Kitchen

Wine

drinks

Greetings

Hey there, thank you for joining us. The menu we've made for you this evening was meant for gathering, eating & drinking together. Some items carry with them deep traditions & techniques & some are riffs on old classics & some are their own mix of ideas entirely. To maximize your experience with us we encourage you to order a little bit of anything & everything your heart desires, with a bottle of wine & share the spread amongst yourselves.
Yes, we source the best produce, sustainable seafood & ethically raised animal products we can get our hands on.
Yes, we buy & support as many local purveyors as we possibly can.
Yes, our menu evolves to suit our seasons & current state of mind. Please, have yourselves the best of times. Cheers!

Lunch MenuDinner Menu

Snack +
Salads +
Vegetables

CRISPY SPRING ROLLS
Local pork, woodear mushrooms, mung bean noodles. 2 rolls with fresh lettuce for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
12

click to enlarge photo

CHef notes

A Vietnamese staple. We make the filling with meat shop ground pork, yellow onions, wood ear mushrooms, and mung bean noodles. We roll them in eggroll wrappers and fry them crispy to order. They’re meant to be eaten by wrapping them in fresh lettuce and herbs and dipping them into our house made nuoc chom (seasoned fish sauce).
GREEN PAPAYA SALAD
+add soft shell crab
Pickled carrots & daikon, mint, cilantro, baby tomatoes, peanuts & fried shallots. With nuoc cham or vegan dressing. (vegan option) | Add crispy soft shell crab $10.
vegan
gf
rice recommended
12
22

click to enlarge photo

CHef notes

Fresh, a little spicy, crunchy, savory and sweet. A perfect dish for sunny, desert living and for balancing other fatty dishes like our claypots.
CHICKEN THIGH SKEWERS
CHICKEN THIGHS MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
12

click to enlarge photo

CHef notes

FIERY BRAISED JACKFRUIT
With hoisin, sambal, cilantro, onions & jalepeño.
vegan
gf
rice recommended
14

click to enlarge photo

CHef notes

We braise our jackfruit in tons of garlic, lemongrass, ginger, some brown sugar and a bit of Maggi seasoning sauce. It’s then finished in a wok with onions, jalapeños and a spicy and sticky sauce made of hoisin and sambal. Definitely for heat freaks. Goes well with steamed rice and white wine or a crispy beer to cool the heat.
SAUTEED BROCCOLINI
With garlic & shaoxing wine
vegan
gf
rice recommended
14

click to enlarge photo

CHef notes

A simple nod to a Chinese classic. We use McClendon’s broccolini and pan fry them on high heat in carbon steel pans. Finished with fresh garlic and Shaoxing wine, which has a lightly acidic and caramel flavor profile. Great for accompanying a savory meal.
FRIED GREEN BEANS WITH BONITO
vegan option
Soy sauce, black vinegar, sesame oil, sesame seeds, garlic. Available vegan upon request (no bonito).
vegan
gf
rice recommended
16
12

click to enlarge photo

CHef notes

Wok-sautéed with garlic and sesame seeds and finished with Chinkiang vinegar, which presents with a deep black color and offers a sweet and lightly fruity balsamic-type quality to it. Finally, just before serving, we top it with shaved Bonito and a touch of high quality sesame oil, giving it an umami rich and smoky flavor.
STEAK SKEWERS
STEAK MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

PAN SEARED MUSHROOMS
With cilantro, scallions, chopped tofu, black bean & sichuan peppercorn sauce.
vegan
gf
rice recommended
21

click to enlarge photo

CHef notes

Our King Oyster mushrooms are grown locally just a few miles from us by our good friend, Bob. We sear them and then deglaze them in a Sichuan-style sauce made from our house-made chili paste, black bean sauce, vinegar, a touch of sugar, and chili oil. It has tons of deep flavor and is so meaty that we serve them with a steak knife. Consider it the savory part of a main meal. Don’t skip the rice!

