Our philosophy at The Plaza Bar is simple. For the purists, we take it all the way back to the core foundation of what a cocktail really is by reintroducing the sour, the collins, the mule, and the aromatic based classic cocktails for you to indulge and enjoy. For the more adventurous, we offer artisanal cocktails that are drinkable works of art. Artisanal cocktails show its audience how to select prime produce, identify stunning edible flowers, create original garnishes, and also how to assemble cocktails in a very easy, but particular fashion that will result in visually appealing drinks. Artisanal cocktails use the basic sour recipe (or some variation of a sour) with edible components within the drink and also a sparkling component, whether it is soda water, sparkling wine or ginger beer. The edible components are both visually appealing and add depth to the cocktail. For the beer enthusiast, we offer a range of ales and lagers. For the wine connoisseur, we offer a broad selection of wines by the glass.

No arguments here, just please sit back, relax and enjoy.

Artisanal cocktails use the basic sour recipe (or some variation of a sour) with edible components within the drink and also a sparkling component, whether it is soda water, sparkling wine or ginger beer. The edible components are both visually appealing and add depth to the cocktail. The artisanal style martini typically consists of an acidic cocktail with a foam used to take away the acidity and balance the cocktail.

#1vodka / lime / chili-anise shrub / basil grapefruit segments / ginger beer / 15

#3gin / blueberry-black pepper syrup / lemon thyme / blueberries / lemon-lime soda / 15

#10citreon vodka / bourbon / lemon / grapefruit fresno chili / soda / 15

#11cucumber vodka / lemon / agave / cucumber / basil / soda / 15

#12pimms no. 1 / gin / lemon / strawberry mint / gingerale / 15

#13pisco / lime / pineapple / opal basil grapefruit peel / soda / 15

ARTISANALS

The sour is essentially the simplest form of a cocktail and is the basis for many cocktails. The sour consist of a base spirit, lemon or lime juice (sour), and a type of sweetener to balance the acid. There are endless opportunities for variations when it comes to the sour; add something here and a little something there and you have a variation of the sour.

RIGHT WORDgin / st. germaine / lillet blanc / lime / 14

MARGARITAtequila / lime / agave / 14

SIDECARcognac / orange liqueur / lemon / 14

SALTED CUCUMBER GIMLETgin / lime / cucumber / salt / 14

SOURS

The Collins cocktail was created by Jerry Thomas around 1876 and it is essentially a sour with soda water added to the finished cocktail. There are many different variations of the collins which just incorporate a different spirit and/or liqueur as the base.

COLLINS ROYALvodka / mint / cucumber / lemon / sparkling rose / 14

FRENCH '75 gin / lemon / sparkling wine / 14

POMEGRANATE PALOMAreposado tequila / grapefruit / lemon / pomegranate / soda / 14

GRAPEFRUIT MOJITOgrapefruit rum / lime / mint / soda / 14

COLLINS

Mules are a lot like the collins cocktail but they typically use a flavored soda to add sweetness and depth to the cocktail. Mules are also often enjoyed in a copper mug which keeps the drink extremely cold for enjoyment.

MOSCOW MULE vodka / lime / ginger beer / 14

BOURBON BUCKbourbon / lemon / ginger beer / 14

BLOOD ORANGE MULEtequila / lime / blood orange / ginger beer / 14

SCOTTSDALE BUCKgin / lemon / prickly pear / ginger beer / 14

MULES & BUCKS

Aromatic cocktails typically consist of just spirits. The idea behind an aromatic cocktail is to enhance the flavors within the base spirit that is being used. Most aromatic cocktails date back to before prohibition and have been making a big comeback as of late.

OLD FASHIONEDbourbon or rye / sugar / soda orange bitters / angostura bitters / 14

VESPERgin / vodka / lillet blanc / 14

SAZERACrye or cognac / sugar / soda / peychaud bitters angostura bitters / absinthe rinse / 14

NEGRONIgin / campari / vermouth / 14

AROMATICS

There are two different styles of beer: ales and lagers. The ONLY difference between them is the yeast that is used to ferment the beer. You have ale yeast and lager yeast. Ales are typically more robust and have a more pronounced flavor and aroma. Whereas lagers are lighter in flavor and tend to be light, crisp and mellow in flavor.

