Veuve Clicquot 'Yellow Label', Brut, FR

Domaine Chandon, Brut, CA

La Marca, Prosécco, IT

Don Julio 1942 Shot

Silver Gate Moscato

Silver Gate Rose

Bonanza Cabernet by Caymus

Chimay Bottle

Happy Hour Cocktails

Modelo Especial or Modelo Negra

wagyu beef & pork - sweet soy & ginger sauce

Wagyu Potstickers*

Buffalo Wings

braised short rib - pickled chili - cheese

Loaded Fries

Wagyu Fried Rice*

Mac' Balls

brown butter crumble - candied lime - vanilla chantilly

Key Lime Pie

corn salsa - heirloom tomato - pickled fresno - ancho chili oil

Grilled Swordfish*

garlic chili butter - drawn butter - grilled lemon - mac & cheese

Colossal Lobster Tail

A5 Kagoshima Spinalis Flake Steak 3oz*

blistered heirloom tomatoes - confit garlic - patatas bravas - lemon aioli

Charred Spanish Octopus

grapefruit - yuzu kosho - watercress - citrus vinaigrette

King Crab Ceviche*

mr. pickles gin - real mango puree - mint - fresh lime juice - pineapple juice

Mint Condition

beef patty - american cheese - lettuce - tomato - onion - special sauce - pickle - chips; make it STK style: bacon +$3 | fried egg +$3 | sautéed onions & jalapeños +$3 | the works +$7

STK Cheeseburger*

STK* & Frites

Place the bottle of Veuve Clicquot Yellow Label in an ice bucket filled with ice and enough cold water to surround the bottle. Chill for at least 20–30 minutes until the liquid temperature reaches about 6–8°C (43–46°F). If you don't have an ice bucket, refrigerate the bottle upright for at least 3 hours prior to serving.

Chill the bottle

Place 6 clean champagne flutes (or appropriate stemmed glasses) in a cool place. If desired, chill glasses briefly in the freezer for 5–10 minutes just before serving. Ensure glasses are dry and free of detergent residue to preserve the wine's effervescence and aroma.

Prepare glassware

Fill the ice bucket with fresh ice and water if continuing to service multiple bottles. Have a clean towel or napkin ready to dry the bottle after removing it from the ice bucket and to catch any drips when pouring.

Set up service items

Keep the bottle angled slightly away from guests. Remove the foil capsule by pulling the tab or cutting it below the lip. Loosen (but do not remove) the wire cage by untwisting the muselet's loop 4–6 turns while keeping your thumb over the cork to prevent it from popping unexpectedly.

Remove foil and loosen wire cage

Grip the cork firmly with a towel or cloth and hold it with one hand. With your other hand, hold the bottle at a 45-degree angle and slowly twist the bottle (not the cork) while maintaining gentle upward pressure on the cork. You should hear a soft sigh rather than a loud pop. Aim for a controlled release to preserve bubbles and avoid spilling.

Hold and twist

After opening, quickly wipe the bottle's rim and neck with the towel to remove any small fragments of cork or moisture.

Wipe the neck

Pour a small tasting measure (about 1–2 oz / 30–60 ml) into each glass first if presenting to guests, to let them appreciate the aroma. Pour slowly down the side of the glass to preserve effervescence.

Initial pour

Top up each flute to the widest part of the glass or about two-thirds full (roughly 4–5 oz / 120–150 ml per glass). Pour gently and avoid splashing to maintain the mousse and delicate bubbles.

Fill glasses

If desired, express a citrus twist (lemon or orange) over each glass by holding the peel skin-side down a few inches above the surface and giving it a quick snap to release oils, then drop the twist into the glass or rest it on the rim. Do not over-flavor — Veuve Clicquot Yellow Label is best enjoyed with minimal interference.

Optional garnish

Place glasses on a tray or hand them directly to guests. Keep the remaining bottle in the ice bucket to maintain temperature. Re-corking isn't necessary; leave the bottle in the bucket and finish within a few hours for best bubbles. If storing upright in the refrigerator, consume within 1–2 days for optimal quality.

Serve

Veuve Clicquot Yellow Label Brut Champagne (750 ml bottle)

Champagne flutes or white wine glasses

Ice bucket

Clean towel or napkin (for drying bottle)

Optional: citrus twist (lemon or orange)

Optional: chilled coupe or stemmed glasses alternative

Place the Domaine Chandon Brut in the refrigerator for at least 3 hours before serving, or chill in an ice bucket filled with equal parts ice and water for 20–30 minutes until the bottle reaches about 45°F (7°C).

