Well Cocktails

9oz Wine

Glass of Wine

Garlic Cheese Bread

Bites

Select Wine by the Glass

Signature Cocktails

Pitcher of Build Your Own Charcuterie

Build Your Own Charcuterie

finest call red sangria, filthy cherry syrup, sweet & sour, orange juice, soda

SANGRIA SPRITZER

SUMMERTIME TEA

lavender, blackberry, vanilla, peach, strawberry

ITALIAN CREAM SODAS

filthy cherry syrup, lime juice, soda & sprite

LIMONATA ROSSA

lunazul blanco tequila, finest call blood orange, disaronno amaretto, lime juice

ITALIAN MARGARITA

lunazul reposado tequila, grand marnier, cointreau, house rita mix

PERFECT MARGARITA

pistachio cream liqueur, kraft vodka, creme de cacao, mascarpone cream

PISTACHIO MARTINI

stoli vanilla vodka, butterscotch schnapps, vanilla simple, root beer, half n half, caramel

BUTTERBREW

grey goose la poire vodka, golden 8 liqueur, brown sugar cinnamon simple, lemon juice, ginger beer

GOLDEN MULE

red wine, apple brandy, cointreau, finest call red sangria, orange juice

AUTUMN SANGRIA

thinly sliced turkey, smoked bacon, swiss, caramelized onion, jalapeño, spicy pickle, chili mayo, pasta salad

CLASSIC TURKEY PIADINE

GRILLED CHEESE

turkey, pepperoni, cheddar, mozzarella, fuji apple, warm pita bread

CHARCUTERIE BOARD

walnut-pistachio crusted, provolone, "jazzed up" pie sauce, basil, toasted ciabatta, pasta salad

PARMESAN CHICKEN

SPAGHETTI PASTA

Place bottles of vodka, gin, light rum, bourbon and blended whiskey in the backbar well. Ensure each bottle is clearly labeled and pour spouts are clean. Keep a measured jigger nearby for 1.5 oz and 2 oz pours.

Stock the well

Chill the mixers (club soda, tonic, cola, ginger beer, juices) in a cooler or refrigerator so cocktails are served cold without excessive dilution.

Glass: Highball. Add 2 oz vodka to a highball glass filled 3/4 with ice (about 8-10 oz glass). Top with 4 oz chilled club soda. Stir gently once with a bar spoon. Garnish with a lime wedge. Serve immediately.

Vodka Soda

Glass: Highball. Add 2 oz gin to a highball glass with ice. Top with 4 oz tonic water. Add 1/4 oz fresh lime juice (about a squeeze) if desired. Stir once. Garnish with a lime wheel.

Gin & Tonic

Glass: Highball. Pour 2 oz light rum over ice in a highball glass. Top with 4-5 oz cola depending on sweetness preference. Stir gently and garnish with an orange slice or lime wedge.

Rum & Cola

Glass: Highball. Add 2 oz bourbon (or blended whiskey if preferred) to ice. Top with 4 oz ginger beer. Add 1 dash Angostura bitters and stir once. Garnish with a lemon wedge or candied ginger if available.

Whiskey Ginger

Glass: Rocks. Fill a rocks glass with ice. Add 2 oz blended whiskey and top with 4 oz cola. Stir gently and garnish with a lime wedge or maraschino cherry.

Whiskey & Cola

Glass: Highball. Add 2 oz vodka, 3 oz cranberry juice and 0.5 oz fresh lime juice over ice. Top with 1 oz club soda if you want effervescence. Stir and garnish with a lime wedge.

Cranberry Vodka (Cape Cod-style)

For service during Social Hour, pre-chill a pitcher with 12 oz vodka, 12 oz cranberry juice and 2 oz lime juice to make 6 vodka-cranberry cocktails. Keep on ice and top each poured drink with club soda or tonic as ordered.

Use measured pours: 2 oz spirit for standard well cocktails. Adjust mixer volume to suit glassware and guest preference (typically 3–5 oz mixer).

Maintain consistency: taste and adjust sweet & sour or simple syrup to correct balance. Replenish garnishes frequently and keep ice well-stocked.

