Lompoc Brewing: Oaks Bottom Public House

Mesclun greens, beets, goat cheese, sweetie drop peppers, toasted pepitas, pomegranate molasses, and balsamic vinaigrette.

Truffle oil, Parmesan cheese, and mixed herbs.

Served with ranch, BBQ, or buffalo sauce.

Herb and garlic roasted squash, arugula, baby spinach, dried cranberries, toasted walnuts, and chevre with pomegranate vinaigrette.

Mesclun greens, candied hazelnuts, spiced wine poached pears, bleu cheese, and balsamic vinaigrette.

Hummus, feta, kalamata olives, pickled onions, pepperoncini, tomatoes, cucumbers, and warm pita.

Choice of buffalo sauce or housemade BBQ. Served with celery, carrots, and bleu cheese dressing.

Tater tots, cheddar and jack cheese, tomatoes, pickled jalapenos, olives, red onion, scallions, sour cream, and salsa.

Served with ranch, BBQ, or buffalo sauce.

Hickory smoked bacon, crumbled bleu cheese, fresh garlic, and scallions.

Truffle oil, Parmesan cheese, and mixed herbs.

Mesclun greens, candied hazelnuts, spiced wine poached pears, bleu cheese, and balsamic vinaigrette.

Herb and garlic roasted squash, arugula, baby spinach, dried cranberries, toasted walnuts, and chevre with pomegranate vinaigrette.

Hearts of romaine, parmesan cheese, herb croutons, and Caesar dressing.

Mesclun greens, beets, goat cheese, sweetie drop peppers, toasted pepitas, pomegranate molasses, and balsamic vinaigrette.

Cheddar cheese on toasted multigrain bread.

Served with ranch dressing or BBQ sauce.

Macaroni pasta tossed in a creamy cheese sauce.

Multigrain bread, creamy peanut butter, and strawberry jelly.

Burger with cheddar cheese and served plain and dry.