Food Menu

Thursday 9/17 – Sunday 9/20

Pretzel & Beer Cheese   6.5     extra pretzel   4.5

Fressen Bakery pretzel, beer cheese soup, dill pickle

pairing: Portland Ale

Cheese Board   12

Two artisan cheeses, fresh fruit, pickled vegetables, hazelnuts, Little T Bakery baguette, dijon

pairing: Rose City Sour 2017

Bruschetta   9

(1) marinated mushroom and (1) blistered cherry tomato, ricotta, Little T Bakery sourdough

pairing: Native Bramble

Quinoa Salad (GF)    9

Fresh vegetables, black beans, spinach, almond yogurt chimichurri, avocado, cotija cheese

pairing: Coral Horizon

Hatch Chile Mac & Cheese   8

Sharp cheddar, parmesan, roasted green Hatch chile, breadcrumbs

pairing: Crazy Navel 2016

Pork Shoulder Tacos (GF)   8

Gochujang BBQ sauce, kimchi, green onion, radish, cilantro, sesame seeds

pairing: Cuvée du Jongleur 2017

Roasted Brussels Sprouts (GF)    8.5

Roasted garlic, shaved aged cheeses, toasted almonds, lemon pepper aioli

pairing: Kriek 2017

Schnitzel Sandwich*   10.5

Breaded pork loin, coleslaw, dill pickle, special mustard, pub bun, potato chips

pairing: Foaming at the Mask

Italian Beef Sandwich   13        add provolone    1

Smoked brisket, green bell pepper, giardiniera, pepperoncini, hoagie roll, au jus, potato chips

pairing: Sudsationalist

Beer Cheese Soup   4 / 6.5

Three cheese blend, Portland Ale, crouton

Marinated Olives (GF)    6.5

Mixed pitted olives, fresh herbs, olive oil

pairing: Kagua Sour

Crème Brulee (GF)    6.5

Caramelized Gjetost goat cheese, berry compote

pairing: Fruitopian Noyeaux

* We use peanut oil to fry our pork schnitzel

All Menu Items Available To Go