Villon

Lunch

Weekdays 11 Am – 2 Pm

Starters

Entrees

Butter Lettuces V | GF 23
Cara Cara Orange, Gruyere, Sunchoke Chips, Miso Ginger Dressing
 — Add Grilled Chicken +8

The Proper Cheeseburger 26
Kimchi Thousand Island Dressing, Butter Lettuce, House Pickle, Shaved Red Onion, Fries —
Add Bacon +4  Add Avocado +6

Impossible Cheeseburger VG 28
Vegan Thousand Island Dressing, Vegan Cheese, House Pickle, Shaved Red Onion, Fries
— Add Bacon +4  Add Avocado +6

Mussels And Chorizo GF 29
Fennel, Celery, Crispy Potatoes, Parsley, Green Beans, Aioli

The Proper Club Sandwich 26
House Roasted Turkey, Bacon, Avocado, Butter Lettuce, Tomato, Herbed Ranch, Fries

Crispy Sea Bream GF 36
Rice Cakes, Broccoli Raab, Kumquats, Crème Fraîche & Pepper Jus

Roasted Chicken GF 34
Spring Peas, Potato, Fresh Curds, Lemongrass Jus

Dessert

BEIGNETS V 12
CARAMEL & CHOCOLATE FUDGE SAUCE

MATCHA CHEESECAKE VG | GF  13
ROASTED STRAWBERRY, CINNAMON, CHOCOLATE SORBET

CHOCOLATE LAYER CAKE  13
COFFEE CRUNCH &  BUTTERCREAM

Our menu reflects our commitment to sustainability.
Our culinary team selects the best ingredients available.
We support local organic farms, wild caught fish,
cage free eggs, and sustainably raised animals.

Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan

LOUNGE

2:00 PM – 9:30 PM

WINE

SPARKLING

Chandon Brut
Napa Valley, California …  17 / 85

WHITE

Christophe Mittnacht ‘Terres d’Etoiles’ Riesling
Alsace 2020 … 24/96

Presqu’ile Chardonnay
Santa Barbara County 2022 … 24/96

ROSÉ

RED

Tooth & Nail ‘Destinata’ Carbonic Grenache
Paso Robles, 2022 …  21 / 84

Dominio ‘Colar’ (served chill)
Portugal 2019 … 16/64

DESSERT

Moussé Fils ‘Ratafia La Vie en Meunier’ Pinot Meunier
Vallée de la Marne, Champagne … 18

Chateâu Doisy Daëne Barsac Semillon Sauvignon Blanc
Bordeaux 2015 … 19

OUR WINE SELECTIONS REFLECT OUR SUPPORT OF RESPONSIBLE FARMING PRACTICES

BEER

East Brother Bo Pilsner, Richmond 10

Almanac Kolsch, Alameda 10

Almanac Hazy IPA, Alameda 10

Alvarado Street Howzit Punch, Monterey 10

Golden State Mighty Dry Cider, Sepastopol 10

7 X PROPER

ESPRESSO MARTINI, CATS – LONDON

Vodka, Borghetti Espresso Liqueur, Served Up.

“WHEN THE DAY’S HUSTLE AND BUSTLE IS DONE,
THEN THE GUMBIE CAT’S WORK IS BUT HARDLY BEGUN.”

FRENCH 75, PHANTOM OF THE OPERA – PARIS
Cognac, Lemon, Champagne, Served Spritzed.

“THEN THEIR EARS SUDDENLY PERCEIVE CELESTIAL HARMONIES, A DIVINE VOICE, WHICH THEY REMEMBER ALL THEIR LIVES.”

NEGRONI, ROMEO AND JULIET – VERONA
Gin, Campari, Sweet Vermouth, Served on the Rocks.

“GOOD NIGHT, GOOD NIGHT! PARTING IS SUCH SWEET SORROW, THAT I SHALL SAY GOOD NIGHT TILL IT BE MORROW.”

OLD FASHIONED, CHICAGO – CHICAGO
Bourbon, Angostura and Orange Bitters Served on the Rocks.

“MY CLIENT FEELS THAT IT WAS A COMBINATION OF LIQUOR AND
JAZZ THAT LED TO THE DOWNFALL.”

