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.


Housemade Beer Nuts With a touch of Cayenne heat   4.


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


Fiore de Noce ~ Arrezzo, Italy  Grassy Pecorino (sheep’s milk) wrapped in walnut leaves


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


Camembert dell’Alta Langa ~  Italy  Cow, sheep, and goat’s milk, delicate and harmonious with a rich and creamy bite.


  Fourme d’Ambert ~ France   Unctuous and earthy bleu cow’s milk cheese




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


        Finocchiona, Capicola, Domestic Prosciutto, Peach Rib Jam, and Perdition Smokehouse Head Cheese



Mixed Greens  Roasted baby beets, cherry tomatoes, spiced walnuts, goat cheese, herb vinaigrette   8.5


 BBQ S.O.S.  Perdition pulled pork, chipotle BBQ sauce, house coleslaw over Texas toast    10.


Grilled Cheese  Creamy Fontina and Gruyere cheeses with onion jam on levain, with side of tomato soup   9.5


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


Perdition Smokehouse Turkey Sandwich   Tomato, avocado, mixed greens, bacon mayo on an Acme Sweet Petite Roll   11.


    House Cured Gravlox   Wild Alaskan salmon, poached potatoes, pickled shallot, capers, rye breadcrumbs, crème fraiche, and mâche.   11.   




Olive Oil Cake   Macerated Strawberries, toasted pistachios.   4.  


Imperial Stout Chocolate Mousse   Toasted hazelnuts, whipped cream.   4.