Barbarella Restaurant & Bar

proceed with caution: loaded moscow mule

Empress gin, elderflower, lemon, grapefruit

gin, raspberry, ginger, lime

Lavender, Lemon, Coconut Milk

raspberry, mint, lime, soda water

blueberry thyme syrup, orange, lime

bell pepper syrup, basil, lemon, ginger ale

4.5% ABV Extra crispy, light, and brewed with toasted rice

6.8% ABV Tropical fruit salad, citrus juice, and subtle melon

4.7% ABV ruby red grapefruit, aged cedar, and floral-citrus balance with a crisp, clean finish.

7.2% ABV Bright citrus, tangerine, grapefruit, and ripe tropical fruits with a clean pine finish

5% ABV Ruby red grapefruit, lemon peel, pine, and a dry, crisp, bitter finish

4.6% ABV Clean and neutral with mild grain sweetness, faint corn adjunct notes, and minimal bitterness on the finish

5.0% ABV Light biscuit malt sweetness up front, complemented by gentle spice, subtle grain, and faint lemon or grassy notes

0.0% ABV Juicy navel orange and lemon peel layered over soft whole wheat bread notes

Pairing: salmon, duck, chicken, mushrooms, pork, tuna, roasted veggies, and earthy dishes Body: light to medium Acid: medium-plus to high Tannin: low to moderate Fruit: cherry, cranberry, raspberry Non-fruit: rose, tea, earth, mushroom, baking spice Finish: fresh, lifted, red fruited

Pairing: fish, pork, poultry, and mushrooms Body: medium to medium plus Acid: medium-plus Tannin: low to moderate, silky Fruit: ripe cherry, raspberry, plum, wild strawberry Non-fruit: baking spice, mint, tea, earth, floral lift Finish: smooth, fruit driven, and polished

Pairing: charcuterie, roasted chicken, lamb, mushroom, soft cheeses, and bistro fare. Body: medium Acid: Tannin: soft and rounded Fruit: red cherry, plum, blackcurrant Non-fruit: herbal edge, minimal oak, light earth or graphite Finish: clean, fresh, and approachable

Pairing: burger, steak frites, grilled meats, meatballs, short rib, lamb, anything with char or fat Body: full Acid: medium to medium plus Tannin: medium plus but polished Fruit: blackberry, cassis, plum, blueberry Non-fruit: chocolate, spice, vanilla, cedar depending on vintage Finish: smooth, ripe, generous

Pairing: steak, ribeye, short rib, lamb, anything with char or fat Body: full Acid: medium plus Tannin: firm but age-softened Fruit: blackcurrant, black cherry, plum Non-fruit: cedar, tobacco, bay leaf, olive, allspice, graphite Finish: long, structured, savory, age-worthy

Pairing: steak, lamb, mushrooms, braised meats, herb-roasted chicken, and savory dishes Body: medium to medium plus Acid: medium plus Tannin: moderate, more structural than plush Fruit: red currant, plum, black cherry, cassis Non-fruit: dried herbs, tobacco, cedar, graphite, forest floor Finish: savory, balanced

Pairing: pasta with tomato sauce, pizza, grilled meats, aged cheeses, and charcuterie Body: medium Acid: medium plus to high Tannin: medium to medium plus Fruit: red cherry, plum, cranberry Non-fruit: oregano & thyme, earth, leather, tobacco Finish: bright, acidic, refreshing

Pairing: lamb, roasted pork, chorizo, aged manchego, grilled veggies, and paella Body: medium Acid: Tannin: medium Fruit: red cherry, plum, dried fig Non-fruit: vanilla, coconut, leather, tobacco, earth Finish: balanced, with oak spice and moderate length

Pairing: robust savory dishes, herbed lamb, grilled pork, duck, beef stew, charcuterie, roasted veggies, mushroom risotto Body: medium to medium plus Acid: medium Tannin: silky, moderate slightly rustic Fruit: strawberry, raspberry, black cherry, plum Non-fruit: black licorice, cracked pepper, earthy spice, and a touch of dark smoke Finish: savory, spicy, dry

Pairing: grilled steak, lamb,duck, game, charcuterie, aged cheeses Body: medium to medium plus Acid: Tannin: medium- structured but not aggressive Fruit: blackberry, black cherry, plum Non-fruit: black pepper, smoked meat, olive, violet, earth Finish: fresh, peppery, with good length

Pairing: Roasted Vegetables, Roasted Herbed Chicken, Pasta Primavera Body: Medium Acid: Mild Tannin: Mild Fruit: raspberry, blackberry, cherry Non-fruit: subtle earthy undertones and a hint of floral notes Finish:

