1. Macaroni and Cheese
    simple but delicious dish of cream, cheesy macaroni

    • bechamel
    • mini shells
    • grated cheddar
    • garlic bread
  2. Carrots and celery sticks with ranch
    thin sticks of fresh carrots and celery served with side of ranch

    • 4 slices of carrots
    • 4 slices of celery
    • ranch dressing: sour cream, buttermilk, mayo, red onion, garlic, lemons, parsley, celery seed, cayenne, and salt
  3. Grilled Cheese Sandwich with potato chips, fries, or vegetables
    • choice of sour dough or multi grain
    • tillamook cheddar
    • french fries, potato chips, seasonal vegetables or carrots and celery
  4. Mini Hamburger
    • Mini version of full burger
    • 4 ounces of Marin sun farms ground beef
    • burger bun
    • lettuce
    • onion
    • pickle
    • fries, chips, or veg
  5. Kid's French Toast
    One slice of challah bread soaked in egge and milk custard seasoned with bourbon, vanilla, and cinammon. Griddled and finished in the oven topped with powdered sugar and topped with fruit compote. Syrup on the side

    • Acme Challah bread
    • Custard: eggs, milk, wild turkey, vanilla, sugar
    • Maple syrup
    • Fruit cooked in butter and sugar until saucy thickened with cornstarch.
  6. Kid's Full Breakfast
    Mini version of our full breakfast without salsa

    • 1 egg
    • 1 piece of toast
    • Home fries: twice cooked red potatoes. First boiled then fried, sauteed red bell pepper, onion, garlic, thyme, parsley
    • 1 piece of smoked pork loin, bacon, sausage
  7. Kid's breakfast Sandwich
    Scrambled eggs with cheese sandwiched between two pieces of english muffin served with home fries

    • toasted english muffin
    • 2 scrambled eggs
    • shaved smoked pork loin
    • melted Tillamook Cheddar cheese
    • Home fries
  8. Black and Tan Sundae with three twins vanilla
    Black and tan refer tot he color of the sauces, respectively chocolate and caramel sauce. Served with a crunch sweet nut praline, shipped cream and a spoonful of seasonal compote.

    • Chocolate sauce: bittersweet chocolate, half and half, butter
    • Caramel sauce: sugar, cream, butter, wild turkey bourbon, vanilla, salt
    • Nut praline: sugar, brown sugar, half and half, walnuts, pecans, almonds, butterscotch chips, butter, vanilla
    • whipped cream: heavy cream, sugar, vanilla
    • fruit compote: strawberries, sugar, framboise
  9. One Layer Carrot Cake with whipped Ginger Creme fraiche
    Simple, tasty and light with a refreshing sauce of creme fraiche and candided ginger

    Carrot cake: flour, eggs, veg oil, sugar, salt, cinnamon, baking soda, baking powder, carrots, pecans

    • cream fraiche: sour cream, cream, sugar
    • candied ginger
    • bourbon caramel
  10. Lark Creek Butterscotch Pudding:
    Chantilly cream, shaved chocolate, pretzle cookie
    Classic baked butterscotch pudding with cream, egg and scotch, topped with lightly sweetened cream and shaved chocolate, preztle cookie

    Butterscotch: cream, eggs, butterscotch chips, salt, vanilla bean, scotch

    Chantilly Cream: cream, sugar, vanilla
  11. Seasonal Sorbets or scoops of ice cream
    Two flavors of seasonal fruit sorbets from Three Twins served with pistachio lime cookie

    • sorbets contain sugar, fruit puree or juice and guar gum
    • pistachio lime cookie: flour, baking soda, baking powder, salt, lime zest, sugar, lime juice, vanilla, butter, eggs yolks, chopped pistachio's
  12. Blue Cheese Souffle
    Custard like souffle made with maytag blue cheese: a Bradley Ogden classic

    • Souffle: eggs, flour, butter, blue cheese, milk
    • cream
    • lettuces
    • seasonal fruit
    • spiced walnuts: honey, oil, cayenne, black pepper, salt
  13. Florida White Shrimp Cocktail
    American favourite: poached prawns with horseradish cocktail sauce

    • 6 16/20 prawns
    • poaching liquid: paprika, onions, celery, salt, lemon, bay leaf
    • cocktail sauce: chili sauce, freshly grated horseradish, lemon juice
    • wedge of lemon
  14. Cobb Salad
    traditional cobb salad featuring Diestel all natural turkey breast, cubes of bacon, red oak lettuce, chopped romaine, grated eggs, blue cheese, avocado and ranch dressing

    • 3 oz. turkey breast
    • 3 oz. cubed cooked bacon
    • chopped romaine
    • red oak lettuce
    • coarse grated eggs
    • shaft blue cheese
    • diced avocado
  15. Fuji Apple slad with radicchio, candied walnuts, Shaft's Blue cheese, romaine, basil vinaigrette
    Classic chopped apple salad from our Lark Creek Restaurants.

