No arguments here, just please sit back, relax and enjoy.

Transcription

1 Our philosophy at The Plaza Bar is simple. For the purists, we take it all the way back to the core foundation of what a cocktail really is by reintroducing the sour, the collins, the mule, and the aromatic based classic cocktails for you to indulge and enjoy. For the more adventurous, we offer artisanal cocktails that are drinkable works of art. Artisanal cocktails show its audience how to select prime produce, identify stunning edible flowers, create original garnishes, and also how to assemble cocktails in a very easy, but particular fashion that will result in visually appealing drinks. Artisanal cocktails use the basic sour recipe (or some variation of a sour) with edible components within the drink and also a sparkling component, whether it is soda water, sparkling wine or ginger beer. The edible components are both visually appealing and add depth to the cocktail. For the beer enthusiast, we offer a range of ales and lagers. For the wine connoisseur, we offer a broad selection of wines by the glass. No arguments here, just please sit back, relax and enjoy.

2 Artisanal cocktails use the basic sour recipe (or some variation of a sour) with edible components within the drink and also a sparkling component, whether it is soda water, sparkling wine or ginger beer. The edible components are both visually appealing and add depth to the cocktail. The artisanal style martini typically consists of an acidic cocktail with a foam used to take away the acidity and balance the cocktail. #1 vodka / lime / chili-anise shrub / basil grapefruit segments / ginger beer #3 gin / blueberry-black pepper syrup / lemon thyme / blueberries / lemon-lime soda #10 citreon vodka / bourbon / lemon / grapefruit fresno chili / soda #11 cucumber vodka / lemon / agave / cucumber / basil / soda #12 pimms no. 1 / gin / lemon / strawberry / mint / gingerale #14 gin / lime / pineapple syrup / grapefruit segments bell pepper strips ARTISANALS

3 The sour is essentially the simplest form of a cocktail and is the basis for many cocktails. The sour consist of a base spirit, lemon or lime juice (sour), and a type of sweetener to balance the acid. There are endless opportunities for variations when it comes to the sour; add something here and a little something there and you have a variation of the sour. MEZCALITO mezcal / guava / lime / ginger beer MARIPOSA pea tea gin / yellow chartreuse / lemon / egg white SONORAN SUNSET tequila / lillet blanc / lemon SALTED CUCUMBER GIMLET gin / lime / cucumber / salt SOURS

4 The Collins cocktail was created by Jerry Thomas around 1876 and it is essentially a sour with soda water added to the finished cocktail. There are many different variations of the collins which just incorporate a different spirit and/or liqueur as the base. CUCUMBER COOLER cucumber mint vodka / st. germaine / lime / soda FRENCH '75 gin / lemon / sparkling wine POMEGRANATE PALOMA reposado tequila / grapefruit / lemon / pomegranate / soda GRAPEFRUIT MOJITO grapefruit rum / lime / mint / soda COLLINS

5 Mules are a lot like the collins cocktail but they typically use a flavored soda to add sweetness and depth to the cocktail. Mules are also often enjoyed in a copper mug which keeps the drink extremely cold for enjoyment. MOSCOW MULE vodka / lime / ginger beer BOURBON BUCK bourbon / lemon / ginger beer BLOOD ORANGE MULE tequila / lime / blood orange / ginger beer SCOTTSDALE BUCK gin / lemon / prickly pear / ginger beer MULES & BUCKS

6 Aromatic cocktails typically consist of just spirits. The idea behind an aromatic cocktail is to enhance the flavors within the base spirit that is being used. Most aromatic cocktails date back to before prohibition and have been making a big comeback as of late. OLD FASHIONED bourbon or rye / sugar / soda orange bitters / angostura bitters VESPER gin / vodka / lillet blanc SAZERAC rye or cognac / sugar / soda / peychaud bitters angostura bitters / absinthe rinse NEGRONI gin / campari / vermouth AROMATICS

7 Over the past three decades, a wine revolution has been taking place across the United States. There are now more than 7,000 American wine producers up from 440 in 1970 and the best bottles are every bit as good as the finest wines of Europe. - Linda Murphy HOUSE WINE Chardonnay California Pinot Noir California Cabernet California Rosé France WHITES Erath Pinot Gris Oregon St. Suprey Sauvignon Blanc California Kim Crawford Sauvignon Blanc New Zealand Dr. Loosen Riesling Germany Treanna Chardonnay California Sonoma Cutrer Chardonnay California REDS A to Z Pinot Noir Oregon H3 Merlot Washington Layer Cake Malbec Argentina Uppercut Cabernet California Conn Creek Cabernet California SPARKLING Mumm Napa Brut California Domaine Chandon Rosé California

8 Cabernet

9 S San Tan Devil s Ale VooDoo Ranger Juicy Haze IPA S BREWS

10 SPINACH ARTICHOKE DIP house made artichoke dip / marinated olives / preserved tomato / house potato chips CHARCUTERIE BOARD cured artisan meats / aged cheese / house pickles / crusty bread DEVILED EGGS GF smoked paprika / local farm eggs / prosciutto / rocket lettuce / chives ARANCINI crispy pecorino risotto / balsamic / char roasted squash / fresh herbs CHIPOTLE GARLIC WINGS vegetable crudite / roasted garlic / chipotle glaze / cilantro / buttermilk dressing LOBSTER ROLLS buttered brioche / lobster salad / roasted garlic remoulade / tomato / red onion / chive / celery TUNA STACK* spicy tuna / avacado / black garlic / wakame / tabikko / gochujang mayo / scallions / wonton CHICKEN MELT* sourdough / white cheddar / grilled onion / enoki mushroom / pulled chicken / cabbage slaw CLASSIC DOUBLE STACK* two chuck patties / american cheese / shaved iceberg / tomato / red onion / seeded bun SEARED SALMON* beluga lentils / citrus / shaved radish / lemon butter / chive oil RED KALE SALAD fig / crow's dairy feta / shaved beets / pomegranate / sherry vinaigrette CAESAR SALAD red romaine / tomato / rustic croutons / pamesan / garlic caesar (add chicken for 6) FOOD *Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness