GRATED TOMATO WITH GARLIC SERVED ON A TOASTED SOURDOUGH BREAD

Croquettes of yuca and goat cheese are served on a bed of creamy brie & guava cheese

MIXED MUSHROOMS CROQUETTES

SERRANO HAM CROQUETTES

AJI AMARILLO LECHE DE TIGRE WITH ONION AND WATERCRESS

BRAISED SALTED COD CROQUETTES

Lumpia is a Filipino appetizer or snack that consists of a thin, crispy spring roll wrapper filled with a savory mixture of vegetables, such as shredded cabbage and carrots and braised Lamb served with our chilly oil

Shrimp on garlic and olive oil, served with Sourdough Bread

SAUTTED SPINACH WITH GARLIC AND PINENUTS

CRISPY AREPA TOSTADA, OCTOPUS, CILANTRO, AVOCADO, REDONION, HABANERO SAUCE, MOLE

Four gochujang roasted pork wontons served on a pork broth

CRISPY PORKBELLY SERVED WITH HABANERO AIOLI

FRIED MAHI-MAHI HABANERO SAUCE

POTATOES SERVED WITH CHIPOTLE AIOLI AND PICO

FRIED SHISHITO PEPPERS

Grass-Fed NY Strip with Truffle Fries, Sautéed Mushrooms and egg

AJI AMARILLO LECHE DE TIBRE, CORVINA, SQUID, SHRIMP, AVOCADO SERVED WITH CHIPS AND CANCHA

4 PAN SEARED LAMB CHOPS SERVED WITH AREPITAS, MOLE SAUCE, GUACAMOLE, CHEESE

SHERRY VINEGAR, ALMONDS, TAHINI AND GARLIC SAUCE

White beans and vegetable soup with smoked pork belly and pork ribs

SERRANO HAM SERVED WITH SOURDOUGH BREAD. Sliced Jamón Serrano. A truly authentic product cured for a minimum of 17 months using artisanal methods from La Alberca, Spain where Fermin is based. The perfect item to liven up any charcuterie spread!

BRIOCHE BREAD, BLT, RED ONION, GARLIC AIOLI

BRIOCHE BREAD, BLT, RED ONION, GARLIC AIOLI

Grass-Fed NY Strip with Truffle Fries, Sautéed Mushrooms and egg

BRIOCHE BREAD, BLACKBEAN PUREE, CHEDDAR CHESSEE, CHIPOTLE AIOLI, GUACAMOLE, JALAPENOS, RED ONION

BRIOCHE BREADM GUACAMOLE, GARLIC AIOLI, TOMATO, RED ONIO, JALAPENO,

mixed greens, kumquat dressing, olives, Oranges, Grapefruit, avocado

Spicy mayo, Crispy potato Sticks, Egg, Cheddar Cheese, Lettuce, Garlic Aioli, Side of fries or Salad

Beef hot dog, pico de gallo, cotija cheese, chipotle aioli, garlic aoili,

3 large chicken fingers topped with chipotle aioli and pineapple served with French Fries

