Grilled to perfection, served with garlic mashed potatoes.

Filet Mignon

Lobster Tail

Toasted bread topped with fresh tomatoes and basil.

Bruschetta

Award-Winning Wines by the Glass

Crab Cakes

Award-Winning Full Wine List

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Creamy cheesecake on a graham cracker crust, topped with fresh berries.

Cheesecake

A rich chocolate cake with a gooey molten center, served with vanilla ice cream.

Chocolate Lava Cake

Coffee

Iced Tea

Lemonade

Sprite

Coke

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

Eggs Benedict

A savory cocktail made with vodka, tomato juice, and various spices and flavorings.

Bloody Mary

Smashed avocado on rustic bread with cherry tomatoes and microgreens.

Avocado Toast

Fluffy pancakes served with maple syrup and berries.

Pancakes

A refreshing cocktail made with Prosecco and peach purée.

Bellini

A classic cocktail made with bourbon, bitters, and sugar.

Old Fashioned

A refreshing cocktail with rum, mint, lime, and soda.

Mojito

A classic brunch cocktail made with sparkling wine and orange juice.

Mimosa

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steaks

Rub each steak with olive oil and season generously with garlic powder, salt, and black pepper on both sides.

Season the Steaks

Preheat your grill to high heat, about 450°F (230°C).

Preheat the Grill

Place the seasoned steaks on the hot grill. Grill for about 4-5 minutes on each side for medium-rare or until your desired doneness is achieved.

Grill the Steaks

Remove the steaks from the grill and let them rest for about 5 minutes before serving.

Rest the Steaks

Peel the russet potatoes and cut them into even-sized chunks for uniform cooking.

Prepare the Potatoes

In a large pot, add the cut potatoes and enough water to cover them. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

While the potatoes are boiling, peel and smash the garlic cloves. In a small saucepan, melt 2 tablespoons of butter over low heat and add the garlic. Cook gently for about 2-3 minutes until fragrant, but do not let it brown.

Cook the Garlic

Once the potatoes are cooked, drain them and return them to the pot. Add the garlic butter mixture, remaining butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Scoop the garlic mashed potatoes onto plates and serve alongside the grilled filet mignon.

Serve

Filet Mignon steaks

Olive oil

Garlic powder

Salt

Black pepper

Russet potatoes

Garlic cloves

Butter

Heavy cream

Using kitchen scissors, carefully cut down the top shell of each lobster tail, stopping just before the tail fin. Gently pull apart the shell to expose the meat and pull it slightly out for better presentation.

Prepare the Lobster Tails

Sprinkle the lobster meat with salt, black pepper, and paprika, ensuring even coverage.

Season the Lobster

Preheat the Oven

Place the prepared lobster tails on a baking sheet and bake in the preheated oven for about 12-15 minutes or until the meat is opaque and cooked through.

Bake the Lobster Tails

While the lobster is baking, melt the unsalted butter in a small saucepan over low heat. Once melted, remove from heat and set aside.

Melt the Butter

Once the lobster tails are cooked, remove them from the oven and place on serving plates.

Plate the Lobster

Serve the lobster tails warm with melted drawn butter and a wedge of lemon on the side for squeezing over the lobster meat.

Serve with Butter and Lemon

Lobster Tails

Unsalted Butter

Lemon

Black Pepper

Paprika

Cut the baguette into 1/2 inch slices diagonally.

Slice the Baguette

Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet. Brush both sides of each slice with olive oil. Toast in the oven for about 5-7 minutes, or until golden brown and crispy.

Toast the Bread

Dice the fresh tomatoes into small pieces and place them in a mixing bowl.

Chop the Tomatoes

Finely chop the fresh basil leaves and add them to the bowl with the tomatoes.

Chop the Basil

Mince the garlic cloves and add them to the bowl with the tomatoes and basil.

Mince the Garlic

Add salt and black pepper to the bowl, mixing gently to combine all ingredients. Let it sit for about 10 minutes to allow flavors to meld.

Season the Mixture

Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the tomato and basil mixture generously on each toasted slice of bread.

Top the Bread

Serve immediately while the bread is warm and the topping is fresh.

