Angel's Envy Bourbon, sugar, orange & angostura bitters, apple wood smoked glass, Luxardo cherry

IT’S ABOUT TIME

Bulleit Rye whiskey, fresh citrus, egg white, angostura bitters

SOUR HOOTCH

George Dickle Bourbon, amaro, Luzardo simple syrup

BLACK TIE MANHATTAN

vanilla bean creme brulee, caramelized sugar crust, Chantilly cream, fresh berries

CREME BRULEE

Tito’s Vodka, Kahlua, Baileys, Amaretto, Frangelico, coffee, homemade cream

RUSSIAN QUAALUDE

8 oz prime burger, cheddar, bacon, toasted shallot aioli, sunny side egg, lettuce, tomato, fried shallots, brioche bun, breakfast potatoes

BREAKFAST PRIME BURGER

Dragon Distillery’s Lancelot’s Flamin Love mango-sriracha vodka, pineapple juice, sours, cherry wood smoked glass

GUINEVERE’S BETRAYAL

peanut butter blondie, chocolate syrup, peanut butter sauce, vanilla ice cream, Chantilly cream

KILLING ME SOFTLY

house cured corned beef, poached eggs, English muffins, hollandaise sauce, breakfast potatoes

BANTER IN THE MORNING

Captain Morgan spiced rum, Drambuie, St. George Pear liqueur, pumpkin puree, cinnamon syrup

THE FALL BREW

Baileys, Kahlua, Goslings 151, coffee with seared cinnamon

SPANISH COFFEE

Rumhaven Coconut Rum, Elderflower liqueur, house sours, Viola! masala chai tea

LIVIN LA VIDA COCO

house made banana bread, almond cookie, almond crumble, bourbon maple ice cream

BANANA BREAD

Titos Vodka, Rumchatta, house pumpkin pie syrup, ginger beer

HI, PUMPKIN!

HAMBURGER/CHEESEBURGER

Johnny Walker red scotch, fresh lemon, honey, Seven Falls merlot

JOHNNY MERLOT

zucchini, asparagus, mozzarella cheese stuffed omelet, breakfast potatoes

VEGGIE OMELET

Titos Vodka, Cointreau, fresh lemon, McCutcheon's apple cider, saline, simple syrup

THE CHERRY IN CIDER

cavatappi pasta, smoked gouda & cheddar cheese, parmesan herb crust (available dinner only).

SMOKED GOUDA MAC & CHEESE

Indulge in our classic Tiramisu, featuring layers of rich mascarpone cheese, espresso-soaked ladyfingers, and a dusting of cocoa powder for a heavenly dessert experience.

TIRAMISU

pan-seared red snapper filet, butternut squash risotto.

THIS LITTLE FISHY

Torres Brandy, cranberry, maple syrup, muddled apples

MR. BIG

Bulleit Bourbon, lemon, ginger beer.....this is a double cocktail served in pouch, just add ice

KENTUCKY MULE

Elijah Craig Bourbon, peach nectar, maple syrup, angostura bitters, cinnamon demerara syrup

PEACH, PLEASE

Using an apple wood chip, light it and allow it to produce smoke. Place your glass upside down over the smoke to infuse it with apple wood flavor for about 30 seconds.

Prepare the Glass

In a mixing glass, combine Angel's Envy Bourbon, sugar, freshly squeezed orange juice, and Angostura bitters. Stir gently until the sugar is dissolved.

Mix the Ingredients

Fill a chilled rocks glass with ice, then strain the mixed cocktail into the glass. Garnish with a Luxardo cherry and serve immediately.

Serve

Angel's Envy Bourbon

Sugar

Orange (freshly squeezed juice)

Angostura Bitters

Luxardo Cherry

Apple Wood Chips (for smoking)

In a cocktail shaker, combine Bulleit Rye whiskey, fresh lemon juice, fresh lime juice, egg white, and simple syrup. Dry shake (without ice) vigorously for about 15 seconds to emulsify the egg white.

Shake Ingredients

Add ice to the shaker and shake again for another 15-20 seconds to chill the mixture.

Add Ice and Shake Again

Double strain the mixture into a chilled coupe glass to remove any ice shards and the egg white foam will create a nice head.

Strain and Serve

Add 2 dashes of Angostura bitters on top of the foam for garnish. You can optionally use a toothpick to create a design with the bitters.

Garnish

Bulleit Rye whiskey

Fresh lemon juice

Fresh lime juice

Egg white

Angostura bitters

Simple syrup

Chill a martini or coupe glass by filling it with ice water while you prepare the cocktail.

In a mixing glass, combine the George Dickel Bourbon, Amaro, Luxardo Simple Syrup, and Angostura Bitters. Fill the mixing glass with ice.

Stir the mixture gently for about 30 seconds until well chilled.

Stir the Cocktail

Empty the ice water from the chilled glass. Strain the cocktail mixture into the glass.

George Dickel Bourbon

Amaro

Luxardo Simple Syrup

Maraschino Cherry

In a saucepan, heat the heavy cream and the scraped seeds of the vanilla bean (along with the bean itself) over medium heat until it's hot but not boiling. Remove from heat and let steep for 15 minutes.

Make the Custard

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.

Whisk the Egg Yolks

Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

Combine Mixtures

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 halfway up the sides of the ramekins. Bake for 30-35 minutes, until the custard is set but still jiggles slightly in the center.

