Cocktail Menu

 

Hand Crafted Cocktails

 

Tropic Like It’s Hot 

-A house-made spicy pineapple margarita made with Casa Noble Reposado. Let your server know if you’d like it REAL hot.

 

 Val Dillmer 

-Greek yogurt washed Uncle Val’s Restorative Gin makes a deliciously sweet and refreshing dill martini, complete with cucumber, a hint of tomato and Heavy Riff Love Gun Cream Ale syrup. If you’re considering this one at all, do it!

 

Rolling Stone 

-A jack of all trades cocktail that has it all. Yellowstone bourbon, house made cranberry rosemary shrub, orgeat, lemon juice and tiki bitters on crushed ice.

 

Better Weather 

-A cool and refreshing mojito made with Plantation 3 Star rum, lime, lavender and mint.

 

O.F.A.F.  

Old Fashioned as….

- Our Epic old fashioned! Elijah Craig Small Batch, demerara, decanter & orange bitters, over a smoked rock.

Ginger Tails 

-A sessionable cocktail perfect for patio season. Cucumber infused Citadelle Jardin Gin, St. Elder Blood Orange, and house-made ginger hibiscus syrup with crushed ice and club soda topper. Go to the next level with a nibble of the candied ginger garnish.

 

Stalk Talk 

-Layers of flavor, beginning with Giffard Rhubarb liqueur, banana liqueur, dandelion amaro, orgeat and lemon and topped with strawberry Campari caviar.

 

Peach Be With You 

-A light and refreshing buck made with J. Rieger Kansas City Whisky, peach brandy, cinnamon and ginger beer served on crushed ice.

 

Holy Water 

-A clarified daquiri, with Plantation 3 Star Rum, Rhum JM, lime and cinnamon. Finished with a rosewater-soaked dehydrated lime and sprayed with ignited overproof rum.

Mint to Kill Ya 

-Una Vida Añejo Tequila makes this delightfully smooth cocktail, served tall with Damiana, house-made mint agave and smoked tea liqueur with a layer of strawberry and topped with seltzer.

 

Manchester Manhattan 

-Sanctuaria’s Four Roses Single Barrel Private Selection, Carpano Antica Vermouth, orange and decanter bitters. 

 

Pretty Penny Paloma 

-Mezcalero Mezcal, agave nectar, and lime, shaken and poured over ice. Topped with Stiegl Grapefruit Radler.

 

Sangria de Sanctuaria-

 -Our House Red Sangria made with, red wine, Four Roses bourbon, blended with fruit, spice and sweet citrus.  GL / Pitcher

 

Summer Sangria-

-Rosè, Plantation Rum, house-made peach syrup, cranberry and pineapple juice. GL / Pitcher

Spirit Flights

Blood Oath: Pact 3, Pact 4 and Pact 6 45

 

Elijah Craig: Small Batch, Toasted Barrel, Barrel Proof 25

 

Rye Guys: STilL 630 Rally Point, Whistle Pig Piggyback, Angel’s Envy 22

 

Wild Turkey: Long Branch, Rare Breed, Master’s Keep 35

 

One Life: Una Vida Blanco, Reposado, Anejo 18

 

Bozal Mezcal: Ensamble, Cuishe, Borrego 25

Show-Offs

Van Winkle 12yr

Old Rip Van Winkle 10yr

Yellowstone Ltd Edition 2020

Ezra Brooks Distillers Collection

Dining Menu

†Our plates are served tapas style –individually served as soon as they are prepared to ensure the freshest plates possible.

 

Small Plates

Spanish Mussels One pound of Chilean wild caught mussels in a Spanish style red sauce   

 

Bacon-Wrapped Dates Stuffed with Spanish chorizo & pepper jack cheese; with apple chipotle sauce drizzle 

 

Wicked Good Shrimp Gulf Coast shrimp, sautéed in spices; served with bread for dipping 

 

Asiago Seafood Dip Creamy melted asiago cheese with seasoned Gulf shrimp and Maine lobster, served with warm tortilla chips . Sub plantain chips (additional charge)

 

Pork Tenderloin Two pork lollipops, lightly breaded and pan-fried, served with seasoned patatas bravas and glazed with a savory bourbon chutney 

 