Baguette

Fresh tomatoes

Fresh basil leaves

Garlic

Begin by pouring 5 oz of Cabernet Sauvignon into a wine glass. Repeat the same for Chardonnay, Pinot Noir, Sauvignon Blanc, and Merlot, ensuring each glass has exactly 5 oz.

Pour the Wines

Arrange the cheese platter, charcuterie, olives, and crackers on a serving board or platter. Ensure that the cheeses are cut into slices for easy serving.

Prepare the Pairings

Break the dark chocolate into small pieces and place it in a small bowl, serving alongside the wine selection.

Add the Sweet Touch

Cabernet Sauvignon

Chardonnay

Pinot Noir

Sauvignon Blanc

Merlot

Cheese Platter (assorted cheeses)

Charcuterie (assorted meats)

Olives

Crackers

Chocolate (dark chocolate recommended)

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold these ingredients together until well mixed.

Prepare the Crab Cake Mixture

Stir in the breadcrumbs, chopped green onions, salt, and black pepper. Mix until all ingredients are incorporated, being careful not to break up the crab meat too much.

Add Breadcrumbs and Seasoning

Using your hands, form the mixture into 8 equal-sized patties. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the crab cakes with plastic wrap and chill in the refrigerator for at least 30 minutes to help them firm up.

Chill the Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side or until golden brown and heated through.

Cook the Crab Cakes

In a small bowl, combine mayonnaise, hot sauce, Dijon mustard, lemon juice, paprika, garlic powder, and salt. Stir until smooth and well combined.

Mix the Remoulade

Cover the remoulade and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Chill the Remoulade

Lump crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Breadcrumbs

Green onions

Hot sauce

Lemon juice

Choose one bottle each of Cabernet Sauvignon, Merlot, and Pinot Noir to represent the red wine section.

Select Red Wines

Choose one bottle each of Chardonnay, Sauvignon Blanc, and Riesling to represent the white wine section.

Select White Wines

Choose one bottle each of Champagne, Prosecco, and Cava to represent the sparkling wine section.

Select Sparkling Wines

List all selected wines in their respective categories on a menu or wine list document.

Compile the List

For each wine, add a brief description including region, flavor notes, and ideal food pairings.

Add Descriptions

Review the wine list for completeness and accuracy before printing or distributing.

Finalize the Wine List

Riesling

Champagne

Prosecco

Cava

Collect all the ingredients including white rum, coconut cream, pineapple juice, and garnishes (pineapple wedge, maraschino cherry, shredded coconut).

Gather Ingredients

Ensure your blender is clean and ready for use.

Prepare the Blender

Pour 2 oz of white rum, 1 oz of coconut cream, and 6 oz of pineapple juice into the blender.

Add Ingredients to Blender

Blend the mixture on high speed until smooth and frothy, typically about 30 seconds.

Blend

Take a chilled glass and pour the blended mixture into it.

Prepare Glass

Garnish the drink with a pineapple wedge, a maraschino cherry on top, and a sprinkle of shredded coconut.

Garnish

Serve immediately and enjoy your refreshing Pina Colada!

Enjoy

White Rum

Coconut Cream

Pineapple Juice

Pineapple Wedge

Maraschino Cherry

Shredded Coconut

Brew 1 cup of strong coffee and allow it to cool slightly.

Brew Coffee

In a shallow dish, combine the brewed coffee with 3 tablespoons of coffee liqueur. Set aside.

Mix Coffee and Liqueur

In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of sugar until pale and creamy.

Whisk Egg Yolks

Add 1 cup of mascarpone cheese and 1 teaspoon of vanilla extract to the egg mixture. Mix until smooth.

Combine with Mascarpone

In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the mascarpone mixture until well combined.

Fold Mixtures Together

Quickly dip ladyfingers into the coffee mixture, ensuring they soak but do not become too soggy.

Dip Ladyfingers

Layer half of the soaked ladyfingers in the bottom of a serving dish.

Layer the Dish

Spread half of the cream mixture over the ladyfingers.

Spread Cream Mixture

Repeat with another layer of soaked ladyfingers followed by the remaining cream mixture.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Chill

Before serving, dust the top with cocoa powder using a fine sieve.