1.5 oz Reyka Vodka
1.5 oz Passoã Passion Fruit Liqueur
1 oz cranberry juice
.5 oz lemon juice
.5 oz simple syrup
.75 oz La Marca Prosecco

Instructions
Combine all ingredients except prosecco with ice and shake. Strain into a coupe or Nick and Nora glass and top with prosecco.

·       1/4 cup olive oil

·       1 tablespoon balsamic vinegar

·       5 oz baby arugula leaves

·       4 oz prosciutto, torn into small pieces

·       1 (4 ounce) ball burrata cheese

·       1 large ripe avocado, peeled, pitted and sliced

·       1 small Roma tomato, seeded and diced

·       Salt to taste

·       Ground black pepper to taste

Directions

1.   Whisk together the olive oil and balsamic vinegar. Mix together the baby arugula and prosciutto in a large bowl. Pour the balsamic-olive oil dressing over the greens and toss until well coated.

2.   Pile mixture onto a large plate. Nestle burrata ball in the center. Arrange avocado slices over the salad and top with chopped tomatoes. Season with salt and pepper.

3.   To serve, divide the burrata ball into 4 pieces and portion out the salad and burrata onto serving plate.

3-4 pounds whole beef tenderloin

(2) 4 oz. lobster tails (can be frozen)

1 T melted butter

1-1/2 teaspoons lemon juice

6 slices bacon

For the sauce:

½ C sliced scallions

½ C butter

½ C dry white wine

1/8 teaspoon garlic salt

1.     Cut beef tenderloin lengthwise to within ½ inch of end to butterfly.

2.     Cook lobster tails in boiling salted water.  Remove from shells and place lobster tails, end to end inside of beef.

3.     Combine 1 T melted butter with lemon juice and drizzle on lobster.

4.     Reassemble beef tenderloin and tie securely with string at 1 inch intervals

5.     Refrigerate for 2 hours or more until ready to bake.

6.     Before baking, lay bacon strips on top.

7.     Place on rack in shallow pan and roast at 425 degrees for 40 minutes for rare or 50 minutes for medium.

While the meat is cooking, sautee scallions in ½ C butter over low heat until tender.  Stir frequently.  Add wine and garlic salt and heat thoroughly.

Slice roast and spoon on sauce to serve.