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Lunch Menu

 ***  STARTERS  ***
 
HAND-CUT FRIES -
Rosemary garlic sprinkle, remoulade dipping sauce   6

BUTTERMILK TENDERS -
Lightly breaded chicken tenderloin , buttermilk marinated, fried crisp, tossed in our own house-made sauce    
choice of:  Harrissa chili, Bourbon BBQ or Honey Chipotle   8

FUNKY FARMHOUSE MUSSELS
Saison Farmhouse Ale, leeks, bacon, blue cheese, garlic, and wilted spinach; served with garlic bread   14


***  SOUPS  ***

CHILLED SUMMER GAZPACHO
Cucumber, tomatoes and summer herbs; lump crab and avocado garnish   7
         
SOUP OF THE DAY -
Chef’s selection, fresh-made daily   5


***  SALADS  ***

GEM LETTUCE CAESAR
Fried Haloumi cheese “croutons”, Parmesan cheese crisp, baby Gem lettuce and creamy black pepper Caesar dressing   11

BEET & GOAT CHEESE SALAD                                                                                  
Roasted red and golden beets, herbed goat cheese spread, baby arugula, shaved fennel, grapefruit sections and grapefruit vinaigrette   11

CHICKEN FAJITA SALAD
Marinated and seared chicken, sliced avocado, tomato salsa, black beans, tortilla strips and mixed greens tossed in house-made avocado ranch dressing   13

Grilled chicken on any salad, add  $4


***  HEARTY FARE  ***

GRASS –FED PUB BURGER
PA all natural grass-fed beef, house-ground and char-grilled; served with lettuce and tomato, hand-cut fries or a salad   12
CHEESE :   Provolone         Cheddar          American          Blue          Pepper Jack
OTHER:     Sautéed mushrooms         Caramelized onion          Cajun spice    .50 per topping      Bacon  $ 1

FISH & CHIPS
Fresh caught beer-battered cod, hand-cut fries, remoulade   14

CHICKEN POT PIE
Tender chicken with mushrooms, carrots, onions and savory herbs in a creamy sauce, buttery crust topping; served with a side salad    10

ROASTED PORK SANDWICH
Pork shoulder slow-roasted with garlic, herbs and beer; shredded and topped with roasted red peppers and provolone cheese
on an Italian long roll, beer jus for dipping; hand-cut fries or salad   11            Add roasted hot peppers   1

CRAB CAKE SANDWICH
Pan-seared crab cake, local sweet corn relish, sliced avocado and cilantro aioli; hand-cut fries or a salad    14

*** The menu changes every few weeks as items come into and out of season.
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Dinner Menu



*** STARTERS ***

BUTTERMILK TENDERS
Buttermilk-marinated chicken lightly breaded and fried crisp. Tossed in house-made sauce,
choice of:  Harrissa chili, Bourbon BBQ or Honey Chipotle  8 
                
HAND-CUT FRIES
Rosemary garlic sprinkle, remoulade dipping sauce 6  

ARTISAN CHEESE PLATE               
Daily selection of Artisanal cheeses; served with seasonal accompaniments   14

FUNKY FARMHOUSE MUSSELS
Saison Farmhouse Ale, leeks, bacon, blue cheese, garlic, and wilted spinach; served with garlic bread   14

CURRY-SPICED BABY BACK RIBS
Slow-roasted ribs, spice rub and coconut curry sauce; minted cucumber slaw with yogurt   10

SMOKED CHICKEN RAVIOLI
House-made ravioli filled with smoked chicken and ricotta cheese; local corn salsa, tomatillo puree and honey lime cream   9

CRISPY KATAFI SHRIMP
Fried phyllo dough-wrapped shrimp, tropical fruit salsa and pineapple coconut drizzle   9
    

*** SOUPS ***

CHILLED SUMMER GAZPACHO
Cucumber, tomatoes and summer herbs; lump crab and avocado garnish   7
          
SOUP OF THE DAY -
Chef’s selection, fresh-made daily   5


*** SALADS ***

GEM LETTUCE CAESAR
Fried Haloumi cheese “croutons”, Parmesan cheese crisp, baby Gem lettuce and creamy black pepper Caesar dressing   11

BEET & GOAT CHEESE SALAD                                                                                  
Roasted red and golden beets, herbed goat cheese spread, baby arugula, shaved fennel, grapefruit sections and grapefruit vinaigrette   11

CHICKEN FAJITA SALAD
Marinated and seared chicken, sliced avocado, tomato salsa, black beans, tortilla strips and mixed greens tossed in house-made avocado ranch dressing   13

Grilled chicken on any salad, add $4

*** HEARTY FARE ***

GRASS –FED PUB BURGER
Local all natural grass-fed beef, house-ground and char-grilled; served with lettuce and tomato, hand-cut fries or a salad   12
           
TOPPINGS: .50 per topping           
American    Provolone       Blue          Cheddar       Pepper jack      Cajun spice       Caramelized onions         Mushrooms       Bacon $ 1 

FISH & CHIPS
Fresh caught beer-battered cod, hand-cut fries and our house-made remoulade sauce   14

ROASTED PORK SANDWICH
Pork slow-roasted with garlic, herbs and beer;  shredded and topped with roasted red peppers and provolone on an Italian long roll, beer jus for dipping with hand-cut fries or salad   10          Add roasted hot peppers   $1

CHICKEN POT PIE
Tender white meat chicken with mushrooms, carrots, onions and savory herbs in a creamy sauce, buttery crust topping; served with a side salad    10

CRAB CAKE SANDWICH
Pan-seared crab cake, local sweet corn relish, sliced avocado and cilantro aioli; hand-cut fries or a salad    14


*** ENTRÉES ***  

SEARED SCALLOPS
Day-Boat scallops, sautéed rainbow chard, citrus fruit sections, shaved fennel, lemon-scented cous cous and citrus beurre blanc   26

AIRLINE - STYLE CHICKEN BREAST
Seared chicken, sautéed green beans, purple potato salad and smoked peach chutney   22

SEAFOOD CIOPINNO
San-Francisco style seafood stew; Cod and mussels along with chef’s daily selection of assorted seafood,chorizo sausage, and potatoes in tomato broth with red peppers, fennel and white wine; garlic bread and red pepper rouille sauce   19

KOBE SKIRT STEAK
Marinated and grilled Kobe skirt steak, roasted local corn salsa, black bean cake, sautéed pepper and onion medley and salsa verde   24

GRILLED SUMMER VEGETABLE LASAGNA
Fresh pasta layered with grilled portabella mushrooms, summer squash, eggplant, bell peppers, and Parmesan and herbed ricotta cheeses; fresh tomato sauce and basil pesto drizzle   18



*** DESSERTS ***

Made fresh daily. Please ask your server for today’s selection


* Our beer bread is made daily on premises using Sly Fox Brewery’s spent grain.
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***   The menu changes every few weeks as items come into and out of season.