HSC Bone In Filet

Mojito

Crab Cakes

Margarita

HSC Old Fashioned

Our signature bourbon served on the rocks.

HSC Bourbon Rocks

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Classic cheesecake served with fresh berries and a berry coulis.

New York Style Cheesecake

Warm chocolate cake with a molten center.

Chocolate Lava Cake

A classic steak cut with rich flavor and tenderness.

Bone-In Filet

Freshly baked bread topped with a variety of spreads.

Crustinis

Old Fashioned

A premium bourbon, served neat or on the rocks.

HSC Bourbon

Classic Martini

Moscow Mule

Chocolate Cake

Pina Colada

Grilled Salmon

Gosling’s Black Seal Rum, Ginger Beer, Lime Juice

Dark 'n Stormy

Hendrick’s Gin, St. Germain, Fresh Cucumber, Mint, Club Soda

Cucumber Cooler

Bruschetta

Cheesecake

For the safety and enjoyment of all our guests, we kindly ask that you observe our house policy of no more than two martinis per visit. Please note that vintages may vary based on availability.

Martinis

For the safety and enjoyment of all our guests, we kindly ask that you observe our house policy of no more than two martinis per visit.

Martini

Generously season both sides of the bone-in filet mignon with kosher salt, freshly ground black pepper, garlic powder, and fresh thyme leaves. Make sure to rub the seasoning into the meat for maximum flavor.

Season the Filets

In a large cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers but does not smoke.

Heat the Pan

Carefully add the seasoned bone-in filets to the hot skillet. Sear for about 4-5 minutes without moving them to create a crust.

Sear the Filets

Using tongs, flip the filets over and add 2 tablespoons of unsalted butter to the skillet. Baste the filets with the melted butter using a spoon. Cook for another 4-5 minutes for medium-rare, or until desired doneness.

Flip and Add Butter

Once cooked, transfer the filets to a cutting board and let them rest for about 5-10 minutes. This will help retain the juices.

Rest the Meat

Slice the bone-in filets and serve with your choice of sides. Drizzle any leftover pan juices over the meat for added flavor.

Plate and Serve

Bone-in filet mignon

Kosher salt

Freshly ground black pepper

Garlic powder

Fresh thyme leaves

Olive oil

Unsalted butter

In a sturdy glass, add the fresh mint leaves. Using a muddler or the back of a spoon, gently press down on the leaves to release their essential oils. Avoid tearing them too much to prevent bitterness.

Muddle the Mint

Cut the lime in half and squeeze the juice from both halves into the glass. Make sure to catch any seeds that may fall in.

Add Lime Juice

Pour the simple syrup into the glass with the muddled mint and lime juice. Stir gently to combine the ingredients.

Add Simple Syrup

Pour the white rum over the muddled mixture in the glass.

Add Rum

Fill the glass with ice cubes, allowing the ice to mix with the ingredients.

Add Ice

Pour club soda over the ice until the glass is nearly full. Stir gently to combine all the flavors.

Top with Club Soda

Garnish the drink with a lime wedge and a sprig of mint. Serve immediately with a straw and enjoy your refreshing Mojito!

Garnish and Serve

Fresh mint leaves

Lime

White rum

Simple syrup

Club soda

Ice cubes

Lime wedge

Mint sprig (for garnish)

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking the crab meat.

Prepare the Mixture

Add the egg, breadcrumbs, and chopped green onions to the crab mixture. Stir until just combined.

Add Other Ingredients

Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter.

Form the Cakes

Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

Chill the Cakes

Heat oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cakes

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic powder, salt, and black pepper until well combined.

Mix Ingredients

Taste the remoulade and adjust seasoning as needed. Add more salt, pepper, or hot sauce to suit your taste.

Taste and Adjust

Lump Crab Meat

Mayonnaise

Dijon Mustard

Worcestershire Sauce

Old Bay Seasoning

Breadcrumbs

Green Onion

Salt

Black Pepper

Oil (for frying)

Lemon Juice

Hot Sauce

Garlic Powder

Rub a lime wedge around the rim of a chilled cocktail glass to moisten it. Dip the rim into salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of triple sec.

