House of Louie 1931 Fairview Ave

THIS CANNOT BE Vegetarian, THIS CANNOT BE Vegan, THIS CAN BE shellfish free, THIS CAN BE (but is not suggested to be) gluten free (no white soy sauce), THIS IS dairy free

Gamay · Fleurie, Beaujolais, France · 2024 · $75 bottle From the "Les Moriers" parcel — named for the mulberry trees once grown there for Lyon's silk trade — using old vines at the heart of the site on granitic Fleurie soil. Tasting notes: Ripe red fruit, and as the cru would suggest- floral notes. This does typically show some notes of Brettanomyces- barnyard flavors. Acid: Medium-High · Tannin: Low · Alcohol: Medium-Low.

Gamay · Morgon, Beaujolais, France · 2024 · $89 bottle From Jean-Paul and Charly Thévenet's biodynamically farmed, mostly old-vine parcels, with vineyard work following the lunar calendar. Tasting notes: Bright, floral, and spicy, with juicy peach and sour cherry over a mineral, granite-driven backbone. Acid: Medium-High · Tannin: Low · Alcohol: Medium-Low.

Gamay · Morgon (Delys), Beaujolais, France · 2023 · $99 bottle From Daniel Bouland's oldest vines — planted in 1926 — in the Delys lieu-dit, on silty-clay loam over granite. Whole-cluster fermentation with no destemming, aged in large, used French oak casks. Tasting notes: intense blackberry, black plum, and black raspberry with tobacco, wildflowers, lavender, anise, and dried herb. Mouth-coating and structured, with a backbone of crushed rock. Acid: Medium-High · Tannin: Medium-High · Alcohol: Medium-High.

Gamay · Côte de Brouilly, Beaujolais, France · 2023 · $109 bottle From Alex Foillard's organically farmed vines — 30 to 60 years old on one hectare of schist-and-granite soil on the steep, rocky Côte de Brouilly slope. Whole-cluster fermentation, bottled with minimal intervention. Tasting notes: Tooth-staining dark fruit with gritty earth and a touch of funk; deep and saturating on the palate with a mineral, iron-tinged edge — more powerful than a typical Beaujolais. Acid: Medium · Tannin: Medium · Alcohol: Medium-Low.

Pinot Noir · Santa Maria Valley, California · 2020 · $135 bottle From the Runway Vineyard adjacent to Bien Nacido in the Santa Maria Valley, planted on sandy soil; fermented in small open-top vats with punch-downs, then aged nearly 24 months in French oak (about 50% new). Tasting notes: Cranberry, cherry, and rose petal with a core of red and black currant, licorice, cola, and sage; round and rich on the palate with more intensity than most Pinot Noir. Acid: Medium-High · Tannin: Medium · Alcohol: Medium-High.

Nebbiolo · Barolo (La Morra), Piedmont, Italy · 2022 · $129 bottle Blended mainly from the high-altitude Berri vineyard in La Morra (about 82%) with fruit from Rocche dell'Annunziata; aged 21 months in large, neutral Slavonian oak casks for a minimal-extraction style. Tasting notes: perfumed cranberry, redcurrant, fresh cherry, rose petal, pepper, and brushwood, with dried herb and earth emerging with time. Tightly knit and slender on the palate, with juicy red berries and cardamom through a long, mineral-driven finish. Acid: High · Tannin: Medium-High · Alcohol: Medium-High.

Nebbiolo · Barolo (Bussia), Piedmont, Italy · 2022 · $225 bottle From several parcels across Bussia, anchored by the Conterno family's own five hectares in Bussia Soprana; vines at least 20 years old. Fermented in stainless steel with a shorter maceration and pump-overs rather than a submerged cap, then aged 26 months in large Slavonian oak botti. Tasting notes: Blackcurrant, black cherry, rose, raspberry, cedar, sandalwood, and tobacco aromatics; full-bodied yet elegant on the palate, with juicy red fruit, fine-grained tannins, and a long, mineral-tinged finish. Acid: High · Tannin: Medium-High · Alcohol: High.

