SANDWICHES

STEAK SANDWICH thin cut ribeye, caramelized onions,

MIMOSA ............................... 13 HOGWASH “DRAFT” ROSÉ ....... 11 MUD SL I D E gruyere, frisee ............................................................................................ 16.00 Add skirt steak, chicken, salmon, tuna (+6)

BLOODY MARY ........................ 13
BELLINI .................................. 13
NEGROSÉ ............................... 13
APEROL SPRITZ ...................... 13
ketel one vodka, coffee, irish
CR E A M Y CA E S A R little gem, shaved pecorino ........................................................... 12.00
cream, zucca amaro.
PAT TY MELT sweet onions, american cheese, 1000 island ................. 13.00
13 . 00 Two patties, american cheese,
m ustard, special sauce 14.00 W AT E R M E L O N + T O M AT O basil, stracciatella, pickled red onion .......................... 14.00
CRISPY MONTE CRISTO ham, swiss, raspberry mustard .................. 14.00 Make it a triple, add 2.50

“Impossible Burger” fontina, T U N A N I CO I S E spiced tuna, marinated potato, endive, egg, tomato,

PAN-FRIED PERCH SANDWICH lemon, caper, tarragon, baguette .. 15.00 tomato relish, shaved fennel 15.00 green beans, olive vinaigrette .......................................................................................... 22.00
*Add avocado, bacon, fried egg, mushrooms

BAKED GOODS FRIED CHICKEN SANDWICH bacon ranch, sriracha pickles ............. 14.00
add 2 each SMOKED SALMON soft boiled egg, tater tots, caper, buttermilk dill dressing ......... 19.00

SALAD BAR SALAD chicken, beets, tomato, bacon, red onion,

AVOCADO TOAST seeded rye, smashed avocado, arugula, lemon, shaved radish, hard boiled egg ................. 15.00 marinated beans, blue cheese, egg, corn ........................................................................ 16.00
N U T E L L A CREPE CAKE diplomate cream, toasted hazelnuts .................................... 8.00
ADULT GRILLED CHEESE gorgonzola, stracchino, bacon, dates, arugula ........................................................... 15.00 QU I N O A + K A L E avocado, sweet potato, tahini dressing, citrus ............................... 13.00
D O N U T HOLES cinnamon sugar, warm mexican chocolate dip .................................. 6.00
S I M P L E GR E E N S A L A D white balsamic vinaigrette, ricotta salata, farm lettuces .... 9 .00
B U T T E RSCOTCH STICKY BUN toasted pecans ........................................................... 6.00

C O R N M E AL BISCUITS butter and jam.......................................................................... 6.00

BRUNCH
M A P L E S A U S A GE L INKS ................................................... 5.00

BI SC UI T S + G R AVY maple sage sausage gravy, poached egg ....................................................... 14.00 FR E N CH FR I E S malt aioli.................................................... 8.00
O N I O N R I N GS horseradish cream ....................................... 9 .00
STARTERS C HI L A Q UI L ES fried egg, salsa rosa, cilantro, braised pork shoulder ...................................................... 1 3 . 0 0
H AS H B R O W N P OTATO “juicy lucy”.................................... 5.00
G R AVY F R I ES maple sage sausage gravy, fried egg ............................................................................. 12.00 T H I CK CU T M A P L E B ACON ............................................... 5.00
H U M M US WI TH TABBOU L EH marinated zucchini, pine nuts, mint, naan ............... 10 . 0 0 VEG G I E F R I TAT TA mixed greens, potato, salsa verde ................................................................................ 1 3 . 0 0 W H I P P E D YO GU RT PARF AIT tahini, granola, fruit ....... 9 .00

W HO L E W HE AT PA NC A K E S whipped butter, maple syrup .................................................................... 11.00

C R I S P Y PORK RI BS sticky soy glaze, chiles, cilantro, mint ........................................ 12. 00
ST UF F ED F R ENC H T O AS T marinated strawberries, passionfruit mousse ...................................... 13.00
C H I C K E N WI N G S buffalo, blue cheese ........................................................................... 12. 00

S P I N A C H ART I C HOKE DI P creamed spinach, brioche ............................................... 11. 00 S O FT S E R V E salted caramel or vanilla bean, cone or bowl ................................................... 4 . 0 0

FL O U R L E S S CH O CO L AT E CA K E 8.00
C H I L I VE RD E cornbread topping, cilanto, onions, sour cream ................................... 9 . 00 BENEDICTS housemade cool whip, raspberry caramel, cacao nibs...

W A R M P E A CH CR I S P oat crumble, spiced peaches ............................................................... 6 .00

SER R A NO HA M manchego, chorizo hollandaise .................................................................................................... 1 4 . 0 0
C A UL I F L OWE R TOAS T whipped ricotta, apple, almond vinaigrette .......................... 12. 00 T R E S L E CH E S CA K E mixed berry compote .............................................................................. 6 .00

SMOK ED SA L MO N roasted beet, horseradish, watercress ...................................................................................... 1 6. 0 0 S T R AW B E R R Y S H O R T CA K E housemade cool whip, cream scones, strawberry-basil jam 5.00
C O N Q UE S O layered gruyere, spanish chorizo, caramelized onions, baguette ........... 13 . 0 0
F R I ED C HI C K EN tennessee chow chow, gravy ....................................................................................................... 1 5 . 0 0 S O FT S E R V E salted caramel or vanilla, bowl or cone ............................................................. 4 .00
add chocolate sauce, caramel sauce, raspberry caramel, brownie bites,
T UN A + C OC ONU T C E V I C HE daikon and jalapeño slaw, butter lettuce .................. 16 . 00 chocolate coffee beans, rainbow sprinkles, chocolate chunks .................................................. 1 .E A
USUA L SUSPEC T canadian bacon, hollandaise ..................................................................................................... 1 3 . 0 0

