we offer 10 WINES BY THE GLASS that we hand select

Wines

Breads

one of the best prime ribs you have tasted on Friday and Saturday nights

Prime Rib

GREAT VARIETY OF HAND CRAFTED CLASSIC AND CUSTOM COCKTAILS

hand crafted cocktails

an extensive list of BOURBONS, RYES, SINGLE MALT SCOTCH, LIQUEURS, APERITIFS, AND PORTS

spirits selections

craft beers

wines on our bottle list

10 WINES BY THE GLASS THAT WE HAND SELECT

wines by the glass

dessert selections

dressings, sauces, and stocks

fresh baked breads

prime ribs

our char broiled steaks are cut and aged in house

char broiled steaks

our seafood, shellfish and oysters are always fresh

seafood

sandwiches

salads

appetizers

Store white wines in a refrigerator or wine cooler at 45–55°F (7–13°C). For immediate service, place bottles in an ice bucket (half ice, half water) for 20–30 minutes or until the bottle is well chilled.

Chill and store

Select a white wine glass (smaller bowl than red). Polish each glass with a lint-free cloth immediately before service to remove watermarks or fingerprints.

Glassware

Open and pour: If bottle is cork-sealed, use a waiter’s corkscrew to remove the cork cleanly. For screwcap bottles, remove foil and open. Place a wine pourer/spout in the bottle if desired for a smooth pour. Pour a standard tasting pour (about 4–5 oz / 120–150 ml) per glass, filling to the widest part of the bowl so aromas concentrate.

Temperature check and serving advice: Serve Sauvignon Blanc, Pinot Grigio, Riesling and Albariño at 45–50°F (7–10°C). Serve fruitier or lightly oaked Chardonnay slightly warmer at 50–55°F (10–13°C). Advise guests on aromatics and tasting notes when asked.

Store red wines at cellar temperature, ideally 55–65°F (13–18°C). If a bottle is too cool from storage, hold it at room temperature for 15–20 minutes before serving to allow aromas to open.

Storage and slight tempering

For young, tannic reds (Cabernet Sauvignon, Syrah) or wines with sediment, decant for 15–45 minutes prior to service to soften tannins and open aromatics. Use a decanter and pour slowly, observing for sediment; stop or discard sediment if present.

Decanting when appropriate

Choose appropriate red wine glasses with larger bowls to concentrate aroma. Polish with a lint-free cloth just before pouring.

Open and pour: Remove foil and use a corkscrew to open corked bottles, wiping the bottle lip with a clean cloth before pouring. Insert a pourer if desired. Pour a standard tasting pour (about 4–5 oz / 120–150 ml) per glass, filling to the widest part of the bowl.

Serving suggestions: Serve Pinot Noir slightly cool (55–60°F / 13–15°C). Serve medium/full-bodied reds (Merlot, Cabernet, Syrah, Grenache) at 60–65°F (15–18°C). Offer brief tasting notes and food pairing suggestions when asked.

Set up service station: Ensure the wine cooler or fridge has the white bottles chilled and the reds stored at proper cellar temperature. Place the ice bucket with tongs near service for quick chilling. Keep wine openers, pourers, cloths, and spittoon accessible.

Presentation: Present the bottle to the guest (name, vintage, producer). For bottles by the glass, state varietal, style and tasting notes when offering. Open the bottle in view of the guest if requested or customary.

Hygiene and glass maintenance: Replace any glass that has lipstick, chips, or cloudiness. Wipe bottle rims after opening and between pours. Keep two clean pourers and rotate/replace when sticky or stained.

Refills and monitoring: Offer timely refills and monitor guests’ pace. If a guest wishes to switch, suggest an alternative from the remaining glass selections. Record bottle opening times if multiple pours are being tracked for stock control.

Sauvignon Blanc (chilled)

Chardonnay (lightly oaked, chilled)

Pinot Grigio (chilled)

Riesling (off-dry, chilled)

Albariño (chilled)

Pinot Noir (light-bodied)

Merlot (medium-bodied)

Cabernet Sauvignon (full-bodied)

Syrah/Shiraz (spicy, full-bodied)

Garnacha/Grenache (fruit-forward)

Wine glasses (appropriate style)

Ice bucket with tongs (for whites/rosés)

Wine cooler or refrigerator

Wine opener (waiter's friend or corkscrew)

Wine pourer/spout

Decanter (for select reds)

Glass polishing cloth

Spittoon or small waste cup

Warm the water to about 105–115°F (warm to the touch). In a large mixing bowl, combine warm water, warm milk and sugar; stir to dissolve. Sprinkle instant yeast over the liquid and let sit 5 minutes until foamy. Add 2 cups of bread flour, salt and softened butter. Mix until ribbon forms, then add remaining flour 1/2 cup at a time until a soft dough forms.

Activate and mix

Turn dough onto lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes. Dough should be slightly tacky but not sticky.

Knead

Lightly oil a clean bowl with olive oil. Place dough in bowl, turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, or until doubled in size.

First rise

Punch down risen dough gently to release gas. Shape into a loaf by flattening into a rectangle, rolling tightly, and pinching seams closed. Place seam-side down in a greased 9x5-inch loaf pan. Cover and let rise 45–60 minutes until dough is 1" above rim of pan.

