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 salted peanuts or Thai spicy (V)    4.

 

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

 

Japanese Deviled Eggs   Eggs cooked with soy sauce, nori, tobiko, Japanese mayo, garlic chili oil, Aleppo   7.

 

Bag of Kettle Chips Potato chips, assorted flavors  3.

 

 

    BOARDS

 

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

 

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

     Van Dijk ~ Holland ~ Goat gouda aged for six months

 

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, 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 ~ Goat gouda aged for six months

 

 

    Bigger

 

 

Creamy Tomato Soup    Croutons, parmesan, olive oil, herbs   9.

 

Grilled Cheese    Caramelized onion jam, white cheddar, gruyere, muenster, arugula   11.

 

Monk’s Bowl   Quinoa, arugula, yam, pickled carrots & daikon, seeds, microgreens, tahini  (V)   11.

 

Brie and Jam   Normandie brie, fig jam, sliced apple, & arugula on baguette   9.

 

Turkey Sub  Fra’mani turkey galantine, provolone, veggies, pepperoncini, aioli, & vinaigrette  b    12.

 

Italian Sub   Prosciutto di San Daniele, Fra’mani mortadella, Creminelli Calabrese salami    15.

 

Arugula Salad   Baby arugula, citrus thyme vinaigrette, goat cheese, spiced walnuts, apple    9.

 

 

 

Add prosciutto 3.            Side Soup 3.

 

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.

 

 

 

 

 

 

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.