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



Salame Calabrese


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.