MenuS
Fairchilds infuses California flair into all your favorite fare. Our loCALI-sourced menu features products and ingredients from a variety of regional sources, including Mr. Espresso, San Francisco Fine Bakery, Yah-Whooo Organic Garden and Tin Pot Creamery, just to name a few. Sit inside or out – you can even bring your bestie to our pooch-friendly porch – while indulging in fresh, local dishes for breakfast, lunch, dinner and happy hour.
WINE - BY THE GLASS
SPARKLING
CAPOSALDO PROSECCO (187ML) 9
With persistent bubbles and a fruity aroma of citrus, green apple
and acacia blossom.
LE GRAND COURTAGE BRUT ROSE, FRANCE (187ML) 12
Delicate balance of dryness and acidity with flavors of wild berries and
pomegranate, alongside soft floral notes. Crisp, light, refreshing with delicate bubbles.
WHITE 6OZ/9OZ/BTL
KIM CRAWFORD SAUVIGNON BLANC, NEW ZEALAND 14/19/62
Vibrant acidity with tropical fruit flavors of mango, pineapple and guava.
J. LOHR PINOT GRIS, CALIFORNIA 11/15/42
Notes of ripe green apple, Meyer lemon and tart pineapple that blend with
hints of florals and crisp minerality.
CONUNDRUM WHITE BLEND, CALIFORNIA 12/16/58
Rich, lush, and amazingly versatile, with intriguing tropical notes and natural acidity.
J. LOHR “RIVERSTONE” CHARDONNAY, CALIFORNIA 9/13/34
Enticing aromas of peach, nectarine, marmalade, yellow floral, baking spices and honey.
SONOMA CUTRER “RUSSIAN RIVER RANCHES” CHARDONNAY, CALIFORNIA 15/20/58
Balanced with bright acidity, scents of Bosc pear and Honeycrisp apple accentuated
with notes of nougat, roasted nuts, oak spice and a touch of citrus blossom.
BOSCHENDAL “THE ROSE GARDEN”ROSÉ, SOUTH AFRICA 9/13/34
Flavors of succulent ripe strawberries, raspberries and mulberries with a hint of spice.
Finishes with great balance, freshness and fruit intensity.
RED 6OZ/9OZ/BTL
RAEBURN FAMILY VINEYARDS PINOT NOIR, CALIFORNIA 15/20/58
A bright focused-fruit aroma of wild strawberries, raspberries and red cherries with
notes of spicy oak. A ripe, rich and velvety palate balanced with bright acidity.
BARGETTO PINOT NOIR, CALIFORNIA 22/31/86
Well balanced with flavors of cherry cola, plum, black cherry and strawberry,
with an earthy minerality.
J. LOHR “LOS OSOS” MERLOT, CALIFORNIA 11/15/42
Aromas of black cherry and lilac integrated with a barrel signature of toasted
hazelnut, dark chocolate and baking spice.
SEGHESIO ZINFANDEL, CALIFORNIA 14/19/50
Tantalizing raspberry, blueberry, classic briary and spicy flavors.
WHITEHALL LANE “TRE LEONI” RED BLEND, CALIFORNIA 14/19/62
Elusive and thick in concentrated black fruit and leather, offering massive,
assertive tannins and a lasting imprint of dried herb.
J. LOHR “SEVEN OAKS” CABERNET SAUVIGNON, CALIFORNIA 12/17/46
Layered aromas of black currant, blueberry and cherry accentuated by an
authentic barrel bouquet of hazelnut, cocoa powder and dark-roasted coffee.
HESS “ALLOMI VINEYARD” CABERNET SAUVIGNON, CALIFORNIA 18/24/74
Distinct notes of vanilla and oak spice with classic red fruit flavors set off by
currant and blackberry along with moderate, well-integrated tannins.
WINE - BY THE BOTTLE
SPARKLING
BISOL JEIO PROSECCO, ITALY 52
Medium-bodied prosecco with lots of lemon and lime character as well as
spiced pears, lovely fruit and a fresh finish.
