Sweet salad, roasted corn, black eyed peas, fried blue corn tortillas, smoked red onions, tomatoes, Tillamook cheddar, and cilantro with a chili buttermilk dressing.
Smoked feta, parsley, arugula, citrus and almonds served with a toasted cumin vinaigrette.
Tossed in house beer buffalo sauce. Served with pickled crudité and rosemary bleu cheese dressing.
Served on a bed of Maytag bleu cheese grits with crispy arugula.
Melted cheddar and bleu cheeses topped with bacon, green onion and house beer buffalo sauce.
Pimento cheese and jasmine rice croquettes— crispy outside and gooey inside. Served with sage and rosemary gravy.
Cold smoked and seared. Served with a pepper cabbage slaw and chili cream.
Served with chili buttermilk dipping sauce.
Tortilla chips covered with smoked chicken, BBQ sauce and melted aged Tillamook cheddar. Garnished with chili cream, guacamole and smoked tomato salsa.
North Carolina style, dipped in our red wine vinegar BBQ sauce, on a pretzel bun topped with coleslaw. Substitute chicken for the same price.
Slow smoked and served on a toasted potato roll with sweet and spicy BBQ sauce, smoked red onions, and bread & butter pickles.
Sharp cheddar cheese, cream cheese, scallions mixed with roasted Serrano and pimento chilies melted on sourdough bread, served with tomatoes. Add avocado: $1. Add bacon: $2.
House cured tri-tip pastrami. With rye pickled green tomatoes, Beachwood beer mustard, braised onions, and swiss cheese. Served on a potato bun.