The Dressing Room: Bistro and Bar By Can Can Menu

Southwestern-style chowder made with organic potatoes and Market-fresh seasonal vegetables, served with toasted bread; Gluten Free crackers upon request

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

mixed greens, artichokes, chickpeas, radishes, cherry tomatoes, feta, crispy favas, mixed charred corn, peppers, and onions, tossed in a rhubarb vinaigrette

4 oz. hand-tied fresh mozzarella stuffed with stracciatella, served on a savory waffle with sweet cherry tomatoes, teardrop sweet peppers, and avocado pesto

Chef's daily artisan selection of pantry staples including prosciutto, salami, soft and hard cheeses, olives, roasted almonds, pickled veggies, seasonal fruit and vegetables, served with toasted bread; Gluten Free crackers upon request

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

traditional potato pasta in Beecher's cheese sauce, topped with gruyère and a parmesan crisp

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

beer-battered halibut, house-cut fries, and slaw, served with a side of tartar

fresh seasonal veggies, falafel, ube hummus, hemp seeds, olives, and toasted mini pita

marinated chicken meatballs in a Calabrian chili orange spread, served with zucchini

diced beef tenderloin, duxelles, and parma ham in a buttery and flaky puff pastry

house-made Creole-style gumbo with andouille sausage, shrimp, tomatoes, pickled okra, mixed peppers, and cheesy grits, served with toasted bread

buttery fresh crab tossed in a white wine and butter base carnaroli rice, with sweet peas, mixed charred corn, peppers, and onions, topped with a fried soft shell crab; vegan beet risotto available upon request

braised lamb leg on a corn velouté, with quinoa, rainbow carrots, and mint and sweet pea purée, topped with an aigre-doux slaw

seared king salmon in lemon herbed butter, served with sweet pea beurre blanc, pearl onions, and gigandes beans

grilled 8 oz. Angus tenderloin, asparagus, and roasted fingerling potatoes, served with a peppercorn and mushroom demi

herb oil and garlic base, Chef's mix of seasonal mushrooms, fresh mozzarella, asparagus, and caramelized onions, topped with crispy bacon

basil pesto, fresh mozzarella, grilled artichokes, roasted tomatoes, and bell peppers, topped with balsamic and parmesan (nut-free)

fluffy beignets topped with powdered sugar, served with a strawberry and rhubarb cream

a twist on two classics; fried fluffy dough with a buttery-crispy outer shell, dusted in cinnamon sugar, served with Nutella chocolate ganache

classic baked, decadent, delightful chocolate soufflé, topped with house-made marshmallow meringue

Southwestern-style chowder made with organic potatoes and Market-fresh vegetables, served with toasted bread. Gluten-free crackers upon request

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

seasonal hummus with tomato, cucumber, falafel, mini pita, and olives

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

warm soft pretzel bites served with Beecher's cheese sauce

a rich and complex blend of spinach, Market-fresh artichoke hearts, and a savory cheese sauce baked in a bread bowl

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

American wagyu beef sliders on potato buns with caramelized onions, melted cheddar, and a smoky burger sauce, served with house-made pommes frites

beer-battered halibut, house-cut fries, and slaw, served with a side of tartar

marinated chicken meatballs in a Calabrian chili orange spread, served with zucchini

fluffy beignets topped with powdered sugar, served with a strawberry and rhubarb cream

a twist on two classics; fried fluffy dough with a buttery-crispy outer shell, dusted in cinnamon sugar, served with Nutella chocolate ganache

melted American and cheddar cheeses on brioche toast, served with a side of fries or a fruit cup

whole grain-breaded zoo animal-shaped chicken breast nuggets, served with a side of fries or a fruit cup

elbow pasta in a rich, creamy cheddar cheese sauce

kettle corn; popcorn-infused Four Roses Bourbon, crème de cacao, Averna Amaro, demerara, Angostura Bitters

chocolate-covered churro; Planteray Original Dark Rum, RumChata, Ramazzotti Amaro, Brovo Chocolate Liqueur, chocolate bitters, Cinnamon Toast Crunch rim

sweet dill pickle; Painted Lady Gin, Damiana Liqueur, dill pickle brine

strawberry funnel cake; beignet-infused vodka, strawberry syrup, lemon, cream soda, whipped cream

cotton candy, poured tableside in a potion bottle; Tito's Vodka, absinthe, cotton candy, grapefruit liqueur, elderflower liqueur, lemon

