Creative chef-inspired fare.
Hot Fried Chicken | 18
Buttermilk fried airline chicken breast served over creamy mashers with collard greens, cornbread, and a piri piri butter sauce.
Pair With: American Lager or Stout
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
Chimichurri Chop | 15
Mesquite brined pork chop served over chipotle maple yams with Pedro’s chimichurri, apples, and yellow squash.
Pair With: Cider or Amber
Char Champignon | 18
Pan fried Arctic Char served over preserved lemon orzo, succotash, and a herbed wild mushroom blend with a pomegranate drizzle.
Pair With: Belgian Tripel or Hefeweizen
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
(V)=Vegetarian | (VG) = Vegan | (GF) =Gluten Free Please understand that we use a common kitchen to prepare all food items. We cannot guarantee that all food is allergy free or meets all dietary restrictions but we do take extra care and do everything we can to accommodate any allergies and dietary restriction. * These Items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness