Tacos
1. Carnitas — $3
Pork shoulder slow-cooked with citrus, garlic, and milk
w/ cilantro, white onion, tomato-arbol hot sauce
2. Guajillo-braised short rib — $3.50
In a rich red chili sauce
w/ shredded cabbage, pickled red onion, cotija
3. Ancho-tequila chicken — $3
Braised with chilies, spices, Hornitos tequila, and Mexican lager
w/ pineapple salsa, shredded cabbage, cumin crema
4. Potato + green chili — $2.50
Slow-roasted potatoes and mild green chilies
w/ queso fresco, minced onion, arbol chili sauce, cilantro
5. Roasted cauliflower — $3
w/ lime-chili slaw + toasted almonds (vegan)
Grilled vegetable salad — $4.50
w/ chili-lime-apricot dressing
Tortilla chips with two house 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 ’15 – 6
Spicy and balanced Merlot / Cab Franc / Syrah blend
Zinfandel, Healdsburg Ranches, Ukiah, CA ’11 – 9
Boysenberry, vanilla, soft leather, and spice
Malbec, Punto Final, Argentina ’15 – 8
Jammy, with blackberry and cassis flavors, and a bit of black pepper and oak
Pinot Noir (organic), Montinore Estate, Willamette Valley ’15 – 9
Purple fruit and spice, with light herbal and saline flavors
White Wine
Pinot Grigio, Giocato, Slovenia ’15 – 6
Bright and crisp, green apples and almonds
Chardonnay, Di Lenardo, Friuli Italy ’15 – 8
Steel cask, oak free aging keeps this Chardonnay stark and bright with tropical notes
Sauvignon Blanc, Tuck Beckstoffer Est. 1975, CA ’12 – 9
Herbaceous and light, with green melon and grapefruit aromas and excellent minerality
Rose
Domaine Montrose Rosé, Côtes de Thongue, France ’16 – 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