Two House Favorite Cocktails

Wedge

cinnamon sugar, diplomat cream, apple butter

Donuts

brown sugar and date cake, butterscotch caramel, vanilla ice cream

Sticky Toffee Pudding

Profiterole

macaroni noodles, mornay, gruyère, breadcrumbs, chives

Macaroni Au Gratin

Pommes Puree

42-day dry-aged 36oz. bone-in ribeye, béarnaise, maître d' butter, salad

Côte de Boeuf

12oz coulotte, peppercorn demi, shoestring fries, tarragon mayo

Steak Frites

gunthorp ham, pizza bianca bread, good butter, gruyere

Ham & Butter

braised lamb, vadouvan, ricotta gnocchi, sheep's cheese, chervil

Lamb Gnocchi

brick-pressed chicken, preserved lemon butter, pearl onions, roasted garlic, parsley, baguette

Brick Chicken

Dana's Burger

acorn squash, maple glaze, almond cheese, dukkah vegan

Squash

burgundy snails, garlic parsley butter, baguette

Escargots À La Bourguignonne

romaine, dana's caesar, bacon, breadcrumb, gorgonzola dolce

Beef Tartare

Butter Lettuce Salad

roasted castelvetrano olives and cherry tomatoes, calabrian chiles, herb oil, "focaccia"

Baked French Feta

(6) rotating oyster, mignonette, cocktail sauce, lemon

Raw Oysters

hand cut fries, rosemary, sauce trio vegan option

Tallow Fries

lemon cordial, lemon juice, preserved lemon like a dry sparkling lemonade sparkling

Moon Shot

black tea, blackberry, lemon juice, soda refreshing highball with rich fruit tones

Na Paradise Valley

blanco tequila, passionfruit, pineapple, strega, cinnamon, lime if 'I went to bed at 6am' was a cocktail

Action Bronson

gin, cacao, blanc vermouth, citrus water a play on the 20th century in a stirred format with acid adjusted citrus water

Silver Dagger

In a sturdy glass, place the fresh mint leaves and sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils and flavor. Be careful not to tear them too much.

Muddle the Mint

Pour in the lime juice over the muddled mint and sugar mixture. Stir gently to combine.

Add Lime Juice

Add the white rum to the glass and stir well to mix all the ingredients together.

Mix in the Rum

Fill the glass with ice cubes and top it off with club soda. Stir gently to combine everything without losing the bubbles.

Add Ice and Club Soda

Garnish with lime wedges and an extra sprig of mint. Serve immediately with a straw.

Garnish and Serve

In a blender, combine the fresh strawberries, lime juice, white rum, sugar, and ice cubes. Blend until smooth and creamy.

Blend the Ingredients

Taste the mixture and adjust the sweetness by adding more sugar if desired. Blend again briefly to mix.

Taste and Adjust

Pour the blended daiquiri mixture into chilled glasses.

Serve in Glasses

Garnish each glass with a fresh strawberry on the rim. Serve immediately with a straw.

Garnish and Enjoy

Fresh mint leaves

Sugar

Lime juice

White rum

Club soda

Ice cubes

Lime wedges

Fresh strawberries

Strawberry for garnish

Preheat your oven to 425°F (220°C) to ensure it's hot enough for crispy wedges.

Preheat the Oven

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Pat them dry with a towel. Cut each potato into wedges by slicing them in half lengthwise and then cutting each half into 3-4 wedges depending on the size of the potato.

Wash and Cut Potatoes

In a large bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, and dried oregano. Add the potato wedges to the bowl and toss until they are evenly coated with the oil and seasonings.

Season the Wedges

Line a baking sheet with parchment paper or lightly grease it. Place the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded.

Arrange on Baking Sheet

Bake the potato wedges in the preheated oven for about 30-35 minutes, turning them halfway through the cooking time. Bake until they are golden brown and crispy.

Bake the Wedges

If using, sprinkle the Parmesan cheese over the wedges during the last 5 minutes of baking to allow it to melt slightly.

Add Parmesan Cheese

Once baked, remove the wedges from the oven and let them cool for a few minutes. Serve hot as a snack or side dish, with your favorite dipping sauce.

Serve Hot

Russet potatoes

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Dried oregano

Parmesan cheese (optional)

In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.

Mix Dry Ingredients

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

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Combine Mixtures

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.

