From the kitchen and the bar
Menus
A menu crafted by Executive Chef Juan Diaz, and the cocktail program of master mixologist Charlotte Voisey.
Photographs by Anthony Batista
Cocktails
Photographs by Liz Clayman
Cocktails
- Yuzu MargaritaCodigo Blanco, mezcal, yuzu, pineapple, fresh lime
- Last Days of Discopisco, lemongrass, fresh lemon, soda
- Coupe de Gracelychee, shochu, Hendrick’s, St. Germain & bubbles
- Beautiful PeopleWhispering Angel Rosé, passionfruit, fresh lime, soda
- The Smoke ShowCodigo Reposado, mezcal, agave, fresh lime, tamarind & smoke
- Dirty Spritzvodka, green olive, fresh lemon, soda
- Chi Chivodka, guava, lychee, coconut, fresh lime
- My MuseSt. Germain, blackberry, mint & champagne
- Pillow TalkHennessy VS, rosé vermouth, cassis, bitters
- Tropical SazeracHennessy VS, banana liqueur, Peychaud’s, absinthe
- Maison Nur MartiniRenais Gin, rosé vermouth, stirred, perfectly cold
- Tears of a Clowntequila, tomato-watermelon-cucumber water, lime, rosé vermouth
- Espresso MartiniHoliday Vodka, espresso, vanilla
Spirit Free & Dreaming
- Jungle Lushfresh pineapple, cucumber, mint & lime
- Not My Negroni *Pentire Coastal Spritz, Pentire Seaward, Free Spirit Milano
- Bohemian Old FashionedOpios Albedo, pineapple simple, orange bitters
- Spritz Vibrante *Pentire Coastal Spritz, passionfruit, orange slice, soda
* contains ≥ 0.05 ABV
Bar Bites
Photographs by Anthony Batista
Bar Bites
- Wagyu Steak Tartareegg yolk, cornichons, capers, anchovy, fermented peppers, leek oil, sunchoke chips32
- Tuna Tarttuna, crispy shell, wasabi, shiso30
- Short Rib & Potato Croquettesbraised short ribs, potato, parmesan, chives23
- Fall Salad & Baby Roasted Pumpkinroasted pumpkin, citrus, hazelnuts21
- Rainbow Carrotspistachio butter, mint yogurt, pickled Fresno chiles, puffed quinoa, fresh herbs23
- Le Burgercaramelized onion jam, cornichon relish, Comté cheese, beef jus32
- French Friesgarlic aioli, herbs15
Bottle Service
Photograph by Anthony Batista
Tequila
- Casa Dragones Blanco
- Casa Dragones Joven
- Código Blanco
- Código Reposado
- Código Añejo
- Clase Azul Plata
- Clase Azul Reposado
- Clase Azul Reposado 1.75 L
- Don Julio Blanco
- Don Julio Reposado
- Don Julio Añejo
- Don Julio 1942
- Don Julio 1942 1.75 L
- Volcán X.A
Mezcal
- Rosaluna
- Del Maguey Vida
- Ilegal Joven
Rum
- Zacapa 23yr
- Diplomatico Reserva
- Ten To One
Vodka
- Tito’s
- Ketel One
- Grey Goose
- Grey Goose 1.75 L Magnum
- Belvedere
Gin
- Bombay Sapphire
- Hendrick’s
- Monkey 47
- Renais Gin
Whiskey
- Jack Daniel’s
- Bulleit Bourbon
- Basil Hayden
- Woodford Reserve Bourbon
Scotch
- Macallan 12yr
- Macallan 18yr
- Johnnie Walker Black
- Johnnie Walker Blue
Champagne / White
- Veuve Clicquot Yellow Label NV
- Veuve Clicquot Yellow Label NV 1.5 L Magnum
- Perrier-Jouët Belle Époque Epernay 2013
- Perrier-Jouët Belle Époque Epernay 2013 1.5 L Magnum
- Laurent-Perrier Blanc de Blanc NV
- Laurent-Perrier Blanc de Blanc NV 1.5 L Magnum
- Krug Grande Cuvée 172ème Édition Brut NV
- Dom Pérignon Vintage 2015 Vibe Dining
- Dom Pérignon Vintage 2015 Vibe Dining 1.5 L Magnum
Champagne / Rosé
- Veuve Clicquot Reserve Rosé NV
- Veuve Clicquot Reserve Rosé NV 1.5 L Magnum
- Laurent-Perrier Rosé NV
- Laurent-Perrier Rosé NV 1.5 L Magnum
- Dom Pérignon Rosé Vintage 2009
A menu by Executive Chef Juan Diaz. Cocktail program by master mixologist Charlotte Voisey.
Consuming raw seafood might increase your risk of foodborne illness, especially if you have a certain medical condition.