Libertine

atchafalaya (la) crawfish, creole spiced bisque

manchester farms (in) quail in spicy citrus glaze

rappahannock river (va) oysters, spinach, anisette, bacon and parmesan

louisiana crab cakes, arugula and lemon with peppadew aioli

crispy and spiced roasted with our citrus cilantro buffalo sauce and chive cream

fresh cut spuds, thyme, garlic crisps, sea salt, black garlic aioli

yellow fin, black lava salt, fennel pollen, fresh citrus, absinthe aioli and tomato crostini

house-made boursin with local goat cheese stuffed and baked with garlic toast crumbs and fig balsamic

eggs, beets, baby carrots, cauliflower and cippolini onions

ruby red beets braised, herbed goat boursin, crostini

fontina-stuffed, bacon-wrapped, creole peppers battered and served with buttermilk herb sauce

house blend baby greens, local goat cheese, pears, mint balsamic vinaigrette and spiced pepitas

sinclair farms (va) baby frisee, crisp bacon, teardrop tomato and warm roasted shallot vinaigrette topped with a sunny-side-up egg

baby arugula, mint, toasted cumin and lime vinaigrette

creekstone farms (md) buttermilk sirloin topped with roasted peppers, cippolini in balsamic vinaigrette and arugula

white wine, lemon, garlic, hint of cream, with crusty bread

cilantro, jalapeno, lime, sambal, coconut milk, thai basil pea shoots and carrots, with crusty bread

applewood-smoked bacon, knob creek bourbon, roasted tomato sauce, caramelized onion, with crusty bread

portobello, crimini, shitake, white truffle oil, porcini powder, touch of cream, pinot grigio, with crusty bread

andouille sausage, lime, cilantro, clam juice, creole tomato sauce, with crusty bread

choose one of the following rustic po'boys with fries

oyster: rappahannock river, va

shrimp: vermillion bay, la

crawfish: atchafalaya basin, la

choose one of the following bahn mi with fries

duck pastrami: maple leaf farms, in

crispy chicken: forest hill, md

hereford beef, smoked cheddar, maple cajun bacon, house pickles, tomato, onion, greens on a sesame brioche bun and shoestrings

savory roasted spring onions, gruyere, fontina, parmesan with absinthe tomato bisque

maple leaf farms (in) duck leg, polenta, demi, mache salad.

creekstone farms (md) grass-fed 12oz top sirloin, fresh-cut spuds, garlic, herbs and truffled butter and libertine steak sauce

lemony asparagus risotto, fennel fond absinthe pesto

creole shrimp, smoky cheese grits, andouille sausage

crimini, portabella, shitake, porcini powder, truffle, fusilli, herbs

pikesville rye, campari, sweet vermouth, absinthe rinse

house-made raspberry lemon vodka, green hat gin, domain de canton, barrel-aged orange bitters, bison grass raspberry garnish

makers mark, apple jack, blood orange liqueur, maraschino liqueur, orange twist

mezcal, aperol, lillet blanc

pikesville rye, simple syrup, egg white, bitters

jameson irish whiskey, st. germain, fresh lemon juice

bully vodka, sage spirit, st. germain, fresh lime juice

beneva mezcal, blackberry liqueur, bitter lemon

house-made hot vodka, st. germain, bully vodka, cucumber, fresh lemon juice

bully vodka, st. germain, grapefruit juice

green hat gin, mint, ginger syrup, fresh lime juice

makers mark, blackberry shrub, bitter lemon

barr hill gin, fresh thyme and thyme syrup, lime juice

blush wine, pineapple wine, peach liqueur, club soda, fresh fruit

viennese bohemian absinthe. reduced aniseed results in an absinthe without the dominant licorice taste. (aus, 120°)

light and refreshing; ideal absinthe for beginners. gripping botanicals for the more experienced. (fra, 90°)

brought back to life from an unpublished manuscript dating from the 18th century. (fra, 150°)

mellow and with a light aniseed flavor, it is a prim and proper absinthe. very original. (fra, 110°)

in the 19th c, pernod crafted premiere absinthe. based on samples drawn from pre-ban bottles. (fra, 144°)

produced from a recipe a century old. this spirit won three golds times at the absinthiades. (fra, 90°)

savory and bitter thanks to grand wormwood. medalist at the 2004 absinthiades in pontarlier. (fra, 136°)

a perfumed absinthe, powerful and full of aniseed flavors. bronze medalist at the 2004 concours international des eaux de vie de fruits in metz (international contest of fruit brandies). (fra, 144°)

replica of an ancient absinthe; fruity flavors of fennel & grand wormwood. awarded the cuillère d'or at the 2006 absinthiades in pontarlier and the silver medal at the international wine & spirits competition. (fra, 120°)

the most decorated blanche absinthe. sweet and refreshing taste characterized by rich floral notes with hints of lemon and mint. (fra, 112°)

a traditional, french-made absinthe verte. (fra, 124°)

grande wormwood brings out the fresh bitterness, but it really is the secret blending with the other plants that gives it a perfect balance. (fra, 136°)

high-proof hemp flavored. with marijuana and wormwood extracts and startling anise flavor. (spa, 160°)

very high in alcohol. lightly bitter. best served over ice. (spa, 85°)

fruity and refreshing; a favorite in spain. (spa, 100°)

absinthe maldoror the first blended absinthe. gold medalist at absinthiades 2010. (ger, 133.2°)

a full flavour and complex aromatic palate. something a bit different. slightly more bitter than a traditional swiss absinthe. (sui, 136°)

awarded gold medals at the 2005, 2006, 2007 and 2008 absinthiades. this is one of the first absinthes to be distilled in the val-de-travers, the cradle of absinthe distillation. (sui, 110°)

swiss clear or 'la bleue' distilled in the val-de-travers region of switzerland also known as the birthplace of absinthe using the same traditional method that has been employed for more than 100 years. (sui, 106°)

oak-barrel-aged absinthe verte. slightly bitter, busty, little aniseed. intense in color and flavor. (sui, 124°)

made from an array of botanical ingredients, infused with brandy to create a highly spirituous, herbal elixir. best sipped neat or lightly louched. (usa, 120°)

louching creates a dynamic opalescence & the complexity of each herbal layer comes to fruition. (usa, 120°)

a modern revival that walks the line between tradition and innovation. (usa, 120°)

colorado made; won the silver medal at the international wine and spirits competition. (usa, 130°)

absinthe and coffee liqueur. perfect drink to complement your coffee. you also can serve it over ice. (spa, 60°)

anise-flavored liquor (or pastiche) originally made in new orleans, la. (usa, 90°)

made from cherries, quinine and bitter almonds in noble wines with a fruity bouquet. (ita, 32°)

with cherries, belg

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veneto, italy

monticello, virginia

willamette valley, oregon

high plains, texas

long island, new york

columbia valley, washington

virginia

loudoun county, virginia

high plains, texas

umqua valley, oregon

long island, new york

snake river valley, idaho

maui, hawaii