    • fuji apples
    • radicchio
    • crumbled blue cheese
    • romaine
    • candied walnuts
    • lemon basil vinaigrette
  16. Whole Leaf Caesar
    Classic caesar salad with the addition of capers in the dressing: Not vegetarian because little fish are not vegetables.

    • romaine
    • caesar dressing: egg, garlic, anchovy, lemon, parmesan, dry mustard, oil, capers
    • garlic parmesan croutons
    • parmesan
  17. Baby Iceburg Lettuce
    We take perfect small heads of crisp iceburg lettuce, cut the roots off then cut into 3 slices. Green Goddess Dressing is then ladeld over the top of the arranged slices and topped with chopped bacon, bread crumbs, green onion tops.

    • Organic baby iceburg lettuce
    • green goddess dressing: avocado, sour cream, chives, parsley, green onion
    • finely chopped bacon
    • toasted bread crumbs
    • green onion tops
    • avocado
  18. Oregon Bay Shrimp Louis
    Very Simple but delicious salad based on a classic SF favorite. Great ingredients speak for themselves.

    • louie dressing
    • whole butter lettuce leaves
    • tiny sweet oregon bay shrimp
    • sieved egg yolks and whites
    • 1/4 avocado sliced
    • gherkins
  19. Chicken Noodle Soup featuring Mary's chicken
    Free range chicken broth, roasted picked meat, vegetalbes, herbs and two kinds of noodles

    • Broth: carrots, onions, celery, garlic, thyme, chicken bones
    • small diced carrots
    • small diced celery
    • small chopped green onion
    • cilantro
    • short egg noodles
    • fried rice stick noodles
  20. Classic New England Clam Chowder
    Classic creamy clam chowder, from our Yankee Pier restaurants with bacon and dill drop biscuits

    Chowder: onions, potatoes, bacon, thyme, flour, butter, celery, chopped clams, clam juice, milk, cream, tobasco

    dill drop biscuits: flour, butter, baking powder, sour cream, buttermilk, dill
  21. Crispy Fried Monterey Calamari
    Fresh local baby squid dipped in buttermilk, dredged in seasoned flour, deep fried and served with a chipotle remoulade and lemon wedge on top of a bed of shredded lettuce

    • 6 oz. calamari cut into rings
    • buttermilk and egg white
    • seasoned flour: wondra flour, corn flour, salt, black pepper, cayenne pepper
    • Chipotle Remolade: dry mustard, lemon juice, sweet pickle relish, white onion, parsley, capers, salt, pepper, mayonaise, sour cream, chipotle peppers (smoked jalapeno in adobo sauce)
  22. Steamed Black Mussels with green garlic, white wine, grilled baguette and?
    Prince Edward Island Mussels steamed in a mixture of green garlic and white wine.

    • 6 oz. mussels
    • small diced green garlic
    • white wine
    • ocean clam juice
    • lemon zest
    • chopped parsley
    • Romesco: (Spain) fire roasted bell peppers, garlic, almonds, sherry vinaigrette, tomato, panko, smoked paparika, extra virgin olive oil
  23. Mixed Vegetable Fry
    Fresh seasonal vegetables dipped in a light batter and deep fried. Served with a harissa cilantro dipping sauce.

    • Fennel Blue lake beans, cauliflower, spring onions, artichoke
    • batter: rice flour, ap flour, cornstarch, soda water, salt and pepper
    • harissa dipping sauce
  24. Kennebec Fries
    Perfect french fry potato blanched once to cook and fried again to make crispy
  25. BBQ Chicken Tamale pancake
    Crisp, pan fried pancake made with masa. topped with tangy bbq chicken, avocado salad, cool lime cream and crunchy tortilla strips.