Wicked Medallions Two medallions of filet mignon, topped with our famous Wicked Good Shrimp 

 

Steak Tips Cuts of tenderloin, along with onions and mushrooms, in a red wine reduction over garlic mashed potatoes and topped with melted mozzarella 

 

Devil Bites Seasoned shredded pulled pork, cream cheeses, chopped jalapenos, rolled into a sphere & deep fried, with avocado-lime dipping sauce 

 

Cabrales Cigars Spanish smoked bleu cheese & leek fondue, rolled into phyllo “cigars” then pan seared; accented with sherry-raisin sauce 

 

Tostones House-made plantain chips; served with a side of black bean refritos and tangy chimichurri for dipping  

 

Seared Squash Blossoms Squash flowers, filled with goat cheese, garlic and herbs, lightly breaded and pan seared. Served with lemon cream dipping sauce 

 

Briam Roasted potatoes and zucchini in a tomato sauce base topped with Feta cheese       

 

Breaded Artichoke Sliced artichoke hearts breaded and deep fried. Served with lemon cream sauce, or garlic butter for dipping 

 

Glazed Carrots Baby heirloom carrots sauteed with butter, brown sugar, and rosemary 

 

Button Mushrooms baby mushrooms sauteed in garlic and Barbadillo sherry reduction 

 

Patatas Bravas Diced potatoes, deep fried and seasoned with our house blend of spices and drizzled with paprika aioli 

 

Guacamole A recipe from our sister, Diablitos Cantina, served with warm tortilla chips Sub plantain chips (additional charge)                                    

Vaca Frita with Chimichurri Crispy pan-seared shredded Angus steak, served atop a warm potato puree; garnished with citrus herb sauce         

Papas Fritas Seasoned French fries with Queso Blanco   (Add chorizo )  

 

Frita Sliders Traditional Cuban pork & beef chorizo sliders topped with Monterey jack cheese & crispy Yukon gold potatoes; served on a Cuban sweet roll & garnished with chimichurri             

 

Cuban Chicken Sliders Mojo battered chicken breast topped with bacon aioli, Monterey Jack cheese & crispy plantains 

 

Platanos Mozzerella Baked plantains, topped with mozzarella, finished with guava jelly 

 

Chicken Wings Crispy drummies and flats, tossed in a house made sweet and spicy chili-lime sauce. 

 

Beggar’s Purse Crispy phyllo dough filled with seasoned pork, Monterey jack cheese, and tomato puree; served on top of risotto, accented with Chipotle drizzle 

 

Chips and Salsa Inspired by our sister, Diablitos Cantina

 

Bocadillo Smoked ham, melted Manchego cheese, with grilled red pepper and smoked Spanish paprika aioli on Ciabatta bread 

Pinchos Morunos Spanish-style pork kebabs, marinated and grilled with peppers and onions and a paprika aioli sauce for dipping 

 

Ceviche de Pescado Mahi with fresh cucumber, tomato, cantaloupe, citrus and cilantro. Served with warm tortilla chips. Sub plantain chips (additional charge)

 

Charcuterie Board A variety of select meats and Mediterranean-inspired gourmet cheeses, including a decadent port wine cheese, grape tomatoes, olives, almonds, grapes, seasonal jelly and hummus. Served with multi-grain crackers (items subject to change according to season and availability). 

Larger Plates

New York Strip Steak About one pound, hand-cut, seasoned and grilled to perfection. Accompanied by garlic mashed potatoes and your choice of glazed carrots or Brussel sprouts 

 

Panko-Crusted Mahi Mahi Gulf Mahi strips breaded in Panko breadcrumbs and deep fried. Served on top of seasoned house-made twisted potato chips. 

 

Grilled Atlantic Salmon Hand cut salmon seasoned and grilled. Served with patatas bravas and your choice of glazed carrots or Brussel sprouts 

 

Blended Greens Salad Fresh chopped kale, arugula and spinach with mandarin oranges, sliced apples dried cranberries, red onions, bacon pieces, pralines and goat cheese 10

             Chicken add 4        Grilled Salmon add 6         Filet Mignon add 12

House-made dressings: Strawberry Vinaigrette, Miso, Ranch

 

Zucchini Pasta Zucchini noodles, grape tomatoes, leeks, white wine & garlic parmesan cream 

 

Dessert

Chocolate Cheesecake Cigars Chocolate and cheesecake rolled in phyllo dough and slightly seared, drizzled with raspberry sauce. 

