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.
Beer Nuts Housemade with a touch of Cayenne pepper 4.
Cheeses 7. each or 3 for 18. Your selection or Chef's choice
Idiazabal ~ Spain Soft and smoky sheep’s milk cheese
Beemster Goat ~ Holland Goat milk, aged 4 months, smooth, clean and sweet
Brie ~ Marin Co Triple cream cow’s milk brie. Sweet, soft, and slightly tangy
Cambozola ~ Germany Soft and creamy cow’s milk suffused with gorgonzola
Charcuterie 2 for 9. or 4 for 16. Your selection or Chef's choice
Salame Finocchiona ~ Dry-cured salame with fennel seed
Prosciutto ~ Domestically produced by La Quercia. Tender and full flavored.
Perdition Pâté de Campagne ~ Rustic pork shoulder terrine enhanced with pork liver.
Perdition Hog’s Head Cheese ~ Pork head terrine with mire poix.
Capicola ~ Dry-cured whole-muscle Pork cut from the neck to the shoulder.
D’Anjou Pear Salad Arugula, sliced fennel, Pt. Reyes blue cheese, spiced walnuts, Sherry vinaigrette 8.5
Grilled Cheese Creamy Fontina and Gruyere cheeses, sweet onion jam, on levain with a side of tomato soup dip 9.5
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 11.5
Winter Spice Chili Perdition brisket, topped with sour cream and chives 11.
Portuguese Soup Perdition linguiça, kale, white beans and Yukon Gold potatoes. 11.
Mac ‘n Cheese Jack and Gruyere Béchamel (please allow 15 minutes) 10. add Perdition bacon 1.5
Pumpkin Bread Pudding Crème Fraiche, Petrus Aged Pale Poached Cranberries 6.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 4.