Someday

bourbon, dark rum, averna, sweet vermouth, chocolate and angostura bitters, up

cucumber infused gin, basil, lime, tonic, rocks

rums, jupiter grape, housemade falernum, lime, up

gin, calpico, lemon, sugar, soda, rosewater, up

vodka, lavender, lime, lemon, up with an olive garnish

rum, pandan, lime, lemon, up

tequila, tamarind, lime, salt, rocks (sub mezcal +1)

bourbon, fernet, guava, lemon, rocks

tequila, lime, mexican coke, salt rim (Don Javier Delgado Corona, Cantina La Capilla, 1950's)

gin, honey, lemon, up (Frank Meier, The Artistry of Mixing Drinks, 1937)

bourbons, lemon, brandied cherry syrup, sparkling wine, up (Colonial America, 1700's)

gin, lemon, sugar, sparkling wine, up (William J. Tarling, Savoy Cocktail Book, 1930)

bourbon, cointreau, lemon, red wine float, rocks (Jerry Thomas, How to Mix Drinks the Bon-Vivant's Companion, 1862)

rums, falernum, allspice dram, honey, lime, dry curaçao, bitters, rocks (Donn Beach, World War II)

cocchi di torino, gin, campari, anchovy stuffed olive, rocks (Pedro Chicote, The American Bar, 1927)

Yogurt whip

Almond praline

Cultured butter, herbs, capers, lemon, crackers

Fennel, herbs, evoo

Tarragon, dill, radishes

Parmesan, walnuts, parsley, vinegars and oils

Veigadarte (goat) apricot jam, marcona almonds, etxegarai (sheep) quince, walnut

Ruffles, french onion dip, crispy shallot, chives

Parsley, lemon, silk chili

Citrus, fennel pollen

Sweet onion, sauerkraut, mustard, chives

Tomato, oregano, chili flake, anchovy

Hokkaido scallops, endive, coconut, lime, cilantro

Balsamic & evoo or french cultured butter, both +2 / bastion gluten free bread option available +2

L'estratto tomato, fried garlic, chives, urfa, aioli, crostini, endive

Zucchini, herbs, onion, aioli, add tuna confit +7