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.
Tanqueray, Aperol, Strega, Lemon Juice, Brandy Cherries.
Bacardi 8, Amaro Lucano, Amaro Nonino, Fernet Branca, Orange Bitters.
Knob Creek Bourbon, Luxardo, Lemon Juice, Benedictine, Cardamom Bitters.
Vida Mezcal, Bombay Dry Gin, Green Chartreuse, Campari, Firewater Bitters.
Boulard Calvados, Ginkobai Sake, Lime Juice, Crème de Pêche, Bitterman’s Hellfire Habanero Shrub, Salt & Red Chili Pepper Rim.
Bulleit Bourbon, Yellow Chartreuse, Mata Hari Absinthe, Ramazzotti.
THE STORM FIZZ
Black Strap Rum, Ginger Syrup, Angostura Bitters, Lime Juice, Egg White, Soda Water.
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.
Rammazzotti, Black Strap Rum, Lime Juice, Simple Syrup.
Cabrito Reposado, Lemon Juice, St. Germain, Ancho Reyes
RESPECT OUR ELDERS
Hayman’s Old Tom Gin, St. Germain, Dry Vermouth, orange bitters.
Yellow Chartreuse, Bulleit Bourbon, Lemon Juice, Hot Water.
Plantation 5yr Rum, Whidbey’s Port, Cointreau, Lemon Juice.
Bombay Dry, Grapefruit Juice, Green Chartreuse, Lime, Cinnamon Syrup.
Laird’s Bonded Apple Brandy, Boulard Calvados, St. Elizabeth Allspice, Crème de Pêche, Black Walnut bitters. Served on the Rocks.
Green Chartreuse, Pineapple Juice, Coco Lopez, Hand Crushed Ice.
Cabrito Reposado, Crème de Cassis, Lime Juice, topped off with Ginger Beer.
Available until last call
KNEE HIGH TOTS
Tossed in spice mix and served with coriander ketchup and garlic aioli.
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.
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.
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
106° Blanche, Switzerland, Traditional Swiss
106° Blanche, France, Traditional French
133° Verte, Switzerland, Traditional French
124° Verte, Woodinville, WA, Franco-Swiss
124° Verte, Loire Valley, FR, Traditional French
120° Verte, Philadelphia, American
136° Verte, Ballard, WA, Traditional French
Beer and Wine
Brewed in Ballard
Belgian style lager
FREMONT UNIVERSE ALE
Pale ale brewed in Fremont
YOUNG’S DOUBLE CHOCOLATE STOUT
English chocolate dark ale
Brewed in North County San Diego
Pares Balta, Barcelona, Spain 2012
Novellum Winery, Languedoc, France 2012
Montmartre, Tournan, France
Open 7 days a week from 6pm to close
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
Knee High Stocking Company
1356 East Olive Way
Seattle, WA 98122
Corporate Inquiries and Private Events
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.
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.
|Custom cocktail menu||$150|
|Buffet set up||$50|