3 courses

2 courses

Conte Fosco Cuvee Brut

Pink A.F Pinot Grigio

Jean Des Vignes, Syra

Heineken

Jean Des Vignes, Ugni Blanc

Carlsberg

Jose Cuervo Silver Tequila

Bacardi Superior Rum

Tanqueray Gin

Tequila, Triple sec, Lemon Juice, Simple Syrup

CT Margrita

CT Mimosa

Whiskey, Angostura Bitter, Lemon Juice, Simple Syrup

CT Whiskey Sour

Rum, Lemon Juice, Simple Syrup, Mint Leaves, Lime, Soda

CT Mojito

Vodka, Triple Sec, Cranberry juice, Lemon juice

CT Cosmopolitan

Banana fritter | coconut lime sauce | butterscotch ice cream

I-Tim Kluey Thod

Tub Tim Krob

Tao-Hoo Pad Med-Ma-Muang

shallot | pickled turnip | bean sprouts | chives | dried

Pad Thai Kung Sod

Keang-Khua Ped Yang

Stir-fried fine minced beef | hot basil sauce

Pad Kra-Prao

Fresh vegetable spring rolls | Thai lime dressing

Po Pia Phak

Thai spicy and sour soup | tiger prawns | Thai herbs | mushrooms

Tom Yum Kung

Preheat oven to 400°F (200°C). Slice the baguette into 12 thin slices (about 1/2 inch each). Brush both sides lightly with 1 tablespoon olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Remove and set aside.

Prep and toast baguette

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. Remove from heat, finish with lemon juice (from the lemon) and lemon zest, and toss with chopped parsley and chives.

Cook shrimp

Spread about 1 teaspoon of goat cheese on each toasted baguette slice. Top each with a cooked shrimp (cut in half if needed), spoon a little of the pan juices and herbs over each, and finish with a small grind of black pepper. Serve immediately.

Assemble crostini

Place quartered potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain well. Return to pot; add 2 tablespoons butter and 1/2 cup warm milk. Mash until smooth. Stir in 2 tablespoons grated Parmesan, taste and adjust salt and pepper. Keep warm.

Make mashed potatoes

Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge in flour, shaking off excess. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to rest.

Prepare chicken

In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and a pinch of salt; sauté over medium heat until browned and their liquid evaporates, 6–8 minutes. Add chopped shallot and minced garlic; cook 1–2 minutes until fragrant. Pour in 1/4 cup white wine (optional) and simmer 1–2 minutes to reduce. Add 1 cup chicken stock, 1/2 cup heavy cream, Dijon mustard, and thyme. Stir and let simmer 3–5 minutes until slightly thickened. Taste and adjust seasoning. Return chicken to the skillet and spoon sauce over to reheat for 1–2 minutes. Sprinkle with chopped parsley and serve over or alongside Parmesan mashed potatoes.

Make mushroom cream sauce

In a medium bowl, whisk together mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to soft peaks; gently fold whipped cream into mascarpone mixture until light and combined. Stir in lemon zest.

Make mascarpone cream

Layer 4 serving glasses or bowls: start with 1–2 tablespoons granola, then 2–3 tablespoons mascarpone cream, then a few mixed berries. Repeat to create two to three layers, finishing with berries and a sprinkle of granola on top. Chill 10–15 minutes before serving, or serve immediately.

Assemble parfaits

small baguette

extra-virgin olive oil

large shrimp (peeled, deveined)

garlic (minced)

lemon (zest and juice)

fresh parsley (finely chopped)

fresh chives (thinly sliced)

salt

black pepper

goat cheese (or cream cheese)

boneless skinless chicken breasts

all-purpose flour

unsalted butter

olive oil

cremini or white mushrooms (sliced)

shallot (finely chopped) or small onion

dry white wine (optional)

chicken stock

heavy cream

Dijon mustard

fresh thyme (or 0.5 tsp dried)

fresh parsley (chopped)

russet potatoes (peeled and quartered)

milk

unsalted butter (for potatoes)

grated Parmesan

mixed berries (strawberries, blueberries, raspberries)

mascarpone cheese

powdered sugar

vanilla extract

granola or crushed cookies

lemon zest

Heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Toast walnuts

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; add a little more honey if you prefer sweeter, or more lemon for brightness.

Make vinaigrette

Place 4 cups of arugula in a large bowl. Add the thinly sliced pear and the cooled toasted walnuts. Drizzle about half the vinaigrette over the greens and gently toss to combine — add more vinaigrette to taste. Sprinkle the 3 oz crumbled goat cheese over the top and finish with a light grind of pepper. Serve immediately so the arugula stays crisp.

Assemble salad

In a small saucepan bring 1 cup low-sodium stock, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to a gentle boil. Remove from heat, stir in 1 cup couscous, cover, and let stand 5 minutes. Fluff with a fork, then stir in 1 tsp lemon zest and 1 tbsp chopped parsley. Keep covered and warm.

Bring couscous

Pat 2 salmon fillets dry with paper towels. Season both sides with 1 tsp fine sea salt and 1/2 tsp black pepper, pressing the seasoning gently into the flesh.

