• Soft Drinks

  • Mtn Valley Spring or Sparkling Water [ 1L ] 4.5
  • Topo Chico Sparkling Water 2.5
  • Mexican Coca Cola 3
  • Blenheim Spicy Ginger Ale 3
  • Spirit Free

  • DON’S FIZZ grapefruit, lime, cinnamon $6

  • ROYAL SHAM verjus blanc, vanilla, lime leaf $7

  • BUDDHA’S HAMMOCK citrus cordial, garam masala, salt $7

  • Hot Beverages

  • Loose Leaf Tea small pot 3 / large pot 5
  • Sencha (clean, nutty, umami)
  • Oolong (savory, oxidative, nutty)
  • Sadhu’s Blend [ black ] (apple, malty)
  • Morrocan Mint [ green ] (bright, spearmint)
  • Rooibos (herbal, creamy)
  • Jasmine (soft, floral)
  • Counter Culture Coffee: Fast Forward 2.5
  • EPPINGER’S HAWAIIAN VACATION sherry, vermouth, pineapple $13

  • GO ASK ABSOLEM verjus blanc, mezcal, sal de gusano $13

  • SMALL GODS gin, lemon, lychee, pastis $13

  • CALCUTTA COOLER rum, cucumber, lime, black salt $14

  • DECEPTACON tequila, lime, red syrup #3, pompelmo $14

  • MAGDALENA reposado, mezcal, tamarind, lime $15

  • MODERN VICES pineapple rum, aperol, vin aperitif $15

  • SHIFT DRINK rye, cardamaro $13

  • STREGA NONNA chamomile-grappa, hanepoot, caperberry $15

  • Melon de Bourgogne, Chereau Carre “Orgueil” Brut, NV, Loire Valley, FR 12/48

    [mineral driven, dried dragonfruit, green apple]

  • Pinot Noir, Avinyo Cava Reserva Brut Rose, 2018, Penedès, ESP 15/60

    [strawberry, cherry, orange blossom]

  • Hondarrabi Zuri, Doniene Gorrondona, 2019, Bizkaiko Txakolina, ESP 14/56

    [citrus, melon, green apple, saline]

  • Torbato, Poderi Parpinello, 2017, Alghero, Sardegna, IT 11/44

    [poached pear, flint, coastal minerality]

  • Passerina, Abbia Nova, “Senza Vandalismi”, 2019, Piglio, Lazio, IT 14/56

    [white pepper, almond, citrus, herbs]

  • Riesling/Gewurtztraminer, Ovum Wines, “Big Salt”, 2020, Oregon, USA 13/52

    [salty bergamot, ginger, lemon, white tea, kumquat, nectarine]

  • Ribolla Gialla/Sauvignonasse, Krasno, “Orange”, 2018, Gorsiska Brda, SVN 12/48

    [quince, pears, apricot, toasted almond, orange blossoms, thyme]

  • Grenache/Mouvedre, Time Place, Rosé, 2019, Lodi, CA 14/56

    [watermelon, rhubarb, strawberry, lime blossom]

  • Grenache/Syrah, Thomas Jullien, “Sur le Fil”, 2019, Ventoux, FR 14/56

    [wild strawberry, prickly pear, fresh plum, sage]

  • Rufete, Vinas Serranas, “El Ciclon”, 2018, Castilla y Leon, ESP 13/52

    [pomegranate, cranberry, coriander, white pepper, ginger, tobacco]

  • Dolcetto, Marziano Abbona, “Papa Celso”, 2019, Dogliani, IT 14/56

    [plum, blackberry, blueberry]

  • Bottle Features

  • Viura/Malvasia, Ostatu Blanco, 2019, Rioja Alavesa, ESP 39

    [pineapple, guava, passionfruit, jasmine, stoney minerality]

  • Malvasia Bianca, Birichino, Petulant Naturel, 2017, Monterey, CA 56

    [hops, elderflower, brûléed grapefruit]

  • Listán Negro, Bodegas Bermejos, Rosado, 2019, Lanzarote, Canary Islands, ESP 54

    [pomegranate, cranberry, olive, sea brine]

  • Cabernet Franc, Sebastien David, “Hurluberlu”, 2019, Loire Valley, FR 51

    [Crunchy cranberry, strawberry, black currant, and spruce tips, light and fresh]

  • Nero d’Avola, C.O.S. “Nero di Lupo”, 2019, Sicily, IT 54

    [cranberry, cherry, pomegranate, smoke, bay leaf, fennel, clove]