B
 B U D L I GH T 6 / 1 9
S CH L I T Z 6 / 1 9
H A L F A CR E PONY PIL S 7 / 2 2
BUBBLES D O GFI S H N A MAS TE WHE AT AL E 8 / 2 5
NV F A NT I NEL , PR O SEC C O D O C Italy .............................................................................................................................. 9. 0 0 T H R E E FL O Y D’S AL PHA KING PAL E AL E 9 / 2 8

M U D S L IDE
ketel one vodka, cold brew coffee, zucca amaro, whipped cream ............. 13 . 00
ROSE
M I L L E R L I TE 5
2016 C A MPO VI EJ O SPA R K L IN G CAV A R O S É Rioja, Spain ....................................................................................... 9. 0 0 CO O R S B A N Q UE T 5
T H R E E FL O Y D’S GUMB AL L HE AD WHE AT 9
2016 HOG W ASH R OSÉ California, USA .......................................................................................................................... 1 1 . 0 0
PALOMA GO O S E I S L A ND OL D MAN GRUMPY IPA 7
maestro dobel blanco, myrtle berry, grapefruit, lime, sparkling water ..... 13 . 0 0 O FF CO L O R APE X PRE DATOR S AIS ON 7
A L AS K A N AMB E R AL E 8
LE E ’S ISL AND ICED TE A WHITE O L D R AS P U TIN IMPE RIAL S TOUT 1 0
george dickel #8 tennessee whiskey, cynar, falernum, orange, lemon ... 13 . 0 0
20 16 C ASA L UNA R D I , PI NOT GR I GI O Venezie, Italy ................................................................................................... 8.00
BUDWEISER 5 (16oz)
2017 F R ENZ Y , SA UVI G NON B L A N C Marlborough, New Zealand ............................................................................. 1 0 . 0 0 T I GE R L A GE R 6 ( 1 6 o z )
FO U N D E R ’ S S OL ID GOL D PIL S NE R 9
HU RRI CANE 20 15 C ASA MAT TA , W HI T E BL E N D Tuscany, Italy ....................................................................................................... 1 0 . 0 0 E S T R E L L A ME XICAN L AGE R 6
flor de cana white rum, aged rum, passionfruit, raspberry, lime .............. 13 . 0 0 D O GFI S H H E AD S E A CRE ATURE S OUR 7
20 16 BR O C A R D “K I MMER I D GE A N ” , CH A R D O N N AY Burgundy, France ................................................................. 1 2 . 0 0
H AYM A R K E T PAL E AL E 7
C ROS S TOWN CL ASSIC 2016 MAT T HEW F R I T Z , C HA R D O N N AY North Coast, California, USA ....................................................................... 9. 0 0 H A L F A CR E V AL L E JO IPA 7
ford’s gin, rhubarb, grapefruit, lemon, mint ............................................. 13 . 0 0
CO L L E CT I V E ARTS PORTE R 9 ( 1 6 o z )
2015 BOL L I G - L EHNER T “K A B I N E T T ” , R I E S L I N G Mosel, Germany ........................................................................ 1 3 . 0 0 V I R T U E R O S É CIDE R 7
S C OTC H AND SODA
glenmorangie 10 year, unsweetened peach pear soda ................................ 13 . 0 0

S AV ORY KIWI COLLINS RED

chicago distilling cere’s vodka, aquavit, kiwi, lemon, tonic water ............ 14 . 00
20 16 A UST ER I T Y , PI NOT NO I R California, USA ........................................................................................................ 1 2 . 0 0

2015 MA I SO N NOI R “O . P. P”, P I N OT N O I R Willamette, Oregon, USA ................................................................... 1 5 . 0 0

WE PROUDLY SERVE
2016 BOR I NOT , G R ENA C HE B L E N D Terre Alta, Spain ................................................................................................. 8 . 0 0 P E P S I B R A N D POP 4
OLD FASHIONED  Pepsi, Diet Pepsi, Dr. Pepper, Sierra Mist, Mug Root Beer, Lemonade
evan williams bonded bourbon, turbinado sugar, cherry bark, 
2015 C AST EL L O D I F A R NET EL L A , CH I A N T I Tuscany, Italy ...................................................................................... 1 1 . 0 0
vanilla, sarsaparilla ....................................................................................... 14 . 00 H O U S E – B R E W E D I C E D TE A 4

BAD AND B OOZY 2015 BEC K MEN “L E BEC ”, SYR A H B L E N D Central Coast, California, USA ........................................................... 1 4 . 0 0 D A R K M AT T E R COF F E E
drip....4 espresso shot....5 espresso drink....6
creyente mezcal, vermouth di torino, cloosterbitter .................................... 14 . 0 0
20 15 T I NT ONEG R O , MA L BEC Mendoza, Argentina ...................................................................................................... 9. 0 0
R I S H I L O O S E L E A F H OT TE A 5
ON T HE BOULEVARD jasmine green, chamomile, peppermint rooibos, & english breakfast
knob creek 100 proof rye whiskey, luxardo bitters,
2015 T R UE MY T H C A B SA UVI GN O N Paso Robles, California, USA .......................................................................... 1 5 . 0 0
vermouth di torino, cucumber ...................................................................... 14 . 00
2015 D UST ED VA L L EY “BO O M T O W N ” , M E R L OT Columbia Valley, Washington USA ........................................... 1 3 . 0 0