Season salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp olive oil and let shimmer. Place salmon fillets skin-side down and press lightly with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving until the skin is crisp and the flesh is cooked about two-thirds of the way up, 4–5 minutes depending on thickness. Flip carefully and cook the flesh side 1–2 minutes more until the salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium). Transfer salmon to a warm plate and tent loosely with foil.

Pan-sear salmon

Lower heat to medium-low and add 3 tbsp unsalted butter to the same skillet. When butter melts and starts to foam, add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped parsley. Spoon the sauce over the salmon fillets.

Make lemon-butter sauce

Divide the herbed couscous between two plates. Place a salmon fillet on each bed of couscous. Spoon additional lemon-butter sauce from the pan over the fish and garnish with a little extra chopped parsley and lemon zest if desired. Serve the arugula and pear salad alongside the salmon for a composed two-course meal.

Plate and serve

fresh arugula (baby)

ripe pear (Bosc or Bartlett), thinly sliced

toasted walnuts, roughly chopped

crumbled goat cheese (or feta)

extra-virgin olive oil (for dressing)

fresh lemon juice

honey

freshly ground black pepper

salmon fillets, skin-on (6–7 oz each)

fine sea salt

olive oil (for searing)

garlic, minced

fresh parsley, chopped

couscous (instant)

low-sodium chicken or vegetable stock

olive oil (for couscous)

salt (for couscous)

black pepper (for couscous)

Combine 2 cups of a crisp white base (Pinot Bianco or Chardonnay) with 1/2 cup of Pinot Nero or Pinot Meunier in a sanitized fermentation vessel to approximate a balanced cuvée. Stir gently to homogenize.

Blend base wines

Dissolve 2 tsp sugar in a small amount (about 2 tbsp) of warmed base wine. When cooled to room temperature, add 1/4 tsp active champagne yeast and about 1/10 tsp yeast nutrient; stir gently to incorporate. This is the liqueur de tirage that will create the secondary fermentation in bottle.

Prepare tirage

Add the tirage mixture evenly to the blended base wine, stirring very gently to avoid oxygen pickup. Taste to ensure balance; the wine should be slightly sweet after adding tirage but not cloying.

Mix tirage into base

Sanitize bottles, caps/corks, siphon, and bottling wand. Using the siphon and bottling wand, fill each sparkling bottle leaving about 1 to 1.5 inches (2.5–4 cm) headspace. Fill approximately 6 standard (375–500 ml) bottles with the prepared wine and leave headspace so carbonation can form.

Sanitize and fill bottles

Seal bottles with crown caps, swing-tops, or crown-seal corks and wire cages suitable for pressure. Place the bottles upright at cellar temperature (55–65°F / 13–18°C) for 2–4 weeks to allow the tirage yeast to ferment the added sugar and carbonate the wine.

Seal and store for secondary fermentation

After active fermentation subsides, store bottles on their side or inverted (riddling preparation) for at least 3 months and up to 12 months to develop autolytic complexity (bready, yeasty notes) characteristic of a brut cuvée.

Aging on lees

When ready to clarify, place bottles neck-down in a freezer or ice bath until the necks freeze (about 10–20 minutes depending on bottle volume). This traps the lees in an ice plug.

Prepare for disgorging

Remove each bottle, quickly remove the crown cap or loosen the cork/wire and allow the frozen plug of lees to eject under pressure. Swiftly replace the escaped wine with a small amount (about 0.5 tsp per bottle) of chilled dosage syrup to adjust sweetness to Brut (typically 0–6 g/L; 0.5 tsp is an approximate household amount). Immediately cork with a champagne cork and secure with a wire cage.

Disgorge

Let bottles rest upright for 24–48 hours to settle the new closure and any tiny remaining bubbles, then chill and serve well cold (6–8°C).

Final rest

Pinot Bianco or Chardonnay (base still wine)

Pinot Nero (red grape) or Pinot Meunier (optional for blend)

Sugar (for liqueur de tirage / priming)

Active champagne yeast

Yeast nutrient

Empty sparkling wine bottles (champagne-style) or swing-top bottles

Champagne corks and wire cages (muselets) or secure caps

Bottling wand and siphon tubing

Cold water (for freezing necks during disgorging)

Dosage sugar solution (syrup) - adjust for Brut dryness

Place a wine glass or large stemmed glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold.

Chill glass

In a mixing glass or cocktail shaker filled halfway with ice (about 1 cup), add the chilled Pinot Grigio, rosé wine, elderflower liqueur, fresh lemon juice, simple syrup, and bitters. Stir gently for 15–20 seconds to chill and lightly dilute, or if you prefer a slightly frothier texture, give it a brief gentle shake (4–6 seconds) and then strain.

Build and mix

Discard ice or water from the chilled serving glass. Strain the mixed cocktail into the chilled wine glass over one large ice cube or no ice if you prefer. The drink should be pale pink and bright.

Serve

Express oils from the grapefruit/orange wheel by giving it a quick twist over the drink, then drop the wheel onto the rim or float it in the glass. Slap the mint sprig lightly between your palms to release aroma and place it on top or alongside the wheel as a fragrant garnish.

