choice of vodka or gin, lemongrass cordial, lime, basil

Basil Gimlet

Yes Chef Martini

Roku gin, Haku vodka, yuzu infused vermouth

Japanese Martini

olive oil washed and herb infused gin, sea salt, vermouth, Castelvetrano olives

Herb & Olive Martini

Table Side Martini's

Aria dry gin, Chopin vodka, Lillet Rosa, lemon twist

The Gatsby Martini

Ketel One vodka, Fords gin, olive brine, blue cheese stuffed olive

Dirty Martini

Espresso Martini

shishito and serrano infused tequila, house sour, salt

Spicy Margarita

Tres Agave Blanco Tequila, Aperol, citrus, strawberry, egg white

Fresa Dulce

gin, citrus, lavender, pea flower, egg white

Lavender Sour

Buffalo Trace bourbon, Demerara, aromatic bitters, hickory and cherry smoke blend finish

House Old Fashioned

Sidecar

Watermelon Mojito

French 75

vodka, Ver liqueur, lemon, cucumber, pomegranate

Mr. Brightside

Ketel One Citroen vodka, hibiscus, sugar rim

Hibiscus Drop

whipped goat cheese, arugula, citrus vinaigrette, toasted pepitas, pickled shallots, flake salt

Citrus Braised Beet Salad

Point Reyes blue cheese, smoked bacon, dill buttermilk dressing

Butter Lettuce Salad

crisp romaine, aged parmesan, caesar dressing, garlic breadcrumbs

Caesar Salad

Organic Free Range Double Breast of  Chicken

heirloom tomatoes, red onions, Point Reyes blue cheese, balsamic reduction

Beefsteak Tomato Salad

Organic Free Range Double Breast of Chicken

west coast oysters, jumbo shrimp, mussels, and Dungeness crab with champagne mignonette, mustard aïoli, and cocktail sauce

Seafood Tower

Combine 1 cup water and 1 cup sugar in a small saucepan. Add bruised lemongrass stalks and lime zest. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes to infuse. Remove from heat, let cool to room temperature, then strain out solids through a fine mesh sieve or cheesecloth. Chill. Cordial will keep in the refrigerator for up to 2 weeks.

Prepare cordial

Place 6 fresh basil leaves in the base of a mixing glass or shaker. Add the lemongrass cordial and fresh lime juice. Use a muddler or the back of a spoon to gently press the basil leaves 6–8 times to release aromatic oils — avoid shredding them into tiny pieces to prevent bitterness.

Muddle basil

Add 2 oz gin or vodka to the shaker. Add a generous handful of ice (about 1 cup) to chill and slightly dilute the cocktail.

Add spirit and ice

Shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted. This chills the drink and further integrates the basil and lime flavors.

Shake

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh sieve to catch any basil particles and small ice shards. This yields a smooth, clear drink.

Double-strain and serve

Garnish with a small basil sprig and a lime wheel or wedge on the rim. Optionally express a lime twist over the surface to add extra aroma. Serve immediately.

Garnish and finish

gin or vodka

lemongrass cordial

fresh lime juice

fresh basil leaves

basil sprig (garnish)

lime wheel or wedge (garnish)

fresh lemongrass stalks, trimmed & bruised

water

granulated sugar

fresh lime zest

Place a chilled martini or coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. Set aside.

Chill the glass

Fill a mixing glass or cocktail shaker with the ice. Add 2.5 oz Grey Goose vodka and 0.25 oz dry vermouth.

Combine ingredients

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (or shake for a slightly colder, more aerated martini if you prefer).

Stir

Discard the ice or water from the chilled serving glass. Double-strain the chilled vodka-vermouth mixture into the glass using a Hawthorne or fine strainer to catch any small ice shards.

Strain

Cut a 1–2 inch strip of lemon peel. Hold it over the drink and give it a quick twist to express the oils over the surface, then rub the peel around the rim and drop it into the martini as a garnish.

Grey Goose vodka

Dry vermouth

Lemon

Place 1 cup of dry vermouth in a clean jar. Add one piece of fresh yuzu peel (avoid the bitter white pith; use only the yellow/orange outer peel). Seal the jar and let it steep at room temperature for 6–12 hours for a light infusion, or up to 24 hours for a stronger yuzu character. Taste periodically. Once the vermouth has reached the desired intensity, remove the peel and transfer the infused vermouth to a bottle. Store in the refrigerator and use within 2–3 weeks.

Infuse vermouth

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the glass is well chilled.

Chill glass

In a mixing glass, add 2 oz Roku gin, 0.5 oz Haku vodka, and 0.5 oz yuzu-infused dry vermouth.

Combine spirits

Fill the mixing glass with ice (about 6 cubes). Stir gently and consistently for 20–30 seconds (roughly 20–30 full stir rotations) until the mixture is well chilled and slightly diluted. The drink should become cold to the touch and the outside of the mixing glass should develop light frost.

