New lineups and creations

New cocktails at Halcyon include the Carriage Car -- Carriage House apple brandy from Asheville, Domaine de Canton ginger liqueur, lemon juice, hard cider, egg white and flamed orange peel -- and the Amaro Amore, for which Maggie Ruppert is making her own cranberry sage amaro (that's an herbal liqueur, here mixed with St. Germain elderflower liqueur, blood orange puree and sparkling wine). And yes, there's still moonshine on that menu, among them a mix of pumpkin-infused Troy & Sons, with Blenheim's ginger ale, mulling spices and moonshine-macerated pumpkin cubes. 500 S. Tryon St.; 704-910-0865.

Sir Edmond Halley's new winter menu is out. Among the offerings: Guinness Irish stew, shepherd's pie, pan-seared mahi mahi, quinoa lettuce wraps, vegan chili, ginger salmon burger and buffalo sloppy joe. 704-525-7775; www.halleyspub.com.

Flatiron Kitchen + Taphouse has four new menus: lunch and dinner, plus a vegetarian lineup from chef Anthony Ascanio, and a craft cocktail menu (featuring house-infused spirits) from part-owner Brian Cole. New dishes include spiced tuna steak on salad with honey ginger vinaigrette; chicken salad wrap; chicken and waffles; cast iron duck with cranberry port reduction; and more.