Zucchini, carrots, onions, and bell peppers, stir-fried with a spicy garlic chili sauce and Thai hot basil.

Spicy Basil

Choice of organic almond milk, organic coconut milk or oat milk. Add boba +1.50

Iced Tea

Angeline Pinot Noir

Avalon Cabernet

Concha Y Toro Frontera Merlot

Laird Pinot Grigio

La Playa Chardonnay

Francis Coppola Sauvignon Blanc

LaMarca Prosecco

Sparkling Wine

Plum Wine

Sweet & Silky Nigori White Peach Cold Sake

Unfiltered Cold Sake (Sho Chiku Bai)

Filtered Cold Sake (Kikusui Junmal Ginjo)

House Cold Sake

Hot sake (L)

Hot sake (S)

JULIAN HARD CIDER

PIZZA PORT CHRONIC AMBER ALE

CALI CREAMIN VANILLA CREAM ALE

STONE DELICIOUS IPA

STONE HAZY IPA

SAPPORO

SINGHA

Wash all produce. Trim ends of zucchini and cut into 1/2-inch half-moons. Peel carrots and cut on a bias into 1/4-inch thick slices. Peel and thinly slice the onion. Core and seed the bell peppers then cut into 1/2-inch strips.

Prepare vegetables

Peel and mince the garlic. Finely mince the Thai chiles (remove seeds for less heat). Slice the green onions on a bias. Pick basil leaves off stems and roughly chiffonade or leave smaller leaves whole.

Mince aromatics

In a small bowl, whisk together soy sauce, oyster sauce, dark soy (or extra soy), rice vinegar, brown sugar, water (or stock), cornstarch, salt, and black pepper until the cornstarch and sugar dissolve. Set aside.

Mix sauce

Place a wok or large heavy skillet over medium-high to high heat. When hot, add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Heat wok or skillet

Add the minced garlic and minced Thai chiles to the hot oil. Stir constantly for about 20–30 seconds until fragrant and the garlic is just starting to color — be careful not to burn it.

Aromatics first

Add the sliced onion and carrot to the wok. Stir-fry for about 2–3 minutes, tossing frequently, until the onion begins to turn translucent and the carrots begin to soften but still have some bite.

Onions and carrots

Add the bell pepper strips and zucchini half-moons. Continue stir-frying for 2–3 minutes more until the vegetables are crisp-tender. Keep everything moving so pieces cook evenly.

Bell peppers and zucchini

Give the sauce a quick stir (cornstarch may have settled) and pour it over the vegetables. Stir immediately and continuously for 1–2 minutes as the sauce thickens and coats the vegetables. If the pan looks dry, add 1–2 tablespoons water.

Add sauce

Lower the heat to medium. Add the basil leaves and sliced green onions, tossing briefly for 20–30 seconds until the basil wilts but remains bright green. Drizzle the sesame oil (if using) and toss once more.

Finish with basil

Taste and adjust seasoning: add a pinch more salt or a splash of soy if it needs savoriness, or more chiles if you want more heat. Remove from heat immediately to preserve texture.

Taste and adjust

Transfer to a warmed serving dish and serve immediately over steamed rice or alongside noodles. Leftovers keep 2–3 days refrigerated; reheat quickly in a skillet to retain crispness.

Serve

zucchini

carrots

yellow onion

red bell pepper

green bell pepper

garlic

Thai bird's eye chiles

fresh Thai holy basil or Thai sweet basil

green onions (scallions)

soy sauce (or tamari)

oyster sauce

dark soy sauce (for color) or additional regular soy

rice vinegar

brown sugar

water or low-sodium vegetable stock

cornstarch

salt

black pepper

neutral oil (canola, vegetable, or peanut)

sesame oil

Bring 12 oz (about 350 ml) of water to a near boil (about 200–205°F / 93–96°C). Pour over 2 black tea bags in a heatproof container. Steep for 4–5 minutes for a balanced strength; steep 2–3 minutes for lighter flavor or 6 minutes for stronger. Avoid oversteeping to prevent bitterness.

Steep

Remove tea bags (or strain loose leaf) and allow the brewed tea to cool at room temperature for about 10–15 minutes, then transfer to the refrigerator or an ice bath to chill faster (another 10 minutes) until cold.

