Food

Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products

and an eye toward beer friendliness.

 

 

  

 

 BAR SNACKS

 

Peanuts   Chef Kev’s roasted and salted peanuts (V)    4.

 

Marinated Olives   Rosemary, thyme, garlic, and citrus (V)   6.

 

Deviled Eggs Chipotle filling, prosciutto chips, garlic oil, aleppo   7.

 

Bag of Kettle Chips Potato chips, assorted flavors  3.

 

Bag of 4505 Kettle Fried Chicharrones   Crispy clouds of porkaliciousness    5.

 

    BOARDS

 

Cheeses   with fig jam, sunflower seeds, apple slices, and baguette    13.5

 

     Normandie Brie ~ France ~ Double cream cow’s milk cheese

     Van Dijk ~ Holland ~ Gouda made with goat’s milk

 

Meats   with mustard, sunflower seeds, cornichons, and baguette    13.5

 

       Prosciutto di San Daniele ~ Italy ~   Rich and tender salted pork, all natural         

       Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork

 

Meats and Cheeses   with mustard, cornichons, fig jam, sunflower seeds, apple slices, baguette    24.

 

       Prosciutto di San Daniele ~ Italy ~   Rich and tender salted pork, all natural         

       Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork

       Normandie Brie ~ France ~ Double cream cow’s milk cheese

       Van Dijk ~ Holland ~ Gouda made with goat’s milk     

 

   Bigger

 

Fall Grilled Cheese  Muenster, shredded Brussels sprouts, Honeycrisp apple slices    11.

 

Italian Sub   Calabrese salami, mortadella, prosciutto, and provolone on baguette    15.

 

Mac and Cheese   Elbow macaroni, béchamel, white cheddar, parmesan, breadcrumbs    11.

 

Hummus Plate  Kalamata tapenade, aleppo, cucumbers, carrots, and baguette (V)    9.

 

Brie & Jam   Normandie brie, fig jam, apple slices, and arugula on toasted baguette    10.

 

Turkey Sub   Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pepperoncini, vinaigrette   12.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      BLT   Beeler’s bacon, herb aioli, lettuce, and tomato on a toasted ciabatta roll   12.

 

Arugula Salad  Baby arugula, candied pecans, apple slices, goat cheese crumbles, citrus thyme vinaigrette   10.

 

   Add prosciutto  3.  Add bacon  3.

 

   Baked

 

White Chocolate Macadamia Nut Cookie  Ghirardelli white chocolate, served warm   2.

 

 

 

 

 

HAPPY HOUR MENU

Monday-Friday 3-6pm

 

Mini Plates

 

Normandie Brie, baguette, fig jam, sliced apple       $5

Pico Melero, baguette, cornichons, sliced apple       $6

Prosciutto di San Daniele, baguette, fig jam, apple  $7

 

Mini Sandwiches

 

Mini Salami Sub on baguette with provolone            $6

Mini Turkey Sub on baguette with provolone           $6

 Mini Vegan Sub with Hummus and Cucumber        $5

Beer Specials

Bavik Super Pilsner                                                        $5

Founders All Day IPA                                                    $5

 
 
 
 
 
                                We use organic, local, and pesticide free ingredients whenever possible.
Our kitchen is small, and we cannot guarantee safety for our guests with strong food allergies.