GIN + TONIC, MAN OF LA MANCHA – SEVILLE

Gin, Tonic, Herbs, Citrus, Served in a Goblet.

“TO DREAM THE IMPOSSIBLE DREAM, TO FIGHT THE UNBEATABLE FOE,
TO BEAR WITH UNBEARABLE SORROW, TO RUN WHERE
THE BRAVE DARE NOT GO.”

MANHATTAN, WEST SIDE STORY – NEW YORK
Rye, Sweet Vermouth, Bitters, Served Up.

“WHEN YOU’RE A JET, YOU’RE A JET ALL THE WAY! FROM YOU FIRST CIGARETTE TO YOUR LAST DYIN’ DAYS.”

FERNET + COKE, EVITA – BUENOS AIRES
Fernet Branca, Coca Cola, Served in a Goblet.

“DON’T CRY FOR ME ARGENTINA.”

WINE

SPARKLING

Domaine Rolet Chardonnay
Crèmant du Jura … 95

Maison Bonnard ‘Montagnieu’ Chardonnay, Altesse
Bugey, Savoie … 92

CHAMPAGNE

Telmont Réserve Brut
Champagne … 150

F&R Minière ‘Influence’ Extra Brut
Hermonville, Montagne de Reims … 181

Laherte Frères ‘Emprientes’ Extra Brut
Chavot, Valleé de la Marne 2015 … 186

Pierre Paillard ‘Les Parcelles’ Brut
Bouzy Grand Cru, Montagne de Reims … 185

Pierre Paillard ‘Récolte’ Brut
Bouzy Grand Cru, Montagne de Reims 2008 … 244

Pehu Simonet ‘Face Nord’ Brut
Grand Cru, Montange de Reims … 120

Ulysse Collin ‘Les Pierrières’ Extra Brut Blanc de Blancs Vert-Toulon, Côtes de Blancs … 315

Ruppert-Leroy ‘Martin Fontaine’ Brut Nature Chardonnay Noé-les-Mallets, Côte des Bars … 180

Ruppert-Leroy ‘Les Cognaux’ Brut Nature Pinot Noir
Essoyes, Côte de Bars … 171

Ulysse Collin ‘Les Maillons’ Extra Brut Blanc de Noirs
Côte de Sézanne … 221

Frederic Savart ‘l’Ouverture’ Brut Blanc de Noirs
Écueil 1er Cru, Montagne de Reims … 171

Christophe Mignon ‘ADN de Meunier’ Brut Nature Meunier
Vallé de la Marne … 118

Georges Laval ‘Les Hautes Chêvres’
Cumières 1er Cru 2017 … 629

LARGE FORMAT

Caillez-Lemaire ‘Éclats’ Extra Brut
Damery, Vallé de la Marne 1.5L … 385

Robert Moncuit, Extra Brut Blanc de Blancs
Les Mesnil sur Oger Grand Cru, Côtes de Blancs 2012 1.5L … 480

ROSÉ CHAMPAGNE

Noël Bazin ‘La Pimpante’ Brut Rosé
Villers-Marmery 1er Cru, Montange de Reims … 135

Caillez-Lemaire, Brut Rosé
Damery, Vallè de la Marne … 144

Francis Boulard & Fille ‘Rosé de Saignée’ Extra-Brut Meunier Cuchery, Valleé de la Marne 2015 … 155

Laherte Frères ‘Rosé de Meunier’ Extra-Brut Meunier
Chavot, Valleé de la Marne … 98

RIESLING

Peter Lauer ‘Ayler Kupp Fass 8’ Kabinett
Mosel 2018 … 108

Beurer ‘Schilfsandstein’ Trocken
Württemberg 2019 … 77

Christophe Mittnacht ‘Terres d’Etoiles’
Alsace 2019 … 96

Roland Schmitt ‘Glinzberg’
Alsace 2020 … 52

CHENIN BLANC

SAUVIGNON BLANC

ROSÉ

VINTAGE AMARO

1969 & 1972 FERNET-BRANCA LIQUORE AMARO DELLA 500 ML | 39% ABV | 78 PF

PRODUCER
Fratelli Branca Distillerie Milan, Italy

Fernet-Branca was formulated in Milan in 1845 by self- taught herbalist Bernardino Branca. It was initially marketed as a cure for cholera and for menstrual cramps. The brand soon gained popularity, leading to the founding of the Fratelli Branca Distillery. Fratelli Branca invested in extensive advertising campaigns including the creation of calendars with artworks from famous artists in 1886. The brand’s famous eagle-and- globe logo was designed in 1893 by Leopoldo Metlicovitz.

