French Onion Soup

Tropical Slushie

Espressotini

Your Cucumber, My Melons

Absolut Vanilla Vodka | Gin & Juice Passion Fruit | passion fruit purée lime juice | edible flower | rocks

Sexy Tickler

Sophisticated H.B.I.C.

Smoked Rye Manhattan

Imperial Old Fashioned

Poke Bowl

Steak & Frites*

served with country mashed potatoes & asparagus | add chimichurri or house steak sauce $4

Prime Filet Mignon 6oz*

Korean Spicy Chicken Sandwich

Chophouse Burger*

prime beef tips | bell peppers | garlic sauce | cipollini onions

Prime Beef Skewers*

cayenne salt | scallions | parmesan | sriracha mayo | ketchup

Sweet Potato Fries

fried calamari | cherry peppers | sweet chili teriyaki

Fried Calamari

shoestring | truffle oil | parmesan | sriracha mayo | ketchup

Truffle Fries

Spicy Green Roll

Buddha Roll*

chilled shrimp | cocktail sauce | atomic horseradish

Shrimp Cocktail

Peel the onions and cut off ends. Slice each onion in half through the root, then thinly slice into half-moons about 1/8 inch thick. Aim for uniform slices so they caramelize evenly.

Prepare onions

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the unsalted butter and olive oil. Heat until butter is melted and foam has subsided, about 1 minute.

Melt butter and oil

Add the sliced onions, sprinkle with sea salt, granulated sugar, and freshly ground black pepper. Stir to coat. Cook over medium to medium-low heat, stirring every 3–5 minutes to prevent sticking. After 15–20 minutes the onions will be soft and beginning to brown. Continue cooking another 20–30 minutes, reducing heat slightly if they begin to burn, until the onions are deep golden brown and jammy. This step can take 35–50 minutes total depending on heat and pot. Scrape browned bits from the bottom of the pot periodically.

Sweat and caramelize onions

Increase heat to medium-high. Pour in the dry white wine or sherry and use a wooden spoon to scrape up all the fond (browned bits) from the bottom of the pot. Let the wine simmer until mostly evaporated, about 2–3 minutes.

Deglaze with wine

Add the beef stock and chicken stock to the pot. Stir in the bay leaves, fresh thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low. Simmer, uncovered, for 20–30 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs and bay leaves before serving.

Add stocks and aromatics

While the soup simmers, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast until golden, about 6–8 minutes, flipping halfway. Alternatively, toast under a broiler watching closely to avoid burning.

Prepare bread

Ladle the hot soup into oven-safe bowls or crocks, leaving about 1/2 inch headspace. Place one or two toasted baguette slices on top of each bowl. Mix the grated Gruyère with the Parmesan (if using) and sprinkle a generous layer over the bread so it covers the edges of the bowl. Place bowls on a baking sheet and broil in the oven on high for 2–4 minutes, watching carefully, until cheese is melted, bubbling, and lightly browned. If you prefer, use a kitchen torch to melt and brown the cheese instead.

Assemble and broil

Remove from oven (use oven mitts). Sprinkle with a pinch of fresh thyme leaves if desired. Let rest 1–2 minutes (very hot) then serve immediately.

Serve

yellow onions, thinly sliced

unsalted butter

olive oil

fine sea salt

granulated sugar

freshly ground black pepper

dry white wine or dry sherry

beef stock (low-sodium) or beef broth

chicken stock (low-sodium)

bay leaves

fresh thyme sprigs

Worcestershire sauce

baguette, sliced 1/2-inch thick

olive oil (for toasting bread)

Gruyère cheese, grated

Parmesan cheese, grated (optional, for extra flavor)

fresh thyme leaves (optional, for garnish)

Add 2 cups crushed ice to a high-speed blender. Pour in 1.5 oz Roxx Vodka and 1 oz Malibu Rum. Add 6 oz chilled tropical energy drink. (If you want the added flavored Hard Seltzer character, substitute 4 oz of the energy drink with 4 oz High Noon in your chosen flavor — peach, pineapple, or watermelon — and add 2 oz energy drink instead.) Blend on high until mixture reaches a smooth, slushy consistency, about 20–30 seconds depending on blender power.

Blend

If the slush is too thick, add 1–2 tablespoons (15–30 ml) of chilled energy drink or High Noon and pulse until desired sip-able slush consistency is reached. If too thin, add a handful (about 1/4 cup) of ice and re-blend briefly.

Adjust texture & sweetness

Pour the slushie into a large chilled Collins glass or a 16–20 oz tumbler, leaving a small gap at the top.

Garnish with a pineapple wedge and a maraschino cherry on a pick. Optionally float a lime wheel on top or slap the lime and run it around the glass rim for a bright citrus aroma.

Serve immediately with a straw and a long spoon for scooping. Provide a napkin — the slush will be cold and slightly watery as it melts.

