High-Hand Brewing Co.

ABV: 4.9% Malt: Admiral Malts Gallagher's Best, Honey Malt Hops: Magnum, Rakau, Sabro Yeast: Berkeley Fresh Chico Flavor Profile: Subtle fruit and floral aromas with a sweet honey finish.

ABV: 5.6% Malt: Admiral Malt Gallagher's Best, 2 Row, Chocolate Malt, Munich 10 Hops: Northern Brewer Yeast: Berkley Yeast Fresh Chico Flavor Profile: Robust coffee flavor from Vanelli's locally roasted coffee.

ABV: 6.6% Malt: 2 Row, Pilsner, Flaked Oats, Flaked Barley Hops: Krush and Cashmere Yeast: Berkley Yeast London Tropics Flavor Profile: Loads of melon and peach on flavor and aroma

ABV: 7.0% Malt: 2 Row, Pilsner, Flaked Oats, Flaked Barley Hops: Simcoe, Amarillo, Cascade Yeast: Berkley Yeast London Tropics Flavor Profile: Refreshing local blood orange on top of a balanced WC IPA

ABV: 8.1% Malt: 2 Row, Vienna, White Wheat Hops: Simcoe, Mosaic, Nelson Yeast: Berkley Yeast Fresh Chico Flavor Profile: Balanced Resin notes highlighted with citrus and passionfruit

Three corn fritters topped with aioli and herbs

Greek marinated lamb leg, tzatziki, cherry tomatoes, cucumber, red onion, spring mix, feta.

Barrel select bourbon, maple syrup, black walnut bitters, maple wood smoke.

Komos Reposado Rosa is aged in French oak Napa Valley red wine barrels for 2 months which gives the tequila a unique rose hue. Notes of black cherries, vanilla, and butterscotch.

From J.J. Pfister in Sacramento. This is a high-rye mash undergoes a meticulous distillation process and matures for a minimum of four years in New American Oak barrels before receiving a final finish in Cabernet Sauvignon casks. The wine casks infuse delicate notes of vibrant red fruits such as strawberry, plum, and raspberry.

Highland Scotch aged 15 years. Little to no peat smoke. Flavor profile of cinnamon, nutmeg, raisins, and cherries.

Highland Scotch aged 18 years. Little to no peat smoke. Pronounced flavors of vanilla, toffee, cinnamon, and nutmeg

Distilled with wild-harvested, native California botanicals including sagebrush, purple sage, bay, yerba santa, pixie mandarin peel and chuchupate. This dynamic mix of the wild and the cultivated bursts with fresh, savory aromas, like taking a walk through the mountains of the central coast.