Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Popcorn-style okra crisped in corn and rice flour breading, tossed in a tangy sauce of ginger, gochujang, and kecap manis with toasted benne

Cooked crisp in Weissenmuller's cornmeal, dressed with butter lettuce, pickled Texas Gulf of Mexico shrimp, spicy remoulade, green tomato relsih

Werp farm heirloom arugula, candied black walnuts, shaved Swiss cheese, red onion, honey lemon-basil vinaigrette

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten free!

Three Creole doughnuts lightly spiced and deep fried, buried in confectioner's cugar

Artisan pastry flour with local butter and buttermilk, served with homemade preserves and whipped sorghum butter

Baked according to Edna Lewis’ receipt, served with homemade fruit preserves and whipped sorghum butter

Buttery hand-rolled croissant pastry filled with lemon marmalade and ricotta cheese

Klug Farm Balaton cherries in flaky homemade puff pastry with Wuttrich’s butter

Our homemade buttermilk bread soaked in dreamsicle custard and griddled, garnished with Klug Farm peaches, black walnut oatmeal crumble and Kilgus Farmstead cream

Delicate rice flour pancakes filled with pastry cream and topped with Klug Farm strawberries and whipped cream, honey coriander butter

Craft your own perfect omelet. Four local farm eggs prepared Creole-style with the fillings on the inside. Choose one filling. Additional fillings, 1.50 & 2.50.

Four Farmer's Hen House eggs filled with Four Star Mushroom duxelles, melted leeks, and Prairie Fruits Farm chevre, choice of side

Three farm eggs, Louisiana crawfish tails, andouille sausage, cream cheese, bearnaise sauce

Chef Paul's Iron Chef-beating homage to the humble egg sandwich - a big, bodacious buttermilk biscuit slathered with sweet cream butter and stacked with Chaurice (Creole hot sausage), Jarlsberg Swiss cheese, and spicy apple chutney. Choice of side.

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

House-cured ham poached in cream a la Creole, in popovers with poached farm eggs and bearnaise sauce, choice of side

Norwegian trout filet charred in cast iron, served with Creole sweet corn & cherry tomato salad, lemon=basil vinaigrette, local honey, Werp Farm oak leaf

Hot chili-dipped crispy leg & thigh quarter served with two rice waffles, sweet potato puree, butter pecan praline sauce, and a sunny egg

Fischer Farms flatiron steak marinated in gochujang and fruit juices and cooked on the char grill, with smothered okra and two fried eggs

Creole-style lump blue crab meat cakes stuffed in home baked popovers with poached eggs and bearnaise sauce, choice of side

A fragrant sweet potato biscuit smothered in creamy milk gravy with savory local mushrooms, and two fried eggs

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Gotham Greens butter lettuce dressed with tarragon vinegar and extra virgin olive oil

Strictly seasonal fruit

Shredded potatoes cooked in butter with onion and green bell pepper

Housemade with Fischer Farms' pork and a clutch of pungent spices

Indiana smoked ham poached in Kilgus Farmstead cream

Pasture-raised eggs from near the Quad Cities

Cured in-house starting with Beeler's Pure Pork bellies, smoked with applewood

Grilled American cheese on homemade bread, fresh fruit

Hand-breaded Amish chicken tender with buttered rice

Two scrambled eggs with house-cured bacon and creamy cheese grits

Mini cinnamon-scented pancakes with pure maple syrup

Home-baked French toast with fresh fruit and pure maple syrup

As only Big Jones does it - an Amish bird (one wing and one breast) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one leg and one thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one each wing, leg, breast, thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Cooked crisp in Weissenmuller's cornmeal, dressed with butter lettuce, pickled Texas Gulf of Mexico shrimp, spicy remoulade, green tomato relsih

Popcorn-style okra crisped in corn and rice flour breading, tossed in a tangy sauce of ginger, gochujang, and kecap manis with toasted benne

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten Free.

