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 and salted peanuts (V)    4.

 

Deviled Eggs   Pork and beef chorizo, green onions    7.5

 

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

 

Bag of Kettle Chips Potato chips with sea salt (V)  3.

 

Bag of 4505 Kettle Fried Chicharrones   Crispy clouds of porkaliciousness    5.

 

    BOARDS

 

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

 

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

     Granja Saedon Pico Melero ~ Spain ~ Sheep’s milk cheese with notes of roasted nuts

 

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 slices, 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

       Granja Saedon Pico Melero ~ Spain ~ Sheep’s milk cheese with notes of roasted nuts

        

 

    Bigger

 

Egg Salad  Open faced sandwich with lettuce, tomato, arugula, and dill   9.

 

Turkey Sub   Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pepperoncini, vinaigrette   12.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

BLT   Beeler bacon, herb aioli, lettuce, and tomato on a toasted ciabatta roll   12.

 

Grilled Cheese   Mozzarella, garlic confit, tomato, basil, balsamic reduction   11.

 

Arugula Salad  Quinoa, sunflower seeds, apple, feta, lemon thyme vinaigrette   9.5

 

     Add prosciutto  3.  Add bacon  3. Add pasta salad  3.

 

 

 

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 Vegetarian Sub on baguette with provolone    $5

 

Beer Specials

Craftsman 1903 Lager                                                      $5

De la Senne “T” Word Belgian 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.