- Lunch Menu
- Dinner Menu
- Brunch Menu
- Bar Menu
- Tap Wall
LUNCH MENU
APPETIZERS
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GUACAMOLE 13
tomato, lime, cilantro, jalapeño, corn chips
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BLEU CHEESE CHIPS 12
house kettle chips, bleu cheese crumbles, mornay sauce
SOUPS & SALADS
add protein: chicken-6, steak-12, salmon-12, four jumbo shrimp-10
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SOUP DU JOUR 6/8
it is apt to change daily
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CLASSIC CAESAR 8/14
chopped romaine ribs, herbs, really good anchovies, toasted breadcrumb, fried capers, parmesan snow
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P.C.COBB SALAD 17
romaine & spring mix, grilled chicken, avocado, tomato, bacon, bleu cheese, red wine vinaigrette (sub steak-3, salmon-5, four jumbo shrimp-5)
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HOUSE MIXED GREENS 7/13
dried cherries, spiced macadamia nuts, pecorino, sherry dressing
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CUCUMBER & TOMATO SALAD 17
cucumbers, cherry heirloom tomatoes, arugula, crispy onions, goat cheese &red wine vinaigrette
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CURRY CHICKEN SALAD 15
golden raisins, spiced pecans, Duke's mayo, tomato, granny smith apple, house salad
side pieces
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Broccolini 9
EVOO, white wine, lemon, butter
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EAST TEXAS GREENS 6
collards, ham hock
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HERBED-OUT FRIES 6
sage & rosemary
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PATATAS BRAVAS 13
heirloom potato and crispy castelvetrano olives with garlic aioli
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HOMESTEAD GRISTMILL GRITS 4
white cheddar
sandwiches
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WAGYU PASTRAMI 18
provolone, tobacco onions, horsey mayo, brioche, fries
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THE ONE EYED JACK 16
thick-cut pepper bacon, pit-smoked ham, Tillamook cheddar, jalapeño-cheddar bread, nested egg, avocado aioli
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PESTO CHICKEN SANDWICH 18
grilled, house pesto, pepper bacon, parmesan cheese, Duke's Mayo, bibb lettuce, fries
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PEPPER BACON BLT 14
thick cut bacon, tomato, butter lettuce, brioche, fries
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EGG SALAD SANDWICH 14
brioche, soft boiled, hard boiled and fried egg, kewpie mayo, herbs, house salad
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GRILLED CHEESE & SOUP 14
Tillamook cheddar & provolone, jalapeno-cheddar bread, soup du jour
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GRASS-FED CHUCK BURGER 18
44 farms beef patty, Tillamook cheddar, thousand island (gluten free bun available for $2)
LUNCH PLATES
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COD & CHIPS 19
beer batter, peas, tartar sauce, house fries
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THE PERFECT BOWL 16
44 Farms Beef patty, garlic broccolini & sticky rice with Thai chili sauce
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SHRIMP & HOMESTEAD GRITS 24
homestead grits, jalapeno gravy
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GRILLED VEGETABLE COUSCOUS (VEG) 23
eggplant, zucchini, portobello mushrooms & chimichurri
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ROASTED CHICKEN 23
double-airline chicken breast, brown butter purple cauliflower purée
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44 FARMS STEAK FRITTES 25
8oz sirloin, grilled asparagus, herb fries & compound butter
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AHI POKE BOWL 18
Ahi tuna with citrus ponzu, wasabi roe, avocado, sticky rice, seaweed salad, spicy aioli & soy caramel
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AVOCADO TOAST 16
hippy toast, smashed avocado, salted radish and cucumber, cherry tomatoes, house salad
SOFTER DRINKS
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FRESH BASIL-LIME COOLER 5
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FRESH LEMONADE 3-5
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HOUSE-BREWED ICED TEA 3-5
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SAINT ARNOLDS GINGER BEER 3
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SAINT ARNOLDS ROOT BEER 3
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BROOKLYN SFX NA 5
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ATHLETIC NA BEER 5
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KIESTWOOD ICED COFFEE 16oz 9
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KIESTWOOD OAT MILK
& VANILLA ICED COFFEE 16oz 11 -
ASCENSION COFFEE 4
medium roast, dark roast, or decaf.
