Espana Nouveau Mediterranean

Banana sauteed in flaming rum and reduced goat milk caramel. (GF) (V) Serves 1 to 2 people. Please allow a 30 min. wait time.

Classic French creme custard served with a crispy layer of caramelized sugar and berries. (GF) (V)

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego & goat cheese, chorizo, black olives & cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina & Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce & tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda & pasas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika & papas bravas.

Mediterranean sea bass in a caponata of eggplant, fire-roasted crushed tomato, and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabmeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken, with pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce, sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta, roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano, infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most loved dishes as tasting portions.

Our Famous Martini made with Tito’s Handmade Vodka, fresh cucumber & lime juice, macerated basil syrup with a chili salt rim

Tito’s Handmade Vodka, watermelon puree, fresh lime juice, macerated basil, simple syrup with a salty limon rim

Tito’s Handmade Vodka, Elderflower Liqueur, fresh lime juice, grapefruit juice, Aperol, splash of simple syrup

Citrus Infused Vodka, Elderflower Liqueur, raspberry puree, fresh lemon juice, aromatic rosemary infused oil, splash of simple syrup, cranberry juice with a sugar rim

Haku Japanese Vodka, Elderflower Liqueur, celery juice, fresh lime juice, celery bitters

Tito’s Handmade Vodka, Italicus Liqueur, fresh lemon juice, macerated blueberries, simple syrup, with a salty limon rim

Tito’s Handmade Vodka, cold brew, Kahlua, Irish Cream, simple syrup

Legent Whiskey, fresh squeezed lime juice, Angostura Bitters, orgeat almond syrup

Rum, Jalisco Orange Curaçao, orange juice, fresh lemon juice, simple syrup, over grenadine

Wild Turkey, fresh lemon juice, simple syrup

Bourbon, fresh lemon juice, honey, Yuzu, Orange Bitters, bar spoon of Orange Curacao

Tx Whiskey, fresh lime juice, raspberry puree, topped with Amaro Montenegro

Botanical warming experience with Aperol, Bourbon, fresh squeezed lemon juice

A drink that will bless you in the name of the Holy Smoke! A combination of Redemption Rye, cognac, rum & bourbon, blended with chocolate, orange and Angostura Bitters, smoked in a cake bell with flamed cherry wood chips

Hornitos Tequila, Triple Sec, fresh squeezed lime juice, splash of simple syrup, agave, desert pear puree with a black volcanic salt rim

Hornitos Tequila, Triple Sec, fresh lime juice, agave, fresh squeezed watermelon juice

Hornitos Tequila Blanco, macerated sliced jalapeño, orange & strawberries, rimed with aged balsamic & chili salt

Mezcal, orange bitters, agave syrup, garnished with orange peel, Luxardo cherry

Dos Hombres Mezcal, tequila, triple sec, jalapeño syrup, pineapple juice, rimmed with chili salt

Grown in the vineyards of Sonoma County

Bordeaux-style wine, Sonoma County

Bordeaux and Rhône varietals, California

Balanced & remarkable, Argentina

Creamy & textured, Napa Valley

Luscious notes of cherry, California

Aromatic & dark, California

Crisp & refreshing, New Zealand

Sweet white wine, Italia

Light, tropical & bright, California

Light, hints of mineral, Italia

House-made herbed goat cheese crostini with drunken blackberry jam and caramelized walnuts. Topped with pancetta crackling, flash-fried basil and edible flower petals.

Crostini topped with romesco sauce, buffalo mozzarella, crispy Italian pepperoni and shishito pepper. Drizzled with aged balsamic reduction.

Brie crostini with locally grown sweet onions, caramelized in Spanish brandy and thinly sliced Granny Smith apples. Topped with jamon serrano and drizzled with elderflower honey.

A curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts. All drizzled with an infused honey and balsamic reduction.

A crown of fresh Gulf shrimp, encrusted in panko, butter cracker, sesame seeds. Drizzled with pineapple chili sauce on a bed of toasted crostinis.

Vermouth-baked oysters topped with our legendary duck fat spinach puree and house hollandaise.

Portobello mushroom pan-seared in a veal stock reduction including our house-made compound butter then stuffed with herbed goat cheese and garnished with flash-fried capers. Drizzled with aged balsamic reduction.

