Bar Menu

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WINE

Sparkling

Blanc de Blancs,  Paul Louis, Loire Valley, FR, NV            12
Prosecco, Villa Sandi, Veneto, Italy, NV                              14

White

Chardonnay, Saintsbury, Carneros, Ca                               15
Verdicchio, Garofoli, Loreto, IT ’14                                      12
Pinot Grigio, Annalisa,  Veneto, IT ‘14                                12
Blend, Wolffer Estate, Sagaponack, NY ’15                        14
Rose, Domaine de Fontsainte, FR’ 15                                  13
Sauv Blanc, Complice de Loire Touraine, FR ’14               12

Red

Merlot, Buena Vista, Sonoma, CA ’10                                 12
Cab Sauv, Ross Andrew “The Huntsman,” WA  ‘12          14
Garnacha/Cariñena, Vall Llach, Priorat, SP ‘12                 15
Cabernet Sauvignon, Arrowood, Sonoma, CA ’12      16
Malbec, Argento, “Reserva” Mendoza, AR ’11             12
Pinot Noir, Carmel Road, Monterey, CA ‘13                      15
Chianti, Il Volano,  Tuscany, IT ’11                                      12

DRAFT BEER   8

Devils Backbone, Vienna Lager, VA 4.9%
Handsome Beer , Strong Charm Brown Ale, DC 6%
Escutchen Brewing, Growler Kolsch, Winchester ,VA, 4.5%
Hardywood, Gingerbread Stout, VA 7.4%
Monocacy Brewing, Riot, Rye Pale Ale, MD, 6.2%
Hardywood Craft Brewery, Sidomo “ICS” VA 7.5%

FOOD

*Snack Board    24
 bacon deviled eggs, pimento cheese, pickles, pork rinds, boudin balls, smoked salmon dip, crostini, house crackers

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

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

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

Cheesy Smoky Pig Fries   14
bacon, pulled pork, chilies

Braised Short Rib Empanadas   15
mole, cotija, pickled onion

Deviled Crab Dip    12        
old bay chips, pickled vegetables

MORE FOOD

*Local Grass Fed Burger   17
aioli, bbq sauce, smoked mozzarella
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 Biscuit   15
hot maple glaze, fries

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

Smoked Turkey Reuben   16
rye, swiss, house kraut, 1000 island
add our bacon 2

Smoked Salmon Burger    18                                                
spicy aioli, watercress, 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
Cajun Boudin Balls     5
Bacon Deviled Eggs     5
Fried Pickled Green Tomatoes     5
Pimento Cheese Crackers     6
Old Bay Chips     6
Pork Rinds     7

Draft Beer   6

COCKTAILS 8       
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

Merlot, Buena Vista, Sonoma, CA ’10                                
Malbec, Argento, “Reserva” Mendoza, AR ’11           
Chianti, Il Volano, Tuscany, IT ‘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.