black pepper gnocchi, lobster, baby kale, garlic, olive oil, pecorino romano

lobster and gnocchi cacio e pepe

Signature cream cheese frosting, caramel glaze

Carrot Cake

Lady fingers soaked in cointreau syrup, layered with sweet pistachio mascarpone, garnished with whipped cream and white chocolate sauce

Pistachio Tiramisu

Madagascar vanilla bean, fresh berries, whipped cream (gluten free)

Crème Brûlée

Freshly made in-house. Please ask your server for today’s selection

Seasonal Cheesecake

Vanilla bean ice cream, hot fudge, caramel sauce

Chocolate Chip Cookie Sundae

Chocolate cookie crust and chocolate ganache

Chocolate Peanut Butter Pie

the botanist gin, lavender syrup, agave nectar, lime juice, straight up

lavender gin gimlet

coconut rum, fresh mint, lime, sugar, splash soda water

coconut mojito

milagro silver, cointreau, lemonade, key lime juice, splash sprite, on the rocks

margarita de citron

old grand-dad bourbon, brown sugar cinnamon simple, orange maple bitters, rocks

cinnamon-orange old fashioned

pear nectar, strawberry simple, lemonade, splash ginger ale, on the rocks

mocktail - nothing com-pears 2 U

cranberry-orange infused vodka, pomegranate juice, cinnamon simple, straight up, topped with sparkling wine

winterberry spice martini

vanilla vodka, plum jam, grapefruit juice, rosemary simple, splash sauvignon blanc, straight up, sugar rim

sugar plum martini

house-infused raspberry tito’s handmade vodka, fresh lime juice, ginger beer, on the rocks

seasonal

hibiscus chamomile mint infusion, honey, meyer lemon juice, straight up

mocktail - pink panther

grapefruit juice, key lime juice, agave nectar, club soda, rocks

mocktail - zero proof paloma

(eight ounce) cabernet demi glace, homestyle mashed potatoes, and asparagus

filet mignon

slow roasted in a thick concoction of guinness, rosemary, and root vegetables, served on a bed of risotto

boneless beef short rib

over cheddar grits with pork belly, peppercorn gravy, & broccolini

buttermilk fried pork chops

cheddar cheese sauce, topped with cracker crumbs

mac and cheese

all-natural & certified humane statler chicken breast, cauliflower cheddar latke, garlicky broccolini, beer cheese sauce, with north country smokehouse tasso

murray’s chicken

breaded eggplant, roasted tomatoes, spinach, and asiago, with balsamic glaze, parmesan crisp

eggplant napoleon

applewood smoked bacon, wilted spinach, roasted garlic cream, jasmine rice

pan-seared sea scallops

In a large pot of boiling salted water, cook the black pepper gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Once cooked, drain and set aside.

Cook the Gnocchi

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby kale and cook until wilted, about 2-3 minutes.

Sauté Garlic and Kale

Add the cooked gnocchi and lobster meat to the skillet with the garlic and kale. Toss everything together gently to combine.

Combine Ingredients

Remove the skillet from heat and stir in the grated Pecorino Romano cheese. Season with salt and freshly cracked black pepper to taste. If the dish seems dry, you can add a little more olive oil.

Add Cheese and Season

Serve immediately, garnished with extra Pecorino Romano cheese and black pepper if desired.

Serve

Lobster meat, cooked and chopped

Black pepper gnocchi

Baby kale

Garlic, minced

Olive oil

Pecorino Romano cheese, grated

Salt

Freshly cracked black pepper

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

Mix Dry Ingredients

In another bowl, mix together the oil, eggs, and vanilla extract until well combined.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots and walnuts if using.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

Prepare the Frosting

Once the cakes are completely cooled, spread a layer of frosting between the cakes and on the top and sides.

Frost the Cake

In a saucepan over medium heat, melt the sugar until it turns a golden brown. Add the butter and heavy cream, stirring until smooth. Add salt.

Make the Caramel Glaze

Allow the caramel to cool slightly, then drizzle it over the frosted cake.

Drizzle the Glaze

All-purpose flour

Granulated sugar

Brown sugar

Baking powder

Baking soda

Ground cinnamon

Vegetable oil

Eggs

Vanilla extract

Grated carrots

Chopped walnuts (optional)

In a small saucepan, combine water and granulated sugar. Heat over medium heat until the sugar dissolves. Remove from heat and stir in Cointreau. Let cool.

Prepare the Cointreau Syrup

In a mixing bowl, combine mascarpone cheese, powdered sugar, and pistachio paste. Mix until smooth and well combined.

Make the Pistachio Mascarpone Filling

Quickly dip each lady finger into the cooled Cointreau syrup, making sure not to soak them too long to avoid sogginess.

