Notes Sucrées DESSERTS

Total Page:16

File Type:pdf, Size:1020Kb

Notes Sucrées DESSERTS Notes Sucrées DESSERTS CREPE AU SUCRE $6 CREPE SUCRE CANNELLE $7 CREPE SUCRE CITRON $7 CREPE NUTELLA BANANE $8 CHOCOLATE PANNA COTTA $6 Raspberry coulis, whipped cream and shaved chocolate CREME BRULEE $7 CLAFOUTIS OF THE DAY $8 Seasonal fruits and whipped cream Our crêpes contain nuts, can be removed upon request BOISSONS BOISSONS CHAUDES CAFE FRENCH PRESS Compass Coffee $4 THE Dammann $3 FORTIFIED WINE MUSCAT DE BEAUMES DE VENISE DOMAINE DE GL. $11 DURBAN 2013 (HALF BOTTLE) Semi sweet wine with BTL. $45 notes of tropical fruit and jasmine. Undeniably the most celebrated Muscat in the entire appellation. SAUTERNES LA FLEUR D’OR 2011 (HALF GL. $11 BOTTLE) Syrupy with a hint of acid. Subtle notes of apricot BTL. $45 and honey. BANYULS RESERVA DOMAINE LA TOUR VIEILLE BTL. $65 Similar to Sherry; delectable, spicy, and chocolately. VIN JAUNE DU JURA DOMAINE BADOZ 2009 GL. $14 Unique elegant and delicate wine with a nutty finish and great BTL. $79 acidity. OLD RIVESALTES 6 YEAR OLD A rich and savory GL. $10 barrel-aged wine from Languedoc Roussillon. COTEAUX DU LAYON CUVÉE FRAGANCE DOMAINE DE LA BERGERIE 1997 500 ML Dried fruit BTL. $99 character, with a high acid level to combat the high sugar. SPIRITS BYRRH GRAND QUINQUINA An aromatised wine-based GL. $9 apéritif made of red wine, mistelle, and quinine. POIRE WILLIAMS Wolfberger: bright pear w/ peppery finish 1oz $6 / 2oz $10 Trimbach: smooth pear & citrus 1oz $7/ 2oz $12 BAS-ARMAGNAC Dartigalongue +6yo: red fruit jam and smooth spice 1oz $10/ 2oz $18 Delord 25yo: rich plum w/ bright spicy finish 1oz $12/ 2oz $22 Domaine d'Esperance 18yo: bright apricot & intense spice 1oz $18/ 2oz $34 PLATEAUX Les MIXTES Sandwiches SMALL / MEDIUM / LARGE LE CROQUE MONSIEUR Jambon de Paris, LE FRENCHIE Comte, Emmental on a toasted Bleu d'Auvergne, Camembert, bread Jambon de Bayonne, Rosette $12 $18 / $30 / $46 LE GRILLED CROISSANT Cantal, Emmental and caramelized apples on a toasted croissant LA SURPRISE $12 A rotating selection of cheeses and charcuterie LA NOISETTE $20 /$34 /$51 Prosciutto Rustico, Comte, Arugula, Sweet Pepper on a baguette $15 LE CREMEUX Brillat Savarin triple cream, Prosciutto Cotto, Blood Orange jam and mixed greens on a baguette $15 Served with your choice of soup or salad All boards are carefully curated. so please, no substitutions unless you have allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, may increase your risk of foodborne illness, especially if you have certain medical conditions. .
