Yet to be named gastropub menu – a work in progress
Munchies
- Crispy Kale
- Homemade Guacamole and Chips
- Edamame – Roy’s Style
- Brown Sugar Babies -Bacon wrapped smokies in a bourbon brown sugar glaze – inspired by Psycho Suzie’s
- Bacon Deviled Eggs
- Bruschetta with house baked baguette (seasonal)
- Bite Sized Baked Brie
Starters
- Garlic Knots – Hand tossed simple dough, EVOO, Garlic and lots of it
- Handmade Pretzel – Salami and Cheese optional
- Buffalo Chicken Dip
Soup
- Beer Cheese Soup – inspired by Tilia – recipe TBD
- Roasted Butternut Squash Soup
Salads
Entree
Pizza
- Korean Pizza – Hand tossed simple dough, Korean hot sauce (pineapple juice base), unfermented kimchi, spicy pork bulgogi – inspired by Pizzaria Lola
- Butternut and Spaghetti Squash Pizza (seasonal) – Hand tossed simple dough, melted butter, butternut squash, spaghetti squash, garlic – inspired by Pizzaria Lola
Pasta
- Whole Wheat Spaghetti Caprese
From the Grill
- Indian Style Chicken – Indian Spice Rub and Yogurt marinaded chicken, cook over open flame – serve with Tabouleh Pilaf
Sides
- Tabouleh Pilaf
- Roast Sweet Potato – Skin on, sea salt, oven roasted
Dessert
- Chocolate Hazelnut Pizza – Hand tossed simple dough, hazelnut spread, un-roasted hazelnut, chocolate chip
- Cream Puff – Filling TBD
- No-Bake Brownie Bites
- French Macaron – Variations TBD
- No-Bake Chewy Cookies and Cream Bars
- Rustic Caramel and Chocolate Covered Apples
- Chocolate Balls – Peppermint Joe Joes, cream cheese, chocolate (seasonal)
Libation
Fruity
- Sea Dog Blue Paw Wheat Ale – serve with blueberries (seasonal)
Porter
- Kona Brewing Company Pipeline Porter (Seasonal)
Stout
- Rogue Chocolate Stout
- Oskar Blues Ten Fidy Imperial Stout
