The Vintage Press Restaurante Menu

Spicy creole sauce

Sesame vinaigrette

Blue cheese, cabernet vinaigrette

Baby spinach, bacon herb vinaigrette

House vinaigrette

Blue cheese vinaigrette

Smoked bacon, fontina cheese, crimini mushrooms, roasted red peppers & crispy potatoes

Red wine, citrus gremolata, soft polenta

Au jus, horseradish

Baby spinach, apple-wood bacon, cucumber, feta cheese

Stuffed with mascarpone, pistachios, pure maple syrup

Hollandaise sauce

Wild mushrooms, tarragon, cream

Crème anglaise

Berry coulis

Espresso ice cream

Salted caramel

Caramel sauce, vanilla ice cream

Choose from darjeeling, earl grey, orange spice, chamomile, fresh mint

Gin, campari, orange, noilly prat rouge vermouth 1919 caffe giacosa, florence, italy

Gin, fresh lemon juice, and sugar topped with champagne 1915 harry's new york bar, paris, france

Brandy, cointreau and fresh lemon juice 1922 ritz hotel, paris, france

Rye whiskey, peychaud bitters and a touch of sugar, served in a chilled glass rinsed with herbsaint 1870, the sazerac coffee house, new orleans, louisiana

Vodka, pear brandy, fresh lime juice, sugar and a splash of fresh orange juice

Vodka, fresh lemon juice and powdered sugar

Gin, fresh orange juice, powdered sugar and club soda, served over ice

Over ice, orange twist

Over ice, orange twist

Campari, noilly pratt, sparkling water, orange twist

Sparkling wine, crème de cassis

Belgium abv 5%

Germany abv 5.1%

Germany abv 6.7%

Belgium abv 6.2%

Mexico abv 4.6%

Holland abv 5%

Ireland abv 4.2%

San diego abv 6.9%

Booneville abv 7.0%

Chico abv 5.6%

St. Louis abv 4.2%

Colorado abv 4.2%

St. Louis abv 4.2%

(Non-alcoholic) germany abv. 50%

Jameson irish whiskey

French roast, amaretto, cinnamon, fresh cream and orange

3 oz

3 oz

3 oz

3 oz

3 oz

3 oz 10yr

3 oz 20yr

1oz 50yr

3 oz

3 oz

3 oz

3 oz

3 oz

3 oz

1 oz

3 oz

3 oz