WINES ON TAP
WINES ON TAP Tap into our great local Santa Barbara selections from enviro-friendly tanks. Fresh, delicious and local winerydirect without bottle, cardboard, label or cork waste. Mitchell Sjerven & Doug Margerum, Co-Owners
W H I T E S @ 35° (glass 375ml 750ml)
Palmina Arneis Verdad Albariño Brewer Clifton Chardonnay Margerum Sauvignon Blanc Qupé Chardonnay Hitching Post Rosé
11/22/44 10/20/40 12/24/48 9/18/36 11/22/44 9/18/36
REDS @ 55° (glass 375ml 750ml) Pence Ranch Pinot Noir Qupé Grenache Margerum ‘M3’ Rhone Blend Margerum ‘Great Oak Vineyard’ Syrah Margerum ‘Rancheria’ Merlot Cent’ Anni ‘Jovis Rosso’ Sangiovese Blend Gabi ‘Zotovich Vineyard’ Pinot Noir Buttonwood Cabernet Sauvignon
11/22/44 12/24/48 12/24/48 12/24/48 10/20/40 12/24/48 13/26/52 12/24/48
Wine Director Branden Bidwell
SPECIALTY COCKTAILS Bee’s Knees
12.
Barr Hill gin, honey-thyme syrup, lemon
Cucumber Martini
12.
Zubrowka Buffalo Grass Vodka, cucumber, lemon
El Salud
10.
Habanero tequila, papaya, agave, lime
Barney Shrubble
12.
Ventura Spirits California Vodka, strawberry shrub, tarragon syrup, lemon
El Pasion de Peru
12.
Pisco Porton, lemon, simple syrup, egg white, passion fruit
“C Street”
12.
Ventura Spirits Opuntia, Mezcal Vida, pink guava, lemon, agave, Prosecco
Margerum Manhattan Michter’s Rye, Margerum Amaro, Margerum White Vermouth, Carpano Antica
Bar Manager Matt Pickett
11.
EASY TO SHARE Oysters on the Half Shell Champagne Mignonette Crispy Calamari
MP. 14.
Cilantro-lime aioli
Ahi Tartare Ponzu, sesame, scallions, pine nuts
16.
Scallop Ceviche
12.
Fresh citrus, cilantro
Roasted Brussels Sprouts
9.
Pancetta, vincotto
Broiled Crab Cakes Sweet piquillo pepper sauce Crispy Cauliflower Capers and parmesan
15. 9.
Grilled Artichoke House aioli
12.
Mac & Cheese
12.
Gruyere cheese (add bacon $2) Chicken & Waffles
16.
Bourbon and nectarine marmalade
Crab and Artichoke Dip
14.
Toasted crusty bread
Fried Popcorn Shrimp
14.
Meyer lemon aioli
Mini Grilled Cheese Trio
12.
Tomato marmalade, gruyere, sourdough
Filet Mignon Steak Bites
16.
Gentleman sauce
‘Mezzo Sliders Trio
15.
Braised short rib, pickled shallots, crispy slaw
Local Grilled Sea Bass Filet Market vegetables, green vegetable pesto
Chef David Rosner
19.
SOUP & SALAD Roasted Tomato Soup 8. Parmesan crisp, basil oil drizzle Roots Farms Mixed Greens 9. shaved nectarine, toasted pistachios, market herbs, charred scallion-nectarine vinaigrette Niçoise 18. Herb-crusted seared Ahi tuna, arugula, cherry tomatoes, fingerling potatoes, olives, shaved fennel, haricots verts, hard-boiled egg, balsamic vinaigrette Grilled Shrimp Chop Salad Asparagus, romaine, tarragon dressing
16.
Kale Market beets, toasted hazelnuts, yogurt dressing
12.
Santa Barbara Curried Chicken Salad 15. Toasted pistachios, grapes, celery, endive, romaine
BURGERS fresh ground Wagyu & Angus beef burgers are served with house-made pickles, lettuce & heirloom tomatoes all below with choice of fries or mixed greens
Cask Burger Cheddar, caramelized onions, house aioli
14.
