District Menu

seasonal vegetables, vinegar, pickling spices

champagne mignonette, fresh horseradish & lemon

sriracha chili, radish pickled & sprout

gorgonzola dolce, toasted walnuts & aged balsamic, wrapped in prosciutto

prosciutto, feta valbreso, quinoa, pomegranate vinaigrette

champagne-chevre dressing, rosemary toasted almonds, mache

aji amarillo-coconut-lime juice, sweet potato & corn, cilantro, crispy tortillas

chili rocoto-ginger dressing, cucumber & avocado, toasted sesame, taro chips

violet 'must'ard, raw quail egg & gruyere toasted baguette

fresh herbs, truffled parmesan aioli

jalapeño-lime aioli, sweet 'n spicy sea salt

smoked tomato sauce

wine poached quince & grilled chicories, milk & honey almonds, carbon sea salt

pignoli romesco, toasted garlic, sherried sultanas

house made bacon, hazelnut-sage brown butter

beer braised onions, crème fraiche, mustard greens

mango-tamarind-rhum dipping sauce

charmoula spiced tomato sauce & Manchego cheese

artisanal cheeses, red wine-onion jam, mustard sauce

oxtail marmalade, herb & radish salad, thyme toasted pain de mie

fried green onion, garlic-porcini demi glace & salsa verde

autumn squash & caramelized onion, chevre & ricotta

roasted garlic & kale, fontina & parmesan cheese

saffron-pequillo pepper sauce, charred green onions & toasted garlic, manchego

smoked shishito peppers, comte cheese & shaved bone marrow

Calabrian chili sauce, cipolini onions, wild arugula & pecorino

cow's milk, triple crème - Normandy, France

goat's milk, washed rind - Ardennes, Belgium

Beer washed organic cow's milk - Sonoma, CA

raw sheep's milk – Cacén, Portugal

raw cow's milk – Greensboro Bend, VT

aged ewe's milk - Northern Basque, France

firm aged goats milk - Humboldt, CA

raw cow's milk – Valley Ford Creamery, CA

cow's milk blue – Paso Robles, CA

Chef's selection of cheese & charcuterie

Strawberry Infused German Rosé, Shaken with Gin, Green Chartreuse and Lemon; Served Up

Mezcal, Charred Pineapple and Lime; Shaken & Served on the Rocks with a Tawny Port Float

Angostura 5yr Rum, Sauternes, St. George Spiced Pear, Licor 43, Housemade Apricot Preserves and Lemon; Shaken & Served Up

Vodka, Lo-Fi Amaro, Pamplemousse, Tempranillo, Gomme Syrup, Lime and Firewater; Shaken & Served Up with Black Pepper

Tequila, Watermelon, Pinot Grigio, Carpano Bianco, Ancho Reyes Chile, Lemon; Shaken and Served in a Goblet with a Candied Citrus & Salt Rim

Bourbon, Crème de Pêche, Lemon, Allspice Dram. Shaken & Served on a King Cube

Scotch, Turmeric-Ginger Honey, Spiced Stone Fruit, Cayenne; Stirred, Served on a King Cube & Topped with Fresh Cracked White Pepper

Buffalo Trace, Gentian Amaro, Burgundian Pinot Noir and Lemon, Shaken with Rose Water ; Served in a Burgundy Glass with a Candied Rose Petal

Buffalo Trace, Gran Classico, Sweet Vermouth, Cherry Heering, Orange Bitters. Barrel-aged in House for 2 Weeks. Stirred & Served on a King Cube

Sometimes Shaken, Sometimes Stirred ; Always Delicious. Ask your friendly neighborhood bartender for details

*please ask your server

*please ask your server

Choice of: White Light (apricot & cardamom) or White Heat (coriander & ancho)

Certified sustainable and organic, from the acclaimed Benziger house. Notes of baked apple, ripe peach and apricot with a round and full body, and a refreshing minerality on a long, smooth finish

Nose and palate show pomegranate, cranberry, acai and chocolate covered cherries with subtle hints of earthy spice. Medium bodied and juicy with a bright finish

Blended with Syrah and Mourvedre. Dark red cherries and raspberries, a hint of baking spice and a rich chewy mouthfeel. Traditional, classic and concentrated Chateauneuf-du-Pape

An Alfred Maestro selection. 70 year old vines make for a robust palate of rhubarb, red cherry, cranberry, tobacco and coupled with elegant tannins and a long, elegant finish

Dark berry fruit showing black currant and blackberry, dark plum and a hint of tobacco on the nose and palate. Full and round with pronounced fruit tannin and a long finish

A classic, full-bodied Cab from the legendary Paul Hobbs. Dark red and purple fruit, with blueberry, blackberry, cassis and a hint of licorice. Tannic and juicy, with a long balanced finish

