Falo Trace

Maker's Mark

Old Fashioned

12 oz ribeye steak grilled to perfection.

Ribeye Steak

Steak Frites

Served with asparagus and lemon butter sauce.

Grilled Salmon

Fried calamari served with marinara sauce.

Calamari

Clayton Club

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Refreshing cocktail with white rum, mint, lime, and soda water.

Mojito

Rich chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Classic cheesecake topped with fresh strawberries.

Cheesecake

A flavorful patty made from black beans, quinoa, and spices, served on a whole grain bun.

Veggie Burger

Marinated grilled chicken breast on a toasted bun with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Grilled bread topped with tomatoes, basil, and balsamic reduction.

Bruschetta

Fresh tortilla chips served with house-made salsa.

Chips & Salsa

Fill a highball glass with ice cubes to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of gin and 1 oz of elderflower liqueur. Add ice and shake well until chilled.

Mix the Base Ingredients

Strain the mixture from the shaker into the prepared highball glass filled with ice. Add 1 oz of fresh lemon juice to the glass.

Add Lemon Juice

Pour 4 oz of tonic water into the glass over the mixture. Gently stir to combine.

Top with Tonic

Gently slap the mint leaves between your palms to release their aroma, then place them on top of the drink.

Add Mint Leaves

Garnish with a slice of lemon wheel on the rim of the glass for an additional pop of color and flavor.

Finish with Lemon Wheel

Serve immediately and enjoy your refreshing Falo Trace cocktail!

Serve

Elderflower liqueur

Fresh lemon juice

Tonic water

Fresh mint leaves

Lemon wheel

Fill a mixing glass with ice to chill it.

Prepare the Mixing Glass

Pour 2 oz of Maker's Mark Bourbon, 1 oz of Sweet Vermouth, and 2 dashes of Angostura Bitters into the mixing glass.

Combine Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled and diluted.

Stir the Mixture

Remove the ice from the mixing glass and strain the cocktail into a chilled coupe or Old Fashioned glass.

Strain into Glass

Place one Maraschino Cherry into the cocktail as a garnish.

Add Cherry

Take an orange twist and express the oils over the drink before placing it on the rim of the glass.

Twist the Orange

Maker's Mark Bourbon

Sweet Vermouth

Angostura Bitters

Maraschino Cherry

Orange Twist

In an Old Fashioned glass, place the sugar cube and douse it with 2 dashes of Angostura bitters. Muddle these together using a muddler or the back of a spoon until the sugar is dissolved.

Muddle the Ingredients

Pour 2 ounces of bourbon or rye whiskey into the glass over the muddled sugar and bitters.

Add Whiskey

Fill the glass with 3 ice cubes, allowing the whiskey to chill without diluting it too quickly.

Add Ice

Express the oils from a slice of orange peel over the drink and drop the peel into the glass. Add a maraschino cherry on top as a garnish.

Garnish

Stir gently to combine the flavors, then serve and enjoy your classic Old Fashioned cocktail.

Bourbon or Rye Whiskey

Sugar Cube

Orange Peel

Ice Cubes

Take the 12 oz ribeye steak and generously season both sides with 1 tsp of kosher salt, 1 tsp of black pepper, and 1 tsp of garlic powder. Rub the seasonings into the meat for better flavor absorption.

Season the Steak

Preheat your grill to high heat (around 450°F to 500°F) for about 10-15 minutes. This will help achieve the perfect sear on the steak.

Preheat the Grill

Once the grill is hot, use a paper towel dipped in olive oil to oil the grill grates. This will prevent the steak from sticking.

Oil the Grill Grates

Place the seasoned ribeye steak on the grill. Cook for about 4-5 minutes on one side without moving it to get a good sear. Flip the steak and grill for another 4-5 minutes for medium-rare (internal temperature of 130°F to 135°F).

Grill the Steak

Use a meat thermometer to check the internal temperature. For medium, cook until the steak reaches 140°F, and for medium-well, aim for 150°F.

Check for Doneness

Once the steak is done, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute within the meat, making it more tender and flavorful.

Rest the Steak

Ribeye steak

Kosher salt

Black pepper

Garlic powder

Olive oil

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

Prepare the Steak

Rub both sides of the steaks with olive oil, then sprinkle with garlic powder, salt, black pepper, and fresh rosemary. Ensure the steaks are evenly coated with the seasonings.

