This delicious grilled panini will scratch all your tastebuds’ itches! Served with a side of kettle chips. It‘s the perfect sized burger for lunch! Served with salt & vinegar fries and house-pickled veggies.Ī tasty delight, pressed between two slices of bread! Savory prosciutto, creamy Brie cheese, thin-sliced apple, a slathering of Dijon mustard. Our baby restaurant’s first burger is back! It’s a 1/4 pound smashburger patty, cooked medium and topped with gruyere cheese, bacon jam, housemade aioli, and arugula tossed in balsamic vinaigrette, all on a griddled English muffin. Served with crunched up pretzels for garnish. Beer cheese soup is a classic Midwestern staple and ours is SO good, with Tillamook cheddar and rich ale. (Vegan & GF)ĭelicious, homey, and comforting. Served with our house Champagne Vinaigrette. (Vegetarian)īeautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served alongside a personal sized loaf of warm bread. Seasoned and garnished with extra virgin olive oil, fresh arugula and roasted red pepper.
We make ours with chopped green and black olives blended with capers, garlic, lemon zest and fresh thyme. (Vegan and GF)Įnjoy a ball of creamy burrata cheese served with house-made olive tapenade. House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (We could tell you, but then we’d have to kill you. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. Might as well face it, we’re addicted to nuts.
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