dinner
daily from 6:00 - 11:00 | v = vegan | vo = vegan option | gf = gluten free | na = nut allergy
SPANISH OLIVES
spanish gordial olives, toasted cracked coriander oil (v)(gf) 6
FOCACCIA
house focaccia with locally made apple balsamic (v) 6
-
GIGANTE BEANS
stewed gigantes, creamy tomato frito, herbs, lemon 7 (gf)
-
add focaccia +3
-
HUMMUS
olives, pita, olive oil, sumac (v)(gfo)10
-
additional pita +2
MUHAMMARA
roasted peppers, toasted walnuts, pomegranate molasses, cucumbers, pita 12 (v)(gfo)(na)
-
CHEESES
schaap lust (sheep's milk gouda from the netherlands) petit burrata (upstate new york), cardamon honey, grapes , house focaccia 15
-
additional focaccia +3
-
CHARCUTERIE
coppa picante, salsiccia secca piccante, piparra peppers, house focaccia 16
-
additional focaccia +3
BLOOD ORANGE & RADICCHIO
radicchio, blood orange, celery, strawberry & amarillo pepper vinaigrette 16 (gf)(v)
ROAST CHICKEN
leg & thigh, duck fat potatoes, black pepper orange zest béchamel (gf) 25
RISOTTO
white wine risotto, braised pearl onions, thyme, parmesan (gf)(vo) 22
DRUNKEN MUSSELS
blue prince edward island mussels, rum, sage butter, parsnip, focaccia 24
white
MACABEU (cava)
n/v | ‘macabeu’ | josep foraster | catalunya, spain | fine, frothy bubbles, stone fruit, waxy floral notes 13 | 52
GRILLO
2023 | ‘grillo sicilia’ | cantine colosi | sicily, italy | indigenous sicilian varietal, white spring flowers, mediterranean herbs 13 | 52
VESPAIOLA
2021 | 'vespaiolo' | vignaioli contrà soarda | veneto, italy | biodynamic, saline acidity with round floral notes, medium bodied 15 | 60
orange
PINOT BLANC, PINOT GRIGIO
2020 | ‘grape abduction’ | gönc winery | slovenia [liter btl] | round and lush, mild funk, mineral finish 14 | 70
rosé
TERRET GRIS, MERLOT, CINSAULT, MOURVEDRE
2023 | ‘coteaux du salagou’ | mas des chimères | languedoc, france | clay and basalt soil, strawberry and spice 14 | 56
red
LAMBRUSCO
n/v | 'lambrusco mantovano' | corte pagliare verdieri | lombardia, italy | organic, herbaceous, bone dry. secondary fermentation in bottle 14 | 56
PINEAU D’AUNIS, GROLLEAU, CÔT, CABERNET FRANC, GAMAY
2022 | ‘à tire-larigot’ | barreneche | loire, france [liter btl]| chilled | herbaceous, woodsy, raspberry, white pepper, carbonic maceration 15 | 70
MONTEPULCIANO
2022 | 'dama' | marramiero | montepulciano d’abruzzo, italy | medium bodied, plum, blackberry, tobacco 14 | 56
CENTESIMINO
2021 | ‘ravenna centesimino rosso’ | ancarani | emilia-romagna, italy | indigenous ancient varietal, dark violet color, rose and pomegranate nose, biodynamic 14 | 56
beer
PAULANER
premium pilsner | german pilsner | 4.8% | germany | draft 10
THREES BREWING
logical conclusion | ipa | 7% | brooklyn, ny | draft 10
SHACKSBURY
dry | classic cider | 5.2% | vergennes, vt | draft 11
OXBOW
farmhouse pale ale | fresh farmhouse beer | 6% | newcastle, me | draft 11
EINBECKER NON-ALCOHOLIC
pilsner | bottle 10
Our cocktails contain unexpected ingredients. Please inform your server of any allergies.
shaken
refreshing. citrusy.
