artful
MEANT TO STIMULATE YOUR
appetite & senses.
CRAFTED BY
BARMAN DEREK MERCER
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M A N T UA NO A N D T HE BA N D COR K
Wansas reposado tequila, grapefruit-infused Aperol, Lillet
blanc, prosecco
18
BEES K NEES
Botanist gin, Mieli Thun lime tree honey syrup, carrot honey
popcorn
17
DA IQU IR I
Neisson barrel aged rum, lime, raspberry, cherry bitters, egg
white
17
SPR ING F EEL ING
Leatherbee gin, Chartreuse, lemon, radish
15
GI N & TON IC
Northshore No. 6 gin, house made tonic
15
SING A POR E SL ING
Plymouth gin, Benedictine, Combier, house made cherry
brandy, lime
17
OL D FA SH ION E D
Redemption rye, bourbon barrel smoked brown sugar,
orange bitters
18
M A NH AT TA N
Buffalo Trace bourbon, Derek’s vermouth, Angostura bitters
18
3
2
EM IL I A ROM AGNA
Lambrusco sorbara, salumi, Mortadella, prosciutto
13
TEX AS FIZZ
gin, orange, lemon, pomegranate, prosecco, chocolate bitters
16
ROYA L FIZZ
gin, lemon, egg white, soda
15
EL DI A BLO
reposado tequila, creme de cassis, ginger beer, lime
15
4
L A MPONE BEL L INI
prosecco, raspberry puree
14
ESTAT E I TA L I A
prosecco, passion fruit sorbetto
16L A SPI AGGI A
Lemon infused vodka, pomegranate sorbetto, prosecco,
lemon
14
FR ENCH 75
gin, lemon, prosecco
15
SEEL BACH
bourbon, Combier, Angostura, Peychaud’s, prosecco
17
K IR BOLOGNESE
by Daniele Dalla Pola, Nu Lounge Bar, Bologna prosecco,
cherry brandy
14
2
PIMM’S CUP
Pimm’s No. 1, ginger, cucumber
14
MOSCOW M U L E
vodka, lime, ginger beer
15
GI N R ICK E Y
gin, peach, lime, soda
14
5
BITTERS
At the heart of an
ITALIAN COCKTAIL
is an amaro or a bitter.
These aromatic liqueurs
are consumed before
a meal to stimulant the
appetite or after a meal
as an aid to digestion.
6
A PEROL SPR I T Z
Aperol, prosecco, soda
19
BROW N DER BY
bourbon, grapefruit, Mieli Thun lime tree honey syrup
15
A M ER IC A NO
Campari, Antica vermouth rosso, soda
13
TERESA
Campari, creme de cassis, lime, egg white
14
VA L E N T I N O
Aperol, vodka, Vergano moscato chinato
18
M A RG A R I TA
orange infused tequila, tarragon syrup, Combier, lime
12
SIDEC A R
brandy, Gran Classico, orange curacao, lemon
14
PISCO SOU R
pisco, egg white, lemon
14
7
THE NEGRONI was created in the 1920’s in Florence
& named for Count Cammillo Negroni.
FOR A TIME COUNT NEGRONI made a living as a rodeo cowboy in the
United States so needless to say a tough man. To strengthen his favorite
cocktail, the Americano, he asked for gin instead of soda water
& a cocktail revolution was born.
ESTAT E
Grapefruit infused Aperol, Letherbee gin,Cocchi Americano
SBAGL I ATO
Campari, prosecco, Dolin vermouth rosso
BA R R EL AGED
Campari, Letherbee gin, Antica vermouth rosso
FUMO
Campari, Herencia blanco tequila, Del Maguey mezcal ‘Chichicapa,’ Punt
e Mes vermouth rosso
CR IMINA L I TA
Campari, Rendevous rye, Contratto fernet, Antica vermouth rosso
R A BA R BA RO
Zucca amaro, Botanist gin, Cocchi Americano
13
TA ST ING three 1.5oz bottles
20
8
C OR P SE R I V I V E R NO. 2
Leopold Gin, Combier, Cocchi Americano, Kubler Absinthe
15
M A RTINEZ
gin, vermouth rosso, marachino cherry liqueur, bitters
18
Y EL LOW R AT T L ER
Greylock gin, Dolin vermouth rosso, Cocchi Americano, orange
15
V ESPER
Greylock gin, Northshore vodka, Lillet
14
WA R DAY ’S
Chartreuse jaune, Dolin vermouth rosso, Laird’s apple brandy, gin
17
W H IZ BA NG
scotch, Contratto vermouth bianco, Pernod, raspberry
18
YOU NG M A N
brandy, vermouth rosso, orange curacao, Cardamaro, bitters
15
9
BR A N DY A L E X A N DER
house-made cherry brandy, creme de cacao,
milk
15
S A ZER AC
Rendouvous rye, bitters
16
ST INGER
brandy, creme de menthe blanc
14
COFFEE FL IP
bourbon, espresso, nocino, egg white
18
ESPR ESSO L IMON
limoncello, espresso, milk
12
10
S PAG H E T T O RO,
DUCK EG G,
GUA NCI A L E,
PEC OR I NO MOL I T E R NO,
PE PPE RC OR N BL E N D
50 GR A MS 15
100 GR A MS 25
150 GR A MS 35
11
M IGL IOR PROSCI U T TO DEL MON DO
Hungarian jamon mangalica, Italian prosciutto di San Danielle, Virginia
Surryano ham, Spanish jamon Fermin
22
C A PPE S A N TA CRU DA
raw sliced diver scallop, sea grapes, citron vinegar, pumpernickel
20
CHI A N T I BU T T ER
whipped West Loop Salumi lardo, house-made bread, truffle
12
MORSI A SSORT I T I
‘nduja, baccala mousse, spring vegetable terrine,
house made bread
9
PINZIMONIO
chef’s daily selection of raw market vegetables, 8-year aged balsamic,
extra virgin olive oil
12
MORTA DEL L A
thinly sliced mortadella, Sicilian pistachio honeycomb,
house-made bread
16
FEGATO GR ASSO
Hudson valley foie gras, Amarena cherry, brioche
10
12
COT T EN E DI EM IL I A ROM AGNA
pork rind, Acetaia San Giacomo 25-year aged balsamic,
Parmigiano Reggiano
8
SEL EZION E DI FOR M AG GI
a selection of cheeses from our climate controlled cave
E ACH SELECTION 7
F R I C O D I M O N T A S I O D . O . P.
