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The Jackalope | Bar & grill
Cozy Bar & Grill with Garden Courtyard
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Menu
Wild Roots Pear Infused Vodka, Saint Germain Elderflower Liqueur, Dash Lemon, Lemon Twist
Limoncello, Vodka, Fresh Lemon, and Simple Syrup.
Wild Roots Huckleberry Infused Vodka, Triple Sec, Fresh Lime Juice
Ransom Old Tom Gin, Antica vermouth, Maraschino Liqueur, Angostura orange bitters. Served up with a lemon twist
Lunazul Tequila, Chambord Raspberry Liqueur, Fresh Lemon, Lime. Shaken and served Up, or Over the Rocks with a Lime Wedge
Lunazul tequila, watermelon, lime, basil, and brut champagne
Limoncello, fresh lemon, Brut Champagne, splash of soda, topped with an orange twist
Crater Lake Vodka, Basil, Serrano, Lime, sugar, and a splash of soda. Served on the rocks
Jameson, Raspberry Purée, Aperol, Lemon, Peychaud's bitters, on the rocks with a splash of soda
Wildroots cucumber grapefruit gin, St Germain Elderflower Liqueur, Lillet Rosé, lime, and mint. Served up with dried Rose
J. Wray & Nephew Jamaican Rum, French Orgeat, lime, Cointreau, dash of grenadine, and a dark rum float
Pendleton Whiskey, lemon, mint, and simple syrup. Served on the Rocks
Woodford Reserve, Campari, Antica Vermouth over an ice ball, with an orange twist
Jamaican dark rum, Sugar Cube, Angostura orange and Aztec Chocolate Bitters. Served over an orange ice ball and garnished with an Orange Peel and a Luxardo Cherry
Escargot in a rich garlic and shallot butter.
Puff pastry-wrapped brie with apricot jam, honey-thyme reduction, and apple chutney.
Wild mushrooms, caramelized onions, garlic, and parsley in a flaky tart shell
Pan-seared scallops served with a rich pancetta cream sauce, finished with a drizzle of chive oil
Baby romaine with garlic breadcrumbs, a Parmesan crisp, and lemon-anchovy dressing.
Shaved Brussels sprouts and kale tossed in an apple vinaigrette, topped with chopped hazelnuts, apples, cranberries, blue cheese, and bacon
See your server for Today's selection
10 oz New York sirloin, herb-crusted, served with roasted fingerling Yukon potatoes, lemon asparagus, and wild mushroom demi-glace.
Handmade black pepper pappardelle pasta with shallots, garlic, and an oregano-thyme cream sauce, topped with fresh Parmesan.
House-made duck confit with roasted garlic Yukon mashed potatoes, lemon asparagus, and a cardamom port reduction.
Brined and smoked organic salmon with asparagus, tomato and goat cheese risotto, finished with a lemon dill beurre blanc.
Nightly Variation
Traditional Crème Brulé with nighly Variation of Topping and Sauces.
Warmed and served with Strawberry Ice cream, Strawberry sauce and a chocolate covered strawberry.
A shot of espresso with Classic Vanilla Bean Ice Cream | Add Amaretto or Kahlúa | $5
Equal parts Bailey's Irish cream, Kahlua, and Courvoisier. Served either up or on the rocks
Crater Lake Hazelnut Espresso Vodka, Crème de Cacao & and a dash of Ghirardelli Chocolate & Fresh Espresso Shaken and served up
Just like it sounds, delicious!
Drop Shop Pumpkin Liquor, Absolute Vanilla vodka, Amaro Nonino Cinnamon
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