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Cavatelli noodles baked in bechamel seasoned with Vietnamese-style toasted garlic, Jarlsberg Swiss cheese, crispy bread crumb topping

Peppery pork & rice sausage ball rolled in panko and fried crisp, served with cayenne mayoinnaise and piccalilli

Fragrant with roasted sweet potato puree and spicebox, served with whipped honey coriander butter and homemade local rhubarb butter

Duck confit rillettes and a poached farm egg nestled atop Gotham greens butter lettuce and blond frisée tossed with Jarlsberg Swiss, crisp house-cured bacon, garlic butter croutons, and tarragon vinaigrette.

Select local farm greens tossed with homemade buttermilk herb dressing, candied pecans, Hook’s blue cheese, radish, and red onion

Werp farm heirloom arugula, candied black walnuts, shaved Swiss cheese, red onion, honey lemon-basil vinaigrette

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Four Farmer's Hen House eggs filled with Four Star Mushroom duxelles, melted leeks, and Prairie Fruits Farm chevre, choice of side

Four Milo's Farm eggs filled with crisp house-cured & smoked bacon, griddled onion, and Jarlsberg Swiss cheese. Gluten free. With choice of side.

Wild Michigan ramp tops and aged cotija cheese nestled in a four farm egg omelet, topped with mornay sauce. With choice of side.

Delicate rice flour pancakes filled with pastry cream and topped with Klug Farm strawberries and whipped cream, honey coriander butter

Crisp cornmeal-fried green tomatoes on homemade French bread with pimiento cheese, local buttercrunch lettuce, vine ripe tomato, homemade bread and butter pickles. Choose hushpuppies or grits.

Fischer Farms smoked ham, Jarlsberg Swiss, homemade hot pepper peach preserves, Creole mustard, and bread and butter pickled on pressed New Orleans-style French bread

Louisiana crawfish tails smothered in buttery wine sauce and nestled in a home-baked french roll, smothered drunken style

Crispy fried Gulf of Mexico white shrimp with Werp Farm lettuce, bread and butter pickles, remoulade, and vine tomato. Choose creamy grits or hush puppies.

As only Big Jones does it - an Amish bird (one wing and one breast) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one leg and one thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one each wing, leg, breast, thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

House-ground blend of Fischer Farms round, short rib, and heart grilled and double stacked with homemade pimiento cheese, Werp lettuce, tomato, bread & butter pickles. Choose fried potatoes or grits.

Cavatelli pasta with four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping. Pescatarian (contains Worcestershire sauce)

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Shredded potatoes cooked in butter with onion and green bell pepper

Jumbo russets cut thick and cooked three times, served crispy with homemade French onion dip

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

Cooked crisp in Weissenmuller's cornmeal, dressed with butter lettuce, pickled Texas Gulf of Mexico shrimp, spicy remoulade, green tomato relsih

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Based on Chef Joe Randall's heritage recipe. Lump blue crab cakes, with Creole choron sauce and sweet corn relish

Popcorn-style okra crisped in corn and rice flour breading, tossed in a tangy sauce of ginger, gochujang, and kecap manis with toasted benne

Jumbo russets cut thick and cooked three times, served crispy with homemade French onion dip

Werp farm Carrots candied with brown sugar and ginger then caramelized on the griddle, with sunflower seed dressing, natto, preserved lemon, dill

Cavatelli noodles baked in bechamel seasoned with Vietnamese-style toasted garlic, Jarlsberg Swiss cheese, crispy bread crumb topping

Peppery pork & rice sausage ball rolled in panko and fried crisp, served with cayenne mayoinnaise and piccalilli

Blended with sharp Wisconsin Cheddar and our housemade Worcestershire sauce, served with Southern TNT crackers

Creamy puree of Werp farm leeks and potatoes in Kilgus Farmstead milk, with crisp applewood smoked bacon and freshly snipped chives

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten Free.

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

As only Big Jones does it - an Amish bird (one wing and one breast) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one leg and one thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

As only Big Jones does it - an Amish bird (one each wing, leg, breast, thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Filled with farro piccolo, grilled eggplant, okra, trumpet mushrooms, and yellow eye peas and braised with spicy Creole tomato gravy. Vegan and gluten free.