Bake

Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or up to overnight.

Chill

Sprinkle a thin, even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely.

Caramelize the Sugar

In a mixing bowl, whip the heavy whipping cream and powdered sugar together until soft peaks form.

Prepare Chantilly Cream

Serve the creme brulee with a dollop of Chantilly cream and fresh berries on top.

heavy cream

vanilla bean

granulated sugar

egg yolks

salt

sugar (for caramelizing)

heavy whipping cream

powdered sugar

fresh berries

In a bowl, whisk together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.

Prepare the Homemade Cream

In a shaker filled with ice, combine Tito’s Vodka, Kahlua, Baileys, Amaretto, Frangelico, and brewed coffee. Shake well until chilled.

Combine the Ingredients

Strain the mixture into a large glass or mug and top with a generous dollop of the homemade cream.

Serve the Cocktail

You can sprinkle some cocoa powder or chocolate shavings on top for an extra touch.

Garnish (Optional)

Tito’s Vodka

Kahlua

Baileys Irish Cream

Amaretto

Frangelico

Coffee, brewed

Homemade cream

Finely chop the shallots and mix them with the mayonnaise. Set aside.

Prepare the Shallot Aioli

In a skillet, cook the bacon over medium heat until crispy. Remove and let drain on paper towels.

Cook the Bacon

In the same skillet, cook the 8 oz prime burger patty over medium-high heat for about 4-5 minutes on each side for medium-rare. Add the cheddar slice on top during the last minute to melt.

Cook the Burger

In a separate pan, sunny-side fry the egg until the white is set and the yolk is still runny.

Fry the Egg

Toast the brioche bun in the skillet until golden brown.

Toast the Bun

Spread the shallot aioli on the bottom half of the toasted bun. Layer with lettuce, tomato slices, the cooked burger with melted cheddar, crispy bacon, the sunny-side egg, and fried shallots. Top with the other half of the bun.

Assemble the Burger

Serve the burger with a side of breakfast potatoes, seasoned to taste.

Cook the Breakfast Potatoes

Prime Ground Beef

Cheddar Cheese

Bacon

Shallots

Mayonnaise

Eggs

Lettuce

Tomato

Fried Shallots

Brioche Bun

Breakfast Potatoes

Start by smoking the glass. Place cherry wood chips in a smoking gun or in a heatproof container. Ignite the chips and let the smoke fill the glass. Once smoked, set the glass aside.

In a cocktail shaker, combine Lancelot’s Flamin Love mango-sriracha vodka, pineapple juice, sour mix, and ice. Shake well until chilled.

Mix the Cocktail

Strain the mixture into the smoked glass over fresh ice. Garnish with a fresh pineapple slice and a maraschino cherry.

Lancelot’s Flamin Love Mango-Sriracha Vodka

Pineapple Juice

Sour Mix

Cherry Wood Chips

Fresh Pineapple Slice (for garnish)

Maraschino Cherry (for garnish)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Prepare the Blondies

In a large mixing bowl, melt the unsalted butter. Stir in the brown sugar and granulated sugar until well combined.

Add the peanut butter, eggs, and vanilla extract to the mixture, stirring until smooth.

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once the blondies are baked, let them cool for a few minutes before cutting into squares.

Assemble the Dessert

On each serving plate, place a square of blondie, drizzle with chocolate syrup and peanut butter sauce.

Add a scoop of vanilla ice cream on top and dollop with Chantilly cream.

unsalted butter

brown sugar

peanut butter

eggs

vanilla extract

all-purpose flour

baking powder

chocolate syrup

peanut butter sauce

vanilla ice cream

Chantilly cream

Start by washing and chopping the breakfast potatoes into small cubes. In a large skillet, melt the butter over medium heat. Add the potatoes, season with salt, pepper, and paprika, then cook until crispy and golden brown, about 15-20 minutes. Stir occasionally.

Prepare the Breakfast Potatoes

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer them more firm. Remove the eggs with a slotted spoon and set aside.

Poach the Eggs

Slice the English muffins in half and toast them until golden brown. You can use a toaster or grill them on the skillet for added flavor.

Prepare the English Muffins

On each toasted English muffin half, layer the house cured corned beef. Place a poached egg on top of the beef, then drizzle with hollandaise sauce. Serve with a side of breakfast potatoes.

Assemble the Dish

house cured corned beef

English muffins

hollandaise sauce

breakfast potatoes

butter

pepper

paprika

In a cocktail shaker, combine the Captain Morgan Spiced Rum, Drambuie, St. George Pear Liqueur, pumpkin puree, and cinnamon syrup.

Add ice to the shaker and shake vigorously for about 15 seconds to chill and combine the ingredients.

It’s About Time

Sour Hootch

Black Tie Manhattan

Creme Brulee

Russian Quaalude

Breakfast Prime Burger

Guinevere’s Betrayal

Killing Me Softly

Banter In The Morning

The Fall Brew

Spanish Coffee

Livin La Vida Coco

Banana Bread

Hi, Pumpkin!

Hamburger/cheeseburger

Johnny Merlot

Veggie Omelet

The Cherry In Cider

Smoked Gouda Mac & Cheese

Tiramisu

This Little Fishy

Mr. Big

Kentucky Mule

Peach, Please