BURGERS BEER & BOURBON
Burgers $20
Beer & Bourbon $20

Course One (Starter Burger)
Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.
 
Paired with Snap Down Header India Pale Lager
 
Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.
 
Course Two (Choice of Two Entree Burgers)
Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass
 
Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.
 
Paired with Bumper Crop Honey Lavender Ale
 
-or-
 
Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.
 
Paired with Weepeat Scottish Ale
 
Course Three (Dessert Burger)
Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”
 
Paired with Chocolate Chocolate Rye Stout

Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.
  BURGERS BEER & BOURBON
Burgers $20
Beer & Bourbon $20

Course One (Starter Burger)
Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.
 
Paired with Snap Down Header India Pale Lager
 
Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.
 
Course Two (Choice of Two Entree Burgers)
Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass
 
Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.
 
Paired with Bumper Crop Honey Lavender Ale
 
-or-
 
Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.
 
Paired with Weepeat Scottish Ale
 
Course Three (Dessert Burger)
Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”
 
Paired with Chocolate Chocolate Rye Stout

Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.
  BURGERS BEER & BOURBON
Burgers $20
Beer & Bourbon $20

Course One (Starter Burger)
Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.
 
Paired with Snap Down Header India Pale Lager
 
Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.
 
Course Two (Choice of Two Entree Burgers)
Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass
 
Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.
 
Paired with Bumper Crop Honey Lavender Ale
 
-or-
 
Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.
 
Paired with Weepeat Scottish Ale
 
Course Three (Dessert Burger)
Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”
 
Paired with Chocolate Chocolate Rye Stout

Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.
  BURGERS BEER & BOURBON
Burgers $20
Beer & Bourbon $20

Course One (Starter Burger)
Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.
 
Paired with Snap Down Header India Pale Lager
 
Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.
 
Course Two (Choice of Two Entree Burgers)
Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass
 
Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.
 
Paired with Bumper Crop Honey Lavender Ale
 
-or-
 
Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.
 
Paired with Weepeat Scottish Ale
 
Course Three (Dessert Burger)
Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”
 
Paired with Chocolate Chocolate Rye Stout

Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.
  BURGERS BEER & BOURBON
Burgers $20
Beer & Bourbon $20

Course One (Starter Burger)
Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.
 
Paired with Snap Down Header India Pale Lager
 
Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.
 
Course Two (Choice of Two Entree Burgers)
Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass
 
Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.
 
Paired with Bumper Crop Honey Lavender Ale
 
-or-
 
Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.
 
Paired with Weepeat Scottish Ale
 
Course Three (Dessert Burger)
Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”
 
Paired with Chocolate Chocolate Rye Stout

Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.
 

    BURGERS BEER & BOURBON

    Burgers $20

    Beer & Bourbon $20

    Course One (Starter Burger)

    Mary’s free range chicken patty, roasted tomatillo cilantro pesto, lime zested fries.

    Paired with Snap Down Header India Pale Lager

    Consider this beer in a “Beer Panache” or a “Shandy” as we call it in America. We add fresh lemon juice, sugar, and water (a house made lemonade) to the beer.

    Course Two (Choice of Two Entree Burgers)

    Paired with Woodford Reserve Bourbon in a cedar and spice smoked glass

    Provolone stuffed Buffalo patty, crispy fried shallots, honey lavender barbecue sauce, onion ash and and wild mushroom dusted fries.

    Paired with Bumper Crop Honey Lavender Ale

    -or-

    Local Veal patty, cheddar, garlic aioli, smoked tomato, cornichon, mixed greens, fresh confited garlic bread bun, truffle fries.

    Paired with Weepeat Scottish Ale

    Course Three (Dessert Burger)

    Fire roasted marshmallow, Valrhona 70% Dark Chocolate, sponge cake bun, graham fries, raspberry “ketchup.”

    Paired with Chocolate Chocolate Rye Stout

    Consider making this a “Port in the storm” by adding a couple ounces of Ruby Port wine to the beer.

     

    MALBEC | Padrillos $36 

    Mendoza, Argentina

    Silky and bright with fresh black raspberry and plum, this wine is tangy, juicy, and balanced.

    MERLOT | Porcupine $36 

    Boekenhoutskloof, South Africa

    Smooth and spicy, with ripe blackberry and plum. The herbal finish is balanced and long.

    CABERNET SAUVIGNON | Tormentoso $43 

    Coastal Region, South Africa

    An inviting nose of sweet coconut, tobacco, and cassis. These flavors follow through on the palate, backed by vanilla oak flavors from the barrel maturation.

    VIOGNIER BLEND | The Wolftrap $35 

    Western Cape, South Africa

    Lively with a floral frame around the green plum, green almond, and yellow apple notes, followed by a bouncy finish.

    MOSCATO | Bulletin Place $36 

    South Eastern Australia

    A pungent nose of rose petal and orange blossom is followed by balanced sweet flavors of mangos and orange rind. The finish is soft and spritz with a light bubble or ‘frizzante.’

    CHARDONNAY | Bernier $35 

    Loire Valley, France

    Glass tank fermented with just a touch of oak, this chardonnay displays full-on minerality, with a touch of lemon curd.

    May 9
    Tonight’s Chef Special
Ballard Farms pork belly, wood oven roasted, with massive Morel mushrooms, foraged here in Ogden, and pan seared, covered with a sauce made from pork jous and smoked Morels, comes with a fresh parsnip puree and wilted arugula.
Enjoy this rare local item while it lasts, $36 Tonight’s Chef Special
Ballard Farms pork belly, wood oven roasted, with massive Morel mushrooms, foraged here in Ogden, and pan seared, covered with a sauce made from pork jous and smoked Morels, comes with a fresh parsnip puree and wilted arugula.
Enjoy this rare local item while it lasts, $36 Tonight’s Chef Special
Ballard Farms pork belly, wood oven roasted, with massive Morel mushrooms, foraged here in Ogden, and pan seared, covered with a sauce made from pork jous and smoked Morels, comes with a fresh parsnip puree and wilted arugula.
Enjoy this rare local item while it lasts, $36

      Tonight’s Chef Special

      Ballard Farms pork belly, wood oven roasted, with massive Morel mushrooms, foraged here in Ogden, and pan seared, covered with a sauce made from pork jous and smoked Morels, comes with a fresh parsnip puree and wilted arugula.

      Enjoy this rare local item while it lasts, $36

      May 9

      CHARDONNAY | La Capra $36 

      Paarl, Coastal Region, South Africa

      Citrusy and light with a hint of spice. Apples and biscuits abound on the palate, softened a creamy oak texture.

      May 8

      CHARDONNAY | Cono Sur $43 

      San Antonia Valley, Chile

      Golden yellow, this chardonnay displays aromas of grapefruit, orange blossoms and pineapple. The palate is round and bright, with a persistent finish.

      May 7
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