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

and an eye toward beer friendliness.




Giardiniera  Pickled vegetables with herb vinaigrette    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, epi bread


Manchego ~ Spain   Firm, tangy, sheep’s milk cheese. Aged 12 months    

Beemster Goat ~ Holland   Goat milk, aged 4 months, smooth, clean and sweet

Fromager d’Affinois~ France  Soft-ripened cow’s milk brie, sweet and creamy

Cambozola ~ Germany   Soft and creamy cow’s milk suffused with gorgonzola



Charcuterie    2 for 10.   or   4 for 18.    Your selection or Chef's choice. With cornichons, house mustard, epi bread


Prosciutto ~ Produced by La Quercia. Tender and full flavored.

Perdition Pâté de Campagne ~ Rustic pork shoulder terrine enhanced with pork liver.

Capicola ~ Dry-cured whole-muscle Pork cut from the neck to the shoulder.

Salame Calabrese ~ Calabrian style salame with mild chili heat

Perdition Rillette ~ Pork shoulder terrine with rosemary and fennel.



Kale Salad   Baby Kale, quinoa, toasted pistachios, goat cheese, blood orange vinaigrette    9.    Add Perdition bacon    1.5


Mac ‘n Cheese   White Cheddar and Gruyere Béchamel (please allow 15 minutes)    10.   Add Perdition bacon    1.5


              Grilled Cheese   Creamy Fontina and Gruyere cheeses, sweet onion jam, on levain with a side of tomato soup dip    10.


Trappist Reuben   Mikkeller Bar pastrami, Gruyere, house sauerkraut, house dressing on rye    12.


Portuguese Soup   Perdition linguiça, kale, white beans and Yukon Gold potatoes.    11.




Imperial Stout Chocolate Mousse   Toasted hazelnuts, whipped cream    5.


Pumpkin Bread Pudding    Petrus poached cranberries, crème fraiche    6.5