Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Marinated Olives Rosemary, thyme, garlic, and citrus 6.
Giardiniera Pickled vegetables with herb vinaigrette 6.
Green Eggs & Eggs Gently boiled eggs, Wasabi Tobiko, Japanese mayonnaise, Habanero oil 6
Beer Nuts Housemade with a touch of Cayenne 4.
Cheeses 7. each or 3 for 18. Your selection or Chef's choice
Idiazabal ~ Spain Soft and smoky sheep’s milk cheese
Beemster Goat ~ Holland Goat milk, aged 4 months, smooth, clean and sweet
Brie ~ Marin Co Triple cream cow’s milk brie. Sweet, soft, and slightly tangy
Cambozola ~ Germany Soft and creamy cow’s milk suffused with gorgonzola
Charcuterie 2 for 9. or 4 for 16. Your selection or Chef's choice
Perdition Pâté de Campagne
Perdition Head Cheese
D’Anjou Pear Salad Arugula, sliced fennel, Pt. Reyes blue cheese, spiced walnuts, Sherry vinaigrette 8.5
Roasted Delicata Squash Stuffed with quinoa, mirepoix, Parmigiano Reggiano, toasted pecans and dried cranberries. 10.
Mac ‘n Cheese Elbow pasta with creamy Jack and Gruyere (please allow 15min). 10. Add Perdition bacon 1.5
Portuguese Soup Perdition linguica, kale, white beans and Yukon Gold potatoes. 11.
Grilled Cheese Creamy Fontina and Gruyere cheeses, sweet onion jam, on levain with a side of tomato soup 9.5
Trappist Reuben Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye 10.
Pumpkin Cake Sweet cream, roasted pecans, caramel sauce 6.
Imperial Stout Chocolate Mousse Toasted hazelnuts, whipped cream 4.