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TABLE OF CONTENTS02 FLAVOR CONCENTRATION Jackfruit Thunderbolt / P-Town Boxing Club / Lychee Daiquiri04 CULINARY ADJACENT The Bloody #2 / The Woodwide Web Fu Gwaa Falsetto / The O.D.B.06 TEXTURE Barcelonnette / Pastelito / Koji Killer / Jazz Funeral08 DILUTION SUBSTITUTION Liquid Picnic / La Frutera #3 / Eats Shoots & Leaves Negroni Nourmand10 CARBONATED Tropipop / Echo Park Trash Can #2 The Pride of Oxnard / The Good, The Bad & The Bubbly11 FOOD MENUbeer, wine, spirits, madeiraThunderbolt is what happens when a technique-driven cocktail bar is distilled down to its core and reimagined as a neighborhood watering hole. We've omitted the pretense and theater to provide a more accessible hospitality experience.This same approach applies to our drink-making: remove anything superfluous,leave the fussy glassware and garnishes to the influencers, and add only what creates a more ecient, more sustainable, and most importantly, more delicious cocktail. see the full menu

TABLE OF CONTENTS02 FLAVOR CONCENTRATION Jackfruit Thunderbolt / P-Town Boxing Club / Lychee Daiquiri04 CULINARY ADJACENT The Bloody #2 / The Woodwide Web Fu Gwaa Falsetto / The O.D.B.06 TEXTURE Barcelonnette / Pastelito / Koji Killer / Jazz Funeral08 DILUTION SUBSTITUTION Liquid Picnic / La Frutera #3 / Eats Shoots & Leaves Negroni Nourmand10 CARBONATED Tropipop / Echo Park Trash Can #2 The Pride of Oxnard / The Good, The Bad & The Bubbly11 FOOD MENUbeer, wine, spirits, madeiraThunderbolt is what happens when a technique-driven cocktail bar is distilled down to its core and reimagined as a neighborhood watering hole. We've omitted the pretense and theater to provide a more accessible hospitality experience.This same approach applies to our drink-making: remove anything superfluous,leave the fussy glassware and garnishes to the influencers, and add only what creates a more ecient, more sustainable, and most importantly, more delicious cocktail. see the full menu

In most of our recipes, we attempt to deliver complexity – a surprising or challenging combination of flavors – in a harmonious balance. The cocktails in this section, however, represent a narrower focus, We use various modern methods of flavor transfer to accomplish these more intense infusions, most notably sous-vide, high-pressure nitrous, and centrifugal infusion/clarification -- methods pioneered by Dave Arnold of legendary New York bars, Booker and Dax & Existing Conditions.CONCENTRATIONS OF A SINGLE FLAVOR OR PAIRING OF FLAVORS. FLAVORP-Town Boxing ClubCoconut-Washed Rye, Pandan, BittersAn Old-Fashioned Ode to Historic Filipinotown$16Jackfruit ThunderboltOaxacan and Jamaican Rums, JackfruitA boozy julep adapted from Charles H. Baker's "Around the World with Jigger, Beaker & Flask"$17Lychee Daiquiri (Non-Alc)Lychee, Rum Extract, Lime, SaltYour DD's favorite daiquiri$12 add booze $17FLAVOR CONCENTRATION 02

In most of our recipes, we attempt to deliver complexity – a surprising or challenging combination of flavors – in a harmonious balance. The cocktails in this section, however, represent a narrower focus, We use various modern methods of flavor transfer to accomplish these more intense infusions, most notably sous-vide, high-pressure nitrous, and centrifugal infusion/clarification -- methods pioneered by Dave Arnold of legendary New York bars, Booker and Dax & Existing Conditions.CONCENTRATIONS OF A SINGLE FLAVOR OR PAIRING OF FLAVORS. FLAVORP-Town Boxing ClubCoconut-Washed Rye, Pandan, BittersAn Old-Fashioned Ode to Historic Filipinotown$16Jackfruit ThunderboltOaxacan and Jamaican Rums, JackfruitA boozy julep adapted from Charles H. Baker's "Around the World with Jigger, Beaker & Flask"$17Lychee Daiquiri (Non-Alc)Lychee, Rum Extract, Lime, SaltYour DD's favorite daiquiri$12 add booze $17FLAVOR CONCENTRATION 02

