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TUNA & ANCHOVY STUFFED EGGS,
Toasted baguette with avocado, cumin, and tomato.
A selection of vegetables straight from the garden, sauteed with bacon, butter, and shallots.
$8, $10 with bread
Housemade mozzarella, tomato, and basil topped with balsamic vinegar.
TRISCUIT NACHOS WITH CRACKER SAUCE
Triscuits topped with cheddar, Jack, fresh jalapenos, and black olive tapenade. Served with sour cream and herb dipping sauce.
$10, $2 for extra bread
Gorgonzola cheese ball, red dragon (brown ale and mustard seed cheddar), and Emmentaler Swiss served with soppressata salami, tomato jam, olives, and a baguette.
VEGAN BEET SALAD
Two potato pancakes, "creamy" horseradish, and green onions on a bed of marinated beets, fresh apples, and walnuts.
Double decker with tomato jam, tomatoes, cucumber, iceberg lettuce, shredded carrots, onions, pickles, pepperoncini, and mustard. Served with a green salad.
Slow roasted Jack and cheddar on hand-sliced white bread. Served with tomato soup.
CLASSIC MEATBALL WEDGE
A fork and knife sandwich. Served with green salad.
CHICKEN SALAD SANDWICH
With lettuce and tomato on a potato roll. Served with green salad.
With mayo and avocado relish on toasted hand-sliced white bread. Served with green salad.
Our "burger" with lettuce, tomato, muenster, and mayo on a potato roll. Served with a green salad.
VEGAN POT PIE
Seasonal squash, mushrooms, white beans, and basil.
First come, first served. Get it before it's gone! Served with collard greens and macaroni and cheese.
Served with sauteed mushrooms and a green salad.
1950s STYLE MEATLOAF
With bacon and dijon glazze. Served with whipped mashed potatoes and Brussel sprouts.
OVER THE RAINBOW MAC & CHEESE
Sliced thick, pan-seared, and topped with Swiss cheese. Served with a green salad.
Housemade mix of cinnamon, cayenne, espresso, and Kosher salt melted into chocolate sticks. Served with chilled pretzel rods.
Topped with toffee sauce and whipped cream
AFTER MIDNIGHT EATS
$3 / $5
SPICY TOMATO SOUP
BEETS WITH A DOLLOP OF HORSERADISH SAUCE
TUNA ANCHOVY STUFFED EGGS
OVER THE RAINBOW MAC & CHEESE
(a la carte)
NUTS & CHERRIES
HOMEMADE CINNAMON CHOCOLATE
Elijah Craig 12-Year shaken with both sweet and dry vermouth. Served up with a twist.
Bulleit Bourbon shaken with crushed mint and sugar. Served over ice with a mint sprig.
Rhubarb Old Fashioned made with Evan Williams.
House-brewed kombucha, Monopolowa, fresh ginger, and pear juice. Served tall with a lemon wedge.
Cold-pressed coffee, Monopolowa, Kaluha, and cream.
Monopolowa, a splash of Pimm's, lemonade, and Vernor's ginger ale. Served tall and garnished with a cucumber wedge.
Gordon's Gin, fresh lemon juice, strawberry syrup, and a splash of soda. Served over ice and garnished with an orange wedge.
Gordon's Gin and Chartreuse shaken with spiced beet juice and muddled cucumber. Served up.
A clever mix of clove-infused tequila, basil-infused vodka, bitters, and a splash of grapefruit juice and soda. Served over ice.
Muddled grapefruit, lime, and cherries shaken with Mezcal, bitters, and ginger syrup. Served over ice.
Strange & Wonderful
Old Overhalt Rye mixed with Becherovka and sour. Served over ice with a red wine float and garnished with a orange wedge.
Trumer pilsner lemonade and Aperol. Served in a pint glass.
GEORGETOWN LUCILLE IPA
PABST BLUE RIBBON
Bottles & Cans
LAURELWOOD FREE RANGE RED
MILLER HIGH LIFE
CASCADIA DRY APPLE CIDER
RAINIER 16 OZ. CAN
VILLA TONION NERO D'AVOLA
CHATEAU LACOSTE BORDEAUX
PONGA SAVIGNON BLANC
CASTILLO DE JUMILLA ROSE
TORREORIA CAVA BRUT
DOW'S TAWNY PORT, 10 YEAR