wake up your palate with sensational flavors
The White Oak Cottage is a great place for your next date night, girls’ night out, or your ‘go to’ lunch spot. You can enjoy one of our charcuterie boards with hand-picked provisions that offer a robust showcase of worldly cheeses and meats. With wines by the bottle or glass, we proudly serve award winning libations from the Pacific Northwest, as well as local brew master Coppertail Brewing located in Ybor City. Fresh ground, aromatic coffee and our signature blend of teas made locally are also available. We are always striving to source local products for our menu and create unique and flavorful dishes that appeal to all parties.
We thank you for choosing to drink, dine, and shop with us!
Download our menus below
HOURS Wed. – Sun. . 11am-8pm
Brunch Served 11am-2pm on Saturday and Sunday
Phone: 813-308-9994
For Dinner Reservations click here.
E-Mail: [email protected]
Quick menu links
Click the links below to be taken to a specific section in the menu.
The White Oak Cottage Tea EXPERIENCE
$35 Per Person
A traditional tea service featuring a three-tiered stand of sweet and savory selections, served with your choice of one Regalitea loose-leaf tea blend.
Please note: To ensure the curated quality of our High Tea experience, we are unable to accommodate substitutions.
For more information, or to make a reservation click here.
THREE-TIERED STAND INCLUDES
TOP TIER
Eclairs, Cream Puffs, Berry Tart
MIDDLE TIER: SCONE COURSE
Blueberry Scone, Orange Cranberry, Butter Croissant
BOTTOM TIER: SAVORY COURSE
Deviled Eggs, Finger Sandwiches, Cucumber and Curry Chicken Salad
REGALITEA LOOSE-LEAF TEA BLEND SELECTION
Choose One
White Oak Cottage – A cozy red rooibos with cardamom, cinnamon, and dried banana for a taste of home.
Banana Bread – A cozy red rooibos with cardamom, cinnamon, and dried banana for a taste of home.
Jasmine Orange – A fragrant oolong tea layered with jasmine buds, rose hips, and bright orange peel.
Strawberry Sunrise – A vibrant green tea with freeze-dried strawberries, citrus peel, and elderberries.
Earl Grey -A robust and classic flowery orange pekoe black tea with marigold and natural bergamot.
Additional Tea Pot $10 Extra.
COTTAGE BREAKY 18
Indulge in the ultimate morning feast featuring two eggs prepared your way, accompanied by hearty sausage patties, crispy Black Forest bacon, and savory Virginia ham. Served with petite yellow potatoes, tossed with fragrant rosemary and crisped to a golden finish.
BUILD YOUR OWN OMELETTE 16
Create your perfect morning masterpiece with three farm-fresh eggs and your choice of three premium ingredients: Choose from sausage, Black Forest bacon, ham, onions, tomatoes, mushrooms, bell peppers, spinach, or cheese. Served with petite yellow potatoes, tossed with fragrant rosemary and crisped to a golden finish.
Additional ingredients: .50 each
BUILD YOUR OWN BENNY 17
Craft your ideal brunch masterpiece. Start with our signature freshly baked biscuits and two perfectly poached eggs, then choose your featured protein: grilled Virginia ham, tender braised short rib, or seared salmon. Finished with velvety hollandaise sauce and a side of petite yellow potatoes, tossed with fragrant rosemary and crisped to a
golden finish.
BISCUITS & GRAVY 18
A Southern classic featuring a freshly baked, flaky biscuit smothered in our rich, house-made sausage gravy. Served with two eggs any style, your choice of Black Forest bacon or sausage patties, and a side of petite yellow potatoes, tossed with fragrant rosemary and crisped to a golden finish.
CHICKEN AND WAFFLES 18
The perfect harmony of sweet and savory. Crispy fried chicken served over golden Belgian waffles, drizzled with real Vermont maple syrup and a bold hint of chili oil, then lightly dusted with powdered sugar.
SHRIMP & GRITS 18
Five jumbo blackened shrimp served in a delicate Creole blonde roux sauce over a bed of creamy, rich cheddar grits. Finished with fresh arugula for a bright, peppery bite.
AVOCADO TOAST 15
Rustic panini bread layered with smooth whipped feta and fresh avocado, accented with a kick of chili oil, then topped with two eggs cooked over-medium and seasoned with everything bagel seasoning. Served with petite yellow potatoes, tossed with fragrant rosemary and crisped to a golden finish.
