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 – 9pm
Brunch; Sat & Sun: 8am – 2pm
Tea Service; Fri, Sat: 2pm – 5pm,  Sun: 12pm-5pm
Lounge; Mon – Sun 2pm-9pm

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
$30 per hour for short term parking

Follow Us

@villonsf

Breakfast

Breakfast

Weekdays 7 Am – 11 Am

Buttermilk Waffle V 22
Roasted Pear & Apple, Salted Maple Ice Cream, Vanilla Bean 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, Smashed Fingerling Potato, Kale, Delicata Squash, Shitake Mushroom, Pomegranate, Fresh Curds, Grilled Sourdough

Wellness

Yogurt & Pumpkin Seed Granola V | Gf 19

Summer Berries, Orange, Honey

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

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 Iced Tea 7

Passionfruit, Vanilla

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

Lunch

Lunch

Weekdays 11 Am – 2 Pm

Starters

MARINATED OLIVES VG | GF 10

SPICED ALMONDS VG | GF 10

FRENCH FRIES VG | GF 13

BEEF TARTARE  25
Smoked Popcorn, Nori, Mushroom, Pickled Onion, Jalapeño

BEET SALAD VG  19
Watercress, Buddhas Hand Confit, Almond Milk, Puffed Wild Rice, Avocado

LOCAL CHEESES V 28
Seasonal Fruit, Cranberry Walnut Bread, Honeycomb

SPRING LETTUCES V | GF 21
Persimmons, Macadamia Nuts, Goat Cheese, Pomegranate, Spiced Vinaigrette

Entrees

Butter Lettuces V | GF 23
Cara Cara Orange, Gruyere, Sunchoke Chips, Miso Ginger 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

Impossible Cheeseburger VG 28
Vegan Thousand Island Dressing, Vegan Cheese, House Pickle, Shaved Red Onion, Fries
— Add Bacon +4  Add Avocado +6

Farro Verde Porridge VG 26
Parsnips, Maple, Crispy Kale, Parsley, Whipped Oat Milk

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

Miso Glazed Black Cod 36
Charred Cabbage, Endive, Fried Rice, Turnips, Garlic Milk

Roasted Chicken GF | DF 34
Brussels Sprouts, Parisian Gnocchi, Truffle Mornay Sauce

