Large Plates

Creative chef-inspired fare.

(Menu items subject to change)

Harissa Glazed Lamb Shank |  22

Braised lamb shank finished with a spicy harissa glaze served over a pearl couscous sautéed with spin-ach, mushrooms, bacon and pomegranate arils.

Pair With: Black IPA or Belgian Dubbel   

pork-schnitzelPork Schnitzel  |  15

Breaded pork loin pan fried golden brown then served over Bavarian spaetzli and a mustard caper cream sauce.

Pair With: Hefeweizen or Pilsner 

Cassoulet |  16

A savory stew of white beans, bacon, mire poix, and tomato topped with house made toulouse sausage, and a beer braised drum. Served with a side salad of arugula, chevre, marcona almonds, melted shallot and berry pomegranate vinaigrette, with buttered toast.

Pair With: Belgian Quad or Double IPA                      

Catfish Étouffée |  18

Blackened or flash fried catfish over a crawfish etouffee served over dirty risotto, topped with a shrimp and corn beignet. With fried sage.

Pair With: Wheat Ale, Gose or Wiezenbock

Quinoa Cakes  |  15

Parmesan-crusted quinoa cakes served with a warm salad of mushroom, spinach and balsamic roasted beets. Spike with fresh pomegranate. (V,GF)

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