Empanadas stuffed with tender oxtail, shredded manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce and served with a house-made jalapeño relish stuffing sauce. Drizzled with aged balsamic reduction.

Prawns sauteed in clarified French butter served in a spicy, Italian-style marinara with fresh chives served over sun-dried tomato polenta.

Sauteed escargot in a chardonnay garlic butter sauce served nestled in cremini mushroom topped with walnut gremulata.

2 Camarones del Rey | 2 Oxtail Empanadas | 2 Ostras Espana

Fresh organic baby spinach leaves with maple bacon pieces, chopped candied pecans, red onion slices and fresh raspberries. Finished with raspberry vinaigrette dressing.

Chilled herb roasted asparagus, topped over sliced hearts of palm, artichoke hearts, champagne tomatoes tossed in herb vinaigrette over romaine lettuce. Served with homemade vinaigrette dressing and hollandaise sauce.

Mixed baby greens with bell pepper, artichokes, Roma tomatoes, purple onions, cucumber, olives and feta cheese tossed in a pine nut vinaigrette.

Pan-seared hand-breaded free range chicken breast served over wild mushrooms and truffle oil risotto topped with fire-roasted artichoke hearts, mushrooms and Spanish green olives in a cream sauce crowned with sauteed organic baby spinach and sun dried tomato puree drizzled with aged balsamic vinegar reduction.

Semi deboned maple wood smoked duck encrusted in dehydrated potato flakes flashed fried. On top of rosemary garlic mashed potatoes topped with brandy peppercorn cream sauce and sauteed organic baby spinach.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda & papas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika & papas bravas.

Mediterranean sea bass in a caponata of eggplant. Fire-roasted crushed tomato and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken. With pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce. Sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta. Roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano. Infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most iconic dishes as tasting portions (requires 6 guests or more). 5 course $85, 6 course $105, 7 course $125.

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego & goat cheese, chorizo, black olives & cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina & Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce & tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts (GFO)(VO)

Crown of fresh gulf shrimp, encrusted in panko, butter cracker, sesame seeds, drizzled with pineapple chili sauce on a bed of toasted crostini

Empanadas stuffed with tender oxtail, shredded Manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce. Served with a house-made jalapeño relish dipping sauce

Vermouth-baked oysters topped with our legendary duck fat spinach purée and house hollandaise

2 Camarones Del Rey | 2 Oxtail Empanadas | 2 Ostras España

Banana sauteed in flaming rum and reduced goat milk caramel. (GF) (V) Serves 1 to 2 people. Please allow a 30 min. wait time.

Classic French creme custard served with a crispy layer of caramelized sugar and berries. (GF) (V)

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego & goat cheese, chorizo, black olives & cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina & Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce & tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

House-made herbed goat cheese crostini with drunken blackberry jam and caramelized walnuts. Topped with pancetta crackling, flash-fried basil and edible flower petals.

Crostini topped with romesco sauce, buffalo mozzarella, crispy Italian pepperoni and shishito pepper. Drizzled with aged balsamic reduction.

Brie crostini with locally grown sweet onions, caramelized in Spanish brandy and thinly sliced Granny Smith apples. Topped with jamon serrano and drizzled with elderflower honey.

A curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts. All drizzled with an infused honey and balsamic reduction.

A crown of fresh Gulf shrimp, encrusted in panko, butter cracker, sesame seeds. Drizzled with pineapple chili sauce on a bed of toasted crostinis.

Vermouth-baked oysters topped with our legendary duck fat spinach puree and house hollandaise.

Portobello mushroom pan-seared in a veal stock reduction including our house-made compound butter then stuffed with herbed goat cheese and garnished with flash-fried capers. Drizzled with aged balsamic reduction.

Empanadas stuffed with tender oxtail, shredded manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce and served with a house-made jalapeño relish stuffing sauce. Drizzled with aged balsamic reduction.

Prawns sauteed in clarified French butter served in a spicy, Italian-style marinara with fresh chives served over sun-dried tomato polenta.

Sauteed escargot in a chardonnay garlic butter sauce served nestled in cremini mushroom topped with walnut gremulata.