BLACKBERRY FRENCH TOAST 15
Two thick-cut slices of brioche bread grilled to perfection and topped with a luscious berry compote and decadent Devonshire cream, real Vermont maple syrup and a dusting of powdered sugar.
LEMON RICOTTA BLUEBERRY PANCAKES 14
Three pillowy lemon ricotta pancakes topped with fresh, bursting blueberries and served with real Vermont maple syrup. Finished with a delicate sprinkle of powdered sugar.
SIDES
Sausage Patties 4
Black Forest Bacon 4
Virginia Ham 4
Two Eggs 3
Sausage Gravy 4
Grits 4
Biscuit 3
Toast 3
Waffle 5
French Toast 5
Breakfast Potatoes 5
APPETIZERS
BRIE FONDUE 14Creamy brie served with apples, truffle honey, fig jam, and a toasted butter croissant.
WHIPPED FETA 12
Creamy whipped feta topped with crushed pistachios and a drizzle of olive oil. Served with pickled onions and toasted crostini.
FRIED BRUSSELS SPROUTS 12
Flash-fried Brussels tossed with herb-parmesan. Served with a side of garlic aioli and hot honey.
SEARED AHI TUNA 16
Yellowfin tuna crusted in everything bagel seasoning and seared rare. Served over kale mixed with sweet soy glaze and cucumber wasabi.
BISTRO BLEU CHEESE CHIPS 10
Housemade chips piled high with bleu cheese crumbles, diced tomatoes, red onions, and balsamic glaze.
THE OAK SMOKED FISH DIP 12
A creamy blend of smoked local whitefish and herbs topped with a candied jalapeño sauce for a sweet-heat finish. Served with toasted crostini.
BAKED PIMENTO CHEESE DIP 13
A Southern classic served warm with housemade chips for dipping.
TRUFFLE FRIES 10
Crispy fries tossed in aromatic truffle oil and herb-parmesan. Served with a side of garlic aioli.
SIGNATURE SALADS
Add: Chicken 7 | Shrimp 12 | Steak 9 | Salmon 10
THE COTTAGE COBB 16Chopped romaine topped with red onions, cucumbers, heirloom tomatoes, boiled egg, bleu cheese crumbles, and fresh avocado. Served with bleu cheese dressing.
FRESH SEASONAL HARVEST SALAD 17
Arugula tossed with fresh fruit, bleu cheese, and candied pecans. Finished with a fig balsamic vinaigrette.
THE LITHIA SPINACH SALAD 17
Fresh spinach topped with green apples, dried cranberries, pumpkin seeds, and goat cheese with a lemon vinaigrette.
SOPHIA’S CAESAR 16
Chopped romaine and herb-parmesan tossed in creamy Caesar dressing with housemade croutons.
SOUPS
SOUP DU JOUR 8A rotating selection of handcrafted soups, slow-simmered in small batches.
TOMATO BISQUE 8
A smooth, rich classic topped with fresh herbs.
COTTAGE COMBO
COTTAGE COMBO 17Available until 4:00 PM. Your choice of a half-portion of any sandwich or flatbread paired with a side salad or a cup of our soup.
FLATBREADS
SEASONAL HARVEST & BRIE 19Melted brie and seasonal fruits topped with dried cranberries and fresh arugula.
THE FIGGY PIGGY 19
Black forest bacon, goat cheese, and caramelized onions over a fig jam base, finished with a drizzle of hot honey.
BURGERS
THE COTTAGE BURGER 19A 8oz
HANDHELDS
Served with housemade chips. Upgrade to soup or salad for $4.
CHICKEN AVOCADO SANDWICH 17
Grilled chicken breast topped with melted gouda, bacon, chipotle aioli, arugula, and red onions on a toasted brioche bun.
THE PRIME ONION MELT 19
Shaved prime rib seasoned and seared, topped with fontina cheese and caramelized onions on a crusty baguette. Served with a side of au jus.
THE OAK GRILLED CHEESE 16
A decadent blend of cheddar, gouda, and fontina cheeses melted with whipped feta finished with fig jam on rustic panini bread.
WHITE OAK CLUB 17
Sliced ham, turkey, and bacon layered with cheddar, chipotle aioli, lettuce, and tomato on toasted brioche.
COTTAGE CURRY CHICKEN SANDWICH 16
Our signature curry chicken salad with pickled red onions and crushed pistachios served on a buttery, toasted croissant.