  • Sparkling

  • Chenin Blanc/Albarino, Field Recordings, “TANG” piquette, 2020, Central Coast, CA 39

    [ginger, cantaloupe, lemon zest, orchids]

  • Jacquere, Domaine Blanc & Fils, “Altadia”, NV, Savoie, FR 40

    [pear, toasted breadcrumb, green apple, lemon]

  • Chardonnay, Hubert Clavelin, “Brut Comte”, NV, Jura, FR 39

    [mineral, brioche, pear, citrus]

  • Malvasia Bianca, Birichino, Petulant Naturel, 2017, Monterey, CA 56

    [hops, elderflower, brûléed grapefruit]

  • Pinot Auxerrois/Gris/Noir, Dirler-Cadé, Brut Nature, NV, Alsace, FR 66

    [pretty & clean, yellow apple, pear, croissant]

  • Spätburgunder, Immich-Batterieberg,’Jour Fixe’ Rosé Brut Nature,2014, Mosel,GER 84

    [strawberry, lingonberry, earthy, mineral]

  • Pinot Noir, Fredric Savart, “L’Ouverture” 1er Cru, Champagne, FR 115

    [crisp apple, berries, toast]

  • Pinot Noir/Meunier/Chardonnay, Jacquesson, “Cuvée 742” Extra Brut, Dizy, Champagne, FR 184

    [dried pear, hazelnut, mint, almond, chamomile]

  • Chardonnay/Pinot Noir, Paul Clouet, NV, Bouzy, Champagne, FR 66 (split)

    [yellow pear, apple, brioche, cheese rind]

  • White

  • Melon de Bourgogne, Pepiere, “La Pepie” sur lie, 2019, Muscadet Sevre-et-Maine, Loire Valley, FR 39

    [lime zest, pear, green apple, mineral]

  • Prié Blanc, Ermes Pavese, “Blanc de Morgex et de la Salle”, 2018, Vallée d'Aoste, IT 78

    [mountain herbs, lemon, nutmeg, bright acidity]

  • Païen, Claudy Clavien, “Larmes du Terroir”, 2016, Valais, SWI 87

    [citrus, cedar, mineral, wild flowers]

  • Marsanne, Yves Cuilleron, “Le Lombard”, 2014, Saint Joseph, Northern Rhône, FR 90

    [pears, quince, cantaloupe, white blossoms, full bodied]

  • Chenin Blanc, Domaine Vincent Carême, “Spring” 2019, Vouvray, Loire, FR $40

    [green apple, citrus, vibrant acidity, mineral, aperitif!]

  • Aligote, Maison Chanzy, “Les Trois” 2017, Bouzeron, Côte Chalonnaise, Bourgogne, FR 54

    [white peach, lemon, stone, saline]

  • Chardonnay/Sauvignon Blanc ++, Luigi Baudana, “Dragon” 2019, Langhe, Piedmonte, IT 43

    [passionfruit, grassy, floral, stone fruit]

  • Altesse, Raymond Barlet & Fils, La Cave du Prieuré 2019, Marestel, Roussette de Savoie, FR 54

    [mineral, baby carrots, lanolin, grapefruit]

  • Contact

  • Hondarribi Beltz/Zuri, Ameztoi, “Rubentis”, 2019, Getariako Txakolina, ESP 39

    [watermelon, lime, strawberry, slight effervescence]

  • Nerello Mascalese, Girolamo Russo, “Etna Rosato”, Etna, IT 2019, 49

    [peach, cherry tomato, rhubarb, coriander, island herbs, volcanic]

  • Listán Negro, Bodegas Bermejos, Rosado, 2019, Lanzarote, Canary Islands, ESP 54

    [pomegranate, cranberry, olive, sea brine]

  • Nero di Troia, Valentina Passalacqua, “Rosa Terra”, 2018, Puglia, IT 51

    [raspberry, kumquat, pink peppercorn, cherry]

  • Sangiovese/Dolcetto ++, Las Jaras, “Rosato”, 2020, Mendocino County, CA 70

    [red plum, yellow nectarine, star anise, quince]

  • Red

  • Poulsard, Pierre Richard, 2018, Jura, FR 54

    [Light, delicate, mineral driven,cranberry, rhubarb, dried flowers, straw, eucalyptus, moss]

