HAPPY HOUR

$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
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 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
Spicy Pomegranate Margarita
Espolon silver tequila house infused with jalapenos and lime, fresh house-made sour, Cointreau and a splash of pomegranate juice
The Shooter McGavin
Michter’s small batch straight bourbon, St Germain, fresh lemon, a splash of peach liquor and Iced Tea served in a Mason Jar
Kissed by a Rosé Sangria
Fantini Cerasuolo rosé with fresh ginger, oranges, and lemon
The Lavendrop
Titos vodka house infused with fresh lemon, a splash of simple syrup and a lavender scented sugar rim
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Mediterranean Mule
Figenza Fig Vodka, Ginger Beer and Lime

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