Three Dots and a Dash - Spring 2015 Menu

PIECES OF EIGHTPieces of Eight Restaurant, Marina del Rey, California, 1962Light Caribbean Rum, Passion Fruit, Lemon, Falernum

$35SERVES 2-3

ZOMBIE PUNCHDon the Beachcomber, 1934

Jamaican, Nicaraguan &Overproof Rums, Lime,

Pomegranate,Grapefruit, Cinnamon

$65SERVES 3-4

BLOOD OF THE KAPU TIKIBosko Hrnjak, 1998Aged Rum, Aged Rhum Agricole, Grapefruit, Lime, Curaçao, Grenadine, Absinthe, Angostura Bitters

$45 SERVES 4-5

THREE DOTS AND A DASHDon the Beachcomber, 1940sAged Rhum Agricole, Guyanese Rum,Honey, Falernum, Lime, Allspice, Angostura Bitters

The OriginalBUNNY’S BANANA DAIQUIRI

Three Dots and a Dash, Chicago, 2013Jamaican, Spiced & Overproof Rums,

Coconut Liqueur, Banana, Lime, Nutmeg

MAI TAITrader Vic, Oakland, California, 1944Aged Rhum Agricole, Jamaican Rum,Lime, Curaçao, Orgeat, Mint

classicSelections from the Tiki cocktail canon as well as some quirkier,

lost-along-the-way recipes you may not be familiar with.

- $13 -

SATURNJ. Popo Galsini, Huntington Beach, California, 1967

Navy Strength Gin, Passion Fruit,Lemon, Falernum, Orgeat

AKU AKU LAPUAku Aku Restaurant, Las Vegas, 1960

Jamaican Rum, Mezcal, Arrack,Pineapple, Lemon, Grapefruit,

Falernum, Tiki Bitters

SERVES 2 $26

DEMERARA DRY FLOATDon the Beachcomber, 1941Guyanese & Overproof Rums, Lime, Passion Fruit, Maraschino

modernOriginal recipes and riffs on classic Tiki cocktails,

crafted for present-day beachcombers.

- $13 -

painkillerssignatures

PAINKILLER NO. 639Virgin Island & Jamaican Rums,Lemon, Passion Fruit, Mango,Coconut Cream

PAINKILLER NO. 109Virgin Island & Jamaican Rums, Coconut, Passion Fruit,Pineapple, Cream

BIKINIS AFTER DARKAged Jamaican Rum,

Aged Rhum Agricole, Overproof Rum,Orgeat, Smoked Pineapple, Lime

THE “CACCHEN” SOME RAYSReposado Tequila, Dark Jamaican Rum, Overproof Rum, Cold Brew Coffee, Passion Fruit, Lime, Pineapple

PORTS OF CALLAged Rum, Rye Whiskey,Cacao, Fernet

POIPU BEACH BOOGIE BOARDRye Whiskey, Overproof Rum,

Guava, Maraschino, Grenadine,Pineapple, Lemon

Drinks of Impressive Strength, Please Sip Delicately.

DEAD RECKONINGMartin Cate, Smuggler’s Cove, San Francisco, 2009Aged Jamaican Rum, Armagnac,Tawny Port, Vanilla, Pineapple,Lemon, Angostura Bitters

PAINKILLER NO. 347DVirgin Island & Dark Jamaican Rums,Coconut, Pineapple, Blood Orange,

Vanilla, Cream

JET PILOTStephen Crane, Luau Restaurant, Beverly Hills, 1958Jamaican, Dominican & Overproof Rums, Lime, Cinnamon, Grapefruit, Falernum, Absinthe, Angostura Bitters

TREASURECHEST NO. 3

Aged Jamaican Rum, Strawberry, Vanilla,Passion Fruit, Pineapple, Lemon

Served with a bottle of Dom Pérignon

$385SERVES 6-8

- $13 -- $13 - You must be seatedto purchase these drinks.

Check with your server aboutour rotating frozen classic tiki cocktail.

PLEASE ALERT YOUR SERVERIF YOU HAVE SPECIAL DIETARY RESTRICTIONSDUE TO A FOOD ALLERGY OR INTOLERANCE.

coconut shrimp, spring rolls,pork buns, crispy wings,

5-spice ribs, thai fried chicken

$38SERVES 3-4

HAWAIIAN DIPpecans, pineapple, luau chips

7

CRAB RANGOONblue crab, sweet chili sauce

9

HANALI SPRING ROLLSnapa cabbage, crispy rice paper

11

THAI FRIED CHICKENgarlic-chili sauce

8

CRISPY WINGSsweet soy, sesame seeds

12

5-SPICE RIBSbraised & glazed

13

TUNA CRISPavocado & cilantro

16

FLAMING SHRIMPtomato, pineapple

15

COCONUT SHRIMPmagic mustard sauce

14

PORK BELLY BUNScucumber kimchi

10

GRILLED SHORT RIBScoconut rice, macadamia nuts

12

The Captain’sPU PU PLATTER

In 1934, Donn Beach opened Don’s Beachcomber Cafe in Hollywood, California. Trader Vic followed with his own tropical establishment in 1937, and

Stephen Crane in 1953. Each contributed something invaluable to the Tiki drinking experience: Donn the mixology, Vic the culinary innovation, and Crane the

hospitality. But alas, many others thought they too had something to add, and Tiki jumped the shark

and landed in its watery (and watered-down) grave.

Then, in 1998, Jeff “Beachbum” Berry published Beachbum Berry’s Grog Log, and the classic cocktail corpse of Tiki rose again. While the Bum unearthed recipes from the notebooks of bartenders long since

retired, Martin Cate put them into practice at our generation’s seminal Tiki bar, Smuggler’s Cove, in San Francisco. (Finally, a bar at which to ruminate

over the bottomless well of rum knowledge possessed by Chicago’s own Minister of Rum, Ed Hamilton).

Over the past few years we’ve learned much from dabbling in Polynesian mixology. When Don the

Beachcomber said, “What one rum can’t do, three rums can,” We took that to also mean, “What one

rum can’t do, three rums—and a gin and a whiskey and a brandy—can.” The Tiki tradition of splitting

base spirits has certainly become part of our signature style. Balancing that with our proclivity

for a “less is more” approach and a preference for a dry �avor pro�le in our cocktails, We hope you’ll

�nd a uniqueness in our original recipes, or what we hope will be the contribution Three Dots and a Dash

makes in the grand history of Tiki.

But, after all, the very bar you �nd yourself in now is named for a classic recipe. That is why we took

special care when curating the “Classics” portion of our menu and why exactly half of the selections we offer are from our Tiki forefathers. You’ll �nd the Tiki canon well represented, but also some of the quirkier,

lost-along-the-way recipes you may not yet be familiar with. We aim to meet the standards of craft

and taste set by Donn Beach and Trader Vic, and pay homage to the special hospitality

practiced by Stephen Crane.

With that, please enjoy your cocktails and your evening at Three Dots and a Dash.

Thank you for joining us!

Our StoryOur StoryOur Story

Each of our Tiki mugs are availablefor purchase. If a particular character

catches your eye, please let us know andwe'll package them for a safe voyage home.

Buccaneers caught plunderingthe booty will be forced to walk the plank.

Souvenir MugsSouvenir MugsSouvenir Mugs