White Squall Gin, Passion Fruit, Lime Juice, Cucumber, Simple Syrup.

Love Bug

Tequila, Triplesec, Lime Juice, 100% Tart Cherry Juice, Agave.

Main Squeeze

Chocolate Covered Strawberries

Sea Salt Caramel Cheesecake

Red Velvet Cake

Lobster ravioli topped with a creamy Newburg sauce served with grilled asparagus.

Lobster Newburg Ravioli

Topped with creamy chipotle sauce and served with fingerling potatoes and arugula salad with citrus vinaigrette.

Chipotle Statler Chicken

Topped with zesty orange teriyaki sauce, sesame seed and whipped potatoes with sautted brocollini.

Teriyaki Citrus Salmon

Cooked to desired temperature, served with roasted garlic whipped potatoes, grilled asparagus and a side of au jus or horseradish cream sauce.

Prime Rib

Topped with lemon beurre blanc served with whipped potatoes and sauteed broccolini.

Baked Stuffed Shrimp

Charcuterie & Cheese Board

Wedge Salad

Oysters on The Half Shell

Shrimp Cocktail

White Rum, Lime Juice, Honey, topped with Prosecco & Chambord.

Pookie Prosecco

Peel (if desired) and slice a cucumber. Reserve one thin, attractive wheel for garnish. Roughly chop or cut three slices to use in the cocktail.

Prepare cucumber

Measure the gin, passion fruit puree, lime juice and simple syrup. If using fresh passion fruit, scoop pulp and lightly strain to remove most seeds (reserve a little pulp for garnish if desired).

Measure and strain

Muddle the chopped cucumber slices gently in a cocktail shaker until they release their juices but are not completely pulverized (about 6–8 presses with a muddler).

Add White Squall Gin (2 oz), passion fruit puree (1 oz), fresh lime juice (0.75 oz) and simple syrup (0.5 oz) to the shaker with the muddled cucumber.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Double-strain the cocktail into a chilled coupe or martini glass (use a Hawthorne strainer and a fine mesh strainer to remove cucumber bits and any seeds).

Garnish with the reserved thin cucumber wheel on the rim or floating on the surface. Spoon 1/2 teaspoon of passion fruit pulp over the top if you want more texture and visual appeal.

White Squall Gin

Passion fruit puree (or fresh strained passion fruit)

Fresh lime juice

Cucumber (peeled, sliced)

Simple syrup (1:1 sugar to water)

Thin cucumber wheel

Passion fruit pulp (optional)

Add 2 oz blanco tequila, 0.75 oz triple sec, 0.75 oz fresh lime juice, 1.5 oz 100% tart cherry juice, and 0.5 oz agave syrup to a cocktail shaker.

Measure & Combine

Fill the shaker with ice (enough to chill — about 4–6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosty.

Add Ice & Shake

If serving over fresh ice, fill a rocks glass with ice. For a chilled, up presentation, chill a coupe or martini glass in the freezer for a few minutes and do not add additional ice to the glass.

Prepare Glass

Double-strain the cocktail into the prepared glass: over fresh ice in a rocks glass or neat into the chilled coupe. Double-straining (using a Hawthorne and a fine mesh strainer) removes small ice shards and fruit pulp for a smoother texture.

Strain & Serve

Garnish with a lime wheel or wedge on the rim. Optionally, thread a fresh or thawed frozen cherry on a cocktail pick and rest it across the glass. Serve immediately.

Blanco tequila

Triple sec (orange liqueur)

100% tart cherry juice

Agave syrup

Lime wheel or wedge

Fresh or frozen cherries (optional)

Ice (cubed or crushed)

Rinse 16 medium strawberries under cool running water. Pat them completely dry with paper towels or a clean kitchen towel. Ensure there is no surface moisture — wet strawberries will cause chocolate to seize and not adhere properly.

Rinse and Dry

Leave the green tops (stems) intact to create a handle for dipping. If preferred, hull only the very top seeds but keep the stem attached. Place the dried strawberries on a tray lined with parchment paper and chill in the refrigerator for 10 minutes to firm them up (optional).