In 1907, Fratelli Branca began exporting their fernet
to Argentina. Eventually the drink became so popular there that Fratelli Branca established a distillery in
1925 in Buenos Aires. In the United States the drink became popular after the passage of prohibition laws in 1919, with it sold in pharmacies as a medicinal product. By 1936 Branca had set up a branch office in Tribeca, New York to satisfy American demand. The popularity
of the drink in America continued into the 1960s, with production peaking at 60,000 cases in 1960.
San Francisco consumes roughly 35% of the total volume of Fernet-Branca that is imported into the United States.

This being from the 1960s, it is in incredible condition.

C O L O R Dark, almost black, thick and viscous

N O S E Strong peppermint, spicy licorice

PALATE Fresh mint leaves, mint tea, chamomile, citrus zest

FINISH Retains dried mint and spearmint fresh- ness throughout, prunes, cooked fruit

1969 OZ COST $170

1972 OZ COST $140

To support employee benefits, a 6.25% SF mandate surcharge is added to all checks.

VINTAGE AMARO

1960S ZUCCA RABARBARO
KENTUCKY STRAIGHT BOURBON WHISKEY 1 L | 16% ABV | 32 PF

PRODUCER
ILLVA Saronno, S.p.A Saronno, Italy

The recipe for Zucca Rabarbaro dates to 1845 when a doctor prescribed rhubarb and medicinal herbs to Tilde Zucca to aid her digestion. Her husband Ettore decided to add alcohol to the concoction. It became quite popular in cafes as an aperitif in Milan among other European cities. In the early 1900s, a descendant of Ettore, Carlo, established the Zucca Company to bring the product to shelves. Rabarbaro is Italian for “rhubarb” and is the only disclosed ingredient by the brand. The rhubarb root is sourced from the Gansu province in China.

Zucca is owned by the same company that produces Amaretto Di Saronno. Despite this, it is difficult to find commercially in North America. However, it enjoys a certain amount of prominence as the featured drink at the Caffè Zucca in Milan, the bar where Gaspare Campari first introduced his alcoholic infusion of herbs in the 1860s.

This 1960s bottling showcases the original label and proof before the company changed their packaging in the mid-2010s in addition to raising the proof from 32 to 60.

COLOR Inky, nearly black

NOSE Slight smoke, spiced root and earth, modest fruit

PALATE Tart rhubarb, dark chocolate, spirit gum, medium viscosity

FINISH Bittersweet, heavy, briefly bitter but rounded and balanced

OUNCE COST $77

VINTAGE FORTIFIED WINE

1875 D’OLIVEIRA
MALVAZIA FRASQUEIRA, MADEIRA 750 ML | 20% ABV | 40 PF

PRODUCER Pereira D’Oliveira Madeira, Portugal

D’Oliveiras is an independent Madeira wine producer, located in Funchal on the island’s south coast. It was founded in 1850 by Joao Pereira d’Oliveira and today is well-known for having an expansive library of old and rare Madeiras from the family’s São Martinho vineyards.

The cellar boasts vintages of Verdelho dating back to the company’s founding in 1850 as well as Malmsey, Bual and Sercial wines dating back to the 19th and early 20th centuries.

Madeiras are aged in cask at D’Oliveira’s cellars, which were built in 1619, and produces some 150,000 liters of wine annually. Wines aged up to 10 years go through the Estufagem process, where the wine is heated in steel tanks to give it the characteristic caramelized flavor. The best wines, those aged for more than 15 years, are heated in barrels in warm, sun-drenched buildings. This is known as the Canteiro process.

D’Oliveiras produces three-, five-, ten- and 15-year-old Madeiras, but the company’s best Madeiras are rare, high-quality wines aged for a minimum of 20 years. Bottling is only done according to demand which allows D’Oliveira the ability to age and mature Madeiras in cask for the longest possible amount of time.

Today, the company is run by 5th generation family members Aníbal D’Oliveiras and Luís D’Oliveiras.

