Rail Drinks

mixed greens, roasted beet hummus, quinoa tabbouleh, cucumbers, feta, harissa vinaigrette

MEDITERRANEAN SALAD

arugula pesto, mozzarella, parmesan, caramelized onions, truffle oil

MUSHROOM & KALE

arugula, goat cheese, toasted pistachio, balsamic reduction, basil oil

BEET SALAD

white base, mozzarella, pulled pork, figs, arugula, balsamic reduction

FIG & PIG

kale, sweet potato, apple, pumpkin seeds, goji berries, ginger turmeric dressing

SUPERFOOD SALAD

tomatoes, carrots, cucumbers, balsamic vinaigrette

MIXED GREENS SALAD

garlic, olive oil, fontina, mozzarella, parmesan, red pepper flakes

WHITE

organic tomato sauce, oven roasted tomatoes, mozzarella, parmesan, basil, oregano

MARGHERITA

peppadews, red onion, chipotle lemon vinaigrette, garlic toum

FRIED CALAMARI

pistachios, figs, hot honey, olive oil, crusty bread

BAKED FETA

SPINACH AND ARTICHOKE DIP

pistachios, goji berries, pecorino, balsamic reduction

CRISPY BRUSSELS SPROUTS

lettuce, pico de gallo, corn, guacamole, cheddar, buffalo sauce, flour tortilla

BUFFALO CHICKEN WRAP

MADE TO ORDER GUACAMOLE

FOOD

sliced all natural chicken, mozzarella, oven-roasted tomatoes, pesto

CHICKEN CAPRESE PANINI

ROASTED RED PEPPER BISQUE

VA HAM & CHEDDAR OMELET

lump crab, goat cheese, spinach & tomatoes home fries

CRAB OMELET

spinach, goat cheese, caramelized onions, home fries

WILD MUSHROOM FRITTATA

AVOCADO, WHITE CHEDDAR, & TOMATO OMELET

baked in a custard with apples & cinnamon, served with fresh berries & maple syrup

BREAD PUDDING FRENCH TOAST

micro greens, everything bagel spice, evoo

AVOCADO TOAST

Pick the well spirit you want to use as the base. The most common choice is well vodka for a neutral profile. Measure 1.5 oz of that rail spirit into a jigger.

Choose your rail spirit

If you want a slightly sweeter/orange note, add 0.5 oz triple sec and 0.25 oz simple syrup. These are optional and depend on desired sweetness.

Add modifiers

Add 0.5 oz fresh lime juice to brighten the drink. (For alternative profiles, substitute 0.5 oz lemon juice.)

Add citrus

Fill a cocktail shaker with ice (about 3/4 full). Pour the spirit, triple sec (if using), simple syrup (if using), and lime juice into the shaker. Shake vigorously for 10–12 seconds until well chilled.

Ice and shake

Fine-strain into a rocks glass over fresh ice (about 1 cup). For a lighter highball-style drink, build in a tall glass: add 1.5 oz spirit over ice and top with 3 oz tonic water, soda, or cola depending on chosen variation.

Strain and top (optional)

Garnish with a lime wedge for citrus-forward, an orange slice for screwdriver-style, or a lemon twist for a whiskey/bright variation. Add 1 dash bitters if desired.

Garnish and finish

Build: Fill a highball glass with ice, pour 1.5 oz well vodka, top with 3 oz orange juice, stir gently, garnish with an orange slice.

Rail Screwdriver

Fill a highball glass with ice, add 1.5 oz well rum, 0.5 oz fresh lime juice, top with 3 oz cola, stir once, garnish with a lime wedge.

Rum & Cola (Rail Cuba Libre)

Build in a highball: 1.5 oz well gin over ice, top with 3 oz tonic water, garnish with a lemon wheel.

Gin Rail Highball

Shake 1.5 oz rail spirit, 0.5 oz fresh lime (or lemon) juice, 0.5 oz simple syrup with ice; strain over fresh ice and garnish with citrus.

Simple Sour-style Rail

In a clean pitcher, combine 12 oz well vodka (or other chosen rail spirit), 4 oz triple sec (if using), 2 oz simple syrup (if using), and 4 oz fresh lime juice. Stir until blended.

Mix base

Refrigerate the batch for at least 30 minutes to chill. To serve, fill 8 glasses with ice (about 1 cup each). Pour approximately 2 oz of the batch into each glass.

Chill and portion

For a screwdriver batch, add 3 oz orange juice to each glass before serving. For rum & cola, replace the base spirit with rum and top each glass with 3 oz cola. For gin highball, top each portion with 3 oz tonic water.

Top per variation

Garnish each drink with the appropriate citrus: lime wedge for rum/cola or sour-style, orange slice for screwdriver, lemon wheel for gin highball.

Garnish

Adjust sweetness or acidity to taste. Rail spirits vary in strength and flavor — taste before serving a large batch and adjust simple syrup or citrus as needed.