Norwegian trout filet charred in cast iron, served with Creole sweet corn & cherry tomato salad, lemon=basil vinaigrette, local honey, Werp Farm oak leaf

House-ground blend of Fischer Farms round, short rib, and heart grilled and double stacked with homemade pimiento cheese, Werp lettuce, tomato, bread & butter pickles. Choose fried potatoes or grits.

Chesapeake blue crab, Cajun Maque Choux of Nichols farm sweet corn and house smoked Tasso ham, grilled local zucchini and smoked cherry tomato vinaigrette.

A full rack of cherry wood-smoked Fischer Farms beef ribs finished on the char grill with ginger-sorghum barbecue sauce, served a mixed grill of local farmer’s market vegetables

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Anson Mills sea island red peas and Cahokia Rice long grain with sea island benne and piccalilli

Select local farm greens tossed with homemade buttermilk herb dressing, candied pecans, Hook’s blue cheese, radish, and red onion

Werp Farm braising greens smothered in coconut milk with chilies, onions, and vinegar, topped with garlicky croutons and scallions

Based on an 18th-century Charleston receipt, Hazzard Free Farm cornmeal and hominy meal studded with sweet corn kernels and baked. Served with homemade fruit preserves and whipped sorghum butter. Gluten free, order by the dozen. Muffins are approximately 2.5 ounces each.

Rich with buttermilk and butter. Served with homemade fruit preserves and whipped sorghum butter on the side. Each biscuit is 3-4 ounces. Order by the dozen.

Please order at least 24 hours in advance. Sweet and delicate yeast rolls served with homemade fruit preserves and whipped sorghum butter on the side. Each roll is approximately three ounces. Order by the dozen.

What made our brunch famous. Creole yeast donuts smothered in powdered sugar. Three dozen minimum, 24 hours advance notice REQUIRED.

An American classic, with butter and preserves

Sweet milk rolls filled with homemade pimiento cheese before baking

Fragrant with sweet spices, with honey chili butter

Our homemade pimiento cheese spread with house made worcestershire sauce and Wisconsin aged Cheddar, garnished with piccalilli and served with vegetable sticks and homemade benne crackers. Available same-day.

A selection of our house-cured Cajun-style charcuterie, andouille, tasso, tete de cochon, and a surprise or two presented with pickles, relishes, crackers, and toast.

A selection of seasonal fruits (always local in season) with butter lettuce and creme fraiche sauce. 24 hours minimum advance notice please.

A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Minimum 48 hours notice please.

Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip. Minimum 24 hours advance order please.

Crusted in Hazzard Free Farm cornmeal and served with spicy black walnut romesco. Gluten free. Vegan. Usually available same day. Larger orders require 48 hours notice.

Amish chicken wings tossed in a light dredge and fried crisp, tossed in our house made pickled peach hot sauce, served with celery sticks and buttermilk herb dip. Gluten free. Minimum 24 hours advance notice please.

Caribbean blue crab dressed in mustard and hot sauce and griddled in butter, served with spicy remoulade. 2-ounce patties.

A forever party favorite made Big jones style, seasoned with our house Vampire Slayer hot sauce and Creole mustard. Gluten Free. Minimum four days advance order required.

Medium button mushroom capes filled with Artichoke puree, topped with pecorino cheese, and baked. Gluten free. Minimum four days advance order required)

Buttery pastry filled with local goat cheese and homemade tomato confit, served with our own pickled peach hot sauce. Minimum four days advance order required.

Thick-cut Kennebec potatoes seasoned with malt vinegar and kosher salt, served with caramelized onion dip. Gluten free. Minimum 48 hours advance order required.

Louisiana crawfish tail meat and Cahokia rice patties breaded and fried crisp, served with spicy remoulade. Minimum four days advance notice please.

U/10 jumbo Galveston white shrimp poached in court-bouillon, served with freshly made cocktail sauce and remoulade. Gluten free. Minimum four days advance notice please.

