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6 HAPPY HOUR Having Started As a Wine Bar, We Like Things We Can Sip

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+ Our Spirits Philosophy $6 HAPPY HOUR Having started as a Wine Bar, we like things we can sip. We like drinks 4:00 – 6:00 Monday – Friday that are aged and continue to develop inside the bottle...ones with 5:00 – 7:00 Saturday character that stand on their own. Ones you can compare side by side ______________________________________________________________________________________________________________________________________________ and appreciate what makes them the same and different all at once. And, of course, drinks that pair well with food because we believe well paired food only makes what you are drinking better. $6 WELL DRINKS house spirit + soda, tonic or cranberry Our Spirits Philosophy follows this course and leads us to Whiskey. As $6 WINES AND BEER with wine, whiskey changes with age and picks up the flavors of the Ask your bartender or server for today's selections. barrel. And like wine, the complex flavors in whiskey enhance the food on your plate. We have created our selection of Bourbon, Scotch and ______________________________________________________________________________________________________________________________________________ Rye in the same way we created our wine list…with a great deal of care, focusing on quality and diversity so that we can satisfy every palate in $6 BITES the house. HOUSE ROASTED NUTS We have also created our handcrafted cocktail list around wine and HOUSE MARINATED OLIVES whiskey. Each cocktail has a wine or whiskey component…or in some HOUSE CURED MARKET VEGETABLES cases, both. Limiting your core ingredients when crafting cocktails can be challenging, but in the hands of a skilled bartender, can produce STUFFED BLACK MISSION FIGS cocktails you won’t find anywhere else. gorgonzola, toasted walnut & aged balsamic wrapped in prosciutto DEVILED EGGS Feel free to ask your bartender or server for tasting flights of any of our sriracha, pickled radish & sprout whiskeys. You will find that we approach whiskey exactly the same way FRENCH FRIES we approach wine. Explore and find what you like...and when you find truffled parmesan aioli what you like, don't stop there. Keep looking and keep exploring because you never know what surprise lies waiting for you. CRISPY SPICED CHICKEN WINGS mango-habanero-tamarind sauce Caterina Mirabelli Wine & Spirits Director SHRIMP AND ALBACORE CEVICHE chili amarillo-lime-coconut TEMPURA AVOCADO jalapeno-lime aioli, sweet 'n spicy sea salt FONTINA & SPINACH RISOTTO ARANCINI smoked tomato sauce HALF-DOZEN OYSTERS ON THE HALF SHELL DRAUGHTS DISTRICT COCKTAILS handcrafted cocktails made with components of wine or whiskey… or both Hofbräu München Original Lager, Munich, Germany, ABV 5.1% 7 Sons Pilsner Pilsner, Napa, CA, ABV 4.6% 7 Cosmic Charlie 14 Rain Cucumber Vodka, Hibiscus Aperol & Lemon; Served Tall and Topped Black Hammer, Sparkle Pony, Belgian Blonde, San Francisco, CA, ABV 6.9% 8 with Cava and Housemade Moscato Boba Stillwater Rotating* Saison, Baltimore, MD *please ask your server 8.5 Inspector Clouseau 12 Strawberry Infused German Rosé, Shaken with Gin, Green Chartreuse Fieldwork Rotating* IPA, Berkeley, CA *please ask your server 8.5 and Lemon; Served Up Calicraft, Oaktown Brown, Brown Ale, Walnut Creek, CA ABV 7% 8 The Wrong Paw 14 Mezcal, Charred Pineapple and Lime; Shaken & Served on the Rocks St. Bernardus ABT12 Quadrupel, Watou, Belgium, ABV 10.0% 12 with a Tawny Port Float Hullabaloo 13 Anderson Valley, Summer Solstice, Seasonal Ale, Boonville, CA ABV 5% 7.5 Angostura 5yr Rum, Sauternes, St. George Spiced Pear, Licor 43, Housemade Apricot Preserves and Lemon; Shaken & Served Up. BOTTLES Pistols at Dawn 13 Vodka, Lo-Fi Amaro, Pamplemousse, Tempranillo, Gomme Syrup, Duchesse de Bourgogne Sour Ale, Vichte, Belgium, ABV 6.0% 12 Lime and Firewater; Shaken & Served Up with Black Pepper. Ommegang Rosetta, Flanders Oud Bruin, Cooperstown, NY, ABV 5.6% 8.5 My Favorite Crayon 11 Tequila, Watermelon, Pinot Grigio, Carpano Bianco, Ancho Reyes Chile, Lemon; Middlebrow, Whitbier, Chicago, IL ABV 5.1% / 6.5% 8 Shaken and Served in a Goblet with a Candied Citrus & Salt Rim Choice of: White Light (apricot & cardamom) or White Heat (coriander & ancho) Peachy Keen 13 Anchor Steam, Los Gigantes, Mexican Style Lager, San Francisco,CA, ABV 4.5% 6 Bourbon, Crème de Pêche, Lemon, Allspice Dram. Shaken & Served on a King Cube Not Your Father’s Root Beer, Spiced Beer, Wauconda, IL, ABV 5.9% 7 Honey Dearest 11 Evil Twin/Two Roads, Panchamama, Porter, Brooklyn, NY ABV 6.5% 8.5 Scotch, Turmeric-Ginger Honey, Spiced Stone Fruit, Cayenne; Stirred, Served on a King Cube & Topped with Fresh Cracked White Pepper Middlebrow, Avant Gardiner, Biere de Garde, Chicago, IL ABV 7.2% 8 Refuse Thy Name 14 Buffalo Trace, Gentian Amaro, Burgundian Pinot Noir and Lemon, Shaken with Rose Avant Washington Gold, Apple Cider 22 oz, Chelan, WA, ABV 7% 16 Water ; Served in a Burgundy Glass with a Candied