Cocktails Gre Y G Oos E Vodk a / 350

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B O TTLE S E RRVV IICC E PERNOD ABSINTHE / 200 ABSOL UT EL Y X V O D K A / 300 PLYMOUTH GIN / 250 COCKTAILS GRE Y G OOS E VODK A / 350 BARCARDI RUM / 250 MOULIN ROUGE / 12 ALTOS TEQUILA / 250 REYKA VODKA, APEROL, PEYCHAUD’S BITTERS, LEMON, STRAWBERRY PUREE, BUFFALO TRACE / 300 ORGEAT, CRÉMANT ROSÉ CHAMPAGNE. JAMESON BLACK BARREL / 350 PUFF-PUFF PASTIS / 12 BEEFEATER GIN, RICARD PASTIS, AMONTILLADO SHERRY, ORGEAT, MINT. MARIE SWIZZLE / 12 CITADELLE GIN ROSEMARY INFUSED, POMEGRANATE JUICE, LEMON JUICE, ANGOSTURA BITTERS. CHATEAU D E COGNAC / 15 D’USSÉ VSOP COGNAC, LEMON JUICE, SIMPLE SYRUP, ANGOSTURA BITTERS, P UNCH B O WLS ABSINTHE, EGG WHITES. P UNCH B O W L CHAMPS-ÉLYSÉES / 12 YOUR SPIRIT OF CHOICE, PARK COGNAC VS, GREEN CHARTREUSE, OUR CONCOCTION LEMON JUICE, SIMPLE SYRUP, ANGOSTURA BITTERS. 300 COCKTAILS CONT. W INES MARSEILLE CAN YOU SEE? / 14 JIM MEEHAN. PDT/NYC T ARIQ U E T C ROZES- BANKS GOLDEN RUM, NOILLY PRAT AMBRE SAUVIGNON H ERMITAGES VERMOUTH, BENEDICTINE, MIRACLE MILE BLANC SYRAH CELERY BITTERS. LA VITAMINE / 13 B OURGOGNE C HATEAU D ES UQUETS AVUÁ CACHAÇA, CRÈME DE BANANE, LIME CHARDONNAY T JUICE, ORGEAT, AVOCADO, SALT. BORDEAUX L E MEXICAIN / 13 CABEZA TEQUILA, CHRISTIAN DROUIN FINE CALVADOS, VIDA MEZCAL, ANCHO REYES S P ARKLING CHILE LIQUEUR, MIRACLE MILE YUZU BITTERS. L’AMERICAIN / 14 BUFFALO TRACE BOURBON, LEMON JUICE, MAPLE SYRUP, FRAMBOISE, ANGOSTURA BITTERS. Glass C RÉMANT D ’ALSACE B RUT 12 DEALER’S CHOICE Rose 13 M OET & C HANDON N ECTAR 14 LET US MAKE YOU SOMETHING SPECIAL P ERRIER J OUET WITH YOUR SPIRIT OF CHOICE. 14 More Champagne J EAN L AURENT Rosé 100 V EUVE C LICQUOT B RUT D UVE L K RONEMBURG 160 BELGIAN GOLDEN FRENCH LAGER Rosé 180 R UINART B RUT L A C HOUFFE B LANCHE D E BELGIAN IPA B RUXELLES Blanc de Blanc 270 BELGIAN WIT P ERRIER J OUET O MMEGANG S AISON WHITE ALE P ERONI Belle Epoque 270 ITALIAN LAGER D OM P ÉRIGNON Y ETI 300 IMPERIAL STOUT K RUG 280.