If using simple syrup, add 1 tablespoon to the warm tea right after removing the bags so it dissolves evenly. If using honey or agave, stir 1 teaspoon into warm tea until incorporated. Adjust to taste once chilled.

If adding boba, cook tapioca pearls according to package instructions (typically boil 5–8 minutes then sit covered 10–15 minutes). Rinse and briefly soak in a little sugar syrup so they stay sweet and pliable. Drain before adding to the drink. Typical serving: 1/4 cup cooked pearls.

Fill a 16 oz serving glass with 1 cup of ice (about 1 cup). If adding boba, place ~1/4 cup cooked pearls in the bottom of the glass.

Pour 10 oz of the chilled brewed tea into the glass over the ice, leaving room for milk (about 3 oz).

Top with 3 oz of your chosen milk (organic almond, organic coconut, or oat milk). For a layered effect, pour milk slowly over the back of a spoon.

Stir gently to combine. Taste and adjust sweetness—add more simple syrup (about 1/2 tablespoon increments) if desired.

Garnish with an optional lemon wedge on the rim and serve with a wide straw for boba if included.

black tea bags (or loose-leaf equivalent)

water (near boiling)

simple syrup (1:1 sugar to water)

alternatively: honey or agave

organic almond milk

organic coconut milk

oat milk (barista style recommended)

boba (tapioca pearls), cooked

lemon wedge (optional)

Place the bottle of Pinot Noir in the refrigerator for 90 minutes before serving to reach the ideal temperature range (55–60°F / 13–16°C). If short on time, submerge bottle in an ice-water bath for 20–30 minutes.

Chill the bottle

Bring any chilled accompaniments (cheese) out 20–30 minutes before serving so they come to near room temperature and show flavor.

Use a large-bowled red wine glass to allow the Pinot Noir to breathe and concentrate aromas.

Select glassware

Carefully cut the foil and use a waiter’s corkscrew to remove the cork. Wipe the bottle lip with a clean cloth or napkin to remove any sediment or cork dust.

Open the bottle

Tilt the glass and pour a small tasting pour (about 1–2 oz / 30–60 ml) first to evaluate aroma and clarity. Swirl gently and sniff to note aromas. Then pour 5–6 oz (150–180 ml) per serving — aim for about one-third to one-half of the glass to leave room for swirls and aroma.

Pour and observe

If desired, express an orange twist over the glass by holding the twist over the wine and giving it a gentle squeeze to release oils, then drop it into the glass or rest on the rim. Alternatively, place a fresh thyme sprig on top for a subtle herbal note. These garnishes are optional and selected to complement lighter-style Pinot Noir without overpowering it.

Optional garnish

Serve immediately after pouring. Sip slowly, note the wine’s acidity, red fruit (cherry, raspberry), earth, and subtle spice. If the wine seems tight, let it sit in the glass for 10–20 minutes or decant for 20–40 minutes to open up aromas.

Tasting notes (serve guidance)

Arrange the soft-rind cheese, charcuterie, and bread/crackers on a small board. Offer each guest small portions to sample alongside the Pinot Noir. The cheese’s creaminess, light salt from charcuterie, and crunchy bread complement the wine’s acidity and red-fruit flavors.

Bottled Pinot Noir (chilled to 55-60°F / 13-16°C)

Large red wine glass

Orange twist (optional)

Fresh thyme sprig (optional)

Soft-rind cheese (Brie or Camembert), room temperature

Cured charcuterie (prosciutto or salami)

Crusty bread or crackers

Place a large wine glass or coupe in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail, then discard ice water before pouring.

Chill glass

If you prefer a colder drink, chill the Cabernet in the fridge for at least 30 minutes beforehand. Otherwise use a well-chilled bottle.

In a cocktail shaker, add 1 oz gin, 0.5 oz cognac (or brandy), 0.5 tablespoon demerara or simple syrup, 0.5 tablespoon fresh lemon juice, and 2 dashes orange bitters.

Combine spirits and modifiers

Add a generous handful of ice to the shaker and shake vigorously for 10–12 seconds to properly chill and dilute the small spirit portion and to slightly integrate the citrus and syrup.

Add ice and shake

Double-strain the shaken mixture into the chilled wine glass or coupe to remove small ice chips and citrus pulp.

