Food

Chef Michael O'Brien's menu is prepared in our tiny kitchen with local, seasonal products

with an eye toward beer friendliness.

 

 

 

Marinated Olives   Rosemary, thyme, garlic and citrus   6.

 

House made Spicy Beer Nuts   4.

 

Giardiniera   Pickled vegetables with herb vinaigrette   6.

 

Green Eggs & Eggs  Gently Boiled Eggs, Wasabi Tobiko, Japanese Mayonnaise, Habanero Oil   6.

 

 

 

Cheeses  7. each   or   3 for 18.    Your selection or Chef’s Choice

 

Fiscalini Bandaged Cheddar ~ Modesto, California Hard, Raw Cow’s milk, buttery and sharp with a slight grassy finish

 

Beemster Goat ~ Amsterdam, The Netherlands  Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish

            

Idiazabal ~ Basque, Spain  Firm, sheep’s milk, slightly smoky and nutty with notes of caramel

 

Oregonzola~ Oregon, USA Rich blue cow’s milk cheese modeled after the great blues of Italy

 

 

 

Charcuterie   2 for 9.   or   4 for 16.    Your selection or Chef’s Choice

 

       ‘Nduja, Finocchiona, Domestic Prosciutto, Calabrese, Bresaola

 

 

 

    Pear and Wild Arugula Salad  D’Anjou pear, fennel, spiced walnuts, Pt. Reyes blue cheese,  sherry vinaigrette   8.5

 

Beer Poached Bratwurst   Mikkeller Bar Bratwurst poached in Sculpin IPA, with curried potato and sauerkraut hash   12.

 

Roasted Asparagus  Quinoa, brunoise mire poix, charred raddicchio, balsamic vinaigrette, parmesan  10.

 

Grilled Cheese  Creamy Fontina and Gruyere cheeses with onion jam on levain, with tomato dip   9.5

 

Trappist Reuben  Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye   10.

               

Dungeness Crab Timbale  Fresh Dungeness, avocado and toasted coriander, citrus and frisee   12.

 

 

 

 

Olive Oil Cake Blood Orange Marmalade, toasted pistachios   4.  

 

Imperial Stout Chocolate Mousse  Toasted hazelnuts, whipped cream   4     

Marinated Olives   Rosemary, thyme, garlic and citrus   6.

 

House made Spicy Beer Nuts   4.

 

Giardiniera   Pickled vegetables with herb vinaigrette   6.

 

Green Eggs & Eggs  Gently Boiled Eggs, Wasabi Tobiko, Japanese Mayonnaise, Habanero Oil   6.

 

 

 

Cheeses  7. each   or   3 for 18.    Your selection or Chef’s Choice

 

Fiscalini Bandaged Cheddar ~ Modesto, California Hard, Raw Cow’s milk, buttery and sharp with a slight grassy finish

 

Beemster Goat ~ Amsterdam, The Netherlands  Semi-firm, goat’s milk, smooth and creamy, with a clean, sweet finish

            

Idiazabal ~ Basque, Spain  Firm, sheep’s milk, slightly smoky and nutty with notes of caramel

 

Oregonzola~ Oregon, USA Rich blue cow’s milk cheese modeled after the great blues of Italy

 

 

 

Charcuterie   2 for 9.   or   4 for 16.    Your selection or Chef’s Choice

 

       ‘Nduja, Finocchiona, Domestic Prosciutto, Calabrese, Bresaola

 

 

 

    Pear and Wild Arugula Salad  D’Anjou pear, fennel, spiced walnuts, Pt. Reyes blue cheese,  sherry vinaigrette   8.5

 

Beer Poached Bratwurst   Mikkeller Bar Bratwurst poached in Sculpin IPA, with curried potato and sauerkraut hash   12.

 

Roasted Asparagus  Quinoa, brunoise mire poix, charred raddicchio, balsamic vinaigrette, parmesan  10.

 

Grilled Cheese  Creamy Fontina and Gruyere cheeses with onion jam on levain, with tomato dip   9.5

 

Trappist Reuben  Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye   10.

               

Dungeness Crab Timbale  Fresh Dungeness, avocado and toasted coriander, citrus and frisee   12.

 

 

 

 

Olive Oil Cake Blood Orange Marmalade, toasted pistachios   4.  

 

Imperial Stout Chocolate Mousse  Toasted hazelnuts, whipped cream   4     

 

 

  

Sour Ale Chocolate Mousse  with Roasted Hazelnuts   4.

  

Honey Glazed Fuyu Persimmons  Greek yogurt, pistachio, honey and lime zest   4.