crispy Montasio D.O.P. cheese on a stick
12
T R EC C I A DI MO Z Z A R E L L A DI BU FA L A
hand-carved buffalo mozzarella, extra virgin olive oil,
Sicilian sea salt
24
F RU T T I DI M A R E A F F U M IC AT O
octopus carpaccio, langoustine tartar, anchovy, smoke
16
CRUDO DI WAGY U AFFUMICATO
Miyazaki wagyu, bone marrow, fig, smoke
25
FOC ACCI A
house-made focaccia, chef’s selection of fresh market vegetables
12
G A MBER I
soft shell shrimp, green tomato, pickled vegetables,
radish, fingerlime
18
13
14
15
SPUM A N TI
M.V. Prosecco ‘Fagher,’ , Valdobbiadene, Veneto
13
M.V. Blanc de Blancs Premier Cru, Brut, , Côtes des Blancs,
Champagne
29
M.V. Apple Cider ‘Jorasses,’ , Vallee d’Aosta
15
M.V. Cuvée St. A nne, Brut,
, Montagne des Reims, Champagne
91 (H A LF BOT TLE)
BI A NCH I
2012 Roero A rneis, , Piemonte
13
2012 Greco di Tufo, , Avellino, Campania
17
2012 Verdeca ‘A skos,’ , Puglia
14
2011 Fiano di Avellino, , Avellino, Campania
19
2010 Soave ‘Salvarenza,’ , Veneto
25
2009 Ribolla Gialla, , Gorizia, Friuli
40
16
ROS ATO
2011 Frappato, Centonze, Sicilia
13
ROSSI
2010 Nebbiolo/Barbera/Dolcetto/Cabernet Franc,
Elvio Tintero, Mango, Piemonte
14
2010 Barbera, Renato Corino, La Morra, Piemonte
14
2010 Uva di Troia, Castel Monte Riserva ‘Le More,’
Santa Lucia, Corato, Puglia
11
2011 Gaglioppo ‘Ippolito,’ Liber Pater, Calabria
13
2009 Barolo, Azelia, Piemonte
25
2011 A glianico ‘Core,’ Montevetrano, Salerno, Campania
16
2010 Sangiovese/Syrah/Merlot ‘Palistorti,’ Tenuta di Valgiano,
Colline Lucchesi, Toscana
20
17
ITALY HAS ONE OF THE MOST EXCITING
artisan micro-brewing cultures in the world,
producing a wide array of styles influenced by the great
Belgian and American brews.
These unfiltered, unpasteurized Italian beers
are made with local, organic ingredients which are
unique to each region.
