Late Night

a y f t

LATE NIGHT

Poutine

8

Double-blanched pommes frites**, cheese curds, duck confit, roasted duck gravy and cracklins

add pan-roasted Hudson Valley organic foie gras 6 per oz

** – fried in peanut oil

Prince Edward Island Mussels

9

Steamed in dry white wine, charred fennel, espelette, orange butter, mint

Fresh Shucked Oysters

four for 9

Assorted varieties shucked to order with aromatic salts, cocktail sauce, pickled shallot, fresh lemon, mignonette

Shrimp Cocktail

8

Five shrimp, classic cocktail sauce, shredded cabbage salad, pickled vegetables

The Burger

10

A blend of Niman Ranch sirloin, and chuck roast, on a local potato bun, with pickled red onion, butter lettuce, tomato, cornichons, pommes frites**  

add cheese, applewood bacon or roasted mushrooms  1 each

** – fried in peanut oil

Pommes Frites

3

Our famous pommes fries** with smoked white cheddar aioli

** – fried in peanut oil

Steak Tartare

8

Chef’s blend of hand-chopped raw strip and tenderloin, local greens, black pepper cracker, white cheddar aioli, sorrel, pickled and raw vegetables

Chef's Board

11

Chef’s choice of two cheeses, cured meats, fresh fruit, quince paste

Prime Sirloin

21

8 oz. Niman Ranch prime sirloin, béarnaise sauce, red wine caramelized onions, pommes frites**, seasonal vegetable

** – fried in peanut oil

Red Pepper Polenta Cakes

19

Pan fried red pepper polenta cakes, braised local greens, pearl onion and wild mushroom fricassee, pickled butternut squash, yellow pepper roullie

Potato Pizza

9.5

Garlic cream base, yukon gold potatoes, fresh rosemary, Grana Padano, scallions

Mushroom Pizza

9.5

Roasted mushrooms, goat cheese, garlic cream, arugula, Grana Padano

Pepperoni Pizza

10.5

Thick cut imported pepperoni, red sauce, house-made mozzarella, Grana Padano, fresh thyme

Sausage Pizza

10.5

House-made sausage, peppers, onions, red sauce, smoked fontina, fennel frond

Soul Train Sliders

2 for 6 / 3 for 8

Choice between:

  • Portabella mushroom, roasted peppers, zucchini, house-pulled mozzarella, local brioche bun
  • Pulled pork, red chimichurri, crispy onions, cornichons, local brioche bun
  • Thick cut house-cured bacon, butter lettuce, tomato, smoked white cheddar aioli, local brioche bun

Craft Cocktails $8

Maynards Manhattan

Buffalo Trace house-infused bourbon, Carpano Antica, a dash of orange bitters

Texas Mule

Titos Handmade Vodka, fresh lemon and lime juices, cucumber simple syrup, ginger beer

Oaxacan Devil

Alipus Mezcal, fresh grapefruit, lavender simple syrup

Tequila's Dirty Sister

Altos Reposado, raspberry habañero shrub, fresh orange juice, spray of Bacanora

Sailor's Old Fashion

Sailor Jerry, cognac cherries, ginger beer

Wines By The Glass $5

Sparkling

Gerard Bertrand, Limoux, France, N/V, Brut

Piper Sonoma, Sonoma, N/V, Brut    

White

Le Charmel, Provence, FR, ’14, Syrah Rose

Domaine de Quilla, Loire Valley, ’12, Muscadet

Dr. Loosen, Mosel, Germany, ’12, Reisling 

Macon-Villages, Cave de Lugny, ’12, Chardonnay     

Martin Ray, Russian River, ’13, Chardonnay

The Seeker, Marlborough New Zealand, ’13, Savignon Blanc     

Tramin, Sudtirol, Italy, ’12, Pinot Grigio     

Red

5

Maynards AZ Red, Arizona, ’13, Malbec Blend

Côtes du Rhône, Perrin, ’12, Grenache Blend

Hayes Valley Meritage, Central Coast CA, ’14, Merlot Blend

Honoro Vera, Jumilla Spain, ’13, Monastrell

Oak Ridge, OZV, Lodi, CA, ’13, Zinfandel Blend

 

Draught Beer $4

Draught Beer

Barrio Tucson Blonde

Kronenbourg 1664

Pilsner Urquell

Lagunitas IPA

Dragoon Session Dark Ale

Rogue Dead Guy Ale

XOXO Coffee Stout

Kilt Lifter

Dogfish Head 60 Minute IPA

Konig Hefeweizen