MEZCAL NEGRONI

ARMY & NAVY

FIRING SQUAD

MULE

'CHAMPAGNE' COCKTAIL

cognac, sweet vermouth, sfumato, espresso liqueur

COFFEE & CIGARETTES

nutella whip cream, toasted milk and hazelnut crumb

NUTELLA CHOCOLATE PIE

JAPANESE COCKTAIL

vodka, cold brew, borghetti espresso liqueur, orgeat

ESPRESSO MARTINI

COCONUT MILK CREME BRULEE

house-made biscuit, chisesi ham, poached eggs, creamed kale, hollandaise

EGGS BENEDICT

slow-cooked chicken thigh, red wine gravy, jalapeño-cheddar grits (ADD EGG 3)

CHICKEN GRILLADES & GRITS

roasted red peppers, tomato, poached eggs, salsa verde, baguette

SHAKSHUKA

bacon, steen's cane syrup, whipped maple walnut butter

BLUEBERRY BUTTERMILK PANCAKES

black angus beef, extra sharp cheddar, dill pickles, fries (ADD BACON +4 | FRIED EGG +3)

SYLVAIN BURGER

fried chicken, house hot sauce, dill pickles, fries

CHICKEN SANDWICH

CHICKEN LIVER PATÉ

SPICY CRAB AND DUMPLINGS

fried green tomatoes, green tomato chow chow

SHRIMP REMOULADE

fried zucchini fingers, tabasco mash aioli

CRISPY ZUCCHINI

CAST IRON CORNBREAD

rye whiskey, cane sugar, bitters, herbsaint

SAZERAC

HOUSE OLD FASHIONED

Place rocks glass in the freezer for a few minutes or fill it with ice and water while you prepare the cocktail to properly chill it.

Chill glass

In a mixing glass or a cocktail shaker filled halfway with ice, pour 1 oz mezcal, 1 oz rosé vermouth, and 1 oz Campari.

Measure and combine

Stir the mixture gently with a bar spoon for about 20–30 seconds (15–20 full turns) until well chilled and slightly diluted. If using a shaker, briefly shake for 6–8 seconds and then pour into a mixing glass with fresh ice and stir 10–15 seconds to smooth out the texture.

Stir to chill and dilute

Discard the ice and water from the chilled rocks glass. Add a single large ice cube or fresh cubed ice to the glass.

Prepare glass

Strain the stirred cocktail into the prepared rocks glass over the large ice cube (or over fresh cubed ice).

Strain

Take the orange peel and hold it over the drink, skin side down. Give it a firm twist to express the oils over the surface, then rub the peel around the rim and drop it into the glass as garnish.

Express and garnish

Serve immediately. Sip slowly to appreciate the smoky mezcal balancing the bitter Campari and floral-sweet notes from the rosé vermouth.

Serve

mezcal

rosé vermouth (sweet rosé-style or dolin rosso rosé if available)

Campari

orange peel (for garnish)

ice (large cube or plenty of cubed ice)

Add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz orgeat syrup, and 2 dashes Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup) and if you prefer a slightly sweeter version, add simple syrup to taste (start with 1/4 oz).

Combine and shake

Secure the shaker and shake vigorously for 12–15 seconds, until the shaker is very cold and the exterior is frosty. This will properly dilute and aerate the orgeat and lemon for a balanced texture.

Shake

Double-strain the mixture through a fine-mesh strainer into a chilled coupe or Nick & Nora glass (no ice) for a silky texture. If you prefer it on the rocks, pour into a rocks glass over fresh large ice.

Express the oils of a lemon twist over the drink, rub the peel around the rim if desired, and drop it in, or float a thin lemon wheel on top. Optionally add a final single dash of Angostura bitters on the foam/surface for aroma.

London dry gin

fresh lemon juice

orgeat syrup

Angostura bitters

simple syrup (optional, 1:1)

lemon twist or wheel

Combine 0.5 cups sugar and 0.5 cups water in a small saucepan. Add the halved habanero pepper (remove seeds if you want less heat). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 3 minutes to infuse. Remove from heat and let steep, covered, for 20–30 minutes (taste after 10 minutes to monitor heat). Strain out the pepper and seeds into a jar. Refrigerate; syrup will keep 2 weeks. Use 0.5 oz for the cocktail.

