with olive relish and spicy pita chips
with gorgonzola-bacon dressing, poached pears, crisp pancetta and candied walnuts
with tarragon cream, roasted peppers and mâche
with haricot verts, lemon and curry aioli
with italian sausage, escarole, poached quail egg and pecorino romano
with warm goat cheese, clementine tangerines, shaved fennel and pomegranates
wrapped in prosciutto with egg and reggiano
with warm brie, wild herbs and orange-balsamic vinaigrette
with romesco sauce, leek confit, marjoram and truffled ricotta
goat feta, truffle ricotta, goat chevre, spinach and dried chilies
with romesco sauce, grilled portobello mushrooms, and micro basil
with burrata cheese, roasted peppers, pesto sauce and fennel pollen
with grilled lemon-marjoram chicken, hazelnuts and blue picon
with watercress, roasted peppers, kalamata olives, feta cheese and sumac dressing
with romaine, apples, celery, mint, avocado and vine ripened tomatoes
with grilled beef tenderloin and bacon-blue cheese vinaigrette
with baby mache, horseradish cream and parmesan foccaccia roll
with caramelized onions, oven roasted tomatoes and blue cheese aioli
with prosciutto piccante, fontina cheese, tomatoes and vegetable-pasta salad
with cranberry jam, brie cheese, heirloom tomato and sweet potato frites
with portabello mushrooms, avocado, baby swiss and duroc thick sliced bacon
with tillamook cheddar, house made pickles, russian dressing and bacon
with sweet corn, melted leeks, asparagus, potato puree and lobster sauce americaine
with truffle honey-mustard glaze, cavatelli "mac and cheese" and broccolini
with couscous, spinach, toasted orzo, lemon gremolata and baby tomatoes
with guanciale, pan-roasted cauliflower, italian parsley and pecorino
with black pepper tagliatelli, truffled ricotta and fresh grated nutmeg
with mussels, clams, red snapper, shrimp, scallops, calamari and saffron broth
with apricot glaze and carrot-almond slaw
with warm goat cheese, satsuma tangerines, shaved fennel and pomegranates
with wild rocket, meyer lemon-balsamic vinaigrette, dried chiles and grilled sourdough
with tarragon cream, roasted peppers and mâche
with duck confit, sage brown butter, micro arugula and 4 year vincotto
with baby spinach, lavender goat cheese, mango, hazelnuts and mustard vinaigrette
with italian sausage, escarole, poached quail egg and pecorino romano
with haricot verts, lemon and curry aioli
with olive relish and spicy pita chips
with gorgonzola-bacon dressing, poached pears, crisp pancetta and candied walnuts
wrapped in prosciutto, with egg and reggiano
with warm brie, wild herbs and orange-balsamic vinaigrette
with tomato sauce, caramelized onions, pecorino cheese and italian parsley
with roasted red peppers, shaved fennel, fresh mozzarella and micro arugula
with romesco sauce, leek confit, marjoram and truffled ricotta
with burrata cheese, roasted peppers, pesto sauce and fennel pollen
with house made truffle ricotta, spinach, roasted garlic and dried chilies
with truffle mushroom cream, fontina cheese and wild herbs
with preserved lemon, black pepper and shaved pecorino
with saffron risotto, english peas, fennel, pea sprouts and roasted pepper relish
with pappardelle pasta, trumpet mushrooms, portobello cream and baby spinach
with fresh english peas, crimini mushrooms, baby tomatoes and pecorino
with black pepper tagliatelle, house made truffled ricotta and fresh grated nutmeg
with pearled couscous, caramelized shallots, swiss chard and natural jus
with truffle honey-mustard glaze, cavatelli "mac and cheese" and broccolini
with couscous, spinach, toasted orzo, lemon gremolata and baby tomatoes
