The Quill Room

S I G N A T U R E   C O C K T A I L S

THE REMIX | 22

Broker’s Gin, Raspberry Jam, Lemon, Basil

HERMOSA ROSA | 22

Jalapeño-Infused Rosaluna Mezcal, Lillet Rosé, Rose Water

RUBY RED SOUR | 22

Tito’s Vodka, St. Germain, Aperol, Lemon, Grapefruit

CAPO SHAKERATO | 22

Vecchio Amero del Capo, Espresso, Grand Brulot, Tonic

DROP THE PEACH | 22

Peach-Infused Four Roses Bourbon,

Cherry Heering, Lemon

BUTTERFLY BRIDGE | 23

Pineapple-Infused Still Austin Gin,

Elderflower Liqueur, Lime

VELVET HEAT | 23

Cherry-Infused Casa Lujo Blanco, Luxardo Liqueur, Ancho Reyes, Lime

VAQUERO | 25

Sazerac Rye, Cognac, Sweet Vermouth, Benedictine, Peychaud’s

GOLD RUSH | 25

Angel’s Envy Bourbon, Ginger, Turmeric, Honey

PROPER MARGARITA | 25

LALO Tequila, Fino Sherry, Aloe Liquor, Lime, Agave

ASHES & AMBER | 30

Macallan 12, Cherry Heering, Carpano Antica, Fresh Orange Juice

B E E R

Pinthouse Brewing Electric Jellyfish Hazy IPA | 12

Vacancy Brewing Proper Pilsner | 12

Hi Sign Brewing El Berto Mexican Lager | 9

Hi Sign Brewing Violet Blueberry Blonde | 9

S P I R I T – F R E E

GREEN BELT | 19

Seedlip, Cucumber, Lime, Sparkling Water

ESPRESSO SANS ‘TINI | 19

Lyre Coffee Originale, Seedlip, Freshly Brewed Espresso, Demerara, Orange Oil

LADYBIRD G&T | 19

Seedlip, Fever Tree Elderflower Tonic

P R O P E R  B I T E S

DEVILED LOCKHART QUAIL EGGS | 17
Smoked Trout Roe, Dill

GULF SHRIMP COCKTAIL | 24
Classic Cocktail & Wasabi Mustard Sauce

HOUSEMADE TATER TOTS & KALUGA CAVIAR | 48
Crème FraÎche, Meyer Lemon Zest

GULF SNAPPER CRUDO | 22
Local Kumquats, Fried Chili Paste, Hibiscus

TEXAS CHEDDAR FINGER SALAD | 17
Brazos Valley Cheddar, Chive Buttermilk Dressing

LAMBERTS BRISKET MELTS | 22
Texas Toast, Queso Monterey, Cornichon

BLUE CRAB & SWEET CORN FRITTERS | 23
Spicy Remoulade

TEXAS QUAIL LIZZIES | 21
Jalapeño, Cheddar, Smoked Bacon, Spicy Agave

PETIT AIOLI | 17
Local Vegetables, 9-Minute Egg, Bay Laurel Aioli

D E S S E R T

PECAN PIE | 9
Bourbon Caramel, Shortbread

W I N E  B Y  T H E  G L A S S

S p a r k L i n g

Raventós i Blanc ‘de Nit’

Conca del Riu Anoia, SP – Brut Rosé | 18 / 70

EPC Champagne, Champagne, FR – Brut | 30 / 118

Ruinart ‘Blanc de Blancs’, Champagne, FR – Brut | 60 / 235

W H I T E

Paladin, Delle Venzie, IT – Pinot Grigio | 18 / 70

Two Shepards

Lodi, California – Vermentino | 18 / 70

Maison Belles Côtes, ‘Les Caillots’

Sancerre, FR – Sauvignon Blanc | 25 / 98

Madson

Santa Cruz Mountains, CA – Chardonnay | 30 / 118

R O S É

Château Coussin ‘Le Rose de S’, Provence, FR | 20 / 78

R E D

Mauro Veglio, ‘Barbera d’Alba’, Piedmont, IT | Familia Torres ‘Secret del Priorat’

Priorat, SP – Grenache & Merlot | 22 / 86

Kelly Fox ‘Mirabai’, Willamette Valley, OR

Pinot Noir | 26 / 102

Frog’s Leap

Rutherford, Napa Valley, CA – Cabernet Sauvignon | 35 / 135

20 / 78