Gin or Vodka of your choice – as dry or dirty as you like it.

Olives Classic Martini

Corazon Blanco Tequila, St. George’s Spiced Pear Liqueur, Stirrings Ginger Liqueur, Housemade Honey Simple, Citrus

Winter on Wealthy

Chopin Vodka, Cranberry Juice, Brut Bubbly, Orange Twist

The Croswell

Captain Morgan Spiced Rum, Domaine de Canton Ginger Liqueur, House-made Cinnamon Simple, Citrus, Ginger Beer – made with your choice of white, red or rose wine

Ginger Sangria

Praline mousseline • Candied almonds • Vanilla whip

Chocolate Sponge Cake

Fris Vodka, Soho Lychee Liqueur, St Germain Elderflower Liqueur, Citrus, White Cranberry

White Lychee Cosmo

Braised chicken thigh • Red wine braise • Mushrooms • Roasted carrots & onions • Whipped potatoes

Coq Au Vin

Fried pork chop • Whipped potato • Braised cabbage • Mustard cream sauce

Pork Chop Schnitzel

Parsnip puree • Roasted beets • Apple • Shaved fennel

Seared Salmon

1792 Small Batch Bourbon, St. Elizabeth Allspice Dram, Cardamon Bitters, Citrus

Lion's Tail

Dry Gin, Averna Amaro, Maple Syrup, Aromatic Bitters, Citrus, Pineapple

Aprés Ski

Parrot Bay Coconut, Blackberry, Citrus, Soda Water

Blackberry Martini

Ritual Whiskey Alternative, Cinnamon Simple, Balsamic Vinegar, Ginger Beer

Liar's Club

Aperol Aperitif, St. Elizabeth Allspice Dram, Cava Brut, Soda Water

Fireside Spritz

Pepper crust • Roasted potatoes & carrots • Brandy cream sauce

Steak Au Poivre

Housemade egg noodles • Chinese sausage • Peanut sauce • Chili oil • Cabbage • Green onion • Crushed peanuts

DanDan Noodles

Seedlip Spice 94, Blackberry, Citrus, Lemon-lime Soda

Blackberry Cooler

Dry Gin, Dr. McGillicuddy’s Apple Pie Liqueur, Spiced Simple, Citrus, Lemon-Lime Soda

Albino Buck

Benchmark Bourbon, Montenegro, Aromatic & Cardamon Bitters, Smoked with Applewood

Black Smoke

Spiritless Jalisco 55, Fresh Lime, Pineapple Juice, House-made Cinnamon Simple

Pineapple Matador

Corazon Blanco Tequila, Cranberry Juice, Cinnamon Simple, Lime, Bubbles

Spiced Cranberry Paloma

Strawberry Monin, White Cranberry Juice, Citrus, Sparkling Soda Water

Strawberry Spritz

Housemade potato gnocchi • Bolognese sauce • Parmesan • Basil • Toasted baguette

Gnocchi Bolognese

Brown butter crust • Candied pecans • Vanilla whip

Pumpkin Pie

Chill a martini glass by filling it with ice water. Set aside.

Prepare the Glass

In a cocktail shaker, combine the gin or vodka and dry vermouth.

Mix the Drink

Add ice to the shaker and shake well for a dry martini or stir gently for a dirty martini.

Shake or Stir

Empty the ice water from the chilled martini glass and strain the cocktail into the glass.

Strain

Garnish

Gin or Vodka

Dry Vermouth

Olives (for garnish)

In a small saucepan, combine equal parts honey and water. Heat gently until the honey dissolves completely. Let cool before using.

Make the Honey Simple Syrup

In a cocktail shaker, combine Corazon Blanco Tequila, St. George’s Spiced Pear Liqueur, Stirrings Ginger Liqueur, honey simple syrup, and citrus juice. Fill the shaker with ice and shake vigorously for 15-20 seconds.

Mix the Cocktail

Strain the mixture into a chilled coupe or cocktail glass. Optionally, garnish with a slice of pear or a twist of citrus peel.

Strain and Serve

Corazon Blanco Tequila

St. George’s Spiced Pear Liqueur

Stirrings Ginger Liqueur

Housemade Honey Simple Syrup

Citrus (Lemon or Lime Juice)

In a cocktail shaker filled with ice, pour in the Chopin Vodka and cranberry juice. Shake well until chilled.

