Ketel Vodka, Triple sec, Grapefruit Juice, Lime Juice, Raspberry Purée, Dehydrated Orange Garnish

The Pumptini

Vegan Seasonal Sorbet

Smoked Crème Brûlée

Vanilla Ice Cream | White Chocolate Crumble

Warm Five Nuts Brownie

SUR Famous Blackberry Cobbler

Toasted Couscous I Heirloom Tomatoes I Cucumber I Onions I Parsley I Lemon Vinaigrette

Grilled Shrimps

Arugula Salad | Granny Smith Apple | Pepitas | Red Beet |  Apple Cider Vinaigrette

Farro Salad

Radicchio I Romaine I Toasted Pistachio I Dried Cranberries I Sea Salt Citronelle Vinaigrette

Farmer's Market Salad

Herb Bread Crumbs | Grana Padano Cheese | Ciabatta Crostini

Romaine Hearts Caesar

Cilantro I Lime Juice I Tortilla Chips plant based

Hass Avocado Guacamole

Bluefin Tuna Tartare

Chickpea Hummus I Aged Balsamic I Whipped Ricotta I Red Beet I Marinated Beluga Lentils I Spiced Grilled Pita vegetarian

Mezze Platter

Shallots Red Wine Mignonette (Half Dozen) gluten free, raw, shellfish

Shigoku Oysters

Seasonal Veggie Soup

Sautéed Lump Crab Cake

Fried Goat Cheese Balls

Bread Basket

Lyres Pink London Spirit, Raspberry Syrup, Fresh Lemon Juice, Soda Water, Fresh Raspberries

The Pink Unicorn

Seedlip Grove 42, Seedlip Garden 108, Fresh Lemon Juice, Strawberry Purée, Sugar Rim

The Red Gypsy

Seedlip Garden 108, Fresh Lemon Juice, Cucumber Juice, Simple Syrup

The Baby Goddess Martini

Workdog Rum, Meyer's Dark Rum, Triple Sec, Lime Juice, Orgeat Syrup, Angostura Bitters

The Mai Tai

Astral Tequila, Grapefruit Juice, Agave, Lime Juice, Club Soda

The Paloma

Bulleit Rye, Martini Sweet Vermouth, Angostura Bitters

The Manhattan

Bombay Sapphire Gin, Absolut Elyx, Lillet Blond

The Vesper

Chill a martini/coupe glass by placing it in the freezer for 10 minutes or fill with ice water while you mix the cocktail.

Prepare glass

Add Ketel Vodka (2 oz), triple sec (0.75 oz), fresh grapefruit juice (1.5 oz), fresh lime juice (0.5 oz), and raspberry purée (0.75 oz) to a cocktail shaker.

If you prefer a slightly sweeter Pumptini, add 0.25 oz simple syrup. This is optional — taste the raspberry purée and grapefruit juice to decide.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold and you see light frost on the outside.

Empty the ice water from the chilled glass if used. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh (to remove raspberry seeds and small ice shards).

Carefully place one dehydrated orange wheel on the rim or float it on the surface of the drink.

If using fresh raspberries, thread two raspberries onto a cocktail pick and rest it across the glass or place beside the orange wheel for a fresh color contrast.

Ketel Vodka

Triple sec (Cointreau or similar)

Fresh grapefruit juice

Fresh lime juice

Raspberry purée (strained)

Simple syrup (1:1) — optional, for extra sweetness

Ice (for shaking)

Dehydrated orange wheel

Fresh raspberries (optional, for skewer)

Hull and quarter large strawberries; rinse all berries and pat dry. Measure 4 cups of mixed berries and place in a medium stainless-steel saucepan.

Prep berries

In a small saucepan combine 1 cup water and 3 tablespoons granulated sugar. Warm over medium heat, stirring, until the sugar fully dissolves. Remove from heat and let cool 5 minutes.

Make simple syrup

Pour the warm (not boiling) simple syrup over the berries in the saucepan. Bring the mixture to a gentle simmer for 2–3 minutes to soften berries and release juices, stirring gently. Remove from heat and cool 10 minutes. (If berries are tender and you're avoiding cooking, skip simmering and use the raw berries and cooled syrup.)