Add ice and stir

Discard ice or water from the chilled serving glass. Using a julep or Hawthorne strainer, double-strain the cocktail into the chilled coupe or martini glass to remove any small ice shards.

Express the lemon peel over the drink by holding it with the outer (oily) side facing down and giving it a quick twist to release oils across the surface. Run the peel around the rim if desired, then drop the peel into the drink as garnish. Serve immediately.

Garnish and serve

Roku gin

Haku vodka

Yuzu-infused dry vermouth

Ice (for stirring)

Lemon peel (for garnish)

Quality dry vermouth

Fresh yuzu peel (or bottled yuzu peel/peel from 1 small yuzu)

Lightly bruise thyme, rosemary, and oregano/marjoram by rolling between your fingers or gently crushing with the back of a spoon to release aromatics.

Prepare herbs

Place 360 ml gin in a clean, sealable glass jar. Add the bruised herb sprigs and stir briefly. Seal the jar.

Combine gin and herbs

Let the gin steep at room temperature for 24 hours, tasting at 12 hours. Aim for a clear herbal aroma without becoming overly piney from the rosemary; total infusion time typically 24–36 hours depending on intensity desired.

Infuse

After the herb infusion, pour the gin through a fine mesh strainer or coffee filter into a clean container. Add 2 tablespoons extra-virgin olive oil to the infused gin, seal, and shake vigorously for 30 seconds. Let the mixture sit for 10 minutes—the oil will bind with some spirit components and float in tiny droplets.

Oil wash

Place the shaken gin in the freezer for 1–2 hours. The oil droplets will congeal or separate, making it easier to remove the majority of the oil.

Freeze separation

Carefully decant the gin away from the oil layer or use a pipette to remove the upper oil. Then filter the gin through several layers of cheesecloth or a coffee filter to remove remaining oil particulates. If a faint oily mouthfeel remains, rinse quickly by adding 1 teaspoon neutral oil, shaking, freezing briefly, and separating again (this helps pull out residual olive oil).

Separate and fine-filter

Bottle the finished herb & olive washed gin and chill. Yield should be about 350–360 ml usable gin.

Rest & chill

Chill glass: Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the drink.

Prepare glass rim (optional): Pour a small amount of fine sea salt on a plate. Lightly wet the rim of the chilled glass with a wet olive or a fingertip dipped in water, then dip just the lip into the salt for a light saline accent. Shake off excess.

Mix: In a mixing glass filled with ice (about 6 cups of ice total for cooling), pour 90 ml of the herb & olive infused gin and 15 ml chilled dry vermouth.

Stir: Stir gently and steadily for 20–30 seconds (about 20–30 full strokes) to chill and dilute the cocktail to proper balance. Avoid vigorous shaking to preserve the silky texture from the oil-wash.

Strain: Double-strain (use a Hawthorne and fine mesh or a fine tea strainer) the martini into the chilled martini/coupe glass.

Garnish: Thread 3 pitted Castelvetrano olives on a pick and rest in the glass. Optionally sprinkle a small pinch of fine sea salt over the olives or on the surface of the drink to amplify saline notes.

Serve: Present immediately. The finished martini should be herb-forward with a subtle rounded olive-leaning mouthfeel and a discreet saline finish.

London dry gin

Fresh thyme sprigs

Fresh rosemary sprigs

Fresh oregano or marjoram sprigs

Extra-virgin olive oil (for oil wash)

Neutral oil for rinsing (optional: grapeseed), to remove excess oil

Herb & olive infused gin (from above)

Dry vermouth (well-chilled)

Castelvetrano olives (pitted)

Fine sea salt (for glass rim and to taste)

Ice (for mixing)

Place the cocktail glass in the freezer for 10–15 minutes beforehand or fill it with ice water while you prepare the martini. If using ice water, discard before straining the drink.

Chill glassware

If using a lemon twist: use a zester or small knife to cut a 1-inch strip of lemon peel, removing as little pith as possible. If using olives: place one or two cocktail olives on a small pick or bowl.

Prepare garnish

Bring the mixing setup to the table: the mixing glass or carafe, jigger, bar spoon, strainer, chilled glass, and garnishes.

Using the jigger, pour 2.5 oz gin and 0.5 oz dry vermouth directly into the mixing glass or carafe.

Measure spirits

Add 1 dash of orange bitters to the mixing glass. (Optional: omit for a more classic style.)

Add bitters

Fill the mixing glass with cubed ice (about 1 cup), then stir gently and steadily with the bar spoon for 20–30 seconds (approximately 20–30 turns). The goal is to chill and dilute the mixture about 15–20% and achieve a slightly viscous texture, not to aerate the drink.

