We offer two different oysters nightly. Classic cocktail sauce, horseradish sorbet, green Tabasco granita, truffled mignonette.
Spinach, leek, Champagne cream sauce, Chattanooga prestige caviar.
Spinach, leek, Champagne cream sauce, Chattanooga prestige caviar.
Fresh poached, chilled shrimp served with a choice of Bern's sauces; classic cocktail, grainy mustard remoulade or fresh ginger sauce.
Fresh Maine lobster tossed in citrus mayonnaise. Micro greens, avocado, mango, gaufrette potatoes.
Creamed corn, beurre blanc, herb oil.
Shallots, garlic, fresh tomato and fresh basil.
Creamed corn, beurre blanc, herb oil.
The finest lump blue crab meat. Avocado green tomato salad, Bern's blend mustard butter sauce.
Bern's original recipe. Served with house-made garlic toast.
Three lightly smoked "fishes of the day" and our own smoked fish pâté. Toasted baguettes, three sauces and pickled vegetables.
Spiced pickled shiitake, green papaya and cucumber salad, sweet soy and spicy chili.
Sushi quality tuna, hand-diced and dressed with Asian spices, soy wasabi dashi, wasabi tobiko, wonton crisps.
Coconut lime ponzu, mango tobiko.
Served raw, hand-chopped sirloin steak served with classic garnishment and our own seasonings.
Quail eggs, garlic toast and toasted baguettes.
Red wine braised short ribs, onion straws, crème fraîche.
Roasted cipollini and grapes, arugula salad, black truffle vinaigrette, shaved parmesan, cracked pepper aioli, garlic baguettes. When available.
Red wine braised Bern's aged short ribs, arugula, shaved parmesan, braising sauce.
Charcoal-grilled Bern's tenderloin, carrots, cucumbers, herbs, crispy shallots and garlic, wasabi aïoli, sake dipping sauce.
Marinated breast of chicken, dusted in ten spice flour and sesame seeds, lightly sautéed. Crispy mushrooms Brian, hydroponic mizuna, Soy Armagnac sauce.
Caramelized fingerling potatoes, wild mushrooms, arugula, red wine balsamic sauce.
Braised shallots, wild mushrooms, toasted fig and pistachio brioche, Port wine fig reduction.
Toasted brioche, micro arugula, rhubarb strawberry compote, roasted macadamia nuts, macadamia syrup, candied ginger.
Black truffle crème fraîche.
Goat cheese balsamic tomato sauce.
Baby arugula and pear salad, pistachio nuts, tomato basil sauce.
Arugula, pistachio pesto.
Fine jet black pearls with a hint of creamy and smokey flavor are a charming combination that provide an impressive indulgence.
USA farmed sturgeon, transmontanus white sturgeon. Smooth, creamy & buttery, extremely clean & fresh with a hint of sea salt, large succulent pearls & a delicate nutty taste.
Medium-sized pearls, pitch black in color. Buttery flavor.
Perhaps America's finest fresh water caviar. The caviar is very carefully selected. Jet black eggs with a sweet, nut-like flavor.
The spoonbill (or paddlefish) looks almost like sevruga, small-grained, light to dark gray in color and silky flavor.
Rare American Wild Spoonbill, medium pearls, creamy & buttery.
Golden whitefish roe cured with all natural black truffles.
Golden whitefish roe, smoked to capture the rich aromas from a blend of midwestern fruit and hardwoods.
Fresh Florida mango is blended with crisp whitefish roe to create a sublime tropical caviar.
Small to medium in size, with a nice crunchy texture. Beautiful golden color with a mild salty flavor. One of the tastiest affordable caviars out of Chicago.
Applewood smoked french rainbow trout caviar. The trout Pearls offer a firm pop, mild flavor & a hint of the sea.
Large firm pearls, bright orange color. "Tastes of the ocean" flavor.
Florida's finest caviar. Medium to large firm berries with a smooth clean finish. Low malossol.
Premium selected from Siberian Sturgeon. Medium to large firm berries. Creamy and smooth. Grey in color.
Flying fish roe, colored and flavored with Japanese horseradish, an intense tasting neon green caviar.
A wonderfully dark osetra, prized for its color, it is often mistaken for beluga. Nutty flavor.
This selection is among the highest quality caviar available in the world today. Firm pearls, medium to large size. Golden to dark brown in color, smooth, slightly nutty flavor that is impeccable.