Pinot Grigio (chilled)

Rosé wine (chilled)

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Simple syrup (1:1)

Pink grapefruit bitters or orange bitters

Ice (for mixing)

Thin grapefruit or orange wheel

Fresh mint sprig

If the Jean Des Vignes Syra has been stored at cellar temperature (around 55–60°F / 13–16°C), allow it to come up slightly to typical red serving temperature. Aim for 60–65°F (15–18°C). If too warm, chill in refrigerator for 20–30 minutes; if too cold, leave upright at room temperature for 20–30 minutes.

Chill/Temper the bottle

Select clean, room-temperature red wine glasses (Burgundy or universal). Ensure glasses are free of detergent residue and fingerprints. Place one glass per expected taster and one spare if decanting.

Prepare glassware

If the bottle is older than 6 years or you want to open up aromas, decant. Stand the bottle upright 24 hours earlier if it might have sediment. Slowly pour the wine into a decanter in one steady stream; stop when you see sediment reach the neck. For younger Syrah, you can also let the opened bottle breathe for 20–40 minutes in the bottle or in a glass before tasting.

Decant (optional)

Pour approximately 120–150 ml (4–5 fl oz) per person into each glass — enough to allow swirling without spilling. If hosting a tasting, pour smaller 60–90 ml samples to allow multiple wines per guest.

Pour

Hold the glass by the stem and tilt slightly to inspect color and clarity—Syrah typically shows deep ruby to purple hues. Gently swirl the wine to release aromas.

Observe and swirl

Bring the glass to your nose and take 2–3 short sniffs, then a longer, deeper inhale. Note primary aromas (blackberry, black cherry), secondary notes (pepper, smoked meat, olive tapenade), and any tertiary notes (leather, cocoa) if present.

Smell

Take a medium sip, let the wine coat your palate, and draw in a little air to aerate (a small 'chew'). Assess sweetness, acidity, tannin, body, fruit intensity, and finish length. Note how flavors evolve from initial taste to mid-palate and finish.

Taste

Between sips or before trying pairings, cleanse your palate with a small sip of filtered water and a plain cracker or piece of bread.

Cleanse palate

Arrange small tasting plates with thin slices of aged cheese, cured meats, roasted nuts, and a few squares of dark chocolate. These items complement typical Syrah notes (dark fruit, black pepper, smoky/umami). Offer pairings alongside the wine so tasters can explore combinations.

Try specific pairings: a bite of aged Manchego followed by a sip to highlight savory and nutty notes; a piece of dark chocolate after a sip to emphasize cocoa and bitter-sweet interplay; prosciutto or salami to draw out meaty, smoky characteristics.

If serving with a meal, recommend hearty dishes such as grilled lamb chops, pepper-crusted steak, roasted game, or a mushroom ragù. Serve food warm and allow tasters to take small bites between sips.

Jean Des Vignes Syra (bottle)

Serving glasses (Burgundy or universal red wine glass)

Decanter (optional)

Filtered water (for palate cleansing between tastings)

Plain crackers or unsalted bread (for tasting)

Aged hard cheese (e.g., Manchego or aged cheddar), thinly sliced

Cured meat (e.g., salami or prosciutto), thinly sliced

Dark chocolate (70% cocoa), small squares

Roasted walnuts or Marcona almonds

Place the Heineken bottle in a refrigerator set to 2–4°C (35–39°F) for at least 2–3 hours before serving. If refrigerated bottles are available, proceed to step of opening.

Chill bottle

If the bottle isn't chilled, submerge it in an ice-water bath (1 part water to 3 parts ice) for 15–20 minutes until the bottle feels cold to the touch.

Quick chill (if needed)

Hold the bottle by the neck, open with a bottle opener, and pour gently into a clean pilsner glass held at a 45° angle. Straighten the glass as it fills to achieve a 1–2 cm (about 0.4–0.8 in) head of foam. Alternatively, you may serve the bottle unopened on ice in a bucket.

If serving multiple bottles as a bucket, fill the bucket about two-thirds full with ice. Add a little water to help the ice surround the bottles and chill them evenly.

Prepare bucket with ice

Place up to six 330 ml Heineken bottles into the ice-filled bucket, necks up. Ensure bottles are partially submerged in ice-water so they chill quickly and stay cold.

Arrange bottles

Place lemon or lime wedges on a small plate nearby for guests who prefer a citrus hint. Keep a bottle opener accessible for guests to open bottles if not pre-opened.

3 Courses

2 Courses

Conte Fosco Cuvee Brut

Pink A.f Pinot Grigio

Jean Des Vignes, Syra

Heineken

Jean Des Vignes, Ugni Blanc

Carlsberg

Jose Cuervo Silver Tequila

Bacardi Superior Rum

Tanqueray Gin

Ct Margrita

Ct Mimosa

Ct Whiskey Sour

Ct Mojito

Ct Cosmopolitan

I-tim Kluey Thod

Tub Tim Krob

Tao-hoo Pad Med-ma-muang

Pad Thai Kung Sod

Keang-khua Ped Yang

Pad Kra-prao

Po Pia Phak

Tom Yum Kung