Creative chef-inspired fare.
(Menu items subject to change)
Hunter’s Stew | 18
A hearty stew of duck confit, bison, pork, potatoes, and vegetables topped with a Hi*Rise Bakery biscuit.
Pair With: Old Ale or Rye Lager
Pork Schnitzel | 16
Breaded pork loin pan fried golden brown served over Bavarian spätzle and a mustard caper cream sauce. Garnished with cured purple onions and red peppers.
Pair With: Hefeweizen or Pilsner
Lambsagna | 20
Lamb ragout layered in fresh pasta with smoked jack and goat cheese topped with rosemary cheese, cauliflower, and broccoli. Hand-crafted and baked to order. Served with grilled toast points.
Pair With: Pilsner or Stout
Saffron Risotto Shrimp | 18
Wild caught shrimp sautéed in butter, garlic, lemon, witbier served over green chili romesco sauce with saffron risotto and broccoli.
Pair With: Witbier or Dunkel
Vegetable Wellington | 16
Spinach, roasted red peppers, cauliflower and mushroom duxelles wrapped in a flakey puff pastry and baked golden brown served over house ale n cheese and topped with harissa. (V)
Pair With: Saison or Flanders Red
Steak Frites* | 18
Bistro filet cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce. (GF)
Pair With: Scottish Ale, Hoppy American Strong Ale