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.
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: 2pm-7pm
Lounge; Mon – Sun 2pm-10pm
General Inquiries
(628) 895 2039 | info@villonsf.com
Private Event Inquiries
(628) 895 2033 | sfp.sales@properhotel.com
San Francisco Proper Hotel
Ground Floor
1100 Market Street
San Francisco, CA 94102
Valet parking is available
$9.98/20 minutes including tax for short term parking
Short term maxes out at $94.99 for 3+ hours
Breakfast
Weekdays 7 Am – 11 Am
Buttermilk Waffle V 22
Spring Berries, Kumquat, Salted Maple Ice Cream, Vanilla Cream
Savory Rice Porridge V | Df 19
Roasted Mushrooms, Soft Cooked Egg, Sesame, Seaweed, Puffed Wild Rice
Smoked Polenta Gf 25
Cilantro Braised Pork, Scallions, Fried Egg, Pickled Fresno Chilis
Huevos Rancheros V | Gf 24
Charred Avocado, Gigante Beans, Fresh Cheese, Cilantro, Smoked Yogurt, Corn Tortillas, Sunny Side Up Eggs
The Continental Breakfast V 24
Market Fruit, Toast With Housemade Jam & Cultured Butter, Croissant, Brewed Coffee, Juice
The Proper Breakfast 27
Two Eggs, Chicken Sausage, Bacon,
Asparagus, Shiitake, Snap Peas, Braised Kale, Grilled Sourdough
Wellness
Yogurt & Pumpkin Seed Granola V | Gf 19
Strawberry, Blueberry, Blackberry, Orange
Overnight Oats Vg | Gf 17
Almond Milk, Cocoa Nibs, Chia Seeds, Peanut Butter, Dried Fruit
Shakshuka V | Gf 25
Tomato Sauce, Eggs, Feta, Pepper Sofrito, Parsley, Za’atar, Spiced Chickpeas, Pita
Egg White Omelette 24
Mushrooms, Spinach, Arugula, Avocado, Chicken Apple, Sausage
Smoothies 15
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
Lemon-Aid Detox
Lemongrass, Aloe, Coconut Charcoal & Nectar, Peppermint
Organic Add-In’s +4
Spirulina | Hemp Seed Powder | Pea Powder
Proper Additions
Market Fruit 10
Sourdough Toast 7
Applewood Smoked Bacon 8
Chicken Sausage 8
Smashed Fingerling Potatoes 11
Chocolate Toast 9
Toasted Banana Bread 9
Croissant 7
With Whipped Honey Traditional Or Chocolate
Coffee Counter Culture (Emeryville)
Coffee 6.50
Cold Brew 8.50
Espresso 6.50
Cortado 7.50
Latte 7.50
Cappuccino 7.50
Tea Leaves ‘Proper Blend’ Iced Tea 7
Lemon Chiffon, Rooibos
Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan
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 25
Asian Pear Kimchee, Cured Egg Yolk, Chile Aioli, Broccoli, Sesame
ASPARAGUS V | GF | DF 23
Hazelnut, Green Strawberry, Cured Egg Yolk, Radish
LOCAL CHEESES V 28
Seasonal Fruit, Cranberry Walnut Bread, Honeycomb
SPRING LETTUCES V | GF 21
Kumquat, Macadamia Nuts, Goat Cheese,
Poppy Seeds, Rhubarb Vinaigrette
Entrees
Little Gem Lettuce V | Gf 23
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)
Spring Bean & Artichoke Stew VG | Gf 26
Romanesco, Cabbage, Fava Beans, Farro Verde, Wild Fennel
Mussels And Chorizo Gf 29
Fennel, Celery, Crispy Potatoes, Parsley,
Green Beans, Aioli
The Proper Club Sandwich 26
House Roasted Turkey, Bacon, Avocado, Butter
Lettuce, Tomato, Herbed Ranch, Fries
Branzino 36
Spring Peas, Trumpet Mushroom, Wheat Berries, Sunflower Seeds, Saffron Broth
Roasted Chicken 34
Mushroom, Bacon, Carrot, Cipollini, Black Truffle, Red Wine Jus
Dessert
Beignets V 12
Caramel & Chocolate Fudge Sauce
Coconut Pudding Vg | Gf | Df 13
Dark Chocolate Sorbet & Blood Orange
Earl Grey Ice Cream Bar 13
Dark Chocolate
Our menu reflects our commitment to sustainability.
Our culinary team selects the best ingredients available.
We support local organic farms, wild caught fish,
cage free eggs, and sustainably raised animals.
Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan
DINNER
TUESDAY – SATURDAY
5:00PM – 9:30PM
SMALL PLATE
OYSTERS ON THE HALF SHELL 26
SHRIMP COCKTAIL 24
SEAFOOD TOWER petite 55 / grand 98
SCALLOP CRUDO, WHITE ASPARAGUS, GRAPEFRUIT,
WHIPPED YOGURT, CAVIAR, HORSERADISH 25
SEA URCHIN TOAST, YUZU CREME FRAICHE 26
BEEF TARTARE, ASIAN PEAR KIMCHEE 25
CRISPY MAITAKE MUSHROOM, EGG CUSTARD,
CAULIFLOWER KIMCHEE, SALMON ROE 24
OCTOPUS, FERMENTED CHILI PORK BROTH 22
PARKER HOUSE ROLLS, SEAWEED BUTTER 11
SOUP & SALAD
GEM LETTUCES, CUCUMBER, DILL, RADISH,
BLACK OLIVE DRESSING 23
ASPARAGUS, HAZELNUT,
GREEN STRAWBERRY, CURED EGG YOLK 23
MARINATED BEET SALAD, WATERCRESS, ALMOND MILK, AVOCADO 19
SPRING CARROT SOUP, FRESH CURDS, SORREL, CRISPY CARROTS 22
ENTRÉE
BLACK PEPPER AND LEMON PAPPARDELLE,
FAVA BEANS, BURRATA CHEESE 30
SPRING BEAN & ARTICHOKE STEW, ROMANESCO, CABBAGE, FARRO VERDE, WILD FENNEL 26
BRANZINO, SPRING PEAS, SUNFLOWER SEEDS,
TRUMPET MUSHROOMS, SAFFRON BROTH 36
ROASTED CHICKEN, BROCCOLI DI CICCIO, GREEN GARLIC HUMMUS, CARAMELIZED YOGURT 34
PORK KATSU, MISO SESAME CABBAGE SLAW, RAMPS, SHISHITO PEPPERS 42
GRILLED NY STRIP STEAK, ASPARAGUS,
POTATO PAVE, BLACK TRUFFLE JUS 59
TABLESIDE FOR TWO
(Please allow additional time for these offerings)
SONOMA DUCK 165
Steamed Buns, Spiced Honey, Duck Fat Rice, Celtic,
Snap Peas, Honey Mustard, Chili, Sesame
LAMB SHOULDER GRILLED OVER REDWOOD 96
Onion Gratin, Smoked Polenta, Spring Greens, Rosemary Lamb Jus
THE PROPER CHEESE CART 52
Seasonal Jam, Fennel Cracker
BROADWAY MENUS
3 COURSES $65 per person
Choice of: Soup & Salad Entrée (Steak +$10) Dessert
4 COURSES $85 per person
Choice of: Small Plate Soup & Salad Entrée (Steak +$10) Dessert
LET US COOK FOR YOU $115 per person
Chef’s Selection of on and off menu dishes.
6 courses with optional wine pairing for $75.
Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.
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
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 25
ASIAN PEAR KIMCHEE, CURED EGG YOLK, CHILE AIOLI, BROCCOLI, SESAME
ASPARAGUS V | GF | DF 23
HAZELNUT, GREEN STRAWBERRY, CURED EGG YOLK, RADISH
LOCAL CHEESES V 28
SEASONAL FRUIT, CRANBERRY WALNUT BREAD, HONEYCOMB
SPRING LETTUCES V | GF 21
KUMQUAT, MACADAMIA NUTS, GOAT CHEESE,
POPPY SEEDS, RHUBARB VINAIGRETTE
ENTREES
LITTLE GEM LETTUCE V | GF 23
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)
SPRING BEAN & ARTICHOKE STEW VG | GF 26
ROMANESCO, CABBAGE, FAVA BEANS, FARRO VERDE, WILD FENNEL
MUSSELS AND CHORIZO GF 29
FENNEL, CELERY, CRISPY POTATOES, PARSLEY, GREEN BEANS, AIOLI
THE PROPER CLUB SANDWICH 26
HOUSE ROASTED TURKEY, BACON, AVOCADO, BUTTER LETTUCE, TOMATO, HERBED RANCH, FRIES
BRANZINO 36
SPRING PEAS, TRUMPET MUSHROOMS, WHEAT BERRIES,
SUNFLOWER SEEDS, SAFFRON BROTH
ROASTED CHICKEN 34
GREEN GARLIC HUMMUS, BROCCOLI DI CICCIO,
MINT, CARAMELIZED YOGURT
For the month of May choose Barr Hill Gin for any of your cocktails and we will donate 10% to the Planet Bee Foundation.
Barr Hill started the largest sustainability initiative in the
spirits industry, Bee’s Knees Week, which has created over half
a million square feet of new pollinator habitat.