seafood

CRISPY SOFT SHELL CRAB BAO BUNS
Stuffed with fresh papaya salad & spicy mayo. 2 buns.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Airy, funky, sweet, rich and a perfect starter to the evening.
VIETNAMESE CRAB CREPE
Crispy rice flour crepe stuff with Kewpie mayo & Old Bay-spiked lump crab, mung bean sprouts & scallions. Served with fresh lettuce & herbs for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
31

click to enlarge photo

CHef notes

A riff on a Vietnamese street food staple. Normally a humble crepe filled with thin slices of pork belly and steamed shrimp, ours is stuffed with a generous pile of fresh crab, spiked with KewPie Mayo and Old Bay. Eat by tearing off pieces and wrapping them in lettuce and herbs, so they can be dipped in our house-made nuoc chom. It could be considered an appetizer or part of a main meal.
CRISPY WHITE FISH
Nelson's white fish marinated in turmeric, ginger, garlic, shrimp paste, fish sauce & yogurt. Topped with a dill, scallion & butter pan sauce & topped with peanuts (gluten free but shares fryer).
vegan
gf
rice recommended
32

click to enlarge photo

CHef notes

This is a riff on a famous Hanoi dish called Cha Ca La Vong. In our take, we fry up pieces of white fish from Nelson’s and build a pan sauce using shrimp paste, turmeric, garlic, ginger, yogurt, butter, lime, and fish sauce. To finish, we take the pan sauce, fold in a whole lot of scallions and dill, and top the crispy fish with it. The flavor is wild…a little murky, acidic, earthy and deeply herbaceous. Consider it a main part of a meal. Don’t skip the rice!

specialties

JACKFRUIT & MUSTARD GREEN FRIED RICE
Minced tofu, fermented mustard greens, onions, scallions, spiced vinegar, Maggi, and bird's eye chili. (vegan)
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Classic technique and quality ingredients
PHO GA
CUP OF PHO BROTH
Housemade 12-hour broth, Two-wash ranch chicken breast, vermicelli noodles, scallions, fried shallots. Served with fresh bean sprouts, holy basil, cilantro, lime & jalepeño. (gluten free)
vegan
gf
rice recommended
18
6

click to enlarge photo

CHef notes

"Traditionally prepared with our friend, Dave’s, chicken and top quality ingredients. The magic to our Chicken Pho broth is a mixture of time, simplicity, technique and intention. We start by roasting off a bunch of Two Wash Ranch chicken bones, onions, garlic and ginger. Once they’re well browned we add a bunch of star anise and some cinnamon, submerge it all in cold water, and just before we turn the lights out for the night we place it in our fancy shmancy Rationale Combi oven. It’s brought to a rapid boil then held perfectly at 170 degrees until we arrive 12 hours later to turn the lights back on. Then, as the sun is coming up we’re straining all that delicious aromatic chicken stock and fortifying it with a generous amount of fish sauce and a touch of sugar, letting it reduce a bit further on the stove. That’s it. There are no artificial flavorings or bullion packets used. Just simple, quality ingredients, cooked simply and thoughtfully. It’s served the traditional way with a side of fresh Thai Basil, bean sprouts, lime and jalapeno. "
PORK BELLY & EGG CLAYPOT
Simmered until fork tender in coconut juice, garlic & fish sauce. With cilantro chili, scallions & pickled mustard greens.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

A staple in Vietnamese home cooking, where it is more formally known as Thit Kho. Humble and delicious. Savory, rich, fatty and all around soulful. We offer no deviation from the classic preparation. Meant to stick to your ribs a bit. Consider it a main part of a meal. Great with a crispy wine or a papaya salad to balance the richness. Don’t skip the rice!
PORK & MUSTARD GREEN FRIED RICE
Onions, fried eggs, scallions, fish sauce, spiced vinegar, and birds' eye chilis.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Our fried rice borrows influence from Chinese and Thai techniques. We don’t season our rice with soy sauce, instead we use Nuoc Chom or Maggie depending on if it’s vegetarian or not (Thai influence). We don’t use peas and carrots as many of our western counterparts use and instead rely on fermented mustard greens as the vegetal component to the rice. This adds a deep layer of flavor and funkiness and is very common in Sichuan styles of fried rice (Chinese influence).
TWO WASH RANCH FRIED CHICKEN
Whole wing, drum & thigh tossed in a sweet & funky garlic sauce & served with pickles, mint & fresh cucumber.
vegan
gf
rice recommended
22

click to enlarge photo

CHef notes

The same recipe that Chef Michael used at Chicken and Donuts. This is for people that like things funky, sticky, savory and absolutely meant for chugging wine with.