Make syrup

If rimming, run a lime wedge around the glass rim and dip into 1 tsp salt spread on a small plate. Set glass aside.

Prep glass (optional)

Place 1 tablespoon pomegranate seeds in a shaker and give 1 gentle muddle with a spoon to release a little juice and aroma — do not pulverize.

Muddle (optional)

Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz pomegranate juice, 0.5 oz habanero simple syrup, and 2 dashes Angostura bitters into the shaker with the muddled pomegranate seeds. Fill shaker with ice, secure lid, and shake vigorously for 10–12 seconds until well chilled.

Build and shake

Double-strain the cocktail into the prepared rocks glass over fresh large ice, or strain into a chilled coupe without ice depending on preference. This removes seeds and pepper bits for a clean drink.

Strain and serve

Float a lime wheel on top and sprinkle a few reserved pomegranate seeds into the drink. Serve immediately.

Garnish

Reposado tequila

Fresh lime juice

Pomegranate juice

Habanero simple syrup (see below)

Pomegranate seeds (arils)

Salt (for rimming; optional)

Lime wheel or wedge (garnish)

Granulated sugar

Water

Fresh habanero pepper, halved (seeds removed for milder heat)

Combine 1/2 cup peeled, grated fresh ginger and 1/2 cup sugar with 1/2 cup water in a small saucepan. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 2 minutes, remove from heat and let steep 30 minutes for more flavor. Strain through a fine mesh and cool. Yields roughly 3/4 to 1 cup. Use 0.75 oz for one cocktail.

Prepare ginger syrup (if you don't have it)

Place the fresh ginger slice in a cocktail shaker or mixing glass. Gently muddle once or twice to release aroma — don't pulverize. If you prefer stronger fresh spice instead of syrup, muddle a thin slice and reduce ginger syrup to 0.5 oz.

Muddle

Add the vodka (2 oz), fresh lime juice (0.5 oz), fresh lemon juice (0.25 oz), prepared ginger syrup (0.75 oz) and optional simple syrup (0.25 tsp only if you want it sweeter) into the shaker with the muddled ginger. Fill the shaker about three-quarters with ice.

Build the drink

Shake vigorously for about 10–12 seconds to chill and dilute lightly. This mixes the citrus and syrup thoroughly with the vodka and chills the drink.

Fill a highball or copper mule mug with fresh ice (cubed or crushed, about 1 cup). Strain the shaken mixture into the prepared glass over the ice, using a fine strainer if you used grated ginger to avoid bits.

Top gently with 4 oz chilled ginger beer (or to taste). Stir once gently with a bar spoon to combine — 1–2 slow turns to preserve carbonation.

Top with soda

Garnish with the lime wheel or wedge on the rim and the mint sprig tucked beside it. Optionally, add a thin fresh ginger slice on top for aroma. Serve immediately.

Garnish and finish

vodka

fresh ginger syrup

fresh lime juice

ice (cubed or crushed)

ginger beer (chilled)

fresh ginger slice (for muddling/garnish)

lime wheel or wedge (garnish)

fresh mint sprig (optional garnish)

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 1 tablespoon dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 2 minutes to infuse, then remove from heat and let steep for 15 minutes off the heat.

Strain the syrup through a fine mesh sieve to remove lavender flowers. Transfer syrup to a small jar and cool to room temperature. Refrigerate if not using immediately; syrup will keep 2 weeks.

Strain and cool

If desired, chill a Champagne flute by filling it with ice and cold water. Let sit 1–2 minutes, then dump and dry the glass.

Chill glass (optional)

Place 1/2 tablespoon lavender syrup into the bottom of the chilled flute. (Adjust 1/4–3/4 tbs to taste; 1/2 tbs recommended for a balanced floral note.)

Add lavender syrup

Tilt the flute slightly and slowly pour 1 cup (about 240 ml) of well-chilled cava into the glass. Pour gently to preserve bubbles and to allow the syrup to integrate without major agitation.

Pour cava

Hold the fresh lemon zest about 2–3 inches above the glass, skin side down. Give the zest a quick squeeze or fold to express the oils and flick the oil through the bubble crown, aiming for about 1 teaspoon of expressed lemon oil (one good squeeze). Option: you can rub the rim of the glass with the zest for extra aroma, then discard the peel or drop it in as garnish.