Barr Hill Gin 17
DESSERT
Beignets V 12
Caramel & Chocolate Fudge Sauce
Coconut Pudding Vg | Gf | Df 13
Dark Chocolate Sorbet & Blood Orange
Earl Grey Ice Cream Bar 13
Dark Chocolate
KEY : (DF) DAIRY FREE, (GF) GLUTEN FREE, (V) VEGETARIAN, (VG) VEGAN
WINE BY THE GLASS
SPARKLING
Domaine Rolet Crémant du Jura, Chardonnay
Jura, France … 19 / 95
Domaine De La Taille Aux Loups Triple Zero Chenin Blanc
Montlous-Sur-Loire, France … 25 / 100
Pierre Paillard ‘Les Parcelles’ Pinot Noir, Chardonnay
Bouzy Grand Cru, France … 37 / 185
WHITE
Hild Elbling Trocken
Mosel,Germany 2021 … 19 / 76
Domaine Christophe Mittnacht ,‘Terres d’etoiles’ Riesling
Alsace, France 2020 … 24 / 96
Toreta ‘Special’ Pošip
Island of Korčula, Croatia 2021 … 21 / 84
Lieu Dit Sauvignon Blanc
Santa Ynez Valley, California 2021 … 23 / 92
Presqu’ile Estate Chardonnay
Santa Barbara, California 2021 … 24 / 96
ROSÉ & SKIN CONTACT
Fondugues Pradugues ‘Eau de Rosée’ Grenache
RAMATUELLE, PROVENCE 2020… 23 / 92
Piquentum Malvazija Istarska
ISTRIA, CROATIA 2020 … 19 / 76
RED
Dominó ‘Colar’
PORTUGAL 2020 …16 / 64
Cascina Fontana Barbera D’Alba
Piedmont, Italy 2019 … 23 / 92
Presqu’ile Estate Pinot Noir
Santa Barbara County, California 2021… 25 / 100
Puy Arnaud ‘La Cuvee Bistrot’ Cabernet Franc, Merlot
Côtes de Bordeaux, France 2020 … 22 / 98
Les Lunes Cabernet Sauvignon
Sonoma Valley, California 2021 … 25 / 100
Our wine selections reflect our support of
responsible farming practices.
BEER
DRAFT
Peroni Nastro Azzurro Lager, Italy 10
Anchor Steam Lager, San Francisco 10
Lagunitas IPA, Petaluma 10
Almanac Love Hazy IPA, Alameda 10
Almanac True Kolsch, Alameda 10
Golden State Mighty Dry Cider, Sepastopol 10
Athletic Brewing Co. Run Wild IPA, San Diego (non-alcoholic) 9
7 X PROPER
19 EACH
WE MADE THESE UP, SO BE NICE
PROPER MARTINI
Barr Hill 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?
*For the month of May choose Barr Hill Gin for any of your cocktails and we will donate 10% to the Planet Bee Foundation. Barr Hill started the largest sustainability initiative in the spirits industry, Bee’s Knees Week, which has created over half a million square feet of new pollinator habitat.
7 X THE WAGON
19 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
19 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
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
19 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
19 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
SPARKLING
Domaine de la Taille aux Loups ‘Triple Zero’ Chenin Blanc Montlouis-sur-Loire … 125
Domaine Rolet Chardonnay
Crèmant du Jura … 95
Maison Bonnard, Montagnieu, Blanc de Blancs Chardonnay, Altesse Bugey, Savoie … 92
CHAMPAGNE
Laherte Frères ‘Emprientes’ Extra Brut
Chavot, Valleé de la Marne 2015 … 186
F&R Minière ‘Influence’ Extra Brut
Hermonville, Montagne de Reims … 181
Pierre Paillard ‘Les Parcelles’ Brut
Bouzy Grand Cru, Montagne de Reims … 185
Pierre Paillard ‘Récolte’ Brut
Bouzy Grand Cru, Montagne de Reims 2008 … 244
Pehu Simonet ‘Face Nord’ Brut
Grand Cru, Montange de Reims … 120
Noël Bazin ‘l’Exigeante’ Brut Blanc de Blancs
Villers-Marmery 1er Cru, Montange de Reims 2014 … 129
Ulysse Collin ‘Les Pierrières’ Extra Brut Blanc de Blancs Vert-Toulon, Côtes de Blancs … 315
Michel Gonet, Zéro Dosage Blanc de Blancs
