Frankie Bones Bluffton Menu

Three prime beef burgers topped with American Cheese, caramelized onions and pickles

From Point Judith, RI. Dusted in semolina flour and lightly fried with lemon slices. Served with tomato sauce

Baked with asiago, monterey jack cheese and roasted peppers. Served with tri-colored tortilla chips

Hand rolled with our four cheese blend, green onions, crumbled bacon and sour cream

A St. Louis Tradition. Great to share! Flash fried beef ravioli. Tomato sauce

Fresh strawberries, mandarin oranges, walnuts, red onion and mixed greens with honey poppyseed dressing

Oven roasted turkey, bacon, hard boiled egg, tomatoes, cheddar cheese, avocado, mixed greens and crumbled bleu cheese with herb vinaigrette

Sliced pecan crusted chicken breast served over shredded kale with fresh berries, apples, grapes, gorgonzola cheese and toasted almonds. Tossed with raspberry walnut vinaigrette

Romaine lettuce, parmesan cheese and garlic croutons with Mayfair Caesar dressing

Mixed greens, hazelnuts, apples, gorgonzola cheese, chilled roasted beets and balsamic vinaigrette

Grilled chicken, tomatoes, avocado, black olives, cucumbers, tortilla strips and cheddar cheese tossed with salsa ranch dressing

Two slices of French toast and a strip of applewood smoked bacon

Two pancakes with maple syrup, butter and a strip of applewood smoked bacon

Char-grilled 4 oz. NY Brick Steak and scrambled eggs, served with toast and hash brown casserole

Over split biscuit with sausage gravy, two eggs over easy and hash brown casserole

Three eggs your way, two strips of applewood smoked bacon, two sausage patties, hash brown casserole and country style white toast

Two eggs your way, choice of applewood smoked bacon, sausage patties or ham, hash brown casserole and country style white toast

With maple syrup, powdered sugar and applewood smoked bacon

With two poached eggs, hash brown casserole, and rye toast

Country fried chicken over buttermilk biscuits, topped with sausage gravy. Served with hash brown casserole

Made from scratch buttermilk pancakes with two strips of applewood smoked bacon. Served with whipped butter and warm maple syrup

Two Flaky buttermilk biscuits covered with country sausage gravy. Served with hash brown casserole

Pan fried breaded pork cutlet topped with capers, fresh lemon and two fried eggs. Served with hash brown casserole

Toasted English muffins with cured ham and poached eggs topped with hollandaise

Toasted English muffins with crab cake and poached eggs, topped with hollandaise

Char-grilled sliced 4oz NY Strip over English muffins, topped with poached eggs and hollandaise.

Buttermilk biscuit, cure 81 ham, fried green tomatoes, poached eggs and hollandaise

Ham, red & green peppers, onions and cheddar cheese.

Asparagus, broccoli, spinach, mushrooms, roasted red peppers and onions

Ham, italian sausage, and applewood smoked bacon and cheddar cheese

Asparagus, roasted red peppers, mushrooms, grilled onions and four cheese blend

Char-grilled steak with mushrooms, red onions, balsamic reduction and gorgonzola cheese

N.Y. style pepperoni and four cheese blend

Fresh mozzarella, tomato sauce, parmesan cheese and fresh basil.

Tender all white chicken meat tossed with grapes, walnuts, celery and red onion in a creamy dressing. Served on a buttery croissant with skinny fries

A triple decker of oven roasted turkey, Cure 81 ham, applewood smoked bacon, American cheese, lettuce and tomato on toasted country white bread with mayo

House tuna salad served chilled on white, wheat or rye bread with lettuce, tomato and mayo

Char-grilled half pound prime beef patty topped with applewood smoked bacon, cheddar cheese and a sunny side up egg on a pretzel roll

Grilled corned beef shaved thin and piled high on grilled rye with Swiss cheese, sauerkraut and 1000 Island dressing