    • tamale pancake: masa harina, milk, baking soda, butter, green onion, green bell pepper, red bell pepper.
    • picked roasted chicken
    • bbq sauce: worcestershire, chili sauce, molasses, apple cider vinegar, chipotle peppers, molasses, brown sugar
    • avocado salad: avocado, cabbage, julienned red bell pepper, julienned jalepeno, julienned red onion, cilantro sprigs, lime juice, canala oil
    • tortilla strips
  26. 8 oz. Sun Farm Burger
    Made from grass fed ground beef from Marin County, served to customer specs.

    • Kennebec fries
    • lettuce, tomato, red onion, house made pickles
    • bun
    • extras: sauteed mushrooms, cheddar, jack, blue cheese, bacon, avocado
  27. Grilled N.Y. steak with potato gratin, spinach and shallot butter
    10 oz. of all natural angus bewef, cooked to desired temp, with creamy gratin, sauteed spinach

    • 10 oz. steak
    • potato gratin: russed potatoes, cream, garlic, cayenne, nutmeg, parmesan, paprika
    • sauteed spinach: olive oil, spinach
    • shallot butter: sauteed shallots, butter
  28. Grilled Pacific Snapper Sandwich
    4 ounces of snapper fillet grilled and served on a bun with tartar sauce

    • kennebec fries
    • bun
    • tartar sauce: sour cream, mayo, pickle relish, capers, parsley
    • butter lettuce
    • wedge of lemon
  29. Grilled wild samon with asparagus bread salad and bacon vinaigrette
    Salmon grilled to medium rare/ medium served on a bed of asparagus bread salad.

    • 6 oz. salmon filet skin off
    • asparagus blanched and cut on a bias
    • bacon vinaigrette: bacon, shallots, sundried tomatoes.
    • hand torn acme levain croutons: bread tossed in extra virgin olive oil then lightly toasted
    • square plate
  30. Angus Chuck Burger
    Half pound, ground fresh here daily, sesame-egg bun, fries
    Fresh ground 8 oz. patty from chuck (shoulder). Grilled and served on a sesame egg bun with tomato (in season) butter lettuce and thin sliced onion with a side of fries and home made pickle.

    • fries
    • bun
    • burger patty 8 oz.
    • butter lettuce
    • sliced tomato
    • sliced red onion
    • pickle
  31. Veggie Burger: Lentils, bulgar, cashews, and mushrooms, green onions, cracked wheat bun, fries
    house made veggie burger from grains, mushrooms, and cashews served with onions and butter lettuce with a house made pickle.

    • fries
    • cracked wheat bun
    • veggie burger patty: 8 oz. bulgar, lentils, onions, celery, garlic, leeks, mushrooms, mayo, cashews, panko
    • butter lettuce
    • sliced tomato
    • sliced red onion
    • pickle
  32. Crispy Fried chicken sandwich with tabasco slaw
    Buttermilk marinated chicken breast double dredged in a seasoned flour, deep fried, served on a hot griddled roll with fresh tabasco slaw.

    • Chicken marinade: buttermilk, tabasco, salt
    • seasoned flour: salt, pepper, cayenne
    • 6 oz. chicken breast filet
    • tabasco slaw: green cabbage, dino kale, shredded carrot, sliced jalepeno, red onion, lemon juice, tabasco, extra virgin olive oil, salt, pepper, sugar
    • Choice of fries, potato chips, or salad
  33. Turkey Club
    triple decker classic served on a choice of sour dough or whole wheat, fresh, crisp, satisfyingly light

    • 4 oz. thin sliced diestel ranch turkey breast
    • 3 slices of bacon
    • 1/2 avocado sliced
    • 3 slices of toasted sour dough or wheat
    • herb mayo: chives, parsley, mayo, garlic, lemon juice.
    • choice of fries, potato chips, salad
  34. Pulled Pork Sandwich
    Sweet, smoky with a vinegar and molasses kick. slow braised pork shoulder served smothered in bbq sauce and served on a bun with a heap of fried onion rings with bbq mayo.

    Pork braise: bbq sauce, water, garlic, bay leaves, onions, blackening spice.

    Fried onions: thin sliced onions, dredged in wondra flour and deep fried.

    bbq mayo: mayo, bbq sauce, brown sugar, cayenne.

    bbq sauce: worcestershire, chili sauce, molasses, apple cider vinegar, chipotle peppers, molasses, brown sugar, chipotle.

    choice of fries, chips, or salad
  35. Macaroni and cheese
    • simple delicious side dish of creamy, cheesy macaroni.
    • bechemel
    • macaroni
    • cheddar grated
    • seasoned bread crumbs: salt, pepper, paprika, cayenne
  36. Sauteed Bloomsdale spinach with garlic
    Wonderful and crinkly bloomsdale spinach sauteed with olive oil and sliced garlic.