Dessert

STICKY RICE
Served with rotational toppings
vegan
gf
8

click to enlarge photo

The kitchen

Hey there, thank you for joining us. The menu we've made for you this evening was meant for gathering, eating & drinking together.
‍
Some items carry with them deep traditions & techniques & some are riffs on old classics & some are their own mix of ideas entirely. To maximize your experience with us we encourage you to order a little bit of anything & everything your heart desires, with a bottle of wine & share the spread amongst yourselves.

Yes, we source the best produce, sustainable seafood & ethically raised animal products we can get our hands on.

Yes, we buy & support as many local purveyors as we possibly can.

Yes, our menu evolves to suit our seasons & current state of mind. Please, have yourselves the best of times. Cheers!

Click here to see our Lunch Menu
‍

Snack +
Salads +
Vegetables

GRILLED STREET CORN
OFF THE GRILL WITH PANDAN, COCONUT SAUCE, BLACK SALT
vegan
gf
rice recommended
8

click to enlarge photo

CHef notes

HERB AND NOODLE SALAD
vermicelli noodles, romaine, mint, basil, scallions, cucumber, pickled carrots & daikon w/ Nuoc Cham
vegan
gf
rice recommended
10

click to enlarge photo

CHef notes

CRISPY SPRING ROLLS
Local pork, woodear mushrooms, mung bean noodles. 2 rolls with fresh lettuce for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
12

click to enlarge photo

CHef notes

A Vietnamese staple. We make the filling with meat shop ground pork, yellow onions, wood ear mushrooms, and mung bean noodles. We roll them in eggroll wrappers and fry them crispy to order. They’re meant to be eaten by wrapping them in fresh lettuce and herbs and dipping them into our house made nuoc chom (seasoned fish sauce).
GREEN PAPAYA SALAD
+add soft shell crab
Pickled carrots & daikon, mint, cilantro, baby tomatoes, peanuts & fried shallots. With nuoc cham or vegan dressing. (vegan option) | Add crispy soft shell crab $10.
vegan
gf
rice recommended
12
22

click to enlarge photo

CHef notes

Fresh, a little spicy, crunchy, savory and sweet. A perfect dish for sunny, desert living and for balancing other fatty dishes like our claypots.
CHICKEN THIGH SKEWERS
CHICKEN THIGHS MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
12

click to enlarge photo

CHef notes

GRILLED ROMAINE BELLY "CAESAR"
PEA SHOOTS, PICKLED PURPOLE DAIKON, BONITO, NORI, DASHI LEMON KEWPIE DRESSING
vegan
gf
rice recommended
12

click to enlarge photo

CHef notes

ADD CHICKEN, HANGAR STEAK, PRAWNS, JACKFRUIT, CRISPY SOFT SHELL CRAB OR A CRISPY SPRING ROLL FOR AN ADDITIONAL CHARGE!
PORK SATAY SKEWERS
coconut milk, turmeric, fish sauce & garlic with Vietnamese peanut sauce
vegan
gf
rice recommended
13

click to enlarge photo

CHef notes

FIERY BRAISED JACKFRUIT
With hoisin, sambal, cilantro, onions & jalepeño.
vegan
gf
rice recommended
14

click to enlarge photo

CHef notes

We braise our jackfruit in tons of garlic, lemongrass, ginger, some brown sugar and a bit of Maggi seasoning sauce. It’s then finished in a wok with onions, jalapeños and a spicy and sticky sauce made of hoisin and sambal. Definitely for heat freaks. Goes well with steamed rice and white wine or a crispy beer to cool the heat.
SAUTEED BROCCOLINI
With garlic & shaoxing wine
vegan
gf
rice recommended
14

click to enlarge photo

CHef notes

A simple nod to a Chinese classic. We use McClendon’s broccolini and pan fry them on high heat in carbon steel pans. Finished with fresh garlic and Shaoxing wine, which has a lightly acidic and caramel flavor profile. Great for accompanying a savory meal.
FRIED GREEN BEANS WITH BONITO
vegan option
Soy sauce, black vinegar, sesame oil, sesame seeds, garlic. Available vegan upon request (no bonito).
vegan
gf
rice recommended
16
12

click to enlarge photo

CHef notes

Wok-sautéed with garlic and sesame seeds and finished with Chinkiang vinegar, which presents with a deep black color and offers a sweet and lightly fruity balsamic-type quality to it. Finally, just before serving, we top it with shaved Bonito and a touch of high quality sesame oil, giving it an umami rich and smoky flavor.
STEAK SKEWERS
STEAK MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