Riviera Burger Swiss, avocado, bacon, shaved red onion, aioli
16.
Presidio Blue cheese, arugula, shallot jam
16.
Add bacon 2. Add avocado 2.
FRIES& RINGS Skinny Buttermilk Onion Rings
8.
Blue cheese ranch
Sweet Potato Sweet chili BBQ sauce
9.
Truffled-Parmesan Smoked tomato ketchup
9.
Intermezzo
7.
Sea salt, parsley
FLATBREADS Margherita Tomato, fresh mozzarella, basil Add pepperoni 2. Artichoke Artichoke hearts, pesto, toasted pine nuts, mozzarella Prosciutto & Arugula Humboldt Fog cheese, oven-dried tomato Spinach & Mushroom Truffle Tremor cheese, gruyere, crème fraiche cheese, spicy greens Taco Truck Carnitas, Cotija cheese, Pasilla chilies, onion, cilantro Thai Grilled Chicken Peanut sauce, ginger, scallions, sweet-chili, cilantro
12. 14. 18. 17.
14. 14.
CHEESE & CHARCUTERIE with honeycomb, roasted almonds, dried fruit & toast
Trio of Cheese 16. Charcuterie 14. Cheese & Charcuterie 28. Cheeses Point Reyes, American blue, cow’s milk
Humboldt Fog, American, semi-firm, goat’s milk Mt Tam, American, soft, triple cream Meats Prosciutto & Dry Salami
BEER Duvel, Belgian Ale, Belgium
9.
Einbecker, Mai-ur-bock Germany
6.
Blanche de Bruxelles, Belgium
6.
Ninkasi IPA, Eugene, Oregon
6.
Firestone DBA, Santa Barbara
6.
St. Bernardus, Belgium Anchor Steam, San Francisco
12. 6.
North Coast 'Old Rasputin’ Imp Stout, Ft Bragg 6. Samuel Smith Oatmeal Stout, U.K.
6.
Great Divide ‘Hercules’ Dbl IPA, CO
8.
St. Archer, Blonde Ale, San Diego
6.
Victory ‘Prima Pils’, PA
6.
Brooks Dry Cider, Ukiah
6.
Rotating 750 ml Ask your server
MP
TAP BEER Pure Order ‘S.B.P.A’, Santa Barbara
6.
Telegraph ‘Seasonal Selection’, Santa Barbara
6.
SCOTCH L O W L AN D S Glenkinchie Single Malt 12yr. Auchentoshan ‘Three Wood’ Sherry Oak 12yr
15. 17.
H I G H L AN D S Old Pulteney Single Malt 10yr. Glenmorangie ‘The Original’ Single Malt 10yr. The Macallan Single Malt 12yr Oban ‘Oban Distillery’ Single Malt 14yr Talisker Single Malt Bottled 2011, Distilled ‘10 The Macallan Single Malt 18yr
9. 11. 16. 20. 21. 23.
S P EY SI D E Glengrant Single Malt 10yr Glenrothes ‘Select Reserve’ Glenlivet Single Malt 12yr.
12. 14. 12.
I S L AY Laphroaig Single Malt 10yr. Ardbeg Single Malt 10yr Lagavulin Single Malt 16yr Bowmore Single Malt 12yr.
13. 15. 22. 29.
C AM P B E LT O W N Springbank Single Malt 10yr. Glen Scotia Single Malt 12yr.
15. 18.
J OH N N Y W A L KE R Red Black
9. 12.
“Swing” 15. Gold 23.
Blue
49.
TEQUILA B L AN C O El Charro Blanco Siembra Azul Blanco Arte Nom Seleccion 1580 Blanco ‘14 Ocho Plata, ’La Magueyera,’ Single Estate R EP OS A D O Casamigos Reposado Arte Nom Seleccion 1414 Reposado ’14 Ocho Reposado, ’La Magueyera,’ Single Estate Casa Noble Reposado, Special Reserve, Estate
8. 10. 12. 13. 12. 13. 15. 16.
