COCKTAILS Pimm's Cup 13. 08.24.2021 pimm's | singani 63 | blackberry | lemon | mint Pisco 15. pisco quebreanta | pineapple | irish whiskey | citrus | amargo chuncho A Sour for Omar 15. cachaca | lapsang souchong | melon | lychee | lime | egg whites Japanese Whiskey 15. hatozaki | gentian liqueurs | anisette | marseille amaro | bitters Tequila 15. reposado | singani 63 | forthave red | punt e mes | cherry bitters Gin 15. green tea infused wonderbird | yuzu | lemon | cucumber | eucalyptus Mezcal 15. rustico mezcal | saffron | grilled pineapple | modino apertif | agave Bourbon & Peaches 15. elijah craig | diplimatico exclusiva | peach | toasted almond | bitters 5 Sentidos Mezcal Flight 32. tobalá & papalometl l tacogato gose | tepaché BEER DINNER Miller High Life 4. Victoria 5. Pilsner | Milwaukee, WI Lager | Mexico Reissdorf 8. Finch's 606 5. Kolsh | Germany Pale Ale | Chicago Il Second Line Pour with Vigor 6. Second Line West Coast Style 6. Czech Pilsner | New Orleans, LA IPA | New Orleans, LA Finch's Tacogato 6. Great Raft, Oktoberfest 7. Gose | Chicago, Il Marzen | Shreveport, LA NON ALCOHOLIC Brooklyn Special Effects 5. Watermelon Shrub 4. Brooklyn, NY basil | lemon | pomegranate (Non-Alcoholic Beer) Lemon Ginger 4. lemon | ginger | coriander | soda SPARKLING SNACKS Metodo Classico, Contratto 14. Onion Dip & Trout Roe Crowder Pea Tapenade Chardonnay, Pinot | Langhe, Italy ‘20 Smoked Gulf Fish Dip Beef Marmalade 6/ each Sparkling Rosé, Domaine de la Chanteluserie 'Fines Bulles' 13. PRE FIXE MENU Cabernet Franc | Bourgueil, France ‘18 Choose one from each category 52. Champagne, Laurent Perrier 20. Charred Okra 14. Chardonnay, Pinot Noir, Pinot Meunier | Tours-Sur-Marne, France miso | peanut | thai chili | black garlic Heirloom Tomatoes 15. WHITE collard greens | pine nut | grits | botarga Kobal 11. Yellowfin Tuna 18. Sauvignon Blanc | Ptuj, Slovenia ‘19 cucumber | sweet peppers | watermelon | cilantro Jean Marc Brocard, ‘Kimmeridgean’ 12. Louisiana Long Grain Rice 14. Chardonnay | Burgundy, France ‘19 eggplant | creole tomato | pickled mustard seeds Gramona, Gessami 12. Blue Crab 18. Muscat de Alexandria, Gewurztraminer | Penedes, Spain '20 corn | celery | turnip | jalapeno Au Bon Climat . 14 LARGE Pinot Gris, Pinot Blanc | Santa Barbara County, CA ‘19 Black Pearl Mushroom 26. Christophe Avi, Agenais Rosé . 12 new potato | green beans | spring onion Cabernet Franc, Cabernet Sauvignon | La Plume, France '20 Red Snapper 34. R E D cucumber | celery | muscadine | buttermilk Martin Ray 12. Gulf Seafood Biscayne 32. Pinot Noir | Sonoma Coast, CA ‘19 crab | shrimp | bass | heirloom tomato | bacon Gio Dominico Negro, Vino Rosso 12. Smoked Beef Short Rib 34. Brachetto | Piedmont, Italy ‘19 (served chilled) summer squash | corn | basil Ridge, Three Valleys 14. Chicken 30. Zinfandel, Petite Sirah, Carignan | Sonoma County, CA '19 banana peppers | okra | jus Danaus 11. DESSERT Tempranillo, Garnacha, Cab Sauv | Costers del Segre, Spain '19 Hummingbird Madeleine 14. pineapple | pecan | feta Full wine list available upon request Peach Melba Cheesecake 14. raspberry | lemonade | basil Brownie Sundae 14. Thank you for joining us for dinner this evening! masa | blueberry | jalapeño A 5% surcharge is added to all checks to contribute to employee health insurance and paid-sick leave. This is not gratuity. FIVE COURSE MENU Please let us know if you have questions. Put yourself in our hands! tasting 70. | wine pairing 40. Thanks for helping us to support a healthier staff! Full table participation required .