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Beverages COCKTAILS
Beverages COCKTAILS FRANCESCO LAFRANCONI’S CREATIONS Friend, Colleague & Mixologist who I consider a Cocktail Genius has created cocktails for TBD…–Vikram Garg Mr. Cobbler 16 Mai Tai 1944 16 Bulleit Bourbon, Oloroso Sherry, Sweet Vermouth, Kohana Kea Rum, Old Lahaina Dark Rum, Lime Juice, Domaine de Canton Ginger, Chocolate & Orgeat Almond Syrup, Giffard Triple Sec Pimento Bitters Yuzu Hi-Ball 14 L.T.J. Collins 13 Jameson, Lemon Juice, Yuzu Syrup, Club Soda, Beefeater Gin, Lemon Juice, Lemongrass- Cucumber Bitters Thai Basil-Jasmine Syrup, Club Soda Passion Paloma 14 Corazon Tequila, Passion Fruit Purée, Lime & Grapefruit Juice, Club Soda, Grapefruit Bitters WINES BY THE GLASS Prosecco, Avissi 11/49 Veneto-Italy Champagne Brut, Lanson “Black Label” 21/95 Champagne-France Pinot Grigio, Zenato 10/46 Veneto-Ital Rosé, Réserve Des Bertrands “Élégance” 12/54 Provence-France Sauvignon Blanc, Jean Reverdy, 15/68 Sancerre, Loire-France Pinot Noir, Failla, Sonoma Coast 21/95 California-US Riesling, Meulenhof “Erdener Treppchen,” 14/59 Kabinett, Mosel-Germany Rhône Blend, Neyers “Sage Canyon,” 17/77 California-US Chardonnay, Louis Latour, Pouilly-Fuissé 16/72 Burgundy-France Grenache, McCay Cellars, Lodi 19/89 California-US Chardonnay, Alit, Willamette Valley 15/68 Oregon-US Cabernet Sauvignon, Ancient Peaks 13/59 “Santa Margarita Ranch,” Paso Robles California-US BEERS Belgian Pilsner - Draft 8 Kona Wailua Wheat 7 Stella Artois 5% IBU tbd Hawaii, USA 5.2% IBU 15 Japanese Pilsner 10 Kona Hanalei Island IPA 7 Coedo Ruri Premium 5% IBU tbd Hawaii,
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GLASS POURS Red Sparkling & Rose White Fortified DRAFT BEER
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Proof Cocktail & Beer Menu 2.20.17.Pages
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Forestry Camp smalls five course tasting menu EVAN’S SALAD 8 -BITES- Culinary Garden Greens, Howard’s Gap Cheese, Rose Vinaigrette Trout Collars, Summer Tomato Toast, *Fioco, Grilled Shiitake, Olives, Peppers GRILLED OLIVES 6 Citrus, Herbs, Sour Corn Vinaigrette -ROOT VEGETABLE SALAD- Shaved Fennel, Stem Mustard, Citrus *STEAK TARTARE 18 & Sauce Gribiche, Potato Chips -MUSHROOM BROTH- GRILLED VEGETABLES 12 Cremini Mushroom, Sundried Tomato, Brussel Sprouts, Olive Oil Culinary Gardener’s Rutabaga & Skirret, Anchovy Bagna Cauda LENTILS SALAD 12 -PRIEST STRANGLERS- Spinach, Sweet Potato, Howard’s Gap Cheese Brussels & Carrot, Farm and Sparrow Lentils, Salsa Verde *LITTLE NECK CLAMS 16 -CHOICE OF ENTREE- Tuna, Ruby Red Shrimp, Rye, Chorizo, Fennel *Carolina Heritage Pork Creme Fraiche, Masa, FARM AND SPARROW PEAS & CROSTINI 8 Culinary Gardener’s Radish Creamer Peas, Roasted Garlic, Lemon, Olive Oil *Dry-Aged Steak GARLIC FRIED POTATOES 8 Cute Turnips, Beet Dirt, Oyster Sauce Roasted Garlic, Parsley *Tempura Tuna Tardivo, Kumquat, Verjus *CHARCUTERIE BOARD 22 Oyster Mushroom Spotted Trotter Salami, Pork Terrine, Local Cheese, House Shiitake Ketchup, Cracked Wheat Ferments & Pickles, Crostini, Mustard *SMOKED TROUT CROQUETTES 12 -DESSERT -SAMPLING Sunburst Farm’s Trout, Chive, Caper Aioli Trio of Sweet Selections CHORIZO PLATE 18 Crispy Potatoes, Roasted Garlic, Parsley sandwiches *TERRINE 14 large plates Pork Terrine, Habanero, Aioli on House Challah Bun *FRESH PASTA 24 MUSHROOM 12 Spinach, Sweet Potato Bizkaina, Howard’s Gap Cheese, Pickled
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