queens charlotte reserve rum, pineapple syrup, fresh lemon juice

rum pineapple highball

Served with seasonal vegetables and house-made chimichurri.

Grilled Ribeye

Lenny Boy Ginger Kombucha

Latido Red Blend

Sand Point

Le Cavicchioli

Bollini

Freixenet

Mistinguett

King Hary Little Canary

Tequila & the pineapple snozzberries highball

Strawberry Rickey Punch

latido red wild garnacha

three red blend

ely cabernet sauvignon

la puerta alta malbec

borealis pinot noir

touraine sauvignon blanc

le bozze chianti

cavicchioli lambrusco

sand point chardonnay

bollini pinot grigio

asnella vinho verde

clendenen family sauvignon blanc

rose granit sparkling rose

In a cocktail shaker, combine the Queens Charlotte Reserve Rum, pineapple syrup, and fresh lemon juice. Add ice cubes to fill the shaker halfway.

Mixing the Base

Shake the mixture vigorously for about 15 seconds until well chilled.

Shaking the Cocktail

Strain the mixture into a highball glass filled with ice cubes.

Serving the Highball

Top the cocktail with club soda and gently stir to combine. Garnish with a pineapple wedge and mint leaves.

Finishing Touch

Queens Charlotte Reserve Rum

Pineapple Syrup

Fresh Lemon Juice

Club Soda

Ice Cubes

Pineapple Wedge

Mint Leaves

Remove ribeye steaks from the refrigerator 30–45 minutes before grilling. Pat dry with paper towels.

Bring steak to room temperature

Rub each steak lightly with 1 tablespoon olive oil. Season both sides generously with kosher salt (about 1 tsp per steak total) and freshly ground black pepper. Let rest 5 minutes to allow salt to adhere.

Season

Preheat a gas or charcoal grill to high heat (500–550°F / 260–290°C) for direct grilling. If using a cast-iron pan, preheat over high heat until smoking lightly.

Preheat grill

Place steaks on the hottest part of the grill. Sear 3–4 minutes without moving to develop a crust. Flip and sear the other side 3 minutes. Move steaks to a cooler zone of the grill (or reduce heat to medium) to finish to desired doneness: about 2–4 more minutes for medium-rare (internal 125–130°F), 4–6 minutes for medium (135–140°F). Use an instant-read thermometer for accuracy.

Sear and finish

In the last 1–2 minutes of cooking, top each steak with 1 tablespoon unsalted butter, a crushed garlic clove, and a thyme sprig to baste. Remove steaks from the grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to redistribute juices before slicing.

Baste and rest

While steaks come to room temperature, parboil baby potatoes in salted water for 8–10 minutes until just tender. Drain and cool slightly. Toss potatoes, asparagus, red pepper strips and zucchini with 2 tablespoons olive oil, 1 tsp salt and 1/2 tsp black pepper.

Prepare vegetables

When you begin cooking the steaks, place potatoes cut-side down on the grill or in a grill pan over direct medium-high heat. Grill 4–6 minutes until charred and crisp. Add red pepper and zucchini; grill 3–4 minutes per side until tender and charred. Add asparagus last and grill 2–4 minutes, turning until bright green and slightly blistered.

Grill vegetables

Remove vegetables from the grill, squeeze the lemon halves over them, adjust seasoning to taste, and keep warm until steaks have rested.

Finish

Finely chop parsley, cilantro (if using) and oregano leaves. Mince garlic. In a bowl combine the herbs, garlic, red wine vinegar, red pepper flakes, kosher salt and black pepper.

Chop and combine

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and add lemon juice if you prefer brighter acidity. Adjust salt, pepper or vinegar to taste. Let sit at room temperature for at least 15 minutes for flavors to meld (can be made several hours ahead and refrigerated). Bring back to room temperature before serving.

Stir in oil and adjust

bone-in ribeye steaks

kosher salt

freshly ground black pepper

olive oil

unsalted butter

garlic cloves (crushed)

fresh thyme sprigs

baby potatoes (halved if large)

asparagus (trimmed)

red bell pepper (cut into 1" strips)

zucchini (halved lengthwise)

salt

black pepper

lemon (halved, for finishing)

flat-leaf parsley (packed, stems removed)

fresh cilantro (optional, packed)

fresh oregano leaves

garlic cloves

red wine vinegar

extra-virgin olive oil

red pepper flakes

lemon juice (optional)

In a large pot, bring 4 cups of water to a boil. Add the sugar and stir until dissolved. Add the black tea bags and let steep for 15 minutes. Remove the tea bags and allow the tea to cool to room temperature.

Prepare the Sweet Tea

Peel and finely chop the ginger root. Once the sweet tea has cooled, add the chopped ginger to the tea mixture.

Add Ginger

Pour the sweet tea mixture into a clean glass jar or fermentation vessel. Add 1 cup of starter tea to the jar. Finally, gently place the SCOBY on top of the liquid.

Combine with SCOBY

Cover the jar with a clean cloth and secure it with a rubber band. Let the kombucha ferment in a warm, dark place for 7-14 days, depending on your taste preference.

Fermentation

Once the kombucha has reached your desired taste, remove the SCOBY and set it aside. Pour the kombucha into bottles, leaving some space at the top. You may add additional ginger slices for flavor.

