LUNCH MENU

SNACKS

  • DEVILED EGGS 12

    bacon jam, chives

  • CORNMEAL FRIED SHRIMP 13

    chipotle lime aioli

  • HOUSE MADE HUMMUS 13

    crudite, warm pita, za’atar

FRESH GREENS & SOUPS

add protein: chicken-6, steak-12, salmon-12, four jumbo shrimp-10

  • SOUP DU JOUR 6/8

    it is apt to change daily

  • P.C.COBB SALAD 17

    romaine & spring mix, grilled chicken, avocado, tomato, bacon, bleu cheese, diced egg, red wine vinaigrette (sub steak-6, salmon-6, four jumbo shrimp-4)

  • CAESAR RUSTICO 14

    whole romaine heart, fried egg aioli, herb breadcrumbs, parmesan

  • SPRING SALAD 15

    arugula, green apples, marcona almonds, dried cherries, champagne vinaigrette

  • ITALIAN SALAD 17

    romaine and radicchio, Castelvetrano olives, prosciutto, banana peppers, provolone, roasted tomatoes, oregano vinaigrette

  • CURRY CHICKEN SALAD 15

    golden raisins, spiced pecans, Duke's mayo, tomato, granny smith apple, house salad

SHARE PLATES

  • RISOTTO TOTS 15

    brown butter, parmesan, garlic aioli

  • BELGIAN MUSSELS 17

    lemon, fresh thyme, white wine, butter

  • THAI MUSSELS 17

    coconut milk, red curry, Thai aromatics

  • THAI DUCK WINGS 21

    sweet & spicy thai sauce

  • TUNA NACHOS 18

    ahi tuna, spicy mayo, jalapeno, sesame seeds, wonton chips
    (*sub cucumber slices for wonton chips)

sandwiches

  • GRASS-FED CHUCK BURGER 18

    44 farms beef patty, Tillamook cheddar, thousand island (gluten free bun available for $3)

  • THE ONE EYED JACK 16

    applewood smoked bacon, pit-smoked ham, Tillamook cheddar, jalapeño-cheddar bread, nested egg, avocado aioli

  • TURKEY CLUB 14

    applewood smoked bacon, tomato, butter lettuce, provolone, avocado aioli, brioche, fries

  • GRILLED CHEESE & SOUP 15

    Tillamook cheddar & provolone, jalapeno-cheddar bread, soup du jour

  • PESTO CHICKEN SANDWICH 19

    grilled, house pesto, pepper bacon, parmesan cheese, Duke's Mayo, bibb lettuce, fries

  • WAGYU PASTRAMI 18

    provolone, tobacco onions, horsey mayo, brioche, fries

mains

  • COD & CHIPS 19

    beer batter, peas, tartar sauce, house fries

  • THE PERFECT BOWL 17

    44 Farms Beef patty, garlic broccolini & sticky rice with Thai chili sauce

  • AHI POKE BOWL 19

    Ahi tuna, citrus ponzu, wasabi roe, avocado, sticky rice, seaweed salad, spicy aioli & soy caramel

  • EGG WHITE FRITTATA 18

    exotic mushrooms, goat cheese, herbs, arugula salad

  • ROASTED CHICKEN "PICCATA" 25

    capers, grilled broccolini, parmesan, herb butter potatoes

  • MUSHROOM COUSCOUS (V) 16

    trumpet, crimini & portobello mushrooms, chimichurri, labne

  • SHRIMP & GRITS 26

    homestead grits, jalapeno gravy

  • 44 FARMS STEAK FRITTES 29

    8oz sirloin, grilled asparagus, herb fries & compound butter

sides

  • GRILLED BROCCOLINI 11

    lemon, EVOO, Parmesan

  • CRISPY BRUSSELS SPROUTS 12

    honey-balsamic, lemon, chili flake

  • WILD MUSHROOMS 14

    sautéed portabella, cremini, king trumpet

  • COLLARDS & CORNBREAD 12

    ham hocks, morita pepper

  • TRUFFLE FRIES 10

    truffle oil and parmesan

SOFTER DRINKS

  • FRESH BASIL-LIME COOLER 5
  • FRESH LEMONADE 4
  • HOUSE-BREWED ICED TEA 3-5
  • SAINT ARNOLDS GINGER BEER 4
  • SAINT ARNOLDS ROOT BEER 4
  • BROOKLYN SFX NA 5
  • ATHLETIC NA BEER 5
  • KIESTWOOD ICED COFFEE 16oz 9
  • KIESTWOOD OAT MILK
    & VANILLA ICED COFFEE 16oz     11
  • ASCENSION COFFEE 4

    medium roast, dark roast, or decaf.

