Select 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:
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
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
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.
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.
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.
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.