Six slices of applewood smoked bacon, lettuce, tomato and mayo on whole wheat toast

Frankies homemade meatballs and bolognese sauce over spaghettini

Oven roasted turkey, ham and Swiss Cheese, with avocado, alfalfa sprouts and honey mustard. Served hot or cold on a flaky croissant

Half pound prime grade beef patty on a toasted pretzel bun with lettuce, tomato, onion, crisp pickle chips and skinny fries

Swiss Cheese, American Cheese, Provolone Cheese, Cheddar Cheese, Jalapenos, Sauteed Mushrooms, Onions, Crispy Fried Onions or Grilled Onions 1.25 ea. Crumbled Bleu Cheese, Goat Cheese, Gorgonzola Cheese, Fresh Mozzerella, Fried Egg 1.50 ea. Applewood Smok

Fresh peach nectar and Italian sparkling wine

Fresh strawberry nectar and Italian sparkling wine

Fresh orange juice and Italian sparkling wine

Corazon tequila, orange juice, and a splash of grenadine served on the rocks.

Pearl Cucumber vodka and Zing Zang with a beer back

The Botanist gin and olive juice, chilled and served with olives. Its a little dirty.

Titos Handmade Vodka, Orange vodka, Grand Marnier, cranberry juice and fresh lime

Pearl Vanilla vodka with a splash of creme de cacao, cream and Hershey's syrup

Raspberry vodka, triple sec, cranberry and pineapple juices, garnished with a twist

Deep Eddy Peach vodka with a splash of pineapple, sweet and sour and cherry juice, garnished with a sugared rim and a cherry

Kenny Chesneys Blue Chair Bay Key Lime Rum Cream, coconut rum, pineapple juice and cream of coconut

Corazon tequila, triple sec, sweet and sour with a splash of orange juice. Served up.

Burnt Church Distillery Anitas Choice Bourbon muddled with lemon, orange, cherry, a dash of sugar and bitters topped with soda.

Fresh peaches and mangos infused with Titos Handmade vodka, gin, Don Q rum, Montezuma tequila and triple sec. Topped off with sweet and sour and a splash of coke. Served on the rocks

Cream cheese frosting and Kahlua syrup

With strawberry sauce

Made from scratch with real Key Limes and a buttery graham cracker crust

A campfire classic at your table

Vanilla custard with a touch of amaretto and bittersweet chocolate

With chocolate & caramel sauces, and vanilla ice cream

With vanilla ice cream, whipped cream, chocolate and caramel sauces

Creamy layers of mascarpone cheese and lady fingers with espresso-rum essence

Vanilla chocolate chip ricotta filling, pistachios and chocolate drizzle

A la Mode $2.75

Vanilla bean, Spumoni & Seasonal Flavor

Godiva Chocolate Liquor and cappucino

Kahlua, DiSaronno Amaretto and Absolut Vodka with cream

Kahlua and coffee

Grand Marnier, Kahlua, Baileys and coffee

Served chilled, up

Christian Brothers Brandy, creme de cacao & cream over ice

Baileys, Frangelico and cream on the rocks

Prosecco and orange juice.

LaLuca Prosecco, Domaine de Canton ginger liquor and a touch of bitters with a lemon twist

Elijah Craig Rye Whiskey with a splash of sweet vermouth, bitters and a bootleg cherry. Served up

Lunazul Primero tequila, Cointreau, sweet and sour with a splash of orange juice. Served up

Bluecoat American Dry Gin, local honey and lavendar syrup and fresh lemon juice. Shaken and served up.

Evan Williams Peach Bourbon, lemonade and sweet tea. Tall on the rocks.

Burnt Church Distillery Anita’s Choice Bourbon muddled with orange, a cherry and a dash of sugar and bitters.

Deep Eddy Peach vodka with a splash of pineapple, sweet & sour and cherry juice. Served with a sugared rim and a cherry.

Tito’s Handmade Vodka and dry vermouth shaken and served up with a twist.

