Late Night Menu

Most of our menu is available late into the evening!

10 pm – 11:30 pm Monday – Thursday  |  10 pm – 1:00 am Friday & Saturday  |  Kitchen closes at 10:00 pm on Sundays

(Menu items subject to change)


Pretzel Bites | 5

Bite size pieces of handmade pretzel baked to perfection, and served with your choice of four cheese sauce or honey mustard.

Southern Fried Pickles | 6

Our house made pickles and serrano pepper slices, dusted with fresh corn dust and fried, served with smoky Cajun aioli.

Garlic Chile Chicken Wings | 9.5

Crispy chicken wings tossed with a garlic chile glaze then topped with sesame seeds. Served with cilantro ranch dipping sauce and celery.

Herb Crusted Cheese Dippers | 7

A selection of cheeses dredged in a strong ale batter, crusted in herbed breadcrumbs, fried to a golden brown deliciousness and sprinkled with gorgonzola. Served with smoky onion ketchup & cashew pesto.

Potatoes Two Ways | 5

Four of our crispy spudpuppies are plated with a generous portion of hand cut fries dusted with the house seasoning.

 Cup of Pickles | 4

A cup brimming with house made garlic dill pickle slices.

Small Plates

Meatloaf Sliders | Small 7.5 Full 9.5

House made meatloaf topped with cashew pesto, smoked onion ketchup, cheddar cheese and caramelized onions.

Toasty Cheese | Small 6.5  Full 8.5

Cheddar, jack, and provolone with tomato on Texas toast smeared with cashew pesto.

Orchard Turkey | Small 7.5  Full 9.5

Slow roasted turkey, Swiss, cranberry aioli, cider poached pears,, and romaine lettuce on wheat.


Flawless French Onion | Cup 4 Bowl 7

A trio of fresh, slowly caramelized frenched onions and garlic. Deglazed with white wine and brandy, simmered with demi and stock, and topped with broiled cheese. Served with garlic croutons.

Ale and Cheese | Cup 4 Bowl 7

A creamy blend of cheddar and jack cheese simmered with savory onions and roasted garlic in Pale Ale. Garnished with thick cut bacon crumbs and served with soft pretzel nuggets.

Medium Plates

C.C. Crimini Tacos | 8.75

Cocoa chili marinated and roasted crimini mushrooms, sliced thick and stuffed into warm corn tortillas. Topped with southwestern slaw, tomato chunks and creamy Serrano citrus emulsion. (Vegan) (Gluten Fee)

Fresh Pretzel Turkey Baja | 10.5

Slow roasted turkey, freshly sliced and layered on a Hi Rise bakery pretzel bun with avocado pulp, tomato, jack cheese and spicy serrano mustard.

The B.A.R. | 9.5

Our take on the Reuben has corned beef topped with Bavarian sauerkraut sautéed with rendered bacon. Sprinkled with fresh herbs, piled onto rye bread, and topped with a caramelized apple Russian dressing and melted Swiss.

The Burger | 11

Half pound hand-pattied burger dusted with house seasoning.  Topped with brandied Crimini duxelles,      Swiss, and bacon, on a bed of arugula with imperial stout mustard.                                                Available plain, build to suit, or a veggie patty

Cheese Crusted Iowa Style Pork Tenderloin | 9.5

Hand cut pork loin, pounded thin and crusted in a savory herb and cheese cracker crust on a roll with Dijon mustard on the bottom, smoked onion ketchup on the top and finished with house pickle chips.

Large Plates

Steak Frites | 17

Bistro filet cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce..

Mussels Linguine | 15.5

One half pound of PEI mussels pan roasted with linguine, white wine, red onion, and arugula chimichurri. Finished with sweet cream and parmesan cheese, topped with fresh tomato and crispy garlic.

Quinoa Cakes | 13

A fresh mixture of vegetables and quinoa, seared and served on a green bean amandine with a spinach and arugula salad, dressed in our berry pomegranate vinaigrette.