Food + Drink

Tacos

1. Carnitas — $3
Pork shoulder slow-cooked with citrus, garlic, and milk
With cilantro, white onion, tomato-arbol hot sauce

2. Guajillo-braised short rib — $3.50
In a rich red chili sauce
With shredded cabbage, pickled red onion, cotija

3. Ancho-tequila chicken — $3
Braised with chilies, spices, Hornitos tequila, and Mexican lager
With pineapple salsa, shredded cabbage, cumin crema

4. Potato + green chili — $2.50
Slow-roasted potatoes and mild green chilies
With queso fresco, minced onion, arbol chili sauce, cilantro

5. Asparagus + black bean — $3
With cotija, cilantro, and guajillo salsa

 

New Mexico chili pork tamale — $3.50

Poblano + cheese tamale — $3.50

Tortilla chips with two salsas — $4
With roasted tomato-mint salsa + salsa verde

 


House Cocktails

Kiss Kiss Bangkok
Bourbon, SOM Turmeric soda, Hella citrus bitter (tall) 8

Queen of Wands
Rittenhouse rye, Cynar, dry curacao, maraschino, lemon, mint (up) 9

Night of the Hunter
Buffalo Trace bourbon, spicy coriander syrup, Angostura bitter, orange peel (large ice) 8

Barbarian Days
Roasted-banana Smith & Cross rum, Ancho Reyes, Bluebird liqueur, dry curacao, house grenadine, orgeat, pineapple, grapefruit, lime, black pepper bitters (tall) 10

Claire’s Knee
Gin, Apricot liqueur, tarragon honey, lemon (up) 9

Whaleship Essex
Plymouth navy-strength gin, niçoise olive-infused gin, Dolin Dry vermouth (up) 10

Grass Widower
Boca Loca pisco, Suze, IPA syrup, lemon, dandelion bitters (up) 9

Mother Courage
Hornitos reposado, gobs of Angostura bitters, lime, ginger (rocks) 9

Vermillionaire
Cava, Aperol, rose syrup, citric acid (flute) 9


Red Wine

Java Gascogne, Fezas, France ’14 – 5.5
Spicy and balanced Merlot / Cab Franc / Syrah blend

Zinfandel, Healdsburg Ranches, Ukiah, CA ’11 – 6.5
Boysenberry, vanilla, soft leather, and spice

Malbec, Punto Final, Argentina ’12 – 8
Jammy, with blackberry and cassis flavors, and a bit of black pepper and oak

Pinot Noir (organic), Montinore Estate, Willamette Valley ’14 – 8.5
Purple fruit and spice, with light herbal and saline flavors

White Wine

Soave, Bolla, Italy ’12 – 5.5
Medium-bodies, sort florals and tropical fruits

Chardonnay, Di Lenardo, Friuli Italy ’13 – 7
Steel cask, oak free aging keeps this Chardonnay stark and bright with tropical notes

Sauvignon Blanc, Tuck Beckstoffer Est. 1975, CA ’12 – 8
Herbaceous and light, with green melon and grapefruit aromas and excellent minerality

Rose

Domaine Montrose Rosé, Côtes de Thongue, France ’14 – 8
Grenache / cabernet sauvignon / syrah — pale pink, with red berry and peach flavors

Sparkling (Bottles)

Brut Cava, Torre Oria, Spain – 7 (glass) / 28
Medium bubbles, with peach, tropical fruit, and floral aromas

Prosecco, Adami Brut Garbel ‘13, Italy – 31
Ripe melon aromas, nice tartness, and restrained bubbles

Perrier-Jouët Grand Brut Champagne, Pinot Noir, France – 52
Energetic bubbles, perfectly balanced white fruits and acid, and a refined toast-and-cream finish