Dinner November 2014


Artisan Cheeses 14 Firebrand walnut crostini, candied walnuts, Grabish Farms honey                                                       Acadinha -“Capricious” – aged (goat)

Point Reyes – blue (cow)

Herbed Laura Chenel Chevre – soft (goat)

Charcuterie 14 rabbit pate, coppa, Spanish chorizo, pickled vegetables, housemade lager mustard

Seafood Trio 16 trout ceviche, calamari salad, Miyagi oysters with mignonette


Chicken and Vegetable Soup 7

Shaved Brussels Sprouts Salad radicchio, butternut squash, bacon, parmesan, poached egg 12

Arugula Salad pears, candied walnuts, Point Reyes blue cheese 9

Chorizo Stuffed Squid mojo, kale 11

Pork Ribs caramelized apple jus 15

Chicken Meatball marinara, garlic toast, parmesan 10

Prince Edward Island Mussels ancho orange broth, serrano chili, garlic toast 16


Bus Station Chicken black beans, mojo sauce, pickled jalapenos, rice 19

Fusilli pork bolognese, parmesan cheese 18

Pork Confit Red Flint polenta, sautéed kale, pork jus 19

Meatloaf garlic mashed potatoes, Brussels sprouts, trotter gravy 19

Oxtail Poutine french fries, oxtail gravy, Fiscalini cheddar 19

Butternut Squash Risotto kale, parmesan 18

Butternut Squash Gnocchi kale, sage, brown butter, parmesan 18

Chop Bar Burger 13  Preferred Meats ground chuck with bacon, avocado, tomato, and aioli on an Acme kaiser roll served with arugula salad, add cheddar, swiss, cowboy onions 1 add Pt. Reyes blue cheese, Fiscalini cheddar 2                   


                                                           Macaroni & Cheese 8              

Jo Jos crispy potatoes, chimichurri sauce 7

Red Flint Polenta Fiscalini cheddar 7

Garlic Mashed Potatoes trotter gravy 8

Brussels Sprouts pork belly, parmesan 8



~Bar Snacks~

spicy walnuts 4 house pickled vegetables 4 • Pacific Sun olives 4


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