Grand Cru, Côtes de Blancs … 135
Ruppert-Leroy ‘Martin Fontaine’ Brut Nature Chardonnay
Noé-les-Mallets, Côte des Bars … 180
Ruppert-Leroy ‘Les Cognaux’ Brut Nature Pinot Noir
Essoyes, Côte de Bars … 171
Ulysse Collin ‘Les Maillons’ Extra Brut Blanc de Noirs
Côte de Sézanne … 221
Frederic Savart ‘l’Ouverture’ Brut Blanc de Noirs
Écueil 1er Cru, Montagne de Reims … 171
Christophe Mignon ‘ADN de Meunier’ Brut Nature Meunier
Vallé de la Marne … 118
Georges Laval ‘Les Hautes Chêvres’
Cumières 1er Cru 2017 … 629
LARGE FORMAT
René Geoffroy ‘Expression’ Brut
1er Cru Vallé de la Marne 1.5L … 260
Caillez-Lemaire ‘Éclats’ Extra Brut
Damery, Vallé de la Marne 1.5L … 385
Robert Moncuit, Extra Brut Blanc de Blancs
Les Mesnil sur Oger Grand Cru, Côtes de Blancs 2012 1.5L … 480
ROSÉ CHAMPAGNE
Noël Bazin ‘La Pimpante’ Brut Rosé
Villers-Marmery 1er Cru, Montange de Reims … 135
Caillez-Lemaire, Brut Rosé
Damery, Vallè de la Marne … 144
Francis Boulard & Fille ‘Rosé de Saignée’ Extra-Brut Meunier Cuchery, Valleé de la Marne 2015 … 155
Laherte Frères ‘Rosé de Meunier’ Extra-Brut Meunier
Chavot, Valleé de la Marne … 98
WHITES OF THE WORLD
Margins ‘Cecchini Ranch’ Muscat Blanc
Contra Costa County, California 2021 … 61
Martha Stoumen ‘Out to the Meadow’ Chenin Blanc, Vermentino Suisun Valley, California 2021 … 102
Weingut Jäger Grüner Veltliner Federspiel
Wachau, Austria 2021 … 77
Hild Elbling Trocken
Mosel, Germany 2021 … 76
Stephane Ogier ‘Rosine’ Viognier
Northern Rhône, France 2018 … 115
Domaine U. Stiliccionu ‘Emy Lidia’ Vermentino
Ajaccio, Corsica 2019 …. 96
Corte Mainente ‘Bianco Veronese’ Garganega
Soave, Veneto, Italy 2021 … 64
Guido Marsella ‘Poggi Reali’ Greco di Tufo
Campania, Italy 2018 … 71
Cantalapiedra ‘La Otea’ Verdejo
Rueda, Spain 2018 … 157
Toreta ‘Special’ Pošip
Island of Korčula, Croatia 2021 … 84
RIESLING
Peter Lauer ‘Ayler Kupp Fass 8’ Kabinett
Mosel 2018 … 108
Beurer ‘Schilfsandstein’ Trocken
Württemberg 2019 … 77
Christophe Mittnacht ‘Terres d’Etoiles’
Alsace 2019 … 96
Roland Schmitt ‘Glinzberg’
Alsace 2020 … 52
CHENIN BLANC
Domaine de la Taille aux Loups ‘Remus’
Montlouis-sur-Loire 2019 … 76
Château Yvonne Saumur Blanc
Loire Valley 2020 … 132
Mosse ‘Arena’
Savennières 2020 … 111
Familie Joly ‘Clos de la Coulée de Serrant’
Savennières 2019 … 282
SAUVIGNON BLANC
Merry Edwards
Russian River Valley 2021 … 106
Lieu Dit
Santa Ynez Valley 2021 … 92
Domaine A. Cailbourdin ‘Les Cris’
Pouilly-Fumé 2019 … 61
Domaine des Hauts Baigneux ‘Les Chênes’
Sancerre 2021 … 74
CHARDONNAY
Statera ‘Belle Pemte Vineyard’
Yamhill-Carlton, Willamette Valley 2016 … 90
Littorai
Sonoma Coast 2020 … 166
Florèz Wines ‘Pegleg’
Sonoma Mountain 2020 … 98
Presqu’ile
Santa Barbara County 2021 … 96
Presqu’ile ‘Estate’
Santa Maria Valley 2019 … 129
Bodega Chacra
Rio Negro, Argentina 2020 … 262
Bodega Chacra ‘Mainqué’
Rio Negro, Argentina 2021 … 129
Domaine Rolet
Arbois, Jura 2016 … 67
Moreau-Naudet
Chablis 2018 1.5L … 245
Moreau-Naudet, Forêts 1er Cru
Chablis 2020 … 178
Moreau-Naudet, Vaillons 1er Cru
Chablis 2020 … 157
Le Domaine d’Henri, Fourchaume 1er Cru
Chablis 2019 … 101
Domaine Génot-Boulanger ‘Vieilles Vignes’
Savigny-les-Beaune 2020 … 245
Domaine de Montille, Les Aigrots 1er Cru
Beaune 2019 … 251
Domaine des Comtes Lafon ‘Clos de la Baronne’