Dessert

BEIGNETS V 12
CARAMEL & CHOCOLATE FUDGE SAUCE

MATCHA CHEESECAKE VG | GF  13

ROASTED STRAWBERRY, CINNAMON, CHOCOLATE SORBET

CHOCOLATE LAYER CAKE  13

COFFEE CRUNCH &  BUTTERCREAM

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

DINNER

TUESDAY – SATURDAY

5:00PM – 9:30PM

SMALL PLATE

OYSTERS ON THE HALF SHELL  26

SHRIMP COCKTAIL 24

SEAFOOD TOWER petite 55 / grand 98

AMBERJACK CRUDO, PRESERVED PEAR, YOGURT,
HORSERADISH, CANDIED FENNEL, BAY LEAF OIL 26

SMOKED MUSSEL TOAST, BROCCOLI, DILL, SUCCULENTS, KOHLRABI, OYSTER CREAM 24

BEEF TARTARE 25
SMOKED POPCORN, NORI, MUSROOM,
PICKLED ONION, JALAPENO 25

SUNFLOWER SEED RISOTTO, PINE MUSHROOMS,
GOAT CHEESE, BLACK GARLIC BUTTER 25

OCTOPUS, SWEET POTATO, PINE NUT, KALE,
BURDOCK ROOT, CHILI CRUNCH 22

PARKER HOUSE ROLLS, SEAWEED BUTTER 11

SOUP & SALAD

BUTTER LETTUCES, CARA CARA ORANGE, GRUYERE,
SUNCHOKE CHIPS, MISO GINGER DRESSING   23

APPLE, RADISH, SALSIFY, SALTED DATE ICE CREAM, CHICORIES, PUMPKIN SEEDS, BROWN BUTTER  23

BEETS, WATERCRESS, BUDDHAS HAND, CONFIT, ALMOND MILK, PUFFED WILD RICE, AVOCADO  19

CHESTNUT AND CELERY ROOT SOUP, HAZELNUT, WHITE CHOCOLATE, TONKA BEAN CREAM  22

ENTRÉE

BUTTERNUT SQUASH CAPPALLETTI, SPINACH, SESAME, CHILI, LIME, FALL SQUASH BROTH  31

PARSNIPS, FARRO VERDE PORRIDGE, MAPLE, CRISPY KALE, PARSLEY, WHIPPED OAT MILK 26

MISO GLAZED BLACK COD, CHARRED CABBAGE, TURNIPS, FRIED RICE, ENDIVE, GARLIC MILK  36

ROASTED CHICKEN, BRUSSELS SPROUTS, PARISIAN GNOCCHI, TRUFFLE MORNAY SAUCE 34

PORK KATSU, MISO SESAME CABBAGE SLAW,
SCALLIONS, 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, Celtuce,
Snap Peas, Honey Mustard, Chili, Sesame

LAMB SHOULDER GRILLED OVER REDWOOD 96
Onion Gratin, Smoked Polenta, Spring Greens, Rosemary Lamb Jus

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.

DESSERT

BAKED ALASKA 16
Pistachio Parfait, Carrot Cake
Crème Fraiche, Orange Blossom Meringue

APPLE PAIN PERDUE 15
Caramelized Brioche, Tahini Yogurt, Honey Thyme Ice Cream

CHOCOLATE MOUSSE 14
Dark Chocolate, Milk Chocolate, Caramel Chocolate, Milk Ice Cream

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

LOUNGE

2:00 PM – 9:30 PM

STARTERS

MARINATED OLIVES VG | GF 10

SPICED ALMONDS VG | GF 10

FRENCH FRIES VG | GF 13

BEEF TARTARE DF 25
ASIAN PEAR KIMCHEE, CURED EGG YOLK, CHILE AIOLI, BROCCOLI, SESAME

BEET SALAD VG  19
WATERCRESS, BUDDHAS HAND, CONFIT, ALMOND MILK,
PUFFED WILD RICE, AVOCADO

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

SPRING LETTUCES V | GF 21
PERSIMMONS, MACADAMIA NUTS, GOAT CHEESE, POMEGRANATE, SPICED VINAIGRETTE

ENTREES

BUTTER LETTUCES V | GF 23
CARA CARA ORANGE, GRUYERE, SUNCHOKE CHIPS,
MISO GINGER 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