Cook (optional for texture & safety)

Transfer the berry mixture to a blender. Add 2 tablespoons fresh lemon juice and a pinch of fine sea salt. Purée until completely smooth (30–60 seconds). For a silky sorbet, press the purée through a fine-mesh sieve into a bowl, using a spatula to extract as much liquid as possible; discard seeds and solids.

Blend and strain

Cover the sieved purée and refrigerate until thoroughly chilled, about 1 to 2 hours. Chilling improves texture when freezing.

Chill mixture

If you have an ice cream maker: churn the chilled purée according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes. Transfer to a shallow airtight container and freeze 2–4 hours to firm up before serving. If you don't have an ice cream maker: pour the chilled purée into a shallow metal or glass pan, freeze for 30 minutes, then vigorously whisk or use a fork to break up ice crystals. Repeat every 30 minutes for 2–3 cycles until smooth and scoopable, then freeze 1–2 hours to set.

Freeze

Preheat the oven to 325°F (160°C). Line a small baking sheet with parchment paper.

Combine 3 tablespoons shredded coconut, 2 tablespoons rolled oats, 1 tablespoon almond flour, 1 tablespoon maple syrup, 1 teaspoon melted coconut oil, 1 teaspoon ground cinnamon and 1/4 teaspoon sea salt in a small bowl. Mix until evenly moistened and crumbly.

Spread the crumble mixture in an even layer on the prepared baking sheet. Bake for 8–10 minutes, tossing once halfway, until coconut is golden and crisp. Watch closely to avoid burning. Remove from oven and let cool completely on the sheet — it will crisp further as it cools.

Once cool, break into small clusters or crumbs with your fingers or a spoon. Store at room temperature until ready to garnish the sorbet.

Scoop the chilled sorbet into serving bowls or glasses. If sorbet is very firm, let sit 3–5 minutes at room temperature for easier scooping.

Top each serving with a sprinkle of coconut crumble, a few extra fresh berries, a small mint sprig, and a light dusting of lime (or lemon) zest for brightness.

Serve immediately. Leftover sorbet can be covered and stored in the freezer for up to 1 week; let soften slightly before scooping. Store coconut crumble separately in an airtight container for up to 5 days to preserve crunch.

mixed fresh berries (strawberries, raspberries, blueberries)

granulated sugar

water

fresh lemon juice

fine sea salt

unsweetened shredded coconut

rolled oats (gluten-free if needed)

almond flour

maple syrup

coconut oil, melted

ground cinnamon

fresh berries (extra, for garnish)

fresh mint leaves

lime or lemon zest

Preheat oven to 300°F (150°C). Place six 6-ounce ramekins in a deep roasting pan to prepare for a water bath.

Preheat and prepare ramekins

In a medium saucepan over medium heat, combine heavy cream, whole milk, 1 tablespoon granulated sugar, and the split vanilla bean (scrape seeds into liquid and add pod) or 1 tablespoon vanilla extract. Heat until steam rises and edges begin to simmer — do not boil. Remove from heat, cover, and let steep 15 minutes for maximum flavor.

Infuse cream

While cream steeps, whisk together 6 egg yolks and 1 teaspoon fine sea salt in a bowl until smooth. Slowly pour about 1/2 cup of the warm cream into the yolks while whisking constantly to temper them. Continue adding warm cream in a slow stream until combined.

Temper yolks

Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod. Discard solids. Return strained custard to the saucepan and stir gently to combine; do not reheat to a boil.

Strain and combine

Divide custard evenly among the six ramekins. Pour hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides. Carefully transfer to the oven and bake for 30–35 minutes, or until custards are set at the edges but slightly wobbly in the center (jiggle test).

Fill ramekins and bake in water bath

Remove ramekins from the water bath and let cool to room temperature on a rack. Cover with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set.

Cool and chill

While custards chill (or up to 1 hour before serving), set up a small smoker or a stovetop smoking method: line a small metal pan with foil, add the soaked wood chips (drain excess water) to the pan, and place over medium-high heat until chips begin to smoke. Alternatively, use an indoor smoking gun with apple/cherry wood chips.

Prepare smoking setup

Place mixed berries in a heatproof bowl or tray with a lid (or cover loosely with foil). Put the bowl in a larger covered container or use the smoking gun to fill the bowl with smoke. If using pan method, cover quickly to trap smoke and let berries sit in the smoke for 5–8 minutes for a light smokiness. For a stronger smoke, extend to 10 minutes. Remove lid and let the berries cool briefly.

