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Beer, Wine, & Libations
D R
A F
T
BOURBON Bakers
Basil Hayden
Black Skimmer Blanton's Bookers
Buffalo Trace Bulleit Bourbon
Eagle Rare 10yr Four Roses Single Barrel
Hudson
Knob Creek Makers 46
Makers Mark
Michters US Bourbon Old Forrester
Rabbit Hole Slaughterhouse
Slow Hand Whiskey
Straight Edge Tullamore Dew
Widow Jane
Woodford Reserve Barreled & Bottled by
Social Market & Eatery
OTHER WHISKEY Bushmills
Gentlemans Jack Jack Single Barrel Rye
Jameson Cask Mates Jameson Black Barrel
Jameson
Peerless Suntory Toki
Teeling Single Grain Teeling Small Batch
Uncle Nearest
Westland Peated Whippersnapper
RYE Bulleit Rye Few Rye
Templeton Rye Whistle Pig 10yr
Whistle Pig 12yr
SCOTCH Bruichladdich
Dewars White Label Chivas Regal 12yr
Chivas 18yr Cutty Sark Prohibition
Glenlivet 12yr Glenlivet 15yr Glenlivet 18yr
Glenmorangie Glenrothes
Johnny Walker Black
Johnny Walker Blue Lagavulin 16yr
Laphroaig 10yr Macallan 12yr Macallan 15yr
Macallan 18yr Macallan Rare Cask
Highland Park Dark Regions Oban 14yr
Monkey Shoulder
Port Charlotte 10yr
C R A F T
C O C K T A I L S .
B O
T T
L E
D
Karl Strauss Isomerizer IPA | ABV: 7.0 % 8
Eel River Organic Cali Blonde | ABV: 5.8 % 8
Pizza Port “Kook” Double IPA | ABV: 6.8 % … 9
Modern Times Hoppy Dank Amber | ABV: 6.8 % 8
STRAWBERRY
CRUSH bul le i t rye
f resh strawberr ies
f resh lemon ju ice
b i t ters
15
THE “S.F.” OLD FASHIONED
st . george dry rye
g in house made s imple
syrup, “ the sauce” 16
DOMESTICS
O’Douls 6.5
Budweiser 7 Bud Light 7
Coors Light 7 Miller Light 7
Blue Moon 7.5 Michelob Ultra 7.5
Sam Adams Lager 7.5 Firestone 805 8
Stone IPA 8 B.P. Sculpin IPA 9
IMPORTS
Corona 7.5
Corona Light 7.5 Heineken 7.5
Guinness 8 Duvel Belgian 12
Modelo Especial 7.5 Stella Artois 8
FOG ON THE OCEAN
woodford reserve
apple jack brandy
d isaronno
demerara
18
EL ZOCALO v ida mescal
karma ane jo
vani l la demerara
orange b i t ters
14
PARTNER UPthe botanist g in
campar i , “ the sauce”
partner sweet
vermouth 17
IT’S CHILE BY THE
FIRE hatch chi le vodka
l ime ju ice
agave
cucumber & mint
15
Gl Btl
Mumm Napa Brut 18 65
Castoro Sauvignon Blanc 12 42
Barone Fini Pinot Grigio 13 46
Zaca Mesa Viognier 11 39
Angeline Chardonnay 11 39
Kendall Jackson Chardonnay 13 46
Brassfield Pinot Noir 12 42
Boen Pinot Noir 17 60
Qupe Syrah 12 42
The Crusher Cabernet 11 39
J Wilkes Cabernet 12 42
The Quilt Cabernet 18 63
Conundrum Cali fornia Red Blend 12 42
Jordan Cabernet 35 135
BV “Tapestry” Red Blend 25 95
Stag’s Leap Winery Merlot 20 70
Flowers Pinot Noir 25 95
W I
N E
.
