Caesar salad with chopped romaine hearts, grilled kale, house made dressing, parmesan, croutons

Espresso, cream, vanilla demerara, espresso beans

Espresso Mocktini

Orange Thang

The Bitter End

Something Tropical

Ready Orgeat

Britton's Homemade Limoncello

Bourbon, banana-almond milk, Frangelico, chocolate bitters, vanilla demerara

Whisky Split

Adult coffee with Licor 43, espresso, cream over ice

Carajillo

Rosé, Schloss Gobelsburg "Cistercian", Osterriech, Austria 2022

Prosecco, Ca'Furlan, Veneto NV

Rosé, Domaine de Fontsainte, Languedoc 2023

Deep Eddy's Vodka, Blood Orange, Orange Liqueur, Lime (subtly sweet, refreshingly tart)

Bleeding Heart

House infused Coconut Rum (Bacardi), allspice dram, vanilla demerara, orange bitters (smooth, warm, coconut finish)

The Coconut Situation

Deep Eddy's Vodka, Pama Liqueur, Lemon, Lime, Prosecco (dry, tart, subtle fruit notes, sparkling.)

Ma'am, That's Unsolicited

New Amsterdam Gin, Rosemary, Grapefruit, Lime, Lemon Bitters (refreshing, bright with herbal finish)

Rosemary's Baby

Joe Wagner "Quilt", Rutherford, Napa Valley

Heitz Cellar, Napa Valley

Austin Hope, Paso Robles

Bergström Cumberland Reserve, Willamette Valley

Mouton Noir Wines "In Sheep's Clothing", Columbia Valley, WA

Route Stock, Napa Valley

chocolate chip cookies, cold glass of milk (Cookies are made to order. May take up to 20 minutes, so please order ahead of time.)

Milk & cookies

Garageland, Willamette Valley

Trim and discard root ends of the romaine hearts. Slice crosswise or chop into roughly 1-inch pieces until you have about 3 cups. Place in a large mixing bowl and chill while preparing other components.

Chop romaine

Strip stems from the kale and roughly chop leaves into bite-size pieces to make 2 cups. Toss the chopped kale with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper to coat evenly.

Prepare kale

Heat a grill pan or outdoor grill to medium-high. Grill the kale in a single layer for 1–2 minutes per side just until wilted and slightly charred but still bright green. Remove and let cool briefly. If you prefer a softer texture, grill 3–4 minutes total until slightly crisped at edges.

Grill kale

In a medium bowl or small food processor, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 4 chopped anchovy fillets, and 2 minced garlic cloves. Pulse or whisk until smooth.

Combine base ingredients

Stir in 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 cup grated Parmesan, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning: add more lemon for brightness, more anchovy for umami, or a splash of water to loosen if too thick. Chill until ready to toss (can be made up to 24 hours ahead).

Add seasoning and oil

Preheat oven to 375°F (190°C). Toss 2 cups bread cubes with 1 tablespoon olive oil, 1/4 teaspoon garlic powder and 1/8 teaspoon salt on a baking sheet. Spread in a single layer and bake 8–12 minutes, stirring once halfway through, until golden and crisp. Let cool.

Prep and bake croutons

Add the grilled kale to the bowl with the chopped romaine. Spoon 3/4 of the house Caesar dressing over the greens (about 3/4 cup — adjust for preference) and toss gently with tongs until evenly coated. Add croutons and toss briefly to distribute.

Toss salad

Divide the salad among 4 plates (serves 4). Scatter 1/2 cup shaved Parmesan over the salads. Finish with a grind of fresh black pepper and an optional lemon wedge on the side. Serve immediately with remaining dressing on the table.

Plate and garnish

Romaine hearts

Kale (stems removed, leaves chopped)

Olive oil (for grilling kale)

Salt (to taste for kale)

Black pepper (to taste for kale)

Mayonnaise

Plain Greek yogurt

Anchovy fillets (packed in oil), chopped

Garlic cloves, minced

Fresh lemon juice

Dijon mustard

Worcestershire sauce

Grated Parmesan cheese

Extra-virgin olive oil

Black pepper

Kosher salt (adjust to taste)

Day-old rustic bread, cut into 1/2-inch cubes

Olive oil for tossing

Garlic powder

Salt

Shaved or thinly sliced Parmesan

Freshly ground black pepper

Lemon wedge (optional)

Pull two fresh espresso shots (approximately 60 ml total). If your espresso is extremely strong or concentrated, stir in up to 15 ml hot water to reach a balanced intensity.