Express lemon oil

Gently place 1 lavender sprig into the flute or rest it on the rim. Serve immediately so the lemon oil aroma and cava bubbles are at their peak.

Garnish and serve

Cava (or other dry sparkling wine)

Lavender syrup (see note)

Fresh lemon zest (for oil)

Lemon oil (expressed)

Lavender sprig (garnish)

Ice (optional, for chilling glass)

Dried culinary lavender

Place a rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).

Brew a small shot of espresso and let cool to room temperature (or refrigerate briefly). If using fresh simple syrup, measure it out. Peel a strip of orange zest for garnish, avoiding too much pith.

Prepare ingredients

In a mixing glass, add large ice, then pour in 1.5 oz cognac, 0.75 oz sweet vermouth, 0.25 oz sfumato (or smoky amaro), 0.5 oz espresso liqueur, 0.5 oz cooled espresso, 0.25 oz simple syrup, and 2 dashes orange bitters. Stir with a bar spoon for 20–30 seconds until well chilled and slightly diluted (target temperature ~0–4°C).

Build and stir

Dump the ice water from the chilled rocks glass (if used). Strain the stirred cocktail over a large ice cube or sphere into the chilled rocks glass.

Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils, then rub the rim with the peel and drop it in as garnish. Serve immediately.

Garnish & serve

If using a smoking gun: place the finished cocktail in a larger glass or under a cloche. Add a small amount of smoking chips to the gun, ignite, and pump smoke into the cloche trapping the smoke around the glass for 10–20 seconds. Let rest 10–20 seconds for smoke to settle, then present with cloche or remove and place drink on smoked coaster. If using a hand-smoke method: light a small pinch of wood chips on foil and capture smoke under the cloche. The smoke adds a short aromatic 'cigarette' note—use sparingly to avoid overpowering the cognac.

Cognac (VSOP or similar)

Sweet vermouth (rosso)

Sfumato (smoked bitter or smoked liqueur) or a smoky amaro (e.g., Amaro Meletti sfumato-style)

Espresso liqueur (e.g., Kahlúa or similar)

Freshly brewed espresso (cooled)

Simple syrup (1:1)

Orange bitters

Ice (large cubes or sphere)

Orange peel (for garnish)

Wood smoking chips or a smoking gun with apple/pecan wood

Cloche or large mixing glass to trap smoke

If hazelnuts are not pre-toasted, spread 0.5 cups hazelnuts on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant and lightly browned. Cool, then rub in a towel to remove skins and pulse in a food processor until finely ground but not pasty.

Toast and grind hazelnuts

Combine dry ingredients: in a medium bowl, whisk together 1.5 cups flour, 0.25 cups powdered sugar and 0.25 tsp salt. Stir in the 0.5 cup ground toasted hazelnuts.

Cut in butter: add 0.5 cup cold cubed unsalted butter and 0.5 tsp vanilla. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.

Form crust: press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (or tart pan) using the back of a spoon or measuring cup. Make sure edges are compacted and thickness is even.

Chill and blind-bake: chill crust in the refrigerator 20–30 minutes. Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes, remove weights and parchment, then bake another 6–8 minutes until golden and set. Allow to cool completely on a rack.

Warm the cream: in a small saucepan, heat 1 cup heavy cream over medium heat just until it begins to simmer and small bubbles form at the edge; do not boil.

Combine chocolate and Nutella: place 6 oz chopped semisweet chocolate, 1.5 cups Nutella and 2 tbsp unsalted butter in a heatproof bowl. Pour the hot cream over the chocolate mixture and let sit 2 minutes to soften.

Emulsify: gently whisk the mixture from the center outward until smooth, glossy and fully combined. Stir in 0.25 tsp kosher salt and taste; adjust salt if desired.

Fill crust: pour the warm Nutella-chocolate ganache into the cooled hazelnut crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Set: refrigerate the pie on a flat surface until the filling is set, about 2–3 hours (or 1 hour in a freezer if short on time).

