Menus
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Montepulciano d'Abruzzo, Ocean Hill apple brandy, Amaro Montenegro, cinnamon simple syrup, and lemon.
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Plantation dark rum, strawberry-infused Campari, pineapple juice, orange juice, lime, tiki bitters, and spicy pineapple garnish.
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Dona Vega mezcal, tequila, matcha-apple-ginger simple syrup, ginger beer, and lime.
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Bourbon, sugar, Angostura bitters, and orange.
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Penelope bourbon, Cynar, Montenegro Amaro, Zucca Rabarbaro, and sweet vermouth aged in house.
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Vodka, Mr. Black Coffee Liquor, St. Elizabeth Allspice Dram, cold brew coffee, and sugar.
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Parmesan, white truffle oil, and fresh herbs.
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With smoked gouda sauce, bacon, crispy onions, and truffle oil with a parmesan crust.
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Served with IPA mustard.
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Half dozen with choice of buffalo or sweet chili. Served with carrots, celery, and blue cheese.
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Mediterranean spices, pomegranate molasses, and sesame seeds.
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With vegetable crudités.
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Crushed avocado, arugula, cherry tomato, cucumber, fried halloumi cheese w/honey lemon dressing on sourdough toast.
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French brie, smoked gouda, six month aged manchego, havarti dill, strawberries, grapes, fig jam, and crackers.
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Fresh mozzarella, basil, and crushed San Marzano tomatoes.
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Cream cheese, cheddar, swiss, mozzarella, and jalapeños topped with panko.
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Fig jam, truffle honey, goat cheese, and arugula.
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Pulled pork, ham, swiss, dijonnaise sauce, and pickles.
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Griddled "smashed" burger, American cheese, lettuce, tomato, pickle, and special sauce on a Martin's potato bun.
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Spicy honey & comeback sauce with pickled green tomato, slaw, and chive cream cheese on a Martin's potato bun.
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Lemon-herb marinated grilled chicken, bacon, crushed avocado, slaw, and jalapeño-lime aioli on sourdough.
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Served with coleslaw and crispy onions.
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Housemade vegan patty (black bean and red quinoa base) with vegan American cheese, vegan aioli, lettuce, tomatoes, and pickles on a Vegan Sourdough Bun.
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Sweet fire-roasted corn, pico de gallo, black beans, jack cheese, and crispy tortilla strips with an avocado ranch dressing. Choice of crisp romaine or basmati rice.
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With kale, farro, chickpeas, pumpkin seeds, red beets, shredded carrots, and red cabbage in a maple-lime-tahini dressing.
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Beer battered fish, pico de gallo, cabbage slaw, and creamy lime cilantro sauce.
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Cauliflower & chickpea falafel, carrot & cabbage slaw, avocado ranch dressing, and Buffalo hummus.
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Chipotle pulled chicken, white onions, cilantro, and salsa verde.
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Roasted pork, white onions, cilantro, and salsa verde.
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Crunchy corn shell, flour tortilla, vegan cheddar, plant-based meat, refried beans, avocado, pico, lettuce, and corn.
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Served with hot salted caramel.
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Parmesan pull apart knots with honey ricotta spread and fresh herbs.
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Fried eggs, refried beans, jack cheese, fried jalapeno, pico de gallo, crushed avocado, and salsa.
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Poached eggs, sautéed spinach, and crispy potato latkes with Meyer lemon hollandaise sauce.
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With diced ham, applewood smoked bacon, pepper jack cheese, bell peppers, and onion.
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With goat cheese, sautéed spinach, and tomato.
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Challah bread, vanilla batter, crunchy sugar topping, créme chantilly, and maple syrup.
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Crushed avocado, arugula, cherry tomato, cucumber, and fried halloumi cheese with honey lemon dressing on sourdough toast.
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Fried or scrambled eggs, cheddar cheese, applewood smoked bacon, and salsa verde on a brioche bun.
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With vegan chocolate chips and maple syrup.
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Plant-based meat, spinach, tomato, zucchini, squash, and red peppers with extra virgin olive oil and aromatic herbs.
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Greek yogurt with housemade granola, seasonal fruits, acai puree, hemp hearts, and flax seeds.
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Griddled, "smashed" burger, American cheese, lettuce, tomato, pickle, and special sauce on a Martin's potato bun. Choice of fries, tater tots, breakfast potatoes or salad.
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Spicy honey and comeback sauce, pickled green tomato, and chive cream cheese on a Martin's potato bun. Choice of fries, tater tots, breakfast potatoes or salad.
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Choice of buffalo or sweet chili. Served with carrots, celery, and blue cheese.
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Served with IPA mustard.
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Served with salted caramel.
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With vegetable crudités.
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With garlic butter and piment d'Espelette.
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Served with orange Campari marmalade and butter.
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With balsamic vinaigrette.