COLOR Deep, dark, inky purple mixed with brown

NOSE Toffee, vanilla, candied hazelnuts

PALATE Black walnut, Sichuan pepper, pink peppercorn, dried mission fig, wet lava rocks

FINISH Rich, acitic, smooth, gently warming

OUNCE COST $280

VINTAGE BOURBON

1960 OLD FORESTER
KENTUCKY STRAIGHT BOURBON WHISKEY 4/5QT | 43% ABV | 86PF

PRODUCER
Brown-Forman Corporation Louisville, Kentucky

When the product was introduced in 1870, bottles of Old Forester were sealed to guard against adulteration and substitution of the contents and were initially sold in pharmacies as a medicinal product. The innovation introduced with Old Forester was not that it was available in such bottles, but that it was the first bourbon to be exclusively available in this fashion – providing a greater level of assurance of quality for that brand relative to other products in the market.

George Garvin Brown became sole owner by 1902,
and although Brown–Forman is now a publicly traded company on the New York Stock Exchange, the Brown family still controls more than 70% of the voting shares (as of 2010).

Until Prohibition in the United States began in 1920, Old Forester was the leading brand produced by Brown’s company. The company was granted one of the few government licenses to produce medical whiskey, at which time the product became a straight bourbon at 100 proof (previously it had been a blended product).

This 1960 decanter was designed by industrial art icon Raymond Loewy. Some of these bottles had hollow stopper caps so that, when inverted, the top would fill with the whiskey inside.

COLOR Deep, dark amber

NOSE Sweet caramel, vanilla bean, pepper, earthy rye, warm toasted oak, black cherry, orange peel

PALATE Semi-viscous, sweet and deep caramel, sour black cherry, dark chocolate, stone fruit

FINISH Warm and earthy rye, burnt caramel, long and warm, orange peel, cracked black pepper

OUNCE COST $140

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

VINTAGE BOURBON

1985 BLANTONS
KENTUCKY STRAIGHT BOURBON WHISKEY 750 ML | 40% ABV | 80 PF

PRODUCER
Buffalo Trace Distillery, courtesy of The Sazerac Company Frankfort, Kentucky

Blanton’s bourbon was named in honor of one of the distillery’s early leaders, Albert B. Blanton, who the company claims spent most of his life preserving the tradition of handcrafted bourbon. Blanton worked at the facility now known as the Buffalo Trace Distillery for approximately 55 years. He was born and raised
on a farm just outside Frankfort, Kentucky, and he began working at the distillery (then called the O.F.C. Distillery) in 1897 as an office boy when he was 16 years old. Over the next few years, he reportedly worked

in every department, and in 1912 he was appointed superintendent of the distillery, its warehouse, and bottling shop – at the same time that the distillery was renamed to become the George T. Stagg Distillery. He became president of the whiskey plant in 1921. Blanton died in 1959.

Elmer T. Lee, the originator of Blanton’s, was hired by the distillery by Blanton in 1949. He introduced the Blanton’s brand in 1984, a year before he retired, as the first modern brand of bourbon marketed as single barrel bourbon. Lee continued to act as an ambassador for Buffalo Trace until his death in 2013.

This 1988 bottling showcases the early days of the brand, originating just four years prior. The neck label, saying Blanton instead of Blanton’s coincides with the timeline of 1987-1990.

COLOR Dark and rich, deep clarity

NOSE Caramel, apples, baking spice, mild tobacco

PALATE Rich vanilla, cinnamon and nutmeg, slight oak presence, dried cranberry

FINISH Concise, oak and white pepper, mild fruit, complexity of oak tannins

OUNCE COST $200

VINTAGE JAPANESE WHISKEY

1980S NIKKA G&G ‘THE TAKETSURU BLEND’ BLENDED JAPANESE WHISKY
750 ML | 43% ABV | 86 PF

PRODUCER
Nikka Whisky Distilling Co., Ltd. Tokyo, Japan

The founder, Masataka Taketsuru, travelled to Scotland in 1918 to learn the process of distilling Scotch whisky first hand. He studied organic chemistryunder Prof. T. S. Patterson at the University of Glasgow and malt whisky production at the Hazelburn distillery, in Campbeltown near the Mull of Kintyre. He married Jessie Roberta “Rita” Cowan, the daughter of a Glasgow doctor, and returned with her to Japan in 1920. In 1923 he joined Kotobukiya (currently Suntory) and helped to establish a distillery before starting Nikka in 1934.

