BAKED SPINACH DIP

Fresh baby spinach, imported artichokes, queso cotija & ricotta salata. Served with warm pita.

CHEESE BOARD

Chef’s choice of artisanal cheeses. Gifts from the kitchen.

BAKED MEATBALLS

Hand rolled ground steak trim, ricotta cheese & fresh herbs, baked in espagnole sauce. House rustic bread.

STUFFED SHRIMP

Domestic Gulf Shrimp, lump crab meat, herbs & panko crumbs. Baked in lemon caper butter.

FRIED PICKLED OKRA

Cornmeal, Dunkel beer batter. Stone ground mustard dipping sauce.

JAMBALAYA

Bell peppers, okra, onion, San Marzano tomatoes, beef, shrimp, Arborio.

STEAK TRIM FAJITAS*

Grilled dry-aged steak trim, sauteed peppers & onions with grilled corn & jalapeno salsa. Créme fraiche & warm tortillas.

STEAK TRIM BURGER*

10 oz. grilled steak trim grind served on a hand-made roll.
Served with pommes frites.

LOGIE’S HOAGIE

House-made sourdough hoagie, filled with grilied steak trim, house-pickled peppers and onions. Served with stoneground mustard and Mornay sauce. One side.

*If you have food allergies, please ask our management staff for
assistance with the menu. We cannot 100% guarantee that fried items
are completely gluten free.
**Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness, especially if
you have certain medical conditions.

LYDIA

Named after the spirit of Greenbrier, this ethereal martini blends Wheatley Vodka with fresh squeezed lemon juice and house-made lavender simple syrup. Garnished with a lavender-infused sugar rim and a lemon wheel soaked in Créme de Violette.

DYLAN

Our signature Old Fashioned, made with Bob Dylan’s Heaven’s Door Bourbon, Madagascar vanilla bean simple syrup and bitters. Served in a pecan smoke-washed snifter over black cherry ice spheres. Garnished with Filthy Black Cherries.

SMITH

Subtle heat from muddled jalapenos compliments the Tres Agaves Anejo tequila, Cointreau and lime juice. Topped with house-made sour mix. Garnished with smoked sea salt and a jalapeno.

VOLSTEAD

Prohibition may be over, but our love for Gin is not. This cocktail combines McQueen and the Violet Fog Gin with muddled strawberries and cucumber, fresh squeezed lemon juice and ruby red grapefruit juice. Topped with our floral St. Germaine Elderflower foam.

CROCKETT

This layered masterpiece combines High West Double Rye, lemon juice, simple syrup and orange marmalade. Topped with our Crockett Foam, made with orange juice, maple syrup and egg whites, this cocktail is both boozy and sweet. Garnished with a smoking sprig of fresh rosemary.

PASSION FRUIT SPARKLER

We start with the sweet flavor of Lambrusco grapes in Cavicchioli 1928 Rose Spumante, and add bursting passionfruit edible pearls and passionfruit juice.

GARDEN MARY

Chef’s own garden vegetable Bloody Mary puree, Jeptha Creed Hot Pepper & Garlic Vodka,
lemon pepper bitters, fresh citrus juice and a smoked sea salt rim. Includes moonshine pickles and bleu cheese-stuffed olives.

LAFITTE’S BOULEVARDIER

The Pirate Lafitte himself would enjoy this twist on the famous French cocktail. We’ve replaced the whiskey with Bumbu rum (notes of banana, vanilla and caramel), and added coconut oil-washed Campari, sweet vermouth and banana jam. Garnished with star anise.

HEMINGWAY DAIQUIRI

“Don’t bother with churches, government buildings or city squares. If you want to know about a
culture, spend a night in its bars.” – Ernest Hemingway
A nod to the original Papa Doble, hand-shaken with Blue Chair Bay White Rum, Luxardo Maraschino Liqueur, lime juice, ruby red grapefruit juice and simple syrup. Garnished with a dehydrated citrus wheel.

CARAMEL APPLE PIE OLD FASHIONED

The cocktail that evolves as it melts, this includes Clyde May’s apple-finished whiskey, dark brown sugar simple syrup, and a sprinkle of nutmeg. We float a large apple cider cube which will change the flavor as it melts! Garnished with star anise and a caramel sauce rim.

BRIER FIRE

Our mixologist teamed up with Heaven’s Door to create the perfect bourbon/rye barrel with our custom Heaven’s Door Highway 61 Greenbrier Blend. This smooth and peppery blend is then infused in-house with cinnamon sticks, Korean Chili Flake, and our very own Madagascar vanilla bean syrup to create a one-of-a-kind cinnamon whiskey.

SAZERAC

Utilizing the original recipe for the Sazerac house in New Orleans, this cocktail contains chilled Sazerac Rye, simple syrup, and lemon zest in an Herbsaint-washed glass.

– HOUSE WINE –

– WINE BY THE BOTTLE –

(The following wines are half-price every Thursday night)

– LYDIA’S CELLAR RESERVES –

(The following wines are not featured on half-price wine night)

– BOURBON & WHISKEY –

– RYE –

– ALLOCATED BOURBON, WHISKEY & RYE –

*Allocated items are seasonal and subject to vendor availability.

*Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness, especially if
you have certain medical conditions.
**A 15% LBD tax and the sales taxes will be included on the final bill.