DRAFTCoors Light / 8Stella Artois / 8Dos Equis Lager / 8Huss Scottsdale Blonde / 8Blue Moon White Ale / 8 College Street Big Blue Van / 8Fat Tire Amber Ale / 8 Four Peaks Kiltlifter / 8Bell's Two Hearted Ale / 8Lagunitas India Pale Ale / 8Guinness / 8 Sam Adams Seasonal / 8

BOTTLE/CANMichelob Ultra / 6Miller Lite / 6 Bud Light / 6 Corona / 7 Deschuttes Fresh Squeezed IPA / 7San Tan Moonjuice Grapefruit IPA / 7

BREWS

WINE

“Over the past three decades, a wine revolution has been taking place across the United States. There are now more than 7,000 American wine producers – up from 440 in 1970–and the best bottles are every bit as good as the finest wines of Europe.” - Linda Murphy

HOUSE WINEChardonnay | California / 11/44 Pinot Noir | California / 11/44 Cabernet | California / 11/44Rose | France / 12/48

WHITESErath Pinot Gris | Oregon / 13/52St. Suprey Sauvignon Blanc | California / 15/60 Seven Hills Riesling | Washington / 13/52 Treanna Chardonnay | California / 16/64 Chalk Hill Chardonnay | California / 18/72

REDSA to Z Pinot Noir | Oregon / 17/68 H3 Merlot | Washington / 15/60Layer Cake Malbec | Argentina / 14/56 Uppercut Cabernet | California / 16/64 Conn Creek Cabernet | California / 19/76

SPARKLINGMumm Napa Brut | California/ 14/70 Domaine Chandon Rose | California / 16/80Moet & Chandon Imperial Champagne | France 125 (btl)

CHEESE PLATE GF / 19lamb chopper / humboldt fog / rogue blue / raisin jam / dried fruit

CHARCUTERIE GF/DF / 19 fra'mani soppresatta / la quercia coppa / house rillette / pickles / mustard

DEVILED EGGS GF / 12crispy pork / chive

HOUSE CHIPS AND DIPS / 14potato chips / onion dip / beer cheese / herbed quark dressing

BUFFALO FRIED MOZZARELLA / 14blue cheese crumble / ranch / scallion

PORK WINGS / 18crisp fried / dry spiced / herb quark dressing

TUNA NACHOS* / 21spicy tuna / black garlic / scallion / nori / sesame / wonton

CHICKEN MELT / 18provolone / caramelized onion / roasted red pepper pepperoncini / garlic aioli

DOUBLE STACK BURGER* / 20 american cheese / shaved iceburg / secret sauce / seeeded bun

PORK BELLY SLIDERS DF / 19smoked belly / steam bun / gochujang / soy caramel

CAESAR SALAD / 14romaine / crouton / parmesan(add grilled chicken for $6)

FOOD*Consuming raw or undercooked meat, poultry, seafood, shellfish,

or eggs may increase your risk of food borne illness

CIGARS

O P U S X / 9 5D o m i n i c a n P u r o s | ( 4 . 5 ) A r t u r o F u e n t e

A R T U R O F U E N T E D I A M O N D C R O W N / 2 9C o n n e c t i c u t S h a d e | ( 2 . 5 ) # 4

E X C A L I B U R / 2 0B r o a d l e a f E c u a d o r i a n M a d u r o | ( 4 . 0 ) H o y o d e M o n t e r e y

P U N C H / 1 6E c u a d o r i a n | ( 4 . 0 ) T o r o

C O H I B A / 4 4C a m e r o o n | ( 3 . 0 ) " R e d D o t " T o r o

H E M I N G W A Y S H O R T S T O R Y / 2 0C a m e r o o n | ( 3 . 0 ) P e r f e c t o R o b u s t o A r t u r o F u e n t e

A S H T O N C L A S S I C / 2 8C o n n e c t i c u t S h a d e | ( 3 . 0 ) M o n a r c h T u b e

M Y F A T H E R " S C I G A R / 3 4E c u a d o r i a n | ( 4 . 5 ) B i j o u 1 9 2 2

R O M E O Y J U L I E T A / 2 2S u m a t r a n | ( 3 . 0 ) C l e m e n c e a u T o r o T u b e

L I G A P R I V A D A / 4 4B l a c k O s c u r o P u r o s | ( 4 . 5 ) # 9

A R T U R O F U E N T E D O N C A R L O S / 2 9C a m e r o o n | ( 3 . 5 ) D b l R o b u s t o

M O N T E C R I S T O # 2 / 3 8E u r o p e a n H a b a n o | ( 3 . 5 ) T o r p e d o

A R T U R O F U E N T E / 1 7C o n n e c t i c u t S h a d e | ( 2 . 5 ) C h a t e a u

M A C A N U D O / 1 8C o n n e c t i c u t S h a d e | ( 2 . 0 ) H y d e P a r k

F L A V O R E D T R I O S / 1 8( 2 . 0 ) B a i l e y ' s I r i s h C r e a m / B o u r b o n V a n i l l a