Hearts of romaine tossed in our house-made Caesar dressing, and topped with Parmesan Cheese, and croutons. Add Grilled Salmon $12 or Grilled Chicken $6

Caeser Salad

Tohu Sauvignon Blanc

Graham’s Six Grapes (Sweet)

Varichon & Clerc Privilege Dry Sparkling Rose

Santa Maria Dry Prosecco

Micheal David Rosé 2023

Jermann Pinot Grigio 2020

Stoller Chardonnay 2020

Weather Chardonnay 2020

Treanna Cabernet Sauvignon 2021

Brassfield Pinot Noir 2021

Familia Montana Rioja 2019

La Trappe/ Brewdog Collaboration Quad ( Made with Highland Heather Honey)

La Trappe Quadrupel

La Trappe Tripel

La Trappe Dubbel

Chimay Blue (Quad)

Chimay White ( Tripel)

Chimay Green

St. Bernardus Extra 4 Blonde

Piraat (Belgian Pale)

St. Bernardus ABT 12 (Quadrupel)

Back Abbey Quad by Val-Dieu

Paulaner Hefe-Weizen

Smash the garlic cloves with the flat of a knife and finely mince. Finely chop the anchovy fillets and set both aside.

Prepare aromatics

In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce until smooth and slightly thickened.

Emulsify base

Whisk in the minced garlic and chopped anchovies until incorporated.

Add flavors

Very slowly stream in the extra-virgin olive oil while whisking constantly to form an emulsion. Once about half the oil is incorporated, continue adding the vegetable (neutral) oil in a thin stream while whisking until thick and glossy.

Slowly add oils

Whisk in the grated Parmesan and season with 1/2 tsp salt and a pinch of freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.

Finish dressing

Cover and refrigerate at least 15 minutes to let flavors meld. Bring to a cool room temperature before tossing with lettuce if refrigerated longer than 30 minutes.

Chill

Trim any browned ends from the hearts of romaine, then cut each heart lengthwise into quarters (or tear into large bite-sized pieces). Rinse under cold water, spin dry in a salad spinner or pat thoroughly with paper towels to remove all excess moisture.

Prepare lettuce

Place the dried romaine in a large bowl. Add about half of the dressing and gently toss to coat. Add more dressing a tablespoon at a time until leaves are evenly coated to your preference (typically 3–4 tablespoons for 3 hearts).

Toss salad

Transfer the dressed romaine to serving plates or a shallow bowl. Sprinkle with 1/2 cup freshly grated Parmesan, scatter croutons on top, and finish with a few grinds of black pepper and lemon wedges on the side.

Finish and plate

Pat salmon fillets dry with paper towels. Brush with 1 tbs olive oil and season both sides with 1/4 tsp salt and 1/4 tsp black pepper per fillet.

Season salmon

Preheat a grill or heavy skillet over medium-high heat. For grill: oil grates. Cook salmon skin-side down (if skin-on) 4–5 minutes, then flip and cook 3–4 minutes more until internal temperature reaches 125–130°F for medium. For pan: add 1 tsp oil to hot skillet and cook same timing. Remove and rest 3 minutes, then slice and place atop salad.

Grill or pan-sear

If breasts are uneven, lightly pound to even thickness. Brush with 1 tbs olive oil and season both sides with 1/4 tsp salt and 1/4 tsp black pepper per breast.

Pound and season

Preheat grill or skillet to medium-high. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Remove and rest 5 minutes, then slice thinly and arrange over salad.

Grill or pan-cook

hearts of romaine

Parmesan cheese

croutons

freshly ground black pepper

lemon wedges (for serving)

large egg yolks

Dijon mustard

garlic cloves, mashed

anchovy fillets, finely chopped

fresh lemon juice

Worcestershire sauce

extra-virgin olive oil

vegetable oil (or neutral oil)

grated Parmesan (for dressing)

salt

salmon fillet (about 6 oz each)

salt (for salmon)

black pepper (for salmon)

olive oil (for salmon)

boneless skinless chicken breasts (about 6 oz each)

salt (for chicken)

black pepper (for chicken)

olive oil (for chicken)

If you don't have premade honey syrup, combine equal parts honey and warm water (about 1 tsp honey + 1 tsp warm water) and stir until smooth. Measure 0.5 tsp of the syrup for the drink.

