St. Anselm DC

A sparkling cocktail crafted with Wheatley vodka, passionfruit liqueur, vanilla, lime, and a lively splash of sparkling wine.

A rich espresso cocktail featuring vodka, coffee liqueur, La Colombe cold brew, and demerara syrup.

A refreshing citrus drink made with Cotton & Reed white rum, lime, grapefruit, maraschino, and simple syrup.

A smoky tequila cocktail combining Cazadores Blanco, red bitters, grapefruit, lime, and smoked salt.

A complex rum creation featuring dark rum, Banhez mezcal, amaro, pineapple syrup, and lime.

A smooth, golden bourbon cocktail made with Buffalo Trace bourbon, honey, and fresh lemon.

A crisp, chilled dirty martini featuring Ketel One vodka, rich olive brine, and Manzanilla olives.

A vibrant cosmopolitan made with Wheatley citrus vodka mash, orange liqueur, lime, and cranberry.

A sophisticated amber drink featuring Barr Hill Reserve Tom Cat gin, dry vermouth, and maraschino.

A traditional southern favorite with Wild Turkey bourbon, Underberg, simple syrup, and fresh mint.

A bold old fashioned crafted with Old Grand-Dad bourbon and Cotton & Reed St. Anselm spiced rum.

A refined rye cocktail featuring Sazerac 'St. Anselm Select' rye, Cinzano extra dry vermouth, apricot liqueur, and bitters.

A classic Manhattan mixed with Rittenhouse rye, Sibona amaro, Cocchi Vermouth di Torino, and Angostura bitters.

A light and fruity sherry cobbler made with Amontillado sherry, pomegranate, cranberry, and fresh orange.

A velvety punch featuring Leblon cachaça, Madeira, lemon, egg white, and honey.

A crisp and refreshing German Pilsner from Weihenstephaner, Bavaria, DE (5.1% ABV, 9oz).

A smooth dark lager from Grave Shift / Lost Generation Brewing Co., District of Columbia, USA (4.9% ABV, 9oz).

A lively witbier from Li'l Wit / Right Proper Brewing Co., District of Columbia, USA (5% ABV, 9oz).

A robust Belgian-style tripel from Merry Monks / Weyerbacher Brewing, Pennsylvania, USA (9.3% ABV, 9oz).

A hop-forward imperial IPA from All Citra Everything / Other Half Brewing Co., New York, USA (8% ABV, 9oz).

A premium pilsner from Bitburger Brauerei, Bitburg, DE (4.8% ABV, 16oz).

A flavorful Japanese pale ale from Dai Dai / Hitachino Nest / Kiuchi Brewery, Naka, JP (5.5% ABV, 11.2oz).

A bold West Coast IPA from Southside / Denizens Brewing Co., Maryland, USA (6.8% ABV, 16oz).

A juicy hazy IPA from Master Shredder / The Veil Brewing Co., Virginia, USA (6.5% ABV, 16oz).

A rich Belgian dark strong ale from Chimay Blue, Chimay, BE (9% ABV, 11.2oz).

A traditional crisp Kölsch from Reissdorf, Cologne, DE (4.8% ABV, 16oz).

A rich American stout from Silent Neighbor / Atlas Brew Works, District of Columbia, USA (6.7% ABV, 12oz).

A tropical cider featuring Jungle Bird from Shacksbury, Vermont, USA (5.5% ABV, 12oz).

An artisanal dry Cidre Bouché from Étienne Dupont, Brut, Normandie, FR (5.5% ABV, 5oz).

A sparkling, crisp pear perry cider from Samuel Smith's, England, UK (5% ABV, 12oz).

A refreshing blend of citrus, fragrant lavender syrup, and sweet honey.

A spicy and tropical non-alcoholic mocktail with pineapple, lime, and Fever-Tree ginger beer.

An alcohol-free craft West Coast IPA from Untitled Art (<0.5% ABV, 12oz).

A low-intervention sparkling Rosé Pet-Nat from Muri, Yamille, Copenhagen, DK NV.

A unique natural botanical wine from Antilope, Domaine des Grottes, Beaujolais, FR.

A refined non-alcoholic Pinot Noir from Leitz, Eins Zwei Zero, Rheinhessen, DE NV.

Choice of Coca-Cola, Diet Coke, or Sprite.

Sweet and bold Cheerwine cherry soda.

Classic artisanal Boylan root beer.

Traditional Boylan birch beer.

Crisp and spicy Fever-Tree ginger ale.

Creamy and sweet Stewart's orange cream soda.

Classic Saranac Shirley Temple made with sweet grenadine and ginger ale.

Creamy burrata cheese served with folded slices of savory mortadella, crushed pistachios, olive tapenade, and grilled ciabatta.

Delicate raw kampachi crudo paired with hearts of palm and crisp Asian pear.

Hand-cut beef tartare seasoned with spicy Calabrian chili and served with toasted crostini.

Delicate fluke crudo accompanied by grilled sugar snap peas, white soy, and Aleppo pepper.

A vibrant mix of crisp radicchio and little gem lettuce tossed with marinated artichokes and heirloom beans.

A crisp wedge of baby iceberg lettuce topped with heritage bacon, creamy blue cheese, and chopped egg.

Crisp radish salad dressed in green goddess cream and topped with harissa breadcrumbs and anchovies.

Roasted acorn squash wedges paired with creamy stracciatella cheese and crunchy savory grain granola.

Charred whole carrots resting on a silky onion cream and finished with a walnut-carrot crumb.

Crispy fried Brussels sprouts tossed in a savory walnut caesar dressing and grated cheese.

Tender Wagyu skirt steak sliced thinly across the grain, showcasing rich marbling and smoky char.

A thick NY strip steak draped in a rich, creamy peppercorn au poivre sauce.

A massive 32oz prime T-bone steak cooked over live fire, perfectly charred and sliced for sharing.

Succulent lamb leg steak cooked medium-rare, topped with a tangy sweet pepper relish.

A thick, juicy pork porterhouse chop with a golden-brown charred exterior, served alongside house pickles.

A thick slice of smoky ham drenched in savory southern red-eye gravy.

A thick slab of roasted celery root resting on a silky almond purée and drizzled with spicy salsa macha.

A steaming hot duck pot pie filled with confit duck leg, heritage bacon, sweet potato, and mushrooms under a flaky pastry crust.

Sweet potato roasted until caramelized and tender, served with a sprinkle of flaky sea salt.

Thick-cut, golden-brown steak fries served hot and crispy with a side of house-made buttermilk ranch.

Tender broccoli florets with charred, smoky edges, finished with a bright squeeze of fresh lemon.

An assortment of sautéed wild mushrooms glistening in a rich, savory Madeira wine and butter sauce.