Vodka, lime, coconut, orgeat, Shirley Temple Soda, Pop Rocks. Tall.
Gin, St. Germain, smashed basil, reduced grapefruit basil tincture. Mug. ($35 added to your bill if the copper mug accidently falls into your pocket.)
Cruzan blackstrap, pumpkin, nocino, bourbon butter, whipped cream. Hot.
Pear vodka, Benedictine, Torani Amer, lemon, honey, Aphrodite bitters. Up.
Strega, Aperol, grapefruit, peach bitters, sparkling wine. Beaker.
Brandy, pineapple, Bonal quinquina, caramel, lime. Up
Serrano tequila, lime, cilantro. Up.
Milk-washed rum, lime, orgeat, brown sugar, white creme de cacao, shaved chocolate. Up.
Gin, lemon, ginger syrup, habanero shrub, Stormy Ginger Beer. Tall.
Brandy, Averna, brown sugar, creme de cacao, coffee, Campari whipped cream. Hot.
Apple bourbon, Madiera, lemon, peach, sparkling wine. Beaker.
Tequila, lime-strength oj, whey, honey dry curacao, cinnamon tincture. Rock.
Amaro CioCiaro, high-proof bourbon, lemon, brown sugar, bitters, soda. Tall.
Buttered bourbon, dry sherry Cynar, popcorn syrup, lemon oil. Up.
Tequila, Applejack, Ancho Reyes, mezcal syrup, piruli. Rock.
Bourbon, rye syrup, Amaro CioCiaro, tiki bitters. Rock.
Gin, pineapple shrub, Green Charteuse, maraschino. Carbonated & bottled.
Cedar steeped bour-rye, fig steeped vermouth, Zwack, orange bitters. Rock.
Amari blend, gin, demerara, brandy, orange oil. Rock.
Bourbon, fernet cardamom syrup, reduced orange, whiskey bitters. Rock.
Brandy, scotch, honey, lemon, blood orange. Rock.
Tequila, cedar steeped bour-rye, fernet blend, coffee liqueur. Rock.
Mezcal, Campari, lime, passion fruit, red tea syrup. Rock.
Goslings 151 black rum, scotch, lemon, falernum, Drambuie. Flamed & hot.
Can't decide? Well pick for you!
St. George dry rye gin, sugar, bitters, citrus oil. Rock.
Cruzan blackstrap rum, lime, sugar. Up.
Vida Maguey mezcal, Cocchi Americana Cynar. Luxardo maraschino. Up.
1776 rye, Bacardi 8 rum, Bonal quinquina, orange oil. Rock.
Green Chartreuse, Fernet Branca float. Rock.
Still can't decide? Leave it up to us to make you something darn special.
1 1/2 oz. scotch, 1 1/2 oz. Italian vermouth, I tsp. Benedictine. "The Savoy Cocktail Book." Harry Craddock, 1930. Standard Room: House Scotch, Junior Suite: Black Bottle, Penthouse: Highland Park 12
1 oz. dark rum, 3/4 oz. gold rum, 3/4 oz. 151 black rum, 1/2 oz. lime, 1/2 oz. grapefruit, 1/2 oz. cinnamon syrup, 1/2 oz. falernum, 1 dash Angostura, 6 drops Pernod. The Luau Restaurant, Donn Beach, 1958. Standard Room: House Rum, Junior Suite: Myers's Dark, Penthouse: Dos Maderas 5+5
2 oz brandy, 1 oz. dry curacao, 3 dashes absinthe. "The Official Mixers Manual," Patrick Gavin Duffy, 1934. Standard Room: House Brandy, Junior Suite: Courvoisier, Penthouse: Pierre Ferrand 1840
1 oz. Jamaican rum, 1 oz. French vermouth, 1 oz. white creme de cacao. "Trader Vic's Book of Food and Drink," Victor J. Bergeron, 1946. Standard Room: House Rum, Junior Suite: Appleton Estate, Penthouse: Smith & Cross
1 1/2 oz. light scotch, 1oz. cherry liqueur, 1/2 oz. sweet vermouth, 1 oz lemon, 1/2 oz. egg white. "Playboy's Host & Bar Book," Thomas Mario, 1971. Standard Room: House Scotch, Junior Suite: Tyrconnell, Penthouse: Asyla
Ask your server about our rotating taps. Prices vary.
China Breakfast, Earl Grey, Green Jasmine, Harmony Herbal, Yerba Mate, Rooibos Red
Marionberry, peach, or apricot
Raspberry or vanilla
Gratinee
Stuffed with almonds & chevre.
Sambal and honey tamari sauce.
Warm with sliced baguette.
In a coconut lemongrass broth.
Stoneground mustard & onion aioli.
Made with pork & beef. Served in a garlicky tomato sauce.
Seasonal pickled fruit and sliced baguette.
Atop a truffled spinach & roasted cauliflower puree with crumbled bacon.
Choose three of the six Steve's Cheese and/or Zoe's Meats with roasted garlic, fruit, nuts & baguette. (Cheese & meat choices are listed in the back of the menu.)
Citrus vinaigrette, candied walnuts & parmesan.
Housemade dressing, croutons & parmesan.
Balsamic vinaigrette, toasted focaccia, fresh mozzarella, tomatoes & kalamata olives.
With pancetta, slivered almonds, poached egg, smokey salt & bleu cheese vinaigrette.
On a brioche bun with a creamy tomato relish & truffled yam chips.
Beets, black beans, rice, cashew & oat burger on a brioche bun with a creamy tomato relish & truffled yam chips.
Wild mushroom cream sauce with arugula pesto.
Garlic mashed potatoes, seasonal vegetables and chives.
Baked in a jalapeno emmentaler sauce with onions & bell peppers.
Italian pudding with caramel, Maldon salt and cream.
Warm lava cake, housemade vanilla ice cream, salted peanut brittle, caramel & whipped cream.
Caramel, candied walnuts & whipped cream.
Figs, apple & candied walnuts. (Please select a cheese from the back of the menu.)
One scoop. Housemade vanilla or seasonal.
White rum, reduced stout orgeat, brown sugar, Branca Menta, cream. Snifter
Scotch, whole egg^^, orange gastrique, orange peel & nutmeg dust. Up.
Dark rum, Branca Menta, Stumptown coffee, brown sugar, cream. Hot.
Olorosso Cream Sherry
Dry Amontillado Sherry
Pepper infused vodka, apricot, lemon. Up.
Apple infused bourbon, pear, ginger. Up.
Marionberry margarita. Tall.
Citrus vinaigrette, candied walnuts and parmesan.
Hummus, tzatziki and tapenade with warm pita and cucumber.
Samba! and honey tamari sauce.
Changes weekly.
Served warm with sliced baguette.
With stoneground mustard and onion aioli.
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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.
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.