JOKING & BASHFUL

mezcal, lime, house-made yellow chartreuse, aperol

Smoky mezcal dances with citrus and bittersweet orange and herbal warmth echoes falling leaves

WHITE SISQÓ

Citron Vodka, Elderflower, Lemon, Raspberry, White Cranberry, Honeysuckle

A sleek play on the classic white cosmopolitan — clean, floral, and dangerously smooth.

WITCHES LEDGER

tres agave blanco, apple, date, chai, allspice, maple, smoked sea salt

An new autumn staple on 2nd Street. Each sip reveals a record of debts that cannot be paid.

Daisy T

Planetary Light & Dark Rums, Cointreau, Toasted Almond, Beach Plum, House-Made Grenadine

A nod to the ‘Daisy T’ and her rum-running wreck off Slaughter Beach; this mai thai riff combines toasted almond and native beach plum. A Sussex County beach bonfire in liquid form.

OVERFALLS

Gin, Sweet Vermouth, Port, Campari, Orange, Salt

Gin for its strength, Campari for grit,
Port and sweet vermouth as a nod to
its storied past, orange for those
fiery horizons, and salt for the sea
it calls home.

MELLOWDRAMA

Dogfish Head Mellowdious Gin, Lavender, Elderflower, Lime

A soft symphony of Dogfish Head Mellowdious Gin dances with lavender and elderflower, blooming into a bouquet of botanicals kissed by fresh lime.

ODE TO ‘OLDE’

Dogfish Head 'Lets Get Lost' Whiskey, Caramelized Fig, Aperol, Amaro, Lemon

A nod to stolen sips and growing
up too fast, this riff on a Paper Plane
blends the malty botanical flavors found
in those rare Dogfish “Olde School”
bottles. Jake’s tribute to his dad—then and now—in liquid form.

DIRTY HARVEST

belvedere, house lacto-ferment brine, fino sherry, dry vermouth, champagne vinegar, gorgonzola dolce stuffed olives, caviar

Salty, briny, and a little decadent. Think tuxedo shoes in a mud puddle: refined, but not afraid to get dirty.

GUY’S POUND CAKE OLD FASHIONED

Brown Butter-Washed Old Forester 100, Madagascar Vanilla, Almond, Demerara, Angostora

Rich, nutty, and impossibly smooth, this browned butter-washed Old Old Forester old fashioned layers warm Madagascar vanilla, almond, and Demerara.

KILLING ME SOFTLY

Cognac, Amaretto, Cherry, Lemon,
Burlesque Bitters, Prosecco

A Lewes Oyster House OG returns.
Silky and smooth, like a cherry-soaked French 75 with a secret.

APPLEJACKS

cereal milk washed, spiced rum, amaretto, chambord, allspice, licor 43, dark rum


A nostalgic escape that layers whimsy and decadence, balancing playful sweetness with a bold, grown-up kick

TOKYO DOUGHBOY

Japanese. Whiskey, Dark Chocolate, Cold Brew, Cookie Dough Foam

What started as a high-dea, ended up being one of Tom’s favorite pairings; Japanese whiskey and “Ben & Jerry’s Tonight Dough.”
This pays tribute to that combo.

PSL (PUMPKIN SPICE LATTE)

hojicha, pumpkin, cognac, espresso dark rum, pumpkin spiced perfume

Smoky hojicha and bold espresso entwine with cognac, rum, and pumpkin spice—autumn’s decadent, spiced elixir.

C’EST CHOUX (SAY-CHEW))

amaretto, brown butter, orange, vanilla, "honeycomb" candy crisp

This Croquembouche inspired amaretto sour is layered with rich, buttery notes and topped with a “honeycomb” candy crisp.

ALSO ASK ABOUT OUR ROTATING SELECTION OF BEER AND WINES!

FLOWER FIZZ

seedlip non-alcoholic gin, lime, lemon, lavender, aquafaba, soda

A bright, floral fizz with a soft aquafaba foam. Zero proof, all charm.

NO-GRONI

rosemary simple, angostura, non-alcoholic gin, bittersweet non-alcoholic amaro

Herbaceous and bold, this zero-proof sipper is a true winner when you need to win the morning

HOUSE MADE PARKER HOUSE ROLLS WITH WHIPPED CRAB FAT BUTTER

fig orange butter

PASTRAMI CARPACCIO

caraway infused olive oil, pickle gel, dijon mustard, roasted hazelnuts, cured egg yolk, smoked sea salt, chives.

add caviar

LOX ON EVERYTHING

cured salmon, everything bagel chips, dill crème fraîche, pickled red onion, cucumber, fried capers, dill

FARMERS' CRUDITE

local vegetables, pink-eyed pea hummus, olive oil, salt, everything seasoning

HOT CHICKEN & DILL PICKLE DEVILED EGG

honey-cayenne aioli, nashville spices, house-made dill pickle chips

SAL’S SWEET & SALTY BAR MIX

smoked almonds, maple-glazed pecans, dried tart cherries, rosemary-parmesan chips, dark chocolate crunchies, salty pretzels sticks

BEEHIVE CHEESE CO. BARELY BUZZED

a semi-soft cheese with a creamy texture, earthy sweetness, and a touch of grassy, salty flavor.

OSSAU-IRATY

a french basque sheep’s milk cheese, nutty, buttery, with gentle floral notes and a smooth, creamy finish.

CAMEMBERT

a classic cow’s milk cheese from Normandy with a bloomy white rind and creamy ivory interior. Ripened for 6–8 weeks, its flavor evolves from mild and buttery to rich and bold with age.

HUMBOLT FOG

a soft, tangy goat cheese with a distinctive line of edible vegetable ash. Its creamy texture, earthy flavor, and hints of citrus and herbs make it both approachable for newcomers and irresistible to seasoned cheese lovers.

QUADRELLA DI BUFFALA

a semi-soft buffalo milk cheese with a creamy texture, earthy-sweet aroma, and a hint of grassy, salty flavor.

POINT REYES

a creamy, full-bodied cow’s milk cheese hand-rubbed with espresso and lavender. Rich nuttiness, floral aromatics, and a subtle coffee kick create a unique and memorable flavor that stands out on any board.

GORGONZOLA DOLCE

a soft, creamy blue cheese from Piedmont and Lombardy, aged 45 days. Milder than Gorgonzola Piccante, it features delicate blue-green veining and a sweet, nutty, lightly tangy flavor perfect for spreading or pairing.

LE FOURME D’AMBERT

one of the oldest blue cheeses, dating back to Roman times. Made from cow’s milk and aged 2–3 months in humid cellars, it has a mild, creamy, and slightly nutty flavor—perfect for those new to blue cheese.

COMPOSED CHEESE

gorgonzola dolce, walnuts, poached pear, dark chocolate, red wine gastrique

BROWNIE BATTER POT DE CREME

cookie dough foam, caramel crunchies

FIG NEWTON TART

fig preserves, lemon whipped cream, fresh figs

APPLE JACKS PANACOTTA

snickerdoodle liquid sable, applejack gastrique, apple chips