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APERITIVO HOUR

Monday - Friday from  4:30pm - 7:00pm at the bar

 

HIDEAWAY HOUR

Monday - Saturday from 9:30PM - 11:30PM in the BG Lounge

 

SPECIALITY COCKTAILS

Quince Pisco Sour 14

Barsol Pisco, Quince Puree, Lime Juice, Simple Syrup, Angostura Bitters

 

Havana Punch 15

Havana Club 3yr Anejo Rhum, , Guava Nectar, House-made Grenadine,

Angostura Orange Bitters, Lime Juice, Nutmeg

 

Una Figata 15

Mount Gay Eclipse Rum, St. Elizabeth Allspice Dram, Fig Jam, Cinnamon,

Wildflower Honey, Lemon Juice

 

Pera Speziata 15

Don Julio Reposado, Xicaru Espadin Mezcal, Chartreuse Yellow,

House-made Pear Shrub

 

Paloma 16

Siete Leguas Reposado, Gran Torres, Oro Blanco Grapefruit Juice,

Fever-tree Club Soda, Black Hawaiian Sea Salt

 

Sorrento 15

El Jimador Silver Tequila, Fresh Lime, Cucumber Water, Scrappy’s Firewater,

Sal de Gusano, Fresno Chili Pepper,

 

Gordon’s Garden 15

Sipsmith London Dry Gin, Muddled Lime and Cucumber, Scrappy’s

Celery Bitters, Black Hawaiian Volcanic Salt, Crushed Ice

 

Costa Amalfitana 15

Tito’s Vodka, Pavan Muscat & Orange Blossom Liqueur, Hibiscus Tea,

Autumn Royal Grapes, Lemon Juice, Sage

 

CLASSIC COCKTAILS

Aviation 15

The original Aviation cocktail was first published in Hugo R. Ensslin’s 1916

Recipes for Mixed Drinks and made great use of Alps produced liqueur Crème de

Violet, the color of which is alluded to in the drink’s very name. The Botanist Gin,

Bitter Truth Violet Liqueur, Luxardo Maraschino and Fresh Lemon Juice.

 

Nerano Negroni Bianco 15

An authentic Italian masterpiece created in 1919 by Count Camillo Negroni at

Caffe’ Casoni in Firenze crafted with a modern twist of Plymouth Gin, Luxardo

Bitter Bianco and Cocchi Americano.

 

GR Sidecar 15

The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s

ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them,

though The Ritz Hotel in Paris claims origin of the drink. Made with Germain

Robin ‘Craft Method’ Brandy, Gran Torres Orange Liqueur, Lemon Juice

and served with a sugared rim.

 

Aperol Spritz 14

Italy’s most popular aperitif was popularized in the 1950’s by the creation

of this international cocktail. Aperol, Gambino Prosecco and Club Soda

served on ice with an Orange Slice and Lemon Zest.

 

La Floridita Daiquiri 14

Revitalized by Ernest Hemingway at La Floridita Hotel, this Havana classic is

made with Real McCoy 3yr Rum, Luxardo Maraschino,Fresh Grapefruit and Lime Juice.

 

Old Fashioned ‘The Right Way’ 15

Invented in 1880 by James E. Pepper at The Pendennis Club in Louisville, KY,

our recipe calls for Redemption Rye, Angostura Bitters soaked sugar cube

served over a ‘Perfect’ Ice Cube with an Orange Peel.

 

Italian Sazerac 16

Arguably the first cocktail created, credited to Antoine Peychaud who mixed

water, sugar, and bitters as a tonic in New Orleans in the early 19th Century.

Barrel-Aged-Knob Creek Rye, Amaro Nonino, Barrel-Aged Bitters,

 

CLICK HERE TO DOWNLOAD OUR FULL BAR MENU AND SPIRIT SELECTION

 

VINO

 

SPARKLING

Moscato d’Asti, Braida NV 12

Prosecco, Gambino, Veneto 14

Franciacorta, Le Marchesine Brut NV 18

Champagne, Pascal Lallement, 1er Cru Chamery Brut NV 25

Schramsberg Brut Rose, 2014 25

 

WHITE

Insolia, Valle Dell’Acate ‘Tenuta Ibidini’, Sicily 2014 13

Pinot Grigio, Cantine Terlan, Alto Adige 2016 14

Sauvignon Blanc, Galerie, ‘Naissance,’ Napa Valley, 2015 17 Arneis, Bruno Giacosa, Piedmont 2015 18 Falanghina-Biancolella, Marisa Cuomo Costa d’Amalfi, Amalfi, 2015 20

Chardonnay, Duckhorn, Napa Valley 2015 17

Chardonnay, DuMol, ‘Isobel,’ Russian River 2013 28

Chardonnay, Antinori ‘Cervaro,’ Umbria, 2014 32

 

ROSÉ

Rosé, Dom. de L’Abbaye, ‘Clos Beylesse,’ Provence 2016 17

 

RED

Bolgheri ‘Supertuscan,’ ‘Casamatta,’ Bibi Graetz 2015 15

Chianti Classico, San Giusto a Rentennano, Tuscany 2012 18

Corte Sant’Alda Valpolicella Superiore Ripasso, Veneto 2013 25

Brunello di Montalcino, Caparzo, Tuscany 2012 28

Barolo, Domenico Clerico, Piedmont 2012 32

Pinot Noir, Lutum, Bien Nacido Vineyard, Santa Maria 2013 19

Pinot Noir, Kistler, Russian River 2014 35

Cabernet Blend, Leviathan, Napa Valley 2013 20

Cabernet Sauvignon, Stags’ Leap, Napa Valley 2014 32

Syrah, Colgin, IX Estate 2009  100

 

BEER

Mastri Birrai, Bionda 11

Mastri Birrai, Doppio Malto 12

Mastri Birrai, Rossa 12

Moretti 10

Moretti, La Rossa 11

Peroni 10

 

 

STUZZICHINI

Olive Marinate 10

Cerignola Olives, Fresh Herbs, Citrus Zest, Olio Santo

 

Nocelline Arrosto 8

Mixed Roasted Nuts, Italian Seasoning, Sale Marino

 

Nerano Fries 10

Shoestring Italian Zucchini ‘Fries’, Taragon Crema

 

La Polpetta 15

Grass Fed Beef Meatball Sliders, Provolone ‘del Monaco’, Toasted Brioche

 

Tagliere e Formaggi 22

Bresaola, Salame Felino, Parma ‘Black Label’ Prosciutto,

Gorgonzola Dolce, Parmigiano Reggiano, Bitto ‘Storico’, Kumquat Marmalade

 

Fritto Misto 18

Gulf Shrimp, Calamari, Market Fish, Zucchini, Tarragon Crema

 

Crudo di Ricciola 18

Pacific Yellowtail Tuna, Crispy Capers, Fresno Chili Peppers, Micro Arugula, Citronette

 

Crudo di Salmone e Ravanelli 17

Ora King Salmon, Rainbow Radishes, Jalapeño, Hawaiian Pink Sea Salt, Ponzu Marinade

 

Burrata Caprese 18

Apulian Burrata, Heirloom Tomatoes, Arugula-Pesto

 

Margherita 19

San Marzano Tomato, Fior di Latte, Basil, EVOO

 

Bianca 32

Stracciatella, California Baby Artichokes, Squash Blossoms, Norcia Black Truffle

 

Prosciutto e Rucola 24

Tomato, Fior di Latte, Grana Padano, Parma ‘Black Label’ Prosciutto, Arugula

 

Fume’ 26

Fior di Latte Mozzarella, Südtirol Speck, Porcini Mushrooms