2 Camarones del Rey | 2 Oxtail Empanadas | 2 Ostras Espana

Fresh organic baby spinach leaves with maple bacon pieces, chopped candied pecans, red onion slices and fresh raspberries. Finished with raspberry vinaigrette dressing.

Chilled herb roasted asparagus, topped over sliced hearts of palm, artichoke hearts, champagne tomatoes tossed in herb vinaigrette over romaine lettuce. Served with homemade vinaigrette dressing and hollandaise sauce.

Mixed baby greens with bell pepper, artichokes, Roma tomatoes, purple onions, cucumber, olives and feta cheese tossed in a pine nut vinaigrette.

Pan-seared hand-breaded free range chicken breast served over wild mushrooms and truffle oil risotto topped with fire-roasted artichoke hearts, mushrooms and Spanish green olives in a cream sauce crowned with sauteed organic baby spinach and sun dried tomato puree drizzled with aged balsamic vinegar reduction.

Semi deboned maple wood smoked duck encrusted in dehydrated potato flakes flashed fried. On top of rosemary garlic mashed potatoes topped with brandy peppercorn cream sauce and sauteed organic baby spinach.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda & papas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika & papas bravas.

Mediterranean sea bass in a caponata of eggplant. Fire-roasted crushed tomato and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken. With pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce. Sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta. Roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano. Infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most iconic dishes as tasting portions (requires 6 guests or more). 5 course $85, 6 course $105, 7 course $125.

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego goat cheese, chorizo, black olives cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts (GFO)(VO)

Crown of fresh gulf shrimp, encrusted in panko, butter cracker, sesame seeds, drizzled with pineapple chili sauce on a bed of toasted crostini

Empanadas stuffed with tender oxtail, shredded Manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce. Served with a house-made jalapeño relish dipping sauce

Vermouth-baked oysters topped with our legendary duck fat spinach purée and house hollandaise

2 Camarones Del Rey | 2 Oxtail Empanadas | 2 Ostras España

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego goat cheese, chorizo, black olives cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda pasas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika papas bravas.

Mediterranean sea bass in a caponata of eggplant, fire-roasted crushed tomato, and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabmeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken, with pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce, sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta, roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano, infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most loved dishes as tasting portions.

Our Famous Martini made with Tito’s Handmade Vodka, fresh cucumber lime juice, macerated basil syrup with a chili salt rim

Tito’s Handmade Vodka, watermelon puree, fresh lime juice, macerated basil, simple syrup with a salty limon rim

Tito’s Handmade Vodka, Elderflower Liqueur, fresh lime juice, grapefruit juice, Aperol, splash of simple syrup

Citrus Infused Vodka, Elderflower Liqueur, raspberry puree, fresh lemon juice, aromatic rosemary infused oil, splash of simple syrup, cranberry juice with a sugar rim

Haku Japanese Vodka, Elderflower Liqueur, celery juice, fresh lime juice, celery bitters

Tito’s Handmade Vodka, Italicus Liqueur, fresh lemon juice, macerated blueberries, simple syrup, with a salty limon rim

Tito’s Handmade Vodka, cold brew, Kahlua, Irish Cream, simple syrup

Legent Whiskey, fresh squeezed lime juice, Angostura Bitters, orgeat almond syrup

Rum, Jalisco Orange Curaçao, orange juice, fresh lemon juice, simple syrup, over grenadine

Wild Turkey, fresh lemon juice, simple syrup

Bourbon, fresh lemon juice, honey, Yuzu, Orange Bitters, bar spoon of Orange Curacao

Tx Whiskey, fresh lime juice, raspberry puree, topped with Amaro Montenegro

Botanical warming experience with Aperol, Bourbon, fresh squeezed lemon juice

A drink that will bless you in the name of the Holy Smoke! A combination of Redemption Rye, cognac, rum bourbon, blended with chocolate, orange and Angostura Bitters, smoked in a cake bell with flamed cherry wood chips

Hornitos Tequila, Triple Sec, fresh squeezed lime juice, splash of simple syrup, agave, desert pear puree with a black volcanic salt rim

Hornitos Tequila, Triple Sec, fresh lime juice, agave, fresh squeezed watermelon juice