Strain into glass

Slowly pour 6 oz chilled Cabernet Sauvignon down the side of the glass to top the cocktail, allowing it to layer gently with the spirit base and preserve some effervescence and aroma.

Top with Cabernet

Express a lemon twist over the surface of the cocktail by holding the twist peel with the outer rind facing down and giving it a quick bend to release oils. Rub the twist around the glass rim and drop it in.

Optionally slap a sprig of fresh thyme between your palms to release aromatics and rest it on the rim or float it on the wine surface.

Serve immediately. Provide a bar spoon if guests wish to lightly stir; the cocktail is intended to be mostly wine-forward with a bright, spirit-backed finish.

Cabernet Sauvignon (full-bodied, chilled)

Gin (London dry)

Cognac or brandy

Demerara or simple syrup (1:1)

Fresh lemon juice

Orange bitters

Lemon twist (for garnish)

Fresh thyme sprig (optional garnish)

Ice (for shaking/serving)

If the bottle has been stored cold, remove from the refrigerator 10–20 minutes before serving so the wine warms slightly to about 14–16°C (57–61°F). If stored at room temperature, chill in the refrigerator for 20–30 minutes to reach the same serving range. Merlot is best served slightly below room temperature to showcase fruit and moderate tannins.

Chill or bring to serving temperature

Carefully cut the foil capsule below the lip, center the corkscrew on the cork and twist in straight until about 5–6 turns. Use the lever to gently pull the cork out. Wipe the rim of the bottle with a clean cloth or paper towel to remove any debris or cork bits.

Pour a small 1–2 oz (30–60 ml) tasting pour into a glass. Observe the color — Frontera Merlot will be a medium ruby. Swirl gently to release aromas.

Bring the glass to your nose and take a few short sniffs, then a deeper inhalation. Note primary aromas (red fruits such as cherry and plum, subtle oak or vanilla if present). Take a small sip, let it coat your mouth, note acidity, body, fruit character and finish.

Smell and taste

Pour 5–6 oz (150–180 ml) per person into clean red wine glasses. Hold the glass by the stem to avoid warming the wine with your hand. If serving with food or a cheese board, place the accompaniment nearby. Keep the remaining bottle sealed with the cork or a wine stopper and store upright in a cool, dark place or re-cool briefly in the refrigerator if you prefer chilled red wine the next day.

Place a small carafe or glass of room-temperature still water nearby so guests can rinse or refresh their palate between tastings.

Prepare water and palate cleansers

Select 2–3 cheeses that complement Merlot (e.g., mild cheddar, gouda, semi-soft brie) and arrange with crackers, dried fruit, and nuts. Provide a separate knife for each cheese and serve alongside the poured wine.

Arrange cheese board

If you don't finish the bottle, re-cork it (insert cork with the clean side down) or use an airtight wine stopper. Refrigerate the bottle upright for up to 3–5 days. Before serving leftover wine again, allow it to warm to the serving range (10–20 minutes) if chilled.

Storing opened bottle

Concha y Toro Frontera Merlot (red wine)

Red wine glass

Room-temperature still water (for rinsing or palate)

Cheese board (assorted cheeses and accompaniments)

Place a wine glass in the refrigerator or fill it with ice water for 5 minutes to chill. If using a cucumber ribbon, slice a thin long ribbon with a peeler and set aside. Prepare a lemon twist by cutting a 1/2-inch strip of peel and twisting to release oils.

Chill and garnish

Add 3 large ice cubes to the chilled wine glass. Pour 6 oz chilled Pinot Grigio into the glass. Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup. If using, add 0.25 oz elderflower liqueur for floral sweetness.

Combine base and flavors

Gently stir the mixture with a bar spoon for 6–8 seconds to combine without over-diluting. Top with 1 oz chilled club soda for a touch of effervescence and stir once gently.

Finish and balance

Thread the cucumber ribbon along the inside of the glass or drape it over the rim. Express the lemon twist over the drink and drop it in (or rest on the rim). Serve immediately.

Garnish & serve

Pinot Grigio (chilled)

Simple syrup

Elderflower liqueur (optional)

Club soda (chilled)

Cucumber ribbon

Lemon twist

Ice (large cubes)

If you want a salted rim, rub a lime wedge around the glass rim, then dip the rim lightly into a shallow dish of sea or smoked salt. Tap off excess.

