Fourme D’AmbertHoneycomb raw cow milk, blue-veined, semi-firm, smooth texture jean d’alos, auvergne, france
Cloth-Wrapped CheddarApple-golden raisin chutney raw cow milk, firm, hints of toasted nuts and tropical fruit fiscalini farms, modesto, california
Fromage De MeauxGrape compote cow milk, soft, bloomy rind, rich, buttery robert rouzaire, ile-de-france, france
Champagne Cocktails
9.00Buck's FizzFresh orange juice, monin grenadine, and champagne
13.00Seelbach CocktailBourbon, curaçao, peychauds, and angostura bitters, topped with champagne and an orange twist
9.00BelliniWhite peach purée and champagne
12.00Negroni SpagliatoGran classico, punt e mes, and cava. Served over ice in a pilsner glass with a slice of orange.
11.00Death in the AfternoonPernod absinthe and champagne
Bloodies Bloodies
10 eachBloody MaryVodka, house-made bloody mary mix, and a splash of lemon juice
10 eachDanish MaryChilled akvavit, house-made bloody mary mix, and a splash of lemon juice
10 eachRed SnapperGin, house-made bloody mary mix, and a splash of lemon juice
Selected Cocktails
10.00Ginger RogersGin, fresh mint, ginger syrup, and lime juice topped with ginger ale. Served on the rocks in a tall glass with a squeeze of lime. An adaptation of the ‘favorite cocktail’ from drinks (1914), by jacques straub
11.0021 HayesDamrak gin muddled with cucumber, a healthy splash of pimm’s no.1, lemon juice, and simple syrup. Shaken and served up with a cucumber slice and a house-pickled onion. Concocted by dr. schwartz to provide relief to those arriving at our door by way of san francisco’s municipal railway.
10.00Darb CocktailGin, apricot liqueur, dry vermouth, and a touch of lemon juice. Shaken and served up in a cocktail glass with a lemon twist. A recipe adapted from the savoy cocktail book (1930), by harry craddock
13.00MartinezRansom old tom gin, carpano ‘antica formula’ sweet vermouth, a splash of maraschino liqueur, and a dash of orange bitters. Stirred and served up with a twist. Professor jerry thomas’s turn-of-the-century cocktail, which many argue is the forefather of the martini
10.00CasinoGin, lemon juice, maraschino liqueur, and orange bitters. Shaken and served in a cocktail glass with a brandied cherry. A recipe from the how and when (1938) by g. f. marco
13.00Mujer VerdeHendrick’s gin, lemon-lime juice, simple syrup, and a dash each of green and yellow chartreuse. Shaken and served up with a lime twist. This recipe was resurrected by our bartender “d mexican” from his hometown, guadalajara
12.00‘Uptown’ ManhattanRussell’s reserve 6 yr. rye, carpano antica formula’ sweet vermouth, and a dash each of orange bitters and angostura bitters. Served up with brandied cherries and an orange twist. This is our version of one of the all time great cocktails
10.00SazeracRye whisky, a dash of peychaud’s bitters, and a touch of sugar. Stirred and served in a coupe glass rinsed with pernod absinthe with a lemon twist. A classic absinthe cocktail from famous new orleans drinks (1940), by stanley clisby arthur
11.00Inner PeaceRye whiskey, cynar apéritif, amontillado sherry. Stirred and served up with an orange peel. Peace is where you find it (f#*@’n hippie proverbs). We hope this helps your search
10.00Will P. Taylor's Hotel Nacional SpecialRum, lime juice, apricot brandy, pineapple gum, and orange bitters. Shaken and served up with a lime wheel. Adapted from charles h. baker’s gentleman’s companion, 1939. this cocktail was created by will p taylor, an american and onetime manager of cuba’s hotel nacional
9.00Old HavanaGoslings dark rum, lime juice, simple syrup, a splash of orange juice, and a dash of orange bitters. Inspired by “the havana cocktail”, taken from the the savoy cocktail book (1930), by harry craddock
11.00Citron LemonadeHangar one buddha’s-hand vodka, ginger syrup, lemon juice, ginger ale, and a splash of cranberry juice. This cocktail is a variation of our non-alcoholic beverage “absinthe lemonade” created by marcovaldo dionysos. A great drink made better when someone came up with the bright idea of putting a shot of booze in it
11.00Perfect PearVodka, pear brandy, lemon juice, sugar, and a splash of orange juice. Shaken and served up in a cocktail glass with a sugared rim
11.00Joy RideHangar one buddha’s-hand vodka, campari, grapefruit juice, and lemon wedges. Served long over ice with a lemon twist. An elixir by toni abou-ganim, designed for the bellagio, las vegas. A modern leap for cocktails in the 1990’s
10.00CrustaBrandy, maraschino liqueur, curaçao, lemon juice, and angostura bitters.Shaken and served up in a sugar rimmed wine glass with a long lemon twist. This ‘big easy’ classic originally created by joe santini in the 1850’s is an arguable precursor to the sidecar, although we think this adaptation from here’s how (1941), by W.C. whitfield is a bit of an improvement
9.00GalapagosPisco, kaffir-lime leaf and pepper syrup, lemon-lime juice, and a splash of grapefruit juice. Shaken and served up with sunken brandied cherries. This is a xanadoozle creation, named in honor of kurt vonnegut’s eponymous modern classic.