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FRENCH PRESS 8
LOCAL FOLKS MAKING GOOD THINGS
44 FARMS
HOMESTEAD GRISTMILL
PROFOUND FOODS
ASCENSION COFFEE
EMPIRE BAKERY
CRYSTAL CREEK
C & L FOODS
VITAL FARM EGGS
REGALIS
Dinner MENU
salads
add protein: chicken-6, steak-12, salmon-12, four jumbo shrimp-10
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CLASSIC CAESAR 8/14
chopped romaine ribs, herbs, really good anchovies, toasted breadcrumb, fried capers, parmesan snow
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HOUSE MIXED GREENS 7/13
dried cherries, spiced macadamia nuts, pecorino, sherry dressing
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CUCUMBER & TOMATO SALAD. 17
cucumbers, cherry heirloom tomatoes, arugula, crispy onions, goat cheese &red wine vinaigrette
SHUCKABLES
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GRILLED OYSTERS 24/48
whipped nduja, parmesan butter
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CLASSIC OYSTERS 21/42
pink peppercorn mignonette, house fermented Fresno cocktail sauce
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BELGIAN MUSSELS 17
lemon, fresh thyme, white wine, butter
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THAI MUSSELS 17
coconut milk, red curry, Thai aromatics
side
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COLLARDS & CORNBREAD 12
ham hocks, morita pepper
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SAUTEED BROCCOLINI 11
EVOO, white wine, lemon, butter
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CRISPY BRUSSEL SPROUT 12
honey-balsamic, lemon, chili flake
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HASSELBACK POTATO 11
Tillamook cheddar, sour cream, chives & bacon
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HARICOTS VERTS &ONIONS 8
sauteed green beans, caramelized onions
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WILD MUSHROOMS 14
sautéed portabella, cremini, king trumpet
TO SHARE
For freshness, all plates will be presented to your table as they are prepared.
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THE HUNGRY FARMER 25
selection of artisan cheeses, cured meats, pickles & mostarda
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CRISPY PORK BELLY 17
marshmallow fluff, Aztec spice, lime
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GUACAMOLE 13
tomato, lime, cilantro, onion, jalapeno
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RISOTTO TOTS 15
brown butter, parmesan, yuzu aioli
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HOUSE MADE HUMMUS 14
warm pita, pickled & cured vegetables
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BLUE CHEESE CHIPS 12
house kettle chips, bleu cheese crumbles, blue cheese mornay sauce
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44 FARMS SIRLOIN SKEWERS 18
pickled cabbage & rainbow carrots with crispy chili garlic
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SEARED AHI TUNA SKEWERS 19
seaweed, avocado, jalapeno pepeprs, soy caramel glaze
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DR. PEPPER RIBS 21
sous vide pork ribs, Dr. Pepper-hoison BBQ sauce, crispy onions, cilantro
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SHRIMP & GRITS 24
homestead grits, jalapeno gravy
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MOTH BALLS 15
pesto, ricotta gnudi, crispy sage, parmesan cream
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BRAISED SIRLOIN TACO BOARD 24
braised sirloin, pico de gallo, pickled onions, warm corn tortillas, roja and verde salsas
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BONE MARROW 19
confit garlic, charred baguette, cilantro-mint persillade chef suggestion: add ashot!
