Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

A classic cocktail made with vodka, tomato juice, and spices.

Bloody Mary

A refreshing blend of champagne and orange juice.

Mimosa

Creamy cheesecake with a graham cracker crust, topped with seasonal fruit.

Cheesecake

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

Tiramisu

Appetizers

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

Chocolate Lava Cake

Cocktails

Wine

Beer

Ask your server for today's special cocktail.

Cocktail of the Day

Draft Beer

House Wine

Thick slices of brioche dipped in egg batter, served with fruit.

French Toast

Fluffy pancakes served with maple syrup and fresh berries.

Pancakes

Smashed avocado, cherry tomatoes, on multigrain bread.

Avocado Toast

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

Eggs Benedict

Refreshing cocktail with rum, mint, lime, sugar, and soda.

Mojito

Rim a chilled cocktail glass with lime juice and dip it into salt to coat the rim. Set aside.

Prepare the Glass

In a cocktail shaker, combine tequila, triple sec, fresh lime juice, and simple syrup.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with ice (if desired) or serve straight up.

Strain and Serve

Garnish with a lime wedge and, if desired, a lime wheel and a sprig of fresh cilantro.

Add Garnishes

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Salt

Lime Wedge

Lime Wheel

Fresh Cilantro

Chill a tall glass (such as a pint glass) by filling it with ice water. Set aside while preparing the cocktail.

In a cocktail shaker, add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika.

Mix Ingredients

Fill the shaker with ice and shake gently to combine all the ingredients well.

Shake the Cocktail

Discard the ice water from the chilled glass. Strain the cocktail mixture into the prepared glass filled with fresh ice.

Garnish the cocktail with a celery stalk, a lemon wedge, and olives to enhance the presentation and flavor.

Serve the Bloody Mary immediately and enjoy!

Serve Immediately

Vodka

Tomato Juice

Lemon Juice

Worcestershire Sauce

Hot Sauce

Celery Salt

Black Pepper

Paprika

Celery Stalk

Lemon Wedge

Olives

Place the bottle of champagne in the refrigerator for at least 2 hours before serving to ensure it is nicely chilled.

Chill the Champagne

If using fresh oranges, cut them in half and use a juicer to extract the juice until you have 2 cups of freshly squeezed orange juice. Strain if desired to remove pulp.

Juice the Oranges

Select your serving glasses, ideally flutes or wine glasses, and ensure they are clean and dry.

Prepare the Glasses

Pour 1 part freshly squeezed orange juice into each glass, followed by 2 parts chilled champagne. A common ratio is 1:2 (orange juice to champagne).

Combine Ingredients

Add an orange slice to the rim of each glass for a decorative touch.

Garnish

Serve the mimosas immediately while the champagne is still bubbly. Enjoy!

Champagne

Freshly Squeezed Orange Juice

Orange Slices (for garnish)

Preheat the Oven

In a medium bowl, combine the graham cracker crumbs, 0.5 cups of sugar, melted butter, and salt. Mix until the mixture resembles wet sand.

Mix the Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it covers the entire base evenly.

Form the Crust

Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.

Prepare the Filling

Gradually add 1 cup of sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.

Add Sugar and Sour Cream

Add the eggs, one at a time, mixing on low speed after each addition until just blended. Do not overmix.

Incorporate Eggs

Pour the filling into the cooled crust and smooth the top with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

Pour and Bake

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Cool and Chill

Before serving, wash and slice the seasonal fruit as desired.

Prepare the Topping

Top the chilled cheesecake with the prepared seasonal fruit and drizzle with honey or fruit glaze for added sweetness.

Garnish the Cheesecake

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Seasonal fruit (e.g., strawberries, blueberries, raspberries)

Honey or fruit glaze

Brew strong coffee and allow it to cool to room temperature. Make sure to use a rich blend for the best flavor.

Brew Coffee

In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.

Whip Cream

In another bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.

Mix Mascarpone

Gently fold the whipped cream into the mascarpone mixture until fully incorporated, taking care not to deflate the whipped cream.

Fold in Whipped Cream

Quickly dip each ladyfinger into the cooled coffee, making sure they are soaked but not soggy.

Dip Ladyfingers

In a rectangular dish, layer half of the soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Layer Ingredients

Add another layer of the remaining soaked ladyfingers followed by the rest of the mascarpone mixture.

Repeat Layers

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

Chill Tiramisu

Before serving, dust the top with cocoa powder and sprinkle dark chocolate shavings for an elegant finish.

Garnish and Serve

Ladyfingers

Strong brewed coffee

Mascarpone cheese

Heavy cream

Cocoa powder

Dark chocolate shavings

In a bowl, combine the julienned carrots, cucumber, red bell pepper, cilantro, and mint. Toss to mix well.

In a shallow dish, warm water. Take one rice paper wrapper and dip it into the water for about 10 seconds until softened. Remove and lay it flat on a clean surface.

Soften the Rice Paper

Place a piece of lettuce on the rice paper, followed by a generous amount of the vegetable filling. Fold the sides of the rice paper over the filling and roll from the bottom to the top to secure. Repeat with remaining wrappers.

Assemble the Spring Rolls

Serve the spring rolls with soy sauce and sweet chili sauce on the side for dipping.

Serve

Rinse the cherry tomatoes and fresh basil leaves under cold water. Pat them dry gently.

Prepare Ingredients

On a skewer, thread one cherry tomato, one mozzarella ball, and one basil leaf. Repeat until all ingredients are used.

Assemble Skewers

Arrange the skewers on a serving platter and drizzle with balsamic glaze just before serving.

Drizzle with Balsamic

Preheat the oven to 375°F (190°C). Clean the button mushrooms and remove the stems.

Prepare Mushrooms

In a bowl, mix the softened cream cheese, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and black pepper until well combined.

Make Stuffing

Fill each mushroom cap with the cream cheese mixture using a small spoon or piping bag.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until golden and bubbly.

Bake

Remove from the oven and let cool slightly before serving. Enjoy warm.

Rice paper wrappers

Carrot, julienned

Cucumber, julienned

Red bell pepper, julienned

Fresh cilantro leaves

Mint leaves

Lettuce leaves

Soy sauce

Sweet chili sauce

Cherry tomatoes

Fresh mozzarella balls

Fresh basil leaves

Balsamic glaze

Button mushrooms

Garlic, minced

Parmesan cheese, grated

Italian seasoning

Black pepper

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolk until well combined and slightly frothy.

Mix Sugar and Eggs

Pour the melted chocolate mixture into the egg mixture and stir until combined. Add in the vanilla extract and a pinch of salt.

Combine Mixtures

Sift the all-purpose flour over the chocolate mixture and gently fold until just combined. Be careful not to overmix.

Add Flour

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Remove from the oven and let cool for 1 minute. Carefully run a knife around the edges, invert onto plates, and serve immediately with a scoop of vanilla ice cream.