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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

Ricotta gnocchi, romaine, shaved local vegetables, pretzel croutons

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

Sauteed shrimp, chorizo, garlic, cilantro, white wine broth with toast

Shared Plates

Charcuterie board with assorted meats, cheeses & accoutrements

Southern spread: deviled eggs, blt dip, pimento cheese, bacon jam

assorted pickles, cornbread toast points

Mushroom flatbread, gruyere, caramelized onion, ricotta, arugula

Asparagus flatbread, 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

Housemade ice cream of the day served with cookies

Lemon curd parfait with blueberries, gingersnaps, vanilla mascarpone

Weekly Specials

Tuesday – Thursday 4pm-8pm

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