Served with ginger, scallions, and sesame seeds.

Miso Glazed Eggplant

Refreshing blend of rum, mint, lime, and soda water.

Classic Mojito

Tepatitio Tequila, Jalapeño, Grapefruit, Lime, Agave

Spicy Paloma

Seasonal vegetables sautéed with garlic and olive oil, tossed with pasta.

Pasta Primavera

Crisp romaine lettuce with Caesar dressing and croutons.

Caesar Salad

A refreshing blend of pineapple and basil.

Pineapple Basil Smash

Classic Margarita

Mango Mojito

Classic tequila margarita with lime juice and agave nectar.

Margarita

Gin or vodka, dry vermouth, olive or twist

Classic Martini

Peach Bellini

Cucumber vodka, muddled cucumber, fresh lime juice, simple syrup, soda

Cucumber Cooler

Strawberry Daiquiri

Fahrenheit

Old Fashioned

Brussels Sprouts

Fried Green Tomatoes

Fresh fruit on a buttery crust with cream.

Seasonal Fruit Tart

Pasta tossed with seasonal vegetables and a light garlic sauce.

Vegan Pasta

Served with seasonal vegetables and a choice of sauce.

Grilled Chicken

Cheesecake

served with garlic mashed potatoes and seasonal vegetables

Braised Short Rib

Rum, coconut cream, and pineapple juice blended to perfection.

Pina Colada

Layers of coffee-soaked ladyfingers and mascarpone cream.

Tiramisu

Trim the stem ends of the eggplants and cut each lengthwise into halves. If the eggplants are thick, cut each half again lengthwise so pieces are about 1 to 1.5 inches thick. Score the flesh in a crosshatch pattern 1/4 inch deep to help the glaze penetrate.

Prepare eggplant

Lightly sprinkle the cut surfaces with 1/2 tsp salt and let sit flesh-side up for 10 minutes to draw out bitterness and excess moisture. Pat dry with paper towels before cooking.

Salt and sweat (optional)

In a small bowl, whisk together white miso paste (4 tbs), mirin (2 tbs), soy sauce (1 tbs), sake (1 tbs), and sugar (1 tsp) until smooth. Set aside.

Make miso glaze

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. When the oil shimmers, place eggplant cut-side down in a single layer. Cook undisturbed 4–6 minutes until well browned and caramelized. Flip and cook the skin side 2–3 minutes until the flesh is nearly tender (total cooking 6–9 minutes depending on thickness). Reduce heat to medium-low.

Cook eggplant

Spoon the miso glaze over the cut surfaces of each eggplant piece (about 1 tbs glaze per half, adjust to size). Cook on medium-low 1–2 minutes until glaze begins to bubble and thicken. Tilt the pan slightly and spoon the thickened glaze over the flesh so it coats evenly. Remove from heat once glaze is shiny and set, about 30–60 seconds more.

Glaze eggplant

While the eggplant cooks, peel and finely grate 1 tbs fresh ginger. Trim and finely slice the scallions on the bias into thin rounds, reserving some of the green tops for garnish.

Prepare aromatics

In a small bowl combine grated ginger, 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 tsp black pepper, and a pinch (or use) of the reserved glaze from the pan (if any). Taste and adjust: add a few drops soy sauce if it needs salt. This will be spooned over just before serving for a bright aromatic lift.

Finish seasoning

Transfer glazed eggplant to a serving platter cut-side up. Spoon the ginger-vinegar mixture sparingly over each piece (about 1/2 tsp each). Sprinkle sliced scallions and 1 tsp toasted sesame seeds evenly over the eggplant. Finish with another quick drizzle of sesame oil (light) and a few turns of black pepper or a pinch of shichimi togarashi if using.

Garnish and serve

Serve the miso-glazed eggplant warm alongside steamed rice (2 cups cooked) or as part of a larger meal. Leftovers: cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat to avoid burning the miso.

Japanese/Chinese eggplant

white miso paste

mirin

soy sauce

sake (or dry sherry)

granulated sugar

neutral oil (vegetable, canola, or grapeseed)

fresh ginger

scallions (green onions)

toasted sesame seeds

sesame oil

rice vinegar

salt

black pepper

steamed rice or warm short-grain rice

shichimi togarashi or chili flakes

In a sturdy glass, add the fresh mint leaves and sugar. Using a muddler or the back of a spoon, gently muddle the mint and sugar together to release the mint oils.

Muddle Mint and Sugar

Cut the lime into wedges. Squeeze the juice into the glass and drop the wedges in as well.

Add Lime Juice

Add the white rum to the mixture and stir gently to combine.

Pour in the Rum

Fill the glass with ice cubes, then top with soda water. Stir gently to mix.

Add Ice and Soda Water

Garnish with additional mint leaves and a lime wedge, if desired. Serve immediately and enjoy your refreshing mojito!

