Forman's Whiskey Tavern Menu

Buttermilk brined chicken breast that is spice flour dredged and fried, butter lettuce, avocado, grilled corn, grapes, pickled red onion, steakhouse ranch dressing.

Flat iron steak, romaine & iceberg lettuce, blistered cherry tomato, avocado, parmesan crumble, onion rings, white balsamic vinaigrette. *can be gluten free with NO onion rings

Kale, shaved brussels sprouts, pretzel croutons, caesar dressing (has anchovies). *has raw egg yolk - pregnant women should probably not order this salad.

Roasted red and gold beets, burrata, orange segments, fig and balsamic glaze, flaked sea salt. *Vegetarian, gluten free

Butter Lettuce, sliced red onion, blue cheese crumble, grilled corn, granny smith apple, candied bacon, tossed champagne vinaigrette.

Fried chicken, honey mustard, pickled red onion on a Hawaiian roll.

Roasted red and gold beets, burrata, orange segments, fig and balsamic glaze, flaked sea salt. *Vegetarian, gluten free

CHOICE OF: - Bacon, brown sugar vinaigrette topped with grana padana cheese (gluten free) OR - Balsamic reduction, sea salt (vegan, gluten free)

Ahi tuna, cucumber, shallots, fresno chili, grilled corn, jalapeno, honey-lime dressing, cilantro, lime wedge. Served with corn tortilla chips. *Gluten free

NEW CHEESE BOARD: 1. Chevre Goat Cheese drizzled with spicy honey 2.(red wine-soaked farmhouse cheddar) "Fiscalini Farmstead" 3. (Sheep's Milk Gouda) "Ewenique Gouda" 4. (French Triple Cream) "Brillat Savarin" Rosemary Nuts, Dried Cranberries, Dried Apricots, Fig Jam, Toasted baguette slices. Happy Hour will be two cheeses: 1. (French Triple Cream) "Brillat Savarin" 2. (Sheep's Milk Gouda) "Ewenique Gouda"

Sweet pork longanisa, avocado emulsion, pickled peppers on a brioche buns. (3 sliders)

Tahini, garlic, fresno chili, grilled pita bread. *Vegetarian *can be gluten free and vegan IF subbing tortilla chips instead of pita bread

Alaskan Cod that is sautéed, blackened and roasted in the oven. Flour tortilla, cilantro cream slaw, mango, pickled red onion, cilantro cream sauce. * can be gluten free IF subbing corn tortilla

chili flakes, garlic, lemon, salt, lemon dressing. Served with remoulade sauce. *Vegetarian, gluten free *Can be vegan w/ no remoulade

Tossed in a Louisiana style vinegar based sauce with a hint of butter. Served with celery and a side of Ranch. 8 wings per order. *Gluten free

Pecans, Cashews, Peanuts, Brown Sugar, Salt, Rosemary, Butter, Light Cayenne Pepper. *Vegetarian *Gluten Free

Whole grain bread (toasted), smoked salmon, pickled red onion, dill cream cheese, lemon wedges.

Artichokes, spinach, cream cheese, sour cream, mayo, Italian grated cheese and spices. Served with baguette slices. *Vegetarian *can be gluten free IF subbing tortilla chips instead of baguette

Whole edamame pods blanched in boiling water. CHOICE OF: - Sea Salt (vegan+gluten free) - Garlic Parmesan (vegetarian+gluten free) - Chili Lime (vegan+gluten free)

nacho cheese, pablanos, corn, cilantro, crema, pickled peppers, pickled onions,. fresh lime squeeze.

Proprietary burger blend (chuck roll, brisket & short rib), bacon & red onion jam, blue cheese, vinaigrette tossed arugula, potato bun.

Pickle brined fried chicken breast, spicy honey mustard slaw, dill pickle, potato bun.

Roast beef, melted provolone, au jus & creamy horseradish,Banh Mi Hoagie roll.

Sourdough griddled with butternut squash, sage brown butter, and a 3 cheese blend of jack, smoked cheddar and swiss. *Vegetarian

Proprietary burger blend (chuck roll, brisket & short rib), bacon & onion compote, hickory sauce, smoked cheddar, shredded lettuce, potato bun.

HOT or EXTRA HOT - pickle brined fried chicken breast, Louisiana hot sauce, dill pickle, honey mustard slaw, potato bun.

