Thursday Club

100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.

Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.

Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.

Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.

Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.

Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.

pasta quills, cream, peas, truffle butter, prosciutto

macaroni, Swiss chard, black pepper

double ravioli, squacquerone cheese, porcini

Chick'n cutlet, Provolone, Tomato

Spinach, Avocado, Blueberries, Tomatoes, Creamed Corn

Sweet corn reduction with lima beans

Smoked Tofurky, Brie & apple chutney

Hummus, grilled vegetables & halloumi cheese

Seitan steak w/ onions, bacon & cheddar

Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.

Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.

Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.