Check out some of our delicious food!
Appetizers
Chimichurri Chicken Wings 18
House made chimichurri (parsley/garlic magic) atop bone-in, drummies & wings fried with siracha & cayenne. Served with our sea-salt, think cut, steak fries.
Biscuit Breaded & Boneless Chicken Wings 16
With hot honey butter, Applewood-smoked blue cheese crumbles, & green onions.
Pork Belly BBQ on Bao Buns 16
Homemade, Asian-Style, bar-b-que pork belly with pickled radish, spicy mayo, and cilantro sauce on bao buns.
BLT Tater-Totsies 14
Tater-Tots filled with sour cream, cheddar & chives topped with grape tomatoes, bacon, & Chef’s special sauce with cheddar & bacon.
Fried Calamari 16
Served with lemon herb aioli & warmed, spicy marinara.
Pork Belly Tostones 18
This new ceviche style includes 8 hour sous vide pork belly with lime cilantro & onions served with tostones and roasted red pepper aioli.
Grilled Octopus 20
Smoked red pepper sauce, chimichurri, fingerling potatoes
Soup of the Day
cup 6 / bowl 8
Salads
Side Mixed Greens & Cucumber Dressing 8
Butter and baby greens with cucumber, red onion, grape tomato & Chef’s cucumber dressing.
House Salad 12
Mixed greens, avocado, cucumber, grape tomatoes, pepitas, parmesan, & cucumber dressing
Grilled Salmon +8
Tenderloin Steak +8
Grilled or Fried Chicken +5
Grilled Shrimp +5
Tuna Tartare 20
Yellowfin Tuna with sweet chili mayo, sesame oil & soy sauce. Elegantly finished with avocado & tobiko.
Side of fresh fried won-tons upon request.
Stuffed Avocado 16
Shrimp & roasted red pepper aioli on avocado.
Peruvian Style Fish & Shrimp Ceviche 19
Shrimp & Corvina fish in yellow pepper leche de tigre with onions, cilantro and fried fish on top. Seasoned sweet potatoes for a sweet balance on the side.
Entrès
Biscuit Breaded Chicken & Waffles 18
Boneless biscuit breaded chicken wings with hot honey butter atop pearl sugar waffles.
Taphouse Project Burger 19
This arrangement of tasteful delights starts with an 8 oz Prime Rib & Brisket Burger topped with white cheddar, hickory bacon, & a fried egg. Mayo, pink sauce, lettuce, onion, and served with a pickle spear and sea-salt, thin cut, steak fries.
Grilled Chicken Sandwich and Fries 17
Grilled thighs with white cheddar cheese, mayo, pink sauce, lettuce, onions, pickle spear.
Catfish Sandwich and Fries 17
US Farm-Raised filets battered in house and fried with lime aioli & baby greens on top, pickle spear.
Poke Bowls with Steak 28 or Salmon with Spicy Mayo 28
Grilled Steak or salmon on jasmine rice, avocado, edamame, wakame, pickled radish, spicy mayo, tobiko.
Salmon V.S.O.P. 32
7oz salmon filet grilled and portioned over whipped mashed potatoes and VSOP sauce
Pork Belly & Shrimp Fried Rice 30
Served in a won-ton bowl with homemade sweet chili sauce, scallions, edamame, & fried rice.
Steak & Pancetta Papardelle 30
Prime steak tips grilled with roasted garlic and parmesan mushrooms.
Dill Shrimp & Truffle Papardelle 32
Grilled with roasted garlic and parmesan sauce with truffle and dill.
Surf n Turf 38
Lomo Saltado (stir fry steak) & grilled shrimp with spicy, yellow pepper & mushroom risotto.
Sides
Sea-Salt, French Fries 9
Thin cut, steak fries in sea salt and pepper served with your choice of sauces like ketchup or ranch.
Sea-Salt, Truffle French Fries 11
Thin cut, steak fries in fine truffle oil, sea salt and pepper served with your choice of sauces like ketchup or ranch.
Tostones (4) 6
Fried plantains with lime & salt.
White Rice 3.50
Wonton Chips 4.50
Crostininis 2.50
Sweet Potato Fries 9
Desserts
Blackberry or Chocolate Cheesecake 8
Chef crafted in coupe glass for elegance & simplicity in every bite.
Thai Donuts 9.25
Deep fried, then tossed about in joyous glee with powdered sugar, & side of Nutella or Caramel.
Drinks
Check out a list of our alcoholic beverages on Untapped!
Pops etc.
Coke or Diet Coke
Sprite or Sprite Zero
Bottled Smart Water
Schwepps Club Soda
Great Revivalist Craft Sodas:
Orange Cream, Root Beer, Apple, or Voltage Energy
Millstream Craft Sodas:
Ginger Beer, Blueberrry Lemonade, or Black Cherry
*Consuming raw or under cooked meats may increase your risk of food-borne illness*
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