Roxx Vodka

Malibu Rum (coconut rum)

Tropical energy drink (chilled)

High Noon (peach, pineapple, or watermelon) — optional addition

Crushed ice

Fresh pineapple wedge

Maraschino cherry

Lime wheel (optional)

Pull a fresh shot of espresso (about 0.75 oz). If you don't have an espresso machine, use a very strong brewed coffee or cold-brew concentrate chilled to near room temperature. Let it cool slightly so it won't melt the ice immediately.

Prepare the espresso

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink is served very cold.

Chill the glass

In a small shaker or jar, gently pour the heavy cream and lightly whip by shaking 6–10 seconds until it thickens slightly but remains pourable (soft-peak texture). Do not over-whip; it should be velvety and able to float on the cocktail.

Make the espresso cream

Add Tito's vodka (2 oz), Irish cream liqueur (1 oz), coffee liqueur (0.75 oz), Licor 43 (0.5 oz), the cooled espresso (0.75 oz), and simple syrup (0.25 oz, if using) into a cocktail shaker filled with ice (about 6 cubes).

Combine base spirits

Seal the shaker and shake vigorously for 12–18 seconds. The goal is to chill the mixture thoroughly and create a slight froth from the espresso and cream liqueurs.

Shake hard

Discard the ice or water from the chilled martini/coupe glass. Double-strain the cocktail into the glass using a Hawthorne and fine mesh strainer to remove ice shards and any espresso grounds, yielding a smooth, silky drink.

Strain into glass

Carefully pour the lightly whipped heavy cream (espresso cream) over the back of a bar spoon so it floats gently on top of the cocktail, creating a layered appearance. Aim for a thin, even float (about 1 oz).

Float the espresso cream

Garnish with three coffee beans placed on the cream or a light dusting of finely grated chocolate or instant espresso powder if desired. Serve immediately while cold.

Garnish and serve

Tito's vodka

Irish cream liqueur (e.g., Baileys)

Coffee liqueur (e.g., Kahlúa)

Licor 43

Freshly brewed espresso (or strong cold-brew concentrate)

Heavy cream (for espresso cream)

Simple syrup (optional, for sweetness adjustment)

Coffee beans (garnish)

Ice (for shaking)

Place the 3 cucumber chunks into a cocktail shaker. Add the agave syrup and fresh lime juice. Using a muddler, gently press and twist the cucumber 6–8 times until fragrant and broken down but not pureed. The goal is to release cucumber juices and oils without pulverizing to avoid bitterness.

Muddle

Add 2 oz Celaya Blanco Tequila and 2 oz fresh watermelon juice to the shaker with the muddled cucumber. Add a generous handful of ice (about 1 cup) to chill and dilute.

Build the cocktail

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well combined. This chills, slightly dilutes, and integrates the cucumber and watermelon flavors.

Shake

Fill a rocks glass with cracked ice or one large clear ice cube (about 1 cup volume).

Prepare glass

Double-strain the cocktail (through a Hawthorne strainer into a fine mesh strainer) over the ice in the rocks glass. This removes cucumber solids for a smooth texture. Immediately top with 2 oz Fever-Tree Lime & Yuzu soda to add sparkle, citrus-yuzu brightness, and the soda’s aromatic lift.

Double strain and top

Gently place a thin cucumber slice against the inside of the glass or rest a small watermelon wedge on the rim. Optionally thread a cucumber ribbon or small sprig of mint for extra aroma.

Garnish

Serve on the rocks with a short stirring straw. Encourage the drinker to lightly stir once to combine the soda if desired. Enjoy immediately.

Celaya Blanco Tequila

Fever-Tree Lime & Yuzu Soda

Watermelon juice (fresh)

Agave syrup

Cucumber (peeled and cut into 6–8 chunks)

Fresh lime juice

Ice (for shaking and serving)

Cracked ice or large ice cubes (for rocks glass)

Watermelon wedge or cucumber ribbon (garnish)

Cucumber slice (garnish)

Place a few large ice cubes into a chilled rocks glass and set aside to keep the glass cold while you shake.

In a cocktail shaker, add 1.5 oz Absolut Vanilla Vodka, 1.0 oz Gin & Juice Passion Fruit, 1.0 oz passion fruit purée, and 0.5 oz fresh lime juice. If your passion fruit purée is tart or the pre-mix is not sweet enough, add 0.25 oz simple syrup.

Combine ingredients

Fill the shaker with ice (about 3/4 full or roughly 1 cup). Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Add ice and shake

Discard the chilling ice from your rocks glass. Using a Hawthorne strainer (or a fine mesh if the purée is pulpy), strain the shaken cocktail into the prepared rocks glass over fresh ice.

Strain

Float an edible flower on top of the drink and add a lime wheel or twist on the rim. Serve immediately with a short stirring pick or straw. Optionally, lightly press the flower onto the surface so it sits flat.

