Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
with an eye toward beer friendliness.
Marcona Almonds Smoked and spiced with Spanish Paprika 6.
Marinated Olives Rosemary, thyme, garlic and citrus 6.
Giardiniera Pickled vegetables with herb vinaigrette 6.
Green Eggs & Eggs Gently Boiled Eggs, Wasabi Tobiko, Japanese Mayonnaise, Habanero Oil 6.
Cheeses 7. each or 3 for 18. Your selection or Chef’s Choice
Wagon Wheel Cowgirl Creamery, Petaluma, California Semi-firm, cow’s milk, slightly tart with notes of brown butter and cream
Triple Cream Brie Marin County, California Soft, Cow’s milk, rich and buttery with notes of almonds and mushroom
Beemster Goat Amsterdam, The Netherlands Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish
Idiazabal Basque, Spain Firm, sheep’s milk, slightly smoky and nutty with notes of caramel
Charcuterie 2 for 9. or 4 for 16. Your selection or Chef’s Choice
Sopressata, Finocchiona, Domestic Prosciutto, Calabrese, Lomo
Pear and Arugula Salad D’Anjou pear, fennel, marcona almonds, gorgonzola, sherry vinaigrette 8.5
Grilled Cheese Creamy fontina cheese with porcini and tarragon duxelle on levain, with tomato dip 9.5
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 10.
Beer Poached Bratwurst Mikkeller Bar Bratwurst poached in Sculpin IPA, with curried potato and sauerkraut hash 12.
Dungeness Crab Timbale Avocado, citrus, and frisée salad 12.
Roasted Delicata Squash Stuffed with quinoa, brunoise mirepoix, cranberries, pecans and parmesan 10.
Sour Ale Chocolate Mousse with Roasted Hazelnuts 4.
Honey Glazed Fuyu Persimmons Greek yogurt, pistachio, honey and lime zest 4.