Our bartenders bring a mixologist's touch to every pour. From signature creations to reimagined classics, our cocktail menu is built on premium spirits, fresh ingredients, and bold flavor combinations. Whether you're exploring something new or sipping a favorite, each drink is crafted to deliver a memorable experience.

blanco tequila, giffard pamplemousse topped with soda

london dry gin, campari, and sweet vermouth

london dry gin, honey syrup, and lemon juice

blanco tequila, cointreau and fresh lime

bourbon, lemon, simple syrup, with egg white

pecan old fashioned

reposado, elderflower & basil collaborate to make the best marg in town

House lemondrop martini with limoncello

bright and refreshing lychee martini

Smoked

14/50

16/65

14/50

14/50

16/65

15/60

16/65

17/75

3

10

Sticks-N-Stones is more than a cocktail bar - it's a culinary experience. Our kitchen serves a curated menu of chef-crafted entrees, shareable plates, and elevated bar favorites, all created with high-quality ingredients and flavor-forward techniques.

With blue cheese, applewood smoked bacon, heirloom grape tomatoes, and house made ranch dressing.

Oven roasted with a choice of three sauces, Honey buffalo, Thai jerk, Cajun mumbo.

House-made hummus, served with warm pita bread, Kalamata olives, feta cheese, and assorted vegetables (Cucumber, cherry tomatoes, carrots).

Three meats, two cheeses, fig jam, artisanal crackers.

Served with roasted garlic whipped potatoes, asparagus, crispy onions and braising jus.

Asian Glazed Salmon over white rice with ribbons of Korean Cucumber Salad. *made with sesame*

Certified Angus Beed Burger featuring caramelized onion tomato jam, roasted garlic aioli, arugula, pickle, and crispy fried onions.

Rich, decadent chocolate cake, served with raspberry coulis and a scoop of vanilla bean ice cream.

Blueberry and Strawberry Coulis with a graham cracker crust.

Tangy and refreshing lemon white chocolate ganache cake, served with Strawberry Gelato.

With andouille, cheddar, and creole sauce.

With cinnamon compound butter and maple syrup.

With scrambled egg, truffle hash, and salsa verde.

Red quinoa, roasted brussels, sweet potato, kale, baby heirloom carrots, roasted chickpeas, dried cranberry, sunflower seeds, green goddess and raspberry balsamic reduction.

Cremant with choice of orange juice, pineapple juice, or cranberry juice.

Blackberry Spritz.

Blanco Tequila and Grand Marnier topped with Prosecco.

The perfect pick me up.

Fried hot honey chicken sandwich on a toasted brioche bun with arugala-apple slaw and whipped lemon ricotta-mascarpone spread. Served with fries.

Asian glazed salmon over white rice with ribbons of Korean cucumber salad. *Made with sesame*

Marinated ribeye steak over truffle parmesan fries and topped with a Maitre d'Hotel compound lemon butter.

Oven roasted wings with a tangy Carolina BBQ sauce.

Iceberg wedge salad topped with bacon chunks, charred whole kernel sweet corn, cotija cheese, chopped cilantro sprinkle, smoky chipotle lime crema, and pickled red onions.