PAN SEARED MUSHROOMS
With cilantro, scallions, chopped tofu, black bean & sichuan peppercorn sauce.
vegan
gf
rice recommended
21

click to enlarge photo

CHef notes

Our King Oyster mushrooms are grown locally just a few miles from us by our good friend, Bob. We sear them and then deglaze them in a Sichuan-style sauce made from our house-made chili paste, black bean sauce, vinegar, a touch of sugar, and chili oil. It has tons of deep flavor and is so meaty that we serve them with a steak knife. Consider it the savory part of a main meal. Don’t skip the rice!
MEAT FLIGHT
6 skewers - 2 pork satay w/ peanut sauce, 2 chicken thigh and 2 steak
vegan
gf
rice recommended
40

click to enlarge photo

CHef notes

seafood

CRISPY SOFT SHELL CRAB BAO BUNS
Stuffed with fresh papaya salad & spicy mayo. 2 buns.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Airy, funky, sweet, rich and a perfect starter to the evening.
SHRIMP COCKTAIL
6 Jumbo prawns, served with Belly's banana ketchup cocktail sauce & Nam Jim
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

GRILLED OYSTERS ON THE HALF SHELL
DASHI BUTTER & SCALLIONS - HALF DOZEN
vegan
gf
rice recommended
25

click to enlarge photo

CHef notes

VIETNAMESE CRAB CREPE
Crispy rice flour crepe stuff with Kewpie mayo & Old Bay-spiked lump crab, mung bean sprouts & scallions. Served with fresh lettuce & herbs for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
31

click to enlarge photo

CHef notes

A riff on a Vietnamese street food staple. Normally a humble crepe filled with thin slices of pork belly and steamed shrimp, ours is stuffed with a generous pile of fresh crab, spiked with KewPie Mayo and Old Bay. Eat by tearing off pieces and wrapping them in lettuce and herbs, so they can be dipped in our house-made nuoc chom. It could be considered an appetizer or part of a main meal.
CRISPY WHITE FISH
Nelson's white fish marinated in turmeric, ginger, garlic, shrimp paste, fish sauce & yogurt. Topped with a dill, scallion & butter pan sauce & topped with peanuts (gluten free but shares fryer).
vegan
gf
rice recommended
32

click to enlarge photo

CHef notes

This is a riff on a famous Hanoi dish called Cha Ca La Vong. In our take, we fry up pieces of white fish from Nelson’s and build a pan sauce using shrimp paste, turmeric, garlic, ginger, yogurt, butter, lime, and fish sauce. To finish, we take the pan sauce, fold in a whole lot of scallions and dill, and top the crispy fish with it. The flavor is wild…a little murky, acidic, earthy and deeply herbaceous. Consider it a main part of a meal. Don’t skip the rice!

specialties

JACKFRUIT & MUSTARD GREEN FRIED RICE
Minced tofu, fermented mustard greens, onions, scallions, spiced vinegar, Maggi, and bird's eye chili. (vegan)
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Classic technique and quality ingredients
PHO GA
CUP OF PHO BROTH
Housemade 12-hour broth, Two-wash ranch chicken breast, vermicelli noodles, scallions, fried shallots. Served with fresh bean sprouts, holy basil, cilantro, lime & jalepeño. (gluten free)
vegan
gf
rice recommended
18
6

click to enlarge photo

CHef notes

"Traditionally prepared with our friend, Dave’s, chicken and top quality ingredients. The magic to our Chicken Pho broth is a mixture of time, simplicity, technique and intention. We start by roasting off a bunch of Two Wash Ranch chicken bones, onions, garlic and ginger. Once they’re well browned we add a bunch of star anise and some cinnamon, submerge it all in cold water, and just before we turn the lights out for the night we place it in our fancy shmancy Rationale Combi oven. It’s brought to a rapid boil then held perfectly at 170 degrees until we arrive 12 hours later to turn the lights back on. Then, as the sun is coming up we’re straining all that delicious aromatic chicken stock and fortifying it with a generous amount of fish sauce and a touch of sugar, letting it reduce a bit further on the stove. That’s it. There are no artificial flavorings or bullion packets used. Just simple, quality ingredients, cooked simply and thoughtfully. It’s served the traditional way with a side of fresh Thai Basil, bean sprouts, lime and jalapeno. "
PORK BELLY & EGG CLAYPOT
Simmered until fork tender in coconut juice, garlic & fish sauce. With cilantro chili, scallions & pickled mustard greens.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

