CULINARY COCKTAILS

For Beverage Director Jesse Filkins, these down months have afforded more opportunities to refine his culinary-focused cocktail program and further connect with the kitchen team. That relationship has led to new cocktails that explore Porto’s emphasis on the sea and live-fire cooking, including the Queimada De Verano made with Galician Orujo Blanco and Licor de Hierbas (Rum, Queimada Syrup, Watermelon, Mint, Lime, Bubbles) and the Humo y Sal that incorporates nori, sherry barrel-aged whisky and smoke (Whisky, Quinquina, Nori-Infused Demerara, Cherry Wood Smoke)

“I’m trying to incorporate into our cocktails the freshness of being on a boat and the essence of the sea,” says Filkins.

 

In addition to Filkin’s seasonal cocktail program, the beverage menu features more than 35 selections of sherry, imported beers, no-proof cocktails and 40 wines by the glass.

FOOD ALLERGIES

D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut

Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

CORAZÓN VERDE

16

Mezcal, Pimentón & Bay Leaf-Infused Agave, Hoja Santa Tincture, Celery Juice, Lime, Bubbles

CREPÚSCULO

18

Spanish Gin, Squid Ink & Wakame-Infused Honey, Lemon, Egg White, Sea Salt

HUMO Y SAL

20

Sherry Barrel-Aged Whisky, Quinquina, Nori-Infused Demerara, Cherry Wood Smoke

PORTO TÓNICO

14

White Port, Mediterranean Tonic, Ruby Port Ice Sphere