Large pearls, amber to golden in color, with robust nutty flavor.
Firm medium-sized pearls and smooth nutty flavor, this caviar is divine.
Medium to large sized pearls, nearly beluga in size. Amber to golden in color with a nutty and buttery flavor.
Garlic and spelt toasts.
Black truffle crème fraîche, Chattanooga Prestige Caviar, white truffle oil, shaved fried potato.
Golden mushrooms, roasted corn, smoked bacon, chervil oil.
Served in concert, individually.
With our own Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, Citrus Vinaigrette, Cleopatra (Caesar), Creamy White Balsamic Italian, French, Macadamia Vanilla Bean Vinaigrette, Maple Dijon or Thousand Island.
Expertly prepared tableside, please allow 10 minutes.
Goat cheese, baby arugula, golden raisins, black truffle vinaigrette.
Chef's choice, vine-ripe tomatoes glazed with 12 year-old balsamic vinegar, organic basil.
Organic greens, grilled asparagus, charred red onion, avocado, tomatoes, mushrooms, black olives, chopped eggs, smoked bacon, Gorgonzola, crispy onion rings, Cabernet Sauvignon vinaigrette.
Baby spinach, crispy goat cheese, mushrooms, red onion, candied walnuts, white balsamic bacon dressing.
Tomatoes, buffalo mozzarella, pesto, fresh basil, pine nuts and toasted garlic.
Sea salt tasting.
Garlic and spelt toasts.
With our own Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, Citrus Vinaigrette, Cleopatra (Caesar), Creamy White Balsamic Italian, French, Macadamia Vanilla Bean Vinaigrette, Maple Dijon, or Thousand Island.
Sweet butter, sour cream, crumbled bacon, chives.
Crisply fried.
From Bern's Farm when available.
(when available) Candied ginger, macadamia butter.
Leeks, parmesan, pancetta and roasted garlic.
Hand-cut, lightly seasoned and fried.
asparagus, lump crab, hollandaise.
Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Ours is specifically selected for us from heavy U.S. tenderloins.
Châteaubriand and Filets are both tender and both come from the tenderloin, the long tender part next to the Strip. The difference is that Filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster. The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. Chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor. Your waiter will carve your steak our way, in two.
Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. leeway. $1.00 per ounce additional.
Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or more. You'll get far more flavor from the slower, longer exposure to the coals. We remove the regular "tail" of flank, and replace it with a lean slice of tenderloin. This gives you two "pieces" but it is far better eating. If instead of our boneless Strip, you'd prefer your Strip with the bone left in, order your steak BONE-IN (Kansas City Strip). Broiling with the bone retains more juice. Except with our beef, after the meat is aged and trimmed, there isn't much "bone" left. Same prices. The Porterhouse end of all Strips contains the beginning of the Sirloin steak, and this is connected by a seam. We try to remove this seam when we serve medium and mediumwell strips - again, to give you better eating.
Delmonico is the eye of the rib (called "Rib-Eye" in meat circles). It is known, generally, for its richness; because of the greater quantity of fine fat grains especially in the outer part of the eye and when cut nearer to the chuck end. Some people mistake this outer section for "tail" or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world. "Prime Rib," refers to beef which is roasted as a whole and then sliced - unlike steak, which is trimmed of fat first, and then broiled. Prime Rib may be any grade of beef.
Porterhouse is sort of "two steaks in one": an aged-on-the-loin Filet (better because of longer dry aging) and a Strip. The Porterhouse is the most aged steak we have and should be ordered only if you like well aged steak. Remember also, that this popular steak may have one or two tougher bites because the true sirloin begins here and is connected with a seam that we do our best to remove.
T-Bone is the same as Porterhouse, except with a smaller filet. This is the only steak not practical to serve fresh because it's in the center of the loin and would necessitate cutting a fresh loin in two. It is generally not quite as aged as the Porterhouse.
The same beef as our Châteaubriand, charcoal-grilled.
Beef selected for the most flavor is coarse ground to your order and charcoal-grilled. Served with garlic mashed potatoes.
Boneless, single breast.
Marinated, breast of chicken dusted in ten spice, flour & sesame seeds, lightly sautéed. Served with wild rice pilaf, farm mizuna, crispy shiitake mushrooms Brian, and Soy Armagnac sauce.
