Angie's Pizza 1002 W 11th St

grilled brisket skewers with aged balsamic, colatura, green onion

polenta ‘fries’, zin-zin sauce, parmigiano-reggiano, fresh cracked pepper

tuna crudo, peperonata, japanese mustard, gnocco fritto, *contains trace amounts of alcohol

crostino topped with whipped ricotta, pistachio, honey

fried olives, meatball, preserved tomato ‘fancy sauce,’ *contains pork

green salad, pickled raisins, dill, balsamic vinaigrette, fried shallots

market salad, row 7 cucumber, whipped tahini, tomato, paneer, mint

grilled squash, pecan romesco, crispy rice

roasted carrots confit garlic, smoked chili dressing, parsley

slow poached potatoes ‘a la plancha’, mustard, celery, apples, guanciale, *contains pork

sausage ragu, parmigiano-reggiano, roasted garlic, *contains pork and alcohol (cooked out)

braised tx wagyu, beef jus, cultured better, parmigiano-reggiano, *contains alcohol (cooked out)

vadouvan, allium sott’olio, asparagus, confit egg yolk *contains trace amounts of alcohol

arrabiatta, pancetta, calabrian chili, lemongrass, reggiano, *contains pork and alcohol (cooked out)

Bucatini with cherry tomatoes, parmigiano-reggiano, basil

bianco dinapoli tomato, mozzarella, basil

bianco dinapoli tomato, mozzarella, calabrian honey, spanish chorizo, fennel, shaved garlic, *contains pork

provolone, mozzarella, crushed olives, garlic sausage, miso butter onions

spinach cream, piave, mozzarella, sesame, preserved artichokes

mozzarella, TX sheeps milk gouda, black garlic, dried porcini

mozzarella, prosciutto, arugula, lemon dressing, *contains pork (no sauce)

creamed corn pizza with sage and tarragon, swiss and fonterina cheese, shaved garlic

coconut flan, amaretti cookie butter, pecans

jasmine tea, lychee cream, almond cake

vanilla gelato

Cherry - Vanilla - Soda

Lime Leaf - Honey - Lime - 0% Sparkling Wine

2 oz Lustau Amontillado Sherry 1 oz Cocchi Torino Sweet Vermouth 2 Dashes Regans Orange Bitters Stir and strain into glass Glassware: Minner/Pony Ice: - Garnish: Orange peel expressed then discard

1 oz Campari 1 oz Cocchi Torino Sweet Vermouth Top Topo Chico Build in glass, stir to incorporate. Glassware: Collins Ice: Cubes Garnish: Manicured orange wedge

1.5 oz Haymans Old Tom .75 oz Lemon Juice .25 oz Luxardo Maraschino .25 oz Giffard Violette Stir and FINE strain cocktail into glass. Glassware: Minner/Pony Ice:- Garnish: Amarena Cherry

1.5 oz Haymans Old Tom .75 oz Lemon Juice .75 oz Honey Syrup Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish: -

1.5 oz Tanqueray Gin .75 oz Lemon Juice .5 oz Simple Syrup TOP .75 oz Mathilde Cassis Combine all ingredients except cassis. Shake and strain into glass over ice. Layer cassis on top. Glassware: Collins Ice: Crushed Garnish: Lemon wedge

1 oz Claude Chatelier VS Cognac 1 oz Tempus Fugit Creme de Cacao 1 oz Heavy Cream Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish: Grated nutmeg

2 oz Novo Fogo Cacacha 10/12 Lime wedges 1 Tablespoon Granulated Sugar Cut a whole lime in half, and then into thirds. With all but one wedge cut wedges in half giving you a total of 10 lime pieces. Add to bottom of rocks glass with sugar and muddle. Rinse the muddler with 2 oz of cacacha getting all of the sugar stuck to the muddler into the drink. Stir and dissolve some of the sugar before you add ice. Add ice 3/4 the way up and stir to dilute and chill. Top with ice. Glassware: Rocks Ice: Crushed Garnish: Lime Wedge

1.5 oz Haymans Sloe Gin .75 oz Giffard Apricot .75 oz Lime Juice Shake and FINE strain into glass. Glassware: Minner/Pony Ice: - Garnish: Lime moon

1.25 oz Monopolowa .5 oz Cranberry Juice .5 oz Lime Juice .25 oz Simple Syrup .25 oz Giffard Triple Sec Shake and FINE strain into glass. Glassware: Minner/Pony Ice: - Garnish: Orange Twist

2 oz Bounty White Rum .75 oz Lime Juice .5 oz Simple Syrup Shake and FINE strain into glass. Glassware: Minner Ice: - Garnish: Lime moon

1 oz Monopolowa .5 oz Borghetti 1 oz Cold Brew Concentrate .25 oz Turbinado Syrup Shake with 1/2 amount of ice and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish: 3 Coffee Beans

2 oz Tanqueray Gin .75 oz Lemon Juice .5 oz Simple Syrup 2 Dashes Angostura Bitters Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish: Lemon Moon

2 oz Tanqueray Gin 1 oz Lime Juice .5 oz Simple Syrup Shake and FINE strain into glass. Glassware: Minner/Pony Ice: - Garnish: Lime Moon