Deep Eddy Vodka with olive juice and olives.

Kenny Chesney’s Blue Chair Bay Key Lime Rum Cream, coconut rum, pineapple juice and cream of coconut.

Tito’s Handmade Vodka, Orange vodka, Grand Marnier, cranberry juice and fresh lime.

Vanilla vodka with a splash of crème de cacao, cream and Ghirardelli chocolate.

Deep Eddy Lemon vodka, triple sec, sweet and sour and simple syrup. Served up with a sugared rim.

Raspberry vodka, triple sec, cranberry and pineapple juices and a twist.

Pama liqueur, Tito’s Handmade vodka, and a touch of triple sec. Served up with a lemon twist.

Chef's weekly taco creation.

Pasta sheets layered with homemade ricotta cheese, Italian sausage, meatballs, tomato sauce & four-cheese blend.

Chef's weekly creation.

Chef's weekly seafood creation.

Freshly ground 10oz. sirloin steak, skillet-seared with herb butter, smothered in sautéed mushrooms and espagnole sauce. Served with whipped potatoes

Chargrilled steak with mushrooms, red onions, cracked pepper, balsamic reduction and gorgonzola cheese.

NY style pepperoni and four-cheese blend.

Roasted red peppers, arugula, pesto aioli and four-cheese blend.

Asparagus, roasted red peppers, mushrooms, grilled onions and four-cheese blend.

GLUTEN-FREE. Chargrilled 6oz. salmon fillet, served with rice pilaf, and honey mustard sauce.

Tender strips of chicken, tempura-battered and fried. Served with skinny fries, coleslaw and honey mustard.

Dipped in egg and pan-sautéed. Served with rice pilaf and lemon butter.

Beer-battered cold water cod, deep fried, served with skinny fries and coleslaw.

Sauteed breaded chicken cutlets topped with provolone cheese and lemon garlic mushroom sauce. Served with rice pilaf and broccoli.

Broiled or fried local shrimp, scallops and cod. Broiled served with rice pilaf. Battered and fried served with skinny fries.

GLUTEN-FREE. Chargrilled chicken breast, arugula salad, balsamic reduction and rice pilaf

Calves liver sautéed with sweet onions, smoked bacon, espagnole sauce and whipped potatoes.

See our feature page for our Chef's daily preparation.

Fresh mozzarella breaded and fried. Served with tomato sauce for dipping.

Frankie's family recipe, served with bolognese sauce.

Three prime beef burgers topped with American cheese, caramelized onions and pickles.

Three homemade meatballs on toasted brioche buns.

“A St. Louis tradition.” Flash-fried beef ravioli served with a side of tomato sauce.

Sauteed with vine-ripened tomatoes, garlic, diced onions, sweet cream butter, white wine and fresh basil.

Hand-rolled with four cheese blend, green onions, crumbled bacon and sour cream.

Baked with monterey jack and parmesan cheese, served with tortilla chips.

Grilled chicken, tomatoes, avocado, black beans, cucumbers, tortilla strips and cheddar cheese tossed with salsa ranch dressing.

GLUTEN-FREE. Sun-dried cranberries, toasted pumpkin seeds, pine nuts and red onion. Served with warm bacon dressing.

Warm pecan-crusted goat cheese, sun-dried cranberries, crispy hay stack potatoes, garden fresh spinach, with honey mustard and raspberry coulis.

GLUTEN-FREE. Mixed greens, hazelnuts, apples, gorgonzola cheese, chilled roasted beets and balsamic dressing.

Romaine lettuce, parmesan cheese and garlic croutons with Mayfair Caesar dressing.

GLUTEN-FREE. Oven-roasted turkey, bacon, hard-boiled egg, tomatoes, cheddar cheese, avocado, mixed greens and crumbled bleu cheese with herb vinaigrette.

