Disaronno Amaretto, Baileys Irish Cream, Dark Crème de Cacao, Whipped Cream

Morton's Coffee

Three Chord Bourbon Cream, Licor 43, Mozart Dark Chocolate

Morton's Legendary Chocolate Cake Mortini

Caffè Borghetti, Owen’s Nitro-Infused Espresso, Vanilla Ice Cream

Affogato

Soft Drinks, Red Bull, or Sugar-Free Red Bull

Acqua Panna or San Pellegrino

Cheesecake, House-Made Cookies, Espresso Pot de Crème, Assorted Truffles (1460 cal.)

Dessert Sampler

Espresso Pot de Crème Chocolate Cups

Key Lime Squares

Cheesecake with Salted Caramel

House-Made Cookies & Assorted Truffles

White Chocolate & Dark Chocolate Covered Strawberries

Lobster Macaroni Shells & Cheese

Truffled Creamed Corn

Garlic Green Beans

Shrimp Scampi Bucatini

Charcuterie & Artisanal Cheeses

Sliced Beef Tenderloin

Ora King Salmon

Maine Lobster Ravioli

Morton's Greek Salad

Seasonal Fruit Platter

Fresh Vegetable Crudité

Fresh Cut Potato Chips

(Choice Of: Smoked Salmon & Caviar, Nueske's Bacon Jam, or Black Truffle & Chive)

Deviled Eggs

Preheat an Irish coffee glass (or heatproof mug) by filling it with hot water for 30 seconds, then discard the water and dry the inside briefly. Preheating keeps the cocktail warm longer.

Prepare glass

In a small chilled bowl, combine the heavy whipping cream and powdered sugar. Whip by hand or with an electric mixer until soft peaks form (about 1.5–2 minutes at medium speed). Do not overwhip; the cream should be spoonable and slightly billowy.

Make whipped cream

Pour the Disaronno Amaretto (1.5 oz), Baileys Irish Cream (1.0 oz), and Dark Crème de Cacao (0.5 oz) into the warmed glass. If you want a slightly stronger coffee presence, add the optional instant coffee granules (0.25 tsp) to the spirits and stir to dissolve.

Build the drink

Pour 6 oz of freshly brewed hot coffee into the glass over the liqueur mixture. Stir gently for about 10–15 seconds to combine and to slightly cool the mixture so the whipped cream will sit on top rather than sinking.

Add coffee

Carefully float a dollop (about 1–1.5 oz) of the prepared whipped cream on top by spooning it over the back of a spoon so it sits on the surface of the hot coffee mixture.

Top with whipped cream

Finish by sprinkling 1/4 tsp of chocolate shavings or a light dusting of cocoa powder over the whipped cream. Serve immediately with a long spoon. Drink through the cream for the classic Morton's Coffee experience.

Garnish and serve

Disaronno Amaretto

Baileys Irish Cream

Dark Crème de Cacao

Freshly brewed hot coffee

Heavy whipping cream (for whipped cream)

Powdered sugar

Instant coffee granules (optional, for stronger coffee flavor)

Chocolate shavings or cocoa powder (garnish)

Place a martini or coupe glass in the freezer for at least 10 minutes to chill, or fill it with ice water while you prepare the cocktail.

Add Three Chord Bourbon Cream (1 oz), Licor 43 (0.75 oz), Mozart Dark Chocolate Liqueur (0.75 oz), fresh espresso (0.5 oz), optional simple syrup (0.25 tsp), and one dash of Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 4 oz).

Build and shake

If you prefer a slightly creamier, frothier texture, first shake the ingredients without ice for 8–10 seconds (dry-shake), then add ice and proceed to the next step. If not, skip this step.

Dry-shake (optional for texture)

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly aerated.

Shake with ice

Remove the glass from the freezer or discard the ice water and dry the glass. Using a fine mesh strainer and the shaker's strainer, pour the cocktail into the chilled martini/coupe glass to remove any small ice chips or espresso fines.

Double strain and serve

Dust the surface of the cocktail lightly with cocoa powder (about 1 tsp) held 3–4 inches above the glass for an even dusting.

Garnish with a chocolate shard or dark chocolate curl placed gently on the rim or floated on the surface.

