CHIPS & DIP SET

today’s house-made dip and Kettle Brand potato chips.

STREET SPROUTS

roasted brussels sprouts tossed in chili-lime, hot sauce topped with crema, queso fresco, and fresh cilantro.

CHICKEN POT PIE

free range chicken, mixed vegetables and herbs in a seasonal IPA cream sauce and topped with a buttery pastry crust.

HOLY MOLE CHICKEN TACOS

free range chicken in Crux Stout mole sauce, queso fresco, pickled shallots, and fresh cilantro slaw.

Pig Newtons

drunken figs wrapped in bacon.

Project Board

artisan cheeses and cured meats, bacon wrapped figs, Lost Love bacon jam, Sparrow Bakery crackers, house-made pickles, plus a rotating selection of snacks.

Black & Tan Pretzel Board

pair of Sparrow Bakery pretzels made with Crux Pilz and smoked sea salt served with three dips – spicy beer cheese, smoked peanut butter & spicy fig jam, and caramelized onion & PCT Porter mustard. (single pretzel with one dip also available)