Pecan-crusted chicken breast served over shredded kale with fresh berries, apples, grapes, gorgonzola cheese and toasted almonds. Tossed with raspberry walnut vinaigrette

GLUTEN-FREE. Kalamata olives, feta cheese, green peppers, vine ripe tomatoes, cucumbers, red onions, pepperoncinis and mixed greens with herb vinaigrette.

GLUTEN-FREE. Fresh strawberries, mandarin oranges, walnuts, red onion and mixed greens with honey poppyseed dressing.

Frankie's “made” meatballs smothered in bolognese sauce and provolone cheese on a seeded South Philly roll.

Corned beef or roasted turkey, shaved thin and piled high with Swiss cheese, sauerkraut and Thousand Island dressing on grilled rye bread. MAKE IT A RACHEL - SUBSTITUTE COLESLAW IN PLACE OF SAUERKRAUT!

Sliced grilled gyro meat wrapped in a pita with lettuce, tomato and homemade tzatziki sauce.

Oven-roasted turkey, ham and Swiss cheese, with avocado, alfalfa sprouts and honey mustard. Served hot or cold on a croissant.

Six slices of applewood-smoked bacon, lettuce, tomato and mayo on whole wheat toast.

Chargrilled pesto marinated chicken breast in a warm pita with fresh mozzarella, tomatoes, arugula and balsamic syrup.

Thinly shaved, 8oz. Italian roasted prime sirloin, topped with melted provolone cheese on a seeded South Philly roll. Served with natural jus and horseradish sour cream.

American, Swiss and provolone cheeses, applewood-smoked bacon and fresh sliced tomato, griddled on sourdough bread.

Tuna salad served chilled with lettuce and tomato on wheat bread.

Tender all-white chicken meat tossed with grapes, walnuts, celery and red onion in a creamy dressing. Served on a flaky croissant.

Tuna salad served hot on a split English muffin with Swiss and cheddar cheeses.

A triple-decker of oven-roasted turkey, “Cure 81” ham, applewood-smoked bacon, American cheese, lettuce and tomato on toasted country white bread with mayo.

Flash-fried with tartar sauce, shredded iceberg lettuce and tomato on a brioche bun.

Pan-fried cutlets baked with seasoned bread crumbs, provolone cheese and tomato sauce on a seeded South Philly roll.

Two freshly ground 5oz. beef patties made with American cheese, two strips of bacon, shredded lettuce, tomato, onion, pickles and Thousand Island dressing on a toasted brioche bun

Choose one parlay entrée or half sandwich and two parlay sides.

Choose one parlay side salad and one bowl of soup.

• Spaghetti & “Made” Meatball • Cannelloni • Penne with Tomato Sauce • Mac & Cheese

The Godfather • Turkey Club: Oven-roasted turkey, applewood-smoked bacon and Swiss on toasted white bread with mayo. • Tuna Salad Melt: Served on a toasted English muffin. • Tuna or Harvest Chicken Salad: Wheat bread, lettuce, tomato • Meatball Sandwich • Corned Beef or Turkey Reuben • BLT Sammy • Chicken or Eggplant Parmigiana

House Salad • Caesar Salad • Greek Salad • Spinach Salad • Cup of Homemade Chicken Noodle Soup • Soup of the Day Make it a Bowl! Add .99 • Fresh Coleslaw • Skinny Fries or Sweet Potato Fries • Fresh Fruit

Your choice of breaded fried chicken cutlet or sliced eggplant. Baked with provolone cheese and tomato sauce over spaghettini.

Local shrimp, sea scallops, whitefish, PEI mussels, Sapelo Island clams and Point Judith calamari tossed with your choice of our signature seafood tomato sauce, olive oil and garlic, or parmesan cream sauce.

Broccoli, mushrooms and garlic tossed in tomato-parmesan cream sauce.

Homemade crêpes filled with chicken, beef and veal, baked with bolognese and bechamel sauces.

Made with cream, butter & parmesan cheese.