IMPOSSIBLE CHEESEBURGER VG 28
VEGAN THOUSAND ISLAND DRESSING, VEGAN CHEESE, HOUSE PICKLE, SHAVED RED ONION, FRIES

— ADD BACON +4  ADD AVOCADO +6

FARRO VERDE PORRIDGE VG 26
PARSNIPS, MAPLE, CRISPY KALE, PARSLEY, WHIPPED OAT MILK

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

MISO GLAZED BLACK COD 36
CHARRED CABBAGE, ENDIVE, FRIED RICE, TURNIPS, GARLIC MILK

ROASTED CHICKEN GF | DF 34
BRUSSELS SPROUTS, PARISIAN GNOCCHI, TRUFFLE MORNAY SAUCE

DESSERT

BEIGNETS V 12
CARAMEL & CHOCOLATE FUDGE SAUCE

MATCHA CHEESECAKE VG | GF  13
ROASTED STRAWBERRY, CINNAMON, CHOCOLATE SORBET

CHOCOLATE LAYER CAKE  13
COFFEE CRUNCH &  BUTTERCREAM

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

Beverage

WINE

SPARKLING

Domaine Rolet Chardonnay
Cremant du Jura … 19/ 95

L. Aubry Fils Brut
Jouy-Les-Reims, Montagne de Reims … 37/185

WHITE

Hild Elbling Trocken
Mosel 2021 … 19/76

Christophe Mittnacht ‘Terres d’Etoiles’ Riesling
Alsace 2020 … 24/96

Toreta ‘Special’ Pošip
Island of Korčula, Croatia, 2021 … 21/84

Lieu Dit Sauvignon Blanc
Santa Ynez Valley 2022 … 23/92

Presqu’ile Chardonnay
Santa Barbara County 2022 … 24/96

ROSÉ & ORANGE

Fondugues Pradugues ‘Eau de Rosée’ Grenache, Rolle, Chardonnay Ramatuelle, Provence 2021 … 23/92

Piquentum Malvazija Istarska
Istria, Croatia 2022 … 20/79

RED

Dominio ‘Colar’ (served chill)
Portugal 2019 … 16/64

Presqu’ile Pinot Noir
SantaBarbaraCounty 2022 … 25/100

Puy Arnaud ‘La Cuvée Bistrot’ Merlot, Cabernet Franc
Bordeaux 2020 … 22/88

Les Lunes Cabernet Sauvignon
Sonoma Valley 2021 … 25/100

DESSERT

Moussé Fils ‘Ratafia La Vie en Meunier’ Pinot Meunier
Vallée de la Marne, Champagne … 18

Chateâu Doisy Daëne Barsac Semillon Sauvignon Blanc
Bordeaux 2015 … 19

OUR WINE SELECTIONS REFLECT OUR SUPPORT OF RESPONSIBLE FARMING PRACTICES

BEER

East Brother Bo Pilsner, Richmond 10 Alamanac Kolsch, Alameda 10
Alvarado Street Howzit Punch, Monterey 10
Almanac Hazy IPA, Alameda 10
Alvarado Street Mai Tai IPA, Monterey 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

Gin Mare, 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, Cognac, 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.

 

COMING SOON

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

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

Cognac, 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

Cognac, Cointreau, Lemon, Served Up.

RITZ HOTEL, PARIS, 1922 (THOUGH A COUPLE OTHER

PEOPLE CLAIM IT TOO).

 

HANKY PANKY

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

BAKER, WHO GOT AROUND A LOT.

 

VIEUX CARRÉ

Rye, Cognac, 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

Cointreau, 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

Cognac, 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 THE SHOW

19 EACH

COCKTAILS INVENTED AND ENJOYED IN THE CITIES
THESE FAMOUS SHOWS ARE SET. 
 

ESPRESSO MARTINI, CATS – LONDON

Vodka, Borghetti Espresso Liqueur, Served Up.

“WHEN THE DAY’S HUSTLE AND BUSTLE IS DONE,
THEN THE GUMBIE CAT’S WORK IS BUT HARDLY BEGUN.”

FRENCH 75, PHANTOM OF THE OPERA – PARIS
Cognac, Lemon, Champagne, Served Spritzed.

“THEN THEIR EARS SUDDENLY PERCEIVE CELESTIAL HARMONIES, A DIVINE VOICE, WHICH THEY REMEMBER ALL THEIR LIVES.”

NEGRONI, ROMEO AND JULIET – VERONA
Gin, Campari, Sweet Vermouth, Served on the Rocks.

“GOOD NIGHT, GOOD NIGHT! PARTING IS SUCH SWEET SORROW, THAT I SHALL SAY GOOD NIGHT TILL IT BE MORROW.”

OLD FASHIONED, CHICAGO – CHICAGO
Bourbon, Angostura and Orange Bitters Served on the Rocks.

“MY CLIENT FEELS THAT IT WAS A COMBINATION OF LIQUOR AND
JAZZ THAT LED TO THE DOWNFALL.”

GIN + TONIC, MAN OF LA MANCHA – SEVILLE

Gin, Tonic, Herbs, Citrus, Served in a Goblet.

“TO DREAM THE IMPOSSIBLE DREAM, TO FIGHT THE UNBEATABLE FOE,
TO BEAR WITH UNBEARABLE SORROW, TO RUN WHERE
THE BRAVE DARE NOT GO.”

