House Rock & Rye

Spa Water

Cola de Jamaica

Earl grey. Grapefruit. Honey. Pineapple. Demerara. Lemon. Lavender cream.

Back on Earth

Royal coconut milk tea. Cold brew coffee. Pineapple. Hot honey.

I Insist

Rule No. 1

12 oz prime, pan seared and served atop a spinach and artichoke puree with marinated taggiasco olives, fried baby artichokes + parmesan tuile crisps.

Filet

Our newest take on an espresso martini combines Lunazul Reposado tequila with pistachio cordial, cold brew, demerara, coconut milk + a pinch of salt. Topped with crushed pistachio dust + coffee beans.

Familiar Face

Inspired by traditional Takoyaki. Soy + dashi waffle, topped with sous vide octo, takoyaki sauce, pickled ginger kewpie, scallions, furikake + bonito.

Octopus Torchon

Raspberry rum, bergamot, sweet vermouth, dubonnet, rhubarb, green chartreuse, nutmeg.

Sun Chaser

Prepare the Glass

In a shaker, combine cherry syrup, vanilla extract, ground cinnamon, and rye whiskey. Shake well until mixed.

Mix Ingredients

Strain the mixture into the chilled glass over the ice, then top with soda water.

Combine with Soda

Garnish the drink with maraschino cherries on top.

Garnish

Serve immediately and enjoy your refreshing House Rock & Rye!

Serve

Cherry syrup

Vanilla extract

Ground cinnamon

Rye whiskey

Soda water

Ice cubes

Maraschino cherries

Slice the cucumber into thin rounds, scoop out the honeydew melon into small balls or cubes, and juice the limes.

Prepare the Ingredients

In a large pitcher, combine the cucumber, mint leaves, honeydew, and lime juice.

Combine Ingredients

Pour the soda water over the combined ingredients and gently stir.

Add Soda

Refrigerate for at least 30 minutes to allow the flavors to infuse.

Chill

Serve the spa water over ice, garnished with additional mint leaves if desired.

Cucumber

Fresh Mint Leaves

Honeydew Melon

Lime

Soda Water

In a medium saucepan, bring 4 cups of water to a boil. Add the dried hibiscus flowers and reduce the heat. Let it simmer for about 15 minutes.

Prepare Hibiscus Tea

Remove from heat and strain the hibiscus tea into a pitcher, discarding the solids. Allow the tea to cool.

Strain Tea

Once the hibiscus tea is cool, add the Coca-Cola, orange juice, honey, and lime juice (squeezed from the lime). Stir well to combine.

Taste the mixture and adjust the sweetness by adding sugar as needed. Stir until dissolved.

Adjust Sweetness

Serve the drink over ice, garnished with lime slices if desired.

Dried hibiscus flowers

Water

Coca-Cola

Orange juice

Honey

Sugar

Boil water and steep the Earl Grey tea bags in 2 cups of hot water for about 5 minutes. Remove tea bags and let cool.

Brew the Earl Grey Tea

In a large pitcher, combine the cooled Earl Grey tea, grapefruit juice, pineapple juice, honey, and lemon juice. Stir well to dissolve the honey.

Combine Juices

Add the Demerara sugar to the mixture and stir until fully dissolved. Taste and adjust sweetness if necessary.

Sweeten with Demerara

Pour the mixture into glasses filled with ice. Top each glass with a generous dollop of lavender cream.

Optionally, garnish with a slice of grapefruit or a sprig of lavender for an extra touch.

Earl Grey tea

Grapefruit juice

Pineapple juice

Demerara sugar

Lemon juice

Lavender cream

Gather all ingredients and prepare the pineapple by dicing it into small pieces.

In a large mixing glass, combine the coconut milk and cold brew coffee. Stir well to blend.

Mix the Base

Fold in the diced pineapple and hot honey into the coconut and coffee mixture. Stir gently until the honey is dissolved.

Add Pineapple and Honey

Fill a glass with ice cubes and pour the coconut milk coffee mixture over the ice. Stir gently to chill.

Garnish with fresh mint leaves for a refreshing touch. Serve immediately.

Coconut milk

Cold brew coffee

Fresh pineapple, diced

Hot honey

Mint leaves (for garnish)

Wash the oranges and blueberries thoroughly. Cut the oranges in half and juice them to obtain fresh orange juice.

In a blender, combine the fresh orange juice, blueberries, Calpico, and lime juice. Blend until smooth.

Blend the Mixture

Fill glasses with ice cubes and pour the blended mixture over the ice. Stir gently and garnish with a few blueberries or a slice of lime if desired.

Fresh oranges

Fresh blueberries

Calpico (Calpis)

Fresh lime juice

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and canned artichoke hearts, cooking until the spinach is wilted. Blend until smooth and season with salt and pepper. Set aside.

Prepare the Spinach and Artichoke Puree

Season the filet mignon with salt and black pepper. In a skillet, heat 2 tablespoons of olive oil over high heat. Sear the filet for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Cook the Filet Mignon

Trim the baby artichokes and remove tough leaves. Blanch in boiling water for 2 minutes, drain, and cool. Heat oil in a small frying pan and fry the artichokes until golden brown and crispy. Drain on paper towels and season with salt.

Prepare Fried Baby Artichokes

Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese and flatten them. Bake for 5-7 minutes until golden and crispy. Let cool.

Make Parmesan Tuile Crisps

On a plate, spread a generous amount of spinach and artichoke puree. Place the cooked filet mignon on top, garnish with marinated Taggiasco olives, fried baby artichokes, and shards of parmesan tuile crisps.

Assemble the Dish

Filet Mignon

Fresh Spinach

Canned Artichoke Hearts

Marinated Taggiasco Olives

Baby Artichokes

Parmesan Cheese

Olive Oil

Salt

Black Pepper

Gather all the ingredients and ensure your cold brew coffee is chilled.

In a cocktail shaker, combine the Lunazul Reposado tequila, pistachio cordial, cold brew coffee, demerara syrup, coconut milk, and a pinch of salt.

Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled martini glass.

Strain and Serve

Top with crushed pistachio dust and place a few coffee beans on top for garnish.

Lunazul Reposado tequila

Pistachio cordial

Demerara syrup

Crushed pistachio

Coffee beans

Prepare the octopus by cleaning and vacuum sealing it with soy sauce. Sous vide at 85°C (185°F) for 4 hours. Once done, remove from the bag and let it cool before slicing.

Sous Vide Octopus

In a bowl, whisk together the dashi stock, water, egg, and all-purpose flour until smooth. Let the batter rest for 30 minutes.

Make the Dashi Waffle Batter

Preheat a waffle maker. Pour the batter into the waffle maker and cook according to the manufacturer's instructions until golden brown and crispy.

Cook the Waffles

Top the dashi waffle with sliced sous vide octopus. Drizzle with takoyaki sauce and kewpie mayo. Garnish with pickled ginger, chopped scallions, furikake, and bonito flakes.

octopus

soy sauce

dashi stock

all-purpose flour

water

takoyaki sauce

kewpie mayo

pickled ginger

scallions

furikake

bonito flakes

In a cocktail shaker, combine the raspberry rum, bergamot syrup, sweet vermouth, Dubonnet, rhubarb bitters, and green Chartreuse.

Mix the Ingredients

Fill the shaker with ice cubes and shake vigorously for about 15 seconds to chill the mixture.