Meursault 2019 … 409
Domaine Génot-Boulanger ‘Clos du Cromin’
Meursault 2019 … 221
Domaine Génot-Boulanger, Les Bouchères 1er Cru
Meursault 2019 … 364
Domaine Marquis d’Angerville, Santenots 1er Cru
Meursault 2020 … 437
Domaine Génot-Boulanger, Les Folatières 1er Cru Puligny-Montrachet 2019 … 434
Domaine Génot-Boulanger, Les Folatières 1er Cru Puligny-Montrachet 2020 … 424
ORANGE
Statera Cutis Chardonnay
Columbia Gorge 2019 … 71
Scholium Project ‘The Prince in His Caves’
Sauvignon Blanc Sonoma Mountain 2018 … 78
L’Arge D’Oor ‘Skin Fermented’ Chardonnay, Viognier
Santa Barbara 2019 … 91
Domaine Bohn ‘L’Orange Gaulois’ Gewurztraminer, Riesling
Alsace 2020 … 129
Ronco Severo Ribolla Gialla
Friuli 2018 …. 89
Losonci Olasrizling
Matra, Hungary 2018 … 84
Piquentum Malvazija Istarska
Istria, Croatia 2020 … 76
Goyo Garcia ‘Georgivia’ Malvasia
Ribera del Duero, Spain 2021 …119
ROSÉ
Domaine Bailly-Reverdy ‘La Mercy Dieu’ Pinot Noir
Sancerre 2021 … 104
Fondugues Pradugues ‘Eau de Rosée’ Grenache, Rolle, Chardonnay Ramatuelle Provence 2020 … 92
Cirelli, Cerasuolo Montepulciano
Abruzzo 2018 … 72
Monteraponi Sangiovese
Tuscany 2020 … 64
Sziegl Kodvinka
Hajo-Baja, Hungary 2019 … 63
Milos Stagnum Plavac Mali
Peljesac Penninsula, Croatia 2019 … 71
REDS OF THE WORLD
Domaine de Saint Pierre ‘Le Dos Chat’ Trousseau
Côtes de Jura, France 2020 … 109
Domaine du Pélican ‘Trois Cépages’ Pinot Noir, Trousseau, Poulsard Arbois, Jura, France 2020 … 164
Domaine U. Stiliccionu ‘Sottu Scala’ Sciaccarello
Ajaccio, Corsica 2016 … 175
Christina St. Laurent
Weinland, Austria 2020 … 60
Caves São João ‘Quinta do Poço do Lobo’ Baga
Bairrada, Portugal 1996 … 141
Morgado do Quintão ‘Clarete’ Tinta Negra Mole
Algarve, Portugal 2019 … 87
G.D. Vajra Nebbiolo
Langhe, Piemonte, Italy 2020 … 83
Cascina Fontana Barbera
Alba, Piemonte, Italy 2019 …. 92
Monteraponi ‘Baron Ugo’ Sangiovese
Chianti Classico, Italy 2017… 147
Fonterenzo Sangiovese
Brunello di Montalcino, Italy 2013 … 298
Lamoresca, Rosso Nero d’Avola, Frappato
Sicily, Italy 2020 …74
PINOT NOIR
Radio-Coteau ‘Savoy’
Anderson Valley 2018 …179
Anthill Farms
Sonoma Coast 2020 … 74
Raen ‘Royal St. Robert Cuvée’
Sonoma Coast 2020 … 120
Presqu’ile
Santa Barbara County 2021 … 100
By Farr ‘Irrewarra’
Western Victoria, Australia 2019 … 157
Bodega Chacra ‘Barda’
Rio Negro, Argentina 2021 … 81
Guilhem & Jen-Hugues Goisot ‘Les Mazelots’
Irancy 2018 … 101
Domaine Didier Fornerol
Côtes-de-Nuits Villages 2020 … 132
La Combe Grisard ‘Champ Franc’
Gevrey-Chambertin 2018 … 190
Domaine Génot-Boulanger, Greves 1er Cru
Beaune 2019 … 245
Domaine Génot-Boulanger ‘Les Cras’
Pommard 2017 … 187
Domaine de Montille, Les Rugiens-Bas 1er Cru
Pommard 2019 … 476
Domaine Marquis d’Angerville, 1er Cru
Volnay 2016 … 291
Domaine Marquis d’Angerville, 1er Cru
Volnay 2020 … 352
Domaine Marquis d’Angerville, Champans 1er Cru
Volnay 2020 … 420
GAMAY
Domaine Chapel
Beaujolais Villages 2021 … 76
Sylvain Martel, Juliénas ‘Bessay’
Beaujolais 2020 … 96
Domaine Chapel, Chiroubles
Beaujolais 2019 … 94
Domaine Mee Godard, Morgon ‘Côte du Puy’
Beaujolais 2019 … 121
RHÔNE VARIETIES
Newfound ‘Yount Mill’ Grenache
Yountville, Napa Valley 2019 … 105
Radio-Coteau ‘Las Colinas’ Syrah
Sonoma Coast 2018 … 126
Presqu’ile ‘Estate’ Syrah