  • FRENCH PRESS 8
check the blackboard for chef’s specials & dessert offerings

SAT . & S U N . B RU N C H : 1 0 A - 3 P

Dinner MENU

snacks

  • DEVILED EGGS 13

    bacon jam, chives

  • CORNMEAL FRIED SHRIMP 16

    chipotle lime aioli

  • HOUSE MADE HUMMUS 13

    crudite, warm pita, za’atar

FRESH GREENS

add protein: chicken-6, steak-12, salmon-12, four jumbo shrimp-10

  • CAESAR RUSTICO 14

    whole romaine heart, fried egg aioli, herb breadcrumbs, anchovies, parmesan

  • SPRING SALAD 15

    arugula, green apples, marcona almonds, dried cherries, champagne vinaigrette

  • ITALIAN SALAD 17

    romaine and radicchio, Castelvetrano olives, prosciutto, banana peppers, provolone, roasted tomatoes, oregano vinaigrette

SHARE PLATES

  • MOTH BALLS 15

    ricotta gnudi, pesto, crispy sage, parmesan cream

  • THE HUNGRY FARMER 25

    selection of artisan cheeses, cured meats, pickles & mostarda

  • CRISPY PORK BELLY 17

    marshmallow fluff, Aztec spice, lime

  • RISOTTO TOTS 15

    brown butter, parmesan, yuzu aioli

  • THAI DUCK WINGS 21

    sweet & spicy thai sauce

  • DR. PEPPER RIBS 16

    sous vide pork ribs, Dr. Pepper-hoison BBQ sauce, crispy onions, cilantro

  • FRIED EGGPLANT 14

    lemon olive oil yogurt, Calabrian chili honey vinaigrette, cilantro

  • TUNA NACHOS 18

    ahi tuna, spicy mayo, jalapeno, sesame seeds, wonton chips (*sub cucumber slices for wontons)

  • BELGIAN MUSSELS 17

    lemon, fresh thyme, white wine, butter

  • THAI MUSSELS 17

    coconut milk, red curry, Thai aromatics

  • SIRLOIN SKEWERS 18

    pickled cabbage & rainbow carrots with crispy chili garlic

  • BONE MARROW 19

    confit garlic, charred baguette, cilantro-mint persillade chef suggestion: add ashot!

SANDWICHES

  • GRASS-FED CHUCK BURGER 18

    44 farms beef patty, Tillamook cheddar, thousand island (gluten free bun available for $3)

  • PESTO CHICKEN SANDWICH 19

    grilled, house pesto, applewood -smoked bacon, parmesan cheese, mayo, bibb lettuce, fries

  • WAGYU PASTRAMI 23

    8oz pastrami, provolone, tobacco onions, horsey mayo, brioche, fries

FOR THOSE THAT WON'T SHARE

STEAKS

served a la carte

  • 16oz. BONE-IN RIBEYE 55
  • 8oz. FILET MIGNON 40

    selection of artisan cheeses, cured meats, pickles & honeycomb

  • CAULIFLOWER STEAK (V) 18

    romesco, salsa verde

Choice of sauce or toppings: peppercorn sauce-2, chimichurri-2, mushroom cream sauce-4, shrimp oscar-8

side

softer drinks

  • FRESH BASIL-LIME COOLER 5
  • FRESH LEMONADE 3•5
  • HOUSE-BREWED ICED TEA 3•5
  • SAINT ARNOLD GINGER BEER 3
  • SAINT ARNOLD ROOT BEER 3
  • BROOKLYN SFX NA 5
  • ATHLETIC NA BEER 5
  • KIESTWOOD ICED COFFEE 16oz 9
  • KIESTWOOD OAT MILK
    & VANILLA ICED COFFEE 16oz     11
  • ASCENSION COFFEE 4