Wild rice, arugula orange salad, Florida orange sauce, Macadamia nut syrup.
Pan-roasted breast of chicken stuffed with roasted garlic rosemary butter. Served with wild mushroom risotto, broccoli rabe and tomato emulsion.
Caramelized fingerling potatoes, wild mushrooms, arugula, red wine balsamic sauce.
Asparagus, fingerling potatoes, shallots, preserved lemon mustard vinaigrette. (When Available).
Potato purée, baby arugula, golden mushrooms, white truffle beurre blanc.
Lyonnaise potatoes, French beans, anchovy caper butter sauce.
Wasabi fried potatoes, wilted field greens, crispy ginger, Soy Armagnac sauce.
Fresh vegetables, white wine, saffron curry butter.
Two to three pounds (up to 5 pounds with a 48-hour notice). Lobsters are partially steamed, then lightly roasted with sweet butter, in or out of the shell - your preference. Select your own if you like.
Our shrimp is the freshest we can get. Creamed corn, beurre blanc, herb oil.
Shallots, garlic, fresh tomato and fresh basil.
Creamed corn, beurre blanc, herb oil.
Jumbo lump crab meat, bacon, fingerling potatoes, French beans, Dijon white wine cream sauce.
The finest lump blue crab meat. Avocado green tomato salad, Bern's blend mustard butter sauce.
A myriad selection usually including, but not limited to, an array of root vegetables, mushrooms, squash, eggplant, tomatoes, onions, sweet peppers and wild rice pilaf. Goat Cheese Balsamic Tomato Sauce.
Baby arugula and pear salad, pistachio nuts, tomato basil sauce.
Sashimi & tartar, Chattanooga beluga, jalapeño, radish, Bern's farm mustard greens.
Avocado, mango salsa, yuzu vinaigrette.
Pickled jalapeños, roasted pepper pineapple aioli.
Key lime mustard sauce. Market Price
Stone ground grits, pickled Bern's farm greens, Florida citrus sauce.
Braised cabbage, brown butter.
Celeriac, fennel, chestnuts, ver jus reduction, pomegranate butter sauce.
Grilled octopus, roasted pork belly, sushi rice 'risotto', charred cabbage, pickled radish & ginger, shitake mushroom dashi. Suggested Wine Pairing: Chateau Ste. Michelle, Riesling, "Eroica", Washington; Bottle $54.95 (750 ml.); Glass $11.45(5 oz.)
Port wine poached pear, gorgonzola, walnuts, frisee, port wine syrup. Suggested Wine Pairing: Lange Winery 2013 Bern's Winefest Cuvee Willamette Valley, Oregon Bottle $72.95 (750 ml.); Glass $15.20 (5 oz.)
Curried pumpkin coconut custard, coconut cornbread, mixed nut granola, pomegranate hot sauce. Suggested Wine Pairing: Chateau Rayne Vigneau, 1978 Sauternes, France; Glass $12.00 (2 oz.)
Marble potatoes, Brussels sprouts, cardamom pumpkin sauce. Suggested Wine Pairing: Turley 2013, Zinfandel, "Juvenile", California; Bottle $51.95 (750 ml.); Glass $10.85 (5 oz.)
Fingerling potatoes, baby artichokes, wild mushrooms, rock shrimp, veloute sauce. Suggested Wine Pairing: Francois Carillon, Chassagne Montrachet, Burgundy; Bottle $64.95 (750 ml.); Glass $13.55 (5 oz.)
Half
375 ml
1 oz. each of Vidal, Riesling, Gold & Cabernet Franc
175ml
Half
second wine of Chateau Rieussec
Hand blown glass bottle, very old
1 oz. each of 10, 20, 30 & 40-year-olds
(missing label - capsule is stamped)
(Half Bottle)
(Half Bottle)
Available decaffeinated.
Our version of the classic, much loved Ybor City Cafe Con Leche (Espresso coffee with hot milk.) Similar to Italian cappuccino. Available decaffeinated,
Available decaffeinated.
Turkish-roast coffee is powder-fine ground, and the coffee, with sugar added, is brought to a boil three separate times. (Served with coffee grounds).
Coffee, vanilla and our special sweetened cream blended and poured over ice.
Coffee, vanilla ice cream, coffee sprinkles and our special cream. Served with whipped cream.
