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Our garden cocktails, mocktails and food are carefully curated and developed based on the season, time of year, creative staff and local collaborations.  Peruse the below for a look at some of our drinks and food offerings.

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Blood Orange Boulevardier
Blood Orange Boulevardier

Classic Boulevardier enhanced with flavors of blood orange. Made with Old Forester bourbon, Campari, house vemouth, Campari.

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Cranberry Jubilee
Cranberry Jubilee

Holiday Sbagliato ... Hendrick's Gin, house-made stewed cranberry sauce, lime, Cappelletti, Cava

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I yam what I yam
I yam what I yam

A semi-sweet cocktail made with coconut rum, cachaça, coconut water, coconut milk, carmelized sweet potato puree (house-made with sweet potatoes, marshmallow fluff, vanilla)

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Blood Orange Boulevardier
Blood Orange Boulevardier

Classic Boulevardier enhanced with flavors of blood orange. Made with Old Forester bourbon, Campari, house vemouth, Campari.

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WINTER 2023

Click here for our Winter menu

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ONLINE PROVISIONING

Check out our collection of online provisioning this holiday season.  A great way to take Garden Bar home for your at-home entertaining.  Click here to order.

Herb de Provence Gimlet
Herb de Provence Gimlet

An herbaceous gimlet with flavors of thyme, lavender and rosemary. Goes perfectly with holiday meals. Each bottle serves around 4-5 (depending on the size of your glassware.) Each bottles comes with a side pack of fresh thyme.

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Blood Orange boulevardier Kit.jpg
Blood Orange boulevardier Kit.jpg

A seasonal Boulevardier made with Old Forester bourbon, campari, antica carpano vermouth, FORO torino vermouth and blood orange. Comes with a garnish pack of dried orange wheels. Simply serve over ice. (Upgrade your cocktail with some large clear ice square cubes!)

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DSC09838.jpg

Our holiday spice butter batter is a customer favorite. Made with grass-fed butter, cinnamon, allspice, clove, turmeric, brown sugar and vanilla. Simply add 1-2 heaping tablespoons to an 8oz cup of hot water and stir. Add your own spiced rum or bourbon for a spiked version. Delicious, creamy and warming. The perfect holiday drink!

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Herb de Provence Gimlet
Herb de Provence Gimlet

An herbaceous gimlet with flavors of thyme, lavender and rosemary. Goes perfectly with holiday meals. Each bottle serves around 4-5 (depending on the size of your glassware.) Each bottles comes with a side pack of fresh thyme.

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GRAZING BOARDS & HUMMUS

Grazing Board #1: a curated selection of cured meats, cheeses, house-made dried fruits, nuts, olives, local chocolate, honeycomb, "Rowena's mustard" (Family Haasarud recipe), truffle butter and seasonal jam.  Click here for more descriptions on our items and pairing tips.   Check back in as we will be adding some house-made cheeses.

Grazing Box_Tall position.jpg
Grazing Box_Tall position.jpg

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IMG_4162 copy.jpeg

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Hummus.jpg
Hummus.jpg

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Grazing Box_Tall position.jpg
Grazing Box_Tall position.jpg

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BREAD BOARD

We are working with Fates Bread Co in offering a selection of seasonal breads served HOT, with a side of garlic confit oil, grass-fed butter and seasoned salt.  Below are list of seasonal breads as examples of what we might be serving on any given day:​ 

  • Cheveverything (Tillamook Extra Sharp Cheddar Blend * Everything bagel seasoning (poppy, garlic, dried onlon, sesame, salt)

  • Rosemary’s Other Baby (Homegrown rosemary * carmelized onion * garlic confit * maldon sea salt * stone ground black pepper)  🌿 Vegan

  • Miss Mulberry (Homegrown rosemary * stone ground black peppercorn blend)  🌿 Vegan

  • Cacio e Pepe  (Parmigiano Reggiano * OakTown Spice Shop Late Harvest Pepper)

  • It’s Amoré  (Fire-roasted tomatoes * Marinated Mozzarella * sauteed garlic * herbs * olive oil * parmesan * chile flake)

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HUMMUS

A bowl of house-made Lebanese style hummus (Olive Oil, Paprika, garlic, Zataar spice) & flatbread crackers

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PRETZELS & MUSTARD

Hot Pretzel Bites served with a side of house-made mustard (family recipe.)

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TRUFFLE POPCORN

Freshly popped popcorn, seasoned with truffle black garlic seasoning, grass-fed butter, parmesan cheese, truffle butter and topped with chopped parsley.

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COOKIE & ICE CREAM

A quarter pound cookie (made by local baker, Sweetheads Parlor) served HOT and topped with a scoop of Blue Bell Homeade Vanilla Ice Cream.

Southwest Chocolate Chocolate Chunk (semi-sweet chocolate chunks, smoked sea salt and shaved mesquite.)

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