Label clearly if batching for a group so guests know what spirit is in each pitcher. Serve responsibly and be aware of alcohol limits.

well (rail) vodka

well (rail) gin

well (rail) rum

well (rail) tequila

well (rail) bourbon/whiskey

triple sec (optional)

simple syrup (1:1) (optional)

fresh lime juice

fresh lemon juice

orange juice (for a rail screwdriver variation)

cola (for a rail rum & cola variation)

tonic water (for gin rail highball)

soda water (for lighter spritz)

bitters (Angostura) — optional

garnish (lime wedge, lemon twist, or orange slice)

well (rail) vodka (or chosen single rail spirit)

orange juice (for screwdriver batch)

cola (for rum & cola batch)

tonic water (for gin highball batch)

ice (for serving)

garnish (8 wedges/slices)

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Thinly slice the cucumber into half-moons (about 1/4-inch thick). Place greens in a large serving bowl and set tomatoes and cucumber aside for assembly.

Prepare vegetables

Preheat oven to 400°F (200°C). Wrap the peeled medium beet in foil and roast for 35–45 minutes until easily pierced with a knife. Let cool, then roughly chop.

Make roasted beet

In a food processor, combine the roasted beet, cooked chickpeas, tahini, lemon juice, garlic clove, olive oil, cumin, and salt. Pulse until mostly smooth, scraping down the bowl as needed. Add water, 1 tablespoon at a time, to reach a creamy spreading consistency (about 1–2 tablespoons). Taste and adjust salt or lemon as desired. Transfer hummus to a bowl and refrigerate if not using immediately.

Blend hummus

Rinse quinoa under cold water in a fine mesh sieve. In a small saucepan, combine rinsed quinoa and 2 cups water; bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and allow to cool to room temperature.

Cook quinoa

In a bowl, mix cooled quinoa with chopped parsley, chopped mint, sliced green onions, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Chill briefly if desired.

Assemble tabbouleh

Whisk together 3 tablespoons olive oil, red wine vinegar, harissa paste, Dijon mustard, honey (or maple), 1/4 teaspoon salt, and a pinch of black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust heat or acidity—add more harissa for spice or more olive oil to mellow.

In a small dry skillet over medium heat, toast pine nuts (or chopped walnuts) for 2–4 minutes, stirring, until golden and fragrant. Remove from heat and cool.

Toast nuts

Layer and plate the salad: arrange the mixed greens in the serving bowl. Spoon the quinoa tabbouleh in a neat mound on one side of the greens. Dollop 3–4 tablespoons of roasted beet hummus on the opposite side (or serve in a small bowl alongside). Scatter sliced cucumbers and halved cherry tomatoes across the greens.

Crumble the feta over the salad and sprinkle the toasted pine nuts on top. Drizzle the harissa vinaigrette evenly over the composed salad (start with about 2–3 tablespoons and serve extra on the side). Finish with a light drizzle of olive oil and serve lemon wedges for extra brightness.

Serve immediately, or chill for 10–15 minutes to let flavors meld. Leftover hummus and tabbouleh can be stored separately in airtight containers in the refrigerator for up to 3 days.

mixed salad greens (baby spinach, arugula, red leaf)

English cucumber

cherry tomatoes

cooked chickpeas (drained, canned or home-cooked)

roasted beet (medium, peeled and roasted until tender)

tahini

garlic clove

extra-virgin olive oil

ground cumin

salt

water (to adjust consistency)

dry quinoa

water

flat-leaf parsley (finely chopped)

fresh mint (finely chopped)

green onion (thinly sliced)

black pepper

crumbled feta cheese

toasted pine nuts (or chopped walnuts)

red wine vinegar

harissa paste

Dijon mustard

honey or maple syrup

lemon wedges (optional)

extra-virgin olive oil (drizzle)

Preheat your oven to 500°F (260°C) with a pizza stone or a heavy baking sheet inside. If using a pizza stone, allow at least 30 minutes for it to heat. Lightly dust a work surface with the 1/4 cup flour.

Preheat and prepare

On the floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4" thick at center and slightly thinner at edges. Transfer to a piece of parchment paper or a lightly floured peel. Brush the outer rim lightly with 1 tablespoon olive oil to promote browning.

Make the arugula pesto while the oven is heating. In a small food processor or blender add 1 cup packed arugula, 1/4 cup basil (if using), 1 peeled garlic clove, 2 tablespoons toasted walnuts or pine nuts, 2 tablespoons grated Parmesan, 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pulse while drizzling in 3 tablespoons extra-virgin olive oil until a smooth, slightly textured pesto forms. Taste and adjust salt, pepper, or lemon. The pesto should be spreadable but not runny; add an extra teaspoon of oil if needed. Set aside.

Heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Add the thinly sliced onion and 1/2 teaspoon sugar and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 20–25 minutes until the onion is deeply golden and sweet. If onions begin to stick, add a tablespoon of water and continue to cook. Remove from heat and set aside.

Caramelize the onions

In the same skillet over medium-high heat, add a small drizzle of olive oil if needed. Add sliced mushrooms and a pinch of salt (about 1/8 tsp) and sauté 4–5 minutes until they release moisture and start to brown. Add the sliced kale and cook 1–2 minutes until wilted but still bright green. Season with a pinch of black pepper and remove from heat. Let the mixture cool slightly so it doesn't make the pizza soggy.