SEASONAL HARVEST FRUIT & TURKEY 16
Sliced turkey and melted brie on brioche with fig jam, fresh arugula, and fresh fruit.
FROM THE GRILL
Served with two regular sides. Premium sides available for $3 upcharge each.
14oz GRILLED RIBEYE 46
Hand-cut ribeye seasoned and grilled to order and topped with fresh chimichurri sauce.
THE CENTER-CUT FILET 48
An 8oz filet mignon cooked to perfection and topped with fresh herbed butter.
BOURBON GLAZED PORK CHOP 36
A thick-cut aged Porterhouse pork chop finished with a sweet bourbon glaze.
THE GOAT CHICKEN 28
Twin grilled chicken breasts topped with sundried tomatoes, goat cheese, and a lemon butter sauce.
BISTRO SHRIMP SAUTÉ 32
Six oversized premium shrimp pan-seared and basted in our house-whipped herb butter.
LEMON DILL SALMON 32
Fresh Atlantic salmon fillet pan-seared and finished with a bright lemon-dill sauce.
COTTAGE PASTA PLATES
Add: Chicken 7 | Shrimp 12 | Steak 9 | Salmon 10
CACIO E PEPE 13
A Roman classic. Bucatini pasta tossed with olive oil, cracked black pepper, and aged parmesan.
ASIAGO-STUFFED GNOCCHI 18
Pillow-soft potato gnocchi filled with creamy asiago cheese, tossed in a rich velvet bleu cheese cream sauce.
RED WINE MARINARA MUSSELS 27
One pound of succulent mussels simmered in a robust red wine and roasted garlic marinara. Served over thick bucatini pasta with fresh basil, heirloom tomatoes, and buttered crostini for dipping.
BRAISED BEEF RIGATONI 28
Tender braised beef and rigatoni tossed in house marinara, topped with a cool burrata heart and parmesan.
CREAMY BLACKENED SHRIMP PASTA 29
Sautéed shrimp tossed with rigatoni in a blackened cream sauce with roasted garlic and herb-parmesan. Served with a toasted crostini.
REGULAR SIDES
Garden or Caesar side salad 6
Cup of soup 6
Cottage vegetable of the day 6
Creamy herbed mashed potatoes 6
Petite potatoes in a garlic butter sauce 6
Rice Pilaf 6
French Fries 6
pREMIUM SIDES
Creamed Spinach and Kale 9
Truffle Fries 9
Grilled Asparagus 9
Bacon Bourbon Brussels Sprouts 9
Dinner Reservations Highly Recommended!
starters
WHIPPED FETA 12
smooth whipped feta topped with olive oil and pistachios and served with a side of house made pickled red onions and toasted naan bread
ROASTED FRIED BRUSSEL SPROUTS 12
fresh brussel sprouts roasted then fried crispy, sprinkled with aged parmesan and served with balsamic vinaigrette and garlic aioli
TOMATO BRUSCHETTA 14
vine ripe tomatoes mixed with fresh mozzarella and balsamic, sprinkled with aged parmesan and served with garlic toast
COCONUT SHRIMP 14
crispy coconut shrimp served with a chili mango dipping sauce
SMOKED FISH DIP 12
smoked mahi fish dip topped with a candied jalapeño sauce by Saucy Rebellion with toasted naan bread
BRIE FONDUE 14
creamy brie served with apples, truffle honey, fig jam, and a
toasted butter croissant
OAK BOARD 25
cheese and charcuterie served with crackers, fig jam, toasted nuts, pickled onions, and toasted bread. Serves 2-4 people
side salads
baby spinach with apples, almonds, pumpkin seeds, dried cranberries, and goat cheese crumbles with a lemon honey vinaigrette
RED WINE PEAR 30
baby arugula with red wine pears, candied pecans, and gorgonzola with a red wine fig vinaigrette
OAK CAESAR 30