CORN FLOUR AND WHEAT FLOUR FIRED EMPANADA FILLED WITH TURMERIC BRAISED CHICKEN

CORN FLOUR AND WHEAT FLOUR FRIED EMPANADA FILLED WITH SUTED SPINACH AND QUESO GUAYANES CONTAINS PINE NUTS

BRAISED SHRIMP, OCTOPUS, MUSSELS, SQUID ON A SOFRITO

BRAISED PORK, PINEAPPLE CHUTNEY, ONION RELISH

BRAISED TURMERIC CHICKEN, PICO, COTIJA CHEESSE, CORN TORTILLA

MUSHROOM DUXELE, COTIJA, PICO

HOMEMADE CHORIZO, CORN TORTILLA, PICO, COTIJA

PONEAPPLE CHUTNEY, PICO, CORN TORTILLA

FRIED MAHI-MAHI, PINEAPPLE CHUTNEY AND HOMEMADE TORTILLA

REASTED BEETS, ALMODS, CORN TORTILLA

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

served with Home Made Mozzarella, Guacamole, Garlic Aioli

EGG SUNNY SIDE UP, GUACAMOLE, COTIJA CHEESSE

ROASTED BEETS, TOMATO, EGGPLANT PUREE

HOMEMADE MOZZARELLA, PESTO, TOMATO, GUACAMOLE

9 OZ NEW YORK STRIP, GUACAMOLE, HABANERO CREAM SAUCE, EGG, GARLIC AIOLI, ON A CRISPY AREPA

GRILLED CHICKEN, GOUDA CHEESE, BLACK BEAN AND CHIPOTLE SAUCE, SLICED AVOCADOS.

APPLE PIE SERVED WITH VANILLA ICE CREAM. DARK RUM SAUCE

BRANDY. ORANCE, APPLE CIDER, CLOVE, CINNAMON

Hot chocolate with Brandi and Whipped Cream

5% ABV PILSNER BREWED WITH CONTINENTAL PILSNER MALT AND NOBLE HOPS

IPA 6% ABV by interboro and spirits

DOUBLE DRY HOPPED IMPERIAL INDIA PALE ALE

Vermouth based on vespaiolo, white wine from native grapes of the DOC of which the city of Bassano is part. the original aromatic identity of Gran Bassano Bianco is due to the balanced infusion of over twenty botanicals, among which stand out hawthorn and elderflower, grapefruit, galangal, myrtle, sweet and bitter orange.

pick 3 Vermouth from our selection

TXURRUT (Bilbao, Vizcaya, Basque Country) Made using local Txakoli Wine

Vermouth based on merlot, red wine from french grape variety cultivated since the end of the 19h century in the DOC in which the city f Bassano is part. the unique aromatic structure is the result of a mastery infusion of over twenty botanicals, among which stand out the holy thistle and the yarrow moscata, as well as rhubarb, vanilla, pimento, ginger and liquorice.

made from Piedmontese wines, the base is skillfully blended with select botanicals including gentian, rhubarb, cloves and wormwood.

Seville orange, lemon, nutmeg, clove, quinine, fresh herbs. Base wine | Rosé of California whole cluster carbonic Sangiovese. Fortified with | Local grain spirit infused with 13 botanicals and spices.

Gentian, artichoke, citrus, rhubarb root, quinine, ginger. Base wine | Aromatic and dry stainless steel fermented, blended white wine. Fortified with | Local grain spirit infused with 15 botanicals and spices.

BODEGAS BAGORDI (DOC Rioja. Andosilla, Navarra)—Certified Organic 80% Tempranillo, 10% Garnacha, 10% Graciano

100% TROLLINGER FROM 8 DIFFERENT VINEYAARDS FROM THE VILLAGE SCHANAIT AD STRÜMPFELBACH. THE VINES ARE 12-36 YEARS OLD, WILD YEAST,, FERMENTED AND AGED IN STAINLESS STEEL VATS

DOURO

Producer: Los Comuns Country: Spain Region: Tarragona, Priorat (Non DOQ) Viticulture: Natural, Working Organic Soil: Llicorella-mixture of black slate and quartz Varietal: 70% Carinyena, 30% Garnacha Vintage: 2018 Vinification: Partially de-stemmed and fermented in fiberglass tanks. Whole clusters are then added and 10 days of carbonic maceration takes place. After carbonic, grapes are de-stemmed, pressed and rested for 3 months in stainless steel. The final refinement takes place in amphora tanks for 2 months. Entire process carried out with zero additives. Notes: Natural, no added sulfites, zero additives, harvest is hand picked in several passes, very steep & rocky vineyards.