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SALMON NACHOS 18
tajin-spiced wonton chips with salmon ceviche, cilantro, jalapenos, poblano crema & poblano salsa (*sub cucumber slices for tortilla chips)
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DUCK WINGS 21
traditional buffalo or spicy thai chili sauce
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GRILLED VEGETABLE COUSCOUS (VEG) 18
eggplant, zucchini, portobello mushrooms & chimichurri
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GRILLED AVOCADO (VEG) 11
cilantro yogurt, pickled red onions, cilantro & ponzu
OR NOT TO SHARE
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BONE-IN RIBEYE 68
16oz prime ribeye, mashed Yukon Gold potatoes, sauteed green beans & caramelized onions. mushroom cream sauce
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8oz FILET MIGNON 52
mashed Yukon gold potatoes, broccolini, blue cheese sauce
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BERKSHIRE PORK CHOP 25
16oz double-bone chop, caramelized onion jam, collard greens
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ROASTED CHICKEN 23
double-airline chicken breast, brown butter cauliflower purée, broccolini
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COD & CHIPS 19
beer batter, peas, house fries, tartar sauce
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GRILLED ATLANTIC SALMON 30
butternut squash risotto, sautéed kale
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SHRIMP PESTO PASTA 26
jumbo tiger shrimp ,cavatappi, white wine, parmesan
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GRASS-FED CHUCK BURGER 18
44 farms beef patty, Tillamook cheddar, thousand island
(gluten free bun available for $2)
softer drinks
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FRESH BASIL-LIME COOLER 5
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FRESH LEMONADE 3•5
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HOUSE-BREWED ICED TEA 3•5
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SAINT ARNOLD GINGER BEER 3
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SAINT ARNOLD ROOT BEER 3
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BROOKLYN SFX NA 5
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ATHLETIC NA BEER 5
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KIESTWOOD ICED COFFEE 16oz 9
-
KIESTWOOD OAT MILK
& VANILLA ICED COFFEE 16oz 11 -
ASCENSION COFFEE 4
medium roast, dark roast, or decaf
-
FRENCH PRESS 8
LOCAL FOLKS MAKING GOOD THINGS
44 FARMS
HOMESTEAD GRISTMILL
PROFOUND FOODS
ASCENSION COFFEE
EMPIRE BAKERY
CRYSTAL CREEK
C & L FOODS
VITAL FARM EGGS
REGALIS
BRUNCH MENU
SERVED SAT. & SUN: 10AM - 3PM
brunchables
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STICKY BUNS 14
honey glaze and fresh berries
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BLUEBERRY FRENCH TOAST 13
thick cut brioche, blueberry compote, house-made whip
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BANANA SPLIT PARFAIT 12
fresh fruit, granola, whipped Greek yogurt, local honey, chia seeds
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BAD-ASS BACON WAFFLE 18
applewood smoked bacon, mixed berries, brie fondue, caramelized apples
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CHICKEN AND WAFFLE 19
honey-glazed fried chicken, mixed berry compote
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TWO HEN EGGS 15
applewood smoked bacon, brunch potatoes, English muffin (sub a biscuit +3)
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EGG WHITE FRITTATA 18
heirloom cherry tomatoes, spinach, mushrooms, goat cheese, topped with arugula
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AVOCADO TOAST 16
hippy toast, smashed avocado, salted radish & cucumber, cherry tomatoes, house salad
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CURRY CHICKEN SALAD 15
golden raisins, Duke’s mayo, little gems, tomato, granny smith apple, house salad
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MOTHER AND CHILD REUNION 19
buttermilk fried chicken, jalapeno gravy, homestead grits, poached eggs
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RUSTIC FARMHOUSE SKILLET 17
house-made biscuits topped with sausage gravy, white cheddar, hash browns, applewood smoke bacon and two sunny eggs
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FRIED CHICKEN BISCUIT 19
two biscuits, honey-glazed fried chicken, two eggs your way
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SIRLOIN HASH 19
marinated sirloin, crispy hash browns, salsa verde, cilantro-lime crema, two sunny eggs
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CHILAQUILES 17
bed of tortilla chips, grilled chicken, black beans, cilantro-lime crema, queso fresca & salsa verde
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HUEVOS A LA MEXICANA 15
scrambled eggs with diced tomatoes, onions & jalapenos. Served with black beans, queso fresco and chips
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FRENCH TOAST SANDWICH 17
Duroc ham, Tillamook cheddar, fried egg, brioche bread, brunch potatoes
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EGG SALAD SANDWICH 15
brioche bread, soft boiled, hard boiled and fried egg, kewpie mayo, herbs, house salad
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APPLEWOOD SMOKED BACON BLT 15
applewood smoked bacon, tomato, butter lettuce, brioche, fries (add egg +2)
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THE ONE EYED JACK 16
applewood smoked bacon, pit-smoked ham, Tillamook cheddar, jalapeño-cheddar bread, nested egg, avocado aioli
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GRASS-FED CHUCK BURGER 18
44 farms beef patty, Tillamook cheddar, thousand island (gluten free bun available for +2, add applewood smoked bacon for +3)
MOTIVATORS