Local shrimp sautéed with extra virgin olive oil, sun-dried tomatoes, mushrooms, caramelized onions, garlic and spinach tossed with penne in a light broth and finished with feta cheese and pine nuts.

(White or Red Sauce) Fresh local littleneck clams sautéed in extra virgin olive oil, garlic, white wine and red pepper chile flakes tossed with spaghettini.

Creamy blend of parmesan, fontina, mozzarella and Swiss cheese with penne and brown butter toasted bread crumb gratin.

GREAT VEGETARIAN SELECTION! GLUTEN-FREE. Spinach, zucchini, yellow squash, carrots, tomatoes, mushrooms, pine nuts, toasted pumpkin seeds and fresh herbs in a light vegetable broth.

Lunazul Primero tequila, Cointreau, sweet and sour with a splash of orange juice. Served up.

Tequila Ocho Plata, lime juice, grapefruit club soda. Served on the rocks with a salted rim.

Bluecoat American Dry Gin, Campari and sweet vermouth served over ice garnished with orange peel.

Amethyst Grapefruit & Basil zero proof spirit, Bittermilk No. 1, grapefruit club soda, fresh lemon, simple syrup, fresh basil garnish.

Kenny Chesney's Blue Chair Bay Key Lime Rum Cream, coconut rum, pineapple juice, cream of coconut.

Evan Williams Peach Bourbon, lemonade and sweet tea. Tall on the rocks.

Elijah Craig Rye Whiskey with a splash of sweet vermouth, bitters and a bootleg cherry. Served up.

Fresh peaches and mangos infused with Tito’s Handmade Vodka, gin, Don Q Rum, Lunazul Blanco Tequila and triple sec. Topped off with sweet and sour and a splash of Coke. Served on the rocks.

Deep Eddy Peach Vodka with a splash of pineapple, sweet & sour and cherry juice. Served with a sugared rim and a cherry.

Brut Champagne and orange juice.

LaLuca Prosecco, Domaine de Canton ginger liqueur and a touch of bitters with a lemon twist.

Deep Eddy Lemon Vodka, triple sec, sweet and sour and simple syrup. Served up with a sugared rim.

Pama Liqueur, Tito’s Handmade Vodka, and a touch of triple sec. Served up with a lemon twist.

Von Gogh Raspberry Vodka, triple sec, cranberry and pineapple juices and a twist.

Deep Eddy Orange Vodka, Grand Marnier, cranberry juice and fresh lime.

Tito’s Handmade Vodka with olive juice and olives.

Vanilla vodka with a splash of crème de cacao, cream and Ghirardelli chocolate.

GLUTEN FREE. Chargrilled, sweet horseradish mustard.

Frankie's family recipe, served with bolognese sauce.

Crab, shrimp, scallops, cheddar cheese and bacon baked with garlic butter.

Italian sausage, spinach, mozzarella and parmesan cheese baked with garlic butter and espagnole sauce.

Baked with monterey jack and parmesan cheese, served with tortilla chips.

Apple slaw, local honey drizzle and creole honey mustard.

Three beef burgers topped with American cheese, caramelized onions and pickles.

“A St. Louis tradition.” Flash-fried beef ravioli served with a side of tomato sauce.

Tender strips of chicken, tempura-fried. Honey mustard sauce.

Cornmeal-crusted green tomatoes, petit heirloom tomatoes, fresh mozzarella, pesto aioli, balsamic syrup.

Three homemade meatballs on toasted brioche buns.

Fresh mozzarella breaded and fried. Served with tomato sauce.

Hand-rolled with four-cheese blend, green onions, crumbled bacon and sour cream.

Simmered in garlic butter and parsley.

Our Italian bread baked with garlic butter, parmesan and mozzarella cheese. Served with tomato sauce for dipping.

Sauteed with vine-ripe tomatoes, garlic, sweet cream butter, diced onion, white wine and fresh basil.

Roasted beets, crumbled goat cheese, citrus vinaigrette, toasted hazelnuts and balsamic.

