Silky pasta filled with juicy lobster and plump shrimp, baked in house-made pomodoro sauce, finished with creamy burrata and a touch of fresh thyme
Oven-baked Provolone cheese with roasted mushrooms, eggplant, and cherry tomatoes. Served perfectly melted with toasted bread for dipping
Casamigos Blanco tequila shaken with yuzu puree, triple sec, and fresh lime juice for a bright, citrus finish served in a boot mug
Bulleit Bourbon shaken with fresh lime and lemon juice, muddled blackberries and raspberries, and a touch of simple syrup, finished with a silky egg white foam or a smooth texture