MANHATTAN, WEST SIDE STORY – NEW YORK
Rye, Sweet Vermouth, Bitters, Served Up.

“WHEN YOU’RE A JET, YOU’RE A JET ALL THE WAY! FROM YOU FIRST CIGARETTE TO YOUR LAST DYIN’ DAYS.”

FERNET + COKE, EVITA – BUENOS AIRES
Fernet Branca, Coca Cola, Served in a Goblet.

“DON’T CRY FOR ME ARGENTINA.”

WINE

SPARKLING

Domaine Rolet Chardonnay
Crèmant du Jura … 95

Maison Bonnard ‘Montagnieu’ Chardonnay, Altesse
Bugey, Savoie … 92

CHAMPAGNE

Telmont Réserve Brut
Champagne … 150

F&R Minière ‘Influence’ Extra Brut
Hermonville, Montagne de Reims … 181

Laherte Frères ‘Emprientes’ Extra Brut
Chavot, Valleé de la Marne 2015 … 186

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

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

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

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

Clos des Plantes ‘Poiesis’
Anjou 2021 … 291

SAUVIGNON BLANC

Merry Edwards
Russian River Valley 2021 … 106

Lieu Dit
Santa Ynez Valley 2021 … 92

Domaine des Hauts Baigneux ‘Les Chênes’
Sancerre 2021 … 74

Dominique Roger ‘Chêne Marchand’
Sancerre 2019 … 106

CHARDONNAY

Statera ‘Belle Pemte Vineyard’
Yamhill-Carlton, Willamette Valley 2016 … 90

Littorai
Sonoma Coast 2020 … 276

Littorai, B.A. Thieriot Vineyard
Sonoma Coast 2021 … 243

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 2018 … 67

Domaine du Pélican
Arbois, Jura 2021 … 574

Moreau-Naudet
Chablis 2018 1.5L … 245

Moreau-Naudet, Forêts 1er Cru
Chablis 2020 … 178

Moreau-Naudet, Vaillons 1er Cru
Chablis 2020 … 157

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 Leflaive, Mâcon-Verzé
Puligny-Montrachet 2020 … 196

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

Domaine de Saint Pierre ‘Le Dos Chat’ Gewurztraminer
Côtes de Jura, France 2021 … 109

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

 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

Monteraponi ‘Baron Ugo’ Sangiovese
Chianti Classico, Italy 2017… 147

Fonterenzo Sangiovese
Brunello di Montalcino, Italy 2013 … 298

Collecapretta ‘Il Rossodatavola’ Sangiovese
Umbria, Italy 2022 … 78

COS Cerasuolo di Vittoria Classico
Sicily, Italy 2020 … 83

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 2017 … 200

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

Belvedere 19

Grey Goose 19

Ketel One 18

St. George 18

Tito’s Handmade 18

GIN 

Amass Gin 19

Automatic No 5 18

Beefeater 17

Benham’s 18

Botanist Islay Dry 19

Empress 18

Few “Standard Issue” 18

Hendrick’s / Orbium 18 / 19

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

Banks 5 17

Clement VSOP Rhum 24

Diplimatico Exclusiva 20

Don Q Gran Anejo 20

Goslings Black Seal 18

Havana Club Blanco 18

Mt. Gay Black Barrel 19

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 Reposado / Añejo  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

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

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

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

Weekend Brunch Menu

BRUNCH

Weekends 8:00 am – 2:00 pm

Buttermilk Waffle V 22
Roasted Pear & Apple, Salted Maple Ice Cream, Vanilla Bean 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 Proper Breakfast 27
Two Eggs, Chicken Sausage, Bacon, Smashed Fingerling Potato, Kale, Delicata Squash, Shitake Mushroom, Pomegranate, Fresh Curds, Grilled Sourdough

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)

The Proper Club Sandwich 26
House Roasted Turkey, Bacon, Avocado,
Butter Lettuce, Tomato, Herbed Ranch, Fries

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

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 Iced Tea 7

Passionfruit Vanilla

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

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.