Use the jigger to measure spirits and juices accurately. Use the shaker to combine and chill ingredients, and a strainer to remove ice and pulp before serving.

Absolut Vanilla Vodka

Gin & Juice Passion Fruit (pre-mixed or passion fruit liqueur blend)

Passion fruit purée

Simple syrup (optional, if purée not sweet enough)

Edible flower (for garnish)

Lime wheel or twist (optional garnish)

Cocktail shaker

Jigger (measuring)

Hawthorne strainer or fine mesh

Rocks glass (old fashioned)

In a clean, sealable jar combine 8 oz Deep Eddy Lemon vodka with 6 oz hulled and sliced fresh strawberries. Stir gently to combine and seal the jar.

Combine and steep

Infuse at room temperature for 6–12 hours for a bright strawberry note, or refrigerate and infuse 12–24 hours for a cleaner, slower extraction. Taste at intervals — you want clear strawberry aroma without overpowering jamminess.

When infusion reaches desired flavor, strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Chill the infused vodka until ready to use (keeps 2–3 weeks refrigerated).

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves.

Make syrup

Remove from heat, add 12 bruised basil leaves to the hot syrup, pressing gently with a spoon to release aroma. Cover and steep 15 minutes for a vivid basil flavor (longer for stronger).

Strain out basil leaves through a fine mesh sieve, cool to room temperature, then refrigerate. Keeps up to 2 weeks. Measure out 0.5 oz per cocktail when building.

If using the optional Aperol rinse: pour 0.25 oz Aperol into a chilled coupe or martini glass, swirl to coat the inside, then discard or reserve excess. Chill the glass while you mix the cocktail.

Fill a cocktail shaker with ice. Add 2 oz strawberry-infused Deep Eddy Lemon, 0.75 oz Aperol, 0.5 oz Ramazzotti Rosato, 0.5 oz fresh lemon juice, 0.5 oz basil simple syrup, and 1 tsp edible glitter.

Add ingredients to shaker

For a more integrated glitter effect and slightly frothy texture, first dry shake (no ice) vigorously for 8–10 seconds. This helps suspend the glitter throughout the liquid.

Dry shake (optional)

Add ice to the shaker (if you didn't already) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Wet shake

Double-strain the cocktail into the chilled coupe or martini glass using a fine mesh strainer to keep ice shards out. The edible glitter will shimmer as the liquid settles.

Double strain & finish

Garnish with 2 fresh basil leaves gently slapped between your palms to release aroma and placed on top, and a fine lemon twist resting on the rim or floated. Serve immediately, up (no ice).

Deep Eddy Lemon vodka

fresh strawberries, hulled and sliced

water

fresh basil leaves, lightly bruised

strawberry-infused Deep Eddy Lemon (from above)

Aperol

Ramazzotti Rosato

fresh lemon juice

basil simple syrup (from above)

edible glitter (gold or iridescent)

fresh basil leaves (for garnish)

ice (for shaking and serving)

Aperol (for glass rinse)

fine lemon twist (for garnish)

Combine 0.5 cup water, 0.5 cup granulated sugar and 0.5 cup dried hibiscus flowers in a small saucepan. Heat gently over medium until sugar dissolves, stirring occasionally, then bring to a low simmer for 2 minutes to extract color and flavor. Remove from heat and let steep 15 minutes. Strain through a fine mesh sieve or cheesecloth into a clean container, pressing solids to extract liquid. Cool completely. Yields about 6 oz. Store refrigerated up to 2 weeks.

Chill a rocks glass briefly. Run a grapefruit slice around the rim where you want the salt to adhere, then dip that area lightly into black lava salt to create a small salted accent. Set glass aside.

If you have a smoking gun: add the large ice cube to the prepared rocks glass and set aside. In a mixing glass filled with ice combine 2 oz rye whiskey, 0.5 oz B&B El Mayor (or amaro), 0.25 oz Nonino L’Aperitivo, 0.5 oz hibiscus simple syrup and 2 dashes Angostura bitters. Stir 20–30 seconds until well chilled and slightly diluted. Strain the cocktail into the prepared rocks glass over the large ice cube. Place a smoking dome or invert a mixing glass over the glass and introduce smoke (applewood or cherry) for 10–20 seconds, then trap the smoke for 30–45 seconds before removing for serving. If you don't smoke, simply proceed to the next step.

Build and smoke (optional)

Top the cocktail with 2 oz chilled Fever-Tree Sparkling Pink Grapefruit poured gently to preserve bubbles. Garnish with the thin grapefruit slice floated or clipped to the glass rim. Serve immediately on the rocks.

Finish

Adjust hibiscus syrup to taste — more for brighter floral sweetness. The B&B El Mayor and Nonino L’Aperitivo add bitter-sweet complexity; substitute similar amaro and aperitivo liqueurs in equivalent quantities if needed. The black lava salt is used sparingly to add visual contrast and a mineral pop.