Spring 2014 Catalog
Cocktails In Season
For Spring 2014
MIDNIGHT IN THE GARDEN
Hendrick’s Gin, lime, and cucumber with rhubarb bitters.
Lillet Blanc, pineapple juice, sparkling wine, tiki bitters, brandy cherry.
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.
Scotch, ginger beer, with lime.
Bombay Dry Gin infused with earl grey tea, lemon, coca-cola.
Rum, orange, pineapple, cream of coconut, more rum.
Cazadores Reposado, lime, tamarind soda.
Rye whisky, Fernet-Branca, simple.
Small Plates and Entrees
Available until last call
German pretzel with a stout ale rarebit.
KNEE HIGH TOTS
Tossed in a spice mix and served with coriander ketchup and garlic aioli.
Addictive salted caramel popcorn.
THE CLASSIC WEDGE
With house-made blue cheese dressing and crispy bacon.
Roma tomatoes, fresh mozzarella, and walnut pesto drizzled with a balsamic reduction.
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.
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.
With mango chutney, garlic aioli, and fresh-cut fries.
BACON WRAPPED JUMBO SHRIMP
Stuffed with herbed goat cheese.
Chef’s select cured meat and artisan cheeses from Zoe's with fresh bread.
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 and Beer
Pares Balta, Barcelona, Spain 2012
Gilbert Cellars, Yakima, WA 2012
CÔTES DU RHÔNE
Reserve des Capucins, France 2011
Le Caniette, Marche, Italy 2009
Montgravet, Gascony, France 2012
Novellum Winery, Languedoc, France 2012
Gilbert Cellars, Yakima, WA 2013
Montmartre, Tournan, France
Chateau St. Michelle, Woodinville, WA
Rive Della Chiesa, Treviso, Italy
Veuve Clicquot, Reims, France
HILLIARD'S AMBER ALE
YOUNG'S DOUBLE CHOCOLATE STOUT
MEZCAL OLD FASHIONED
Fidencio Clasico Mezcal, Benedictine, black walnut and orange bitters.
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.
Of the French school with Cognac, Cointreau, lemon, and a sugar rim.
Ransom Old Tom Gin, lime, sugar, and egg white whipped until smooth.
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.
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.
Tanqueray, Creme de Violette, Luxardo Maraschino liqueur, with lemon.
Crème de Cacao, Crème de Menthe, heavy cream, long hard shake.
Benedictine, dry vermouth, Pacifique Absinthe.
Elijah Craig 12-year Bourbon, Carpano Antica, Benedictine, and bitters.
Tequila, Luxardo, lemon, shaken with cucumber.
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
1356 East Olive Way
Seattle, WA 98122
Corporate Inquiries and Private Events
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.
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|