2 oz Haymans Old Tom .75 oz Lemon Juice .5 oz Simple Syrup 10 Pieces Basil Shake HARD and fine strain into glass. Glassware: Rocks Ice: Cubes Garnish: Basil Sprig

1.75 oz Cutty Sark .75 Lazzaroni Amaretto 1 Dash Angostura Bitters Stir and strain over ice. Glassware: Rocks Ice: Big Cube Garnish: Amarena Cherry on pick

1 oz Giffard Creme de Menthe 1 oz Tempus Fugit Creme de Cacao 1 oz Heavy Cream Shake and fine strain into glass. Glassware: Minner/Pony Ice:- Garnish: Andes Mint

1 oz Planteray Dark .5 oz Bounty White Rum .5 oz Giffard Apricot .5 oz Lime Juice 1 oz Pineapple Juice .25 oz Turbinado Syrup Shake and fine strain into glass. Glassware: Common Wine Ice:- Garnish: Lime moon

1 oz Cruzan Blackstrap .5 oz Planteray OFTD .75 oz Planteray Dark .75 oz Falernum .5 oz Cinnamon Syrup .5 oz Lime Juice .5 oz Grapefruit Juice 1 Dash Angostura Bitters 5 Drops St George Absinthe Shake and strain into glass. Glassware: Fat Collins/Tiki Ice: Crushed Garnish: Mint/ Orange Slice

1 oz Cruzan Blackstrap .5 oz Campari 2 oz Pineapple Juice .5 oz Lime Juice .5 oz Turbinado Syrup Shake longer with 1/2 amount of ice. Strain into glass. Glassware: Rocks Ice: Cubes Garnish: Mint bouquet, Orange Slice

.75 oz Tanqueray Gin .75 oz Green Chartreuse .75 oz Luxardo Maraschino .75 oz Lime Juice Shake and fine strain into glass. Glassware: Minner/Pony Ice: - Garnish:-

1.5 oz Monopolowa Vodka 1 oz Lemon Juice .5 oz Simple Syrup .25 oz Giffard Triple Sec Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish: Lemon Moon

1.5 oz Old Granddad Bonded .75 oz Lime Juice .5 oz Turbinado Syrup .25 oz Hamilton Pimento Dram 1 Dash Angostura Bitters Shake and fine strain into glass. Glassware: Minner Ice: N/a Garnish: Lime Moon

1.5 oz Hamilton Pot Still Black Rum .25 oz Rhum JM Volcanique .25 oz Giffard Triple Sec .75 oz Lime Juice .75 oz Orgeat Shake and strain into glass over ice. Glassware: Rocks Ice: Cubes Garnish: Mint / Lime Wedge

2 oz Wild Turkey 101 Rye 1 oz Carpano Antica Sweet Vermouth 2 Dashes Angostura Bitters Stir and strain into glass Glassware: Minner/Pony/Rocks Ice:- Garnish: Amarena Cherry

2 oz Pueblo Viejo Blanco Tequila 1 oz Lime Juice .5 oz Agave Nectar Shake and strain into glass. Glassware: Rocks Ice: Rocks Garnish: Lime Wheel

1.5 oz Ransom Old Tom 1.25 oz Cocchi Torino Sweet Vermouth 1 Barspoon Luxardo Maraschino 2 Dashes Regans Orange Bitters Stir and strain into glass Glassware: Minner/Pony Ice: - Garnish: Lemon Twist

2 oz Tanqueray or Monopolowa .5 oz Olive Brine Shake and single strain into glass. Glassware: Minner/Pony Ice: - Garnish: Olive on pick

2.25 oz Tanqueray or Monopolowa .75 oz Noilly Prat Extra Dry Stir and strain into glass. Glassware: Minner Ice: - Garnish: Lemon or Olive or Both

1.5 oz Pueblo Viejo Blanco 1 oz Lime Juice 2 Barspoon Agave Nectar 2 Dashes Angostura Bitters TOP .5 oz Grenadine Shake all but grenadine. Strain over ice, top with .5 oz grenadine. Glassware: Collins Ice: Crushed Garnish: Blackberry, Lime Moon

2 oz Old Granddad Bonded .25 oz Turbinado Syrup 10-15 Mint Leaves 1. In a rocks glass, combine mint and turbinado syrup and muddle the ingredients. 2. Without removing the muddler from the glass, wash the 2 ounces of bourbon off of the muddler and stir contents to incorporate. 3. Add crushed ice 3/4 the way and stir cocktail until 80% diluted. 4. Top off glass with more ice forming a small mound, and garnish with a bouquet of mint and powdered sugar. Glassware: Rocks Ice: Crushed Garnish: Mint Bouquet, Powdered Sugar

1.75 oz Bounty White Rum 1 oz Pineapple Juice .5 oz Lime Juice .75 oz Mathilde Peche .75 oz Honey Syrup 15 Mint Leaves Shake and FINE strain into glass. Glassware: Large Format/Tiki Ice: Crushed Garnish: Mint Bouquet, Powdered Sugar, Lime Moon

