MENUS


 

COCKTAILS

FROM THE HOUSE

Strange Pilgrim - 11

house Amer Picon, Pusser's rum, Beefeater Gin
(By Quinton Soemardi, 2017)

Separation Anxiety - 11

Alipus San Andres, Sal de Gusano, corn cobb agave, orange oil
(By Drew Hendrickson, 2017)

Spirit Guide - 12

Amaro Montenegro. Jim Beam Rye, Gran Classico bitter
(By Jen Splain, 2017)

Ever After - 13

El dorado 12 yr., Rhum Barbancourt, sunflower seed, turmeric, maple
(By Caycee Mishaan, 2017)

Arcadian - 14

sencha infused Beefeater 24, Pierre Ferrand Dry Curacao, Saler's
(By Quinton Soemardi, 2017)

From the Fountain - 9

tomato, spicy dill brine, black pepper, honey, soda
(By Imperial Life & Co., 2017)

CLASSICS

BARREL-AGED NEGRONI - 11

London Dry Gin, Campari, Cinzano
(Fosco Scarselli, Bar Casoni, 1919, Florence, Italy)

Stirred Blood & Sand - 11

Islay Single Malt, Sweet Vermouth, Cherry Heering, Orange
(The American Bar, The Savoy Hotel, London, 1930s)

Norwegian Razorblade - 11

Aquavit, lemon, cayenne, sugar
(Imperial’s adaptation of Charles H. Baker, Jr.s’ Holland Razorblade, Mid 20th Century)

Cobbler - 11

Solera Garnatxa, Batavia Arrack, persimmon, citrus
(American born cocktail, Mid 19th Century)

 

WINE

sparkling

GRUNER VELTLINER - 11

Bürgenland, Austria, Szigeti, brut, NV

LAMBRUSCO - 8

Emilia-Romagna, Italy, Venturini-Baldini, Montelloco, NV

pink

GAMAY - 11

Domaine Blanc, Savoie France, 2016

KOELNER & KRALIEVINA - 9

Zajc, ‘Cvicek’, Dolenjask, Slovenia, 2016

white

PETITE MUSCAT- MACABEU - 11

Penendes, Spain, ‘Avinyo’, 2016

ALTESSE - 13

Savoie, France, Bruno Lupin, ‘Frangy’, 2014

PINOT GRIGIO - 12

Štajerska,Slovenia, Ptujskaklet, ‘Pullus’, 2016

ALVARINHO - 11

Moncao e Melgaco, Portugal, Serrade, 2015

red

SPATBURGUNDER(Pinot Noir) - 14

Pfalz, Germany, Ludi Ness 2014

PIEDIROSSO - 11

Sannio, Italy, Fontanavecchia, 2015

CABERNET FRANC - 12

Chinon, Loire, France, Domaine L’R, 2015

CARIGNAN-PETITE VERDOT-SYRAH - 13

Itata Valley, Chile, Garcia and Schwaderer, 2014

CARIGNAN-PETITE VERDOT-SYRAH - 13

Itata Valley, Chile, Garcia and Schwaderer, 2014

 

FOOD

BETWEEN 530p - 930p, PLATES ARE AVAILABLE FROM TABLE'S KITCHEN.

CHARCUTERIE

For One • 6

For Two • 11

For Three • 16

Artisanal Cheese

For One • 6

For Two • 11

For Three • 16

atlantic oyster • 3 each

raw, half shell

oyster shooter • 7

mezcal bloody maria

Cured pork loin sandwich • 10

deviled eggs • 4

pimento cheese • 5

house pickle plate • 6

pigs in a blanket • 5

hot dog • 8

pork rinds • 3

boiled peanuts • 5

 

BEER

OUR BEER LIST CHANGES WEEKLY.

THIS MENU REFLECTS A SAMPLE OF OUR FALL SELECTION, BUT MAY DIFFER FROM THE CURRENT MENU

pilsner - 7

Breakside, PDX, OR

rye pale ale - 6

Westbrook, Charleston, SC

ESB - 6

Gibbs, 'The Guilty Party', Greensboro, NC

INDIA PALE ALE - 7

Newgrass, 'Spelt This Way", Shelby, NC

SOUR ALE - 9

Wicked Weed, 'Black Angel', AVL, NC