Ducroux Libre Villages The 2019 vintage of this wine was Thibault’s very first wine, made from his first purchased parcel. It is called En Roue Libre (French term for freewheeling, or neutral gear) – a name that honors both hands-off natural winemaking methods and Thibault’s love for cycling. (He even used to race in a club before dedicating himself to full-time winemaking, and the bike still remains a big weekend pleasure.) Grapes: Gamay Vineyard: clay-silt, the average age of vines 40 years. Organically farmed by Thibault himself. Making of: The grapes are hand-harvested and then undergo the traditional whole-bunch carbonic maceration. Spontaneous fermentation, aging on fine lees in concrete vat for 8 months. No fining, no filtration, max. 2ppm of SO2 added at bottling.

- Named for the spirit in which two best friends and winemakers in the Burgenland Region of Austria (Andres Ziniel of Weingut Ziniel and Niklas Peltzer, Assistant winemaker at Meinklang) approached this collaborative effort, the first of many that will arrive one by one each vintage. - 100% Sankt (Saint) Laurent in partial carbonic (whole berry/partially whole cluster) maceration. - Organic/biodynamic. Native yeast. Low sulfur. - Salty, slightly meaty, alive. Green and Kalamata olives. Lean red fruits. The last meat on the cherry pit. Good on the cooler side.

Named for the red poppy flowers growing on the hillsides around the vineyard in the partly cool-climate Los Olivos district of the Santa Ynez Valley in Santa Barbara County, CA. - This is 100% Sangiovese in partial carbonic (whole berry/partially whole cluster) maceration. - Certified organic with some biodynamic practice. Native yeast. Low sulfur. - Bright red fruit - cherries and raspberries - and a light, dusty tannin that gives it a little structure. Great lightly chilled.

Las Jaras Superbloom is a complex, utterly unique wine that expresses the special characteristics of Love Ranch Vineyard in the Sierra Foothills. The red grapes give this wine a spicy nose and plenty of texture, while the white grapes add beautiful watermelon and rhubarb notes, plus a clean, mineral finish. Superbloom is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They’re a sign that winter is over and warmer, happier days are ahead.

Introducing our exquisite organic and sustainable Rioja wine, made from the finest raw materials of Tempranillo, Garnacha, Mazuelo, and Graciano. With a clear, bright ruby color, this wine has a fresh and slight aroma of licorice, creating a consistent texture and persistent aroma. On the palate, this wine is smooth, fresh, and persistent, making it the perfect pairing for any occasion. Indulge in the flavors of the Rioja region of Spain, known for producing some of the world's best wines. Experience the purity and quality of our organic and sustainable practices, all while enjoying the flavors of our Rioja wine.

Deep ruby red color with ripe plum and red berry fruit, almost jammy, with spicy and earthy aromas. Full bodied style with very soft texture but good structure.

Made from the historic DeChaunac grape, an old French American hybrid. Fruit from a beautiful single vineyard on Cayuga Lake, these storied vines were planted in 1973. Benny picks the dark red fruit early, and presses it into a red juice and ferments that juice on used Chardonnay skins, making this a crushable, chill-friendly, one-of-a-kind NY original!

Producer: Estezargues Country: France Appellation: IGP Coteaux du Pot du Gard Viticulture: Certified Organic Soil: Riverstone galet, clay, pebbles Varietal: 60% Grenache, 10% Syrah, 10% Marselan, 10% Mourvedre, 5% Carignan, 5% Caladoc Vintage: 2020 ABV: 14% Vinification: Fermentation and ageing in stainless steel, natural yeast Notes: Natural, Certified Organic, indigenous yeast, hand harvested, low intervention, minimal sulfites

Producer: Valdition Country: France Region: Bouches-du-Rhone, Provence Appellation: Alpilles Viticulture: Certified Organic since 2006 Soil: chalky clay and limestone Varietal: 35% Syrah, 20% Cabernet Sauvignon, 20% Marselan, 15% Grenache, 10% Petit Verdot Vintage: 2020 ABV: 13.5% Vinification: Maceration for 3 weeks. Aged in concrete vats. Notes: Certified organic, hand harvested

LASALDE ELKARTEA (D.O. Getariako Txakolina. Gipuzkoa, Basque Country) 95% Hondarrabi Zuri, 5% Hondarribi Beltza

Vine age between 20-30 years, alluvial clay loam soils, farmed organically deficit irrigated in drought years, but dry farmed otherwise, native ferment in stainless, aged in neutral barrels on the lees for one year.

