Spring 2014 Catalog


Cocktails In Season


For Spring 2014

MIDNIGHT IN THE GARDEN
Hendrick’s Gin, lime, and cucumber with rhubarb bitters.


THE SANDY
Lillet Blanc, pineapple juice, sparkling wine, tiki bitters, brandy cherry.


LION’S TALE
Buffalo Trace bourbon, St. Elizabeth Allspice, lime, simple syrup, and bitters.


ART ROCK PHASE
Vodka, lemon, orange, agave syrup, red wine float.


TO THE MOON
Zaya 12-year Reserve Rum, Solerno blood orange liqueur, lime, cardamon bitters.


THE OVERCAST COCKTAIL
Woodford Reserve Bourbon, Carpano Antica, Fernet-Branca, hint of Luxardo.


THE CUP OF AWESOME
Voyager Gin, stout beer reduction, egg white, agave, bitters, shaken and topped with nutmeg.


LOVE & VIOLETS
Crème de Violette, St. Germain, cherry 
bitters, topped with sparkling wine.


MAYME TAYLOR
Scotch, ginger beer, with lime.


LAURA PALMER
Bombay Dry Gin infused with earl grey tea, lemon, coca-cola.


PAINKILLER
Rum, orange, pineapple, cream of coconut, more rum.


TNT
Cazadores Reposado, lime, tamarind soda.


TORONTO
Rye whisky, Fernet-Branca, simple.


Small Plates and Entrees


Available until last call

BAVARIAN PRETZEL
German pretzel with a stout ale rarebit.

KNEE HIGH TOTS
Tossed in a spice mix and served with coriander ketchup and garlic aioli.

CRACK CORN
Addictive salted caramel popcorn.

THE CLASSIC WEDGE
With house-made blue cheese dressing and crispy bacon.

CAPRESE
Roma tomatoes, fresh mozzarella, and
walnut pesto drizzled with a balsamic reduction.

TAPENADA
Greek olive and roasted red pepper with assortment of local breads.

Available until 12 midnight weekdays, Friday and Saturday until 1am

SPICY MAC & CHEESE
Smoked cheddar, gruyere, parmesan,
blue cheese with chipotle.

THE FLAMING GOAT
Baked goat cheese set ablaze with brandy, served with toasted bread and sliced apples.

KNEEPANADA
Golden puff pastry filled with mushroom, arugula, caramelized onion and goat cheese.

PROSCIUTTO PASTRY PIZZA
Rosemary, garlic oil base, fresh
mozzarella, topped with prosciutto,
arugula, and parmesan.

SPICY BLACK BEAN MINI-BURGERS
Three house-made black bean burgers
topped with arugula, Roma, chipotle mayo.
With a side of fresh-cut fries.

LAMB MINI-BURGERS
With mango chutney, garlic aioli, and fresh-cut fries.

BACON WRAPPED JUMBO SHRIMP
Stuffed with herbed goat cheese.

CHARCUTERIE
Chef’s select cured meat and artisan cheeses from Zoe's with fresh bread.

TACOS TILAPIA
Three marinated fillets golden fried and topped with spicy mayo, pickled red cabbage, avocado, radish, cilantro, salsa verde and lime on a soft corn flour tortilla.

Wine


red
CABERNET SAUVIGNON
Pares Balta, Barcelona, Spain 2012

MALBEC-SYRAH
Gilbert Cellars, Yakima, WA 2012

CÔTES DU RHÔNE
Reserve des Capucins, France 2011

ROSSO BELLO
Le Caniette, Marche, Italy 2009

White
COLUMBARD
Montgravet, Gascony, France 2012

CHARDONNAY
Novellum Winery, Languedoc, France 2012

RIESLING
Gilbert Cellars, Yakima, WA 2013

Sparkling
BRUT
Montmartre, Tournan, France

ROSE
Chateau St. Michelle, Woodinville, WA

PROSECCO FRIZZANTE
Rive Della Chiesa, Treviso, Italy

CHAMPAGNE
Veuve Clicquot, Reims, France

Beer


HILLIARD'S AMBER ALE

BITBURGER

STONE IPA

GUINNESS

Staff Favorites


MEZCAL OLD FASHIONED
Fidencio Clasico Mezcal, Benedictine, black walnut and orange bitters.

PIMENTO
Hennessy Cognac, St. Germain, olive juice, and lemon. How spicy? One to five stars.


LINUS & LUCY
Haymans Old Tom, Carpano Antiqua, Gran Classico, stirred.


NUTS & BERRIES
Frangelico, Chambord, and cream.


HENNESSY SIDECAR
Of the French
school with Cognac, Cointreau, lemon,
and a sugar rim.


RANSOM SOUR
Ransom Old Tom Gin, lime, sugar, and egg white whipped until smooth.


TAMMY ALEXANDER
Salignac Cognac, Benedictine, cream, shaken and finished with Tamarind soda and cinnamon.


RAMOS GIN FIZZ
Tanqueray, simple syrup, orange flower water, citrus, cream, and emulsified egg white and topped with soda. This cocktail requires a detailed preparation, your patience is appreciated.


WIDOW’S KISS
Calvados Boulard, Green Chartreuse, Benedictine, bitters, stirred.


GRAPE-BERI KNEE HIGH
Raspberry Vodka, Chambord, lemon and
soda. Pleasing crowds since 2009.

HAMMOCK BETWEEN THE SUGAR CANE
Zaya 12-year Reserve Rum, Barbancourt 9yr Rum, falernum, coconut, and lime.


THE WRY GRIN
Rye whisky, Fernet-Branca, lemon and bitters with a slapped mint. From our friends at The Noble Experiment in San Diego.


AVIATION
Tanqueray, Creme de Violette, Luxardo Maraschino liqueur, with lemon.


GRASSHOPPER
Crème de Cacao, Crème de Menthe, heavy cream, long hard shake.

THE CHRYSANTHEMUM
Benedictine, dry vermouth, Pacifique Absinthe.


PREAKNESS
Elijah Craig 12-year Bourbon, Carpano
Antica, Benedictine, and bitters.


SAYULITA
Tequila, Luxardo, lemon, shaken with cucumber.

Find Us


Open 7 days a week from 6pm to close

Appointments

  206-979-7049 by text message
  Walk-ins welcome, advanced reservations are recommended
  Hostess starts confirming appointments at 5pm
  Seating is always subject to availability
  We rarely can seat parties of 7 or more on Fri or Sat

Online

          

Address

  1356 East Olive Way
  Seattle, WA 98122
                       

Corporate Inquiries and Private Events

  owners@kneehighstocking.com

Private Events


General Information

The restaurant is available for special events for 20 to 50 people Sunday - Thursday from 5pm - 9pm. Events must start by 6pm and be at least two hours long. All other times are reserved for regular restaurant operation.

During your event we close to the general public so you and your guests will have exclusive access to the entire bar, lounge, and dining area. We will supply a bartender, server, host, and kitchen staff as well as our regular menu. And we take requests! Just let us know when you book.

To reserve your event, click here to send an email to our reservation coordinator. Make sure to include the date, the length of event you want, and how many attendees you expect.

Rates

There are no rental or booking fees for special events, you only need to order a minimum dollar amount of food and drink, plus a 20% gratuity and 10% WA sales tax. A special cocktail menu and buffet-style dining are also available for an additional charge.

2 hr$600
3 hr$900
4 hr$1200
Custom cocktail menu$150
Buffet set up$50