Absolut Vanilla Vodka, Creme de Cacao, Kahlua, Chilled Espresso, Astronaut Ice Cream.

Up All Night

Latte

Cappuccino

Double Espresso

Coffee

Lunar Carrot Cake, Tang Macaron, Strawberry Saturn

Flight 220

Vanilla, Chocolate, Birthday Cake, Strawberry or Mango

Gelato and Sorbet

Vanilla Mousse, Strawberry Compote, Strawberry Crumbs

Strawberry Saturn

Chocolate Cheesecake, Cookie Crumbs, Raspberry Gel, Chocolate Dome

Cosmic Cheesecake

Lemon Mousse, Raspberry Jam, Citrus Cake, Whipped Ganache

Electra

Coffee Sponge, Hazelnut Crunch, Coffee Mousse, Cherry Gel

Sol Chocolate Tart

Chili-Garlic Broccolini

Carrot Cake, Cream Cheese, Candied Pistachios

Lunar Carrot Cake

Caramelized Brussels Sprouts with Balsamic and Parmesan

Roasted Carrots

Slow-Roasted Strip Loin, Caramelized Onion, Arugula, Tomato, Parmesan, Truffle Crème

Titan Crater Flatbread*

New York Strip Steak, Hand-Cut Fries, Choice of Peppercorn Sauce or Chimichurri | Add Jumbo Shrimp +$15

Interstellar Steak & Frites*

Rice Noodles, Stir Fried Vegetables, Crispy Tofu, Bean Sprouts, Garlic Chili Crunch, Sweet Soy Chili Sauce.

Space Pad 'Thai'

Roasted Fingerling Potatoes

Indian-Inspired 24-Hour Marinated Chicken, Red Pepper, Carrot, Tomato, Coconut Basmati Rice

Mangala Roasted Chicken

Miso-Glazed Salmon, Sauteed Leeks, Tempura-Fried Mushroom, Curry Blood Orange Beurre Blanc

Galactic Miso Salmon*

Truffled Herb Parmesan Fries

Signature Beef Blend, White Cheddar Cheese, Bacon, Shredded Lettuce, Tomatoes, Roasted Pepper Citrus Aioli, French Fries

Gemini Burger*

Fennel Spice-Rubbed Tuna Loin, Eggplant Caponata, Arugula, Aged Balsamic

Rocket Flame Seared Tuna*

Gather all the ingredients: Absolut Vanilla Vodka, Creme de Cacao, Kahlua, chilled espresso, and a pack of astronaut ice cream.

Prepare the Ingredients

In a cocktail shaker, combine 1.5 oz of Absolut Vanilla Vodka, 1 oz of Creme de Cacao, 1 oz of Kahlua, and 1 oz of chilled espresso.

Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15 seconds. Strain the mixture into a chilled cocktail glass.

Shake and Strain

Open the pack of astronaut ice cream and place a piece on a cocktail skewer. Garnish your cocktail with the skewer for a fun presentation.

Garnish with Ice Cream

Enjoy your Up All Night cocktail immediately while it's cold and refreshing!

Serve

Absolut Vanilla Vodka

Creme de Cacao

Kahlua

Chilled Espresso

Astronaut Ice Cream

Brew a single shot of espresso using an espresso machine or stovetop espresso maker.

Brew Espresso

In a small saucepan, heat the milk over medium heat until it is steaming but not boiling. Alternatively, you can use a milk frother or microwave to heat the milk.

Heat the Milk

If you have a milk frother, froth the milk until it is light and creamy. If using a whisk, whisk vigorously to create foam.

Froth the Milk

In a large cup, pour the brewed espresso shot. Add the sugar and vanilla extract, stirring until dissolved.

Combine Ingredients

Slowly pour the frothed milk into the espresso mixture, tilting the cup slightly to allow the milk to blend nicely.

Add Milk

Sprinkle cocoa powder on top for an extra touch of flavor and presentation.

Garnish (Optional)

Espresso coffee

Milk

Sugar

Cocoa powder

Vanilla extract

Brew 1 shot of espresso using an espresso machine or stovetop espresso maker. Ensure that the espresso is strong and rich in flavor.

Prepare the Espresso

In a separate container, steam 1 cup of milk until it reaches a creamy texture and is heated to about 150°F (65°C). You can use a steam wand or a milk frother for this step.

Steam the Milk

Using the steam wand or frother, froth another cup of milk until it is light and airy. The goal is to create microfoam that will sit on top of the cappuccino.

In your serving cup, pour the brewed espresso first. Then, slowly add the steamed milk over the espresso, followed by a scoop of the foamed milk on top.

Combine the Ingredients

Sprinkle 1 tsp of cocoa powder on top of the foamed milk. If desired, add 1 tsp of sugar and 0.5 tsp of vanilla extract for extra sweetness and flavor. Stir gently to combine if adding sugar.

