FEATURED EVENTS
Emily Patt
May, Saturday 31st
Born and raised in the midwest, Emily Patt is first and foremost, a storyteller. She strives to capture her experiences with relationships, growing up, and spirituality through confessional songwriting that seamlessly blends folk intimacy with pop sensibilities.
Drink
See Menu
Eat
See Menu
HOUSE COCKTAILS
Ursula
Lilliet Blanc | Lillete Blond | Tito’s Vodka | Gin | Charcoal | Lemon.
Mez’skull
Mezcal | Ancho Reyes | Mango Juice | Garnished with House Spice with a Slice of Orange.
Cat noir
Absinth | Midori | Lime Juice | Egg White | Garnished with Dehydrated Lemon.
Killing me softly
Bacardi Spiced Rum | Lemon Juice | Tiki Bitter | Garnished with Orange Peel & Cherry.
Broken Manhattan
Bourbon | Lemon Juice | Egg White | Dash of Merlot | Garnished with Lemon Peel and Cherry.
Valhalla's tea
Jägermeister | Chartreuse | Pineapple juice | Garnished with Dehydrated Pineapple.
Starters
Garden on a skewer
Roasted vegetables, topped with Chive; choice of House aioli or Basil feta cream sauce; cilantro. 3 Skewers. Optional: one skewer 7.5
I'm baked
Loaded Baked potato, butter Roasted, filled with mozzarella, topped with parmesan and Chive; choice of House aioli, or basil feta cream sauce. Optional Add on: Turkey bacon
Pretzel the giant
A Giant Baked Pretzel; salted, served with stone ground honey mustard. Served with three dips: Chive, House Aioli, and basil feta cream sauce
Grilled corn on a cob
Topped with melted butter, parmesan, and basil feta cream
Back to the roots
Grilled & roasted root vegetables served over fresh romaine lettuce