Shape and second rise

Preheat oven to 375°F (190°C). If using egg wash: beat egg with 1 tbsp water and brush top for sheen. Bake 30–35 minutes until golden brown and internal temperature reads 190–200°F (88–93°C). If top browns too quickly, tent foil.

Bake

Remove loaf from pan and cool on a wire rack at least 30 minutes before slicing to finish setting crumb.

Cool

In a large bowl whisk together whole wheat flour, bread flour, salt and instant yeast until evenly distributed.

Combine dry ingredients

Warm the water to 105–115°F. In a separate bowl combine warm water, honey and olive oil; stir until honey dissolves. Pour wet into dry and mix until a shaggy dough forms. Turn out and knead 8–10 minutes until elastic. Dough will be slightly denser than white bread.

Mix wet and form dough

Place kneaded dough in an oiled bowl, cover, and let rise 60–75 minutes until nearly doubled.

Deflate dough gently, shape into a loaf and place into a greased 9x5-inch pan. Cover and let rise 45–60 minutes until domed above the rim.

Preheat oven to 375°F (190°C). Bake 30–35 minutes until crust is deep golden and internal temp is 195–200°F (90–93°C). Remove from pan and cool on a rack 30 minutes before slicing.

Bake and cool

In a large bowl whisk together flour, salt and instant yeast. Add the warm water and stir with a spoon until no dry flour remains and the dough is shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature 12–18 hours; dough will become bubbly and doubled.

Mix (no-knead)

Lightly flour work surface and gently scrape dough out onto it. Fold edges toward center a couple of times to form a rough ball, handle gently to preserve air pockets. Place seam-side down on a sheet of parchment dusted with cornmeal. Cover and let rest 30–60 minutes until puffy.

Shape and rest

Place a heavy oven-safe Dutch oven (6–8 qt) with lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Preheat pot

Carefully remove hot Dutch oven. Lift the parchment with dough and lower into the pot. Score the top with a sharp blade if desired. Cover and bake 30 minutes, then remove lid and bake 10–15 minutes more until deep golden brown and crusty. Internal temp should read 200–205°F (93–96°C).

Lift loaf using parchment and transfer to a wire rack. Cool completely (at least 1 hour) before slicing to set crumb and make slicing easier.

bread flour

instant yeast

granulated sugar

fine sea salt

warm water

whole milk

unsalted butter

olive oil (for bowl)

egg (optional — for egg wash)

whole wheat flour

honey

olive oil

all-purpose flour

cornmeal or flour (for dusting)

Remove the prime rib from the refrigerator at least 2 hours (preferably 3 hours) before cooking so it comes to near room temperature. Pat the roast thoroughly dry with paper towels, especially the fat cap and exposed surfaces.

Prepare roast

Preheat your oven to 500°F (260°C). Position a rack in a roasting pan so the roast will sit elevated; use a rack in the pan or a rimmed baking sheet with a wire rack. This allows air circulation and even browning.

Preheat oven and set rack

In a small bowl, combine the softened unsalted butter, olive oil, kosher salt, coarsely ground black pepper, garlic powder, chopped rosemary and thyme. Mix to form a paste.

Make herb butter rub

Rub the herb butter all over the roast, working the mixture into any crevices and over the fat cap. Reserve a small amount for basting if desired.

Apply rub

Place the roast, fat cap up, on the rack in the roasting pan. Insert an oven-safe instant-read or probe thermometer into the thickest part of the meat without touching bone. Roast at 500°F (260°C) for 20 minutes to develop a flavorful crust.

Initial high-heat sear

After 20 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven door if possible. Continue roasting until the internal temperature reaches your desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 5 lb bone-in roast, plan roughly 12–15 minutes per pound at 325°F after the sear, but rely on the thermometer. Estimate for medium-rare: total 20 min high-heat + about 60–75 min at 325°F.

Lower temperature and continue roasting

If you reserved herb butter, baste the roast once or twice during the 325°F phase by spooning melted butter over the top to keep the crust glossy and flavorful.

Baste (optional)

When the roast reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. Internal temperature will rise 5–10°F during resting; this yields evenly cooked, juicy slices.

Rest the roast

After resting, remove twine/bones if present and carve between the ribs into thick slices (1/2 to 3/4 inch) for a classic presentation. Sprinkle a little coarse sea salt on slices if desired.

Carve

While the roast rests (or immediately after removing it), place the roasting pan on the stovetop over medium heat. If your roasting pan isn't stovetop-safe, pour juices and browned bits into a skillet. Add the minced shallot and crushed garlic to the pan; cook 1–2 minutes until fragrant, stirring to deglaze browned bits.

Collect pan juices

Add the dry red wine (if using) to deglaze, scraping up any fond with a wooden spoon. Allow the wine to reduce by about half (2–4 minutes). Then add the beef stock and the fresh thyme sprig. Bring to a gentle simmer and reduce until the sauce has slightly thickened and reduced by about one-third (6–8 minutes).