This long-time specialty features a marriage of our very-finely-ground, freshly-roasted coffee marinated in Kahlúa and flavored liqueurs for an average of ten weeks. Your cappuccino is topped with a float of vanilla cream and finely-ground coffee.
Our Cafe Con Leche, plus a Spanish herbal liqueur and our whipped cream. Available decaffeinated.
Coffee, Irish Mist and our special whipped cream combine for our oldest coffee specialty. Available decaffeinated.
Coffee, mint and chocolate liqueurs, topped with whipped cream and shaved chocolate. Available decaffeinated.
Coffee, chocolate liqueur and vanilla cream topped with whipped cream and shaved chocolate. Available decaffeinated.
Espresso and liqueur with a float of cream. Available decaffeinated.
A blend of coffee and vanilla ice cream with cappuccino and praline liqueurs. Very rich.
Six fine rums and chocolate liqueurs, mixed with cream.
Vanilla ice cream with butterscotch schnapps and other special liqueurs.
Chocolate liqueurs, brandy and ice cream.
Vanilla Ice Cream, Orange Juice, Orange Schnapps, Hangar One Mandarin.
The Classic. A banana cream cheese mousse in an almond praline crust with fresh bananas and whipped cream.
Gert's favorite recipe on a vanilla citrus biscotti crust, fresh strawberries, whipped cream and strawberry coulis.
Bern's favorite recipe of a chocolate cream cheese mousse with chocolate chips in a chocolate cookie crumb crust. Served with fresh whipped cream and chocolate shavings.
Layers of our chocolate cheese pie, chocolate cheesecake, and milk chocolate mousse on a dense chocolate crust. Served with fresh whipped cream and milk chocolate shavings.
A signature recipe of rich and moist carrot cake with Macadamia Nut Ice Cream, and hot fudge. A Bern's original.
The best sundae in the world. An orange scented cone filled with our extraordinary Macadamia Nut Ice Cream covered in hot fudge, whipped cream and roasted macadamias.
A retro revisit to a decadent combination of our Vanilla Lush Cake, Macadamia Nut Ice Cream, Italian meringue, and blended flaming liqueurs.
Sample size portions of the following signature desserts: Macadamia Decadence Cake, King Midas, Banana Cheese Pie, Chocolate Cheese Pie, and Vanilla Cheesecake.
Valrhona chocolate creme, chocolate cake, malted marshmallow creme icing, mini chocolate malt, and malted chocolate mousse.
Creamy peanut butter cream, milk chocolate mousse, layered with crunchy peanut praline, rich chocolate brownie crust.
Our signature version of the classic Italian dessert, Tiramisu. Our house-made liqueur, Cappuccino Bern's and cold brewed espresso flavor handmade ladyfingers, layered with mascarpone mousse and Valrhona chocolate coffee creme.
A vintage Bern's recipe. Bern created 100's of versions of this classic, to bring you this dense, creamy , smooth chocolate creation baked in a macadamia nut crust, chocolate raspberry cream, fresh raspberries.
Espresso infused brownie, rich chocolate espresso creme, and our famous Brown Brazilian Snow ice cream.
Mini dark chocolate cake, dulce de leche center with banana caramel ice cream. Mini chocolate cake, praline hazelnut center with Caramélia crunch ice cream. Mini chocolate cake, white chocolate center paired with vanilla bean ice cream.
Chocolate chip cookie dough cheesecake, cookies & cream ice cream sandwich, warm brown sugar blondie.
Our incredibly dense, flourless chocolate lush cake with vanilla bean ice cream, fresh whipped cream, chocolate shavings and hot fudge.
A caramelized apple filling wrapped in a sweet buttery dough and served with a caramel sauce and cinnamon ice cream.
Graham cracker crust, Key lime creme, fresh strawberries, Graham cracker ice cream.
Vanilla bean cheesecake, mini vanilla creme brulee tart, vanilla bean mousse with exotic fruit creme, passion fruit sauce and exotic fruit sorbet made with mango, pineapple, passion fruit, and banana.
Classic vanilla bean custard
Toasted banana pecan bread baked in banana custard, dulce de leche, banana caramel ice cream.
Warm pineapple upside down cake, roasted pineapple ice cream, rum sauce.
Blackberry Mint, Cherry-Litchi, Exotic Fruits, Raspberry-Strawberry, and White Peach.
