[Because we have to...]

The Schmear Campaign, baby watercress, smoked onion schmear, radish, carrot, celery,sweet red onion vinaigrette 7.00

Pork Belly and Brussels, pancetta cotto, Calabrian chile vinaigrette, mint, lemon aioli 11.00

Fried Cheddar Curds, Buffalo ranch 8.00

Pad Thai Pig Ears, tamarind chili sauce,
egg, scallion, peanut, sprouts, mint,
cilantro 11.00

 

[Because we can...]

Krakenpopper, Kraken rum-braised octopus wrapped in jalapeño and crispy fried in sweet potato tempura, bacon, aioli, coconut  11.00

Dark Wing Duck, crispy duck wings, black olive sauce, Calabrian chiles, oregano 9.50

Itsy Bitsy Fishwich, beer-battered Icelandic cod, jalapeño aioli, griddled tater bun, avocado, cilantro, carrot 7.50

Chips and Dip*, lemon goat cheese, oolong smoked rare duck breast, duck confit,
fresh-cut Kennebec potato chips, dill 13.00

Bruléed Center Cut Beef Marrow Bones,
ginger-pickled Fresno chiles, scallions, grilled toast 16.00 per pound

Foie Gras*, by the ounce 8.00

 

[Entrées & Sandwiches]

Pickle Chicken Sandwich, pickle-brined chicken breast, dill pickles, habanero white cheddar, arugula, lemon aioli, crispy onions, telera roll 11.50

Pork Belly and Pierogis, house-cured pork belly, potato and cheddar pierogis, duck fat cabbage, onion purée 16.00

Pork Schnitzel, pickled potato salad, house yellow mustard aioli 16.00

The Fig Bleu Yonder Burger*, twin beef patties, Gorgonzola dolce, fig ketchup, Rebel Farm mustard greens, pickled apples, sesame bun 14.00

Brat Burger, pretzel croissant, slaw, 10,000 island dressing, Jarlsberg cheese 12.00

Pabst Blue Ribbon Mussels, Pabst Blue Ribbon, garlic, shallots, thyme, basil, butter, toast  14.50

Boulder Lamb "Loco Moco"*, lamb patty, spicy black rice, mushroom-bacon gravy, sunny side up egg, lemongrass syrup, black garlic molasses  16.50

Duck and Quince*, oolong smoked rare duck breast, seared quince, fennel pollen crème fraîche, fried rosemary, chios mastic honey 13.50

 

[Poutines]

fresh-cut fries loaded up these ways:

Pork Chile Verde Poutine, green chile-braised pork, cheddar curds, cilantro, radish, crema 13.00

add habanero white cheddar 2.00

Duck Poutine, duck confit, cheddar curds, black pepper duck gravy 14.50

Fowl Play*, duck poutine, plus sunny side up chicken egg, ounce of foie gras 23.50

 

[Cranked]

Ground, seasoned and cased in- house with love. From all Colorado whole animals.

Beef Short Rib Kielbasa 5.00

Boudin Blanc, caraway, garlic, allspice, cayenne 6.00

Lamb Merguez, Tunisian spices, harissa 6.00

Beef and Pork Leberkase, coriander, ginger, cardamom  5.00

Sausage Party, one each of the above
four 20.00

 

[Sides, Veggies, Starch]

Spaetzle, sauerkraut, 10K Island dressing, Jarlsberg cheez-ums, parsley 7.00

Seared Quince, fennel pollen crème fraîche, fried rosemary, chios mastic honey, smoked olive oil 6.00

Apple Cabbage Caraway Slaw 3.50

Potato and Cheddar Pierogis, onion purée, duck fat cabbage 6.00

Fresh-Cut Fries, bacon aioli 3.50

 

[Pickled]

OG Classic Cucumbers,
Bread and Butter 3.00
Dill 3.00

Mexican-style Carrots, jalapeño, oregano 3.00

Shishito Giardiniera, Carmona olives 3.00

Pickled Sampler, 11.00
all of the above

 

[Mustards]

hand-ground, house-cured

Euclid Yellow

Whole Grain Bordeaux

Beet Brown

Horseradish

 

[Desserts]

Peanut Butter Chip Blondie, peanut butter caramel, salted peanuts, crème fraîche and grape jelly ice cream, grapes  7.00

Chocolate Mango Madness, flourless chocolate cake, chocolate mousse, mango mousse, mango, firecracker chocolate 8.00

S'Mores Pot de Crème, house made graham crackers and marshmallows 7.00

 

*These items may be raw or under-cooked. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

[Chef Team]

Executive Chef
Sarah Cloyd

Sous Chefs
Jozef Diaz, Abi Hedrick