Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products

with an eye toward beer friendliness.




Marinated Olives   Rosemary, thyme, garlic and citrus   6.


Giardiniera   Pickled vegetables with herb vinaigrette   6.


Spicy Beer Nuts   4.


Green Eggs & Eggs  Gently Boiled Eggs, Wasabi Tobiko, Japanese Mayonnaise, Habanero Oil   6.




Cheeses  7. each   or   3 for 18.    Your selection or Chef’s Choice


Fiscalini Bandaged Cheddar ~ Modesto, California  Hard, Raw cow’s milk, buttery and sharp with a slight grassy finish


Beemster Goat ~ Amsterdam, The Netherlands  Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish


Manchego ~ Spain  Classic sheep’s milk, dry, nutty and grassy


Triple Cream Brie ~ Marin County, California  Soft, cow’s milk, rich and buttery with notes of almonds and mushroom


  Oregon Blue ~ Rogue River Valley, Oregon  Soft, cow’s milk, Clean, creamy, and briny. Earthy veins of blue mold throughout.




Charcuterie   2 for 9.   or   4 for 16.    Your selection or Chef’s Choice


        Finocchiona, Domestic Prosciutto, Calabrese, Chorizo Andalucia, and Bresaola




Summer Mixed Greens Roasted baby beets, cherry tomatoes, spiced walnuts, goat cheese,  herb vinaigrette   8.5


Beer Poached Bratwurst  Mikkeller Bar Bratwurst poached in Sculpin IPA, with curried potato and sauerkraut hash   12.


Grilled Cheese  Creamy Fontina and Gruyere cheeses with onion jam on levain, with Gazpacho   9.5


Trappist Reuben  Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye   10.


Roasted Summer Squash, Zucchini, & Eggplant   Quinoa, brunoise mirepoix, parmesan, balsamic reduction, basil   10.


    House Cured Gravlox   Wild Alaskan salmon, poached potatoes, pickled shallot, capers, rye breadcrumbs, crème fraiche, and mâché   11.    




Olive Oil CakeMacerated Strawberries, toasted pistachios   4.  


Imperial Stout Chocolate Mousse  Toasted hazelnuts, whipped cream   4.