Tomahawk Steak: 32oz bone-in tomahawk ribeye. Marinated 36 hours. Reverse seared on the grill till about 100 degrees then finished in the oven to a medium rare. Seasoned with kosher salt, black pepper, smoked herbs and lathered with herbed butter.

Lobster Tail: perfectly seasoned lobster tail features tender, succulent, and sweet white meat, enhanced by a rich garlic-butter sauce and smoky, savory spices like paprika, parsley, and fresh lemon.

Cranberry Apple Salad: dried cranberries, chopped granny smith apples, toasted walnuts, crumbled blue cheese atop a bed of romaine lettuce then drizzled with raspberry walnut vinaigrette.

Roasted Corn: roasted yellow sweet corn on the cob. Dressed with melted butter, lemon juice, salt, pepper and crumbled blue cheese

Frozen Root Beer Float: we started with a premium vanilla bean ice cream. We froze some Sprecher root beer then sprinkled shavings of it onto the ice cream. We also boiled down some Sprecher Root Beer to a syrup reduction and drizzled it over the ice cream before garnishing it with chocolate hazelnut pirouettes.

Barcelona Baby Cocktail: We wanted to feature the Sprecher’s root beer in a manner that would compliment the entire meal. The root beer has great notes of sassafras, honey and vanilla. We paired it with the Spanish brandy Torres 10, lime juice and Peychaud’s Bitters. We then garnished it with an orange slice and cocktail cherry resulting in a well balanced cocktail.