9.00ChaucaPisco, apricot liqueur, lime juice, and a float of black rum. Shaken and served up with a sunken cherry. Inspired by one of our restaurant’s more unfortunate personalities, our bar back mr. chauca. We hope that you get to meet him
Juices and Non- Juices and Non-Alcoholic
4.50Absinthe LemonadeFreshly squeezed lemon juice, ginger syrup, and cranberry juice, topped with ginger ale
4.00Citron PresseFreshly squeezed lemon juice, served with simple syrup and water
Fresh-Squeezed Orange or Grapefruit JuiceOptions:
(5.00)
, (6.50)
, Fresh-squeezed orange, Grapefruit juice
Bar
Cheeses
Humboldt FogKumquat jam goat milk, ash ribbon, creamy, tangy cypress grove chevre, arcata, california
Tome De BordeauxFennel jam, orange oil aged goat milk, semi-soft, herb-encrusted jean d’alos, loire valley, france
Fourme D’AmbertHoneycomb, jean d’alos, auvergne, france raw cow milk, blue-veined, semi-firm, smooth texture
Cloth-Wrapped CheddarChutney of apple and golden raisin fiscalini farms, modesto, california raw cow milk, firm, hints of toasted nuts and tropical fruit
Fromage De MeauxGrape compote, robert rouzaire, ile-de-france, france cow milk, soft, bloomy rind, rich, buttery
Market Selection of Black Angus BeefAll served with French fries, mixed green salad, arugula salsa verdeOptions:
7 oz. Bistro filet (28.00)
, 10 oz. Rib-eye steak (37.00)
MarketDaily Market Pasta
22.00Mary's Chicken BreastSour cream and leek whipped potatoes, root vegetables, bacon, red wine jus, fried parsley
Sides
6.00Sour Cream and Leek Whipped PotatoesChives, olive oil
8.00Baked Mac ‘N’ CheeseVermont cheddar, breadcrumbs
7.00Sauteed SpinachChili, garlic, herb breadcrumbs
Fourme D’AmbertHoneycomb, jean d’alos, auvergne, france raw cow milk, blue-veined, semi-firm, smooth texture
Cloth-Wrapped CheddarChutney of apple and golden raisin fiscalini farms, modesto, california raw cow milk, firm, hints of toasted nuts and tropical fruit
Fromage De MeauxGrape compote, robert rouzaire, ile-de-france, france cow milk, soft, bloomy rind, rich, buttery
Market Selection of BeefAll served with creminis, sour cream and leek whipped potatoes, worcestershire jusOptions:
7 oz. Grilled black angus bistro filet (28.00)
, 10 oz. Grilled black angus rib-eye steak (37.00)
, 7 oz. Braised american wagyu zabuton (35.00)
Sides
7.00Sour Cream and Leek Whipped PotatoesChives, olive oil
9.00High CottonRye whiskey, pimm’s no. 1, dubonnet rouge, dashes of peach and mint bitters. Stirred and served up with a mint leaf and a lemon twist.The name for this cocktail is inspired by L.B.J. And the hope for better times to come. Lord only knows, that if we’re not gonna high cotton, then we’ll soon be making this cocktail up north with canadian whiskey
9.00Ginger RogersGin, fresh mint, ginger syrup, and lemon juice, topped with ginger beer. Served on the rocks in a tall glass with a squeeze of lime. An adaptation of the ‘favorite cocktail’ from drinks, (1914), by jacques straub
11.00L’OperaGin, dubonnet rouge, maraschino liquor, and orange bitters.Stirred and served up with an orange peel. A turn of the century classic, adapted from the official mixer’s manual, (1934), by patrick gavin duffy
10.00CasinoGin, lemon juice, maraschino liqueur, and orange bitters. Shaken and served up in a cocktail glass with a brandied cherry. A recipe from the how and when, 1938 by g. f. marco
9.00Old HavanaGoslings dark rum, curaçao, fresh lemon-lime juice, simple syrup, a splash of orange juice and a touch of orange bitters. Inspired by “the havana cocktail” taken from the the savoy cocktail book by harry craddock, 1930.
10.00CrustaBrandy, maraschino liqueur, curaçao, lemon juice, and angostura bitters. Shaken and served up in a sugar rimmed wine glass with a long lemon twist. This ‘big easy’ classic originally created by joe santini in the 1850’s is an arguable precursor to the sidecar, although we think this adaptation from here’s how (1941), by W.C. whitfield is a bit of an improvement.
11.00GalapagosPisco, kaffir lime-pepper syrup, lemon-lime juice, and a splash of grapefruit juice. Shaken and served up with sunken brandied cherries.A xanadoozle creation named in honor of kurt vonnegut’s modern classic of the same name.
9.00Perfect PearVodka, pear brandy, lemon juice, sugar, and a splash of orange juice. Shaken and served up in a cocktail glass with a sugared rim.
11.00NevadaRum, lime juice, simple syrup, angostura bitters, and a splash of grapefruit juice. Shaken and served up with a lime wedge. A refreshing rum cocktail adapted from here’s how, (1928), by judge jr.
11.00DaedalusJameson whiskey, a whisper of ginger syrup and a touch of orange bitters. Stirred and served up with an orange twist. A recipe created by uncle jack kelleher of the gravedigger’s bar, dublin, after he got hit by an early morning guinness truck and needed a healthy elixir for his pains. Brought to these shores by the man.
9.00SazeracRye whiskey, dashes of peychaud’s bitters and a touch of sugar. Stirred and served in a cocktail glass rinsed with absinthe, lemon twist.A classic absinthe cocktail from famous new orleans drinks (1940), by stanley clisby arthur
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