Happy Hour
5-7 pm Monday-Friday

Enjoy 1/2 off all beer, wine, and cocktails

Who Glued These Quarters Down?

Del Maguey Vida mezcal, Cimarron reposado tequila, jalapeno/lime oleo

Shock Me, Shock Me, With That Deviant Behavior

Cimarron reposado tequila, Frangelico, Genepy des Alpes, hemp seed syrup, lemon

Mark, Man, You Play a Mean Guitar

Beet infused Wild Turkey 101 bourbon, Meletti, Chocolate Punch, bitters

Damn The Mint, Save The Empire

La Madre Vermouth Rose, Singani 63, Genepy des Alpes, mint, lime, soda


Maggie's Farm dark rum, Four Roses Yellow Label bourbon, Greenbar Grand Poppy, honey, hibiscus, orange, grapefruit, bitters

Debra's Funeral

Aviation gin, Cocchi Americano, Don Ciccio & Figli fennel liquer, Finca Hispana PX sherry, bitters

Counting Blue Cars

Catoctin Creek Roundstone Rye, Wild Turkey 101 bourbon, blueberry wine syrup, black pepper tincture

Say No More, Mon Amour

Pea flower infused Boyd & Blair vodka, PAMA pomegranate liquer, Zirbenz, Marie Brizard Parfait Amour, vanilla honey syrup, lemon, bitters

De Casta Rosado

$10.00 / $40.00

Garnacha/Carinena Catalunya, Spain 2016

Ken Forrester Chardonnay

$11.00 / $44.00

Stellenbosch, South Africa 2016

Locker Gruner Veltliner

$12.00 / $48.00

Edna Valley, California 2015

Vina Robles "White 4"

$11.00 / $44.00

Viognier/Sauvignon Blanc/Verdhelo/Vermentino Paso Robles, California 2015

Vinergia "Campos de Luz"

$11.00 / $44.00

Chardonnay/Viura/Muscat Carinena, Spain 2015

Francois Montand Méthode Traditionelle Brut Rose

$10.00 / $40.00

Grenache/Cinsault Jura, France NV


As one of the opening members of Smallman Galley’s bar team, Tim was instrumental in the positive growth of the cocktail and beer programs. Eventually taking over as the Bar Manager in summer 2016, Tim has directed the implementation of the Galley’s numerous themed bar menus, an element that has quickly become the signature of the bar program. Under his direction, the Galley has garnered attention for their all-Pennsylvania beer list. As Smallman Galley’s Bar Manager, Tim’s ultimate priority is creating an extraordinary customer experience. He believes that eating and drinking should be a deeply social and relationship-building experience, and his bar program is built on this simple concept