Make quick honey syrup

In a mixing glass or shaker, place the fresh mint leaves and cucumber slices. Add the honey syrup and gently muddle 6-8 times — press just enough to release the mint oils and cucumber juices without pulverizing into bits.

Muddle aromatics

Add the fresh lime juice (0.5 tbs) and fresh lemon juice (0.5 tbs) to the muddled aromatics.

Pour in 1 cup of chilled Tohu Sauvignon Blanc and add 0.5 tsp elderflower liqueur if using. Fill the mixing glass or shaker with 3–4 ice cubes.

Gently stir with a bar spoon for 10–15 seconds to chill and marry flavors. Do not vigorously shake — you want to preserve the wine's delicate aromatics.

Strain the mixture into a chilled white wine glass or large stemmed glass filled with 1–2 fresh ice cubes, leaving behind muddled solids. If you prefer more texture, double-strain to remove small solids.

Top with 2 tbs chilled sparkling water to add brightness and lift the aromatics.

Garnish with a lime wheel on the rim and a small sprig of mint tucked into the glass. Optionally float one thin cucumber slice on top for presentation.

Serve immediately. Stir once at the table if the drink settles before sipping.

Tohu Sauvignon Blanc (chilled)

Fresh lime juice

Fresh lemon juice

Honey syrup (1:1 honey and warm water)

Fresh mint leaves

Fresh cucumber slices

Elderflower liqueur (optional)

Sparkling water (chilled)

Ice cubes

Lime wheel (for garnish)

Preheat oven to 350°F (175°C). In a medium bowl combine 2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt. Pour in 6 tablespoons melted unsalted butter and stir until crumbs are evenly moistened and hold together when pressed. Press mixture into the bottom and slightly up the sides of a 9-inch tart pan or springform (or divide among six 4-inch tartlet rings for individual servings). Use the bottom of a measuring cup to compact firmly. Bake for 8–10 minutes until set and fragrant. Remove from oven and cool completely on a rack.

Prepare and Bake Crust

While crust cools, wash and pat dry 18 seedless purple grapes. Halve grapes crosswise if using whole grapes; for a visually appealing presentation, leave 6 grapes whole (one per serving) and halve the remaining 12 for the filling, or slice all grapes in half if making a single tart.

Prepare Grapes

Place halved/sliced grapes in a small saucepan with 1 tablespoon granulated sugar and 1 teaspoon lemon juice. Cook over medium-low heat for 2–3 minutes, just until grapes begin to release juices but still hold shape. Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Stir slurry into grapes and cook 30–60 seconds more until mixture thickens slightly. Remove from heat and let cool to room temperature. Reserve the 6 whole grapes for garnish if you set them aside earlier.

Sweeten and Thicken

In a bowl, beat 4 ounces softened cream cheese with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth and lump-free. In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Fold whipped cream gently into the cream cheese mixture until fully combined and airy. Taste and adjust sweetness if desired.

Make Sweet Cream

When crust is cooled, spoon or pipe the sweet cream into the crust, spreading into an even layer about 1/2 inch thick. If making individual tartlets, divide evenly among them.

Assemble Filling Layer

Spoon the cooled grape mixture over the sweet cream layer, arranging halved grapes cut-side down for a neat appearance. Place one whole reserved grape on top of each serving (six total) centered if making six portions, or arrange evenly for a single tart.

Top with Grapes

If using, warm 2 tablespoons grape jelly or clear apricot glaze gently until pourable (about 10–15 seconds in the microwave). Brush lightly over grapes to give shine and seal them. Garnish with fresh mint leaves (one leaf per serving) and refrigerate the assembled tart or tartlets for at least 30 minutes to let filling set and flavors meld.

Glaze and Garnish

Serve chilled or at cool room temperature. Keeps covered in refrigerator up to 2 days; best eaten the same day for the freshest texture.

