Menu highlights Chef Jason Fox’s take on California cuisine with seasonal vegetables and local ingredients.  In Proper fashion the cocktail list features our take on classics with a twist.

Villon restaurant seating

Hours

Breakfast; Mon – Fri: 7am – 11am
Lunch; Mon – Fri: 11am – 2pm
Dinner; Tues – Sat: 5pm – 9:30pm
Brunch; Sat & Sun: 8am – 2pm
Tea Service; Fri & Sat: 2pm-5pm,
Sun: 12pm-7pm
Lounge; Mon – Sun 2pm-10pm

Restaurant Happenings

Explore Upcoming Calendar

Contact Us

General Inquiries
(628) 895 2039 | info@villonsf.com

Private Event Inquiries
(628) 895 2033 | sfp.sales@properhotel.com

Location

San Francisco Proper Hotel
Ground Floor
1100 Market Street
San Francisco, CA 94102

Parking

Valet parking is available
$8 per each 20 minutes + tax

Breakfast

Breakfast

Weekdays 7 Am – 11 Am

Buttermilk Waffle V 21

Poached Pear, Brown Sugar Oat Sorbet, Vanilla Cream

Savory Rice Porridge V | Df 19
Roasted Mushrooms, Soft Cooked Egg, Sesame, Seaweed, Puffed Wild Rice

Smoked Polenta Gf 24
Cilantro Braised Pork, Scallions, Fried Egg, Pickled Fresno Chilis

Huevos Rancheros V | Gf 23
Charred Avocado, Gigante Beans, Fresh Cheese, Cilantro, Smoked Yogurt, Corn Tortillas, Sunny Side Up Eggs

The Continental Breakfast V 22
Market Fruit, Toast With Housemade Jam & Cultured Butter, Croissant, Brewed Coffee, Juice

The Proper Breakfast 26

Two Eggs, Chicken Sausage, Bacon,

Smashed Fingerling Potato, Roasted Delicata, Pomegranate, Braised Kale, Ricotta

Wellness

Yogurt & Pumpkin Seed Granola V | Gf 18

Strawberry, Blueberry, Blackberry, Orange

Overnight Oats Vg | Gf 16

Almond Milk, Cocoa Nibs, Chia Seeds, Peanut Butter, Dried Fruit

Shakshuka V | Gf 23
Tomato Sauce, Eggs, Feta, Pepper Sofrito, Parsley, Za’atar, Spiced Chickpeas, Pita

Egg White Omelette 24

Mushrooms, Spinach, Arugula, Avocado, Chicken Apple, Sausage

Smoothies 14

Mixed Berry

Berries, Avocado, Orange Juice

Tropical

Banana, Lychee, Turmeric, Coconut

Mayor’s Green

Kale, Celery, Green Apple, Cucumber

By Happy Moose

Cold-Pressed Juice 12

Strawberry Fields

Apple, Orange, Strawberry, Beet, Ginger, Turmeric

Rainbow Greens

Cucumber, Coconut Water, Spinach, Celery, Rainbow Chard

Tea Tonic

Fermented Burmese Tea Leaves, Honey, Lime, Thai Chili

Organic Add-In’s +4

Spirulina | Hemp Seed Powder | Pea Powder

Proper Additions

Market Fruit 8

Sourdough Toast 7

Applewood Smoked Bacon 8

Chicken Sausage 8

Smashed Fingerling Potatoes 10

Chocolate Toast 8

Toasted Banana Bread 8

Croissant 7

With Whipped Honey Traditional Or Chocolate

Coffee Counter Culture (Emeryville)

Coffee 5

Cold Brew 7

Espresso 5

Cortado 6

Latte 6

Cappuccino 6

Tea Leaves ‘Proper Blend’ Iced Tea 6

Lemon Chiffon, Rooibos

Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan

Lunch

Lunch

Weekdays 11 Am – 2 Pm

Starters

Marinated Olives Vg | Df | Gf 10

Spiced Almonds Vg | Df | Gf 10

French Fries Vg | Df | Gf 13

Beef Tartare Df 24

Asian Pear Kimchee, Cured Egg Yolk,

Chile Aioli, Broccoli, Sesame

Sweet Potato V  23

Quince, Castelfranco, Hen Yolk, Pumpkin Seeds

Local Cheeses V 28

Seasonal Fruit, Cranberry Walnut Bread, Honeycomb

Kale Salad V | Gf 19

Orange, Spiced Cashews, Toma Cheese,

Creamy Caper Dressing

Entrees

Little Gem Lettuce V | Gf 22

Shaved Cucumbers & Radish, Dill, Parmesan,

Black Olive Dressing — Add Grilled Chicken +8

The Proper Cheeseburger 26

Kimchi Thousand Island Dressing, Butter

Lettuce, House Pickle, Shaved Red Onion, Fries —

Add Bacon +4  Add Avocado +6

(Substitute Impossible Burger)

Fresh Garbanzo Bean Falafel V | Gf 25

Chermoula, Yogurt, Tomato, Fennel,

Kohlrabi, Pea Shoots

Mussels And Chorizo Gf 28

Fennel, Celery, Crispy Potatoes, Parsley,

Green Beans, Aioli

The Proper Club Sandwich 26

House Roasted Turkey, Bacon, Avocado, Butter

Lettuce, Tomato, Herbed Ranch, Fries

Swordfish 34

Anchovy Crème, Potato Dauphinoise, Verjus Rouge, Squid Ink Tuille

Roasted Chicken 32

Mushroom, Bacon, Carrot, Cipollini, Black Truffle, Red Wine Jus

Dessert

Apple Cider Doughnuts V 12

Cinnamon & Vanilla Bean Anglaise

Coconut Pudding Vg | Gf | Df 13

Dark Chocolate Sorbet & Blood Orange

Chocolate Cheesecake V 13

Fudge Sauce, Pomegranate, Cocoa Nib

Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan

Wine

By The Glass

Sparkling

Domaine Rolet Crémant du Jura Chardonnay

NV, Jura, France 19 / 76

Domaine De La Taille Aux Loups Triple Zero  Chenin Blanc

Nv, Montlous-Sur-Loire, France  24 / 84

Pierre Paillard ‘Les Parcelles’ Pinot Noir, Chardonnay

Nv, Bouzy Grand Cru, France 36 / 144

White

Christophe Mittnacht ‘Terres d’Etoiles’ Riesling

2020, Alsace, France 21 / 84

Toreta ‘Special’ Pošip

2020, Island Of Korčula, Croatia 20 / 81

Lieu Dit Sauvignon Blanc

2019, Santa Ynez Valley, California 22 / 88

Presqu’ile Estate Chardonnay

2020, Santa Maria Valley, California 23 / 92

Rosé & Skin Contact

Domaine Bailly-Reverdy ‘La Mercy Dieu’ Rosé Pinot Noir

2020, Loire Valley, France 25 / 99

Jasz Laci ‘Setting Sun’ Native Varietals

2020, Solmó, Hungary 18 / 72

Red

Baptiste Nayrand ‘Toit du Monde’ Gamay (Served Chilled)