Combine Ingredients

Strain the mixture into a chilled glass, filling it halfway.

Top off the glass with Brut Bubbly, allowing it to mix gently with the vodka and cranberry juice.

Add Bubbly

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Chopin Vodka

Cranberry Juice

Brut Bubbly

Orange Twist

In a small saucepan, combine equal parts sugar and water with a few cinnamon sticks. Heat until the sugar dissolves, then let it cool. Strain out the cinnamon sticks before using.

Prepare the Cinnamon Simple Syrup

Thinly slice the citrus fruits, removing any seeds.

Slice the Citrus

In a large pitcher, combine Captain Morgan Spiced Rum, Domaine de Canton Ginger Liqueur, and the house-made cinnamon simple syrup.

Mix the Base

Pour the chosen wine into the pitcher and add the sliced citrus fruits. Stir gently to combine.

Add Wine and Citrus

Just before serving, add the ginger beer to the mixture and stir gently.

Add Ginger Beer

Pour the sangria into glasses filled with ice, and garnish with extra citrus slices if desired.

Serve

Captain Morgan Spiced Rum

Domaine de Canton Ginger Liqueur

House-made Cinnamon Simple Syrup

Citrus fruits (e.g., oranges, lemons, limes)

Ginger Beer

White, Red or Rosé Wine

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

Preheat the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until smooth.

Combine Mixtures

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Cool the Cakes

In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then increase heat and boil until it turns golden brown. Add the hazelnuts and stir to coat.

Make the Praline

Spread the praline mixture onto a parchment-lined baking sheet and let it cool. Once set, break into pieces and chop finely.

Cool and Chop

In a bowl, beat the softened butter until fluffy. Gradually add the pastry cream and vanilla bean seeds, mixing until smooth. Fold in the chopped praline.

Make Mousseline

In a saucepan, combine sugar and water. Bring to a boil, then add sliced almonds.

Prepare Almonds

Cook over medium heat, stirring until the liquid evaporates and almonds are coated in sugar. Spread on parchment to cool.

Cook Almonds

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Whip Cream

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Large eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Hazelnuts, chopped

Butter, softened

Vanilla bean, seeds scraped

Pastry cream

Sliced almonds

Water

Heavy cream

Powdered sugar

Fill a cocktail shaker with ice cubes to chill.

Step 1: Prepare the Shaker

Add Fris Vodka, Soho Lychee Liqueur, St Germain Elderflower Liqueur, fresh lime juice, and white cranberry juice into the shaker.

Step 2: Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well mixed and chilled.

Step 3: Shake Well

Strain the mixture into a chilled martini glass.

Step 4: Strain and Serve

Garnish with a lychee fruit and a lime wheel on the rim of the glass.

Step 5: Garnish

Fris Vodka

Soho Lychee Liqueur

St Germain Elderflower Liqueur

Fresh Lime Juice

White Cranberry Juice

Ice Cubes

Lychee Fruit (for garnish)

Lime Wheel (for garnish)

Season the chicken thighs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.

Prepare the Chicken

In the same pot, add onions, carrots, and garlic. Sauté for about 5 minutes until softened. Add mushrooms and cook for an additional 3 minutes.

Sauté Vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.

Deglaze

Return the chicken to the pot. Add chicken broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender.

Braise the Chicken

Remove the chicken and vegetables from the pot. Strain the sauce if desired and reduce further for a thicker consistency. Serve the chicken and vegetables with the sauce over whipped potatoes.

chicken thighs

red wine

mushrooms, sliced

carrots, cut into chunks

onions, quartered

garlic cloves, minced

chicken broth

olive oil

thyme, fresh

bay leaves

salt

black pepper

Pound the pork chops to an even thickness. Season with salt and pepper.

Prepare the Pork Chops

Dredge each pork chop in flour, dip in beaten eggs, and coat with breadcrumbs.

Breading the Pork Chops

Heat vegetable oil in a skillet over medium heat. Fry the pork chops until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.

Fry the Pork Chops

Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Whip until creamy.

Mash the Potatoes

Prepare the Cabbage

In a large pot, combine the cabbage, onion, apple cider vinegar, sugar, salt, and pepper. Cook on low heat, covered, for about 30 minutes until tender.

Cook the Cabbage

In a small saucepan, heat the heavy cream and stir in the Dijon mustard. Season with salt and pepper to taste.