romaine hearts tossed in our house made caesar dressing topped with aged parmesan and garlic croutons
gourmet burgers/sandwiches
all burgers come with cajun fries and are garnished with a pickle
gluten friendly bun available upon request
sub Beyond Burger 2
GOUDA BACON BBQ 19
8oz cottage blend burger topped with smoked gouda, crisp bacon and house made bbq sauce served on a toasted brioche bun
MUSHROOM SWISS 19
8oz cottage blend burger topped with sauteed mushrooms and onions and Swiss cheese served on a toasted brioche bun
COTTAGE BURGER 19
8oz cottage blend burger topped with sweet and smoky tomato bacon jam, garlic aioli, fresh arugula, fontina, and finished with crispy shallots served on a toasted brioche bun
FRENCH DIP WITH AU JUS 19
shaved ribeye with caramelized onions and topped with melted Swiss cheese, finished with pickled red onions on a freshly baked French baguette and au jus for dipping
“THE LEGEND” CHICKEN SANDWICH 18
triple breaded and fried 8oz chicken breast with lettuce, tomato and chopped pickle on a toasted brioche bun finished with house made remoulade
GRILLED/BLACKENED CHICKEN SANDWICH 18
grilled or blackened chicken breast on a brioche bun with garlic aioli, fontina cheese, romaine lettuce, and tomato. Add bacon $1
PASTAS
classic creamy alfredo, pesto cream sauce or princess sauce paired with penne pasta finished with parmesan cheese
add grilled or blackened chicken breast 10
add grilled or blackened shrimp 12
add 6oz grilled or blackened salmon 14
grilled chicken breast in a rich lemon butter caper sauce tossed with linguine topped with shaved parmesan
tender shrimp sautéed in garlic lemon butter tossed with
linguine and topped with parmesan cheese
tender shredded short rib and mushrooms in a rich espagnole ragu tossed with pillowy potato gnocchi topped with shaved parmesan and
fresh herbs
blackened jumbo shrimp and diver scallops tossed with bacon infused creamy cajun tomato sauce and tender linguini garnished with fresh herbs and shaved parmesan
MEATS FROM THE GRILL
THE “GOAT” 30
grilled chicken breast topped with goat cheese, roasted red peppers, a creamy butter sauce on top of risotto and garlic sauteed spinach
GRILLED CAPRESE CHICKEN 30
grilled chicken breast topped with fresh tomato, basil and mozzarella served with a herbed rice pilaf and garlic sauteed spinach finished
with balsamic glaze
9OZ BEEF SHORT RIB 37
coffee rubbed and braised until fork tender, served with grits and cottage vegetables finished with a rich beef gravy
8OZ SIRLOIN 36
served with rich garlic mashed potatoes, bourbon, and bacon brussel sprouts and finished with roasted garlic herb butter
14OZ RIBEYE 45
served with rich garlic mashed potatoes, bourbon, and bacon brussel sprouts and finished with roasted garlic herb butter and a red wine demi glace
8OZ FILET 48
served with rich garlic mashed potatoes, bourbon, and bacon brussel sprouts and topped with roasted garlic herb butter
seafood
served with fresh bakers choice bread
SHRIMP AND GRITS 27
jumbo blackened shrimp in a light white wine nage placed over creamy cheddar grits with fresh arugula
SALMON FLORENTINE 32
grilled salmon resting on creamy parmesan risotto and cottage vegetables finished with a fresh spinach and tomato beurre blanc