2020, Coteaux Lyonnais, France 19 / 76

Cascina Fontana Barbera D’alba

2019, Piedmont, Italy 22 / 88

Presqu’ile Pinot Noir

2020, Santa Barbara County, California 23 / 92

Puy Arnaud VDF ‘La Cuvee Bistrot’ Cabernet Franc, Merlot

2020, Côtes de Bordeaux , France … 21 / 84

Les Lunes Cabernet Sauvignon

2021, Sonoma Valley, California 24 / 96

Our Wine Selections Reflect Our Support

Of Responsible Farming Practices

Beer

Draft

Peroni Nastro Azzurro Lager, Italy 9

Anchor Steam Lager, San Francisco 9

Lagunitas Ipa, Petaluma 9

Almanac True Kolsch, Alameda 9

Fort Point Animal Ipa, San Francisco 9

Golden State Mighty Dry Cider, Sepastopol 9

Dinner

DINNER

TUESDAY – SATURDAY

5:00PM – 9:30PM

RAW BAR & SEAFOOD

OYSTERS ON THE HALF SHELL 22

SEAFOOD TOWER petite 49 / grand 98

AMBERJACK, COCONUT, PERSIMMON, SESAME 23

BEEF TARTARE, ASIAN PEAR KIMCHEE 24

SCALLOP & SHRIMP ROLL DIM SUM 24

OCTOPUS, FERMENTED CHILI PORK BROTH 19

PARKER HOUSE ROLLS, SEAWEED BUTTER 9

VEGETABLES

CARROTS ROASTED OVER HAY, KUMQUAT, SESAME, DATE ICE CREAM 17

SWEET POTATO, QUINCE, CASTELFRANCO, HEN YOLK, PUMPKIN SEED 23

CHANTERELLE  MUSHROOM, FREGOLA, VADOUVAN BONE MARROW EMULSION, KPHLRABI  21

PARSNIP CAPPELLETTI, CELERY ROOT, HAZELNUT, WHITE CHOCOLATE CRUMBLE, POMEGRANATE  half  19/full 25

FISH & MEAT

SWORDFISH, LEEKS, POTATO, ANCHOVY CREAM, VERJUS, PICKLED MUSTARD SEED 32

ROASTED CHICKEN, MUSHROOM, BACON, CARROT, BLACK TRUFFLE, RED WINE JUS 34

DRY AGED NEW YORK STRIP, CHARRED CABBAGE,
MALTED CREAM, SMOKED PUMPKIN BUTTER 59

TABLESIDE for TWO

THE PROPER SALAD,
GEM LETTUCES, SMOKED MUSHROOMS, BEETS, PRESERVED GARLIC AND MISO DRESSING 45

LAMB SHOULDER GRILLED OVER REDWOOD, ONION GRATIN, SMOKED POLENTA, SPRING GREENS, ROSEMARY LAMB JUS 82

Consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of foodborne illness.

CHEF’S MENU

$95 Per Person
Wine Pairing $60 Per Person

STEAMED BUN, CHIVES, CAVIAR

Christophe Mignon Brut Nature ‘ADN de Meunier’, Pinot Meunier
Champagne, France NV

ABALONE, KING TRUMPET MUSHROOMS

Toreta, ‘Special’, Pošip
Island of Korčula, Croatia 2020

SWEET POTATO, QUINCE, CASTELFRANCO, 

HEN YOLK, PUMPKIN SEEDS

Mosse, ‘Bonnes Blanches’, Chenin Blanc
Loire Valley, France 2019

DUCK GLAZED IN HONEY, FIG, TONKA BEAN, JERUSALEM ARTICHOKE, COCOA NIBS

Morgado do Quintão ‘Clarete’ Tinta Negra Mole
Algarve, Portugal 2019

CELERY SORBET, VERJUS SODA

BAKED ALASKA

Chateâu Doisy Daëne ‘Barsac’, Sémillon
BORDEAUX, FRANCE 2015

DESSERT

BAKED ALASKA,
COFFE & CARDAMOM, CHOCOLATE CAKE, BURNT MERINGUE 16

HONEY FIG CAKE
GOAT CHEESE, ORANGE BLOSSOM, PINE NUTS 15

YUZU & POPPY SEED TART
WHITE CHOCOLATE, POMEGRANATE AND BITTERS SORBET14

DESSERT WINES

Moussé Fils ‘Ratafia La Vie en Meunier’ Pinot Meunier
NV, VALLÉE DE LA MARNE, CHAMPAGNE, FRANCE … 17

Királyudvar Tokaj ‘Cuvee Ilona’ Furmint

2011,TOKAJ-HEGYALJA-TOKAJ, HUNGARY … 18

Beret et Compagnie ‘Ze Bulle Zero Point’ Loire Valley, France Cabernet Franc

2020, LOIRE VALLEY, FRANCE … 14

Our menu reflects our commitment to sustainability.
Our culinary team selects the best ingredients available.

We support local organic farms, wild caught fish, and sustainably raised animals.

Lounge

LOUNGE

2:00 PM – 9:30 PM

STARTERS

MARINATED OLIVES VG | DF | GF 10 SPICED ALMONDS VG | DF | GF 10 FRENCH FRIES VG | DF | GF 13

BEEF TARTARE DF 24
ASIAN PEAR KIMCHEE, CURED EGG YOLK, CHILE AIOLI, BROCCOLI, SESAME

SWEET POTATO V 23

QUINCE, CASTELFRANCO, HEN YOLK, PUMPKIN SEEDS

LOCAL CHEESES V 28
SEASONAL FRUIT, CRANBERRY WALNUT BREAD, HONEYCOMB

KALE SALAD V | GF 19
ORANGE, SPICED CASHEWS, TOMA CHEESE, CREAMY CAPER DRESSING

ENTREES

LITTLE GEM LETTUCE V | GF 22
SHAVED CUCUMBERS & RADISH, DILL, PARMESAN, BLACK OLIVE DRESSING — ADD GRILLED CHICKEN +8

THE PROPER CHEESEBURGER 26

KIMCHI THOUSAND ISLAND DRESSING, BUTTER LETTUCE, HOUSE PICKLE, SHAVED RED ONION, FRIES — ADD BACON +4 ADD AVOCADO +6
(SUBSTITUTE IMPOSSIBLE BURGER)

FRESH GARBANZO BEAN FALAFEL V | GF 25 CHERMOULA, YOGURT, TOMATO, FENNEL, KOHLRABI, PEA SHOOTS

MUSSELS AND CHORIZO GF 28
FENNEL, CELERY, CRISPY POTATOES, PARSLEY, GREEN BEANS, AIOLI

THE PROPER CLUB SANDWICH 26

HOUSE ROASTED TURKEY, BACON, AVOCADO, BUTTER LETTUCE, TOMATO, HERBED RANCH, FRIES

SWORDFISH 34

LEEKS, POTATO, ANCHOVY CREAM, VERJUS, PICKLED MUSTARD SEEDS

ROASTED CHICKEN 32

MUSHROOM, BACON, CARROT, BLACK TRUFFLE, RED WINE JUS

DESSERT

APPLE CIDER DOUGHNUTS V 12
CINNAMON & VANILLA BEAN ANGLAISE

COCONUT PUDDING VG | GF | DF 13
DARK CHOCOLATE SORBET & BLOOD ORANGE

CHOCOLATE CHEESECAKE V | GF 13
FUDGE SAUCE, POMEGRANATE, COCOA NIB

KEY : (DF) DAIRY FREE, (GF) GLUTEN FREE, (V) VEGETARIAN, (VG) VEGAN

DESSERT WINES

Moussé Fils ‘Ratafia La Vie en Meunier’ Pinot Meunier
NV, VALLÉE DE LA MARNE, CHAMPAGNE, FRANCE … 17

Királyudvar Tokaj ‘Cuvee Ilona’ Furmint
2011,TOKAJ-HEGYALJA-TOKAJ, HUNGARY … 18

Beverage

WINE  BY THE GLASS

 SPARKLING

Domaine Rolet Crémant du Jura, Chardonnay
NV, Jura, France … 19/76

Domaine De La Taille Aux Loups Triple Zero  Chenin Blanc
NV, Montlous-Sur-Loire, France … 24/84

Pierre Paillard ‘Les Parcelles’ Pinot NoIr, Chardonnay
NV, Bouzy Grand Cru, France … 36/144

WHITE

Domaine Christophe Mittnacht ,‘Terres d’etoiles’  Riesling
2020, Alsace, France … 23/92

Toreta ‘Special’ Pošip
2020, Island of Korčula, Croatia … 20/81

Lieu Dit Sauvignon Blanc
2020, Santa Ynez Valley, California … 22/88

Presqu’ile Estate Chardonnay
2020, Santa Barbara, California … 23/92 

 

ROSÉ & SKIN CONTACT

Domaine Bailly-Reverdy ‘La Mercy Dieu’ Rosé Pinot Noir
2020, Loire Valley, France … 25/99

Jasz Laci ‘Setting Sun’ Native Varietals
2020, Somló, Hungary … 18/72

RED

Baptiste Nayrand ‘Toit du Monde’ Gamay (Served Chilled)
2020, Coteaux Lyonnais, France … 19/76

Cascina Fontana Barbera D’Alba
2019, Piedmont, Italy … 22/88

Presqu’ile Estate Pinot Noir
2020, Santa Barbara County, California … 24/96

Puy Arnaud VDF ‘La Cuvee Bistrot’ Cabernet Franc, Merlot
2020, Côtes de Bordeaux , France … 21 / 84

Les Lunes Cabernet Sauvignon
2021, Sonoma Valley, California … 24 / 96

Our wine selections reflect our support of

responsible farming practices.

 

BEER

DRAFT

Peroni Nastro Azzurro Lager, Italy  9

Anchor Steam Lager, San Francisco  9

Lagunitas IPA, Petaluma  9

Almanac True Kolsch, Alameda  9

Fort Point Animal IPA, San Francisco  9

Golden State Mighty Dry Cider, Sepastopol  9

7 X PROPER

18 EACH

WE MADE THESE UP, SO BE NICE

PROPER MARTINI

The Botanist Gin, Martini Bianco and Noilly Prat Dry Vermouths. Served chilled from the freezer, up, with a drop of tarragon oil, and a sidecar for your second and third helpings, a lemon peel, Castelvatrano, and house pickled cocktail onion.