Hornitos Tequila Blanco, macerated sliced jalapeño, orange strawberries, rimed with aged balsamic chili salt

Mezcal, orange bitters, agave syrup, garnished with orange peel, Luxardo cherry

Dos Hombres Mezcal, tequila, triple sec, jalapeño syrup, pineapple juice, rimmed with chili salt

Grown in the vineyards of Sonoma County

Bordeaux-style wine, Sonoma County

Bordeaux and Rhône varietals, California

Balanced remarkable, Argentina

Creamy textured, Napa Valley

Luscious notes of cherry, California

Aromatic dark, California

Crisp refreshing, New Zealand

Sweet white wine, Italia

Light, tropical bright, California

Light, hints of mineral, Italia

House-made herbed goat cheese crostini with drunken blackberry jam and caramelized walnuts. Topped with pancetta crackling, flash-fried basil and edible flower petals.

Crostini topped with romesco sauce, buffalo mozzarella, crispy Italian pepperoni and shishito pepper. Drizzled with aged balsamic reduction.

Brie crostini with locally grown sweet onions, caramelized in Spanish brandy and thinly sliced Granny Smith apples. Topped with jamon serrano and drizzled with elderflower honey.

A curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts. All drizzled with an infused honey and balsamic reduction.

A crown of fresh Gulf shrimp, encrusted in panko, butter cracker, sesame seeds. Drizzled with pineapple chili sauce on a bed of toasted crostinis.

Vermouth-baked oysters topped with our legendary duck fat spinach puree and house hollandaise.

Portobello mushroom pan-seared in a veal stock reduction including our house-made compound butter then stuffed with herbed goat cheese and garnished with flash-fried capers. Drizzled with aged balsamic reduction.

Empanadas stuffed with tender oxtail, shredded manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce and served with a house-made jalapeño relish stuffing sauce. Drizzled with aged balsamic reduction.

Prawns sauteed in clarified French butter served in a spicy, Italian-style marinara with fresh chives served over sun-dried tomato polenta.

Sauteed escargot in a chardonnay garlic butter sauce served nestled in cremini mushroom topped with walnut gremulata.

2 Camarones del Rey | 2 Oxtail Empanadas | 2 Ostras Espana

Fresh organic baby spinach leaves with maple bacon pieces, chopped candied pecans, red onion slices and fresh raspberries. Finished with raspberry vinaigrette dressing.

Chilled herb roasted asparagus, topped over sliced hearts of palm, artichoke hearts, champagne tomatoes tossed in herb vinaigrette over romaine lettuce. Served with homemade vinaigrette dressing and hollandaise sauce.

Mixed baby greens with bell pepper, artichokes, Roma tomatoes, purple onions, cucumber, olives and feta cheese tossed in a pine nut vinaigrette.

Pan-seared hand-breaded free range chicken breast served over wild mushrooms and truffle oil risotto topped with fire-roasted artichoke hearts, mushrooms and Spanish green olives in a cream sauce crowned with sauteed organic baby spinach and sun dried tomato puree drizzled with aged balsamic vinegar reduction.

Semi deboned maple wood smoked duck encrusted in dehydrated potato flakes flashed fried. On top of rosemary garlic mashed potatoes topped with brandy peppercorn cream sauce and sauteed organic baby spinach.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda papas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika papas bravas.

Mediterranean sea bass in a caponata of eggplant. Fire-roasted crushed tomato and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken. With pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce. Sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta. Roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano. Infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most iconic dishes as tasting portions (requires 6 guests or more). 5 course $85, 6 course $105, 7 course $125.

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego & goat cheese, chorizo, black olives & cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina & Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce & tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts (GFO)(VO)

Crown of fresh gulf shrimp, encrusted in panko, butter cracker, sesame seeds, drizzled with pineapple chili sauce on a bed of toasted crostini

Empanadas stuffed with tender oxtail, shredded Manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce. Served with a house-made jalapeño relish dipping sauce

Vermouth-baked oysters topped with our legendary duck fat spinach purée and house hollandaise

2 Camarones Del Rey | 2 Oxtail Empanadas | 2 Ostras España

Banana sauteed in flaming rum and reduced goat milk caramel. (GF) (V) Serves 1 to 2 people. Please allow a 30 min. wait time.

