Spring 2015 Catalog


Cocktails In Season


For Spring 2014

AND THEN THERE WAS 3
Plantation 5yr Rum, Bulleit Bourbon, Luxardo, Hayman’s Old Tom Gin, Angostura.

FAIRER SEX
Tanqueray, Aperol, Strega, Lemon Juice, Brandy Cherries.

JOANNA’S DREAM
Bacardi 8, Amaro Lucano, Amaro Nonino, Fernet Branca, Orange Bitters.

KENTUCKY BITE
Knob Creek Bourbon, Luxardo, Lemon Juice, Benedictine, Cardamom Bitters.

MEXICAN ARMADA
Vida Mezcal, Bombay Dry Gin, Green Chartreuse, Campari, Firewater Bitters.

KATANA HEAT
Boulard Calvados, Ginkobai Sake, Lime Juice, Crème de Pêche, Bitterman’s Hellfire Habanero Shrub, Salt & Red Chili Pepper Rim.

HARI-BEAU
Bulleit Bourbon, Yellow Chartreuse, Mata Hari Absinthe, Ramazzotti.

THE STORM FIZZ
Black Strap Rum, Ginger Syrup, Angostura Bitters, Lime Juice, Egg White, Soda Water.

RAZZMAJAZZ
Crème de Framboise, Crème de Pêche, Rose Water, topped off with Champagne.

DAYS GONE BYE
Ransom Gin, Yellow Chartreuse, Lucano Amaro, Dolin Rouge, Lemon Juice.

ECLIPSE
Rammazzotti, Black Strap Rum, Lime Juice, Simple Syrup.

JALISCO SLAM
Cabrito Reposado, Lemon Juice, St. Germain, Ancho Reyes

RESPECT OUR ELDERS
Hayman’s Old Tom Gin, St. Germain, Dry Vermouth, orange bitters.

PEACE KEEPER
Yellow Chartreuse, Bulleit Bourbon, Lemon Juice, Hot Water.

DEEP SLEEPER
Plantation 5yr Rum, Whidbey’s Port, Cointreau, Lemon Juice.

STOCKINGS DOWN
Bombay Dry, Grapefruit Juice, Green Chartreuse, Lime, Cinnamon Syrup.

JACK’S DEMISE
Laird’s Bonded Apple Brandy, Boulard Calvados, St. Elizabeth Allspice, Crème de Pêche, Black Walnut bitters. Served on the Rocks.

CARTHUSIAN PARADISE
Green Chartreuse, Pineapple Juice, Coco Lopez, Hand Crushed Ice.

EL DIABLO
Cabrito Reposado, Crème de Cassis, Lime Juice, topped off with Ginger Beer.

Plates


Available until last call

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

CAPRESE
Roma tomatoes, fresh mozzarella, in a balsamic reduction.

HUMMUS AND PITA
House-made garlic hummus, with roma tomatoes, cucumber, and olives

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

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

SWEET POTATO CROQUETTES
Spicy sweet potato and black bean filling, panko-breaded and fried. With pickled cabbage, avocado, salsa verde and chipotle sour cream.

LAMB MINI-BURGERS
With mango chutney, garlic aioli, Roma, and wild arugula.

BBQ BACON MINI-BURGERS
Ground beef and bacon patties, smoked cheddar, house made barbecue sauce and arugula.

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

Absinthe


LA CLANDESTINE
106° Blanche, Switzerland, Traditional Swiss

TENNEYSON
106° Blanche, France, Traditional French

MANSINTHE
133° Verte, Switzerland, Traditional French

PACIFIQUE
124° Verte, Woodinville, WA, Franco-Swiss

LUCID
124° Verte, Loire Valley, FR, Traditional French

VIEUX CARRE
120° Verte, Philadelphia, American

MARTEAU
136° Verte, Ballard, WA, Traditional French

Beer and Wine


HILLIARD’S AMBER
Brewed in Ballard

BITBURGER
Belgian style lager

FREMONT UNIVERSE ALE
Pale ale brewed in Fremont

YOUNG’S DOUBLE CHOCOLATE STOUT
English chocolate dark ale

STONE IPA
Brewed in North County San Diego

CABERNET SAUVIGNON
Pares Balta, Barcelona, Spain 2012

CHARDONNAY
Novellum Winery, Languedoc, France 2012

CHAMPAGNE BRUT
Montmartre, Tournan, France

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

Knee High Stocking Company
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 25 to 50 people Sunday - Thursday from 5pm - 9pm. Events must start by 6pm and be at least three 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.

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