    • spinach
    • olive oil
    • garlic
  37. Penne pasta cooked in a spicy tomato sauce with fresh basil
    penne cooked al dente and further cooked in a tomato sauce spiked with onions, garlic, and chili flakes and finished with torn basil leaves and freshly grated parmesan.

    • 6 oz. penne pasta: semolina flour, eggs.
    • small diced onions
    • chopped garlic
    • tomato sauce: 6 in one tomatoes, garlic, basil, extra virgin olive oil
    • basil
    • chili flakes
    • parmesan cheese
    • garlic bread
  38. Florida Prawn Linguini
    linguini cooked al dente then sauteed with capers, olives, tomato and prawns for a light piquant meal.

    • 6 oz. of linguini cooked al dente
    • 5 ea. 16/20 shrimp
    • small diced onion
    • chopped garlic
    • whole capers
    • chopped castelvetrano and black cured olives
    • tomato sauce
    • lemon zest
    • parsley
    • shrimp stock: roasted shrimp shells, onion, garlic, bay leaf, lemon, water.
    • garlic bread: garlic, butter
  39. Spaghetti with slow cooked meat ragu
    spaghetti cooked al dente then further cooked with a rustic meat rago topped with freshly grated parmesan.

    • spaghetti: semolina flour, eggs,
    • meat ragu: exvoo? ground pork, ground beef, onions, carrots, celery, garlic, tomato, red wine, tomato sauce, chicken stock, cinammon
    • parmesan cheese
    • garlic bread: garlic, butter
  40. Cioppino
    The San Francisco classic fish stew. Combines catch of the day with the broth made of tomatoes and wine, and typically Dungeness Crab.

    Ciopinno base: green bell peppers, chili flake, onions, garlic, fennel seed, orange peel, red wine, ground tomatoes, clam juice.

    • 2 dungeness crab legs
    • 3 16/20 shrimp
    • 4 oz. red snapper
    • 4 clams
    • 4 mussels
    • chopped parsley
    • garlic bread: garlic butter
  41. Semolina crusted local petrale sole
    oven roasted, light and flaky sole with a thin crust of seasoned semolina, served with artichoke and garlic rice and a preserved lemon and olive relish.

    • 5 oz. of Petrale sole
    • seasoned semolina flour: semolina flour, salt and pepper.
    • braised artichoke: lemon, exvoo, thyme, water
    • garlic rice: onions, butter, garlic wine
    • preserved lemon relish: preserved lemon, fresh meyer lemon, parsley, exvoo, black cured olives
    • fried artichokes
  42. Oven Roasted Mary's Chicken Breast with mashed potatoes, leek gravy, seasonal vegetables
    Crispy, roasted airline chicken breast served next to a pillow of creamy mashed potatoes, mixed vegetables and smothered with a buttery leek gravy, garnished with crispy parmesan crumbs.

    • 1 ea. mary's chicken airline breast, skin on
    • olive oil
    • mashed potatoes: milk butter russet potatoes
    • blue lake green beans, sauteed mushrooms, broccoli: cooked in butter.
    • leek gravy: diced leeks (white part only) butter, cream.
    • parmesan breadcrumbs: toasted levain crumbs, parmesan cheese, thyme
  43. Yankee Pot Roast
    slow braised all natural chuck, served with garlic mashed potatoes, sauteed swiss chard and root vegetables, topped wiht creamy sweet and spicy apple horseradish sauce.

    • pot roast: onions, celery, carrots, garlic, red wine, chicken stock, bay leaf, thyme.
    • swiss chard
    • diced carrots
    • diced turnips
    • sliced red onions
    • horseradish
  44. Asparagus Bread salad
    blanched sweet asparagus, bitter chicories, dressed in a smoky bacon vinaigrette with sundried tomatoes.

    • asparagus blanched and cut on a bias
    • mixed chicories
    • bacon vinaigrette: bacon, shallots, sundried tomatoes.
    • hand torn levain croutons: bread tossed in extra virgin olive oil then lightly toasted.
  45. Garlic Rice
    • Garlic steamed jasmine rice
    • onions
    • butter
    • garlic water
  46. Seasonal Vegetables
    Seasonal vegetables cooked with various cooking methods depending on item and season

    • green beans
    • broccoli
    • sauteed baby shiitake mushrooms
  47. granola

    housemade with toasted oats, honey, almonds, dried cranberries and served with your choice of Strauss milk or yogurt.