Recommended publications
  • Download Product Catalog
    Premium Vermouth 17% vol. This vermouth contains more than 20 natural extracts. Herbs, roots, flowers, spices and fruits have been macerated with the wine which instils the aroma and characteristic bitterness with a distinctive elegance. Reserve White Vermouth 17% vol. Macerated with more than 20 natural extracts, on a reserve white wine based with oxidative aging, grape must and wine alcohol. This vermouth surprises with its finesse and character. It is complex, long, but at the same time easy to drink. Golden yellow bright with sweet notes and a subtly bitter ending. Premium Sangria 8,5% vol. Made with red wine, grape must, the juice of natural citrus fruits, raw cinammon and vanilla pods. The only sugars and acids come from the fruit itself. Gold medal at Convino 2018 Handcrafted Premium Gin 42,5% vol. Bronce medal at IWSC 2019 Cabecita Loca Essential Gin is produced in limited quantities out in the ‘Somontano de Barbastro’ (in the foothills of the Pyrenees) using select grape distillate enhanced with botanic extracts – predominantly juniper berries (‘chinebro’ in Aragonese). Some 5% of the sales of this gin are used to maintain the rich environment of our lands. This is realised through the preservation of the juniper, part of the flora found in the foothills of the Pyrenees, working primarily on the unique flora requiring recovery, classification and tagging. Vintage 2017 100% Cabernet Sauvignon No added sulphites Suitable for vegans (V-Label Certified) Aged in oak foudre Production 1.800 kg/ha. Hand harvested Unclarified and unfiltered Production 3.789 bottles 16% alc. Vintage 2019 100% Cabernet Sauvignon Selection of grapes from dry-farmed estates near Barbastro (Huesca) with yields of less than 2,000 kgs/ha Aged in oak foudre Unclarified and unfiltered Production 3.235 bottles 16% vol.
    [Show full text]
  • Achraf Iraqui Sommelier: Hugo Arias Sanchez Beverage Director: Darlin Kulla
    BY THE GLASS 2 - 3 SPARKLING 4 WHITES 5 - 7 ROSÉ & SKIN CONTACT 8 REDS 9 - 17 DESSERT 18 LIQUOR 19-22 COCKTAILS 23 20% OFF ALL BOTTLED WINE TO ENJOY AT HOME SOMMELIER: ACHRAF IRAQUI SOMMELIER: HUGO ARIAS SANCHEZ BEVERAGE DIRECTOR: DARLIN KULLA WINTER 2020 SPARKLING, ROSÉ & SKIN CONTACT BY THE GLASS ‘ SPARKLING BY THE GLASS CONCA D’ORO, ‘BRUT’ 12 Excellent aperitif with fresh, fruity apple and grapefruit aromas with a BY THE GLASS very delicate and refreshing taste Prosecco, Veneto, IT / NV APOLLONI VINEYARDS 13 DOMAINE BENOIT BADOZ, ‘BRUT ROSÉ’ 18 Pinot Noir With more than 400 years of history, this winery makes a very Light and fresh with tart strawberry, cherry and floral aromas elegant, delicate and mineral-driven sparkling that emphasizes with a nice clean finish toast and citrus flavors Willamette Valley / 2017 Crémant du Jura, FR / NV DOLORES CABRERA FERNANDEZ, ‘LA 16 LAURENT PERRIER, ‘LA CUVÉE BRUT’ 28 Defined by its high content of Chardonnay in the blend, this ARAUCARIA’ champagne is all about finesse, freshness and purity with Listan Negro citrus-driven notes and a very dry finish From the Canary Islands, this Rosé has vibrant notes Champagne, FR / NV of red and black fruit, cracked peppercorn and purple flowers Tenerife, Canary Islands, SP / 2018 AR LENOBLE, ‘BRUT ROSÉ’ 28 Mostly Chardonnay with just the right amount of Pinot Noir, WEINGUT HEINRICH, ‘NAKED WHITE’ 15 this amazing Rosé is defined by its richness and spice with fine citrus flavors Chardonnay/Pinot Blanc/Neuburger Champagne, FR / NV Balanced orange wine with notes
    [Show full text]