IN THIS INSTANCE, WE CAN USE THE WORDS PROPER AND PERFECT INTERCHANGEABLY. “I HAD NEVER TASTED ANYTHING SO COOL AND CLEAN. THEY MADE ME FEEL CIVILIZED.” – ERNEST HEMINGWAY ON MARTINIS, FROM A FAREWELL TO ARMS

 

COMME ÇI COMME ÇA CORRAL

Rye, Brandy, Jägermeister, Crème De Pêche,

Bitters, Served on the Rocks.

OÙ SONT PARTIS TOUS LES COWBOYS?

 

LINCOLN HIGHWAY

Apple Brandy, Ancho Reyes, Absinthe,

Cinnamon, Lemon. Served on Crushed Ice.

IN 1913, CARL G FISHER COMPLETED CONSTRUCTION OF THE FIRST

TRANSCONTINENTAL ROADWAY, RUNNING FROM TIMES SQUARE,

NEW YORK TO LINCOLN PARK, SAN FRANCISCO. THE DRIVE TOOK

THREE HOURS LESS THAN GETTING ACROSS THE BAY BRIDGE AT

5:30 ON A TUESDAY.

 

EARTHQUAKE PROOF

Tequila, Crème de Cacao, Lime, Coca-Cola,

Served Long with a Salty Rim.

(WE ARE NOT LIABLE FOR THE VERACITY OF THIS CLAIM.) 

 

BILLY LE KID

Tequila, Lillet, Peach, Lime, Served Up.

FROM A TOWN KNOWN AS OYSTER BAY, LONG ISLAND.

 

VER SALES

Bourbon, Sweet Vermouth, Raspberry,

Lemon, Ginger Ale, Served Long.

THEY MAY NOT PRONOUNCE FRENCH RIGHT IN KENTUCKY,

BUT THEY MAKE SOME LOVELY THINGS TO DRINK. WHICH

WE THINK MEANS THEY HAVE THEIR PRIORITIES STRAIGHT.

 

GRAND PRIX

Campari, Grapefruit, Cold Brew Coffee,

Lime, Tonic, Served Long.

LIKE THE FAMOUS CAR RACE: TALL, RED, COLD, AND BITTER.

OR IS THAT LIKE OUR EX-WIFE?

7 X THE WAGON

18 EACH

COCKTAILS YOU CAN ENJOY WHEN YOU’RE ON THE WAGON, FOR WHATEVER REASON. FOR THE SAKE OF CLARITY, ALL OF THESE “NON-ALCOHOLIC” COCKTAILS MAY CONTAIN LESS THAN 0.5% ABV

 

COASTING WAGON

Martni & Rossi Vibrante,

Leitz “Eins Zwei Zero” Sparkling Riesling,

Fever Tree Tonic, Served Spritzed.

IT’S A SPRITZ!

WAGON VAULT

Seedlip Garden 108, Martini & Rossi Floreale,

Brine, Castelvetrano, Served Up.

IMAGINE IT’S A SUMMER DAY UNDER THE ARCH OF TITUS.

 

WAGON-LITS

Spiritless Kentucky 74, Lyre’s Aperitif Rosso, Raspberry, Lemon, Ginger Ale, Served Long.

SAME LOGIC AS VER SALES.

 

RADIO FLYER WAGON

Figlia Aperitivo, Grapefruit, Cold Brew

Coffee, Lime, Tonic, Served Long.

IF YOU THINK ABOUT IT, THIS WAS YOUR FIRST FORMULA 1 RACECAR.

 

WAGONEER

Lyre’s Dark Cane Spirit, Dhos Orange,

Orgeat, Lime, Served on Crushed Ice.

ONE OF THE WAGONS IS YOUR KIND OF CAR!

 

PADDY WAGON

For Bitter For Worse Smoke No. 56,

Ghia Aperitif, Lime, Served Up.

MEAH SEE, YOU’LL NEVER CATCH ME COOPER, MEAH.

 

TEA WAGON

Amass Riverine, Peach, Cinnamon,

Lemon, Served on Crushed Ice.

LOVE AND SCANDAL ARE THE BEST SWEETENERS OF TEA.

7 X THE BAY

18 EACH

INVENTED OR MADE FAMOUS IN THE BAY AREA

 

MARTINEZ

Old Tom Gin, Sweet Vermouth,

Maraschino, Bitters, Served Up.

O.H. BYRON, MODERN BARTENDER’S GUIDE, 1884. REPORTEDLY INVENTED FOR A GUEST EITHER COMING FROM OR GOING TO MARTINEZ. BUT YOU KNOW WHAT THEY SAY ABOUT MARTINEZIANS: NEVER KNOW IF THEY’RE COMING OR GOING.

 

BOOTHBY COCKTAIL

Rye, Sweet Vermouth, Champagne, Served Up.

“COCKTAIL” BILL BOOTHBY, 1908, SAN FRANCISCO.

 

MAI TAI

Rum, Cointreau, Orgeat, Lime,

Served on Crushed Ice, Contains Nuts.

TRADER VIC’S MAI TAI, FROM EMERYVILLE. NOT THAT UPSTART, PRETEND,

LOS ANGELES MAI TAI. GROSS. SERIOUSLY. TAKE YOUR ABSINTHE OUT

OF OUR TIKI DRINK, YOU DODGER-LOVING SONS OF…BUT WE DIGRESS.

DRINK THIS ONE. YUM.

 

JASMINE

Gin, Campari, Cointreau, Lemon, Served Up.

PAUL HARRINGTON, EMERYVILLE, SOMETIME IN THE ‘90S.

 

LEMON DROP

Vodka, Cointreau, Oleo Saccharum,

Lemon, Served Up.

SOMEONE AT HENRY AFRICA’S, SAN FRANCISCO, SOMETIME IN THE ‘70S,

BUT HONESTLY WHO CAN REMEMBER WHO DID WHAT IN THE ‘70S? WE’RE LUCKY ANYONE REMEMBERS THE ‘70S AT ALL. ESPECIALLY ANYONE WHO WENT TO HENRY AFRICA’S.

 

PISCO PUNCH

Pisco, Lillet Rose, Pineapple, Lemon,

Bitters, Served on the Rocks.

THE SAN FRANCISCO COCKTAIL, FROM THE TURN OF THE CENTURY.

WHY, YOU PROBABLY COULD GET ONE IN THIS VERY HOTEL. EVERYONE

HAD A SECRET RECIPE, AND NO ONE’S TALKING. OURS IS BASED ON

THE IN-DEPTH RESEARCH BY LOCAL BARMAN DUGGAN MCDONNELL.

 

IRISH COFFEE

Irish Whiskey, Coffee, Cream. Contains Dairy.

STANTON DEPLANE, JACK KOEPPLER, AND GEORGE FREEBERG,

BUENA VISTA CAFÉ, SAN FRANCISCO, 1952. SEEMS SO SIMPLE,

BUT IT TOOK THREE GUYS TO FIGURE IT OUT.

7 X HOTELS

18 EACH

COCKTAILS INVENTED IN FAMOUS HOTELS

 

ASTOR HOTEL SPECIAL

Brandy, Maraschino, Absinthe,

Lemon, Egg White, Served Up.

FROM THE ASTOR HOUSE HOTEL IN SHANGHAI,

AS REPORTED BY CHARLES H. BAKER.

 

PIÑA COLADA

Rum, Coconut, Pineapple, Lime,

Served on Crushed Ice, Contains Dairy.

RAMÓN MARRERO PEREZ (MAYBE) AT THE CARIBE HILTON

(MAYBE) IN SAN JUAN, PUERTO RICO (DEFINITELY), IN 1952,

OR ‘54, OR ’57–BUT PROBABLY ‘54.

 

SIDECAR

Brandy, Cointreau, Lemon, Served Up.

RITZ HOTEL, PARIS, 1922 (THOUGH A COUPLE OTHER

PEOPLE CLAIM IT TOO).

 

HANKY PANKY

Old Tom Gin, Sweet Vermouth,

Fernet Branca, Served Up.

ADA COLEMAN, SAVOY HOTEL, LONDON, 1925.

 

AFFINITY

Scotch, Sweet and Dry Vermouths,

Bitters, Served Up.

HUGO R. ENSSLIN, HOTEL WALLICK, NEW YORK, 1916.

 

HOTEL NACIONAL SPECIAL

Rum, Apricot, Pineapple, Lime, Served Up.

