Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
with an eye toward beer friendliness.
Marinated Olives Rosemary, thyme, garlic and citrus 6.
Giardiniera Pickled vegetables with herb vinaigrette 6.
Spicy Beer Nuts 4.
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
Fiscalini Bandaged Cheddar ~ Modesto, California Hard, Raw cow’s milk, buttery and sharp with a slight grassy finish
Beemster Goat ~ Amsterdam, The Netherlands Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish
Manchego ~ Spain Classic sheep’s milk, dry, nutty and grassy
Triple Cream Brie ~ Marin County, California Soft, cow’s milk, rich and buttery with notes of almonds and mushroom
Oregon Blue ~ Rogue River Valley, Oregon Soft, cow’s milk, Clean, creamy, and briny. Earthy veins of blue mold throughout.
Charcuterie 2 for 9. or 4 for 16. Your selection or Chef’s Choice
Summer Mixed Greens Roasted baby beets, cherry tomatoes, spiced walnuts, goat cheese, herb vinaigrette 8.5
Beer Poached Bratwurst Mikkeller Bar Bratwurst poached in Sculpin IPA, with curried potato and sauerkraut hash 12.
Grilled Cheese Creamy Fontina and Gruyere cheeses with onion jam on levain, with Gazpacho 9.5
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 10.
Roasted Summer Squash, Zucchini, & Eggplant Quinoa, brunoise mirepoix, parmesan, balsamic reduction, basil 10.
House Cured Gravlox Wild Alaskan salmon, poached potatoes, pickled shallot, capers, rye breadcrumbs, crème fraiche, and mâché 11.
Olive Oil CakeMacerated Strawberries, toasted pistachios 4.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 4.