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, 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 mustard, epi bread
Prosciutto ~ Produced by La Quercia. Tender and full flavored.
Perdition Pâté de Campagne ~ Rustic pork shoulder terrine enhanced with pork liver.
Capicola ~ Dry-cured whole-muscle Pork cut from the neck to the shoulder.
Salame Calabrese ~ Calabrian style salame with mild chili heat
Perdition Rillette ~ Pork shoulder terrine with rosemary and fennel.
Kale Salad Baby Kale, quinoa, toasted pistachios, goat cheese, blood orange vinaigrette 9. Add Perdition bacon 1.5
Mac ‘n Cheese White Cheddar and Gruyere Béchamel (please allow 15 minutes) 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.
Portuguese Soup Perdition linguiça, kale, white beans and Yukon Gold potatoes. 11.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 5.
Pumpkin Bread Pudding Petrus poached cranberries, crème fraiche 6.5