HOTEL NACIONAL, HAVANA, ALSO AS REPORTED BY CHARLES

  1. BAKER, WHO GOT AROUND A LOT.

 

VIEUX CARRÉ

Rye, Brandy, Sweet Vermouth, Bénédictine,

Bitters, Served on the Rocks.

CAROUSEL BAR, HOTEL MONTELEONE, NEW ORLEANS, LATE 1930S.

7 X OUR FRIENDS

18 EACH

BY SOME OF THE FINEST BARKEEPS WE KNOW

 

OLD CUBAN

Rum, Mint, Lime, Champagne, Served Up.

AUDREY SAUNDERS, NEW YORK. OWNER OF THE PEGU CLUB,

AND CREATOR OF EVERY OTHER DRINK YOU’VE HEARD OF.

 

GINGER ROGERS

Gin, Mint, Lemon, Ginger Ale, Served Long.

MARCOVALDO DIONYSOS, SAN FRANCISCO. CONSUMMATE BAR

PROFESSIONAL AND THERAMINIST.

 

CORPSE REVIVER NUMBER BLUE

Gin, Lillet, Blue Curaçao, Lime,

Absinthe, Served Up.

JACOB BRIARS, NEW YORK. “I LOVE SERIOUS DRINKS,

BUT REALLY? CAN WE NO LONGER HAVE FUN?” – JB.

 

LA PERLA

Tequila, Manzanilla Sherry,

Pear Liqueur, Served Up.

JACQUES BEZUIDENHOUT, SAN FRANCISCO. IT GETS EASIER TO

PRONOUNCE HIS LAST NAME THE MORE OF THESE YOU HAVE.

 

BITTER GIUSEPPE

Cynar, Sweet Vermouth, Lemon,

Salt, Served on the Rocks.

STEPHEN COLE, CHICAGO. WE’VE NEVER ACTUALLY

MET STEPHEN, BUT THIS DRINK IS REALLY GOOD.

 

NAKED & FAMOUS

Mezcal, Yellow Chartreuse, Aperol,

Lime, Served Up.

JOAQUÍN SIMÓ, NEW YORK. OWNER OF POURING RIBBONS

AND THE BEST DRESSED MAN IN COCKTAILS.

 

BLACKSTAR

Vodka, Sambuca, Grapefruit, Lime, Served Up.

JIM MEEHAN, PORTLAND, OR, AND NEW YORK. AN OG FROM PDT.

OUR BFF. NSFW. ROTFL. ETC.

7 X CLUBS

18 EACH

INVESTED IN FAMOUS CLUBS

 

PENDENNIS CLUB

Gin, Apricot, Lime, Bitters, Served Up.

LOUISVILLE, SOMETIME AROUND THE TURN OF THE CENTURY.

THE CLUB IS STILL THERE. NO ONE REMEMBERS WHERE THE

DRINK CAME FROM.

JOCKEY CLUB

Gin, Crème de Noyaux, Lemon,

Bitters, Served Up.

THE JOCKEY CLUB OWNS SOME OF THE MOST IMPORTANT RACE

COURSES IN ENGLAND AND WAS THE REGULATOR OF THE SPORT

OF HORSE RACING FOR MORE THAN 250 YEARS. WHAT THIS HAS TO DO WITH A SLIGHTLY NUTTY GIN SOUR IS BEYOND US, BUT HERE YA GO.

 

EMBASSY CLUB

Brandy, Rum, Cointreau, Lime, Served Up.

HOLLYWOOD, 1930S. OPENED AS A REFUGE FOR THE STARS,

HIDDEN BEHIND CAFÉ MONTMARTRE. CHARLIE CHAPLIN DRANK

THERE. BUT HE DRANK ANYWHERE.

 

CLOVER CLUB

Gin, Blanc Vermouth, Raspberry,

Lemon, Egg White, Served Up.

PHILADELPHIA, 1890S. PROBABLY ACTUALLY

FROM A HOTEL, BUT GIVE US A BREAK.

 

CLUB COCKTAIL

Brandy, Maraschino, Pineapple, Bitters. Served Up.

NO IDEA WHAT CLUB THIS IS. SORRY. FROM THE BOOK JUST COCKTAILS (1939. W.C. WHITFIELD). FROM THE INTRO: “JUST WHY THE AMERICAN EXCELS IN [MIXING DRINKS] IS… THAT WE WILL “TRY ANYTHING ONCE.”

WE ARE NOT SO TIED BY AGE-OLD CONVENTIONS, ARE NOT SO CONTENT

TO LET CUSTOM RULE US. SO HERE’S TO THE KNIGHTS OF THE BRASS RAIL, AND HIS MANY GOOD DEEDS.”

ARTIST’S SPECIAL

Scotch, Amontillado Sherry, Crème de Cassis,

Lemon, Served Up.

PARIS, 1920S. A BAR ON RUE PIGALLE AND HAUNT OF PAINTERS,

WRITERS, MUSICIANS, AND OTHER DEGENERATES.

 

ROYAL BERMUDA YACHT CLUB PUNCH

Rum, Velvet Falernum, Cointreau,

Lime, Served on the Rocks.

FROM TRADER VIC’S 1947 BOOK. PROBABLY

NOT A REAL CLUB. BUT IT’S REAL GOOD.

7 X TOWN

18 EACH

COCKTAILS NAMED AFTER CITIES

 

NEW YORK SOUR

Bourbon, Lemon, Egg White,

Cabernet, Served on the Rocks.

THESE STREETS WILL MAKE YOU FEEL BRAND NEW.

BIG LIGHTS WILL INSPIRE YOU.

 

CHICAGO

Champagne, Cognac, Grand Marnier,

Bitters, Served in a Flute.

MY FATHER TOLD ME, SON, YOU HAD BETTER GET A GUN.

 

SANTA BARBARA

Bourbon, Apricot, Grapefruit,

Lemon, Served Up.

I’M THINKING ABOUT WHEN I WAS A SAILOR.

SPENT MY TIME ON THE OPEN SEAS.

 

MONTE CARLO

Rye, Bénédictine, Bitters, Served Up.

“C’EST ÇA, C’EST ÇA LE MANQUE DE POT. V’LÀ QUE LA JAGUAR FAIT UNE EMBARDÉE. ET DROIT DEVANT LA V’LÀ QUI PIQUE DANS LE FOSSÉ.”

 

JERSEY CITY

Apple Brandy, Pineapple, Bitters,

Served on the Rocks.

BUT FIRST LET ME REMARK, I SAW IT FROM THE EMPIRE STATE SOLARIUM.

 

SHANGHAI BUCK

Rum, Grenadine, Lime, Ginger Ale, Bitters,

Served on Crushed Ice.

WHO’S GONNA KISS ME? WHO’S GONNA THRILL ME? WHO’S GONNA HOLD ME TIGHT TONIGHT?

 

TORONTO

Rye, Fernet Branca, Bitters,

Served on the Rocks.

YOU LOOK SO GOOD TO ME. LOST AND FOUND TOWN.

YOU’RE ALL I’LL EVER SEE.

WINE  BY THE BOTTLE

ROSÉ CHAMPAGNE

Francis Boulard & Fille ‘Rosé  de Saignée’  Pinot Meunier, Pinot Noir

NV, Vallée de la Marne, Champagne, France … 155

Laherte Frères ‘Rosé  de Meunier’  Pinot Meunier

NV, Vallée de la Marne, Champagne, France … 98

 

CHAMPAGNE 

Ruppert Leroy ‘Martin Fontaine’ Brut Nature  Chardonnay
NV, Noé-les-Mallets, Champagne, France … 180

Michel Gonet ‘Zero Dosage’ Grand Cru  Blanc de Blancs
NV, Côtes de Blancs, Champagne, France … 135

Noël Bazin ‘L’exigeante’ Brut  Blanc de Blancs
2014, Montagne de Reims, Champagne, France  … 129

Ulysse Collin ‘Les Pierrières’ Extra Brut  Blanc de Blancs
NV, Vert-Toulon, Champagne, France … 315

Pehu Simonet ‘Face Nord’ Brut Grand Cru  Pinot Noir, Chardonnay
NV, Montagne de Reims, Champagne, France … 120

Laherte Frères ‘Empreintes’  Pinot Noir, Chardonnay
NV, Chavot, Champagne, France … 186

Pierre Paillard ‘Récolte’ Brut Grand Cru Pinot Noir  Chardonnay
2008, Bouzy, Champagne, France … 244

Christophe Mignon ‘ADN de Meunier’ Brut Nature  Pinot Meunier
NV, Vallée de la Marne, Champagne, France  … 118