GRILLED SCALLOPS 45
U10 diver scallops grilled to order served with parmesan risotto, cottage vegetables, finished with a lemon butter sauce
SEARED AHI TUNA 32
seared ahi tuna resting on coconut risotto with cottage vegetables and a sweet mango chili sauce
SALMON PICATTA 32
grilled salmon resting on herbed rice pilaf and cottage vegetables, finished with a rich piccata sauce
BLACKENED SALMON AND SHRIMP 34
blackened salmon paired with two blackened shrimp resting on our rich garlic mashed potatoes and cottage vegetables then finished with a cajun remoulade sauce
SHRIMP AND SCALLOP RISOTTO 37
jumbo shrimp and scallops resting on creamy parmesan risotto, finished with shaved parmesan, and Mission Fig balsamic glaze
SIDES
creamy parmesan risotto 7.5
loaded garlic mashed potatoes 3
truffle fries 10
herbed rice pilaf 4.5
bourbon and bacon brussel sprouts 6
garlic sauteed spinach 4
brunch SERVED 11AM-2PM
1 WAFFLE AND 1 SAUSAGE LINK 9
SILVER DOLLAR PANCAKES 9
1 EGG, 1 BACON STRIP AND BREAKFAST POTATOES 9
1 FRENCH TOAST AND 1 BACON STRIP 9
Lunch SERVED 11AM-4PM
ALL KIDS MEALS COME WITH HOUSE MADE PUB CHIPS AND A GLASS OF JUICE
CHICKEN TENDERS 9
GRILLED CHEESE 9
MAC AND CHEESE 9
MINI FLATBREAD PEPPERONI PIZZA 9
DINNER SERVED 4PM-8PM
ALL KIDS MEALS COME WITH HOUSE MADE PUB CHIPS AND A GLASS OF JUICE
GRILLED CHICKEN WITH MASHED POTATOES 12
CHICKEN TENDERS AND FRIES 12
MACARONI AND CHEESE 12
PENNE PASTA WITH PRINCESS SAUCE 12|
FLATBREAD PIZZA WITH PEPPERONI 12
BUTTER CAKE 15
served warm and topped with vanilla ice cream and caramel sauce
APPLE WALNUT BREAD PUDDING 15
served warm and topped with vanilla ice cream and caramel sauce
CHOCOLATE LAVA CAKE 15
served warm and topped with vanilla ice cream, whipped cream and chocolate sauce
CHOCOLATE CHIP COOKIE SKILLET 18 – SHAREABLE
locally made chocolate chip cookie served warm in a skillet and topped with vanilla ice cream, whipped cream, chocolate sauce and caramel sauce
BROWNIE ALA MODE 18 – SHAREABLE
brownie served warm in a skillet and topped with vanilla ice cream, whipped cream, chocolate sauce and caramel sauce
bottled beverages
COKE, DIET COKE, COKE ZERO, SPRITE 4
CRAFT ROOT BEER 5
CRAFT CREAM SODA 5
CRAFT GINGER ALE 5
LEMONADE 4
LEMON TEA 4
SWEET/UNSWEET TEA 3
CRAFT COFFEES
ESPRESSO 5
CLASSIC AMERICANO 6
CLASSIC LATTE HOT OR ICED 6
CLASSIC CAPPUCCINO 6
ROTATING CRAFT COFFEE 8
BREWED DRIP COFFEE* 3.50 – FREE REFILLS
*Available weekends only
artisan herbal tea/regalitea -loose leaf tea
WHITE OAK COTTAGE 6
white peony white tea, cocoa nibs, cinnamon, cloves, honeybush, natural toffee & hazelnut flavoring
flavor notes: dessert, spices, nutty
BANANA BREAD 6 *decaf*
Red rooibos, cardamom, cinnamon, black pepper, coriander, dried banana, natural banana flavoring
flavor notes: caramel, banana, spices
JASMINE ORANGE 6
Oolong tea, jasmine buds, rose hips, orange peel, natural jasmine & orange flavoring
flavor notes: floral, citrus
STRAWBERRY SUNRISE 6
Chun Mee green tea, freeze dried strawberries, orange peel, lemon verbena, coriander, rose hips, elderberries, natural strawberry flavoring
flavor notes: strawberry, citrus, earthy
EARL GREY 6
flowery orange pekoe black tea, marigold, natural bergamot flavoring
flavor notes: citrus, floral, full bodied
