Nectar draws on the tastes of the holidays with its comforting manhattan-style drink. Beverage manager Scott Zoccolillo starts with Woodford Reserve bourbon aged on-site in oak for three months, then adds rose hips, cinnamon, fresh cranberries and sprigs of rosemary. Served on the rocks, this sharp, sepia delight playfully lingers with floral and oak notes. $10.95.
Nectar chef Patrick Feury’s goat’s milk chèvre burrata puts a fresh spin on an Italian staple, hand-stretching Yellow Springs Farm goat’s milk mozzarella around tangy chèvre. It’s served warm (for the ultimate chewy exterior, creamy interior) with paper-thin slices of winter black truffle, a drizzle of extra-virgin Bella D’Oliva olive oil, and just-baked potato-rosemary crackers. $9.