LIQUID LOVE
mezcal, reposado tequila, chili, cacao, honey, lime 16
ALLIGATOR WINE
refreshing and tart, made with aria dry gin, lemon, yellow chartreuse, cassis noir, paradiso aperitivo, shaken and served up with a lemon twist 15
GOLDEN CITY
madre mezcal artesanal espadin, yellow chartreuse, giffard banane du brésil, lime, grapefruit bitters, absinthe spritz 16
BACANORA FIZZ
tepúa bacanora (an agave spirit from Sonora, Mexico), honey, lemon, orange cream citrate, orange blossom water, egg white 18
-
PERFECT STRANGERS
cimarron blanco tequila, fernet vallet, sfumato, piment d’espelette, mole bitters, lime, garnished with cacao nibs 17
-
cacao nibs are produced in a facility that processes tree nuts
CONVERSATION PEACE
singani 63 (Bolivian brandy), j.m sirop de canne, giffard vanilla liqueur, lemon, egg white, chuncho bitters 17
TING TING
ten to one Caribbean dark rum, Jamaican pot still black rum, paranubes Oaxacan rum, luna amara, Caribbean pineapple liqueur, simple syrup, lime, dehydrated hibiscus and lime wheel 17
DARK AND LOVELY
lush and fruity, made with spiced rum, smith and cross traditional Jamaica rum, rhum j.m terroir volcanique agricole, paranubes aguardiente de caña, pineapple cordial, cold brew, orange, angostura, and peychaud’s bitters, a dash of absinthe, lemon, garnished with grated nutmeg 16
STAR OF MIDNIGHT
greenhook old tom gin, saint agrestis amaro, ginger, lime 15
MRS. ROBINSON
rishi earl grey tea-infused monopolowa gin, honey, lemon 15
CREOLE MOON
diamond reserved spice rum, cinnamon, clove, nutmeg, lime 14
AFTER FIRST LIGHT
aged white rum, pamplemousse, maraschino, lime 14
JOHANN IN JALISCO
warming to the soul, shaken and served up with la venenosa tabernas raicilla, amargo-vallet, lemon, j.m sirop de canne, aromatized islay scotch 16
THE LONG PLAY (low abv)
beautiful and refreshing, made with cocchi rosa aperitivo, salers aperitif, lime, mineragua seltzer, chili salt, orange half wheel 15
SAPERE AUDE (low abv)
bittersweet, sapere aude means "dare to know", made with amaros noveis, sfumato, st. hubertus, honey, mineragua seltzer, lime wedge 15
stirred
balanced. aromatic.
SIR DUKE
brown butter-washed rye, volume primo sweet vermouth, rossa amara d'arancia, cappelletti, oloroso sherry, noveis, st. hubertus 16
PARIS TEXAS
existing restlessly in the martini family like a defiant but bright youth, Paris Texas combines mal bien zacate limón mezcal- which is distilled with and finished with macerated lemongrass- with little touches of calvados, comoz blanc vermouth de chambery, and elderflower. stirred and served up with a lemon twist 16
OLD PAL
wormwood rye, luna amara, dolin dry vermouth, lemon twist 16
OLD FASHIONED
deadwood bourbon and rye, sugar, amargo-vallet & orange bitters 15
OAXACAN OLD FASHIONED
la gritona tequila reposado, mezcal, xocolatl mole bitters 16
LUNA NEGRONI
aria portland dry gin, luna amara aperitivo, volume primo vermouth 16
CUBANO NEGRONI
rhum j.m terroir volcanique agricole, cold brew coffee, volume primo vermouth, pimento dram, house aperitivo 16
MEZCAL NEGRONI
agave de cortes mezcal, luna amara aperitivo, amargo de chile, volume primo vermouth 16
built
effervescent
SPRITZ
cappelletti, amara d'arancia rossa, prosecco 14
GIN & TONIC
monopolowa gin, cinchona bark, gentian root, allspice, citrus, agave, seltzer 15
GARIBALDI
cappelletti, rossa amara d'arancia, luna amara, fresh-squeezed orange juice 13
margaritas
spirit, lime, agave
CLASSIC MARGARITA
cimarrón blanco 15
THE PERFECT
arte n.o.m. 1579 blanco 17
MEZCAL MARGARITA
agave de cortes 16
RAICILLA MARGARITA
la venenosa tabernas 16
SOTOL MARGARITA
la higuera cedrosanum 17
We craft our spirit-free offerings with the same care we give our cocktails, using house-made syrups, shrubs, fresh squeezed juices, and attention to delivering a layered tasting experience. Please let your server or bartender know of any allergies.
