Laurel Tavern

Butter Lettuce, sliced red onion, shaved manchego, grilled corn, granny smith apple, candied pecans, tossed champagne vinaigrette.

Buttermilk brined chicken breast that is spice flour dredged and fried, butter lettuce, avocado, grilled corn, grapes, pickled red onion, steakhouse ranch dressing.

Flat iron steak, romaine & iceberg lettuce, blistered cherry tomato, avocado, parmesan crumble, onion rings, white balsamic vinaigrette.

A mélange of three different baby kales mixed with shaved brussels sprouts and Rockenwagner pretzel croutons, tossed with a house Caesar dressing with anchovies and also has raw egg yolks. Pregnant women should probably not order this salad. Caesar Dressing: D fresh lemon juice, red wine vinegar, L&P worcestershire, anchovies, egg yolks, dijon mustard, garlic, grana padano cheese, black pepper, kosher salt, evoo olive oil, canola oil

Ahi tuna seared rare w/ Montreal Steak seasoning, butter lettuce, avocado, cara-cara orange, watermelon radish, edamame, fried wontons, miso vinaigrette dressing. *Gluten free

Served with fig balsamic glaze, red & yellow beets, peeled orange slices, fresh burrata & small bed of fresh arugula. Served on a longboard with paper lining.

A whole artichoke is roasted with 12 year old sherry vinegar, lemon and garlic. It is served with a buttermilk ranch dipping sauce. Served on a square wood plate with a tin for the used leaves for the guest. Artichoke Prep: water, olive oil, chili flakes, garlic cloves, thyme, kosher salt, black peppercorns, sliced lemons Artichoke Dressing: lemon juice, canola oil, black pepper, salt, granulated garlic Buttermilk Ranch: D buttermilk, sour cream, chives, parsley, lemon juice, garlic powder, onion powder, salt, black pepper

Deep fried brussels sprouts tossed in a balsamic vinaigrette reduction. Balsamic Vinaigrette Reduction: Belaria imported balsamic vinegar glaze from Moderna, contains sulfites Deep fried brussels sprouts (CANOLA OIL) tossed with parmesan cheese and A brown sugar bacon vinaigrette. Brown Sugar Bacon vinaigrette: bacon, brown sugar, sherry vinegar, red pepper flakes, salt, peppercorns

2 oz of Fresh ahi tuna; tossed with diced cucumber, diced shallots, diced fresno chiles, grilled corn, diced jalapeno and honey lime dressing. Garnish with cilantro and lime wedge. serve with fresh corn chips. Honey Lime Dressing: A olive oil, lime juice, honey, salt, black pepper

Fried chicken nuggets (1oz each) with honey butter, pickled red onion, dash of fry salt on sweet Hawaiian bun Pickled Red Onion: red onion, apple cider vinegar, sugar, kosher salt, black pepper, coriander, bay leaves

Sweet pork longanisa sausage, avocado emulsion, pickled peppers on Rockenwagner Brioche slider bun. Avocado Emulsion: avocados, jalapenos, cilantro, fresh lime juice, albergo oil, salt, black pepper Pickled Peppers: red, yellow, orange peppers, apple cider vinegar, sugar, garlic, mustard seed, red pepper flakes, kosher salt

Whole Edamame pods blanched in boiling water, drained and served. 3 different ways (Sea Salt, Chili Lime or Garlic Parmesan). Served in a wax paper lined metal tin on a wood board. Chili Lime (Tajin) : chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide (to prevent caking) Garlic Parmesan: D roasted garlic, butter, rosemary, parmesan cheese

Alaskan Cod sautéed and roasted in the oven. Marinated with a Cajun spice served with red and white cabbage slaw, cilantro crema, pickled red onions, mango, cilantro and lime. Served in two white flour tortillas Cilantro Crema: vegetable oil, water, green onions, cilantro, garlic, salt, lime juice, sour cream Cajun Seasoning: chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt

Blend of pureed edamame, garlic, coriander, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro & honey & a sprinkle of zatar spice. Served with grilled pita bread (6 triangle slices) Ingredients: edamame, garlic cloves, coriander, cumin, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro, honey

Red, green & kalamata olives marinated for 2 days in lemon and orange zest, Lemon and orange juices, chile de arbol, rosemary and extra virgin olive oil. Served on a small square wood board Citrus Marinade: extra virgin olive oil, navel orange zest and juice, lemon zest and juice, chile de arbol pods, rosemary

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter. LT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter. LT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt

Pickled Red Onion, Dill, Chili Flakes, Buckwheat Toast

1 3/4 oz Prairie Organic Gin ----\ 1/2 oz Italicus ------------------2.5 oz Batch 1/4 oz Rosemary Simple Syrup -/ 1/4 oz Lime Juice 1/2 oz Lemon Juice 1 oz Egg White Dry Shake. Add Ice. Hard Shake Strain Into Coupe Garnish with Thyme Sprig

