Menu
Menu
Menu
Sunday through Thursday 4 to 6 pm & 10 – close
Friday & Saturday 3-5 & 10pm – close
Stuffed eggs with smoky whipped yolks, topped with maple chili & applewood bacon
Bacon-wrapped dates with crushed almonds & maple bourbon glaze
Crispy fried and tossed in rhubarb-gochujang glaze
Maple bourbon mixed nuts
Ground pork & beef, beans, lentils & spices
- Add cheese, sour cream & onions +$1
House-made pastrami, braised cabbage & creamed Swiss cheese stuffed into fried wontons, served with 1 million Island sauce and pickled mustard seeds
Slow-cooked chicken in cream soup with peas, mushrooms, onions, and carrots. Topped with pie croutons
Garlic confit & mozzarella stuffed into fresh oven-baked rolls
Sweet peas tossed in a creamy dressing with aged white cheddar, applewood bacon, & toasted sunflower seeds, green onions
Confectioners sugar and lemon curd
Braised brisket & roasted wild mushrooms tossed in sherry cream sauce and herbs. Topped with tots & aged cheddar, baked golden brown and finished with green onions, pickled Jalapeños, and caramelized onions (the smaller version)
Layered mac n’ cheese, fresh mozzarella, basil pesto and tomatoes baked together and topped with a golden parmesan crust & marinated tomato
John Ueding made his in the flagship of Brovo amari with orange and lemon, galangal and pink peppercorn, grains of paradise and cinnamon sweetened with agave sugar
Jayson Cottam obtained very difficult ingredients to make this one with Shatavari, muira pauna, and Yohimbe with damiana with orange zest. Agave nectar lends this unique amaro its sweetness.
Intensely orange with a blend of zesty citrus, aromatic herbs, and mellow vanilla.
Sweet citrus fruits with hints of ginger, flowers, and spices supported by cinchona bark and bitter roots
Bittersweet with sour cherry and marzipan that evolves into notes of licorice, clove, and bitter almond.
Bitter with citrusy flavor and spice forwardness lent by cinnamon, and clove.
A little vegetal but slightly mellowed, this wine-based aperitif is infused with cardoon and blessed thistle and aged in oak. It has a rich sweetness of vermouth with a gentle herbaceous bitters.
Created in Seattle Washington with Peter Kim, this amaro is fantastic with Japanese whiskey, sochu, and sake. It's a smooth, accessible amaro and the chocolate notes make whiskey sing!
Dry side of bitter-sweet with a slightly syrupy mouthfeel and pronounced cinnamon, clove, and cardamom spice. Rooty cola and licorice with caramel and honeyed sweetness.
More floral than expected Montenegro is light and bittersweet with notes of orange with a distinct rose petal finish.
Surprisingly made with artichoke, Cynar (Chee-nar) is bittersweet with notes of caramel, toffee, and mint. With a little cinnamon, this finishes herbaceous with very little bitterness.
Sicilian origin with hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary and sage.
Rich aroma of peppermint oil, cola, and baking spices with bitter roots, herbs, pine, pepper, and honeyed grapefruit finish.
Bittersweet with intense flavor. Quinine, pine sweet grape, and orange with layers of herbal complexity (mint, sage, oregano, bay leaf, and black tea) invigorated by a mild black pepper spice.
This bar classic is bitter, sweet, herbaceous, and spicy. It has a mentholated profile that finishes bitter with aggressive notes of chocolate, licorice, rhubarb quinine and aloe.
Created with Mike Ryan and made in Seattle, Washington. This amaro starts with Guatemalan chocolate married to thyme for a savory flavor moving through notes of cinnamon, sarsaparilla angelica, and vanilla before finishing with a strong, bitter, Gentian finish
Distilled from the alcohol produced by the fermentation of tea for kombucha, that creates a bittersweet symphonic blend of rhubarb, orange peel, saffron, and cardamom with hints of curry, clove, and allspice. It finishes very bitter with black tea, black pepper, and menthol.
This Alpine-style amaro is full-bodied and layered with piney, floral and herbal flavors. It's bittersweet and lightly spicy with clove, dried fruit, cola, licorice and bitter bark.
Herbaceous peppery nose, a fresh palate o minty notes, pine, sap, and citrus fruits. It finishes with a lasting bittersweet tea.
Similar in flavor to chartreuse but more in between green and yellow, this herbal liqueur is less sweet and imparts herbal flavors that is reminiscent of chamomile or feverfew
Notes of honey, saffron, and anise, and slightly sweeter than its green counterpart, with a nose of turmeric, citrus, and anise the floral notes to extend its finish.
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