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.
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 / 15 #3 gin / blueberry-black pepper syrup / lemon thyme / blueberries / lemon-lime soda / 15 #10 citreon vodka / bourbon / lemon / grapefruit fresno chili / soda / 15 #11 cucumber vodka / lemon / agave / cucumber / basil / soda / 15 #12 pimms no. 1 / gin / lemon / strawberry mint / gingerale / 15 #13 pisco / lime / pineapple / opal basil grapefruit peel / soda / 15 ARTISANALS
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. RIGHT WORD gin / st. germaine / lillet blanc / lime / 14 MARGARITA tequila / lime / agave / 14 SIDECAR cognac / orange liqueur / lemon / 14 SALTED CUCUMBER GIMLET gin / lime / cucumber / salt / 14 SOURS
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. COLLINS ROYAL vodka / mint / cucumber / lemon / sparkling rose / 14 FRENCH '75 gin / lemon / sparkling wine / 14 POMEGRANATE PALOMA reposado tequila / grapefruit / lemon / pomegranate / soda / 14 GRAPEFRUIT MOJITO grapefruit rum / lime / mint / soda / 14 COLLINS
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 / 14 BOURBON BUCK bourbon / lemon / ginger beer / 14 BLOOD ORANGE MULE tequila / lime / blood orange / ginger beer / 14 SCOTTSDALE BUCK gin / lemon / prickly pear / ginger beer / 14 MULES & BUCKS
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 / 14 VESPER gin / vodka / lillet blanc / 14 SAZERAC rye or cognac / sugar / soda / peychaud bitters angostura bitters / absinthe rinse / 14 NEGRONI gin / campari / vermouth / 14 AROMATICS
There are two different styles of beer: ales and lagers. The ONLY difference between them is the yeast that is used to ferment the beer. You have ale yeast and lager yeast. Ales are typically more robust and have a more pronounced flavor and aroma. Whereas lagers are lighter in flavor and tend to be light, crisp and mellow in flavor. DRAFT Coors Light / 8 Stella Artois / 8 Dos Equis Lager / 8 Huss Scottsdale Blonde / 8 Blue Moon White Ale / 8 College Street Big Blue Van / 8 Fat Tire Amber Ale / 8 Four Peaks Kiltlifter / 8 Bell's Two Hearted Ale / 8 Lagunitas India Pale Ale / 8 Guinness / 8 Sam Adams Seasonal / 8 BOTTLE/CAN Michelob Ultra / 6 Miller Lite / 6 Bud Light / 6 Corona / 7 Deschuttes Fresh Squeezed IPA / 7 San Tan Moonjuice Grapefruit IPA / 7 BREWS
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 / 11/44 Pinot Noir California / 11/44 Cabernet California / 11/44 Rose France / 12/48 WHITES Erath Pinot Gris Oregon / 13/52 St. Suprey Sauvignon Blanc California / 15/60 Seven Hills Riesling Washington / 13/52 Treanna Chardonnay California / 16/64 Chalk Hill Chardonnay California / 18/72 REDS A to Z Pinot Noir Oregon / 17/68 H3 Merlot Washington / 15/60 Layer Cake Malbec Argentina / 14/56 Uppercut Cabernet California / 16/64 Conn Creek Cabernet California / 19/76 SPARKLING Mumm Napa Brut California/ 14/70 Domaine Chandon Rose California / 16/80 Moet & Chandon Imperial Champagne France 125 (btl) WINE
CHEESE PLATE GF / 19 lamb chopper / humboldt fog / rogue blue / raisin jam / dried fruit CHARCUTERIE GF/DF / 19 fra'mani soppresatta / la quercia coppa / house rillette / pickles / mustard DEVILED EGGS GF / 12 crispy pork / chive HOUSE CHIPS AND DIPS / 14 potato chips / onion dip / beer cheese / herbed quark dressing BUFFALO FRIED MOZZARELLA / 14 blue cheese crumble / ranch / scallion PORK WINGS / 18 crisp fried / dry spiced / herb quark dressing TUNA NACHOS* / 21 spicy tuna / black garlic / scallion / nori / sesame / wonton CHICKEN MELT / 18 provolone / caramelized onion / roasted red pepper pepperoncini / garlic aioli DOUBLE STACK BURGER* / 20 american cheese / shaved iceburg / secret sauce / seeeded bun PORK BELLY SLIDERS DF / 19 smoked belly / steam bun / gochujang / soy caramel CAESAR SALAD / 14 romaine / crouton / parmesan (add grilled chicken for $6) FOOD *Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
OPUS X / 95 Dominican Puros (4.5) Arturo Fuente ARTURO FUENTE DIAMOND CROWN / 29 Connecticut Shade (2.5) #4 EXCALIBUR / 20 Broadleaf Ecuadorian Maduro (4.0) Hoyo de Monterey PUNCH / 16 Ecuadorian (4.0) Toro COHIBA / 44 Cameroon (3.0) "Red Dot" Toro HEMINGWAY SHORT STORY / 20 Cameroon (3.0) Perfecto Robusto Arturo Fuente ASHTON CLASSIC / 28 Connecticut Shade (3.0) Monarch Tube MY FATHER"S CIGAR / 34 Ecuadorian (4.5) Bijou 1922 ROMEO Y JULIETA / 22 Sumatran (3.0) Clemenceau Toro Tube LIGA PRIVADA / 44 Black Oscuro Puros (4.5) #9 ARTURO FUENTE DON CARLOS / 29 Cameroon (3.5) Dbl Robusto MONTECRISTO #2 / 38 European Habano (3.5) Torpedo ARTURO FUENTE / 17 Connecticut Shade (2.5) Chateau MACANUDO / 18 Connecticut Shade (2.0) Hyde Park FLAVORED TRIOS / 18 (2.0) Bailey's Irish Cream / Bourbon Vanilla CIGARS