Deglaze and reduce

Remove and discard the thyme sprig. Taste and season with salt and freshly ground black pepper. Whisk in the cold butter, one tablespoon at a time, off the heat to create a glossy emulsion. Strain the sauce through a fine-mesh sieve into a gravy boat if you prefer a smooth jus.

Finish sauce

Serve the au jus warm alongside carved prime rib. Offer horseradish sauce as an optional condiment.

Serve

If using horseradish sauce, place in a small bowl for guests. Sprinkle coarse sea salt on finished slices to taste. Keep leftover au jus refrigerated in a sealed container for up to 3 days.

prime rib roast (bone-in, rib roast)

kosher salt

coarsely ground black pepper

garlic powder

fresh rosemary, finely chopped

fresh thyme leaves, chopped

unsalted butter, softened

beef stock (low-sodium)

dry red wine (optional)

shallot, finely minced

garlic clove, crushed

cold unsalted butter (for finishing sauce)

fresh thyme sprig

salt

freshly ground black pepper

coarse sea salt (for finishing)

horseradish sauce or au jus (for serving)

Chill a martini glass. In a mixing glass filled with ice, combine 2 oz gin and 0.25 oz dry vermouth. Stir for 20–30 seconds until well chilled and slightly diluted. Strain into the chilled glass. Garnish with a lemon twist or olive.

Martini (Dry)

Build in a mixing glass over ice: 1 oz gin, 1 oz sweet vermouth, 1 oz Campari (use triple sec/other bitter if desired). Stir until chilled (20–30 seconds). Strain into an old-fashioned glass over one large cube. Garnish with an orange twist.

Negroni

Place 1 sugar cube (or 0.5 oz simple syrup) in a rocks glass, add 2–3 dashes Angostura bitters, and a splash (0.25 oz) water. Muddle to dissolve. Add 2 oz bourbon and large ice. Stir briefly to combine and chill. Garnish with an orange twist and maraschino cherry.

Old Fashioned

Rim a chilled coupe with salt if desired. In a shaker with ice combine 1.5 oz tequila, 0.75 oz lime juice, 0.5 oz triple sec, and 0.5 oz agave or simple syrup. Shake vigorously 10–15 seconds. Double-strain into glass over fresh ice. Garnish with a lime wheel.

Margarita

In a shaker with ice combine 1.5 oz light rum, 0.75 oz lime juice, 0.5 oz simple syrup. Shake hard 10–15 seconds. Double-strain into a chilled coupe. Garnish with a lime twist.

Daiquiri (Classic)

Adjust sweetness and acidity by tasting proportions: for drinks that taste too sour add 0.25–0.5 oz simple or agave syrup; if too sweet add 0.25–0.5 oz fresh citrus. Add bitters (1–3 dashes) to add aromatic depth. Use absinthe as a rinse by pouring 0.25 oz into the glass, swirling to coat, then discarding excess before pouring the cocktail.

For cocktails served shaken, always use fresh citrus and a 1:2 (syrup:citrus) starting ratio for balanced sours (adjust to preference).

Fill a highball with ice. Add 1.5 oz gin, top with 3–4 oz tonic (approx. 2–3 oz depending on glass). Stir gently once to combine. Garnish with a lime wedge.

Gin & Tonic

Fill a mule mug with ice. Add 1.5 oz vodka and 0.5 oz lime juice. Top with 3–4 oz ginger beer. Stir once and garnish with a lime wheel and mint sprig.

Moscow Mule

For a French 75: In a shaker with ice combine 1 oz gin, 0.5 oz lemon juice, 0.5 oz simple syrup. Shake and strain into a flute. Top with 2 oz champagne. Garnish with a lemon twist.

Champagne Cocktail / French 75

Lemon/Orange twist: use a peeler or small knife to take a 1/2-inch wide strip of peel, twist over the drink to release oils, then drop in or rim. Citrus wheels/wedges: cut 1/8–1/4 inch thick; for wedges, cut into quarters. Mint: clap between hands to wake aromatics before placing on drink. Salt/sugar rimming: rub citrus around glass rim, dip in salt or sugar spread on a plate.

Cherries: use a cocktail pick to place one maraschino cherry on the surface or skewer with citrus for an old fashioned.

Shaken cocktails: add ingredients and ice to a cocktail shaker, shake vigorously for 10–15 seconds until outside of shaker is cold. Double-strain (use fine mesh) for cocktails containing fresh citrus or egg white to remove small ice shards and pulp. Stirred cocktails: combine ingredients in a mixing glass with large ice, stir 20–30 revolutions until properly chilled and diluted, then strain over fresh ice or into chilled glass. Serve immediately.

Use crushed ice for juleps and tiki-style drinks; use one large clear cube for spirit-forward sippers to minimize dilution. Keep bar tools and glassware cold where possible for best service.

Wines

Breads

Prime Rib

Hand Crafted Cocktails

Spirits Selections

Craft Beers

Wines On Our Bottle List

Wines By The Glass

Dessert Selections

Dressings, Sauces, And Stocks

Fresh Baked Breads

Prime Ribs

Char Broiled Steaks

Seafood

Sandwiches

Salads

Appetizers