Soak the Lady Fingers

In a rectangular dish, place a layer of soaked lady fingers at the bottom. Spread half of the pistachio mascarpone filling on top. Repeat the layers with the remaining lady fingers and mascarpone filling.

Layer the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, whip the heavy cream to soft peaks and spread it over the tiramisu.

Chill and Whip Cream

Drizzle the white chocolate sauce over the whipped cream and sprinkle with crushed pistachios. Slice and serve chilled.

Garnish and Serve

Lady fingers

Cointreau

Water

Mascarpone cheese

Powdered sugar

Pistachio paste

Heavy cream

White chocolate sauce

Pistachios, crushed

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Remove from heat and let it steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick.

Mix Egg Yolks and Sugar

Remove the vanilla pod from the cream and gradually pour the warm cream into the egg yolk mixture, whisking continuously to avoid curdling.

Combine Cream and Egg Mixture

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Chill the Custards

Before serving, sprinkle a thin layer of brown sugar over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust.

Caramelize the Sugar

Top the crème brûlée with fresh berries and a dollop of whipped cream before serving.

Serve with Berries and Whipped Cream

heavy cream

granulated sugar

vanilla bean

egg yolks

fresh berries (e.g. strawberries, blueberries, raspberries)

whipped cream

brown sugar

In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.

Form the Crust

In a large mixing bowl, beat together 24 oz of cream cheese, 1 cup of sugar, and 1 tsp of vanilla extract until smooth and creamy.

Make the Filling

Add 3 large eggs, one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.

Add Eggs

Fold in 1 cup of your chosen seasonal ingredient (such as pumpkin puree, lemon zest, or berry puree) into the cream cheese mixture.

Add Seasonal Flavor

Pour the filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 60-70 minutes until the center is set. The edges may slightly crack.

Bake the Cheesecake

Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.

Cool and Chill

Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your seasonal cheesecake!

Graham cracker crumbs

Sugar

Unsalted butter, melted

In a serving bowl, place a scoop of vanilla bean ice cream.

Prepare the Base

Drizzle hot fudge sauce over the ice cream generously.

Add Hot Fudge

Drizzle caramel sauce on top of the hot fudge.

Add Caramel Sauce

Crumble chocolate chip cookies over the sundae.

Add Cookies

Add a generous dollop of whipped cream on top.

Top with Whipped Cream

Sprinkle chocolate chips and chopped nuts (if using) over the whipped cream.

Garnish

Vanilla bean ice cream

Hot fudge sauce

Caramel sauce

Chocolate chip cookies

Whipped cream

Chocolate chips (for garnish)

Chopped nuts (optional)

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate cookies with melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Bake for 10 minutes, then allow to cool.

Make the Crust

In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Prepare the Ganache

Pour the chocolate ganache into the cooled crust, spreading it evenly. Refrigerate for at least 2 hours or until set.

Assemble the Pie

Once set, slice the pie and serve chilled. Optionally, you can top with whipped cream or chocolate shavings.

Chocolate cookies

Place a cocktail glass in the freezer to chill while you prepare the drink.

Chill the Glass

In a cocktail shaker, combine the Botanist gin, lavender syrup, agave nectar, and fresh lime juice.

Mix the Ingredients

Fill the shaker with ice, cover, and shake vigorously for about 15 seconds until well chilled.

Add Ice and Shake

Remove the cocktail glass from the freezer and strain the mixture into the chilled glass.

Strain into Glass

Garnish with a sprig of lavender for an aromatic touch.

Botanist Gin

Lavender Syrup

Agave Nectar

Fresh Lime Juice

Lavender Sprig (for garnish)

In a sturdy glass, add the fresh mint leaves and sugar. Use a muddler or the back of a spoon to gently press the mint leaves to release their oils, mixing them with the sugar.

Muddle the Mint

Pour in the lime juice over the muddled mint and sugar mixture. Stir gently to combine.

Lobster And Gnocchi Cacio E Pepe

Carrot Cake

Pistachio Tiramisu

Crème Brûlée

Seasonal Cheesecake

Chocolate Chip Cookie Sundae

Chocolate Peanut Butter Pie

Lavender Gin Gimlet

Coconut Mojito

Margarita De Citron

Cinnamon-orange Old Fashioned

Mocktail - Nothing Com-pears 2 U

Winterberry Spice Martini

Sugar Plum Martini

Seasonal

Mocktail - Pink Panther

Mocktail - Zero Proof Paloma

Filet Mignon

Boneless Beef Short Rib

Buttermilk Fried Pork Chops

Mac And Cheese

Murray’s Chicken

Eggplant Napoleon

Pan-seared Sea Scallops