[Snacks]

Fried Cheddar Curds, green hot sauce, ranch 8.00 /V/

Itsy Bitsy Fishwich, beer-battered Icelandic cod, jalapeño aioli, griddled brioche bun, avocado, cilantro, carrot 8.00 /P/

Apple Cabbage Caraway Slaw 4.00
/K/DF/GF/V/

Grits, white miso, scallions 4.00 /P/

Fried Pickles, caramelized onion yogurt dip 6.00 /V/

Fresh-Cut Fries, bacon aioli 4.00 /GF/DF/

[Small]

Endive Salad, beets, tangerine, shishito dressing, raisins, dukkah, dill 9.00 /V/GF/

Castelfranco Salad, radicchio, too much ranch, cheddar, cucumber, apple, crispy pig ear croutons 12.00

Roasted Cauliflower Salad, shishito pepper marmalade, goat cheese, scallions, tempura crunchies 9.00 /V/

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

Chips and Dip*, lemon goat cheese, oolong smoked rare duck breast, duck confit,
fresh-cut potato chips, dill 12.00 /GF/

Bruléed Center Cut Beef Marrow Bone, shaved shallot, chimichurri, toast 12.00 per bone

Boomer Poutine, fries, cheddar curds, Jarlsberg cheese, mushroom gravy, sautéed oyster mushrooms and onions, lemon parsley bread crumbs 8.00 /V/

Duck Poutine, fries, duck confit, cheddar curds, black pepper duck gravy 8.00

 

[Entrées & Sandwiches]

Chicken Schnitzel BLAT, crispy chicken breast, avocado purée, Little Gem lettuce, vine ripe tomatoes, bacon, telera roll 13.00

Hamachi Collar, dill pickles, Alabama BBQ sauce, miso grits 24.00 /P/

Brat Burger, house made pretzel bun, slaw, 10,000 island dressing, Jarlsberg cheese 14.00

Kua-Style Curry seared Icelandic cod, house-made kua curry, Chinese eggplant, Thai herb dressing, tempura crunchies 18.00 /P/

Oyster Po'Boy crispy Goosepoint Oysters, 10,000 island dressing, shredded lettuce, shallot, dill pickles, hoagie 18.00 /P/

French Kiss, braised beef tongue, horseradish, pickled onion, aioli, three milk cheddar, hoagie, au jus 16.00

 

[Cranked Sausages]

Smoked Beef Short Rib Kielbasa 6.00 /K/GF/

Boudin Blanc, caraway, garlic, allspice, cayenne 6.00 /K/GF/

Lamb Merguez, Tunisian spices, harissa 6.00 /K/GF/

Pork Cheddarwurst, cheddar curds, beer, onions 6.00 /K/

Sausage Party, one each of the above
four 22.00 /K/

 

[Pantry]

All pickles /GF/V/DF/K/OMG/


Bread and Butter 3.00

Dill 3.00

Shishito Giardiniera, Carmona olives 3.00

Pickled Sampler, 9.00 all of the above

 

[Mustards]

hand-ground, house-cured

Euclid Yellow

Whole Grain Bordeaux

Habanero

Apple Brown

 

[Desserts]

"Banana Split" Baked Alaska, chocolate hunk cookie, banana ice cream, toasted meringue, cherries, cherry consommé 8.00

Sweet Potato Pie, whipped ricotta, whiskey caramel, spiced candied pecans 8.00 /V/

S'Mores Pot de Crème, house made graham crackers and marshmallows 8.00

If you need a little help:

/V/ vegetarian
/GF/ gluten free
/DF/ dairy free
/K/ keto friendly
/P/ pescatarian

*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]

Henry Schiebel, Karen Henderson, Colin Staehle-Lanteime

Pastry Chef, Eric Dale