house-made
FAIR PLAY
orgeat, lemon, soda 12
BLOOMDIDO
house-made pear shrub shaken with spice tea, honey, and lemon, served up with a splash of soda 14
CONTRAPPUNTO
hous-emade ginger syrup, lime, soda 12
HOUSEMADE TONIC & SODA
cinchona bark, gentian root, allspice, citrus, agave, lime, soda 12
WHO KILL THE SPARROW
fresh-squeezed orange juice, lime, shaken with house-made spice syrup (cinnamon, clove, nutmeg) 12
ORANGE JUICE
fresh-squeezed 8
market-made
CURIOUS ELIXIRS NO. 1
inspired by a classic Negroni cocktail, but without the alcohol. contains pomegranate, gentian, bitter orange, rhodiola, lime 11
TOPO CHICO
sparkling mineral water 7
EINBECKER NON-ALCOHOLIC
pilsner 10
mezcal
LA MEDIDA ESPADIN
white pepper, creamy, smooth, minty 9|17
DERRUMBES OAXACA
jasmine, citrus, pine, raisin, varnished wood 9|17
DERRUMBES SAN LUIS POTOSÍ
jalapeno, olive brine, tropical fruit, blue cheese 7|12
DERRUMBES MICHOACAN
woody, herbaceous, mint, black pepper 11|20
MADRE ESPADINE
ginger, pine, sandalwood, mesquite 6|11
BOZAL MADRECUISHE
tropical fruit, sweet potato, green vegetables 10|18
LÁGRIMAS DE DOLORES MASPARILLO
cacao, black pepper, vegetal, dust 13|24
EL JOLGORIO TOBALÁ
mango, rocky minerals, citrus 16|30
EL JOLGORIO BARRIL
caraway, cumin, rocky minerals, citrus 16|30
EL JOLGORIO CUISHE
grassy, rosemary, sage, rocky minerals 16|30
AGAVE DE CORTES
subdued smoke, tropical fruit, vegetal notes 7|12
raicilla
LA VENENOSA OCCIDENTAL
papaya, avocado, lemon curd, green, buttery, tart 10|17
LA VENENOSA TABERNAS
citrus peel, olive oil, sage, hibiscus 8|15
bacanora
RANCHO TEPUA
jasmine, smoked meats, candied orange 10|18
sotol
taxonomically NOT agave, but plays like agave
LA HIGUERA DASYLIRION, WHEELERI
rosemary, smoke, pineapple 8|14
FLOR DEL DESIERTO
ginger, sawdust, wet clay, pine needle 12|22
tequila
ARTE NOM 1579 BLANCO
spearmint, fresh cut grass, rain, white pepper 8|15
ARTE NOM 1414 REPOSADO
orange blossom, honey, green banana, herbs 9|17
ARTE NOM 1146 ANEJO
butterscotch, cinnamon, toffee, orange flan 10|19
TEQUILA BLANCO FROM PM SPIRITS AND JOSE LUIS GUTIERREZ
delicate, spring water, nectar, vegetal 8|15
CIMARRON REPOSADO
baking spice, dark chocolate, american oak 11
CIMARRON BLANCO
pepper, cumin, earthy sweetness 10
LA GRITONA
caramelized fruit, ginger, pepper, woman-made 13
aperitivi
open the appetite
BONAL
alpine herbs, gentian, cinchona 5|8
BORDIGA BITTER ROSSO
citrus, gentian flower and root, old world bitter 6|9
CAPPELLETTI
sweet orange, bitter grapefruit pith 5|8
PARADISO
citrus peel, chamomile, lovely acidity 6|10
LUNA AMARA
grapefruit, chicory, rhubarb, vanilla 6|11
SALERS GENTIANE
hint of coffee, citrus peel, dusty, bitter 6|10
digestivi
bitter and sweet, designed to aid digestion
EDA RHYNE APPALACHIAN FERNET
appalachian herbs, wood, citrus, cacao 8|13
EDA RHYNE AMARO FLORA
appalachian roots and herbs, flowers, honey - delicate nose, bitter backbone 8|13
ALTA VERDE
wormwood, alpine herbs, citrus 5|9
FACCIA BRUTO FERNET PIANTA
chamomile, saffron, mint, dusty spices, mushroom 7|13
ANTICO AMARO NOVEIS
eucalyptus, caramel, anise, pine 5|8
CARCIOFO
artichoke amaro with 18 herbs and roots, cardoons, grapefruit 7|12
BIGALET CHINA-CHINA
bitter orange, caramel, dust 7|13
CONTRATTO FERNET
myrrh, chamomile, saffron, fennel, juniper 6|11
FERNET-VALLET
cinnamon, cardamom, quassia wood 6|10
ELISIR NOVASALUS
sicilian marsala, intense pine sap, deep bitterness 6|9
GRANADA-VALLET
pomegranate, cinamon, gentian root 6|10
ROSSA AMARA
blood orange peel, wild herbs 6|11
BRUCATO AMARO CHAPARRAL
warm, bright, long anise finish, evoking California's scrubby ecoregion 8|13
SFUMATO RABARBARO
chinese rhubarb, earthy & smokey 5|8
SAINT AGRESTIS AMARO
jamaican sarsaparilla, gentian 7|12
VECCHIO AMARO DEL CAPO
herbal aromatics, warm fruit flavors 5|8
