LUNCH  | DINNER  |  WINE  |  BAR  |  APERITIVO HOUR  |  HIDEAWAY HOUR

APERITIVO HOUR

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

 

HIDEAWAY HOUR

Monday - Saturday beginning at 9:30PM in BG Lounge

 

 

SPECIALITY COCKTAILS

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

 

Sorrento 16

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

 

Pearbellini 16

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

 

CLASSIC COCKTAILS

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.

 

 

STUZZICHINI

Olive Marinate 10

Cerignola Olives, Fresh Herbs, Citrus Zest, Olio Santo

 

Nocelline Arrosto 8

Mixed Roasted Nuts, Italian Seasoning, Sale Marino

 

Carciofini 12

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,

Ponzu Marinade

 

Burrata Caprese 18

Apulian Burrata, Tomato Confit, Arugula-Pesto

 

Margherita 19

San Marzano Tomato, Fior di Latte, Basil, EVO

 

Bianca 33

Stracciatella, California Baby Artichokes, Squash Blossoms, Black Truffle

 

Prosciutto e Rucola 24

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

 

Tartufata 36

Apulian Burrata, Fior di Latte, Winter Black Truffle