Pairing: pasta, mushrooms, truffles, risotto, roasted chicken, veal, aged cheeses Body: medium Acid: Tannin: medium, fine grained drying not not aggressive Fruit: sour cherry, raspberry Non-fruit: dried rose petals, anise, tar, tea, light earth Finish: lifted, aromatic, slightly bitter

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: Body: Acid: Tannin: Fruit: Non-fruit: Finish:

Pairing: oysters, shellfish, sushi, fresh cheeses, light canapes Body: light to medium Acid: high Fruit: green apple, lemon, citrus peel, white peach Non-fruit: brioche, toast, leesy notes Finish: dry, clean, and persisent with fine bubbles

Pairing: oysters, fried seafood, smoked salmon, charcuterie Body: Acid: Fruit: green apple, yellow pear, white peach, lemon zest, melon Non-fruit: spring flowers, elderflower, baked shortbread, almonds, brioche Finish: crisp, linear, and remarkably refreshing, clean, bitter citrus pith and chalky minerality

Pairing: charcuterie, fried foods, trout dips, fatty fish, white fish, poultry, root veggies Body: dry Acid: Fruit: ripe orchard fruits like yellow apples, crisp green apples, pear, and a touch of apricot or exotic fruits Non-fruit: freshly baked brioche, warm biscuit, and toasted bread, hazelnut, warm almond, chalky minerality Finish: clean, lingering finish dominated by tart apple skin, ginger spice, and a trace of bitter almond

Pairing: seared salmon, tuna, swordfish, salty cured meats, goat cheese, fried chicken, calamari, spicy thai, morroccan dishes Body: Acid: high Fruit: white nectarine, green apple, unripe strawberry,crisp cherry and spiced plum, raspberry, pear, and citrus zest Non-fruit: tarragon, geranium floral notes Finish: Long, clean, and highly balanced, leaving a mineral-driven, refreshing dry finish

19.5% ABV Dark red/garnet hue, fragrant blackberry and cassis aromas, with a lingering finish

20% ABV Rich, smooth, and perfectly balanced, featuring a hallmark bouquet of toasted almonds, baked fruit, and rich toffee

20% ABV Smooth and silky with rich, jammy flavors of ripe fig, cherry, and subtle butterscotch

19.5% ABV Flavors of caramel, dark honey, toasted nuts, baked apricot, and orange peel, balanced by a signature vibrant acidity that prevents it from feeling cloying **Special Reserve indicates an average age of more than 10 years in cask.

15% ABV Fresh green apple, chamomile, dried herbs, almonds, and warm sea salt/mineral notes **Aged 5-6 years

calamari, shrimp, pickled peppers, served with house tartar sauce & pineapple chili sauce

roasted beets, pesto, arugula, pine nuts, sourdough points

mediterranean style baby carrots, crema al centriole, roasted sumac pistachios, citrus oil

savory whipped smoked trout, fresh herbs, crispy capers, bright trout roe, cracked pepper taro chips

3 crab cakes rockefeller & 3 coastal baked clams served with grilled lemon

charred marinated octopus, parsnip sauce, spicy chorizo jam, calabrian aioli, micro radish

barbarella dry-rub lamb lollipop, served mint chimichurri

san marzano tomato sauce, garden basil, mozzarella cheese (add options for additional)

smoked salmon, creme fraiche, chives, fried capers

whole leaf hearts of romaine, parmesan crisps, classic caesar dressing

Iceberg Lettuce, Caramelized Bacon, Cherry Tomatoes, Blue Cheese Crumbles, Blue Cheese Dressing

jumbo lump crab, potato gnocchi, spicy arrabbiata sauce, whipped ricotta, fresh basil, lemon zest

slow-braised beef simmered with san marzano tomatoes, english peas, fusilli and finished with aged parmigiano-reggiano and basil

fresh local CATCH (ask the server), sweet summer corn chowder, roasted ancho chilies, corn kernels, white truffle oil

roasted half chicken, broccolini, sea salt potatoes, herb pan jus

8 oz hanger steak, roasted fingerling potatoes, broccolini, garlic herb butter

Sweet Chili Sauce and Fried Garlic

vanilla, chocolate, banana, espresso, or seasonal fruit sorbet

two organic eggs, scrambled

juicy beef, plain and simple

boneless grilled chicken breast, cut into bite size pieces

chopped bacon

a single scoop of vanilla ice cream