6 Dashes Spiced Cherry Bitters 2 oz Old Forester 86 - - -\ 1/4 oz Averna - - - - - - - - > 2 1/2 oz Batch 1/4 oz Bendictine - - - ---/ Glass: DBL OF Ice: Large Cube Garnish: Orange Peel

2 oz Pueblo Viejo Blanco Tequila 1 oz Chapo Puree (blended cucumbers, basil & jalapeños) 1 oz Lime Juice 3/4 oz Agave Shake and Strain Over Cube in DBL OF Glass: DBL OF Ice: Large Cube Rim: 1/2 Rim Tajin Garnish: Cucumber Wheel

1/2 oz Kahlua - -- - - - \ 1/2 oz Mario’s -- - - - > 2 oz Espresso Batch 1 oz Cold Brew Concentrate - - -/ 1 1/4 oz of Wheatley / Pueblo Viejo / Jameson Shake and Strain Into Coupe Float Heavy Cream Glass: Coupe Garnish: 3 Espresso Beans

EL SUENO 3 red grapes (muddled) 1 1/2 oz Despacio Mezcal - - - \ 1/2 oz Campari - - - - - - - - - - 3 oz Batch 1 oz Simple Syrup - - - - - - - / 1 oz Lemon Juice 3/4 oz Egg White Dry Shake. Add Ice. Hard Shake Double Strain Into a Coupe Garnish: Dehydrated Orange

2 oz Bounty Premium Gold 3/4 oz Chapo Puree 3/4 oz Lime Juice 1/4 oz Real Kiwi Syrup 1/8 oz Simple Syrup Shake Double Strain Into Coupe Glass: Coupe Garnish: Edible Kiwi Chip

2 oz Teelings Small Batch 1 oz Lemon Juice 1/2 oz Honey 1/2 oz Ginger Syrup Shake and Strain Into Mule Mug Top w/Ginger Beer Glass: Mule Mug Ice: Regular Ice Garnish: Bruleed Candied Ginger and Marshmallow

Build In Wine Glass 3 Dashes Orange Bitters 1/2 oz Ramazotti Rose 1 1/2 oz Aperol Add Ice To Wine Glass Add 5 oz Prosecco and Stir Glass: Wine Glass Ice: Regular Ice Garnish: Dehydrated Orange Wheel

4 Dashes Vanilla Infused Angostura Bitters 1/4 oz Rosemary Simple Syrup 2 1/4 oz Old Forester 100 Stir in Yari Mixing Glass (20-30 rotations) Julep Strain Over Cube in DBL OF Glass: DBL OF Ice: Large Cube Garnish: Rosemary Sprig

5 Dashes Hibiscus Bitters 2 Dashes Habanero Bitters 2 oz Codigo Rosado Tequila 3/4 oz Hibiscus Syrup 1 oz Lime Juice Shake and Strain Over Cube in DBL OF Glass: DBL OF Ice: Large Cube Rim: 1/2 Rim Hibiscus/Himalayan Sea Salt Garnish: Dehydrated Lime Wheel & 2 Spritz Rose Water

1/2 oz Lime Juice ———-\ 1/2 oz Agave —————-> 3 oz Batch 2 oz Trader Joes Pineapple Juice / 1/2 oz El Silencio Mezcal ——\ 2 oz Batch 1 1/2 oz Pueblo Viejo Blanco Tequila / Shake and Strain Over Cube in DBL OF Glass: DBL OF Ice: Large Cube Rim: 1/2 Tajin Rim Garnish: Dehydrated Lime Wheel & 3 Spritz Mezcal

Muddle Good Pinch of Mint 2 oz Wheatley Vodka 3/4 oz Rosemary Simple Syrup 1 oz Lemon Juice Shake. Add To Tin 2 oz Soda Water & Splash of Sprite DBL Strain Over Ice in Tall Glass Glass: Tall Glass Ice: Regular Ice Garnish: Lemon Wheel and Mint Sprig

1/2 oz Honey 1/2 oz Lemon Juice 1 1/2 oz Iwai Traditional Shake and Strain Into Snifter Top w/Allagash Tripel Glass: Snifter Garnish: Lemon Peel

Build In Wine Glass over Ice 1.5 oz Aperol 3 oz Prosecco Top w/Soda Water Glass: Wine Glass Ice: Regular Ice Garnish: Orange Wedge

1 oz Gin 1 oz Campari 1 oz Sweet Vermouth Stir and Strain Over Cube in DBL OF Glass: DBL OF Ice: Large Cube Garnish: Orange Peel

2 oz Los Vecinos Mezcal 2 oz Grapefruit Juice 1 oz Lime Juice 1 oz Simple Syrup Shake & Strain Over Ice in Wine Glass Top w/Prosecco Glass: Wine Glass Ice: Regular Ice Rim: 1/2 Tajin Rim Garnish: Grapefruit Wedge