A staple in Vietnamese home cooking, where it is more formally known as Thit Kho. Humble and delicious. Savory, rich, fatty and all around soulful. We offer no deviation from the classic preparation. Meant to stick to your ribs a bit. Consider it a main part of a meal. Great with a crispy wine or a papaya salad to balance the richness. Don’t skip the rice!
PORK & MUSTARD GREEN FRIED RICE
Onions, fried eggs, scallions, fish sauce, spiced vinegar, and birds' eye chilis.
vegan
gf
rice recommended
18

click to enlarge photo

CHef notes

Our fried rice borrows influence from Chinese and Thai techniques. We don’t season our rice with soy sauce, instead we use Nuoc Chom or Maggie depending on if it’s vegetarian or not (Thai influence). We don’t use peas and carrots as many of our western counterparts use and instead rely on fermented mustard greens as the vegetal component to the rice. This adds a deep layer of flavor and funkiness and is very common in Sichuan styles of fried rice (Chinese influence).
PAN SEARED CHICKEN BREAST
Kobocha Squash Puree, Sauteed bok Choy, Marinated Mushroom and Peanut Salad
vegan
gf
rice recommended
22

click to enlarge photo

CHef notes

ORANGE CHICKEN
crispy boneless chicken, housemade orange sauce, scallions, sesame seeds & white rice
vegan
gf
rice recommended
22

click to enlarge photo

CHef notes

HALF OR WHOLE FRIED CHICKEN
WHOLE
CHOICE OF NAKED, SZECHUAN PEPPERCORN DRY RUB OR OUR VIETNAMESE SAUCE - FISH SAUCE, LIME JUICE, GARLIC & SUGAR.
vegan
gf
rice recommended
28
50

click to enlarge photo

CHef notes

BRAISED SHORT RIB
lemongrass, star anise, roasted carrots & daikon, thai basil, thai chili, lime juice, fish sauce & microgreens
vegan
gf
rice recommended
31

click to enlarge photo

CHef notes

SCALLOPS
charred carrot puree, apple & ginger compressed kohlrabi, pickled apples, black garlic gastrique
vegan
gf
rice recommended
42

click to enlarge photo

CHef notes

NEW YORK STRIP
12 ounce Pan Fried New York Strip with Crying Tiger Sauce, Scallions, Cilantro
vegan
gf
rice recommended
52

click to enlarge photo

CHef notes

Dessert

STICKY RICE
Served with rotational toppings
vegan
gf
8

click to enlarge photo

wine

Our wine list is composed entirely of natural wine. They're organic, biodynamic & have minimal intervention in the winery, which makes for deliciously fresh, fun & crushable wines that pair really well with our food.

The "Belly Experience," as we've designed it, is to split a bottle of wine, & a few plates & party. Chug chug!

by the glass
red - rose - white - prosecco
$10
rotating by the glass
always something good!
$15

bottle list

white

white bubs

red

Rosé

Rosé bubs

orange

orange bubs

Bordeaux
Jean Marc Barthez
-
Bordeaux Blanc
| '
Sauvignon Blanc
|
crisp green apples crushed over limestone & white flowers
France
$
12
$
45
OREGON
OVUM
-
BIG SALT
| '
BLEND
|
RIESLING, GEWURTZRAMINER, SAUVIGNON BLANC
A DAY AT THE BEACH, JUICE, EASY, FRESH & BREEZY
WILLAMETTE VALLEY
$
15
$
58
AUSTRIA
MEINKLANG
-
MULATSCHAK
| '
21
|
WELSCHRIESLING, PINOT GRIS
A GREAT INTRODUCTION TO ORANGE WINE. BRIGHT & FUN
BURGENLAND
$
16
$
60
Bordeaux
Jean Marc Barthez
-
Bordeaux Rouge
| '
Merlot, Cabernet Sauvignon, Cabernet Franc
|
Cabernet Franc
raspberry jam, dry & juicy
France
$
12
$
45

Drinks

Belly cocktails are free & fun. Light-hearted, juicy, herbaceous & delicious. The freedom of ingredients & inspiration from the flavors of the East, make concocting these bright & refreshing drinks a journey unto itself. We use fresh juice, tangy drinking vinegars, fresh herbs & unique spirits to create a wide variety & something for everyone. Enjoy!