Cappicola, cured ham, Genoa salami, marinated Italian artichokes, roasted red peppers, Cippolini onions, olives, pepperoncini, fresh mozzarella and provolone cheese.

Chargrilled steak with mushrooms, red onions, cracked pepper, balsamic reduction and gorgonzola cheese

NY style pepperoni and four-cheese blend.

Roasted red peppers, arugula, pesto aioli and four-cheese blend.

Asparagus, roasted red peppers, mushrooms, grilled onions and four-cheese blend.

Mixed greens, artichokes, roasted red pepper, garbanzo beans and Bermuda onion tossed with housemade red wine vinaigrette and parmesan cheese.

Romaine lettuce, imported parmesan cheese and garlic croutons with Mayfair Caesar dressing.

Crisp iceberg lettuce, crumbled bacon, tomato, cucumber and creamy bleu cheese dressing.

Oven-roasted turkey, bacon, hard-cooked egg, vine-ripe tomatoes, cheddar cheese, avocado, mixed greens and crumbled bleu cheese with herb vinaigrette.

Baby heirloom tomatoes, ciliegine mozzarella, housemade ricotta cheese, basil, arugula, red onion, olive oil, sea salt and balsamic reduction.

Sun-dried cranberries, toasted pumpkin seeds, pine nuts and red onion with warm bacon dressing.

Fresh strawberries, mandarin oranges, walnuts, red onion and mixed greens with honey poppyseed dressing.

Chargrilled 6oz. salmon fillet, warm pecan crusted goat cheese, sun-dried cranberries and haystack potatoes on a bed of spinach with honey mustard and raspberry coulis.

Homemade crêpes filled with chicken, beef and veal, baked with bolognese and bechamel sauces.

Broccoli, mushrooms and garlic tossed in tomato parmesan cream sauce.

Local shrimp, sea scallops, whitefish, PEI mussels, Sapelo Island clams & Point Judith calamari tossed with your choice of our signature seafood tomato sauce, olive oil and garlic, or parmesan cream sauce.

Pasta pillows stuffed with slow-braised veal osso buco, tossed in vegetable demi glace, with citrus gremolata and Sartori parmesan cheese.

Fried cutlets baked with seasoned breadcrumbs, tomato sauce and provolone cheese. Served over spaghetti.

Mild Italian sausage, broccoli rabe, crushed red pepper, fresh garlic, white wine, and brown butter toasted bread crumbs tossed with orecchiette and topped with parmesan cheese.

Made with cream, butter & parmesan cheese.

(White or Red Sauce) Fresh local littleneck clams sautéed in extra virgin olive oil, garlic, white wine and red pepper chile flakes tossed with spaghettini.

A combination of veal osso buco ravioli, cannelloni and spaghettini with meatball.

Local shrimp sautéed with extra virgin olive oil, sun-dried tomatoes, mushrooms, caramelized onions, garlic and spinach tossed with penne noodles in a light broth and finished with feta cheese and pine nuts.

GREAT VEGETARIAN SELECTION! GLUTEN-FREE. Spinach, zucchini, yellow squash, carrots, tomatoes, mushrooms, pine nuts, toasted pumpkin seeds and fresh herbs in a light vegetable broth.

Chopped shrimp, scallops, crab, bacon and cheddar cheese topping. Lemon butter sauce. Served with green beans and rice pilaf.

Local shrimp, scallops and cod broiled in garlic butter and fresh lemon. Served with rice pilaf and coleslaw.

Dipped in egg and pan-sautéed with lemon butter sauce, served with rice pilaf and green beans.

Two pecan-crusted crab cakes, whipped sweet potatoes, apple slaw, local honey drizzle and creole honey mustard sauce.

Seasoned bread crumb crusted local shrimp stuffed with crab dressing, oven-roasted with garlic butter, over spaghettini with lemon garlic butter sauce.

Cold water tail, 7oz. sweet and firm, with drawn butter, green beans and whipped potatoes.

