| Wine, Beer & Sake | |
| LAVA LOUNGE COCKTAILS GIN GARDEN 9 Fresh muddled cucumber, Hendrick’s gin, lemon and hints of basil. PAMA/GRANA/TANA 10 Stoli Citros vodka, Pama pomegranate liqueur, lime. OREGON PEACH 9 Stoli Peachik vodka blended with house made peach puree, peach schnapps and a touch of cream. THAI ME UP 8 Stoli Vanil and our Thai iced tea, topped with a touch of cream. Silky smooth! BLUE DEVIL 8.5 Bombay Sapphire gin, Blue Curacao, orange liqueur and our honey-ginger lemonade. SCRATCH MARGARITA 8 Sauza gold tequila, house scratch mix and fresh lime juice. Shaken and served up with a salted rim. THAI PEARL 8 Momokawa Pearl sake shaken with Stoli Vanil and a splash of fresh lime juice. FRESH FRUIT INFUSED KAMIKAZE 8 Mixed berry or melon infused vodka, shaken with our house scratch mix. Choice of strawberry/blueberry or melon MINT JULEP 8.5 Maker’s Mark bourbon with organic mint and brown sugar, served over crushed ice… a classic. ECSTASY 9 Crater Lake vodka, St. Brendan’s Irish Cream, Frangelico and dark Crème de Cacao shaken and served up. BANANA ATTACK DAIQUIRI 8 Bacardi light rum, fresh banana, banana-pineapple nectar and a touch of cream. TOOTIE FRUITY COCKTAIL 8.5 Stoli Oranj vodka shaken with fresh squeezed orange juice and guava nectar, served up with a sugared rim. CHILI MARGARITA 8 Our Scratch Margarita with pineapple and jalapeno infused Sauza gold tequila. Spicy…..and sweet. LAVA LOUNGE VOLCANO BOWL 20 Hand thrown ceramic bowl filled with a blend of rums and tropical juices that are sure to set your party ablaze! Serves 2-4 people. THE DON’S MANHATTAN 10 Maker’s Mark bourbon shaken with sweet vermouth and bitters. Served up with a cherry. A colossal versison of the classic……. MY THAI 8 A blend of light and dark rums, pineapple and fresh lime juice, mango nectar and a splash of grenadine…..off to the islands. PHUKET PASSION 9 Named after an island in Thailand, a blend of rums, mango juice and homemade coconut ice cream. DRAGONFLY 8 Crater Lake vodka, homemade honey-ginger lemonade, guava nectar and a splash of soda. TUACA CITRUS DROP 9 Tuaca, orange liqueur and fresh orange, lemon and lime juices shaken and served up with a sugared rim. FIERY MARY 8 The Lava Lounge’s Bloody Mary made with Crater Lake vodka and our secret homemade spiced mix. Served with a salted rim… Let us know how hot you like it. POPPY PARADISE 8 Lava Lounge’s version of a Long Island Iced Tea: gin, rum, tequila, vodka, fresh squeezed orange and pineapple juices, finished with a splash of grenadine. |
HOUSE GLASS POURS Glass / Bottle BUBBLY Rotari Arte Brut Trento, Italy MV (187 mL) 8 WHITES Dr. L Riesling, Mosel Saar Ruwer, Germany 07 6.00 24 Brandborg Blanc, Oregon 06 6.25 25 blend of pinot gris, gewürztraminer, riesling Doña Paula Chardonnay, Mendoza, Argentina 06 7.00 28 Anne Amie Pinot Gris, Willamette Valley 07 7.50 30 REDS Carchelo Tinto Jumilla Mouvedre/Syrah, Spain 07 6.50 26 Oakley Five Reds, California 06 6.00 24 merlot, mourvedre, syrah, grenache, zinfandel Luna Benegas Cabernet Sauvignon, Mendoza 06 7.00 28 J. Lohr Valdiguie Wildflower, Monterey 08 6.75 27 the missing link between gamay noir and pinot noir McKinlay Pinot Noir, Willamette Valley 07 7.00 30 light, spicy, earthy, and refined Honeywood Plum Wine, Oregon 4.50 SAKE SERVED HOT Gekkeikan 5.25 SERVED CHILLED Momokawa Pearl Nigori Genshu, Japan 5.25 Ozeki Fancy Dry Sake, 180mL 5.75 Rihaku Nigori Dreamy Clouds, 300mL 18 |
| BEER | |
