First Course
Roasted Garlic Caesar with Grilled Romaine and Polenta Croutons (gf) – $16
Chilled Polish Cucumber Soup with Lemon & Dill Cucumber Salad (gf, v) – $12
Shredded Duck Confit with Green Lentil Dahl and Roasted Chanterelle Mushrooms (gf) – $18
Cold Potato Soup with Bonito Flakes and Toasted Almond Cream (gf , vv) – $12
Pistachio Dijon Encrusted Lamb Chops with Whole Grain Mustard and Radish Slaw (gf) – $25
Cumin Roasted Carrots with Yogurt Dressing, Pearl Onions, Fried Chickpeas and Dill Flowers (gf, v) – $15
Scallop Crudo dressed in Citrus with Green Chickpeas and Pickled Fiddleheads (gf) – $16
Seared Foie Gras with Foie Gras Mousse Napoleon with Ras el Hanout, Sweet Wine Gelee, Grapefruit and Toasted Hazelnuts – $32
Main Course
Veal Chop with Fennel Shallot Compote, Ricotta Salata and Pickled Blueberries (gf) – $52
Grilled Miso Pineapple with Pickled Mango, Coconut Cardamom Foam, Seared Sticky Rice and Cilantro Purée (gf, vv) – $20
Statler Chicken “Coq Au Vin” with Carrots, Potatoes, Mushrooms and Beurre Rouge (gf) – $28
Seared Yellowfin and Tuna Tartare with Watercress, Red Beets and Sesame Seeds (gf) – $38
Thai Bouillabaisse of Lobster, Shrimp, Scallop, Cod, Red Coconut Curry and Black Lotus Rice (gf) – $48
Sautéed Argentine Red Shrimp with Chive Oil, Lardo and Grilled Asparagus (gf) – $37
Grilled Quail with Arugula Jus, Sautéed Bulgar and Lemon Cilantro Gremolata – $32
Seared Sturgeon with Vanilla Lemon Butter, Royale White Sturgeon Caviar, Creamed Potatoes and Haricot Verts (gf) – $43
Dessert Menu
Cocktail Menu
The Seasonals
Mai Wild Tai: Duck Fat Washed Sol Tarasco Hongos Rum, Melleti, House-Made Pistachio Orgeat, Yuzu, Candied Porcini – 19
El Rey: Pineapple Infused Bacanora, Pineapple, Nixta, Red Chile Agave, Lime, Cilantro Salt Rim – 18
Melon Elixir: Feta Washed Monkey 47 Gin, Watermelon, Honeydew, Lemon, Chartreuse Elixir Vegetal, Arugula Air – 23
Cantarico: 123 Organic Dos Tequila, Orange Juice, Lime, Squirt, Lavender, Grapefruit & Aperol Oleo Saccharum, Hormiga Tajin Rim – 21
Spring Forward: 400 Conejos Tobala Mezcal, Blueberry Agave, Creme de Cassis, Fennel Tincture, Lemon – 18
The Green Goat: Raspberry Infused Hendrick’s Gin, Walnut Syrup, Lemon, Green Juice, Green Spirulina, Blueberry Goat Cheese Foam – 18
The Sage Six
Copil’s Heart: Dobel Diamante Sage Barrel Pick Tequila, Lime, House-Made Prickly Pear Liqueur, Hibiscus Salt Rim – 16
Old Spanirad: Uncle Nearest 1884 Whiskey, Demerara Sugar, Smoked Cinnamon Tincture & Saffron Spritz – 17
Sage & Soda: Sage Infused Vodka, House-Made Citrus Cordial, Citric Acid, Soda – 14
Rendered Speechless: La Luna Black Label Mezcal, Green Chartreuse, Grapefruit, Lime, Green Pepper Tincture, Buzz Button Electric Dust – 18
Lemon Poppy Cake: Meyer Lemon Oil Washed Glendalough Botanical Gin, Lemon, House-Made Poppy Limoncello, Cava Brut – 16
Piña Azteca: Paranubes Oaxacan Rum, Overproof Rum, House-Made Pineapple Tepache, Tres Amigos Bitters – 15
The Classics
El Diablo: Tequila Ocho Reposado, Creme de Cassis, Lime, Ginger Beer – 16
Gimlet: Empress 1908 Gin, Citrus Cordial, Lime – 15
Japanese Old Fashioned: Kaiyō Mizunara Oak Whisky, Demerara, Black Walnut Bitters – 17
Mint Julep: Redwood Empire Pipe Dream Bourbon, Simple, Mint – 16
Hotel Nacional: Bly Rum, Apricot Liqueur, Pineapple, Simple, Lime, Tiki Bitters – 14
Jungle Bird: Brugal 1888, Campari, Pineapple, Lime – 15
Oaxaca Old Fashioned: Siete Misterios Mezcal, La Gritona Reposado, Angostura Bitters, Aztec Chocolate Bitters, Vanilla/Oak Infused Agave – 16
Bijou: Castle & Key Roots of Ruin Gin, Cocchi Torino Sweet Vermouth, Green Chartreuse, Orange Bitters – 17
Trinidad Sour: Angostura Bitters, Rittenhouse Rye, Orgeat, Lemon – 15
Paloma: Lalo Blanco Tequila, Lime, Grapefruit Soda, Black Lava Salt – 16
