| Welcome Cocktail |
| 1 1/2 oz. Absolut New Orleans 3/4 oz. Pama Pomegranate Liqueur 1/2 oz. Fresh Squeezed Orange Juice 1 whole black cardamom pod 1 tsp. simple syrup |
| Garnish:1 star anise |
| Muddle the simple and cardamom pods in a mixing glass. Add ice and remaining ingredients. Strain into a chilled martini glass. |
| Bronx Cocktail Variation Paired with: Duck Confit potato soufflé, goat cheese and persillade |
| 1 oz. Plymouth Gin 1/2 oz. Martini & Rossi Dry Vermouth 1/2 oz. Martini & Rossi Sweet Vermouth 3/4 oz. Passion Fruit Juice Dash Regan's Orange Bitters |
| Garnish: Orange twist |
| Shake ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish: Orange twist |
| Ruby & Rye Paired with: venison carpaccio, champagne gelee |
| 1 oz. Absolute Ruby Red 3/4 oz. Old Overholt Rye Whiskey 1/2 oz. Almond Syrup 3/4 oz. Grapefruit Juice 1 oz. Moet & Chandon Champagne |
| Garnish: Grapefruit twist |
| Shake ingredients except for champagne in a cocktail shaker with ice. Strain into an ice-filled rocks glass. Add the champagne. |
| Kensington Cocktail Paired with: flounder crawfish roulade, pineapple yam passion fruit. |
| 3 pineapple chunks 3 dashes Peychaud's Bitters 1/4 oz. martini and rossi sweet vermouth 1 tsp. simple syrup 2 oz. Cruzan Estate Dark Rum |
| Garnish: Pineapple leaf |
| Muddle the pineapple, simple syrup, and bitters in a mixing glass. Add ice and remaining ingredients. Shake well and strain into a chilled martini glass. |
| La Cote Caribbean Paired with: chocolate torte, strawberry ice cream |
| 1 oz. Cruzan Banana Rum Rinse glass with drop of Laphroiag Single Malt Squeeze of one lime wedge 1/4 oz. Simple syrup 2 oz. Moet Champagne |
| Stir ingredients w/ 1 oz. champagne in ice and strain into a chilled champagne flute. Top with the remaining champagne. |