  • 12 Pear Vodka, Fresh Pear Purée, Float of Poire Williams Eau-De-Vie 12 Jalapeño Aguardiente, Orange Liqueur, Pineapple Syrup
    12 Pear vodka, fresh pear purée, float of Poire Williams Eau-de-Vie 12 Jalapeño aguardiente, orange liqueur, pineapple syrup, fresh lime - 11 Citron vodka, homemade lemon-thyme syrup, club soda 14 Rye whiskey, absinthe, blend of bitters, fresh lime, mint 12 White wine, fresh grapefruit & strawberries, topped with sparkling wine Hanger One lime vodka, pêche beer sorbet, crème de pêche, fresh lime juice, rosemary Hendricks gin, cucumber, mint, lime, Fever Tree Bitter Lemon Belga’s lemon-lime Jenever, ginger beer Depending on availability vintages and pricing may be subject to change Page 4 Chestnut brown, toasted malt, cranberry, alcohol whiff. Fruit and clove with a hint of hops on the finish. Copper colored, dense foam, a mélange of apple, nut, banana, white grape. Hint of basil. Strong, dark abbey beer, rich and distinct sweet aroma of roasted malt. Full-bodied, rich and complex flavour, sweet and bitter. Strong Blond, sunny yellow, rose-like peach flavour with a touch of lemon and orange rind. A touch of bitter-sour and a warm aftertaste 75.00 The Géants Christmas beer came out in 2007, and it’s their best one yet. Rich and warming, and just a bit spicy, this festive ale has everything you want in a Belgian beer. Share the warmth with friends and family! 22.00 Slightly sweet porter brewed with select additions of crystal malts and sea salt to create flavors of peanut brittle and caramel. Medium bodied, rich vanilla, oak, and bourbon flavors. Extended aging in Wild Turkey® barrels. Aged in our beer cooler for 2 years.
    [Show full text]
  • Desserts Dessert Drinks Tea & Coffee Après Dinner Drinks Single Malt
    Desserts Après Dinner Drinks Chocolate Panna Cotta Chocolate peppercorn sauce, raspberry cashew cream, vegan 9 Nonino Chardonnay Grappa ‘Barrel Aged’ 12 10 - Late Harvest Zinfandel Bella Sonoma County, CA ’09 Lorenzo Inga Grappa de Muscato 18 Poached Pear & Tamarind Pastry Bites Almond paste, black currant & coconut sauce 9 Blo. Nardini Mandorla Grappa 12 Madeira Cossart-Gordon “Bual Five Year” Madeira, Spain NV 9 - Aqua Perfecta Poire (pear) or Kirsch (cherry) Eau de Vie 20 Pistachio Dacquoise w/ Chocolate Chile Mousse Salted caramel sauce, cocoa cookie 9 Clear Creek Distillery Bartlett Pear Brandy 11 - Sherry Moscatel Superior “Emilin”E. Lustau Jerez, Spain NV 9 Kuchan Poire Williams or O’Henry Peach Eau de Vie 16 Fresh Coconut Custard Cake Infused with curry leaves, served with a coconut cookie 8 Germain-Robin ‘Select Barrel’ XO Alambic Brandy 28 - Port Warre’s “Otima” 10 Year Tawny Douro, Portugal NV 10 Germain-Robin XO Apple Brandy 23 Payasam & Carrot Halwa Vermicelli, raisins, spices, sweet reduction of carrots 9 Lecompt ‘Originel’ Calvados Pays d’Auge 10 - Late Harvest Zinfandel Bella Sonoma County, CA ’09 10 Roger Groult Calvados Pays d’Auge 12 Mango Pudding Coconut tapioca custard, coconut cookie 9 Pierre Ferrand ‘Amber’ Grande Champagne Cognac 14 - Port Warre’s “Otima” 10 Year Tawny Douro, Portugal NV 10 Kelt ‘Tour de Monde’ V.S.O.P. Grande Champagne Cognac 16 Rasmalai Sweet cheese patties, cream, cardamom, rose water 6 Remy Martin 1738 Accord Royal Cognac 16 - Late Harvest Gewurztraminer Montes Colchagua, Chile ‘11 10 House-made
    [Show full text]
  • Elkroom Cocktail 051920.Pdf