A Ñ E JO Carreta de Oro Añejo 13. Una Mas Extra Añejo 14. Familia Partida Añejo, Estate 15. Casa Noble Añejo, Special Reserve, Estate 21. th Don Julio Limited Edition 70 Anniversary’ Añejo 24. Don Julio ‘1942’ Añejo, Estate 25. Tequla Ocho Single Barrel Extra Añejo 30. Don Julio ‘Real’ Añejo, Estate 60.
DESSERTS Bread Pudding
9.
Bourbon-salted caramel sauce
Butterscotch Pudding
7.
Whipped cream, fleur de sel, caramel
Apple Tarte Tatin
9.
Apple cobbler ice cream
Chocolate Molten Lava Cake
9.
Mint chocolate chip ice cream, chocolate sauce
Warm Chocolate Chip Cookie Pie
12.
Chocolate sauce, vanilla ice cream
Lavender Crème Brûlée
10.
Ice Cream & Sorbet
7.
Two scoops, shortbread cookie
PORT & DESSERT WINE Grahams’ 10 year Tawny Port Grahams’ 20 year Tawny Port Grahams’ 30 year Tawny Port
12. 17. 24.
Grahams’ Sampler (1oz pour of 10, 20 & 30) Espresso Martini Vodka, Espresso, Orgeat Limoncello ’13 Ojai Vineyard Viognier Ice Wine ’13 Storm Late Harvest Sauvignon Blanc
20. 12. 10. 15. 13.
INTERMEZZO Bar + Café Open Nightly from 4pm - close Saturday from Noon – close (Normal closing 10pm Sun- Thur, 11pm Fri & Sat)
WINE CASK Restaurant Lunch Tuesday-Friday 11:30-2pm Dinner Tuesday - Saturday from 5:30 pm (closed Sundays & Mondays)
WINE CASK Riviera Room Private Dining Reservations for Groups of 10 – 26
MARGERUM WINE COMPANY Tasting Room Daily 12 - 6pm Event Space for Groups of 30-60
WINE CASK Courtyard Reservations for Groups of 20 – 50
WINE CASK Dining Room Reservations for Groups of 40 – 120 a non-mandatory gratuity of 20% may be added to parties of 6 or more
W H I T E S @ 35° (glass 375ml 750ml)
Palmina Arneis Verdad Albariño Brewer Clifton Chardonnay Margerum Sauvignon Blanc Qupé Chardonnay Hitching Post Rosé
11/22/44 10/20/40 12/24/48 9/18/36 11/22/44 9/18/36
REDS @ 55° (glass 375ml 750ml) Pence Ranch Pinot Noir Qupé Grenache Margerum ‘M3’ Rhone Blend Margerum ‘Great Oak Vineyard’ Syrah Margerum ‘Rancheria’ Merlot Cent’ Anni ‘Jovis Rosso’ Sangiovese Blend Gabi ‘Zotovich Vineyard’ Pinot Noir Buttonwood Cabernet Sauvignon
11/22/44 12/24/48 12/24/48 12/24/48 10/20/40 12/24/48 13/26/52 12/24/48
Wine Director Branden Bidwell
SPECIALTY COCKTAILS Bee’s Knees
12.
Barr Hill gin, honey-thyme syrup, lemon
Cucumber Martini
12.
Zubrowka Buffalo Grass Vodka, cucumber, lemon
El Salud
10.
Habanero tequila, papaya, agave, lime
Barney Shrubble
12.
Ventura Spirits California Vodka, strawberry shrub, tarragon syrup, lemon
El Pasion de Peru
12.
Pisco Porton, lemon, simple syrup, egg white, passion fruit
“C Street”
12.
Ventura Spirits Opuntia, Mezcal Vida, pink guava, lemon, agave, Prosecco
Margerum Manhattan Michter’s Rye, Margerum Amaro, Margerum White Vermouth, Carpano Antica
Bar Manager Matt Pickett
11.
EASY TO SHARE Oysters on the Half Shell Champagne Mignonette Crispy Calamari
MP. 14.
Cilantro-lime aioli
Ahi Tartare Ponzu, sesame, scallions, pine nuts
16.