80% Sangiovese, 13% Merlot, 7% Malvasia Nera · Chianti Classico, Tuscany, Italy · 2020 · $149 bottle A single-vineyard Gran Selezione from Castello di Ama's high-altitude estate in Gaiole, drawn from a strict selection of the oldest, lowest-yielding Sangiovese parcels; aged with a touch of spiced oak. Tasting notes: Strawberry, red cherry, orange zest, and licorice with a touch of leather; silky and supple on the palate with ripe red fruit, firm yet delicate tannins, and a lively, citrus-tinged finish. Acid: Medium-High · Tannin: Medium-High · Alcohol: Medium-High.

Pinot Gris and Pinot Blanc blend · Alsace, France · 2024 · $75 bottle From Arthur Ostertag's certified-biodynamic estate: roughly 0.8 hectares of vines over 20 years old on gravel, clay, and schist, with the two varieties — usually bottled separately — blended together in smaller vintages. Aged on the lees for 9 months in older 228L oak barrels. Tasting notes: Melon and honeysuckle aromatics with a touch of holiday spice and rose petal; round, soft palate with the gentlest hint of sweetness on the finish. Acid: Medium · Alcohol: Medium-Low.

Friulano · Colli Orientali del Friuli, Friuli-Venezia Giulia, Italy · 2024 · $99 bottle From two small, northeast-facing plots at this Colli Orientali estate. Fermented and matured in used wooden barrels with no malolactic fermentation, for a fuller, textural style. This is rounder and richer than the Pieropan soave. Tasting notes: Straw yellow color;, light spice, lime, and almond with a salty nuance. Refreshing and balanced on the palate, with good body and an energetic, textural finish. Acid: Medium-High · Alcohol: Medium.

Gewürztraminer · Alsace, France · 2023 · $75 bottle From Jean Boxler's organically farmed parcels on the granite hillside beneath the Sommerberg grand cru in Niedermorchwihr; vines 10 to 65 years old on granite, limestone, and alluvial soils. Unoaked, for a pure varietal expression. Tasting notes: Deep golden color; rose petal, ginger, and spice aromatics with an opulent, perfumed intensity. Dry enough, if not bone dry. Acid: Medium · Alcohol: Medium-High.

1.75 Planetary Original Dark .5 Cynar 70 .5 Benedictine .25 Laphroaig 1 dash Ango .25 Absinthe Stir / Pony / NFG

1.5 Planteray Original Dark Rum 0.75 Honey Syrup 0.75 Fresh Lime Juice 3 Sparkling Wine (top) Method: Shake & Fine Strain Glass: Flute Ice: None Garnish: Manicured Orange Peel

2.25 Ford's (or London Dry Gin) .75 Yellow Chartreuse 2 dash Orange Bitters Stir | Pony | Lemon Peel

1 Luxardo Amaretto .5 Rye .75 Lemon .25 Turbo 1 Egg White Dry/Wet Shake | Dbl Strain | Coupe | Ango Drops (3)

1.5 Campari 1.5 Cocchi di Torino 4 Topo Chico (top) Method: Build Glass: Collins Ice: Cubes (stacked) Garnish: Orange Half Moon, Castelvetrano Olive on red ball pick

1.5 Aperol 1.5 Sparkling Wine 1.5 Topo Chico Method: Build Glass: Wine Glass Ice: Cubes Garnish: Orange Half Moon, Castelvetrano Olive on red ball pick

1.5oz Hayman's Old Tom Gin .75oz Cocch di Torino .75oz Green Chartreuse 2 dashes Orange Bitters Stir | Pony | Lemon Peel

2oz Old Overholt Bonded Rye 1oz Averna 2 dashes Ango Bitters Stir | Frozen Pony | Cherry

1.25 Evan Williams Bonded Bourbon Whiskey 1 Campari 1 Cocchi Vermouth di Torino Method: Stir and Strain Glass: Pony or Rocks (ask guest for preference) Ice: None or Cubes (depending on glass preference) Garnish: Manicured Orange Peel

