plantation oftd rum, plantation 5yr rum, maple, ramazzotti amaro, angostura & chocolate bitters, cherry amaretto smoke

WHO GOES THERE

gin, fresh lemon, cappelletti apertivo, celery shrub bitters, fresh thyme

LAKE COMO

Experience a delightful fusion of flavors with our signature cuisine, crafted from the finest ingredients to tantalize your taste buds.

CUISINE

Experience a delightful evening with our RESERVATIONS, featuring an exquisite selection of dishes crafted to elevate your dining experience.

RESERVATIONS

blueberry-infused bourbon, cinnamon, vanilla, lavender, fresh lemon

DEVIL IN A BLUE DRESS

gin, aperol, st. germain, orange, fresh lemon, rhubarb, dry cava

SUNS OUT GUNS OUT

A vibrant selection of expertly crafted cocktails that tantalize the palate and elevate any occasion.

COCKTAILS

If using wood chips for smoking, soak them in water for about 30 minutes, then drain. Prepare your smoking device as per the manufacturer's instructions.

Prepare the Smoke

In a cocktail shaker, combine the Plantation OFTD Rum, Plantation 5-Year Rum, maple syrup, Ramazzotti Amaro, Angostura bitters, and chocolate bitters. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into a rocks glass filled with fresh ice. Add the cherry amaretto on top.

Strain and Serve

If you prepared wood chips, use your smoking device to infuse the drink with cherry amaretto smoke for a few seconds before serving.

Add the Smoke

Garnish with a cherry or an orange twist if desired, and serve immediately.

Garnish and Enjoy

Plantation OFTD Rum

Plantation 5-Year Rum

Maple Syrup

Ramazzotti Amaro

Angostura Bitters

Chocolate Bitters

Cherry Amaretto

Wood Chips for Smoking (optional)

Prepare the Cocktail Shaker

Pour the gin, fresh lemon juice, cappelletti apertivo, and celery shrub bitters into the shaker.

Combine Ingredients

Shake the mixture vigorously for about 15 seconds to chill and combine all ingredients.

Shake It Up

Strain the cocktail into a chilled coupe or cocktail glass.

Garnish

Fresh Lemon Juice

Cappelletti Apertivo

Celery Shrub Bitters

Fresh Thyme

Ice Cubes

Thyme Sprig (for garnish)

In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced onion, and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.

Sauté the Vegetables

Stir in the diced zucchini and tomatoes. Cook for an additional 5 minutes, until the zucchini is tender.

Add Zucchini and Tomatoes

Add the drained chickpeas and fresh spinach to the skillet. Stir gently until the spinach wilts, about 3 minutes.

Incorporate Chickpeas and Spinach

Sprinkle in the cumin, paprika, salt, and pepper. Mix well to combine all the flavors.

Season the Mixture

Remove from heat and stir in the lemon juice and chopped parsley. Adjust seasoning as needed.

Finish with Lemon Juice and Parsley

Serve warm, either on its own or as a side dish.

Serve

Olive Oil

Garlic, minced

Onion, diced

Bell Pepper, diced

Zucchini, diced

Tomatoes, diced

Chickpeas, drained and rinsed

Spinach, fresh

Cumin

Paprika

Salt

Pepper

Lemon Juice

Fresh Parsley, chopped

Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat and add the garlic and rosemary. Sear the steaks for 4-5 minutes on each side for medium-rare. Remove from the skillet and let them rest.

Prepare the Steak

In the same skillet, add the asparagus and sauté for about 5-7 minutes until tender. Add butter towards the end for flavor.

Cook the Asparagus

In the same skillet, pour in the red wine and let it simmer until reduced by half. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.

Make the Sauce

Plate the filet mignon with sautéed asparagus on the side. Drizzle the sauce over the steak and serve immediately.

Filet Mignon

Garlic

Fresh Rosemary

Black Pepper

Asparagus

Butter

Red Wine

Heavy Cream

Parmesan Cheese

In a large jar, combine the blueberries, bourbon, ground cinnamon, vanilla extract, and dried lavender. Seal the jar tightly and let it sit in a cool, dark place for at least 48 hours to infuse the flavors.

Infuse the Bourbon

After 48 hours, strain the mixture through a fine mesh sieve or cheesecloth into a clean jar, discarding the solids. You should have a beautifully infused blueberry bourbon.

Strain the Infused Bourbon

In a shaker, combine 2 ounces of the infused bourbon, fresh lemon juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the cocktail into a glass filled with ice cubes. Garnish with a few fresh blueberries and a sprig of lavender, if desired.

Blueberries

Bourbon

Ground Cinnamon

Vanilla Extract

Dried Lavender

Simple Syrup

In a cocktail shaker, combine gin, Aperol, St. Germain, fresh lemon juice, fresh orange juice, and rhubarb syrup. Fill the shaker with ice cubes.

Mix the Base

Shake vigorously for about 15 seconds until well chilled.

Strain the mixture into a chilled glass filled with ice or a coupe glass.

Carefully top the drink with dry cava, pouring gently to maintain the bubbles.

Top with Cava

Garnish with an orange slice and fresh mint leaves on top.

Aperol

St. Germain

fresh lemon juice

fresh orange juice

rhubarb syrup

dry cava

ice cubes

orange slice

fresh mint leaves

Fill a tall glass with ice cubes to chill.

Prepare the Glass

In a shaker, combine the vodka, lemon juice, and simple syrup. Shake well until chilled.

Who Goes There

Lake Como

Cuisine

Reservations

Devil In A Blue Dress

Suns Out Guns Out

Cocktails