THE FULL MENU

Oaxacan artisanal mezcal, bitter bianco, smoked red grape, and Thai basil.

Aged spirits blend, palm sugar, shea butter wash, and palo santo smoke.

Dark molasses rum blend, freshly grated ginger beer, and charred lime wheel.

Italian aperitivo, tomate de árbol infusion, and effervescent French Chablis.

Craft vodka, barley shochu, house wild mango chutney, and fresh lime.

Botanical gin, gentian liqueur, clarified grapefruit, and sparkling soda.

Three 1 oz pours of rare Espadín, Tobalá, and Tepeztate wild agave mezcals.

Three 1 oz pours of aged estate tequilas finished in French cognac casks.

Limited edition ancestral mezcal distilled in clay pots by master palenqueros.

Crispy golden croquettes filled with aged Spanish cheese and black truffle aioli.

Acorn-fed 100% Bellota ham draped over tomato-rubbed grilled artisan sourdough.

Citrus and rosemary marinated Gordal olives with salted fried Marcona almonds.

Silky Valrhona dark chocolate custard infused with smoked sea salt and mezcal cream.

Silky vanilla bean custard drizzled with house mezcal-spiked caramelized syrup.

Espresso double shot, vanilla bean craft vodka, and Kahlúa coffee liqueur.