Bar List

cocktails

AGAVE SANGRIA

13
Cabernet Sauvignon, Three Olives Grape Vodka, Brandy, Agave Nectar, Lemon, Orange, Apple, Velvet Falernum, Wycliff Sparkling Wine

lillehammer

12
Rehorst Gin, Grapefruit Juice, Angostura Bitters, St. Germain, Fresh Lemon, Sparkling Wine

COCONUT GINGER MOJITO

12
RumHaven Coconut Water Rum, Muddled Mint, Ginger Syrup, Fresh Lime, Club Soda

TROPICAL CHAI

12
Van Gogh Pineapple Vodka, Chai Tea Concentrate, Coconut Purée, Fresh Lime

BLOOD ORANGE “SPEGRONI”

13
Hendricks Gin, Sweet Vermouth, Campari, Monin Blood Orange Syrup, Spritz

LIQUID GOLD

12
Elijah Craig Bourbon, Honey, Orange Bitters, Fresh Lemon

GUAVA PALOMA

12
Espolon Blanco Tequila, Grapefruit Juice, Guava Purée, Fresh Lime, Club Soda

BLACKBERRY WHISKEY SMASH

12
Bulleit Rye Whiskey, Muddled Mint, Blackberry Purée, Fresh Lemon, Ginger Ale

CUCUMBER MELON SANGRIA

13
Chardonnay, Prairie Cucumber Vodka, Van Gogh Melon Vodka, Triple Sec, St Germain Elderflower Liqueur, Honey, Lemon & Lime, Sparkling Wine, Sage

MARTINIS

the lingley

14
Van Gogh Cool Peach Vodka, Blackberry Purée, Ginger Syrup, Fresh Lemon, Sparkling Wine

san fran

14
Hendrick’s Gin, Muddled Cucumber, House Sour, Fresh Lime

rosebud

14
Ketel One Citron Vodka, Strawberry Purée, Rose Syrup, Fresh Lemon, Sparkling Wine

pear flower

14
Grey Goose La Poire, St. Germain, Grapefruit Juice, Fresh Lemon, Simple Syrup, Twist

LAVENDER KNICK 75

14
Empress 1908 Gin, Monin Lavender Syrup, Fresh Lemon, Sparkling Wine

WINES

SPARKLING

La Marca (Italy) split

9

Freixenet Carta Nevada Brut (Spain) split

10

Wycliff Sparkling Wine (California)

8

Naveran Cava (Spain)

10/48

Saint-Hilaire Sparkling Rosé (Languedoc, France)

50

Veuve Clicquot (France)

120

UNIQUE WHITES

Marquis de Goulaine Chenin Blanc (Vouvray, France)

10/35

La Gioiosa Moscato (Italy)

9/33

Nortico Alvarinho (Portugal)

11/40

riesling

Bex (Nahe, Germany)

9/32

Schlumberger (Alsace, France)

52

sauvignon blanc

Emmolo (California)

10/37

Mohua (Marlborough, New Zealand)

13/46

Craggy Range (Martinborough, New Zealand)

60

pinot grigio / pinot gris

Pasqua Verona (Italy)

10/36

Portlandia (Oregon)

11/40

Santa Margarita (Italy)

62

Archery Summit Pinot Gris (Oregon)

60

MAIN


Served Monday-Saturday After 4pm

SEARED SEA SCALLOPS*

35
SEARED SCALLOPS, RICED CAULIFLOWER & QUINOA, SUNDRIED TOMATO, YELLOW SQUASH & ZUCCHINI, RED PEPPER COULIS

SALMON

27
GRILLED SALMON, CURRIED COUSCOUS, GRILLED ASPARAGUS, LOBSTER BISQUE, LEMON-BASIL BUTTER

AHI TUNA

28
TOGARASHI SEARED TUNA, KIMCHI FRIED RICE, BRUSSELS SPROUTS, SCALLIONS, PINEAPPLE-HOISIN GLAZE

CAJUN TILAPIA*

22
BLACKENED, BASMATI RICE, KALE, BRUSSELS SPROUTS, BEAN AND CORN SUCCOTASH

SWORDFISH

27
GRILLED SWORDFISH, POLENTA CAKE, HARICOT VERTS, ROASTED ARTICHOKE & TOMATO, PESTO

SHORT RIB RAGOUT

26
BRAISED & PULLED SHORT RIB TOMATO RAGOUT, ANGEL HAIR PASTA, RICOTTA SALATA, FRESH GROUND BLACK PEPPER, MINT & BASIL

BONE IN PORK CHOP

26
GRILLED 12OZ CHOP, GERMAN POTATO SALAD, GRILLED BROCCOLINI, CABBAGE & APPLE SLAW, WHOLE GRAIN BEER MUSTARD

BABY BACK RIBS

HALF 22 / F ULL 28
BOURBON BBQ SAUCE, HAND CUT FRITES

NEW YORK STRIP*

31
10 OUNCE STRIP STEAK, FINGERLING POTATOES, GRILLED BROCCOLINI, GARLIC PEPPERCORN BUTTER, DEMI GLACE

AIRLINE CHICKEN

23
10OZ BONE IN CHICKEN BREAST, FINGERLING POTATOES, GRILLED ASPARAGUS, ROASTED TOMATOES, HERB CHICKEN JUS

CHANA MASALA (VEGAN)

22
FRIED CHICKPEAS, SPICED STEWED TOMATOES, BASMATI RICE, LIME, TOASTED NAAN, CILANTRO OIL

LOBSTER RAVIOLI

25
ROASTED TOMATO CREAM SAUCE, ASPARAGUS, KALE, LEMON ZEST, PARMESAN TUIELE

FRIDAY FISH FRY (FRIDAYS ONLY )

COD 13 / P ERCH 18
STEAK FRIES, TARTAR SAUCE, COLESLAW, SALTED RYE BAGUETTE

LUNCH MAIN


Served After 11am-4pm

HERB MARINATED CHICKEN

16
GRILLED CHICKEN BREASTS, FINGERLING POTATOES, GRILLED ASPARAGUS, ROASTED TOMATOES, HERB CHICKEN JUS

SWORDFISH

20
GRILLED SWORDFISH, POLENTA CAKE, HARICOT VERTS, ROASTED ARTICHOKE & TOMATO, PESTO

AHI TUNA

22
TOGARASHI SEARED TUNA, VEGETABLE FRIED RICE, KIMCHI BRUSSELS SPROUTS, SCALLIONS, PINEAPPLE-HOISIN GLAZE

SALMON

18
PAN SEARED SALMON, CURRIED COUSCOUS, GRILLED ASPARAGUS, LOBSTER BISQUE, LEMON-BASIL BUTTER

CAJUN TILAPIA*

16
BLACKENED, BASMATI RICE, KALE, BRUSSELS SPROUTS, BEAN AND CORN SUCCOTASH

LOBSTER RAVIOLI

20
ROASTED TOMATO CREAM SAUCE, ASPARAGUS, KALE, LEMON ZEST, PARMESAN TUIELE

FRIDAY FISH FRY (FRIDAYS ONLY)

COD 13 / PERCH 18
STEAK FRIES, TARTAR SAUCE, COLESLAW, SALTED RYE BAGUETTE