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MOTH BLOODY MARY 9
with a beer taster back
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MIMOSA 7/23
tresh orange juice, Dubbly, carafe avallable
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HOUSE-MADE SANGRIA 7/23
alwavs tresh, carafe available
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FLEW THE COOP 13
Townes Vodka, Mathilde Peche, Lemon, Lime, Champagne Float
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OLD FASHIONED 14
Bourbon, Angostura, Simple Syrup, Orange Peel
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MEDDLESOME MARGARITA 14
Olmeca Reposado, Ferrand Dry Curacao, Agave Syrup, Lime Juice, Basil
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MOSCOW MULE 13
Vodka, Q Ginger Beer, Lime Juice
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SHANNON’S MILK PUNCH 12
Old Forester Bourbon, half & half simple Syrup, nutmeg
SIDES
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ADD AN EGG 2
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APPLEWOOD SMOKED BACON 5
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SAUSAGE LINKS 6
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BRUNCH POTATOES 4
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FRENCH TOAST 6
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FRESH FRUIT 5
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GRITS & GRAVY 6
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EMPIRE HIPPY TOAST 3
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BUTTERMILK WAFFLE 8
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SAUSAGE GRAVY 3
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HOUSE MADE BUTTERMILK BISCUIT 4
SOFTER DRINKS
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FRESH BASIL-LIME COOLER 5
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FRESH LEMONADE 3•5
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HOUSE-BREWED ICED TEA 3•5
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Q GINGER ALE 3
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SAINT ARNOLD GINGER BEER 4
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CRAFT ROOT BEER 4
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BROOKLYN SFX NA 5
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ATHLETIC NA BEER 5
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KIESTWOOD ICED COFFEE 16oz 9
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KIESTWOOD ICED COFFEE OATMILK AND VINILLA 16oz 11
LOCAL FOLKS MAKING GOOD THINGS
44 FARMS
HOMESTEAD GRISTMILL
PROFOUND FOODS
ASCENSION COFFEE
EMPIRE BAKERY
CRYSTAL CREEK
C & L FOODS
REGALIS
BAR MENU
CRAFT COCKTAILS
See Our Complete
Cocktail Menu
CRAFT CANS & BOTTLES
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ABBAY DE ST BON CHEIN 28
Sour Ale 11%, 12.7 oz
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BOULEVARD LOVE CHILD #10 32
Sour Ale 7.6%, 25.4 oz
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BRASSERIE DE BLAUGIES LA MONEUSE NOEL 25
Winter Ale 8%, 25.4 oz
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CELESTIAL VISUAL PATHWAYS 9
Cold IPA, 6.5%, 16 oz
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DANSK KLAPOJSTER MJOD 12
Apple Mead, 19%, 5 oz
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DANSK MJOD VIKING BLOD 12
Hibiscus Mead, 19%, 5 oz
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DOGFISH HEAD UTOPIAS BARREL-AGED 120-MIN IPA 23
Imperial IPA, 17%, 12 oz
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FIFTY FIFTY ECLIPSE GARRISON BROTHERS (2023) 38
Bourbon Barrel-Aged Imperial Stout, 12.5%, 16.9 oz
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FIFTY FIFTY ECLIPSE LAWS WHISKEY HOUSE BARRELS (2023) 38
Bourbon Barrel-Aged Imperial Stout, 12.3%, 16.9 oz
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GARDEN PATH THE SPONTANEOUS FERMENT: 3-YR BLEND 25
American Wild Ale 5.5%, 16.9 oz
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JESTER KING MONTMORENCY 45
Wild Ale 6.8%, 25.4 oz
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MONTUCKY COLD SNACKS 6
American Lager 4%, 16 oz
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ORVAL 12
Belgian Pale Ale, 6.2%, 11.2oz
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PINTHOUSE PIZZA TRAINING BINES 12
American IPA, 7%, 16oz
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POHJALA KAMIN 21
Whiskey Barrel-Aged Imperial Porter 11%, 11.2oz
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POHJALA/TO OL STICKS & STONES 21
Sherry & Port Barrel-Aged Imperial Stout 13%, 11.2 oz
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PRAIRIE CHRISTMAS BOMB! 16
Imperial Stout 13%, 11.2 oz
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ROCHEFORT 10 15
Belgian Quad, 11.3%, 11.2 oz
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SIERRA NEVADA NARWHAL 14
Imperial Stout 11.9%, 16oz
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SINT BERNARDUS ABT 12 15
Belgian Quad, 10%, 11.2 oz
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UNTITLED ART PIXIE CHERRY SELTZER 9.5
Cherry Hard Seltzer, 5.5%, 16 oz
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UNTITLED ART PIXIE ROCKET POP SELTZER 9.5
Cherry/Lime/Blue Raspberry(Like the Popsicle) Hard Seltzer, 5.5%, 16 oz
wines by the Glass/Bottle
WHITE/ROSE
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J. RYLAND CHARDONNAY 16/60
California- flavor characteristics of melon, citrus fruit, apples, and a crisp freshness due to a good balance of acidity
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SKYLEAF SAUVIGNON BLANC 15/56
Marlborough, New Zealand — Stone fruit, grassy, summery, bright
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MASON SAUVIGNON BLANC 15/56
Napa Valley, California –Tropical fruit, citrus, green apples and honey with crisp acidity and long finish.
