

Pour in the bourbon over the muddled sugar and bitters mixture.

Add Bourbon

Add a large ice cube or several smaller cubes to the glass.

Add Ice

Garnish with a gourmet cherry and an orange segment. Optionally, express the oils from the orange peel over the drink.

Garnish

Bourbon

Spicy Cherry Bitters

Gourmet Cherry

Orange Segment

In a cocktail shaker, combine peach vodka, Pama liqueur, triple sec, and pomegranate juice. Add ice cubes to the shaker.

Prepare the Cocktail

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

Shake Well

Strain the cocktail into a chilled martini glass.

Strain and Serve

Garnish with fresh pomegranate seeds and a lemon twist on the rim.

Peach Vodka

Pama Liqueur

Triple Sec

Fresh Pomegranate Seeds

Ice Cubes

Pomegranate Juice

Lemon Twist (for garnish)

Preheat your oven to 375°F (190°C). Spread the cubed focaccia bread on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10-15 minutes or until golden and crispy, turning halfway through.

Make the Focaccia Croutons

In a large bowl, combine the Arcadian mix greens and halved cherry tomatoes. Toss gently to mix.

Prepare the Salad

Sprinkle the sunflower seeds and focaccia croutons over the salad.

Add Toppings

Drizzle with sherry vinaigrette to taste and toss gently to coat all ingredients evenly.

Dress the Salad

Serve immediately as a fresh side or main dish.

Arcadian mix greens

Cherry tomatoes, halved

Sunflower seeds

Focaccia bread, cubed

In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat and stir in flour until smooth. Let cool slightly, then mix in eggs one at a time until fully incorporated. Transfer dough to a piping bag fitted with a star tip.

Make the Churros

Heat oil in a deep fryer or large pot to 375°F (190°C). Pipe the dough into the hot oil in long strips. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Churros

In a shallow dish, mix the sugar and cinnamon. Roll the fried churros in this mixture until well coated.

Coat the Churros

Wash and prepare the mixed berries. If using strawberries, slice them into halves or quarters.

Prepare the Berries

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth.

Melt the White Chocolate

Arrange the churros on a serving platter. Drizzle with melted white chocolate, top with mixed berries, and sprinkle chopped hazelnuts over the top.