] snacks ]
PLATE O’ BACON • 8
nueske’s slab & candied
POPCORN • 3
house seasoning and butter
PRETZEL • 6
chipotle cheese sauce &
beer mustard
BISTRO FRIES • 6
house aïoli
FRIED BEECHER’S CHEESE CURDS • 11
pomodoraccio tomato pesto
SWEET ONION DIP • 6
house kettle chips | add raw vegetables · 4
GRIDDLED CORN BREAD • 3.5
drizzled with honey
sliders
*ALBACORE TUNA POKÉ • 14
jalapeño, green onion, sesame seeds,
avocado, ginger-soy vinaigrette,
togarashi and fried wontons
GOAT CHEESE TOAST • 9
fresh apple, candied pecans and
balsamic gastrique
*AVOCADO TOAST • 11
smashed avocado, whole grain mustard,
shallot, parsley, lemon, arugula,
parmesan, hot paprika and a fried egg
ROASTED BRUSSELS SPROUTS • 13
bacon, pecorino sardo, maple syrup
and saba
• 5 each | two sliders with fries • 12
*GRUYÉRE CHEESEBURGER
horseradish-caramelized onion aïoli, gruyère, bacon jam and crispy onion straws
PB&J&B
peanut butter, mixed berry jam and nueske’s bacon
] plates ]
MAC & CHEESE • 15
daphne’s snowy cheddar, smoked cheddar,
herbed béchamel and brown butter
breadcrumbs
SPICY GUMBO • 25
andouille sausage, chicken, prawns,
jasmine rice and cajun seasoning
*CURRIED LENTIL HASH • 15
roasted cauliflower, sweet potatoes,
roasted fennel, red pepper, coconut milk,
fried egg and arugula salad
BACON WRAPPED MEATLOAF • 24
caramelized onion mashed potatoes,
seasonal vegetables and mushroom-brandy
cream sauce
FISH & CHIPS • 16
beer battered true cod, bistro fries and
malt vinegar tartar sauce
CHICKEN & WAFFLES • 17
crispy free range chicken, malted waffles,
house butter and bourbon-maple syrup
CRISPY PORK BELLY
spiced pork belly confit, ‘banh mi’ style pickled vegetables, jalapeño, cilantro,
sweet and spicy scallion aïoli
]salads
& soup ]
add draper valley pulled chicken $7
LOT 3 CHOPPED • half 10 / full 14
romaine, kale, grape tomato, garbanzo
beans, peperoncini, red onion, molinari
salami, provolone and oregano
vinaigrette
CAESAR • half 10 / full 14
lacinato kale, romaine lettuce,
multigrain croutons, grana padano and
caesar dressing | add anchovies $2
STRAWBERRY AND GOAT CHEESE •
half 10 / full 14
spinach, maple granola, apples and
poppyseed vinaigrette
PULLED CHICKEN • half 12 / full 16
avocado, corn, cucumber, green peas,
candied bacon, scallions, tomato,
cilantro and buttermilk ranch
] sandwiches ]
served with mixed green salad, macaroni salad or kettle chips
GRILLED CHEESE • 13 | add bacon $3
beecher’s flagship, caramelized onions on grilled french bread served with tomato soup
CLASSIC REUBEN • 14
corned beef, gruyère, sauerkraut and russian dressing on rye bread
BLACKENED SALMON • 17
lemon vinaigrette, coleslaw, tartar on ciabatta
ROAST BEEF • 15
smoked cheddar, mama lil’s peppers, caramelized onions, peperoncini, avocado aïoli
on french roll
CRISPY CHICKEN • 15
sriracha coleslaw and red pepper aïoli on a brioche bun
CUBAN • 15
crispy pork shoulder, shaved ham, bacon, cilantro, melted swiss cheese, banana pepperjalapeño peperonata, grilled onions, charred scallion and mustard aïoli on french roll
] burgers ]
served with house-cut fries
FIRE ROASTED TOMATO SOUP • 6
*ELK BURGER • 17
arugula, pomodoraccio tomatoes, swiss, fried onions and charred onion aïoli
on brioche bun
*LOT NO 3 BURGER • 17 | add egg or avocado $2 each
smoked cheddar, candied bacon, iceberg lettuce, tomato, red pepper aïoli on brioche bun
*According to our good friends at the health department, raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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