Menus
Curated spreads for every occasion — everything you need to pull off a complete meal, from first bite to last sip.
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Breakfast
Southern Buttermilk Biscuits
Tall, flaky, and impossibly tender buttermilk biscuits made with frozen grated butter and White Lily flour — Rhiannon Giddens' definitive Southern biscuit recipe.
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Breakfast
Brioche French Toast
Thick-cut brioche soaked in a vanilla-scented custard and cooked until deeply golden — the only French toast recipe you will ever need.
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Cocktails
Bitter French
Plymouth gin and Campari shaken with lemon and simple syrup, finished with Champagne and a grapefruit twist — the perfect bitter-bright aperitif.
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Cocktails
Celery Stalker
Beefeater gin shaken with lime, simple syrup, and celery bitters, then topped with sparkling wine — crisp, herbal, and refreshingly unexpected.
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Cocktails
Coconut Gin Refresher
A delicate, hydrating stirred cocktail with dry gin, pure coconut water, fresh lime, and optional pressed ginger — light, elegant, and perfectly balanced.
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Cocktails
French 75
The most elegant of celebration cocktails — bright gin, fresh lemon, and a generous pour of cold champagne.
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Dinner
Coconut Corn Shrimp Curry
Sweet corn blended into coconut milk creates a silky, golden broth for shrimp marinated with lemongrass, turmeric, and garlic — a quick and vibrant weeknight curry.
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Sides
Coconut Rice
Fragrant jasmine rice cooked in coconut milk with a touch of sugar and sea salt — a simple, creamy side that pairs beautifully with curries, grilled fish, or jerk chicken.
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Sides
Homemade Pita Bread
Tender, puffed homemade pitas that bake in 3 minutes on a blazing hot pan — made from a simple yeasted dough that can be prepped in advance.
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Sides
Jamaican Curry Powder
A homemade Jamaican curry powder blend with bold allspice, fenugreek, and a fiery Carolina Reaper heat — grind it fresh for maximum fragrance.
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Dinner
Jerk Chicken with Pickled Bananas
Deeply marinated jerk chicken with habanero, allspice, and Guinness, served alongside quick-pickled bananas in a spiced hibiscus brine — a showstopping Caribbean feast.
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Dessert
Key Lime Pie
The perfect key lime pie — a buttery graham cracker crust, a silky-tart filling of lime zest and sweetened condensed milk, and a dreamy rum-spiked whipped cream.
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Dinner
Classic Beef Stroganoff
Thinly sliced sirloin and mushrooms in a lush, tangy sour cream and dijon sauce seasoned with paprika, dill, and nutmeg — serve over buttered egg noodles.
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Cocktails
Cape Gooseberry Smash
Plymouth gin muddled with fresh cape gooseberries, elderflower liqueur, and rosemary syrup — a fragrant, fruity smash with a floral finish.
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Dessert
Classic Tiramisù
The definitive New York Times tiramisù — espresso-soaked ladyfingers layered with a pillowy mascarpone cream, dusted with cocoa and rested overnight for maximum flavor.
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Cocktails
Christmas Royale
Tequila reposado shaken with crème de cassis and lime, then topped with Lambrusco — a festive, jewel-toned sparkling cocktail from bartender Alba Huerta.
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Cocktails
Cosmopolitan
The iconic pink cocktail — vodka, triple sec, cranberry, and fresh lime shaken hard over crushed ice and served in a chilled martini glass.
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Cocktails
Midnight Sparkler
A violet and citrus celebration cocktail for a crowd — crème de violette, gin, clementine, and lemon shaken and topped with Champagne. Spectacular for New Year's.
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Lunch
Croque Monsieur
The ultimate French bistro sandwich — ham and Gruyère on brioche, blanketed in a golden béchamel and broiled until bubbling.
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Lunch
Split Pea Soup
A hearty, smoky split pea soup made with bacon or ham hock — the secret is blending half the peas for a creamy base while leaving the other half intact for texture.
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