In Fine Spirits
Choose from more than 60 hand-selected wines, a parade of seasonal cocktails, and a hearty assemblage of craft beers that changes from week to week. Chef Marianne Sundquist crafted In Fine Spirits' menu of seasonal American plates to include locally farmed, artisan, and organic products whenever possible. Complement a fiery spirit, in a glass or in a soul-capsule, with a colorful variety of olives ($5), or savor a cold plate of duck confit rillette in brown sugar, five spice, and thyme ($6). Gourmet flatbreads ($9–$10) sate carb cravings, while hot plates ($8–$14) fill substantial appetites. All menus shift seasonally, proving In Fine Spirits is part of the natural order and not an android posing as a dining destination.