This page summarises the drinks and snack list that Bar Joe, the bar inside Spoonfed, published in an archived snapshot. It leaves out prices and is not a current menu. For background on the bar itself, see the Bar Joe page.
Cocktails
The cocktails were split into two moods.
Something familiar. Classic brunch and patio drinks: a peach Bellini, a Bloody Mary built on the house mix, a mimosa, a grapefruit-based Paloma and an Aperol spritz.
Something different. House creations with playful names. They included a gin gimlet made with lime cordial, a vodka drink with Lillet rosé and lemon oil, a rum drink with grapefruit and rose-coconut orgeat, a rye drink with espresso-vanilla syrup and orange bitters, and a chili-and-lime tequila margarita topped with a salted lager.
Drinks without alcohol
The “taking it easy” section offered a basil and pepper tonic, a citrus-chamomile soda, a jasmine tea cider and a turmeric-ginger lemonade.
Wine
- Sparkling: a Bordeaux-style sparkling wine, a Veneto prosecco and a Loire rosé.
- White and rosé: a semillon from Lake County, a Burgundy chardonnay, a Loire chenin blanc, a Provence rosé, an Albariño from Rías Baixas and a dry Finger Lakes riesling.
- Red: a chilled Austrian Zweigelt blend, a Napa cabernet sauvignon and a mourvèdre from El Dorado County.
The page noted that a longer wine list was available on request.
Beer
Four taps rotated through an Italian lager and three California beers, including a pale ale, a red ale and a blood-orange IPA. The house michelada combined lager with a Bloody Mary blend, soy and a spicy salted rim. Bottles and cans covered California ales, an IPA, a stout, a hard seltzer, a Vermont dry cider and a Wisconsin lager.
Finger food
Snacks were meant for sharing: crispy chicken wings, Wisconsin cheese curds with honey mustard, stacked salmon tartare with wonton chips, green hummus with herbed flatbread, beef sliders, a big bowl of fries with ranch and curry ketchup, and the house clam dip with chips.
Dishes were labelled for gluten-free and vegan diners. Food from the wider kitchen is described on the lunch and dinner page.