Santa Maria Valley 2018 … 86
Hervé Souhaut Syrah
Rhône Valley 2020 … 88
Domaine Jocouton ‘Sortilège’ Syrah
Saint-Joseph 2019 … 101
Domaine Johann Michel ‘Mère Michel’ Syrah
Cornas 2019 … 490
Domaine La Cabotte ‘Vieilles Vignes’ Grenache, Syrah, Mourvèdre
Châteauneuf-du-Pape 2020 … 146
Château de Beaucastel Mourvèdre, Grenache, Syrah
Châteauneuf-du-Pape 2006 … 360
Domaine Brun-Avril Grenache, Syrah, Mourvèdre
Châteauneuf-du-Pape 2018 … 129
BORDEAUX VARIETIES
Echolands ‘Seven Hills Vineyard’ Cabernet Sauvignon, Merlot
Walla Walla, Washington 2018 … 104
Les Lunes Cabernet Sauvignon
Sonoma Valley 2020 … 100
Arnot Roberts ‘Clajeaux Vineyard’ Cabernet Sauvignon
Chalk Hill, Sonoma County 2019 … 294
Camino Cellars ‘Montecillo’ Cabernet Sauvignon
Moon Mountain District, Sonoma Valley 2018 … 171
Lang & Reed ‘Two-Fourteen’ Sugar Loaf Mountain Cabernet Franc
Napa Valley 2017 …. 98
Angwin Estate Cabernet Sauvignon
Howell Mountain, Napa Valley … 292
Secret Door ‘Hirondelle Vineyard’ Cabernet Sauvignon
Stags Leap District, Napa Valley … 320
Harlan Estate Cabernet Sauvignon
Oakville, Napa Valley 2018 … 2,500
Florèz Wines ‘Picard’ Hunter Hill Vineyard Merlot
Santa Cruz Mountains … 157
Mosse Cabernet Franc
Loire Valley 2018 … 91
Puy Arnaud ‘La Cuvée Bistrot’ Cabernet Franc, Merlot
Bordeaux 2020 … 88
Maison Blanche Cabernet Franc, Merlot
Bordeaux 2016 … 99
Les Saisons de Bourgneuf Merlot, Cabernet Franc
Pomerol 2018 … 123
Château Cheval Blanc Merlot, Cabernet Sauvignon
St-Emilion 1er Grand Cru Classé 2009 … 1,498
Château Cheval Blanc Merlot, Cabernet Sauvignon
St-Emilion 1er Grand Cru Classé 1989 … 2,096
Château d’Armailhac Cabernet Sauvignon, Merlot
Pauillac Grand Cru Classé 2010 … 309
Château Lynch-Bages Cabernet Sauvignon, Merlot
Pauillac Grand Cru Classé 2014 … 402
Valérie Courrèges ‘Bois Carmin’ Malbec
Cahors 2019 … 84
DESSERT
Elk Cove ‘Ultima’ Riesling 375ml
Willamette Valley 2018 … 64
Château Doisy Daëne, Barsac Semillon, Sauvignon Blanc 375ml
Sauternes 2015 … 73
Château d’Yquem 375ml
Sauternes 2013 … 660
Château d’Yquem 375ml
Sauternes 1998 … 597
Domaine Vaquer ‘Escapade’ Rivesaltes Tuilé Grenache
Roussillon 2017 … 68
SPIRITS
VODKA
Absolut 17
Absolut Elyx 19
Belvedere 19
Grey Goose 19
Reyka 18
Ketel One 18
St. George 18
Tito’s Handmade 18
GIN
Amass Gin 19
Automatic No 5 18
Beefeater 17
Benham’s 18
Bombay Sapphire / East 18 / 19
Botanist Islay Dry 19
Empress 18
Few “Standard Issue” 18
Hendrick’s / Orbium 18 / 19
Hendrick’s Summer
Solstice 18
Monkey 47 33
Oxley 19
Plymouth 18
Sipsmith London Dry 20
St. George Botanivore / Terroir / Dry Rye 19
Tanqueray / No. 10 18 / 20
RUM
Appleton Signature 17
Avua Prata Cachaca 18
Bacardi Heritage 18
Banks 5 17
Clement VSOP Rhum 24
Diplimatico Exclusiva 20
Don Q Gran Anejo 20
Goslings Black Seal 18
Havana Club Blanco 18
Rhum J.M. Gold 18
Ron Zacapa 18
Santa Teresa 19
Sailor Jerry Spiced 18
Smith & Cross 18
Wray & Nephew 18
TEQUILA
Altos Plata 17
Altos Reposado 20
Avion Blanco / Reposado / Añejo 18 / 20 / 22
Casa del Sol Blanco / Reposado / Añejo / Angel’s RSV
22 / 25 / 32 / 61
Casamigos Blanco / Reposado / Añejo 20 / 24 / 28
Casa Dragones Blanco 38
Clase Azul Reposado 49
Clase Azul Añejo 98
Don Julio Blanco 18
Don Julio Añejo 25
Don Julio 1942 50
Fortaleza Blanco / Reposado / Añejo 18 / 23 / 31
Lalo Blanco 18
