LATE NIGHT MENU

ava i l a b l e 11 p m - 1 a m — SEASONAL —

SHISHITO HUSH PUPPIES v TWO SHIPS THAT PASS IN THE NIGHT shishito peppers, parmesan, Avua Cachaça, Bols, Genever, dark rum, buttermilk and lime aioli tepache, lime, orgeat $7 $12

SOURDOUGH PRETZEL EPI v WHISKEY SMASH house made butter, caraway, parmesan Four Roses Bourbon, Byrrh Grand Quinquina, $7 lime, blackberries $12 BEEF FAT FRIES $6 HERE & THERE Banhez Mezcal, Apologue Saffron, mole bitters, s m o k e d l a m b r i b s pomegranate, turmeric, egg white fish sauce caramel, candied coconut, $12 nuoc cham, cilantro $15 #18 Vida Mezcal, Lillet Blanc, Ancho Reyes, Combier, IRON ROASTED P.E.I. MUSSELS g f lemon, grasshopper & chili bitter, Malort smoked pimenton, warm harissa butter $13 $16

PLATE OF ASSORTED CHEESES — BEER INSPIRED — $15

HOUSE GIN AND TONIC SAUSAGE SANDWICH Letherbee gin, hopped tonic syrup, Topo Chico boudin blanc sausage, violet mustard, $11 truffled celery root, arugula, beef fat fries $14 ANOTHER SEA’S SHORE Ford’s Gin, matcha powder, lime, egg white, w e r p fa r m g r e e n s v g f green garlic buttermilk, radish, Dogfish Head Seaquench green tea syrup slow roasted tomato, fennel, toasted seeds $11 $14 BELGIAN FASHIONED d u s e k ’ s d o u b l e Templeton rye, Belgian candi syrup, beer pickles, poppy seed bun, tomato, 90s fruit, aromatic bitters lettuce, house sauce, beef fat fries $12 $15 WESTSIDE HAM SAMPLER Banhez Mezcal, Apologue Aronia, citrus, Jambon De Bayonne - France egg white, Lagunitas Hop Water Prosciutto di Parma- Italy $12 Jamón Serrano - Spain grain mustard, whipped butter, sourdough $25 — CLASSY CLASSICS —

SUMMER CUP house-made Pimm’s, ginger syrup, lemon, topo chico STRAWBERRY ICE CREAM SANDWICH $14 $6 CLOVER CLUB Plymouth Gin, raspberry, lemon, egg white $14 v - v e g e ta r i a n g f - g l u t e n f r e e Maker’s Mark 16OC Private Select, mint, demerara sugar, barrel aged bitters $18

OAXACA Banhez Arroqueño Mezcal, Herradura Reposado, agave nectar, bitters $29 *$12 espadin version also available

Executive Chef: Michael Galen • Sous Chefs: Andrew Asken, Garrett Christiansen, Fred Taylor • Pastry Chef: T.C. Lumbar 18% gratuity may be added to parties of six or more • Consuming raw or undercooked meats or shellfish may increase your risk of foodborne illness