Winter 2015 Catalog
Cocktails In Season
For Winter 2014
Brandy, St. Elizabeth Allspice, Agave, Lemon Juice, Apple Cider Mix, served hot. 60% of the time, it works every time.
DOMINGO & HIS MONKEY
Monkey Shoulder Scotch, Fernet Branca, Pineapple, Créme de Pêche, Cinnamon Syrup.
Laird’s Bonded Apple Brandy, Calvados, St. Elizabeth Allspice, Créme de Pêche, Black Walnut bitters. Served on the Rocks.
Cazadores Reposado, Ancho Reyes, Branca Menta, Campari.
COT IN THE RAIN
Chamomile Infused Rye, Punt E Mes, Apricot Liqueur, angostura bitters.
Rammazzotti, Black Strap Rum, Lime Juice, Simple Syrup.
RESPECT OUR ELDERS
Hayman’s Old Tom Gin, St. Germain, Dry Vermouth, orange bitters.
Elijah Craig 12-year Bourbon, Carpano Antica, Benedictine, and bitters.
Cazadores Reposado, St. Germain, Ancho Reyes, lemon juice.
Hennessy Cognac, St. Germain, olive juice, and lemon. How spicy? One to five stars.
THE CUP OF AWESOME
Voyager Gin, stout beer reduction, egg white, agave, bitters, shaken and topped with nutmeg.
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
133° Verte, Switzerland, Traditional French
120° Nouveau, Austria, Bohemian
130° Verte, Austria, Traditional French
124° Verte, Woodinville, WA, Franco-Swiss
106° Blanche, Pontarlier, FR, Traditional Swiss
124° Verte, Loire Valley, FR, Traditional French
136° Verte, Ballard, WA, Traditional French
Beer and Wine
Brewed in Ballard
Belgian style lager
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
MEZCAL OLD FASHIONED
Vida Mezcal, Benedictine, xocolatl molé and orange bitters.
Woodford Reserve Bourbon, Carpano Antica, Fernet Branca, Maraschino liqueur, bitters.
Caramelized sugar and cinnamon rim, press coffee, brandy, Tia Maria, fire show.
Buffalo Trace bourbon, St. Elizabeth Allspice, lime, simple syrup, and bitters.
Earl Grey Gin, egg white, lemon, honey syrup.
Bombay Dry, Grapefruit, Green Chartreuse, Lime, Cinnamon Syrup.
Angostura bitters, Orgeat Syrup, Rye Whisky, lemon.
THE WRY GRIN
Rye whisky, Fernet-Branca, lemon, and bitters with a slapped mint. From our friends at The Noble Experiment in San Diego.
Bulleit Rye, Calvados, Sweet Vermouth, Benedictine, Angostura bitters, Peychaud’s bitters.
Plantation 5yr Rum, Cocchi Americano, Fernet Branca, Apricot Liqueur.
THE OAXACAN SHINER
Vida Mezcal, balsamic strawberry shrub, Cointreau, lime, OJ, sugar rim.
Famous Grouse Scotch, Amaro Nonino, Port, a Whole Egg, with an Islay rinse.
Three course dinner for 2 only available on Saturday, February 14th - $79
Chicken Liver Pâté, made with Grand Marnier
Shaved Fennel and Arugula Salad with Honey Absinthe Viniagrette
Goat Cheese Croquettes, with a Whisky Dipping Sauce
Tequila Lime Pork Chop with Brussel Sprouts and Polenta
Beet and Port Risotto
Green Chartreuse Chocolate Mousse
Black Strap Rum Creme Brulee
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|