Crispy pork belly, glazed with housemade tamarind BBQ sauce, and topped with kimchi slaw. (3)
Baked Brie
12
Brie cheese wrapped in puff pastry, and baked until golden brown. Served with pear slices, dried cranberries, and bread.
Nachos
13
Tortilla chips topped with nacho cheese, PHX chili, jalapenos, shredded lettuce, pico de gallo, and shredded cheddar jack cheese. Served with salsa and sour cream on the side. Substitute chicken tinga +$2.
Brussel Sprouts
11
Deep fried Brussel sprouts tossed with balsamic, apricots, and pistachios. Served over Greek yogurt.
Rockfish Tacos
14
Freshly battered and fried rockfish taco with a shishito pepper cream sauce. Topped with a mango-papaya slaw and red pepper aioli. Served on a corn tortilla (2)
Bavarian Pretzels
8
Three soft pretzel sticks, served with housemade IPA beer cheese and housemade horseradish mustard
Phoenix Crab Dip
15
Original Phoenix crab dip topped with cheese and Old Bay and served with kettle chips
Phoenix Wings
13
Buffalo or Chesapeake style with a side of Ranch or bleu cheese dressing
Mozzarella Sticks
9
Crispy battered mozzarella sticks served with marinara sauce
Jalapeno Mozzarella Sticks
9
Mozzarella sticks in a jalapeno batter served with marinara sauce and Ranch dressing
Soups
Chili
8
A bowl of original Phoenix chili, topped with cheddar jack cheese and served with tortilla chips and a side of sour cream
Crab and Corn Chowder
Bowl 10 | Cup 8
Cream based corn chowder with potatoes, bacon, and jalapeño, topped with lump crab meat.
Salads
Caesar Salad
Small 6 | Large 10
Romaine lettuce tossed in Caesar dressing topped with croutons and parmesan. Add jerk chicken +$6. Add pan-seared salmon +$6. Add grilled shrimp +$6. Add burrata +$4.
Melon Salad
12
Watermelon, honeydew, and cantaloupe tossed with heirloom cherry tomatoes, feta, serrano chili peppers, and basil, served over a pistachio pesto and drizzled with zinfandel vinegar and olive oil.
Goat Cheese and Pear Salad
Small 8 | Large 13
Goat cheese, fresh pears, craisins, and housemade candied pecans, served over a bed of arugula with a housemade berry vinaigrette. Add jerk chicken +$6. Add pan-seared salmon +$6. Add grilled shrimp +$6. Add burrata +$4.
Summer Wedge Salad
Small 8 | Large 13
A seasonal spin on an old favorite. Wedge iceburg lettuce, heirloom cherry tomatoes, smoked bacon, roasted sunflower seeds, everything seasoning and fresh dill. Topped with homemade bleu cheese dressing. Add Jerk Chicken +$6. Add pan-seared salmon +$6. Add grilled shrimp +$6. Add burrata +$4.
Mains
Gruyère Mac & Cheese
13
Four cheese mac & cheese with cavatappi pasta. Add Old Bay crab and Shrimp +$9. Add bacon +$2. Add chili +$3.
Thai Steak Salad
20
Grilled skirt steak tossed with fresh herbs, tomatoes, cucumbers, scallions, spring mix, and a housemade fish sauce lime vinaigrette.
Pan Roasted Mussels
15
Served under a pile of fries topped with a lemon aioli
Fish & Chips
16
Fresh cod beer battered in house, served with Old Bay fries and tartar sauce
Sandwiches
all served with old bay fries
PHX Fried Chicken Sandwich
14
Buttermilk fried chicken thigh topped with homemade ranch dressing and bread and butter pickles. Served on a potato roll.
Blackened Salmon Sandwich
13
Blackened salmon, served on a Brioche bun with lettuce, tomato, onion, and tartar sauce on the side.
Buffalo Chicken Wrap
12
Buffalo chicken fingers, bleu cheese dressing, lettuce, and tomato in a garlic-herb wrap
Jerk Chicken Sandwich
13
grilled jerk chicken topped with a housemade pineapple habanero jam, lettuce, and bacon
Reuben
13
Corned beef slow cooked in Guinness Stout, topped with sauerkraut, Swiss cheese, and Russian dressing on marbled rye
Burger
13
Original half-pound Phoenix burger, build-your-own, and cooked to temperature. Add cheese +$1. Add bacon +$1. Add fried onions +$1. Add local in-house pickled jalapeños +$1. Add sautéed mushrooms +$1