    Colombian or decaf

  • FRENCH PRESS 8
chef’s specials & dessert offerings

LOCAL FOLKS MAKING GOOD THINGS

44 FARMS
HOMESTEAD GRISTMILL
PROFOUND FOODS
ASCENSION COFFEE
EMPIRE BAKERY
CRYSTAL CREEK
C & L FOODS
VITAL FARM EGGS
REGALIS

BRUNCH MENU

SERVED SAT. & SUN: 10AM - 3PM

brunchables

SWEET THINGS
  • STICKY BUNS 14

    honey glaze and fresh berries

  • BLUEBERRY FRENCH TOAST 13

    thick cut brioche, blueberry compote, house-made whip

  • BANANA SPLIT PARFAIT 12

    fresh fruit, granola, whipped Greek yogurt, local honey, chia seeds

WAFFLES
  • BAD-ASS BACON WAFFLE 18

    applewood smoked bacon, mixed berries, brie fondue, caramelized apples

  • CHICKEN AND WAFFLE 19

    honey-glazed fried chicken, mixed berry compote

DELICIOUSNESS
SANDWICHES
chef’s specials & dessert offerings

MOTIVATORS

  • MOTH BLOODY MARY 9

    with a beer taster back

  • MIMOSA 7/23

    tresh orange juice, Dubbly, carafe avallable

  • HOUSE-MADE SANGRIA 7/23

    alwavs tresh, carafe available

  • FLEW THE COOP 13

    Townes Vodka, Mathilde Peche, Lemon, Lime, Champagne Float

  • OLD FASHIONED 14

    Bourbon, Angostura, Simple Syrup, Orange Peel

  • MEDDLESOME MARGARITA 14

    Olmeca Reposado, Ferrand Dry Curacao, Agave Syrup, Lime Juice, Basil

  • MOSCOW MULE 13

    Vodka, Q Ginger Beer, Lime Juice

  • SHANNON’S MILK PUNCH 12

    Old Forester Bourbon, half & half simple Syrup, nutmeg

SIDES

  • ADD AN EGG 2
  • APPLEWOOD SMOKED BACON 5
  • SAUSAGE LINKS 6
  • BRUNCH POTATOES 4
  • FRENCH TOAST 6
  • FRESH FRUIT 5
  • GRITS & GRAVY 6
  • EMPIRE HIPPY TOAST 3
  • BUTTERMILK WAFFLE 8
  • SAUSAGE GRAVY 3
  • HOUSE MADE BUTTERMILK BISCUIT 4

SOFTER DRINKS

  • FRESH BASIL-LIME COOLER 5
  • FRESH LEMONADE 3•5
  • HOUSE-BREWED ICED TEA 3•5
  • Q GINGER ALE 3
  • SAINT ARNOLD GINGER BEER 4
  • CRAFT ROOT BEER 4
  • BROOKLYN SFX NA 5
  • ATHLETIC NA BEER 5
  • KIESTWOOD ICED COFFEE 16oz 9
  • KIESTWOOD ICED COFFEE OATMILK AND VINILLA 16oz 11