Serve immediately while cold. Optionally, offer a small chocolate truffle on the side to complement the flavors.

Three Chord Bourbon Cream

Licor 43 (sweet vanilla-citrus Spanish liqueur)

Mozart Dark Chocolate Liqueur

Fresh espresso (or strong cold-brew concentrate)

Simple syrup (1:1) — optional, for sweetness adjustment

Angostura bitters

Ice (for shaking)

Chocolate shards or dark chocolate curl

Cocoa powder (for dusting)

Martini/coupe glass (chilled)

Place the serving glasses (clear small tumblers or coupe glasses) in the freezer for 5–10 minutes. This helps keep the ice cream from melting too quickly when the hot espresso is added.

Chill serving glasses

Remove glasses from the freezer. Place 2 generous scoops of high-quality vanilla ice cream into each chilled glass. If scoops are very large, use slightly smaller scoops so the glass isn't overfilled.

Portion ice cream

Pull a fresh 3 oz nitro‑infused espresso shot (Owen’s Nitro-Infused) immediately before serving. Nitro infusion gives a creamy texture and slight sweetness that complements the ice cream.

Pull the espresso

Measure 1/2 oz Caffè Borghetti per serving and have it ready in a jigger or small pourer.

Measure the liqueur

Pour the 1/2 oz of Caffè Borghetti evenly over the ice cream in each glass. The liqueur will sink into and flavor the ice cream.

Immediately pour the freshly pulled 3 oz nitro‑infused espresso over the ice cream and liqueur. Pour slowly so the hot espresso melts the ice cream slightly, creating a creamy coffee–cream mixture. The nitro infusion will create a velvety crema that mingles with the ice cream.

If desired, gently stir once with a small spoon to combine some of the melted ice cream with the espresso while leaving some cold ice cream intact for contrast.

Sprinkle the dark chocolate shavings or cocoa nibs and chopped toasted hazelnuts over the top for texture and a hint of bitterness (optional).

Serve immediately with a small spoon and, if desired, a straw. Encourage guests to enjoy the contrast of hot espresso and cold ice cream for the classic affogato experience.

Owen’s Nitro-Infused Espresso (freshly pulled)

Caffè Borghetti (coffee liqueur)

High-quality vanilla ice cream

Dark chocolate shavings or cocoa nibs

Toasted hazelnuts, chopped

Place a highball glass or another serving glass in the freezer for 5–10 minutes, or chill it in the refrigerator ahead of time. Alternatively, fill the glass with ice cubes to chill immediately.

Chill and prepare glass

If not pre-chilled, add 4–6 ice cubes to the serving glass to keep the drink cold without diluting it (use fewer cubes if you prefer more liquid).

Add ice

Open one 8.4 fl oz (or 12 fl oz if that is the can size you have) can of Red Bull. Hold the can close to the glass and slowly pour down the side to preserve carbonation and avoid foaming. Fill the glass, leaving a little headspace.

Open and pour

If desired, add a lime wedge on the rim or squeeze a small amount of lime over the drink for a citrus accent. Serve immediately while cold.

Garnish and serve (optional)

Chill a serving glass in the freezer for 5–10 minutes or place it in the refrigerator ahead of time. Alternatively, add ice to the glass to cool it quickly.

Add 4–6 ice cubes to the glass if you want it iced. Adjust the number of cubes to preference.

Open one can of Red Bull Sugarfree (size as available). Pour slowly down the side of the glass to maintain carbonation and reduce foam, filling the glass but leaving a small gap at the top.

Optionally garnish with a lime wedge or a thin slice of lemon. Serve immediately, while the beverage is cold.

Red Bull (regular)

Ice cubes

Lime wedge (optional)

Red Bull Sugarfree

Place the bottle of Acqua Panna or San Pellegrino in the refrigerator for at least 2 hours before serving. If you need it chilled quickly, submerge the closed bottle in an ice bucket or a bowl of ice and cold water for 20–30 minutes.

Chill bottle (if not already chilled)

Select a clean water or wine glass. If using ice, add 3–4 ice cubes to the glass. If you prefer no ice, skip this step.

Remove the cap or foil from the bottle. For sparkling San Pellegrino, open slowly and slightly tilt the bottle away from you and guests to reduce foaming and preserve carbonation.

