Rice chex, wasabi peas, rice crackers, spanish peanuts and nori sesame seasoning.

Scratch made beef pate, pickled vegetables and rosemary crostini.

Warm popcorn tossed in a rotating assortment of flavors. Ask for today’s selection.

Castelvetrano olives marinated in gin, juniper and lemon, served with grilled bread.

Vegan soy skin “pork rinds” with smoked salt.

Basket of crispy fries lightly tossed in house seasoning.

Medium rare hanger steak with sauteed onions and mushrooms, served with horseradish blue cheese dressing.

Vegan mushroom rings, breaded and lightly fried, served with roasted red pepper sauce and lemon.

House-made pimento cheese lightly breaded and fried, served with sweet pepper jam.

Fried pork belly with a garlic orange glaze and nappa cabbage.

Three bacon-wrapped medjool dates stuffed with a smoked almond, marinated in sweet soy, and grilled.

Grilled shrimp, pineapple radish slaw, jalapeño citrus mignonette and peanuts in romaine lettuce boats.

Two panko-breaded and deep fried skewers, served with lemongrass-soy sauce.

1/3 lb oregon raised beef patty, sliced tomato, chopped onions and pickles, shredded iceberg lettuce and house mayo on a sesame seed bun.

Blackened shrimp, bacon, iceberg lettuce, tomato and house mayo on texas toast.

Crispy fried chicken thigh, dijon mustard, house mayo and shredded iceberg on an onion bun.

Fontina, tillamook sharp cheddar and pimento cheese, with sliced honey crisp apples And sweet pepper jam on texas toast.

Radicchio, romaine, shaved radish and carrot, fried shallots and white miso dressing.

Grilled baby romaine with house-made caesar dressing, shaved parmesan, garlic croutons and charred lemon.

Button mushrooms sautéed with garlic butter, cream and shallots, served with grilled bread.

Green beans sautéed with soy, garlic, sweet peppers and chili candied cashews.

Bowl of scratch-made soup with grilled bread, ask for today's selection.

Tillamook vanilla ice cream, caramelized bananas and spanish peanuts.

Served warm.