MAIN MENU | SUNDAY BRUNCH MENU
Soups & Salads
Cashew Noodle Salad$8
Green tea noodles, green beans, bean sprouts, carrots, jalapeno, and green onion tossed in a cashew vinaigrette.
Heirloom Tomatoes & Burrata$12
Burrata cheese surrounded by sliced heirloom tomatoes on a bed of arugula finished with olive oil, aged Cabernet vinegar, and red onion.
Blueberry Arugula Salad$8
Arugula and mixed greens tossed in a blueberry white balsamic vinaigrette with fresh blueberries, cucumbers, red onion, spiced walnuts, and feta cheese.
Sausage Stuffed Mushrooms$7
House Italian sausage stuffed mushrooms served over house marinara
Roasted garlic hummus, served with pita bread, vegetables, and olives
Potato Brava- Roasted red skin potatoes topped with red pepper sauce and roasted garlic aioli.
Berliner Weiss steamed clams and toasted baguette with olive oil and tomato spread.
Heirloom tomatoes, cucumbers, roasted red peppers, pickled onions, smoked gouda, mixed greens, and basil mayo on multigrain bread
Pork Loin & Broccoli Rabe Sandwich$12
Thinly sliced roasted pork loin on focaccia bread with provolone, broccoli rabe, and a sweet and spicy pepper relish served with a side of au jus.
Thick cut maple glazed house bacon, bourbon apple relish, lettuce, and white cheddar 12. on a flax seed bun.
Marinated flank steak on top of roasted garlic mashed potatoes topped with chimichurri sauce
Thai Peanut Meatball$13
Turkey meatball filled with onion, garlic, cilantro, and ginger served over 13. rice with a Thai peanut sauce topped with pickled vegetables.
Pan seared cobia over pineapple salsa finished with a mojito rum butter sauce.
Roasted Vegetable Ravioli$14
Ravioli stuffed with roasted vegetables and ricotta cheese in a sage 14. brown butter sauce topped with Parmesan cheese.
8oz. bone in rib chop served over smoked gouda grits and topped with honey Dijon compound butter.
Watermelon & Feta Salad$3
Disclaimer: The chef chooses to use seasonal ingredients for all food menu items. What is reflected on the website is not always up to date. Please call the brewery for the most up-to-date information.