Our cocktails are made with quality spirits, our fruit is juiced fresh daily, and we strive to maintain an immaculate attention to detail. Our cocktail menu like our food menu changes seasonally, and is put together by our team of talented and hardworking bartenders under the guidance of Beverage Director Justin Ayotte.
Our wine and beer menus are put together with an equal amount of thought and meant to be paired with our food. We try to select offerings that excite us, come in and try something new! We are also proud winners of the 2016 Elby Awards for Best Cocktail Program & Best Beer Program.
Please follow the links below to view our current cocktail, wine, & beer menus. Cheers!
Winter 2017 Cocktails
Violent Delights (12)
Japanese Whiskey, Bonded Bourbon, Pedro Ximenez Sherry, Orange Bitters
Stirred Word (13)
Dry Gin, Green Chartreuse, Maraschino, Citric Acid
Swan Song (10)
Blended Rum, Jamaican Rum, Imperial Stout, Averna, Cream of Coconut, Lime, Grapefruit, Tiki Bitters
House of Winter (10)
Jagermeister, Grapefruit, Passionfruit, Lime, Ginger
Shoegaze on Sundays (13)
Mezcal, Blanco Tequila, Pedro Ximenez Sherry, Cocchi Torino, Tiki Bitters, Orange Twist
Hopped Gin & Tonic (8)
Dry Gin, Housemade Tonic, Soda, Grapefruit Twist
Center of the Maze (12)
Añejo Tequila, Dolin Rouge, Amaro Montenegro, Cynar 70, Tiki Bitters
Mom Jeans 2.0 (10)
Dry Gin, Spiced Cranberry Syrup, Lemon, Sage
Violent Ends (11)
Blended Rum, Punt e Mes, Averna, Blackstrap Rum, Mole Bitters
Mezcal, Sweet Vermouth, Cherry Herring, Lime, Passionfruit, Hellfire Bitters
Smokin’ Indo (11)
Dry Gin, Campari, Becherovka, Lemon, Passionfruit, Cherry Herring, Demerera, Angostura Bitters
Gramma’s Pajamas (10)
Guyanan Rum, Trinidadian Rum, Amaro Montenegro, Allspice Dram, Stobi, Saline and Angostura Bitters
The Upside Down (9)
Vermut, Rye, Punt e Mes, Lemon Twist
Starman Stormy Sky (10)
Bonded Bourbon, Pineapple, Lemon, Demerera, Allspice Dram, Tiki and Angostura Bitters
Holy Hand Grenade (13)
Cognac, Apple Brandy, Becherovka, Punt e Mes, Dolin Rouge
Son of A Nutcracker (11)
Rye, Lemon, Blackstrap Rum, Cinnamon Honey, Ginger
Wine By The Glass
Raventos i Blanc l’Hereu, 2013 Penedes, SP (10/40)
Blend of three indigenous grapes, with 18 months of lees contact.
Bright, fresh green fruit with crisp, strong minerality.
Favarelles Blanc, 2014, Burgundy, FR (11/50)
100% Chardonnay. Light, fresh, floral with white pepper, creamy with distinct minerality.
Vigneau-Chevreau Vouvray Silex, 2014, Loire, FR (10/45)
Light honeyed apricot with steely minerality, dry finishing.
Sikele, Grecanico, 2014, Sicily, IT (9/34)
Light skin contact, herby with yellow and green fruit.
Sky Vineyards, Syrah, 2011, Napa Valley, DE (11/50)
100% Syrah. Black fruit and ripe cherry with notes of cocoa, herbs, and minerality.
Jordi Llorens Blankaforti, 2013, Catalunia, SP (11/50)
Naturally fermented Mourvedre, Grenache, Marsanne and Arneis Tart and juicy, earth and spice.
Stobi Vranec, 2013, Tikves, MK (8/28)
Ripe black and red fruit with some brine and char, and a cool mineral finish.
Seasonal Glass Pour (MP)
Ask your server for today’s featured wine.
Michel Autran Les Enfers Tranquilles, 2014. Loire, FR (50)
100% Chenin Blanc. Vouvray with golden apple, dried yellow citrus, earth and flaky minerality,
Alberto Nanclares Dandelion, 2014. Rias Biaxas, SP (48)
100%Albariño. Unfiltered, bright with green and white fruit, citrus and herb.
Gunderloch Nierstein, 2014, Rheinhessen, DE (58)
100% Riesling. Dry, golden honey, dried apricot, floral, enoki mushroom, earth, acid.
Clos du Tue-Bœuf Le P’tit Blanc du Tue-Bœuf, 2015, Loire, FR (46)
100% Sauvingnon Blanc. Unfiltered with extended lees contact until bottling.
Golden citrus, hints of yellow tropical, with hay and earth.
Salwey Rose, 2015, Baden, DE (44)
100% Pinot Noir. Cherry with orange and lemon peel, refreshing with a dry finish.
Calabretta Rosato, 2014, Sicily, IT (50)
80% Nerello Mascalese, 20% Nerello Cappuccio. Rustic, red fruit, with pronounced herb, earth, and volcanic minerality.