Preheat a grill or grill pan over medium-high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

Remove the steaks from the grill and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick) for fries. Place the cut fries in a bowl of cold water for 30 minutes to remove excess starch.

Prepare the Potatoes

After soaking, drain the potatoes and pat them dry with a clean towel to remove excess moisture.

Dry the Fries

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches. Fry for about 3-4 minutes until they are golden brown and crispy. Remove the fries with a slotted spoon and place them on paper towels to drain excess oil.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt to taste.

Season the Fries

Salt

Fresh rosemary

Russet potatoes

Vegetable oil

Preheat your grill to medium-high heat (about 375°F to 400°F).

Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

Season the Salmon

Place the salmon fillets skin-side down on the grill. Grill for about 6-8 minutes. Flip carefully and grill for another 4-6 minutes until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Trim the tough ends off the asparagus. Rinse under cold water and pat dry.

Prepare the Asparagus

Toss the asparagus with olive oil, salt, and pepper. Grill alongside the salmon for about 4-5 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

In a small saucepan over medium heat, melt the unsalted butter until bubbly but not browned.

Melt the Butter

Add minced garlic to the melted butter and sauté for about 1 minute until fragrant. Stir in fresh lemon juice, salt, and pepper.

Add Flavorings

Remove from heat and stir in chopped parsley. Allow to sit for a minute before serving.

Finish the Sauce

On a plate, serve a grilled salmon fillet alongside grilled asparagus. Drizzle the lemon butter sauce generously over the salmon and garnish with additional parsley if desired.

Serve the Dish

Salmon fillets

Asparagus

Unsalted butter

Garlic, minced

Fresh parsley, chopped

If using whole calamari, clean and slice into rings. Rinse under cold water and pat dry with paper towels.

Prepare the Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.

Mix the Dry Ingredients

In another bowl, beat the eggs and set aside. In a separate shallow dish, place the bread crumbs.

Prepare the Bread Crumbs

Dredge each calamari ring first in the flour mixture, then dip in the beaten eggs, and finally coat in bread crumbs. Set aside on a plate.

Coat the Calamari

Carefully add the coated calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Sauté the Garlic

Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer.

Add the Tomatoes

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Stir in the chopped fresh basil just before serving.

Calamari rings

All-purpose flour

Cornstarch

Paprika

Eggs

Bread crumbs

Garlic cloves, minced

Crushed tomatoes

Dried oregano

Fresh basil, chopped

Begin by toasting the sourdough bread slices until they are golden brown and crispy.

Toast the Bread

Wash the romaine lettuce thoroughly, slice the tomato into thin rounds, and cut the avocado in half, removing the pit, then slice it into thin pieces.

Prepare the Vegetables

In a small bowl, combine the mayonnaise and Dijon mustard, mixing well until smooth.

Mix the Condiments

Sprinkle the cooked chicken breast and turkey breast with salt and black pepper to enhance the flavor.

Season the Chicken and Turkey

On one slice of the toasted sourdough, spread a generous amount of the mayonnaise-mustard mixture. Layer with half of the sliced chicken and turkey, followed by a handful of romaine lettuce, tomato slices, and avocado slices.

Layer the Ingredients

Top with another slice of toasted bread, and repeat the process for the second club sandwich with the remaining ingredients.

Finish the Sandwich

Once assembled, cut each sandwich diagonally into quarters and serve immediately with your choice of side.

Cut and Serve

Sourdough Bread

Cooked Chicken Breast

Turkey Breast

Romaine Lettuce

Tomato

Avocado

Mayonnaise

Dijon Mustard

Black Pepper

Rub a lime wedge around the rim of a chilled glass. Dip the rim into coarse salt to coat it evenly.

In a cocktail shaker, combine 2 oz of tequila, 1 oz of triple sec, 1 oz of fresh lime juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with ice and shake well for about 15-20 seconds until the mixture is well chilled.

Shake

Strain the mixture into the prepared glass filled with ice or serve it neat if preferred.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Lime Wedge

Coarse Salt

In a sturdy glass, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils and mix them with the sugar. Be careful not to tear the leaves too much, as you want to keep the mint's flavor intact.

Muddle the Mint and Sugar

Pour in the freshly squeezed lime juice (1 oz) into the glass with the muddled mint and sugar. Stir gently to combine the ingredients, allowing the sugar to dissolve in the lime juice.