Prosecco

Champagne

Signature Lavender Mimosas

This is a 60-minute service with an additional consultation time to prep your aromatherapy experience.

Aromatherapy Massage

This full body deep tissue massage uses a targeted application of arnica-rich gel and deeper pressure to help reduce inflammation and speed soft tissue repair.

Alpine Arnica Deep Tissue Massage

This light-to-medium rhythmic massage will lull you into a deep state of relaxation and delight with a soothing scalp massage using wild lime oils. Depart refreshed, reawakened and ready to re-enter the world.

TKC Signature Massage

Infused with restorative botanical blends to soothe, nourish and revitalize your feet.

CBD Infused Foot Treatment

This nurturing body oil infused with CBD and moisturizing oils such as shea, avocado and aloe are ideal for pain and stress relief.

CBD Infused Body Oil

Experience the power of enzymes to deeply exfoliate and penetrate the skin to revive radiance through a targeted treatment.

Rejuvenation Enzyme Facial

Nature's cure for thirsty, depleted skin. This facial utilizes a layering process of Naturopathica's deeply hydrating botanical blends to replenish skin.

Ultra Hydrating Facial

Taleggio Prosciutto Mac & Cheese

Bourbon Spiked Mushrooms GF, V

Salsify Root Three Ways, Wild Mushrooms, Gremolata.

Monkfish GF

Weisenberger Cheese Grits GF, V

Grilled Asparagus GF, V

Potato Dauphinoise GF

Potato Dauphinoise, Wild Mushrooms, Bacon, House-made Steak Sauce.

Filet Mignon GF

Braised Beef Shank, Saffron Risotto, Braising Jus, Grilled Asparagus.

Osso Buco GF

Hummus, Mediterranean Rice, Spiced Mediterranean Tomato Sauce, Salsify Chips.

Stuffed Eggplant V, VG

Korean Fried Chicken

Weisenberger Cheese Grits, Andouille, Trinity, Shrimp Broth.

Shrimp & Grits GF

Poached Asparagus Salad GF, V

Romaine Crunch, Croutons, Parmigiano Reggiano. Black Garlic Caeser Dressing.

Black Garlic Caesar V

Chilled Pea Soup

Ensure the bottle of Prosecco has been chilled in the refrigerator for at least 3–4 hours (ideally to 45–50°F / 7–10°C). Place flutes or white wine glasses in the fridge for 10–15 minutes before serving or keep them chilled in an ice bucket.

Chill and prepare glassware

Remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle, gently twist the bottle (not the cork) to ease the cork out slowly. Allow the pressure to release with a soft pop — this preserves bubbles.

Open the bottle

Hold the flute by the stem and pour slowly. Tilt the glass about 45° and pour down the side until it is about two-thirds full (approximately 4–5 oz / 120–150 ml per serving). Pouring slowly preserves the effervescence and reduces foam overflow.

Pour

If serving multiple people or making a light spritz: in a pitcher, add ice (optional, 1 cup), sliced strawberries (4 pieces), and citrus slices (4 wedges). Pour the chilled Prosecco over the fruit and ice. If you want a touch of sweetness or floral lift, add 2 tsp elderflower liqueur or 2 tsp simple syrup, then stir gently once. Do not vigorously stir — preserve bubbles.

Optional: Pitcher or cocktail style

Garnish each glass with a citrus slice on the rim or a strawberry slice floated in the glass. Serve immediately while the Prosecco is fizzy and cold.

Garnish and serve

If you have leftover Prosecco, reseal with a sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best bubbles. Alternatively use leftover Prosecco within cocktails or for cooking.

Storage of opened bottle

Prosecco (chilled)

Ice cubes (optional, for serving pitcher)

Lemon or orange slice (garnish, optional)

Fresh strawberries (sliced, optional)

Elderflower liqueur (St-Germain) or simple syrup (optional, for spritzes)

Place the unopened bottle of Champagne in the refrigerator for at least 4 hours prior to serving. For faster chilling, prepare an ice bath: fill a bucket or large container with ice and cold water, then submerge the bottle for 20–30 minutes until it reaches about 6–8°C (43–46°F).

Chill bottle

Chill the Champagne flutes by placing them in the refrigerator for 30 minutes or setting them in the freezer for 10 minutes. If you prefer a sugared rim, rub a cut strawberry or a small amount of liqueur around the rim of each flute, then lightly dip the rim into a plate of sugar and let set for a minute.

Prepare flutes

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle, grip the cork, and slowly twist the bottle (not the cork) to ease the cork out with a quiet 'hiss' rather than a loud pop. Wipe the mouth of the bottle with a clean cloth.

