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.

 

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

 

Devilled Eggs Chipotle filling, prosciutto chips, garlic oil, alleppo 7.5

 

Bag of Kettle Chips Potato chips, assorted flavors 3.

 

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

 

 

BOARDS

 

Cheeses   with olives, sunflower seeds, pink lady 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, olives, 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

 

Hummus Plate Kalamata tapenade, cucumbers, carrots, baguette (V) 9.

 

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

 

Italian Sub Prosciutto di San Daniele, Fra’mani turkey, & Calabrese salami, & provolone on baguette 15.

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 Yellow peaches, pecans, blue cheese crumbles, citrus thyme vinaigrette 9.5

 

Add prosciutto 3. Add bacon 3.

 

BAKED

 

Apple Hand Pie Served warm with whipped cream 6. (Allow 10 mins for bake time)

 

 

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

Bavik Super Pilsner                                                        $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.