Classic French creme custard served with a crispy layer of caramelized sugar and berries. (GF) (V)

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego & goat cheese, chorizo, black olives & cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina & Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce & tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

House-made herbed goat cheese crostini with drunken blackberry jam and caramelized walnuts. Topped with pancetta crackling, flash-fried basil and edible flower petals.

Crostini topped with romesco sauce, buffalo mozzarella, crispy Italian pepperoni and shishito pepper. Drizzled with aged balsamic reduction.

Brie crostini with locally grown sweet onions, caramelized in Spanish brandy and thinly sliced Granny Smith apples. Topped with jamon serrano and drizzled with elderflower honey.

A curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts. All drizzled with an infused honey and balsamic reduction.

A crown of fresh Gulf shrimp, encrusted in panko, butter cracker, sesame seeds. Drizzled with pineapple chili sauce on a bed of toasted crostinis.

Vermouth-baked oysters topped with our legendary duck fat spinach puree and house hollandaise.

Portobello mushroom pan-seared in a veal stock reduction including our house-made compound butter then stuffed with herbed goat cheese and garnished with flash-fried capers. Drizzled with aged balsamic reduction.

Empanadas stuffed with tender oxtail, shredded manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce and served with a house-made jalapeño relish stuffing sauce. Drizzled with aged balsamic reduction.

Prawns sauteed in clarified French butter served in a spicy, Italian-style marinara with fresh chives served over sun-dried tomato polenta.

Sauteed escargot in a chardonnay garlic butter sauce served nestled in cremini mushroom topped with walnut gremulata.

2 Camarones del Rey | 2 Oxtail Empanadas | 2 Ostras Espana

Fresh organic baby spinach leaves with maple bacon pieces, chopped candied pecans, red onion slices and fresh raspberries. Finished with raspberry vinaigrette dressing.

Chilled herb roasted asparagus, topped over sliced hearts of palm, artichoke hearts, champagne tomatoes tossed in herb vinaigrette over romaine lettuce. Served with homemade vinaigrette dressing and hollandaise sauce.

Mixed baby greens with bell pepper, artichokes, Roma tomatoes, purple onions, cucumber, olives and feta cheese tossed in a pine nut vinaigrette.

Pan-seared hand-breaded free range chicken breast served over wild mushrooms and truffle oil risotto topped with fire-roasted artichoke hearts, mushrooms and Spanish green olives in a cream sauce crowned with sauteed organic baby spinach and sun dried tomato puree drizzled with aged balsamic vinegar reduction.

Semi deboned maple wood smoked duck encrusted in dehydrated potato flakes flashed fried. On top of rosemary garlic mashed potatoes topped with brandy peppercorn cream sauce and sauteed organic baby spinach.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda & papas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika & papas bravas.

Mediterranean sea bass in a caponata of eggplant. Fire-roasted crushed tomato and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken. With pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce. Sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta. Roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano. Infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most iconic dishes as tasting portions (requires 6 guests or more). 5 course $85, 6 course $105, 7 course $125.

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego goat cheese, chorizo, black olives cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

Curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts (GFO)(VO)

Crown of fresh gulf shrimp, encrusted in panko, butter cracker, sesame seeds, drizzled with pineapple chili sauce on a bed of toasted crostini

Empanadas stuffed with tender oxtail, shredded Manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce. Served with a house-made jalapeño relish dipping sauce

Vermouth-baked oysters topped with our legendary duck fat spinach purée and house hollandaise

2 Camarones Del Rey | 2 Oxtail Empanadas | 2 Ostras España

12" Fresh mozzarella, marinara, fresh basil, extra virgin olive oil

12" A timeless classic pepperoni pizza

8" Light coating of marinara, Manchego goat cheese, chorizo, black olives cilantro, drizzled with local orange blossom honey

12" Gluten free pizza crust with four cheeses, (Mozzarella, Parmesan, Fontina Asiago) mushrooms, pepperoni, marinara, fresh basil

Served with cilantro aioli, Parmigiano-Reggiano, flash fried cilantro (GF)(V)

Handmade Ribeye/Brisket patty, Manchego cheese, Spanish brandy onion bacon jam, sriracha aioli, lettuce tomato, on a brioche bun

Asian oil cured minced salmon, sliced Autumn crisp grapes, chive oil, roasted pepper coulis, candied jalapeño

Tossed in truffle oil, Parmigiano-Reggiano, fried rosemary, topped with horseradish aioli (GF)(V)

House-made herbed goat cheese crostini with drunken blackberry jam and caramelized walnuts. Topped with pancetta crackling, flash-fried basil and edible flower petals.