SCHRAMSBERG MIRABELLE BRUT ROSÉ, CALIFORNIA 75
Generous aromas of watermelon, raspberry and kumquat. Hints of glazed pear
and apricot delicately joined by the bright bursting flavors of strawberry and red plum.
BOLLINGER CHAMPAGNE GRAND CUVEE, FRANCE 160
Lovely complexity that combines high-toned green apple, pear, white flowers and
gentle citrus nuances.
WHITE
GREYWACKE SAUVIGNON BLANC, NEW ZEALAND 45
An aromatic salsa-like fusion of ripe summer fruit and fragrant asian spices.
Nectarines and yellow peaches, rock melon, grapefruit and a splash of
passionfruit mingled with ginger and lemongrass, jasmine flowers and cassis.
CAKEBREAD SAUVIGNON BLANC, CALIFORNIA 54
Surpassingly fresh, vivid aromas of white flowers, ripe melon and citrus introducing
rich, zesty flavors of pink grapefruit, melon and guava, leading to a long, crisp finish.
TRIMBACH RIESLING, FRANCE 58
Delicate bouquet, the fine balance between dry personality, distinguished
fruitiness and natural vitality contributing to exceptional richness.
JOEL GOTT GRUNER VELTLINER, WASHINGTON 48
Aromas of apple, asian pear, and Meyer lemon with a hint of white pepper. Citrus
and tart green apple flavors followed by crisp minerality and a bright, refreshing finish.
A-Z WINEWORKS PINOT GRIS, OREGON 50
Initial aromas of stone fruits (peaches, apricots, yellow plum) and hints of pineapple,
lychee, lemon meringue, pear marmalade, ripe golden apples, orange zest and ginger.
MINER VIOGNIER, CALIFORNIA 40
Tropical and stone fruit characteristics with a consistent balance of natural acidity
and intense concentration.
TREANA BLANC CENTRAL COAST, CALIFORNIA 60
New world rhone blend with aromas and flavors of pineapple, peach and
clementine orange combining with floral notes of honeysuckle and elderflower.
STAGS LEAP WINE CELLARS KARIA CHARDONNAY, CALIFORNIA 74
Medium-bodied, inviting aromas of pear, white peach and honeysuckle; lovely texture
and delicate ripe fruit notes with hints of minerality and lemon zest on the finish.
DUMOL CHARDONNAY, CALIFORNIA 78
Orange zest, white flower, sweet sage and hay aromas yielding to softer peach
and apricot.
CHATEAU MONTELENA CHARDONNAY, CALIFORNIA 85
Green apple, candied orange peel, and baking spices anchored by a panoply of
vineyard flavors.
RHYS HORSESHOE VINEYARD CHARDONNAY, CALIFORNIA 140
Apple, buttered almonds, lovely soil tones, a touch of spring flowers and vanilla oak.
SONOMA CUTRER ROSÉ OF PINOT NOIR, CALIFORNIA 52
Fragrant fruit aromas of fresh strawberries, red cherry and grapefruit with just a
glimmer of hibiscus tea.
RED
J.LOHR FOG’S REACH PINOT NOIR, CALIFORNIA 65
Blue sage and strawberry fruit on the nose and palate, with dried cherry on the finish.
DUTTON-GOLDFIELD DUTTON RANCH PINOT NOIR, CALIFORNIA 90
Baked bread and juicy overtones of cranberry-raspberry layered atop luxuriously
toasted oak.
BELLE GLOS CLARK & TELEPHONE PINOT NOIR, CALIFORNIA 119
Fresh, vibrant aromas of wild blackberry, raspberry jam and cedar box accented by rich floral notes, sweet cherry, field-ripened strawberry, cranberry and just-baked gingerbread.
FLOWERS PINOT NOIR, CALIFORNIA 94
Floral expressions of lilac and fresh roses. Fruit flavors of santa rosa plum and
cranberry. Notes of cedar, clove and baking spice lingering for a long, savory finish.