Our acclaimed recipe, now gluten free and fried crisp in canola oil. Sold by the bird, each bird is eight pieces: two breasts, two wings, two legs, two thighs. A la carte, please order sides separately.

Minimum 6 birds. Please order at least 48 hours in advance. A whole chicken slow-smoked and finished on the char grill, served with extra Alabama white sauce on the side. One chicken is cut into four quarters: two breast & wing quarters and two leg & thigh quarters. Gluten free.

Done in the Cajun style, Atchafalaya basin crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free.

Cooked Louisiana-style, given a hard fry in corn and rice flour breading. Gluten free. Each piece is approximately 3.5-4 ounces before breading. Served with spicy remoulade on the side.

Please order at least 48 hours in advance. Louisiana-style, Texas Gulf of Mexico white shrimp (21-25 count) boiled with our house cured & smoked andouille sausage and red potatoes, tossed in butter and Cajun seasonings. The shrimp is served shell-on; shells are edible and the crunch is cherished by connoisseurs, or you can peel & eat. Served with hot sauce on the side. 5 pounds shrimp, 5 pounds potatoes, 2 pounds andouille serves 10-15 as an entree. Gluten free.

Please order at least 24 hours in advance. An old Fehribach Family recipe, Miller Farms hen stewed with Knefles, a chewy Southern German farmhouse dumpling.

Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices. 24 hour advance notice required.

Chicago-grown lion's mane and black oyster mushrooms smothered in dark roux gravy with sweet potato dumplings, garnished with fried onion straws and chow-chow. Vegan. Please allow 24 hours notice.

Ferndale Market Amish turkey thighs smothered in their own gravy, served with steamed white rice and garnished with sliced green onion. Please allow four days notice.

Four Star Mushrooms black maitakes fried crisp in rice flour tempura, served with sweet chili sauce and steamed rice with sweet red peppers and broccoli.

The dish the Chicago Tribune called "an absolute knockout." Gulf of Mexico white shrimp simmered in a savory tasso ham (pork) and shiitake mushroom gravy, served on creamy Anson Mills grits

Niman Ranch pork brisket bones cooked over hickory wood with Fischer Farms beef franks, smothered in Chicago-style barbecue sauce. Gluten free, please allow four day lead time.

Crispy boneless chicken tenders made by Big Jones' famous recipe, served with buttermilk herb and barbecue dipping sauces. Three days advance order, please.

Fischer Farms spare ribs slow-cooked over coals with a dry rub and served with tangy Memphis-style sauce. One week advance order, please.

Please specify pork or chicken under "special instructions" Fischer Farms pork shoulder or Miller Farms chicken slow roasted over coals, shredded and bathed in tangy vinegar-bases Carolina-style sauce. Comes with split milk rolls. One week advance order, please.

Locally grown Cahokia long grain rice with Cajun seasonings and just a hint of spice, Four Star Mushrooms lion's mane and maitakes, broccoli, sweet potato, and sweet peppers. Vegan and gluten free.

House cured & smoked andouille sausage and amish chicken in black roux with Cajun spices and house-brewed Worcestershire, accompanied by steamed Cahokia Rice. serves 6-8 as a main or 20-25 as an appetizer.

Anson Mills heritage Carolina Gourdseed White hominy grits cooked in Kilgus Farmstead milk, baked with Cheddar cheese on top. Gluten free.

A Gullah and Geechie tradition. Sea Island red cowpeas mixed with long grain rice and garnished with piccalilli and scallions.

Our blend of four cheeses baked with cavatappi pasta in a decadent sauce spiked with mustard and hot sauce, topped with buttered bread crumbs.

Our classic recipe of shredded hash brown potatoes cooked in butter with green bell pepper and sweet onion. Gluten free.

Please order at least 24 hours in advance. Red potatoes pureed with garlic butter and creme fraiche and baked. Gluten free.

A must with barbecue and a treat with fried chicken or seafood. Finely shredded cabbage, sweet peppers, and onions tossed with Duke's mayonnaise and Creole mustard. Gluten free.

Please order at least 24 hours in advance. Red skin potatoes tossed with chopped boiled egg, celery, scallions, and a mustardy sauce based on Duke's mayonnaise.

