Bar Menu

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WINE

Sparkling

Blanc de Blancs, Pol Clement, Loire Valley, FR, NV          12
Prosecco, Villa Sandi, Veneto, Italy, NV                              14

White

Chardonnay, Groth, Napa, CA                                              15
Verdicchio, Garofoli, Loreto, IT                                           12
Pinot Grigio, Annalisa, Veneto, IT                                      12
Blend, Wolffer Estate, Sagaponack, NY                             14
Rose, Gueissard, Provence, FR                                             13   
Sauv Blanc, Complice de Loire Touraine, FR                    12

Red

Cab Sauv, Ross Andrew “The Huntsman,” WA                14
Cabernet Sauvignon Arrowood, Sonoma, CA                   16
Garnacha, El Molar, Jumilla, SP                                          14
Malbec, Argento "Reserva", Mendoza, AR                            12
Pinot Noir, Carmel Road, Monterey, CA                            15
Corvina, Scaia, Veneto, IT                                                     12

DRAFT BEER   8

Rotating seasonal selection.

FOOD

*Snack Board    24
 bacon deviled eggs, pimento cheese, pork rinds, fried green tomatoes, pickles, chickpea fritters, smoked salmon dip, crostini, house crackers

*Charcuterie    5/per item
pickles, mustard, crostini, house cracker

*Artisan Cheese Board   22
selection of five cheeses & seasonal accompaniments

Romaine & Baby Kale Salad    13
reggiano, croutons, caesar dressing
add spanish anchovies   2

Chorizo & Potato Stuffed Calamari   14
black beans, marinated piquillo peppers, saffron aioli

Crab Deviled Eggs    10/18        
by the half or dozen

*Local Grass Fed Burger   18
aged white cheddar, crispy onions, roasted poblano aioli
add our bacon or fried farm egg   2

12 Hour Smoked Pork   16
pickled slaw, b&b pickles, challah bun

Chickpea &  Black Eyed Pea Fritters    13
chili garlic & lemon yogurt sauces

Fried Chicken Sandwich   16
brioche, habanero-mango glaze, guacamole, pickled slaw

BLT   16
our bacon, fried green tomato, pesto aioli, tomato jam, cracked wheat sourdough

Smoked Salmon Burger    18                                                
spicy aioli, baby kale, pickled red onion

DRINKS

SEASONAL COCKTAILS   13

Sangria Blanc
White wine, Grey Goose, peach schnapps & pineapple

Sangria Rouge
Red wine, Rémy Martin VSOP, Acai Liquor, spiced rum and cranberry

ART BAR SIGNATURE COCKTAILS 14

Lemon Fennel Drop
Rock Town Arkansas small craft vodka,Don Ciccio & Figli Lemoncello & Finocchietto

Between the Sheets (Sing it Ron… Isley!)
Classic Sidecar with Rémy Martin, Cointreau, sugar, lemon and a lot of LOVE!

The "Mighty Pimm!"
Pimm’s No 1. Martell VSOP, muddled cucumber, lime & sugar topped with ginger beer

A Quorum
Grey Goose Pear, Grenhook Ginsmiths Beach Plum Liqueur, pear puree, lemon & sugar

The Third Rail
Rowan’s Creek, Bourbon, citrus, sugar & ginger beer
 

ART BAR CLASSIC COCKTAILS 13

Jack Rose
Laird’s Apple Brandy, house made grenadine and bitters

Barrel Aged Vieux Carre
1776 rye, dolin rouge, benedictine, house bitters

Aviation
Bar Hill Gin, Crème de Violette, fresh lemon & sugar

French 75
Paul Louis Crémant, Tanqueray, fresh lemon & sugar

Happy Hour Monday–Friday 4–7pm

FOOD

Cheesy Smoky Pig Fries     12
House Pickles     5
Crab Deviled Eggs     8
Fried Pickled Green Tomatoes     5
Pimento Cheese Crackers     6
Old Bay Chips     6
Pork Rinds     7

Draft Beer   6

cocktails   10

Roll Call
vodka, port and pomegranate reduction, sparkling wine

Statesmen
rye wiskey, gran classico bitters, orange

Barrel Aged Vieux Carrie
1776 rye, dolin rouge, benedictine, house bitters

WHITE WINE    $7                          

Blanc de Blancs, Paul Louis, Brut, Loire Valley, FR NV
Pinot Grigio, Annalisa,  Veneto, IT ‘14                              
Rose, Domaine de Fontsainte, FR’ 15                                
Sauv Blanc, Complice de Loire Touraine, FR ’14             

Red    $7

Corvina, Scaia, Veneto, IT                              
Malbec, Argento "Reserva" Mendoza, AR ’11       

18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.