4th Floor Arriviamo Cocktail Bar

Aperol, Prosecco, Sparkling Water, Orange Slice.

Fontal cheese topped with savory Hen of the Woods mushrooms, fresh parsley and oregano.

Ravinia Food Truck Pilsner

Prosciutto di Parma, Parmigiano-Reggiano cheese, green Cerignola olives and toasted sourdough.

Slow-cooked prosciutto cotto and creamy fontina cheese on a baked cornetto.

Starbucks Reserve® Espresso Martini fused with global liqueurs: Orange Cacao, Molé Spice and Cherry Limone.

Coffee-dipped sponge cake layered with creamy mascarpone cheese and cocoa.

Valdo Prosecco

Matcha green tea-infused roll cake filled and topped with vanilla butterfly pea flower tea ganache.

Lavender matcha meets mixology. Our signature matcha, El Tesoro Blanco Tequila, lime juice and agave nectar, topped with lavender cold foam and a sprig of lavender.

Old Irving Brewing Company Beezer

Ketel One Vodka or Hendrick's Gin, Dry Vermouth.

Your choice of our savory olive or sweet raisin baton-shaped breadstick, both freshly baked and ready to enjoy.

Dry-cured prosciutto, Parmigiano Reggiano on a freshly baked herb cornetto.

Starbucks Reserve® Cold Brew, Woodinville Straight Bourbon Whiskey, Amaro Del Capo, Pure Maple Syrup, Balsamic Vinegar, Orange Expression.

Mozzarella topped with spicy Italian salami.

Fresh and preserved raspberries top a rich mascarpone cheesecake with a buttery shortbread crust.

Tangy lemon and strawberry curd, in a sweet and flaky vanilla crust, topped with toasty meringue and fresh strawberry.

Miner Sauvignon Blanc

Our innovative take on a Tokyo Roastery favorite. A pour-over infusion of Sakura Allure tea and Hendrick's Gin, Carpano Dry Vermouth and Aperol, garnished with an edible flower.

Woodinville Bourbon Whiskey, Sweet Vermouth, Aromatic Bitters.

House-made tomato sauce and mozzarella sprinkled with oregano.

Smooth, rich dark chocolate ganache in a chocolate shortbread crust, dusted with cocoa powder.

Maplewood Seasonal

Starbucks Reserve® Espresso, Kalak Single Malt Vodka, Vanilla Syrup, Dark Chocolate.

Oxford Landing Chardonnay

Experience color-changing Butterfly Pea Flower tea in an effervescent cocktail—mixed with Kalak Vodka, St-Germain Elderflower Liqueur, lemon juice and Fever-Tree Sparkling Sicilian Lemonade, garnished with a dehydrated orange, a fresh mint sprig and an edible flower.

Fenn Valley Northman Pub Cider

Hendrick's Gin, Prosecco, Lemon Juice.

Spirit-Free Starbucks Reserve® Whiskey Barrel-Aged Cold Brew alongside Knob Creek® Kentucky Straight Bourbon Whiskey.

Fleur de Mer Côtes de Provence Rosé

Fudgy brownie topped with rich dark chocolate ganache and crunchy salted caramel milk chocolate pearls.

Starbucks Reserve® Coffee, Woodinville Straight Bourbon Whiskey, Campari, Carpano Antica Formula Sweet Vermouth, Vanilla Syrup, Scrappy’s Lavender Bitters.

Casa Smith Barbera

Tender, rich lemon-infused olive oil cake finished with chopped pistachios, drizzled extra virgin olive oil and dusted powdered sugar.

Thinly sliced mortadella accented with pistachio nuts on a freshly baked olive sfilatino breadstick.

Crispy and flaky cannoli shell filled with creamy ricotta and rich chocolate chips, garnished with candied orange.

Starbucks Reserve® Cold Brew, Chai Tea, Banks 5 Island White Rum, Lime Juice, Simple Syrup, Scrappy's Black Lemon Bitters, Cinnamon.

Starbucks Reserve® Coffee, Amaro Averna, Westland Single Malt Whiskey, Syrup, Scrappy’s Chocolate Bitters, Cream, Nutmeg.

A spirit-free take on our signature Espresso Martini. Starbucks Reserve® Espresso, Spiritless Kentucky 74 Spiced, vanilla syrup, Scrappy’s Orange Bitters, garnished with a dried orange wheel.

Spirit-free Starbucks Reserve® Whiskey Barrel-Aged Cold Brew sweetened with vanilla syrup.