After their deaths, the company was run by their adoptive son, Takeshi Taketsuru, who expanded its business substantially.

The company operates a number of distilleries and other facilities in Japan, including two Japanese whisky distilleries, the Yoichi distillery in Yoichi, Hokkaidō (established in 1934), and the Miyagikyo distillery in Aoba-ku, Sendai, Miyagi Prefecture, Northern Honshū (established in 1969). It also owns the Ben Nevis Distillery (acquired in 1989) in Scotland.

C O L O R Light and bright, pale golden yellow

NOSE Sherry-soaked plums, raisins, green apple, black pepper, cereal, honey

PALATE Espresso beans, milk chocolate, tobacco leaf, lingering sherried fruit

FINISH Continued elegant smoke, golden barley, final note of coffee

OUNCE COST $150

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

VINTAGE JAPANESE WHISKEY

1980S SUNTORY WHISKY “ROYAL” JAPANESE BLENDED WHISKY
750 ML | 43% ABV | 86 PF

PRODUCER
Suntory Holdings Limited Distillery Yamazaki, Kyoto, Japan

Suntory was started by Shinjiro Torii, who first opened his store Torii Shōten, in Osaka on February 1, 1899,
to sell imported wines. In 1907, the store began selling
a fortified wine called Akadama Port Wine (Akadama literally meaning “red ball,” a euphemism for the sun). Torii built Japan’s first malt whisky distillery Yamazaki Distillery. Production began in December 1924 and five years later Suntory Whisky Shirofuda (White Label), the first single malt whisky made in Japan, was sold.

n 1963, Kotobukiya changed its name to “Suntory”, taken from the name of the whisky it produces, which itself was derived from the English “Sun” (referencing “akadama”) + Tory, the anglicized version of Torii’s name.

In January 2014, Suntory announced an agreement to buy the largest U.S. bourbon producer, Beam Inc. (producers of Jim Beam) for US$16 billion. This deal would make Suntory the world’s third largest spirits maker. The acquisition was completed in April 2014, when it was announced that Beam would be renamed Beam Suntory.

This early 1980s bottling is incredibly rare. Due to the design of the bottle, this is a very popular gift in Japan as it is meant to echo the design of the Imperial House of the Japanese Royal Family. This was the brands highest- grade blended whisky prior to the release of Hibiki.

C O L O R Golden straw, clean and bright

N O S E Incense, cocoa, butter cookie

PALATE Green apple, bell pepper, banana, roasted almond, confectionary

F I N I S H Balanced, intricate, layered, long

OUNCE COST $170

VINTAGE SCOTCH

THE MACALLAN
25-YEAR-OLD ANNIVERSARY MALT DISTILLED IN 1975, BOTTLED IN 2000 750 ML | 43% ABV | 86 PF

PRODUCER
The Macallan Distillery
Easter Elchies, Craigellachie, Moray, Scotland

The company was originally founded in 1824, the Macallan Scotch whiskey being one of the first distillers in Scotland having legal license for manufacturing and selling alcohol. Since then, the distillery has grown to be one of the largest single malt whiskey manufacturers in the world.

The Macallan distillery was founded by Alexander Reid, a barley farmer and a teacher. The name Macallan is derived from Gaelic word ‘magh’, which means ‘a fertile land’, and ‘Ellan’ that honors St. Fillan’, a monk who spread Christianity in Scotland during the 18thcentury.

During the subsequent years, Macallan distillery passed through different owners. It was named as Elchies distillery, named after a nearby estate, which adopted the company until 1980. Macallan distillery had a stable business when Roderick Kemp took over the distillery in 1892 and remained in control until 1994, when a Japanese company named Suntory and the Highland Distillers Group took over the ownership. Then in 1999, the Edrington Group, who currently owns the distillery took over.

In 2008, The Macallan Distillery increased its production capacity by installing a second production house and
a few warehouses were also made. Macallan has been providing the world with best class products. Today, the Macallan Scotch whiskey is the world’s fifth most-selling whiskey brand.

