Sweet Liberty Sweet Liberty

Aguachile, east coast oysters (6), cucumber, shallots, avocado, Allergies: shellfish, avocado, pepper, jalapeño, cilantro, garlic. Gluten-free dish.

Oysters Baked East Coast oysters with chili garlic butter topped with parmesan gremolata Chili Garlic Butter Butter Vietnamese garlic and chili , anchovy paste, lemon juice and zest, Maldon sea salt, Gremolata Parmesan cheese and gremolata butter garlic parsley ALLERGIES FISH DAIRY GLUTEN PEPPERS GARLIC

1/2 dz. fresh east coast oyster -fresh pomegranate, blood orange reduction & tajin garnished with chives

fried east coast oysters, buttered brioche, lettuce, tomato, horseradish lemon mayo

SIESTA 1.5 oz. blanco tequila ½ oz. Campari ½ oz. lime juice ½ oz. grapefruit juice ½ oz. simple syrup METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Grapefruit twist

SPICY COCONUT MARGARITA 1 oz. Don Fulano blanco ½ oz. Vago mezcal ½ oz. Kalani coconut liqueur ¾ oz. lime juice ½ oz. Hagave spicy agave (undiluted) ¼ oz. agave nectar (1:1) ¼ oz. house coco mix METHOD: Shake and strain GLASS: Rocks GARNISH: Lime wheel & cracked pepper FAST BUILD 2.75 oz. BATCH POUR ¾ oz. lime juice ¼ oz. house coco mix METHOD: Shake and strain GLASS: Rocks GARNISH: Lime wheel & cracked pepper

OUR SANGRIA – 1 ¾ oz. BATCH POUR ½ oz. grapefruit juice ¾ oz. pineapple juice 1 ½ oz. red or white wine (whatever is open; not HH wine) METHOD: Build over ice. Top with Sprite (1 oz) GLASS: Wine GARNISH: Lemon wheel, orange wheel, blackberry ½ strawberry, mint sprig, straw

OYSTER MARTINI 3 oz. BATCH POUR METHOD: Stir with 1 lemon peel in mixing glass. Strain GLASS: Etched Martini GARNISH: Lemon twist

BLACK VELVET Lallier Champagne Guinness METHOD: Fill glass halfway with Guinness Then slowly top up with Champagne GLASS: Flute (frozen) GARNISH: None

BAMBOO 3 oz. BATCH POUR METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist

FAST BUILD – 3 oz. BATCH 1 oz. orange juice ½ oz. passionfruit METHOD: Build over ice Top with Prosecco. Stir GLASS: Wine GARNISH: Orange wheel + orange flower water spray (no straw)

FAST BUILD – 1 ¾ oz. BATCH 1 oz. cucumber juice ½ oz. lime juice METHOD: Build over ice and stir Top with Modelo Especial (DO NOT serve the remaining beer on the side) GLASS: Collins GARNISH: Black salt half rim + long cucumber slice

1.5 oz. white rum 3/4 oz. lime juice 3/4 oz. simple syrup 1/2 oz. strawberry puree Shake, fine strain, no garnish

2.5 oz. BATCH POUR 1/4 oz. lemon juice Barspoon passionfruit puree Wine Glass Build on ice Top with ginger beer Garnish like the Sangria

FISH CRUDO chef fish selection topped with celery, ginger, shallots, sliced serrano peppers, crunchy garlic, olive oil, toasted cumin seeds, fresh mint, blood orange reduction finished with sal de muerto Sal De Muerto tajin, toasted sesame seeds, salt ALLERGIES FISH SEEDS GARLIC GINGER SHALLOTS GLUTEN FREE