LOCAL FOLKS MAKING GOOD THINGS

44 FARMS
HOMESTEAD GRISTMILL
PROFOUND FOODS
ASCENSION COFFEE
EMPIRE BAKERY
CRYSTAL CREEK
C & L FOODS
REGALIS

BAR MENU

CRAFT COCKTAILS

See Our Complete
Cocktail Menu

Click here

CRAFT CANS & BOTTLES

  • ABBAY DE ST BON CHEIN 28

    Sour Ale 11%, 12.7 oz

  • BOULEVARD LOVE CHILD #10 32

    Sour Ale 7.6%, 25.4 oz

  • BRASSERIE DE BLAUGIES LA MONEUSE NOEL 25

    Winter Ale 8%, 25.4 oz

  • CELESTIAL VISUAL PATHWAYS 9

    Cold IPA, 6.5%, 16 oz

  • DANSK KLAPOJSTER MJOD 12

    Apple Mead, 19%, 5 oz

  • DANSK MJOD VIKING BLOD 12

    Hibiscus Mead, 19%, 5 oz

  • DOGFISH HEAD UTOPIAS BARREL-AGED 120-MIN IPA 23

    Imperial IPA, 17%, 12 oz

  • FIFTY FIFTY ECLIPSE GARRISON BROTHERS (2023) 38

    Bourbon Barrel-Aged Imperial Stout, 12.5%, 16.9 oz

  • FIFTY FIFTY ECLIPSE LAWS WHISKEY HOUSE BARRELS (2023) 38

    Bourbon Barrel-Aged Imperial Stout, 12.3%, 16.9 oz

  • GARDEN PATH THE SPONTANEOUS FERMENT: 3-YR BLEND 25

    American Wild Ale 5.5%, 16.9 oz

  • JESTER KING MONTMORENCY 45

    Wild Ale 6.8%, 25.4 oz

wines by the Glass/Bottle

WHITE/ROSE

  • J. RYLAND CHARDONNAY 16/60

    California- flavor characteristics of melon, citrus fruit, apples, and a crisp freshness due to a good balance of acidity

  • SKYLEAF SAUVIGNON BLANC 15/56

    Marlborough, New Zealand — Stone fruit, grassy, summery, bright

  • MASON SAUVIGNON BLANC 15/56

    Napa Valley, California –Tropical fruit, citrus, green apples and honey with crisp acidity and long finish.

  • FLOWERS CHARDONNAY 18/70

    Sonoma Coast– Layers of bright citrus-fruit and coastal minerality

  • OLEMA ROSE 13/48

    Provence, France - Fresh red berries, honeysuckle and a hint of toasty lees on the deeply perfumed nose.

  • taken chardonnay 14/52

    Napa Valley, California – Great nose of spice & citrus. On the palate; Asian pear, grapefruit, and apple are rounded out with hints of butterscotch

  • LUCHI PINOT GRIGIO 13/48

    Tuscany, Italy - Luchi's delicate floral notes and complex fruit flavors—that include hints of lemon, green apple and honeysuckle—create the perfectly crisp flavor.

  • ZERBINA 13/48

    Prosecco- D.O.C., Italy N.V. - fruity aromas of citrus, green apple and acacia blossoms

  • LA MARCA PROSECCO ROSE (187ML BTL) 13

    Italy—France-Fruity aromas of citrus, honeysuckle and berries

  • VEUVE DU VERNAY-BRUT SPARKLING (187ML BTL) 13

    Brut—France-Aromas of citrus, green apple & acacia blossoms

RED

  • HESS MAVERICK RANCH CAB 17/64

    Cabernet Sauvignon— Napa Valley, California — Distinct notes of vanilla and oak spice from aging in American oak barrels. Dark fruit and full bodied

  • FLOWERS PINOT NOIR 19/74

    Sonoma Coast, California -aromas of bright red cherry, and raspberry are combined with hints of savory ground clove spice and graham cracker

  • ORIN SWIFT ABSTRACT RED BLEND 17/64

    Red Blend— Napa Valley, California —Black cherry and kirsch, with pronounced oak, vanilla & chocolate notes. Grippy, angular tannins resolve with good acidity and a lengthy finish of earth, chocolate and cedar

  • BENTON LANE PINOT NOIR 16/60

    Willamette Valley, Oregon --aromas of black cherry, red currants and hints of damp earth and rich dark chocolate. The palate exudes bright red fruit flavors of cherry and currants.

  • MARTIS CABERNET 18/68

    Sonoma County, California – Complex powerhouse with jammy blackberry, black tea, green tea, nutmeg, toasted coconut, caramel and molasses

  • THE DIRTY PURE PROJECT—THE BOMB 14/52

    Cab/Merlot/Zin Blend, Central Coast, California —Layers of ripe berries & red cherry, with the spiciness of sweet black mission fig.

  • VINA ROBLES 15/56

    Cabernet Sauvignon— Pasa Robles, California — Full bodied, hints of tobacco and sandalwood with a lingering finish

  • FELINO MALBEC 14/52

    Malbec— Mendoza, Argentina— Aromas of blackberries, cherries & red fruit. Medium-bodied with juicy tannins.

  • ORIN SWIFT 8 YEARS IN THE DESERT 19/74

    Zinfandel Blend— Napa Valley, California —Deep maroon core with a ruby rim. Aromas of wild blackberry, pepper, bay leaf and spices. Palate of bram-

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Every
Saturday & Sunday
10AM-3PM