Indulge in the refreshing taste of summer with our Key Lime Pie Cocktail, a delightful blend of zesty key lime and creamy coconut, perfectly balanced with a hint of graham cracker crumble. Served over ice with a splash of rum, this cocktail captures the essence of your favorite dessert in every sip. Garnished with a twist of lime and a sprinkle of crushed graham crackers, it's a tropical escape that will leave your taste buds dancing!

key-lime-pie-kocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Join us for Happy Hour, where delightful drinks and tasty bites come together to elevate your evening with friends.

Happy Hour

Serve pie with cordials after waiting an hour (or two).

In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Stir gently until the blueberries are evenly coated. Let the mixture sit for 10 minutes to allow the juices to release.

Prepare the Filling

Preheat Oven

Place the pie crust in a 9-inch pie dish. Pour the blueberry filling into the crust and dot with butter. Cover with another layer of pie crust or create a lattice top. Seal the edges and cut vents if using a full crust.

Assemble the Pie

Beat the egg in a small bowl and brush it over the top crust to give it a golden color.

Egg Wash

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Bake

Remove the pie from the oven and let it cool at room temperature for at least 1 hour before serving.

Cool

Slice the pie and serve with your choice of cordial.

Serve

Pie crust

Fresh blueberries

Granulated sugar

Cornstarch

Lemon juice

Ground cinnamon

Butter

Egg (for egg wash)

Dessert

Delicate pike quenelles are artfully skewered and served with a rich Sauce Nantua and sautéed button mushrooms, creating a harmonious blend of flavors and textures.

Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms

A pastry named by Brigitte Bardot, capturing the essence of the Mediterranean with tender brioche and velvety lemon custard.

Tarte Tropézienne

This is an amazingly bright vinaigrette with tons of flavor. Gorgeous on fresh watermelon or a fresh summer salad of greens and fennel.

Watermelon and Espelette Vinaigrette

Panisse came to the South of France from Italian workers of the Piedmont and Liguria regions. The chickpea fries have a light crisp exterior and a custardy center. Psst. They’re also gluten free.

Panisse

Chawanmushi

Fouée is a warm, fluffy bread traditionally baked in a wood-fired oven, perfect for stuffing with savory ingredients or enjoying with a drizzle of honey.

Fouée

Make Dessert Recipe in just 1h 10m. Serve pie with cordials after waiting an hour (or two).

Dessert Recipe

Ingredients

Pie Ingredients

Method

Pie Preparation