COCKTAILS
RED FLAGS
SIPSMITH, GUAVA, CRANBERRY, ROSE, BUBBLES
14
AWKARD FIRST DATE
GEORGE DICKEL RYE, APRICOT BRANDY, COCONUT, DATES, AMARETTO
15
ABOUT LAST NIGHT
DEEP EDDY, COINTREAU, LEMON, CONVERSATION HEART ORGEAT
14
SAFE WORD
HORNITOS PLATA, DOMAINE DE CANTON, LEMON, APEROL FOAM
14
OLD FASHIONED MANNERS
MAKER'S 46, ZUCCA RABARBARO, CHERRY, ORANGE ZEST
15
IT'S COMPLICATED
DROUHIN CALVADOS, GREEN CHARTREUSE, LEMON, DEMERARA, PEYCHAUD'S BITTERS
15
TAKE ME TO PARIS
GEORGE DICKEL RYE, COGNAC, BENEDICTINE, KUMMEL, COCOA NIB, ROSE WATER
16
UP ALL NIGHT TO GET LUCKY
EL JIMADOR REPOSADO, LICOR 43, ESPRESSO, WALNUT BITTERS
15
LOVE'S LABOR LOST
TANQUERAY, RASPBERRY SHRUB, LEMON, DOLIN BLANC, ORANGE BITTERS, EGG WHITE
14
IT'S A SITUATIONSHIP
PLANTATION DARK, PEACH-LEMON TINCTURE, HONEY, GRAPEFRUIT, CHARRED PINEAPPLE
15
SHOTS
LITTLE BLUE PILL
HORNITOS PLATA, LIME, AGAVE
7
EX'S & HO'S
VODKA, FROSTED COOKIE, ALMOND MILK
7
VALENTINES FOUR-COURSE DINNER
FEBRUARY 10TH-15TH $50 Per Person
1st Course
Choice of 1
BEET SALAD
FENNEL, CITRUS, LEMON VINAIGRETTE
LITTLE GEMS
BABY ROMAINE, CITRUS, HERB RICOTTA, MACHEGO, BALSAMIC VINAIGRETTE
PANZANELLA
TOASTED BAGUETTE, MARINATED TOMATOES, CUCUMER, RED ONION, GARLIC
2ND COURSE
CHOICE OF 1
Arancini
MUSHROOM RISOTTO, ROASTED TOMATO-GARLIC PUREE, GRATED PARMIGIANO
Steak Tartare
BLACK PEPPER, CORNICHON, FRIED EGG YOLK, PARMESAN CRISPS
Seared Tuna
TOGIRASHI, RADISH & GINGER SALAD, SCALLION OIL
3RD COURSE
CHOICE OF 1
Seared Red Snapper
SAFFRON RICE, MANGO
8 oz. Block-Cut Ribeye
WINTER VEGETABLE TERRINE, SMOKED TOMATO CHIMICHURRI
Butternut Squash Agnolotti
BROWN BUTTER, SHERRY GASTRIQUE, CRISPY SHALLOTS
4TH COURSE
Blood Orange Semolina Cake
LEMON RICOTTA ICE CREAM, POMEGRANATE, CHAMOMILE HONEY