    • granola: toasted oats, honey, canola oil, grape nuts, dried cranberries, sliced toasted almonds
    • cows milk or yogurt
    • strawberries/blueberries
  48. Oatmeal
    warm and creamy with a hint of cinnamon and brown sugar and vanilla, served with brown sugar.

    • oatmeal: oats, milk, water, cinnamon, salt
    • brown sugar
    • fresh sliced strawberries
  49. Bagel with Cream cheese and house cured salmon
    poppy seed bagel toasted and served with a spread of cream cheese then topped with our own cured salmon, shaved red onions, and capers.

    • bagel
    • 4 oz. thinly sliced cured salmon: salt, brown sugar, fennel seed and fennel seeds: cured for four days
    • capers
    • thin sliced red onions
    • cream cheese
  50. Giant Griddled blueberry Muffin
    huge blueberry muffin split in half then buttered and toasted on the flat top griddle and served with a citrus marinade.

    • muffin: flour, baking powder, sugar, eggs, butter, blueberries.
    • marmalade: thin sliced citrus peel intact, cooked with sugar and water to a jelly like consistency
    • butter for griddling
  51. Cheddar and Chive Omelette
    This folded 3 egg omelette contains shredded tillamook cheddar cheese and chopped fresh chives. served with home fried potatoes and one piece of sour dough or multi grain bread.

    • omelette: 3 eggs, milk chives
    • clarified butter
    • home fries: twice cooked red potatoes. sauteed red bell peppers, onion, garlic, thyme.
    • dry sour dough or muli grain toast
  52. Greek Omelette
    This 3 egg omelette contains sauteed organic baby spinach, red onions, mushrooms, and feta.

    • omelette: 3 eggs, milk
    • sauteed baby organic spinach
    • sauteed mushrooms
    • thin sliced red onion
    • crumbled feta cheese
    • home fries
  53. Full Breakfast
    two eggs any style, home fries, fresh tomatillo salsa or sour cream, choice of fresh shaved smoked pork loin, applewood smoked bacon, sausage links.

    • 2 eggs
    • 1 piece of toast
    • home fries
    • 2 pieces of smoked pork loin, bacon, or sausage
    • tomatillo salsa: tomatillo, garlic, onion, cilantro, jalepeno, olive oil
  54. Eggs Benedict
    2 poached eggs served over grilled ciabatta bread with shaved smoked pork loin, topped with meyer lemon hollandaise and paprika served with home fries.

    • 2 eggs
    • grilled ciabbata
    • 2 pieces of shaved smoked pork loin
    • florentine: substitute organic spinach for ham
    • blackstone: substitute tomatoes for bacon. only when tomatoes are in season
    • home fries
  55. Challah French Toast
    Three slices of challah bread soaked in egg and milk custard seasoned with bourbon, vanilla and cinnamon. The soaked bread is griddled and finished in the oven. The slices are lined on a rectangular plate, sprinkled with powdered sugar and topped with a fruit compote. Syrup served on the side.

    • Acme Challah bread
    • custard: eggs, milk, wild turkey bourbon, vanilla, sugar.
    • fruit compote: fresh fruit tossed in sugar to release natural juices or cooked fruit, cooked in butter and sugar until saucy then a thickener like cornstrarch is added to bind the sauce.
    • Powdered sugar
  56. Fruit Plate
    a combination of fresh seasonal fruit, served with yogurt and toasted levain bread and butter.

    • strawberries, apple, and banana
    • strauss yogurt
    • acme levain bread
    • butter
  57. Green Onion biscuit with vegetarian herb gravy
    large buttermilk and green onion biscuit smothered in a vegetarian herb gravy and served with a poached egg, garnished with green onions, chives and parsley.

    biscuit: flour, butter, baking powder, baking soda, salt, buttermilk, heavy cream, green onions.

    herb gravy: butter, flour, chives, green onions, thyme, parsley, milk, heavy cream.

    poached egg

    green onions, parsley, chives
  58. Egg Substitutions
    they can be substituted for an upcharge for any omelette or full breakfast.

    egg beaters

    egg whites

    all eggs are cage free except egg beaters
  59. Sides
    • 2 pieces of toast
    • 4 slices of bacon
    • 4 links of sausage
    • 4 slices of canadian bacon
    • 1/2 cup fruit
    • 1 ea. English Muffin
    • 2 ea. corn tortilla
  60. Breakfast Sandwich
    Scrambled eggs with cheese and smoked pork loin sandwiched between two pieces of toasted bread served with home fries.