Basil Hayden's (80 proof) | Buffalo Trace (90 proof) | Noah's Mill (114 proof). Different techniques of distillation can result in different levels of alcohol content. The 'heat' is greater with the higher alcohol content bourbons, giving them a more robust flavor. Lighter proof bourbons tend to be smoother and more delicate. Cheese & Charcuterie Pairing: Boar Salami or Vacherousse

Templeton Small Batch | Willett Rare Release | High West Double Rye. The subtle difference in the taste of Ryes are based on the percentage rye (80%/92%/98% respectively), the location of the distillery and the distillation process (traditional pot distillation vs. modern distillation that is filtered more). Cheese & Charcuterie Pairing: Rabbit Pate or Ossau-Iraty

Caol lla 10 Yr | Macallan 12 Yr | Linkwood 15 Yr. Aging has a big impact in flavor profile. Younger scotches tend to have more of a strong, firm palate, while older selections get smoother, adding layers of fragrance like cinnamon, clove, and peet. Cheese & Charcuterie Pairing: Rilletes or Cabricharme

Westland American | Nikka Yoichi | Lagavulin 16 Year. It's not a real scotch unless it's made in Scotland. Or is it? Well, the Americans and Japanese take exception to that and here's their response. The water in each country ultimately makes the difference in flavor. See for yourself. Cheese & Charcuterie Pairing: Midnight Moon & Ciccioli

American Prairie | Double Rye | Campfire. One master distiller playing with all 3 grains (corn, rye and barley). One is a bourbon, the other rye and the third, a blend of bourbon, scotch and rye. It takes a distiller from Utah to do something crazy like that

Hedonism | Great King Street | The Peat Monster. Compass Box is an American distiller that went over to Scotland using the highest American standards for whiskey making (don't tell that to the Scots). These 3 expressions of scotch range from smooth to smoky/peaty

Kentucky Straight | Small Batch | Limited Edition. Four Roses uses 10 distinct bourbon recipes and blends them together in their signature yellow label Kentucky Straight bourbon. The Small Batch uses 4 of the 10 recipes and is spicier and a bit richer. For the Limited Edition, the Master Distiller selects a few exceptional barrels. The bourbon is barrel strength and non-chill filtered so you get to savor it exactly as it comes out of the barrel

Traditional corn base using smaller grains. Elegant, dry and delicate palate. Notes of spice, pepper and honey

First Single Barrel Bourbon in the world. Notes of toffee, caramel and hints of vanilla and pepper

94 points from Wine Enthusiast. Medium body with notes of toffee, vanilla, spice and coriander

Produced with high rye content. Oaky and smooth with hints of vanilla, honey and toasted spices

Distilled at Buffalo Trace. Dry and spicy with notes of leather, candied fruit and toffee. Considered a "Rye Bourbon"

Very delicate. The aroma carries toasted oak, with dried figs and butterscotch. The sweetness on the tongue remains balanced with tobacco and dark spices

Notes of clove and vanilla on the nose. Flavors of dry stone fruits, honey with a light spiciness on the finish

2008 Distillery of the Year Award, Malt Advocate. Notes of honey, burnt sugar and wood with hints of nuts and spice

Aromas of ripe cherry, caramel custard and fresh magnolia. Spicy cinnamon and clove with subtle tastes of orange peel, apricot and light honey fill the palate

Winner of the 2010 San Francisco World Spirits Competition. Full body with notes of orange peel, peach, banana and caramel

A small batch sour mash made from selected few barrels. Medium body with notes of clove, citrus, smoke and dry herbs

Aged nine years. Notes of maple and toasted nuts. Round and rich with hints of fruit and oak

95 points from Wine Enthusiast. Notes of vanilla, hazelnut, shredded tobacco, caramel, fruit and pine

Craft small batch. Founded by the Willett Distilling Company in 1935. Notes of baked apple pie, smoke and rich butterscotch

Available for limited time. Aromas and palate of maple syrup, dates and figs. Full body with caramel notes on the finish

Available for limited time. Aromas and palate of butterscotch and baked cinnamon, with hints of coffee and honey on the finish

Established in the late 1700's. Notes of pear, lemon, honey, and flowers with delicate hints of fruit and spice

Single barrel aged 8 to 10 years. Rich palate with oak, honey, butterscotch and hints of charcoal

Notes of caramel, butterscotch with a soft woodiness on the palate. Smooth with a sweet honeysuckle finish

Gold Medal at San Francisco World Spirits Competition. Notes of wood, charcoal and dark chocolate with smooth spice on the finish

Blend of 6 year old bourbon, a 5.5 year old rye, and 8 year old peated Scotch. Bright and fruity with honey, golden dried fruits, hints of cinnamon and toffee

Chocolate Oatmeal Stout distilled into whiskey from Potrero Hill in SF. Added peat smoke malt that gives a rich honey note accompanied by dark chocolate, clove, and a hint of smoke

Small batch. Notes of caramel corn, butterscotch and licorice. The finish is soft with hints of spice, pepper and tobacco

Blend of a 2-year old and 16-year old ryes. Notes of brown sugar, butterscotch and cloves with anise and vanilla on the finish

