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Fitz On 4th
Fitz on 4th
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
Évaluation
Avis
Photo
Menu
A houseplant's second favorite drink gin, cucumber, muddled basil & lemon
A sip of autumn delight smooth bourbon. pumpkin butter, maple syrup, and a hint of lemon. Infused with cinnamon and nutmeg
A light lavender-infused creation with vodka, lemon, and a lavender sprig
Brighten your day with a refreshing blend of tequila. tangy lime juice, and our house-made hibiscus infusion
Tastes like fall in a glass. A mix of spiced rum, pear juice and lime
A fresh and colorful house-made dragonfruit infusion with lemon and a butterfly pea f
A classic cozy fall drink with a mix of bourbon and fig
Fitz's take on an espresso martini. for our beautiful night birds | Cantera Negra Cafe tequila, Bean2Bean Coldbrew & Gran Marnier, accented with espresso beans
Ritual zero proof rum. pineapple.orange.lime and coconut
our most popular mocktail | a light lavender-infused creation with sparkling water, lemon, and a lavender sprig
Ritual zero proof gin. cucumber. lime
Flavor options: Lemon Cucumber Mint.Black Cherry. Orange. Pineapple or Surfside Iced Tea/Lemonaid
house-made cashew beer cheese served with toasted soft pretzel sticks
flash fried and accompanied with sweet black vinegar reduction.
pan roasted crisp tossed with our own maple glaze, mixed spice and pistachio
blend of pea protein and chickpeas creates a vegan version of Nonna Sesito meatballs, served with our Rustic sauce and charred fococcia
mushrooms flash fried and topped with radiechio ribbons. basil aioli and harissa oil. Served on Sweet potato brioche roll
blend of black beans. potatoes. and corn. Served with sofrito and salsa verde,
with za'atar lemon remoulade on a bed corn relish
umami citrus sauce, topped with roasted peanuts pomagranate, and spring onion
Fitz on 4th favorite spinach and artichokes blended with spiced creamy cheese baked and served with tortilla chips
Tuscan kale & arugula tossed with house made dressing, topped with “parmesan” and focaccia croutons
seasonal greens Lossed with maple/dijon vinaigrette with pomegranate. cucumber, fresh herbs and pecans
beets nestled in a bed of marinated seasonal slaw finished with green goddess puree
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