Tala Beach

G&T Bar

• EL CATALAN (S)

  gin mare, mediterranean tonic fresh rosemary, bay leaf, spanish olives 22

• SEÑOR MALLORCA (S)

  cabradoc gin, indian tonic fennel, pomegranate, allspice 22

• ANDALUCIA (S)

  aczu gin, aromatic tonic, finger lime, fresh grapefruit lemon verbena 22

Sip & Spritz

• TALA SPRITZ (S)

  aperol, prosecco, strawberry, lemon verbena, fever tree aromatic tonic water 20

• COSTA BRAVA (S)

  lillet rosé, rosé prosecco, second life roasted lemon, cordial blood orange, bitter treacle 20

• FORMENTERA SPRITZ (S)

  grey goose la poire vodka, papaya, lillet rouge, fresh lemon, fever tree mediterranean tonic 22

TALA Signatures

• MARGARITA PRIMAVERA (S)

  illegal mezcal, cucumber juice, lime, fresh fennel syrup, tomatillo salt 22

• POMELO PALOMA (S)

  dos hombres mezcal, ramazotti rosato, lime, smoked chili, fever tree grapefruit soda, harpke farms finger lime 24

• SUSTAINABLE SANDIA (S)

  patron blanco tequila, local watermelon agua fresca, lime, paprika + tajin rim 22

• EL DALÌ (S)

  coconut cartel rum, giffard banane de bresil, almond, pineapple, key lime, guava + coco espuma 22

• TALA TONIC (S)

  cocchi americano, martini & rossi fiero, house turmeric + mango shrub, fresh Florida citrus 20

• EL PICASO (S)

  lillet blanc, grapefruit juice, rosemary, carob, mediterranean tonic 20

FROZEN

Prepared using kelvin slush co. mixes: usda organic, non-gmo, vegan, gluten-free, kosher and all natural. add a float - appleton estate signature rum, chambord, cointreau, st-germain 12

• TALA COLADA (S)

  bacardi light rum, giffard banana coconut, pineapple, vanilla, myers dark rum 20

NON ALCOHOLIC

• COASTAL COCONUT

  coconut water, hibiscus syrup, yuzu soda 16

• SUNSET SOIRÉE SPRITZ

  mango, coconut water, blood orange ginger beer, lime 16

• FEVER TREE SODA

  club soda, grapefruit soda, ginger ale, ginger beer, or tonic water 7

• RED BULL

  original, sugar-free or tropical 9

• COCONUT WATER

  8

• FRESH COCONUT

  14

SPARKLING

• Giuliana Prosecco, Italy

  glass 17 bottle 76

• Ca'Furlan Rosé Prosecco, Italy

  glass 18 bottle 80

• Lallier "R018" Brut, Champagne, France

  glass 26 bottle 118

• GH Mumm Rosé, Champagne, France

  glass 39 bottle 170

WHITES

• Sauvignon Blanc, Twomey, Napa and Sonoma County

  glass 22 bottle 99

• Pinot Grigio, Jermann, Venezia Giulia, Italy *s*

  glass 19 bottle 86

• Riesling, Poet's Leap, Columbia Valley, WA

  glass 17 bottle 76

• Verdejo, Naia, Rueda, Spain *s*

  glass 17 bottle 76

• Chardonnay, Chalk Hill, Sonoma Coast, California

  glass 17 bottle 76

ROSÉ

• Pink Flamingo, Sable de Camargue, France *o*

  glass 14 bottle 62

• Whispering Angel, Provence, France

  glass 18 bottle 80

• Rumor, Coté de Provence, France

  glass 19 bottle 85

REDS

• Pinot Noir, Cloudline, Willamette Valley, Oregon *s*

  glass 18 bottle 80

• Tempranillo, Valdehermoso Joven, Ribera del Duero, Spain *o*

  biodynamic, certified organic / glass 17, bottle 76

• Malbec, Tinto Negro, Uco Valley, Argentina

  glass 15 bottle 68

CANNED BEER + HARD SELTZERS

• Heineken

  9

• Lagunitas, A Little Sumpin' Sumpin' Pale Ale

  9

• Lager Clara, Monopolio, Cerveceria San Luis

  9

• Modelo Especial

  9

• Heineken 0.0, Non Alcoholic

  9

• Plant Botanicals

  strawberry or pineapple vodka seltzer 12

SERVICE CHARGE

• *

  Applicable taxes and 19% service charge will be added to all checks. A separate 2% culinary charge is added to all food charges; a portion of the culinary charge will be distributed to culinary and stewarding employees employed by the hotel and a portion of culinary charge is retained by the hotel.

• *

  Se agregarán impuestos aplicables y un cargo por servicio del 19% a todos los actas. Se agrega un cargo culinario separado del 2% a todos los cargos por alimentos; Una parte del cargo culinario se distribuirá a los empleados culinarios y de administración empleados por el hotel y una parte del cargo culinario será retenida por el hotel.

• *

  Taks ki aplikab ak yon chaj sèvis 19% yo pral ajoute nan tout chèk yo. Yon frè gastronomik separe de 2% ajoute nan tout chaj manje; Y ap distribye yon pòsyon nan chaj gastronomik nan gastronomik ak jeran otèl la epi otèl la ap kenbe yon pòsyon nan chaj gastronomik la.