The scallops were perfectly cooked, tender, and flavorful, paired beautifully with a creamy risotto and seasonal vegetables. The presentation was artful, showcasing the chefs attention to detail.
OLD FASHIONED 14
Oak Copper, Sugar, Bitters, Orange Oil, Luxardo Cherry
KAVIAR MULE 14
Ginger Beer, Lime Juice Your Choice: Straight, Copper, Blanco, or Gold
SPICY MARGARITA 14
Agave Blanco, Lime Juice, Simple Syrup, Jalapeño, Tajin Rim
GINGER MOJITO 14
Sabe Gold, Ginger Syrup, Lime, Mint
HERBAL GIN AND TONIC 14
Sabe Botanical, Citrus Peels, Cucumber, Rosemary
COPPER SOUR 15
Oak Copper, Fiery Cinnamon, Tamarindo, Lemon, Blanc d’Oeuf
Sapporo 9
Asahi 9
Orion 10
Echigo 10
Kubota Manjyu 51/135
Honeysuckle, Fuji Apple, Spiced Pear
Hakkaisan Yukimuro 43/111
3 years snow aged. Smooth and full-bodied