    Menu composed by Andrew 'The Professor' Nichols, Mark 'Two Spoons' Mentzel, Rob 'Bobby V' Vogel, and Heath 'Spicy' Gorenflo Designed & Illustrated by Hillary O'Neil 1.Cheek to Cheek 9. To the Ends of the Earth 2. Cry Me a River 10. Bye Bye Blackbird 3. Moon Dreams 11. Jeeper's Creepers 4. Manteca 12. Misterioso 5. Corcovado 13. Quasimodo 6. Cotton Tail 14. Chameleon 7. Desafinado 15. Night Rider 8. Ornithology standards 1. Passion Pit 4. Fool's Gold 2. Au Pair 5. Chupacabra 3. Kitsune cocktail sound track Scan to Listen! For cocktails involving liquid nitrogen, do not consume until the vapor has dissipated. Liquid nitrogen is -320˚F. Direct contact may cause severe burns. Ingestion may cause internal damage. Inhalation of vapor may cause dizziness. We are unable to substitute ingredients in many of our cocktails. Please talk to your . server if you would like our bartenders to make something special just for you. cheek to cheek Irving Berlin, 1935 strawberry milk, menthol Byrrh Grand Quinquina, Tempus Fugit Gran Classico Bitter, Strawberry Top Infusion, Eucalyptus Tincture, Whey cry me a river Arthur Hamilton, 1953 pickled cucumber, herbs St. George Botanivore Gin, Svöl Swedish Aquavit, Lustau 'Papirusa' Manzanilla Sherry, Cucumber Infusion, Champagne Vinegar, Scrappy's Celery Bitters, Cilantro Oil moon dreams Chummy MacGregor & Johnny Mercer, 1942 cheekcheek toto vanilla, flowers Wheatley Vodka, Barr Hill Gin, Osmanthus Infusion,Pineapple Gum Syrup, cheekcheek Coconut Milk, Lime Juice, Ube Extract All Cocktails $16 Cocktails may contain eggs, dairy, nuts & other allergens. Due to the nature of our drinks, not all ingredients are listed on the menu.
    [Show full text]
  • Dessert Wines Ports & Fortified Wines 2Oz Gls BTL Liqueur & Digestif 1Oz
    dessert wines Gls Quails’ Gate “Optima” Late Harvest, Okanagan 20 Quady “Elysium” Black Muscat, California 16 AT FAIRMONT CHATEAU WHISTLER Quady “Essencia” Orange Muscat, California 16 MASI Recioto, Italy 18 “If the only way we judged hunger was how full the stomach is, no one would ever have dessert.” — Mark Friedman Apple and Smoked Whiskey Baba 12 Ports & Fortified Wines 2oz Gls BTL apple whipped ganache, apple almond cake, green apple sorbet Fronseca Terra Prima Organic Port, Portugal 11 110 Burrowing Owl, Coruja, Port, Okanagan (375 ml) 15 98 Spiced Carrot Cream Cheese Cake 12 Taylor Fladgate 20 year old, Tawny Port 18 180 candied carrot thins, ginger lime gel, Penfold’s Grandfather, Australia 25 250 carrot air sponge and tangerine sorbet Blonde Chocolate Crème Brûlée 12 liqueur & digestif 1oz Gls gingerbread spiced cookie, salted caramel macaron Frangelico 10 Amaretto 10 The High Note Trail 12 Baileys 10 cedar scented dark chocolate rock, blackcurrent compote, Grand Marnier 11 basil air sponge Poire Williams 11 Sticky Toffee Pudding 12 Calvados 14 spiced rum toffee sauce, vanilla ice cream Cognacs & Armagnacs Double Chocolate and Salted Caramel Sundae 14 Hennessy VS 14 brownie bites, cocoa tuile, dark chocolate and toffee sauce Saint Vivant Armagnac VSOP 14 Chocolate Fondue for Two 24 Remy Martin VSOP 17 housemade caramelini, banana bread, strawberries, bananas Courvoisier VSOP 17 and meringues Remy Martin XO 31 Remy Martin Louis XIII 215 Artisan Cheese Board 24 market selection from Golden Ears cheesecrafters Specialty Coffee Americano 5.50 alpine warmers Cappuccino 6.50 Espresso 5.50 Blueberry Tea 15 Latte 6.50 Disaronno Amaretto, Grand Marnier, Orange Pekoe, Cinnamon Mocha 6.25 Hot Chocolate 6.00 Avalanche Coffee 14 Coffee 5.00 Creme de Cacao, Baileys, Caramel, Coffee Tea 5.00 Kieni Coffee 15 Sambuca, Galliano, Milk Strawberry ‘milkshake’ 15 Blueberry Stolichnaya, Baileys, Strawberry Milk Goodnight Jasmine 15 Jasmine Tea, Ginger Vodka, Gran Marnier.
