Another menu change coming along just in time for the heat wave: Lemon Hill‘s man behind the bar, Al Sotack, is launching an addition to the traditional chalkboard cocktail menu. It’s a summer board, created with the sun in mind, and it all starts off with a Well Deserved Punch …

Well Deserved Punch

Wray & Nephew Rum, Barbencourt 4,lime, housemade strawberry basil syrup, pineapple, white cacao

 Poison Ivy

Beefeater Gin, Bonal, lime, honey syrup, dandelion burdock bitters, mint

 Penitentiary Buck

Appleton VX, Cruzan Blackstrap, ginger syrup, lemon juice, bitters

Solar Flare

Espolon Reposado, lime, housemade raspberry syrup, Peychaud’s bitters

And that’s not all. It looks like chef Mitch Prensky is changing up the dinner menu as well with some new summer dishes and fresh produce from the farm. Additions include crispy chicken livers, a new housemade tagliatelle with arugula pesto (the arugula that Prensky gets from Blue Elephant Farm is some of the best I have ever tasted) and a daily mussel presentation, its components all depending on what’s coming in from the farm.

Lemon Hill [Foobooz]