Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Pickled Vegetables Asparagus, red radish 6.
Marinated Olives Rosemary, thyme, garlic, and citrus 6.
Green Eggs & Eggs Gently boiled eggs, wasabi tobiko, Japanese mayonnaise, habanero oil 6.5
Beer Nuts Housemade with a touch of Cayenne pepper 4.
Cheeses 7.5 each or 3 for 20. Your selection or Chef's choice. With cornichons, toasted pecans, epi bread
Humbolt Fog ~ Arcata Goat milk, creamy and sweet with edible ash rind and tart finish
Fromager d’Affinois~ France Soft-ripened cow’s milk brie, sweet and creamy
Cabot Clothbound Cheddar ~ Vermont Tang and caramel nuttiness with a rustic crystalline texture. Aged 10-15 months.
Midnight Moon ~ Arcata Dense and smooth goat’s milk cheese. Aged 6 months.
Charcuterie 2 for 10. or 4 for 18. Your selection or Chef's choice. With cornichons, house beer mustard, epi bread
Prosciutto ~ Produced by La Quercia. Tender and full flavored.
Capicola ~ Dry-cured whole-muscle Pork cut from the neck to the shoulder.
Soppressata ~ Robust with fennel, hot peppers, and paprika
Salami Americano ~ From La Quercia. Dense, meaty and mild
Salame Calabrese ~ Calabrian style salame with mild chili heat.
Spring Salad Mixed greens, asparagus, soft boiled egg , Purple Haze chevre, toasted sunflower seeds, lemon herb vinaigrette 10. add Prosciutto 3.
Grilled Cheese Goat cheese, Gruyere, and Provolone with fresh herbs and side of mixed greens 10.
Pulled Pork Sandwich Perdition pulled pork, chipotle BBQ sauce, coleslaw, on Acme bun with Yukon Gold potato salad. 12.
Bratwurst Sandwich Pilsner-poached, beer mustard, spicy sauerkraut, Acme bun with Yukon Gold potato salad. 11.
Trappist Reuben Perdition pastrami, Gruyere, house sauerkraut, house dressing on rye with greens salad 12.5
Bacon Brownie With Perdition bacon, pair it with your favorite Stout 3.5