JAYSON BY PAHLMEYER PINOT NOIR, CALIFORNIA 95
Floral aromas mingling with notes of plum, black cherry, vanilla, forest floor, and granite. Supported by soft tannins and accented with spice and oak.
RHYS ALESIA PINOT NOIR, CALIFORNIA 105
Unabashedly delicious, bursting with fragrant aromas of dried flowers, raspberries,
wild plums and sweet forest floor.
SHATTER GRENACHE, FRANCE 50
Aromas of candied cherry, leather and vanilla, red fruit flavors, bright acidity and
soft tannins with oaky finish.
NAPA CELLARS MERLOT, CALIFORNIA 55
Flavors of ripe blackberry and cherries, with nutty vanilla, spice and cedar notes,
complemented by smoky oak and tobacco.
EMMOLO MERLOT, CALIFORNIA 98
Expansive, dark berry flavors, a fresh earthiness and smooth, leathery tannins.
ST. FRANCIS RESERVE OLD VINE ZINFANDEL, CALIFORNIA 85
Boldly jammy and plump with black cherry, toasty vanilla and pepper flavors.
HESS COLLECTION LION TAMER, CALIFORNIA 80
Complex layers of blackberries, milk chocolate, black plums and exotic perfume
carry throughout a plush texture and a ripe juicy core of black fruits.
PRISONER RED BLEND, CALIFORNIA 109
Enticing aromas of bing cherry, dark chocolate, clove and roasted fig.
Persistent flavors of ripe raspberry, boysenberry, pomegranate and vanilla.
ORIN SWIFT MACHETE RED BLEND, CALIFORNIA 90
Aromatics of plum compote, wild blackberries, crushed gravel, peanut brittle and
Tahitian vanilla.
MARTIN RAY CABERNET SAUVIGNON, CALIFORNIA 90
Deep hues of ripe cherry layered with mulberry and crushed blackberry with
underlying savory notes of roasted peppers, kalamata olive and tobacco leaf.
SEQUOIA GROVE CABERNET SAUVIGNON, CALIFORNIA 95
Notes of dark, rich, blackberry and red cherry, followed by savory, peppercorn
characters highlighting the signature of the varietal.
CLOS DU VAL CABERNET, CALIFORNIA 110
Classic characteristics of cassis, bramble fruit and blueberry, hints of butterscotch,
French oak barrel influence.
CAYMUS CABERNET SAUVIGNON, CALIFORNIA 130
Frankly ripe, showing waves of plum and boysenberry compote flavors gliding
through, liberally laced with sweet singed vanilla bean and warm anise notes.
CRAFTED COCKTAILS
SMOKED MAPLE OLD FASHIONED 13
Woodford Reserve, Bitters, Organic Maple Syrup, Orange Slice, Cherry
WHISKEY & GINGER SMASH 13
Templeton Rye Whiskey, Ginger Syrup, Fresh Lemon Juice, Mint
SPANISH G&T 13
Hendrick’s Gin, Tonic Water, Juniper Berries, Lemon Wheel, Sprig of Thyme
THE VIEW 13
Bacardi Pineapple Rum, Fresh Pineapple, Simple Syrup, Mint
MOFFETT MULE 13
Hangar 1 Vodka, Ginger Beer, Fresh Lime Juice, Lime Wheel
THE ORCHARD 13
Glenlivet Scotch, Cherry Brandy, Sweet Vermouth, Fresh Orange Juice
ENCRYPTION MARGARITA 1 3