  • Cabernet Franc, Sebastien David, “Hurluberlu”, 2019, Loire Valley, FR 51

    [Crunchy cranberry, strawberry, black currant, and spruce tips, light and fresh]

  • Pais, Roberto Henriquez, “Pais Franco”, 2019, Bio Bio Valley, CHL 60

    [Blueberry, raspberry, lavender, clove, canela, shah jeera]

  • Nero d’Avola, C.O.S. “Nero di Lupo”, 2019, Sicily, IT 54

    [cranberry, cherry, pomegranate, smoke, bay leaf, fennel, clove]

  • Cabernet Sauvignon, Badger Mountain, “Anahata”, 2017, Columbia Valley, WA 43

    [blackberry, cherry, sandalwood, grilled rosemary, leather, tobacco ]

  • Syrah/Sangiovese/Grenache, Stolpman Vineyards, “La Cuadrilla”, 2019, Santa Ynez, CA 50

    [black plums, blueberry, floral, fennel]

  • Corvina/Rondinella/Molinara, Raft, “Antonella” 2020, Dry Creek Valley, Sonoma, CA 68

    [blackberry, black pepper, thyme, rosemary, fresh, light]

  • Sangiovese, Monte Bernardi “Fiasco!” 2018, DOCG, Chianti, IT 54 (1 L)

    [red berries, floral, spice, savory]

  • Pinot Noir, Hirsch, “The Bohan-Dillon” 2018, Sonoma Coast, CA 90

    [rose petals, lilac, violets, forest floor, cedar, strawberry, rhubarb, pomegranate]

  • La Cigarrera Manzanilla 7 / 18
  • Grant ‘La Garrocha’ fino 8 / 21
  • Grant ‘La Garrocha’ amontillado 8 / 21
  • El Maestro Sierra 12 Y amontillado 15 / 42
  • Cesar Florido Cruz del Mar oloroso 11 / 30
  • Cesar Florido Moscatel Especial 8 / 21
  • Atxa Dry/ Rojo, ESP 5
  • Capertif, ZA 7
  • Cardamaro, IT 6
  • Cocchi Americano/ Rosso 6
  • Massican Dry/ Sweet, CA 6
  • Draft Beer

  • Isastegi Sagardo Naturala [Basque Cider] [Basque, ESP] 5
  • Ponysaurus [Pilsner] [Durham, NC] 4/6
  • Westbrook “Key Lime Pie” [Gose] [Mt. Pleasant, SC] 4/6
  • Burial “Blade and Sheath” [Saison] [Asheville, NC] 4/6
  • Trophy “Pollen Count” [ESB] [Raleigh, NC] 4/6
  • Wicked Weed “Pernicious” [IPA] [Asheville, NC] 4/6
  • Packaged Beer

  • Ponysaurus “Don’t Be Mean to People” [saison] [Durham, NC] 7
  • Modelo [lager] [Mexico] 3
  • Westbrook x Massican “Birra Bianca” [white ale] [Mt. Pleasant, SC] 7.5
  • Hi Wire Bed of Nails [brown ale] [Durham, NC] 5
  • Hi Wire Gose [gose] [Durham, NC] 4
  • Austin East Watermelon Cider [Cider] [Austin, TX] 4
  • Sake