C O L O R Deep caramelized honey, golden amber

NOSE Fruity, orange and pear, honey, caramel, toasted oat and oak

PALATE Extravagant malt, dried apricot, prunes, figs, noble Speyside honey

FINISH Long and full, spiced fig, chewy oak, light smoke

OUNCE COST $380

To support employee benefits, a 7.5% SF mandate surcharge is added to all checks.

VINTAGE ARMAGNAC

1940, JANNEAU
GRAND ARMAGNAC, 30 YEARS OLD 750 ML | 40% ABV | 80 PF

PRODUCER
Maison Janneau et Fils Cie Condom-en-Armagnac, Gers, France

Maison Janneau et Fils Cie in the Gers region is the oldest of the large houses of Armagnac. It was founded in the town of Condom by Pierre Etienne Janneau
in 1851. Four generations of the Janneau family have followed, passing down the secret of Grand Armagnac from father to son. Maison Janneau is one of the leading producers that carry out the distillation, aging, and bottling of its production fully in the region of origin, the AOC Armagnac.

At the House of Janneau, they have been blending since the late 1970’s the spirits obtained from both methods to create their assemblages, a characteristic which distinguishes our Armagnacs from all others. There are two very different distillation methods consented by statute for the distillation of Armagnac. The most common is Continuous Distillation, which uses a

unique column still, also called Armagnaçais, extracts vigorously, aromatic brandies, rich in essential oils.
In 1972 Janneau reintroduced the Double Distillation method to the Region, which was the original method of distillation in alembic before the limitations imposed in 1903.

This 1940s bottling of a 30-year-old distillate would put the age of the spirit at roughly 110 years old.

COLOR Dark and rich, clear and clean considering its age

NOSE Plums and vanilla, soft caramel

PALATE Vanilla, licorice, dried prunes

FINISH Light spice, long and complex finish

OUNCE COST $55

VINTAGE COGNAC

1940S HENNESSY COGNAC ‘BRAS ARMÉ’ THREE-STAR 25.5 FL OZ | ABV UNKNOWN

PRODUCER
Jas Hennessy & Co.
LVMH, Louis Vuitton Moët Hennessy

The Hennessy cognac distillery was founded by Irish Jacobite military officer Richard Hennessy in 1765, who had served in the army of Louis XV. In 1813 Richard Hennessy’s son James Hennessy gave the company

its trading name, Jas Hennessy & Co. He was also responsible for choosing Jean Fillioux as the house’s Master Blender. A member of the Fillioux family has occupied the role ever since, a relationship that has lasted eight generations and more than 250 years.

The V.S.O.P. designation was first applied in 1817, when the Prince Regent (later King George IV) of Britain asked Hennessy to create a “very superior old pale” cognac, a description that had previously been applied to sherries. Maurice Hennessy, the grandson of Richard Hennessy, then introduced a star-based classification of cognac qualities in 1865, which remained the industry standard of cognac age designation until the 1960s. Maurice Hennessy also created the XO (“extra old”) designation in 1870, for cognacs which had undergone prolonged cask maturation.

In 1971 Killian Hennessy spearheaded the company’s merger with Moët et Chandon, to create Moët Hennessy. Moët Hennessy then announced a merger with Louis Vuitton in 1987, creating the world’s largest luxury brand conglomerate, Louis Vuitton • Moët-Hennessy or LVMH.

This 1940s bottling is referred to as the “Bras Armé” after the logo used by Hennessy since its inception.

COLOR Crystal-clear, medium viscosity

NOSE Clean agave, papaya, guava, pineapple, apricot, slight medicinal top note

PALATE Round and sweet up front, typical highland ‘burn’, grassy, vegetal; white pepper, stone fruit on the back

FINISH Medium and brisk, menthol, white pep- per, tropical fruit

OUNCE COST $200

GENERAL INQUIRIES

(628) 895-2040 | [email protected] PRIVATE EVENT INQUIRIES

(628) 895-2032 | [email protected]