    • 2 pieces of toasted sour dough, multigrain, english muffin.
    • 2 eggs scrambled
    • shaved smoked pork loin
    • melted tilamook cheddar
    • home fries
  61. Draft Beer
    • Anchor Steam
    • Pyramid Hefeweizen
    • Samuel Adams
    • Coors Light
  62. Bottled Beer
    • Scrimshaw Pilsner
    • Sierra Nevada Pale Ale
    • Speakeasy Big Daddy IPA
    • Lost Coast Amber Ale
    • Gordon Biersch Marzen
    • Lagunitas Pear Cider
    • Stella Artois
    • Guinness
    • Budweiser
    • Clausthaler Non alcoholic
  63. Penne or spaghetti with butter
    al dente cooked penne or spaghetti tossed in butter.

    • 5 oz. penne or spaghetti: semolina flour, eggs
    • butter
    • parmesan cheese
    • garlic bread
  64. Scrimshaw Pilsner
    Fort Bragg, CA
  65. Sierra Nevada Pale Ale
  66. Speakeasy Big Daddy IPA
    San Francisco
  67. Lost Coast Amber Ale
    Eureka CA
  68. Gordon Biersch Marzen
  69. Lagunitas Pear Cider
  70. Stella Artois
  71. Clausthaler Non Alcoholic
  72. White Wines on tap
    • Coppola Bianco Pinot Grigio, Monterrey/Lodi '09
    • Pelletier Station Vermentino, California '09
    • Coppola "Director's" Chardonnay, Sonoma '09
    • Lorenza Lake Sauvignon Blanc, Mendocino '09
  73. Red Wines on Tap
    • Old Press Syrah, Paro Robles, '08
    • La Cote de Village Merlot, St. Helena '07
    • Vol du Nuit Cabernet Sauvignon, Carneros '08
    • Paul Dolan Pinot Noir, Mendocino '07
  74. Sparkling Wine by the glass
    Gloria Ferrer Sonoma Brut, Carneros
  75. White Wine
    • Sterling Sauvignon Blanc, NAPA '09
    • Estancia Pinot Grigio, CA '09
    • Chalone Chardonnay, Monterey '09
    • Tangent "paragon vineyard"Riesling, Edna Valley '09
  76. Pink Wine
    • Beringer White Zinfandel, Californa '09
    • Ampelos Rose of syrah, Santa Rita Hills '09
  77. Red
    • Hayman and hill Meritage, Monterrey '08
    • Temptation Zinfandel, CA '07
    • Avalon Cabernet Sauvignon, Napa Valley '08
    • Acacia Pinot Noir, Carneros '07
    • Gainey Merlot, Santa Ynez Valley '07
  78. Lark Creek Specialties
    Iron Horse "Lark Creek Cuvee" Sparkling, Green Valley

    Testarossa " Lark Creek Cuvee" Pinot Noir, Santa Barbara '09
  79. Half Bottles
    • Honig Sauv Blanc, Napa Valley '09
    • Sonoma Cutrer Chardonnay, Russian River '09
    • Caymus "Conumdrum" rutherford '08
    • Rutherford Hill Merlot, Napa Valley '05
    • Gloria Ferrer Pinot Noir, Carneros '07
    • Dry Creek Cab Sauv. Dry Creek Valley '07
  80. Transatlantic
    Gin, Pimms, Lemonade, Soda
  81. Red Eye
    Absolut Vanilla Vodka, Kahlua, Espresso
  82. Puddle Jumper
    Muddled orange peel, fresh ginger, bourbon, bitters, ginger ale
  83. Commuter
    Frangelico, Godiva Chocolate Liquer, coffee, half and half (optional)
  84. Cross Country
    Veev Acai liquer, Thatcher's Organic pomegranate liqueur, Orange vodka, orange juice, soda
  85. The Creek Crusta
    Bourbon, cointreau, marachino liqueur, fresh lemon, bitters
  86. Mango Mojito
    Bacardi and mango rum, mango puree, lime and mint
  87. Alcatraz Tea
    four white spirits, chambord, sweet and sour, cranberry juice, lime
Card Set
Food 101