Maker’s Mark Bourbon, Demerara syrup, Angostura bitters, Wormwood bitters, orange peel

Leopold Bros Small Batch & Navy Strength Gin, Dolin Dry Vermouth, Cocchi Americano, Salt tincture, lemon oils

Tito’s Vodka, shiso, pink peppercorn syrup, lime, lemon, cucumber bitters

Topo Chico, Kubler Absinthe, lime juice

George Dickel Rye Whiskey, Lustau Manzanilla Sherry, Strawberry-Basil-Balsamic purée, Nardini Amaro, ginger syrup, lemon, barrel-smoked black pepper

Santa Teresa 1796 Rum, Plantation Pineapple Rum, Cruzan Blackstrap Rum, RR Allspice Dram, Borghetti espresso liqueur, cinnamon syrup, butter powder, acid phosphate, salt tincture, grated tonka bean

Almond-butter washed Monkey Shoulder Scotch, Smith & Cross Jamaican Rum, Lustau Amontillado Sherry, apple-toasted oat syrup, Abbott’s bitters, salt tincture, dehydrated apple, grated nutmeg

EARLY 1800s, UNITED STATES OF AMERICA

Lustau Manzanilla & Amontillado Sherry, cinnamon syrup, fresh orange, mint, berries in season

LATE 1700s, STATE OF SCHUYLKILL, PENNSYLVANIA

Lustau Solera Reserva Brandy de Jerez, Hamilton Pot Still Rum, Wild Turkey 101 Bourbon, Arton Crème de Peche, lemon, Demerara sryup, clove, nutmeg

1784, UNKNOWN

Pierre Ferrand 1840 Cognac, Hamilton Pot Still Rum, mint, Demerara syrup, berries in season

LATE 1600s, SCOTLAND

Appleton Estate Reserve Blend, Pierre Ferrand 1840 Cognac, Barsol Mosto Verde Pisco, Evan Williams Bonded Bourbon, Batavia Arrack, Kubler Absinthe, Peychaud’s bitters, whole milk whey, pineapple, lemon, chai tea, winter spices

LATE 1860s, SAN FRANCISCO

Hayman’s Old Tom Gin, RR Sweet Vermouth, Luxardo Maraschino liqueur, Boker’s bitters

LATE 1860s, NEW YORK

George Dickel Rye Whiskey, RR Sweet Vermouth, Angostura bitters, salt tincture

1849, SAN FRANCISCO

Your choice of spirit...
Scotch: Aberlour A’bunadh / Rye: Willet 4-yr / Bourbon: Old Grandad 114 / Rum: Plantation O.F.T.D. / Gin: Plymouth Navy Strength / Tequila: Tapatio 110 Blanco / Mezcal: Vago Elote

...lit aflame with ginger snap syrup, hot water, Abbott's Bitters, citric acid, lemon peel, and grated nutmeg.

Caramelized Pecans, Almonds, and Cashews with Cayenne, Thyme, and Cumin (vg, gf)

Warm Italian and Greek Olive medley with Olive Oil, Garlic, Shallot, Orange peel, Rosemary & Thyme (v, vg, gf)

Sliced Avocado, Sourdough Bread, Rosemary-Garlic Butter, Fried Onions, Toasted Sesame Seeds, Red Pepper Flakes, Lemon Zest, Salt & Pepper (vg)

add prosciutto and/or substitute gluten free bread upon request

Warm Housemade Hummus with Garlic Olive Oil, Roasted Red Bell Peppers, Cucumbers, Carrots, and Toasted Pita Bread (v, vg)

substitute gluten free bread upon request

Bibb Lettuce, torn Basil & Mint, Shallot, with roasted Pepita dressing (v, vg, gf)

add prosciutto and/or artisanal cheese upon request

Four artisanal Cheeses served with Crostini and seasonal accompaniments (vg)

extra bread & gluten free bread available upon request

Four epicurean Meats served with Crostini and seasonal accompaniments

extra bread & gluten free bread available upon request

Four artisanal Cheeses & four epicurean Meats served with Crostini and seasonal accompaniments

extra bread & gluten free bread available upon request

Sourdough bread with Rosemary-Garlic Butter, Gouda & Mild Yellow Cheddar (vg)

served with chips or side house salad
chips & side house salad 2
add bacon 3, pickled sweet-hot peppers 2, caramelized onions 2,
substitute gluten free bread 3

Three large Pretzels coated in decadent Dark Chocolate & Smoked Salt (vg)

Vanilla Goat Cheesecake, crunchy Graham Cracker & Pretzel crust, with your choice of topping (vg)

~ old fashioned caramel sauce & orange sea salt
~ espresso martini sauce & shaved dark chocolate
~ strawberry-mezcal compote & lime sugar

The beautiful Mezzanine Bar at The Roosevelt Room. This fully stocked, staffed, and licensed 20’ bar features 300+ Spirits, award-winning Cocktails, Beer, and Wine.