Blog Archives

March 28-30

3/28/2019

Jenner Family Beef - Butcher Cut Specials

CLASSIC OLIVE OIL CAKE
Delicate and moist vanilla infused cake topped with oven roasted Balsamic Berries & Whipped Cream | 9

PERFECT ROB ROY
Famous Grouse Scotch, Sweet Vermouth, Dry Vermouth Angostura Bitters
8

KENTUCKY MULE
Henry McKenna Straight Bourbon, Pickett's Ginger Beer, Lime Juice
8

WARD 8
Rittenhouse Rye 100 proof, Fresh Lemon & Orange Juice, Grenadine
9

RUSSELL'S RESERVE 10-YEAR-OLD BOURBON 90° | 10
SERVED UP OR ON THE ROCKS

A nose of cinnamon, butter, roasted wood and vanilla
with a palate consisting of a complex oaky sweetness
alongside orange, dark chocolate, leather and baking spices.
The finish is long with oh-so-sweet maple and sugar notes

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March 21-23

3/21/2019

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ASPARAGUS BACON & EGG
Grilled Asparagus, Bacon Jam, Roasted Mushrooms & Marinated Tomatoes tossed in Bourbon Mustard Vinaigrette with Poached Egg | 13

WINE PAIRING
Imagery Pinot Noir 5.5/11/34
Outlot Sauvignon Blanc 3.5/7/22

HAZELNUT CRUSTED SHRIMP
Israeli Couscous, Seasonal Vegetables & Orange Brown Butter | 21

WINE PAIRING
Markham Chardonnay 6/12/37

BBQ PORK CHOP
Thick Cut Pork Chop (approx. 1 lb) in House-Made BBQ Sauce Served with Mashed Potatoes & Seasonal Vegetables | 28

WINE PAIRING
Boom! Boom! Syrah 5/10/31

TIRAMISU
Coffee & Zen Laced Marscapone with Lady Fingers topped with Fresh Whipped Cream & Chocolate Shavings | 9

DARK & STORMY
SERVED ON THE ROCKS
Unlike the weather – Thank you! Goslings Black Seal Rum, Ginger Beer & Lime
9

FRENCH 75
SERVED UP
Just say Oui - DBC Laust Sparrow Gin Fresh Lemon Juice & Simple Syrup topped off with Sparkling Wine
9

PASSIONFRUIT PISCO
SERVED UP
Refreshing & Tart with Pisco, Passionfruit, Lemon Juice & Egg Whites
10

REDEMPTION RYE 92°
SERVED UP OR ON THE ROCKS

On The Nose You'll Find Heat, Oak, Spice & Orange. The Palate Reveals Clove, Leather & Juniper. A Moderate Length on The Finish with A Slight Bitterness, Alcohol Bite & Rye.
7

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March 7-10

3/7/2019

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PAN FRIED POTATO GNOCCHI
Lemon Herb White Wine Butter Sauce | 8

Wine Pairing: Cline Viognier 4.25/8.50/26.50

PAN SEARED STEELHEAD
Roasted Florets, Mashed Potatoes, Rhubarb Chutney | 24

Wine Pairing: Jigar Raja Cuvee 6/12/37

JENNER RANCH MEATLOAF
Roasted potatoes, Roasted Florets & Bacon Jam | 18

Wine Pairing: Imagery Pinot Noir 5.5/11/34

ITALIAN STALLION
Pepperoni, Serrano, Capicola, Genoa Salami, House-Made Pizza Sauce, Pizza Blend, Pepperoncinis, Olives, Red Onions, drizzled with red wine vinegar & olive oil | 15

GOLD RUSH
SERVED UP OR ON THE ROCKS
Jim Beam Bourbon, Fresh Lemon Juice & Honey Syrup
8

VESPER OF THE VALLEY
SERVED UP
DBC Boulder PeakVodka, DBC Laust Sparrow Gin, Lillet Blanc
13

PERFECT MARTINEZ
SERVED UP
DBC Barrel Aged Laust Sparrow Gin, Dry Vermouth, Sweet Vermouth, Angostura Bitters
14

BOOKERS BOURBON 120°
SERVED UP OR ON THE ROCKS
13

NOTES: This bourbon is not for the weak. A very complex and intense nose that runs from oak, leather, caramel and hints of fruits continues on the tongue with a very pleasant burn that gives way to more leather, oak, vanilla, and spice. Ridiculously long finish opens up hints of cherry along with more oak and leather.

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March 1-3

3/2/2019

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PAN FRIED POTATO GNOCCHI
Brown Butter Sage Sauce | 8

Wine Pairing: Cline Viognier 4.25/8.50/26.50

PAN SEARED STEELHEAD
Grilled Asparagus, Mashed Potatoes & Rhubarb Chutney | 24

Wine Pairing: Jigar Raja Cuvee 6/12/37

JENNER RANCH MEATLOAF
Roasted potatoes, Grilled Asparagus & Bacon Jam | 18

Wine Pairing: Imagery Pinot Noir 5.5/11/34

ASPARAGUS & BACON PIZZA
Roasted Garlic Oil, Roasted Asparagus, Bacon, Roasted Garlic & Goat Cheese | 15

WINE PAIRING – Murietta’s Well Blend 5.5/11/34

TIRAMISU
An Italian Pick Me Up | 9

FIELD OF DREAMS
SERVED ON THE ROCKS
St. Vivant Armagnac with Fresh Lemon Juice
& Yellow Chartreuse
12

THAI CHAI RYE TEA
SERVED ON THE ROCKS
House Infused Chai Rye with Iced Tea,
Coconut Cream & a Splash of Heavy Cream
10

HARVEY WALLBANGER
SERVED ON THE ROCKS
DBC Boulder Peak Vodka, Fresh Orange Juice &
a float of Galliano
10

BUFFALO TRACE 90°
SERVED UP OR ON THE ROCKS
12

NOTES: Complex aroma of vanilla, mint & molasses.
Pleasantly sweet to the taste with notes of brown sugar
& spice that give way to oak, toffee, dark fruit and anise.
Finishes long & smooth with serious depth

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March 28-30

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