Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Giardiniera Pickled vegetables with herb vinaigrette 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 house olives, toasted pecans, epi bread
Manchego ~ Spain Firm, tangy, sheep’s milk cheese. Aged 12 months
Beemster Goat ~ Holland Goat milk, aged 4 months, smooth, clean and sweet
Fromager d’Affinois~ France Soft-ripened cow’s milk brie, sweet and creamy
Cambozola ~ Germany Soft and creamy cow’s milk suffused with gorgonzola
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.
Salame Calabrese ~ Calabrian style salame with slight chili heat
Pork Rillette ~ Pork shoulder rillette with rosemary and fennel.
Salami Americano ~ From La Quercia, dense, meaty and mild
Kale Salad Baby Kale, quinoa, toasted pistachios, goat cheese, blood orange vinaigrette 9. Add Perdition bacon or avocado 1.5
Mac ‘n Cheese Fontina, Gruyere, and white cheddar. 10. Add Perdition bacon 1.5
Grilled Cheese Creamy Fontina and Gruyere cheeses, sweet onion jam, on levain with a side of tomato soup dip 10.
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 12.5
Pulled Pork Sandwich Perdition pulled pork, chipotle BBQ sauce, coleslaw, on Acme bun with Yukon Gold potato salad. 12.
Chicken Salad Sandwich Tarragon, gala apple, pecans on whole wheat with mixed greens 11.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 5.
Pumpkin Bread Pudding Crème Fraîche, Petrus Aged Pale poached cranberries 7.