Banana Caramel, Cinnamon, Brown Brazilian Snow, Dark Chocolate, Macadamia Nut, Peaches & Cream, Raspberry Swirl, Roasted Pineapple, Strawberry, and Vanilla Bean.
Bananas prepared tableside in a caramelized sauce made with banana liqueur, rum and brandy. Served with vanilla bean ice cream.
Choice of any three scoops of our ice cream or sorbet flavors, topped with whipped cream and choice of any dessert sauce and served in an orange scented cone bowl.
Three scoops of vanilla ice cream served in an orange scented cone bowl with whipped cream, sliced almonds and Valrhona hot fudge.
A refreshing sundae made with three scoops of homemade peaches and cream ice cream and raspberry swirl ice cream placed on a vanilla lush cake, and drizzled with raspberry sauce and fresh raspberries.
Strawberries prepared two ways, vanilla lush cake strawberry ice cream, fresh whipped cream.
Your choice of three scoops of ice cream or sorbet, whipped cream, cherries and Valrhona hot fudge
Made with Splenda and fresh strawberries in a flaky crust, accompanied with strawberry creme cheese mousse, and fresh assorted berries.
A sugarless chocolate mousse, infused with fresh raspberries, served with fresh berries.
Sweet, ripe banana flavor, rich caramel.
Valrhona Caramélia milk chocolate, crunchy milk chocolate crisps, shaved milk chocolate.
Made with our freshly ground cinnamon and a touch of nutmeg.
Oreos and vanilla ice cream.
Bern's original. Freshly ground espresso added to our rich, creamy coffee ice cream.
Decadent. Made with a single origin French chocolate.
Kim's favorite. Dark brown sugar, molasses, cinnamon, Graham cracker crumbs.
A Bern's original. The one and only macadamia nut ice cream. Rich and flavorful macadamia nut ice cream with crushed macadamia nuts.
Vanilla roasted peaches, mix with smooth creamy ice cream.
Swirls of our house-made raspberry sorbet with creamy, rich vanilla ice cream.
Extra sweet, golden pineapple roasted in brown sugar are mixed with heavy cream and milk to create this tropical flavor.
Fresh strawberries sweetened and blended with cream.
French style vanilla ice cream made with bourbon Madagascar vanilla beans.
Fresh mint infused blackberries.
Sweet litchi combined with tart cherries.
Mango-Banana-Pineapple-Passion Fruit Tropical, refreshing flavor.
Fresh red fruits.
Aromatic white flesh peaches.
Caramel, Chocolate, Strawberry Coulis, Raspberry, Rum, Passion Fruit.
Choice of any five of our ice cream or sorbet flavors in mini-sample size portions served on a bed of strawberries.
.5 oz each of Louis XIII, Rare Cask 43,8 & Rare Cask 42,6
0.5 oz each of VSOP, XO & Classic King Louis XIII
1 oz each of Vidal, Riesling, Gold & Cabernet Franc
1 oz each of 10, 20, 30, & 40-years old
1 oz each of Eclipse, Extra Old, Bern's Select Black Barrel, 1703
1oz each of Cask Strength, $8.00 per .5oz. selection (minimum of 3 selections) (13th Release Barrels 11, 13, 43, 45, 75, 77, 107, 109, 139, 141, 171 & 173) (14th Release Barrels 2, 12, 34, 44, 66, 76, 98, 108, 130, 140, 162 & 172)
1oz each of 12-yr Double Wood, 14-yr Caribbean Cask, 17-yr Peated Cask & 21-yr Portwood
1 oz each of 15 yr. Sercial, 15 yr. Verdelho, 15 yr. Bual & 15 yr. Malmsey
1oz each of Asyla, Hedonishm,The Spice Tree & The Peat Monster
1oz each of Cordon Rouge, Centenaire "100" & 1880
Louis XIII Rare Cask 43,8 Has a bouquet of wild mushrooms, a hint of lifted underwood tones arise, followed by spice notes, honey, gingerbread, nuts, fresh mint and candied fruit.
Affirms its distinction with notes of plum and date, mingling with flavours of gingerbread and prune stone, punctuated with a touch of tobacco leaf
Made from grapes that were harvested in 1855, pre-phylloxera, Taylor Fladgate's Scion was aged in wood for over 150 years. Unlike most tawny's, which are a blend of different vintages, this one is from a single vintage. Scion Taylor-Fladgate has a nutty, toffee like sweetness and a bright acidity reminiscent of an older Madeira with an array of spices and floral notes. Of the two barrels only 100 bottles were allocated to the United States.