Local shrimp, scallops and cod dusted in semolina flour and fried. Skinny fries and coleslaw.

Chargrilled, lump crab dressing, asparagus and hollandaise. Served with whipped potatoes.

White wine, lemon butter and caper sauce. Served with green beans and whipped potatoes.

Tender cutlets in sweet marsala and mushroom cream sauce. Served with green beans and whipped potatoes.

Fried cutlets baked with parmesan breadcrumbs, tomato sauce and provolone cheese. Served over spaghettini.

GLUTEN-FREE. Slow-roasted, with natural jus, twice-baked potato casserole, green beans, and horseradish sour cream.

GLUTEN-FREE. Chargrilled 8oz. filet mignon, served with bearnaise sauce, green beans and whipped potatoes.

GLUTEN-FREE. Chargrilled 12oz. New York strip served with green beans and whipped potatoes.

GLUTEN-FREE. Chargrilled 8oz. filet paired with a 6-7oz. cold water lobster tail, served with green beans and whipped potatoes.

Chargrilled 4oz. filet mignon served with bacon bordelaise sauce, creamed spinach and whipped potatoes.

Calves liver sautéed with sweet onions, smoked bacon, espagnole sauce and served with whipped potatoes.

Chargrilled brick steak topped with two garlic butter roasted breaded shrimp stuffed with blue crab dressing, served with whipped potatoes, green beans and bacon bordelaise sauce.

GLUTEN-FREE. Seasoned ribs, smoked in-house and glazed with our homemade Coca-Cola BBQ sauce, served with twice-baked potato casserole and coleslaw.

Sweet tea brined and char-broiled bone-in pork chop, green beans, smoked gouda bacon mac n’ cheese, topped with blueberry BBQ sauce.

Breaded veal or pork cutlet, pan-fried, served with whipped potatoes, red cabbage, capers and espagnole sauce

Chargrilled and brushed with lemon butter.

Chargrilled 6-7oz. lobster tail. Served with drawn butter.

Mushrooms, onions and bleu cheese

Lunazul Primero tequila, Cointreau, sweet and sour with a splash of orange juice. Served up.

Tequila Ocho Plata, lime juice, grapefruit club soda. Served on the rocks with a salted rim.

Bluecoat American Dry Gin, Campari and sweet vermouth served over ice garnished with orange peel.

Amethyst Grapefruit & Basil zero proof spirit, Bittermilk No. 1, grapefruit club soda, fresh lemon, simple syrup, fresh basil garnish.

Kenny Chesney’s Blue Chair Bay Key Lime Rum Cream, coconut rum, pineapple juice, cream of coconut.

Evan Williams Peach Bourbon, lemonade and sweet tea. Tall on the rocks.

Elijah Craig Rye Whiskey with a splash of sweet vermouth, bitters and a bootleg cherry. Served up.

Fresh peaches and mangos infused with Tito’s Handmade Vodka, gin, Don Q Rum, Lunazul Blanco Tequila and triple sec. Topped off with sweet and sour and a splash of Coke. Served on the rocks.

Deep Eddy Peach Vodka with a splash of pineapple, sweet & sour and cherry juice. Served with a sugared rim and a cherry.

Brut Champagne and orange juice.

LaLuca Prosecco, Domaine de Canton ginger liqueur and a touch of bitters with a lemon twist.

Deep Eddy Lemon Vodka, triple sec, sweet and sour and simple syrup. Served up with a sugared rim.

Pama Liqueur, Tito’s Handmade Vodka, and a touch of triple sec. Served up with a lemon twist.

Von Gogh Raspberry Vodka, triple sec, cranberry and pineapple juices and a twist.

Deep Eddy Orange Vodka, Grand Marnier, cranberry juice and fresh lime.

Tito's Handmade Vodka with olive juice and olives.

Vanilla vodka with a splash of crème de cacao, cream and Ghirardelli chocolate.