Vodka

Light Rum

Bourbon

Blended Whiskey

Club Soda

Tonic Water

Cola

Ginger Beer

Sweet & Sour Mix

Cranberry Juice

Orange Juice

Lime Juice (fresh)

Simple Syrup (1:1)

Angostura Bitters

Lemons (wedges)

Limes (wedges)

Oranges (slices)

Maraschino Cherries

Ice (cubed)

Cocktail Picks

Decide which style of wine the guest wants: red, white, rosé, sparkling, or dessert/fortified. This menu item is a 9 oz pour by the glass; you may offer a single varietal or a tasting selection totaling 9 oz.

Choose the style

Ask the guest if they have a preference for a specific varietal, region, or vintage. Check the available bottles and select the bottle that matches the guest's choice.

Confirm varietal and vintage

If serving white, rosé, or sparkling, ensure the bottle is chilled to the serving temperature (white/rosé 45–55°F / 7–13°C; sparkling 40–50°F / 4–10°C). For red wines, if they are too warm, place in a cooler for 10–15 minutes; if a red benefits from aeration, decant briefly or open 15–30 minutes before serving.

Chill or aerate as appropriate

If the chosen wine is sealed with a cork, use a wine key to remove the foil and cork cleanly. Wipe the bottle neck with a clean napkin. If sealed with a screwcap, remove the cap cleanly and wipe the rim.

Open sealed bottles

Select an appropriate glass for the wine style (large-bowled glass for reds, narrower bowl for whites, flute or tulip for sparkling, small port glass for fortified). Ensure the glass is clean and only touched by the stem or base.

Prepare the glass

For a 9 oz wine serving, measure 9 ounces (approximately 266 ml) into the glass. If offering a single varietal, pour the full 9 oz into one glass. If offering a tasting flight, divide the 9 oz into multiple smaller tastes (for example, three 3 oz pours) and use appropriate glasses for each. Pour gently to avoid splashing.

Measure the pour

Present the bottle label to the guest if they request or if customary. Place the poured glass on a serving tray or hand it to the guest, holding by the stem. Provide a wine pourer or napkin to catch drips if desired.

Presentation

Optionally, offer brief tasting notes (aroma, body, flavor profile) and serving suggestions (pairing with menu items). Ask if the guest would like additional pours or a different wine.

Offer tasting guidance

If the bottle is not finished, reseal with its cork or screwcap and return to proper storage (chiller for whites/sparkling, cool dark place or cellar for reds). Clean the glassware and return service items to their proper places.

Red wine (e.g., Cabernet Sauvignon, Merlot)

White wine (e.g., Chardonnay, Sauvignon Blanc)

Rosé wine

Sparkling wine (e.g., Prosecco, Champagne)

Dessert/fortified wine (e.g., Port, Sherry)

Wine glass (appropriate style for chosen wine)

Wine key / corkscrew (if bottle sealed)

Wine pourer or napkin (optional)

Serving tray (optional)

Choose the desired wine by the glass from the available list (red, white, rosé, or sparkling). Note serving size—typical by-the-glass pours are 5 fl oz (150 ml) for a standard pour, or as specified by the venue.

Select wine

Bring the selected wine to the appropriate serving temperature: red wines ~15–18°C (59–64°F), fuller whites/rosés ~10–13°C (50–55°F), light whites/young rosés ~7–10°C (45–50°F), sparkling wines well chilled ~5–8°C (41–46°F). Use an ice bucket or refrigerator as needed (chill 30–45 minutes in fridge or 20 minutes in an ice bucket for white/rosé; 2–3 hours for a warm bottle).

Temperature check

For corked bottles: remove the foil, wipe the top with a clean cloth, insert the corkscrew into the cork, and gently pull the cork straight out. For sparkling wine: remove foil and wire cage, hold the cork and twist the bottle (not the cork) slowly to ease the cork out with a quiet pop. Wipe the rim clean after opening.

Open bottle

If serving a young tannic red or a complex older wine, pour the bottle into a decanter to aerate for 15–60 minutes as appropriate. For delicate older wines decant only to separate sediment and pour carefully.

Optional decanting

Hold the glass by the stem to avoid warming. For still wines, pour about 150 ml (5 fl oz) or the venue's specified pour—about one-third of a red wine glass or one-half of a white wine glass. For sparkling wine, fill the flute to about two-thirds to preserve effervescence. Use a pourer or filter if available to reduce drips.

Pouring

Place the glass on a coaster or small plate. Present the bottle to the guest (if standard service) showing the label and vintage. If offering a taste, hand the glass to the guest and allow them to smell and taste. Wipe any drips with the clean cloth and leave the bottle or a chilled rest nearby if they will be served additional pours.