Scallop Ceviche
12.
Fresh citrus, cilantro
Roasted Brussels Sprouts
9.
Pancetta, vincotto
Broiled Crab Cakes Sweet piquillo pepper sauce Crispy Cauliflower Capers and parmesan
15. 9.
Grilled Artichoke House aioli
12.
Mac & Cheese
12.
Gruyere cheese (add bacon $2) Chicken & Waffles
16.
Bourbon and nectarine marmalade
Crab and Artichoke Dip
14.
Toasted crusty bread
Fried Popcorn Shrimp
14.
Meyer lemon aioli
Mini Grilled Cheese Trio
12.
Tomato marmalade, gruyere, sourdough
Filet Mignon Steak Bites
16.
Gentleman sauce
‘Mezzo Sliders Trio
15.
Braised short rib, pickled shallots, crispy slaw
Local Grilled Sea Bass Filet Market vegetables, green vegetable pesto
Chef David Rosner
19.
SOUP & SALAD Roasted Tomato Soup 8. Parmesan crisp, basil oil drizzle Roots Farms Mixed Greens 9. shaved nectarine, toasted pistachios, market herbs, charred scallion-nectarine vinaigrette Niçoise 18. Herb-crusted seared Ahi tuna, arugula, cherry tomatoes, fingerling potatoes, olives, shaved fennel, haricots verts, hard-boiled egg, balsamic vinaigrette Grilled Shrimp Chop Salad Asparagus, romaine, tarragon dressing
16.
Kale Market beets, toasted hazelnuts, yogurt dressing
12.
Santa Barbara Curried Chicken Salad 15. Toasted pistachios, grapes, celery, endive, romaine
BURGERS fresh ground Wagyu & Angus beef burgers are served with house-made pickles, lettuce & heirloom tomatoes all below with choice of fries or mixed greens
Cask Burger Cheddar, caramelized onions, house aioli
14.
Riviera Burger Swiss, avocado, bacon, shaved red onion, aioli
16.
Presidio Blue cheese, arugula, shallot jam
16.
Add bacon 2. Add avocado 2.
FRIES& RINGS Skinny Buttermilk Onion Rings
8.
Blue cheese ranch
Sweet Potato Sweet chili BBQ sauce
9.
Truffled-Parmesan Smoked tomato ketchup
9.
Intermezzo
7.
Sea salt, parsley
FLATBREADS Margherita Tomato, fresh mozzarella, basil Add pepperoni 2. Artichoke Artichoke hearts, pesto, toasted pine nuts, mozzarella Prosciutto & Arugula Humboldt Fog cheese, oven-dried tomato Spinach & Mushroom Truffle Tremor cheese, gruyere, crème fraiche cheese, spicy greens Taco Truck Carnitas, Cotija cheese, Pasilla chilies, onion, cilantro Thai Grilled Chicken Peanut sauce, ginger, scallions, sweet-chili, cilantro
12. 14. 18. 17.
14. 14.
CHEESE & CHARCUTERIE with honeycomb, roasted almonds, dried fruit & toast
Trio of Cheese 16. Charcuterie 14. Cheese & Charcuterie 28. Cheeses Point Reyes, American blue, cow’s milk
Humboldt Fog, American, semi-firm, goat’s milk Mt Tam, American, soft, triple cream Meats Prosciutto & Dry Salami
BEER Duvel, Belgian Ale, Belgium
9.
Einbecker, Mai-ur-bock Germany
6.
Blanche de Bruxelles, Belgium
6.
Ninkasi IPA, Eugene, Oregon
6.
Firestone DBA, Santa Barbara
6.
St. Bernardus, Belgium Anchor Steam, San Francisco
12. 6.
North Coast 'Old Rasputin’ Imp Stout, Ft Bragg 6. Samuel Smith Oatmeal Stout, U.K.
6.
Great Divide ‘Hercules’ Dbl IPA, CO
8.
St. Archer, Blonde Ale, San Diego
6.
Victory ‘Prima Pils’, PA
6.
Brooks Dry Cider, Ukiah
6.