WHITE wines
HOUSE WHITE 11/GLASS 35/BOTTLE
MOSCATO . SALT OF THE EARTH 12/GLASS 38/BOTTLE
MOSCATO D’ASTI . GUSTA CLEMENTE . PIEDMONT – ITALY 14/GLASS 42/BOTTLE
RIESLING . WILLAMETTE VALLEY . OREGON 14/GLASS 42/BOTTLE
PINOT GRIGIO . CORTENOVA . DELLE VENEZIE – ITALY 12/GLASS 38/BOTTLE
PINOT GRIGIO . GRADIS CIUTTA . ITALY 14/GLASS 42/BOTTLE
CHARDONNAY . FOREST PROJECT*. BROWNE FAMILY VINEYARDS . CALIFORNIA 14/GLASS 42/BOTTLE
CHARDONNAY . GUASTI CLEMENTE PIEMONTE . PROVINCE OF ASTI, ITALY DOC 14/GLASS 42/BOTTLE
CHARDONNAY . CARMENET . CALIFORNIA 14/GLASS 42/BOTTLE
CHARDONNAY . ORO BELLO . CALIFORNIA 50/BOTTLE
SAUVIGNON BLANC . SQUEALING PIG . NEW ZEALAND 14/GLASS 42/BOTTLE
SAUVIGNON BLANC . HOOKS BAY . MARLBOROUGH – NEW ZEALAND 15/GLASS 45/BOTTLE
CORTESE . ERAMARE . ITALY 14/GLASS 42/BOTTLE
Other WHITE wines
PROSECCO 10/GLASS 35/BOTTLE
SPUMANTE SPARKLING EXTRA DRY . COSTAROSS . ITALY 10/GLASS 35/BOTTLE
ROSÉ 12/GLASS 36/BOTTLE
red wines
HOUSE RED 11/GLASS 35/BOTTLE
SWEET RED . SANGUE DI GIUDA 12/GLASS 38/BOTTLE
PINOT NOIR . SCARLET OF PARIS . FRANCE 13/GLASS 40/BOTTLE
PINOT NOIR . CASALCOLLE . ITALY DOC 15/GLASS 45/BOTTLE
PINOT NOIR . OMEN . ROGUE VALLEY – OREGON 59/BOTTLE
MALBEC . ANIMAL NATURAL VINEYARDS . ARGENTINA 14/GLASS 42/BOTTLE
MONTEPULCIANO . FEUDI D’ ALBE . D’ ABRUZZO . ITALY 14/GLASS 42/BOTTLE
BLEND . CÔTES DU RHÔNE ROUGE . FRANCE 15/GLASS 45/BOTTLE
CABERNET . J LOHR HILLTOP RESTAURANT CUVÉE . PASO ROBLES, CALIFORNIA 18/GLASS 54/BOTTLE
CABERNET . OMEN . SIERRA FOOTHILLS & PASO ROBLES, CALIFORNIA 59/BOTTLE
HERITAGE CABERNET SAUVIGNON . BROWNE FAMILY VINEYARDS . WASHINGTON 15/GLASS 45/BOTTLE
BOURDEAUX MERLOT . CHÂTEAU DES ARNAUDS . FRANCE 15/GLASS 45/BOTTLE
APPASIMENTO . PRIMITIVO . MONTE DEI COCCI . MARTINA FRANCA . ITALY 65/BOTTLE
*For every Forest Project bottle purchased a tree is planted.
SANGRIA
RED SANGRIA 12/GLASS 40/PITCHER
WHITE SANGRIA 12/GLASS 40/PITCHER
STE. CHAPELLE FRUIT WINES – CALDWELL, ID
STRAWBERRY 8/GLASS 25/BOTTLE
PEACH 8/GLASS 25/BOTTLE
BLUEBERRY 8/GLASS 25/BOTTLE
HUCKLEBERRY 8/GLASS 25/BOTTLE
SOFT WHITE 14/GLASS 42/BOTTLE
WINE FLIGHTS 4-2OZ. POURS
MIMOSA FLIGHT 18
orange, pineapple, cranberry
FRUIT WINE FLIGHT 20
blueberry, huckleberry, peach, strawberry
WHITE WINE FLIGHT 20
chardonnay, moscato, pinot grigio, sauvignon blanc
RED WINE FLIGHT 22
cabernet sauvignon, pinot noir, red blend, malbec
RED AND WHITE WINE FLIGHT 25
cabernet sauvignon, chardonnay, pinot noir, sauvignon blanc
STE. CHAPELLE SPRITZ –
CALDWELL, ID
BLOOD ORANGE 12OZ 9% ABV 16/CAN
HUCKLEBERRY 12OZ 12% ABV 16/CAN
BLACK CHERRY 12OZ 12% ABV 16/CAN
RASPBERRY ROSÉ 12OZ 12% ABV 16/CAN
BEER AND canned cocktails
MICHELOB ULTRA 5
MODELO 5
STELLA ARTOIS 6
MANGO CART 6
COPPERTAIL BREWING CO. – FREE DIVE IPA 6
COPPERTAIL BREWING CO. – UNHOLY TRIPPEL 6
SEASONAL BEER ASK YOUR SERVER 7
THE COTTAGE COLLECTION
SHAUNESSY DIRTY MARTINI 15
Vodka, olive juice, blue cheese stuffed olives.
LILAC KISS MARGARITA 16
Tequila, Coconut, Lavender, Fresh lime juice, Citrus sugar rim. Served on the rocks.
OLD SMOKEY (OLD FASHION) 16
Bourbon, bitters, orange bitters, simple syrup. Cherry and orange peel, smoked with wood chips.
THE CUCUMBER CLUB 14
Gin, Elderflower, Cucumber, Fresh lime juice, Simple syrup. Served up.