Serve

If the guest accepts the wine, continue to top up as requested, minding the pour size. If performing a tasting flight, provide a waste bucket/spittoon and smaller tasting pours (30–60 ml). Clean glassware between different wine types to avoid cross-contamination of aromas.

Tasting/finish

Bottle of wine (red, white, rosé, or sparkling) — choose variety by the glass

Wine bottle opener (corkscrew) or sparkling wine opener

Wine glass (appropriate style: red, white/rosé, or flute for sparkling)

Wine pourer or filter (optional)

Decanter (optional, for young reds or complex wines)

Ice bucket and tongs or chilled refrigerator space (for chilled wines)

Clean cloth or napkin

Waste bucket or spittoon (for tasting flights, optional)

Preheat oven to 400°F (200°C). Using a serrated knife, slice the baguette in half lengthwise to make two even long halves. If preferred, keep the loaf whole and make diagonal cuts without slicing through the bottom for pull-apart style (adjust filling quantity accordingly). Place the halves cut-side up on a baking sheet lined with parchment paper or aluminum foil.

Preheat and prepare loaf

Make the garlic butter: In a small bowl, combine softened unsalted butter and olive oil. Add the minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Stir thoroughly until smooth and evenly mixed. Taste and adjust seasoning if needed.

Spread the garlic butter: Using a spatula or the back of a spoon, spread about three-quarters of the garlic butter mixture evenly over the cut surfaces of both bread halves. Reserve the remaining butter for extra basting or later use.

Add cheese: Evenly sprinkle the shredded mozzarella over the garlic-buttered surfaces, then dust the grated parmesan across the top so cheese covers the loaf without spilling excessively over the edges. If making pull-apart style, work the cheese into the cuts so each slice gets a good amount of filling.

Optional herbs: Scatter the thinly sliced fresh basil on top of the cheese if using, for a fresh aromatic note.

Bake uncovered: Place the baking sheet in the preheated oven and bake for 10–12 minutes, until the cheese is melted and the edges of the bread are golden. For extra browning, switch the oven to broil (high) for 1–2 minutes—watch carefully to avoid burning.

Rest and serve: Remove from oven and let the bread rest for 2–3 minutes. If you reserved garlic butter, brush a little on the top for extra gloss. Slice into serving pieces and serve warm.

French baguette (or Italian loaf)

unsalted butter, softened

fresh garlic, minced (about 3–4 medium cloves)

fresh parsley, finely chopped

olive oil

salt

black pepper, freshly ground

optional red pepper flakes

mozzarella, shredded

parmesan, finely grated

optional fresh basil, thinly sliced

In a medium bowl, combine the goat cheese, chopped chives, chopped parsley, lemon zest, cracked black pepper, and 1/2 teaspoon of the sea salt. Mix with a fork until evenly combined and soft. Taste and adjust seasoning, adding remaining salt if needed.

Prepare goat cheese mixture

Using a teaspoon or small cookie scoop, portion the goat cheese mixture into 24 small bite-size rounds. Roll each portion between your palms briefly to smooth. Place the chopped toasted walnuts on a shallow plate and gently press each cheese ball into the nuts until evenly coated. Arrange on a serving platter.

Form and coat bites

Top each goat cheese bite with a small pinch of microgreens or a tiny herb sprig. Keep chilled until serving. These are best served within 2 hours at room temperature or chilled up to 24 hours.

Garnish and serve

In a small bowl, beat the mascarpone with powdered sugar and vanilla extract until smooth and spreadable.

Prepare filling

Slice a small thin layer off the base of each strawberry so they sit flat. Using a small paring knife or melon baller, hollow out the center of each strawberry to form a small cup, leaving walls thick enough to hold filling. Fill each strawberry with about 1 teaspoon of the mascarpone mixture.

Assemble strawberry cups

Drizzle each filled strawberry with a scant 1/4 teaspoon of balsamic glaze (about 2 tablespoons total across 12). Top with a fresh mint leaf. Arrange on a platter and serve immediately or chill up to 2 hours.

Finish and serve

In a medium saucepan, bring the water and vegetable broth (if using) to a boil. Add salt, then slowly whisk in the instant polenta. Reduce heat to low and cook, whisking, for 2–3 minutes until thickened and smooth. Remove from heat and stir in olive oil, grated Parmesan (or 1/3 cup nutritional yeast for vegan), garlic powder, black pepper, and chopped rosemary until combined.

