Bacon Kettle Corn: applewood bacon powder



Bar nuts: harissa-spiced roasted peanuts



Blistered JalapeƱos: golden ale-infused goat cheese, bacon, breadcrumbs    * natural spice variations may occur



Potato Andouille Soup: yukon potatoes, scallions



Spread Trio: spicy tomato fondue, roasted yellow pepper hummus, mixed olive tapenade



Pan-Roasted Brussel Sprouts: maple, dates, bacon, walnuts



Grilled Asparagus: crispy proscuitto, miso vinaigrette, parmesan



Seared Beef Steak Tataki*: ponzu sauce, pickled cucumber, fresno chilies, cilantro



Ahi Salad: poached tuna, 5 spice 3-Grid dressing, cucumber, tomato, avocado, greens, scallions

Spring Gnocchi: house-made goat cheese dumplings, English peas, tomatoes, brown butter sage, pea vines



Beer-Steamed Clams: cured chorizo, tomato, leeks, King Street Brown broth, toasted bread



Chard & Kale Salad: feta, almonds, kalamata olives, lemon-dijon vinaigrette



Burnt Ends Chili: smoked brisket ground beef, kidney beans,  roasted poblano, onion, white cheddar, lime crema



Kalbi Beef Short Ribs: house kimchi



Braised Chicken Tacos: masa tortillas, pickled red onions, cilantro-lime slaw, cotija cheese



Grilled Steak Salad*: local baby greens, shaved red onions, avocado, blue cheese, bacon lardons, roasted garlic

balsamic vinaigrette

Served with sea salt kettle chips or local green salad with lemon-dijon vinaigrette


Mushroom Melt: roasted mushrooms, peppers, caramelized onions, pepperjack cheese



Pulled Pork: slow-braised pork, Carolina-style barbecue sauce, cider vinegar slaw



BLAT: pork belly confit, leaf lettuce, avocado, pickled green tomato, smoked aioli



Steak Melt*: seared shoulder tender, fried egg, provolone cheese, pickled fresnos, smoked aioli



Schooner Burger*: grass fed beef, cheddar, leaf lettuce, red onion, porter whole grain mustard, sun-dried

 tomato aioli, dill pickles



*Notice: The consumption of raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of  food borne illness.