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Stella Artois Bitburger Premium Pils Stone CASA CLASSICS SUSHI 5.30-10.30pm R AW BAR 5.30-10.30pm WINES BY THE GLASS SASHIMI OR NIGIRI 8 pieces 29 S P ARKLIN G THE GLENLIVET PENICILLIN glenlivet 12yr, lemon juice, ginger honey syrup, laphroaig single malt 19 CHILLED SHELLFISH PLATTER 4 oysters, 2 clams, 4 shrimp, 6 mussels ROSE SPARKLING, Mumm Brut, California, NV 17 MOSCOW MULE beluga russian vodka, lime juice, ginger beer 16 MAKI & ½ lobster 40 rainbow 24 SPARKLING, Mumm Brut, California NV 15 ORIENT BAY cruzan silver rum, chambord, raspberry syrup, lemon citrus, courvoisier v.s.18 add King Crab 62 negihama 17 MERCADITO casa noble silver tequila, muddled cucumber & jalapeno, fresh lime juice, agave 17 CHAMPAGNE Perrier-Jouët Brut, France, NV 22 spicy tuna 16 EAST & WEST COAST OYSTERS CHAMPAGNE Heidsieck Monopole, Rosé, France , NV 26 KENTUCKY BUBBLE BATH knob creek rye whisky, sweet vermouth, lemon citrus, lavender agave 17 tempura shrimp 16 half dozen, sherry mignonette 20 eel & avocado 15 JUMBO SHRIMP COCKTAIL S E AS O N AL CRAFT COCKTAILS grapefruit aioli 20 WHIT E glass | carafe S E AF O O D THE ARBOR maker’s mark bourbon, grapefruit citrus, maple syrup, angostura bitters, rosemary 17 PINOT GRIGIO Stemmari Organic, Sicily, ’13 14 NA YELLOWTAIL CRUDO pickled mushrooms, crispy garlic & chive 17 LES FLEURS amethyst gin, st. germaine, lemon citrus, honey-ginger syrup, lavender water 17 PICPOUL DE PINET Dom. Julie Benau, Libero, France, ’13 15 NA EL CORAZON strawberry-chili infused silver tequila, lemon citrus, agave nectar, strawberries 17 PACIFIC RED SNAPPER CRUDO botarga, lemon & arugula 17 SAUVIGNON BLANC Ferrari Carano Fume Blanc, Sonoma County, ‘14 15 26 LA VIOLETTA stoli vodka, crème de violette, st. germaine, honey-ginger syrup, lemon citrus with an CRISPY CALAMARI castelvetrano, olives, fresno peppers, lemon aioli 17 SANCERRE Domaine Des Brosses, Loire Valley, France, ’14 16 30 absinthe rinse 16 GEWURTZTRAMINER Trimbach, Alsace, France, ’12 15 28 CRIMSON ROSE rose liqueur, raspberry syrup and perrier-jouët champagne 17 STEAMED MUSSELS white wine, butter, garlic & shallots 17 CHARDONNAY Coppola “Director’s Cut”, Russian River, ’14 15 26 SANTA BARBARA ROCK COD “FISH & CHIPS” thick cut fries, malt vinegar, tartar sauce 26 BARREL AGED COCKTAILS CHARDONNAY Saint Martin, Domaine Laroche, Chablis, France, ’14 18 34 GRILLED OCTOPUS pee wee potatoes, green beans, Kalamata olives, lemon & olive oil 19 Enjoy a classic pre-prohibition style cocktail that has been aged in our very own oak barrels, resulting in CHARDONNAY Cakebread, Napa Valley, ‘13 22 NA richer depth of flavor and complexity. DUNGENESS CRAB CROSTINI country bread, green jalapeno & garlic aioli 19 VERMENTINO, Guado Al Tasso, Tuscany, Italy ’14 15 26 BROOKLYN bourbon, white dog mash whiskey, carpano antica vermouth, LINGUINE steamed clams, spicy fennel sausage, white wine & garlic 26 REISLING, Schloss Johannisberg, Rheingau, Germany ‘11 15 28 luxardo liqueur, orange bitters 17 INZOLIA-GRECANICO Cos Rami, Sicily, Italy ’14 19 NA SAZERAC bourbon, absinthe, agave, orange bitters 17 