Producer: Vinoceros Country: France Region: Languedoc Appellation: Aude Viticulture: Biodynamic, Natural Soil: Clay and limestone Varietal: 100% Ugni Blanc Vintage: 2021 Vinification: Fermentation and ageing in stainless steel Notes: Natural, Organic, indigenous yeast, hand harvested, bottling done on fruit days, low intervention, minimal sulfites

Producer: Estezargues Country: France Appellation: Côtes du Rhône Viticulture: Certified Organic Soil: Riverstone galet, clay, pebbles Varietal: 50% Grenache blanc, 25% Viognier, 25% Roussane Vintage: 2021 ABV: 14% Vinification: Fermentation and ageing in stainless steel, natural yeast Notes: Natural, Certified Organic, indigenous yeast, hand harvested, low intervention, minimal sulfites

a low alcohol (9%) skin-contact white wine that is primarily Muscat with a small amount of Sauvignon Blanc and Chardonnay. It's an aromatic white that has gentle tannins that makes it a perfect food wine. Tyler Magyar, the winemaker is based in Portland, OR, and sources all of his fruit from the Applegate Valley. He worked in wine retail in NYC for years before moving out west to make wine. He manages every small detail about the project from going on picks for the fruit to designing all the labels. A true small-production wine with only 100 cases made! *a 500ml a bottle perfect to split between two or enjoy solo :)

Straw yellow with greenish, bright and clear tones. Medium-high, citric notes (grapefruit and lime) and white flowers, acacia and orange blossom, with a sweet tropical background, intense aroma of lychees. Fresh, citric, intense and fruity mouth. Elegant, slightly bitter finish. Ideal with appetizers, sushi, pasta, fish, rice, white meats and seafood.

Named for the Red Kite, a bird with a white streak in its feathers. The park (Fenouilledes Corbieres) where Raphael and his brother Remy grow and make wine is home to 40 species of protected birds. - This is direct press Syrah (blanc de noir) and Sauvignon Blanc in stainless steel. - Certified organic/biodynamic. Native yeast. No sulfur. - Moderare to high acidity. Red fruit, light citrus, and green apple on the palate, and a structural minerality.

Bel means white in old Czech, and this everday liter-sized white is a blend of Grüner Veltliner, Welschriesling, and Müller-Thurgau. A fresh, racy white that is dry, fruit-forward and easy to drink. Pair this with a simple weeknight plate of pasta with cheese

Harvest 2019 60% Macabeu, 40% Xarel·lo Blend between two vineyards, one Macabeu and another from Xarel·lo. Organic farming with biodynamic principles. Clay-limestone terroir 3 months with fine lees 24 months aging in the bottle In the disgorging, part of the lees are left

Grape variety: Glera Appellation: Veneto IGT vino frizzante Vintage: 2020 Altitude: 300 meters Soil: Sedimentary and volcanic basaltic rocks Vineyard management: According to the principles of biodynamic agriculture Collection method: manual Harvest: Early September Production: 3,000 bottles In the cellar: After 3 days of maceration with skins, the grape must if left to its spontaneous fermentation with natural yeasts. At the end of April the wine is bottled along with added must for the re-fermentation. This takes places without disgorging leaving the classic deposit of yeasts on the bottom. 10.5% vol.