Ruppert Leroy ‘Les Cognaux’ Brut Nature  Pinot Noir
2019, Essoyes, Champagne, France … 171

Ulysse Collin ‘Les Maillons’ Extra Brut (2017 base)  Blanc de Noir
NV, Côte de Sézanne, Champagne, France … 221

LARGE FORMAT

Geoffroy ‘Expression’ Chardonnay, Pinot Noir, Pinot Meunier (I.5 L)
NV, Cumières 1er Cru and Hautvillers 1er Cru, Champagne, France … 260

Caillez Lemaire ‘Éclats’ Chardonnay, Pinot Noir, Pinot Meunier (I.5 L)
NV, Marne Valley, Champagne, France … 385

 WHITE

Domaine Christophe Mittnacht ,‘Terres d’etoiles’  Riesling
2019, Alsace, France … 92

Domaine Roland Schmitt, ‘Glintzberg’  Riesling  Riesling
2020, Alsace, France … 52

Jochen Beurer, Pulvermächer, Schifsandstein  Riesling
2019, Württemberg, Germany … 77

Peter Lauer ‘Kupp Fass 8’ Kabinett  Riesling
2018, Mosel, Germany … 108

Domaine de la Taille Aux Loups, ‘Remus’ Mountlouis Sur Loire  Chenin Blanc
2019, Loire Valley, France … 76

Famile Joly,  Savennières, ‘Coulée de Serrant’  Chenin Blanc
2019, Loire Valley, France … 282

Domaine A Cailbourdin, Pouilly-Fume ‘Les Cris’  Sauvignon Blanc
2019, Sancerre, Loire Valley, France … 61

Domaine Sylvain Bailly, Sancere, ‘Chêne Machand’  Sauvignon Blanc
2020, Loire Valley, France … 65

Famile Joly, Savennières, ‘Coulée de Serrant’ Chenin Blanc
2019, Loire Valley, France … 282

Merry Edwards Russian River Valley Sauvignon Blanc
2020, Sonoma County, California … 84

Domaine A Cailbourdin, Pouilly-Fume ‘Les Cris’ Sauvignon Blanc
2019, Sancerre, Loire Valley, France … 61

Presqu’ile ‘Estate’ Chardonnay
2018, Santa Maria Valley, California … 88

Littorai Chardonnay
2020, Sonoma Coast, California … 166

Florez ‘Pegleg’ Chardonnay
2020, Sonoma Mountains, California … 98

Statera, Belle Pemte Vineyard, Yamhill-Carlton Chardonnay
2016, Willamette Valley, Oregon … 90

Domaine Rolet Pere et Fils, Arbois, Côtes du Jura Chardonnay
2016, Côtes du Jura, France … 67

Le Domaine d’Henri, Chablis 1er Cru, Fourchaume Chardonnay
2019, Chablis / Auxerre, Burgundy, France … 101

Jean-Marc Roulot & Piero Incisa Della Rocchetta ‘Chacra’ Chardonnay 2020, Patagonia, Argentina … 262

ROSÉ & SKIN CONTACT 

Azienda Agricola Cirelli, Cerasuolo d’Abruzzo  Montepulciano
2018, Abruzzo DOC, Italy … 72

Milos Stagnum Rosé  Plavac Mali
2019, Peljesac Penninsula, Croatia … 71

Monteraponi, Rosato Colli Della Toscana Centrale IGT  Sangiovese
2020, Tuscany, Italy … 64

Losonci  Matra Olaszrizling
2018, Matra, Hungary … 84

Ronco Severo  Ribolla Gialla
2018, Friuli, Italy … 90

L’Arge D’Oor, Skin Fermented White Blend Chardonnay  Viognier
2019, Santa Barbara, California … 73

Scholium Project ‘The Prince in his Caves’  Sauvignon Blanc
2018, Sonoma Mountains, California … 78

 RED

Domaine Mee Godard, Morgon ‘Côte Du Py’  Gamay
2019, Morgon, Beaujolais, France … 105

Domaine Chapel Chiroubles  Gamay
2019, Beaujolais, France … 94

Domaine Du Pélican, Arbois ’Trois Cépages’  Pinot Noir, Trousseau, Poulsard
2017, Côtes du Jura, France … 123

Domaine de Saint Pierre & Fabrice Dodane ‘Le Dos d’Chat’  Trousseau
2020, Côtes du Jura, France … 219

Anthill Farms Sonoma Coast Pinot Noir
2020, Sonoma Coast, California … 74

 Radio-Coteau ‘Savoy’  Pinot Noir
2018, Anderson Valley, California … 179

Raen ‘Royal St. Robert Cuvee’  Pinot Noir
2020, Sonoma Coast, California … 60

Domaine des Rouges-Queues, Maranges, 1er Cru ‘La Fussière’  Pinot Noir
2018, Côte de Beaune, Burgundy, France … 138

Domaine Génot-Boulanger, Pommard ‘Les Cras’  Pinot Noir
2017, Côte de Beaune, Burgundy, France … 187

La Combe Grisard Gevrey-Chambertin ‘Champ Franc’  Pinot Noir
2018, Côte de Nuits, Burgundy, France … 190

Domaine Didier Fornerol, Côte de Nuits-Villages  Pinot Noir
2020, Côte D’Or, Burgundy, France … 132

Guilhem & Jen-Hugues Goisot, Irancy ‘Les Mazelots’  Pinot Noir
2018, Chablis / Auxerre, Burgundy, France … 101

Radio-Coteau ‘Las Colinas’ Syrah
2018, Sonoma Coast, California … 126

Presqu’ile, ‘Estate’ Syrah
2018, Santa Maria Valley, California … 86

Domaine La Cabotte, ‘Vieilles Vignes’ Grenache, Mouvèdre , Syrah
2020, Châteaneuf-du-Pape, Rhône Valley, France … 146

Famille Perrin, Chateâu de Beaucastel  Mouvedre, Grenache, Syrah
2006, Châteaneuf-du-Pape, Rhône Valley, France … 360

Domaine Brun Avril, Châteaneuf-du-Pape Grenache, Mouvedre, Syrah
2018, Rhône Valley, France … 129

Domaine Romaneaux-Destezet Hervé Souhaut  Syrah
2020, Rhône Valley, France … 88

Château La Grangère Merlot, Cabernet Sauvignon
2015, Saint-Émilion, Bordeaux, France … 115

Lang & Reed, Sugar Loaf Mountain Vineyard, ‘Two-Fourteen’  Cabernet Franc
2019, Napa Valley, California … 98

Les Lunes Cabernet Sauvignon
2020, Sonoma Valley, California … 96

Secret Door,  Stags Leap District, ‘Hirondelle Vineyard’  Cabernet Sauvignon
2019, Napa Valley, California … 320

Angwin Estate, Howell Mountain Vineyard  Cabernet Sauvignon
2019, Napa Valley, California … 292

Echolands, Seven Hills Vineyard  Cabernet Sauvignon, Merlot
2018, Walla Walla Valley, Washington … 104

 

VINTAGE / RARE

Chateau Cheval Blanc Merlot, Cabernet Franc
1989, Saint-Émilion, Bordeaux, France … 1,049

Domaine Johann Michel, ‘Mère Michel’  Syrah
2019, Rhone, France … 490

SPIRITS 

VODKA 

Absolut 17

Absolut Elyx 18

Belvedere 18

Grey Goose 18

Reyka 18

Ketel One 17

St. George 17

Tito’s Handmade 17

 

GIN 

Amass Gin 18

Anchor Old Tom 17

Automatic No 5 17

Beefeater 17

Benham’s 17

Bombay East /

Sapphire 18

Botanist Islay Dry 18

Empress 17

Few “Standard Issue” 17

Hendrick’s / Orbium 17

Hendrick’s Summer

Solstice 17

Monkey 47 31

Plymouth 17

Sipsmith London Dry 17

St. George Botanivore / Terroir / Dry Rye 18

Tanqueray 17

Tanqueray No. 10 19

RUM 

Appleton Signature 17

Avua Prata Cachaca 17

Bacardi Heritage 17

Banks 5 17

Caña Brava 17

Clement VSOP Rhum 23

Diplimatico Exclusiva 19

Don Q Gran Anejo 19

Goslings Black Seal 17

Havana Club Blanco 17

Rhum J.M. Gold 17

Ron Zacapa 17

Santa Teresa 18

Sailor Jerry Spiced 17

Smith & Cross 17

Wray & Nephew 16

TEQUILA 

Altos Plata 17

Altos Reposado 19

Avion Blanco / Reposado /

Añejo 17 / 19 / 21

Casa del Sol Blanco /

Reposado / Añejo / Angel’s RSV

21 / 24 / 31 / 60

Casamigos Blanco /

Reposado / Añejo

19 / 23 / 27

Casa Dragones Blanco 37

Clase Azul Reposado 48

Clase Azul Añejo 967

Don Julio Blanco 17

Don Julio Añejo 24

Don Julio 1942 49

Fortaleza Blanco /

Reposado / Añejo

17 / 22 / 30

Lalo Blanco 17

Ocho Plata / Reposado / Añejo 17 / 19 / 25

 

