for Wednesday- Saturday dinners
our menu changes frequently as we prepare meals with local, seasonal ingredients
changes seasonally
Monkey Shoulder Scotch, coconut water, pineapple wedge
Espolon blanco, passion fruit puree, agave, topo chico
Sauvignon blanc, lemon, pomegranate, peach, mint, strawberries
Bombay Bramble, Empress Gin, St. Germain, lemon, lime
Matcha, pineapple, cardamom, yogurt
Dandelion tea, almond bitters, luxardo cherry, orange, demerara