Open bottle safely

Pour Champagne into chilled flutes by tilting each glass and pouring gently down the side until about two-thirds full to preserve bubbles and aroma. If making a composed cocktail (see variations), pour liqueur or purée into the glass first, then top with Champagne and stir gently once.

Pouring

Garnish each flute with a single raspberry, a thin strawberry slice on the rim, or an orange twist if desired. Serve immediately while the Champagne is cold and effervescent.

Serve

For a simple garnish, drop one raspberry or a small strawberry slice into the bottom of each flute before pouring. This adds aroma and a delicate visual touch.

Classic garnish

For Bellinis, spoon 20 ml of peach purée into each chilled flute, then slowly top with about 100 ml chilled Champagne. Stir gently once with a bar spoon to combine. Adjust purée to taste for sweetness.

Bellini (peach)

Pour 10–15 ml of crème de cassis (blackcurrant liqueur) into each flute, then top with Champagne. Garnish with a berry if desired.

Kir Royale

Add 10–15 ml elderflower liqueur (e.g., St-Germain) to each flute before topping with Champagne for a floral note.

Elderflower variation

Keep an extra bottle chilled for larger gatherings. Do not overfill flutes; leave room for aroma. If storing leftovers, reseal with a proper Champagne stopper and keep chilled—use within 1–2 days for best bubble retention.

Serving tips

bottle of chilled Champagne or dry sparkling wine (Brut)

Champagne flutes

ice (for chilling, optional)

cold water (for ice bath)

strawberries, raspberries, or orange twist

sugar (for rimming, optional)

liqueur (e.g., orange curaçao or elderflower liqueur)

peach purée (for Bellini)

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add 2 tablespoons dried culinary lavender and the optional 1 tablespoon lemon zest if using. Stir briefly to combine.

Combine and heat

Place pan over medium heat and bring just to a gentle simmer, stirring until the sugar fully dissolves. Once simmering, reduce heat to low and let the mixture steep for 5 minutes; do not boil aggressively as that can drive off delicate floral notes.

Simmer

Remove the pan from heat and allow the syrup to cool to room temperature while the lavender continues to infuse (about 15–20 minutes). Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract flavor. Discard solids.

Cool and strain

Seal the jar and refrigerate the lavender simple syrup. Use within 2 weeks. The recipe yields about 1 to 1 1/4 cups syrup (depending on evaporation), enough for roughly 8–12 cocktails at 1/2 tsp each.

Refrigerate

Optional: Chill a Champagne flute in the freezer for 5–10 minutes or fill it with ice for a minute then discard the ice. A cold glass helps preserve bubbles.

Chill glass

Pour 1/2 teaspoon lavender simple syrup into the bottom of the chilled flute. Add 2 ounces freshly squeezed orange juice. Pour gently to avoid losing carbonation.

Add syrup and juice

Slowly top the glass with 4 ounces chilled dry sparkling wine or Champagne. Pour over the back of a spoon or down the side of the glass if desired to preserve bubbles and minimize foam.

Top with sparkling wine

Give the drink one very gentle stir (1–2 turns) to incorporate the syrup and orange juice without flattening the bubbles.

Stir gently

Garnish with a small fresh lavender sprig or a thin orange twist on the rim. Serve immediately while effervescent.

granulated sugar

water

dried culinary lavender buds

lemon zest (optional, for brightness)

chilled dry sparkling wine or Champagne

freshly squeezed orange juice

lavender simple syrup

ice (optional, for pre-chilling)

fresh lavender sprig or orange twist (garnish)

Greet the client and invite them to complete the intake form and consent form. Use the pen and review the brief health/medication checklist aloud to confirm allergies, pregnancy status, skin sensitivities, respiratory conditions, and contraindications for massage or specific essential oils.

Welcome and paperwork

Confirm the service is a 60-minute massage plus an additional 10–15 minutes for consultation and transition. Start your clock or timer and plan the consultation to take 5–10 minutes prior to massage beginning.

Set the session length

Ask about preferred aromatherapy effects (relaxing, uplifting, sinus relief) and any dislikes or known sensitivities. Offer the available essential oil choices (lavender, sweet orange, chamomile, eucalyptus). If the client is pregnant, avoid oils contraindicated in pregnancy and adjust the blend accordingly.

Discuss scent preferences

For a full-body massage keep dilution between 1% and 3% depending on client sensitivity. For 60 minutes, a 2% dilution is appropriate for most adults. 2% dilution equals approximately 12 drops essential oil per 30 ml (1 fl oz) of carrier oil. Prepare enough for the session (roughly 60–90 ml).

Determine dilution

If preparing ~90 ml (~6 tablespoons ≈ 0.375 cups) of blend at 2%: use about 36 drops total essential oil. Suggested formula: 18 drops lavender, 9 drops sweet orange, 6 drops chamomile, 3 drops eucalyptus (optional). Adjust as per client preference and contraindications.