Chill bottle

Select clean, dry champagne flutes. If desired, chill the flutes in the freezer for 10–15 minutes or place them in the refrigerator while the bottle chills.

With the bottle at a 45-degree angle and pointed away from people or fragile items, remove the foil wrapper from the top of the bottle and untwist the wire cage (usually 6 half-turns). Keep a thumb over the cork while you loosen the cage to prevent the cork from popping unexpectedly.

Remove foil and cage

While holding the cork firmly with one hand, use the other hand to slowly twist the bottle (not the cork). Apply gentle upward pressure to let the cork ease out with a quiet sigh. Aim to release the cork with minimal foam loss — a soft pop is fine.

Ease out the cork

Tilt each chilled flute at about a 45-degree angle and pour the sparkling wine gently down the side to preserve bubbles. Fill each flute about two-thirds full (roughly 4–5 oz / 120–150 ml per glass).

Pour properly

If using, drop a halved strawberry into each flute or hang a lemon twist on the rim. Serve immediately while the wine is fresh and effervescent.

Garnish and present

If you have leftover wine, reseal the bottle with a proper sparkling wine stopper and store upright in the refrigerator. Consume within 1–3 days for best bubble retention. Note that some effervescence will be lost over time.

Domaine Chandon Brut (chilled)

Lemon twist

Fresh strawberries, halved

Ice bucket with ice

Champagne flutes

Place the unopened bottle of La Marca Prosecco in the refrigerator for at least 3–4 hours prior to service. If short on time, submerge the bottle in an ice bucket filled with ice and cold water for 20–30 minutes to bring it down to serving temperature (around 45–50°F / 7–10°C).

Place champagne flutes in the refrigerator for 15–30 minutes before serving, or set them in the freezer for 5–10 minutes. Alternatively, fill flutes with ice water while preparing so they are cold when pouring.

Chill glassware

Prepare the ice bucket: fill the wine/ice bucket with ice (about 4 cups) and add a small amount of cold water to create an ice-water bath. Nestle the chilled bottle of La Marca Prosecco into the ice bath. Leave the bottle in the bucket while serving to keep it cold.

Open the bottle safely: remove the foil and loosen the wire cage while keeping your thumb on the cork. Hold the bottle at a 45° angle, grip the cork, and gently twist the bottle (not the cork) to ease the cork out with a quiet pop. Wipe the bottle lip with a clean napkin.

Pouring technique: hold the flute at an angle and pour slowly down the side until the glass is about two-thirds full (roughly 4–5 oz / 120–150 ml). Straighten the glass for the last half-inch to preserve the head and bubbles. Avoid pouring to the rim to prevent overflow and excessive foam.

Garnish (optional): for a citrus accent, twist a lemon peel over the glass to express oils and drop it in. For a fruity touch, add a fresh strawberry half on the rim or float it in the glass. For a Bellini-style variation, add 3/4 teaspoon (0.75 tbs) of peach puree to the bottom of each flute before pouring and gently stir once after pouring.

Serving notes: serve immediately while effervescence is lively. Keep the bottle in the ice bucket between pours to maintain optimal temperature. If storing an opened bottle, reseal with a sparkling wine stopper and refrigerate; consume within 1–3 days for best bubble retention.

La Marca Prosecco (chilled)

Wine bucket or ice bucket

Champagne flutes (clean, chilled)

Fresh strawberry halves

Peach slice or puree (for bellini-style)

If desired, chill a shot glass by placing it in the freezer for 5–10 minutes or fill it with ice cubes for 30–60 seconds, then discard the ice. Chilling concentrates the tequila's flavors and provides a smoother sip.

Chill glass

If you prefer a salted rim, run the lime wedge around the outside rim of the shot glass (lightly wetting the rim). Dip the rim briefly into the coarse sea salt so a thin, even line of salt adheres. Wipe away any excess salt from the outside of the glass.

Prepare rim (optional)

Measure and pour 1 oz Don Julio 1942 into the chilled or prepared shot glass. Hold the bottle steady and pour smoothly to avoid splashing.