Notes of cherries and raspberries with fresh baking spices, medium body and a smooth finish

96 points from Wine Enthusiast. Notes of black cherry, cocoa nibs and dried thyme on the nose. Flavors of bramble and cinnamon with an herbaceous finish

Spice, toffee, dried fruit and vanilla with hints of honey and cherries on the nose and palate

Notes of toffee, orange, vanilla, and cinnamon. Spicy with wood on the finish

Gold at the 2010 San Francisco World Spirits Competition. Notes of cedar and spice with hints of caramel and brown sugar

Sazerac Straight Rye Whiskey. Cask strength. Notes of toffee, fig, candied fruit, cinnamon, and clove. Gold Medal - San Francisco World Spirits Competition

96 points from Wine Enthusiast. Notes of vanilla, orange peel and baking spice. Bold and spicy with a nutty, butterscotch and toffee on the finish

Winner of a 2015 Double Gold in the esteemed San Francisco World Spirits Competition. Aged separately in Madeira, Sauternes and Port barrels, this uncommon drink delivers complex but smooth notes of vanilla, caramel apples

Aged in Vermont Estate Oak,100% Rye with notes of toffee and butterscotch up front and a finish with fresh baking spices

Aged in white oak for 5 years. Notes of spice, vanilla, caramel and butterscotch, with a bold peppery palate. Hints of cinnamon, tobacco and clove

Smooth smoky palate with notes of sherry and vanilla

Matured in first fill sherry casks. Rich and oily with tangy fruit, peat, oak, citrus, spice, and wood

Lightly peated on the palate, medium body. Notes of vanilla on the nose with tangy fruit, with traces of oily smoke and spice

Dalmore has been in production since 1839. Citrus and chocolate on the nose, silky vanilla and sherry palette, with a mellow coffee finish

Originally aged fourteen years in American Oak barrels before a four year finish in sherry casks, this mature scotch gives you dark chocolate throughout with hints of orange peel and a mellow finish

Un-chill filtered Highland Single Malt Scotch Whisky. Notes of ginger and citrus spice. Grainy and yeasty with a finish of toffee, vanilla and honey

First and refill in sherry cask. Hints of rose petals with notes of spicy gingerbread and crème brulee on the finish

Rich notes of smoke on the nose and palate, with orange, caramel and sweet toffee on the finish

Founded in 1821. Dark spices with a touch of musty port. The palate is full and firm with notes of dark toffee, vanilla spice and buttery oak

Aged in Spanish and American sherry oaks. Savory notes of dried fruit, spice, chocolate and orange

Aged in Sherry oak casks. Big, warm caramel flavor, finishing with a touch of sweet honey, bitter chocolate and espresso on the lingering finish

Founded in 1823. Johnnie Walker Black blend, first fill sherry cask. Warm spices with hints of sherry and robust caramel

Notes of Orange and lemon peel. The palate is light-bodied and smooth with soft wood spice and nutty flavors on the finish

Notes of wood, smoke, cereal grains on the nose and palate. Gentle sweetness and citrus on the finish

Originally aged fourteen years in American Oak barrels before a four year finish in sherry casks, this mature scotch gives you dark chocolate throughout with hints of orange peel and a mellow finish

Named for the address of their Edinburgh offices. This is the first edition. A rich, full-bodied whiskey with lots of fruit and spice. Blended from two Islay distilleries

Vatted malt blend of single malts from different distilleries. Notes of fruit, spice and peat. Full on the palate

Aged in bourbon, sherry and wine barrels. Notes of cherry, toffee, and ginger spice balanced with delicate notes of peat

Notes of honey, quince and hints of red cherry fruits, toffee and spices on the finish. A majority of corn balanced with light malt aged in ex bourbon, sherry and wine barrels

Created in 1820. Blended Scotch whisky comprised of 40 single malt and grain whiskies. Soft peat oak with vanilla and butter notes

Ask your bartender or server for today's selections

gorgonzola, toasted walnut & aged balsamic wrapped in prosciutto

sriracha, pickled radish & sprout

truffled parmesan aioli

mango-habanero-tamarind sauce

chili amarillo-lime-coconut

jalapeno-lime aioli, sweet 'n spicy sea salt

smoked tomato sauce

Vodka, Housemade Bloody Mary Mix, Pickled Veggies & Chili Spiced Rim

White Rum, mint, grapefruit-rose syrup, lime, sparkling rose float

Jameson Irish Whiskey, Natures Agave & Whipped Cream

Pilsner, Housemade Bloody Mary Mix, Lime & Chili Spiced Rim

Pressure-Infused Coffee Spiced Rum, Fig Bourbon, Byrrh Grand, Licor 43, Orange Bitters; Stirred & Served on a King Cube. Caffeinated

with bourbon vanilla brown sugar

with banana-rum syrup

with cheese

with smoked ham hock

with house salsa

with bourbon caramel & whipped cream