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Red Rita, a twist on the standard margarita with blood orange, haba-
nero bitters, and lime on the rocks. For the bourbon and whiskey lov-
ers, you’ll enjoy the researched creations, including the Toasted Pecan
Old Fashioned or the Nico, a mixture of rye whiskey, Hennessey, sweet
vermouth, with génépi, or your choice of top-shelf with a rock.

Ben elaborates, “The bar is where we really try to push the envelope
on menu changes. For specials, we’re always getting new fruits and
veggies in for the bar to use in cocktails. Right now, we’re doing a little
play on a spicy margarita. We made some fresh pineapple habanero sor-
bet, and we’re shaking that up with some tequila, lime, and some Tajin
seasoning. The Briar Patch is always a crowd favorite with bourbon,
fresh raspberry and basil, and lemon. In short, we can always come up
with something a guest is craving.”

They also boast an extensive wine list, with an excellent selection of
local wines by the bottle, glass, or on tap. You’ll find primarily Oregon
wines on the list, including favorites from RoxyAnn, Pebblestone,
JAXON, South Stage, Valley View, Kriselle, Naumes, and more. There
are a few California selections, and you can enjoy bubbles from Italy
and France.

The menu features simple dishes made with the finest and freshest
ingredients. Choose from a variety of appetizers, including Bruschetta,

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