Big flavors and small plates made to share—perfectly paired with craft cocktails and good company. Gallo Room aglow—roosters gather, spirits rise, stories steep in light.
Signature Cocktails
WHITE SISQÓ
Citron Vodka, Elderflower, Lemon, Raspberry, White Cranberry, Honeysuckle
A sleek play on the classic white cosmopolitan — clean, floral, and dangerously smooth.
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.
CAPRESE, CAPISCE?
mozzarella vodka, cocchi americano, tomato. basil, black pepper, balsalmic
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.
JOKING & BASHFUL
meszcal, lime, house made yellow chartreuse aperol
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.
DRESS TO IMPRESS
espresso, vodka, licor 43, vanilla, mezcal
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.
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!
BOOZELESS
FLOWER FIZZ
seedlip non-alcoholic gin, lime, lemon, lavender, aquafaba, soda
A bright, floral fizz with a soft aquafaba foam. Zero proof, all charm.
center cut filet, smoked oyster aioli, fried shallots, Henlopen Sea Salt potato chips, smoked oysters, french onion crema, hackleback caviar
Cheeses
PASAMONTES 12 MONTH MANCHEGO
A hard, crumbly manchego from Spain’s La Mancha Region. Aged for 12 months to develop complex flavor and
a rich nuttiness. Notes of caramel.
TULIP TREE NIGHTSHADE
Tulip Nightshade cheese is an award-winning, long-aged, artisan cow's milk cheese from Indianapolis-based Tulip Tree Creamery, known for its rich, buttery Gouda notes with a slight Cheddar sharpness and caramel hints.
3 MONTH MANCHEGO
Made by the fourth and fifth generation of women cheese makers, its distinguished for its use of raw cow’s milk. The difference is palpable: long, sweet, grassy flavors give way to a beautiful, floral finish. Semi-soft and perfect with truffle honey.
CABRA ROMERO
A Spanish sheep's milk cheese from La Mancha, aged for at least 10 months and coated in fragrant rosemary for a distinctive aroma. Its firm yet creamy texture carries a rich, nutty flavor balanced with savory, herbaceous notes.
GORGONZOLA DOLCE
A soft, creamy, and mild Italian blue cheese made from pasteurized cow's milk, aged for 2–3 months. Known as the "sweet" version of Gorgonzola, it features a pale, gooey, spreadable texture with light, delicate blue-green veining and a less pungent, buttery, and slightly sweet flavor.
BlEU D’AUVERGNE
This iconic cheese is the most popular cow milk blue from France, Bleu d'Auvergne is the Goldilocks of blues: not too firm, not too soft, not too strong, not too mild. Aged for four months.
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.
Desserts
NUTS, CHEESE & CHOCOLATE
Gorgonzola Dolce, Walnuts, poached pear, Dark Chocolate, Red Wine Gastrique