Please ask server for our rotating cocktail

bubbles, crème de cassis

gin, Cocchi Americano, Brovo Orange Curaçao, lemon, absinthe rinse

vodka, Baileys, banana liqueur, crème de cacao

orange creamsicle; DHŌS N/A Orange Liqueur, DHŌS Bittersweet N/A Aperitif, coconut syrup, orange juice, cream soda, All the Bitter N/A Orange Bitters

salt water taffy; house-made N/A absinthe, black licorice syrup, blueberry, lime, saline

orange, grapefruit, pineapple, cranberry

Borghetti, Baileys, Brovo Orange Curaçao, Frangelico, Lazzaroni Amaretto, RumChata

green, herbal, black

rose-infused chai, oat milk, vanilla

prickly but pleasant nose with buttery, vegetal aromas; fruity, herbaceous palate, concludes sweet and a touch honeyed; 120 proof

the only absinthe made solely with fresh-cut baby wormwood leaves, providing a luminescent jade color; herbaceous underwood, floral, spicy hints of anise; 136 proof

strong aroma of anise, cumin, fennel and sage; palate notes of roasted peanuts, walnuts and pine; complex and lingering finish; 124 proof

lingering floral notes followed by a palate of star anise and vanilla, slightly spicy finish; 136 proof

stimulating, herbal licorice aroma and smooth, mild finish, with lingering anise complexity; 136 proof

complex and savory aromas, vintage herbaceous palate and a long, floral finish; 136 proof

complex and herbaceous with a rich and creamy mouth-feel; finish has aromas of fennel, coriander and wormwood; 136 proof

strong nose, floral and herbaceous elements, crisp finish; New Orleans, LA 100 proof

wormwood, fennel, and anise round out the major flavoring aspect while hyssop, lemon balm, and peppermint add herbaceous notes; Astoria, OR 140 proof

heady, herbaceous aroma with hints of citrus, anise and fennel; notes of meadowsweet, tarragon and hyssop on the palate; Alameda, CA 120 proof

layers of floral and spice on the nose with toasted hints of vanilla and caramel from American oak casks; Chicago, IL 136 proof

house-made classic with roasted red peppers and an olive oil base, served with toasted bread; Gluten Free crackers upon request

mixed greens, goat cheese, heirloom cherry tomatoes, cucumbers, and red onions tossed in a lemon vinaigrette

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

mixed greens, artichokes, chickpeas, radishes, cherry tomatoes, feta, crispy favas, mixed charred corn, peppers, and onions, tossed in a rhubarb vinaigrette

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

roasted tomatoes, roasted garlic, fresh mozzarella, and basil, drizzled with a balsamic glaze, served in toasted crispy filo cups

seasonal hummus with tomato, cucumber, falafel, mini pita, and olives

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

marinated chicken meatballs in a Calabrian chili orange spread, served with zucchini

beer-battered halibut, house-cut fries, and slaw, served with a side of tartar

4 oz. hand-tied fresh mozzarella stuffed with stracciatella, served on a savory waffle with sweet cherry tomatoes, teardrop sweet peppers, and avocado pesto

herb oil and garlic base, Chef's mix of seasonal mushrooms, fresh mozzarella, asparagus, and caramelized onions, topped with crispy bacon

basil pesto, fresh mozzarella, grilled artichokes, roasted tomatoes, and bell peppers, topped with balsamic and parmesan (nut-free)

house-made Creole-style gumbo with andouille sausage, shrimp, tomatoes, pickled okra, mixed peppers, and cheesy grits, served with toasted bread