2 oz Bounty White Rum .75 oz Lime Juice .5 oz Simple Syrup 10-15 Mint Leaves TOP Topo Chico 1. Add mint leaves to bottom of glass with simple and lime juice and muddle. 2. Wash muddler in glass with rum. 3. Stir to incorporate, add 3 cubes of ice halfway and stir to dilute and chill. 4. Top with crushed ice. Top with topo chico. Glassware: Collins Ice: 3 Cubes, Crushed Garnish: Mint Bouquet

1.5 oz Monopolowa Vodka .5 oz Lime Juice .5 oz Ginger Syrup .25 oz Simple Syrup TOP Topo Chico Shake all besides topo, strain into glass and top with soda. Glassware: Collins Ice: Crushed Garnish: Lime Moon

1 oz Mal Bien Espadin .75 oz Yellow Chartreuse .75 oz Aperol .75 oz Lime Juice Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish:-

1 oz Tanqueray 1 oz Campari 1 oz Cocchi Torino Sweet Vermouth Ask guest if they want on the rocks or up. Stir and strain into glass. Glassware: Rocks or Minner/Pony Ice:- Garnish: Orange Slice

2 oz Old Granddad Bonded 1 Barspoon Turbinado Syrup 2 Dashes Angostura Bitters Stir and strain into glass. Glassware: Rocks Ice: Fat Ice Garnish: Orange Twist

.75 oz Planteray OFTD 1 oz Hamilton Pot Still 1.5 oz Pineapple Juice .25 oz Lime Juice .5 oz Orange Juice .75 oz Coconut Syrup .25 oz Turbinado Syrup Shake and strain over crushed ice. Glassware: Large format Ice: Crushed Garnish: Mint bouquet, cinnamon stick, maraschino cherry

.75 oz Old Granddad Bonded .75 oz Aperol .75 oz Amaro Nonino .75 oz Lemon Juice Shake and FINE strain into glass. Glassware: Minner/Pony Ice:- Garnish:-

2 oz Bounty White Rum 2 oz Pineapple Juice .5 oz Lime Juice 1 oz Coconut Syrup Shake and strain over ice. Glassware: Large Bodega Ice: Crushed Garnish: 3 Pineapple fronds, amarena cherry, grated nutmeg

2 oz Tanqueray Gin 1 oz Heavy Cream 1.25 oz Simple Syrup .5 oz Lime Juice .5 oz Lemon Juice 7 Drops Orange Flower Water 1 Egg White TOP Topo Chico 1.Build all components into glass. 2. Dry shake for a long time. 3. Add ice and shake for ever longer. 4. Strain cocktail into collins without ice (Should fill to the very top.) 5. Let cocktail settle for 2-3 minutes. 6. Express a lime peel on top of the drink, and puncture a hole at top of cocktail, allowing space for the soda water to go through. 7. Slowly add 2 oz of topo chico through hole allowing cocktail to rise. Glassware: Collins Ice: N/a Garnish: Lime peel expressed

1.5 oz Pueblo Viejo Tequila .5 oz Lime Juice TOP Topo Chico Build in glass. Glassware: Collins Ice: Cubes Garnish: Lime moon

2 oz Wild Turkey 101 Rye 1 Barspoon Turbinado Syrup 5 Dashes Peychaud Bitters 1 Rinse St George Absinthe Stir and strain into RINSED glass. Glassware: Common Wine Ice: N/a Garnish: Lemon peel, absinthe rinse

1.5 oz Claude Chatelier VS Cognac .5 oz Lemon Juice .75 oz Dry Curacao 1 Barspoon Turbinado Syrup Shake and FINE strain into glass. Glassware: Minner Ice: N/a Garnish: Orange twist

2 oz Spirit (Bourbon, Gin, Rum, etc) 1 oz Lemon Juice .5 oz Simple Syrup 1 Egg White 1. Combine all components into glass. 2. Dry shake, add ice and shake (twice the length of normal shake) and fine strain into glass. Glassware: Tall coupe Ice: N/a Garnish: Angostura bitter spray

1.5 oz Aperitivo (Campari, Aperol, etc.) 1.5 oz Prosecco 1.5 oz Topo Chico Build in glass. Top with ice. Glassware: Rocks Ice: Cubes Garnish: Orange wedge

2 oz Haymans Old Tom Gin 1 oz Lemon Juice .5 oz Simple Syrup TOP Topo Chico Shake all but soda, strain into glass. Top with soda. Glassware: Collins Ice: Cubes Garnish: Lemon Wheel

.75 oz Wild Turkey 101 Rye .75 oz Claude Chatelier VS Cognac .75 oz Cocchi Torino Sweet 2 Barspoon Benedictine 2 Dashes Angostura Bitters 2 Dashes Peychaud Bitters Stir and strain into glass. Glass: Minner/Pony Ice: N/a Garnish: Lemon peel

1.5 oz Christian Drouin Selection .75 oz Yellow Chartreuse .75 oz Benedictine 2 Dashes Angostura Bitters 2 Dashes Orange Bitters Stir and strain into glass. Glassware: Minner/Pony Ice:- Garnish:-