2 Citadelle 0.75 Fresh Lemon Juice 0.5 Simple Syrup 0.5 Giffard Creme de Mure (sink - pour first, top with ice, strain cocktail over) Method: Whip Shake Glass: Tapered Highball Ice: Crushed Garnish: Mint Top & Blackberry on red ball pick (when in-house)

1.25 Dolin Dry .75 Ford's (or London Dry Gin) .75 Maraschino Liqueur .25 Green Chartreuse 3 dash Orange Bitters Stir | Pony | Lemon Peel

1 Licor 43 1.5 Cold Brew 0.5 Pueblo Viejo Reposado 0.25 Turbo

2 Old Overholt Bonded Rye 0.5 Punt E Mes 0.5 Nardini Amaro 1 b/s Maraschino Liqueur Method: Stir Glass: Pony Ice: None Garnish: Lemon Peel

2 Planteray Pineapple 1 Lemon .5 Simple Bs Absinthe Shaken | Pony | NFG

0.75oz Citadelle Gin 0.75oz Cocchi Americano 0.75oz Ferrand Dry Curacao 0.75oz Lemon Juice Absinthe Rinsed Glass Shake & Dbl Strain | Pony

1.5 Luksusowa Vodka 0.75 Fresh Lemon Juice 4 Topo Chico Method: Build Glass: Collins Ice: Cubes (stacked) Garnish: Half Salted Rim, Lemon Wedge

1 Pueblo Viejo Reposado 1 Averna 0.75 Lemon Juice .5 Turbo (or Maple if we have it on hand) Shake | Double Strain | Pony | NFG

1.5 Citrus Peel-Infused Luksusowa Vodka 0.75 Bauchant Orange Liqueur 0.5 Fresh Lime Juice 0.5 Cranberry Juice 1 b/s Simple Syrup Method: Shake & Fine Strain Glass: Coupe Ice: None Garnish: Flamed Orange Peel

1.75 Planteray 3 Star Rum 0.25 Worthy Park Overproof Rum 1 Fresh Lime Juice 0.5 Simple Syrup Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: Lime Wedge

2 Luksusowa Vodka 1 Olive Brine Method: Shake & Strain (no fine strain needed, ice chips are welcome) Glass: Martini Ice: None Garnish: Castelvetrano Olive on black ball pick

1.5 Pueblo Viejo Reposado Tequila 0.5 Creme de Cassis 0.5 Fresh Lime Juice 3 Fever Tree Ginger Beer (top) Method: Shake & Strain Glass: Collins Ice: Cubes (stacked) Garnish: Mint Top

1.5 Luksusowa Vodka 0.5 Mr. Black Coffee Liqueur 1 Cold Brew Concentrate 0.5 Turbinado Syrup 2 dash Salt Solution Method: Shake & Fine Strain Glass: Coupe Ice: None Garnish: (3) Coffee Beans (for health, wealth, & happiness)

2 Citadelle Gin 1 Lemon Juice .5 Simple Syrup 2 dashes Angostura Shake | Pony | Lemon Wedge

1 Citadelle Gin 0.5 Simple Syrup 0.5 Fresh Lemon Juice 3 Sparkling Wine (top) Method: Shake & Fine Strain Glass: Flute Ice: None Garnish: Lemon Peel

2 Citadelle Gin 1 Fresh Lime Juice 0.5 Simple Syrup Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: Lime Wedge

2.25 Ford’s Gin 0.75 Dolin Dry Vermouth 2 dash Regan’s Orange Bitters Method: Stir Glass: Martini Ice: None Garnish: Castelvetrano Olive, Manicured Lemon Peel, or Both

2 Evan Williams Bonded Bourbon Whiskey 0.75 Honey Syrup 0.75 Fresh Lemon Juice Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: None