SAINT HUBERTUS
alpine herbs, liquorice, peppermint, galangal 6|10
r(h)um
fermented and distilled sugar cane or molasses
NEISSON RHUM AGRICOLE BLANC
green grass, honey, charcole, cacao 11
RIVER ANTOINE ROYALE GRENADIAN RUM AGRICOLE
pineapple, black currant, gooseberry 19
PARANUBES AGUARDIENTE
ripe apricot, mint, coffee, banana, funk, fresh cane 10
RHUM J.M TERROIR VOLCANIC AGRICOLE
woody vanilla, volcanic smokiness, fresh cane juice distillate, aged 3 years in charred American oak casks 14
HAMILTON POT STILL BLACK
a blend of light, very light, and heavy pot still rum 10
HAMILTON DEMERARA OVERPROOF
full-flavor blend of pot and continuous still demerara rums 11
HAMPDEN ESTATE 8 YEAR SINGLE JAMAICAN RUM
aged 8 years in oak, wild fermentation, uncolored, unsweetened, tropical fruit, austere finish 19
TEN TO ONE CARIBBEAN DARK RUM
toffee, citrus oils, worn leather, cooked fruit, unsweetened, Black-owned 13
SMITH AND CROSS
overripe banana, leather, spice, molasses 10
DENIZEN AGED WHITE RUM
toasted coconut, pineapple, green cane 8
DIAMOND RESERVE SPICED RUM
demerara-based, spiced with cinnamon, vanilla, orange 8
whiskey
distilled, barrel-aged beer
FINGERLAKES DISTILLING MCKENZIE RYE WHISKEY
New York rye and barley, delightful spice, finished in sherry barrels from local wineries 13
DEADWOOD BOURBON
small batch bourbon from the creator of redemption whiskies 10
VAN BRUNT STILLHOUSE BOURBON
wheated bourbon made with 65% organic New York corn 12
DEADWOOD RYE
aged at least 20 months, from the folks behind redemption whiskies 10
WORMWOOD RYE
distilled with wormwood,aged with American and French oak staves 13
VAN BRUNT STILLHOUSE AMERICAN WHISKEY
four-grain recipe draws on pre-industrial farmhouse style 15
IWAI MARS WHISKY
vanilla tobacco, salted nuts, wood spice 13
DEAD RABBIT IRISH WHISKEY
oak, barrel spices, dark vanilla 12
KILCHOMAN “MACHIR BAY” ISLAY SINGLE MALT SCOTCH
aged in bourbon and sherry casks, peat smoke, citrus zest, butterscotch 18
PORT ASKAIG ISLAY SINGLE MALT SCOTCH
smoke, green apple, black pepper 16
HARELSTON GREEN 3 YEAR BLENDED SCOTCH
almond, toffee, creamy vanilla 10
gin
distilled with botanicals, juniper required
ISOLATION PROOF GIN
green watermelon rind, fresh cut fennel, tropical fruit, peppery spice 12
NEVERSINK GIN
apple-based gin, soft, floral, mild cardamom, citrus notes 13
GREENHOOK OLD TOM GIN
barrel-aged, 1800’s style production, honeyed lemon, chamomile, grass 12
BLUE GIN - FORTHAVE SPIRITS
juicy, 18 botanicals, juniper, grapefruit, chamomile 12
ARIA PORTLAND DRY GIN
beautiful, traditional london-dry style gin, hand-distilled in Oregon 9
brandy
distilled wine, sometimes barrel-aged
DOMAINE D’AURENSAN: LE CARRÉ DES FANTÔMES (The square of fantomes)
stunning yet austere, aged lightly, pear, apricot, peach, linden tree blossom 13|22
VS BAS ARMAGNAC FROM PM SPIRITS
butterscotch, vanilla, oak, distilled by domaine d’espérance in Gascogne 8|15
LECARRÉ
warm, fruit, spice, oak-aged, 7th-generation French-family run distillery 7|12
MANOIR DE GRANDOUET FINE CALVADOS PAYS D’AUGE
from Normandy, France, delicate notes of apple and caramel, aged at least 2 years in young wood 7|12
SINGANI 63
meadow, jasmine, white pepper, orange blossom, from Bolivia 6|10
aquavit
distilled with grain, sometimes potato
BRENNIVIN
the national drink of Iceland, flavors of caraway, volcanic minerality 10
NORDEN
domestic aquavit produced with traditional Nordic methods 12
shochu
Japanese spirit, multiple parallel fermentation
MIZU LEMONGRASS
distillate of 95% white koji rice, 5% lemongrass 12
MIZU SAGA
distillate of 67% two-row barley, 33% black koji rice 11
vodka
MONOPOLOVA VODKA
potato distillate, introduced in 1782 in Poland 8
DENNING'S POINT VISKILL VODKA