Ocho Plata / Reposado / Añejo 18 / 20 / 26
Patrón Silver / Reposado / Añejo 19 / 20 / 32
Patrón El Alto 37
MEZCAL
Amaras Cupreta 18
Casamigos Joven 20
Del Maguey Chichicapa 29
Del Maguey Pechuga 64
Del Maguey Vida 19
Ilegal Joven 19
Madre Mezcal 19
Nuestra Soledad 19
Union 17
Rancho Tepua
Bacanora 20
Vago Elote 21
Yola Mezcal 22
SPIRITS CONT’D…
BOURBON /
WHISKEY US
Angels Envy 20
Baker’s 21
Basil Hayden’s 19
Booker’s 24
Buffalo Trace 19
Elijah Craig 18 40
Four Roses Single Barrel 19
Four Roses Small Batch 19
Knob Creek 18
Larceny 18
Maker’s Mark 18
Michter’s 18
Old Forester 100 18
Russell’s Reserve 10 18
Wild Turkey Rare Breed 19
Woodford Reserve 19
RYE
Few 26
Jack Daniel’s Rye 18
Michter’s 18
Old Portero 40
Pikesville 18
Rittenhouse 18
Russell’s Reserve 6 18
Whistlepig 10 28
Whistlepig 12 “Old World Cask” 46
AMERICAN WHISKY
Blackened 18
Del Bac Dorado 20
Jack Daniels / Single Barrel 18 / 22
Mitcher’s American 19
Old Potrero 18th Century Spirit 40
St George Breaking & Entering 18
Westward 30
Wild Turkey Forgiven 26
WORLD WHISKEY
Jameson Black Barrel 19
Red Breast “Lustau Edition” 18
Teeling “Small Batch” 18
Teeling “Single Malt” 21
Tullamore Dew Cider Cask 19
Hibiki Harmony 26
Kaiyo 23
Kaiyo Cask Strength 30
Kikori 23
Nikka “Coffey Grain” 26
Suntory Toki 22
Yamazaki 12 37
SCOTCH WHISKY
Aberfeldy 12 22
Aberlour A’Bunadh “Cask Proof” 34
Ardbeg 10 24
Balvenie 12 31
Balvenie “ Caribbran Cask” 14 31
Balvenie 17 “Doublewood” 44
Bowmore Darkest 15 26
Bruichladdich “Laddie” 22
Chivas Regal 12 20
Dalmore 25 200
Glenfiddich 12 20
Glenfiddich 14 “Bourbon Cask” 24
Glenfiddich 18 40
Glengoyne 10 21
Glenlivet 12 19
Glenlivet 18 44
Glenlivet “Peated Cask” 32
Glenmorangie 10 20
Glenmorangie 18 38
Qunita Ruban 28
Glenrothes “Sherry Cask” 20
Highland Park 12 21
Kilkerran 12 24
Johnnie Walker Black 23
Johnnie Walker Blue 77
Lagavulin 16 32
Laphroaig 10 24
Longrow Peated 21
Longrow Peated 18 48
Macallan 12 / 18 24 / 68
Monkey Shoulder 18
Oban 14 26
Springbank 10 / 18 26 / 57
Talisker 10 28
Tamdhu 12 22
Wolfburn 21
BRANDY
Arkansas Black Applejack 19
Christian Brothers Sacred Bond 18
Delord Amagnac Napoleon 18
Pomme D’eve 34
Hennessey VS / VSOP 25 / 29
Janneau VSOP 24
Lheraud 10 41
Park XO 41
Pierre Ferrand Ambre 19
Remy Martin XO 65
Louis XIII —
1/2 oz pour 175
1 oz pour 350
2 oz pour 700
LIQUEUR / APERITIF / DIGESTIF 17 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
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
WEEKENDS 8 AM – 2 PM
$59 PER PERSON
$25 BOTTOMLESS MIMOSAS
OMELETTE STATION
CROQUE MONSIEUR
MINI PARFAIT
SHAKSHUKA
OVERNIGHT OATS
SMOKED SALMON AVOCADO TOAST
SCRAMBLED EGGS
CHICKEN APPLE SAUSAGE
CRISPY BACON
ASSORTED PASTRIES
MARKET FRUIT
SELECTION OF JUICES, COFFEE & TEA
Smoothies 15
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
Lemon-Aid Detox
Lemongrass, Aloe, Coconut Charcoal & Nectar, Peppermint
Organic Add-In’s +4
Spirulina | Hemp Seed Powder | Pea Powder
COFFEE & TEA COUNTER CULTURE (EMERYVILLE)
COLD BREW 8.50 | ESPRESSO 6.50
CORTADO 7.50 | LATTE 7.50 | CAPPUCCINO 7.50
TEA LEAVES ‘PROPER BLEND’ ICED TEA 7
LEMON CHIFFON, ROOIBOS
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
For the month of May choose Barr Hill Gin for any of your cocktails and we will donate 10% to the Planet Bee Foundation.
