Sanctuaria - Vollständiges Menü

Rosé wine, Pomegranate liqueur, apple and pineapple juice along with hibiscus ginger syrup

A tropicalriff on the classic long island elevatesthe barfavorite with hibiscus and grapefruit. Wheatley Vodka, J. Rieger Midwestern Dry Gin, Arette Blanco Tequila, Diamond White Rum, Combier d'Orange, grapefruit, hibiscus ginger, citrus, and Stiegl Grape

As we strive to get the most of our night before the clock strikes 12 North Forrest Pumpkin Kreme, Midnight Espresso Coffee, liqueur, and House made cold brew. Served Up

An Oolong Old Fashioned made with the Sanctuaria Yellowstone Barrel Pick Bourbon, cherry smoked oolong, demerara, black lemon bitters

There's a story to this classic cocktail with a spanish twist Abasolo El Whisky de Mexico, lemon and simple syrup, miraculousfoamer, with a topper of Juan Gil Red Blend Wine. Served Up

Not just any Hot Toddy… Old Dominick's Memphis Toddy, Revelton Mulberry Gin, honey infused with lemon and cloves, with hot water

Spicy, Sweet, and Sour because sometimesit takes 3 to make a thing go right. Spicy Ghost Tequila, Sweet Plantation Pineapple Rum, Demerara syrup, orgeat, lime juice, all topped with Sudwerk's Funhouse Series Sour Beer. Served with crushed ice

Named in honor of the founder of the Botanical Gardens, we give the classic Aperol Spritz a St. Louistwist. Aperol, Big O Ginger (made right here in St. Louis) topped with bubblesserved with crushed ice

Choose your adventure… Vodka or Gin either way it will be a spicy sunrise. Choose Old Dominick's Honeybell Vodka or Uncle Val's Zested Gin paired with house made chipotle orange cordial. Served Up

A mixed bag of nutty spirits Blackland Texas Pecan Brown Sugar Bourbon, J. Rieger Cafe Amaro, Wood Hat Spirits Black Walnut Liqueur. Served Up

A classic refresher Four Roses Bourbon with cinnamon spiked apple cider and ginger beer. Served over crushed ice

Candy on the glass, brandy in the glass, Phantom V Butterscotch Brandy, St. George Spirits NOLA Coffee liqueur and cream. Served on the rocks

Vanilla cold brew, orgeat, cinnamon. Served over crushed ice

Cherry wood smoked oolong tea with lemon and strawberry. Served warm

Diced potatoes, deep fried and seasoned with our house blend of spices and drizzled with paprika aioli

Crispy phyllo dough filled with seasoned pork monterey jack cheese; served with local tomato puree scented with chipotle

Mozzarella topped with sweet yellow plantains baked to perfection; finished with guava jelly

Stuffed with Spanish chorizo pepper jack cheese; with apple chipotle sauce drizzle

House-made plantain chips; served with a side of black bean refritos and tangy chimichurri for dipping

Crispy drummies and flats, tossed in a house made sweet and spicy chili-lime sauce

Foundations Farms rabbit, mushrooms, tomato, herbs, roasted garlic pomme purée

Cuts of tenderloin, along with onions and mushrooms, in a red wine reduction over garlic mashed potatoes and topped with melted mozzarella

Zucchini noodles, grape tomatoes, leeks, white wine garlic parmesan cream

Baby heirloom carrots sauteed with butter, brown sugar, and rosemary

One pound of Chilean wild caught mussels in a Spanish style red sauce

Crispy phyllo dough filled with seasoned pork, Monterey jack cheese, and tomato puree; served on top of risotto, accented with Chipotle drizzle

About one pound, hand-cut, seasoned and grilled to perfection. Accompanied by garlic mashed potatoes and your choice of glazed carrots or Brussel sprouts

Grilled filet mignon topped with poached quail egg, duck egg bernaise, seasonal vegetable

Melted white cheese spiked with onions, re roasted poblanos chilies; with housemade mexican giardiniera fresh-cooked white corn tortilla chips. (Add chorizo or guacamole)

Inspired by our sister, Diablitos Cantina!

When the smoke clears, this mezcal margarita will be left standing. Ojo De Tigre mezcal, lime, J.M. Shrub, dragon fruit shrub. Served on the rocks

Seasoned French fries with Queso Blanco

Mahi with fresh cucumber, tomato, cantaloupe, citrus and cilantro. Served with warm tortilla chips

A blend of our hibiscus gingersyrup, grapefruitrosemary shrub, along with lemon and lime flavorstopped with soda

Fresh avocado mixed with roasted tomatoes, onions our secret recipe of herbs spices; served with freshly cooked white corn tortilla chips. Make it paleo, sub plantains for chips!