Sauté mushrooms and wilt kale

Toss the mushrooms, kale, and caramelized onions together in a bowl to combine. Taste and adjust seasoning with remaining 1/4 teaspoon salt and red pepper flakes if using.

Spread a thin, even layer (about 3–4 tablespoons) of the arugula pesto over the stretched dough, leaving a 1/2"–1" rim for the crust.

Distribute the mozzarella evenly over the pesto (about 6 oz). Scatter the mushroom–kale–onion mixture evenly on top of the cheese.

Carefully transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; monitor after 7 minutes.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle 1/2 teaspoon truffle oil evenly over the top and grate or sprinkle 1 tablespoon fresh Parmesan over the pizza. Season with fresh ground black pepper and salt to taste.

Let rest 2–3 minutes, slice into 6–8 pieces, and serve. Optionally garnish with a few small dollops of reserved arugula pesto or a few fresh arugula leaves for brightness.

pizza dough (store-bought or homemade, room temp)

all-purpose flour (for dusting)

olive oil (for brushing)

fresh arugula (packed)

fresh basil leaves (optional, to round flavor)

garlic cloves

walnuts or pine nuts (toasted)

grated Parmesan cheese

lemon juice

cremini or baby bella mushrooms (sliced about 1/4" thick)

kale (stems removed, leaves thinly sliced)

yellow or sweet onion (thinly sliced)

unsalted butter

olive oil (for sautéing)

granulated sugar (to help caramelize)

salt (for vegetables)

freshly shredded mozzarella

freshly grated Parmesan (for finishing)

truffle oil

red pepper flakes (optional)

salt (to taste)

freshly ground black pepper (to taste)

If beets are raw, trim tops and scrub. Roast at 400°F (200°C) wrapped in foil for 45–60 minutes until tender when pierced with a knife, or simmer whole in salted water for 30–45 minutes. Let cool, then slip off skins with your fingers or a paring knife. If using pre-cooked beets, slice directly.

Cook and peel beets

Slice peeled beets into 1/4" rounds or wedges. Set aside on a plate to cool to room temperature.

Pour 1 cup balsamic vinegar into a small saucepan. Add 1 tablespoon sugar or honey if using. Bring to a gentle boil over medium heat, then reduce heat to maintain a simmer.

Simmer, stirring occasionally, until the volume reduces by about half and the mixture coats the back of a spoon, approximately 12–18 minutes. Watch carefully to avoid burning. Remove from heat; it will thicken further as it cools. If too thick, whisk in up to 1 teaspoon water to loosen slightly.

Transfer to a small bowl and let cool to room temperature; then refrigerate if not using immediately. Balsamic reduction can be made ahead and kept refrigerated for up to 2 weeks.

Blanch the basil: bring a small pot of water to a boil, prepare an ice bath. Submerge basil leaves in boiling water for 5–8 seconds, then immediately transfer to the ice bath to preserve color.

Drain and gently squeeze excess water from basil. In a blender or food processor combine blanched basil, 1 cup extra-virgin olive oil, 1 teaspoon fine sea salt, and 1 teaspoon lemon juice (optional). Puree until smooth, about 30–45 seconds.

Strain the basil oil through a fine mesh sieve or cheesecloth into a bowl to remove solids for a bright green oil. Store in the refrigerator for up to 5 days; bring to room temperature before using.

Heat a dry skillet over medium heat. Add 1 cup shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Watch carefully to prevent burning.

Remove from heat and roughly chop once cooled. Set aside.

Place 6 cups of arugula in a large serving bowl or divide among 4 plates (serving suggestion). Toss lightly with 1–2 teaspoons of the basil oil to just coat the leaves (reserve the rest for drizzling).

Arrange sliced beets over the arugula in an even layer.

Crumble 4 ounces goat cheese over the beets and arugula in small dollops so each bite has a bit of cheese.

Sprinkle the toasted, chopped pistachios evenly over the salad.

Drizzle balsamic reduction over the salad in a thin ribbon — about 2–3 tablespoons total, or to taste. Then finish with a light drizzle (about 2–3 tablespoons) of the strained basil oil.

Season with flaky finishing salt and freshly ground black pepper to taste (about 1/4–1/2 teaspoon salt per plate). Gently toss once or serve as-is so the beets and cheese remain visible.

Rail Drinks

Mediterranean Salad

Mushroom & Kale

Beet Salad

Fig & Pig

Superfood Salad

Mixed Greens Salad

White

Margherita

Fried Calamari

Baked Feta

Spinach And Artichoke Dip

Crispy Brussels Sprouts

Buffalo Chicken Wrap

Made To Order Guacamole

Food

Chicken Caprese Panini

Roasted Red Pepper Bisque

Va Ham & Cheddar Omelet

Crab Omelet

Wild Mushroom Frittata

Avocado, White Cheddar, & Tomato Omelet

Bread Pudding French Toast

Avocado Toast