Crispy pork belly glazed with housemade tamarind BBQ sauce, and topped with kimchi slaw. (3)
Brie cheese wrapped in puff pastry, and baked until golden brown. Served with pear slices, dried cranberries, and bread.
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.
Deep fried Brussel sprouts tossed with balsamic, apricots, and pistachios. Served over Greek yogurt.
Three soft pretzel sticks, served with housemade IPA beer cheese and housemade horseradish mustard
Phoenix Crab Dip
Original Phoenix crab dip topped with cheese and Old Bay and served with kettle chips
Buffalo or Chesapeake style with a side of Ranch or bleu cheese dressing
Crispy battered mozzarella sticks served with marinara sauce
Jalapeno Mozzarella Sticks
Mozzarella sticks in a jalapeno batter served with marinara sauce and Ranch dressing
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.
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.
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.
Gruyère Mac & Cheese
Four cheese mac & cheese with cavatappi pasta. Add Old Bay crab and Shrimp +$9. Add bacon +$2. Add chili +$3.
Thai Steak Salad
Grilled skirt steak tossed with fresh herbs, tomatoes, cucumbers, scallions, spring mix, and a housemade fish sauce lime vinaigrette.
Pan Roasted Mussels
Served under a pile of fries topped with a lemon aioli
Fish & Chips
Fresh cod beer battered in house, served with Old Bay fries and tartar sauce
all served with fries
PHX Fried Chicken Sandwich
Buttermilk fried chicken thigh topped with homemade ranch dressing and bread and butter pickles. Served on a potato roll.
“Pulled” jackfruit in a Korean BBQ sauce, topped with a jicama green cabbage slaw. Served on a potato roll with.
Blackened Salmon Sandwich
Blackened salmon, served on a Brioche bun with lettuce, tomato, onion, and tartar sauce on the side.
Buffalo Chicken Wrap
Buffalo chicken fingers, bleu cheese dressing, lettuce, and tomato in a garlic-herb wrap
“The Bear” Italian Beef Sandwich
Braised beef roast, topped with provolone cheese, sweet green peppers, and Giardiniera. Served on a sub roll.
Jerk Chicken Sandwich
grilled jerk chicken topped with a housemade pineapple habanero jam, lettuce, and bacon
Corned beef slow cooked in Guinness Stout, topped with sauerkraut, Swiss cheese, and Russian dressing on marbled rye
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