Open bottle

Hold the bottle about 1–2 inches above the glass and pour gently. For still water (Acqua Panna), pour steadily to avoid splashing. For sparkling water (San Pellegrino), pour at a slight angle down the side of the glass to retain effervescence and minimize foaming. Fill to your desired level.

Pour water

If desired, garnish with a lemon wedge on the rim or squeeze a small amount of lemon into the glass for a hint of citrus. Insert a reusable straw if you prefer. Serve immediately while chilled.

If you have leftover sparkling water, reseal the bottle tightly with its cap and store in the refrigerator to preserve carbonation. For best taste, consume within 1–2 days.

Acqua Panna (still mineral water) or San Pellegrino (sparkling mineral water)

Optional: fresh lemon wedge

Optional: ice

Water glass (highball or wine glass)

Optional: reusable straw

Preheat oven to 325°F (160°C). In a small bowl combine graham cracker crumbs, melted butter and 1 tsp granulated sugar until moistened. Divide crumbs among four 4-ounce ramekins or a muffin tin lined with paper liners. Press firmly into the bottom to form a compact crust (use the bottom of a measuring cup).

Prepare crust

In a medium bowl, beat room-temperature cream cheese with 1/3 cup granulated sugar until smooth and free of lumps (use a hand mixer or whisk). Add egg and mix until incorporated. Stir in sour cream, vanilla extract and lemon zest until homogeneous. Scrape down the bowl to ensure even texture.

Make filling

Divide the filling evenly among the four prepared crusts. Set ramekins in a deep baking pan and add hot water to the pan to come halfway up the sides of the ramekins (water bath) to prevent cracking. Bake at 325°F (160°C) for 20–25 minutes, until the centers are slightly jiggly but set at the edges. Turn off oven and crack the door, let cheesecakes cool in the oven for 30 minutes to reduce cracks.

Bake

Remove from water bath, cool to room temperature, then refrigerate at least 2 hours (preferably 4) before serving. Just before plating, dust lightly with powdered sugar and add a small berry or mint leaf on top.

Chill

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a small bowl whisk together flour, baking soda and salt. In a separate bowl, cream softened butter, brown sugar and granulated sugar until smooth. Mix in vanilla and the egg yolk until combined. Fold in the dry ingredients until just incorporated, then stir in chocolate chips.

Prepare dough

Portion the dough into six small mounds (about 1.5 tablespoons each) and place on the prepared sheet spaced at least 2 inches apart. Bake 9–11 minutes until edges are set and centers still soft. Let cool on sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up as they cool.

Shape & bake

Preheat oven to 300°F (150°C). In a small saucepan combine heavy cream, milk and ground espresso. Warm over medium heat just until it begins to steam (do not boil). Remove from heat and let steep 5–10 minutes to extract flavor. Strain through a fine mesh sieve or coffee filter into a bowl to remove grounds, pressing to extract liquid.

Infuse cream

In a separate bowl, whisk the egg yolks with the sugar until smooth and slightly pale. Slowly pour about one-third of the warm cream into the yolks while whisking constantly to temper. Then add the tempered yolk mixture back into the remaining cream, whisk to combine. Stir in vanilla and a pinch of salt.

Temper eggs

Divide mixture between two small ramekins. Place ramekins in a roasting pan and pour hot water into the pan to come halfway up the sides of the ramekins. Bake at 300°F (150°C) for 25–30 minutes, until custards are set at the edges but still slightly wobbly in the center. Remove from oven and cool, then refrigerate at least 2 hours before serving. Serve chilled, optionally topped with a dusting of cocoa or a few chocolate shavings.

Bake custards

Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering (do not boil). Pour hot cream over chopped chocolate and let sit 1–2 minutes to soften. Add the butter and stir gently with a spatula until smooth and glossy. If using, stir in a pinch of sea salt. Cover and chill the ganache until firm enough to scoop, about 1–2 hours.

Make ganache

Line a tray with parchment. Using a small scoop or teaspoon, portion ganache into roughly 8 equal pieces (about 12–14 grams each). Roll quickly with slightly damp hands into balls. Roll half of them in cocoa powder and the others in chopped toasted nuts. Place finished truffles on the tray and chill 15–30 minutes to set. Bring to near room temperature before serving for best texture.

