COCKTAILS
r&b old fashioned | 13
bacon infused elijah craig reserve, maple syrup & angostura bitters
watermelon crisp | 13
tito’s, fresh watermelon & cucumber, lemon & cane syrup
fresa picante | 13
don julio blanco, strawberry, jalapeño, lime, cane syrup & an egg white
southern drawl | 13
hendrick’s, cucumber, mint, lime, cane syrup & ginger ale
old ronny z | 13
ron zacapa 23, brown sugar, chocolate bitters & cocoa powder
thyme out | 13
pineapple & thyme infused four roses, domaine de canton, lemon & cane syrup
not so blue velvet | 13
ketel one, st. germaine, blueberry, tarragon syrup, & lemon
daisy may | 13
chamomile infused casamigos blanco, st. germaine, agave nectar & lime
curly lime sour | 13
hayman’s old tom gin, parsley, lime, cane syrup, orange bitters & an egg white
peach smash | 13
maker’s mark, rothman & winter peach, rosemary, lemon & honey syrup
Reds
j vineyards pinot noir 12 | 45
monterey, california
boen russian river pinot noir 16 | 59
sonoma county, california
belle glos clark & tele pinot noir | 69
santa maria valley, california
bonanza cabernet sauvignon 13 | 49
caymus vineyard, california
penfolds cabernet sauvignon 13 | 49
barossa valley, australia
daou paso robles cabernet sauvignon 17 | 63
paso robles ava, california
hess allomi cabernet sauvignon | 89
napa valley, california
pessimist red blend 16 | 59
paso robles
prisoner red blend | 85
paso robles
catena malbec 13 | 50
mendoza, argentina
frei brothers merlot 15 | 55
dry creek valley, california
ferrari carano merlot | 65
sonoma county, california
masciarelli montepulciano 12 | 45
abruzzo, italy
Whites
maison willm riesling 12 | 45
alsace, france
duckhorn chardonnay 16 | 65
north coast, california
peju sauvignon blanc 18 | 66
napa valley, california
whispering angel rosé 16 | 59
côtes de provence, france
triennes rosé 12 | 45
côtes de provence, france
san guilio moscato 10 | 37
piedmont, italy
astoria pinot grigio 13 | 49
delle venezie, italy
felino chardonnay 13 | 49
mendoza, argentina
scarpetta prosecco 13 | 49
friuli, italy
Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: David Paulson
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.