Rim (optional)

Chill a large wine glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail, then discard the ice water before assembling.

Add blanco tequila (1 oz), elderflower liqueur (0.5 oz), fresh lime juice (0.5 oz), grapefruit juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes of orange bitters to the shaker.

Secure the shaker lid and shake vigorously for 8–12 seconds until the mixture is well chilled and slightly diluted.

Discard ice from the chilled wine glass and place 2–4 large ice cubes into the glass.

Double-strain the shaken mixture into the prepared glass over the ice using a Hawthorne and fine mesh strainer to remove ice shards and pulp.

Top gently with 6 oz of chilled Chardonnay, pouring down the side of the glass to preserve some effervescence and layering. Stir once gently (1–2 slow turns) with a bar spoon to integrate—but avoid overmixing so the wine stays lively.

Float a thin grapefruit wheel or twist on the surface of the drink. Clap the mint between your palms once and nestle the sprig beside the grapefruit (optional).

Serve immediately with a short straw if desired. Suggest pairing with light seafood or ceviche.

Chardonnay (chilled)

Blanco tequila

Elderflower liqueur (e.g., St-Germain)

Fresh lime juice

Grapefruit juice (freshly squeezed)

Simple syrup (1:1)

Sea salt or smoked salt (for rim, optional)

Thin grapefruit wheel or twist

Fresh mint sprig (optional)

If bottle is not already chilled, chill the Francis Coppola Sauvignon Blanc for 2–3 hours in the refrigerator (ideal serving temperature 45–50°F / 7–10°C). For quicker chilling, submerge the bottle in an ice-water bath for 15–20 minutes.

Place white wine glasses in the refrigerator for 10–15 minutes or rinse with cold water and let air-dry briefly so glasses are cool to the touch. Avoid freezing or overly cold glasses which can mask aromas.

Prepare glassware

Slice 2 thin lemon rounds. Gently bruise mint sprigs between your fingers to release aroma. If using cucumber ribbons, use a vegetable peeler to create 3–4 long ribbons and keep chilled.

Prepare garnishes (optional)

Wipe the neck of the bottle with a clean towel. Use a corkscrew to open the bottle cleanly. If the wine is slightly cloudy or has sediment (rare for this style), decant gently into a clean container, leaving any sediment behind.

Hold the bottle at the base, tilt the glass at about 10–20 degrees and pour a small amount to swirl and smell, then fill each glass about one-third full (roughly 4–5 ounces / 120–150 ml per glass). For a chilled presentation, optionally add a single ice cube to a serving pitcher rather than individual glasses; do not add ice directly to the wine glass if you want to preserve balance.

Pour and present

Float a lemon slice and a small mint sprig in each glass or drape a cucumber ribbon along the inside of the glass for a subtle aromatic lift. Avoid heavy garnishes that can overpower the Sauvignon Blanc’s fresh citrus and grassy notes.

Garnish (optional)

Serve immediately with light pairings such as crostini and goat cheese. Encourage guests to swirl gently, sniff to appreciate the bright aromatics, then sip. Keep the bottle chilled in an ice bucket between pours to maintain temperature.

Pair and enjoy

If you have leftover wine, re-cork and refrigerate the bottle upright. Consume within 2–3 days for best freshness; a vacuum wine preserver can extend life by a day or two. Do not store opened bottle at room temperature.

Spicy Basil

Iced Tea

Angeline Pinot Noir

Avalon Cabernet

Concha Y Toro Frontera Merlot

Laird Pinot Grigio

La Playa Chardonnay

Francis Coppola Sauvignon Blanc

Lamarca Prosecco

Sparkling Wine

Plum Wine

Sweet & Silky Nigori White Peach Cold Sake

Unfiltered Cold Sake (sho Chiku Bai)

Filtered Cold Sake (kikusui Junmal Ginjo)

House Cold Sake

Hot Sake (l)

Hot Sake (s)

Julian Hard Cider

Pizza Port Chronic Amber Ale

Cali Creamin Vanilla Cream Ale

Stone Delicious Ipa

Stone Hazy Ipa

Sapporo

Singha