Muddle 4 Cucumber Wheels and Good Pinch of Mint 1 oz Lime Juice 3/4 oz Simple Syrup Shake. Add 1 1/2 oz Soda Water and Splash of Sprite To Tin DBL Strain Over Ice in Tall Glass Glass: Tall Ice: Regular Ice Garnish: Cucumber Wheel and Mint Sprig **To Make Cocktail, Select Spirit and Add Craft Cocktail Up Charge**

Muddle Pinch Mint & 2 Cucumbers 1 oz Hibiscus Simple Syrup 1 oz Lemon Juice 1/2 oz Lemonade Shake. Add 1 1/2 oz FeverTree Elderflower Tonic & 2 oz Soda Water To Tin. DLB Strain Over Ice in Wine Glass - Stir Glass: Wine Glass Ice: Regular Ice Garnish: Mint Sprig **To Make Cocktail, Just Add 2 oz. Spirit Of Choice - ADD UPCHARGE**

Muddle Pinch of Mint & 2 Cucumbers 1 oz Lemon Juice 1 oz Lavender Simple Syrup 1 1/2 oz Lemonade Shake. Add 1 1/2 oz Ginger Beer, 1 1/2 oz Soda Water and 1/2 oz Sprite To Tin. DBL Strain Over Ice in Wine Glass - Stir Glass: Wine Glass Ice: Regular Ice Garnish: Lemon Wheel and Lavender Sprig **To Make Cocktail, Just Add 2 oz. Spirit Of Choice and Add UPCHARGE**

5 oz Pineapple Sour Batch 1/4 oz Lime Juice 1 oz Egg White Dry Shake. Add Ice and Hard Shake Strain over Ice in DBL OF Glass: DBL OF Ice: Regular Ice Garnish: Dehydrated Lime Wheel and Sprinkle of Tajin

Build In 14oz Beer Glass Over Regular Ice 1/4 oz Honey 2 oz Cold Brew Concentrate Top with Water Stir Top w/Frothy Heavy Cream Glass: 14 oz Beer Glass Ice: Regular Ice Garnish: Heavy Cream & 3 Espresso Beans

1 oz Lime Juice 1 oz Simple Syrup 2 oz Grapefruit Juice Shake and Strain over Ice in Beer Glass Top with Soda Water & Sprite Glass: 14 oz Beer Glass Ice: Regular Ice Rim: 1/2 Rim Tajin Garnish: Mint Sprig

3.5 oz St. Agrestis Phony White Negroni Stir & Strain Over Cube Into DBL OF Garnish with Lemon Peel ***PWN contains trace amounts of alcohol (<0.5%)***

1 oz Almave Humo NA Tequila 1 oz El Chapo Batch 1 oz Lime Juice 3/4 oz Agave 1/2 Tajin Rim Tall Glass Shake and Add 1 oz Fever Tree Sparkling Cucumber To Tin Strain Over Ice in Tall Glass Top with Soda Water - STIR Garnish with Mint Sprig and Cucumber

1 Thin Slice Jalapeno Gently Muddled 1 oz Almave Humo NA Tequila 1 oz Lime Juice 3/4 oz Simple Syrup 1 oz Grapefruit Juice 1/2 Salt or Tajin Rim Shake and Strain Over Ice in a Tall Glass Top with 1 1/2 oz Fever Tree Sparkling Grapefruit Splash of Soda Water - STIR Garnish with a Watermelon Radish Wheel and Mint Sprig

Muddle 5 Blueberries & Pinch of Mint 1 oz Lemon Juice 1/2 oz Lavender Syrup Shake. Add 1/2 oz Fever Tree Elderflower Tonic To Tin Strain over Ice in a Mule Mug Add Fever Tree Ginger Beer & Splash Soda Water - STIR Garnish with Blueberry, Mint and Ginger Candy

1 3/4 oz Seedlip Spice 94 1 oz Grapefruit Juice 3/4 oz Lemon Juice 1/2 oz Simple Syrup Shake and Strain into Coupe Garnish with Star of Anise

Muddle 3 Beet Cubes & 3 Slices Fresh Ginger Pinch of Mint (not muddled) 1/2 oz Honey 1/2 oz Liquid Alchemist Ginger Syrup 3/4 oz Lemon Juice Shake and DBL Strain Over Large Cube in DBL OF Add 1 1/2 oz Fever Tree Ginger Beer Add 1 oz Fever Tree Sparkling Grapefruit - STIR Garnish with Mint Sprig **To Make Cocktail, Just Add 2 oz. Spirit Of Choice**

3/4 oz The Pathfinder Hemp & Root NA Amaro 2 oz St. Agrestis Phony Negroni Stir & Strain Over Cube in DBL OF Garnish with Orange Twist ***PN contains trace amounts of alcohol (<0.5%)***