Cocktails

K-POP ESPRESSO MARTINI
JAPANESE VODKA, COLD BREW, ESPRESSO LIQUEUR, HERBAL LIQUEUR, SWEETENED CONDENSED MILK, KOREAN CINNAMON PUNCH, THAI CHILI
14

click to enlarge photo

bartender notes

SUMMER SOUR
un-aged whiskey infused, with mint green tea, japanese whiskey, apricot, lemon juice, lemongrass, orange bitters & ango
15

click to enlarge photo

bartender notes

SLAY LA VIE
gin, gentian root liqyeur, kiwi, honeydew, lemon, citrico bitters & thai basil
14

click to enlarge photo

bartender notes

BANANA ANANA COLADA
white rum, spiced rum, banana, triple sec, coconut, lime, pineapple, smoking cinnamon
14

click to enlarge photo

bartender notes

GIN FZA
gin, kao liang, lychee, lemon, orange blossom water, cilantro, aquafaba, flores bitters
14

click to enlarge photo

bartender notes

SEAFOAM GREEN
pandan infused rum, overproof el salvadorean rum, pistachio orgeat, midori, yuzu liqueur, pineapple, lemon juice, lime juice & nori
14

click to enlarge photo

bartender notes

SPICY HYDRA
Reposado, pineapple, cucumber, Thai Chili, jalepeno & tamarind salt rim
15

click to enlarge photo

bartender notes

A sweet & spicy margarita, with the woodsiness of reposado tequila, the heat from Thai chilis & jalepeño, then we get cooled back down with pineapple & cucumber. It’s frothy & delicious with some pretty serious heat. Balanced with fresh lime juice & organic cane sugar, it’s finished with a tamarindo & salted rim. Named after the Roman/Greek serpent, Hydra, who upon beheading, would grow back two heads to essentially live, “forever.”
RUM & RYE OLD FASHIONED
Rum, rye whiskey, lemongrass, tiki & ango bitters, lemon & lime leaf
15

click to enlarge photo

bartender notes

A split base of overproof El Salvadorean rum & Tennessee rye whiskey, our infamous lemongrass & makrut lime leaf syrup, angostura & tiki bitters, garnished with fresh lemon peel & lime leaf. This is a really special old fashioned with a bit more personality than its predecessor.
TBT
Vodka (lol), hibiscus, Thai Basil, lemon & grapefruit, #ginger
14

click to enlarge photo

bartender notes

This was one of our original cocktails. Lots of people ask about the little internet references. Originally, we were going to infuse Tito’s vodka with Thai Basil, “Thai Basil Tito’s” – TBT – we ended up using a different vodka, but decided to keep the name. Obviously, TBT in internet lingo inspires some other kinds of jokes. In this wildly refreshing cocktail, we have a Thai basil-infused vodka with ginger liqueur, hibiscus, lemon juice, & grapefruit. Summertime refresher at its best.
sangria
red, white, or rose, passionfruit, lemongrass & lime leaf, lemon, grapefruit juice & sparkling water
12
13

click to enlarge photo

bartender notes

What's to say? We live in the desert & there is nothing more refreshing than a fruit & effervescent sangria

beer

SAIGON LAGER
Vietnamese Lager In A Bottle (12oz)
6
GREENWOOD BREWERY
Purpose Pilsner on tap (pint)
7
Wrenhouse Spellbinder
Hazy IPA on Tap (16oz)
8
DAMSO LYCHEE SOJU
yummy & enough to share (375ml)
16

refreshments

Coke
4
5
Diet Coke
4
Ginger Beer
4
5
Sprite
4
5
Artisanal Spring Water
6
Lemongrass & Lime Leaf Horchata
6
7
Sparkling Water
6

3150 E Ray Rd #180

Gilbert, AZ 85296

+14805006464