Garnish and Serve

Fresh mint leaves

Lime

White rum

Sugar

Soda water

Ice cubes

Rim the glass with salt by rubbing a lime wedge around the rim and dipping it into a plate of salt.

Prepare the Glass

In a shaker, muddle the jalapeño slice with lime juice and agave syrup to release the flavors.

Muddle Jalapeño

Pour in the Tepatitio Tequila and fresh grapefruit juice into the shaker.

Add Tequila and Grapefruit Juice

Fill the shaker with ice, secure the lid, and shake vigorously for about 15 seconds.

Shake it Up

Strain the mixture into the prepared glass filled with ice.

Strain and Serve

Top the drink with club soda for a refreshing fizz.

Top with Club Soda

Garnish with a wedge of lime and grapefruit.

Garnish

Tepatitio Tequila

Fresh Jalapeño

Fresh Grapefruit Juice

Fresh Lime Juice

Agave Syrup

Club Soda

Salt

Lime Wedge

Grapefruit Wedge

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Vegetables

Add the bell peppers, zucchini, cherry tomatoes, carrots, and broccoli to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Add Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine.

Combine Pasta and Vegetables

Add salt, black pepper, and grated Parmesan cheese to the pasta and vegetables. Toss well to combine. Garnish with fresh basil before serving.

Season and Serve

Pasta (e.g., spaghetti or penne)

Olive oil

Garlic, minced

Bell peppers, sliced (mixed colors)

Zucchini, sliced

Cherry tomatoes, halved

Carrots, julienned

Broccoli florets

Parmesan cheese, grated

Black pepper

Fresh basil, chopped

Wash and dry the romaine lettuce leaves thoroughly. Chop them into bite-sized pieces and place them in a large salad bowl.

Prepare the Lettuce

Pour the Caesar dressing over the chopped romaine lettuce. Toss gently to coat the leaves evenly with the dressing.

Add Dressing

Sprinkle the croutons and grated Parmesan cheese over the dressed lettuce. Toss again to combine.

Add Croutons and Cheese

Add freshly ground black pepper to taste. Serve immediately while the salad is crisp and fresh.

Romaine lettuce

Caesar dressing

Croutons

Black pepper, freshly ground

In a mixing glass, combine the diced fresh pineapple, fresh basil leaves, lime juice, and simple syrup.

Prepare the Ingredients

Using a muddler or the back of a spoon, gently mash the ingredients together to release the pineapple juice and basil aroma.

Muddle

Fill the mixing glass with ice cubes and stir well to chill the mixture.

Add Ice

Strain the mixture into a glass filled with fresh ice, then top with sparkling water to taste.

Garnish with a sprig of basil on top and serve immediately for a refreshing drink.

Fresh Pineapple, diced

Fresh Basil Leaves

Lime Juice

Simple Syrup

Sparkling Water

Ice Cubes

Basil Sprig (for garnish)

Rub the lime wedge around the rim of a glass and dip it into the salt to coat the rim.

In a cocktail shaker, combine tequila, lime juice, and triple sec. Add ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice, and garnish with the lime wedge.

Serve

Tequila

Lime juice

Triple sec

Lime wedge

In a sturdy glass, add the fresh mint leaves and sugar. Muddle them together gently to release the mint oils without tearing the leaves.

Muddle the Ingredients

Add the diced mango and lime juice to the glass. Muddle gently again to combine the flavors.

Add the Mango and Lime Juice

Pour in the white rum and add ice cubes to fill the glass.

Add Rum and Ice

Slowly pour the club soda over the mixture until the glass is full. Stir gently to combine.

Garnish with extra mint sprigs. Serve immediately and enjoy your refreshing Mango Mojito!

Ripe mango, peeled and diced

Club soda

Extra mint sprigs (for garnish)

Rim the edge of a glass with lime juice and dip it into salt to coat the rim.

In a cocktail shaker, combine the tequila, fresh lime juice, and agave nectar.

Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake It Up

Garnish with a lime wedge on the rim of the glass.

Fresh lime juice

Agave nectar

Begin by chilling a martini glass. You can do this by filling it with ice water and letting it sit while you prepare the cocktail.

Chill the Glass

In a mixing glass, combine the gin or vodka and dry vermouth. Fill the mixing glass with ice and stir gently for about 30 seconds to chill and dilute the mixture.

Empty the ice water from the chilled martini glass. Use a strainer to pour the mixed drink into the glass.

Strain into Glass

Garnish your martini with olives or a twist of lemon peel. To create a twist, use a vegetable peeler to cut a thin strip of lemon peel, ensuring you avoid the bitter pith.

Serve immediately and enjoy your classic martini!

Gin or Vodka

Dry Vermouth

Olives or Lemon Twist

In a blender, puree ripe peaches until smooth. Strain through a fine sieve to remove any pulp if desired.

Prepare the peach puree

In a champagne flute, add 1 oz of peach puree.

Combine ingredients

Slowly pour in chilled Prosecco over the peach puree until the glass is nearly full.