1.5 Fords Gin 1.5 Cocchi di Torino .25 Fernet Branca Stir | Pony | Orange Peel

2oz Planteray Three Star 0.5 Maraschino Liqueur 0.75 Lime Juice 0.5 Grapefruit Juice 1bs Simple Syrup Shake | Pony | Lime Wedge

2 Evan Williams Bonded Bourbon 0.75 Honey Syrup 1 b/s Lemon Juice Fill w/ hot water Method: Preheat Glass: ??? (tbd) Ice: LOL NO Garnish: Lemon peel, Cinnamon Stick

1 Planteray Original Dark Rum 0.5 Cruzan Blackstrap Rum 0.5 Campari 1.5 Fresh Pineapple Juice 0.5 Fresh Lime Juice 1 b/s Turbinado Syrup 2 drop Salt Solution Method: Shake & Strain Glass: Rocks Ice: Cubes Garnish: (2) Pineapple Fronds, Orange Slice

0.75 Citadelle Gin 0.75 Green Chartreuse 0.75 Luxardo Maraschino Liqueur 0.75 Fresh Lime Juice Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: Cocktail Cherry

2 Citrus Peel Infused Luksusowa Vodka 0.5 Bauchant Orange Liqueur 0.75 Fresh Lemon Juice 0.5 Simple Syrup Method: Shake & Fine Strain Glass: Coupe Ice: None Garnish: Half Sugar Rim, Manicured Lemon Peel

2oz Evan Williams Bonded Bourbon .75oz Lime Juice 0.5oz Simple Syrup 1bs Allspice Liqueur 2 dashes Angostura Shake | Fine Strain | Pony | Lime Wedge

1 Planetary Original Dark 1 Worthy Park Overproof 1 Fresh Lime Juice 0.75 Orgeat 0.5 Pierre Ferrand Curaçao Method: Shake & Strain Glass: Taper Highball Ice: Crushed Garnish: Mint Top, Lime Wedge, Grated Nutmeg

2.25 Old Overholt Bonded Rye Whiskey 0.75 Cocchi Vermouth di Torino 2 dash Angostura Bitters Method: Stir and Strain Glass: Pony Ice: None Garnish: Cocktail Cherry

2 Pueblo Viejo Blanco Tequila 1 Fresh Lime Juice 0.5 Agave Syrup Method: Shake & Strain Glass: Rocks Ice: Cubes Garnish: Lime Wedge

1.5oz Fords Gin 1.5oz Cocchi Torino bs Luxardo Maraschino 2 dash Orange Bitters Stir | Pony | Lemon Twist

2 Pueblo Viejo Blanco .75 Lime Juice .75 Olive Brine .5 Bauchant 1 b/s Agave Shake | Double Strain | Martini | Olive

2 Luksusowa Vodka 0.5 Fresh Lime Juice 3 Ginger Beer (top) Method: Build Glass: Tapered Highball Ice: Crushed Garnish: Mint Top & Lime Wedge

0.75 Mal Bien Mezcal 0.75 Aperol 0.75 Yellow Chartreuse 0.75 Fresh Lime Juice Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: None

1 Ford’s Gin 1 Campari 1 Cocchi Vermouth di Torino Method: Stir Glass: Pony or Rocks (ask guest for preference) Ice: None or Cubes (depending on preference) Garnish: Manicured Orange Peel

1.5 Campari 1.5 Cocchi di Torino 1.5 Sparkling Wine Build | Wine Glass | Rocks | Olive & Orange Half Moon

2 Planteray 3 Star Rum 1 Fresh Lime Juice 0.75 Simple Syrup 10 Mint Leaves Method: Shake & Fine Strain Glass: Collins Ice: Cubes (top w/ crushed) Garnish: Mint Top & Lime Wedge

1.5 Pueblo Viejo Reposado Tequila 0.5 Mal Bien Mezcal 0.25 Agave 1 dash Angostura Bitters 1 dash Bittermen’s Mole Bitters Method: Stir Glass: Rocks Ice: Large Format Garnish: Flamed Orange Peel