MEZCAL 

Amaras Cupreta 17

Casamigos Joven 19

Del Maguey Chichicapa 28

Del Maguey Pechuga 63

Del Maguey Vida 18

Ilegal Joven 18

Madre Mezcal 18

Nuestra Soledad 18

Union 18

Rancho Tepua

Bacanora 19

Vago Elote 20

Yola Mezcal 21

SPIRITS CONT’D…

 

BOURBON /

WHISKEY US 

Angels Envy 19

Baker’s 20

Basil Hayden’s 18

Booker’s 23

Buffalo Trace 18

Elijah Craig 18 39

Four Roses  Single Barrel 18

Four Roses Small Batch 18

Knob Creek 17

George T. Stagg 46

Larceny 17

Maker’s Mark 17

Michter’s 17

Michter’s 10 27

Old Forester 100 17

Russell’s Reserve 10 17

Wild Turkey Rare Breed 18

Wild Turkey Decades 46

Woodford Reserve 18

Widow Jane 10 27

 

RYE

Few 25

High West Double Rye 17

High West A Midwinter Night’s Dram 29

Jack Daniel’s Rye 17

Michter’s 17

Michter’s 10 24

Old Portero 39

Pikesville 17

Rittenhouse 17

Russell’s Reserve 6 17

Whistlepig 10

“Old World Cask” 27

Whistlepig 12

“Old World Cask” 45

AMERICAN WHISKY 

Blackened 17

Del Bac Dorado 19

Jack Daniels / Single

Barrel 17 / 21

High West Bourye 28

High West Campfire 22

Mitcher’s American 18

Old Potrero 18th

Century Spirit 39

St George Breaking

& Entering 17

Westward 29

Wild Turkey Forgiven 25

 

WORLD WHISKEY

Jameson Black Barrel 18

Red Breast

“Lustau Edition” 17

Teeling “Small Batch” 17

Teeling “Single Malt” 20

Tullamore Dew

Cider Cask 17

Hibiki Harmony 25

Kaiyo 22

Kaiyo Cask Strength 29

Kikori 22

Nikka “Coffey Grain” 25

Suntory Toki 21

Yamazaki 12 36

SCOTCH WHISKY 

Aberfeldy 12 21

Aberlour A’Bunadh

“Cask Proof” 33

Ardbeg 10 23

Balvenie 12 30

Balvenie ”Caribbran Cask” 14 30

Balvenie 17

“Doublewood” 43

Bowmore Darkest 15 25

Bruichladdich “Laddie” 21

Chivas Regal 12 19

Dalmore 25 200

Glenfiddich 12 19

Glenfiddich 14

“Bourbon Cask” 23

Glenfiddich 18 39

Glengoyne 10 20

Glenlivet 12 18

Glenlivet 18 43

Glenlivet

“Peated Cask” 31

Glenmorangie 10 19

Glenmorangie 18 37

Qunita Ruban 27

Glenrothes

“Sherry Cask” 19

Highland Park 12 20

Kilkerran 12 23

Johnnie Walker Black 22

Johnnie Walker Blue 76

Lagavulin 16 31

Laphroaig 10 23

Longrow Peated 20

Longrow Peated 18 47

Macallan 12 / 18  23 / 67

Monkey Shoulder 17

Oban 14 25

Springbank 10 / 18         25 / 56

Talisker 10 27

Tamdhu 12 21

Wolfburn 20

BRANDY

Arkansas Black

Applejack 17

Bertoux 18

Christian Brothers

Sacred Bond 18

Delord Amagnac

Napoleon 17

Pomme D’eve 32

Hennessey

VS / VSOP 24 / 28

Janneau VSOP 23

Lheraud 10 41

Park XO 41

Paul Girard VSOP 18

Pierre Ferrand Ambre 18

Remy Martin

VSOP / 1738  28 / 29

Remy Martin XO 65

Louis XIII —

1/2 oz pour 175

1 oz pour 350

2 oz pour 700

 

LIQUEUR / APERITIF / DIGESTIF  16 EACH

Fernet Branca

Amaro Nonnino

Amaro Montenegro

Meletti

Aperol

Pimms

Campari

Lillet Rose

Cynar

Grand Marnier

 

VINTAGE AMARO

1969 & 1972 FERNET-BRANCA LIQUORE AMARO DELLA 500 ML | 39% ABV | 78 PF

PRODUCER
Fratelli Branca Distillerie Milan, Italy

Fernet-Branca was formulated in Milan in 1845 by self- taught herbalist Bernardino Branca. It was initially marketed as a cure for cholera and for menstrual cramps. The brand soon gained popularity, leading to the founding of the Fratelli Branca Distillery. Fratelli Branca invested in extensive advertising campaigns including the creation of calendars with artworks from famous artists in 1886. The brand’s famous eagle-and- globe logo was designed in 1893 by Leopoldo Metlicovitz.

In 1907, Fratelli Branca began exporting their fernet
to Argentina. Eventually the drink became so popular there that Fratelli Branca established a distillery in
1925 in Buenos Aires. In the United States the drink became popular after the passage of prohibition laws in 1919, with it sold in pharmacies as a medicinal product. By 1936 Branca had set up a branch office in Tribeca, New York to satisfy American demand. The popularity
of the drink in America continued into the 1960s, with production peaking at 60,000 cases in 1960.
San Francisco consumes roughly 35% of the total volume of Fernet-Branca that is imported into the United States.

This being from the 1960s, it is in incredible condition.

C O L O R Dark, almost black, thick and viscous

N O S E Strong peppermint, spicy licorice

PALATE Fresh mint leaves, mint tea, chamomile, citrus zest

FINISH Retains dried mint and spearmint fresh- ness throughout, prunes, cooked fruit

1969 OZ COST $170

1972 OZ COST $140

To support employee benefits, a 6.25% SF mandate surcharge is added to all checks.

 

VINTAGE AMARO

1960S ZUCCA RABARBARO
KENTUCKY STRAIGHT BOURBON WHISKEY 1 L | 16% ABV | 32 PF

PRODUCER
ILLVA Saronno, S.p.A Saronno, Italy

The recipe for Zucca Rabarbaro dates to 1845 when a doctor prescribed rhubarb and medicinal herbs to Tilde Zucca to aid her digestion. Her husband Ettore decided to add alcohol to the concoction. It became quite popular in cafes as an aperitif in Milan among other European cities. In the early 1900s, a descendant of Ettore, Carlo, established the Zucca Company to bring the product to shelves. Rabarbaro is Italian for “rhubarb” and is the only disclosed ingredient by the brand. The rhubarb root is sourced from the Gansu province in China.

Zucca is owned by the same company that produces Amaretto Di Saronno. Despite this, it is difficult to find commercially in North America. However, it enjoys a certain amount of prominence as the featured drink at the Caffè Zucca in Milan, the bar where Gaspare Campari first introduced his alcoholic infusion of herbs in the 1860s.

This 1960s bottling showcases the original label and proof before the company changed their packaging in the mid-2010s in addition to raising the proof from 32 to 60.

COLOR Inky, nearly black

NOSE Slight smoke, spiced root and earth, modest fruit

PALATE Tart rhubarb, dark chocolate, spirit gum, medium viscosity

FINISH Bittersweet, heavy, briefly bitter but rounded and balanced

OUNCE COST $77

 

VINTAGE FORTIFIED WINE

1875 D’OLIVEIRA
MALVAZIA FRASQUEIRA, MADEIRA 750 ML | 20% ABV | 40 PF

PRODUCER Pereira D’Oliveira Madeira, Portugal

D’Oliveiras is an independent Madeira wine producer, located in Funchal on the island’s south coast. It was founded in 1850 by Joao Pereira d’Oliveira and today is well-known for having an expansive library of old and rare Madeiras from the family’s São Martinho vineyards.

The cellar boasts vintages of Verdelho dating back to the company’s founding in 1850 as well as Malmsey, Bual and Sercial wines dating back to the 19th and early 20th centuries.