Proprietary burger blend (chuck roll, brisket & short rib), chipotle sauce, bread & butter jalapeño, grilled poblano, pepper jack, onion rings, potato bun.

Proprietary burger blend (chuck roll, brisket & short rib), jack cheese, avocado, arugula, pickled red onion, honey mustard sauce, potato bun.

Sourdough bread, roasted turkey, applewood smoked bacon, tomato, avocado, lemon aioli, iceberg lettuce.

Burger Patty on grilled sourdough with 1000 island, white cheddar, and carmelized onions.

Smoked mozzarella, marinated artichoke, roasted piquillo peppers, roasted tomato, whipped goat cheese, pickled onion, arugula, vinaigrette, sourdough bread.

Sirloin strip, house-made fries, arugula tossed in white balsamic

Kennebec potatoes twice cooked in beef tallow to crispy golden brown, house seasoning. *Vegetarian available upon request

Kennebec potatoes twice cooked in beef tallow to crispy golden brown, garlic salt, garlic butter, rosemary, grated gran padana cheese. *Vegetarian available upon request

Kennebec potatoes twice cooked in beef tallow to crispy golden brown, garlic salt, garlic butter, rosemary, grated gran padana cheese. *Vegetarian available upon request

Kennebec potatoes twice cooked in beef tallow to crispy golden brown, ground chili flakes, cajun seasoning. *Vegetarian available upon request

Kennebec potatoes twice cooked in beef tallow to crispy golden brown, ground chili flakes, cajun seasoning. *Vegetarian available upon request

12 dashes pecan bitters 1/2 oz. banana tea syrup 2 oz. Forman's private bourbon Stir & strain over large cube in DOF glass Garnish: banana chip

4 dashes vanilla bitters 1/4 oz. rosemary simple syrup 2 1/4 oz. Forman's private bourbon Stir & strain over ice sphere in DOF glass Garnish: rosemary sprig

6 dashes Angostura bitters 1/2 oz. China China 2 oz. Old Overholt rye Stir & strain into rocks glass 2 spritz of Laphroaig on top Garnish: lemon peel

6 dashes Angostura bitters 1/2 oz. simple syrup 2 oz. Sexton Irish whiskey Stir and strain into hickory smoke filled decanter, shake and pour over ice sphere in DOF glass. Garnish: orange peel

6 dashes orange bitters 9 dashes szechuan bitters 1/4 oz. agave syrup 1/2 oz. Ancho Reyes Verde ----\ 2 oz. Rayu mezcal --------------/ batch Stir & strain over large cube in DOF glass Garnish: flamed orange peel

2 dashes Chocolate Bitters 2 dashes Black Walnut Bitters 2 oz Fiddler’s Wheated Bourbon - - - \ 1/2 oz Averna - - - - - - - - - - 2 3/4 oz Batch 1/4 oz Maple Syrup - - - - - - - - - - - - - - - / Stir All Ingredients Strain Over Large Cube In DBL OF Glass: DBL OF Ice: Large Cue Garnish: Fig

1 1/2 oz Monkey Shoulder Scotch - - - - - - - - -\ 1/2 oz Charcoal Infused Creme de Violette - - - - 2 1/4 oz Batch 1/4 oz Rose Infused Honey - - - - - - - - - - - - - / 3/4 oz Lemon Juice 1/2 oz Egg White Dry Shake. Add Ice. Hard Shake Strain into Coupe Glass: Coupe Garnish: Lemon Peel

2 strawberries (muddled) 6 dashes rhubarb bitters 1/2 oz. honey 1/2 oz. Liquid Alchemist ginger 3/4 oz. lemon juice 2 oz. Forman's private bourbon Shake & strain over ice in mason jar and top w? soda Garnish: strawberry slice & candied ginger

1/2 orange slice (meat only), 4 mint leaves (muddled) 8 drops vanilla extract 1/2 oz lime juice 1/2 oz simple syrup 2 oz. Forman"s private bourbon Shake and double strain over ice sphere in DOF glass, top with ginger ale. Garnish: mint sprig

1/2 oz. honey 1/2 oz. lemon juice 1 1/2 oz. Iwai Tradition Shake & strain into snifter Top w/ Allagash Curieux Garnish: lemon peel