  • Tozai Snow Maiden 10 / 25 [300 ml]
  • TakaTenjin ‘Soul of the Sensei’ Junmai Daiginjo 12 / 72 [720 ml]
  • Tequila
  • Lunazul Reposado 10
  • Lunazul Blanco 10
  • Espolon blanco 13
  • Cazadores anejo 15
  • Herradura reposado 18
  • Mezcal
  • Alipus San Juan 19
  • Alipus San Andres 21
  • Del Maguey Vida 11
  • Mezcal Vago Elote 21
  • Sombra 11
  • Rum
  • Gosling’s Black Seal 10
  • Plantation Pineapple 13
  • Don Q Cristal 10
  • El Dorado 3yr 12
  • El Dorado 12yr 17
  • Appleton Reserve 11
  • Appleton Rare Blend 15
  • Plantation 5yr Barbados 11
  • Flor de Cana 7yr 12
  • Ron Zacapa 23yr 19
  • Brugal 1888 15
  • Cruzan Black Strap 10
  • Dusquesne 12
  • Leblon Cachaca 12
  • Mt. Gay Eclipse 10
  • Mt. Gay XO 19
  • Smith & Cross 13
  • Zaya Gran Reserve 13
  • Gin
  • Ransom Old Tom 15
  • Gordon’s 10
  • Death’s Door 13
  • Tanqueray 11
  • Beefeater 11
  • Plymouth 15
  • Hayman’s Old Tom 11
  • Hendricks 15
  • Bols Genever 15
  • Conniption Navy Strength 15
  • Copper & Kings “H.O.L.” 14
  • Copper & Kings 9th Symphony 14
  • Uncle Val’s Botanical Gin 15
  • High Wire Hat Trick 15
  • Vodka
  • Luksusowa 10
  • Tito’s 11
  • Ketel One 12
  • Belvedere 13
  • Cathead 11
  • Mezcal
  • Alipus San Juan 19
  • Alipus San Andres 21
  • Del Maguey Vida 11
  • Mezcal Vago Elote 21
  • Sombra 11
  • Bourbon
  • Ezra Brooks 10
  • Eagle Rare 15
  • Russel’s Reserve 10yr 15
  • Wild Turkey Rare Breed 19
  • Maker’s Mark 13
  • Elijah Craig 12yr 13
  • Long Branch 15
  • Basil Hayden’s 16
  • Tennessee/Carolina
  • Quinn’s Carolina Whiskey 13
  • George Dickel Tennessee Whiskey 12
  • Rye
  • Wild Turkey 101 11
  • George Dickel Tennessee Rye 12
  • Redemption 13
  • Russel’s Reserve 6 yr 15
  • Templeton 14
  • Old Overholt 11
  • Japanese
  • Suntory Whiskey Toki 17
  • Nikka Coffey Grain Whiskey 31
  • Irish
  • John Powers 13
  • Red Breast 12yr 23
  • Connemara 19
  • Scotch (Blended)
  • Monkey Shoulder 13
  • Famous Grouse 11
  • Johnnie Walker black label 10 15
  • Scotch (Single Malt)
  • Speyburn 10yr 14
  • Highland Park 12yr 19
  • The Glenlivet 19
  • The Glenrothes Select Reserve 19
  • Glenmorangie “Signet” 43
  • The Balvenie “DoubleWood” 12yr 19
  • The Balvenie “CaribbeanCask” 14yr 31
  • Laphroaig 10yr 19
  • Brandy
  • Remy Martin VSOP Cognac 19
  • Cognac Dudognon Reserve 37
  • Christian Drouin Calvados 15
  • Copper & Kings brandy 13
  • Pierre Ferrand Ambre Cognac 19
  • Liqueurs
  • Averell Damson 12
  • Lucid Absinthe 17
  • Grand Marnier 15
  • Benedictine 14
  • Green Chartreuse 19
  • Yellow Chartreuse 19
  • Pernod 13
  • Galliano 12
  • Campari 13
  • Aperol 11
  • Fernet Branca 12
  • Zucca Rabarbaro 12
  • Pimm’s No. 1 11
  • Drambuie 15
  • Montenegro 15
  • Cynar 11
  • Cherry Heering 13
  • Italicus Rosolio Di Bergamotto 15
  • Cardamaro 9
  • Montenegro 15
  • Fernet Branca 12
  • Vermouth Berto Ross Da Travaj 9
  • Green Chartreuse 19
  • Yellow Chartreuse 19
  • El Dorado 12 yr Rum 17
  • Ron Zacapa 23 yr Rum 19
  • Balvenie “Caribbean Cask” 14 yr single malt 31
  • Pierre Ferrand Ambre Cognac 19
  • Christian Drouin Calvados 15

Did You Know?

The server minimum wage has been $2.13 since 1991. In 1996, it was decoupled from the regular minimum wage meaning that the Federal minimum would continue to increase but the server minimum wage remained at $2.13- seemingly forever!

Here at Garland we believe all of our employees deserve a livable wage guaranteed, regardless of tips. We have lost the sub-minimum tip wage payroll credit offered by the government because we pay our servers above the regular federal minimum wage. We are preparing for the future by investing in a new business structure and sharing tips with the entire team- kitchen and front of house.

The 6% surcharge we add to your bill helps us achieve this, while preventing a drastic increase in our prices.

Obviously 2020 was a tough year for everyone but much more so for the food and beverage industry. Surcharges are a growing trend in the restaurant community because owners are beginning to see the value in giving their employees a well balanced and fulfilling life and evolving our industry to support long term careers and goals for our staff.

One hundred percent of your added gratuity will go to every non-management team member who provided your dining experience.