VEGETARIAN VIOGNIER-ROUSSANNE Two Arrowheads, Paso Robles, ’13 15 26 NEGRONI casoni 1814, plymouth gin, carpano antica vermouth 17 CRISPY ARTICHOKES black olive dust, lemon & mint 16 GUACAMOLE & WARM TORTILLA CHIPS charred tomatillo salsa 14.5 ROSÉ EGGPLANT JAR burrata cheese and roasted ciabatta bread 14 GRENACHE BLEND ROSÉ, La Galiniere, ‘Le Cengle’, Côtes de Provence, ’14 16 30 DRAFT BEERS 9 BOTTLED BEER 9 ROASTED BEETS burrata cheese, castelvetrano olives, oranges & capers 18 STELLA ARTOIS LAGUNITAS IPA MINESTRONE tuscan vegetables soup with bread, white beans, kale & black olives 13 5%, european pale lager, belgium 6.2%, india pale ale, california RED BUCATINI POMODORO san marzano tomatoes, basil, pecorino and olive oil 18 BITBURGER PREMIUM PILS OLD SPECKLED HEN PINOT NOIR Calera, Central Coast ’13 20 40 4.8%, pilsner, germany 5.2%, english pale ale, england BURRATA BRUSCHETTA arugula, slow roasted tomatoes & salsa verde 16 PINOT NOIR Cordon, “Les Jumeaux”, Santa Rita Hills ‘12 16 30 STONE ARROGANT BASTARD ALLAGASH PIZZA FRITTA cherry tomatoes and fresh basil 10 PINOT NOIR Davis Bynum Russian River Valley ’13 18 35 7.2%, strong ale, california 5.2%, belgian white, maine CALIFORNIA FARMSTEAD CHEESE artisanal cheese selection, spiced almonds, MERLOT Gundlach Bundschu, Sonoma ‘12 16 30 GUINNESS OLD RASPUTIN membrillo & grilled bread 3 for 18 / 5 for 26 MALBEC Achaval Ferrer, Mendoza, Argentina ’13 15 29 4.2%, irish dry stout, ireland 9%, russian imperial stout, california CABERNET SAUVIGNON Rodney Strong, Alexander Valley ’13 15 28 PIZZA ROGUE DEAD GUY ALE SCRIMSHAW CABERNET SAUVIGNON Mt. Veeder Napa Valley ‘13 20 34 6.5%, mailbock-style ale, oregon 4.4%, german pilsner, california MARGHERITA san marzano tomato, basil & mozzarella 16 CABERNET SAUVIGNON Daou Reserve, Paso Robles ’12 25 47 VICTORIA CABERNET BLEND Overture by Opus One, Napa Valley NV 39 NA DUVEL STRONG PALE ALE PROSCIUTTO mozzarella, garlic, olives & ruccola 20 8.6 %, belgium 4%, vienna lager, mexico ZINFANDEL S e g he s i o , Sonoma County , ‘ 1 4 14 27 FUNGHI roasted mushrooms, burrata & sage 18 REISSDORF KÖLSCH CORONA EXTRA CARNE house made pork sausage, sopressata & molisana 19 4.8%, köschbiers, germany 4.6%, american lager, mexico SANGRIA / S AK E POINT THE WAY IPA AMSTEL LIGHT AL MARE shrimp, mussels, clams, calamari, octopus & oregano 21 HOUSE-MADE RED SANGRIA 13 5.9% india pale ale, california 3.5%, european light lager, netherlands GEKKEIKAN (junmai daigingo) 300ml 21 M E AT 310 BLONDE ALE ANCHOR STEAM BEER YOSHI NO GAWA (fjunmai) 300ml 20 4.8% kolsch, california 4.9%, san francisco CHICKEN & TUSCAN KALE SALAD almonds, parmesan, chili & lemon vinaigrette 23 SHIMIZU NO MAI (unfiltered) 300ml 21 MOMOKAWA (nigori genshu) 300ml 21 SALUMI selection of cured meats, pickles, mustard & grilled bread 3 for 16 / 5 for 25 GRASS-FED BEEF BURGER 1000 island, aged cheddar, tomato, bibb lettuce & malt fries 23 CARPACCIO pine nuts, arugula, aged parmesan & crispy garlic 17 Consuming raw or rare seafood, shellfish, meats, poultry or eggs may increase your risk of food-borne illness .
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