8 oz. wagyu beef patty, caramelized onions, charred rosemary aioli, beet ketchup, mixed greens, and tomato on brioche, served with tots (add Beecher's cheese, fresh avocado, bacon, organic fried egg) (sub veggie burger)

buttery fresh crab tossed in a white wine and butter base carnaroli rice, with sweet peas, mixed charred corn, peppers, and onions, topped with a fried soft shell crab (vegan beet risotto available upon request)

braised lamb leg on a corn velouté, with quinoa, rainbow carrots, and mint and sweet pea purée, topped with an aigre-doux slaw

seared king salmon in lemon herbed butter, served with sweet pea beurre blanc, pearl onions, and gigandes beans

grilled 8 oz. Angus tenderloin, asparagus, and roasted fingerling potatoes, served with a peppercorn and mushroom demi

house-made "French-style" lemon ricotta beignets dusted in powdered sugar, served with caramel sauce

raw vegan-style tiramisu made from cashews, cocoa, agave, coffee, and coconut

classic baked, decadent, delightful chocolate soufflé, topped with house-made marshmallow meringue

popcorn-infused Four Roses Bourbon, crème de cacao, Averna Amaro, demerara, Angostura Bitters

Please ask server for our rotating cocktail

tequila, lime, grapefruit soda, salt rim

bubbles, crème de cassis

classic sweet egg-dipped brioche toast on mixed berry coulis, topped with fresh berries, powdered sugar, whipped cream, and butter, served with maple syrup

mashed Market-fresh avocado, red onion, cherry tomato and two organic eggs any style over toasted multigrain bread, topped with radish sprouts

organic scrambled eggs, guajillo chili salsa, marble potatoes, cheddar, roasted bell peppers, tomato, onions, and corn, topped with sour cream and fresh avocado

crispy fried chicken served with ricotta beignets and a side of maple syrup and spicy honey butter

two organic eggs served any style, roasted potatoes, choice of toast: brioche, multigrain or english muffin, and choice of protein: honey-glazed bacon, organic pork sausage or veggie sausage

pork chorizo, roasted potatoes, scrambled eggs, cheddar cheese, roasted corn, and poblano and onion mix wrapped in a warm flour tortilla, served with a side of sour cream and tomatillo-avocado salsa

Sliced prosciutto, sautéed spinach, and organic poached eggs on an english muffin, topped with lemon hollandaise. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

Market-fresh smoked salmon, roasted red peppers, and organic poached eggs on an english muffin, topped with lemon hollandaise. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

Cured and grilled pork belly, gruyère cheese, dijon mustard, thick-cut brioche, and béchamel sauce topped with an organic egg any style. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

seasonal vegetables, topped with Beecher's cheese sauce

rockfish dipped and fried in a beer batter, topped with shredded cabbage, pico de gallo, and chipotle aioli

roasted herbed chicken breast, bacon, melted brie cheese, fig jam, and Dijonnaise, served on a brioche bun

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

mixed greens, goat cheese, heirloom cherry tomatoes, cucumbers, and red onions served with lemon vinaigrette

rose-infused chai, oat milk, vanilla

iced or hot

iced or hot

Borghetti, Baileys, Brovo Orange Curaçao, Frangelico, Lazzaroni Amaretto, RumChata

orange, grapefruit, pineapple, cranberry

Can't choose? Try all three!

our house-made classic, topped off with Ancho Reyes Verde and Scrappy's Celery Bitters

El Sueñito Mexican Lager, tamarind, morita agave syrup, lime, soy sauce, Scrappy's Fire Tincture Bitters

pea flower and chamomile-infused gin, lemon, simple, soda

Bar Pilot Chai Tea Vodka, Giffard Orgeat (almond syrup), orange juice, lime, fresh ginger, Angostura Bitters, orange bitters, cinnamon