Gotham Greens butter lettuce, local radishes, Hook's blue cheese, red onion, candied pecans, homemade green goddess dressing

Organic grape tomatoes with shoepeg sweet corn and sharp Cheddar cubes in basil herb vinaigrette with a hint of Creole spices, on a bed of local butter lettuce. Three days advance order, please.

Please order at least 24 hours in advance. In the New Orleans style, boozy with bourbon and scented with sweet spices, smothered in caramel sauce.

Please order at least 48 hours in advance. A Southern classic which needs no explanation, except that we use a special snickerdoodle topping.

Bite-size slices of decadent double chocolate pie spiked with bourbon, pecans and marshmallows. 50 piece minimum, one week advance order required.

Chocolate chip cookies with nutty benne seeds. Four days advance order required.

Buttery pastry billed with lemon curd and local Michigan raspberries. Four days advance order required.

Our decadent bread pudding served chilled in bite-sized portions with fragrant spiced whipped cream

Louisiana-style fry pies scented with sweet spices and iced with almond milk royal ricing. 4 dozen large tray (48).

Devil's food cupcakes with chocolate ganache filling and chocolate cream icing. Four dozen (48).

Vanilla Creme cupcakes with Boston cream filling and vanbilla buttercream with rainbow sprinkles. Four dozen (48).

Custom flavor. Decorations standard piping and edible flowers.

Richly spiced pudding spiked with bourbon whiskey and baked from scratch - please allow thirty minutes. Served with bourbon vanilla butterscotch sauce: Vegetarian.

The daintiest white cake in Swiss buttercream scented with pistachio, with rum-soaked fruits and candied pecans.

Only when local Michigan peaches are in season! Klug Farm peaches and snickerdoodle crust topping, served with homemade Tahitian vanilla bean ice cream

Rhubarb-infused Letherbee gin, Aperol, orange, Cava, club soda

Booth’s barrel-aged gin, lemon, simple, Peychaud’s, Tenuta Santome Prosecco rose

Wheatley vodka, selection of house-made pickles, olive, celery, lemon, horseradish, cracked pepper

Klug Farm balaton cherry infusion with Kilgus farmstead cream, acid phosphate, fee foam, club soda

Wild Indiana black walnuts infused in rye white dog with sweet spices, kissed with Demerara sugar

Nichols Farm Montmorency cherries infused in cherry brandy and sweetened with pure can sugar

2 ounces Evan Williams Black Label .5 lemon .25 lime .75 simple Shake and strain over KD in a rocks glass

2 ounces Letherbee Gin .75 lime juice .75 simple syrup Shake and strain

2 ounces Letherbee Gin .75 Lemon Juice .75 Simple Syrup Shake, top with soda, strain into a collins glass over KD. Garnish with a cherry-orange flag.

1.5 Letherbee Gin .75 Luxardo Maraschino .75 Green Chartruese .75 Lime Juice Shake and double strain into a chilled coup.

1.5 Letherbee Gin .5 Triple Sec .5 Cocchi Americano .75 Lemon Juice .25 Simple Syrup Shake and double strain into a chilled, absinthe rinsed coup.

1.5 Letherbee Gin .5 Cocchi Americano .5 Creme de Cacao .5 Lemon juice. Shake and double strain into a chilled coup.

1.5 Planteray 3 Star Rum .75 Lime Juice .5 simple. Shake and top with ginger beer. Strain over KD into a collins glass, float lemonhart 1801

2 ounces Planteray 3 Star rum .75 lime juice .75 simple syrup Shake and double strain into a chilled coup

1.5 ounces Christian Brothers VSOP .75 Triple Sec .75 lemon juice .25 simple syrup 2 dashes orange bitters. Shake and double strain into a chilled coup. Garnish with an orange swath expressed and discarded

1.5 Lunazul Blanco tequila .75 triple sec .75 lime juice .25 simple syrup Shake and strain over KD in a rocks glass. Garnish with a lime wheel

1.5 Rock Town Vodka .5 triple sec .5 cranberry juice .5 lime juice .25 simple syrup Shake and double strain into a chilled coup. Garnish with a lime wheel.