Leave Stems

Chop or measure 10 oz semi-sweet chocolate. Fill a small saucepan with about 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the pan, making sure the bowl does not touch the water. Put the chocolate and 1 tsp butter or coconut oil into the bowl. Stir frequently with a heatproof spatula until the chocolate is fully melted, smooth and glossy, about 3–5 minutes. Remove the bowl from the heat and wipe any steam from the bottom before proceeding.

Double Boiler Method (recommended)

Place chocolate and butter/coconut oil in a microwave-safe bowl. Microwave at 50% power for 20–30 second intervals, stirring thoroughly between intervals, until melted and smooth. Be careful not to overheat; stop when small unmelted pieces remain and stir to finish melting from residual heat.

Microwave Method (alternative)

Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry. Lift and allow excess chocolate to drip back into the bowl, gently scraping the bottom of the berry on the bowl's edge to remove drips. If you want a nut or sprinkle coating, immediately roll or sprinkle the coating over the wet chocolate before it sets.

Place each dipped strawberry on the prepared parchment-lined tray, leaving a little space between berries. Repeat until all strawberries are coated. If you used any toppings, sprinkle or press them on immediately so they adhere.

If desired, sprinkle a tiny pinch (about 1/16–1/8 tsp) of fine sea salt on a few berries while the chocolate is still wet to enhance flavor.

For a decorative drizzle, melt 2 oz white chocolate using the microwave method (shorter intervals) or double boiler until smooth. Transfer melted white chocolate to a small piping bag, a resealable plastic bag with the corner snipped, or use a fork. Drizzle thin streams over the set chocolate-coated strawberries in a back-and-forth motion. Do this while the dark chocolate is still a little tacky so the drizzle adheres, or after the dark chocolate fully sets if preferred for contrast.

Allow the chocolate to set at room temperature for 30–60 minutes, or refrigerate the tray for 10–20 minutes to speed setting. If refrigerated, remove strawberries and serve at cool (not frozen) temperature within 6–12 hours for best texture. Store leftover chocolate-covered strawberries in a single layer in an airtight container in the refrigerator for up to 48 hours; they are best eaten the same day or next day.

fresh strawberries (medium, hulled if desired)

semi-sweet chocolate chips or chopped chocolate

unsalted butter or coconut oil (optional, for shine)

white chocolate chips or chopped white chocolate

chopped toasted nuts, sprinkles, or shredded coconut

sea salt (fine)

parchment paper or silicone baking mat

baking tray

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tsp granulated sugar and 1/4 tsp sea salt in a bowl. Stir in melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Lower oven temperature to 325°F (160°C) if not already set. Place a large kettle of water on the stove to heat for a water bath (boiling water will be added to a roasting pan later).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 1/4 tsp sea salt. Beat on low until combined and creamy, about 1–2 minutes, avoiding over-aeration.

Add the vanilla extract, then add the eggs one at a time, mixing on low and scraping the bowl after each addition. Mix just until incorporated—do not whip in excess air.

With mixer on low, add the sour cream, heavy cream and the 2 tsp flour (or cornstarch). Mix until smooth and fully combined, about 15–20 seconds. Scrape down the bowl and gently fold by hand if needed to finish a smooth batter.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform (be careful not to get water into the cheesecake).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggly (about 2–3 inches). Rotate the pan halfway through if your oven has hot spots.

Turn the oven off, crack the oven door open and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.

Remove the cheesecake from the water bath and cool completely at room temperature on a wire rack. Once cooled to room temperature, refrigerate the cheesecake (unmolded or still in pan) for at least 6 hours or preferably overnight to fully set.

While the cheesecake chills, make the caramel. Place 1 cup granulated sugar and 3 tbs water in a medium, heavy-bottomed saucepan over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves and the mixture begins to simmer.

Continue to cook without stirring, occasionally swirling the pan, until the sugar turns a deep amber color (watch carefully as it can go from amber to burnt quickly). This typically takes 6–10 minutes.

As soon as the caramel reaches deep amber, remove the pan from the heat and carefully add the 6 tbs butter pieces. The mixture will bubble vigorously—stir with a heatproof spatula until the butter is fully incorporated.

Slowly pour in the warmed 1/2 cup heavy cream while stirring; again the mixture will bubble. Stir until smooth and glossy. If any hardened bits form, return to low heat briefly and stir until smooth.

