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 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