Midtown - Restaurant - Cocktails Bar & Pub Rock

A sharing board combining various cured meats and cheeses. Salty and rich flavors, firm and creamy textures. Ideal for an aperitif with friends.

Fresh and light meat-free assortment, featuring crisp vegetables and creamy cheeses like burrata. Served with soft focaccia bread and homemade sauces.

A generous portion of grilled sliced beef, served with fries. Tender and flavorful meat, perfect for red meat lovers.

Breaded and fried mozzarella cheese sticks. Crispy on the outside and gooey on the inside, served with a dipping sauce.

Onion rings coated in batter. Crispy texture and a sweet, mild onion flavor.

Stuffed jalapeño peppers (often with cheese) and fried. A spicy and creamy mix, served hot.

Potatoes cut and fried on-site. Golden and crispy, served hot and salted.

Creamy cheesecake on a biscuit base. Dense and smooth texture, sweet and slightly tangy taste.

Classic Italian dessert made with coffee, mascarpone, and ladyfingers. Creamy with a pronounced coffee and cocoa flavor.

Rice slowly cooked in sweetened milk, topped with caramel. Creamy and comforting texture, very sweet.

A French red wine (generally from Languedoc). Fruity, spicy, and well-structured.

Australian red wine made from Shiraz. Full-bodied with notes of dark fruit and pepper.

Organic red wine from the Rhône Valley. Balanced with aromas of red fruits and sweet spices.

Loire red wine made from Cabernet Franc. Fresh, with vegetal and red fruit notes.

Light and elegant red wine from the south of France. Aromas of cherry and raspberry.

Aromatic white wine with notes of apricot and peach. Round and fragrant texture.

Dry and fruity white wine made from Chardonnay. Notes of citrus and sometimes butter.

Light and refreshing rosé wine. Ideal for warm weather or as an aperitif.

Mediterranean rosé wine. Fruity, dry, and sunny.

Italian cocktail based on Prosecco, bitters (like Aperol), and sparkling water. Bright orange, bittersweet, and sparkling.

A variation of Spritz using Italicus liqueur (bergamot). Floral, lemony, and elegant.

Spritz prepared with Rinquinquin, a peach aperitif. Sweet and fruity.

A version of Spritz likely made with white wine or a clear liqueur. Lighter and more delicate.

Spritz made with Lillet Blanc (Bordeaux aperitif wine). Notes of candied citrus and honey.

More bitter version of the classic Spritz using vibrant red Campari. Intense taste of herbs and orange peel.

Blended Irish whiskey. Smooth, with notes of vanilla, nuts, and light spices.

Irish whiskey aged in charred barrels. Richer flavors of caramel, toffee, and toasted wood.

Blended malt scotch whisky. Smooth, malty with hints of vanilla and honey.

Smoky version of Monkey Shoulder. Adds a peaty note to the usual smoothness.

Triple distilled Irish whiskey. Very smooth, fruity, and biscuity.

A French malt whisky. Fine and elegant.

Heavily peated Islay Scotch whisky. Smoky, saline, and complex.

Kentucky Bourbon. Uses red winter wheat, giving a smooth, round, and caramelized taste.

Classic Tennessee Whiskey. Charcoal mellowed, with notes of vanilla, caramel, and oak.

Honey whiskey liqueur. Very smooth and sweet.

Double-filtered version of Jack Daniel's. Smoother and more sophisticated.

Jack Daniel's from a single barrel. More pronounced and robust character.

Premium Kentucky Bourbon. Rich, complex with notes of dried fruit and spices.

Rye whiskey. Spicier and drier than classic bourbon.

Bourbon aged in a second, heavily charred barrel. Deeply sweet with intense oak notes.

French vodka aged in oak barrels. Amber color and a woody taste unusual for vodka.

Premium French vodka aged in cognac barrels. Very aromatic and complex.

Potent herbal liqueur (55%) produced by monks. Herbal, peppery, and sweet taste.

Sweeter and less alcoholic (40%) version of Chartreuse. Notes of honey, saffron, and spices.

Sweet and bitter orange peel liqueur. Crystalline, sweet, and orange-flavored.

Wine eau-de-vie from the southwest of France. Rich, with notes of prune and vanilla.

Agricultural rum from Martinique. Fresh cane taste with elegant aging.

Venezuelan rum aged using the Solera method. Dry, complex, and chocolatey.

Very popular Venezuelan rum. Rich, syrupy with notes of caramel and vanilla.

Irish whiskey cream. Creamy, sweet, with notes of coffee and cocoa.

Belgian liqueur made from mandarins and cognac. Fruity and complex.

Pastis from Marseille. Aniseed liqueur that turns cloudy when water is added. Licorice flavor.

Vibrant red Italian bitter. Intense taste of herbs, spices, and fruit peel. Often drunk as an aperitif.

Bordeaux wine-based aperitif with fruit liqueurs. Fresh and fruity.

Dry French vermouth. Aromatic and herbaceous, often used in martinis or drunk chilled.