Prepare toasted milk flavor (optional): to add toasted milk note, place 0.25 cup whole milk (plus the 1.5 cups heavy cream) in a small saucepan and cook over medium-low, stirring frequently, until it develops a light caramel/toasted aroma and a pale tan color, about 8–12 minutes. Remove from heat and cool completely. If you prefer not to cook, skip and use cold dairy; you can add 1 tsp toasted hazelnut oil or 1 tsp finely ground toasted hazelnuts for flavor instead.

Chill equipment: place mixing bowl and whisk or paddle in the freezer for 10 minutes to help the cream whip more easily.

Whip cream: combine 1.5 cups chilled heavy cream, the cooled toasted milk (or 0.25 cup whole milk if not toasted), 2 tbsp granulated sugar and 0.5 tsp vanilla in the chilled bowl. Whip on medium-high speed until soft peaks form. Taste and add toasted hazelnut oil or a small pinch of ground toasted hazelnuts to taste, then whip to stiff peaks, taking care not to overwhip.

Pipe or dollop: when the pie filling is set, either dollop or pipe the toasted milk & hazelnut whipped cream on top in decorative swirls, leaving some of the ganache visible if desired.

Make crumb: in a small bowl combine 2 tbsp milk powder, 0.5 cup roughly chopped toasted hazelnuts, 0.5 cup crushed graham crackers (or cookie crumbs), 1 tbsp brown sugar, 1 tbsp melted butter and 1/8 tsp sea salt. Toss until mixture is evenly moistened and crumbly.

Toast crumb (optional): spread crumb mixture on a small baking sheet and toast in a 325°F (160°C) oven for 6–8 minutes, stirring once, until fragrant and slightly crisp. Cool completely.

Finish pie: sprinkle the toasted milk & hazelnut crumb over the top of the whipped cream and around the edge of the pie. Optionally shave a few curls of chocolate or drizzle a thin line of Nutella warmed (10–15 seconds in microwave) for extra garnish.

Chill briefly then serve: chill the finished pie 15–20 minutes to let toppings settle. Slice with a warm knife (wipe between cuts) and serve chilled or at cool room temperature.

all-purpose flour

ground toasted hazelnuts

powdered sugar

cold unsalted butter, cubed

salt

vanilla extract

Nutella (or other chocolate-hazelnut spread)

semisweet chocolate, chopped

heavy cream

unsalted butter

kosher salt

whole milk

granulated sugar

toasted hazelnut oil or 1 tsp finely ground toasted hazelnuts (optional)

milk powder

toasted hazelnuts, roughly chopped

crushed graham crackers or cookie crumbs

brown sugar

melted butter

sea salt

Chill an old-fashioned or coupe glass by filling it with ice and setting it aside while you make the drink. Alternatively, place it briefly in the freezer.

In a cocktail shaker, pour 2 oz cognac, 0.5 oz orgeat, 0.75 oz fresh lemon juice, and 2 dashes angostura bitters. If you prefer a slightly sweeter, softer edge, add 0.25 oz simple syrup (optional).

Fill the shaker with ice (about 1 cup) to near the top. Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The goal is to fully chill and dilute the cocktail to balance the spirits and syrup.

Add ice and shake

Discard the ice from your chilled serving glass. If you like, add 4 ice cubes to an old-fashioned glass for a rocks-style serve; otherwise, use the glass neat (no ice) for a up/straight presentation.

Prepare serving glass

Double-strain the cocktail from the shaker into the prepared glass (use a Hawthorne strainer and fine mesh if available) to remove any small ice chips and citrus pulp. If serving on the rocks, strain over the 4 ice cubes in the glass; if serving neat, strain directly into the chilled glass.

Strain and finish

Express the oils of a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick pinch. Rub the peel around the glass rim and drop it in as a garnish. Optionally add one more dash of angostura on top for aroma. Serve immediately.

Mezcal Negroni

Army & Navy

Firing Squad

Mule

'champagne' Cocktail

Coffee & Cigarettes

Nutella Chocolate Pie

Japanese Cocktail

Espresso Martini

Coconut Milk Creme Brulee

Eggs Benedict

Chicken Grillades & Grits

Shakshuka

Blueberry Buttermilk Pancakes

Sylvain Burger

Chicken Sandwich

Chicken Liver Paté

Spicy Crab And Dumplings

Shrimp Remoulade

Crispy Zucchini

Cast Iron Cornbread

Sazerac

House Old Fashioned