Crostini topped with romesco sauce, buffalo mozzarella, crispy Italian pepperoni and shishito pepper. Drizzled with aged balsamic reduction.

Brie crostini with locally grown sweet onions, caramelized in Spanish brandy and thinly sliced Granny Smith apples. Topped with jamon serrano and drizzled with elderflower honey.

A curated seasonal selection of meats and cheeses accompanied by Spanish green olives, sweet pickles, fruits and candied nuts. All drizzled with an infused honey and balsamic reduction.

A crown of fresh Gulf shrimp, encrusted in panko, butter cracker, sesame seeds. Drizzled with pineapple chili sauce on a bed of toasted crostinis.

Vermouth-baked oysters topped with our legendary duck fat spinach puree and house hollandaise.

Portobello mushroom pan-seared in a veal stock reduction including our house-made compound butter then stuffed with herbed goat cheese and garnished with flash-fried capers. Drizzled with aged balsamic reduction.

Empanadas stuffed with tender oxtail, shredded manchego, shallots, and organic baby carrots stewed for 12 hours in a port wine sauce and served with a house-made jalapeño relish stuffing sauce. Drizzled with aged balsamic reduction.

Prawns sauteed in clarified French butter served in a spicy, Italian-style marinara with fresh chives served over sun-dried tomato polenta.

Sauteed escargot in a chardonnay garlic butter sauce served nestled in cremini mushroom topped with walnut gremulata.

2 Camarones del Rey | 2 Oxtail Empanadas | 2 Ostras Espana

Fresh organic baby spinach leaves with maple bacon pieces, chopped candied pecans, red onion slices and fresh raspberries. Finished with raspberry vinaigrette dressing.

Chilled herb roasted asparagus, topped over sliced hearts of palm, artichoke hearts, champagne tomatoes tossed in herb vinaigrette over romaine lettuce. Served with homemade vinaigrette dressing and hollandaise sauce.

Mixed baby greens with bell pepper, artichokes, Roma tomatoes, purple onions, cucumber, olives and feta cheese tossed in a pine nut vinaigrette.

Pan-seared hand-breaded free range chicken breast served over wild mushrooms and truffle oil risotto topped with fire-roasted artichoke hearts, mushrooms and Spanish green olives in a cream sauce crowned with sauteed organic baby spinach and sun dried tomato puree drizzled with aged balsamic vinegar reduction.

Semi deboned maple wood smoked duck encrusted in dehydrated potato flakes flashed fried. On top of rosemary garlic mashed potatoes topped with brandy peppercorn cream sauce and sauteed organic baby spinach.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda papas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika papas bravas.

Mediterranean sea bass in a caponata of eggplant. Fire-roasted crushed tomato and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken. With pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce. Sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta. Roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano. Infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most iconic dishes as tasting portions (requires 6 guests or more). 5 course $85, 6 course $105, 7 course $125.

Fall off the bone. Oven-roasted beef rib covered with crushed peppercorns in a cream brandy butter sauce. Served with sweet potato.

Lamb shank braised in a burgundy wine sauce reduction with caramelized pearl onions over smoked gouda & pasas bravas and fire-roasted asparagus spears.

Center-cut prime beef tenderloin medallions pan seared to temperature in our house-made compound herbed butter with a wild, mixed, mushroom scallions and veal stock reduction sauce then flamed with XO cognac. Served with rosemary garlic mashed potatoes.

16 oz ribeye topped with a balsamic port wine reduction. Sautéed sliced portobello mushrooms and garnished with grilled scallions. Served with smoked paprika & papas bravas.

Mediterranean sea bass in a caponata of eggplant, fire-roasted crushed tomato, and black olives served over sun-dried tomato polenta. Topped with mushrooms, artichoke and creamy lemon butter sauce.