Casa Noble Tequila, Cointreau, Fresh Lime Juice, Fresh Orange Juice
THE GIGABIT 13
Prosecco, Bacardi, Cranberry Juice, Strawberry, Sprig of Rosemary
HOLD THE ALCOHOL
HIGH & DRY 11
Seedlip Garden, Mediterranean Tonic, Lemon, Thyme
PALOMA FIZZ 11
Fresh Grapefruit Juice, Rosemary-Infused Simple Syrup, Soda Water,
Lime Juice, Rosemary
BEER
ALUMINUM BOTTLES 8
Bud Light (3.88%)
Michelob Ultra (4.2%)
Heineken (5.0%)
CANNED BEER 7
Blue Moon (5.4%)
Modelo Negro (5.4%)
Modelo Especial (4.4%)
LOCAL CRAFT DRAFT BEER 8
LOCAL CRAFT DRAFT CANNED BEER (12OZ/16OZ) 9/12
HAPPY HOUR
SHAREABLES 7
EDAMAME HUMMUS PLATE V
Carrots, Celery, Bell Peppers, Cucumber, Toasted Naan
DEEP-FRIED CHEESE CURDS V
Garlic Aioli
GOLDEN GATE PRETZEL V
House-Made IPA Beer Cheese Fondue
*POKE NACHOS
Hawaiian Big Eye Tuna, Wonton Chips, Shishito Peppers, Maui Onion, Green Onion, Spicy Aioli, Avocado Crème, Sesame Seeds
MAC-N-CHEESE
Crispy Prosciutto, Three-Cheese Blend, Herb Crust
*CRISPY CALAMARI
Calamari Tubes, Shishito Peppers, Sea Asparagus, Spicy Aioli, Black Caviar
*POKE BOWL
Spicy Hawaiian Bigeye Tuna, Lettuce, Avocado, Shishito Peppers, Sea Salad, Sesame Seeds
V = VEGETARIAN
CRAFT BEER ON DRAFT 6
GOLDEN STATE BREWERY-HAZY IPA (5.7%)
GOLDEN STATE BREWERY-3 WAY IPA (10.2%)
GOLDEN STATE BREWERY-BAY AREA BLONDE (4.9%)
STRIKE BREWERY-SANTA CRUZ BLONDE ALE (4.5%)
STRIKE BREWERY-BLEACHER SEAT LAGER (5%)
CAMINO BREWING COMPANY-BOHEMIAN PILSNER (7.5%)
SEISMIC BREWERY-NAMAZU OAT IPA (5%)
STELLA ARTOIS (5.2%)
WINES 8
J.LOHR PINOT GRIS, CALIFORNIA
Notes of ripe green apple, Meyer lemon and tart pineapple that blend with hints of florals and crisp minerality.
CONUNDRUM WHITE BLEND, CALIFORNIA
Rich, lush, and amazingly versatile, with intriguing tropical notes and natural acidity.
J.LOHR “RIVERSTONE” CHARDONNAY, CALIFORNIA
Enticing aromas of peach, nectarine, marmalade, yellow floral, baking spices and honey.
BOSCHENDAL “THE ROSE GARDEN” ROSE, SOUTH AFRICA
Flavors of succulent ripe strawberries, raspberries and mulberries with a hint of spice. Finishes with great balance, freshness and fruit intensity.
J. LOHR “LOS OSOS” MERLOT, CALIFORNIA
Aromas of black cherry and lilac integrated with a barrel signature of toasted hazelnut, dark chocolate and baking spice.
WHITEHALL LANE “TRE LEONI” RED BLEND, CALIFORNIA
Elusive and thick in concentrated black fruit and leather, offering assertive tannins and a lasting imprint of dried herb.
SEGHESIO ZINFANDEL, CALIFORNIA
Tantalizing raspberry, blueberry, classic briary and spicy flavors with a balance of components.
J.LOHR “SEVEN OAKS” CABERNET SAUVIGNON, CALIFORNIA
Layered aromas of black currant, blueberry and cherry accentuated by an authentic barrel bouquet of hazelnut, cocoa powder and dark-roasted coffee.