Stir in 1/2 tsp vanilla extract and 1 tsp fine sea salt (or to taste). Allow the caramel to cool to lukewarm. Transfer about 1/4 cup of the caramel to a small container for finishing the cake and reserve the rest to serve with slices.

Refrigerate the caramel if not using right away; warm gently before drizzling (in the microwave in short bursts or on low heat) so it is pourable.

When the cheesecake has fully chilled and set, run a thin knife around the edge to loosen, then release and remove the springform rim. If desired, carefully transfer the cheesecake to a serving plate.

Pour or drizzle the reserved warm caramel over the top, spreading gently toward the edges. Sprinkle 1/2 tsp coarse sea salt or Maldon flakes evenly over the caramel to create the sea-salt finish. Use less or more to taste.

If desired, spoon additional caramel alongside slices when serving. Keep leftover cheesecake refrigerated; bring slices to near room temperature for best flavor before serving.

graham cracker crumbs (or digestive biscuits, finely crushed)

granulated sugar

unsalted butter, melted

fine sea salt

full-fat cream cheese, room temperature

vanilla extract

large eggs, room temperature

sour cream

heavy cream

all-purpose flour (or cornstarch)

water

unsalted butter, cut into pieces

heavy cream, warmed

fine sea salt (plus extra for finishing)

coarse sea salt or Maldon flakes (for sprinkling)

extra caramel sauce (reserved)

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with 1 tablespoon unsalted butter, then dust lightly with 1 teaspoon cocoa powder, tapping out excess.

Prepare oven and pans

In a large bowl, whisk together 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Mix dry ingredients

In a separate bowl or large measuring cup, whisk 1 cup vegetable oil, 1 cup buttermilk, 2 eggs, 1 teaspoon white vinegar, 2 teaspoons vanilla extract and 2 tablespoons red food coloring until smooth and evenly colored.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix—some small lumps are OK.

Combine wet and dry

Divide batter evenly between the two prepared pans (use a scale or estimated 2 cups batter per pan). Smooth the tops with a spatula. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Divide and bake

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert cakes onto the rack, remove parchment if used, then invert again to cool completely right-side-up. Cool completely before frosting (about 1–2 hours).

Cool

In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat 16 oz softened cream cheese and 1/2 cup softened unsalted butter on medium speed until smooth and creamy, about 2–3 minutes.

Soften and beat

Gradually add 4 cups confectioners' sugar, about 1 cup at a time, mixing on low speed until incorporated, then increase speed to medium and beat until smooth. Add 2 teaspoons vanilla extract and 1/8 teaspoon fine salt; beat another 30 seconds. Adjust consistency: if too loose, add up to 1/2 cup more powdered sugar; if too stiff, add 1 teaspoon milk at a time.

Add sugar and flavor

If the frosting seems warm or soft, chill it in the refrigerator for 15–20 minutes to firm slightly before assembling the cake.

Chill briefly

If cake domes are high, level the tops with a serrated knife to create flat surfaces for even stacking.

Level cakes (optional)

Place one cake layer on a serving plate or cake board. Spread about 1 to 1 1/2 cups of cream cheese frosting evenly over the top. Place the second layer on top and press gently to adhere. Apply a thin crumb coat of frosting around the sides and top; refrigerate 15 minutes to set. Apply remaining frosting in a thicker, even layer covering top and sides smoothly.

Frost

Optionally press 1/2 cup crumbs or chocolate shavings around the base or on top for decoration. Smooth edges with an offset spatula. Refrigerate the assembled cake for 30 minutes to set the frosting before slicing, or serve at room temperature within 2 hours.

Decorate

Store leftover cake covered in the refrigerator up to 4 days. Bring to room temperature before serving for best texture (about 30 minutes).

Storage

all-purpose flour

cocoa powder (unsweetened)

baking soda

fine salt

vegetable oil

buttermilk

eggs

white vinegar

pure vanilla extract

red food coloring (liquid or gel)

cream cheese (full fat), softened

unsalted butter, softened

confectioners' (powdered) sugar

unsalted butter (for pans)

cocoa powder (for dusting pans)

crumbs or chocolate shavings (optional)

In a medium bowl combine chopped cooked lobster (12 oz), ricotta (1 cup), mascarpone (2 tbs), grated Parmesan (1 tbs), egg yolk (1), lemon zest (1 tsp), chopped chives (1 tbs), salt (1 tsp) and black pepper (1/2 tsp). Mix gently until evenly combined but still slightly chunky. Cover and chill 15–20 minutes to firm slightly for easier handling.