Bottling

Seal the bottles and let them sit at room temperature for 3-7 days to carbonate. After carbonation, store them in the refrigerator.

Second Fermentation (Optional)

Water

Sugar

Black Tea Bags

Ginger Root

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter Tea (from previous batch or store-bought kombucha)

Wash the grapes thoroughly and remove the stems. Crush the grapes to release their juice.

Preparation of Grapes

In a large fermentation vessel, combine the crushed grapes, 1 cup of water, sugar, and yeast. Stir well to ensure the yeast is evenly distributed.

Mix Ingredients

Cover the vessel with a cloth and let it sit at room temperature for about 5 to 7 days. Stir daily to ensure even fermentation.

Once fermentation is complete, press the mixture to separate the liquid wine from the solids. Use a fine mesh strainer to filter the liquid into another clean vessel.

Pressing

If using oak chips, add them to the wine at this stage. Seal the vessel and let the wine age for about 4 to 6 weeks in a cool, dark place.

Aging

After aging, siphon the wine into clean bottles, leaving some space at the top. Seal with corks and store the bottles upright.

Allow the wine to mature for a few more months before tasting. Serve chilled or at room temperature.

Enjoy

Tempranillo grapes

Cabernet Sauvignon grapes

Syrah grapes

Yeast (wine yeast recommended)

Oak chips (optional)

In a small bowl, mix the olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

Trim the ends of the asparagus and toss them with a little olive oil, salt, and pepper. Halve the cherry tomatoes.

Prepare the Vegetables

Remove the salmon from the marinade and place it on the grill. Cook for about 5-6 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

Add the asparagus and cherry tomatoes to the grill, cooking for about 4-5 minutes until tender and slightly charred.

Grill the Vegetables

Serve the grilled salmon alongside the grilled asparagus and cherry tomatoes. Enjoy your Sand Point dish!

Serve

Fresh Salmon Fillet

Lemon Juice

Olive Oil

Garlic Cloves

Fresh Dill

Salt

Black Pepper

Asparagus

Cherry Tomatoes

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chicken breast seasoned with salt and pepper. Cook for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest.

Prepare the Chicken

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.

Make the Sauce

Slice the cooked chicken and add it to the sauce. Toss in the cooked pasta and mix well to ensure everything is coated in the creamy sauce. Adjust seasoning with salt and pepper to taste.

Combine Ingredients

Plate the pasta and garnish with fresh basil. Serve immediately.

Pasta (Fettuccine or Tagliatelle)

Chicken Breast

Heavy Cream

Parmesan Cheese (grated)

Garlic (minced)

Fresh Basil (for garnish)

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the melted butter, eggs, vanilla extract, and milk until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Pour the batter into a greased 9x13 inch baking dish, spreading it evenly.

Pour into Baking Dish

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the Bollini to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, melted

Eggs

Vanilla extract

Milk

Powdered sugar (for dusting)

Boil 4 cups of water and steep green tea bags for about 5-7 minutes. Remove the tea bags and stir in 1 cup of sugar until dissolved.

Prepare the Tea

Allow the tea to cool to room temperature. Once cooled, add 1 cup of kombucha starter tea.

Cool and Add Ingredients

Transfer the mixture to a clean glass jar and gently place the SCOBY on top. Cover with a cloth and secure with a rubber band.

Add SCOBY

Let the kombucha ferment in a warm, dark place for 7-14 days, checking occasionally. The longer it ferments, the less sweet and more vinegar-like it will become.

After fermentation, remove the SCOBY and reserve it for your next batch. Add grated ginger, fresh lemon juice, and honey/agave syrup to the kombucha. Stir well.

Flavor the Kombucha

Transfer the flavored kombucha into bottles, leaving some space at the top. Seal the bottles and let them carbonate at room temperature for 3-5 days. After that, refrigerate to chill.

Carbonate and Chill

To serve, pour the kombucha into glasses and top with sparkling water for extra fizz. Enjoy your refreshing ginger bubbly kombucha!

Green tea

Kombucha starter tea

Ginger, grated

Fresh lemon juice

Honey or agave syrup

Sparkling water

Chill a champagne flute by placing it in the freezer for a few minutes or filling it with ice water.

Prepare the Glass

In a cocktail shaker, combine the pineapple juice, fresh mint leaves, and simple syrup. Muddle gently to release the mint's flavor.

Mix the Ingredients

Fill the shaker with ice cubes and shake well for about 15-20 seconds.

Rum Pineapple Highball

Grilled Ribeye

Lenny Boy Ginger Kombucha

Latido Red Blend

Sand Point

Le Cavicchioli

Bollini

Freixenet

Mistinguett

King Hary Little Canary

Strawberry Rickey Punch

Latido Red Wild Garnacha

Three Red Blend

Ely Cabernet Sauvignon

La Puerta Alta Malbec

Borealis Pinot Noir

Touraine Sauvignon Blanc

Le Bozze Chianti

Cavicchioli Lambrusco

Sand Point Chardonnay

Bollini Pinot Grigio

Asnella Vinho Verde

Clendenen Family Sauvignon Blanc

Rose Granit Sparkling Rose