CRAFTED COCKTAILS 9
WHISKEY & GINGER SMASH
Templeton Rye Whiskey, Ginger Syrup, Fresh Lemon Juice, Mint
SPANISH G&T
Hendrick’s Gin, Tonic Water, Juniper Berries, Lemon Wheel, Sprig of Thyme
THE VIEW
Bacardi Pineapple Rum, Fresh Pineapple, Simple Syrup, Mint
ENCRYPTION MARGARITA
Casa Noble Tequila, Cointreau, Fresh Lime Juice, Fresh Orange Juice
THE GIGABIT
Prosecco, Bacardi, Cranberry Juice, Strawberry, Sprig of Rosemary
BREAKFAST
À LA CARTE – DINE IN
*AVOCADO TOAST 13 V
Avocado, Herbs, Lemon Olive Oil, Heirloom Tomatoes, Watermelon Radish, Whole Wheat Toast
add smoked salmon $6 | add cage-free egg $4
*FAIRCHILDS HEALTHY BREAKFAST WRAP 10
Egg Whites, Spinach, Turkey Bacon, Jalapeño Jack Cheese, Roasted Baby Potatoes, Fire-Roasted Salsa
*ELECTRIC BREAKFAST 11
Two Cage-Free Eggs, Roasted Baby Potatoes with Onions and Peppers, Choice of Meat & Toast
*THE FAIRCHILDS OMELET 13
Choice of Eggs: Farm-Fresh Cage-Free Eggs, Egg Beaters or Egg Whites
Choose (1) Meat: Smoked Applewood Bacon, Black Forest Ham, Chicken Apple Sausage, Portuguese Sausage
Choose (1) Cheese: Cheddar, Pepper Jack, American, Swiss, Havarti
Choices of Fresh Local Vegetables: Tomatoes, Mushrooms, Bell Peppers, Baby Spinach, Onions, Jalapeños, Fire-Roasted Salsa
BELGIAN WAFFLE 10 V
Vanilla Macerated Strawberries, Whipped Cream
add fried chicken $5 | add chocolate chips $2 | add banana $2
*CALIFORNIA BENEDICT 14
Two Poached Cage-Free Eggs, Sliced Avocado, Hollandaise Sauce, Roasted Baby Potatoes with Onions and Peppers, Sea Salt, Thick-Cut Bacon, English Muffin
OLD-FASHIONED BUTTERMILK PANCAKES 10 V
Three Pancakes, Seasonal Berries, Whipped Cream
add chocolate chips $2 | add banana $2
sides
STEEL-CUT OATMEAL 7 V
Brown Sugar, Fresh Berries, Sliced Bananas
FRUIT FRESCA 8 V
Sliced Local Fruits, Citrus, Ginger, Mint, Honey
*SMOKED SALMON 10
*TWO CAGE-FREE EGGS ANY STYLE 4
BAGEL & CREAM CHEESE 4 V
Plain, Onion or Cinnamon Raisin
ENGLISH MUFFIN WITH PRESERVES 3 V
TOAST WITH PRESERVES 3 V GF
White, Wheat, Sourdough, Rye, 9-Grain
*CHOICE OF MEATS 5
Smoked Applewood Bacon, Black Forest Ham, Chicken Apple Sausage, Portuguese Sausage, Turkey Bacon
ROASTED BABY POTATOES 4 V
Onions, Peppers
COFFEE BAR
MR. ESPRESSO COFFEE DRINKS
Espresso 2.50 (8oz.)
Americano 3.00 (12oz.) 3.50 (16oz.)
Cappuccino 4.00 (8oz.)
Flat White 4.00 (8oz.)
Latte 4.50 (12oz.) 5.25 (16oz.)
Mocha 5.00 (12oz.) 5.75 (16oz.)
Hot Chocolate 3.75 (12oz.) 4.50 (16oz.)
Caramel Latte 5.25 (12oz.) 6.00 (16oz.)
Vanilla Latte 5.25 (12oz.) 6.00 (16oz.)
Drip Coffee 3.00 (12oz.) 3.50 (16oz.)
Au Lait 4.00 (12oz.) 4.75 (16oz.)
Cold Brew 3.75 (12oz.) 4.50 (16oz.)