Shape & coat

Plate one mini cheesecake, two cookies, one espresso pot de crème and 2–3 assorted truffles on a dessert sampler plate. Garnish with fresh berries or mint and a light dusting of powdered sugar. Serve chilled components (cheesecake and pot de crème) straight from refrigerator; cookies and truffles can be at room temperature or slightly chilled according to preference.

graham cracker crumbs

unsalted butter, melted

granulated sugar (for crust)

cream cheese, room temperature

granulated sugar (for filling)

large egg

sour cream

vanilla extract

lemon zest (optional)

all-purpose flour

baking soda

salt

unsalted butter, softened

brown sugar, packed

granulated sugar

large egg yolk

semisweet chocolate chips

heavy cream

whole milk

finely ground espresso or strong coffee

large egg yolks

dark chocolate (60–70%), chopped

unsalted butter

cocoa powder (for rolling)

finely chopped toasted nuts (optional)

sea salt flakes (optional)

powdered sugar (for dusting)

fresh berries or mint (garnish)

Place chopped dark chocolate and butter in a heatproof bowl set over a small saucepan of barely simmering water (double boiler) ensuring the bowl doesn’t touch the water. Stir gently until smooth and glossy, about 3–5 minutes. Alternatively, microwave in 20-second bursts, stirring between bursts, until melted.

Melt chocolate

Using a pastry brush or small spoon, coat the inside of six 3–4 oz silicone or metal ramekin molds with a thin layer of melted chocolate, covering sides and base. Chill the molds in the refrigerator for 5 minutes to set the first layer.

Coat molds

Apply a second chocolate layer to ensure sturdy cups (pay extra attention to the rim). Return molds to the refrigerator until fully set, about 10–15 minutes. If any thin spots appear, add a third thin coat and chill again.

Second coat

Once set, carefully invert molds and remove chocolate shells. If desired, dust the inside lightly with cocoa powder (tap out excess). Set shells aside on a tray. Keep refrigerated until filling is ready.

Unmold and dust

Preheat oven to 300°F (150°C). Bring a kettle of water to a boil for the water bath.

Preheat and prepare

In a medium saucepan, combine whole milk and heavy cream and warm over medium heat until just steaming and small bubbles form around the edges (do not boil), about 4–6 minutes. Remove from heat.

Warm milk and cream

Stir the 1 tablespoon brewed espresso into the hot milk/cream. If using espresso powder, dissolve it in a teaspoon of hot milk before adding to ensure even distribution.

Dissolve espresso

In a medium bowl, whisk together the egg yolks, granulated sugar, and brown sugar until smooth and slightly pale, about 1–2 minutes.

Whisk yolks and sugars

Slowly pour about one-third of the hot milk mixture into the yolk mixture while whisking constantly to temper the yolks. Then gradually whisk in the remaining milk mixture until fully combined.

Stir in the vanilla extract and a pinch of salt. If you want a stronger espresso flavor, add the optional 1 teaspoon espresso powder and whisk until dissolved.

Add flavorings

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any coagulated bits for a silky texture.

Strain custard

Place the unmolded chocolate shells in a shallow baking dish. Pour the strained custard into the chocolate cups, filling each to about 1/8 inch from the rim (reserve any extra custard).

Fill chocolate cups

Place the baking dish with filled cups in the oven. Carefully pour the hot water into the baking dish to come halfway up the sides of the cups to create a bain-marie. Bake at 300°F (150°C) until custards are set but still slightly wobbly in the center, about 25–30 minutes. Time will vary with cup size—check at 20 minutes.

Bake in water bath

Remove the baking dish from the oven and carefully lift cups out of the water bath. Let cups cool to room temperature on a wire rack, then refrigerate until thoroughly chilled and firm, at least 2 hours or up to overnight.

Cool

Before serving, optionally pipe or spoon a dollop of whipped cream onto each pot de crème. Sprinkle with chocolate shavings and top with an espresso bean or cocoa nib. If desired, warm the chocolate cup rim for 3–5 seconds with a blowtorch or warm spoon and press a small extra chocolate shard for a decorative rim.

Finish and garnish

Serve chilled. Each filled chocolate cup yields one portion.