New York winter wheat distillate, cut with New York spring water, excellent sipping vodka 12
specialty liqueurs
flavored, sweetened spirits, great after a meal
GREEN CHARTREUSE
warm and bold, 130 alpine herbs and flowers, based on the ancient recipe of carthusian monks 10|19
YELLOW CHARTREUSE
juniper, mint, honey, based on the ancient recipe of carthusian monks 10|19
MATA HARI ABSINTHE BOHEMIAN
wormwood, clove, fennel, honey 8|13
RAPPA GIOVANNI RATAFIA DI ADORNO WALNUT
green walnut, banana, vanilla, nutmeg 7|11
MYRIS NUTMEG LIQUEUR
Zanzibari nutmeg fruit, macerated and copper-distilled in new york 8|15
cordials
flavored, highly sugared spirits
VICARIO COFFEE
arabica bean, vanilla, cacao 6|11
VELVET FALERNUM
sugar cane, clove, nutmeg, almond, lime 7
BLACK BUTTON BOURBON CREAM
rich, creamy, sweet corn, caramel 7|12
CAFFO MARASCHINO
cherry fruit and stone, green stem 6|10
CAFFO AMARETTO
almond, apricot kernel, peach stone 5|9
fortified wine
enjoy neat, on the rocks, or with a splash of soda and a twist
HENRIQUES & HENRIQUES MADEIRA “RAINWATER”
intentionally oxidized tinta negra, medium dry, crème brûlée, almond, orange zest, sea spray 10
LUSTAU DON NUNO OLOROSO
barrel-aged sherry, rich, high acid, chocolate, chestnuts 13
VOLUME PRIMO SWEET VERMOUTH
gentian, fresh thyme, sage, vanilla 10
VERMOUTH DI TORINO ROSSO, ANTICA TORINO
rosemary, orange sherbet, rhubarb, light smoke 10
COCCHI AMERICANO ROSA
aromatized vermouth with rose and berry notes 8
COCCHI AMERICANO BIANCO
gentian, cinchona, moscato-based 10
BORDIGA VERMOUTH DI TORINO BIANCO
coriander, fennel, gentian, based on Piedmontese grapes 10
C. COMOZ BLANC
inventor of the white style of vermouth, wormwood, stone fruit, alpine flowers 10
DOLIN DRY VERMOUTH
ugni blanc base, wormwood, cinchona bark, rose petals 10
what we’re drinking
HAMPDEN GREAT HOUSE 2023 DISTILLERY EDITION OLD SINGLE JAMAICAN RUM
Sip on this! Hampden Great House is a unique expression from the Hampden Estate Distillery in Trelawny, Jamaica, in operation for more than 260 years. This rum is produced using ancestral techniques, exclusively distilled in pot stills, and is entirely aged in the tropics with no sugar additives. We are offering a neat, one ounce pour, served with dehydrated pineapple. A metal straw is provided so you may add drops of water to open up the spirit for greater enjoyment. How to experience this spirit: 1. Sniff. 2. Sip it at bottle strength. 3. Use the metal straw to add drops of water to your glass of rum. In this way you may “proof it down” to your liking. 4. Get lost. 19
ALTO MAL BIEN MEZCAL
‘Alto’, a mezcal created by Isidro Rodriguez Montoya for Mal Bien, sips beautifully with a clean, peppery, mineral driven character and a touch of bright watermelon. Mal Bien Mezcals are the curatorial project of non-famous spirits nerds who highlight the work of select mezcaleros who employ ancestral and sometimes unconventional methods. Often these mezcaleros and their final products aren’t officially sanctioned by the government, freeing them to be more experimental with their creations. To make ‘Alto’, Isidro cuts fermentation from the more standard 30+ days to only 8 days by adding a bit of pulque to the agave mash. Served neat, with slices of orange and sal de gusano. 12|22
FLOR DEL DESIERTO SOTOL
Sotol, a spirit made from the plant known as desert spoon, may play on the tongue like an agave spirit, but don’t be fooled! It is not a member of the genus agave; rather it belongs to the genus dasylirion and don’t you forget it! Looking a lot like an agave, desert spoon is an evergreen whose spiny, succulent vegetation sprouts from a central piña which is harvested and smoked in earthen pits like mezcal or steamed like tequila before it is fermented and distilled into this evocative liquid. Evocative of what, you ask? What else but the weather!? Dry desert winds, inescapable heat, uncaring cold, the forgetting of pain and the romanticization of difficulties endured. Salud! 12|22