Calculate amounts

Sanitize hands. Pour chosen carrier oil(s) into the amber glass bottle to the desired volume (e.g., 90 ml). Add essential oils drop by drop as calculated. Cap and gently invert the bottle 5–6 times to mix. Label the bottle with contents and date. Keep the bottle sealed until use.

Mix the blend

If the client reports sensitive skin, perform a patch test: apply a small amount of the prepared blend to the inner forearm and wait 5–10 minutes for any reaction. If irritation occurs, wash area and reformulate with lower concentration or different oils.

Patch test (if needed)

Set the room temperature to a comfortable level (about 22–24°C / 71–75°F). Dim lights, place soft lighting, and start relaxing playlist at a low volume. Place a glass of water where the client can access after the session.

Prepare the room

Cover the massage table with a clean fitted sheet, place the top sheet or blanket for draping, and position towels and bolsters for client comfort. Ensure face cradle has fresh towel. Position additional pillows if needed for side-lying or pregnancy modifications.

Prepare the table

Wash or sanitize your hands. Set the blended oil, towels, and any additional supplies within easy reach on a small tray. Keep the bottle capped when not dispensing to preserve aroma.

Sanitize and arrange products

Invite the client onto the table and help them get comfortable under the drape. Reiterate communication signals (pressure, discomfort, breathing). Ask them to take slow, grounding breaths while you step out briefly to warm your hands and the oil.

Intro and settling (3–5 minutes)

Begin with effleurage to warm the tissues: long, gliding strokes using both hands and the aromatherapy oil (use about 15–20 ml). Progress to petrissage (kneading), gentle circular friction over knots, and focused thumb or elbow work on trapezius and paraspinals as appropriate. Maintain steady, even pressure and check in briefly after major adjustments.

Back and shoulders (20 minutes)

With client still prone or seated (modify if contraindicated), perform gentle neck mobilizations: light effleurage, thumb glides at base of skull, and scalp massage. If performing upper chest work, keep the drape appropriately arranged and use light pressure to avoid discomfort.

Neck, scalp, and upper chest (8 minutes)

Uncover one arm at a time. Use sliding strokes from shoulder to wrist, light compressions, and thumb work on the forearm and hand, focusing on palms and between metacarpals. Use about 5–10 ml of oil total for both arms, adding more if needed.

Arms and hands (8 minutes)

Turn the client prone or supine as needed. Work the gluteal area with broad effleurage and gliding strokes, then move down the posterior legs performing long effleurage, kneading of hamstrings and calves, and finish with footwork: thumb-walking on plantar surface and gentle mobilizations of toes. Use about 15–20 ml of oil.

Gluteals, legs and feet (12 minutes)

Only perform abdominal work if client consents and it is clinically appropriate. Use light, clockwise circular effleurage and keep hands warm. Avoid strong pressure and respect privacy.

Abdomen and hips (optional, 4 minutes)

With client supine, use a small amount of oil (1–2 ml) on the fingertips for gentle facial strokes: forehead, temples, jaw release, and suboccipital base. Finish with long, soothing effleurage from shoulders to feet to signal session closure and allow the client to rest for a moment (2–3 minutes).

Face and final relaxation (5 minutes)

Throughout the massage, frequently monitor client comfort and adjust pressure. Use open-ended questions at the start and near the midpoint to confirm pressure is appropriate.

Pressure and communication

Keep hand sanitizer or soap nearby. If you need to step away, cap the oil and sanitize any surfaces you touched. Change gloves if you used them and if contamination is possible.

During session

Wipe down the massage table and face cradle with sanitizing spray or wipes. Launder used linens and towels. Wash your hands thoroughly and store the aromatherapy bottle sealed in a cool, dark place.

After session

Gently let the client know the session has ended and allow them to sit up slowly. Offer the glass of water and a moment to reorient. Provide the post-session care card verbally and on paper (recommend hydration, avoiding strenuous activity for a few hours, watch for skin sensitivity, and note any aromatherapy reactions).

Client reorientation

Document the session details: oils used, dilution, areas worked, client feedback, any adverse reactions, and recommended follow-up. Schedule next appointment as desired.

Follow-up and documentation

client intake form

consent form

brief health/medication checklist

clock or timer

sweet almond oil (carrier)

fractionated coconut oil (carrier - optional)

lavender essential oil

sweet orange essential oil

chamomile (roman) essential oil

eucalyptus essential oil (optional for sinus/clear breathing)

blank amber glass bottle (100–250 ml) with dropper or pump

label and marker

massage table or plinth

clean fitted sheet

top sheet or light blanket

towels (face cradle, bolster covers, absorbent)

bolsters (knee or ankle support)

pillow for head support

soft ambient lighting (lamp or dimmer)

Bluetooth speaker or sound system

relaxing playlist

room thermometer

hand sanitizer or soap

disposable gloves (optional)

sanitizing spray or wipes

glass of water

post-session care card (hydration, rest, sensitivity warnings)

Set the massage table to a comfortable working height. Lay clean linens on the table, place bolsters and pillows where needed, and have towels and the waste container within reach. Warm the room to a comfortable temperature and place the blanket nearby.

