Medium Plates
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 veggie.
C.C. Crimini Tacos | 8.5
Cocoa chili marinated and roasted crimini mushrooms sliced thick, placed on a bed of southwestern seasoned slaw, topped with tomato chunks and a creamy tequila lime emulsion. All packed into two warm corn tortillas. (Vegan)
Pesto Chicken Focaccia | 9.5
Seared Redbird chicken topped with tomato cashew pesto and provolone placed on a bed of arugula and spinach on warm Hi Rise Bakery focaccia.
Spicy Southwestern Tuna Melt | 9.5
Fresh tuna braised with garlic and tossed with roasted red peppers, onion, olive and tomato topped with our signature smoked serrano hot sauce, melted cheddar and jack cheese with cilantro ranch on a sweet challah roll.
The Burger | 9.5
1/2 pound burger on a bed of avocado, spinach, and arugula. Topped with provolone and tomato jam.
Available plain, build to suit, or a veggie patty
Fresh Pretzel Turkey Baja | 8.75
Freshly sliced slow roasted turkey layered on a fresh pretzel bun with avocado pulp, tomato slices and jack cheese.
The B.A.R. | 9.5
Our take on the Reuben has corned beef topped with Bavarian sauerkraut that was 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 Tenderloin | 8.5
Fresh hand cut pork loin crusted in a savory herb and cheese cracker crust. Placed on a roll with Dijon mustard on the bottom and smoked onion ketchup on the top and finished with house pickle chips.