PENTHOUSE ~ BAR MENU
|
Drink of the Month |
||
| Leaves of Fall Pumpkin liqueur, Vanilla Vodka and Baileys with a cinnamon sugar rim |
||
|
Penthouse Martinis and Drinks |
||
| White Sangria Mixed berries, chardonnay, elderflower liqueur and soda |
||
| Summit Sunset Finlandia grapefruit vodka, fresh grapefruit, muddled mint, sugar and cranberry juice |
||
| Dirty Girlfriend With a twist of orange vodka, Grand Marnier, lime cran, and a splash of Champagne |
||
| Basil Lemon Drop Basil, citron vodka, lemon-lime juice and sugar |
||
| Ocean Blue Grape vodka, blue curacao, sweet and sour and Sprite |
||
| French Martini Vodka, Chambord and pineapple juice |
||
| Marzetti Makers 46, grapefruit juice, orange juice and elderflower liqueur |
||
| The Rangpur Tanqueray rangpur, cointreau and lemon juice |
||
| Razz Cloud Raspberry vodka, raspberry liqueur and lemon served over cotton candy |
||
| Caipirinha Cachaca liqueur, lime and sugar |
||
|
Drinkable Desserts |
||
| Champagne Cobbler Orange, pineapple, cherries and champagne |
||
| Banana Cycle Banana liqueur, vanilla vodka and cream |
||
| Italian Kiss Galliana, vodka, orange juice, cream, orangecello and cinnamon |
||
| Mocha Latte Cappuccino liqueur, vanialla vodka, a splash of Baileys and Godiva milk chocolate |
||
|
Light Fare |
||
| Beef Magnolia Thin-sliced pepper dusted prime tenderloin, shaved onions, spicy remoulade and toasted points |
||
| Seafood Classic shrimp cocktail |
||
| The Dip Roasted red pepper and cumin hummus served with warm pita bread |
||
| Trio Three grilled crostini with baccala, sauteed wild mushroom, beef tartara and greens served with balsamic vinaigrette |
||
| The Cheese Board Whole-grain mustard cheddar, gorgonzola, and honey Spinach aged goat cheese with fig preserves |
||
|
Le Pizze |
||
| Margherita Vine-ripened tomatoes, fresh buffalo mozzarella, basil and extra virgin olive oil |
||
| Contadina Italian sausage, roasted peppers and moazarella |
||
| Montanara Chorizo, mushroom, arugula and egg |
||
| La Pera Thin-sliced pear, provolone and guanciale |
||
| Marinara Tomato, anchovies and house pickled fresno chiles |
||
| 4 Seasons Artichoke, olives, sauteed mushrooms and prosciutto di Parma |
||
| Frutti Di Mare Scallops, shrimp, sauteed olive oil, parsley, garlic and dices Roma tomatoes |
||
|
Signature Dishes |
||
| Foie Gras Fresh and seared on brioche and chive oil |
||
| Vegetarian House made spaghettoni, yellow foot mushroom in a light butter sauce topped with fresh Oregon black truffle |
||
| Quesadillas Beef, corn and poblano served with salsa |
||
| Vitello Tonnato Roasted veal loin, sliced and dressed with an anchovy caper mayo, topped with sauteed radicchio |
||
| Nacho Burger 8-ounce prime beef with cheese sauce, salsa, sliced pickled jalapenos and tortilla chips topping |
||