Wild caught salmon, smoked in cherry wood in a cigar box. Served on top of sun dried tomato and olive Mediterranean sauce.

Fillet of orange roughy stuffed with scallops, shrimp, crawfish, crabmeat, and bread crumbs topped with hollandaise. Served with baby bok choy and champagne tomatoes.

Traditional saffron rice with chorizo Espanola and free range, breaded, grilled chicken, with pork cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then topped with scallops, mussels, clams and shrimp. Then garnished with sweet peas and roasted peppers.

Traditional saffron rice with calamari, clams, shrimp, mussels, scallops, and breaded, white fish cooked in sofrito (veggies garlic, onion, peppers, and tomato in olive oil) then garnished with sweet peas and roasted peppers.

Creamy vermouth saffron chili flake sauce, sautéed shrimp, scallops, mussels, clams with garlic diced tomatoes, cilantro, mushrooms tossed with linguine pasta, roasted peppers and aged parmigiana reggiano.

Classic Italian linguine pasta with parmesan reggiano, infused with a sauce of your choice and a protein of your choice.

Hand-breaded chicken breast served with homemade, hand-cut, French fries.

Classic Italian pasta with marinara or creamy white sauce.

Banana sautéed in flaming rum and reduced goat milk caramel.

Classic French creme custard served with a crispy layer of caramelized sugar and berries.

Super moist shredded date cake served with vanilla ice cream.

Manchego, chocolate and raspberry soufflee.

Take a tour of our most loved dishes as tasting portions.

Our Famous Martini made with Tito’s Handmade Vodka, fresh cucumber & lime juice, macerated basil syrup with a chili salt rim

Tito’s Handmade Vodka, watermelon puree, fresh lime juice, macerated basil, simple syrup with a salty limon rim

Tito’s Handmade Vodka, Elderflower Liqueur, fresh lime juice, grapefruit juice, Aperol, splash of simple syrup

Citrus Infused Vodka, Elderflower Liqueur, raspberry puree, fresh lemon juice, aromatic rosemary infused oil, splash of simple syrup, cranberry juice with a sugar rim

Haku Japanese Vodka, Elderflower Liqueur, celery juice, fresh lime juice, celery bitters

Tito’s Handmade Vodka, Italicus Liqueur, fresh lemon juice, macerated blueberries, simple syrup, with a salty limon rim

Tito’s Handmade Vodka, cold brew, Kahlua, Irish Cream, simple syrup

Legent Whiskey, fresh squeezed lime juice, Angostura Bitters, orgeat almond syrup

Rum, Jalisco Orange Curaçao, orange juice, fresh lemon juice, simple syrup, over grenadine

Wild Turkey, fresh lemon juice, simple syrup

Bourbon, fresh lemon juice, honey, Yuzu, Orange Bitters, bar spoon of Orange Curacao

Tx Whiskey, fresh lime juice, raspberry puree, topped with Amaro Montenegro

Botanical warming experience with Aperol, Bourbon, fresh squeezed lemon juice

A drink that will bless you in the name of the Holy Smoke! A combination of Redemption Rye, cognac, rum & bourbon, blended with chocolate, orange and Angostura Bitters, smoked in a cake bell with flamed cherry wood chips

Hornitos Tequila, Triple Sec, fresh squeezed lime juice, splash of simple syrup, agave, desert pear puree with a black volcanic salt rim

Hornitos Tequila, Triple Sec, fresh lime juice, agave, fresh squeezed watermelon juice

Hornitos Tequila Blanco, macerated sliced jalapeño, orange & strawberries, rimed with aged balsamic & chili salt

Mezcal, orange bitters, agave syrup, garnished with orange peel, Luxardo cherry

Dos Hombres Mezcal, tequila, triple sec, jalapeño syrup, pineapple juice, rimmed with chili salt

Grown in the vineyards of Sonoma County

Bordeaux-style wine, Sonoma County

Bordeaux and Rhône varietals, California

Balanced & remarkable, Argentina

Creamy & textured, Napa Valley

Luscious notes of cherry, California

Aromatic & dark, California

Crisp & refreshing, New Zealand

Sweet white wine, Italia

Light, tropical & bright, California

Light, hints of mineral, Italia