Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Pickled Vegetables Rainbow carrots, purple cauliflower, red radish 6.
Marinated Olives Rosemary, thyme, garlic, and citrus 6.
Green Eggs & Eggs Gently boiled eggs, wasabi tobiko, Japanese mayonnaise, habanero oil 6.5
Beer Nuts Housemade with a touch of Cayenne pepper 4.
Cheeses 7.5 each or 3 for 20. Your selection or Chef's choice. With house olives, toasted pecans, epi bread
Manchego ~ Spain Firm, tangy, sheep’s milk cheese. Aged 12 months
Beemster Goat ~ Holland Goat milk, aged 18 months, sharp and complex
Fromager d’Affinois~ France Soft-ripened cow’s milk brie, sweet and creamy
Gorgonozola ~ Italy Soft and creamy cow’s milk gorgonzola with a sweet, earthy flavor.
Charcuterie 2 for 10. or 4 for 18. Your selection or Chef's choice. With cornichons, house beer mustard, epi bread
Prosciutto ~ Produced by La Quercia. Tender and full flavored.
Capicola ~ Dry-cured whole-muscle Pork cut from the neck to the shoulder.
Salame Calabrese ~ Calabrian style salame with slight chili heat
Soppressata ~ Robust with fennel, hot peppers, and paprika
Salami Americano ~ From La Quercia, dense, meaty and mild
Pork Belly Rillette ~ From Perdition Smokehouse in Berkeley.
Spring Salad Mixed greens, asparagus, soft boiled egg , Purple Haze chevre, toasted sunflower seeds, lemon herb vinaigrette 10. Add Prosciutto 3.
Grilled Cheese Goat cheese, Gruyere, and Provolone with fresh herbs and side of mixed greens 10.
Perdition Pastrami Reuben Pastrami, Gruyere, house sauerkraut, house dressing on rye with side of mixed greens 12.5
Chicken Salad Sandwich Cilantro chicken salad with carrot & daikon Bahn Mi slaw with sliced jalapeños and a side of mixed greens 11.
Pulled Pork Sandwich Perdition pulled pork, chipotle BBQ sauce, coleslaw, on Acme bun with Yukon Gold potato salad. 12.
Bratwurst Sandwich Pilsner-poached brat in an Acme roll with mustard and sauerkraut with Yukon Gold potato salad. 11.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 5.