Prepare environment

Review the client medical intake checklist for contraindications to deep tissue work or arnica (e.g., allergy to Asteraceae/Compositae plants, open wounds, certain blood-thinning medications). Confirm any areas to avoid. Ask about current pain levels and recent injuries.

Screen client

Wash hands thoroughly and/or use alcohol-free hand sanitizer. Put on disposable gloves if preferred. Set a timer for the total treatment length and for each major phase.

Therapist prep

In a small, clean dish, blend 100 ml arnica gel with 30 ml light carrier oil to slightly reduce tackiness and improve glide while maintaining arnica concentration. If client prefers a cooling sensation and has no contraindication, optionally add up to 10 ml menthol/eucalyptus gel and stir to combine. If the gel feels too concentrated, add up to 15 ml non-scented lotion, mixing gently. Place the prepared gel blend within easy reach on a towel.

Have the client lie comfortably (prone for back work, supine for front work). Drape appropriate areas. Warm your hands by rubbing them together or by briefly placing them on the covered client. Apply a small amount of the arnica gel blend to hands and begin with broad, gliding effleurage strokes to distribute product and warm tissues. Keep pressure moderate to comfortable to prepare muscles for deeper work.

Spend 5–7 minutes on each major region (back, shoulders/neck, glutes/hips, legs, arms/chest) alternating long strokes and light compression to encourage circulation and assess tissue tone before applying deeper pressure.

Progress to deeper, slower techniques once tissues are warmed. Use thumbs, knuckles, forearms, and elbows as appropriate. Perform sustained pressure strokes along muscle fibers (fingers or thumbs gliding toward the heart) and cross-fiber friction directly over areas of tightness or adhesions. Hold ischemic compression on trigger points for 30–90 seconds or until a release is felt, checking client comfort frequently.

For the back and shoulders: apply deeper, vertical and cross-fiber work along paraspinals, levator scapulae, upper trapezius and rhomboids. Work each side for 8–12 minutes depending on client tolerance.

For glutes and hips: use cross-fiber friction and broad forearm strokes over piriformis and gluteus medius/minimus. Spend 6–8 minutes per side, avoiding direct pressure on bony prominences.

For legs: use long, compressive effleurage to move fluid, then deeper stripping along hamstrings and quadriceps. Pay attention to calf muscles with gradual deepening to reduce the risk of vascular discomfort. Each leg 6–8 minutes.

For arms and chest: apply sustained pressure to triceps and pectoral fibers where permitted. Use lighter pressure on the chest and neck; avoid deep work over major vessels and the front of the neck.

Throughout deep work, frequently reapply small amounts of the arnica gel blend to maintain glide and arnica contact. Monitor client pain and adjust pressure to remain within tolerable discomfort (client-guided).

Transition back to lighter, soothing strokes (effleurage, feathering) to help integrate the tissues and reduce post-treatment soreness. Reassess any previously tight areas and apply gentle myofascial release or passive stretching as indicated.

Wipe any excess gel from the skin with a warm, damp towel. Offer the client the blanket and allow them to rest for a moment before assisting them to a seated position.

Provide immediate aftercare: offer the cold pack for localized swelling or acute soreness, encourage the client to drink water, and hand them the aftercare instruction card. The card should include advice to avoid strenuous activity for 24 hours, apply ice if excessive soreness develops, and to monitor for any skin reaction to arnica.

Document treatment details: areas worked, techniques used, client tolerance, any adverse reactions, product batch/brand of arnica used, and recommended follow-up.

Prosecco

Champagne

Signature Lavender Mimosas

Aromatherapy Massage

Alpine Arnica Deep Tissue Massage

Tkc Signature Massage

Cbd Infused Foot Treatment

Cbd Infused Body Oil

Rejuvenation Enzyme Facial

Ultra Hydrating Facial

Taleggio Prosciutto Mac & Cheese

Bourbon Spiked Mushrooms Gf, V

Monkfish Gf

Weisenberger Cheese Grits Gf, V

Grilled Asparagus Gf, V

Potato Dauphinoise Gf

Filet Mignon Gf

Osso Buco Gf

Stuffed Eggplant V, Vg

Korean Fried Chicken

Shrimp & Grits Gf

Poached Asparagus Salad Gf, V

Black Garlic Caesar V

Chilled Pea Soup