Brew

Allow the espresso to rest 20–30 seconds so it’s hot but not scalding before mixing with the syrup and ice.

In a small container, combine demerara sugar and warm water. Stir until sugar dissolves completely. Stir in vanilla extract. This creates a quick demerara-vanilla syrup. Taste and adjust sweetness: add another 1/2 tsp sugar dissolved in warm water if you prefer sweeter.

Make syrup

Let the syrup cool slightly (30–60 seconds) before adding to chilled ingredients so it blends evenly.

In a small jar or measuring cup, combine heavy cream and milk (if using). Gently shake or stir to slightly thicken but do not fully whip — you want a pourable, silky cream layer. Chill briefly if not already cold.

Prepare cream

Pour the brewed espresso and the vanilla-demerara syrup into the shaker over the ice. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and a light froth forms.

Shake

Double-strain the shaken espresso into a chilled coupe or martini glass to remove ice shards and produce a smooth surface.

Strain

Using the back of a spoon held just above the espresso surface, slowly pour the cream mixture to float a thin creamy layer on top. For a marbled effect, pour a little faster so the cream ribbons through the espresso.

Layer cream

Place 3 espresso beans on top of the cream and optionally grate a little demerara or cocoa over the surface for aroma and visual contrast.

Garnish

Serve immediately while still cold and with a small spoon for sipping the cream layer if desired.

freshly brewed espresso

hot water (to dilute if needed)

demerara sugar

warm water

pure vanilla extract

heavy cream

milk (optional, to lighten)

espresso beans

grated demerara or cocoa (optional)

In a small saucepan, combine 1 cup fresh orange juice, 2 tablespoons agave nectar, 1 tablespoon granulated sugar, and 1 teaspoon orange zest. Stir to combine over medium heat.

Combine and simmer

Bring mixture to a gentle simmer (do not boil) and let simmer for 4–6 minutes, stirring occasionally, until slightly reduced and syrupy. This concentrates orange flavor and dissolves the sugar.

Remove from heat and let cool to room temperature, then strain through a fine mesh sieve to remove zest and any pulp. Transfer syrup to a jar and refrigerate until cold. Makes about 6–7 tablespoons; use 3 tablespoons per mocktail.

Fill a Collins glass or highball with 1 cup ice cubes.

Add 3 tablespoons prepared orange syrup and 1 ounce fresh orange juice to the glass.

Add 1/2 tablespoon fresh lime juice to brighten the flavors and stir gently to combine the syrup and juices with the ice.

Top gently with 6 ounces chilled club soda. Stir once or twice to integrate, taking care not to flatten the soda.

Garnish with an orange wheel and an optional mint sprig. Serve immediately.

To scale: this recipe yields one serving. Store leftover syrup refrigerated up to 7 days.

fresh orange juice

agave nectar

granulated sugar

orange zest

orange syrup (prepared)

fresh lime juice

chilled club soda

ice cubes

orange wheel (for garnish)

mint sprig (optional garnish)

Roll the grapefruit and lemon on the countertop to loosen juices. Cut and juice enough grapefruit to yield 3 oz (about half a medium grapefruit) and juice the lemon to yield 0.5 oz (about half a lemon). Measure the juices into a cocktail shaker or mixing glass. Add 0.5 oz chilled simple syrup (1:1).

Juice and sweeten

If you prefer a smoother, less pulpy mocktail, strain the combined juices and syrup through a fine-mesh strainer into the shaker or mixing glass to remove membranes and seeds.

Fill a Collins or highball glass with ice (or if using a shaker, add ice to the shaker). Pour the measured grapefruit-lemon-syrup mixture over the ice in the glass. Top gently with 3 oz tonic water, pouring slowly to preserve carbonation. Stir once or twice gently with a bar spoon to combine — avoid vigorous stirring to keep tonic bubbly.

Mix and build

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down above the glass and giving it a quick snap, then rub the rim with the peel and drop it in, or rest a grapefruit wedge on the rim. Serve immediately with a straw or stirrer.