| DRAFT Ask your server for today’s selections (16oz) 4.50 |
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| MICRO BREWS | IMPORTS |
| Sea Dog Apricot Wheat, Maine crisp, full-bodied, wheat 4.00 Big Sky Summer Honey, Missoula, MT NW hops, sweet and spicy ale 4.00 Terminal Gravity ESG, Enterprise “Extra Special Golden,” refreshing rye pale ale 4.00 Roots Organic Island Red, Portland creamy oat and barley red ale (22oz) 7.00 Anderson Valley Barney Flats Oatmeal Stout, Boonville, CA rich, mocha, complex stout 4.00 Deschutes Black Butte Porter, Bend rich, chocolate porter 4.00 |
Singha, Thailand pale lager 4.00 Chang, Thailand full-bodied, citrus pale lager 4.00 Tsingtao, China malty, nutty lager 4.00 Negra Modelo, Mexico hoppy, smooth brown 4.00 Sapporo Draft, Japan Japanese rice lager (22oz) 7.00 Bitburger Drive, Germany dry, crisp non-alcoholic lager 4.00 |
| SPECIALTY BEVERAGES | JUICES, LEMONADE, SODAS, ETC. |
Butterfly Fresh squeezed Honey-Ginger lemonade, guava nectar and a splash of soda 4.00 Island Splash Fresh squeezed orange juice, Banana-Pineapple nectar with splashes of cranberry and soda 4.00 Passion Tootie Fruity Fresh squeezed orange juice and guava nectar 4.00 |
House Thai Iced Tea 3.00 Fresh Squeezed Honey-Ginger Lemonade 3.00 Fresh Squeezed Orange Juice 4.00 Fresh Squeezed Grapefruit Juice 4.00 Kerns Fresh Nectars 3.00 Guava, Banana-Pineapple or Mango Voss Sparkling Water Norway 375 mL 3.50 800 mL 6.00 Mug Root Beer Float with Coconut Ice Cream 5.00 Reed’s Extra Ginger Brew Ginger Ale 3.00 Cranberry Juice 2.00 Soda 2.50 Pepsi, Diet Pepsi, Sierra Mist, Mug Root Beer |
| BUBBLY | COFFEE & TEA |
Vida Organica Chardonnay Brut Argentina 07 29 Gruet Blanc de Noir Brut New Mexico MV 28 Baumard Rosé Extra Brut Loire Valley MV 45 Veuve Clicquot “Yellow Label” Brut Champagne MV70 |
Organic Columbian/Peruvian Blend Coffee 2.00 Regular or Decaffeinated House Iced Tropical Tea 3.00 House Thai Iced Tea 3.00 Tea Lady Organic Loose Leaf Teas 3.50 Oolong*, Jasmine*, Green*, Tropical, Herbal Hibiscus Mint *Fair Trade Certified |
| AFTER DINNER DRINKS | AFTER DINNER SPECIALTY |
| Graham’s Six Grapes Reserve Port 6.25 Fonseca Bin 27 Port 6.50 Spanish Coffee 6.75 BFK Coffee 6.25 B & B Cognac Blend 7.25 Courvoisier V.S. Cognac 7.00 Hennessy V.S. Cognac 7.25 Remy Martin V.S.O.P. 7.75 Grand Marnier 7.25 Drambuie 7.25 Sambuca Romana 6.25 Tuaca 6.50 Galliano 7.50 |
RUBY ISLAND 9.50 Two scoops of homemade coconut ice cream drenched in Godiva chocolate and Chambord raspberry liqueurs, served with fresh banana. |
| WINES BY THE BOTTLE | |
| WHITE WINES Rose, Skouras Zoë “Life,” Peloponnese, Greece 08 22 raspberry, earthy, soft, strawberry off-dry finish *Blanc, Brandborg, Oregon 06 25 lilies, violets, citrus, sweet, full body Viognier, Trinity, Willamette Valley 07 32 peach blossoms, apricots, and pears Sauvignon Blanc, Capitello, Marlborough 06 33 passion fruit, pear, slate, full body Pinot Gris, Sweet Cheeks Estate, Willamette Valley 07 26 apple, citrus, melon, fig, very creamy Pinot Gris, King Estate Signature, Willamette Valley 07 35 kiwi, pear, balanced, crisp Pinot Gris, Domaine Meriwether, Willamette Valley 07 31 melon, creamy mouthfeel, tropical flavors, clean finish *Pinot Gris, Anne Amie, Willamette Valley 07 30 crisp stonefruit, wildflowers, green apples, cream soda *Riesling, Dr. L, Mosel Saar Ruwer, Germany 07 24 clean slate, full body, honeysuckle blossoms Riesling, Bergström