18
DR A F T BI R R A
Nastro Azzuro Lager, Peroni, Lazio 12.7oz
7
La Rossa Double Bock, Moretti, Friuli 12.7oz
7
L I G H T- B O D I E D
L A F LU E R E T T E PI L SN E R , BI R R I F IC IO I TA L I A NO,
L O M B A R DI A 2 4.5 O Z
Italian Pilsner; light and airy brewed with bitter hops; whole roses, violets,
honey, elderberry and black pepper 3.8% alc
48
F R I S K A W H I T E A L E , B I R R I F I C I O B A R L E Y, S A R D E G N A
1 2.7O Z
Light white Ale bière blanche with spices; clean and refreshing 5% alc
23
SESON ET TA S A ISON,
P I C C O L O B I R R I F I C I O , L I G U R I A 1 1 . 2 O Z Creamy Saison style with juniper, chinotto peel and light hops 6% alc
16
N U O VA M A T T I N A S A I S O N ,
BI R R I F IC IO DUC AT O, E M I L I A ROM AGN A 11.2OZ
Creamy Saison; velvety and round, refreshing hops 5.9% alc
24
M E DI U M-B ODI E D
TAQUA M A R I , PAU S A C A F E , PI E MON T E 16.9 O Z
Weizen style ale from organic fair-trade tapioca, quinoa, amaranth and
Basmati rice 4.6% alc
24
M A L E DE T TA , S A I S ON I PA , BI R R A DE L B ORG O, L A Z IO
1 2.7O Z
A cross between a Belgium saison and a British IPA 6.4% alc
24
19
T O C C A D I B O G O L D E N A L E , B I R R I F I C I O B A R L E Y,
S A R D E G N A 1 2.7O Z
Belgian style golden Ale, full bodied with a buttery finish 8.4% alc
38
FA R RO T TA G OL DE N A L E , BI R R I F IC IO A L MON D 2 2,
A B RU Z Z O 1 2.7O Z
Golden Ale brewed,organic spelt & locally produced acacia honey 5.6% alc
32
F U L L-B ODI E D
WAYA N ST RONG A L E , BI R R E R I A B A L A DI N, PI E MON T E
2 5.4 O Z
Rich Saison beer with 17 proprietary spices and herbs 5.8% alc
49
S E L L A D E L D I AV O L O , B I R R I F I C I O B A R L E Y,
S A R D E G N A 1 2.7O Z
Rich Amber ale, Sella del Diavolo means ‘saddle of the devil’ 6.5% alc
38
SU PER BA L A DIN T R IPL E, BIR R ER I A BA L A DIN,
P I E M O N T E Complex Belgian Tripple style, revolutionary 8% alc
8OZ 20 25.4OZ 52
DEMON H U N T ER DA R K A L E, BI R R I F ICIO
MON T EGIOC O, L OM B A R DI A 11.2OZ
Dark Italian Ale with a complex, robust palate and notes of chestnuts,
plums and caramel. Exceptionally complex with a long finish 8.5% alc
32
C H I M E R A DOU BL E BOC K , BI R R I F IC IO DUC AT O,
E M I L I A ROM AGN A 11.2OZ
Rich double bock; velvety and round, caramel tones 8% alc
24
20
F U L L-B ODI E D
WAYA N ST RONG A L E , BI R R E R I A B A L A DI N,
P I E M O N T E 2 5.4 O Z
Rich Saison beer with 17 proprietary spices and herbs 5.8% alc
49
S E L L A D E L D I AV O L O , B I R R I F I C I O B A R L E Y,
S A R D E G N A 1 2.7O Z
Rich Amber ale, Sella del Diavolo means ‘saddle of the devil’ 6.5% alc
38
SU PER BA L A DIN T R IPL E, BIR R ER I A BA L A DIN,
P I E M O N T E Complex Belgian Tripple style, revolutionary 8% alc
8OZ 20 25.4OZ 52
DEMON H U N T ER DA R K A L E, BI R R I F ICIO
MON T EGIOC O, L OM B A R DI A 11.2OZ
Dark Italian Ale with a complex, robust palate and notes of chestnuts,
plums and caramel. Exceptionally complex with a long finish 8.5% alc
32
C H I M E R A DOU BL E BOC K , BI R R I F IC IO DUC AT O,
E M I L I A ROM AGN A 11.2OZ
Rich double bock; velvety and round, caramel tones 8% alc
24
STOU TS
V E R D I I M P E R I A L S T O U T, B I R R I F I C I O D U C A T O ,
E M I L I A ROM AGN A 11.2OZ
Heady Stout with chili spices 8.2% alc
24
M A L T H U S B A L U B A S T O U T, B I R R I F I C I O D E L C O M O ,
L O M B A R DI A 2 5.4 O Z
Double malted Stout with spices; thick and creamy 6.9% alc
62
C H O C A R R U B I C A S T O U T, G R A D O P L A T O , P I E M O N T E
2 5.4 O Z
Rich oatmeal stout with Venezuelan cocoa beans and
Sicilian carob 7% alc
69
21
R ICH A L ES & B A R L E Y W I N E
D ’ U VA B E E R S O U R A L E , B I R R I F I C I O L O V E R B E E R ,
PIEMON T E
Sour Ale brewed with grape must, vintage 2011 8% alc
11.2OZ 45
DR AC O ST RONG A L E , BI R R I F IC IO MON T EGIOC O,
LOM BA R DI A
Strong Ale brewed with fresh blueberries; Draco is fermented three times
and features honey, caramel and forest fruit on the nose 11% alc
11.2OZ 35 | 25.4OZ 59
SH A NGR I L A ST RONG A L E, BI R R I F ICIO T ROL L ,
PIEMON T E
Robust Ale with tandori spices and savory balsamic notes: complex and
intriguing 8.5% alc
25.4OZ 55
B B 1 0 , B I R R I F I C I O B A R L E Y, S A R D E G N A
Brewed with must of Cannonau grapes: spicy and rich 10% alc
12.7OZ 40
TOR BATA PE AT SMOK ED A L E, BI R R I F ICIO A L MON D
22, A BRU Z ZO
Needs description to be consistent with others.
12.7OZ 31
22