RANCHO TEPÚA BACANORA
As you sip, imagine a juicy, perfectly textured pear, wrapped in the rugged suede of a rented roller skate, rotated in fire until delicately caramelized. Notes of jasmine accompany a clean finish. Those are the feelings. These are the facts: The spirit known as “bacanora" is named for the town in which it’s produced in the northwestern state of Sonora, Mexico. The wild-grown piñas of agave pacifica are harvested, roasted, fermented, and distilled, creating a regionally specific mezcal. Rancho Tepúa Bacanora has been produced by the Contreras family since 1915, through prohibition in Mexico, only becoming commercially available in the 1990s. Served with slices of orange and sal de gusano. 10|18
LÁGRIMAS DE DOLORES “MASPARILLO” MEZCAL
From the state of Durango comes an agave expression whose title means ‘tears of pain’. However, the flavor of this Masparillo varietal suggests a crier of the rare sort who appears beautiful–even seductive as their teardrops fall. Vegetal notes and hints of cacao abound. Served neat, with slices of orange and sal de gusano. 13|24
DOMAINE D’AURENSAN: LE CARRÉ DES FANTÔMES (the square of phantoms)
Stunning, yet austere, this armagnac is one for the curious Mezcal enthusiast as it is produced using ancestral methods, yielding a unique expression of its terroir. It is made with 6 “fantôme” grapes which have nearly ceased to exist thanks to sap-sucking, root-rotting Phylloxera insect infestations. Grown using “complantation”, a historical practice in which varietals are intermixed in a single plot, the plants may better resist blight. Aged only 3-4 years in large neutral barrels, this armagnac parcellaire (fragmented) celebrates the full character of these “ghost” grapes. 13|22
CHINA-CHINA
In production since 1875, the French amer, China-China (pronounced sheenah-sheenah), serves as a pleasant denouement to any meal with notes of clove, anise, and orange peel, both bitter and sweet. Much has been speculated about the origin of the name, China-China: Is it a transformation of the word “quinquina”, the French term for the bitter bark that gives many amari their structures? Is it, instead, an invocation of the distiller’s love interest, his pot boiling over while he fixated on a woman named China? Or is it, perhaps, a bit of marketing meant to capitalize on the European (re: Imperialist) obsession with all things Asian in the late 1800s? Take a sip of this digestif and believe whatever narrative you choose. 7|13
happy hour
daily 'til 7pm
CLASSIC DAIQUIRI
denizen aged white rum, lime, sugar 9
CLASSIC MARGARITA
cimarrón blanco tequila, agave, lime 10
LUNÀ NEGRONI
aria portland dry gin, luna amara aperitivo, volume primo vermouth 10
GARIBALDI
cappelletti, amara d'arancia rossa, luna amara, fresh-squeezed orange juice 10
PAULANER
premium pilsner | german pilsner | 4.8% | germany | draft 8
THREES BREWING
logical conclusion | ipa | 7% | brooklyn, ny | draft 8
WINE BY THE GLASS
all selections 2(off)
small plates
HOUSE FOCACCIA
with apple balsamic (v) 5
GORDAL OLIVES
(v) (gf) 5
-
HUMMUS
olives, pita, cucumbers, olive oil, sumac (v) 10
-
additional pita +2
CHEESES
schaap lust (aged sheep's milk gouda imported from the netherlands) petit burrata handmade in upstate new york), honey, chili oil, house focaccia 14
CHARCUTERIE
coppa picante, salsiccia secca piccante, piparras peppers, house focaccia 15
Visit page
happy hour snacks and drinks 5p - 7p
Dinner
mon - sun | 6p - 11p
happy hour snacks and drinks 5p - 7p
We accept major credit cards.
Gratuity may be added automatically to parties of four or more.