Madeiras are aged in cask at D’Oliveira’s cellars, which were built in 1619, and produces some 150,000 liters of wine annually. Wines aged up to 10 years go through the Estufagem process, where the wine is heated in steel tanks to give it the characteristic caramelized flavor. The best wines, those aged for more than 15 years, are heated in barrels in warm, sun-drenched buildings. This is known as the Canteiro process.

D’Oliveiras produces three-, five-, ten- and 15-year-old Madeiras, but the company’s best Madeiras are rare, high-quality wines aged for a minimum of 20 years. Bottling is only done according to demand which allows D’Oliveira the ability to age and mature Madeiras in cask for the longest possible amount of time.

Today, the company is run by 5th generation family members Aníbal D’Oliveiras and Luís D’Oliveiras.

COLOR Deep, dark, inky purple mixed with brown

NOSE Toffee, vanilla, candied hazelnuts

PALATE Black walnut, Sichuan pepper, pink peppercorn, dried mission fig, wet lava rocks

FINISH Rich, acitic, smooth, gently warming

OUNCE COST $280

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks. For parties of 6 or more, a 20% suggested gratuity is added.

 

VINTAGE BOURBON

1960 OLD FORESTER
KENTUCKY STRAIGHT BOURBON WHISKEY 4/5QT | 43% ABV | 86PF

PRODUCER
Brown-Forman Corporation Louisville, Kentucky

When the product was introduced in 1870, bottles of Old Forester were sealed to guard against adulteration and substitution of the contents and were initially sold in pharmacies as a medicinal product. The innovation introduced with Old Forester was not that it was available in such bottles, but that it was the first bourbon to be exclusively available in this fashion – providing a greater level of assurance of quality for that brand relative to other products in the market.

George Garvin Brown became sole owner by 1902,
and although Brown–Forman is now a publicly traded company on the New York Stock Exchange, the Brown family still controls more than 70% of the voting shares (as of 2010).

Until Prohibition in the United States began in 1920, Old Forester was the leading brand produced by Brown’s company. The company was granted one of the few government licenses to produce medical whiskey, at which time the product became a straight bourbon at 100 proof (previously it had been a blended product).

This 1960 decanter was designed by industrial art icon Raymond Loewy. Some of these bottles had hollow stopper caps so that, when inverted, the top would fill with the whiskey inside.

COLOR Deep, dark amber

NOSE Sweet caramel, vanilla bean, pepper, earthy rye, warm toasted oak, black cherry, orange peel

PALATE Semi-viscous, sweet and deep caramel, sour black cherry, dark chocolate, stone fruit

FINISH Warm and earthy rye, burnt caramel, long and warm, orange peel, cracked black pepper

OUNCE COST $140

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

 

VINTAGE BOURBON

1985 BLANTONS
KENTUCKY STRAIGHT BOURBON WHISKEY 750 ML | 40% ABV | 80 PF

PRODUCER
Buffalo Trace Distillery, courtesy of The Sazerac Company Frankfort, Kentucky

Blanton’s bourbon was named in honor of one of the distillery’s early leaders, Albert B. Blanton, who the company claims spent most of his life preserving the tradition of handcrafted bourbon. Blanton worked at the facility now known as the Buffalo Trace Distillery for approximately 55 years. He was born and raised
on a farm just outside Frankfort, Kentucky, and he began working at the distillery (then called the O.F.C. Distillery) in 1897 as an office boy when he was 16 years old. Over the next few years, he reportedly worked

in every department, and in 1912 he was appointed superintendent of the distillery, its warehouse, and bottling shop – at the same time that the distillery was renamed to become the George T. Stagg Distillery. He became president of the whiskey plant in 1921. Blanton died in 1959.

Elmer T. Lee, the originator of Blanton’s, was hired by the distillery by Blanton in 1949. He introduced the Blanton’s brand in 1984, a year before he retired, as the first modern brand of bourbon marketed as single barrel bourbon. Lee continued to act as an ambassador for Buffalo Trace until his death in 2013.

This 1988 bottling showcases the early days of the brand, originating just four years prior. The neck label, saying Blanton instead of Blanton’s coincides with the timeline of 1987-1990.

COLOR Dark and rich, deep clarity

NOSE Caramel, apples, baking spice, mild tobacco

PALATE Rich vanilla, cinnamon and nutmeg, slight oak presence, dried cranberry

FINISH Concise, oak and white pepper, mild fruit, complexity of oak tannins

OUNCE COST $200

VINTAGE JAPANESE WHISKEY

1980S NIKKA G&G ‘THE TAKETSURU BLEND’ BLENDED JAPANESE WHISKY
750 ML | 43% ABV | 86 PF

PRODUCER
Nikka Whisky Distilling Co., Ltd. Tokyo, Japan

The founder, Masataka Taketsuru, travelled to Scotland in 1918 to learn the process of distilling Scotch whisky first hand. He studied organic chemistryunder Prof. T. S. Patterson at the University of Glasgow and malt whisky production at the Hazelburn distillery, in Campbeltown near the Mull of Kintyre. He married Jessie Roberta “Rita” Cowan, the daughter of a Glasgow doctor, and returned with her to Japan in 1920. In 1923 he joined Kotobukiya (currently Suntory) and helped to establish a distillery before starting Nikka in 1934.

After their deaths, the company was run by their adoptive son, Takeshi Taketsuru, who expanded its business substantially.

The company operates a number of distilleries and other facilities in Japan, including two Japanese whisky distilleries, the Yoichi distillery in Yoichi, Hokkaidō (established in 1934), and the Miyagikyo distillery in Aoba-ku, Sendai, Miyagi Prefecture, Northern Honshū (established in 1969). It also owns the Ben Nevis Distillery (acquired in 1989) in Scotland.

C O L O R Light and bright, pale golden yellow

NOSE Sherry-soaked plums, raisins, green apple, black pepper, cereal, honey

PALATE Espresso beans, milk chocolate, tobacco leaf, lingering sherried fruit

FINISH Continued elegant smoke, golden barley, final note of coffee

OUNCE COST $150

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

 

VINTAGE JAPANESE WHISKEY

1980S SUNTORY WHISKY “ROYAL” JAPANESE BLENDED WHISKY
750 ML | 43% ABV | 86 PF

PRODUCER
Suntory Holdings Limited Distillery Yamazaki, Kyoto, Japan

Suntory was started by Shinjiro Torii, who first opened his store Torii Shōten, in Osaka on February 1, 1899,
to sell imported wines. In 1907, the store began selling
a fortified wine called Akadama Port Wine (Akadama literally meaning “red ball,” a euphemism for the sun). Torii built Japan’s first malt whisky distillery Yamazaki Distillery. Production began in December 1924 and five years later Suntory Whisky Shirofuda (White Label), the first single malt whisky made in Japan, was sold.

n 1963, Kotobukiya changed its name to “Suntory”, taken from the name of the whisky it produces, which itself was derived from the English “Sun” (referencing “akadama”) + Tory, the anglicized version of Torii’s name.

In January 2014, Suntory announced an agreement to buy the largest U.S. bourbon producer, Beam Inc. (producers of Jim Beam) for US$16 billion. This deal would make Suntory the world’s third largest spirits maker. The acquisition was completed in April 2014, when it was announced that Beam would be renamed Beam Suntory.

This early 1980s bottling is incredibly rare. Due to the design of the bottle, this is a very popular gift in Japan as it is meant to echo the design of the Imperial House of the Japanese Royal Family. This was the brands highest- grade blended whisky prior to the release of Hibiki.

C O L O R Golden straw, clean and bright

N O S E Incense, cocoa, butter cookie

PALATE Green apple, bell pepper, banana, roasted almond, confectionary

F I N I S H Balanced, intricate, layered, long

OUNCE COST $170

VINTAGE SCOTCH

THE MACALLAN
25-YEAR-OLD ANNIVERSARY MALT DISTILLED IN 1975, BOTTLED IN 2000 750 ML | 43% ABV | 86 PF

PRODUCER
The Macallan Distillery
Easter Elchies, Craigellachie, Moray, Scotland

The company was originally founded in 1824, the Macallan Scotch whiskey being one of the first distillers in Scotland having legal license for manufacturing and selling alcohol. Since then, the distillery has grown to be one of the largest single malt whiskey manufacturers in the world.

The Macallan distillery was founded by Alexander Reid, a barley farmer and a teacher. The name Macallan is derived from Gaelic word ‘magh’, which means ‘a fertile land’, and ‘Ellan’ that honors St. Fillan’, a monk who spread Christianity in Scotland during the 18thcentury.