0.5 oz each of VSOP, XO & Louis XIII
.5 oz each Louis, XIII, Rare Cask 43,8 & Rare Cask 42,6
Asyla, Hedonism, The Spice Tree, Peat Monster.
12-yr-old DoubleWood, 14-yr Caribbean Cask, 17-yr Peated Cask, 21-yr Port Wood
(Campbeltown)
bottled to commemorate the 150th anniversary of the distillery, August 31, 1974.
Distilled in 1937, bottled in 1974, a pure Highland Ma.
Bern's Steak House Special Bottling.
(13th Release Barrels 11, 13, 43, 45, 75, 77, 107, 109, 139, 141, 171 & 173) (14th Release Barrels 2, 12, 34, 44, 66, 76, 98, 108, 130, 140, 162 & 172)
(hand selected by Bern's Steak House)
(13th Release Barrels 11, 13, 43, 45, 75, 77, 107, 109, 139, 141, 171 & 173) (14th Release Barrels 2, 12, 34, 44, 66, 76, 98, 108, 130, 140, 162 & 172)
hand selected by Bern's Steak House
bottled for Bern's Steak House.
Eclipse, Extra Old, Bern's Select Black Barrel, 1703
hand selected by Bern's Steak House
25th Anniversary
1 oz each
Jersey, cow, soft, buttery, sweet & spicy pepper rind
France, cow, triple cream, buttery, tangy, notes of mushroom
Vermont, goat, soft, slighty sweet, nutty finish
California, goat, soft, earthy & herbaceous, wild fennel pollen, lavender
Italy, sheep, semi soft, slightly nutty & studded with peppercorns
Wisconsin, cow, goat & sheep, sweet earthy flavor with a slightly sweet, tangy finish
Italy, sheep, semi-firm, notes of cooked cream and a quick, light truffle finish
Utah, cow, semi-firm, smooth, espresso & lavender
France, cow, semi-firm, aromatic, rich, slighty sweet with earthy tones
Italy, sheep, firm, crumbly & creamy
Spain, sheep, raw, firm, crumbly, rich nutty & earthy notes
Seattle, cow, semi-firm, rich, creamy & nutty with tangy finish
Vermont, cow, semi-firm, slight cheddar bite with earthy spicy from harissa.
Oregon, cow, creamy, hints of brandy, burnt cream, berries & morels
Switzerland, cow, rich, creamy & dense, notes of cherries & sweet cream
Spain, cow & goat, creamy & crumbly, slightly spicy with caramel notes
300ml
300ml
375ml
Aviation Gin, Luxardo Maraschino Liqueur, Fresh Lemon Juice, Creme de Violette
Belvedere Citrus Vodka, Galliano, Fresh Lemon Juice, Mint
Bombay Sapphire Gin, Fresh Lime Juice, Regatta Ginger Beer, Mint
Bacardi Rum, Luxardo Maraschino, Grapefruit Juice, Fresh Lime Juice
Hennessy VS Cognac, Cointreau, Fresh Lemon Juice
Don Julio Blanco Tequila, Fresh Grapefruit & Lime Juice, Agave Nectar
Tullamore Dew, Dolin Rouge Vermouth, Drambuie, Fresh Lime Juice
Four Roses Small Batch Bourbon, Fresh Lemon Juice, Simple Syrup, Red Wine
St. Augustine Gin, Campari, Dolin Rouge Vermouth
Hendrick's Gin, Yellow Chartreuse, Fresh Lemon Juice, Orange Bitters
High West 'Bern's Selection' Double Rye, Dolin Rouge Vermouth, Angostura Bitters
Monkey Shoulder Blended Scotch, Cherry Heering Liqueur, Dolin Rouge Vermouth, Fresh Orange Juice
Mount Gay 'Bern's Selection' Black Barrel Rum, Dolin Rouge, Tiki Bitters
Bulleit Rye, Peychaud's Bitters, Absinthe
Woodford Reserve Bourbon, Dale Degroff's Pimento Bitters
Milagro Reposado Tequila, Hudson Baby Bourbon, Balvenie 12 yr Scotch, Averna, 'Jerry Thomas' Bitters
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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
We do not have prices for some of the items at this particular restaurant.
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