Rotating 750 ml Ask your server
MP
TAP BEER Pure Order ‘S.B.P.A’, Santa Barbara
6.
Telegraph ‘Seasonal Selection’, Santa Barbara
6.
SCOTCH L O W L AN D S Glenkinchie Single Malt 12yr. Auchentoshan ‘Three Wood’ Sherry Oak 12yr
15. 17.
H I G H L AN D S Old Pulteney Single Malt 10yr. Glenmorangie ‘The Original’ Single Malt 10yr. The Macallan Single Malt 12yr Oban ‘Oban Distillery’ Single Malt 14yr Talisker Single Malt Bottled 2011, Distilled ‘10 The Macallan Single Malt 18yr
9. 11. 16. 20. 21. 23.
S P EY SI D E Glengrant Single Malt 10yr Glenrothes ‘Select Reserve’ Glenlivet Single Malt 12yr.
12. 14. 12.
I S L AY Laphroaig Single Malt 10yr. Ardbeg Single Malt 10yr Lagavulin Single Malt 16yr Bowmore Single Malt 12yr.
13. 15. 22. 29.
C AM P B E LT O W N Springbank Single Malt 10yr. Glen Scotia Single Malt 12yr.
15. 18.
J OH N N Y W A L KE R Red Black
9. 12.
“Swing” 15. Gold 23.
Blue
49.
TEQUILA B L AN C O El Charro Blanco Siembra Azul Blanco Arte Nom Seleccion 1580 Blanco ‘14 Ocho Plata, ’La Magueyera,’ Single Estate R EP OS A D O Casamigos Reposado Arte Nom Seleccion 1414 Reposado ’14 Ocho Reposado, ’La Magueyera,’ Single Estate Casa Noble Reposado, Special Reserve, Estate
8. 10. 12. 13. 12. 13. 15. 16.
A Ñ E JO Carreta de Oro Añejo 13. Una Mas Extra Añejo 14. Familia Partida Añejo, Estate 15. Casa Noble Añejo, Special Reserve, Estate 21. th Don Julio Limited Edition 70 Anniversary’ Añejo 24. Don Julio ‘1942’ Añejo, Estate 25. Tequla Ocho Single Barrel Extra Añejo 30. Don Julio ‘Real’ Añejo, Estate 60.
DESSERTS Bread Pudding
9.
Bourbon-salted caramel sauce
Butterscotch Pudding
7.
Whipped cream, fleur de sel, caramel
Apple Tarte Tatin
9.
Apple cobbler ice cream
Chocolate Molten Lava Cake
9.
Mint chocolate chip ice cream, chocolate sauce
Warm Chocolate Chip Cookie Pie
12.
Chocolate sauce, vanilla ice cream
Lavender Crème Brûlée
10.
Ice Cream & Sorbet
7.
Two scoops, shortbread cookie
PORT & DESSERT WINE Grahams’ 10 year Tawny Port Grahams’ 20 year Tawny Port Grahams’ 30 year Tawny Port
12. 17. 24.
Grahams’ Sampler (1oz pour of 10, 20 & 30) Espresso Martini Vodka, Espresso, Orgeat Limoncello ’13 Ojai Vineyard Viognier Ice Wine ’13 Storm Late Harvest Sauvignon Blanc
20. 12. 10. 15. 13.
INTERMEZZO Bar + Café Open Nightly from 4pm - close Saturday from Noon – close (Normal closing 10pm Sun- Thur, 11pm Fri & Sat)
WINE CASK Restaurant Lunch Tuesday-Friday 11:30-2pm Dinner Tuesday - Saturday from 5:30 pm (closed Sundays & Mondays)
WINE CASK Riviera Room Private Dining Reservations for Groups of 10 – 26
MARGERUM WINE COMPANY Tasting Room Daily 12 - 6pm Event Space for Groups of 30-60
WINE CASK Courtyard Reservations for Groups of 20 – 50
WINE CASK Dining Room Reservations for Groups of 40 – 120 a non-mandatory gratuity of 20% may be added to parties of 6 or more