Chill the Dough

In a deep frying pan, heat oil to 350°F (175°C). Ensure there is enough oil for the donuts to float.

Heat Oil

Scoop the chilled dough with a donut cutter or use your hands to shape them into round donuts.

Shape the Donuts

Carefully place the donuts in the hot oil, frying them for about 2-3 minutes on each side until golden brown.

Fry the Donuts

Use a slotted spoon to remove the donuts from the oil and place them on paper towels to drain excess oil.

Drain Excess Oil

In a shallow bowl, combine the granulated sugar and ground cinnamon.

Mix Cinnamon Sugar

While the donuts are still warm, roll them in the cinnamon sugar mixture to coat them evenly.

Coat the Donuts

In a mixing bowl, whip the heavy cream until soft peaks form.

Whip Heavy Cream

Gently fold in the vanilla bean paste and pudding mix until fully incorporated.

Fold in Pudding Mix

Using a piping bag, fill each donut with apple butter, then pipe the diplomat cream into the center.

Fill the Donuts

all-purpose flour

granulated sugar

baking powder

salt

ground cinnamon

whole milk

eggs

unsalted butter

vanilla extract

heavy cream

vanilla bean paste

pudding mix (vanilla)

apple butter

In a bowl, combine the pitted dates and boiling water. Let them sit for about 10 minutes until softened. Once softened, mash them with a fork or potato masher until smooth.

Prepare Dates

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed dates until well combined.

Mix Wet Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Dry Ingredients

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

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish. Pour the batter into the prepared dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly for about 5 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract.

Make Sauce

Cut the sticky toffee pudding into squares. Place each square on a plate, drizzle with warm butterscotch sauce, and top with a scoop of vanilla ice cream.

Serve

pitted dates

boiling water

brown sugar

large eggs

baking soda

vanilla ice cream

In a medium saucepan, combine water and butter. Heat over medium heat until the butter is melted and the mixture starts to boil.

Prepare the dough

Remove the saucepan from heat. Stir in flour and salt all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.

Add flour and salt

Allow the dough to cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.

Incorporate eggs

Preheat your oven to 400°F (200°C). Use a piping bag fitted with a round tip to pipe small mounds (about 1 inch in diameter) onto a baking sheet lined with parchment paper.

Pipe the dough

Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.

Remove from the oven and let the profiteroles cool on a wire rack.

Cool

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.

Whip the cream

Once the choux pastries are cool, cut a small slit in the side of each profiterole and fill with the vanilla chantilly cream using a piping bag.

Fill the profiteroles

In a small saucepan, combine dark chocolate, heavy cream, and corn syrup. Heat over low heat, stirring constantly until the chocolate is melted and the sauce is smooth.

Melt the chocolate

Drizzle the warm chocolate sauce over the filled profiteroles before serving.

water

powdered sugar

dark chocolate

corn syrup

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

Cook the Macaroni

In a saucepan over medium heat, melt the butter. Once melted, add the all-purpose flour and whisk continuously for about 1-2 minutes until it turns a light golden color.

Make the Roux

Gradually whisk in the milk, ensuring no lumps form. Cook for about 5-7 minutes, stirring frequently, until the sauce thickens.

Add Milk

Remove from heat and stir in the grated Gruyère cheese until melted. Season with salt, black pepper, and a pinch of nutmeg.

Add Cheese and Seasoning

In a large mixing bowl, combine the cooked macaroni with the Mornay sauce. Stir until the macaroni is well coated.

Mix the Pasta with Sauce

In a separate bowl, mix the breadcrumbs, chopped chives, and additional grated Gruyère cheese.

Prepare the Topping

Transfer the macaroni and cheese mixture to a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the top is golden brown and crispy.

Assemble and Bake

Remove from the oven and let it cool slightly before serving. Enjoy your Macaroni Au Gratin!

Macaroni noodles

Butter

All-purpose flour

Milk

Gruyère cheese, grated

Nutmeg

Breadcrumbs

Chives, chopped

Gruyère cheese, additional, grated

Start by peeling the Yukon Gold potatoes. Once peeled, cut them into equal-sized chunks (about 1-2 inches) to ensure they cook evenly.

Peel and Cut the Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are tender and can be easily pierced with a fork.

Boil the Potatoes

Once the potatoes are cooked, drain them in a colander. Allow them to sit for a few minutes to steam dry, which will help achieve a fluffier texture.