CULINARY ADJACENT 04Vodka, Tomato, Pot Likker, Mustard, Crystal, Black Pepper, SaltBrunch is a mindset, not a timeframe$15THEBLOODY #2Shochu, Oaxacan Rum, Bittermelon, Manzanilla, Avéze, Lemon, Li HingBittermelon singing at a refreshingly higher tone$15FU GWAA FALSETTOTHE O.D.B.Vodka, Olive Leaf Gin,Piquillo, Olive Brine, Espellete Old Dirty Basque Martini$16We certainly wouldn’t describe our bar program as traditionally "culinary," but the long and winding road of r&d has piqued our interest in certain ingredients and techniques typically reserved for the kitchen.This section allowed us to play chef and explore the Chinese bittermelon, espelette pep-per, pot likker, and shiitake mushroom, while not common to the classical cocktail canon, can be surprising and delightful when properly balanced into beverage form.side of cocktails. However, the result-ing drinks are not overly bracing or bone-dry by any means.WEBTHEWOODWIDEBrandy, Shiitake, Chaga, Brown Butter, Bual Madeira, Pineau des Charentes, Green PeppercornFrench bistro. Forest floor. Spirit forward.$18

CULINARY ADJACENT 04Vodka, Tomato, Pot Likker,Mustard, Crystal, BlackPepper, SaltBrunch is a mindset,not a timeframe$15THEBLOODY #2Shochu, Oaxacan Rum,Bittermelon, Manzanilla,Suze, Lemon, Li Hing MuiBittermelon singing at arefreshingly higher tone$15FU GWAAFALSETTOTHE O.D.B.Vodka, Olive Leaf Gin,Piquillo, Olive Brine, EspelleteOld Dirty Basque Martini$16We  certainly  wouldn’t  describe  ourbar program as traditionally "culinary,"but the long and winding road  of r&dhas  piqued  our  interest  in  certainingredients  and  techniques  typicallyreserved for the kitchen.This section allowed us to play chefand explore theChinese  bittermelon,  espelette  pep-per, pot likker, and shiitake mushroom,while  not  common  to  the  classicalcocktail canon, can be surprising anddelightful when properly balanced intobeverage form.side of cocktails. However, the result-ing drinks are not overly bracing or bone-dry by any means.WEBTHEWOODWIDEBrandy, Shiitake, Chaga,Brown Butter, Bual Madeira,Pineau des Charentes,Green PeppercornFrench bistro. Forest floor.Spirit forward.$18

JAZZ FUNERALVodka, Coee, Chicory, Cacao, Amontillado, SorghumA Big Easy espresso martini – on NITRO!$15BARCELONNETTEMezcal, Suze, Passionfruit, LimeAll of the sour, none of the egg$17KOJI KILLERRum, Pineapple, Coconut, Orange, Shio KojiA frozen painkiller with an umami punch$15PASTELITOTequila, Guava, Strawberry Amaro, Hibiscus, Broken CoconutA guava-cheese-danish milk(less) punch$18TEXTURE 06Our journey with cocktail texture began with an eort to replace EGG WHITES, or rather, a way to make delicious, foamy sours that don't SMELL LIKE WET DOG, contain too much dilution, or create extra waste.The texture of a cocktail is as important to the guest experi-ence as the balance of flavors. Because our drinks are not prepared with traditional shaking and stirring methods, Modified plant fiber for stable foams, high-pressure nitrogen for a Guinness-like cascade, or broken coconut milk for velvety mouthfeel, to name a few.WE SOUGHT OTHER MEANS OF CREATING INTERESTING, SURPRISING, OR DECADENT TEXTURES:

JAZZ FUNERALVodka, Coee, Chicory, Cacao, Amontillado, SorghumA Big Easy espresso martini – on NITRO!$15BARCELONNETTEMezcal, Suze, Passionfruit, LimeAll of the sour, none of the egg$17KOJI KILLERRum, Pineapple, Coconut, Orange, Shio KojiA frozen painkiller with an umami punch$15PASTELITOTequila, Guava, Strawberry Amaro, Hibiscus, Broken CoconutA guava-cheese-danish milk(less) punch$18TEXTURE 06Our journey with cocktail texture began with an eort to replace EGG WHITES, or rather, a way to make delicious, foamy sours that don't SMELL LIKE WET DOG, contain too much dilution, or create extra waste.The texture of a cocktail is as important to the guest experi-ence as the balance of flavors. Because our drinks are not prepared with traditional shaking and stirring methods, Modified plant fiber for stable foams, high-pressure nitrogen for a Guinness-like cascade, or broken coconut milk for velvety mouthfeel, to name a few.WE SOUGHT OTHER MEANS OF CREATING INTERESTING, SURPRISING, OR DECADENT TEXTURES:

DILUTION SUBSTITUTION 08London Dry Gin, Citron, Tomato, Rosemary, Black PepperLIQUID PICNICREADS LIKE A SALAD, DRINKS LIKE A MARTINI$17Tequila, Guanabana, Smoked Pineapple Distillate, Pepita, Cashew, Cucumber, LimeLA FRUTERA #3CELEBRATING THE FLAVORS OF LA’S FRUIT CARTS$17Manzanilla, Madeira, Cucumber, Vermouth, HazelnutEATS SHOOTS & LEAVESA LOW-ABV EXPLORATION OF DRY FORTIFIED WINES$15Calvados Gin, Apple Brandy, Campari, Pommeau, CiderNEGRONI NOURMANDAN APPLE ARRAY KEEPS THE BITTER AT BAY$18Dilution, typically water, is the unsung hero of cocktail ingredients. An appropriate amount of dilution is key to achieving a balanced drinkIn traditional cocktail-making, dilution and chilling go hand in hand, as the water in the drink comes from ice. Bartenders will shake, stir, or – if they've got a flair for the dramatic – throw a cocktail until the drink has reached its equilibrium of temperature and dilution.AT THUNDERBOLT, thanks to modified refrigeration, WE ARE ABLE TO chill complete, perfectly-diluted cocktails to just above their freezing point, negating the need to shake or stir, and allowing us to EMPLOY MORE FLAVORFUL ELEMENTS OF DILUTION THAN JUST PLAIN WATER. The resulting cocktails boast a zero-wa-ter-waste production and are packed with a concentration of flavor impossible to achieve with traditional methods.Dilution Sutitution

DILUTION SUBSTITUTION 08London Dry Gin, Citron, Tomato, Rosemary, Black PepperLIQUID PICNICREADS LIKE A SALAD, DRINKS LIKE A MARTINI$17Tequila, Guanabana, Smoked Pineapple Distillate, Pepita, Cashew, Cucumber, LimeLA FRUTERA #3CELEBRATING THE FLAVORS OF LA’S FRUIT CARTS$17Manzanilla, Madeira, Cucumber, Vermouth, HazelnutEATS SHOOTS & LEAVESA LOW-ABV EXPLORATION OF DRY FORTIFIED WINES$15Calvados Gin, Apple Brandy, Campari, Pommeau, CiderNEGRONI NOURMANDAN APPLE ARRAY KEEPS THE BITTER AT BAY$18Dilution, typically water, is the unsung hero of cocktail ingredients. An appropriate amount of dilution is key to achieving a balanced drinkIn traditional cocktail-making, dilution and chilling go hand in hand, as the water in the drink comes from ice. Bartenders will shake, stir, or – if they've got a flair for the dramatic – throw a cocktail until the drink has reached its equilibrium of temperature and dilution.AT THUNDERBOLT, thanks to modified refrigeration, WE ARE ABLE TO chill complete, perfectly-diluted cocktails to just above their freezing point, negating the need to shake or stir, and allowing us to EMPLOY MORE FLAVORFUL ELEMENTS OF DILUTION THAN JUST PLAIN WATER. The resulting cocktails boast a zero-wa-ter-waste production and are packed with a concentration of flavor impossible to achieve with traditional methods.Dilution Sutitution