Smoke the berries

Toss smoked berries with 1 tablespoon honey or simple syrup, 1/2 tablespoon lemon juice, and 1 teaspoon lemon zest. Refrigerate until ready to serve. Keep covered and use within 24 hours.

Finish berries

When ready to serve, remove ramekins from refrigerator at least 10 minutes before torching to reduce thermal shock. Wipe any condensation from the custard surface with a paper towel so sugar adheres evenly.

Dry custard surface

Evenly sprinkle about 2 tablespoons (adjust to taste from the 3/4 cup total) of superfine sugar over each custard to form a thin, even layer. Using a kitchen blowtorch, caramelize the sugar by moving the torch in a steady circular motion until sugar melts, bubbles, and turns deep amber; take care not to burn too dark. Allow the caramel to cool and harden for 1–2 minutes.

Caramelize sugar

If you don't have a torch, place ramekins on a baking sheet and broil on high 3–5 inches from the element for 2–4 minutes, watching closely until sugar caramelizes. Remove immediately and let harden.

Alternative broiler method

Spoon a generous tablespoon or two of smoked mixed berries onto each brûlée, arranging them to balance color and texture. Sprinkle a light pinch (about 1/16–1/8 tsp) of coarse sea salt over the berries if desired to enhance flavor, and garnish with a mint leaf.

Add smoked berries and garnish

Serve immediately so the caramel remains crisp and the berries retain their smoky aroma. If prepared in advance, store custards without sugar crust in the refrigerator up to 48 hours; torch and top with berries just before serving.

Serve

heavy cream

whole milk

vanilla bean (split) or pure vanilla extract

egg yolks

superfine sugar or granulated sugar

mixed berries (strawberries, raspberries, blackberries, blueberries)

light honey or simple syrup

lemon zest

wood chips for smoking (apple, cherry, or hickory), soaked

cold water

coarse sea salt (for garnish, optional)

mint leaves (optional)

Preheat the oven to 170°C (340°F). Line an 18–20 cm (7–8 in) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.

Preheat and prep

In a heatproof bowl set over barely simmering water (double boiler), combine 115 g chopped bittersweet chocolate and 115 g butter. Stir gently until fully melted and smooth. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

In a separate bowl, whisk 150 g granulated sugar with 2 large eggs and 1 tsp vanilla extract until combined and slightly ribboning (about 1–2 minutes).

Mix eggs and sugar

Slowly whisk the cooled chocolate mixture into the egg-sugar mixture until homogeneous. Sift in 65 g all-purpose flour, 15 g cocoa powder and 1 tsp fine salt. Fold gently with a spatula just until no streaks of flour remain—do not overmix.

Combine wet and dry

Pour batter into the prepared pan and smooth the top. Bake at 170°C (340°F) for 20–25 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (for a fudgy center). Remove from oven and let cool in pan 10 minutes.

Bake

While the brownie bakes, combine 40 g walnuts, 30 g pecans, 25 g chopped toasted hazelnuts, 20 g almonds and 25 g cashews in a dry skillet over medium heat. Toast, stirring, 3–4 minutes until fragrant and lightly golden. Add 1 tablespoon light brown sugar and 1/4 tsp sea salt in the last 30 seconds; toss to glaze. Remove from heat and cool slightly.

When the brownie has baked 10 minutes and is still warm, scatter the warm five-nut mix evenly over the surface so the nuts adhere slightly to the top. Return the pan to the oven for 3–5 minutes to set the nut glaze if desired. Cool on a wire rack until warm (not hot).

Make the crumble while the brownie cools: place 100 g finely chopped white chocolate and 15 g butter in a small heatproof bowl over barely simmering water. Stir until melted and glossy. Remove from heat and quickly stir in 30 g biscuit crumbs until combined into a coarse crumble. Spread on a sheet of parchment to firm slightly (2–3 minutes). Break into small pieces.

Using the parchment overhang, lift the brownie from the pan and transfer to a cutting board. Cut into 4 equal squares.