Prepare filling

Lightly dust a work surface with flour (2 tbs). Lay out pasta sheets and place rounded teaspoons (or a small cookie scoop) of filling about 1.5 inches apart. Brush a little water or beaten egg along edges and between mounds. Lay a second sheet over the top and press around each mound to seal, expelling air. Cut into individual ravioli with a pasta wheel or knife, crimping edges to ensure a tight seal. Make about 12 ravioli total. Place on a lightly floured tray and chill 10 minutes before cooking.

Assemble ravioli

Preheat a grill or grill pan over medium-high heat. Toss trimmed asparagus (12 spears) with olive oil (1 tbs), salt (1/2 tsp) and pepper (1/4 tsp). Grill 2–4 minutes per side until charred in spots and tender-crisp. Transfer to a platter and keep warm; squeeze lemon wedges over just before serving.

In a medium skillet over medium heat melt butter (4 tbs). Add minced shallot (1) and cook 2–3 minutes until softened and translucent but not browned. Pour in sherry (3/4 cup) and increase heat to medium-high; let it reduce by about half (3–4 minutes) to concentrate flavor and burn off alcohol.

Cook aromatics and deglaze

Add stock (1/2 cup) and simmer 1–2 minutes. Reduce heat to low and stir in heavy cream (1 cup). Simmer gently until the sauce begins to thicken slightly, about 3–4 minutes.

Add stock and cream

In a small bowl whisk egg yolks (2) with lemon juice (1 tsp). Ladle 2–3 tablespoons of the warm cream sauce into the yolks while whisking constantly to temper. Then slowly whisk tempered yolks back into the saucepan. Stir constantly over low heat until sauce thickens to coat the back of a spoon, about 1–2 minutes; do not boil or the eggs will curdle. Season with cayenne (1/8 tsp), salt (1/2 tsp) and black pepper (1/4 tsp).

Temper egg yolks and finish sauce

Stir in the optional warmed lobster (4 oz) or fold in the reserved pieces of chopped lobster from the filling if desired. Heat just until lobster is warmed through (30–60 seconds). Finish by whisking in 1 tbs unsalted butter for gloss and adjust seasoning to taste.

Add lobster

Bring a large pot of salted water to a gentle boil. Add ravioli (about 12) and cook 3–4 minutes for fresh pasta (or until they float and the pasta is tender). Gently lift with a slotted spoon into the warm Newburg sauce, or remove to a plate and spoon sauce over each portion. If sauce needs thinning, add 1–2 tbs reserved pasta cooking water.

Plate: Spoon a shallow pool of Newburg sauce on each plate. Nestle 4 ravioli per serving into the sauce (for 3 servings). Arrange grilled asparagus alongside. Garnish with chopped chives (1 tbs) and a light dusting of grated Parmesan (2 tbs) if desired. Serve immediately with lemon wedges.

lobster meat (cooked, chopped)

ricotta cheese

mascarpone or cream cheese

Parmesan, finely grated

egg yolk

lemon zest

fresh chives, finely chopped

salt

black pepper

fresh pasta sheets (store-bought or homemade, about 12 x 8 in total)

all-purpose flour (for dusting)

unsalted butter

shallot, minced

dry sherry (or cognac/brandy)

fish or lobster stock (or low-sodium chicken stock)

egg yolks

Lemon juice

Cayenne pepper

freshly ground black pepper

additional chopped lobster (optional, warmed in sauce)

asparagus spears, trimmed

olive oil

lemon wedges (to serve)

unsalted butter (for finishing)

fresh chives, chopped (garnish)

grated Parmesan (optional, for dusting)

Pat the Statler chicken dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing the seasoning under the skin where possible.

Prep chicken

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering and butter has melted, place chicken skin-side down and sear 4–6 minutes until skin is deep golden brown and releases easily. Flip and sear the other side 2 minutes.