Pour tequila

Serve immediately with the reserved lime wedge on the side. Optionally present an extra small dish of ice cubes for guests who like to briefly cool the tequila in the mouth. When drinking, sip or take as a small shot, then optionally follow with a quick lime bite. Enjoy responsibly.

Garnish and serve

Don Julio 1942 Añejo Tequila

Lime wedge (for garnish and optional sip)

Coarse sea salt (optional, for rim)

Ice (for chilling glass and optional on the side)

Place a wine glass or large coupe in the freezer for 5–10 minutes or fill briefly with ice water to chill while you prepare the drink.

Add vodka, elderflower liqueur, fresh lemon juice, and simple syrup to the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Discard the ice water from the chilled glass if you used it. Strain the shaken mixture into the chilled glass, pouring over fresh ice if desired (for a longer, cooler drink) or leave neat for a more wine-forward presentation.

Top gently with 5 oz of Silver Gate Moscato. Pour slowly to keep effervescence and create a layered, aromatic finish.

Give the drink a gentle stir (1–2 rotations) to integrate the wine with the cocktail base without flattening bubbles.

Garnish with a sprig of fresh mint tucked into the rim and a thin lemon wheel or twist on the glass.

Serve immediately while the Moscato is chilled and slightly effervescent.

Silver Gate Moscato (or similar aromatic Moscato wine)

Vodka

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

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Fresh mint sprig

Thin lemon wheel or twist

If using an egg white, add the gin, dry vermouth, elderflower liqueur, fresh lemon juice, rose syrup, orange bitters and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Dry shake (if using egg white)

Add a generous handful of ice to the shaker (after the dry shake if applicable). Shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and the liquid is well chilled.

Wet shake

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg white bits, producing a smooth texture and pale pink color.

Strain

Express a lemon twist over the drink to release oils (optional), then gently float an edible rose petal in the center of the foam. If you prefer a stronger rose aroma, mist a small spray of rosewater over the top (very lightly) or add a drop of rose syrup atop the foam for visual effect.

Finish

Place the edible rose petal gently on the foam. If using a lemon twist, run it around the rim first then set it on the glass. Serve immediately.

London dry gin

Dolin or dry vermouth

Elderflower liqueur (St-Germain)

Rose syrup (or 1/2 oz rosewater + 1/2 oz simple syrup)

Orange bitters

Egg white (optional for silky foam)

Ice (for shaking)

Edible rose petal or dehydrated rose

Lemon twist (optional)

Remove the bottle of Caymus Cabernet from storage and set upright for at least 30 minutes at room temperature if it was stored cold. Aim for a serving temperature of about 60–65°F (15–18°C) — if the bottle is too warm, cool in a refrigerator for 20–30 minutes; if it’s too cold, leave it out 15–30 minutes.

Chill & Prepare Bottle

Inspect and clean glassware. Use large red wine glasses that allow aroma concentration. Rinse glasses briefly with a little warm water and then dry with a lint‑free cloth to remove residual odors.

Cut capsule and remove cork carefully. Wipe the bottle lip with a clean cloth. Smell the cork briefly to check for off‑odors (musty 'cork' smell may indicate cork taint).

Open Bottle

If you choose to decant, pour the entire bottle slowly into a decanter, leaving any heavy sediment behind in the bottle. For Caymus Cabernet (a young, fruit‑forward but dense wine), decant 30–60 minutes prior to serving to allow aromas to open. Alternatively, use a wine aerator and pour directly into glasses.

Decanting (optional)

If not decanting, pour a small tasting amount (about 2 oz / 60 ml) into one glass first to check aroma and taste, then proceed to pour 150–180 ml per glass for service.

Arrange sliced aged cheddar, cured meats, toasted Marcona almonds, and grapes on a wooden board. Cut the bread into 1/2 inch (1.5 cm) slices. Keep portions moderate so the food complements rather than overwhelms the wine.

Prepare Cheese & Charcuterie

Taste order recommendation: start with bread and almonds, then cheese, then cured meats, finishing with a grape to cleanse the palate before another sip of wine.

Serve the board at room temperature (cheese and cured meats should be removed from refrigeration 20–30 minutes before serving).

Pour approximately 150–180 ml (5–6 oz) of wine per guest into the prepared glasses. Hold the glass by the stem and swirl gently to release aromas.