BLISTERED SHISHITOS Pan blistered shishitos, topped with Sal de Muerto with a side of yuzu Ponzu Shishitos Shishito pepper is a mildly spicy, East Asian variety of the species Capsicum annuum. It is known as kkwari-gochu in Korea because its wrinkled surface resembles groundcherries. Sal de Muerto Tajin (predominantly of chile peppers, lime, and salt),sesame seeds Yuzu Ponzu Sauce Ponzu is a citrus-based sauce used in Japanese cuisine as a marinade or an addition to soy sauce. It is made with rice wine, rice vinegar, bonito fish flakes, and seaweed. After the liquid is cooled and strained, it is infused with a Japanese citrus fruit called yuzu ALLERGIES SESAME SEEDS, PEPPERS, GLUTEN, FISH

BEET DEVILED EGGS 4 EXTRA LARGE eggs boiled and placed on a mixture of chopped red beets, red wine vinegar sugar and salt. Eggs are placed in this beet pickling liquid for at least 5 hours or overnight (this is why they have a pink/reddish hue that varies) Egg Filling Yolks, mayonnaise, Dijon, Cayenne, Salt Pickled vegetables Carrots and Cucumbers in White distilled vinegar, Water, Salt, Black Peppercorn, Fennel seed ALLERGIES EGGS PEPPER

ELOTE (Grilled Organic Corn on the cob), Chamoy, Lime Crema, Queso Fresco Chamoy Guajillo chili powder, Garlic powder, Onion powder, brown sugar, salt, cinnamon Lime Crema mayonnaise, lime zest, lime juice Queso fresco "fresh cheese" — is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions. Fresh, bright, milky, and mild ALLERGIES DAIRY EGGS GARLIC ONION PEPPERS

Whole leaf romaine, gremolata, parmesan cheese, caesar dressing, black pepper. Allergies: Fish (anchovies), pepper, dairy.

ONION DIP, CAVIAR AND CHIPS Caramelized onions, grilled scallions, sour cream and creme fraiche caviar, and home potatoes chips ALLERGIES FISH DAIRY ONIONS CAVIAR PEPPER.

CAULIFLOWER NACHOS Mexican Crema, Crumbled queso cotija, Shaved radish, Pickled jalapenos, Pomegranate seeds, Cilantro Chiffonade, Cheese sauce, Raw and fire roasted cauliflower, Corn tortilla chips, Avocado cream Avocado Crema Hass avocados, lime juice, cilantro chiffonade, heavy cream Cheese Sauce heavy cream, cheddar cheese, Monterey jack cheese, Velveeta, Green chilies, Cholula hot sauce, Salt Nachos are layered with cheese sauce and cauliflower then baked, caution the guest that the plate is how ALLERGIES DAIRY PEPPERS

TATER TOTS Tater tots, Sachimi Tagarashi, Kewpie mayonnaise, Furikake Sachimi Tagarashi (Japanese Seven Spice) Spicy, sour, nutty, salty. A common condiment for ramen or seasoning homemade crackers. Sesame seeds, black sesame seeds, ginger, poppy seeds, orange peel red and chili flakes Fuikake mixture of dried and fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Kewpie (Japanese mayo) a smoother, creamier mayonnaise which only uses egg yolks and it's made with rice vinegar rather than distilled vinegar. ALLERGIES EGGS FISH PEPPERS POPPY SEEDS SESAME

SMOKED BUFFALO WINGS 8 Wings smoked then fried, house made hot sauce, house made blue cheese and ranch dressing, served with carrots and celery Ranch Dressing- buttermilk, Mexican sour cream (more acidic cream), Worcestershire, parsley, ranch powder, garlic and onion powder Blue Cheese Dressing mayo, buttermilk, sour cream, onion and garlic powder, blue cheese ALLERGIES DAIRY EGGS FISH (WORCESTSHIRE) GARLIC ONION