Serve

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine sea salt

seedless purple grapes

lemon juice

cornstarch

water (for slurry)

cream cheese, softened

heavy cream

powdered sugar

vanilla extract

grape jelly or clear apricot glaze (optional, warmed)

fresh mint leaves

Place the Varichon & Clerc Privilege Dry Sparkling Rosé in the refrigerator for at least 3 hours (preferred) or an ice bucket with crushed ice and cold water for 20–30 minutes until well chilled (about 6–8°C / 43–46°F).

Chill the bottle

Place champagne flutes or tulip glasses in the refrigerator for 15–30 minutes or fill briefly with ice water, then discard ice water just before pouring to ensure the glass is cold.

Chill glassware

Rinse and gently dry strawberries and raspberries. Hull and halve the strawberries. Prepare lemon or orange peel twists by cutting thin strips and twisting to release oils.

Remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle pointing away from people and slowly twist the bottle (not the cork) to ease the cork out with a gentle hiss, not a pop, to preserve bubbles.

Open the bottle

If using: pour 1/2 tablespoon elderflower liqueur or 1 tablespoon peach purée into the bottom of each chilled glass. Gently swirl to coat the base.

Optional light cocktail base (per glass)

Tilt each chilled glass at a 45° angle and pour the sparkling rosé gently down the side until the glass is about two-thirds full (approximately 4–5 oz / 120–150 ml per glass). This preserves effervescence and reduces foaming.

Pour the sparkling rosé

Place one halved strawberry and two raspberries into each glass or float a lemon/orange twist on the surface. For a decorative touch, thread a raspberry onto a cocktail pick and rest across the rim.

Add fruit garnish

Serve immediately while bubbles are lively. If you chilled the bottle in ice, present it on a small ice bed to keep cool during service.

If you have leftover sparkling rosé after opening, reseal with a sparkling wine stopper and refrigerate upright. Consume within 1–2 days for best bubbles and flavor.

Pair with light appetizers: soft cheeses, smoked salmon canapés, fresh fruit, or delicate almond biscuits to complement the dry rosé character.

Varichon & Clerc Privilege Dry Sparkling Rosé (750 ml bottle)

Chilled champagne flutes or tulip glasses

Fresh strawberries, hulled and halved

Fresh raspberries

Thin lemon or orange peel twists

Crushed ice (for chilling bottle if desired)

Elderflower liqueur (St-Germain) — optional

Peach purée or nectar — optional

Place a flute or coupe in the freezer for a few minutes or fill with ice to chill. In a mixing glass or small pitcher, add the orange liqueur (0.5 oz) and fresh lemon juice (0.25 oz). Add the simple syrup (0.25 tsp) if you prefer a touch of sweetness. Stir gently to combine.

Chill and combine

Remove the glass from the freezer or discard the ice. Slowly pour 5 oz of well-chilled dry Prosecco into the mixing glass/pitcher over the liqueur-lemon mixture. Pour gently to preserve carbonation; stir once very gently with a bar spoon (one slow turn) to integrate without flattening the bubbles.

Add Prosecco

Taste briefly and adjust sweetness: if the drink feels too tart, add a fraction more simple syrup (another 1/4 tsp) and stir once gently.

Prepare the garnish by cutting a lemon twist or thin wheel. Express the lemon twist over the top of the drink by holding it skin-side down and giving it a quick twist to release oils, then rub the rim of the glass with the peel for extra aroma. Drop the twist or wheel into the flute.

Optional: slap a fresh basil leaf or rosemary sprig between your palms to release aromatics and lay it gently on the surface of the Prosecco as a fragrant garnish.

dry Prosecco (well chilled)

orange liqueur (e.g., Cointreau)

simple syrup (1:1 sugar to water)

fresh lemon twist or wheel

optional: fresh basil leaf or small sprig of rosemary

ice (for chilling glass or shaker)

If the bottle is not already chilled, place the Michael David Rosé 2023 in the refrigerator for about 2 hours before serving. For quicker chilling, submerge the bottle in an ice bucket filled with ice and cold water for 20–30 minutes.