with crimini mushrooms, lemon, marsala and capellini aglio olio
with mussels, clams, shrimp, snapper, calamari, scallops and saffron broth
with grilled fennel, capers, fresh lemon and spaghetti squash aglio olio
with caramelized sweet potato hash, winter greens and blackberry-pinot noir sauce
with parsnip puree, baby vegetables and balsamic-port reduction
with maine lobster, sweet corn, melted leeks, asparagus and lobster sauce americaine
with tarragon-mustard butter, crushed yukon gold potatoes, arugula and ruby red port
with peppercorn sauce, brie potato purée and grilled asparagus
Crisp, clean and light with lots of citrus notes
Elegant with hazelnuts, owers and a crisp mineral finish
Ripe strawberries, watermelon, and fresh red cherries
Delicate and elegant with honeysuckle, pear and citrus
Grapefruit, green apple and guava with a refreshing nish
Rich full body with apples, pears and hints of vanilla
Aged 16 months with dark cherry, cassis and tobacco
Wild berries, mocha, leather and exotic spices
Unique clear crystalline color with high fruit and a fresh and crisp palate
Notes of exotic fruits and honey with an intense and elegant palate
Very pleasant notes of spices, cocoa, pepper, liquorice, blackcurrant and cherries
Layers of sweet red fruits, plum, cassis and minerals
Fresh light body, soft and delicate, well balanced with lemon, pear and tropical fruit with nice minerality
Intense fruit aromas with hints of apple, pineapple and quince with excellent acidity and a oral nish
Bright and fragrant bouquet of dried herb, sage, spice and blackberry aromas with a bright and lively palate
Soft and delicate notes of violets and red fruit, pleasantly dry on the palate with soft tannins
Its nose is fresh showing aromas of both fruits and owers. Fresh on the palate with good acidity
Aromas of pomegranate, raspberry and spice with vibrant raspberry and spice that lead to a smooth nish
Displays of rich blackberry, cassis, espresso, mocha and sage with ripe tannins and smoky oak on the palate
Holland, 3.5% Abv
San francisco, 4.9% Abv
England 5.0% Abv
Colorado, 5.4% Abv
Belgium, 9.0% Abv
Belgium, 8.0% Abv
Colorado, 4.2% Abv
Mexico, 4.6% Abv
Delaware, 9.0% Abv
Belgium, 8.5% Abv
Colorado, 5.2% Abv
Ireland, 4.2% Abv
Abv belgium, 10.5% Abv
Amsterdam, 5.03% Abv
Amsterdam, 3.3% Abv
Amsterdam, 3.3% Abv
France, 5.5% Abv
Italy, 4.6% Abv
England, 4.7% Abv
Belgium, 10.5% Abv
Washington, 5.2% Abv
Germany, 6.0% Abv
Belgium, 5.2% Abv
Utah, 8.7% Abv
Belgium, 9.5% Abv
Imperial palace brut, angostura bitters soaked sugar cube and lemon twist
Valdo prosecco, wild hibiscus flower, hibiscus simple syrup and lemon twist
Stoli blueberry vodka, fresh blueberries, fresh squeeze lime and rock candy syrup
Smirnoff vodka, fresh lime, fever tree ginger beer and candied ginger liquor
Bulleit rye whiskey, passion fruit puree, aperol, st. Germain
Stoli vanilla, fresh pumpkin puree and cream de cacao garnished with a graham cracker rim
Hendrick's gin, muddled cucumber and fresh lime juice
Grey goose la poire, fresh squeezed lime juice and bartlett pear purée
Stoli vanilla vodka, kahlua and fresh brewed lavazza espresso
Belvedere red, orchid guava, blod orange puree and rock candy syrup
Casa noble reposado tequila, cointreau and fresh lime juice
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 10:00pm
Sunday: 4:00pm - 9:00pm
Tuesday: 11:00am - 10:00pm
Saturday: 4:00pm - 10:00pm
Thursday: 11:00am - 10:00pm
Wednesday: 11:00am - 10:00pm
(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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.