Grape variety: Lambrusco Grasparossa Appellation: Emilia IGP Vintage: 2021 Production area: Colombaro, Levizzano, Rodiano Vineyard management: practicing organic Age: 15 years Collection method: manual Harvest: first week of September Production: 5700 bottles In the cellar: Sparkling rosé wine, obtained by pressing whole bunches of Lambrusco Grasparossa. The pressing is followed by spontaneous fermentation, vinification and aging in fiberglass tanks. After spending the winter in the tank, it was bottled during the crescent moon of March. It did not convert all the sugar into alcohol in the tank, so it finished fermenting in the bottle. Not disgorged. 12.5% vol.

Red sparkling wine at its finest! This is Red Pet Nat. Fermented in the bottle for a rich bubbly mousse, but disgorged so it won't explode at the dinner table. Violet rim and pomegranate colored body and full of refreshing effervescence. There are fresh berry aromas with a subtle savory edge hinting of eucalypt. Flavors are of pomegranate and a touch of black olive with a chalky tannicity. The wine shows the elegance of the modern American hybrid Marquette.

This is Pet Nat! Vintage number 4 of our Cayuga White Petillant Naturel. A naturally sparkling wine made from an heirloom NY wine grape. Pale yellow color with a light mousse and fine bubbles. Orchard fruits and citrus in the aroma. The palate has true verve with striking acidity and flavors of lightly salted and grilled yellow plums. Perfectly refreshing and an expression of sparkling that could only come from the Finger Lakes.

Lini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.

100% Hondarrabi Zuri—21 days skin contact, aged 6 months on the lees and bottled unfiltered.

low-intervention wine that spends three months on the skins, then on the lees until bottling. Fermented with chestnut flowers (1lb per 500L) and only gets 10mg/L SO2 at bottling. Both varietals came from VINHO VERDE (Avesso comes from Quinta Sra Barbara).

Azimut Brisat Grapes: Parellada, Sumoll Blanc, Garnatxa Blanca, Moscatell Vineyards: grapes come from different certified organic farmers that the Suriol family works with in the Penedès area. MARINA DEL GARRAF (coast): Mosctaell and Garnatxa Blanca from the Bartra family (Masia la Serra). CONCA DEL RIU FOIX (central): Sumoll Blanc from Artur Freixedas (Bellestar estate). Parellada from the Guilamany family (Can Guineu estate). 500 COSTERS DEL MONTMELL (mountain): Parellada from Josep Martí and Kiko de Can Figueras. Moscatell from the Puig family (Gatalletes estate). Making of: Natural fermentation with the grapes’ own yeasts, 5 days on skins and then 3 months in underground concrete tanks. No filtration, fining or additives, just a bit of sulfur at bottling (max 30ppm).

Macabeu, Garnatxa Blanca, Garnatxa Roja Of good intensity, notes of ripe white fruit, apple, pineapple, the aromas are interesting, the balance between vegetables, "chamomile" flowers with notes of ripe fruit. Aromatically persistent Well structured, tasty, a white with personality, it has volume in the mouth, if it reminds of stone fruits such as peach, loquat, ripe apricot ... original, natural. Long in the mouth

Wild Select(7% ABV): This cider represents the most honest and refined representation of Catskill Mountains' wild orchards, coming from 100% wild fruit. A naturally effervescent enigma, the complexities of this year's batch are hard to put into words with hints of earth and citrus abundant in every sip, the nose suggestive of foliage and leather.

The Half Wild (Semi-Dry Sparkling Cider, 7% ABV): Equal parts unruly and refined, feral, self-seeding apples foraged in the Catskills are on their best behavior when paired with civilized, sweet orchard fruit from the Finger Lakes. Slowly aging lends a little "funk" resulting in a brisk yet grown-up sparkling cider with darker flavors of chutney and crème brûlée.

Las Jaras Superbloom is a complex, utterly unique wine that expresses the special characteristics of Love Ranch Vineyard in the Sierra Foothills. The red grapes give this wine a spicy nose and plenty of texture, while the white grapes add beautiful watermelon and rhubarb notes, plus a clean, mineral finish. Superbloom is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They’re a sign that winter is over and warmer, happier days are ahead.