FIRE ROASTED LAMB SHOULDER CHOP 
From Skylark Ranch with Mint Pesto, grilled local Apricot, Radicchio & Green Beans  |  26

CRISPY SKIN PACIFIC ROCKFISH 
Summer Vegetable Succotash with Frisse & Bacon Salad tossed with Bourbon Mustard Vinaigrette  |  19

WOOD-FIRED SUMMER PEACH COBBLER
With Hunter Orchard Peaches and lavender, rosemary & thyme crust; served with Vanilla Ice Cream  |  7

RODEO TEA  |  8
SERVED ON THE ROCKS
 Rebel Yell Bourbon, Peach Puree & Rosemary Syrup with Iced Tea - super refreshing!

WILD TURKEY RARE BREED  116.8°   |  12
SERVED UP OR ON THE ROCKS
Opens with brown sugar and vanilla, leading into burnt toast and char. Sultry smooth all the way through even with its hefty proof

PAN SEARED GNOCCHI
Finished with a rogue creamery smokey blue cheese sauce  |  12    

PAN ROASTED SOCKEYE SALMON 
Roasted Red onion, asparagus, tomato salad, quinoa pilaf, red currant beurre blanc  |  24

VANILLA BLUEBERRY SWIRL ICE CREAM
Rich vanilla ice cream with sweetened blueberries spiraling around  |  8  
  

DAIQUIRI
SERVED UP 
For National Daiquiri Day (Friday July 19th) – a classic daiquiri with fresh lime juice, simple syrup and Plantation 3-star Light Rum   |  8



RON ZACAPA 20-YEAR-OLD  80° (Guatemala)
SERVED UP OR ON THE ROCKS
A beautifully aged rum that is wonderful for sipping. Wonderfully intricate with honey butterscotch, spiced oak & raisined fruit   |  12

GREEK CHICKEN SALAD
Mixed greens tossed with pickled red onions, feta, Kalamata olives, cherry tomatoes, cucumber & champagne vinaigrette – topped with grilled chicken  |  12    

KUROBUTA PORK RAMEN 
Ramen noodles simmered in a rich broth with Shiitake mushrooms & spinach – topped with Kurobuta pork loin, pickled red onions, chilies, Thai basil, cilantro, green onions & soy marbled egg  |  19

FROZEN HONEY MOUSSE
An airy frozen cloud of honey mousse served with a ginger-pineapple compote  |  9  

STRAWBERRY BUTTERMILK ICE CREAM
Fresh house-made strawberry ice cream with chunks of strawberry mingling with this bright pink ice cream, served with a dollop of whipped cream  |  8  
  

THAT VOODOO THAT YU-ZU
SERVED UP 
Lemon infused Boulder Peak Vodka with Lemon-grass Simple & Yuzu  - topped with Sparkling Wine   |  10

NIKKA COFFEY GRAIN 90°
SERVED UP OR ON THE ROCKS
Bourbon-like nose with sweet, fruity flavors of melon, grapefruit and thick syrup, balanced by crunchy biscuits & fresh vanilla   |  17

TERIYAKI BEEF SKEWER 
Served with Coconut Rice |  12

LATIN SPICED BONE IN RIBEYE STEAK
Bacon Mashed Potatoes, Grilled Asparagus topped with Guacamole |  28

SELF STARTER  |  11
SERVED UP 
Laust Sparrow Gin, Lillet Blanc & Peach Liqueur with an Absinthe Rinse - this is an elegant lost classic from the 30s.
Refreshing & light!

BALCONES BABY BLUE 92°   |  11
SERVED UP OR ON THE ROCKS
Tropical fruit, slight apricot, brown sugar, cotton candy, sweet tea with lemon, smoked chilis