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Whiskey School Wednesdays


a world-class restaurant

driven by passion and storytelling


TASTING MENU

4 Course TastingChoose 1 course from Intro, Prologue, Plot, Finale sections65 Per Person

5 Course TastingChose 1 Course from Intro, Prologue, Plot and Finale section and 5th Course our Dessert of the Day75 Per Person

6 Course TastingChose 5 Courses from anywhere on the menu and 6th Course is Dessert85 per person

INTRO

Sweet Potato SaladHoney Yoghurt Foam | Basil | Sesame soil w. Pecans | Ginger & Persimmons Compote | Maple Orange Soy Sesame13

Ahi Poke Asian Chopped SaladHoney Ginger Vinaigrette18

Mushroom FlatbreadFONTINA CHEESE SAUCE | SHITAKE & OYSTER MUSHROOMS | CARAMELIZED ONIONS | TRUFFLE OIL14

INSIDE OUT CAPRESEBURRATA |  CHARRED CHERRY TOMATOES | CRISPY BASIL | BALSAMIC REDUCTION | PARMESAN TUILE13

PROLOGUE

Duck Confit CassouletFermented Beans|Coal Roasted Ratatouille|Smoked Cherry Tomatoes|Parmesan Panko |Sausage17

Togorashi Crusted AhiSunchoke | Mushrooms | Pickled Ginger | Eggplant | Soy Sesame | Coconut Lemongrass Dashi24

Black Cuttlefish RisottoPistou | Roasted Red Bell Pepper & Fennel Provencal Sauce | Saffron Onions 17

Samosa Lobster Pot PiePoppy Seed Puff Dough | Crème Fraiche & Gayear20

PLOT

Pastrami ChickenSmoked Sweet Potato | Fall Spiced BBQ | Crème Fraiche | Braised Greens | Bacon 21

Hay Smoked Short RibCaramelized Pumpkin Buttermilk Puree | Chanterelles | Rosemary Natural Jus | Pumpkin Seed Saffron Oil26

Seared ScallopsFreekeh Grain | Roasted Corn Bound with Tomato Vanilla Butter | Parmesan Foam | Pan Sauce 28

Grilled Striped BassWrapped In Grape Leaves|Tzatziki Sauce|White Bean Salad| Charred Cherry Tomato|Baba Ganoush 30

FINALE

Pan Seared NY StripAsian Style Chimichurri | Brussels Sprouts | Bacon & Confit Fingerlings | Horseradish| Pickled Daikon | Kimchi Puree28 | 48

Pork ChopsPreserved Apple & Mascarpone Tortellini | Charred Yellow Beets | Sage Beurre Noisette Emulsion | Apple Crisps | Pork Powder 25

Canard Au Vin RouladeMushroom Duexulles | Roasted Blue Waxy Potatoes | Fin Herb | Sweet Potato | Pearl Onion | Spinach Puree 26

Ling CodGlazed Carrots | Dashi Braised Kale | Pickled Ginger | Wasabi Dusted Popcorn | Sesame Gnocchi 27

EARLY & LATE NIGHT MENU

KOREAN KIMCHI DUMPLINGSVegetarian5

SHORT RIB TAGLIATALLEBrown Butter Mushrooms | Provencal | Toasted Pumpkin Seeds12

Crispy Sweetbreadsw. UDON NOODLES15

Wild Mushroom FlatbreadFontina Cheese Sauce | Balsamic Glaze | Chives10

TEMPURA MISO CODCucumber Salad | Soy Sesame Ginger Aioli10

Herb Roasted PotatoesHorseradish Cream8

CHICKEN KATSU SLIDERASIAN SLAW4

Beef SliderPickled Poblano |  Romesco6

Falafel Gyro Salad9

Duck Confit Hush Puppies10

THE BEGINNINGS cocktails that started it all

Japanese SourRITTENHOUSE RYE | ORGEAT & FRESH LIME JUICE | ANGOSTURA BITTERS | FLOAT OF PORT12

PHILADELPHIA FISH HOUSE PUNCHAPPLETON RUM, BRANDY, LEMON JUICE TEA & WATER11

THE OLD FASHIONED WHISKEY COCKTAILBUFFALO TRACE BOURBON, SUGAR, BITTERS & CITRUS

SAZERAC COCKTAILPEYCHAUDS ELEGANT BITTERS, TEMPLETON RYE, SUGAR & ABSINTHE

GOLDEN AGE rise of the cocktail culture

Side CarBRANDY | COINTREAU | LEMON JUICE12

Blood & SandSCOTCH |CHERRY HEERING | FRESH ORANGE JUICE AND PEEL | CARPANO ANTICA VERMOUTH12

CORPSE REVIVERGIN, LILLET BLANC, COINTREAU, CREME DE VIOLETTE, LEMON JUICE

GIN FIZZHENDRICKS GIN, ORANGE FLOWER WATER, FRESH LEMON JUICE, HOUSE SIMPLE SYRUP

COMMODOREWELLER RESERVE BOURBON, FRESH LEMON & LIME JUICE, ORANGE BITTERS, HOUSE SIMPLE SYRUP

AVANT GARDE modern cocktail couture

Aztec Chocolate ManahattanRITTENHOUSE RYE | CHOCOLATE BITTERS | CAPRANO ANTICA VERMOUTH13

The PilgrimDARK AND LIGHT RUM | COINTREAU | FALERNUM | ORANGE  & LIME JUICE | ANGOSTURA BITTERS12

NEW ENGLAND MULEFLOR DE CANA GOLD RUM | HOUSE GINGER & GINGER BEER | MAPLE SYRUP | FRESH LIME JUICE12

STAY NIMBLETRACE BOURBON, APEROL, GRAPEFRUIT JUICE, HONEY SYRUP, MINT

DIABLO DEL SOLEL JIMADOR BLANCO, FRESH LIME JUICE, SPICED AGAVE, HOUSE RASPBERRY SYRUP, GINGER

CHAMPAGNE COCKTAILS sparkles

PINEAPPLE CHAMPAGNE COCKTAILPROSECCO | LEMON PEEL | PINEAPPLE CHERRY MARINADE12

FRENCH 75HAYMANS OLD TOM GIN, SUGAR & LEMON JUICE, PROSECCO

CAST

Josh Bracher – Executive Chef

Raised in Arizona and cooking for 14 years, Josh cultivated his culinary craft making munchies. His skills and flavor profiles are world-class and he shows off the true arts of savory by creating a menu that blends international ingredients with modern favorites. Plus if you ever want to see a Dorito julienned you may want to bring him a sack of the good stuff and a blanket.

josh-bracher

Loren Leigh – Producer (Brand Ambassador)

Don’t be fooled there is a brain in this blonde. This Southern Peach is here to ensure your nights are memorable. Loaded with red high heels and a can of mase. She may be dressed like a Russian one night or Tinkerbell the next, but be sure she will execute every request you have in the classiest of manner. loren-leigh

John Christie – Bar Man

An author, a poet, a teacher and loaded with a refuge of stories about spirits, John will guide you down the river of whiskey and bring you back safe. He is the strongest in the litter and somehow scrapped his way from Boston to Scottsdale to bless us with his perfectly crafted cocktails.

john-christie


LOCATION

4166 N. Scottsdale Rd. Scottsdale, AZ 85251

Hours of Operation
Wed-Thur 4PM-11PM or later
Fri-Sat 4PM-12AM or later
Sun 4PM-11PM

Happy Hour – 4-6 Everyday
Late Night Menu 9-Close Wed, Thur,Sun 10-C Friday-Saturday


CONTACT

480-945-5555   |    reso@secondstoryaz.com