During the subsequent years, Macallan distillery passed through different owners. It was named as Elchies distillery, named after a nearby estate, which adopted the company until 1980. Macallan distillery had a stable business when Roderick Kemp took over the distillery in 1892 and remained in control until 1994, when a Japanese company named Suntory and the Highland Distillers Group took over the ownership. Then in 1999, the Edrington Group, who currently owns the distillery took over.

In 2008, The Macallan Distillery increased its production capacity by installing a second production house and
a few warehouses were also made. Macallan has been providing the world with best class products. Today, the Macallan Scotch whiskey is the world’s fifth most-selling whiskey brand.

C O L O R Deep caramelized honey, golden amber

NOSE Fruity, orange and pear, honey, caramel, toasted oat and oak

PALATE Extravagant malt, dried apricot, prunes, figs, noble Speyside honey

FINISH Long and full, spiced fig, chewy oak, light smoke

OUNCE COST $380

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

 

VINTAGE ARMAGNAC

1940, JANNEAU
GRAND ARMAGNAC, 30 YEARS OLD 750 ML | 40% ABV | 80 PF

PRODUCER
Maison Janneau et Fils Cie Condom-en-Armagnac, Gers, France

Maison Janneau et Fils Cie in the Gers region is the oldest of the large houses of Armagnac. It was founded in the town of Condom by Pierre Etienne Janneau
in 1851. Four generations of the Janneau family have followed, passing down the secret of Grand Armagnac from father to son. Maison Janneau is one of the leading producers that carry out the distillation, aging, and bottling of its production fully in the region of origin, the AOC Armagnac.

At the House of Janneau, they have been blending since the late 1970’s the spirits obtained from both methods to create their assemblages, a characteristic which distinguishes our Armagnacs from all others. There are two very different distillation methods consented by statute for the distillation of Armagnac. The most common is Continuous Distillation, which uses a

unique column still, also called Armagnaçais, extracts vigorously, aromatic brandies, rich in essential oils.
In 1972 Janneau reintroduced the Double Distillation method to the Region, which was the original method of distillation in alembic before the limitations imposed in 1903.

This 1940s bottling of a 30-year-old distillate would put the age of the spirit at roughly 110 years old.

COLOR Dark and rich, clear and clean considering its age

NOSE Plums and vanilla, soft caramel

PALATE Vanilla, licorice, dried prunes

FINISH Light spice, long and complex finish

OUNCE COST $55

VINTAGE COGNAC

1940S HENNESSY COGNAC ‘BRAS ARMÉ’ THREE-STAR 25.5 FL OZ | ABV UNKNOWN

PRODUCER
Jas Hennessy & Co.
LVMH, Louis Vuitton Moët Hennessy

The Hennessy cognac distillery was founded by Irish Jacobite military officer Richard Hennessy in 1765, who had served in the army of Louis XV. In 1813 Richard Hennessy’s son James Hennessy gave the company

its trading name, Jas Hennessy & Co. He was also responsible for choosing Jean Fillioux as the house’s Master Blender. A member of the Fillioux family has occupied the role ever since, a relationship that has lasted eight generations and more than 250 years.

The V.S.O.P. designation was first applied in 1817, when the Prince Regent (later King George IV) of Britain asked Hennessy to create a “very superior old pale” cognac, a description that had previously been applied to sherries. Maurice Hennessy, the grandson of Richard Hennessy, then introduced a star-based classification of cognac qualities in 1865, which remained the industry standard of cognac age designation until the 1960s. Maurice Hennessy also created the XO (“extra old”) designation in 1870, for cognacs which had undergone prolonged cask maturation.

In 1971 Killian Hennessy spearheaded the company’s merger with Moët et Chandon, to create Moët Hennessy. Moët Hennessy then announced a merger with Louis Vuitton in 1987, creating the world’s largest luxury brand conglomerate, Louis Vuitton • Moët-Hennessy or LVMH.

This 1940s bottling is referred to as the “Bras Armé” after the logo used by Hennessy since its inception.

COLOR Crystal-clear, medium viscosity

NOSE Clean agave, papaya, guava, pineapple, apricot, slight medicinal top note

PALATE Round and sweet up front, typical highland ‘burn’, grassy, vegetal; white pepper, stone fruit on the back

FINISH Medium and brisk, menthol, white pep- per, tropical fruit

OUNCE COST $200

 

GENERAL INQUIRIES

(628) 895-2040 | Info@VillonSF.com PRIVATE EVENT INQUIRIES

(628) 895-2032 | Events@VillonSF.com

BREAKFAST

Mon – Fri | 7 am – 11 am LUNCH

Mon – Fri | 11 am – 2 PM DINNER

Tues – Sat | 5 pm – 9:30 pm LOUNGE

Mon – Sun | 2:30 pm – 9:30 pm TEA SERVICE

Sat & Sun | 2 pm – 5 pm

PROPER HOTEL

1100 Market Street, San Francisco, CA 94102

*Valet available at McAllister Street entrance

Brunch Buffet

Brunch Buffet

SATURDAY & SUNDAY, 8AM – 2PM

$59 PER PERSON

$29 KIDS 12 AND UNDER

$25 BOTTOMLESS MIMOSAS

French Pastries V

Market Fruit VG | DF | GF

Overnight Oats VG | GF

Yogurt & Granola Parfait V | GF

Shakshuka V | GF

Avocado Toast V

Scrambled Eggs V

Chicken Apple Sausage

Crispy Bacon GF |DF

Rosemary Potatoes VG | GF

Monte Cristo Sandwich

Selection of Juices, Coffee & Tea

Weekend Tea Service

AFTERNOON TEA

CHOICE OF TEA OR COFFEE

Includes:
Tea Sandwich Selection with Handmade Sweets
Warm Scones & Handmade Preserves by Pastry Chef Samara Wales

$65 PER PERSON

MAKE IT ROYAL

Includes:

Glass of Sparkling Wine

$80 PER PERSON

ORGANIC TEA SELECTION

LEAVES AND FLOWERS

Leaves and Flowers is a California based tea company offering a unique selection of handcrafted botanical infusions and premium small batch teas.
All infusions and teas are loose leaf and sustainably grown and harvested.

BLACK

GOLDEN HORSE

HONEY ◆ CARAMEL ◆ CRème brulÉE

A soft and smooth black tea with natural lingering sweetness. Golden Horse is a single pluck, spring tea from Yunnan. The leaves have a beautiful coppery color and infuse into an amber hued liquor.

CHAI ASSAM

RICH ◆ SPICY ◆ SWEET
Small beads of bold Assam are blended

with potent and aromatic spices.

GREEN

YIN HAO JASMINE

SWEET ◆ SMOOTH ◆ FRAGRANT

The fresh jasmine blossoms are scattered over the tea leaves in such a way that the tea absorbs the aromatics of the flowers.

BOTANICAL

IKEBANA

FLORAL ◆ PEPPERY ◆ SWEET

Named after the Japanese art of flower arrangement, Ikebana is a true summer bouquet. It is composed of our favorite California flowers, and though delicate, it has an elegant structure and body that persists with multiple steeps.

TROPIC GARDEN

TART ◆ CURRANT ◆ MULLED WINE

Hibiscus and lemongrass come together with star anise to create a flavor reminiscent of spiced mulled wine.

SWEET RUSH

FLORAL ◆ LEMON◆ WARMING

A reissue of one of our original infusions, Sweet Rush is a fragrant and uplifting blend that is both bright and grounding.
This tea highlights a new and special lemongrass that we’ve sourced from the mountains of North Carolina.

WHITE

AGED WHITE PEONY

MELON ◆ HONEY WINE ◆ HAY

This unique white tea has been aged for 14 years
in a tea cave in California. It has qualities of un-aged Bai Mu Dan, but with a richer flavor, due to the continued oxidation of the leaves.

"The Hottest New Restaurants in San Francisco"

– EATER SF

Upcoming Events
christmas dinner at villon
Dec
24th

Christmas Eve Gathering

Dec 24, 2022

4:00 pm - 9:00 pm

Join us for a memorable holiday meal around the table at Villon. Celebrate Christmas Eve with a multi-course prix fixe menu showcasing traditional dishes with chef-driven touches. Pair it with festive cocktails or a reserve wine pairing.

$145 per person
$65 per person optional wine pairings

villon dining room
Dec
25th

Christmas Day Gathering

Dec 25, 2022

4:00 pm - 9:00 pm

Join us for a memorable holiday meal around the table at Villon. Celebrate Christmas Day with a multi-course prix fixe menu showcasing traditional dishes with chef-driven touches. Pair it with festive cocktails or a reserve wine pairing.

$145 per person
$65 per person optional wine pairings

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