Ö, OR 08 24 orange blossom, honeysuckle, tropical fruit pie, soft, long finish Riesling, Territorial, Willamette Valley 05 28 dried flowers, spiced honey, candied apricot Riesling, Sweet Cheeks Estate, Willamette Valley 07 23 apple, cirus, melon, fig, creamy Gewürztraminer, Trimbach, Alsace, France 04 33 floral, perfumed, lychee, balanced acidity Gewürztraminer, Kabinett, Darting, Pfalz 06 29 apricot, honeyblossom, mineral, sweet, floral finish * Chardonnay, Doña Paula, Mendoza, Argentina 06 28 pineapple, ripe pear, oak, soft spice, clean finish Chardonnay, Lioco, Sonoma County 07 37 lemon honey, sweet pears, minerals, balanced, full |
RED WINES Malbec, Altos Las Hormigas Mendoza, Argentina 07 24 boysenberry, black cherries, mocha, fruitcake, supple Tempranillo, Abacela Umpqua Cuvée, Southern Oregon 06 37 fruit forward with tobacco, pepper, spice hints *Mouvedre/Syrah, Carchelo Tinto Jumilla, Spain 07 26 jammy bluberry, boysenberry, licorice, tobacco, cinnamin, maple Shiraz, Penfolds Koonunga Hill, Australia 06 22 dark fruit, spice, white chocolate, vanilla, licorice Syrah Blend, Odisea Veritable Quandry, California 07 32 Dark ruby, boysenberry, plum, black cherry, pepper, licorice *Valdiguie Wildflower, J. Lohr, Monterey 08 27 fruit forward, ashy, toasted oak, cherry spiced candy * Pinot Noir, McKinlay, Willamette Valley 07 30 light, spicy, earthy, refined Pinot Noir, next: Oregon 07 32 orange peel, pomegranate, strawberry, vanilla Pinot Noir, Jigsaw, Oregon 07 34 bright ripe red fruits, earth, mushroom, smoke Pinot Noir, Spindrift, Willamette Valley 06 36 cherry pie, full bodied, silky smooth finish Pinot Noir, Rex Hill, Willamette Valley 06 47 plums, framboise, dried cherries, campfire smoke * Five Reds, Oakley, California 06 24 blueberries, oak, charcoal, light body Merlot, Red Rock Winemaker’s Select, California 06 24 juicy plum jam, dried cherries, oak spice, firm structure Merlot, Mil Piedras, Mendoza 06 22 spicy, red berry fruit, herbal, predominant earth notes Red Blend, O·S Winery, Columbia Valley 06 32 cabernet sauvignon, cabernet franc, merlot, full bodied with grace Cabernet Sauvignon, Ramsay, Napa Valley 06 29 cherries, oak, red meat, chocolate, very smooth, full body *Cabernet Sauvignon, Luna Benegas, Mendoza 06 28 dark currant, fig, toast, smokey finish, full body Zinfandel, Hullabaloo, Napa Valley 05 33 spice, pepper, blackberry/plum jam, raspberry, robust |
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Ring of Fire Restaurant and Catering is committed to sustainability and dedicated to reducing our environmental impact with a specific focus on water, energy and waste. We support local and organic growers, ranchers, wild crafters and as many small businesses as possible within our local community. We purchase 100% of our electricity through EWEB’s renewable wind power program, our water is filtered with an Aqua- Metrics system and we use energy efficient equipment and appliances. Our overall company goal is to reduce the amount of food waste that goes into landfills; we compost approximately 10,000 gallons of biodegradable material every year and educate our staff to recycle and conserve everything possible, including our cooking oil. We hope these conscientious business practices will lead us and our guests toward a healthier lifestyle and environment. Please join us in supporting these conservation efforts. |
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