Select appropriate wine glasses (large bowls or stems for rosé). Rinse each glass with cold water or chill them briefly in the refrigerator to keep the wine cool longer. Dry the exterior so they don't dilute the wine if you’re using ice.

Prepare glassware

Remove the foil capsule and use a corkscrew to gently extract the cork. Wipe the rim with a clean cloth or napkin to remove any cork bits.

Pour approximately 5–6 ounces (about 150–180 ml) of rosé per glass, filling to about one-third to one-half of the glass to allow aroma development. If serving to more than four people, top up as needed. Keep the remaining bottle in an ice bucket or refrigerator between pours to maintain optimal temperature (45–55°F / 7–13°C).

Pour and serve

Rinse the fresh berries and gently pat dry. Quarter strawberries if large. Add a few berries to a small serving bowl or place one or two berries into each glass if you prefer a visual garnish (avoid adding too much fruit to the glass, which can change flavor concentration).

Prepare fruit garnish

Thinly slice the lemon or orange and place a slice on the rim of each glass or in a small dish beside the glasses for guests to add if desired.

Prepare citrus slices

Arrange the soft cheeses on a small board or plate. Provide a cheese knife for each type so guests can spread. Place crackers or baguette slices beside the cheeses. Suggest pairing bites of mild goat cheese or brie with a sip of rosé for a complementary flavor profile.

Arrange cheese and crackers

Offer the chilled Michael David Rosé 2023 with the prepared garnishes and pairings. Encourage guests to sip slowly, noting the wine’s color, aromatic notes, and balanced acidity. Keep the bottle chilled between pours.

Serve and enjoy

Michael David Rosé 2023 bottle

Wine glasses

Ice bucket (optional)

Ice (for bucket, optional)

Fresh berries (strawberries, raspberries, or blueberries)

Lemon or orange slices

Light cheeses (goat cheese, brie, or ricotta)

Crackers or baguette slices

Remove the bottle from storage and inspect the label to confirm Jermann Pinot Grigio 2020. Wipe the neck and foil with a clean cloth. Cut the foil just below the lip of the bottle and remove it. Use a waiter’s corkscrew or wine key: center the screw on the cork and twist down until one turn remains, then lever the cork out gently to avoid cork breakage.

Inspect and open

Pour a small tasting (about 1–2 oz / 30–60 ml) into a glass. Observe the clarity and pale straw to light gold color. Swirl gently and inhale to note the primary aromas characteristic of Jermann Pinot Grigio 2020 — typically white flowers, pear, citrus zest, and mineral notes. Take a small sip to confirm no off-flavors from cork or spoilage.

Check aroma and clarity

Ideal serving temperature for this Pinot Grigio is 8–10°C (46–50°F). If the bottle is at room temperature, chill it in the refrigerator for 2 hours or place it in an ice bucket with ice and water for 20–30 minutes. If you prefer the wine very cold, use just ice; avoid over-chilling as it mutes aromas.

Set out stemmed white wine glasses — ideally one per guest. Pour about 5–6 oz (150–180 ml) per glass, filling to the widest part of the bowl to allow aromas to develop. Serve immediately.

If using an ice bucket, add 6 cups of ice and enough cold water to surround the bottle about halfway. Place the bottle neck-out so guests can read the label and access the cork. Replace ice as needed to maintain chill.

Arrange optional pairings on a small board: place cooked seafood on one side, crostini or bread slices in a pile, spoon soft cheese into a small bowl and garnish with chopped fresh herbs and a squeeze of lemon. Put lemon wedges nearby for guests who like a citrus touch. These pairings complement the wine’s bright acidity and mineral notes.

When tasting, encourage guests to note the wine’s light body, crisp acidity, and flavors of pear, citrus, and delicate floral or mineral nuances. The finish should be clean and refreshing.

If the bottle is not finished, re-cork with the original cork (cork-side down) or a reusable wine stopper and store upright in the refrigerator. Consume within 2–3 days for best freshness. For longer short-term storage (up to a week), use a vacuum pump to remove air.