HAPPY HOUR2:00 pm - 6:00 pm (Daily)

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BITES

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Steamed Edamame

sesame chili glaze (gf, df, nf, v, vn)

$6

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Almonds & Olives

smoked almonds, marcona almonds, marinated olives, roasted garlic, crostini (gf, df, v, vn)

$8

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Charlotte Slider

soy glazed patty, kimchi-american cheese, daikon slaw, walla-walla onion marmalade, dijonnaise, brioche bun (nf, gf*, df*)

$7

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Truffle Fries

black pepper aioli (v)

$11

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Spicy Chicken Wings

house made hot sauce, yuzu-buttermilk ranch, dehydrated dill, celery (gf, nf)

$13

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CLASSIC COCKTAILS $14

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50/50 Martini

gin, vermouth blanc, orange bitters

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Soju Yuzu Highball

chum churum soju, yuzu, shiso leaf, soda water

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Tommy’s Margarita

tequila, agave, lime

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Bramble

dry gin, créme de mûre, lemon, blackberry, mint

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First Harvest

velho barreiro cachaça, kaffir lime leaves, lime

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Manhattan

rye, sweet vermouth, bitters

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Kentucky Mule

bourbon, ginger liqueur, lime, angostura bitters, ginger beer

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Mezcal Negroni

mezcal, campari, sweet vermouth, orange

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WINE $10

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‘Lotte’ Blanc de Blancs Brut by Treveri Cellars

Yakima Valley, WA

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Hecht & Bannier, Piquepoul-Chardonnay

Languedoc, France, 2023

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Salentein Wines, ‘Portillo’, Rosé Malbec

Mendoza, Argentina, 2021

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Bodega Calle ‘Alberti’, Malbec Reserva

Mendoza, Argentina, 2021

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L’Ecole No 41, Cabernet Sauvignon

Columbia Valley, Washington, 2017

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DRAFT BEER + CIDER

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Chuckanut, Pilsner

Washington

$10

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Manny’s, Pale Ale

Washington

$10

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Seapine, Hefeweizen

Washington

$10

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Deschutes, Hazy IPA

Oregon

$10

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Fort George, Sherman IPA

Oregon

$10

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Finnriver, Blueberry Semi-Dry Cider

Washington

$12

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Allergies & Dietary Restrictions gf - gluten free df - dairy free, nf - nut free, v - vegetarian, vn - vegan, gf* - can be made gluten free, df* - can be made dairy free, nf* - can be made nut free, v* - can be made vegetarian, vn* - can be made vegan **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness. A 20% service charge is added to all guest checks. 85% of this service charge is distributed between our service staff members. The remaining 15% is distributed between our hourly culinary employees responsible for the meal experience. Menus are subject to change and listed ingredients are offered based on seasonal availability.

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WINE