Place one warm brownie square on each plate. Top each with a scoop of vanilla ice cream. Sprinkle the white chocolate crumble over the ice cream and brownie, finish with a light pinch (about 1/8–1/4 tsp) of flaky sea salt over each portion to enhance flavor. Serve immediately so the brownie is warm and ice cream slightly melting.

unsalted butter

bittersweet chocolate (60–70% cacao), chopped

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

fine salt

walnuts, coarsely chopped

pecans, coarsely chopped

hazelnuts, toasted and chopped

almonds, sliced or chopped

cashews, chopped

light brown sugar

sea salt

white chocolate, finely chopped

plain biscuit / cookie crumbs (digestive or shortbread)

vanilla ice cream

coarse sea salt or flaky salt

Preheat the oven to 375°F (190°C). Rinse the blackberries and drain well; if using very large berries, halve them. Place berries in a large mixing bowl.

Prepare berries

Add sugars, cornstarch, lemon juice, vanilla, and salt to the berries. Gently toss until berries are evenly coated and the cornstarch is fully incorporated. Let sit 5 minutes to macerate and release juices.

Transfer the blackberry mixture to a 9-inch (23 cm) square or similar shallow baking dish, spreading into an even layer and scraping any remaining juices from the bowl into the dish.

In a medium bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

Cut the cold butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

In a small bowl whisk together the buttermilk, milk, egg, and vanilla until smooth.

Pour the wet ingredients into the flour-butter mixture and gently stir with a wooden spoon or spatula just until a soft, slightly sticky dough forms. Do not overmix.

Spoon the topping by large tablespoons (or use an ice cream scoop) over the blackberry filling, leaving small gaps — the topping will spread and brown as it bakes. Aim for about 12–14 dollops so some blackberry juices peek through.

Brush the exposed biscuit tops lightly with melted butter and sprinkle the turbinado sugar evenly over them for crunch and sheen.

Place the baking dish on a rimmed sheet pan (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the blackberry filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the cobbler rest 10–15 minutes — this helps the filling thicken slightly so it’s not overly runny when serving.

Serve warm: scoop generous portions of blackberry cobbler into bowls or plates and top each with a scoop of vanilla ice cream. Garnish with mint leaves if desired.

Leftovers: cool to room temperature, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven 10–12 minutes or until warm; refresh ice cream before serving.

fresh blackberries

cornstarch

baking powder

unsalted butter, cold

buttermilk

large egg

turbinado or coarse sugar

unsalted butter, melted

fresh mint leaves (optional)

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes (no longer than 30 minutes to avoid texture change).

Marinate shrimp

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush grill pan with a little oil to prevent sticking.

Preheat grill

Thread shrimp onto skewers (if using) or arrange directly on the grill in a single layer. Grill 2–3 minutes per side until opaque and just cooked through (internal temp ~120–130°F). Remove from heat and set aside to rest 2 minutes.

Grill

In a medium saucepan over medium heat melt 1 tbs butter. Add Israeli couscous and toast, stirring frequently, until grains are golden and aromatic, about 4–6 minutes.

Add 1.25 cups broth and 1/2 tsp kosher salt and bring to a gentle simmer. Cover, reduce heat to low and cook until couscous is tender and liquid absorbed, about 8–10 minutes. Remove from heat and let sit 5 minutes; fluff with a fork and stir in 1/4 tsp black pepper and additional 1 tsp butter if desired.

While couscous cooks, combine heirloom tomatoes, diced cucumber, sliced red onion and chopped parsley in a large bowl. Toss gently to combine.

In a small jar or bowl whisk together 4 tbs olive oil, 3 tbs lemon juice, Dijon mustard, honey, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Reserve about 2 tbs vinaigrette to dress the finished dish and toss the remaining vinaigrette with the tomato-cucumber mixture to lightly coat. If the vinaigrette is too sharp, add a small pinch of salt or another 1/2 tsp honey.

Combine the toasted couscous with the dressed vegetable salad and toss gently so couscous is evenly distributed. If mixture seems dry, add 1–2 tbs of reserved vinaigrette.

Arrange couscous-vegetable mixture on a serving platter or divide among 4 plates. Top each portion with 6 grilled shrimp. Sprinkle additional chopped parsley and a light pinch of flaky sea salt over shrimp and couscous. Serve with lemon wedges on the side.