Menu
HAPPY HOUR
WEDNESDAY – SATURDAY 4P-6P
8 DOLLAR COCKTAILS + 1/2 OFF SELECT BOTTLES OF WINE*
COCKTAILS
OLD FASHIONED
bourbon, demerara, bitters, orange
BLUSHING GIMLET
gin, pomegranate syrup, lime
OVERNIGHT CELEBRITY
catan pisco reserve, orange curaçao, rosé syrup, cranberry, lemon, bubbles float
SOUR EAST
bourbon, lemon, simple syrup, red wine
PUNCH ’19
rum, pepper syrup, marasca fusion, lime
MARGO DE CALLE
tequila, simple syrup, orange liqueur, lime
MARTINI
gin or vodka
FOOD
GREENS
KALE CAESAR SALAD 15
kale, parmesan, sun dried tomatoes
biscuit crumbles
add bacon 3, chicken 10, fried shrimp (3pcs) 10
HEIRLOOM TOMATOES 15
sundried tomato cream, green gazpacho,
celery, candied pecans
SMALL PLATES
BAO BUNS 5 EACH
(pork belly, shrimp, or maitake)
with marinated cucumbers
WONTON & SHRIMP 17
sriracha aioli, sweet chili sauce, sesame seeds
HANDMADE BURRATA 21
preserved honey, stone fruit, enoki,
crispy potatoes
PÂTÉ 17
stracciatella, chicken pate, confit garlic, tomate, garlic confit
HOKKAIDO SCALLOP 14
xo sauce, pickled msshrooms, warm stone fruit
TUNA TIRADITO 18
ponzu, smoked pineapple, chives
WHIPPED RICOTTA TART 14
goat cheese, spicy honey, seasonal vegetables
WAGYU BEEF TARTARE 26
brioche, egg yolk, kewpie mayo, crispy shallots
ENTRÉES
PRAWN N GRITS 34
corn grits, étouffée, chicken sausage, scallions
CATCH OF THE DAY MP
risotto, enokis, parmigiano reggiano
FRIED CHICKEN & CORNBREAD 29
kimchi, fresno, egg, shishito
CACIO E PEPE 22
bucatini, wild mushrooms, pecorino, cracked black pepper, evoo
1111 SIGNATURE BURGER 21
caramelized onion, bacon, basil aioli, cheddar
PORK CRUS 48
48-hour braised, smoked tamarindo bbq,
white beans
PETITE TOMAHAWK 65
20 oz steak, okinawa potato, crème fraîche
WAGYU SHORT RIB 53
72-hour braised, ume purée, dolce soy,
sunchoke, maitake spice
SIDES
CORNBREAD & CULTURED CINNAMON BUTTER 7
SUNCHOKES 13
roasted, pepper jelly, raspberry powder, thyme, horseradish-crème fraîche
ROASTED CARROTS & PARSNIPS 13
maple, whipped ricotta, sweet walnuts
FRIES 7
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of food borne illness.
For groups of 5 or more, gratuity is automatically added
DESSERT
DRINKS
COCKTAILS
PUNCH ’19 15
rum, pepper syrup, marasca fusion, lime
OLD FASHIONED 15
bourbon, demerara, bitters, orange
SPOKEN SMOKE 15
banhez mezcal, maraschino liqueuer, herbal bitters, lemon
PALOMA MIA 15
spice note cinnamon tequila, simple syrup, aperitif, grapefruit, lime
SOUR EAST 15
bourbon, lime, simple, red wine
A LA OAXACA 15
mezcal, reposado tequila, tobacco bitters, agave syrup, orange
MARGO DE CALLE 15
tequila, simple syrup, orange liqueur, lime
OVERNIGHT CELEBRITY 15
catan reserve pisco, orange curaçao, rosé syrup, cranberry, lemon, bubbles float
BLUSHING GIMLET 15
gin, pomegranate syrup, lime
DRINKS
COKE, DIET COKE, SPRITE 3
TOPO CHICO 3.50
RED BULL 5
red bull energy drink, red bull sugarfree,
red bull coconut edition (coconut berry),
red bull red edition (watermelon)
WINE
SPARKLING
KRONE BOREALIS BRUT CUVEE 22/102
Western Cape, South Africa ’18
PIERRE DELIZE BRUT 16/64
Vin de France NV
ROSE
BIVIO SPARKLING ROSE 16/63
Veneto, Italy NV
MIRABEAU CLASSIC ROSE 1.5L 80*
Cotes de Provence, France ’17
PEDRONCELLI ROSE 14/56*
Sonoma, California ’20
WHITE
VEGA SINDONA CHARDONNAY 16/63*
Marlborough, New Zealand ’16
CINTO PINO GRIGIO 13/52*
Valdadige, Italy ’19
LA PLAYA ESTATE SAUVIGNON BLANC 15/61*
Curico Valley, Chile
RED
FAUSTINO VII TEMPRANILLO 15/61
Rioja, Spain ’19
ARGENTO MINIMALISTA
CABERNET SAUVIGNON 15/60
Mendoza, Argentina ’20
DOMAINE JULIETTE AVRIL COTES
DU RHÔNE ROUGE 15/61
Rhône, France ’19
AUSTIN HOPE PASO ROBLES 150*
Paso Robles ’17
BEER
MILLER HIGHLIFE 6
MODELO 6
REVOLUTION: ANTIHERO IPA 6
RESERVE WINE
RED
OLGA RAUFFAUT LES PICASSES
CABERNET FRANC 125
Chinon, France ’90
DUNN VINEYARDS
CABERNET SAUVIGNON 225
Napa Valley, California ’14
ORIN SWIFT ‘EIGHT YEARS IN
THE DESERT’ RED BLEND 155
St. Helena, California ’18
ORIN SWIFT ‘PALERMO’
CABERNET SAUVIGNON 165
Napa Valley, California ’17
ORIN SWIFT ‘PAPILLON’
RED BLEND 170
St. Helena, California ’16
TIBERIO COLLE VOTA
MONTEPULCIANO
D’ABRUZZO 195
Abruzzo, Italy
DOMAINE GRAMENON COTES DU RHÔNE LA
SAGESSE 125
Rhône, France ’14
MICHEL CAILLOT BOURGOGNE ROUGE PINOT
NOIR 85
Burgundy, France ’11
BURGESS CELLARS CABERNET
SAUVIGNON 140
Napa Valley, California ’15
WHITE
COULY – DUTHEIL LES CHANTEAUX
CHENIN BLANC 125
Chenon, France ’16
PATRICK PIUZE CHABLIS
BUTTEAUX 1ER CRU 125
Burgundy, France ’16
BUBBLES
MOET CHANDON NECTAR
IMPERIAL “VIRGIL ABLOH” 250
Epernay, France
TARLANT BRUT ZERO ROSE 130
Champagne, France
ARMAND DE BRIGNAC
ACE OF SPADES 650
Champagne, France
LARGE FORMAT
LANSON “BLACK LABEL” 205
Champagne, France
PIERRE PETERS “BLANC DE BLANC”
GRAND CRU 325
Champagne, France
LAHERTE FRERE 195
Champagne, France
FRANK CORNELISSEN “SUSUCARU” ROSATO 245
Mt. Etna Sicily, ’17
PRODUTTORI DEL BARBARESCO
“BARBARESCO” 250
Piedmonte, Italy ’14
DOMAINE CHAUME-ARNAUD
“LA CADENE” COTE DU RHONE 180
Rhone Valley, France