1.5 Rocktown Vodka .75 Lemon Juice .75 Simple Syrup Shake and double strain into a chilled coup. Garnish with a sugared lemon wheel

1.5 Rock town Vodka 1 ounce freshly pulled espresso 1 ounce simple syrup Shake hard. Double strain into a chilled coup.

2 ounces Evan Williams black label .25 demerara 2-3 dashes Angostura. Build over a big rock in a rocks glass. Stir on the big rock. Garnish with a lemon peel expressed and inserted.

2 ounces rittenhouse rye .25 demerara 3-4 dashes Peychaud's bitters Stir and strain into a chilled, absinthe rinsed footed rocks glass. Garnish with a lemon swath expressed and discarded.

1.5 ounces Evan williams black label .75 carpano antica sweet vermouth .5 Campari Stir and strain over KD ice in a rocks glass. Garnish with an orange swath expressed and inserted.

2 ounces Rittenhouse Rye 1 ounce Carpano Antica 1-2 dashes Angostura Bitters. Stir and strain into a chilled coup. Garnish with a cocktail cherry.

1 ounce Rittenhouse rye 1 ounce Christian Brothers Brandy 1 ounce Carpano Antica .25 benedictine 1-2 dashes peychaud's bitters Stir and strain over a big rock in a rocks glass. Garnish with a lemon swath expressed and inserted.

2.25 letherbee gin .75 dolin dry vermouth 2-3 dashes orange bitters Stir and strain into a chilled coup. Garnish with a lemon swath expressed and discarded.

1.5 ounces letherbee gin .75 carpano antica .5 campari Stir and strain into a chilled coup or over kd in a rocks glass. Garnish with an orange swath expressed and discarded for up, or inserted for rocks.

2 ounces Letherbee Gin .5 maraschino .25 violette .75 lemon juice Shake and double strain into a chilled coup. Garnish with a brandied cherry

Willamette, OR. Müller-Thurgau, Riesling, Gewurztraminer, Pinot Gris.

Ridge, Pagani Ranch, Sonoma, California

Haxamer, Nahe, Germany

Sauvignon blanc, riesling, colombard, Monte Rio Cellars, California

Chateau Fouquet, Domaine Filleatreau, Loire, France

Babich, Marlborough, New Zealand

Matic, Štajerska, Slovenia

Matic, Štajerska, Slovenia

Maison Noir, Willamette, Oregon

J. Charpentier, Marne Valley, Champagne, France

Bodegas Breca, Calatayud, Spain

Jako Stina, Island of Brač, Croatia

Migliorati, Abruzzo, Italy

Bland Brothers, Landwein, Bheinland, Germany

"Cuvee Renee Dopff"

Maison L'Envoye, Beaujolais, France

Dundee Hills, Oregon

Erich Sattler, Burgenland, Austria

La Tour de Gilet, Bordeaux, France

G.D. Vajra, Piedmont, Italy

Domaine de la Solitude, Rhone, France

Bodegas Breca, Calatayud, Spain

Migliorati, Abruzzo, Italy

Bodegas Ramirez, la Rioja, Spain

Languedoc, France

Pagani Ranch, Sonoma, California

Jako Stina, Isle od Brač, Croatia

Produttori del Barbaresco, Piedmont, Italy

2022 Burgenland, Austria

90% Chardonnay, 10% Riesling. Weingut Brand, Pfaltz, Germany

Chateau Millet, Graves, France

Babich, Marlborough, New Zealand

Matic, Štajerska, Slovenia

Bodegas Enguera, Valencia, Spain

Terredirai, Treviso, Italy

J. Charpentier, Valle Marne, Champagne, France

Ürzinger Würtzgarten, Merkelbach, Mosel, Germany

Tiberio, Abruzzo, Italy

L. Mawby, Leelenau, Michigan

McBride Sisters, Hawke's Bay, New Zealand

Terredirai, Treviso, Italy