toasted bread, greens, tomatoes, cucumbers, olives, oregano vinaigrette
organic baby beets, citrus supremes, fines herbes, house, smoked almonds
flash-grilled romaine hearts, tonnato dressing, capers, parmigiano
butter lettuce, haricots verts, potatoes, egg, olives, champagne dressing
olives, mint, queen creek olive oil
radicchio, candied hazelnuts, marinated figs, roaring 40's blue, balsamic
roasted free-range chicken, toasted pine nuts, golden raisins, mixed greens
details change daily
grilled radicchio, sunchokes, carrots, radishes, peas, dressed with bagna cauda, topped with crispy white anchovies
w/ pancetta 13
w/ gremolata
w/ gremolata
(take some home by the pound!)
sauerkraut/bacon raviolo, fingerling potatoes, cider glaze
sauteed calamari, fennel, corn, tomatoes, tarragon
pan-seared breast, warm confit & radicchio salad, parsnip puree, hazelnuts
cauliflower (roasted & pureed), golden raisins, pine nuts, saba
medium rare, charred cherry tomatoes, chimichurri, latke, roaring 40's blue
pan-seared, ragu of zucchini, tomatoes, garlic, oregano
panko-crusted breast, chilled salad of tomatoes, cucumbers, celery, braised beans
(light, thin egg noodles) dungeness crab, house bacon, peas, onions
roasted garlic pasta, sweet corn, fossil creek creamery goat cheese, tomatoes
house sausage, cannellini beans, broccoli rabe, chile oil, pecorino
porcini pasta, wild mushroom & onion confit, truffled brodo
(served chilled) tomato pasta, crab & shrimp, sweet pea puree, fennel/radish slaw
(gluten-free) garbanzo beans, grilled squash, white anchovies, celery, preserved lemon, chile
creamy burrata on grilled brioche, side of marinara
on ciabatta, aioli tonnato, stewed onions
olives, sopressata, prosciutto, cacio di roma , ciabatta
heirloom tomatoes, house-pulled mozzarella, basil aioli, ciabatta
pistachio shortbread crust, strawberry/rhubarb compote, limoncello gelato, honey, candied pistachios
chocolate macaroons, white chocolate/peppermint ganache, mint/stracciatella gelato, chocolate sauce, chocolate mint praline
warmed fruit crisp', almond streusel topping, raspberry/vanilla syrup, caramel semifreddo
strawberries & cream mousse', vanilla angel food cake, warm strawberry compote, vanilla/strawberry syrup
rosemary gelee, blackberry compote, polenta/rosemary biscotti
choice of cinnamon, pistachio, chocolate mint, or sambuca gelato, with cocoa nib/cinnamon biscotti, pinoli macaroon, side of espresso
espresso/mascarpone cream, fossil creek creamery goat's milk fudge, cocoa nib/raspberry shortbreads
selection of seasonal gelati or sorbetti with orange/sesame pizzelle
square one organic cucumber vodka, hendricks gin, lillet (the vesper of the new millenium)
charbay meyer lemon vodka, lemoncello, rock candy stirrer
muddled basil, acqua di cedro uglifruit liqueur, fresh lemon, seltzer, float of green chartreuse vep, over ice
hangar one mandarin, aperol, cranberry, fresh lime
garden muddle (mint, basil, lime, strawberry) , saba, blood orange bitters, cachaca, over ice, strega float
muddle of sage, lime, sugar; crushed ice, with armagnac, st germain elderflower liqueur, yellow chartreuse
square one organic vodka, falernum, balsamic cippolini
aggazzotti, madeira, chilled espresso
beefeater gin, campari, carpano punt e mes, over ice
charbay pastis over ice, side of water, your choice of traditional flavoring: la mauresque (orgeat syrup), la tomate (grenadine), le perroquet (green creme de menthe)
rittenhouse rye, peychaud's bitters, herbsaint rinse, over ice
aviation gin, fentimans botanically brewed tonic, over ice
junipero, clear creek kirsch, fresh lime, angostura bitters, blenheim ginger ale, benedictine float, over ice
montaudon champagne, lucid absinthe
hendricks gin, cointreau, lillet, lucid absinthe, fresh lemon
made from green walnut husks; very dark and thick, one of the richest digestif; just allowed back in the country after a two year absence due to labeling issues with the italian government
from sicily, making a big push as a hip cocktail ingredient; main flavor profile stems from lemon zest, bitter orange and caramel
this essentially combines the bitterness and depth of fernet branca with an overwhelming blast of peppermint; not for the faint of heart
produced by the makers of campari; cynar consists of 13 herbs and plants, artichoke being the most prominent
one of the biggest selling liqueurs in san francisco; intensely bitter and aromatic; made from 40 herbs, roots and spices from 4 continents and aged in oak casks for a year; ingredients include aloe, rhubarb, gum myrrh, saffron, colombus, galangal, zedoary, st. john's wort
first created in benevento in 1860 as alberti's medical elixir, it didn't sell until the name was changed to strega (witch's love potion). strega is lighter and brighter than most digestif, perhaps due to the dominance of saffron in the mixture (also big are spearmint and fennel).
luxardo distills many liqueurs, including an exceptional maraschino; their bitter is comprised of orange, mint, rhubarb, thyme, marjoram.
best known for their wide array of anisettes, the meletti amaro is fairly light in body, belying its darker color, from anise, lemon, mandarin
produced in veneto since 1779 from bitter orange, alpine gentian root, peppermint, licorice, all of which somehow leaves a distinctive chocolate impression on the palate
nonino is known for their wide range of grappas, and prepares their amaro from a similar grape distillate base, along with licorice, cinchona, gentian root, tamarind and saffron
originally produced in 1815 as a tonic; still made from the same recipe of 33 herbs and spices, including sicilian oranges, cinnamon, rhubarb
from distilleria durbino in genoa, founded in 1692 specifically for the production of this amaro, which features rhubarb, bitter orange, cinchona bark and gentian
only a lonely pair of monks know these recipes, which utilize 130 plants and flowers in the very secret mixture; green chartreuse is the only liqueur in the world with a completely natural green color; the green is 110o, the yellow much lighter at 80o (and sweeter from a greater degree of anise). vep stands for vieillissement exceptionnellement prolonge, translated as extra long wood ageing; the vep is available both green and yellow, and comes across like chartreuse on steroids, thicker, richer, deeper, more complex
sweeter than most digestifs, jager became popular in the us in the 70s through savvy marketing by sidney frank, transforming it from an obscure german digestif into a hip shooter; made from a secret recipe of 56 herbs and spices with a year of oak aging
produced in dusseldorf from 90 herbs, berries and fruits, including anise, gentian root, and various mints
first produced in karlovy vary in 1807 as a medicinal tonic from a recipe of anise, cinnamon, and 32 other herbs and spices
w/ pancetta 13
liqueur made primarily from coca leaf that also contains ginseng and guarana, sort of the energy drink' of digestifs
originated in 1964, a hugely popular danish liqueur comprised of 29 herbs, spices, fruits and roots, including ceylon cinnamon, seville oranges, rowanberries, nutmeg, star anise, angelica, ginger, laurel and gentian root
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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