Kitchen: The March Hare

Small Plates

Pan seared crab cakes with old bay aioli, celery, dill pickles, arugula

Housemade warm buttered pretzel with spicy honey mustard

Smoked cheddar, pierogi, bacon, sour cream, caramelized onions

Market salad, romaine, shaved local vegetables, pretzel croutons, lemon parmesan dressing

Shared Plates

Charcuterie board with assorted meats, cheeses & accoutrements

Vegetable board served with trio of spreads and spicy cheddar cracker

Mushroom flatbread, gruyere, caramelized onion, ricotta, arugula

Asparagus flatbred, bacon, smoked mozzarella, sunny side up *egg, lemon vinaigrette

Tacos (choose 3)

Brisket with pickled beets, cilantro, horseradish crema

Braised pork, red onion, cilantro, queso fresco, and lime

Roasted mushroom, squash, roasted onion, tomatillo ancho salsa

Desserts

Chocolate espresso cheesecake, mascarpone, espresso ganache

Lemon curd parfait with blueberries, gingersnaps, vanilla mascarpone

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Weekly Specials

Tuesday – Thursday 4pm-8pm

Tuesday $5 Wine Night
Wednesday $5 Draft Beers
Thursday $5 Martinis