Combine Ingredients

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

Shake the Mixture

Strain the mixture into the prepared cocktail glass. Garnish with the lime wedge.

Strain and Serve

Tequila

Lime Juice

Triple Sec

Lime Wedge

Start by taking a lowball glass (also known as an Old Fashioned glass) and place it on a clean, flat surface.

Add 1 teaspoon of granulated sugar to the bottom of the glass.

Add Sugar

Add 2 dashes of Angostura bitters over the sugar in the glass.

Add Bitters

Using a muddler or the back of a spoon, gently muddle the sugar and bitters together until the sugar begins to dissolve.

Muddle the Mixture

Pour 2 ounces of bourbon into the glass over the muddled sugar and bitters mixture.

Add Bourbon

Add 3 ice cubes to the glass. If you prefer a stronger drink, you can add fewer ice cubes or a large ice cube.

Add Ice Cubes

Gently stir the mixture with a bar spoon for about 10-15 seconds to chill and dilute the drink.

Stir the Cocktail

Using a knife, cut a piece of orange peel, ensuring you have some of the pith. Twist the peel over the drink to release the oils, then drop it into the glass as a garnish.

Garnish

Your HSC Old Fashioned is now ready to be enjoyed. Serve immediately and savor the flavors.

Serve

Bourbon

Granulated Sugar

Angostura Bitters

Orange Peel

Ice Cubes

Begin by placing your glass in the freezer for about 10 minutes for an ice-cold experience.

Chill the Glass

Remove the glass from the freezer and fill it with ice cubes until it is about three-quarters full.

Carefully pour 2 oz of bourbon over the ice in the glass. Allow it to chill for a moment.

Pour the Bourbon

Twist the orange peel over the drink to release its oils, then place it in the glass. Finally, add a maraschino cherry on top.

Orange peel

Maraschino cherry

Brew 240 ml of strong espresso coffee and allow it to cool slightly. Add 50g of granulated sugar to the warm coffee and stir until dissolved. Set aside.

Brew Espresso

In a medium bowl, whisk together 4 egg yolks and 50g of granulated sugar until the mixture becomes pale and creamy.

Whisk Egg Yolks

Gently fold in 500g of mascarpone cheese into the egg yolk mixture until fully combined and smooth.

Add Mascarpone

In a separate bowl, whip 240 ml of heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture and add 1 tsp of vanilla extract. Mix until just combined.

Whip Heavy Cream

Quickly dip 24 ladyfingers into the cooled coffee mixture, ensuring they are soaked but not too soggy.

Dip Ladyfingers

In a rectangular dish, start arranging half of the soaked ladyfingers in a single layer. Spread half of the mascarpone mixture over the ladyfingers.

Layer Tiramisu

Repeat the process with the remaining ladyfingers and mascarpone mixture. Smooth the top layer with a spatula.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Chill

Before serving, dust the top of the tiramisu with 30g of cocoa powder using a fine mesh sieve for a beautiful finish.

Dust with Cocoa

Ladyfingers

Espresso coffee

Granulated sugar

Mascarpone cheese

Heavy cream

Vanilla extract

Egg yolks

Cocoa powder

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until well combined.

Prepare the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

Form the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add granulated sugar and beat until combined.

Prepare the filling

Add sour cream, vanilla extract, and eggs, mixing until fully combined. Finally, sift in the flour and mix gently until just incorporated.

Add remaining ingredients

Pour the cream cheese filling over the cooled crust in the springform pan. Bake in the preheated oven for 1 hour, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

In a small saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens, about 10-15 minutes.

Make the coulis

Remove from heat and blend the coulis until smooth. Strain through a fine mesh sieve to remove seeds if desired. Let it cool.

Blend

Once the cheesecake is chilled, remove it from the springform pan. Top with fresh berries and drizzle with berry coulis before slicing and serving.

Graham cracker crumbs

Unsalted butter, melted

Ground cinnamon

Cream cheese, softened

Sour cream

Large eggs

All-purpose flour

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

Fresh berries (for topping)

Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with flour to prevent sticking.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Hsc Bone In Filet