HAPPY HOUR

happy hour just got even better
$8 APPS

Monday through Friday from 4:00-6:00 at the Downstairs Bar  /  Friday from 5:00-7:00 at the Upstairs Bar

Buffalo Wings
With carrots, celery & house-made bleu cheese dressing
Spinach and Artichoke Dip
PLP’s signature blend of cheeses, baby spinach and artichoke hearts, tri-color tortilla chips
13.00
Chicken Quesadilla
Diced chicken, cheddar jack cheese, black bean-tomato relish with cilantro-avocado aioli
Southern Fried Calamari
Tossed with mild southern seasonings and cherry peppers with a side of cherry pepper-basil aioli
Jumbo Coconut Shrimp
Four jumbo coconut encrusted shrimp with orange-horseradish sauce
Prince Edward Island Mussels
Simmered in a coconut-lemongrass broth with bits of applewood smoked bacon 
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$6 COCKTAILS

Monday through Friday from 4:00-6:00 at the Downstairs Bar  /  Friday from 5:00-7:00 at the Upstairs Bar

The Red Queen
Hendrix, St Germain, fresh lemon and cranberry juice
The Spanish Ginquisition
Gin Mare (made in Barcelona and distilled from olives, thyme, rosemary, and basil), 1724 premium tonic and a touch of lemon served in a gin mare wine glass
The Lavendrop
Titos vodka house infused with fresh lemon, a splash of simple syrup and a lavender scented sugar rim
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Fumo Calor
Los Siete Misterios mescal, Jalapeno simple syrup, fresh lemon and grapefruit juice served in a martini
Whiskey Sangria
Stimson merlot, Eagle Rare 10 year bourbon, Grand Marnier, apples, orange and cinnamon
Harvest Mule
House infused Platinum 7x vodka with cinnamon and cranberry, ginger beer and a splash of cranberry

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food-borne illnesses.