Garnish and serve

ruby red grapefruit juice

fresh lemon juice

simple syrup (1:1 sugar to water, chilled)

tonic water

grapefruit wedge or twist (for garnish)

If not using store-bought juice, roll the oranges and limes on the countertop to loosen juices. Cut the oranges and limes in half and juice them until you have 1 cup orange juice and 1/4 cup lime juice. Strain through a fine mesh strainer into a bowl to remove pulp and seeds if a smoother texture is desired.

Juice the citrus

Combine the strained orange juice, lime juice, and 1/2 cup chilled pineapple juice in a mixing pitcher or large measuring cup. Stir to homogenize.

Add 2 tablespoons agave syrup to the juice mixture. Stir thoroughly until the agave is fully incorporated. Taste and adjust: add up to 1 additional teaspoon agave if you prefer sweeter, or an extra 1 teaspoon lime if you prefer tarter.

Fill two serving glasses (or one large pitcher) with about 1/2 cup ice per glass (or 1 cup ice for pitcher). Divide the juice-agave mixture evenly between glasses (about 3/4 cup per glass). Top each with 1/2 cup chilled club soda, pouring gently to preserve carbonation. Give a gentle stir (1–2 strokes) to integrate soda without flattening.

If making in advance for a group, keep the juice mixture chilled separately and add chilled soda and ice just before serving to maintain fizz.

Garnish each glass with a pineapple wedge on the rim, a lime wheel floated on top, and a sprig of mint tucked beside the wedge. Optionally rub the lime wheel around the glass rim before garnishing for an aromatic finish.

pineapple juice (cold)

agave syrup

club soda or sparkling water (chilled)

pineapple wedge

lime wheel

mint sprig

Preheat a dry skillet over medium heat. Add the blanched almonds and toast, stirring frequently, until lightly fragrant and just beginning to color, about 3–5 minutes. Remove from heat and let cool. Toasting is optional but deepens flavor.

Toast and grind almonds (optional step)

Place the cooled (toasted or raw) blanched almonds in a food processor or high-speed blender. Pulse until coarsely ground — you should have small almond crumbs, not a paste. This takes about 20–30 seconds in a food processor; scrape down sides as needed.

Pulse almonds

Transfer the ground almonds to a medium bowl or jar. Combine with 1 cup water (room temperature or slightly warm) and let steep for 1 hour at room temperature so the water extracts almond oils and flavor. For a quicker extraction, steep warm (not boiling) water for 20–30 minutes, then cool.

Steep almonds

After steeping, strain the almond-water through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a clean bowl or measuring cup. Gather the cloth and squeeze to extract as much liquid as possible. Reserve the almond meal for baking if desired.

Strain almond milk

In a small saucepan, combine the granulated sugar and 1 cup water. Warm gently over medium-low heat, stirring until sugar fully dissolves. Bring just to a simmer, then remove from heat. If using light corn syrup for smoother mouthfeel and stability, stir it in now (2 tablespoons). Let the syrup cool to warm (not hot).

Make sugar syrup

Whisk or stir the fresh almond milk into the cooled sugar syrup until homogenous. Add the orange blossom water and a pinch of fine sea salt to round flavors. Taste and adjust: it should be sweet, nutty, and slightly floral. Let the mixture cool completely in the refrigerator (about 30–60 minutes) before adding citrus accents.

Combine almond milk and syrup

Juice the orange and grapefruit and measure the amounts called for (½ cup orange, ¼ cup grapefruit). If you prefer a stronger cranberry presence, adjust proportions, but total added juice should not exceed about 1 cup for balance. Strain juices through a fine sieve to remove pulp and seeds for a smoother orgeat.

Prepare fresh juices

Stir the measured fresh orange, grapefruit, and cranberry juices into the cooled orgeat base. Taste and adjust: if it’s too sweet, add up to 1 teaspoon fresh lemon juice to brighten; if too acidic, add a teaspoon of sugar dissolved in a bit of warm water. The citrus/cranberry components add fruit-forward brightness — use any single juice alone or combine all three for complexity.

Blend juices into orgeat

If you want longer storage life and a boozy touch, stir in 2 tablespoons of vodka (or similar neutral spirit). This also helps stabilize the orgeat for refrigeration. Adjust final acidity with the 1 teaspoon fresh lemon juice if needed.