A CO2 DELIVERY SYSTEM THAT NOT ONLY SUPPLIES EACH BAR STATION WITH RIPPING SPARKLING WATER, BUT ALSO ALLOWS OUR BARTENDERS TO FORCE-CARBONATE COCKTAILS AT THEIR SERVICE WELL.BUT, CO2 ISN’T THE ONLY NECESSITY FOR PRODUCING ANGRY BUBBLES. INGREDIENTS MUST BE BOTH EXTREMELY COLD (RIGHT AT THEIR FREEZING POINT) AND EXTREMELY CLEAR (FREE OF SOLID PARTICLES) OR THEY WILL QUICKLY BECOME A FOAMY, UNTAMABLE MESS ONCE CARBONATED.Tropipop$16Echo Park Trash Can #2Mezcal, Watermelon, Aperol, Lime, Pasilla Chili$2 from each cocktail benefits The Echo Park Trash Club Strawberry Cordial, Jasmine, JuniperMany strawberries were harmed in the making of this beverageBourbon, Sarsaparilla, Vanilla, Lactose, SaltSave a horse, ride a highballRum, Coconut, Pineapple, LactoseThe piña colada soda you never knew you wanted.CARBONATED 10$18$13$15 add booze $18The Pride of Oxnard (non-alc)The Good, The Bad & The BubblyEVERYTHING IS BETTER WITH BUBBLES. WE’VE OBSESSED OVER PERFECTING CARBON-ATION IN COCKTAILS SINCE THUNDERBOLT WAS JUST A TWINKLE IN OUR EYE. THESE CANNED COCKTAILS REQUIRE ABOUT TWO FULL DAYS TO PREPARE, BUT ONLY A MATTER OF SECONDS TO SERVE TO THE GUEST.RELIABLY ACHIEVING COMMER-CIAL LEVELS OF CARBONATION IN A BAR ENVIRONMENT REQUIRES SOME FORESIGHT. DURING THE CONSTRUCTION OF THUNDERBOLT, WE ENGINEERED

A CO2 DELIVERY SYSTEM THAT NOT ONLY SUPPLIES EACH BAR STATION WITH RIPPING SPARKLING WATER, BUT ALSO ALLOWS OUR BARTENDERS TO FORCE-CARBONATE COCKTAILS AT THEIR SERVICE WELL.BUT, CO2 ISN’T THE ONLY NECESSITY FOR PRODUCING ANGRY BUBBLES. INGREDIENTS MUST BE BOTH EXTREMELY COLD (RIGHT AT THEIR FREEZING POINT) AND EXTREMELY CLEAR (FREE OF SOLID PARTICLES) OR THEY WILL QUICKLY BECOME A FOAMY, UNTAMABLE MESS ONCE CARBONATED.Tropipop$16Echo Park Trash Can #2Mezcal, Watermelon, Aperol, Lime, Pasilla Chili$2 from each cocktail benefits The Echo Park Trash Club Strawberry Cordial, Jasmine, JuniperMany strawberries were harmed in the making of this beverageBourbon, Sarsaparilla, Vanilla, Lactose, SaltSave a horse, ride a highballRum, Coconut, Pineapple, LactoseThe piña colada soda you never knew you wanted.CARBONATED 10$18$13$15 add booze $18The Pride of Oxnard (non-alc)The Good, The Bad & The BubblyEVERYTHING IS BETTER WITH BUBBLES. WE’VE OBSESSED OVER PERFECTING CARBON-ATION IN COCKTAILS SINCE THUNDERBOLT WAS JUST A TWINKLE IN OUR EYE. THESE CANNED COCKTAILS REQUIRE ABOUT TWO FULL DAYS TO PREPARE, BUT ONLY A MATTER OF SECONDS TO SERVE TO THE GUEST.RELIABLY ACHIEVING COMMER-CIAL LEVELS OF CARBONATION IN A BAR ENVIRONMENT REQUIRES SOME FORESIGHT. DURING THE CONSTRUCTION OF THUNDERBOLT, WE ENGINEERED