    [Show full text]
  • Unit: 01 Wines-I
    Food & Beverage Service Management –II BHM-602BT UNIT: 01 WINES-I Structure 1.1 Introduction 1.2 Objectives 1.3 Wine 1.4 Classification of Wines 1.4.1 By Colour 1.4.2 By Nature 1.4.3 By Taste 1.4.4 By Year of Production 1.4.5 By Body 1.4.6 Unspecified Wines 1.5 Production of Wines 1.6 Principle wine regions 1.6.1 France 1.6.2 Germany 1.6.3 Italy 1.6.4 Spain 1.7 Summary 1.8 Glossary 1.9 References/Bibliography 1.10 Suggested Readings 1.11 Terminal Questions 1.1 INTRODUCTION Legally defined in most countries, Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice. Now talking about wines, the Wine and sprit association of the Great Britain has sponsored the following definition of Wine ―Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and traditions. To bear the name Wine, the product must come only from grapes. If made from other fruits; the fruit name must be put before the tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a small part of the world is Wine producing. This is because the grape will only provide juice of the quality required for conversion into consumable Wine where two climatic conditions prevail. 1. Sufficient sun-shine to ripen the grape 2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and restore its strength for the growing and fruiting season.
    [Show full text]
  • Categories CINVE'2021
    Chapter I - WHITE WINES 11 Young wines Wines made in contac with wood 12 and/or lees Wines matured in wood and/or 13 prolonged maturation in lees 14 Semi-sweet wines Chapter VIII-b - NON-WINE SPIRITS Sweet and special wines, 16 Biologically matured wines 81 Anisettes, anis liquors, 82 FruitAguardientes eau de vie: Calvados,de frutas: 15 moscatels Pacharanes, Mirtilos Poirecalvados, Williams poire williams Cereal or potato spirits 84 Tequilas and Mezcals 17 Others, fruits, etc. (please specify) 83 with or without aged, flavored or no 86 Vodkas 85 Gins 88 Whiskeys Chapter II - ROSÉ WINES 87 Rums and cachaças 21 Young wines Wines made in contac with wood 90 Others (Please specify) 22 and/or lees 89 Creams and Sundry liquors 23 Semi-sweet wines 24 Sweet and special wines Chapter IX - VIRGIN EXTRA OLIVE OILS Intense fruitiness Delicate fruitiness Chapter III - RED WINES (When the intensity of fruitiness is greater than 5 (Any intensity of fruitiness, green or ripe, but the bitter 91 and the score of the bitter and/or peppery attributes 92 and/or peppery attributes do not exceed a score of 3.5) 31 Carbonic maceration wines 32 Young wines is greater than 3.5) Wines matured in wood for less 94 To the decision of the Jury 33 Wines made in contact with wood 34 than 9 months 93 Flavored Oils Wines matured in wood for more Sweet and special wines 35 than 9 months 36 37 Others, fruits, etc. (please specify) Chapter X - SAKES 100 Dai Ginjo 101 Futsu-Shu Chapter IV - FORTIFIED WINES 102 Ginjo 103 Honjoso Biologically matured wines: Finos Wines with biological
    [Show full text]
  • Bank-Bar-Gen-3-Menu-1212.Pdf
