카펜터&메인 레스토랑

Vermont Gold Vodka, Campari, St. Germain, Lime, Rosemary, Sparkling Wine, up

Old Grand Dad Whiskey, Lemon, Horseradish, Egg White, rocks

Coppers Gin, Campari, Cynar, Carpano Antica, rocks

Coppers Gin, Vermont White Vodka, Cocchi Americano, up

Fernet Branca, Luxardo Maraschino, Vanilla, Orange, rocks

Bulleit Rye Whiskey, Carpano Antica, House Apricot Bourbon, Shrub, rocks

Herradura Reposado Tequila, Green Chartreuse, Cardamom Peychaud's Bitters, Lemon, rocks

#14 Bourbon, Green Chartreuse, Luxardo Maraschino, Lime, up

Smith and Cross Rum, Wray and Nephew Rum, Aperol, Liquor 43, Lime, up

with Benne Wafers

with Blue Cheese and Red Onion

with Crunchy Vegetables

with Lemon and Olives

with Grapes, Cheddar, Pecans

with Feta and Fig Compote

with Olive Bread

with Lemon Aioli and Mustard Vinaigrette

with Sweet and Sour Tomato Sauce

with Achar Peanuts and Sesame

With Basil Cream

with Caraway Yogurt

with Caramelized Shiitake and Pickled Onions

with Corn Salad

With Serrano Ham, Tomato and Garlic

with Sage Onion and Mustard

with Mango Chutney

Plain or Nashville Hot

with Honey, Prunes and Walnuts

with Potato

with Lemon-Champagne Mignonette

with Lemon Brown Butter

with Onion Marmalade

Baked in Banana Leaf

with Kale

with Corn, Scallion and Goat Cheese

with Roast Garlic Sauce

with Aioli

with Roasted Shiitake, Tofu Miso Dressing

Vermont Gold Vodka, Campari, St. Germain, Lime, Rosemary, Sparkling Wine, up

Old Grand Dad Whiskey, Lemon, Horseradish, Egg White, rocks

Coppers Gin, Campari, Cynar, Carpano Antica, rocks

Coppers Gin, Vermont White Vodka, Cocchi Americano, up

Fernet Branca, Luxardo Maraschino, Vanilla, Orange, rocks

Bulleit Rye Whiskey, Carpano Antica, House Apricot Bourbon, Shrub, rocks

Herradura Reposado Tequila, Green Chartreuse, Cardamom Peychaud's Bitters, Lemon, rocks

#14 Bourbon, Green Chartreuse, Luxardo Maraschino, Lime, up

Smith and Cross Rum, Wray and Nephew Rum, Aperol, Liquor 43, Lime, up

with Benne Wafers

with Blue Cheese and Red Onion

with Crunchy Vegetables

with Lemon and Olives

with Grapes, Cheddar, Pecans

with Feta and Fig Compote

with Olive Bread

with Lemon Aioli and Mustard Vinaigrette

with Sweet and Sour Tomato Sauce

with Achar Peanuts and Sesame

With Basil Cream

with Caraway Yogurt

with Caramelized Shiitake and Pickled Onions

with Corn Salad

With Serrano Ham, Tomato and Garlic

with Sage Onion and Mustard

with Mango Chutney

Plain or Nashville Hot

with Honey, Prunes and Walnuts

with Potato

with Lemon-Champagne Mignonette

with Lemon Brown Butter

with Onion Marmalade

Baked in Banana Leaf

with Kale

with Corn, Scallion and Goat Cheese

with Roast Garlic Sauce

with Aioli

with Roasted Shiitake, Tofu Miso Dressing

Vermont Gold Vodka, Campari, St. Germain, Lime, Rosemary, Sparkling Wine, up

Old Grand Dad Whiskey, Lemon, Horseradish, Egg White, rocks

Coppers Gin, Campari, Cynar, Carpano Antica, rocks

Coppers Gin, Vermont White Vodka, Cocchi Americano, up

Fernet Branca, Luxardo Maraschino, Vanilla, Orange, rocks

Bulleit Rye Whiskey, Carpano Antica, House Apricot Bourbon, Shrub, rocks

Herradura Reposado Tequila, Green Chartreuse, Cardamom Peychaud's Bitters, Lemon, rocks

#14 Bourbon, Green Chartreuse, Luxardo Maraschino, Lime, up

Smith and Cross Rum, Wray and Nephew Rum, Aperol, Liquor 43, Lime, up