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.

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.

TURMERIC WELLNESS

EARTHY ◆ SOOTHING ◆ BRIGHT

Years ago we joined forces with California-based cookbook
author, Heidi Swanson, to create this cult-followed wellness blend.
Turmeric Wellness is a mainstay blend all year round. This tea
can support you during times of stress or anytime your system is
feeling low or depleted. It is also a powerful tonic to drink preven-
tatively. All ingredients are sustainably harvested and cultivated

without the use of chemical

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

CHAI ASSAM

SWEET SPICE ◆ PEPPERY ◆ BOLD

Once you taste the Chai of India no other version compares –
except ours. True to origin, we blend small beads of Assam black
tea with potent, aromatic spices. We also include Indian Rose and
a whisper of Peppermint to add subtle complexity to the blend’s
rich sweetness. You may steep in a teapot to infuse, or for the
traditional preparation, simmer in a saucepan on the stove with
milk and sugar to taste.

MOUNTAIN BEAUTY

DARK CHOCOLATE ◆ BAKED APRICOT ◆ HONEY

Grown on Wu Liang Mountain in Yunnan China, this complex black
tea has distinguished aromatic notes and a deep red liquor when
brewed. The large leaf varietal is wilted and fermented for longer
periods of time than a typical black tea and is shaken vigorously
several times during the drying process to promote thorough
wilting and fermentation. With flavors of dark chocolate and
baked apricot this is an easy drinking black tea, ideal for everyday
consumption.

OOLONG

EMPEROR’S FLOWER

NOYAUX ◆ JASMINE ◆ PINE NUT

Emperor’s Flower is produced in Daqiulun, Fumei Village, Anxi County. During the Qing Dynasty this varietal gained popularity because of its rapid productivity. The leaves could be picked after just 2 years of growth (most tea plants don’t mature for 6-8 years). The varietal quickly spread throughout the region because of its high quality and yield. Emperor’s Flower is a semi-green oolong that is withered, sun-dried, then pan-fired and rolled into its curly shape. The drying process is completed with a final blast of hot air. The twisted and rolled leaves are jade green with white downy hairs. During pan-firing, the rolled leaves are roasted just enough for the outer leaves to darken, while the inner leaf maintains its verdant green.

GREEN

GENMAICHA

RICH ◆ TOASTED ◆ PECAN

A popular and traditional Japanese tea composed of high-grade
Sencha leaves and puffed brown rice. The Sencha is a first flush
harvest from Kagoshima Prefecture, and the organic brown rice is
cultivated in Hokkaido. Genmaicha is one of our favorite breakfast
or afternoon teas and equally pleasing hot or iced.

GREEN TWIST

ALMOND ◆ HEART OF PALM ◆ MEYER LEMON LEAF

Green Twist is grown on Wangzi Mountain in Ning’Er County of
Simao. This year the tea was harvested in early March due to the
mild sunny winter. This classic Yunnan green tea is plucked with
one leaf and bud combinations that are then rolled together. The
leaves are expertly processed in small batches to retain a fresh
taste with nutty undertones and a thick mouthfeel. This tea is
incredibly life giving and able to be infused up to eight times.

 

Upcoming Events
Easter brunch at Villon
Mar
31st

Easter Brunch at Villon

Mar 31, 2024

10:00 am - 4:00 pm

Celebrate Easter in style at Villon! Offering expertly crafted omelettes, a leg of lamb carving and an array of sweet pastries, our holiday inspired brunch buffet is one you won’t want to miss.

 

$125 per person

Afternoon tea at San Francisco Proper

Afternoon Tea

Fridays-Sundays | 2:00pm-5:00pm | Villon

Discover an elegant midday respite at our Kelly Wearstler-designed gathering space for afternoon tea. Savor the time-honored tradition with dynamic teas, sweet treats, and classic delicacies–complete with champagne. 

$65 per person 

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