Farm-raised shrimp pan seared in a buttery garlic, lime chipotle sauce on a sizzling hot platter with griddled peppers onions; served with green rice, Diablitos' beans, sour cream, guacamole, pico de gallo warm our tortillas

Seasoned ground beef, house salsa, lettuce, tomato, jack cheese sour cream in a fried our tortilla bowl

House fried potatoes, also known to gringos as french fries , with Diablitos ' Queso Blanco

Our private barrel selection of Blue Note Single Barrel Reserve served as a classic old fashion, a classic manhattan, and a 1 oz pour

Hussong's 100% Agave Tequila Hussong's Silver Tequila served as a paloma, Hussong's Reposado Tequila served as a margarita, Hussong's Anejo Tequila served as a 1 oz

Gulf Coast shrimp, sautéed in spices; served with bread for dipping

Two medallions of filet mignon, topped with our famous Wicked Good Shrimp

Creamy melted asiago cheese with seasoned Gulf shrimp and Maine lobster, served with warm tortilla chips

Spanish smoked bleu cheese leek fondue, rolled into phyllo cigars then pan seared; accented with sherry-raisin sauce

Squash flowers, filled with goat cheese, garlic and herbs, lightly breaded and pan seared. Served with lemon cream dipping sauce

Sliced artichoke hearts breaded and deep fried. Served with lemon cream sauce, or garlic butter for dipping

Crispy pan-seared shredded Angus steak, served atop a warm potato puree; garnished with citrus herb sauce

Mojo battered chicken breast topped with bacon aioli, Monterey Jack cheese crispy plantains

Baked plantains, topped with mozzarella, finished with guava jelly

Gulf Mahi strips breaded in Panko breadcrumbs and deep fried. Served on top of seasoned house-made twisted potato chips

Fresh chopped kale, arugula and spinach with mandarin oranges, sliced apples dried cranberries, red onions, bacon pieces, pralines and goat cheese. House-made dressings: Strawberry Vinaigrette, Miso, Ranch

Spiced Caribbean cake baked in vanilla custard, topped with rum raisin sauce, fresh baked to order

Chocolate and cheesecake rolled in phyllo dough and slightly seared, drizzled with raspberry sauce

Need we say more? Served with whipped topping

Foundations Farms nitrite-free bacon, leeks potatoes in a rich and creamy broth

Charred brie, spring mix, candied walnuts, drizzled with raspberry white balsamic vinaigrette

Seasonal roatating chef's selection of Foundations Farms quail, turkey, or chicken with duck-fat-fried potatoes, nitrite-free bacon, onion

Mirror mirror on Sanctuaria's wall…who'sthe fairest of the them all? Switchgrass Apple Brandy, Cardamom Amaro, House made Cran-Apple Sage Shrub, Ginger beer, topped with creme de casiss. Served over a cube of ice

Spanish-style pork kebabs, marinated and grilled with peppers and onions and a paprika aioli sauce for dipping

Smoked ham, melted Manchego cheese, with grilled red pepper and smoked Spanish paprika aioli on Ciabatta bread

Foundations Farms nitrite-free bacon, spring mix, fresh tomato fried duck egg on ciabatta with duck-fat-fried potatoes

Oak roasted red peppers stu ed with black beans mozzarella cheese; topped chipotle vinaigrette

Hand cut salmon seasoned and grilled. Served with patatas bravas and your choice of glazed carrots or Brussel sprouts

Four Roses Single Barrel, Carpano Antica Formula Vermouth, Orange Bitters, Decanter Bitters. Served Up or on the Rocks

A variety of select meats and Mediterranean-inspired gourmet cheeses, including a decadent port wine cheese, grape tomatoes, olives, almonds, grapes, seasonal jelly and hummus. Served with multi-grain crackers (items subject to change according to season

Roasted potatoes and zucchini in a tomato sauce base topped with Feta cheese

A recipe from our sister, Diablitos Cantina, served with warm tortilla chips

Traditional Cuban pork beef chorizo sliders topped with Monterey jack cheese crispy Yukon gold potatoes; served on a Cuban sweet roll garnished with chimichurri

Two pork lollipops, lightly breaded and pan-fried, served with seasoned patatas bravas and glazed with a savory bourbon chutney

baby mushrooms sauteed in garlic and Barbadillo sherry reduction

Seasoned shredded pulled pork, cream cheeses, chopped jalapenos, rolled into a sphere deep fried, with avocado-lime dipping sauce