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FLOWERS CHARDONNAY 18/70
Sonoma Coast– Layers of bright citrus-fruit and coastal minerality
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OLEMA ROSE 13/48
Provence, France - Fresh red berries, honeysuckle and a hint of toasty lees on the deeply perfumed nose.
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taken chardonnay 14/52
Napa Valley, California – Great nose of spice & citrus. On the palate; Asian pear, grapefruit, and apple are rounded out with hints of butterscotch
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LUCHI PINOT GRIGIO 13/48
Tuscany, Italy - Luchi's delicate floral notes and complex fruit flavors—that include hints of lemon, green apple and honeysuckle—create the perfectly crisp flavor.
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ZERBINA 13/48
Prosecco- D.O.C., Italy N.V. - fruity aromas of citrus, green apple and acacia blossoms
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LA MARCA PROSECCO ROSE (187ML BTL) 13
Italy—France-Fruity aromas of citrus, honeysuckle and berries
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VEUVE DU VERNAY-BRUT SPARKLING (187ML BTL) 13
Brut—France-Aromas of citrus, green apple & acacia blossoms
RED
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HESS MAVERICK RANCH CAB 17/64
Cabernet Sauvignon— Napa Valley, California — Distinct notes of vanilla and oak spice from aging in American oak barrels. Dark fruit and full bodied
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FLOWERS PINOT NOIR 19/74
Sonoma Coast, California -aromas of bright red cherry, and raspberry are combined with hints of savory ground clove spice and graham cracker
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ORIN SWIFT ABSTRACT RED BLEND 17/64
Red Blend— Napa Valley, California —Black cherry and kirsch, with pronounced oak, vanilla & chocolate notes. Grippy, angular tannins resolve with good acidity and a lengthy finish of earth, chocolate and cedar
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BENTON LANE PINOT NOIR 16/60
Willamette Valley, Oregon --aromas of black cherry, red currants and hints of damp earth and rich dark chocolate. The palate exudes bright red fruit flavors of cherry and currants.
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MARTIS CABERNET 18/68
Sonoma County, California – Complex powerhouse with jammy blackberry, black tea, green tea, nutmeg, toasted coconut, caramel and molasses
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THE DIRTY PURE PROJECT—THE BOMB 14/52
Cab/Merlot/Zin Blend, Central Coast, California —Layers of ripe berries & red cherry, with the spiciness of sweet black mission fig.
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VINA ROBLES 15/56
Cabernet Sauvignon— Pasa Robles, California — Full bodied, hints of tobacco and sandalwood with a lingering finish
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FELINO MALBEC 14/52
Malbec— Mendoza, Argentina— Aromas of blackberries, cherries & red fruit. Medium-bodied with juicy tannins.
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ORIN SWIFT 8 YEARS IN THE DESERT 19/74
Zinfandel Blend— Napa Valley, California —Deep maroon core with a ruby rim. Aromas of wild blackberry, pepper, bay leaf and spices. Palate of bram-
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the web all day without getting caught
3PM - 6PM
BRUNCH
Saturday & Sunday
10AM-3PM