Just the right size for a hearty lunch. Our medium plate selections are savory dishes inspired by comfort foods from around the United States. The southwest inspired C.C. Crimini Tacos have a depth of flavor that’s amazing with a porter. We have a soft spot for the giant Cheese Crusted Iowa Style Pork Sandwich as it reminds us of our Midwestern roots – this giant slice of cheese crusted pork on a bun is perfect with an American style pale lager or even a Pale Ale.
These lunch inspired sandwich style plates are served with your choice of hand cut fries, house slaw or for one dollar substitute handmade spudpuppies, steamed or roasted veggies. (Menu items subject to change)
C.C. Crimini Tacos | 9
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 Free)
Whiskey BBQ Chicken | 10 Add Bacon 1
Seared RedBird chicken shredded and tossed in our house made N.C. style whiskey BBQ sauce. Topped with our tangy slaw and finished with aged cheddar served in a warm roll.
Salmon BLT Pita | 11
Fresh salmon seared to medium and served in a warm pita with savory herb cream, bacon, tomato, and fresh greens.
The Burger | 11
Half pound hand-pattied burger dusted with Caribbean seasoning. Topped with smoked bacon, cheddar, pineapple-tomato jam, on a bed of arugula with house steak sauce.
Available plain, build to suit, or a veggie patty.
Freshcraft 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.
Cheese Crusted Iowa Style Pork T | 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.