Smith

A delicate blend of premium gin, Triple Sec, Elderflower Liqueur, fresh grapefruit, rose syrup, and tangy lime juice.

Crafted with Pueblo Viejo Reposado Tequila, organic agave syrup, fresh citrus mix, Grand Marnier, and a salted rim.

Smoky Del Maguey Vida Mezcal blended with Campari and Italian sweet vermouth for a bold, complex profile.

Smooth vodka paired with sweet lychee purée, crisp citrus juice, and a delicate lychee fruit garnish.

Traditional Old Overholt Rye whiskey washed with absinthe, touched with Peychaud's bitters and a sugar cube.

Features color-changing Empress Gin balanced with soothing honey syrup and fresh lemon juice.

Rich bourbon paired with Italian sweet vermouth, aromatic Angostura bitters, and a classic maraschino cherry.

Smirnoff Blueberry Vodka combined with fresh lime juice and spicy, effervescent ginger beer.

Refreshing non-alcoholic rum alternative muddled with fresh mint, lime, simple syrup, and club soda.

Cool cucumber blended with zesty citrus juice, organic agave syrup, and fresh muddled mint.

Fragrant lavender syrup balanced with fresh lemon juice, orange juice, and sparkling soda water.

Classic house lemonade infused with your choice of mango, strawberry, peach, or raspberry fruit purée.

Charred crispy Brussels sprouts tossed with bits of smoky bacon and a rich, glossy honey glaze.

Choice of steak or chicken layered over tortilla chips with melted cheddar, fresh pico de gallo, sour cream, and guacamole.

Smooth traditional chickpea hummus served with fresh cucumbers, baby carrots, kalamata olives, and warm pita bread.

Savory shrimp and pork filling wrapped with carrots, glass noodles, taro, green onions, and garlic, served with sweet chili sauce.

Crispy chicken wings tossed in fiery buffalo sauce, served with crunchy celery sticks and parmesan dressing.

Buttered and deep-fried cauliflower florets coated in honey-buffalo sauce, served with a cool lemon ranch dip.

Lightly floured tender squid fried golden brown, served with fresh lemon wedges and spicy arrabbiata sauce.

Slow-cooked barbecue pulled pork piled high with pickles and coleslaw on a Macrina brioche bun.

Crisp mixed greens with fresh local seasonal vegetables tossed in a house-made vinaigrette.

Crisp romaine lettuce tossed in a creamy house-made Caesar dressing, topped with large crunchy croutons and shaved parmesan cheese.

Classic comforting macaroni baked in a rich, creamy, and bubbly cheddar cheese sauce.

Assorted fresh seasonal vegetables gently sautéed in sweet butter and garden herbs.

Freshly cut potatoes fried to a golden crisp and lightly salted.

Freshly baked artisan bread served warm with soft butter.

10oz striploin choice cut accompanied by roasted fingerling potatoes, sautéed vegetables, and a rich rosemary demi-glaze.

Pan-seared chicken breast and mushrooms in a rich garlic and Marsala wine cream sauce, served with potatoes and vegetables.

Thick-cut roasted cauliflower steak over smooth hummus, topped with tender asparagus and aleppo chili flakes.

Tender cheese-filled ravioli tossed in a fragrant brown butter and crispy sage sauce, topped with parmesan.

Three crispy panko-breaded Alaska cod fillets served with house-cut fries and traditional tartar sauce.

Pan-seared duck breast with crisp skin, served with roasted red beets, spring mix, wild mushrooms, and red beet demi-glace.

Tender buttered Pacific cod topped with creamy coleslaw on a soft Macrina brioche bun.

Breaded crispy chicken breast drizzled with butter garlic honey sauce, topped with coleslaw on a brioche bun.

Classic, dense, and creamy New York-style cheesecake with a buttery graham cracker crust.

Traditional three-milk soaked sponge cake topped with light whipped cream and a hint of cinnamon.