    cocktails Cocktails Cocktails house classics nutter club 380 London Dry Gin Lemon-Pistachio Meringue, Trinidadian Angostura Bitters, Pistachio Salt Crusta pinay colada 380 Some of our best local rums, Tanduay, Don Papa & Very Old Captain Mango Tang, Chocolate Mole Bitters, Grapefruit, Citrus-Honey Meringue, Pineapple Leaf, Rose Petal Dust mad hatter club 390 Earl Grey Infused Gin Lavender, Honey, Egg Foam, Angostura Bitters, Brandied Cherry pink slip 445 Blanco Tequila Local Sea Salt, Raspberry, Barrel-aged Apple Cider Vinegar, Grapefruit Juice, Cucumber, Crushed Pink Peppercorns mariang bastos 480 Don Papa & Don Papa 10 Rums Orgeat, Cointreau, Citrus Mix, Island Bitters, Overproof Rum Float, Cherry, Cinnamon twisted classics french lady 420 London Dry Gin Orgeat, Lemon, Anise Liquor thyme sprig wonka martini 420 Wheat & Rye Vodka, Crème de Cacao salted belgian chocolate truffled whiskey sour 480 Triple Distilled Irish Whiskey Fresh Lemon, Egg Foam white truffle oil smoked amaretto flip 445 Amaretto-flavored Liquor Fresh Lemon, Egg Foam smoked woodchips mezcal negroni 1380 Campari, Mezcal Del Magey Iberico, Vermouth di Torino candied iberico Small Batch Craft Cocktails martini 390 Gin or Vodka & Mancino Secco served up negroni 390 Campari, London Dry Gin & Vermouth di Torino served down on an ice block old fashioned 390 Premium Straight Bourbons & Angostura Bitters served down on an ice block manhattan 390 American Rye Whiskey & Mancino Rosso served up Hedge your bets. whisky highball 355 Suntory & Soda Water Orange & Lemon tequila highball
    [Show full text]
  • Refined Exposure Assessment for Caramel Colours (E 150A, C, D)1
    EFSA Journal 2012;10(12):3030 STATEMENT OF EFSA Refined exposure assessment for caramel colours (E 150a, c, d)1 European Food Safety Authority2, 3 European Food Safety Authority (EFSA), Parma, Italy ABSTRACT This EFSA statement is a refined exposure assessment of caramel colours (E 150a, E 150c and E 150d) taking into account additional information on its use in foods as consumed. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) adopted a scientific opinion on the re- evaluation of caramel colours (E 150a, E 150b, E 150c, E 150d) used as food additives in 2011. In that opinion, the Panel concluded that the anticipated dietary exposure of child and adult populations may exceed the Acceptable Daily Intake (ADI) for caramel colours E 150a, E 150c and E 150d, but exposure estimates to E 150b were below the ADI. Following this conclusion, new data from industry were submitted to EFSA providing updated use levels of caramel colours in foods ready to be consumed. A refined exposure assessment was performed for caramel colours that were exceeding the ADI in ANS Panel opinion (EFSA, 2011a) i.e. E 150a, E 150c and E 150d and concluded that the anticipated dietary exposure are considerably lower than in the previous exposure assessment. However, toddlers and adults have a higher exposure to caramel colour E 150c and could still exceed the ADI of 100 mg/kg bw/day for this caramel colour. The estimated combined exposure to the four caramel colours (E 150a, E 150b, E 150c, E 150d) are considerably lower and the group ADI of 300 mg/kg bw/day is not exceeded for any population group in the current review.