STRAWBERRY BASIL LIMONCELLO MARTINI 16
Limoncello, vodka, fresh lemon juice, strawberry basil simple syrup. Garnished with a strawberry, basil leaf and lemon twist.
BLOODY MARRY ME 15
Bloody mary mix, celery bitters, Worcestershire sauce, vodka, squeeze lemon, squeeze lime and topped with charcuterie
garnish.
THE VELVET HIVE 13
Gin, honey lavender simple syrup, fresh lemon juice. Served up.
PINEAPPLE EXPRESS 14
Pineapple juice, Rum, ginger simple, squeeze of a lime, dark Rum floater with lime garnish.
FLY ME TO THE COTTAGE 15
Bourbon, Aperol, Amaro, Fresh lemon juice. Served up.
ESPRESSO MARTINI 15
Coffee liqueur, vodka, espresso, vanilla bean simple syrup and garnished with coffee beans.
MERI-SOL SPRITZ 17
Limoncello, Hibiscus simple syrup, Fresh lemon juice, Prosecco split. Served on the rocks.
SOLSTICE SIPS – THE FALL LINEUP
CRIMSON SAGE 14
Fords Gin, Fresh Cranberry, Fresh Sage and Pear Simple.
MIDNIGHT ORCHARD 13
McQueen Violet Gin, Orgeat, Fresh Lemon Juice, Creme de Cassis.
PUMPKIN NOIR MARTINI 14
Wheatley Vodka, Espresso, Chia Tea, Pumpkin Simple.
HARVEST MARGARITA 13
Reposado Tequilla, Apple Cider, Pumpkin Simple.
COCO BY THE FIRE OLD FASHIONED 17
Benchmark Bourbon, Chocolate Bitters, Toasted Marshmallow Cold Foam.
THE FINAL POUR
ESPRESSO MARTINI AFFOGATO 17
Our classic espresso martini served with a scoop of ice cream.
KEY LIME COUTURE 15
Wheatley vodka, Pineapple, Coconut, Key lime liqueur. Served up.
SPIRIT FLIGHT 30
Ask your server about our rotating spirit flight.
PORT WINE 16
Ask your server about our rotating port wine selection.
BOURBON/WHISKEY/SCOTCH Single/Double
Balvenie 14yr Caribbean Cask 18 / 35
Balvenie Doublewood 12 yr 18 / 35
Buffalo Trace 15 / 28
Chicken Cock 15 / 28
Chicken Cock Rye 16 / 29
Penelope 16/ 28
Crown Royal 11 / 22
Glenfiddich 12 yr Sherry Cask 12 / 22
Glenfiddich 14 yr Single Malt Bourbon Barrel 15 / 28
Monkey Shoulder Blended Scotch Whiskey 15 / 28
Old Forester 86 Proof 12 / 24
Old Forester 100 Proof 15 / 28
Redwood Emerald Giant Rye 13 / 26
Redwood Lost Monarch Blended Whiskey 13 / 26
Redwood Pipe Dream 13 / 26
Three Cord Amplify Rye 15 / 28
Three Cord Strange Collab (Pinot Noir Barrel Aged) 15 / 28
Twin P Whiskey 13 / 26
Woodford Reserve 12 / 20
Woodford Reserve Double Oak Barrel 13 / 26
GIN Single/Double
Hendricks 13 / 24
Mc Queen Violet 12 / 22
Fords Gin 10 / 18
TEQUILA/MEZCAL Single/Double
Jose Cuervo Tradicional Plata 11 / 22
Mezcal 400 Conejos Anejo 13 / 26
Gran Centenario Reposado 15 / 28
Gran Centenario Plata 13 / 26
Gran Centenario Anejo Tequila 13 / 26
Yave: Jalapeno, Mango, Coconut 10 / 20
RUM Single/Double
Siesta Key Silver 7 / 14
Siesta Key Spiced 7 / 14
Bumbu Aged Rum 15 / 28
Flor de Cana 18 Year Old Centenario Rum 17 / 30
VODKA Single/Double
Wheatley Vodka 10 / 20
Meili Vodka 13 / 26
CORDIALS/COGNAC Single/Double
Disaronno Amaretto 8 / 16
Park Cognac 13/24
J.F. Haden’s Espresso Liqueur 6 / 12
Limoncello 6 / 12
RumChata 6 / 12
Ryan’s Irish Cream 6 / 12
Sambuca 8 / 16