Pouring and Serving

1) Look: note the deep ruby to garnet color and viscosity (legs). 2) Swirl: inhale deeply to identify aromas (dark fruits, cassis, chocolate, vanilla, toasted oak). 3) Sip: take a moderate sip, let it coat the palate and note structure — tannins, acidity, and finish. 4) Pair: taste a small bite from the pairing board and then sip again to observe how flavors interact (cheeses and meats will soften tannins and emphasize fruit).

Tasting Steps

Between pours, provide a small cup or bowl of filtered water for guests to rinse or refresh their palate, if desired.

If you decanted and have leftover wine after service, recork and store upright in a cool, dark place for up to 2–3 days; better results if refrigerated and returned to room temperature before serving again for a short time.

Caymus Cabernet Sauvignon (or similar full‑bodied Cabernet)

Filtered water (for rinsing/spit if needed)

Large red wine glasses

Aged cheddar, firm sliced

Cured salami or prosciutto

Marcona almonds, toasted

Seedless red grapes

Crusty country bread, sliced

Decanter (or large pitcher)

Wine aerator (optional)

Choose a clean tulip or goblet-style beer glass. If you prefer your Chimay slightly cooler, place the glass in the fridge for 10–15 minutes beforehand; do not freeze.

Select and chill

If you like a very cold beer, optionally add 3–4 ice cubes to the glass. Note: ice will water down the beer as it melts; this is uncommon for Chimay but acceptable if you prefer chilled, diluted beer.

Place the Chimay bottle upright on a stable surface. If capped, remove the cap with a bottle opener. If it is a corked and wired bottle (some Chimay releases are), carefully untwist and remove the wire cage, hold the cork and gently ease it out to release pressure slowly.

Hold the glass at about a 45-degree angle. Pour the Chimay steadily down the side of the glass until it is about two-thirds full, leaving room for a head and to appreciate the aroma.

Straighten the glass to vertical and pour the remaining beer into the center to build a creamy head of about 1 to 1.5 inches (2.5–4 cm). A moderate head releases the beer’s aromas and shows proper carbonation.

Allow the beer to settle for 10–20 seconds so the head forms and aromas concentrate.

Garnish the rim with an optional fresh orange slice if you like a bright citrus accent (works particularly well with Chimay Blue).

Serve immediately. Sip slowly to appreciate the beer’s complex malt, yeast and hop character. If the bottle is larger than a single serving, reseal and refrigerate any remaining beer and consume within 24–48 hours for best quality.

Chimay (Belgian Trappist beer)

Ice cubes (optional)

Fresh orange slice (garnish, optional)

Tulip or goblet-style beer glass

Bottle opener (if bottle capped)

If using egg white, separate the egg and reserve half the white (about 0.5 egg white). Juice fresh lemons to measure 0.75 oz.

Prepare

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and the 0.5 egg white (if using) into a cocktail shaker.

Dry shake vigorously (no ice) for 15 seconds to emulsify the egg white and create foam. If not using egg white, skip the dry shake.

Add 4 ice cubes to the shaker, then shake vigorously for 10–15 seconds until chilled and slightly frosty on the outside.

Double-strain into a rocks glass over fresh ice (or serve neat in a coupe if preferred).

Add 2 dashes of angostura bitters on the foam, if present, and garnish with a lemon peel or maraschino cherry.

Fill a cocktail shaker with 4 ice cubes. Add 1.5 oz gin, 0.75 oz fresh lemon juice, 0.5 oz fresh orange juice and 0.5 oz simple syrup.

Shake vigorously for 10–12 seconds until well chilled.

Strain into a highball or Collins glass filled with fresh ice.

Top with 2 oz chilled club soda and gently stir once to combine without losing too much fizz.

Garnish with an orange wheel and serve immediately.

Run a grapefruit wedge around the rim of a highball glass and dip the rim in salt (about 1 tsp) to coat, if desired.

In a mixing glass or shaker (no need to shake with soda), combine 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz agave syrup. Stir or roll with ice to chill and dilute slightly (8–10 seconds).

Strain the mixture into the prepared glass over the ice.

Top with 2 oz ginger- or jalapeño-infused soda (or grapefruit soda) and stir gently to combine.

Veuve Clicquot 'yellow Label', Brut, Fr

Domaine Chandon, Brut, Ca

La Marca, Prosécco, It