    [Show full text]
  • Presents Laurent Cazottes Eau-De-Vies & Fruit Liqueurs
    presentsSUMMER 2014 LAURENT CAZOTTES Eau-de-Vies & Fruit Liqueurs Nicolas Palazzi Michael Klein 646.247.2009 OFFICE 512.422.7030 [email protected] 119 Ingraham St, Suite 419 [email protected] Brooklyn NY 11237 Sean Kerby Chris Hiatt 917.635.4655 Caroline Etnier 718.594.0938 [email protected] 347.689.4414 [email protected] [email protected] Pameladevi Govinda Leonardo Comercio 646.326.4102 347.743.8713 [email protected] [email protected] LAURENT CAZOTTES ARTISAN DISTILLER Laurent Cazottes is a truly gifted man. Located in the Tarn departement of France - a 3hr drive south east from Bordeaux and about 70km north east from Toulouse - his tiny distillery produces what might very well be the most magnificent expressions of fruits liquor/sweet-wine and eau-de-vie. The man farms biodynamically 20 hectares (ha) divided as such: 3 hectares of vine dedicated to growing endemic grape variety: - 1.8 ha of Mauzac Rose - 0.5 ha of Prunelart - 0.7 ha of Folle Noire 2.5 ha of fruit trees: - 0.7 ha of Greengage - 1.3 ha of Pear trees - 0.5 ha of a field blend of fruit trees such as sour cherry trees, quince trees etc... 1.5 ha of truffle grove (and depending on the year, 5 ha of sunflowers and 4 ha of other cereals. The rest of the land is made of woods) The adventure started in 1967 when Laurent’s father started his one-man traveling distiller operation: while his dad had been growing some fruit trees for the family’s consumption, he made a living going from one village to the other, distilling the fruits small growers and families would have harvested from their garden.
    [Show full text]
  • Cocktails Virgin (Glass/Jug) Wine Beer & Cider Spirits
    COCKTAILS SPIRITS SIGNATURE Gin Hendricks from Scotland, Barber’s London £7 ROYAL SEA BREEZE £13 Sibling gin, rose liqueur, homemade rose bitters, lemon juice, sugar syrup top up with Bobby’s – taste from Holland, Tanqueray 10, Ophir Oriental Spiced, Porters Scottish, £8 Champagne. Served in a champagne coupe. Gin Mare from Spain, Chase Elegant with 48 spices and herbs, Cotswold Gin, Roku Gin from VIRGIN (GLASS/JUG) Japan GREEN FIZZ £13 Home-made Rosemary tequila, lemon juice, sugar syrup, fresh cucumber APPLE AND MINT COOLER £6/15 Colombian Aged in Rum Barrel £9 and Champagne to finish. Served in a champagne coupe. Apple juice, fresh mint, lemon juice and syrup topped up with soda. Served in a sling glass. POMEGRANATE BREEZE £7/18 Vodka COWLEY EXPRESSION £9 Krupnik Honey, Chase Potato Vodka, Lanique Rose Vodka Liqueur £7 Skane fennel vodka, Briottet poppy liqueur, vermouth, lemon juice, homemade lavender Borrago non alcoholic spirit, fresh pomegranate, lemon juice, pomegranate and elderflower cordial to finish. Served in a big coupe. bitters and sugar syrup. Served in an old fashioned wine glass. Skane Akvavit Swedish Fennel Vodka, Uluvka Polish Rye Vodka £8 Grey Goose, Black Cow from English Milk, Mamont from Russian Siberia PINK SPRING £9 0% G&T £7/18 Barber`s gin, pomegranate liqueur, lemon juice, sugar syrup, spring bitter with Seedlip non alcoholic gin, sugar syrup, lime juice, spices and tonic to top. Ed Hardy £10 Mediterranean tonic. Served in a balloon glass. Served in a G&T glass. Rum SERENITY £9 Blackwell Dark Rum from Jamaica, Koko Kanu Coconut Rum from Jamaica £7 Chamomile liqueur, home made thyme Pisco, pineapple juice and lemon juice.
    [Show full text]