Rose Petal Park Place Reign 12 NON-ALCOHOLIC Buffalo Trace, Gran Classico, Sweet Vermouth, Cherry Heering, Orange Bitters. Barrel-aged in House for 2 Weeks. Stirred & Served on a King Cube Erdinger NA Hefeweizen, Erding, Bavaria, Germany, ABV 0.4% 5 Cocktail of the Week 12 Vignette Country Wine Soda, Pinot Noir, Rose or Chardonnay 5 Sometimes Shaken, Sometimes Stirred ; Always Delicious. Ask your friendly neighborhood bartender for details. WHISKEY FLIGHTS themed tasting samples to compare and contrast Library Collection ¾ oz tastes per whiskey Reserve List Available Upon Request Identity Crisis – Mixed 16 These reserve by the glass wines have been selected by Wine & Spirits Director Woodford Bourbon | Bulleit Rye | Benromach 10 Year Scotch Caterina Mirabelli to showcase our over 300 bottle reserve list. If you like what you are Are you just getting started with whiskey and want to find out your preference: tasting here, ask your server for our Reserve Wine List and explore some more. Bourbon, Rye or Scotch? The main difference is the grain used: corn vs. rye vs. barley. This flight will help you establish your whiskey identity. Glass / Bottle Cheese & Charcuterie Pairing: Ciccioli or Farmhouse Cheddar Serge Mathieu, Brut Rose, Champagne, FR NV 100 Bright and juicy with notes of wild strawberry, fresh cranberry sauce, Meyer lemon and a hint of lemongrass. Crisp and dry with fine bubbles and a long finish. Burden of Proof – Bourbon 16 Basil Hayden's (80 proof) | Buffalo Trace (90 proof) | Noah's Mill (114 proof) Signaterra by Benziger, West Rows, Chardonnay, Carneros, CA 2012 25 / 100 Different techniques of distillation can result in different levels of alcohol Certified sustainable and organic, from the acclaimed Benziger house. Notes of baked apple, ripe content. The 'heat' is greater with the higher alcohol content bourbons, giving them peach and apricot with a round and full body, and a refreshing minerality on a long, smooth finish. a more robust flavor. Lighter proof bourbons tend to be smoother and more delicate. Poe, Pinot Noir, Carneros, CA 2012 20 / 80 Nose and palate show pomegranate, cranberry, acai and chocolate covered cherries with subtle Cheese & Charcuterie Pairing: Boar Salami or Vacherousse hints of earthy spice. Medium bodied and juicy with a bright finish. Domaine du Banneret, Grenache Blend, Chateauneuf-du-Pape, FR 2013 30 / 120 Ryes to the Occasion – Rye 16 Blended with Syrah and Mourvedre. Dark red cherries and raspberries, a hint of baking spice and a Templeton Small Batch | Willett Rare Release | High West Double Rye rich chewy mouthfeel. Traditional, classic and concentrated Chateauneuf-du-Pape. The subtle difference in the taste of Ryes are based on the percentage rye (80%/92%/98% respectively), the location of the distillery and the distillation Castrillo de Duero, Tempranillo, Ribera del Duero, Spain 2013 25 / 100 process (traditional pot distillation vs. modern distillation that is filtered more). An Alfred Maestro selection. 70 year old vines make for a robust palate of rhubarb, red cherry, cranberry, tobacco and coupled with elegant tannins and a long, elegant finish. Cheese & Charcuterie Pairing: Rabbit Pate or Ossau-Iraty Justin, Cabernet Sauvignon, Paso Robles, CA 20 / 80 Dark berry fruit showing black currant and blackberry, dark plum and a hint of tobacco on the nose Age Dilemma – Scotch 24 and palate. Full and round with pronounced fruit tannin and a long finish. Caol lla 10 Yr | Macallan 12 Yr | Linkwood 15 Yr Paul Hobbs, “Cross Barn”, Cabernet Sauvignon, Napa Valley, CA 2013 30 / 120 Aging has a big impact in flavor profile. Younger scotches tend to have more of a A classic, full-bodied Cab from the legendary Paul Hobbs. Dark red and purple fruit, with blueberry, strong, firm palate, while older selections get smoother, adding layers of fragrance blackberry, cassis and a hint of licorice. Tannic and juicy, with a long balanced finish. like cinnamon, clove, and peet. Cheese & Charcuterie Pairing: Rilletes or Cabricharme Hop Scotch – Single Malt Whiskey 32 Westland American | Nikka Yoichi | Lagavulin 16 Year It’s not a real scotch unless it’s made in Scotland. Or is it? Well, the Americans and Japanese take exception to that and here’s their response. The water in each country ultimately makes the difference in flavor. See for yourself. Cheese & Charcuterie Pairing: Midnight Moon & Ciccioli WHISKEY VERTICALS BOURBON different expressions from the same master distiller 2 oz 1.25 oz ¾ oz tastes per whiskey Angel's Envy - 86.6 proof 12 8 Whistle Pig – Rye 42 Master distiller Lincoln Henderson’s port-finished bourbon offers layers of sweet fruit and a rich smooth finish. 10 Year Straight | 12 Year Old World | 15 Year Straight One rye is 100 proof and aged in bourbon barrels. Another is 86 proof and aged in Basil Hayden’s - 80 proof 12 8 63% madera, 30% sauterne and 7% port barrels. The third rye is 92 proof and Traditional corn base using smaller grains. Elegant, dry and delicate aged in new Vermont oak grown on Whistle Pig’s property.
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