1.5 Planteray Original Dark 0.75 Fresh Lime Juice 0.5 Simple Syrup 10 Mint Leaves 1 dash Angostura Bitters 3 Sparkling Wine (top) Method: Shake & Fine Strain Glass: Coupe Ice: None Garnish: Mint Top

2 Evan Williams Bonded Bourbon Whiskey 0.25 Turbinado Syrup 2 dash Angostura Bitters 1 dash Oranges Bitters Method: Stir Glass: Rocks Ice: Large Format Garnish: Manicured Orange Peel

2 Pueblo Viejo Blanco Tequila .5 Fresh Lime Juice 2 drop Salt Tincture 3 Fever Tree Grapefruit Soda (top) Method: Build Glass: Collins Ice: Cubes (stacked) Garnish: Grapefruit Quarter

0.75 Evan Williams Bonded Bourbon Whiskey 0.75 Aperol 0.75 Amaro Nonino 0.75 Fresh Lemon Juice Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: Manicured Lemon Peel

2oz Pueblo Viejo Blanco 0.5oz Lime Juice Fill w/ Topo Chico

1.5 Pueblo Viejo Reposado Tequila 1 Campari 0.5 Dolin Dry Vermouth 0.5 Punt E Mes Vermouth Method: Stir Glass: Pony Ice: None Garnish: Manicured Orange Peel

2 Old Overholt Bonded Rye Whiskey 0.25 Turbinado Syrup 7 dash Peychaud’s Bitters 2 dash Angostura Bitters Absinthe-rinsed glass Method: Stir and strain Glass: Chilled Rocks, Absinthe-rinsed Ice: None Garnish: Lemon Peel (discarded)

1.5 Pierre Ferrand 1840 Cognac 0.75 Bauchant Orange Liqueur 0.75 Fresh Lemon Juice 0.25 Turbinado Syrup Method: Shake & Fine Strain Glass: Coupe Ice: None Garnish: Half Sugar Rim, Flamed Orange Peel

1.5 Citadelle Gin 0.75 Simple Syrup 0.75 Fresh Lemon Juice 10 Mint Leaves Method: Shake & Fine Strain Glass: Pony Ice: None Garnish: Mint Top

2 Pierre Ferrand 1840 Cognac 0.5 Giffard Menthe-Pastille 1 b/s Absinthe 2 dash Peychaud’s Bitters Method: Stir Glass: Pony Ice: None Garnish: Manicured Lemon Peel

2 Citadelle Gin 1 Lemon Juice 0.5 Simple Syrup Shake/Strain | Collins w/ Cubes | Top w/ Topo | Lemon Wedge

2 Fords Gin 0.5 Luksusowa Vodka 0.25 Cocchi Americano Method: Stir Glass: Martini Ice: None Garnish: Lemon Peel

1 Pierre Ferrand 1840 Cognac 1 Old Overholt Bonded Rye Whiskey 1 Cocchi Vermouth di Torino 0.25 Benedictine 2 dash Angostura Bitters 2 dash Peychaud’s Bitters Method: Stir Glass: Rocks Ice: Large Format Garnish: Lemon Peel

2.5 Luksusowa Vodka 0.5 Dolin Dry Vermouth 1 dash Regan’s Orange Bitters Method: Stir Glass: Martini Ice: None Garnish: Castelvetrano Olive, Manicured Lemon Peel, or Both

2 Evan Williams Bonded Bourbon Whiskey 0.75 Fresh Lemon Juice 0.5 Simple Syrup 10 Mint Leaves Method: Whip Shake & Fine Strain Glass: Tapered Highball Ice: Crushed Garnish: Mint Top & Lemon Peel

1.5 Evan Williams Bonded Bourbon Whiskey 0.75 Simple Syrup 0.75 Fresh Lemon Juice 1 Egg White Method: Dry Shake, Wet Shake & Fine Strain Glass: Coupe Ice: None Garnish: Angostura Bitters (3 drops)