Los Angeles Airport Marriott | 5855 West Century Boulevard, Los Angeles, California 90045 | +1 310-641-5700
BRUSSEL SPROUTS bacon | shaved parmesan | l emon
gar l i c emuls ion | 12
MANILA CLAMS shal lo ts + gar l i c | andoui l l e
sausage | c reamy chardonnay |
bague t te | 14
TUNA POKE sashimi g rade tuna | cucumber |
seaweed | avocado | c i t rus soy |
wontons | 17
CHARRED RAINBOW
CAULIFLOWER bloom go lden ra is ins | carame l i zed
on ions | toasted haze lnuts |
ch imichurr i | 12
3 ” O R 5 ”
TORTA
s l ow r oas t ed por k |
a v ocado | shr edded l e t t uce | p i c o de
ga l l o | queso f r es co
ga r l i c a i o l i . . . . 1 7
KOREAN BBQ
TACOS
bbq shor t r i b |
c o l e s l aw | c i l an t r o
on i on l ime r e l i sh |
r ed p i ck l ed on i on |
c o r n t or t i l l a …. . 1 2
GRILLED DOUBLE
CHEESE
gouda & f i s ca l in i
wh i t e cheddar | f r esh
baked sour dough |
cup o f s oup …. . 1 4
APPLE PIE SHOT A H O M A G E T O A L I C E & W I L L A R D M A R R I O T T , T H I S M I N I D E S S E R T I S O F FE R E D
A T T H E S A M E O R I G I N A L P R I C E A S I T WA S I N T H E 1 S T R O O T B E E R S T A N D T H E Y F O U N D E D .
* L I M I T O N E P E R G U E S T
CHOCO CHIP SANDWICH c r ea m y va n i l l a i c e c r e a m b e t we en t w o ch oc o l a t e ch ip c o ok i e s a n d d r i z z l ed w i t h ch oc o l a t e s a u ce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
BAG ‘O DONUTS f r e sh d on u t h o l e s t o s s ed w i th ch o i c e o f : c i n n a m on o r p o wd e r e d sug a r . . . . . 9
TRES LECHES CAKE w i t h b l u eb e r r y s a uc e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
BREAD PUDDING S’MORES s e a s a l t c a r a m e l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ASIAN CHICKEN SALAD napa cabbage| baby arugula |
radicch io | carro ts | cr ispy
wontons | sesame
v inaig re t te | 18
COBB SALAD
avocado | bacon | he i r loom
tomato | g r i l l ed ch icken |
hard-bo i l ed egg | b leu cheese
c rumbles | d i jon mustard
v inaig re t te | 18
HOUSEMADE CHICKEN
& WAFFLES warm syrup | buf fa lo sauce | 22
RICE BOWL b rown or whi te r i ce | napa
cabbage | sh i i take mushrooms |
brocco l i | red peppers |
carro ts | te r iyaki sauce | 12
chicken 7 | salmon 9 |
steak 9 | shr imp 9
CAJUN SHRIMP
FLATBREAD bas i l | tomato | herb o i l | red
on ion | mozzare l la |
ch ipot le ranch | 15
12 OZ BONE IN
RIB EYE gar l i c mashed pota toes |
g reen beans | 36
Cioppino was invented by the San Francisco Italian fishermen in the late 1800s using any seafood that was left over from the day’s catch. Often times
it was crab, shrimp, clams and fish. Combined with onions, garlic and
tomatoes, slowly cooked with herbs
in olive oil and wine.
CIOPPINO shr imp | mani la c l ams |
bay sca l lops | sa lmon | c rab
l eg | herbs | bague t te | 38
PASTRAMI SANDWICH a le mustard | house made
co les law | swiss |
toasted rye | 19
HOT DOG STAND a l l bee f hot dog | g r i l l ed on ion|
bacon b i ts | mustard | mayo|
p i co de ga l lo | tate r to ts | 14
Mains
Shares & Starters
upgrade any sandwich f rom
f r i es to : swee t potato f r i es ,
tate r to ts , o r on ion r ings… +2
s ide sa lad , soup , o r sautéed
vegg ies …………. +3
upgrade to a g luten f ree vegan
bun ………………………+2
BURGER X 2 twin bee f pat t i es | american
cheese | l e t tuce | tomato |
sautéed onions | thousand
is l and | 17
BEYOND VEGGIE
BURGER vegan beyond b lend | cashew
mozzare l la | l e t tuce | tomato
| tomato j am | g luten f ree
vegan bun | 20
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please let us know of any dietary preferences or food allergies we should be aware of in preparation of your meal. We are happy to
modify any of our dishes to your satisfaction. For parties of 6 or more, 18% gratuity will be added.