Add Flavorings

Your cappuccino is ready! Serve immediately and enjoy while hot.

Serve and Enjoy

Espresso

Steamed Milk

Foamed Milk

Cocoa Powder

Vanilla Extract

Measure out 18 grams of freshly ground espresso coffee. Make sure the grind is fine, similar to table salt, to ensure optimal extraction.

Prepare the Coffee

Fill the water reservoir of your espresso machine with filtered water. Make sure the machine is plugged in and turned on, allowing it to heat up for about 15-20 minutes.

Set Up the Espresso Machine

Place the ground coffee into the portafilter basket evenly. Use a tamper to press down firmly and evenly, creating a level surface. Aim for a pressure of about 30 pounds.

Tamp the Coffee

Lock the portafilter into the espresso machine’s group head. Start the brewing process and let the espresso extract for about 25-30 seconds. You should see a rich, dark liquid with a layer of crema on top.

Brew the Espresso

Once the espresso is brewed, pour it into a pre-warmed espresso cup. Enjoy your double espresso as is, or use it as a base for other coffee drinks.

Freshly ground espresso coffee

Filtered water

In a kettle, bring 4 cups of fresh water to a boil over high heat.

Boil Water

While the water is boiling, measure 2 cups of freshly ground coffee beans.

Measure Coffee

Once the water has boiled, pour it over the coffee grounds in a coffee maker or French press.

Combine Coffee and Water

Allow the coffee to brew for about 4-5 minutes. If using a French press, gently press the plunger down after brewing.

Brewing

Pour the brewed coffee into cups, adding milk, sugar, or vanilla extract to taste if desired.

Serve Coffee

Freshly ground coffee beans

Water

Milk (optional)

Sugar (optional)

Vanilla extract (optional)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Combine Dry Ingredients

In another bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Fold in the grated carrots and chopped walnuts into the wet mixture.

Add Carrots and Walnuts

Gradually add the wet mixture to the dry mixture. Stir until just combined, being careful not to overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cakes

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Salt

Ground cinnamon

Ground nutmeg

Vegetable oil

Eggs

Grated carrots

Chopped walnuts

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

Prepare the Base

In a separate bowl, whisk together the egg yolks. Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. Then, pour the egg yolk mixture back into the saucepan with the milk mixture.

Whisk in Egg Yolks

Continue cooking the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

Cook the Mixture

Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Add Vanilla

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm, about 2 hours.

Churn the Gelato

In a blender, combine the fresh strawberries, granulated sugar, lemon juice, and water. Blend until smooth.

Prepare Strawberry Mixture

If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds.

Strain (Optional)

Pour the strawberry mixture into a container and place it in the freezer for about 2 hours, stirring every 30 minutes to break up ice crystals.

Chill the Mixture

In a separate blender, blend the mango pulp (or fresh mango) with the same amount of granulated sugar and a little lemon juice if desired until smooth.

Prepare Mango Sorbet

Pour the mango mixture into a container and freeze, stirring every 30 minutes, until it reaches a sorbet consistency, about 3-4 hours.

Chill and Freeze

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Fresh Strawberries

Lemon Juice

Mango Pulp (or Fresh Mango)

In a small bowl, sprinkle the gelatin powder over the water and let it bloom for about 5 minutes.

Prepare the gelatin

In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the granulated sugar and continue to whip until stiff peaks form.

Whip the cream

Gently fold in the vanilla extract into the whipped cream.

Add vanilla

In a microwave or over a double boiler, melt the bloomed gelatin until completely dissolved. Allow it to cool slightly before adding it to the whipped cream.

Melt the gelatin

Gently fold the melted gelatin into the whipped cream mixture until well combined. Refrigerate until set, about 1-2 hours.

Combine

Wash and hull the fresh strawberries, then chop them into quarters.

Prepare the strawberries

In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the strawberries break down and the mixture thickens slightly, about 10-15 minutes.

Cook the compote

Remove from heat and allow the strawberry compote to cool completely before using.

Cool

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

Prepare the crumbs

Spread the crumb mixture on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes until golden and fragrant. Allow to cool.

Bake

Heavy cream

Gelatin powder

Fresh strawberries

Lemon juice

Graham cracker crumbs

Unsalted butter

In a medium bowl, combine the chocolate biscuit crumbs and melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture into the bottom of a springform pan to form a crust.

Prepare the Crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and cocoa powder, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.

Make the Chocolate Cheesecake Filling

Pour the chocolate cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Then, remove from the oven and let it cool to room temperature.

Bake the Cheesecake

In a small saucepan, heat raspberry puree over medium heat. Sprinkle gelatin powder over the puree and stir until dissolved. Allow it to cool slightly before pouring it over the cooled cheesecake.

Prepare Raspberry Gel

Refrigerate the cheesecake for at least 4 hours or overnight until fully set.