Barr Hill started the largest sustainability initiative in the spirits industry, Bee’s Knees Week, which has created over half a million square feet of new pollinator habitat.
BARR HILL GIN 17
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.
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.
MINTHA
FRESH ◆ SWEET ◆ UPLIFTING
In Greek mythology, Mintha was a Naiad nymph beloved by Hades. When she claimed to be superior to Hades wife, the angry goddess turned her into what we know as the mint plant.
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.
DEEP BREAKFAST
BOLD ◆ TANNIC ◆ BALANCED
Our strongest black tea –
a blend of Chinese and Indian black single origin teas. This breakfast tea is deep and rich, just what you want to start your day. A very strong brew that lends itself well to milk or cream, and a biscuit.
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.
HOJICHA
TOASTED ◆ NUTTY ◆ CARAMEL
A hand roasted Japanese green tea that contains both stems and leaves. This tea is humble in character, yet sooth- ing and statisfying in flavor. Earthy, sweet, and mild. The perfect accompaniment with or after a meal.
WHITE
WARM WIND
WHIPPED CREAM ◆ ASIAN PEAR ◆ SPRING GREENS
This pecial white tea made from a large leaf varietal in Jinggu, Yunnan. The leaves are picked in early spring, wilted slightly, then put on drying beds where warm wind is tun- neled through to complete the drying process. The young leaves have delicate, sweet flavor, but as the tea ages it will develop malty notes and more body.
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.
DEEP BREAKFAST
BOLD ◆ TANNIC ◆ BALANCED
Our strongest black tea –
a blend of Chinese and Indian black single origin teas. This breakfast tea is deep and rich, just what you want to start your day. A very strong brew that lends itself well to milk or cream, and a biscuit.
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.
HOJICHA
TOASTED ◆ NUTTY ◆ CARAMEL
A hand roasted Japanese green tea that contains both stems and leaves. This tea is humble in character, yet sooth- ing and statisfying in flavor. Earthy, sweet, and mild. The perfect accompaniment with or after a meal.
WHITE
WARM WIND
WHIPPED CREAM ◆ ASIAN PEAR ◆ SPRING GREENS
This pecial white tea made from a large leaf varietal in Jinggu, Yunnan. The leaves are picked in early spring, wilted slightly, then put on drying beds where warm wind is tun- neled through to complete the drying process. The young leaves have delicate, sweet flavor, but as the tea ages it will develop malty notes and more body.
Fridays & Saturdays in May | 2:00pm-5:00pm | Villon Patio
Join us at Villon’s blossoming outdoor patio for a botanical-inspired twist on our traditional afternoon tea service. Savor seasonal treats, dynamic teas, and classic delicacies in our floral-filled setting.
$65 per person
Saturdays & Sundays | 8:00am-2:00pm | Villon Patio
Embrace the season and indulge in an al fresco brunch at Villon’s garden-like patio, featuring special twists on brunch dishes and honey-infused spring cocktails each weekend.
$59 per person
$25 per person bottomless mimosa pairings
1100 Market Street
San Francisco, CA 94102
Front Desk: 1 (415) 735 7777
Reservations: 1 (888) 730 4299
Villon: 1 (628) 895 2040
sfp.frontdesk@properhotel.com