Food Menu

Starters

  • Pork Belly Sliders
    13
    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.
  • 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 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.
  • Jackfruit Sandwich
    12
    “Pulled” jackfruit in a Korean BBQ sauce, topped with a jicama green cabbage slaw. Served on a potato roll with.
  • 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
  • “The Bear” Italian Beef Sandwich
    13
    Braised beef roast, topped with provolone cheese, sweet green peppers, and Giardiniera. Served on a sub roll.
  • 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
  • Impossible Burger
    12
    Quarter pound plant-based "burger". Add cheese +$1. Add bacon +$1. Add fried onions +$1. Add local in-house pickled jalapeños +$1. Add sautéed mushrooms +$1.

Kids Menu

  • Kids’ Pasta
    6
    Cavatappi pasta and marinara sauce
  • Kids’ Grilled Cheese
    6
    Grilled cheese sandwich with shoestring fries
  • Kids’ Chicken Fingers
    8
    Chicken fingers and shoestring fries

Dessert

  • Chocolate Velvet Cheesecake
    8
    Creamy vanilla cheesecake coated in a blanket of chocolate ganache
  • Peanut Butter Bomb
    8
    chocolate candy bar topped with peanut butter ganache and chocolate mousse. Finished with chopped peanuts and peanut butter sauce. Gluten free.
  • Key Lime Pie
    8
    key lime custard sitting on a buttery graham cracker crust. Finished with whip cream and lime candy