Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Marinated Olives Rosemary, thyme, garlic and citrus 6.
Giardiniera Pickled vegetables with herb vinaigrette 6.
Housemade Beer Nuts With a touch of Cayenne heat 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
Fiore de Noce ~ Arrezzo, Italy Grassy Pecorino (sheep’s milk) wrapped in walnut leaves
Beemster Goat ~ Amsterdam, The Netherlands Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish
Camembert dell’Alta Langa ~ Italy Cow, sheep, and goat’s milk, delicate and harmonious with a rich and creamy bite.
Fourme d’Ambert ~ France Unctuous and earthy bleu cow’s milk cheese
Charcuterie 2 for 9. or 4 for 16. Your selection or Chef’s Choice
Mixed Greens Roasted baby beets, cherry tomatoes, spiced walnuts, goat cheese, herb vinaigrette 8.5
BBQ S.O.S. Perdition pulled pork, chipotle BBQ sauce, house coleslaw over Texas toast 10.
Grilled Cheese Creamy Fontina and Gruyere cheeses with onion jam on levain, with side of tomato soup 9.5
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 10.
Perdition Smokehouse Turkey Sandwich Tomato, avocado, mixed greens, bacon mayo on an Acme Sweet Petite Roll 11.
House Cured Gravlox Wild Alaskan salmon, poached potatoes, pickled shallot, capers, rye breadcrumbs, crème fraiche, and mâche. 11.
Olive Oil Cake Macerated Strawberries, toasted pistachios. 4.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream. 4.