Monday - Friday 4:30pm - 7:00pm at the bar
Monday - Saturday beginning at 9:30PM in BG Lounge
Bourbon Cherry Smash 15
Buffalo Trace Bourbon, Muddled Bing Cherries, Punt e Mes, Fresh Lemon Juice, Club Soda, On the Rocks
Peach Blossom 16
Suntory Toki Japanese Whisky, House-Made White Peach Purée, Fee’s Bros.
Peach Bitters, Lemon Juice, Served Up
Strawberry Rhum Rickey 15
Mount Gay Eclpise Rum, House Made Strawberry-Lemongrass Puree,
Lime Juice, Fever-tree Club Soda, Crushed Ice
Fiore Italiano 15
Botanist Gin, Aperol, St. Germain Elderflower, Lemon Juice, Gambino Prosecco,
On The Rocks
Gordon’s Garden 15
Sipsmith London Dry Gin, Muddled Lime and Cucumber, Scrappy’s Celery Bitters, Black Hawaiian Volcanic Salt, Crushed Ice
El Jimador Silver Tequila, Fresh Lime, Cucumber Water, Scrappy’s Firewater,
Sal de Gusano, Fresno Chili Pepper, On the Rocks
Felonious Monk 16
St. George Citrus Vodka, Green Chartreuse, House-Made Ginger Syrup,
Lemon Juice, Lucid Absinthe Spritz, On The Rocks
Grey Goose Le Poire Vodka, St. Germain, French Lavender Syrup,
Lemon Juice, Gambino Prosecco, Basil, Seved Up
Costa Amalfitana 15
Tito’s Vodka, Pavan Muscat & Orange Blossom Liqueur, Hibiscus Tea,
Autumn Royal Grapes, Lemon Juice, Sage, Served Up
White Peach Bellini 17
Crafted at the world renound Harry’s Bar in Venice around 1940 by Giuseppe Cipriani. He named it after Italian Renaissance painter Giovanni Bellini. Our traditional rendition of this summer classic features our House-made California White Peach Purée and Gambino Prosecco.
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 Junipero Gin, Luxardo Bitter Bianco and Cocchi Americano
Vieux Carré 16
This pre-prohibiton cocktail, created at the famous Carousel Bar in the Hotel Monteleone in New Orleans, is smooth and aromatic. Made with Knob Creek Rye, Courvoisier VSOP, Benedictine, Dolin Rouge, Angostura and Peychaud’s Bitters.
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,
Lucid Absinthe served over a ‘Perfect’ Ice Sphere.
Olive Marinate 10
Cerignola Olives, Fresh Herbs, Citrus Zest, Olio Santo
Nocelline Arrosto 8
Mixed Roasted Nuts, Italian Seasoning, Sale Marino
Crispy California Baby Artichokes, Yogurt-Mint Dip
La Polpetta 15
Grass Fed Beef Meatball Sliders, Provolone ‘del Monaco’, Toasted Brioche
Tagliere e Formaggi 22
Bresaola, Salami Felino, Parma ‘Black Label’ Prosciutto, Blue di Capra, Parmigiano Reggiano, Bitto ‘Storico’, Quince Marmalade
Fritto Misto 19
Gulf Shrimp, Calamari, Scallops, Market Fish, Zucchini, Tarragon Crema
Crudo di Ricciola 18
Pacific Yellowtail Tuna, Crispy Capers, Fresno Chili Peppers, Citronette
Crudo di Salmone e Ravanelli 17
Ora King Salmon, Rainbow Radishes, Jalapeño, Hawaiian Pink Sea Salt,
Burrata Caprese 18
Apulian Burrata, Tomato Confit, Arugula-Pesto
San Marzano Tomato, Fior di Latte, Basil, EVO
Stracciatella, California Baby Artichokes, Squash Blossoms, Black Truffle
Prosciutto e Rucola 24
Tomato, Fior di Latte, Grana Padano, Parma ‘Black Label’ Prosciutto, Arugula
Apulian Burrata, Fior di Latte, Winter Black Truffle