Add spirit and final adjustments (optional)

Transfer the finished orgeat to a clean airtight bottle or jar using a funnel. Store in the refrigerator. Without added spirit, use within 7–10 days. With the 2 tablespoons of vodka, it will keep up to 3 weeks refrigerated. Shake well before each use, as natural separation can occur.

Bottle and chill

Use ½ to 1 ounce (15–30 ml) of this ready orgeat per mocktail or cocktail, adjusting to taste. It pairs well with soda water, sparkling water, nonalcoholic spirits, or as the nutty backbone in blueprint mocktails featuring more citrus and cranberry elements.

Serving suggestion

blanched almonds

water

light corn syrup (optional, for texture and shelf life)

orange blossom water

fine sea salt

fresh orange juice (preferably navel)

fresh grapefruit juice (white or pink)

cranberry juice (100% unsweetened or lightly sweetened)

neutral spirit (vodka) or vodka substitute (optional, for longer storage)

freshly squeezed lemon juice (to adjust brightness)

Wash and dry 10 large unwaxed lemons thoroughly. Using a sharp vegetable peeler or microplane, remove only the yellow zest from each lemon, avoiding the white pith (the pith adds bitterness). Collect approximately 1 to 1 1/2 cups of packed zest strips or shavings.

Prepare lemons

Place the lemon zest in a large, clean glass jar or two smaller jars with airtight lids. Pour 1.5 liters of grain alcohol (or high-proof vodka if using) over the zest, fully submerging it. Seal the jar(s) tightly.

Infuse alcohol

Store the jar in a cool, dark place. Let the zest steep for 7 to 14 days, shaking the jar gently once or twice per day to help extraction. The alcohol will gradually turn bright yellow as oils extract from the zest. Taste after 7 days; continue up to 14 days for more intense lemon flavor, but avoid longer steeping to prevent excessive bitterness.

Steep

When the infusion has reached the desired aroma and color, strain the mixture through a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter into a large bowl or measuring container. Press gently on the zest to extract alcohol but avoid squeezing pith. Repeat filtration if necessary until the liquid is clear of particles.

Filter

Combine 4 cups water and 3 cups granulated sugar in a medium saucepan. Warm over medium heat, stirring until sugar is completely dissolved. Bring just to a simmer once to ensure dissolution, then remove from heat. Do not boil for long — just enough to melt the sugar and briefly combine.

Allow the simple syrup to cool to room temperature. For faster cooling, place the saucepan in an ice bath and stir occasionally until cool. Chilled syrup helps preserve volatile lemon aroma when combined with the alcohol.

Cool syrup

Slowly pour the cooled simple syrup into the strained lemon-infused alcohol, stirring gently to combine. Taste the mixture: if you prefer sweeter, add up to 1/2 cup more sugar dissolved into warm water and cooled, or add a little more water to reduce sweetness while keeping volume. Adjustments will affect final ABV.

Combine alcohol and syrup

Transfer the combined limoncello into clean glass bottles or jars with airtight lids. Let it rest for at least 1 week in a cool, dark place to allow flavors to marry; longer (2–4 weeks) will mellow and integrate the flavors. For immediate serving, refrigerate or freeze bottles for several hours until cold.

Mature and chill

If there is any residual sediment or cloudiness after resting, filter the limoncello one more time through a coffee filter into the final bottles for a clear product.

Filter again (optional)

Serve chilled (store in freezer for best, syrupy texture) in small chilled shot glasses or cordial glasses. Garnish with a thin lemon slice or twist if desired. Keep refrigerated or frozen; consume within 6–12 months for best flavor.

Serve

lemon zest (only yellow part, no pith)

grain alcohol (95% ABV vodka can be used if needed)

extra lemon slices (optional, for garnish)

ice (for chilling glassware/serving)

Combine equal parts demerara sugar and water (e.g., 1/2 cup each) in a small saucepan. Warm gently until sugar dissolves, then stir in 1/2 tsp vanilla extract. Cool and store refrigerated. Use 0.5 oz for this cocktail.

Make vanilla demerara syrup (if not using ready-made)

Peel and mash the ripe banana until smooth. Measure 0.5 oz (about 1 tablespoon) of the puree. If you prefer no solids, pass the puree through a fine sieve or blend with the almond milk for a silkier texture.

Chill a coupe or rocks glass in the freezer for a few minutes.

Caesar Salad With Chopped Romaine Hearts, Grilled Kale, House Made Dressing, Parmesan, Croutons