Fall 2014 Catalog


Cocktails In Season


For Fall 2014

STOCKINGS DOWN
Bombay Dry, Grapefruit, Green Chartreuse, Lime, Cinnamon Syrup.

TRINIDAD SOUR
Angostura bitters, Orgeat Syrup, Rye Whisky, lemon.

THE OVERCAST
Woodford Reserve Bourbon, Carpano Antica, Fernet Branca, maraschino, bitters.

THE CUP OF AWESOME
Voyager Gin, stout beer reduction, egg white, agave, bitters, shaken and topped with nutmeg.

el DICTADOR
Plantation 5yr Rum, Cocchi Americano, Fernet Branca, Apricot Liqueur.

BUFFALO CIDER
Buffalo Trace, Lemon, house Apple Cider Mix, served warm.

LAURA PALMER
Earl Grey Gin, Lemon, top with Coke and a maraschino cherry.

JACK ROSE
Boulard Calvados, grenadine, and lime.

SHOT TO THE HEART
Rittenhouse Rye, Punt e Mes, Green Chartreuse, orange bitters, dashes of Tabasco.

CAT BURGLAR
Plymouth Gin, Fernet Vallet, Cardamaro, Gran Classico.

SPANISH COFFEE
Caramelized sugar and cinnamon rim, press coffee, brandy, Tia Maria, fire show.

DIRTY BEE
Earl Grey Gin, egg white, lemon, honey syrup.

SCOTCH FLIP
Famous Grouse Scotch, Amaro Nonino, Port, a Whole Egg, with an Islay rinse.

VIEUX CARRE
Bulleit Rye, Calvados, Sweet Vermouth, Benedictine, Angostura bitters, Peychaud’s bitters.

Plates


Available until last call

KNEE HIGH TOTS
Tossed in spice mix and served with coriander ketchup and garlic aioli.

CAPRESE
Roma tomatoes, fresh mozzarella, in a balsamic reduction.

HUMMUS AND PITA
House-made garlic hummus, with roma tomatoes, cucumber, and olives

THE FLAMING GOAT
Baked goat cheese set ablaze with brandy, served with toasted bread and sliced apples.

SPICY MAC & CHEESE
Smoked cheddar, gruyere, parmesan cheeses, with chipotle.

SWEET POTATO CROQUETTES
Spicy sweet potato and black bean filling, panko-breaded and fried. With pickled cabbage, avocado, salsa verde and chipotle sour cream.

LAMB MINI-BURGERS
With mango chutney, garlic aioli, Roma, and wild arugula.

BBQ BACON MINI-BURGERS
Ground beef and bacon patties, smoked cheddar, house made barbecue sauce and arugula.

TACOS TILAPIA
Three marinated fillets golden fried and topped with spicy mayo, pickled red cabbage, avocado, radish, cilantro, salsa verde and lime on a soft corn tortilla

Absinthe


LA CLANDESTINE
106° Blanche, Switzerland, Traditional Swiss

MANSINTHE
133° Verte, Switzerland, Traditional French

MATA HARI
120° Nouveau, Austria, Bohemian

MEPHISTO
130° Verte, Austria, Traditional French

PACIFIQUE
124° Verte, Woodinville, WA, Franco-Swiss

TENNEYSON
106° Blanche, Pontarlier, FR, Traditional Swiss

LUCID
124° Verte, Loire Valley, FR, Traditional French

MARTEAU
136° Verte, Ballard, WA, Traditional French

Beer and Wine


HILLIARD’S
Brewed in Ballard

BITBURGER
Belgian style lager

YOUNG’S DOUBLE CHOCOLATE STOUT
English chocolate dark ale

STONE IPA
Brewed in North County San Diego

CABERNET SAUVIGNON
Pares Balta, Barcelona, Spain 2012

CHARDONNAY
Novellum Winery, Languedoc, France 2012

CHAMPAGNE BRUT
Montmartre, Tournan, France

Staff Favorites


MEZCAL OLD FASHIONED
Vida Mezcal, Benedictine, xocolatl molé and orange bitters.

RANSOM SOUR
Ransom Old Tom Gin, lime, simple syrup, and egg white whipped until smooth.

THE WRY GRIN
Rye whisky, Fernet-Branca, lemon and bitters with a slapped mint. From our friends at The Noble Experiment in San Diego.

ROOT BEER FLOAT
Cruzan Light Rum, Root liqueur, house-made falernum, cream of coconut.

SAZERAC
Rye Whisky, sugar cube, peychaud’s bitters, absinthe rinse.

PAINKILLER
Rum, OJ, pineapple juice, cream of coconut, more rum.

THE OAXACAN SHINER
Vida Mezcal, balsamic strawberry shrub, Cointreau, lime, OJ, sugar rim.

TO THE MOON
Plantation 5yr Rum, Solerno blood orange liqueur, lime, cardamon bitters.

RAMOS GIN FIZZ
Tanqueray, simple syrup, orange flower water, citrus, heavy cream, emulsified egg white, and topped with soda. This cocktail requires a detailed preparation, your patience is appreciated.

GRAPE-BERI KNEE HIGH
Raspberry vodka, Chambord, lemon. Pleasing crowds since 2009, bend it with absinthe for one dollar more.

LION’S TALE
Buffalo Trace bourbon, St. Elizabeth Allspice, lime, simple syrup, and bitters.

MIDNIGHT IN THE GARDEN
Hendrick’s Gin, lime, and cucumber with rhubarb bitters.

DEATH IN THE AFTERNOON
Pacifique absinthe, simple syrup, champagne.

Find Us


Open 7 days a week from 6pm to close

Appointments

206-979-7049 by text message
Walk-ins welcome, advanced reservations are recommended
Hostess starts confirming appointments at 5pm
Seating is always subject to availability
We rarely can seat parties of 7 or more on Fri or Sat

Online

       

Address

1356 East Olive Way
Seattle, WA 98122

Corporate Inquiries and Private Events

owners@kneehighstocking.com

Private Events


General Information

The restaurant is available for special events for 20 to 50 people Sunday - Thursday from 5pm - 9pm. Events must start by 6pm and be at least two hours long. All other times are reserved for regular restaurant operation.

During your event we close to the general public so you and your guests will have exclusive access to the entire bar, lounge, and dining area. We will supply a bartender, server, host, and kitchen staff as well as our regular menu. And we take requests! Just let us know when you book.

To reserve your event, click here to send an email to our reservation coordinator. Make sure to include the date, the length of event you want, and how many attendees you expect.

Rates

There are no rental or booking fees for special events, you only need to order a minimum dollar amount of food and drink, plus a 20% gratuity and 10% WA sales tax. A special cocktail menu and buffet-style dining are also available for an additional charge.

2 hr$600
3 hr$900
4 hr$1200
Custom cocktail menu$150
Buffet set up$50