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DATE / PICKUP TIME



DRINKS

Alcohol may only be purchased with an order of food.

WINE

RED WINE 

GUTTURINO SUPERIORE  •  BONELLI  •  2017  |  Bright fruit, hint of spice  |  Bottle • 36.

“NOTE FORTI” NERO DI TROIA  • VINICOLA MASTRICCI  •  2016  |  Ruby red, black pepper, cloves  |  Bottle • 36.

DIANO D’ ALBA  • CAMPARO  •  2018  |  Wild berries, cherries, almond. Vegan  |  Bottle • 40.

PINOT NOIR  • CHEMISTRY  •  2018  |  Earthy, raspberries, basking spice  |  Bottle • 40.

WHITE WINE

MUSCADET SEVRE ET MAINE  |  Domaine de la Foliette  |  Fresh, delicate, light

SAUVIGNON BLANC  |  Silver Peak  |  Green, herbaceous

PINOT GRIGIO  |  Brownstone  |  Hazelnut, Tart Apple

SPARKLING

ROSÉ BUBBLES | LaLuca | 2 x 187 ml bottle | Effervescent berry and citrus

PROSECO  | LaLuca |  Citrusy, bubbles  |  2 x 187 ml bottle  |  20.

BEER

BELGIAN ALE |Delerium Tremuns | 16 oz. can  | 12.

STOUT | Guinness | 15 oz. can  |  8.

HAYBURNER IPA | Big Ditch | 12 oz. can  |  7.

AMERICAN LAGER | PBR | 12oz. can  |  4.

 

Order Beer:

Selection



BEER ALTERNATIVES

WINE SELTZERS   |  Ste Chapelle  |  Effervescent huckleberry or black cherry  |  2 x 12 oz.can  |  20.

HARD SELTZER |  Truly  |  12 oz.can  |  8.

HARD CIDER | Blackbird  |  Dry, crisp apple  |  12 oz. can  |  6.

 

NON-ALCOHOLIC

Non-alcoholic seltzer | Variety    |  12 oz can  |  2.

ORDER 

Selection


COCKTAILS

In-dining OR To Go. Each cocktail to-go is served in a 16 oz. mason jar- Contains 2 cocktails

Hazelnut Martini  | 9. • In-dining  |  20. • To Go
Klir Red, Hazelnut Cremafina, cinnamon

Vampire Blood Cosmo  | 9. • In-dining  |  20. • To Go
Klir Red, tart cherry juice, beet juice, lime juice, maraschino cherry

The Claw  | 9. • In-dining  |  20. • To Go
Rhumbero, Cremafina, cold press coffee, chocolate bitters, chocolate almond syrup, and cinnamon

Skin on Fire  | 9. • In-dining  |  18. • To Go
Klir Red, Passionfruit juice, lime juice, habenero

Spicy Margarita | 9. • In-dining  |  18. • To Go
Tequesta, Triple, lime juice, jalapeno, smoky salt. May be made non-spicy

Moscow Mule | 9. • In-dining  |  18. • To Go
Rhumbero, ginger beer, lime juice

 

Order Cocktails

Selection



FOOD

CRUNCHY TATER TOTS  |  10. ea.

CLASSIC — sea salt, with a side of ketchup.

TRUFFLED — tossed with truffle salt, parsley, Parmesan cheese and served with a spicy dipping sauce.

BLOODY MARY SPICED — Asiago cheese, and horseradish cream dipping sauce.

Both can be made vegan.


Tater Tot Options



FLATBREAD PIZZAS  |  10. ea.

REVOLUTION — Peppadews, smoked mozzarella, red sauce, dotted with pesto

SAMSON — Carmelized onions, kalamata olives, gorgonzola, mozzarella, and a red sauce.

GHOST – White pizza with ricotta, blue cheese, and roasted garlic sauce, mozzarella, banana peppers, and chives.

MISSING LINK – Red sauce, mozzarella cheese, and Field Roast vegan Italian sausage.


Flatbread Options



RETRO TINNED SMOKED OYSTERS  |  10.

with Ritz Crackers, aioli, parsley


PASTA FAGIOLE  |  9.

Rich broth with garlic, herbs, pasta, garbanzo and butter beans, and an accent of tomato. Served with bread, sautéed hot peppers, and pecorino romano cheese. Can be made vegan.





NEW!

ROASTED SHIITAKE MUSHROOM SOUP
cup 4.  •  bowl 7.5

A rich and creamy soup, shiitake mushrooms (from Flat #12 Mushrooms!), are tossed with garlic and herbs, roasted, and blended –  finished with a splash of white wine. 

Can be made vegan.

Cup or Bowl



IDA’S “MEAT”BALLS  |  9.

Six mini “meat”balls made with Beyond plant-based ground beef, onions, Italian herbs, plant-based parmesan “cheese,” and breadcrumbs. Served with bread and a side of marinara. Vegan.




SEASONAL CHEESE COURSE  |  25.

5 Seasonal cheeses, with assorted dried fruit, toasted nuts, selected jams, and locally baked bread


Mini Cheese Course  |  5.

Less is more – cheese slices and crackers


Hummus Plate  |  12.

Creamy hummus served with mixed olives, pickled vegetables, and toasted bread. Vegan.