Creative chef-inspired fare.
(Menu items subject to change)
Smoked Lamb Ribs | 17
Slow-smoked lamb ribs glazed in our red wine mustard BBQ sauce. Served with a yellow-curried potato salad, green bean mushroom sauté and crispy naan.
Pair With: Kolsch or ESB
Crispy Pork Schnitzel | 14
Thin-sliced pork, lightly breaded and sautéed golden brown. Served over spätzle and kraut with a mustard caper cream sauce. Garnished with a cured red pepper and onion rosette.
Pair With: Hefeweizen or Pilsner
Duck Ramen | 17
Confit duck quarter on a bed of ramen noodles in a savory herb duck broth garnished with crimini mushrooms, green beans, onions and red pepper. Served with an orange IPA vinaigrette and a poached.egg
Pair With: Saison or Blonde Ale
Sofrito Swordfish | 16.5
Seared fresh swordfish served with a mango sofrito over achiote rice pilaf, Caribbean spiced asparagus, and grilled lemon with fresh greens.
Pair With: Cider or Flanders Red
Quinoa Nicoise | 15
Parmesan-crusted quinoa cakes served with fresh greens, cured egg, marinated olives, green beans, tomatoes, and herbed potatoes. (V)
Pair With: Session IPA or Pilsner
Sub swordfish or salmon: 3.5
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.
Pair With: Scottish Ale, Hoppy American Strong Ale