3 red grapes (muddled) 1 1/2 oz Vida Mezcal - - - - - \ 1/2 oz Campari - - - - - - - - - - 3 oz Batch 1 oz Simple Syrup - - - - - - - / 1 oz Lemon Juice 1oz Egg White Dry Shake. Add Ice. Hard Shake Double Strain Into a Coupe Glass: Coupe Garnish: Dehydrated Lemon

3 oz. pineapple sour batch 2 oz. spicy tequila batch Shake & strain over large cube in Tajin rimmed DOF glass 2 spritz mezcal on top Garnish: dried lime wheel

2 sage leaves (muddled) 5 drops B'lure extract 3/4 oz. butterfly pea flower syrup 1 oz. lemon juice 1 oz. egg white 1/2 oz. Pomp & Whimsey ----\ 2 oz. St. George gin ----------/ batch Shake & strain over ice in collins glass Garnish: 4-5 hibiscus hearts & sage leaf

5 blueberries & pinch of mint (muddled) 1/2 oz. lavender syrup 1/2 oz. St. Germain 1 oz. lemon juice 1 1/2 oz. Tito's vodka Shake & double strain into mule mug Top w/ ginger beer Garnish: blueberry & mint sprig

1 3/4 oz Prairie Gin - - - - - - - - - - - - - - \ 1/2 oz Italicus Liqeuer - - - - - - - - - - - - - 2 1/2 oz Batch 1/4 oz Rosemary Simple Syrup - - - - - -/ 1/2 oz Lime Juice 1/2 oz Lemon Juice 1 oz Egg White Dry Shake. Add Ice. Hard Shake Strain into a coupe Glass: Coupe Garnish: Thyme Sprig Garnish

1/2 oz. lemon juice 1/2 oz. honey 1/2 oz. Liquid Alchemist ginger 2 oz. Famous Grouse scotch Shake and strain over ice in DOF glass 5 spritz Laphroaig on top Garnish: candied ginger

15 dashes hibiscus bitters 3 dashes habanero bitters 3/4 oz. hibiscus syrup 1 oz. lime juice 2 oz. Codigo 1530 Rosa Tequila Shake and strain over rose ice in hibiscus salt rimmed DOF glass 2 spritz rose water on top

1/2 oz. Khalua ---------------------\ 1/2 oz. Mario's Hard Espresso ---> batch 1 oz. Cold Brew concentrate -----/ 1 1/4 oz. Wheatley vodka Shake & strain into coup Froth 1 oz. heavy cream on top Garnish: 3 espresso beans

2 cucumbers & pinch of mint (muddled) 1 oz. lemon juice 1 oz. hibiscus syrup 1/2 oz. lemonade 2 oz. Wheatley vodka Shake & add 2 oz. elderflower tonic to tin Double strain over ice in wine glass Top w/soda and stir Garnish: mint sprig

9 dashes orange bitters 1/2 oz. Ramazzotti Rosato 1 1/2 oz. Aperol Add ice to wine glass Add 4 oz. sparkling wine (Gambino) & stir Garnish: dried orange wheel

Pinch of Mint +2 cucumbers (muddled) 1 oz. lemon juice 1 oz. Butterfly Pea Flower syrup 1 1/2 oz. lemonade Shake and strain over ice in a wine glass Add 1oz. soda & 1 oz. Sprite Top w/ ginger beer and stir Garnish: lemon wheel/mint sprig

Pinch of mint + 4 cucumbers (muddled) 1 oz. lime juice 3/4 oz. simple syrup Shake and strain over ice in mason jar (half sugar rim) Top w/ soda and splash of Sprite Garnish: cucumber wheel & mint sprig

Pinch of mint + 2 cucumbers (muddled) 1 oz. lemon juice 1 oz. hibiscus syrup 1/2 oz. lemonade Shake and strain over ice in a wine glass Top with elderflower tonic & splash soda and stir. Garnish: mint sprig

5 oz. pineapple sour batch 1/4 oz. lime juice 1 oz. egg white Dry shake, add ice, hard shake Strain over ice in DOF glass Sprinkle Tajin on top Garnish: lime wheel

4 strawberry slices (muddled) 3/4 oz. simple syrup 1 oz. lemon juice 2 oz. lemonade Shake and strain over ice in a wine glass Top with soda water Garnish: lemon wheel + 3 strawberry slices