MICHY’S FRIED CHICKEN SANDWICH Chicken thigh, breaded and fried topped with cabbage and fennel salad with tarragon aioli on sesame seed bun served with watermelon side salad Marinade Chicken is marinated for 14 hours in buttermilk with fennel seeds, mustard seeds, celery seeds, ranch powder, tarragon, dill, Breading Flour, onion powder, garlic powder, black pepper, old bay seasoning, salt Red Cabbage & Fennel Salad Tossed with lemon vinaigrette, lemon shallots salt and pepper Tarragon Aioli Mayo, Dijon mustard, tarragon, lemon juice Watermelon Salad watermelon, cucumber, onions, tomatoes, mint, dill, feta cheese and red wine vinaigrette. Sesame Bun: Sesame seeds, AP flou, potato flour, egg ALLERGIES BUTTER MILK GLUTEN SEEDS PEPPER DAIRY EGG

Kalbi marinated center short rib served with blistered shishitos Kalbi Marinade Kimchee base, ginger, garlic, mustard, and brown sugar Kimchee Base Water, salt, garlic, sugar, apple, vinegar, mandarin orange, red pepper, pickled vegetables (scallion and Chinese cabbage), bonito stock, squid extract, dried bonito, ginger and paprika ALLERGIES GLUTEN DAIRY EGGS ONION GARLIC FISH GINGER PEPPER SESAME SEEDS MUSTARD SIDE: SHISHITO PEPPERS

SKIRT STEAK & FRITES Center cut, topped with garlic Chimichurri, and served with a side of tarragon béarnaise sauce and rosemary French fries. Skirt steak It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter. Chimichurri parsley, garlic, red pepper flakes, oregano, scallions, salt, black pepper, red wine vinegar, EVO, canola oil Béarnaise Tarragon, apple cider vinegar, egg yolks, clarified butter, fennel seeds, Cholula, salt The Skirt steak is grilled to the appropriate temperature and served whole with French fries ALLERGIES EGGS, GARLIC, ONIONS, TANINS

Crunchy onion ring, lettuce, tomato,2 slices of American cheese, house pickles, special sauce on a brioche roll, served with rosemary fries Two 6 oz. grass-fed, organic hamburger patties grilled (custom meat blend), topped with American cheese, brioche rolls seeded, romaine or iceberg lettuce shredded, sliced tomatoes, onion rings, special sauce Custom Beef Blend 50% Brisket, 25% Chuck, 25% Short Rib Special sauce mayonnaise, yellow mustard, ketchup, white vinegar, salt Onion rings Cut onions into 1/3-inch-thick rings, Soak in buttermilk, seasoned flour: All Purpose flour, Old Bay, salt, pinch pepper, pinch cayenne. ALLERGIES DAIRY EGGS GLUTEN MUSTARD ONIONS PEPPERS

AGUACHILE 3 oz. cucumber juice 1 oz. spicy Hagave nectar ½ oz. lime juice 3 sprigs cilantro Top with soda. Stir 3 cucumber wheels METHOD: Shake and fine strain on ice Top with soda GLASS: Collins GARNISH: 3 cucumber wheels

CHINA SHOP 1 ¼ oz. Ritual 'rum' N/A ½ oz. lime juice ¼ oz. raspberry puree ¾ oz. simple syrup ¾ oz. pineapple METHOD: Whip shake. Pour into glass Top 2 oz red bull. Stir Cap with more crushed ice GLASS: Hurricane GARNISH: Edible flower, nutmeg, pineapple leaf, straw

1.5 oz. Almave ¾ oz. lime ¾ oz. agave nectar 1 dash Scrappy’s Firewater Shake and strain on ice Garnish with a ½ rim of tajin and a lime wheel

TROPICAL COOLER ¾ oz. coco mix ¾ oz. kalamansie ¾ oz. pineapple juice 1 oz. agave nectar 3 oz. water METHOD: Shake and strain on ice GLASS: Wine GARNISH: Pineapple spear, lemon wheel, cinnamon

corned beef, red potatoes, cabbage, carrots, grain mustard

ground beef, lamb, onions, carrots, green peas, herbs and mashed potatoes

cabbage, mashed potatoes, grain mustard, corned beef, served with A1 sauce