Belvedere Pure, Ambrato Vermouth, Lychee, Timur Pepper. An elevated take on the contemporary classic - here we infuse vodka with fresh lychee purée & timur pepper, a citrusy spice from the Himalayan mountains. The fruit pulp is then removed with a muslin cloth, leaving a clear martini accented with fragrant fruit and soft spice.

Clarified Lychee Martini

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

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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

GOLDEN EMBERS

Two eggs basted with hollandaise sauce and Canadian bacon on an English muffin.

In a double boiler, whisk together egg yolks, lemon juice, and salt until thickened. Gradually add melted butter while whisking constantly until smooth and creamy. Season with black pepper to taste.

Prepare the Hollandaise Sauce

In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and lightly browned, about 2-3 minutes per side. Remove from heat.

Cook the Canadian Bacon

Bring water to a gentle simmer in a saucepan. Crack eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain any excess water.

Poach the Eggs

While the eggs are poaching, split and toast the English muffins until golden brown.

Toast the English Muffins

On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with the hollandaise sauce. Serve immediately.

Assemble the Classic Benedict

English muffins

Canadian bacon

eggs

butter

egg yolks

lemon juice

salt

black pepper

water