 

Havana Bread Spiced Caribbean cake baked in vanilla custard, topped with rum raisin sauce, fresh baked to order 

 

Double Layered Chocolate Cake Need we say more? Served with whipped topping 

Sunday Brunch

Cocktails

 

M.O.F.A.F.- We add pure maple syrup to your favorite epic Elijah Craig old fashioned for a brunch twist, with a waffle garnish 13

Verde Bloody Mary- Inspired by Diablito’s Verde Salsa made with green tomatillos and a blend of spices, Wheatley Vodka and a spicy rim with a green onion garnish 8

The Bloodys- Our house spicy tomato juice blend, a spicy seasoned rim with a green onion garnish. Pick your poison:

 

Mary (Wheatley Vodka): 8

Maria (Arette Blanco or Banhez Mezcal): 10

Widow (Four Roses): 8

 

 

Bloody Mary Charcuterie- All your favorite Bloody Mary toppings on a mini charcuterie board, including bacon, cheddar cheese cubes, olives and more! 4

 

Bottomless Mimosas-

Limit 2 hours per person. Selfishness encouraged, no sharing, please 18

 

Egg Dishes

 

Spinach Mushroom Omelet- A six-egg omelet, filled with spinach, mushrooms and Manchego cheese, served with Spanish seasoned skillet fried potatoes, toast and fruit 11 Sub egg white add 2

 

Chorizo Queso Omelet- A six-egg omelet, filled with ground chorizo, onion, and our famous queso blanco. Served with Spanish seasoned skillet fried potatoes, toast and fruit 12 Sub egg white add 2

 

Brunch Loaded Potato Skins-(small plate) Potato skins loaded with cheese, guacamole, bacon and a fried egg 10

Filet ‘N’ Eggs- Two hand-cut filet mignon medallions and two eggs the way you like ‘em, with Spanish seasoned skillet fried potatoes, toast and fruit 22

 

Bacon ‘n’ Eggs- Two strips of bacon and two eggs the way you like ‘em, with Spanish seasoned skillet fried potatoes, toast and fruit 11

 

Eggs Flamenco- Tomato sauce base, spicy cured Spanish salami, peppers and onions in cast iron with two sunny-side-up eggs 16

 

Sweet and Savory

 

Fruit and Yogurt Parfait- (small plate) Bananas, blueberries, raspberries, strawberries and granola a top vanilla Greek Yogurt 6

 

Biscuits and Chorizo Gravy- Two giant, flaky biscuits topped with house made chorizo gravy 9

Fruity Belgian- A large Belgian waffle topped with whipped cream, bananas, blueberries, raspberries and strawberries. Dusted with powdered sugar and served with syrup 9

 

 

 

Brunch A La Carte

 

Add on Filet Mignon- 18                                    Add Toast- 2                                 Add on Bacon (2 strips)- 3

Side of Gravy- 2                                                  Add on Eggs (2)- 3                       Side of Fruit- 4

Add Biscuit- 3                                                     Brunch Potatoes- 4

 

Small Plates

 

Papas Fritas Seasoned French fries with Queso Blanco 8 (Add chorizo 3) 

 

Bacon Wrapped Dates- Stuffed with Spanish chorizo & pepper jack cheese; with apple chipotle sauce drizzle 12

 

Tostones House-made plantain chips; served with a side of black bean refritos and tangy citrus garlic herb mojo 10 

 

Platanos Mozzerella Baked plantains, topped with mozzarella, finished with guava jelly 9

 

Cuban Chicken Sliders- Mojo battered chicken breast topped with bacon aioli, Monterey Jack cheese & crispy plantains 10

 

Frita Sliders- Traditional Cuban pork & beef chorizo sliders topped with Monterey jack cheese & crispy Yukon gold potatoes; served on a Cuban sweet roll & garnished with chimichurri 11

 

Bocadillo- Smoked ham, melted Manchego cheese, with grilled red pepper and smoked Spanish paprika aoli on Ciabatta bread 12