![]() ![]() Subsequently our wines are all carefully chosen to provide both quality and an excellent pairing for Chef’s food. WinesĪt Gibbet Hill Grill we believe that wine should be considered a regular part of every meal, and that a wine list should not be pretentious or inaccessible to anyone. Local distillers, creative recipes, house made syrups, and tinctures shape our specialty cocktail list. Gibbet Hill Grill's Cocktail Menu evolves seasonally, and during harvest season, you will see much of our cocktail menu ingredients come directly from our farm. Rittenhouse rye, Dolin vermouth rouge, Bénédictine, Peychaud's bitters, absinthe 12.Įvan Williams bonded bourbon, pineapple-cinnamon syrup, Becherovka, lime, Amargo bitters, Scotch spritz 12.ĭon Julio tequila, Cocchi Americano, mandarin shrub, lemon, torched rosemary 13.įarm-inspired cocktails, crafted by our bartenders 12. House-bottled rum punch, made with our Webber Restaurant Group select Ron del Barrilito rum 16. Malfy blood orange gin, Grand Marnier, Gibbet Hill marigold, yuzu, tonic 12. ![]() Olmeca Altos tequila blanco, lemon balm, cucumber-lemonade, ginger beer 12. Vodka, Lillet rosé, watermelon, hyssop, lemon, rose water, sparkling wine 12. Old Forester rye whiskey, amaro-balsamic, Angostura bitters, smoked cherry tobacco cube 13.Įmpress gin, passion fruit, almond orgeat, falernum, lemon, crème de violette float 13. Vodka, avocado, mint, agave nectar, lime, Tajin-cracker rim, no fruit garnish 13. Jefferson's bourbon, Lustau amontillado sherry, amaro Nardini, Carpano Antica, orange bitters 13. Greylock gin, Dimmi, strawberry-basil-rhubarb shrub, lemon 13. Mezcal Rosaluna, Rhum JM, Giffard apricot liqueur, amaro Braulio, lime, Thai chili extract 12. ![]() Roasted chicken, potato, carrots, peas 23.Ĭheddar, lettuce, tomato, pickles, malt vinegar aioli, fries 18. ![]() Hanger steak, farm greens, pickled onion, bone marrow butter, truffle fries 34. Herbed ricotta, summer vegetables, pesto cream sauce 24. Romesco sauce, confit potatoes, green bean salad, toasted almonds 36. Quinoa salad, marinated cucumbers, tzatziki sauce 42. Polenta cake, shishito peppers, charred tomato 38. Full 13.Įggplant puree, saffron couscous, zucchini, red pepper tapenade 31. Sourdough croutons, shaved pecorino Side 9. Peaches, strawberries, Maplebrook burrata, pistachio, white balsamic 15.Ĭherry tomato, bacon lardon, pickled red onion, blue cheese dressing 13.Īrugula, feta, cucumber, candied pecans, mint vinaigrette 15.īaby greens, shaved farm vegetables, buttermilk ranch Side 9. Herb tahini, honey, sesame, grilled lemon 14. Salsa macha, cucumber, pickled shallot, corn tortilla 16. Peach hot sauce, basil aioli, arugula, tomato conserva 16.įennel, tomato, vermouth, toasted sourdough 18.Īrrabiata sauce, smoked scamorza, basil 14. Please click HERE if you would like to place your order online. His work may be viewed online at items available for takeout. Rick’s paintings are proudly held in numerous public and private collections. Each painting that holds his signature is a work of distinction. Whether it is a landscape, a handsomely designed still life set up, or one of his aviation art themed works, Rick manages to capture the rich and vibrant tapestry of nature’s canvas, and create a work of art that becomes a true gem in its own right. His vision of what he sees, the play of light and shadow in nature, is evident in his stunning landscapes. He continually strives to capture the beauty in the world he sees around him and in particular the place he calls home. Even though he has traveled throughout the world, Rick has settled back in Minnesota where he lives with his wife and daughters. Rick is a dedicated Plein Air artist, and always carries a sketch pad and a set of paints where ever he travels. This led him to attend The Minnesota River Valley School of Arts, where he took two years of portrait classes from its director Pat Jerde. Although he enjoys flying, Rick decided to continue his education in the field of art. Rick still fly’s commercially, which has afforded him the opportunity to travel and see parts of the world. He joined the United States Air Force Reserve, and served for nine years giving him a chance to pursue his love of flying. Rick also minored in Aviation Technology while working towards his degree in Fine Arts. He attended St Cloud State University and received a BFA in Fine Arts. ![]()
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