BREAKFAST

Mon – Fri | 7 am – 11 am LUNCH

Mon – Fri | 11 am – 2 PM DINNER

Tues – Sat | 5 pm – 9:30 pm LOUNGE

Mon – Sun | 2:30 pm – 9:30 pm TEA SERVICE

Sat & Sun | 2 pm – 5 pm

PROPER HOTEL

1100 Market Street, San Francisco, CA 94102

*Valet available at McAllister Street entrance

Key : (Df) Dairy Free, (Gf) Gluten Free, (V) Vegetarian, (Vg) Vegan

AFTERNOON TEA

CHOICE OF TEA OR COFFEE

Includes:
Tea Sandwich Selection with Handmade Sweets
Warm Scones & Handmade Preserves by Pastry Chef Samara Wales

$65 PER PERSON

MAKE IT ROYAL

Includes:

Glass of Sparkling Wine

$80 PER PERSON

ORGANIC TEA SELECTION

LEAVES AND FLOWERS

Leaves and Flowers is a California based tea company offering a unique selection of handcrafted botanical infusions and premium small batch teas. All infusions and teas are loose leaf and sustainably grown and harvested.

STEVEN SMITH TEAMAKER

Steven Smith is a premier Portland-based tea company driven by an unwavering passion for artfully crafting exceptional blended teas sourced from diverse corners of the globe. Elevating your tea experience with uncommonly exquisite flavors, Steven Smith meticulously selects the finest teas and botanicals from renowned regions such as India, China, Sri Lanka, and Africa.

BLACK

LORD BERGAMOT

MALT ◆ HONEY ◆ CITRUS

A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbula and Uva are artfully combined with select teas from India’s Assam Valley, then scented with bergamot oil from Reggio Calabria, Italy. Excellent for drinking whenever you wish to feel like royalty.

BRITISH BRUNCH

MALT ◆ HONEY ◆ MINERAL

Our quintessential tea for breakfast and beyond. An eye-opening blend of full-boiled, rich and malty Indian Assam teas, paired with succulent Ceylon Dimbula and a touch of smoky Chinese Keemin from Anhui. The taste is dense, robust and delicious, with or without milk.

GREEN

GENMAICHA

RICH ◆ TOASTED ◆ PECAN

A popular and traditional Japanese tea composed of high-grade Sencha leaves and puffed brown rice. The Sencha is a first flush harvest from Kagoshima Prefecture, and the organic brown rice is cultivated in Hokkaido. Genmaicha is one of our favorite breakfast or afternoon teas and equally pleasing hot or iced.

GREEN TWIST

ALMOND ◆ HEART OF PALM ◆ MEYER LEMON LEAF

Green Twist is grown on Wangzi Mountain in Ning’Er County of Simao. This year the tea was harvested in early March due to the mild sunny winter. This classic Yunnan green tea is plucked with one leaf and bud combinations that are then rolled together. The leaves are expertly processed in small batches to retain a fresh taste with nutty undertones and a thick mouthfeel. This tea is incredibly life-giving and able to be infused up to eight times.

JASMINE SILVER TIP

JASMINE ◆ STEAMED GREEN ◆ BROWN SUGAR

Delicate, tender green tea leaves from China’s Fujian Province are harvested each May and fired to maintain their flavor then placed amid just-picked jasmine buds, which open slowly to share their fragrance. Many call it the perfect marriage.

BOTANICAL

caffeine free

IKEBANA

FLORAL ◆ PEPPERY ◆ SWEET

Named after the Japanese art of flower arrangement, Ikebana is a true summer bouquet. It is composed of our favorite California flowers, and though delicate, it has an elegant structure and body that persists with multiple steeps.

MEADOW

CHAMOMILE ◆ APPLE ◆ HONEY

A caffeine free blend of plump, hand-picked golden chamomile flowers, mildly stimulating and fragrant hyssop, a flavorful herb siad to improve one’s focus. Add the smooth taste of  Cape rooibos, a bit of lemon myrtle, rose petals and linden flowers, and you may want a sun hat.

TROPIC GARDEN

LYCHEE ◆ CITRUS ◆ PEPPERLY

Lemongrass and Hisbiscus are two of our favourite flavors, especially when used in combination. While this blend makes the most refreshing, flavorful, juicy iced tea, it’s also the perfect blend for an uplifting, tart hot infusion. Anise Hyssop Lavender and Tulsi bring delicate floral, herbaceous notes that balance the more punchy Hisbiscus. Lemongrass and Cardamom add warm spice notes, and a touch of Stevia Leaf gives the perfect sweetness to this unique and delicious blend, making it a perfect all-season offering.