If you offer a small taste to the guest, take a teaspoon or small pour and let them confirm the dryness/strength. Adjustments: add 0.25 oz vermouth for a wetter martini or an extra 0.25 oz gin for a stronger profile, then briefly restir with a couple of turns over fresh ice.

Taste (optional)

Place the chilled cocktail glass on the table. Use the strainer to pour the mixed martini from the mixing glass into the chilled glass, leaving the ice behind.

Express the lemon twist (if using) over the surface of the martini by holding the peel skin-side down and giving it a quick snap to release the oils, then rub the rim and drop the twist into the glass. If using olives, spear 1–2 olives and place them in the glass.

Garnish & finish

Serve immediately. If the guest prefers the martini 'up' but colder, present a small dish of extra crushed ice or an extra-chilled glass to swap.

Wipe the service area, return tools to the bar, and rinse ice from the mixing glass. Note for staff: ask guest preference before mixing (gin vs vodka, dry vs wet, garnish choice).

dry vermouth

orange bitters

ice (for mixing)

ice (for serving, optional)

lemon twist or olives

mixing glass or small carafe

bar spoon

jigger or measure

strainer

cocktail glasses (chilled)

small bowl (for olives) or zester

Place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Fill a mixing glass or shaker with the large ice cubes (about 4 pieces) to properly chill and dilute the cocktail.

Prepare mixing glass

Pour 1.5 oz Aria dry gin, 0.5 oz Chopin vodka, and 0.5 oz Lillet Rosé into the mixing glass over the ice.

Measure and combine spirits

Stir gently with a bar spoon for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted. The goal is a clear, cold cocktail with about 20–25% dilution by volume.

If using the optional glass rinse: discard ice or water from the chilled glass, add 0.25 oz Lillet Rosé (or a few drops of dry vermouth) to the glass, swirl to coat the interior, then discard the excess. This leaves a subtle aromatics layer inside the glass.

Rinse (optional)

Double-strain the stirred cocktail into the chilled martini or coupe glass using a Hawthorne or fine strainer to catch any small ice shards.

Express lemon oils over the surface: hold a lemon peel (about 1 piece) over the glass, skin side down, and give it a firm twist to release the oils onto the cocktail. Optionally rub the peel around the rim, then drop the twist into the drink or rest it on the rim.

Serve immediately while cold. The lemon twist and optional light rinse with Lillet or vermouth should provide a delicate aromatic frame to the blend of Aria gin, Chopin vodka, and Lillet Rosé.

Aria dry gin

Chopin vodka

Lillet Rosé

Fresh lemon peel (for twist)

Ice (large cubes or sphere)

Lemon oil or expressed lemon rind

Lillet Rosé or a few drops of dry vermouth (for glass rinse)

Place a chilled coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail.

Measure Ketel One vodka, Fords gin, olive brine, and dry vermouth (if using). Have blue cheese stuffed olives and a cocktail pick ready.

Measure ingredients

Fill a mixing glass or cocktail shaker with the ice. Add 2 oz Ketel One vodka, 0.5 oz Fords gin, 0.75 oz olive brine and 0.25 oz dry vermouth (if you prefer a slightly drier/complex profile; omit for a purer dirty martini).

Stir the mixture vigorously with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Stirring rather than shaking preserves clarity and a silky mouthfeel.

Remove the chilled glass from the freezer or discard the ice water and strain the cocktail through a fine strainer into the glass to ensure a clean, clear pour.

Thread three blue cheese stuffed olives onto a cocktail pick and rest the pick across the rim of the glass or drop the olives into the drink. If desired, add an extra few drops of olive brine to adjust saltiness.

Optional: Express a lemon twist over the surface for a brief bright note, then discard or drop it in according to preference.

Ketel One vodka

Fords gin

Olive brine

Dry vermouth (optional, rinsed)

Blue cheese stuffed olives

Cocktail pick

Lemon twist (optional)

Olive brine (extra, to taste)

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

Measure vodka, Kahlúa, cold brew, simple syrup, and optional espresso. Ensure the cold brew and espresso (if using) are well chilled. Add 6 ice cubes to a cocktail shaker.

Prepare ingredients

Pour vodka (2 oz), Kahlúa (1 oz), cold brew (1 oz), simple syrup (0.5 oz), and optional chilled espresso (0.25 oz) into the shaker with ice. Secure the lid and shake very vigorously for 15–30 seconds. The vigorous shake chills and aerates the mix, creating a foamy crema on top.

Shake vigorously

Empty the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine-mesh strainer to remove shards of ice and produce a smooth surface with crema.

Carefully place three coffee beans on top of the crema as a classic garnish. Serve immediately.

Garnish

Adjust the simple syrup amount to taste depending on how sweet and how strong your Kahlúa and cold brew are. For a more intense coffee flavor, increase cold brew to 1.5 oz and reduce vodka slightly to maintain balance.