Cook polenta

Pour the cooked polenta into a lightly oiled shallow baking dish (about 8x8 in) and spread to an even thickness about 1/2 inch. Smooth the top and let cool to room temperature, then refrigerate until fully set, at least 1 hour (or up to overnight).

Set and chill

Once set, turn the polenta out onto a cutting board and cut into 24 bite-size squares or rounds using a small biscuit cutter. Heat a nonstick skillet over medium heat with 1 tablespoon olive oil. Working in batches, pan-fry the polenta bites 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined tray and sprinkle lightly with additional salt while hot.

Cut and crisp

Serve warm, optionally topped with a small herb leaf or a pinch of extra grated Parmesan / nutritional yeast. These can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.

goat cheese (soft, log)

fresh chives (finely chopped)

fresh parsley (finely chopped)

lemon zest

cracked black pepper

sea salt

toasted walnut halves (chopped)

microgreens or small herb sprigs (for garnish)

strawberries (medium, hulled)

mascarpone cheese

powdered sugar

vanilla extract

balsamic glaze

fresh mint leaves (small)

instant polenta/cornmeal

water

vegetable broth (optional, for more flavor)

grated Parmesan cheese (or nutritional yeast for vegan)

black pepper

fresh rosemary (finely chopped)

garlic powder

Provide a small, curated list of wines by the glass that covers the main categories: at least one sparkling, two whites (one crisp/acidic and one fuller/oaked), one rosé, and two reds (one light-bodied and one fuller-bodied). Include short tasting notes (2–4 words) and the region for each listing.

Offer a balanced list

When guests ask for a recommendation, ask whether they prefer lighter or fuller wines and whether they want something food-friendly or sippable on its own. Recommend crisp whites or sparkling for lighter preferences and high-acid foods; fuller whites or medium-bodied reds for richer dishes; rosé as versatile; and a bold red for meat or strong cheeses.

Match to guests and menu

Explain simply: dry vs. off-dry/sweet, and high vs. low acidity. If a guest wants something 'fruit-forward,' suggest a low-tannin red or an off-dry white; for 'crisp' suggest higher-acid whites like Sauvignon Blanc or sparkling wine.

Provide guidance on sweetness and acidity

Select the correct glass for the wine type: tulip/white glass for most whites, larger-bowled red glasses for reds, and flutes for sparkling. Ensure glasses are clean and free of detergent residue.

Choose appropriate glass

Chill sparkling and white wines to 40–50°F (4–10°C), fuller-bodied whites slightly warmer (~50–55°F/10–13°C). Serve light-bodied reds slightly cool (55–60°F/13–16°C) and fuller reds at 60–65°F (16–18°C). Use an ice bucket for rapid chilling; remove from chill 5–10 minutes before serving if over-chilled.

Chill or open appropriately

For young, tannic reds or wines with sediment, decant for 30–60 minutes to open aromas and soften tannins. For older fragile wines, pour carefully and consider avoiding decanting to preserve delicate aromatics.

Decanting

Use a waiter’s corkscrew: cut foil, remove cork, wipe bottle lip, and present the cork to the guest if customary. For sparkling wine, remove capsule, loosen wire cage while keeping thumb over cork, twist bottle slowly while holding cork to ease it out with a soft pop.

Opening a bottle

If the guest requests a taste, pour a 1–2 oz (30–60 ml) sample. Hold the bottle label facing the guest when pouring the full glass. Fill white wine and rosé to about one-third of the glass, reds to about one-half to allow swirling.

Pour the sample

Briefly describe the recommended wine’s flavor profile, body, and suggested food pairings. Offer a second recommendation if the guest wants alternatives.

Describe and recommend

If offering taste flights or pairings, present small portions of bread, cheeses, meats, nuts, and fruit to complement the wines. Keep portions small (quarter-cup scale) so they don’t overpower the tasting.

Well Cocktails

9oz Wine

Glass Of Wine

Garlic Cheese Bread

Bites

Select Wine By The Glass

Signature Cocktails

Pitcher Of Build Your Own Charcuterie

Build Your Own Charcuterie

Sangria Spritzer

Summertime Tea

Italian Cream Sodas

Limonata Rossa

Italian Margarita

Perfect Margarita

Pistachio Martini

Butterbrew

Golden Mule

Autumn Sangria

Classic Turkey Piadine

Grilled Cheese

Charcuterie Board

Parmesan Chicken

Spaghetti Pasta