Domaine Guion Cuvee Domaine 2015, Bourgueil, FR (30)
Cabernet Franc lighter bodied, dark plum fruit, river stone and forest floor.
Donkey & Goat Gallivanter, 2014, Berkeley, CA (42)
Grenache based with Pinot Noir, medium bodied with red fruit, berry, and some spice.
Henri Magnien Les Cazetiers, 2012, Burgundy, FR (170)*n/a wine night
100% Pinot Noir. Gevrey-Chambertin Premier Cru The Pinot Noir Magnien clone tends to produce darker, spicier character.
Laura Lorenzo Azos , 2014, Ribera Sacra, SP (50)
Garnacha, Mencia, Mouraton, Merenzao, Gran Negro. Complex, dark berry with licorice, spice and minerality.
Lescalle Bordeaux Superieur, 2011, Bordeaux, FR (38)
Bordeaux blend, with a Merlot base. Currant with herbs and earthy chocolate.
Occhipinti SP68, 2014, Sicily, IT (59)
60% Frappatto, 40% Nero d’Avola. Lush, ripe dark berry fruit with smoke, spice, and minerality.
Frank Cornelissen Contadino, 2014, Sicily, IT (60)
85% Nerello Mascalese with other indigenous varietals from the volcanic soils of Mount Etna.
Produced with wild yeast. Red berry, spice, textured minerality.
Vietti Perbacco, 2013, Langhe, IT (56)
100% Nebbiolo, Dark red and black fruit with a cooling leather quality.
Edmunds St. John Rocks and Gravel, 2014 , Dry Creek Valley, CA (58)
Grenache, Syrah, Mourvedre from the Unti Vineyard in Sonoma County. Dark bramble berry with “rocks and gravel”
La Collina Lunaris Secco Reggia-Emilia, IT (50)
100% Malvasia. Dry fermented Malvasia aromatic, secondary fermentation in bottle. Aromatic, lime leaf, geranium, melon.
Rolet Cremant du Jura Rose, Jura, FR (44)
Pinot Noir, Poulsard, and Trousseau. Fine, creamy strawberry cupcake.
Raventos i Blanc Textures de Pedra, Penedes, IT (80)
Super limited “Blanc des Negres” from a blend of indigenous varietals, 42 months on lees with zero dosage. Citrus, pear, white peach, hints of pith and herb, biscuit texture.
Charles Dufour Bulles de Comptoir #4, NV, Champagne, FR (100)
55% Pinot Noir, 35% Chardonnay, 10% Pinot Blanc. Natural Champagne maker from the
Cotes de Bars in the Aube. Fresh round fruit, creamy mousse and toasted almonds.
Allagash, ‘Evora,’ 9% (30) Golden Ale aged in Brandy barrels with Brett.
Avery, ‘Fortuna,’ 8.1% (30) Wild Ale aged in Tequila barrels w/ lime & salt.
Del Ducato/Oxbow, ‘Oud Brunello,’ 5% (30) Rare Oud Bruin collaboration.
Firestone Walker, ‘Agrestic,’ 6.6% (26) French oak barrel aged Wild Ale.
Founders, ‘Project Pam,’ 10.8% (36) Maple syrup barrel aged Black IPA.
Bruery, ‘So Happens It’s Tuesday,’ 14% (40) Huge bourbon barrel Imp. Stout
Cascade, ‘Apricot,’ 8.5% (60) Sour blond ale aged on fresh apricots for 6 months.
Tilquin, ‘Gueuze,’ 6.4% (60) One of the best blended lambics in the world
The Usual Suspects,
Allagash,’White,’ 5% (5.5) Perfectly balanced White ale.
Founders, ‘All Day IPA,’ 4.7% (3.5) Piney and Citrus Bomb with a low ABV
Ballast Point, ’Sculpin,’ 7% (6) Big hop forward, floral, and thirst quenching IPA
Hardywood, ‘Pils,’ 5.3% (5.5) For when you want a clean crisp German Pilsner
National Bohemian, ‘Natty Bo,’ 4.5% (3.5) You know me, Easy going corn lager
North Coast, ‘Old Rasputin,’ 9% (6) Classic Russian Imperial Stout
Orval,’Trappist Ale,’ 6.2% (10) Dry Belgian pale with a lil Brettanomyces. Baller!
Rochefort,’10,’ 11.3% (14) By some accounts the best Trappist beer. We agree.
Stillwater,’Cellar Door,’6.6% (6) Sterling & Citra hops, white sage. Great Saison.
Millstone, ‘Hopvine,’ 8% (40) Cascade hopped wild fermentation cider.
Blue Bee, ‘Charred Ordinary,’ (24) 8.3% Classic VA cider, dry and sharp.
Ablemarle, ‘Black Twig,’ 7.2% (32) Dry, slightly tannic, with some tartness.
Mexican Cola, 3 Mexican Squirt, 3
Chinotto, 3 Blenheim Spicy Ginger, 3