our kitchen is completely gluten-free and celiac-safe 11 FOOD MENUConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.*v – vegetarianvg – vegangf – gluten freevo – vegetarian optionvgo – vegan optiondf - dairy freedfo - dairy free optionour kitchen is completely gluten-free and celiac-safePLATESPIMIENTO CHEESE POPPERSHerbed Ranch Dipping Sauce (gf, v)$8BUTTERMILK BISCUITSeasonal Jam, Whipped Butter (gf, v)$8KENNEBEC FRIESCajun Seasoning, Ketchup (gf, vg)$9COLLARD GREENSPasilla, Onion, Garlic, Honey (gf, v, vgo)$9MOMMA LEAH’S CHICKEN DRUMETTESTamari Glaze (gf, df)$12MAC ‘N CHEESECheddar & Bleu Cheese, Bread Crumbs, Fried Shallot, Chives (gf, v)$14LITTLE GEM WEDGECherry Tomato, Breakfast Radish, Chive, Biscuit Crouton, Herbed Ranch (gf, v, vgo)$13FRIED CHICKEN BISCUITDuke’s Mayo, Lettuce, Pickled Green Tomato, TB Hot Sauce, Buttermilk Biscuit (gf)$17ADDITIONSLARDONS $3FRIED GREEN TOMATOES $5FRIED CHICKEN $7SWEETSICE CREAMRotating Flavors. Ask Your Bartender.$9

our kitchen is completely gluten-free and celiac-safe 11 FOOD MENUConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.*v – vegetarianvg – vegangf – gluten freevo – vegetarian optionvgo – vegan optiondf - dairy freedfo - dairy free optionour kitchen is completely gluten-free and celiac-safePLATESPIMIENTO CHEESE POPPERSHerbed Ranch Dipping Sauce (gf, v)$8BUTTERMILK BISCUITSeasonal Jam, Whipped Butter (gf, v)$8KENNEBEC FRIESCajun Seasoning, Ketchup (gf, vg)$9COLLARD GREENSPasilla, Onion, Garlic, Honey (gf, v, vgo)$9MOMMA LEAH’S CHICKEN DRUMETTESTamari Glaze (gf, df)$12MAC ‘N CHEESECheddar & Bleu Cheese, Bread Crumbs, Fried Shallot, Chives (gf, v)$14LITTLE GEM WEDGECherry Tomato, Breakfast Radish, Chive, Biscuit Crouton, Herbed Ranch (gf, v, vgo)$13FRIED CHICKEN BISCUITDuke’s Mayo, Lettuce, Pickled Green Tomato, TB Hot Sauce, Buttermilk Biscuit (gf)$17ADDITIONSLARDONS $3FRIED GREEN TOMATOES $5FRIED CHICKEN $7SWEETSICE CREAMRotating Flavors. Ask Your Bartender.$9

Thunderbolt is a neighbor-hood bar. Find a spot to sit or stand, and either order at the bar or with a roaming cocktail server. We start a tab for all guests, so that you can move around the space freely and receive fast, friendly service from any member of our sta!