Fairchilds Cold Brew 4.50 (12oz.) 5.25 (16oz.)
with sweet cream and milk
Havana Cold Brew 4.50 (12oz.) 5.25 (16oz.)
with sweetened condensed milk
Chai 4.00 (12oz.) 4.75 (16oz.)
drinks
FRESHLY BREWED COFFEE 5
with refills
HOT TEA 4
with refills
FRUIT JUICE 4
Orange, Pineapple, Apple, Cranberry, V-8
FRESH SQUEEZED JUICE 6
Orange, Carrot, Pineapple, Grapefruit
HEALTHY BERRY SMOOTHIE 5
HEALTHY SPINACH & APPLE SMOOTHIE 5
WHOLE OR SKIM MILK 3
SOY MILK 4
BLOODY MARY 7
MIMOSA 7
super foods
featuring local wood-fire roasted premium coffee from Mr. Espresso.
*BREAKFAST KALE & QUINOA POWER BOWLS
HONEY BOWL 12 V
Kale, Quinoa, Dried Cranberries, Pumpkin Seeds, Cucumber, Cashews, Alfalfa Sprouts, Honey Lemon Sauce
PESTO BOWL 12 V
Kale, Quinoa, Sweet Potatoes, Edamame, Pumpkin Seeds, Tomatoes, Alfalfa Sprouts, Pesto Vinaigrette
super bowls
CHOOSE YOUR COLOR: PURPLE ACAI, BLUE SPIRULINA OR RED DRAGON FRUIT 17 V
Coconut, Berries, Banana, Granola, Greek Yogurt, Honey
breakfast sandwiches
*BAGEL 9
Fried Egg, Black Forest Ham, American Cheese
*CROISSANT 9
Scrambled Eggs, Bacon, Pepper Jack Cheese
TROPICAL FRUIT GREEK YOGURT PARFAIT 7 V
HARD-BOILED FREE-RANGE EGG 2
HOUSEMADE GRANOLA BAR 3 V
BREAKFAST BREAD FROM BAKERY 5 V
DAILY FRESH-BAKED QUICHE 9
LUNCH
to share
EDAMAME HUMMUS PLATE 13 V
Carrots, Celery, Bell Peppers, Cucumber, Toasted Naan
DEEP-FRIED CHEESE CURDS 10 V
Garlic Aioli
MUSHROOM TOAST 12 V
Local Wild Mushrooms, Worcestershire, Shaved Reggiano
GOLDEN GATE PRETZEL 9 V
House-Made IPA Beer Cheese Fondue
*MUSSELS 15
Locally-Sourced, Tomatoes, Peppers, Herb Compound Butter, Grilled Artisan Bread
*POKE NACHOS 16
Hawaiian Big Eye Tuna, Wonton Chips, Shishito Peppers, Maui Onion, Green Onion, Spicy Aioli, Avocado Crème, Sesame Seeds
MAC-N-CHEESE 12
Crispy Prosciutto, Three-Cheese Blend, Herb Crust
*CRISPY CALAMARI 15
Calamari Tubes, Shishito Peppers, Sea Asparagus, Spicy Aioli, Black Caviar
*AVOCADO TOAST 13 V
9-Grain Toast, Avocado, Lemon-Infused Oil, Sea Salt, Watermelon Radish, Heirloom Tomato, Fresh Herbs
add two cage-free eggs $4 | add salmon $6
*WINGS 13
Kimchi, Choice of Gochujang or Mahogany Sauce
CALIFORNIA STYLE
*POKE BOWL 17
Spicy Hawaiian Bigeye Tuna, Lettuce, Avocado, Shishito Peppers, Sea Salad, Sesame Seeds
*FISH TACOS 16 V
Pan-Seared Whitefish, Chipotle Lime Sauce, Slaw, Queso Blanco, Tortilla Chips, Fire-Roasted Salsa
SHORT RIB TACOS 18 GF
Braised Short Ribs, Chipotle Lime Sauce, Slaw, Queso Blanco, Tortilla Chips, Fire-Roasted Salsa
*RAMEN DELUXE 14 V
Vegan, Bean Sprouts, Green Onion, Cashews, Furikake, Perfect Egg
