= dairy free = contains egg = gluten free = vegetarian
Baked chips & guacamole
Avocado, cilantro, onion, lime juice, red chili, Fresno peppers, vinegar
Fresh Baked pretzel (limited qty)
Caraway beer mustard, pub cheese, tomato jam
Yucatan Pulled Pork Sliders
Barbacoa pulled pork on brioche with lime slaw and roasted salsa
HONEY GLAZED CRISPY WINGS
Honey glazed with garlic, soy sauce, rice vinegar and Szechuan Chili sauce and cilantro. Baked and Fried.
Buttermilk marinated Petaluma cage-free chicken thigh coated in crisp breading.
Includes 3 house-made hot sauces.
GRILLED SAUSAGE PLATE
House-made cheddar beer brat and spicy pork sausage served with potato salad, while grain mustard and country white bread
PORK BELLY CHICHARRONES
Deep fried pork belly and skin served with fresh salsas: tomato salsa, tomatillo, and roasted red pepper
MAC & CHEESE
Aged white cheddar, fontina, parmesan, buttery bread crumbs
Truffle with parmesan and parsley, served with lemon garlic aioli
LARGE PORTIONS FOR SHARING: SERVES 2 – 4 PPL
EACH DISH INCLUDES 2 SIDES
Whole Rack BBQ Pork Ribs
Slow cooked pork ribs rubbed with spices, then coated with house-made bbq sauce. Served with coleslaw.
Cowboy Ribeye xl
28oz Meyer all-natural angus cowboy ribeye seasoned with salt & pepper, pan seared than baked to temp. Served with marsala cream sauce.
Wild Caught fish
Whole-fried wild caught New Zealand snapper, served with coleslaw, tartar sauce, tomatillo and roasted red pepper salsa.
GARBANZO & CAULIFLOWER STEAK
Roasted cauliflower served over Moroccan-style chickpea stew with arugula. Finished with salsa vert and roasted red pepper rouille, topped with crispy fried shallots. Can be made vegan.
WHOLE ROASTED CHICKEN
Whole Petaluma cage-free chicken, brined for several days then baked to perfection. Served whole.
Mac & Cheese
Cream of Spinach
Market Fish of the moment
Ask your server for today’s selection
Creole-style stew made with spicy pork sausage, pork belly, mussels, clams, smoked chicken and Tasso Ham.
Grilled Flank Steak
Roasted garlic blue cheese compound butter, port wine reduction, brown butter green beans, garlic mashed potatoes.
ROASTED BROCCOLINI & LENTIL STEW
Fire-roasted broccolini served on a lentil stew with arugula, roasted red pepper rouille, and a drizzle of chili oil. Finished with crispy fried shallots.
Seafood stew of shrimp, mussels, and clams in a mild fish broth with chili and chorizo.
Sonoma lamb, assorted vegetables, cheddar, mashed potato crust, chives, crispy shallots
Buffalo Chicken Sandwich
Breaded, fried chicken thigh coated in house-made buffalo sauce, served on a briche bun with coleslaw.
7.6oz patty blend of short rib, brisket and sirloin served with tomato, lettuce, onion, pickles and aioli on a brioche bun.
Grilled veggie sandwich
Seasonal veggies with red pepper pecan pesto and salsa vert served on a ciabatta bun.
Kale & Strawberry salad
Kale, candied walnuts, strawberries, pickled red onions, feta cheese.
Beet & Cured Salmon Salad
Cured and smoked salmon, red onion, goat cheese, candied pecans, orange vinaigrette, oven roasted beets.
Butternut squash, jicama, red bell pepper, cabbage, quinoa, cilantro, pumpkin seeds, guacamole.
Yogurt herb dressing, pickled onions, cherry tomatoes, pickled carrots, mixed greens.