1. No category

BUBBLES:
Bar snacks
Wines by the glass
chardonnay/pinot noir/pinot meunier: charles orban champagne, fr
xarel-lo/parellada/ macabeu: la vida al camp cava, es
prosecco: montelliana prosecco, it
raboso veronese: zardetto “spumante rose” prosecco, it
WHITE: CLASSIC ROCK
sauvignon blanc: st supery napa, ca 2014
riesling: weingut josef leitz “dragonstone” rheingau, de 2103
chardonnay: county line north coast, ca 2013
chardonnay: annabella napa, ca 2012 (on tap)
WHITE: THE P FUNKS
buketraube: cederberg dwarsriver, sa 2013
muscat: macabeu avinyo “petillant” catalonia, es 2014
garganega: suavia suave, it 2014
viognier: little james’ basket press pays d’oc, fr 2013
pinot gris: j vineyyards russian river, ca 2013 (on tap)
gavi: roli and ryan “gavi di gavi” piedmont, it 2013 (on tap)
vermentino: argiolas “costamolino” sardegna, it 2014
muscat: ovum “superstansion” eola springs, or 2012
GUNS AND ... ROSÉS
sangiovese: charles smith “vino” rose mattawa, wa 2014
gamay: edmunds st. jon “bone-jolly” rose berkeley, ca 2014
garnacha: artazuri rose navarra, es 2014
grenache, syrah: bieler pere et �ils “sabine” rose provence, fr 2104 (on tap)
RED: EASY LISTENING
pinot noir: vin de fossiles “cuvee jean” burgundy, fr 2013
pinot noir: coeur du terre willamette, or 2012
pinot noir: piccola cellars “smoke jumper” yakima, wa 2012 (on tap)
nebbiolo: langhe rosso piedmont, it 2012 (on tap)
dolcetto d’alba: cantina del pino piedmont, it 2013
malbec: altos de hormigas mendoza, ar 2012 (on tap)
RED: HEAVY METAL
alicante bouchet: envinate “albahra” castilla y leon, es 2013
sangiovese/sagrantino/merlot: colpetrone “rosso” umbria, it 2011
syrah: francois villard “l’appel de sereines” cotes du rhone, fr 2012
syrah: high�lyer bennet valley, ca 2007
zinfandel: ridge “3 valleys” sonoma county, ca 2012
cab sauv/merlot: chateau puy blanquet st emilion, fr 2011
cabernet sauvignon: jolete dry creek valley, ca 2012
cabernet sauvignon: true myth napa, ca 2012 (on tap)
grenache/carignan/syrah: vega escal priorat, es 2011
gl / .5L / btl / jug
15 / 34 / 53 / 10 / 24 / 30 / -
marinated olives 5
castelvetrano/ kalamata/ arbequina
7 / 14 / 24 / 11 / 26 / 36 / 13 / 30 / 44 / -
marcona almonds 4
lardo/ rosemary/ maldon sea salt
11 / 26 / 40 / 14 / 32 / 54 / 9 / 22 / 32 / 75
9 / 20 / 28 / 8 / 18 / 26 / 10 / 24 / 30 / 7 / 18 / 24 / 9 / 22 / 42 / 80
6 / 15 / 27 / 50
9 / 22 / 30 / 15 / 34 / 54 / 10 / 24 / 30 / 13 / 30 / 44 / 6 / 14 / 22 / 8 / 20 / 36 / 68
14 / 30 / 50 / 13 / 28 / 44 / 10 / 20 / 36 / 76
10 / 24 / 44 / 80
burrata 10
marinated mushrooms/ grilled bread
duck rilletes 12
5 spice/ cornichon/ grilled bread
chicken liver mousse 10
moscato gelee/ rhubarb compote/
grilled bread
cheese board 12
la tur/ 2 year gouda/ bleu de berger/
grilled bread
meat board 12
bresoala/ felino/ prosciutto tanara/
grilled bread
12 / 28 / 42 / 7 / 15 / 27 / 60
cheese & meats 21
11 / 26 / 40 / 13 / 30 / 44 / 10 / 24 / 35 / 13 / 30 / 44 / 16 / 34 / 54 / 16 / 36 / 56 / 14 / 32 / 54 / 12 / 22 / 45 / 90
13 / 30 / 44 / -
Pressed sandwiches
served with potato chips
americano 9
cheddar/ tomato/ bacon jam/
chips
cocktails - $12
OPENING ARGUMENT / old tom gin, yellow chartreause, sherry, lemon, grapefruit
SECOND HONEYMOON / bonded apple brandy, orange cauracau, px sherry, lemon
RAIN WATER ON BLUE GRASS / bourbon, madeira, lime, bitters
HOW BITTER ARE YOU? / gran classico, cocchi vermouth di torino, bonal, orange
BILLIONAIRE’S VINEGAR / vodka, strawberry, st germain, bubbles
INSERT NAME HERE / white rum, kiwi, cocchi americano, lime
LAYOVER IN LOUISVILLE / bourbon, benedictine, bitters, bubbles, lemon twist
THE WALKING DEAD / pisco, lillet blanc, maraschino, bitters
french 9
gruyere/ caramelized onions/
thyme/ chips
greek 12
halloumi/ chevre/ roast lamb/
red pepper/ mint/ chips
beer on tap
KOLSCH: champion “killer kolsch” / 5% VA / 6
PILSNER: dc brau “brau pils” / 4.6% DC / 6
WHEAT: port city “optimal wit” / 5% VA / 6
GRAPEFRUIT BEER: stiegl “radler” / 3.2% At / 8
DUNKELWEISSE: hellbender “dunkelweisse” / 4.7% DC / 7
GOSE: sixpoint “jammer” / 4.2% NY / 7
SOUR IPA: denizen’s/iron hill “brett leroy” / 6.1% MD / 10
IPA: avery “ipa” / 6.5% CO / 6
RYE: atlas “rowdy rye” / 6.2% DC / 6
IMPERIAL IPA: heavy seas “double cannon” / 9.5% MD / 9
DRY-HOPPED BARLEYWINE: avery 2014 “hog heaven” / 9.2% CO / 10
BELGIAN GRAND CRU: avery 2014 “beast” / 16.1% CO / 18
IMPERIAL BLACK ALE: sierra nevada “jimmy’s black box” / 7.5% NC-CA / 7
NITRO SCOTCH ALE: oskar blues “old chub” / 8% NC-CO / 7
italiano 10
fontina/ prosciutto tanara/ chips
**consuming raw or under cooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne
illness especially if you have certain medical conditions.
Please inform your server of any allergies you may have.
Executive Chef:
Marjorie Meek-Bradley