add chicken $6 | add beef $6
MIX LETTUCE HEADS 12 V GF
Mix Leaf Greens, Watermelon Radish, Toasted Pumpkin Seeds, Fennel, Avocado
add chicken $6 | add salmon $7
KALE & QUINOA SALAD 17 V GF
Dried Cranberry, Ricotta Salata, Toasted Pumpkin Seeds, Pesto Venerate
add chicken $6 | add salmon $7
FAIRCHILDS CHOPPED SALAD 18
Romaine, Grilled Chicken, Avocado, Heirloom Baby Tomatoes, Edamame, Pumpkin Seeds,
Asiago Cheese, Spicy Mango Vinaigrette
by hand
WITH FRIES, FRUIT OR SALAD
*PUBLIC HOUSE BURGER 18
8oz Grass-Fed Burger, Brie, Bacon, Garlic Aioli, Brioche Bun
*BEYOND BURGER 18
Vegetarian Patty, Lettuce, Tomato, Onion, Garlic Aioli, Brioche Bun
*ADOBO STEAK SANDWICH 19
Sliced Painted Hill’s Natural Ribeye Steak, Havarti, Lime Cream Sauce, Brioche Bun
SPICY CHICKEN SANDWICH 17
Mary’s Free-Range Chicken, Pickle Chips, Spicy Slaw, Brioche Bun
VEGAN GRILLED CHEESE 14 V
Wilted Spinach, Vegan Pesto, Daiya Cheese, Fresno Peppers, Whole Wheat Bread
DINNER
plates
*PAN SEARED SALMON 27 GF
Wild-Caught Salmon, Local Vegetables, Roasted Potatoes, Lemon Cream Dill Sauce
*HERB-ROASTED CHICKEN 26 GF
Mary’s Free-Range Chicken, Brussels Sprouts, Crispy Prosciutto, Roasted Potatoes, Sweet Onion Demi
BRAISED SHORT RIB 34 GF
IPA Braised Short Rib, Roasted Root Vegetables, Mac-N-Cheese, Beef Au Jus
*RIBEYE STEAK 36 GF
14oz Painted Hill’s Natural Ribeye Steak, Brussels Sprouts, Roasted Potatoes, Chimichurri Sauce
VEGAN PAD THAI 16 V
Green Onion, Carrots, Bell Peppers, Cilantro, Tamari Sauce
sides
ROASTED BABY POTATOES 5 V GF
HONEY-GLAZED BABY HEIRLOOM CARROTS 5 V GF
LIGHTLY-FRIED BRUSSELS SPROUTS, PROSCIUT TO 6 GF
SEASONED FRENCH FRIES 5 V
Truffle Asiago Fries add $2
MAC-N-CHEESE 6
sodas 3
PEPSI
DIET PEPSI
DR. PEPPER
SIERRA MIST
LEMONADE
STUBBORN ROOT BEER
GINGER ALE
ICED TEA
dessert
MAKE YOUR OWN S’MORES 12
Marshmallows, Hershey Bar, Graham Crackers
WILD BERRY BREAD PUDDING 8
Mix of Wild Berries, Vanilla Bean Ice Cream, Brandy Caramel Sauce
COOKIE SUNDAE 11
Warm, Fresh Cookie, Vanilla Ice Cream
FLOURLESS CHOCOLATE MOUSSE 11 GF
ICE CREAM 7
VANILLA BEAN | Two Kinds of Natural Vanilla
SALTED BUTTERSCOTCH | Brown Sugar Ice Cream, Salt and Pure Vanilla
TROPICAL SUNSET SORBET | Mango, Guava and Pineapple V GF
AFTER MEAL DRINKS
LUCANO AMARO 12
A HARDY VSOP 10
B&B 12
FONSECA BIN 27
RUBY 16
COFFEE
ESPRESSO 2.50
AMERICANO 3
add Bailey’s or Jameson $5
CAPPUCCINO 4
FLAT WHITE 4
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Monday-Thursday: 6am-10pm
Friday: 6am-11pm
Saturday: 7am-11pm
Sunday: 7am-10pm
Daily Happy Hour: 3-7pm
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