CURRENT (but always changing) CONSUMABLES

DRAFTS

WINES

JOLLY PUMPKIN  SAISON X
SCHLAFLY  AMERICAN IPA
THIRSTY DOG B.B. SIBERIAN NIGHT
NEW BELGIUM COCOA MOLE
PEOPLE’S ABBEY STRONG DARK
GREEN FLASH  PALATE WRECKER DIPA
NEW HOLLAND  BLUE SUNDAY WILD ALE
GAFFEL KOLSCH

RED
EDNA VALLEY PINOT NOIR
CHAPOUTIER BILA-HAUT
BURGESS MERLOT
B-SIDE BORDEAUX BLEND
BARON DE LEY  MUSEUM TEMPRANILLO
WHITE
BROOKS AMYCAS
FESS PARKER RIESLING
MACROSTIE CHARDONNAY
MOURGUES DU GRES ROSE
EDNA VALLEY  SAUVIGNON BLANC

FOOD SPECIALS

SMALLER PLATES-

BAY SCALLOP DIP / WARM SCALLOP AND PARMESAN CREAM DIP, GRUYERE CHEESE TOAST FOR DIPPING 10

CHOPPED SALAD / MACHE, RADICCHIO, CHERVIL, SOPPRESSATA, FRESH MOZZARELLA, RED & GOLD PEPPADEW PEPPERS, CUCUMBER-TOMATO-RED ONION, BUTTERMILK VINAIGRETTE 8

ITALIAN CAKE / LEMON-CREAM CAKE, BERRY SAUCE 6

CARROT CAKE / BERRY SAUCE 6

DINNER PLATES-

T-BONE / 14OZ STEAK, CIPOLLINI ONIONS & POTATOES, ROMESCO SAUCE 28

FRIED CHICKEN / 1/2 CHICKEN W/ CHOICE OF: REGULAR OR KOREAN STYLE (GOCHUJANG PEPPER SAUCED), CHEESY MASHED POTATOES 18

CHOPPED SALAD / SAME AS ABOVE, LARGER PORTION 16

PUB GRUB-

SPRING PIZZA / PESTO SAUCE, GRUYERE CHEESE, WHITE ASPARAGUS AND PEA SHOOTS 12
ADD LAMB BACON +4

SPICY BELLY BURGER / CHOICE OF: “SPICY” (HABANERO JACK CHEESE) or “VERY SPICY” (SMOKED GHOST PEPPER JACK CHEESE), GROUND BEEF AND SMOKED PORK BELLY PATTY, PEPPER CRUSTED BACON, CHIPOTLE MAYO, LETTUCE, TOMATO, ONION, PICKLES . SERVED WITH HOUSE FRIES 14